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Wednesday, March 7, 2012

“Sandwich Seminar, Pt. XIII: ‘B. C.’s Famed Foccacia Crab Dip Sandwich—the Greatest Sandwich of All-Time,’ by Chef B. H. “BC” Cznystekinki”



As with the past twelve days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their EIGHTEENTH album—“The Doors’ Greatest Hits”—was released in 1996 and was another successful compilation album that hit Certified Multi-Platinum Status TWICE! That tells you how good it is so by all means, go out there and BUY it! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                                      




Here's the countdown to December 21, 2012: from today, we have 290 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                   


STINKBUG 2012


                                                                                    





Chef B. H. “BC” Cznystekinki

END Commentary 03-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,802.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, March 08, 2012 by Chef B. H. “BC” Cznystekinki

SANDWICH SEMINAR, PT. XIII

Sandwich Seminar, Pt. XIII: ‘B. C.’s Famed Foccacia Crab Dip Sandwich—the Greatest Sandwich of All-Time,’ by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 03-08-2012 Th: If you think yesterday’s sandwich experience was a mindblower, well, you’ve seen nothing until you’ve seen today’s selection: the world famous Foccacia Crab-and-Artichoke Dip Sandwich.  This is an amazingly beautiful sandwich that is not only a delightful presentation to behold but to eat as well.  That’s the funny thing about the culinary life—many times, the chain restaurants present the best-looking food anywhere around but once you’ve taken the first couple of bites, you realize you’re eating “plastic food.”  “Plastic,” I hear you say, “what the heck is plastic food?”  Well, that’s simple: walk into any chain eatery and sit down at the counter and order something; by the time it arrives at your table, you are anticipating a wonderfully delicious meal that turns out to be all presentation and low on flavors, aromas, and lasting impressions.  You think to yourself, “why the heck did I just waste $10 on that sandwich and leave the place somewhat disenfranchised, discouraged, and still hungry.  What you wanted for lunch was a culinary experience and you didn’t get it but when you’ve sat down and tasted this sandwich, you will never feel disillusioned ever again with a food choice.  If you’re a chef and put it on your menus, be sure to watch business explode and for you to become the toast of the town!

Finding the right foccacia bread is not always the easiest thing but there are round loaves about six inches thick and about 8-10 inches across.  We’re shooting for FOUR big sandwiches to be used for entrees but if you feel you need to make the FOUR into EIGHT, by all means, do what feels right to you.  Personally, I tack a hefty price onto this item because it seems to the customer like they’re really getting their money’s worth when in fact, they’re really not.  There’s a lot of crab in the dip but not that much that it spikes the cost to levels that cannot be reached by us, the foodservice managers.  Do what you feel to be right and just put your heart into making them and they’ll make your restaurant the most popular eatery anywhere on the planet.  Here we go:

(#753) FOCCACIA CRAB DIP SANDWICH





Yield:  4 sandwiches / Mis-en-place: 8 + hours / cooking time: 8-12 minutes. 




Qty.
Measure
Item
Other
The Crab Dip:
3.5
Ounces
Canned artichoke hearts, drained and chilled below 45°F.

6
Ounces
Dungeness crab meat, drained


.25
Cup
Diced yellow onions


.125
Cup
Diced scallions


1
Tablespoon
Diced celery


1
Tablespoon
Diced pimiento


.25
#
Softened cream cheese


.25
Cup
Best Foods mayonnaise


.0125
Teaspoon
White pepper


.125
Teaspoon
Tabasco Sauce


.125
Teaspoon
Apple cider vinegar


.25
Teaspoon
Minced fresh garlic


1.5
Cups
Shredded parmesan cheese





1.      Have first SIX ingredients ready.

2.      Beat cream cheese on mixer with paddle attachment until light and fluffy; remove from mixer and set aside.

3.      Combine the mayonnaise with the next FIVE ingredients listed; put half of this mixture in the bottom of the mixing bowl.  Top with half of the cheese and then, all of the cream cheese, vegetables, crab, and artichoke hearts.  Place remaining parmesan cheese and mayonnaise on top.  Mix now on LOW speed until combined but don’t overmix it and turn it into mush.

4.      Remove the mixture and place it in a container and refrigerate for several hours.  There, it will thicken up and flavor will develop.  At this point, it will be ready to use.

As an appetizer, spoon 2-ounces into a shell dish and place inside a 450°F standard oven or a 400°F convection oven for 8-10 minutes or until it is lightly browned and bubbly.  Enjoy with toasted foccacia bread dipped in extra virgin olive oil and a glass of wine of choice.  This recipe also does wonders for fish like halibut and cod as a baked-on oven-topping.



The Sandwich:
1
Round
Foccacia bread loaf

1
#
Crab-and-Artichoke Dip

4
Ounces
Fresh bay shrimp

8
Slices
.25” 6 x 6 tomatoes

1
Ounce
Shredded Tillamook Monterey jack cheese

1
Ounce
Shredded Tillamook cheddar cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Yellow cornmeal

The Finish:
4
Each
Large leaves of green leaf lettuce

8
Each
.25” 6 x 6 tomato slices

4
Each
Dill pickle spears

4
Each
Sprigs fresh parsley
Rinsed



Method:

5.      Mis-en-place: have everything ready with which to work! Using a sharp, serrated-edge knife, shave off the top of the foccacia loaf so that you have a smooth work surface with which to create your sandwich.  Then, cut the loaf into FOUR large quarters (this is a large sandwich!)

6.      Spread the top of each wedge with an equal amount of Crab-and-Artichoke Dip from above.  Then do the same with the bay shrimp, gently pressing them onto the surface. 

7.      Next, place two slices of tomato atop each bed of bay shrimp in a “shingled” fashion.  Finally, sprinkle on the cheeses, pressing lightly with your fingertips or a spoon, and then dust them with parsley flakes. 

8.      Wrap the sandwiches up in plastic wrap and refrigerate for at least 2 hours; then, when it’s time to cook, heat your convection oven—fan “on”—to 450°F or your standard oven to 475°F and have ready. 

9.      Place the crab dip sandwiches upon a sheet pan sprayed with PAM and then lightly sprinkled with yellow cornmeal to give additional flavor to the bottom crust.  Bake for 8-12 minutes or until the cheese has completely melted and the sandwich has just begun to brown.

10. Remove from the oven then and transfer to individual serving plates. Place one large leaf of green leaf lettuce upon each plate and place two slices of tomato atop it.  Then, place a dill pickle spear between them and finally, finish it off with a rinsed sprig of parsley for each one. Then, it’s time to serve them!

11.  Note: always keep everything under refrigeration because the last thing you want is for any of it—especially the crab-and-artichoke dip—to go bad and to lose it.  Use common sense and protect the product which in turn will protect your diners and by extension—protect you.

This is a magnificent sandwich that obviously can be made a day or so in advance and then fired up in a blazing-hot oven.  You want to use a thick round loaf of foccacia bread so that it will be mostly bread with the topping.  When the crab-and-artichoke dip begins to weep, it will spread out across the top of the sandwiches along with the cheeses and bay shrimp but it won’t run off.  It’s a delicious medley of hot, moist bread topped with Dungeness crabmeat, fresh bay shrimp, good-quality cheeses, and of course, the artichokes and once you’ve had your first bite, you’ll be hooked forever!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Yesterday, we had an excellent sandwich but today, we’ve had the crème de la crème, the famed Foccacia Crab-and-Artichoke Dip Sandwich!  This one is perhaps the biggest seller of any sandwich I’ve ever designed and put on a menu and I’ve never had to worry about them going bad because they generally sold out within 24 hours.  The line cooks love them, too, as they’re prepped ahead and tossed into the hot convection oven and BOOM! There it is! Wafting out of the oven all toasty warm, tasty, delicious and simply unbeatable, there’s no way that Subway, the Sizzler, Applebee’s or Hooter’s can ever come close to this marvel of the 21st Century!  No way in hell, my friends, they would not have a clue as to how to make it unless of course, they’re followers here at the Elemental News of the Day and as you know, it is our goal to share everything with you, the readers!  We encourage you to point out to people that they’re missing something by not being in touch with the END and by not being followers.  Please join us, become a part of the END Fan Club and maybe one day, Chef Stinkbug or one of the others will come to your school, your service organization and give a motivational speech! There is no one else out there anywhere in the world or on the Internet that can boast the years of experience we boast here!  We have more experience, knowledge, and expertise than anyone else alive or dead.  Please send your friends, family, co-workers, neighbors, purveyors, and even your enemies to us so we can Elementalize them!    That’s our goal, to make all of you regular followers on a daily basis!

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF


This is me back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it! Nowadays, I make my home in Valencia, California.

---30---

END Commentary for Thursday, March 08, 2012 by Chef B. H. “BC” Cznystekinki.



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef B. H. “BC” Cznystekinki.



Recipe created by Chef B. H. “BC” Cznystekinki on August 18, 1998 in Valencia, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                  
                                                                              
                                                                                 
This is #394 a 12” x 16" original oil painting by Beverly Carrick entitled, “Autumn Colors.’" It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures VII
                                                                              




MARCH 17 IS ST. PATRICK’S DAY!



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