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Friday, March 9, 2012

“Sandwich Seminar, Pt. XV: ‘B. C.’s Marinated Fish Tacos with Fish Taco Sauce, Fresh Tomato Salsa, and my own personal Fish Marinade,’ 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 TWENTIETH album—“Live in Detroit”—was released in 2000 and was another great retrospective live album by a band that should have made many albums like the Grateful Dead or the Jefferson Airplane/Starship!  [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 288 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 03-10-2012

Copyright © 2012 by MHB Productions

Word Count: 1,918.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, March 10, 2012 by Chef B. H. “BC” Cznystekinki

SANDWICH SEMINAR, PT. XV

Sandwich Seminar, Pt. XV: ‘B. C.’s Marinated Fish Tacos with Fish Taco Sauce, Fresh Tomato Salsa, and my own personal Fish Marinade,’ by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 03-10-2012 S: California has always been the trend-setting state out of the full fifty states and that means we have to be constantly innovating new and exciting food ideas for dissemination to the rest of the United States, its possessions, and its territories, not to mention our Mexican neighbors to the south and our Canadian ones to the north.  If it wasn’t for great Californian chefs, there would be NO American cuisine, let me tell you, because we are the ones with the ideas, we are the ones with the drive and the financial backing, we are the ones with the wherewithal to do whatever it is we want to do and to be successful .  If only we didn’t have Governor Jerry Brown in office, we might actually throw off the shackles of liberalism in this state and make something of ourselves once again but as long as Ol’ Moonbeam is in office, don’t look for California to rejoin the avante garde states again for many, many moons!

So, today, what we’re going to do is to marinate some rockfish and then make tacos out of it the very next day.  I like marinating fish for use in Mexican food and that’s precisely what it’s all about in life—Mexican food—because they have the most popular cuisine out there in the world at present.  Sure, Thai, Indian, and Vietnamese are fairly close but Mexican is first, last, and in-between with a little bit of California cookery thrown in for good measure.  I love combining different cuisines and California is definitely the place to experiment as we have access to everything available in the world today.  If we don’t actually produce it, we can get it, at a better price, and do so faster than anywhere else.  Always try to use fresh fish because the flavor is incomparable with anything else, I assure you!  If you live along the coastline, you haven’t a problem but if you live inland, always try to find comparable fishes to what’s in the menu and then go for it.  You can always substitute something for something else so never fear, do what you must and don’t sweat it!

(#760) NEWPORT BEACH FISH TACOS





Yield:  4 portions / Mis-en-place: 8-12 hours’ marinating time/ 6-7 minutes preparation time/ 4-5 minutes assembly time: total time of about 8-12 hours + 10-12 minutes.




Qty.
Measure
Item
Other
4
8-ounce
Rockfish filets
De-boned
8
Ounces
Shredded iceberg lettuce

8
Ounces
Tillamook cheddar cheese, grated

8
Each
Roma tomato slices, .25” thick, halved

.25
Cup
Chopped cilantro

1
Cup
Fresh tomato salsa (see accompanying recipe)

8
Each
Burrito-size flour tortillas

4
Each
Orange moons

4
Each
Sprigs fresh parsley
Rinsed
.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Small red chilis
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work!

Here’s the Fish Taco Marinade:

(#228) FISH TACO MARINADE





Yield:  about 4 cups  / Mis-en-place: 3-4 minutes:




Qty.
Measure
Item
Other
.25
Cup
Three Fingers tequila

3
Cups
Peanut oil

.25
Cup
Southwest chili rub

.25
Cup
Rosa’s lime juice

1
Tablespoon
Kosher salt

1
Tablespoon
Freshly minced garlic

.125
Cup
Freshly minced parsley
Rinsed



Method:

2.      Mis-en-place: have everything ready with which to work! Combine everything together and let sit for 48 hours before using.  Use as a marinade and if not used within 5-7 days, discard it.  Always store all food items in sanitized airtight containers to prevent foodborne illness and also be sure to scrape the sides of the container after use or better yet—transfer the remainder to a new container. Keep refrigerated at all times!

This is an excellent marinade for all seafood items, not just for fish tacos.  Keep this recipe handy as you will be using it time and time again.

Here’s the Taco Chili Sauce recipe:

(#761) TACO CHILI SAUCE





Yield:  2 cups  / Mis-en-place: 20 minutes




Qty.
Measure
Item
Other
.25
#
Pork lard (Manteca)

1
Cup
Diced yellow onions, .125”

2.25
Cups
Water

.75
Ounce
Better-than-Bouillon Beef Base

1.5
Teaspoons
Ground cumin

1.5
Teaspoons
Granulated garlic

3/8
Teaspoon
Whole oregano

1.5
Tablespoons
Spanish paprika

.5
Teaspoon
Gebhart’s red chili powder

1
Tablespoon
Minced cilantro




Method:

3.      Mis-en-place: have everything ready with which to work!

4.      Heat the pork lard in a saucepot over a medium flame.  Stir to break it up.

5.      Add the yellow onions and sauté them until they’re somewhat translucent.  Sauté them for about 5 minutes until they’re clear and have rendered their aromatics. 

6.      Combine the water with the beef base in a quart measuring cup and heat it up in the microwave oven; then, add it to the onions and bring to a boil.  When it is, add the remaining ingredients and continue boiling for another 2-3 minutes; then, pour it into a shallow pan and cool to below 45°F as quickly as possible.

7.      Store in a sanitized airtight container for no more than 3-4 days at most.  Be sure to label, date, and refrigerate bringing out only when it’s time for use. 

This is a great taco chili sauce that will light up any food with which you use it.  Keep this recipe handy as it will be used time and time again.  Here’s the salsa recipe:

(#360) FRESH TOMATO SALSA





Yield: 2 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1.25
Cups
Diced roma tomatoes (3/16 cut)

.25
Cup
Diced red onions (1/4” cut)

.25
Bunch
Cilantro, chopped

.75
Teaspoon
Diced jalapenos (1/8” cut)

1.5
Teaspoons
Minced garlic

2
Tablespoons
Lime juice

1.5
Teaspoons
Kosher salt

.25
Cup
Olive oil

3
Drops
Tabasco sauce




Method:

8.      Combine all ingredients together in a sanitized container and label, date, and refrigerate.  Use for no longer than 4-5 days.

This is the perfect tomato salsa for all your Mexican/Latino needs.  You will love it!

Here’s the final preparation:

Final Preparation:

9.      When it’s time to serve, remove the rockfish from the marinade and spray both sides of each filet with PAM or with some such other food release spray and place onto a hot broiler. Cook until done, no longer translucent but opaque and solid to the touch. 

10. Heat the flour tortillas and lay them out in front of you.  Chop the fish and divide between the tortillas.  Divide the lettuce, the cheese, the tomatoes, and the taco chili sauce between each and then fold the bottoms in about one-third of the way and then roll each tortilla over in upon itself so that you have an open-ended burrito on one end.  Fold them up in wax paper and place two to a plate.

11.  Accompany with a ramekin of fresh tomato salsa and then place an orange moon with a parsley sprig thrust through its center.  Place the red chili on each plate by the orange moon as an additional garnish.  If so desired, accompany with Spanish rice and refried beans.

This is a wonderful recipe and makes a great luncheon, especially if the fish is 100% fresh and flavorful.  Never re-use the marinade, always use only what you need from the main batch if you’re going to use it for more than one serving.  Never return used marinade to unused as this can cause foodborne illness to occur.  Always protect your customers and yourself!

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

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.

Hoorah! We’ve made it through Saturday and that means that tomorrow, will be our swan song so I will see what else still remains in my bulging recipe book from the last fifty-plus years before the stove.  You’ve heard of “Two Years before the Mast,” right, the literary classic?  Well, I would like to write “Fifty Years before the Stove,” I think it would be an all-time best seller as virtually every single person in the foodservice industry would be inclined to buy it, about my adventures and the stories of the thousands of foodservers I’ve slept with since I first started working in restaurants at age 12.  My wife never wants to hear my stories but I tell her, “Honey, you weren’t there so it doesn’t affect you” to which she gets mad and punches me.  Women are so funny that way, they cannot accept the fact that male chefs live in a land of sexual opportunity as virtually all of the female servers and some of the male ones will give it to get what they want: for some it’s a job promotion while for others, it’s a lobster tail.  Whatever they wanted is what I gave then, I never saw the problem with it.  If women didn’t want to be called a “skank,” they shouldn’t have acted like one.  I know this skank that gave it up to sixty guys and then settled down, was married for many years, and then catapulted the husband.  I tell you, the human drama that goes on day in, day out in the restaurant industry is enough to base a reality TV show on, like my life for instance.  How many super studly Polish chefs do you happen to know, my friends, who has the looks, the charm, and the panache to be the world’s greatest chef?  Does the name “B. C.” come to mind? If it doesn’t, it should!   

 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 Saturday, March 10, 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 May 14, 1994 in Laguna Beach, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                     
                                                                     
                                                                                    
This is #976 a 12” x 16" original oil painting by Beverly Carrick entitled, “Moving On.’" 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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