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Saturday, March 10, 2012

“Sandwich Seminar, Pt. XVI: ‘B. C.’s Southwest Chili-Rubbed Chicken Sandwich—Light Years ahead of its Time PLUS Sweet Potato Fries,’ 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 TWENTY-FIRST album—“The Best of the Doors”—was released in 2000 and was another great compilation album by a band that should have made many albums like the Grateful Dead or the Jefferson Airplane/Starship! The one mentioned here is hard to find so we've put up another Doors' Best of in its place.  [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 287 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 03-11-2012

Copyright © 2012 by MHB Productions

Word Count: 2,054.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, March 11, 2012 by Chef B. H. “BC” Cznystekinki

SANDWICH SEMINAR, PT. XVI

Sandwich Seminar, Pt. XVI: ‘B. C.’s Southwest Chili-Rubbed Chicken Sandwich—Light Years ahead of its Time PLUS Sweet Potato Fries,’ by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 03-11-2012 Su: Today is our final day for this series at this time so let’s make it a good one.  We are going to make my Southwest Chili-Rubbed Chicken Breast Sandwich, a lovely beauty that everyone enjoys.  What with the determination to eat ever-increasingly-hot foods, this one will excite the taste buds of one and all and by the time you’ve mastered the techniques that make this one work, you can consider yourselves true Southwestern Cuisine Chefs!  New Mexico, Arizona, and Texas are the “Big Three” of HOT foods, each one vying for the top spot in a never-ending, modern-day clash of the (culinary) titans.  It amazes me how people can continue to eat the foods they eat nowadays as the flavor’s practically gone in favor of ever-increasing heat.  Heat’s good, don’t get me wrong nor think me a limp-wristed pansy, but let’s face it, there has to be a certain amount of flavor involved just as there as to be spice.  I like hot foods, but I don’t like them to be rude, I like them to go down, to move through my digestive system with the least amount of agony possible.  Yes, I take BEANO®, a very popular brand of enzymes that help one process difficult foods, if you know what I mean, without driving the other members of the restaurant or the household out into the street.  My wife tells me that sometimes, she wishes I’d retire from the culinary business because I come home and trash the house after eating all of this stuff on the job.  Oh, well!

Our sandwich today is a modern-day classic, tender marinated chicken breasts—boneless, of course!—marinated in Southwest chili-rub, powerfully hot, but very delicious and then broiled to perfection on the broiler.  It helps if you have either a Jenn-Aire broiler at home or one at work or even a backyard barbeque—that works, too.  The idea is that you want to get some charcoal on the meat as that provides tons of flavors and the flames seal in the juices, which makes the chicken breast very tender.  I hate to say this but in this day and age of pharmaceutical farming, the chicken and other poultry products like pork, beef, and even lamb are injected with all sorts of things that make them taste better and grow bigger which isn’t always the healthy thing to do for people.  Yet, what can we do unless we go into poultry farming ourselves, right?  In fact, quite a few of the big chain restaurants and fast food franchises have their own sources of designer meats which God knows what’s in them?  You’ve seen the recalls of ground beef that seemingly go on all the time, right? Well, I don’t want to burst anyone’s bubble but you take what you get: I just wish we could guarantee our food supply better and know what the heck’s in it that makes everything taste so good? Made your appetite go away? I’m sorry, but that is something for each consumer to decide what to do.  Become a vegetarian? Maybe, maybe we’ll do that next time!

Let’s make this bad boy so we can wrap up our week—shall we?

(#763) SOUTHWEST CHILI-RUBBED CHICKEN SANDWICH





Yield:  4 Servings  / Mis-en-place: 8 hours’ marinating time / 4-5 minutes’ cooking time:




Qty.
Measure
Item
Other
4
7-ounce
Boneless chicken breasts, lightly pounded

Southwest Chili Rub:
Qty.
Measure
Item
Other
3
Tablespoons
Chili powder

3
Tablespoons
Santa Maria chili powder

3
Tablespoons
Ground cumin

1.5
Tablespoons
Whole oregano

1.5
Tablespoons
Granulated garlic

1.5
Tablespoons
Kosher salt

3
Tablespoons
White wine vinegar

1.75
Cups
Vegetable oil

.25
Teaspoon
Cayenne pepper

.25
Teaspoon
Crushed red peppers

2
Teaspoons
Dried parsley flakes

Southwest Chili-Rubbed Chicken Breast Sandwich Set-up
.125
Cup
Best Foods’ Sandwich spread

6
Each
Sesame hamburger buns

6
Each
Iceberg lettuce leaves
Washed
12
Each
Roma tomato slices

18
Each
Dill pickle slices

6
Slices
Cheddar cheese

12
Slices
Cooked smoked bacon
Cooked crisp
6
Each
Ramekins salsa mayonnaise

(#243) Salsa Mayonnaise
Qty.
Measure
Item
Other
1.5
Cups
Best Foods’ mayonnaise

1.5
Cups
Pace picquante sauce

1.5
Teaspoons
Oregano

1
Teaspoon
Ground cumin

1.5
Teaspoon
Apple cider vinegar

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Granulated garlic

2
Teaspoons
Freshly minced parsley flakes
Rinsed
2
Teaspoons
Minced pimientos




Method:

1.      Mis-en-place: have everything ready with which to work! Pound the chicken breasts and set aside.  Combine the ingredients listed underneath the Southwest Chili Rub and rub the chicken breasts with it thoroughly.  Place them in an airtight, sanitized container and refrigerate overnight for at least EIGHT hours so that maximum flavor can develop.  Make the Salsa Mayonnaise and label, date, and refrigerate it.  This will last for about 10-14 days in your refrigerator but its better if used sooner rather than later.

2.      At serving time, spray the chicken breasts on both sides with PAM or with some such other food release spray and toss onto the broiler.  Cook for several minutes on each side, basting with whatever’s left of the SW Chili Rub (but first—heat it up in the microwave so that it’s HOT!  This will kill any organisms that might be the cause of foodborne illness; never cross-contaminate cooked foods with RAW marinades from which they were extracted.  Always bring to a boil or heat till hot in the microwave FIRST!).

3.      Tests the breasts for doneness by cutting an edge and seeing if the meat is a solid white with NO red in the juices flowing forth.  If there’s any signs of blood, toss them back onto the fire or into the microwave and finish cooking them.

4.      To serve: melt the cheese atop the burgers underneath your overhead broiler or on your kitchen’s broiler. Top with two slices of crisp-cooked smoked bacon.

5.      Meanwhile, spread the buns with the sandwich spread, place one burger patty atop each bottom half, top with two slices of roma tomato each, three dill pickle slices each, and then one leaf of iceberg lettuce.

6.      Wrap each burger in wax paper by forming it into a triangle.  Place the burger along the straight edge and then fold in the tip, and then fold the sides in over the tip so that you have the finished burger resting inside the wax paper cocoon with one edge open to the diner.

7.      Place the burger on a plate, garnish with fresh parsley sprigs, French fries of choice (curly, regular, sweet potato, or Cajun-spiced), and a ramekin of salsa mayo. Serve and enjoy.

This is a great modern sandwich that gives a nod to the popular flavors emanating out of the Great American Southwest, much like the Pacific Northwest, each has its own delicious style.   This is definitely a popular burger nowadays—everyone seems to love it as our appetites are more and more able to consume hotter foods than ever. Be adventurous, put it on your menus and watch it soar out the door!

Since this is our last day together, here’s a special dish for your enjoyment: Sweet Potato Fries, the new and crazy thing we chefs are preparing for the masses nowadays.  This one, I created back in 2008 so that makes me ahead of the pack.  Check ‘em out:

(#1306) SWEET POTATO FRIES





Yield:  4 servings / Mis-en-place: 1-2 hours prep time/ 4-5 minutes cooking time. 




Qty.
Measure
Item
Other
3-4
#
Sweet potatoes, peeled and cut into sticks

.5
Cup
Vegetable oil

2
Teaspoons
Kosher salt

1
Teaspoon
Black pepper

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

.5
Teaspoon
Ground cinnamon

Oil for Deep-Frying

Additional kosher salt




Method:

1.      Mis-en-place: have everything ready with which to work!  Prepare the sweet potatoes and when you’ve got them cut, put them into a baking dish and cover with the oil and the spices.  Cover with plastic wrap and refrigerate for 1-2 hours.

2.      Heat the oil in a deep-fat fryer to 375°F and have ready.  When it’s time to fry the spuds, remove them from the fridge and drain the oil.  Toss them around with your hands and then dump them into the fryer—as much as it can handle—and fry them.  They will be done in 4-5 minutes, possibly less, so keep an eye on them for (1) tenderness; (2) crispness; and (3) a golden-brown look. 

3.      Remove them from the fryer and drain on paper towels and then serve.

These are a modern change from using russet potatoes as chef’s search for new and different things.  For those of us who love sweets, this is a good way to prepare them and for those who don’t, well, they can eat regular potato fries. Enjoy!

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

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.

That, my friends, will do it for this installment of the “BC Show!” I’m happy, what can I say, my faithful Elemental News of the Day readers!  But, this week, we’ve had an awesome time, we’ve made some wonderful things that no one else around here has done, I believe, and that makes me feel special in that I’ve broken new ground.  At some point, we will be putting out an Elemental News of the Day cookbook with all of our recipes in an effort to elementalize the world!  That is the goal of every single one of us, to not stop until all of you have become followers; otherwise, we will close up shop and go our separate ways never to return ever again.  Sure, there are some of you out there who might like that—like an ex-wife or two—but hey! You don’t matter, not like the rest of you! All we ask is that you join us on our culinary quest to bring good food, the way to make it, and how to protect everyone’s health to the world.  It is our lifelong crusade and we are so glad that we have our community with which to continue our blog.  Thank you for your love and support, each and every single one of you!    

 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 Sunday, March 11, 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 March 27, 1995 in Laguna Beach, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                                                                                                    

This is #1143 a 16” x 20" original oil painting by Beverly Carrick entitled, “Evening Mood.’" 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!



PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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