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Wednesday, March 14, 2012

“Special Menus Index, Pt. XXXIX: ‘St. Patrick’s Day Menu 2012, Pt. IV—Side Dish Seminar—two Great Root Vegetable Recipes: Roasted New Potatoes and Buttered Red Potatoes and Rutabagas—perfect for your St. Paddy’s Day Menu’ by Chef Charles “the Chuckster” Smithenstein”



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-FIFTH album—“Live at the Aquarius Theater: the Second Performance”—was released in 2001 and was another great retrospective live album by one of rock’s greatest bands!  You’ll definitely want to buy this one NOW!  [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 283 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 Charles “the Chuckster” Smithenstein

END Commentary 03-15-2012

Copyright © 2012 by MHB Productions

Word Count: 2,015.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, March 15, 2012 by Chef Charles “the Chuckster” Smithenstein

SPECIAL MENUS INDEX, PT. XXXIX

Special Menus Index, Pt. XXXIX: ‘St. Patrick’s Day Menu 2012, Pt. IV—Side Dish Seminar—two Great Root Vegetable Recipes: Roasted New Potatoes and Buttered Red Potatoes and Rutabagas—perfect for your St. Paddy’s Day Menu’ by Chef Charles “the Chuckster” Smithenstein



Bakersfield, CA, 03-15-2012 Th: Yesterday was the biggie of the week, I think as our two recipes together were 3,368 words which is a fairly monumental blog post.  Today and tomorrow will be somewhat lighter days as we move into the accompaniments and side dishes that make the dinner not only delicious but memorable.  That is what we want to instill in either our customers or our guests at home because when they leave, we want them to be talking about that meal for years to come and posting review of it on Facebook.  That is the sign of true success: when people start using their social media right from the restaurant telling everyone how good their dinners were and possibly bringing in more diners before the evening is over!  Never ever forget the power of social media in making or breaking a restaurant, my friends, people who forget this power are doing themselves a major disservice as when they’re forced to close their doors due to bad press of which they know nothing, they’re stunned and cannot imagine what the hell went wrong.  Some of the best restaurants I’ve ever known that went out of business were oblivious to what was going on around them on the Internet: one person gets a bum meal or worse—gets ill!—they post that and hundreds, if not thousands and possibly even millions know about it and won’t come to your place.  You’re sitting there, night-after-night, watching receipts dwindle and wondering why no one is coming anymore and it’s all because your place got a bad review—that might not even be true!—and you know absolutely NOTHING about it. Man, I pay special attention to what’s going on around me online because I’m never going to allow myself to be blindsided by competitors, let alone idiots that had a bad experience.  Generally, if someone complains about something, we’ll make it right! Anyhow, don’t let yourself be hammered without knowing it or taking steps to prevent it.  There are services that will protect your online reputations.  

Okay, here we go, we’re going to make our two delicious starches with which to accompany our wonderful St. Patrick’s Day menu: Oven-Roasted New Potatoes and Buttered Red Potatoes and Rutabagas.  Both of these are wonderful recipes and I think you’ll agree once you’ve tried them.  The new potatoes, the canned kind, are absolutely perfect for this dish because they’re tender, tasty, and cooked.  The other dish featuring the red potatoes and rutabagas is a good one, too.  Rutabagas get little attention in the grocery store even though every store has them on their green grocer’s aisle.  They’re a classy root vegetable that is a staple in Eastern Europe and we’ve run recipes with them before.  In fact, please see my blog post of 04-19-2011 (posted at 11:59 P.M. on 04-18-2011) entitled, “Side Dish Seminar, Pt. V—Risotto Milanese and Rutabagas O’Brien.”  There, I fixed rutabagas like Potatoes O’Brien, a delicious twist on an old favorite.  So, I’m proud to say that I am the ONLY one here at the END who has posted recipes for rutabagas! Let’s do it:

Here’s our menu:

ST. PATRICKS DAY 2012 DINNER MENU

I.                  Colcannon

II.               Lamb Salad

III.           Corned Beef and Chicken Chowder

IV.           Irish Lamb Soup

V.               Corned Beef and Cabbage

VI.           Braised Lamb with Cinnamon-Rhubarb Sauce

VII.        Roasted New Potatoes

VIII.    Buttered Red Potatoes and Rutabagas

IX.           Carrots and Parsnips

X.               Turnips and Peas

XI.           Irish Soda Bread

XII.        Cranberry Scones

XIII.    Apple-Pear Shortbread

XIV.    Bailey’s Irish Cream Cheesecake

******

Alright, as I said, we are going to make our starches today beginning with the lovely Roasted New Potatoes, one of my favorite dishes.  This is a great way to utilize canned potatoes as there’s nothing like them on the fresh side of the aisle.  Always use a good brand like Del Monte or S & W—you want to take advantage of the best of the best so go for it! Here we go:

(#1312) ROASTED NEW POTATOES





Yield:  4-6 servings  / Mis-en-place: 24-48 hours’ marinating time / 15-30 minutes cooking time:




Qty.
Measure
Item
Other
2
15-oz. cans
Whole (white) potatoes
Drained and dried
1
Cup
Vegetable oil

1
Tablespoon
Hungarian paprika

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

.5
Teaspoon
Whole thyme

1
Tablespoon
Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work!  Drain and dry the new potatoes first through a colander and then on cloth or paper towels.  If you need to and have one available, put them in a salad spinner and spin them for a couple of minutes to rid them of any residual water.

2.      Combine the vegetable oil with the spices with the exception of the parsley flakes.  Blend well and then when the spuds are totally dry, place them into a sanitized airtight container equipped with a tight-fitting lid and pour the liquid over them.  Place the container in the refrigerator and chill for at least 24-48 hours.

3.      When it’s time to cook them, preheat a standard oven to 400°F or a convection oven—fan in the “on” position—to 350°F. Place the potatoes into a baking dish that’s been sprayed with PAM and pour some of the oil over them.  Place the pan inside the hot oven and roast them for 10-15 minutes and then cover with a piece of aluminum foil sprayed with PAM, too.

4.      Continue roasting the spuds until they’re hot, tender, and brown.  Transfer to either a serving dish for family-style dish-up or onto individual plates with whatever entrees are perfect for them: things like roasted meats, baked fish, poultry, be creative and match them to the perfect meals. Finally, dust them with the parsley flakes and serve.

This is a classic, old-time oven-roasted potato and the canned new potatoes are just perfect for this recipe.  You cannot find a better potato more suited for a dish such as this than in the can.  Buy the best brands you can for the best results and enjoy!

Now, we’re going to tackle our rutabaga-and-red-potato dish that is simply delicious, delightful, and delectable: three adjectives starting with a “D.”

(#1313) BUTTERED RED POTATOES AND RUTABAGAS





Yield:  4-6 servings  / Mis-en-place: 20-30 minutes:




Qty.
Measure
Item
Other
2
Cups
Diced red potatoes (unpeeled)

2
Cups
Diced rutabagas (peeled)

2
Quarts
Chicken stock

2
Teaspoons
Kosher salt

.5
Cup
Drawn butter

1
Cup
Diced white onions

1
Teaspoon
Kosher salt

.5
Teaspoon
White pepper

.5
Teaspoon
Whole thyme

2
Tablespoons
Minced fresh parsley flakes
Rinsed
Hungarian paprika




Method:

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

2.      Place the chicken stock onto the stove in a large saucepot and bring to a boil.  Add the kosher salt to it and then add the diced red potatoes.  Drop the flame to a high simmer and gently cook the spuds until they’re al dente tender but NOT falling apart; as soon as they are, spoon them out using a slotted spoon and into a bowl filled with ice water.  Allow them to sit there for awhile to get chilled and to stop further cooking.

3.      Prepare the rutabagas in the same manner as listed above.  When both the potatoes and the rutabagas are done, drain and discard the water and place them into a salad spinner and spin off any excess liquid. 

4.      Heat the butter in a large sautoir over a medium flame and when it begins to sizzle, add the diced white onions and cook them until they’re translucent, tender, and sweet.  Add the two root vegetables to the sauté and continue cooking until everything is heated through.  Be sure to stir them around as much as possible so that they don’t stick.  Add the salt, pepper, and thyme.

5.      When they’re finally done, sprinkle heavily with the parsley flakes and with the Hungarian paprika.  This will give them both color and flavor.  Then, they’re ready to serve, either family-style in an attractive serving bowl or in individual portions on each dinner plate.

This marvelous dish is perfect for roasted meats, poultry, fish, and whatever else you might find with which to serve them.   A classic dish, it brightens up the table and puts aromatics into the air.  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.

Well, we’ve got HUMP DAY over and done and can now move on to the downward slope which will come to a close on Sunday! I do hope you will all have a “safe-and-sane” St. Patrick’s Day, never take chances with your or anyone else’s life.  Too many times in the past, I went out on these holidays when I was off work and stayed in the bar till 2:00 A.M. before heading to breakfast and to home.  How many times I drove and drank are beyond me as I never worried about it before?  Then one day in 1985, I was stopped by the Bakersfield Police Department around 3:30 A.M. on a Sunday morning and was taken to jail, my blood alcohol content was over 1.2 if I recall right.  To me, it was just another night as I could put away a 12-pack a night on the job because let’s face it—as a chef you build up a hell of a tolerance for alcohol as you sweat it out as soon as it comes in on the cook’s line, behind the bar, or running around the dining room yelling at foodservers, busboys, and other assorted personnel.  It’s a hell of a thing to be arrested and taken to jail, it cost me horribly and since that day, I have tried to keep my drinking restricted to a minimum level unless I know I have a ride HOME! Don’t take chances; it’s not worth losing your life, the life of a family member, or anyone else.    

 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!

Charles “the Chuckster” Smithenstein

The Chuckster
Restaurant Manager, Mixologist, Foodserver, and Cook


This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that’s been my home for the past 10 years. Our city has experienced marvelous growth and is fast-becoming a player in county politics.

---30---

The END Commentary for Thursday, March 15, 2012 by Chef Charles “the Chuckster” Smithenstein



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 Charles “the Chuckster” Smithenstein.



Recipe created by Chef Charles “the Chuckster” Smithenstein on June 18, 1979 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                               
                                                                            
                                                                                   
This is #1390 a 14” x 11" original oil painting by Beverly Carrick entitled, “Santa Claus.’" 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.















CAVEAT:

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Tags:

Charles Smithenstein, Special Menus, Side Dish Seminar, Irish Cuisine, The Doors, St. Patrick’s Day, New Potatoes, Fine-Dining, Potatoes, Rutabagas, The Chuckster, Side Dishes, Accompaniments, Culinary Classics,










                                                                                   
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