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Monday, April 9, 2012

“Appetizers—a Pain in the Ass, Pt. XXII: ‘Garlic Baguettes with Eggplant Marinara—a Great Way to turn Eggplant-haters into Lifelong Fans” by Chef Stinkbug



Today, we begin one of the all-time great San Francisco bands that had so much promise but then basically fell apart due to the usual reasons: MOBY GRAPE!  Their SECOND album—“WOW/Grape Jam”—was released in 1968 and was considered to be one of the all-time great psychedelic classics by one of the acid era’s greatest bands.  We want you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                               

Here's the countdown to December 21, 2012: from today, we have 257 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 Brian Craig Carrick

END Commentary 04-10-2012

Copyright © 2012 by MHB Productions

Word Count: 2,144.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, April 10, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXII

 Appetizers—a Pain in the Ass, Pt. XXII: ‘Garlic Baguettes with Eggplant Marinara—a Great Way to turn Eggplant-haters into Lifelong Fans” by Chef Stinkbug



Bakersfield, CA, 04-10-2012 T: Greetings, once again, my friends! A couple of years ago, I led a crusade against one of our local talk show hosts, the irascible Jaz McKay, a bombastic, homophobe, a red neck racist fool, and a man who should not only be off the air but locked up in the Kern County Jail for all of his inflammatory comments.  It didn’t work obviously as he continues to blast us each and every day with his non-stop ignorance and I wish that we could rid ourselves and our community of this fool once and for all!  Write to the AM 1560 in Bakersfield, CA, and tell them: “Remove this boneheaded lump; he’s a menace to our community!” 

So, why do I feel this way?  Well, he exercises his ignorance on the airwaves each and every day, every week, nonstop, bullcrap that goes on-and-on.  He’s always blasting the president while never once offering a solution.  I only wish that he would come to his senses, offer his resignation, and leave the city before being tarred and feathered and buggered.  Please write and call the radio station to end us this man’s intense stupidity and to get him to shut up about how bad President Obama is, he’s doing the best job he can in these difficult times and needs all the support he can get from the nation’s people. Life is too short to listen to racism unchecked and I do believe that one of these days, we will be free of this scourge blemishing our society.  Enough!

We are going to continue making appetizers today with a delectable Garlic Baguettes with Eggplant Marinara, a fairly extensive recipe made up of several smaller ones, all of which are included here for ease of preparation.  It is a delicious, vegetarian appetizer which is good because it can be used to cover a few bases such as vegetarians, diet-conscious folks, light-eaters, and of course, the need for appetizers in the bar.  This is one you can charge $8-10 for and make tons of money while making it appealing to the cost-conscious diner.  It works for everyone!  Let’s make it!

(#646) GARLIC BAGUETTE WITH EGGPLANT MARINARA



Caponata is a Sicilian eggplant stew that is available in specialty grocery stores the most known brand being the Roland-brand.  It is an integral part of making this dish but if you wish to make it completely from scratch, by all means—please do so! For more information, please access the following link:


Yield:  4 orders  / Mis-en-place: 1.5 hours:




Qty.
Measure
Item
Other
1
Each
Large baguette (cut into portions below):

24
Each
Baguette “spikes” 7” minimum

24
Ounces
Roasted Garlic Butter

5/8
Cup
Finely grated parmesan cheese

16
Ounces
Eggplant marinara
(see below)
Eggplant Marinara (see very end of recipe):
1.25
#
Roland-brand caponata

2
Cups
Marinara sauce (from below)




Method:

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

This is the Marinara Sauce that you can divide by TWO for 1 quart:

(#290) BASIC MARINARA SAUCE





1. Yield: about 2 quarts / Mis-en-place: about 45-60 minutes:




Qty.
Measure
Item
Other
1
28-oz can
Diced tomatoes

1
29-oz can
Tomato sauce

1
28-oz can
Whole tomatoes, pureed in blender

1
Tablespoon
Chicken base

1
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

1
6-oz can
Tomato paste

1
Tablespoon
Olive oil

1
Cup
Diced yellow onions

.5
Cup
Diced carrots

1
Cup
Diced celery

1
Teaspoon
Minced garlic

2
Each
Bay leaves

1
Teaspoon
Hungarian paprika

1
Cup
Burgundy wine

1
Tablespoon
Worcestershire sauce

1
Tablespoon
Freshly minced parsley




Method:

2.      Set up a bain-marie using the lower half of a roasting pan for the base and the mixing bowl as the top half.  Fill the base with water and fire it up.

3.      Make a stock with yellow onions and scallions, carrot peels, and celery scraps.  Add a few whole cloves and a few bay leaves.  Stock this out over low heat.

4.      Next, spray the mixing bowl with PAM or some such other food release spray and add the (a) diced tomatoes; (b) tomato sauce; (c) pureed tomatoes; and (d) chicken base. 

5.      Next, add the following: (e) kosher salt; and (f) black pepper.  Reduce this mixture by ONE inch and then stir in (g) tomato paste. Blend together until well-blended.

6.      Meanwhile, in a second pot combine the following: (h) olive oil; (i) diced yellow onions; (j) diced carrots; (k) diced celery; (l) minced garlic; (m) bay leaves; and (n) Hungarian paprika. Move the heat to HIGH and braise, stirring constantly.  Then, stir in ONE QUART of the tomato sauce from the bain-marie.

7.      Maintain a boil for 1-2 minutes and then reduce the heat to LOW.  Turn off heat after 10 minutes; remove, then, from the heat and blend in the following: (o) burgundy wine and (p) Worcestershire sauce. If it’s super thick, stir in some of the stock you’ve made or cool the stock and save it for use in something else.

8.      Remove from the flame completely and cool.  When it is cool, blend in the following: (q) freshly minced parsley.  Cover with a piece of wax paper sprayed with PAM or some such other food release spray, sprayed-side down to prevent a top from forming and refrigerate. 

9.      When completely cooled, bag baggies or fill Styrofoam containers with sauce and either refrigerate or freeze for use at a later time.

This is a great basic tomato sauce that can be used as a basis for not only marinara sauces but also spaghetti or whatever you might need a tomato sauce for.

This is the Roasted Garlic Butter formula for the bread:

(#220) ROASTED GARLIC BUTTER





Yield:  6 servings / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
.5
#
Whole butter

1
#
Roasted garlic cloves, minced

.125
Cup
Cracked black pepper

.125
Cup
Kosher salt

1
Tablespoon
Lemon juice

.25
Cup
Freshly minced parsley
Rinsed
3/8
Cup
Olive oil




Method:

10. Mis-en-place: have everything ready with which to work! Using an electric mixer beat the butter until it’s extremely light and fluffy; add the garlic, pepper, salt, lemon juice, and parsley and continue beating.

11. As the paddle rotates rapidly around the mixing bowl, begin dribbling in the olive oil—slowly—until it’s been incorporated by the butter.  Stop mixing at that point.

12. Scrape the sides of the bowl and begin mixing again making sure that everything’s been well-incorporated; stop a second time and scrape the butter into a sanitized storage container and keep refrigerated.

This is an important item to put into your pantheon of spices, seasonings, rubs, and marinades as you will find many a use for it.  Keep it handy and use liberally.

Final Preparation:

Qty.
Measure
Item
Other
.25
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Sprigs fresh parsley
Rinsed

13. Cut each baguette in half horizontally and then butter each half with 4.5-ounces of the Roasted Garlic Butter (RGB).  Split each half lengthwise and then divide into thirds using a bias-cut creating a total of 24 pieces. If you have leftovers, carefully wrap up and freeze. 

14. Preheat your standard oven to 450°F or your convection oven—fan “on”—to 400°F.  Spray a sheet pan or two with PAM or with some such other food release spray and then place the 24 spikes of baguette upon it.  Place inside the oven and bake for 5-7 minutes OR until golden-brown. 

15. Line a bread basket for each order of 6 spikes with a red-and-white checkered tissue paper and then place the spikes—points up—around it three to a side and then place a bowl of eggplant marinara in the center of each for dipping purposes.  Garnish with freshly minced parsley flakes scattered overall and then with a parsley sprig.  Place a spoon in the sauce and serve on a doily-lined plate. 

This is a tasty appetizer that is fairly easy to make and a pleasure to eat.  For those who dislike eggplant, this dish will make them true believers!

Here’s the method for making the Eggplant Marinara:

(#1415) EGGPLANT MARINARA





Yield:  1 quart  / Mis-en-place: 4 minutes:




Qty.
Measure
Item
Other
1.25
#
Roland-brand caponata

2
Cups
Prepared marinara sauce




Method:

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

2.      Mix the ingredients together and then transfer to a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and refrigerate until called for.  Keep for no longer than 3-5 days at most for optimum use and then discard after that and start fresh.

This is a good ingredient for use in hors d’oeuvres and appetizers so have it on hand.

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

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.

Day Two has come and gone and you know—I am becoming like everyone else writing here at MY blog counting the days until I can be off again!  But that is the sad fact of life: we have to slog it out one week while doing our regular jobs and it’s difficult at times, that’s why I gave Moses a shot the last week of last year to publish his all-time favorites so everyone could be off.  I mean, I could have them writing a blog a day EACH which would cause a great deal of upset around here but would propel our blog into the outer fringes of the blogosphere which would be a good thing if the world is indeed going to end this December 21, 2012.  Back in the 1970’s, I never ever thought I’d be alive in the year 2000 much less 2012!  But here I am, counting the days until it comes, is done, and life either continues on or stops completely.  I realize that many folks simply cannot imagine that an ancient culture could predict a world-ending event but you know, it’s easier to believe each and every day! Look at what goes on around us in this fricking world, I ask you!     

            I hope you’ve enjoyed today’s somewhat complicated recipe but it’s been a labor of love.  It is a difficult thing to go into the kitchen, make a dish and then try to put it down on paper, that’s why writing about food is such a labor of intense love because one has to really put their heart and soul into getting right—you just can’t say, “Screw it” and walk away, you have to do it right! That’s what takes time and I do hope we’ve never let you down.  We’ve tried to correct our mistakes so that you won’t make them and if you ever have a problem, please—write to us!   

 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 MOBY GRAPE 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!

Stinky

Stinkbug
American Bakers’ Association, ACF, CWC

This is me back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.

---30---

The END Commentary for Tuesday, April 10, 2012 by Chef Stinkbug



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 Stinkbug

.



Recipe created by Chef Stinkbug on October 27, 1987 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                 
                                                                               
                                                                      

This is #1289 a 16” x 12" original oil painting by Beverly Carrick entitled, “Magical Journey.’" 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!

Balloons
                                                                            


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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