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Thursday, April 12, 2012

“Appetizers—a Pain in the Ass, Pt. XXV: ‘Two Excellent Beefsteak Tomato Appetizers for the True Tomato Fans out there who lurk among us—designed to make the Cash Registers Ring for Low-Cost Quality Appetizers” 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 FIFTH album—“20 Granite Creek”—was released in 1970 which saw the original band reunited for this, their only release on Reprise Records.  The band always managed to put out top-notch songs and definitely belonged in the pantheon of rock greats but just could never quite do it.  However, due to its uniqueness, you will 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 254 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 04-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,513.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, April 13, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXV

 Appetizers—a Pain in the Ass, Pt. XXV: ‘Two Excellent Beefsteak Tomato Appetizers for the True Tomato Fans out there who lurk among us—designed to make the Cash Registers Ring for Low-Cost Quality Appetizers” by Chef Stinkbug



Bakersfield, CA, 04-13-2012 F: Hey! Hey! Hey! It’s Friday and that’s so wonderful, the week after Easter, and all is said and done! It’s the week after Easter, we’ve survived the holiday season so far with Mother’s Day to come next month and believe you me, and we’re going to have a Mother’s Day menu right on time!  Today, we’re going to tap into an unused source most of the time in normal restaurants, which are vegetarian items or semi-vegetarian items.  But if one thing I’ve learned from my next door neighbor—a grower of specialty tomatoes of all types, shades, and hues, tomatoes I’ve never before seen—the world of tomatoes has grown tremendously and there’s a big market to be tapped!  Back in the late 1990’s, we dabbled with doing tomato entrees when I was living in Washington State because the local farmers on the other side of the mountains grew quality fruits and vegetables which were constantly trucked over them to the restaurants of the Puget Sound Area.  At first, we weren’t sure what to do with these beautiful beefsteak tomatoes, but then one of the chefs began putting together special dishes featuring them and before you knew it, tons of people were coming through the doors to eat the damned things!  I was amazed but because we advertised tomatoes varieties, we were able to tack on another $3-6 per entrée just because of them.  To me, that was like the heavens opened up and the money poured through—I saw a great way to pair tomatoes with fine wines, foods, and even desserts in the form of a tomato cake that knocked them dead! This is what CREATIVE FOODSERVICE is all about: creating the dishes that will maximize profits, move product, and bring in tons of customers and that is what we’re all about here at the Elemental News of the Day!

So, today, we’re going to make two beefsteak tomato recipes that are designed to excite the taste buds, ignite the desires of the diners, and cause revenue to flow into your cash registers.  If you’re ready, let’s get started:

(#654 A) SLICED BEEFSTEAK TOMATO WITH FRESH MOZZARELLA, BASIL, AND EXTRA VIRGIN OLIVE OIL





Yield:  4 appetizers  / Mis-en-place: 7-8 minutes:




Qty.
Measure
Item
Other
8
Each
Beefsteak tomato slices ½”
RIPE!
2
Cups
Shredded romaine lettuce
Rinsed and dried
4
1-ounce
Mozzarella cheese slices

.25
Cup
Extra virgin olive oil

.25
Cup
Fresh sweet basil chiffonade

1
Teaspoon
Kosher Salt and Pepper Seasoning
See below
.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Sprigs fresh parsley
Rinsed



Method:

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

2.      Lay four bread-and-butter plates out before you, preferably ones out of the FREEZER so that they’re chilled.  Top each with a bed consisting of one-half-cup of shredded romaine lettuce. 

3.      Place two tomato slices each atop each bed, sprinkle with Kosher Salt and Pepper seasoning, top with a slice of mozzarella cheese each followed by basil chiffonade.  Finally, drizzle extra virgin olive oil over each one, dust with parsley flakes, and place a sprig of fresh parsley on each plate; then, they’re ready to serve!

Here’s the Kosher Salt and Pepper Seasoning mix:

(#1324) KOSHER SALT AND PEPPER SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes




Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

This is a good way to present fresh beefsteak tomatoes, RIPE ones, to be sure, and to be able to charge a fair amount of money for a relatively low-cost appetizer.  But for those who are true tomato-family fans, this is a way to get into their pocketbooks by giving them a quality appetizer for a decent price.  Be sure to use only fresh, ripened tomatoes for the best results!

Here’s the second one that is just as good as—if not better than—the first app:

(#654 B) SLICED BEEFSTEAK TOMATOES WITH FETA CHEESE, KALAMATA OLIVES, BASIL, AND CRACKED PEPPER





Yield:  4 appetizers  / Mis-en-place: 5-7 minutes:




Qty.
Measure
Item
Other
8
Each
Sliced beefsteak tomatoes, ½”
Ripe
2
Cups
Shredded iceberg lettuce
Rinsed
8
Each
Kalamata olives, coarsely chopped

1
Ounce
Crumbled feta cheese

1-1/3
Tablespoons
Sweet basil chiffonade

2
Teaspoons
Cracked black pepper

.25
Cup
Extra virgin olive oil

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



Method:

1.      Mis-en-place: have everything ready with which to work! Use only the freshest ripest tomatoes.  Slice with a serrated-edged knife and set aside.

2.      Place four bread-and-butter plates before you and upon each, place half-a-cup of shredded iceberg lettuce.  Top that with two tomato slices each, sprinkle with feta cheese, chopped Kalamata olives, and cracked black pepper.  Finally, dust with parsley flakes and drizzle with extra virgin olive oil.  Finish with a sprig of parsley upon each plate and serve.

This is a great way to present fresh tomatoes in appetizers and being able to charge a fair amount of money for them.  True tomato aficionados will pay good money for top-quality tomatoes but NEVER serve them crap and expect them to accept it.  Only serve this appetizer when the toms you have are impeccable.

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

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.

I’m pleased to say that I feel the recipes we’ve been doing this week so far rate fairly high along with everything else we’ve been doing here since 2010.  My original blog began in 2009 at Choseit.com and because of Brian Carrick’s ill-fated absence; the damned hosts shut us down in the summer of 2010.  Luckily, we were able to return at Thanksgiving and to sign on with Google, an excellent host, there is none better and if anyone else has any desire to find a compatible host for a blog site, please visit Google Blogger and see what they have to offer: you’ll be only too glad you did, trust me!

 Tomorrow and Sunday, we will conclude our series on appetizers for this time around and I’m not sure what I’ll be showing you tomorrow.  For me, I never know until I’m in the test kitchen slamming it together and see what the end results are.  I find myself working every night after 10 P.M. when I’ve left my regular job and made my way out to the corporate offices in Oildale, CA.  There, I may spend another 4-5 hours working on the blogs that you generally see a week later.  We try to work ahead as much as we can but even so, none of us ever really knows—with the exception of the Special Menus Index—what the heck we’re going to be doing from day-to-day!

 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 Friday, April 13, 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 July 27, 1996 in Seattle, WA.

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

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 



                                                                       

STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                 
                                                                                                                                                        
                                                                                     
This is #316 a 24” x 30" original oil painting by Beverly Carrick entitled, “Autumn Rendezvous.’" 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!

Birds
                                                                            


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:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.




                                                                                         


                                                                         
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 04-05-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                               

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Tags:

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