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Wednesday, April 4, 2012

“Special Menus, Pt. XLVI: ‘Easter Sunday Dinner Menu, Pt. IV: Side Dish Seminar, Pt. I—Roasted Red Potatoes with Potato Seasoning and Pilaf Savoyarde—two Excellent Dishes for your Easter Supper” by Chef Brian Craig Carrick



Today, we continue presenting albums by the Strawberry Alarm Clock!  Their THIRD album—“The World in a Seashell”—was released in 1968 as was yesterday’s and was their third-best album ever!  This band had so much potential but was ruined by poor management that it’s tragic. We love the OLD psychedelic bands from the olden days and believe that our readership does, too.  We want you to continue visiting Amazon.com where you’ll find these long lost gems. You’ll definitely want to buy this one NOW!  Thank you, the Elemental News of the Day.


                                                                            
                                                                               

Here's the countdown to December 21, 2012: from today, we have 262 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!





EASTER 2012 WEEK!


                                                                                

STINKBUG 2012


                                                                                   



Chef Brian Craig Carrick

END Commentary 04-05-2012

Copyright © 2012 by MHB Productions

Word Count: 1,858.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, April 05, 2012 by Chef Brian Craig Carrick

SPECIAL MENUS INDEX, PT. XLVI

 Special Menus, Pt. XLVI: ‘Easter Sunday Dinner Menu, Pt. IV: Side Dish Seminar, Pt. I—Roasted Red Potatoes with Potato Seasoning and Pilaf Savoyarde—two Excellent Dishes for your Easter Supper” by Chef Brian Craig Carrick



Bakersfield, CA, 04-05-2012 Th: Today is our FIVE-HUNDREDTH blog post and also our Hump Day so it’s a double-cause for celebration here at the Elemental News of the Day!  We began our blogging career in 2009 with Choseit.com who summarily dumped us during the summer of 2010 and then we signed with Google in late November of the same year and have been putting out one post per day ever since.  Five-hundred posts is a major accomplishment and I am pleased to be the one who is sitting in the Chef’s Seat here at our Oildale offices on Robert’s Lane.  This is such a storied area, it’s where my maternal grandparents lived and raised my mom and her brother, Uncle Gene and I always loved the area and am so glad that Stinkbug chose to establish our head offices here.  I do hope that when our 1,000th blog post rolls around that I will again be in the seat because I believe we will have some sort of promotion to offer, that is, if everything ends alright on December 21, 2012—the prophesied date!  

Today, we are going to make our two starches for this fabulous dinner we’re creating for this coming Sunday’s Easter dinner and I know you’re going to like both of them.  One is roasted red potatoes, basted with a very flavorful seasoning whilst the other is a beef-flavored rice dish complete with grated Swiss cheese to give it an even better flavor.  Both of these dishes are classic ones featured in many fine-dining restaurants and country clubs and I know that you’ll enjoy each and every one of them!

Here’s our menu:

EASTER SUNDAY MENU 2012

I.                  Brian’s Spring Salad

II.               Kern County Salad

III.           Asparagus Salad

IV.           Cream of Rutabaga Soup

V.               Cream of Carrot-Parsnip Soup

VI.           Roast Prime Rib with Au Jus and Yorkshire Pudding

VII.        Baked Salmon ala Richelieu

VIII.    Roasted Red Jacket Potatoes

IX.           Pilaf Savoyarde 

X.               Candied Parsnips  

XI.           Glazed Banana Squash  

XII.        Poppyseed Muffins  

XIII.    Pina-Colada Muffins  

XIV.    Boysenberry Shortcake with Whipped Cream 

XV.          Easter Orange Cake

Okay, here’s our first recipe for the roasted red potatoes with their special seasoning.  It’s very tasty and one that everyone seems to enjoy!

(#1359) ROASTED RED POTATOES WITH POTATO SEASONING





Yield:  4 servings  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
8-12
Small
Red potatoes, unpeeled
Rinsed and scrubbed
#229 Potato Seasoning:
1
Cup
Olive oil

.125
Cup
Whole rosemary

1
Teaspoon
Freshly minced garlic

.125
Cup
Whole thyme

1
Teaspoon
Black pepper

1.25
Teaspoons
Kosher salt

2
Teaspoons
Dried parsley flakes

2/3
Teaspoon
Spanish paprika

The Finish:
.125
Cup
Freshly minced parsley flakes
Rinsed



Method:

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

2.      Potato Seasoning: combine everything together using an electric mixer equipped with a whip attachment.  Use it to oil steamed potatoes prior to tossing them into a hot oven to brown them off.  This is a great flavoring agent and will increase the tastiness of your potato dishes.  Always blanch potatoes that will end up being fried, deep-fried, or oven-roasted as this will quicken the required cooking time and make them taste better.

3.      Preheat a standard oven to 425°F or a convection oven to 375°F and have ready.  Spray a baking dish with PAM or with some such other food release spray and then place the red potatoes within it.  Cover with the potato seasoning and place inside the oven and bake 30-45 minutes OR until a paring knife inserted into the center of the larger potatoes goes in and withdraws easily. 

4.      Remove the spuds from the oven and drain the oil remaining in the pan.  Transfer the potatoes to a bowl and cover with the parsley flakes, tossing well.  Then place in either a serving bowl or place 2-3 potatoes on each of four serving plates alongside your chosen entrees.

This is a good way to prepare red potatoes or even new potatoes.  Be sure to pick potatoes that are more-or-less the same size so that not only the cooking times are the same but the visual appearance is perfect, too.

Here’s our rice dish:

(#903) PILAF SAVOYARDE





Yield:  4 servings  / Mis-en-place: 30-35 minutes:




Qty.
Measure
Item
Other
1.75
Cups
Dark beef stock

1
Tablespoon
Olive oil

.5
Cup
Minced yellow onions

.5
Bunch
Coil fideo pasta, crumbled by hand

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.75
Teaspoon
Minced garlic

.25
Teaspoon
Whole oregano

1
Cup
Jasmine rice

.5
Cup
Sliced mushrooms

.125
Cup
Grated Swiss cheese

1
Tablespoon
Freshly minced parsley flakes




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 375°F or a convection oven to 325°F with the fan in the “on” position. Place a one-quart, heavy-duty oven-proof saucepot with a tight-fitting lid over a medium flame and warm up.  Place the beef stock into another saucepan and place over a medium flame.

2.      When the saucepot is fairly warm, spray with PAM or some such other food release spray and add the olive oil and heat it up.  When it’s sizzling, add the yellow onions and sauté quickly until translucent.  Add the crumbled pasta and stir constantly, until it’s browned.  Add more oil if you need to but not too much; just add enough to do the job. 

3.      Add the seasonings and the jasmine rice and cook—stirring constantly—until the rice is white and no longer opaque.  Bring the liquid to a boil and then pour it into the rice pot—taking care to stand back—and allow it to bubble up.  Stir frequently as it boils and allow the liquid to reduce to the level of the rice; then, clamp on the lid and place on the middle rack of your preheated oven and bake for 20-25 minutes or until the rice has absorbed the liquid.

4.      At that point, remove the pot from the oven and take off the lid.  Fluff with a kitchen fork and allow the steam to exit.  After a minute or two, fluff in the grated Swiss cheese and the parsley flakes and serve, either family-style in a large serving bowl or in individual servings on plates.

5.      NOTE: an attractive way to do individual servings is to spray ramekins with PAM and then pack it full of cooked rice.  Turn them upside-down upon the serving plates next to the entrees and then remove the ramekins leaving a beautiful mound of cooked rice.  Garnish with parsley flakes and serve.

6.      Always cool leftovers to below 45°F as quickly as possible and then store in a sanitized container with a tight-fitting lid in the refrigerator.  Always label and date and keep for no longer than 2-3 days.  After that: toss it out and start anew. 

This is a classic beef-flavored rice dish that you see in Rice-a-Roni Beef-flavored mix.  It is tasty, goes well with all beef dishes, is easy to make, and a joy to eat.  Keep this recipe on hand as you will be using it time and time again.

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

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.

Today is BOTH Hump Day and our 500th blog post which for me, is a tremendous celebration!  I am elated that I am the one who is here for this momentous event and do hope that I will be here when we do our 1,000th blog post!  Five-hundred blog posts is an accomplishment and I’m not sure if we had that much at the old Choseit.com site before they shut us down but thanks to Google, we are welcome here, told we can stay as long as we want, and hope that our continued success will bring us still more success.  We want you and your friends, family, co-workers, virtually any-and-everybody to join us and to send still more people to us so we can Elementalize them and send them out into the world.  We want to become the largest source of foodservice information that has ever existed and can only do it with your continued support. 

I’m glad we’re having fun with our Easter dinner; I always remembered spending mine with my family who lived in various areas of the Los Angeles-area.  No matter what Easter or for that matter, Christmas or Thanksgiving it was, my parents always ended up in a big battle.  My Uncle Tom—yes, there WAS an Uncle Tom!—was a bombastic asshole that used to always start with my mother in the political arena and then the two of them would get into a major fight while my Dad sat there amused.  Everyone else in my father’s family said nothing, they just condoned whatever Uncle Tom said, did, or however he acted and I remember each and every one of our major holidays spent with relatives on my father’s side as ruined.  I hope that your situation is no where similar to anything I experienced!

 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 Strawberry Alarm Clock 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!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I’ve worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired at the present time due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

---30---

The END Commentary for Thursday, April 05, 2012 by Chef Brian Craig Carrick



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 Brian Craig Carrick

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Recipe created by Chef Brian Craig Carrick on September 19, 1979 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                               
                                                                   
                                                                               
This is #1281 an 8” x 10" original oil painting by Beverly Carrick entitled, “Shoe Repair.’" 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!

Bakersfield Scenes
                                                                               


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Tags:

Brian Carrick, Special Menus, Side Dish Seminar, Beef, Potatoes, the Strawberry Alarm Clock, Good Food, Rice, Fine-Dining, Accompaniments, The Pantry Man, The Sauté Man, Easter Sunday,









                                                                                   
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