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Saturday, May 26, 2012

“Beverage Recipes, Pt. XV: Memorial Day Weekend and the Final Four Boozy Drinks to make it Exciting—Creamy Orange-Vanilla Smoothie, Hard Hat, La Bomba, and O’Malley’s Monsoon—destined to leave you under the Table!” by Bea O’Malley



Today, we continue offering albums by STEPPENWOLF!   Their THIRD album—“At Your Birthday Party”—was released in March of 1969 and sadly didn’t manage to go Gold like the first two but was still a great album featuring one of the all-time awesome songs, “Candy.”  We love this CD and urge 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 210 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



MEMORIAL DAY WEEKEND 2012



Bea O’Malley

END Commentary 05-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,716.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, May 27, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT XV

 Beverage Recipes, Pt. XV: Memorial Day Weekend and the Final Four Boozy Drinks to make it Exciting—Creamy Orange-Vanilla Smoothie, Hard Hat, La Bomba, and O’Malley’s Monsoon—destined to leave you under the Table!” by Bea O’Malley



Bakersfield, CA, 05-27-2012 Su: Here it is Sunday and our Four-Day Memorial Day Weekend has but one more day to go: tomorrow, Monday, Memorial Day, May 28, 2012.  For me, it’s a sad day, there are so many to say farewell to in the O’Malley Clan and yet, we have new grandchildren being born several times over the past year.  It reminds of me of an old Bob Weir song, “Cassady,” about how some are dying while others are being born, the so-called cycle of life in action.  That’s the thing about families: they perpetuate themselves, sure sometimes the names change if it’s all girls being born but then hopefully somewhere else in the family, there’s someone else to carry the name on.  In the days of Ancient Rome, wealthy Romans would adopt sons to carry on the family names so that the aristocratic lines would always be reborn, new blood would be added, and they’d never die out.  That is sort of what’s been going on in our family as we’ve added new members through marriage, through birth, through adoption, and through life.  I know that my time may be fleeting on this earth but I also know that my clan will continue into the cosmos regardless of whatever happens when the Mayans’ calendar comes to an end.  I just think they got tired of extending it on-and-on forever and that at some point, it had to come to an end—for them—but not by any means for us.  

We will finish with our final four beverages designed to enliven the beginning of summer and to instill in the you the need and the desire to enjoy a wide range of different alcoholic products, drinks, styles, and types and not just be stuck in drinking one thing all the time.  Like food, there’s all sorts of different things out there waiting for you to find them and to enjoy them and that, my friends, is the pleasures gained from working in the foodservice/hospitality industry.  Come and join us, be a part of this wonderful world of fun, food, and drink. Let’s do it:

(#B060) CREAMY ORANGE-VANILLA SMOOTHIE



Who doesn’t love the classic Fifty-Fifty bar of old featuring vanilla ice cream and orange sherbet combined together in one yummy piece?   Now, it’s made with two of the finest flavored vodkas around and man, oh, man, it sure beats making it with plain vodkas we had to flavor ourselves when we were making this drink a couple of decades ago.  Give it a try and see if it’s for you: you’ll love it!

Yield:  4 servings / Mis-en-place: 1-2 minutes:




Qty.
Measure
Item
Other
.25
Cup
Absolut Vanilla vodka

.5
Cup
Absolut Mandarin vodka

1
Tablespoon
Cointreau

4
Large scoops
Dreyer’s vanilla bean ice cream

Ice cubes

4
Each
Orange peel

4
Each
Vanilla beans




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first FOUR ingredients in the blender and blend well until a smoothie has been formed. 

2.      Have four ice cold rocks’ glasses ready with crushed ice and divide the beverage between them.  Garnish with a piece of orange peel and a vanilla bean.  Tray and take to the table and serve on cocktail napkins with small spoons.

Nothing is better than an alcoholic smoothie in the beginning of the summertime and this is one of the classics, much like a Fifty-Fifty bar of old.

(#B061) HARD HAT



Working in a very nasty bar in the 1970’s, the notorious Dungeon at the old Henry the VIII Restaurant in Bakersfield, CA, was quite an experience.  The head bartender, Henry, was a master Mixologist before there was ever such a thing.  We used to send him the best steaks from the restaurant side in exchange for whatever drinks he was mixing up.  This is one of them that’s been updated for your drinking pleasure. 

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
1
Cup
Bacardi Silver Rum

.75
Cup
Fresh lime juice

.25
Cup
Fresh lemon juice

1-1/3
Tablespoons
Super-fine granulated sugar

.125
Cup
Rose’s Grenadine syrup

Ice cubes

Club Soda




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first FIVE ingredients in a shaker filled with ice and shake well. Strain into four ice cold Collins’ glasses filled with ice and then top off with Club Soda.  Tray ‘em up, take them to the table, and set down on bar napkins and leave the drinkers to it. 

Rum was made for being mixed with all sorts of sweet things and is probably one of the best alcoholic beverages in the world.  I love this drink, it’s beautiful, tastes great, and too many of them will put you under the table for the rest of the night!

(#B059) LA BOMBA



Tequila is probably one of the most beloved alcoholic beverages on the market today and God knows enough drinks feature it in their chemistries.  I’ve always loved tequila, from the first time my friend’s grandmother brought a bottle without a label and a big spider dead in the bottom from Mexico.  It was the first drunk I ever remember and it was a damned good one. 

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
.75
Cup
Jose Cuervo 1800 Tequila

3/8
Cup
Cointreau

.75
Cup
Pineapple juice

.75
Cup
Orange juice

2
Teaspoons
Grenadine syrup

4
Each
Lime wheels




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first four ingredients in a large shaker and shake well.  Pour into four rocks’ glasses and hit each with a half-a-teaspoon of grenadine syrup.  Hang a lime wheel on the side of each glass, place on the cocktail tray, and take to the awaiting guests.  Place on cocktail napkins and leave them to it.

This is a tasty yet powerful beverage, sweet from the combined juices, the Cointreau, and then hit with one of the best tequilas in the world.  The grenadine gives it a marvelous teardrop color drifting through it and the lime wheel is the finishing pizzazz.

(#B062) O’MALLEY’S MONSOON



One of my all-time favorite drinks, this one will leave you breathless, stunned, and feeling at peace with the world.  There are so many variations of the myriad drinks available in cocktail books that to find one that is unique, alluring, and delightful is a dream come true! 

Yield:  4 servings / Mis-en-place: 1-2 minutes:




Qty.
Measure
Item
Other
.125
Cup
Boru Irish Vodka

.125
Cup
Tia Maria coffee liqueur

.125
Cup
Amaretto almond liqueur

.125
Cup
Bailey’s Irish Cream Liqueur

.125
Cup
Frangelico hazelnut liqueur

Ice cubes

4
Each
Whole candied almonds




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first SIX ingredients in a large shaker and shake well.  Pour the booze over ice into four brandy sniffers; drop a candied almond into each, tray ‘em up, and take ‘em to the table.  Place on cocktail napkins and leave the imbibers to savor their drinks in peace.

A marvelous drink as much home in the wintertime as it is in the early months of summer.  Candying almonds is easy and the recipes can be found elsewhere on the page.

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

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 will do it for this time around my friends so it behooves me to tell you that tomorrow, famed Chef Cheryl La Tigre will be coming in and taking the place over for a solid week and will conclude our Memorial Day weekend tomorrow with who knows what? I am sure that the great chef will lay some wild stuff on you, exotic, unique, and wonderful all at one time.  Don’t forget: in a week or two, we’ll commence with our Father’s Day Menu in time for the holiday so stick around for that one, too.  Also note that we are offering our services in the area of advice so you can run your foodservice operations much more successfully.  Look for word on that coming soon!  Have a safe and sane Memorial Day tomorrow!                         

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 STEPPENWOLF 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!  

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver

This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and also am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I’ve had a chance.

---30---

The END Commentary for Sunday, May 27, 2012 by Bea O’Malley

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 Bea O’Malley



Recipe created by Bea O’Malley on June 30, 2007 in Wasco, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1370 an 8” x 10" original oil painting by Beverly Carrick entitled, “Box of Cat." 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!

Cats



















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