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Tuesday, July 24, 2012

“Sandwich Seminar, Part XIX: Goldie’s Second-Best Sandwich ever—Country Club Chicken Salad Sandwich made with Chicken-Almond-and-Pineapple Chicken Salad—Wow!” by Chef Goldie “Goldfish” McNamara



SPIRIT’S twenty-sixth album entitled, “Sea Dream,” came out in 2002 and was the second studio album released after the death of Randy California.  The great thing about Spirit and Randy California is that he recorded mountains of music and stuffed the vaults with tape upon tape upon tape.  We expect the estate to release new material for the next 20 years at least. We highly recommend this album and want you to go buy it at Amazon.com by using the handy link! 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 152 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 Goldie “Goldfish” McNamara

END Commentary 07-25-2012

Copyright © 2012 by MHB Productions

Word Count: 1,677.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, July 25, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XIX

 Sandwich Seminar, Part XIX: Goldie’s Second-Best Sandwich ever—Country Club Chicken Salad Sandwich made with Chicken-Almond-and-Pineapple Chicken Salad—Wow!” by Chef Goldie “Goldfish” McNamara

Bakersfield, CA, 07-25-2012 W: well, here we are Wednesday, that means that tomorrow is HUMP DAY, and that I will NOT be caught in the trap!  After what happened several weeks ago with Itzi Nakamura, it put a scare into all of us and from now on, everyone will be on their tiptoes to avoid capture and forced into doing TWO weeks.  Stinkbug has said that whoever the one who fails is, that one MUST do a BRAND NEW UNDISCLOSED CATEGORY for an entire week!  There is no telling what that sick guy might come up with so believe me, no one is going to fall into the Stinkbug Trap. 

Today, we are making chicken salad but not in the classic sense: yes, it has the celery and the onions but it also has pineapple and almonds, making it both sweet and somewhat crunchy.  In the old days (and I am talking about the Nineteenth and early-to-mid Twentieth Century’s), chopped meat sandwiches were ways to utilize leftover meats in a different way much like chicken pot pie and chicken ala king did.  Nowadays, in modern times, beginning in the 1990s and into the 2000s, sandwiches are made for their own creations and feature chicken cooked just for chicken salad and not to use up chicken from the night before.  What I am talking about is the creation of chicken salad mix as an act in itself, for itself, and of itself instead of utilizing leftovers.  When chefs began thinking like this, new ingredients entered the picture like apples, nuts, and other goodies (like pineapple) giving it newer and tastier new digs.  At some point, everything will change and that is what is happening in the Twenty-first Century! Our recipe for today is just that: a transformation of the past into the excitingly new future!

(#1678) COUNTRY CLUB CHICKEN SALAD SANDWICH

Sandwiches have always been popular but in recent times, they have experienced a rebirth of sorts as more and more chefs place greater emphasis in their making.  When one combines quality items with quality items, one can only get a quality product and this sandwich is just that: a spectacular invention that will make the cash registers ring with joy.

Yield:  4 servings / Mis-en-place: 3-4 minutes:



Qty.
Measure
Item
Other
1
Quart
Chicken-and-Almond Chicken Salad Mix
Recipe #1677
8
Slices
Arnold’s Natural 100% Whole Wheat Bread

Best Foods mayonnaise

4
Leaves
Romaine lettuce
Rinsed
2
Cups
Shredded iceberg lettuce
Rinsed
12
Slices
Roma tomatoes

4
Leaves
Purple kale

4
Each
Vlasic kosher dill pickle spears

4
Each
Parsley sprigs
Rinsed
2-3
Cups
Pantry salad of choice




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the chicken salad mix first:

(#1677) CHICKEN-AND-ALMOND CHICKEN SALAD MIX


Picnic Chicken: always use thighs and drums when making chicken salad as well as boneless breasts.

Chicken salad made with almonds, pineapple is an amazingly tasty combination, and when combined with GOOD bread makes an excitingly grand sandwich.  Use this one for sandwich specials and you will be a hit!

Yield:  about 1.25 quarts / Mis-en-place: 4-5 minutes (not counting cooking time for chicken):



Qty.
Measure
Item
Other
2
#
Cooked chicken meat (breasts and thighs)

2
Cups
Best Foods mayonnaise

1
Cup
Fine-diced celery 0.25” thick

1
Cup
Fine-diced yellow onions 0.25” thick

.25
Cup
Sliced toasted almonds

.125
Cup
Stinkbug Seasoning (Recipe #226) *

1
Tablespoon
Lemon juice

1
Tablespoon
Finely-minced fresh parsley flakes
Rinsed
.5
Cup
Finely-diced fresh pineapple with juice

* Stinkbug Seasoning #0226 can be found elsewhere within this blogsite.


Method:

2.      Mis-en-place: have everything ready with which to work! Chicken meat used for this sort of preparation should ALWAYS be slow-cooked, poached, or oven-braised for tenderness and flavor.  This is important because all too often, chicken salad sandwiches or salads sold in competing establishments are DRY and that is a turn off to most customers.  You will be above the crowd if you take time in preparing your chicken meat. 

3.      Combine the ingredients in a large bowl wearing plastic gloves and after sanitizing one’s hands.  I cannot stress this part of the procedure enough because when outbreaks of foodborne illness occur, the culprit is usually mayonnaise-based preparations made with protein of one form or another. The problem results from improper handling meaning “dirty hands.”  So, always be on the safe side of the equation and take precautions.

4.      Combine the ingredients by mixing them together with gloved hands until a well-mixed preparation results.  Transfer to a sanitized airtight container and label, date, and refrigerate at 40°F or less.  Never leave out for more than 5-10 minutes at a time (if that) and always keep it refrigerated! Keep for no longer than 2-3 days; after that, use it or lose it.

This is an excellent chicken salad mix made better because of the almonds and pineapple.  Save it for the “specials.”

5.      To make the sandwiches, lay the eight slices of bread out before you on the sanitized countertop.  Spread each one with a light amount of mayonnaise and then top four of the slices with chicken salad mix.  Top each mound with an equal amount of shredded iceberg lettuce followed by three tomato slices and finally, a romaine lettuce leaf. 

6.      Put the sandwiches together and place picks on both sides.  Cut the sandwiches in half using a serrated-edged knife and then transfer two halves to each of four plates.  Place the pantry salad in a monkey dish in the center of the plate and the purple kale at the twelve o’clock.  Place a Vlasic dill pickle spear across it and finally a sprig of parsley and then, they are ready to serve.

This is an excellent sandwich and made that way by using the best chicken, the best bread, and the best accompanying materials and condiments.  You can charge a good amount for the sandwich and people will pay it when they see its quality.

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

I hope you enjoyed yourselves today and note that tomorrow will be HUMP DAY and it will be exciting because we will make it so!  Please go out and make today’s and yesterday’s sandwiches by buying the ingredients and going into the kitchen and blowing away the cobwebs of the past meaning ridding your brains of old school culinary thought and moving into the future of culinary ideology NOW.  This is how chefs move from working in truckstops to working in country clubs, hotels, and fine-dining establishments.  It is important to always look for new ways and new methods of doing things and if that means going out and buying new equipment like alterscham ovens and steamers and incorporating them into the scheme of things in one’s kitchen, find the money and do it.  IN the professional realm, it is all tax write-off and future income rather than the here and now.  If that means going out and getting an accountant and dispensing with the bookkeeper then so be it.  Chefs are businesspeople and that means taking advantage of all the tax shelters and innovative ways of hiding and transforming income so that it works for us rather than against us.  Home chefs can find ways to do the same thing by using improvements to better upgrade one’s home rather than work against it by keeping out of date and possibly dangerous appliances and equipment past their prime.  It is about cutting down on energy costs because it is apparent that the government would rather follow the deception of global warming to keep the environmentalists on the donors’ list rather than to do the right thing by building nuclear power plants and new power generating plants instead of going green and going broke in the future.  Things must change in November and I believe that will happen with a change in occupants in the White House.  Research and learn and then do the right thing and rid the country of socialism and keep capitalism!         

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 SPIRIT/ Jo Jo Gunne/ Jay Ferguson and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.



---30---

The END Commentary for Wednesday, July 25, 2012 by Chef Goldie “Goldfish” McNamara

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:

The one-and-only Chef Goldie “Goldfish” McNamara writes this original essay.



Recipe created by Chef Goldie “Goldfish” McNamara on July 17, 1999 in Merced, CA.

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






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