Popular Posts

Sunday, July 22, 2012

“Sandwich Seminar, Part XVII: Mahi-Mahi Tacos—the Best Bar Food in Town!” by Chef Goldie “Goldfish” McNamara



SPIRIT’S twenty-fourth album entitled, “Live at the Rainbow,” came out in 2000 and featured the band doing what it did best: playing live.  The guitar mastery of Randy California is impossible to describe without hearing it in action so we definitely recommend this album as it is one of their all-time best. You can find it at Amazon.com by using the handy link so go there and BUY IT! 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 154 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 07-23-2012

Copyright © 2012 by MHB Productions

Word Count: 2,268.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, July 23, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XVII

 Sandwich Seminar, Part XVII: Mahi-Mahi Tacos—the Best Bar Food in Town!” by Chef Goldie “Goldfish” McNamara

Bakersfield, CA, 07-23-2012 M: I last saw you on February 19, more than five months ago when I brought Coffee Shop Favorites, Part XVI to a close—I cannot believe how much time has passed!  I also was promoting the Doors at the time whereas now, I see we are promoting Spirit, Jo Jo Gunne, Randy California, and Jay Ferguson—what could be better, I love those guys!  I am quite happy to be back and what’s more, I am proud to be doing the Sandwich Seminar for the very first time and that means I am going to do my utmost best to share with you things never before shared! 

That is the wonderful thing about working in the foodservice profession that unless one is classically trained to do one thing and one thing only, that person has the opportunity to do a wide range of things, whether they be making soups or salads, running the cooks’ line, or cutting meat or baking bread.  It is exciting the endless possibilities that one has awaiting them once they enter the world of professional foodservice.  All I wish is that I had gone after a Masters or Doctorate degree in business prior to entering the field so that I would be on the top of the heap.  Instead, I have done the difficult thing—working and going to school off and on—and achieving a Bachelor’s Degree at least.  Education is important in any business and nowadays, we respect the educated chef whereas the uneducated is NOT.  It is important that everyone who has the chance goes to school before entering the profession.

I have not had the opportunity to do this series before and am glad I finally am able.  Unfortunately, many chefs and cooks brush back sandwiches and salads because they are not exciting, sexy, or intoxicating when made whereas baking fabulous desserts or making classical entrees is.  However, there is more money to make serving food in the cocktail lounge of any operation than on the floor of the dining room because when people come in for lunch, order a drink and a sandwich, they are more liable to order several drinks and some additional side dishes.  This is precisely what we want: we want the customer ordering the side salads, the side chowders, the fries, the onion rings, all of the cheaply made items that drive up the bill.  Oh! Let us not forget the desserts, too! By the time, they leave our place of business, they have left us at least $40 each—just for lunch!

Our first sandwich for the week is the amazing Mahi-Mahi Tacos, delicious fish plucked from the depths of the ocean and then made into delicious tacos.  We serve a pair of them to the customer with a bowl of homemade salsa.  This is one that the customer normally will not split with his partner, lover, or business associate because it is so GOOD!  Let us make these bad boys:

(#766) MAHI TACOS



This is one of the best bar menu luncheon entrees ever created, it is flavorful, delicious, and tasty and you and your clientele will love it.

Yield:  4 servings / Mis-en-place: 30-40 minutes / Cooking and Serving Time: 4-5 minutes



Qty.
Measure
Item
Other
24
6-ounce
Mahi-Mahi Filets, each cut into two strips

Vegetable Oil

Stinkbug Seasoning (Recipe #226)

Lemon-Pepper Marinade (Recipe #225)

8
Each
Burrito-size flour tortillas

1
Quart
Shredded iceberg lettuce
Rinsed
2
Cups
Red cabbage, center removed, shredded paper-thin & rinsed
1
Cup
Chipotle Sauce (Recipe #416)

.25
Cup
Shredded scallions

1
Cup
Seeded and finely-diced roma tomatoes

.25
Cup
Minced cilantro
Stemmed
1
Cup
Fresh Tomato Salsa (Recipe #360)

8
Each
Lime wedges

4
Each
Fresh parsley sprigs
Rinsed
4-8
Each
Carrot Curls (Recipe #1629)
SEE BOTTOM!



Method:

1.      Mis-en-place: have everything ready with which to work!  Before we do the fish and the veggies, let us make the sauce and the salsa:

(#416) CHIPOTLE SAUCE


Yield:  about 2 cups  / Mis-en-place: 3-4 minutes:



Qty.
Measure
Item
Other
1
Cup
Sour cream

1
Cup
Best Foods’ mayonnaise

1.5
Teaspoons
Chipotle paste

1.5
Teaspoons
Ancho chili paste

1
Drop
Wright’s liquid smoke

1.5
Teaspoon
Lemon juice

.25
Teaspoon
Oregano

.25
Teaspoon
Ground cumin

.25
Teaspoon
Chili powder

.125
Teaspoon
Kosher salt




Method:

2.      Mis-en-place: have everything ready with which to work! Place everything into your Cuisinart and blend well; then, transfer into a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  Use for no longer than 3-4 days at most and always keep refrigerated in order to prevent spoilage.  Be sure always to scrape the sides of the jar with a rubber spatula in order to minimize opportunities for the growth of harmful, foodborne-illness-causing bacteria.  If the jar is too used, transfer the remainder into a new one and be sure to label and date it so you will not keep it past its “best use-by” date.

This is an excellent and an easy chipotle chili sauce that is good for sandwiches, tacos, and anything else you might consider. Next, make the salsa:

(#360) FRESH TOMATO SALSA



Yield: 2 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1.25
Cups
Diced roma tomatoes (3/16 cut)

.25
Cup
Diced red onions (1/4” cut)

.25
Bunch
Cilantro, chopped

.75
Teaspoon
Diced jalapenos (1/8” cut)

1.5
Teaspoons
Minced garlic

2
Tablespoons
Lime juice

1.5
Teaspoons
Kosher salt

.25
Cup
Olive oil

3
Drops
Tabasco sauce




Method:

3.      Combine all ingredients together in a sanitized container and label, date, and refrigerate.  Keep no longer than 4-5 days.

This is the perfect tomato salsa for all your Mexican/Latino needs.  You will love it! Now, with these things out of the way and in the refrigerator, let us move on to the fish:

4.      Unless one lives in Hawaii or elsewhere in the Pacific Ocean, mahi-mahi is always frozen.  I have never seen fresh mahi-mahi on the mainland unless flown purposely in for a special function and big bucks are spent.  The truth is, Mahi is a great fish but it is NOT “great” because there are other fish with which, it is similar.  Go to any supermarket and you will see in the fishmonger’s case “previously frozen Mahi.”  Now, there is nothing wrong with this, buy frozen Mahi and use it for something like this but it must always be noted on menus whether fish is frozen or it is not; true gourmets know whether fish is fresh or not and will hammer you for trying to pull a ‘fast one.’

5.      Make the Stinkbug Seasoning:

(#226) STINKBUG’S SEASONING


Every chef worth his or her “salt” (to borrow an age-old expression!) should have his or her own seasoning blends and this one, friends, is the best there is.  Keep it on hand and use it for all of your culinary needs as it adds the right amount of flavor and increases the ultimate tang of your finished foods.

1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

6.      Combine all ingredients together in the bowl of an electric mixer and mix well. Store the finished seasoning in an airtight, DRY container.

7.      Make the Lemon-Pepper Marinade for basting:

(#225) LEMON-PEPPER MARINADE





Yield:  about 3 cups / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
1
Cup
Lemon juice

1
Cup
Vegetable oil

5/8
Cup
Frontier Peppermill 3-pepper seasoning

3/8
Cup
Lemon zest

3/8
Cup
Poultry seasoning

1-1/3
Tablespoons
Kosher salt

1
Tablespoon
Freshly minced parsley
Rinsed
.5
Cup
Best Foods’ mayonnaise




8.      Method:

9.      Mis-en-place: have everything ready with which to work! Combine everything with the use of an electric mixer equipped with a whip attachment.  Blend well, taking care to scrape the sides, and transfer into a sanitized container equipped with a tight-fitting lid.  Refrigerate and be sure to use within 5-7 days.

10. Fire up your broiler and when it is hot, prepare to cook the fish by dipping it into vegetable oil and then dusting it liberally with the Stinkbug Seasoning.  As it cooks, baste it with the lemon-pepper marinade, imparting additional flavor, until cooked medium-well; then, pull it from the heat source.

11. Heat the tortillas on your flattop griddle or in hot skillets.  When they begin to puff up and shows signs of crispness pull them from the heat and transfer them to a cutting board.  Divide the chipotle sauce, shredded lettuce and cabbage, diced tomatoes, slivered green onions, chopped cilantro, and finally the fish.

12. Roll each taco into a cone shape and then roll up two each in wax paper.  Secure it with large frilled sandwich toothpicks and transfer one pair to each of four plates.  Place a bowl of fresh tomato salsa onto each plate and garnish with two lime wedges, a parsley sprig, and 1-2 carrot curls each; then, your Mahi-Mahi Tacos are ready to serve!  

(#1629) HOW TO MAKE CARROT CURLS


Yield:  10-16  / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
1
Large
Carrot, peeled

Ice water




Method:

1.      Mis-en-place: have everything ready with which to work! To make carrot curls, you will need an electric slicer, which is common to every professional and semi-professional foodservice operation in the nation and probably the world. 

2.      Set the dial to the minimum level possible that will allow you to push the carrot through with each slice.  Place the thickest end towards the blade and then push through as quickly as possible generating as close to a paper-thin slice as possible. 

3.      Gather up the slices and deposit into a bowl of ice water and refrigerate for at least 30 minutes but overnight is generally better.

4.      When time’s up or the next day, you will see that the razor-thin slices have created some beautiful curls. Keep them in cold water at all times lest they lose their curliness. Use as a plate garnish by shaking off excess liquid and then plating in the company of a beautiful parsley sprig.

This is one of the easiest, most-beautiful and simplest garnishes available.  Now that home-models of electric slicers are available at relatively low cost, the home chef can duplicate the skills that once only the professionals could do.

Mahi-Mahi Tacos will liven up one’s luncheon or bar menu, especially when fresh fish is used.  The fish is the perfect “broiler fish” as it is stout, can handle the temperatures, and retains its moistness and flavor.  Even if you must use frozen fish, do it but be sure to inform the customers that the fish is not “fresh.”
Pickles: don’t forget them!
--------------------------------------------

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.

Wow! We have made it through Day Number One and I can assure you that it is only going to get better and better as we go.  I do want to thank JT for keeping the seat warm here at the Elemental News of the Day corporate offices in Oildale, California, the home of Stinkbug, the great one, and for making sure that Moses Scharbug remembered to bring in my favorite coffee: Bustelo.  I always enjoy the opportunity to come to town and to spend time with each and every one of you and hope you feel the exact same way!        

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 Monday, July 23, 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 October 14, 1996 in Houston, TX.

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

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♀TODAY: CHEF GOLDIE “GOLDFISH” MCNAMARA
NEXT WEEK: CHEF OLAF BOLOGOLO♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1211 a 16” x 20" original oil painting by Beverly Carrick entitled, “Through Monument Valley." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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!

Beverly Carrick: the World’s Greatest Artist!

Deserts



















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. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity Logo” of the Magnolia Hilltop Brewers and What's Cookin' Productions. This article is copyrighted © 07-13-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Goldie “Goldfish” McNamara, Sandwich Seminar, Lunch Foods s, SPIRIT, Country Club Cuisine, The Pantry Chef, Modern Classics, Seafood and Shellfish, Mahi-Mahi, Fish and Shellfish, Mexican Cuisine, Goldfish,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.







NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!



Advertisements:











































































CHEF GOLDIE “GOLDFISH” MCNAMARA
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!




Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!








BUY “LIVE AT THE RAINBOW” BY SPIRIT ATAMAZON.COM NOW!








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






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!













No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!