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Monday, July 23, 2012

“Sandwich Seminar, Part XVIII: Goldie’s Best Sandwich ever—Barbequed Ham Dip with Red Cabbage Coleslaw, Fabian’s Barbeque Sauce, and Homemade Ham Ju” by Chef Goldie “Goldfish” McNamara



SPIRIT’S twenty-fifth album entitled, “Cosmic Smile,” came out in 2000 and was the first studio album released after the death of Randy California.  Randy, as many of you know, drowned while saving his son from doing the same off the coast of Molokai a few months earlier.  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 153 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 07-24-2012

Copyright © 2012 by MHB Productions

Word Count: 2,324.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 24, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XVIII

 Sandwich Seminar, Part XVIII: Goldie’s Best Sandwich ever—Barbequed Ham Dip with Red Cabbage Coleslaw, Fabian’s Barbeque Sauce, and Homemade Ham Ju” by Chef Goldie “Goldfish” McNamara

Bakersfield, CA, 07-24-2012 T: Today, we soldier on with an exciting addition to our bar food menu, HAM DIP, which features ham ju, red cabbage slaw, cheese, and whatever else we have in the kitchen.  What’s more, I am using the first barbeque sauce I ever learned, one taught to me by Chef Fabian, a magnificent chef if ever there was one who never tolerated ignorance, dullness, or stupidity.  If he had an employee that fit any one of those descriptions, that person was sent out to the poolside snack bar and had to make hot dogs for the clientele—even in the winter!  He was a master of sauces and I always believed his barbeque sauce to be among the best I ever made and have kept it close by in my recipe books for more than 40 years.  Combined with the ham, it is amazing.  Most restaurants run on their standard menus French dips and barbeque beef sandwiches as a matter of course so when a ham dip with “ham ju” appears, people are like, “Oh, my, what’s that? Let’s try it!”

The idea is to combine the best ingredients—the best meats, cheeses, buns, sauces, and even the condiments in one astounding product that make the cash registers ring and the servers smile as they count their tips.  Success is not difficult, it requires patience, farsightedness, and risks but when the results are positive and one achieves success that is all it is about.  One has to take chances to succeed and to fail is a common problem for many but the idea is to always bounce back, observe what the competition is doing and then surpass it with something so mind-blowing that it causes mouths to drop.  This sandwich will do that, I guarantee it! Here we go:

(#763) BARBEQUED HAM DIP


Barbequed ham dips are an amazing addition to a lunch or bar menu and if you deal with nothing but quality ham, it can be quite profitable once word gets out.  This sandwich features a great barbeque sauce and a sterling ham ju, both of which will make this the best sandwich you have ever had.

Yield:  4 servings / Mis-en-place: 2-8 hours prep-time / 6-7 minutes serving time:




Qty.
Measure
Item
Other
12
Ounces
Razor-thin sliced cooked ham

4
1-oz. slices
Sharp cheddar cheese

4
1-oz. slices
Monterey Jack cheese

4
Each
Whole wheat sandwich rolls

2
Ounces
Softened butter

2
Cups
Ham ju (Recipe #217A)

1
Cup
Barbeque Sauce (Recipe #247)

2
Cups
Shredded iceberg lettuce

4
Each
Kosher pickle spears

4
Each
Parsley sprigs
Rinsed
1
Quart
Red Cabbage Slaw (Recipe #492)




Method:

1.      Mis-en-place: have everything ready with which to work! There are many parts to this recipe (if one wants to prepare it “professionally”) so let us begin here:

(#217A) STANDARD HAM JUS


Nowadays, we use all sorts of flavoring agents with which, to make our foods better than the guy next door.  Ham Ju is popular with ham sandwiches, barbequed foods, and anything else for which one desires the concentrated flavor of ham.

Yield:  2.5 quarts / Mis-en-place: 2-3 hours:



Qty.
Measure
Item
Other
1
Gallon
Ham stock

3.5
Ounces
Better-than-Bouillon ham base

1
Cup
Worcestershire sauce

1
Each
White onion, peeled and chopped

2
Cups
Chopped celery

1
Medium
Carrot, chopped

.5
Cup
Garlic cloves

2
Teaspoons
Whole thyme

2
Each
Bay leaves

Floating Island (see below)



Method:

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

3.      Combine the first NINE ingredients together in a large saucepot and place over a medium flame; bring to a boil and once there, drop the flame to LOW.  Prepare the Floating Island by doing the following:

(#212) FLOATING ISLAND



You use this method whenever you wish to clarify a stock or broth.  The “floating island” floats on the top of the stock and collects all of the impurities that float up and attach themselves to it.  It seems somewhat strange but this is how they do it in classical cooking. Give it a shot the next time you wish to make a stock into a consommé.

Method:

4.      Separate egg whites from yolks using them somewhere else. As for the whites, beat them until they are stiff (meringue) on an electric mixer. Then, spread them across the top of the stock and leave it on the lowest flame possible and allow sitting another one-2 hours.

5.      The “floating island” will then collect any more particular matter as it floats towards the top. When time is up, scrape it off the top and re-strain the stock- you will have perfection.

This is one that every cook or chef needs to have on hand in their recipe books as it is essential to making consommé-quality stocks.

6.      Follow the recipe as outlined above.  When the stock has reduced to about 2.5 quarts, remove the floating island with a skimmer and discard it.  Then, strain the au jus through a double-chinois lined with a towel to remove any other residual impurities and debris.  Finally, strain this purified stock through the chinois lined with wax paper and by the end of this procedure, you should have a clear, beef stock that is perfect.  Should you wish to season it still more, you can but if you use the drippings from a prime rib as part of the beginning measure of beef broth, you will have a very tasty au jus that will flavor your meats beyond description.

This is the classic method for preparing top-quality au jus, which is as described, consommé-quality.  It is the perfect accompaniment for all dishes requiring au jus and this one is the best accompaniment to a perfectly cooked ham or ham sandwiches. Note: for a recipe such as this, the floating island is NOT necessary but if you strive for perfection, this is what you need to do.

7.      Make the barbeque sauce next:

(#247) BARBEQUE SAUCE #1 (FABIAN’S WAY) (HOME USE)



This is a smaller batch of a larger professional-sized barbeque sauce.  This is a delicious sauce and satisfies whatever needs you may have for an excellent barbeque sauce. 

Yield:  about 2.5-3 quarts / Mis-en-place: 1-1.5 hours:




Qty.
Measure
Item
Other
3.75
Cups
Tomato puree

3.75
Cups 
Tomato sauce

3.75
Cups
Red chili (tomato) sauce

1.5
Cups 
Tomato juice

.5
#
Brown sugar

.5
Cup
Diced green bell peppers, seeded & stemmed

1-1/3
Tablespoons
Apple cider vinegar

.125
Cup
Worcestershire sauce

3/8
Cups
Wright’s liquid smoke

.125
Cup
Soy sauce




Method:

8.      Mis-en-place: have everything ready with which to work! Combine all ingredients together in a large saucepot and place over medium-high heat; when it is close to boiling, reduce heat to low and simmer for about an hour until reduced to half. 

9.      Once there, transfer into a sanitized pan no higher than two inches and place atop a cooling rack.  Bring to below 45°F as quickly as possible (using ice baths or oscillating fans) before transferring to sanitized airtight containers for refrigerated storage.  Label, date, and refrigerate and keep for no more than two weeks. After that either discard it or use it but it is preferable to use before its storage life is exhausted.

This is classic barbeque sauce and the first one learned by me as a young chef.  It is simple and tasty and will satisfy all of your barbeque sauce needs and can be adjusted to fulfill whatever other uses for which, you might need a spicy sauce.

Finally, make the coleslaw:

(#492) RED CABBAGE SLAW

Red cabbage coleslaw is delicious and is perfect for Oktoberfest or any other fall celebration or menus.

Yield:  about 4-cups / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
1
Head
Red cabbage, peeled, rinsed, and sliced thin

.25
Cup
Fine-diced green bell peppers (seeded and

.125
Cup
Freshly minced parsley flakes
Rinsed
1
Each
Whole dill pickle, fine-diced

.25
Cup
Fine-diced scallions

.25
Cup
Fine-diced celery

1-2
Cups
Coleslaw Dressing (Recipe #471)




Method:

10. Mis-en-place: have everything ready with which to work! First, make the Coleslaw Dressing:

(#471) COLESLAW DRESSING


1. About three cups / Mis-en-place: 7-8 minutes



Qty.
Measure
Item
Other
2
Cups
Best Foods mayonnaise

1
Cup
Granulated sugar

1
Tablespoon
Apple cider vinegar

.25
Teaspoon
Celery seed

.125
Teaspoon
Kosher salt

1
Pinch
Black pepper

.5 +
Cup
Pineapple or apple juice

.125
Cup
Crushed pineapple

1
Teaspoon
Freshly minced parsley

.5
Teaspoon
Minced pimientos

.5
Teaspoon
Dry mustard

1
Teaspoon
Rice wine vinegar

1
Pinch
Ground coriander




Method:

11. Combine all ingredients in the bowl of an electric mixer and blend well. Refrigerate until needed and then combine with shredded green cabbage, grated carrots, and some raisins if desired.

This wonderful coleslaw dressing is handy to have in one’s refrigerator.  It sure beats the stuff you buy at the grocery store! This dressing lasts for about 7-10 days.

12. Combine the dressing with the coleslaw and toss.  Be sure to scoop it up from the bottom, combining everything, and then transfer to a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate and note—this salad will keep for 5-7 days but for best use, use prior to that date.

This is unique and different coleslaw and is a good one to put on the menu on occasion to accompany certain dishes such as today’s recipe.  Let us continue:

13. This is your set-up: have a saucepot on the stove with HOT ham ju and have a flattop griddle fired up to 350°F.  Also, have a HOT oven available. Butter the buns after cutting each in half with a serrated-edged knife and slather them with butter.  Put them onto the hot griddle, buttered-sides DOWN.  Meanwhile, drop the ham into the HOT ham ju and heat it up.

14. When the meat is hot and the buns are golden-brown, drain the meat and pull the buns from the heat source.  Shake the meat to rid it of any residual liquid and then dunk it into the barbeque saucepot.  Finally, divide it between the buns (after having given it a good soaking).  Have them spread open on a sheet pan and then top them with equal amounts of meat and the two cheeses.  Place the sheet pan into the hot oven, melt the cheese, and then pull them out.  Fold the sandwiches “shut” and then saw them in half.  Place two halves each on each of four plates.

15. Place a cup of hot ham ju in the center of each plate and a bowl of red cabbage coleslaw on the side.  Place a pickle spear atop a mound of shredded iceberg lettuce and a parsley sprig onto each plate and serve.

This sandwich is a fabulous change of pace and will enliven your lunch and bar food business.  Always use the best products for the best results and always be sure to save scrap ham for use in not only sandwiches but also in breakfast entrees.

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

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 think today’s sandwich experience was incredible!  I remember running ham dips in one place in which I was the sous chef and the results were amazing.  People came in and enjoyed the combination day after day.  It was an independent restaurant that had a fine dining room that overlooked the tarmac at the Sky Harbor International Airport in Phoenix, Arizona, and at nighttime when the bar crowd came in and the tarmac was lit up, it was magical, the business and the compliments.  The sandwich was a hit as it featured Smithfield hams and when slow-roasted in the alterscham ovens, the tenderness and the flavor were indescribable.  You must try this one, as you will never forget it.         

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 Tuesday, July 24, 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 August 29, 1997 in Houston, TX.

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