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Wednesday, July 25, 2012

“Sandwich Seminar, Part XX: The Best of the Best—Bay Shrimp Salad Sandwich on Tom Cat Bakery’s Eastern European-style Black Sandwich Bread—too Good to be True!” by Chef Goldie “Goldfish” McNamara



SPIRIT’S twenty-seventh album entitled, “Blues from the Soul,” came out in 2003 and was the third 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 151 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 07-26-2012

Copyright © 2012 by MHB Productions

Word Count: 1,677.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, July 26, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XX

 Sandwich Seminar, Part XX: The Best of the Best—Bay Shrimp Salad Sandwich on Tom Cat Bakery’s Eastern European-style Black Sandwich Bread—too Good to be True!” by Chef Goldie “Goldfish” McNamara

HUMP DAY!

Bakersfield, CA, 07-26-2012 Th: You know what today is: HUMP DAY! As you see, I took care of things right from the start because I am NOT going down, my friends, I am not going down and doing another week!  It is not that I mind doing another week, it is just that I am NOT going to be the one to do it, I am going to go back to work and not return until it is late November, possibly early December.  Everyone is putting money on the Las Vegas line that Stinkbug will be the one to fall by the wayside and will then have to cancel his threat lest he do two weeks in a row.  We shall see what we shall see!

Today, I am giving you one of the absolute best sandwiches I have in the books: shrimp salad on black bread.  The bread I am using is specialty bread, possibly something you will not find but if you go online to Altamira Foods, it is possible you can order it.  Sure, there are all sorts of alternatives, there are always alternatives and if you can bake your own bread then you are ahead of the game and probably a star in your own right.  Normally, Tom Cat Bakery is on the East Coast but one place I worked when I was in Texas made use of it there in Houston.  That particular restaurant was phenomenal, people came from miles around the state to eat there and one of the reasons was the bread.  You would be surprised at how good bread can bring excellent business returns because when people see that you are dedicated to serving quality, they will come day after day to eat with you.  Trust me; I have been in this business for far too long not to know what I am talking about! 

(#1679) BAY SHRIMP SALAD SANDWICH ON BLACK BREAD


This is another sandwich success that forever was popular on the menu at the place in which I worked and which can be popular for you, too.  I think that of all the sandwich spreads made with a wide variety of meats, this is perhaps the ultimate best and only those cursed with shellfish allergies are unable to enjoy it.

Yield:  4 servings / Mis-en-place (with the salad mix prepared): 4-5 minutes. 




Qty.
Measure
Item
Other
1.5
#
Bay Shrimp Salad Mix (Recipe #734)

8
Slices
Tom Cat Bakery Pumpernickel Sandwich Bread
Best Foods Mayonnaise

4
Leaves
Red leaf lettuce
Rinsed
4
Leaves
Romaine lettuce
Rinsed
12
Slices
Roma tomatoes

4
Leaves
Kale
Rinsed
4
Spears
Vlasic dill pickles

4
Sprigs
Fresh parsley
Rinsed
4
Each
Pantry salads of choice




Method:

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

2.      Make the bay shrimp salad FIRST:

(#734) BAY SHRIMP SALAD



Bay shrimp makes the best sandwiches and if you live or work in an area where it comes in fresh from the coast, you know what I mean.  Frozen is fine but there’s nothing like FRESH.  This great mix will do any menu justice so give it a shot, go for it, and amaze yourself and the bookkeeper with its success.

Yield:  2.5 # / Mis-en-place: 3-4 minutes:



Qty.
Measure
Item
Other
2.5
#
Fresh bay shrimp

.5
Cup
Finely-diced celery 0.25” thick

.5
Cup
Minced red onions

.5
Cup
Sour cream

.5
Cup
Best Foods mayonnaise

.125
Cup
Minced fresh Dillweed

.75
Teaspoon
Kosher salt

1
Teaspoon
Lemon juice

.125
Teaspoon
White pepper

.125
Cup
Freshly minced parsley flakes
Rinsed


Method:

3.      Mis-en-place: have everything ready with which to work! This is best with FRESH bay shrimp; however, if you must use frozen, use about 4-5# and the trick is to spread it out on a sheet pan and allow it to defrost naturally overnight in the refrigerator.  The next day, pour the juice off and transfer the shrimp to a colander; there, place plastic wrap atop them followed by a pot or pan with which to press the remaining juice out of them.  It will compact them but residual liquid can throw the best of recipes off the mark.

4.      Combine all ingredients in a large mixing bowl.  Wash one’s hands with soap and hot water and then wear plastic gloves so as NOT to expose the ingredients to contamination.  It is imperative to protect the mayonnaise-based food from all potential sources of contagion thereby eliminating any possible occurrence of foodborne illness.

5.      Using gloved hands, mix from the bottom of the bowl until a well-blended mix of bay shrimp, mayonnaise, condiments and seasonings has resulted.  Stop at that point and transfer into a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate.  Keep below 40°F all the time and when in use, keep out for no more than 10 minutes at room temperature.  Try to keep it on the cold line of the cooks’ line at all times.  Keep for no more than 3-4 days so be sure to use it prior to that time.

6.      Tom Cat’s Bakery black bread is a wonderful Eastern European-style pumpernickel bread made with molasses and plum puree.  Their bakery is located in Long Island City but you can purchase their breads online at Altamira Food [http://www.altamirafood.com/store/p-4767-black-bread.aspx] as well as other outlets around the country.  You can find similar breads and use them but this is the one I created the recipe with and the one I recommend.

7.      Lay the bread out in front of you and spread mayonnaise on one side each (the side facing up). Place a large mound of bay shrimp salad atop it followed by one leaf each of both red leaf lettuce and romaine lettuce.  Follow that with three slices of roma tomatoes and then put the tops on.

8.      Place sandwich toothpicks on both ends of each sandwich and then cut them at an angle.  Transfer two halves to each of four plates with your pantry salad in a bowl or on a bed of lettuce in the center of the plate.  Place the sprig of kale at the twelve o’clock and top that with a Vlasic dill pickle spear and a sprig of parsley.   The sandwiches are now ready to serve.

9.      You can always serve half a sandwich with a small salad and a cup of soup and charge a fair amount of money for it. 

There is nothing better than top-quality bay shrimp salad and a sandwich made with this spread will knock one’s taste buds out.  I love it and highly recommend it and once you have tried it, you will love it, too.

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

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 know that yesterday I involved myself in the political turmoil and the discussion that is ongoing in the country due to the oncoming election but it is dreadfully important that everyone researches their own answers and relies on no one else’s.  We are living in dangerous times and the ability of the people to find jobs continues to diminish.  I am afraid for the younger generations as when I was a kid, I could find jobs everywhere—that is how I got my start, I assure you. When one can walk down the block and see restaurants on every corner and know that jobs lurk within, there is a sense of comfort because if one fails in one, he or she can go next door and succeed.  Nowadays, in the era of Obamaism, the loss of jobs is incredible and the once derided “hamburger-flipper” jobs that the last president praised and which were discounted by the opposition are now the only jobs in town.  Well, if you can find one that is not held by an illegal alien, that is!            

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 Thursday, July 26, 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 18, 1998 in Houston, TX.

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This is #1215 an 11” x 14" original oil painting by Beverly Carrick entitled, “Poppies and Smoke Trees." 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!

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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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