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Thursday, July 26, 2012

“Sandwich Seminar, Part XXI: The Best Chicken Clubhouse Sandwich ever made! It features Aunt Millie’s Whole-Wheat Hamburger Buns, Homemade Ranch Dressing, and other wonderful Ingredients” by Chef Goldie “Goldfish” McNamara



SPIRIT’S twenty-eighth album entitled, “Live from the Time Coast 1989-1996,” came out in 2004 and was among the best live albums released in modern times.  The band is at its ultimate best and delivers the goods night after night.  As always, the guitar work of Randy California is mind-blowing and among the best. 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 150 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 07-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,618.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, July 27, 2012 by Chef Goldie “Goldfish” McNamara



SANDWICH SEMINAR, PT. XXI

 Sandwich Seminar, Part XXI: The Best Chicken Clubhouse Sandwich ever made! It features Aunt Millie’s Whole-Wheat Hamburger Buns, Homemade Ranch Dressing, and other wonderful Ingredients” by Chef Goldie “Goldfish” McNamara

Bakersfield, CA, 07-27-2012 F: We have entered the weekend, my friends, I dodged the bullet associated with failing to mention “Hump Day” because I got it off right from the start, and all we have is today, tomorrow, and Sunday, and then it is farewell!  I had some dental work yesterday after I finished the morning’s blog and am not feeling super-well.  I had a crown put on my front tooth and it was a tiring, miserable experience.  My dentist had his hands in my mouth for far longer than I would have liked and then when I left, a wave of fatigue washed over me forcing me home to bed.  I woke up a bit late last night and got today’s blog knocked out to the best of my ability and I hope that it is one you will enjoy!   

Chicken sandwiches are the thing nowadays and everywhere one goes, he or she sees them on the menu.  The Mexican fast food joints were probably the first to put them on the menu and in doing so marketed them as “marinated in fresh citrus juices,” which the diet-plagued love.  Some were hesitant at first but then they spread like wild fire until every restaurant has them featured on their menus.  Therefore, I had to come up with one of my own and where I worked, I was able to buy these wonderful whole-wheat hamburger buns and when you add that name with the word, “chicken,” the diners go nuts trying to get in the door to eat the sandwich!  They feel they will shed pounds like a bird sheds feathers if they eat one every day so you can guess what the marketing ploy is: “dieter’s delight!”

(#753) GRILLED CHICKEN CLUBHOUSE SANDWICH

Sandwiches in the modern era are stand-alone items in and of themselves and no longer bothersome assemblies made by overworked cooks.  Instead, they are works of art that command fair amounts of money and the better the quality, the better the demand.  If you put this one on your menu and make it with top-notch ingredients, it will be a tremendous success—I guarantee it. 

Yield:  4 servings / Mis-en-place: 20-25 minutes’ prep-time / Assembly:  5-6 minutes




Qty.
Measure
Item
Other
3
Cups
Lemon-Pepper Marinade (Recipe #225)

4
6-7-ounce
Boneless chicken breasts, lightly pounded

Kosher Salt and Pepper Seasoning (Recipe #1324)
4
Each
Aunt Millie’s WW hamburger buns

Soft butter

Best Foods mayonnaise

8
Slices
Cooked Farmer John’s 14-16 maple bacon

4
Slices
Tillamook Swiss cheese

4
Slices
Tillamook cheddar cheese

.5
Cup
Ranch Dressing (Recipe #436)

8
Each
Roma tomato slices (0.25” thick)

2
Cups
Shredded iceberg lettuce
Rinsed
4
Leaves
Purple kale

4
Each
Vlasic dill pickle spears

4
Sprigs
Fresh parsley
Rinsed
20
Ounces
Seasoned curly fries




Method:

1.      Mis-en-place: have everything ready with which to work! First, make the lemon-pepper marinade:

(#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




Method:

2.      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.

This mixture is good for marinating chicken skewers prior to roasting them as it instills marvelous flavor into the cooked product. Next, prepare the kosher salt and pepper seasoning:

(#1324) KOSHER SALT AND PEPPER SEASONING


1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes




Method:

3.      Combine and store in an airtight container.

You will find many uses for this good basic, salt-and-pepper seasoning. Make the Ranch Dressing next (or use a bottled variety, if you wish):

(#436) RANCH DRESSING


Everyone needs an excellent ranch dressing formula and this is among the best as it utilizes Hidden Valley mixes. 

Yield:  2.5 quarts / Mis-en-place: 5 minutes:




Qty.
Measure
Item
Other
1
Quart
Sour cream

1
Quart
Best Foods mayonnaise

2
Cups
Buttermilk

4
Ounces
Hidden Valley Ranch Dressing Mix



Method:

4.      Mis-en-place: have everything ready with which to work! Combine all of the ingredients together in the bowl of an electric mixer using a WHIP attachment.  Blend on low speed until well combined, about 5 minutes; then, transfer to a sanitized airtight container equipped with a tight-fitting lid and label, date, and refrigerate.  The dressing will keep for 14 days after that, toss it out.

This is a great Ranch Dressing version using the best of the best: Hidden Valley Ranch Dressing Mix.

5.      Soak the chicken breasts after pounding them with a food hammer (masticator) in the lemon-pepper marinade overnight; the next day, broil to perfection using PAM or some such other food release spray to keep them from sticking.  Season them with KSP as you cook, which adds additional seasoning.  NEVER baste with leftover marinade UNLESS HEATED TO A BOIL TO KILL POTENTIAL FOODBORNE ILLNESS-CAUSING BACTERIA and never re-use it.  Cook the chicken breasts until 165°F in internal temperature then remove from the fire.

6.      Meanwhile, brush top and bottom halves of the whole-wheat hamburger buns with softened butter and grill on your flattop griddle—butter sides DOWN—until a crusty golden-brown.  Remove them from the heat and transfer to a sanitized, kitchen counter, and turn the grilled sides UP. Spread the BOTTOM halves with mayonnaise and place two strips of bacon onto each. 

7.      Place the cheddar cheese atop the bacon on each followed by the grilled chicken breasts.  Top the breasts with the Swiss cheese, three slices of roma tomato each and finally, the shredded lettuce.  On the top buns, place a tablespoon or more of Ranch Dressing.  Put the tops onto the bottoms and the sandwiches are complete.  Insert a long frilled sandwich toothpick through each to hold it together and then transfer to four plates. 

8.      Place a leaf of purple kale onto each topped with a dill pickle spear and a sprig of parsley.  Place five-ounces of seasoned curly fries onto each plate and a ramekin of Ranch Dressing and then serve.

There is no sandwich better than this one and the better quality the chicken, the better quality the sandwich.

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

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.

Friday has come and gone and that leaves us the weekend and then we are over and done!  As always, I have to come back and mention politics because this year is a year of prophecy as Stinkbug likes to mention over and over again.  Yes, it is, it is also the year of one of the most important elections of all time and you must acquaint yourselves with the issues so you can vote to save the country and not to see it transform into a socialist state in which they do everything for us.  If you have ever had a business of your own, you know how good it can be when the government intervenes seldom and you can run it to the best of your ability.  Unfortunately, a top-heavy, all-powerful government is not what is good for the United States and that means we must make a change!           

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 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 Friday, July 27, 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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