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Tuesday, October 2, 2012

“Classic Quickbreads and Muffins, Part LXV: Chef Carrick continues his Weeklong Presentation of Institutional Sizes by delivering a Fantastic Apricot Muffin of his Own” by Chef Brian Craig Carrick



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twenty-fifth group album, “Live at the Fillmore 1968,” came out in January 1997 and is another exceptionally good group album featuring the band in its earliest days “live” on stage at the legendary Fillmore West!  No matter what direction Carlos Santana and his band go in, it is always great!  Please go to Amazon.com right this minute and BUY it by using the convenient link above!







COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 82 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 Brian Craig Carrick

END Commentary 10-03-2012

Copyright © 2012 by MHB Productions

Word Count: 1,389.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, October 03, 2012 by Chef Brian Craig Carrick



CLASSIC QUICKBREADS AND MUFFINS, PART LXV —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LXV: Chef Carrick continues his Weeklong Presentation of Institutional Sizes by delivering a Fantastic Apricot Muffin of his Own” by Chef Brian Craig Carrick

Bakersfield, CA, 10-03-2012 W: It is a bit late this year for one to find fresh apricots in the grocery store but then, some larger grocery stores have fresh fruits available all year round, no matter what the season is. I recall a Ralph’s Giant built in Bakersfield, 1-2 years before I moved to Hawaii in 1989, springing up in Bakersfield and there, they had virtually every kind of fruit imaginable.  They had star fruit, they had cherimoyas, they had blood oranges, they had key limes, and they had virtually everything on their shelves.  Yes, it cost tons of money but the idea was that there was NOTHING they did not have on their shelves, which was fantastic for the local restaurants.  I was working at the Stockdale Country Club at the time as the Night Sous Chef and it was my duty to bake the entire club’s baked goods, which I did on a daily basis, six days a week.  I love being a baker; it was the one true joy of my life, prior to marrying the Lovely Lady Linda last year, our anniversary being Halloween.  Besides being the light of my life, she has influenced me with her amazing beauty to continue my artistry in the kitchen to this day even though I am totally and permanently disabled due to nerve conduction issues in my body.  That is why I am proud to present to you an excellent recipe for my apricot muffins, similar to one run at some time earlier this year by another chef, but one that is inherently better.  We mean this one to utilize DRIED fruit, available year-round but more expensive, but if one wants to puree fresh apricots to substitute in place of part of the Kern’s nectar, by all means, do so.  Here we go:  

(#1690) APRICOT MUFFINS—INSTITUTIONAL SIZE



In the waning months of spring and throughout the summer, lush, ripe, and beautiful apricots appear on greengrocer’s store shelves across the United States.  People in all sorts of areas, whether they are California, Iowa, or elsewhere in the East fall in love with this splendid fruit, one of the joys of the warmer months, and consume it in great quantities.  For those who have apricot trees in their yards, it is even better because when one poaches fresh fruit, the flavor potential magnifies at least tenfold.  Be sure to try this recipe, as once tasted, it is unforgettable!

Yield:  about 144 small-sized muffins (0.25-cup)  / Mis-en-place: 50-60 minutes:




Qty.
Measure
Item
Other
1
Gallon
All-purpose flour

.5
Cup
Powdered milk

.5
Cup
Baking powder

1-1/3
Tablespoons
Baking soda

1-1/3
Tablespoons
Kosher salt

8
Each
Large AAA eggs

2-1/3
Cups
Granulated sugar

1
Quart
Vegetable oil 

2.5
quarts
Chopped dried apricots

2
Quarts
Kern’s apricot nectar

1/3
Cup
Vanilla extract

1/3
Cup
Orange zest

.5
Cup
DeKuyper apricot brandy

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare aluminum or stainless steel, reflective muffin pans by spraying it thoroughly with PAM or some such other food release spray and then lining it with paper baking cups.  Spray the cups with PAM, too, so that the paper will peel away from the sides of the muffin.  Preheat your standard oven to 400°F or your convection oven—fan in the “on” position—to 350°F. 

2.      Double-sift the first FIVE ingredients together and then stir in the chopped apricots; set aside.

3.      Using an electric mixer equipped with a paddle attachment, beat the eggs until light and foamy and then add the sugar and CREAM the mixture together.  Beat it until its light and yellowish.  Add the vegetable oil and continue mixing followed by the rest of the ingredients. 

4.      Fold the dry into the wet using the least amount of strokes necessary in order to combine the two mixtures together.  Overmixing will result in a chewier muffin, which is not attractive so always take care NOT to do it; besides, the lumps will cook out. When you have formed the batter, place it in your refrigerator for 10 minutes to firm up.

5.      After it has sat the required time, bring the batter out and scoop it into the prepared muffin cups. Fill it up to the rims and then lightly shake the pan to settle the batter.  Place the pan on your preheated oven’s middle rack and bake for 10 minutes; then, lower the heat by 25°F and continue baking for another 20-25 minutes OR until the muffin’s are golden-brown and a cake tester or paring knife inserted into the middle muffins withdraws clean.

6.      Remove the muffins from the oven then and place the pan upon a cooling rack to cool.  After 2-3 minutes, gently rap the pan to loosen them and de-pan them so they can finish cooling or, if you are ready to serve them, dust them with the powdered sugar and place upon a doily-lined platter.  Take to the dining room table and serve with plenty of softened sweet butter; enjoy!

Apricot muffins are a delight to make and a joy to eat.  Among the best muffin recipes that I have, dried fruits make exquisite muffins and quickbreads so never rule them out.  Sure, they might be a bit more costly but the rave review they will garner is almost too good to be true so go for it!

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            I want to let you know that we probably will move to another element of Institutional Cooking within the week, probably after either today or tomorrow, Hump Day, maybe work on pantry items.  There are so many different salad dressings, salad preparations, and etcetera, that I find great joy making them.  Even though most chefs consider the pantry area to be the “kiss of death,” I always enjoyed my time working in it as people left me alone except when it was time to hit the cook’s line.  Anyhow, we shall see what we shall see, amigos.                     

Therefore, 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 SANTANA 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, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is I in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I have worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired now due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

Chef Carrick writes from Oildale, CA.

---30---

The END Commentary for Wednesday, October 03, 2012 by Chef Brian Craig Carrick



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 Brian Craig Carrick wrote this original essay.



Recipe created by Chef Brian Craig Carrick on June 17, 1978 in Oildale, CA.

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This is #963, a 16” x 20" original oil painting by Beverly Carrick entitled, “Let’s Go." 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!
 
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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 FILLMORE 1968” BY SANTANA 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!

 


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