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Wednesday, October 3, 2012

“Soup Seminar, Part XXXIV: Today, Chef Carrick switches Gears to the Soup Seminar by teaching us his Recipe for the Clam Chowder at Bakersfield’s Seven Oaks Country Club—Third-Best Country Club in the Area” 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-sixth group album, “Ultimate Collection,” came out in June 1997, another good group album featuring the best of the best up-to-date, brought the magic of this man to an entirely new audience!  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 81 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 10-04-2012

Copyright © 2012 by MHB Productions

Word Count: 2,099.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, October 04, 2012 by Chef Brian Craig Carrick



SOUP SEMINAR, PT XXXIV—BAKERSFIELD’S SEVEN OAKS COUNTRY CLUB’S CLAM CHOWDER—INSTITUTIONAL SIZES

Soup Seminar, Part XXXIV: Today, Chef Carrick switches Gears to the Soup Seminar by teaching us his Recipe for the Clam Chowder at Bakersfield’s Seven Oaks Country Club—Third-Best Country Club in the Area” by Chef Brian Craig Carrick

HUMP DAY!

Bakersfield, CA, 10-04-2012 Th: We are switching gears today to do what the headline says, to make soup.  Soup is always something prepared in massive quantities, at least compared to home sizes, in professional kitchens because if we make good soups, we sell the hell out of them.  I have been a professional chef for more than 40+ years and that means, I have worked at many places and made many soups.  In fact, I speak a great deal about soup making (as do my comrades here at the Elemental News of the Day, the fastest growing online culinary blog in the entire world—had to get the plug in!) and if one can make soup, and then he or she is on top of the world! They make money for the house, while others collapse into despair, bankruptcy, and ruin because they have no idea what to do with all of their leftovers overcrowding their walk-in refrigerators. 

Back on April 10, 2012, I posted a link to Foodservice.com about how one should go about buying food wisely for one’s business and the first thing I commented on was that the chefs today rely on buying their “money-making items” which, unfortunately, if you buy them DO NOT make you money.  This is because all of those things that go into the soup are not being used because you are BUYING soup, and many of the most popular places—Applebee’s, Hooters, Tahoe Joe’s, and a whole hell of a lot others—buy their soups and use microwaves to cook most of their menu items.  I find this to be not only troubling but also horrifying because when some smart-assed twenty year old “chef” comes to me from Sizzler’s, I have to kick his or her ass out the backdoor and drive them away!

Alright, today, we make one of the better clam chowders of the world, one from the Seven Oaks Country Club, the third best country club in Bakersfield, California, after Stockdale (#1) and Bakersfield (#2).  They are the new kids on the block as far as private clubs go in the area but they try hard even though they have the arrogant members in all the area.  When I worked there from 1999-2002, I found them to be overbearing, ignorant, and downright drug-addled and am so glad that I had the good sense to get the hell out of there.  They disabled me after all by crippling my hands, something that led them to attempt to dismiss me but my attorney went in there and cleaned their clocks.  Rotten bastards, I tell you, nowadays, if one finds that his or her job has made them ill or is crippling them, seek legal advice as guaranteed—they will put you out on the street.  Anyhow, here is the Clam Chowder I developed while working there, it is not difficult to make, relatively low-cost, and even though it is pretty good, it will never be as good as Stockdale’s Clam Chowder!

(#607) SEVEN OAKS COUNTRY CLUB CLAM CHOWDER—INSTITUTIONAL SIZE



Classic cream-style clam chowder is a favorite of almost everyone except for those who either have an issue with shellfish or hate cream and butter.  However, creamy clam chowders knock the tomato-based versions to the mat virtually every day and this version from the well-known Seven Oaks Country Club in Bakersfield, CA, is among the best although not THEE best as the one at the once-great Stockdale Country Club dominated all of them.  Anyhow, this is one you need to try as it will bring more business to your door than if you do nothing.  Once word gets out, people will come from everywhere and your culinary life will never be the same again.

Yield:  9 gallons  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
First Part:
6
48-oz. cans
Gorton’s clam juice

1.5
Gallons
Cold water

.25
Cup
Better-than-Bouillon clam base

1
Quart
Silverado Vineyards sauvignon blanc

3
#
Hormel bacon, fine-diced

2
Quarts
Diced yellow onions

1
Quart
Diced celery

.25
Cup
Fines herbs

6
48-oz. cans
Gorton’s chopped clams

1.5
Gallons
Whole milk

2
Gallons
Heavy cream

Second Part:
4
#
Clarified butter

4.5
#
All-purpose flour

Third Part:
10
#
White rose potatoes, peeled and diced

.25
Cup
Tabasco-brand hot sauce

.25
Cup
White pepper

.25
Cup +
Kosher salt

1
Cup
Finely-minced fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! This is a three-part preparation and one should have all of the ingredients listed, ready to go.  First, combine the water, clam juice, and clam base in a large pot and bring to a boil over a medium-high flame.  When it is, add the sauvignon blanc and reduce the pot to a low simmer.

2.      Meanwhile, in a large rondeau sprayed with PAM or some such other food release spray, heat the bacon to a sizzle.  Stir it as it cooks, releasing as much bacon fat as possible then strain the meat from the oil, removing both from the pot and saving each part separately. 

3.      Scrub the rondeau to remove any charred bits and brown scraps affixed to it and then return it to a medium flame, spray it with food release spray once more, and return the bacon fat to it.  Heat it up over medium flame and then when it is warm, add the vegetables to it and sauté gently until tender but taking care NOT to overbrown them.

4.      Add the cooked bacon, fines herbs, and the clams, cooking the mixture for another five minutes and then remove from the heat but keep warm along the sides of the range-top.  What you want to do is to keep the mixture as colorful as it began its existence not overbrowning it as it as it cooks as otherwise, it will discolor the chowder.

5.      Now to the first pot containing the clam juice, water, and clam base, add the whole milk and heavy cream and bring to a near boil.  As you do this, combine the clarified butter (melted) with the all-purpose flour in the bowl of your Hobart mixer equipped with a whip attachment.  Blend it extremely well, taking care to scrape the sides of both the whip and the bowl carefully, and continue rotating it at low speed until combined. 

6.      Bring the liquid to a full boil and then using a saucepot as a ladle, scoop one-to-two gallons into the mixer while rotating the whip on low speed and blend this first mixture carefully.  Add enough of the liquid to soften it then scrape it back into the rest of the pot’s contents and whisking furiously, blend the roux with the soup.  NOTE: you may or may not need all of the roux so whisk it in until you attain the desired consistency. 

7.      Lower the flame and simmer the chowder for another 20 minutes, taking care to stir it occasionally.  If you need to place a “gunboat” beneath the pot to keep it from scorching, do so.  A “gunboat” is a flattened #10 can with both ends and whatever paper attached to it removed.  This is what the old chefs used to protect the bottom of pots containing cream soups/sauces. 

8.      When time is close to being “up,” scoop the bacon-vegetable-clam mixture into it, whisking it in until well distributed.  Quickly combine the blanched diced potatoes with the remaining ingredients in a bowl to distribute the parsley, white pepper, salt, and Tabasco sauce evenly, and then scrape it into the chowder, too. 

9.      Lower flame still further, slowly blend these final ingredients into the soup with the aid of a wooden or metal soup paddle, and then transfer to two-inch hotel pans to cool.   Be sure to place the pans atop cooling racks or on slatted walk-in shelves with room for air to circulate around them. 

10. It is usually wise to spray sheets of wax paper, sized to the pans, with food release spray and then place the sprayed-sides-DOWN atop each hotel pan to prevent a skin from forming.  When totally cool, transfer the chowder into two sanitized five-gallon buckets, cover with airtight lids to prevent odor contamination, label, date, and keep refrigerated at or below 42°F at all times. 

11. On the steam table, always keep at moderate heat so that the chowder registers about 145°F but does NOT continue cooking.  Always take care to reheat it in the tops of Bain Maries to prevent scorching or dissolving the potatoes and never rush it, if possible.

This is one of the greatest clam chowders of all times, somewhat similar to the famed Splash Café in Pismo Beach, California, one of the all-time great areas for clam chowder.  California has some of the best chowder along its amazingly lengthy coast, especially in Central and Southern California.  I have had clam chowder from California to Hawaii and from Washington State to Illinois, and this is among the better recipes I have.   

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

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!

            Sorry to not have mentioned the obligatory HUMP DAY at the start of today’s blog but I mention it now, today is “Hump Day,” I did my bit so I would not be penalized and find myself doing a second week.  Lately, my friends have been somewhat silent as they are terrified as to what happened to Chef Gervais when he criticized President Barack Obama but all I can say is, “I don’t love Mitt Romney but I will vote for him thousand times if I have to do to end this horrible scourge destroying the nation’s economy.  I have never seen the anger, the hatred, the violence, all because of the racism that has been reinvigorated because that is the only card left in the president’s book by which, he hopes to retain office.  Look at the Zimmerman-Martin Case down in Florida, my God Almighty; the Justice Department should have entered that one the day it broke on national news media trumpeting that a “baby was shot in the back.”  Hell, it took them more than a year to stick that bastard, Scott Peterson in the joint and all I can say about that bum is goodbye and good riddance.  These things take time.                      

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 Thursday, October 04, 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 September 29, 2001 in Oildale, CA.

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