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Sunday, November 3, 2013

“Famous Restaurant Recipes, Part LXII: after lamenting the Shutdown of the Federal Government and how it might affect the Republicans, the Chef attacks Obamacare and then shows us how to make a lovely Dungeness Crab-Stuffed Salmon!” by Chef Charles “the Chuckster” Smithenstein


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We continue promoting CDs by the great New York psychedelic band, Vanilla Fudge! The band’s fourth album, “Near the Beginning,” came out in late 1969 and found the band continuing to do what it did best: extra-heavy psychedelic music with a thundering rhythm section!  This is an awesome album and one everyone who loves the genre needs to buy NOW! Go to Amazon.com and buy it immediately, you will be so glad you did!  We also are presenting a book by the noted author, Mark R. Levin, “Men in Black: how the Supreme Court is destroying America,” a very important book and one ALL of you needs to read” (thanks, Stinkbug).

MONDAY, NOVEMBER 04, 2013



THE NEW AGE—ONE YEAR UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-04-2013
Copyright © 2013 by MHB Productions
Word Count: 3,456.

AMERICAN INSTITUTE OF CULINARY POLITICS

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Monday, November 04, 2013 by
Chef Charles “the Chuckster” Smithenstein

­­­ FAMOUS RESTAURANT RECIPES, PART LXII

DAY NUMBER 35 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXII: after lamenting the Shutdown of the Federal Government and how it might affect the Republicans, the Chef attacks Obamacare and then shows us how to make a lovely Dungeness Crab-Stuffed Salmon!” by Chef Charles “the Chuckster” Smithenstein


1,079th BLOGPOST AT THE AICP-END!
Defund Obamacare NOW!
Bakersfield, CA, 11-04-2013 Monday: Greetings and good morning, my friends, it is indeed a good thing to be back here at the blog, once again!  Where do we start?  I was last here on the week of April 08-14 of this year and since that time, MORE problems have taken place, which has made the state of the nation worse than what it was at the time.  I believe that the Republicans got a break when Obamacare hit the nation on the first day of October because after the debacle of Senators Ted Cruz and Mike Lee and some of the House Republicans what with the shutdown of the federal government, I thought it was over for our party.  Thankfully, I was wrong on that account and the ongoing mess with the President’s signature healthcare act has all but erased what we did prior to its rollout.  I must say, I am glad that the nation has the opportunity to see just how disastrous this systematic takeover of the nation’s healthcare system is going to be for the people of this nation because we discussed this last time.  I told you then and will tell you now, they will NEVER get this thing up-and-running even though the President SWORE that the last day of this month, it will be up-and-running perfectly!  That’s bullshit, my friends, no way in hell it will be ‘up-and-running,’ it’s going to be far worse than what it is now, imagine 200 million or more Americans trying to obtain coverage in FIFTEEN DAYS!  Yes, we need to be covered by the middle of December if we are to have coverage for 2014 and I do not see how that is humanly possible, NO computer system or program can accomplish that!
Texas Senator Ted Cruz—he hurt the Republican Party!
We know that this is precisely what the Democrats want, however, I believe—at the time of this writing ten days ago—that the Democrats want further turmoil over Obamacare. They want it because they know that if most Americans cannot get insurance by the cutoff date, then they will NOT know how much it’s going to cost them and will pay a small fine for not having it.  They have their fingers crossed, are going to church (something Democrats and liberals do NOT do), and telling one another that ALL they have to do to survive is to get through the 2014 elections ONE year from now!  While I am not a fan of the Tea Party and think that their activities have caused the Republican Party nothing but problems, I will support any and all candidates in the hope that we will be back the fricking Democrats!  We need to put a womping on the bastards that they will remember forever and not let them succeed in keeping the Senate and winning the House.  I believe we can do it with the right candidates, we need more Republicans who are moderate and who don’t have a problem crossing the aisle to work hand-in-hand with the Democrats on the things the nation needs.  We don’t need to let them have Obamacare, however, and I do believe that we have many vulnerable Democrats in both the Senate and the House whom we can take out in one fell swoop!  I just hope we find Republican candidates who will appeal to a wide spectrum of potential and party voters such as Latinos, women, Gays, Blacks, you name it, we need them because we need to put a stop to the machinations of Barack Obama, he is an evil man!
Should John McCain run for the Presidency in 2016?
Okay, today, we begin a series we have not done since July 2012, the Famous Restaurant Recipes category with some new stuff with which, to make you go wild!  I am amazed that no one has drawn this card out of Chef Stinkbug’s hat but here it is and I am the one to do it!  What’s more, I have never had the opportunity to do this one before so I am grateful that it’s me, something I can add to my portfolio!  Chef Vladimir Gdansk did it last so please, let me take the baton from him and give you an entire week of fine-dining dishes! 
West Coast Dungeness Crab-Stuffed Salmon
Our first dish of the day is the delicious West Coast Dungeness Crab-Stuffed Salmon, an amazing dish complete with jumbo juicy prawns atop it.  We poach the fish in a crab boil-infused liquid, a very delicious infusion of flavors, seasonings, and vegetable matter.  I know that once you have an opportunity to taste this amazing fish dish, you, too, will be a fan.  The idea is to use the BEST salmon available, fish such as Yukon, Sockeye, King, the best from the best rivers of the frozen Northwest!  If you ever have a chance to work in Washington State further north, you will be amazed at the wide range of cold-water salmon that restaurants serve as soon as they come in the backdoor.  You can find some of these fish in other locales but usually, folks outside of the area seldom get the fish at a decent price or in a large enough quantity so if you do, use nothing but your best recipes! 
(#1833) WEST COAST DUNGENESS CRAB-STUFFED SALMON

Fresh Salmon on the Cutting Board
Fine dining is a matter of training, personal tastes, influences, and current events.  This dish is one of the classics presented in a unique way, one that everyone can love and enjoy and one that also presents opportunities for new and exciting variations.  I love running this dish when the best salmon begin coming on the market, straight out of the rivers of the great Pacific Northwest, primarily Alaska and Canada.  I know that once you try this East-Coast-inspired presentation that you and your guests will deem it to be ‘phenomenal!’
Prawns ready to Cook
Yield:  4 servings  / Mis-en-place: 1.5 hours +:

Bacon
Qty.
Measure
Item
Other
The Salmon and the Prawns:
4
6-7-ounce
Sockeye salmon filets

12
12-15
Prawns, peeled and deveined

Dungeness Crab Stuffing (Recipe #0957)
2.5
Cups
Unseasoned croutons

1
Tablespoon
Clarified butter

2
Slices
Farmer John maple bacon, diced

.25
Cup
Diced yellow onions

.25
Cup
Diced celery

3/8
Cup
Dungeness crabmeat, drained

.25
Teaspoon
Kosher salt

.0125
Teaspoon
White pepper

.125
Teaspoon
Whole sweet basil

.125
Teaspoon
Whole thyme

1.5
Teaspoons
Freshly minced parsley flakes
Rinsed
.75
Teaspoon
Lemon zest

1
Large
AA egg, beaten and strained

8-10
Tablespoons
Chicken stock

.5
Each
Bay leaf

Shrimp and Salmon Cooking Mode:
3
Quarts
Boiling water

2-3
Tablespoons
Zatarain’s crab boil spice

2
Each
Bay leaves

.125
Cup
Whole pickling

.125
Cup
Hungarian paprika

The Baste and the Flavoring:
--
--
Drawn butter

The Accompaniments:
2
Bags
Cleaned baby spinach

--
--
Bacon fat

--
--
Balsamic vinegar

2
Cups
Broccoli florets
Blanched
2
Cups
Ripple-cut sliced carrots
Blanched
Stinkbug Seasoning (Recipe #0226)
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes

The Finish:
--
--
Freshly minced parsley flakes
Rinsed and dried
--
--
Spanish paprika

4
Sprigs
Fresh parsley
Rinsed and dried
4
Each
Lemon crowns

Granulated Garlic
Method:
Granulated Onion
1.     Mis-en-place: have everything ready with which to work!  Select the best salmon you can find and if sockeye is not available, select another top-quality Alaskan or Canadian salmon, whatever is available at the time you decide to prepare this dish.  Always look for non-slick, fresh fish, one without any odor at all, because good-quality salmon does not smell.  Moreover, seek the freshest looking prawns without a great deal of liquid or better yet, frozen ones you can defrost, peel, and devein.  Have the fish ready in your refrigerator. 

2.     The Stuffing:  prepare the stuffing first to have it ready for the oven when the time comes to prepare the dish:

3.     Spray a two-inch hotel pan with Crisco Pan Release spray, PAM, or with some such, other food release spray and set it aside.  Preheat standard oven to 375°F or a convection oven to 325°F and turn the fan “on.”

4.   Place the croutons onto a sheet pan and place inside the hot oven.  Bake for 20-25 minutes OR until they are lightly browned but not overly done—in other words, do NOT over-bake them, just toast them.  When done, pull them out, place upon a cooling rack, and cool.

5.     Place a large rondeau over medium flame and add the diced bacon after spraying it thoroughly with food release spray.  Cook the bacon until it renders a great deal of fat, stirring it almost constantly.  Cook it fairly crisp and then with the fat still within the pan, add the clarified butter with the vegetables. 

6.     Sauté the vegetables until tender and somewhat translucent; then, add the crabmeat and the seasonings, sautéing all the while.  When the croutons are toasty, add them to the pot and gently combine them with the preexisting mixture PLUS the crabmeat, then pull off the burner.

7.     Heat the chicken stock/bay leaves to a boil and then combine it with the beaten eggs.  Pour this mixture into the stuffing ingredients, mixing well, with the aid of a rubber spatula or kitchen spoon.  Combine it thoroughly so that the mixture is like a RAW moist stuffing.  Press this mixture into the prepared hotel pan.

8.     Spray a piece of wax paper with food release spray then place it atop the stuffing mixture, taking care to crimp it (more or less) to the edges of the pan.  Place this pan atop the preheated oven’s middle rack and bake it for 50-60 minutes OR until a quick-temperature thermometer inserted into the center of the pan reads 165°F.  It is important that in ANY mixture prepared with raw eggs that the temperature at completion is 165°F or higher to kill the potential salmonella virus that is almost always present on the shells and occasionally the insides of raw eggs/raw poultry products. 

9.     When at the specified temperature, set the pan atop a cooling rack and remove the wax paper, allowing the stuffing to steam out.  Then either serve it to order from a steam table or cool it completely (preferably overnight in the refrigerator) for use within the next day or two (at most).

10. NEVER keep leftover stuffing made with eggs or hold RAW stuffing for longer than ONE day.  Use it or lose it, within 24 hours and always heat to 165°F.

11. Have everything else ready to go, the vegetables blanched with the exception of the spinach, which we cook to order.  Have the seasoning made, the lemon crowns cut, the parsley washed and ready to go. 

12. Set up a baking pan that is capable of sitting atop the stove over medium-low flame.  Add the water to it, bring it to a boil and add the Crab Boil spice, bay leaves, pickling spice, and Hungarian (sweet) paprika.  When it does boil, drop the flame to low and add the salmon and the prawns.  Poach them until they become firm and prepare the rest of the meal now.

13. Heat the broccoli and carrots in a skillet, tossing them with drawn butter and seasoning them with the Stinkbug Seasoning.  In a second skillet, heat the bacon fat and when it sizzles, add the spinach, season to taste, and allow it to wilt slowly.  Hit it with some balsamic vinegar and pull it from the stovetop, keeping it warm.

14. Place a mound of stuffing atop each of four plates at the six o’clock.  To one side, place a mound of spinach and on the other, the carrots and broccoli.  Place a salmon filet atop each mound of stuffing followed by three prawns placed artfully onto the salmon so that they are both ON the fish and off it.  Ladle drawn butter over each fish portion, dust everything with parsley flakes, and give the fish a shake or two of paprika.  Place lemon crowns on each plate followed by parsley sprigs then serve immediately. 

15. Use leftovers wherever you can but the main thing is to chill things as quickly as possible to 45 degrees or less and keep it all stored separately.  Follow the directions previously mentioned under the stuffing section because stuffing deserves special attention because they can cause foodborne illness if improperly stored. 
Broccoli Florets
This is a great dish, not truly ‘crab-stuffed’ but more along the lines of the modern generation of chefs and their uniform piling up of one item atop another.  However, you see it, this is a great dish and if you wish to make it even more complicated, you can top it with a sauce from the Hollandaise family of sauces or a white wine cream sauce.  Whatever you do, serve it with flourish and enjoy!
Fresh Salmon
Salmon is one of the all-time best-selling fish available to restaurants across the nation and figure into the cooking of other locales such as Hawaii, which use them in one of their ‘native’ dishes, Lomi-lomi salmon, a dish made with tender chunks of pink salmon and tomatoes, neither of which are native to the islands so go figure!  I enjoy working with this fish as I do all fish and it’s important that every chef knows how to break raw fish because if you live and work in an area in which, the local fishermen bring their daily catches to your backdoor, you will lose money if you DON’T know how to break them!  I say find someone at a local meat market which specializes in fresh seafood and river fish and have him or her train you in the art of breaking fresh fish, it’s an education ALL culinary masters need!
More Fresh Salmon
I hope you enjoyed this recipe as much as I have enjoyed presenting it and hope that it stimulates you to seize the moment and go for the fish dishes!  You know, over the last 2-3 decades, the consumption of fresh fish has skyrocketed and people have become connoisseurs of more and more types of fish and know precisely whether they are fresh or they are not!  The worst thing one can ever do is to present fish as FRESH when it’s not because the knowledgeable individual will blow your cover and embarrass you to the entire dining room, not something, any chef in their right mind ever wants!  Be honest and if you do not have fresh fish, do NOT lie about it, please, if not for your own sake, then for mine!  Yeah, I’m laughing!   
West Coast Dungeness Crab-Stuffed Salmon
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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 AICP-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.
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We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!  Here’s another note: do NOT do business with Galkos Construction, Inc., those people are nothing but crooks as if you lease your system, you will never pay it off, plus you have to pay them for excess energy produced by your system, the electric company does not buy all of it nor do they!  AVOID GCI AT ALL COSTS; DO NOT DO BUSINESS WITH THESE CROOKS!
VANILLA FUDGE
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          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!
RENAISSANCE
I am glad that we are presenting the CDs of Vanilla Fudge, this band is one of the all-time greats because they were the epitome of hard rock combined with acid influences, something very few bands did a good job of coupling.  I remember seeing their spin-off band, Cactus, live on stage in Portland, Oregon, many years ago and I have to say, I was amazed, the band was outrageous and awesome.  I hope that at some point, the reformed and persistent Vanilla Fudge will make it out to Bakersfield, California, because I would love to see them here at the Bright House Amphitheater; maybe next summer, guys, please.  We would love to see you!  Well, one can only hope, anyhow, I will see you all tomorrow, have a great first day and we’ll meet again in 23 hours!  Oh, management has said that we should urge our readership to add advertisement popup blocking programs to your reading experience as right now, there are some persistent popup adds trying to infect the world’s computers!          
NEAR THE BEGINNING
Stinkbug’s Closing Paragraph:
Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower. What's more, why not spend some money and purchase an album by Family/Streetwalkers, Vanilla Fudge, the Grateful Dead, SANTANA, and pretty soon Love, 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!
Thank you!
Charles “the Chuckster” Smithenstein
Charles Smithenstein
Restaurant Manager, Mixologist, Foodserver, and Cook


This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late thirties at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.
Chef Charles Smithenstein writes from Delano, California

Chef Charles Smithenstein is a liberal Republican (some call him a ‘RINO’).

Rotation: (1) B.H. “BC” Cznystekinki (2) Charles Smithenstein (3) Pedro Munoz
---30---
The END Commentary for Monday, November 04, 2013 by Chef Charles “the Chuckster” Smithenstein


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 Charles “the Chuckster” Smithenstein wrote this original essay.
THANK YOU TO EVERYONE WHOSE PHOTOGRAPHS WE BORROW FOR PRESENTATION HERE—WE ARE GRATEFUL!
99-PERCENT OF ALL FOOD AND PRODUCT PHOTOS ARE SHOT IN-HOUSE!

Article concept and/or recipe created by Chef Charles “the Chuckster” Smithenstein on March 27, 1981 in Bakersfield, CA.

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This is #0381, a 24” x 48" original oil painting by Beverly Carrick entitled, “Yuccas Bloom.” 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 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 American Institute of Culinary Politics-Elemental News of the Day!
Beverly Carrick: the World’s Greatest Artist (1927-2012)!
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The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 10-25-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.
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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:
Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.



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Tags:
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CHEF CHARLES “THE CHUCKSTER” SMITHENSTEIN
 
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

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! Thanks, truly yours, Chef Charles “the Chuckster” Smithenstein




BUY “NEAR THE BEGINNING” BY VANILLA FUDGE AT AMAZON.COM NOW!





The Chef’s Culinary Nightmare: Our Muse…
Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.

#0375 20” x 24” “February Twilight” by Beverly Carrick

Beverly Carrick Original Paintings Price List:

#0376 20” x 24” “Yuccas Glow” by Beverly Carrick
Size 36” x 72”............................................................................................... $18,000.00.
Size 40” x 60”............................................................................................... $15,450.00.
Size 36” x 48”............................................................................................... $11,500.00.
Size 30” x 40”............................................................................................... $ 9,000.00.
Size 24” x 48”............................................................................................... $ 9,000.00.
Size 24” x 36”............................................................................................... $ 8,240.00.
Size 24” x 30”............................................................................................... $ 7,600.00.
Size 20” x 24”............................................................................................... $ 5,950.00.
Size 18” x 24”............................................................................................... $ 5,950.00.
Size 16” x 20”............................................................................................... $ 5,400.00.
Size 12” x 24”............................................................................................... $ 5,400.00.
Size 12” x 16”............................................................................................... $ 4,500.00.
Size 11” x 14”............................................................................................... $ 4,500.00.
Size 9” x 12”................................................................................................. $ 1,200.00.
Size 8” x 10”................................................................................................. $ 1,000.00.
Size 6” x 8”................................................................................................... $    950.00.
Size 5” x 7”................................................................................................... $    850.00.

#0377 12” x 16” “The Little Bird Girl” by Beverly Carrick

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0378 12” x 16” “Autumn Nocturne” by Beverly Carrick
                                                                       
TODAY IN HISTORY—NOVEMBER 04, 2013:
President Jimmy Carter
  1. 1862: Inventor Richard J. Gatling received a U.S. patent for his rapid-fire Gatling gun.
  2. 1922: The entrance to King Tutankhamen’s tomb was uncovered in Egypt.
  3. 1924: Nellie T. Ross of Wyoming was elected the nation’s first female governor to serve out the remaining term of her husband, William B. Ross.
  4. 1939: The United States modified its neutrality stance in World War I, allowing “cash and carry” purchases of arms by belligerents, a policy favoring Britain and France.
  5. 1942: During World War II, Axis forces retreated from El Alamein in North Africa in a major victory for British forces commanded by General Bernard Law Montgomery.
  6. 1952: Dwight D. Eisenhower was elected president, defeating Democrat Adlai Stevenson.  Meanwhile, the highly secretive National Security Administration came into being.
  7. 1979: The Iran Hostage Crisis began as militants stormed the U.S. Embassy in Tehran seizing its occupants; for some, it was the start of 444 days of captivity.
  8. 1980: Ronald Reagan won the White House defeating President Jimmy Carter by a strong margin.
  9. 1991: Ronald Reagan opened his presidential library in Simi Valley, California; in attendance were President George H.W. Bush, and former Presidents Jimmy Carter, Gerald R. Ford, Richard Nixon—the first-ever gathering of five past and present U.S. chief executives.
  10. 1995: Israeli Prime Minister Yitzhak Rabin was assassinated by a right wing Israeli minutes after attending a festive peace rally.
  11. 2007: King Tutankhamen’s face was unveiled for the first time to the public more than 3,000 years after the pharaoh was buried in his Egyptian tomb.
  12. 2008: Democrat Barack Hussein Obama was elected the first Black president of the United States, defeating Republican challenger Senator John S. McCain.                         

#0379 30” x 40” “September Aspen” by Beverly Carrick


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#0380 20” x 24” “Desert Twilight” by Beverly Carrick

NOTE: YOU CAN FIND ALL OF THE MUSIC WE ADVERTISE BY LOOKING UP THE BANDS BY USING THE TABS AT THE RIGHT SIDE OF THE POST—THANK YOU!
PLEASE BUY THE FOLLOWING CDS BY THE GREAT ACID BAND OF ALL TIME, VANILLA FUDGE!
VANILLA FUDGE
THE BEAT GOES ON
RENAISSANCE
NEAR THE BEGINNING
PLEASE BUY THE FOLLOWING ALBUMS BY THE GREAT BRITISH BAND FAMILY AND THEIR SUBSIDIARY, STREETWALKERS:
BBC RADIO 1—LIVE IN CONCERT VOLUME I 1968-1969
BBC RADIO 1—LIVE IN CONCERT VOLUME II 1971-1973
BBC RADIO 1—LIVE IN CONCERT VOLUME III 1970
LIVE AT THE RAINBOW
STRANGE BAND—THE VERY BEST OF FAMILY
CHAPMAN-WHITNEY STREETWALKERS BBC 1 LIVE

BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
CATS UNDER THE STARS
DOUBLE DOSE
ONLY THE STRANGE REMAIN
ROAD TRIPS VOLUME 4, NO. 5—BOSTON MUSIC HALL, 06-09-1976
DAVE’S PICKS VOLUME I—THE MOSQUE, RICHMOND, VA, 05-25-1977
DAVE’S PICKS VOLUME II—DILLON STADIUM, HARTFORD, CT, 07-31-1974
DAVE’S PICKS VOLUME III—AUDITORIUM THEATER, CHICAGO, IL, 10-22-1971
DAVE’S PICKS VOLUME IV—COLLEGE OF WILLIAM AND MARY, WILLIAMSBURG, VA, 09-24-1976
PLEASE BUY THE FOLLOWING CDS BY THE ONE-AND-ONLY SANTANA!
SANTANA
ABRAXAS
SANTANA III
CARLOS SANTANA AND BUDDY MILES! LIVE!
CARAVANSERAI
LOVE, DEVOTION AND SURRENDER
WELCOME
LOTUS

PROTECT THE FIRST AMENDMENT!
PROTECT THE SECOND AMENDMENT!
FOR GOD’S SAKE, UPHOLD THE TWENTY-SECOND AMENDMENT!
PROTECT THE RIGHT TO VOTE AND PROTECT THE RIGHT OF STATES’ VOTER ID LAWS!
SAFEGUARD THE FOURTH AMENDMENT TO THE CONSTITUTION—NO NSA SNOOPING!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!

#0381 24” x 48” “Yuccas Bloom” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 04, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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Vanilla Fudge: “Near the Beginning


Mark R. Levin: “Men in Black: how the Supreme Court is destroying America.”

FAMOUS RESTAURANT RECIPES, PART LXII
  1. 12-04-2010 S: “Famous Restaurant Recipes Part I: Lobster Thermidor—Tale of Two Lobsters can make a Difference on a Plate” by Stinkbug.
  2. 12-05-2010 Su: “Famous Restaurant Recipes Part II: Chicken Gloria—Chicken Gloria gets a slathering of Orange-Apricot Sauce” by Stinkbug.
  3. 12-06-2010 M: “Famous Restaurant Recipes, Part III: Chicken Breasts ala Marengo and Veal Sautee Rosemarie with Sweet Red Peppers” by Stinkbug.
  4. 12-07-2010 T: “Famous Restaurant Recipes, Part IV: Coq au Vin—Chicken and Wine Recipes are Homey” by Stinkbug.
  5. 12-18-2010 S: “Famous Restaurant Recipes, Part V—No Fooling: Halibut among easier Fish to Prepare and Tartar Sauce is Superb” by Stinkbug.
  6. 12-24-2010 F: “Famous Restaurant Recipes, Part VI—Veau Sauté a la California and Chicken Breasts a la Marsala” by Stinkbug.
  7. 12-26-2010 Su: “Famous Restaurant Recipes, Part VII—the Chef’s Daughter and Chicken Mozzarella” by Stinkbug.
  8. 12-28-2010 T: “Famous Restaurant Recipes, Part VIII—the First Friday Night PLUS Fabulous Mexican Chimichangas” by Stinkbug.
  9. 12-29-2010 W: “Famous Restaurant Recipes, Part IX—La Christina and the Crackup PLUS Stinkbug’s Stupendous Enchiladas: None Better!” by Stinkbug.
  10. 01-28-2011 F: “Famous Restaurant Recipes, Part X—Veal Sauté Ponce de Leon” by Stinkbug.
  11. 03-11-2011 F: “Famous Restaurant Recipes, Part XI: Tangy Shrimp, Chicken, and Sausage spice Brown Rice” by Brian Carrick.
  12. 03-15-2011 T: “Famous Restaurant Recipes, Part XII: Chicken Drambuie and Chicken Yucatan” by Stinkbug.
  13. 06-12-2011 Su: “Famous Restaurant Recipes, Part XIII—Chicken Diavolo” by Tiresias.
  14. 06-13-2011 M: “Famous Restaurant Recipes, Part XIV—Veau Sauté ala Orange” by Tiresias.
  15. 07-02-2011 S: “Famous Restaurant Recipes, Part XV: Halibut topped with Crab and Artichokes—One of the Best Seafood Dishes of all Times” by El Chilote.
  16. 07-03-2011 Su: “Famous Restaurant Recipes, Part XVI: Halibut San Juan—an Old-time Delight from the Great Pacific Northwest” by Chef Kilgore Randalini.
  17. 07-04-2011 M: “Famous Restaurant Recipes, Part XVII: Beer-Battered Halibut—an All-American Treat for the Fourth of July” by Vladimir Gdansk.
  18. 07-09-2011 S: “Famous Restaurant Recipes, Part XVIII: Austro-Hungarian Paprika Chicken—Classic Eastern European Cookery at its Best” by Vladimir Gdansk.
  19. 07-14-2011 F: “Famous Restaurant Recipes, Part XIX: Chicken a la Normande—a Classic Dish by the ‘King of Chefs and the Chef of Kings’: Auguste Escoffier (1846-1935)” by Olaf Bologolo.
  20. 09-05-2011 M: “Famous Restaurant Recipes, Part XX: Pork Cutlets a’ l’Orange—Fabulous French Cooking for an unforgettable Labor Day Dinner” by Goldfish.
  21. 09-06-2011 T: “Famous Restaurant Recipes, Part XXI: Veal Sauté St. Raphael—California Cuisine from the 1980’s for a Brand-New Generation” by Goldfish.
  22. 09-07-2011 W: “Famous Restaurant Recipes, Part XXII: Veal Sauté ala Oskar—one of the Greatest Veal Dishes from the Golden Age of French Cuisine” by Goldfish.
  23. 09-08-2011 Th: “Famous Restaurant Recipes, Part XXIII: Chicken Breast Sauté ala Gloria—tender Chicken Breasts covered in an Orange-Apricot Sauce” by Goldfish.
  24. 09-09-2011 F: “Famous Restaurant Recipes, Part XXIV: Braised Pork Chops Chasseur—Mediterranean-style Cuisine from the South of France” by Goldfish.
  25. 09-10-2011 S: “Famous Restaurant Recipes, Part XXV: Blanquette d’Agneau—Continental Lamb Stew braised in Cream and Stock” by Goldfish.
  26. 09-11-2011 Su: “Famous Restaurant Recipes, Part XXVI: Halibut Cheek Penne Pasta in Pesto Cream Sauce—unique Seafood Dish from the Puget Sound” by Goldfish.
  27. 10-10-2011 M: “Famous Restaurant Recipes, Part XXVII: Beef Stroganoff with Linguine and Crème Fraiche—amazingly Delicious!” by Chef Pedro Munoz.
  28. 10-11-2011 T: “Famous Restaurant Recipes, Part XXVIII: Pecan Chicken with Orange Buerre Blanc—one of the most Popular Recipes of the past Fifteen Years” by Chef Pedro Munoz.
  29. 10-12-2011 W: “Famous Restaurant Recipes, Part XXIX: Peanut-Crusted Sea Bass with Thai Sweet and Spicy Sauce—Mind-blowingly Good!” by Chef Pedro Munoz.
  30. 10-13-2011 Th: “Famous Restaurant Recipes, Part XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!” by Chef Pedro Munoz.
  31. 10-14-2011 F: “Famous Restaurant Recipes, Part XXXI: Grilled Halibut Fletch with Beefsteak Tomatoes and Basil-Balsamic Vinaigrette—a Dish too Good to be True!” by Chef Pedro Munoz.
  32. 10-15-2011 S: “Famous Restaurant Recipes, Part XXXII: Glazed Chicken Breasts a` l’ Marmaduke—succulent, Peach-topped Chicken Breasts are too good to be True!” by Chef Pedro Munoz.
  33. 10-16-2011 Su: “Famous Restaurant Recipes, Part XXXIII: “Classic” Sauteed Sweetbreads—European Cookery at its Finest!” by Chef Pedro Munoz.
  34. 10-17-2011 M: “Famous Restaurant Recipes, Part XXXIV: Chicken Prosciutto—Breaded Chicken Breast topped with Italian Ham, Swiss Cheese, and a savory Marinara Sauce is out of this World!” by Gervais.
  35. 10-18-2011 T: “Famous Restaurant Recipes, Part XXXV: Sauteed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire” by Gervais.
  36. 10-19-2011 W: “Famous Restaurant Recipes, Part XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California” by Gervais.
  37. 10-20-2011 Th: “Famous Restaurant Recipes, Part XXXVII: Baked Bay Scallop and Penne Pasta—delicious Casserole Dish that can be made in a Jiffy!” by Gervais.
  38. 10-21-2011 F: “Famous Restaurant Recipes, Part XXXVIII: World-Class Seafood Fettuccine has Halibut, Prawns, Bay Shrimp, King Crab Legs, and Bay Scallops in a Sweet Cream Sauce” by Gervais.
  39. 10-22-2011 S: “Famous Restaurant Recipes, Part XXXIX: Northwest-style Poached Halibut with Vegetables, Marbled Polenta, and Sweet Basil-Butter Sauce” by Gervais.
  40. 10-23-2011 Su: “Famous Restaurant Recipes, Part XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Cocktail and Tartar Sauces” by Gervais.
  41. 04-16-2011 M: “Famous Restaurant Recipes, Part XLI: Red Snapper d’ Gruene Mansion—a Fabulous Country Club Dish from New Orleans” by El Chilote.
  42. 04-17-2011 T: “Famous Restaurant Recipes, Part XLII: El Chilote sells out his Latino Heritage—the one-and-only Panko-breaded Seafood Platter with Tartar and Cocktail Sauces—delightfully Good” by El Chilote.
  43. 04-18-2011 W: “Famous Restaurant Recipes, Part XLIII: Northwest Cioppino—one of the All-Time Great Mixed Seafood Dishes in a Savory Tomato Sauce as only El Chilote can Prepare” by El Chilote.
  44. 04-19-2011 Th: “Famous Restaurant Recipes, Part XLIV: The Best Australian Lobster Tail Presentation Ever” by El Chilote.
  45. 04-20-2011 F: “Famous Restaurant Recipes, Part XLV: Shrimp Denise—Jumbo Shrimp wrapped with Bacon and served amidst a Pool of Brown Sauce—Country Club Cookery at its Best” by El Chilote.
  46. 04-21-2011 S: “Famous Restaurant Recipes, Part XLVI: Filets of English Sole Bonne Femme—a Classic Creation by the Great French Chef Auguste Escoffier” by El Chilote.
  47. 04-22-2011 Su: “Famous Restaurant Recipes, Part XLVII: Blackened Red Snapper accompanied by Roasted Red Pepper and Cilantro Aioli and Roasted Onion Tartar Sauce—a Tribute to Cajun Chef Paul Prudhomme” by El Chilote.
  48. 06-11-2012 M: “Famous Restaurant Recipes, Part XLVIII: Seared Tenderloin of Beef topped with Portobello Mushroom Ragu and served with Potato Pancakes and Grilled Asparagus—Country Club Cuisine at its ultimate Best!” by Elvin P. McCardle.
  49. 06-12-2012 T: “Famous Restaurant Recipes, Part XLIX: One of the Best Seafood-Ravioli Dishes ever—Lobster Raviolis with Smoked Salmon, Shrimp, and Crab—too Delicious to Describe!” by Elvin P. McCardle.
  50. 06-13-2012 W: “Famous Restaurant Recipes, Part L: Fresh Cajun Catfish with Mixed Greens and Roasted Red Pepper and Cilantro Aioli—a Mouth-watering Way to serve an Old Favorite” by Elvin P. McCardle.
  51. 06-14-2012 Th: “Famous Restaurant Recipes, Part LI: Prime Corn-fed Iowa Ribeye Steaks topped with Crispy-fried Onions and Maytag Bleu Cheese plus a Port-Glazed Shallot and Shitake Mushroom Sauce—Country Club-dining at its ultimate best!” by Elvin P. McCardle.
  52. 06-15-2012 F: “Famous Restaurant Recipes, Part LII: Pan-Roasted Chicken Breast with Dungeness Crabmeat and Havarti-Dill Sauce—man, it doesn’t come any better than this!” by Elvin P. McCardle.
  53. 06-16-2012 S: “Famous Restaurant Recipes, Part LIII: Veal Morganu—one of the Modern Classics to have come from the 1990’s—tender Veal topped with Marinara and Asiago Cheese Sauces served atop Linguine and accompanied by Buttered Broccoli and Carrots” by Elvin P. McCardle.
  54. 06-17-2012 Su: “Famous Restaurant Recipes, Part LIV: A Variation on one of the Greatest Recipes of All-Time—Pork Cutlets ala Normande—indescribably Delicious!” by Elvin P. McCardle.
  55. 06-25-2012 M: “Famous Restaurant Recipes, Part LV: Veal ala Cyrano—a Variation on Veal Scaloppini with Shitake Mushrooms—Spectacular!” by Vladimir Gdansk.
  56. 06-26-2012 T: “Famous Restaurant Recipes, Part LVI: Veau aux Kiwi—tender Veal encased in a White Wine Cream Sauce, topped with Cheese and luscious Kiwifruit—too Good to be True!” by Vladimir Gdansk.
  57. 06-27-2012 W: “Famous Restaurant Recipes, Part LVII: Chicken Breasts Dijonaise—tender Boneless Breasts of Chicken sautéed with Mustard and Heavy Cream—delightfully Delicious!” by Vladimir Gdansk.
  58. 06-28-2012 Th: “Famous Restaurant Recipes, Part LVIII: Chicken Breasts sauté ala Veronique—Classic French Dish featuring sautéed Boneless Breasts of Chicken in a White Wine Cream Sauce with Marinated Grapes—the Best of the Best!” by Vladimir Gdansk.
  59. 06-29-2012 F: “Famous Restaurant Recipes, Part LIX: Braised Lamb Shanks ala Beatrice—Classic South-of-France Cuisine featuring Tender, ‘Fall-off-the-Bone’ Lamb Shanks in a Zesty Tomato Sauce” by Vladimir Gdansk.
  60. 06-30-2012 S: “Famous Restaurant Recipes, Part LX: Broiled Medallions of USDA Prime Filet Mignon in Plum Sauce—an Oriental Twist for the Crème de la Crème of Beef Steaks” by Vladimir Gdansk.
  61. 07-01-2012 Su: “Famous Restaurant Recipes, Part LXI: Succulent USDA New York Strip Loin Mustard Steak—if you have Mustard Cravings, this Steak is for You!” by Vladimir Gdansk.
  62. 11-04-2013 M: “Famous Restaurant Recipes, Part LXII: after lamenting the Shutdown of the Federal Government and how it might affect the Republicans, the Chef attacks Obamacare and then shows us how to make a lovely Dungeness Crab-Stuffed Salmon!” by Chef Charles “the Chuckster” Smithenstein.

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