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Tuesday, November 5, 2013

“Famous Restaurant Recipes, Part LXIV: Chuck discusses how to rid the Republican Party of the Whacko Birds and then shows the Readership how to make Sauteed Catfish with Caper-Butter Sauce—Yummy!” 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 sixth album, “Best of Vanilla Fudge,” came out in late 1982 and was the band’s first best of compilation that features all of the best and then some!  This is an excellent introduction and one everyone interested in psychedelic hard rock and roll needs to hear!  Buy it now at the greatest online department store in the world, Amazon.com!   We also are presenting a book by the noted author, Mark R. Levin, “Ameritopia: the Unmaking of America,” a very important book and one ALL of you needs to read” (thanks, Stinkbug).

WEDNESDAY, NOVEMBER 06, 2013

THE NEW AGE—363 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-06-2013
Copyright © 2013 by MHB Productions
Word Count: 3,081.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Wednesday, November 06, 2013 by
Chef Charles “the Chuckster” Smithenstein


­­­ FAMOUS RESTAURANT RECIPES, PART LXIV

DAY NUMBER 37 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXIV: Chuck discusses how to rid the Republican Party of the Whacko Birds and then shows the Readership how to make Sauteed Catfish with Caper-Butter Sauce—Yummy!” by Chef Charles “the Chuckster” Smithenstein

1,081st BLOGPOST AT THE AICP-END!
We are NOT the Party of Glenn Beck!
Bakersfield, CA, 11-06-2013 Wednesday: Yesterday, we discussed how the Republican Party needs to reinvent itself and I believe that we can become a viable party again if we force the losers who have taken our party over out of it.  I cannot quite recall exactly when the religious far right, the anti-abortion nuts, and the gun-toting zealots took the party over and claimed it as theirs yet at some point that is precisely what happened to us.  Now, with the shackles imposed by them drawing us deeper and deeper into dark waters, we are struggling to break free and rise to the surface but unless we cut them loose from us, we are all going to drown.   I realize that what I am saying is anathema to some who want us to be a big tent party such as our opponents, the Democrats, but it’s not healthy for us to be like that: we need to return to being the party of big business, jobs, and accumulative wealth.   In so doing, however, that does NOT make us a party of old, rich white people, it makes us a party of those who have worked hard for something and do not want to see it ripped from them, what is wrong with that?
Peace and Freedom Party: good place for the Right-Wing Nut-jobs
The problem of the modern Republican Party is that we have allowed our opponents as well as those who have hijacked our party over the past two decades to define us, not something, ANY of us should want and yet, we have people among us who support this egregious activity.  Well, let me say this and say, it clearly, we need to put a stop to this, to expel all of the right-wing crazies from the party. We need to let them go join the Libertarians, the Peace and Freedom Party, hell; they can go join the Freemasons for all I care, that is more akin to their needs than the Republican Party!  We need to send these people packing and the fact that Stinkbug currently is promoting books by noted conservative author Mark R. Levin on MY blogging week should tell you how far these ultra-conservative right-wing loons have penetrated the fabric of much of America and until we end their reign of terror, we will NEVER win another national election! 
Enough of Rush Limbaugh—he IS the Most Dangerous Man in America!
I realize that what I am saying seems bleak and perhaps over-emotional but I have employees who keep their ear glued to not only the Rush Limbaugh show but also that over-sensitive putz, Glenn Beck!  That man professes to be the leader of conservatism and in my estimation; it is boneheaded fools like him, Limbaugh, and Levin who have led the Republican Party to its destruction!  We need to put a stop to this insanity and to take back the Republican Party so that it will be beholden to us and not to a bunch of Bible-thumping idiots.  At some point, people need to set religion aside, treat it as the oddity that it is, and to begin making sound economic and political decisions with which, to show the difference between what WE want to do and the Democrats want to do.  I think if we could cross the aisle and shake hands, work on things like those that we used to, we could steer this nation back on course but until that time happens, we are lost in the woods!
Mark Levin—he needs to go, too!
Enough preaching for one day, today’s topic is a good one, sautéed catfish with a delicious caper butter sauce, the kind of thing you seldom see on a fine-dining menu.  For some reason, people associate catfish with deep-fry joints, with soul food chop shops, with Wild West steak houses.  Well, I am here to show you that it can take its place in the arena of fine-dining, that it is perhaps one of the BEST whitefishes out there and that if treated with love and respect; it can deliver one hell of a good dinner!  Without any more discussion, let’s dive right into the situation!
(#1834) SAUTÉED CATFISH WITH CAPER-BUTTER SAUCE

Most people love catfish but associate it with one or two forms so let me present to you another excellent way to serve it by borrowing from the Classic Cuisine most modern American chefs seem to deny is a part of their training nowadays.  I hate to say it, but many of my younger peers tend to favor combining Mediterranean with Thai and stack it up atop plates as though they’re rebuilding the World Trade Center.  I tend to brush that sort of thing aside as to me; it shows a lack of vision, of culinary clarity, and worst of all, a desire to look like every other uninventive smuck who calls him-or-herself a chef.  I long for the day when we return to the way things used to be done, so let us start now:
Fresh Catfish
Yield:  4 servings / Mis-en-place: 1-1.25 hours:

Capers
Qty.
Measure
Item
Other
4
5-6-ounce
Catfish filets

Seasoned Flour (Recipe #1592)
2.5
Cups
All-purpose flour

1
Teaspoon
Cayenne pepper

1
Teaspoon
White pepper

1.5
Teaspoons
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes

The Cooking Mode:
.5
Cup
Drawn butter

.25
Cup
Canola-olive oil

Kosher Salt and Pepper Seasoning (Recipe #1324)
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes

The Finish:
1
Cup
Drawn butter

.5
Cup
Capers with juice

.5
Cup
Diced pimientos

2
Cups
Broccoli florets
Blanched
2
Cups
Cauliflower florets
Blanched
2
Medium
Vine-ripened tomatoes
Hulled and sliced
3-4
Cups
Steamed white rice

--
--
Freshly minced parsley flakes
Rinsed and dried
4
Sprigs
Fresh parsley sprigs
Rinsed and dried
4
Each
Lemon crowns

White Pepper
Method:
Hungarian Paprika
1.      Mis-en-place: have everything ready with which to work! Always rinse your fish and take care when selecting it if you buy it at a grocery store or from a fish mart. You want fish that feels smooth but not slick or slimy and catfish should always be milky-white in color.  Give it the smell test, too, and make sure that the fish is always on ice if at a fish mart or wrapped in packages that lack lots of liquid sloshing around inside and have a “sell-by” date that is closer to the START than the end.  Once you bring fish home or into the restaurant, store it on ice until you go to use it; then, dry it well and keep it on paper towels under refrigerated conditions. 

2.      Prepare the seasoned flour by combining the ingredients in either a bowl using a whip or in the bowl of your countertop mixer, again, using the WHIP attachment.  Store it in a sanitized container with a tight-fitting lid and take care to place a sheet of plastic wrap over the mouth of the container before placing the lid atop it. 

3.      Have the cooking mode ready and prepare your vegetables by blanching them and having them ready as well as the rice in the oven or ready to go in about 15 minutes prior to cooking.  Chef’s Note: you can, of course, prepare whatever sides you wish, but this is how we prepared the dish in our test kitchen and so want to match everything with the photographs. 

4.     Prepare the seasoning mix, keep it in its own sanitized airtight container, and have ready.   As for the drawn butter, melt a pound of salted butter over LOW heat and as it melts. Start removing the solids that rise to the top and transfer them to a scrap bowl.  Then, begin ladling off the clear yellow liquid in the pot, transfer it into a second container and then when you hit the watery whey at the bottom of the saucepot, STOP skimming.  Keep the drawn butter warm and combine the whey with the fats and if you don’t use them in baking and flavoring yeast breads and rolls, discard it and if you do, then save them.  Keep the drawn butter warm so keep it near the stove and note: the reason we draw butter is that the clear liquid sans the fats and whey has a higher burn temperature and what’s more, concentrates the flavor. 

5.      Place a pair of heavy-duty skillets atop medium-low flame and spray each with a layer of food release spray.  Add some drawn butter to each one and allow it to heat to cooking temperature. 

6.      Quickly dust the catfish filets in seasoned flour and shake off the excess.  When the oil is hot, place the fish into it TOP-side-DOWN.  Season to taste with kosher salt and pepper and cook the filets for 2-3 minutes taking care to drop the heat to low. 

7.     When the fish is somewhat white around the edges and not quite so opaque, use a spatula to flip them over, BOTTOM-side-DOWN now and continue cooking until the filets are firm to the touch.  If you doubt their level of doneness, you can always slice the thickest part BARELY with a paring knife to observe the internal color: if it’s a solid white, the fish is ready to exit the pan and if not, continue cooking until it is. 

8.      Meanwhile, heat and season the vegetables in another skillet while checking on your rice.  As soon as everything is HOT and ready to go, set the plates and prepare to serve.  Place the fish at the six o’clock position and the rice at the ten o’clock position and the vegetables at the two o’clock.  Quickly take some of the remaining drawn butter and add the capers, parsley flakes, and pimientos then ladle the caper-butter sauce over each fish portion. 

9.      Dust the lemon crowns with parsley flakes and paprika and place one on each plate with a sprig of parsley and then dust the entire plate of each serving with parsley flakes and prepare to serve NOW. 

10. Leftovers: if you have leftovers, quickly cool everything to 45 degrees or less and always separate it and store in their own sanitized airtight containers, which you then label, date, and keep refrigerated and USE within 1-2 days at most.  After that, toss it out and start fresh.
Lemon Crowns
Most people know catfish in the yellow cornmeal-breaded-and-fried form but there are many other ways in which, professional chefs can serve this venerable species of fish.  Caper butter may seem like something both simple and old but let’s face it: sometimes the old ways are the best ways and this is a damned good way to present it!
The Flag of Australia
I think that you will enjoy this dish, it has the sort of quality about it that one associates with whitefishes of ‘higher quality’ like cod, pollock, even halibut and orange roughy.  Speaking of roughy, it is not as prevalent as once it was, what with it being in the fishmonger’s cases at the grocery store or on restaurant menus.  I think maybe the Australians and New Zealanders fished it out, which would be a terrible shame and waste of a damned good fish; anyhow, I would love to see a rebirth of it as it is (or was) an excellent fish! 
The Flag of New Zealand
Earlier today I was discussing the right wing nut-balls, or as Senator John McCain said it best, the “whacko birds,” such as talk radio ‘entertainers’ (I use the word loosely here) like Rush Limbaugh and that ignoramus smuck,  Glenn Beck, and the need to remove them from the party.  I support the Fairness Doctrine, the one that says that on the radio, if you a three-hour show of conservative bone-brains, then you need a counter three hours of liberal talk.  I think if President Obama would enforce that, the threat to the modern-day Republican Party would go up in smoke almost overnight.  If we could not rid the party of the BIG FISH, then maybe we could rid the smaller markets—like Kern County—of imbeciles like Jaz McKay, the more I listen to that cracker, the more I want to puke my guts.  I think KNZR 1560 Radio in my hometown made a mistake when it fired Ralph Bailey and kept Mr. McKay; boy, what a stupid move was that one!  More on this tomorrow, my friends, we have a lot more to discuss on this hot topic!
Local Radio Talking Smuck, Jaz McKay
---------------------------------------------------------------------------------
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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!
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ROCK AND ROLL
I hope you have enjoyed today’s selection as believe me, catfish deserves its place in the sun.  You can put it on your menu in the traditional yellow cornmeal-breaded form, which is always popular, deep-fried or pan-fried and then put it forward in specials such as what we did today so you keep it fresh through rotation.  There are so many different ways in which, chefs can utilize the odd-ball items that seem to become pigeon-holed in the minds of dinners because when you introduce someone to something new, they tend to remain in love with it for years to come.  This is the key to repeat business: give the customers what they WANT and also what they would NEVER expect; this is how you become a top restaurant in the country, it’s worked for Wolfgang Puck, it can work for you, too!  We will meet here again tomorrow, I will see you then!  Have a great day and good cooking!          
BEST OF VANILLA FUDGE
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, the Grateful Dead, the Association, the Byrds, and Spirit 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
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The END Commentary for Wednesday, November 06, 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 November 13, 1983 in Bakersfield, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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This is #0383, a 24” x 30" original oil painting by Beverly Carrick entitled, “Dos Amigos.” 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)!
Pictures #0000-0395










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NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





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 © 10-27-2013, 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:
Chef Charles Smithenstein, Famous Restaurant Recipes, Vanilla Fudge, HATER, Mark Levin, Saving the Republican Party, Catfish, Bible-Thumping Idiots, Gun Nuts, Right-Wing Nut-Jobs, Fine-Dining,  

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WE NOW PROUDLY LISTEN TO INGA BARKS AT AM 1560 RADIO IN BAKERSFIELD, CALIFORNIA AND LISTEN TO MARK LEVIN ELSEWHERE!
PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND THE NFL!
Listen to KFI AM Radio 640 out Of Los Angeles, California 9:00 A.M. to 12 Noon—the Station Chef BC tunes into every day!
Listen to KTTH AM 770 Radio in Seattle, Washington, for the Best in Conservative Talk Radio!  
We listen to KVEC News-Talk 920 in San Luis Obispo, California!
Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!






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




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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.

#0377 12” x 16” “The Little Bird Girl” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0378 12” x 16” “Autumn Nocturne” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0380 20” x 24” “Desert Twilight” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—NOVEMBER 06, 2013:
President Abraham Lincoln
  1. 1860: Former Illinois Congressman Abraham Lincoln defeated three other candidates for the presidency; John Breckenridge, John Bell, and Stephen Douglas.
  2. 1861: Confederate President Jefferson Davis was elected to a six-year term of office.
  3. 1888: Republican Benjamin Harrison won the presidential election, defeating Democratic incumbent Grover Cleveland with an electoral vote count of 233-168 even though Cleveland won the popular vote.
  4. 1928: In a first, the results of Republican Herbert Hoover’s election victory over Democrat Alfred E. Smith were flashed onto an electric wraparound sign on the New York Times Building.
  5. 1944: British official Lord Moyne was assassinated in Cairo, Egypt, by members of the Zionist Stern Gang.
  6. 1947: “Meet the Press” made its debut on NBC; the first guest was James A. Farley, former postmaster general and former Democratic National Committee Chair; the host was the show’s creator, Martha Roundtree.                          

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


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#0382 40” x 60” “Sunset Range” 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!
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BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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

SO GLAD YOU MADE IT—LIMITED EDITION 18-DISK BOX SET
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#0383 24” x 30” “Dos Amigos” by Beverly Carrick


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Mark R. Levin: “Ameritopia: the Unmaking of America.”

FAMOUS RESTAURANT RECIPES, PART LXIV
  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.
  63. 11-05-2013 T: “Famous Restaurant Recipes, Part LXIII: Chef Smithenstein tells the Republicans HOW to Win the Elections of 2014 by ridding the Party of the Rightwing Nut Jobs, Talk Radio Boobs, and then shows us how to make Swordfish Provencale!” by Chef Charles “the Chuckster” Smithenstein.
  64. 11-06-2013 W: “Famous Restaurant Recipes, Part LXIV: Chuck discusses how to rid the Republican Party of the Whacko Birds and then shows the Readership how to make Sauteed Catfish with Caper-Butter Sauce—Yummy!” by Chef Charles “the Chuckster” Smithenstein.
  


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