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Wednesday, November 6, 2013

“Famous Restaurant Recipes, Part LXV: the Chuckster continues to Attack the Tea Party, tells us how the Republicans will win next Year’s Elections and then shows the Blogosphere how to make Classic Steak Dianne—Wow!” 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 seventh album, “Mystery,” came out in 1984 and found the original band reformed and ready to go with added firepower from legendary guitarist, Jeff Beck aka ‘J. Toad!’ This is one great CD, one everyone can love so please!—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, “The Liberty Amendments—restoring the American Republic,” a very important book and one ALL of you needs to read” (thanks, Stinkbug).

THURSDAY, NOVEMBER 07, 2013

THE NEW AGE—362 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Charles Smithenstein
END Commentary 11-07-2013
Copyright © 2013 by MHB Productions
Word Count: 2,903.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Thursday, November 07, 2013 by
Chef Charles “the Chuckster” Smithenstein

­­­ FAMOUS RESTAURANT RECIPES, PART LXV
DAY NUMBER 38 UNDER OBAMACARE!

“Famous Restaurant Recipes, Part LXV: the Chuckster continues to Attack the Tea Party, tells us how the Republicans will win next Year’s Elections and then shows the Blogosphere how to make Classic Steak Dianne—Wow!” by Chef Charles “the Chuckster” Smithenstein


1,082nd BLOGPOST AT THE AICP-END!
HUMP DAY!
Bakersfield, CA, 11-07-2013 Thursday: Right now, our nation is flirting with disaster what with the socialist takeover of the American government and if the people do not wake up and do it soon, everything is going to be lost forever.  The problem is, to what will they wake up—Tea Party nuts patrolling every street corner of the nation, waving their signs calling for an ‘end to abortion,’ ‘stop illegals,’ ‘save the country?’  I suspect many of them are honest, hard-working Americans, that they want to see their country restored to what it was back before the 1960’s and the Age of Revolution,’ but they are so misguided when it comes to seeing the BIG PICTURE clearly!  The problem is, they are so off the course that they do nothing but HURT the Republican Party, they hurt us because they listen to these whacko birds who rile them up for their own purposes and then when the going gets rough, they abandon them to their own fates.  The people who stir the pot, making this very unpleasant stew are nothing but miscreants, muck-raking idiots who seem to feel that their way is the right way and everyone else can go to hell!  We need to do something to put an end to this and bring back civility in government at all levels, my friends!  Furthermore, we need to restore the American nation back to what it was prior to the Vietnam War, the Summer of Love, Free Love, Sex, Drugs, and Rock-and-Roll, ALL the euphemistic phraseology that the hardcore right-wingers promote like hippies promoting the clap!
Tea Party—the Party must End and Soon!
You see, I believe that good government is government that works together, I believe that the Democrats deep down inside them want the same things as everyone else in the country wants.  We want to be treated with respect, we want people to listen to our views, to give them a public airing, we want our leaders to sit down at the bargaining table and work things out for all of us!  I don’t care for Barack Obama, I believe the man is a socialist in some ways and would love to be the second-coming of Franklin Delano Roosevelt but that should and never will happen.  One Roosevelt was enough and now that we have constitutionally-protected term limits on the presidency, when this term ends on January 20, 2017, we will be on the road to the restoration of our country.   The only thing that would derail this idea is Michelle Obama running in 2016 and I believe that at some point when the Republicans recapture the White House and both houses of Congress that we put forth a constitutional amendment to prevent former first ladies from running for the presidency!  This is not the Third World, this is not Argentina or some such other banana republic that would allow such a horrendous usurpation of power.  We have laws and we must abide by them as well as make others living in the nation do the same.  We cannot afford to have something like what has befallen us here in California what with the return of Governor Jerry “Moonbeam” Brown. The terrible thing is, he can run for another term next year thanks to the fact that before the law restricting governors to two terms here in this state took effect after he had already been governor twice before!  It would be a disaster if Michelle Obama ran for the office of presidency because it would definitely seal the nation’s fate—this is WHY we must support the Republican leadership because they are fighting the good fight on our behalf!
President Franklin Delano Roosevelt
Today, we are going to make a classic dish that one hardly sees anymore, the wonderful and delicious classic, Steak Dianne.  This is one of those stellar dishes that chefs used to prepare tableside whereas now, they prepare guacamole and other crap alongside your table.  This type of showpiece dish is one that requires a skillful chef or maitre d’ who can come to your table, explain the dish to everyone who cares to know and then conduct an amazing culinary fete for your, and your friends and family’s enjoyment!   Let’s dive into this delicious entrée right now:
(#1036) CLASSIC STEAK DIANE

Sometimes, what with the influence of myriad television shows hosted by fools with spiked hair, tattoos, and other distinguishing, idiotic appearances, we forget that once, long ago, there was truly CLASSIC cuisine.  Steak Diane is one of the all-time great presentation pieces that diners enjoyed at steak houses, French restaurants and other haute cuisine dining rooms.  The way I prepare it is better than anyone else’s so I urge you to give this a try and see what you think!
Steak Diane
Yield:  four servings / Mis-en-place: 1 hour:


Kosher Salt

Qty.
Measure
Item
Other
The Beef:
4
5-ounce
Filet mignons

Olive oil

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 Sides:
4
6-ounce
Baked potatoes (oiled and seasoned)

Whipped butter

Sour cream

Chives, diced

1
Quart
Broccoflower florets
Blanched
2
Cups
Sliced green zucchini
Blanched
Drawn butter

The Steak Diane Setup:
.25
Cup
Canola-olive oil mix

.25
Cup
Drawn butter

.25
Cup
Minced shallots

.125
Cup
Freshly minced parsley flakes
Rinsed and dried
1
Cup
Dry sack sherry

.25
Cup
Cognac

.125
Cup
Lea and Perrins’ steak sauce

1-2
Tablespoons
Worcestershire sauce

1-2
Tablespoons
Dijon mustard

2
Cups
Blanched sliced button mushrooms

Stinkbug Seasoning (from above)

.125
Cup
Minced chives


Canola-Olive Oil Blend
Method:
Black Pepper
1.      Mis-en-place: have everything ready with which to work! Chef’s Note: Steak Diane is a fast dish so it is important to have everything ready to go.  Professionally, we prepare this dish tableside so the kitchen has to send out the sides so the chef doing the preparation can then serve them.  At home, coordinate everything so that it is ready to go!
2.      Normally, I like to tenderize my meat so for a day or two ahead, I place the filet mignons in an airtight dish, douse them with olive oil and the following seasoning:
(#0233) STANDARD STEAK SEASONING



Yield:  4.25 cup  / Mis-en-place: 1-2 minutes:


Lawrey’s Seasoned Salt
Qty.
Measure
Item
Other
1
Cup
Lawrey’s seasoned salt

1
Cup
Kosher salt

.125
Cup
Lawrey’s seasoned pepper

1
Cup
Granulated garlic

.125
Cup
Granulated onion

.125
Cup
Ground oregano

.125
Cup
Ground rosemary

.125
Cup
Ground marjoram

.125
Cup
Ground thyme

.5
Cup
Spanish paprika


Granulated Garlic
Method:
Ground Marjoram
3.   Mis-en-place: have everything ready with which to work! Run the herbs through the coffee grinder or food processor and then combine everything with the use of an electric mixer equipped with a whip attachment.  Store the steak seasoning in an airtight, sanitized container at room temperature.  It will last for several weeks but you must keep it free of any meat drippings as otherwise, it will contaminate your seasoning. Keep a watchful eye on it, as even seasonings can become potential sources of foodborne illness. Chef’s note: for this recipe, add .25 cup of Adolph’s Meat Tenderizer or some such other clone of it so the meat becomes extra tender.  Marinate the meat for TWO days.

4.      At show time, place a heavy sauté pan over medium heat and add the olive oil/drawn butter.  When it begins to sizzle, add the shallots and cook them until the air becomes fragrant; then, take your tenderized filet mignons and place them into the combined fats. Sprinkle the meat with the Stinkbug Seasoning to provide additional flavor.  Chef’s Note: use seasoning to taste, here at the American Institute of Culinary Politics-Elemental News of the Day favor a lot of flavor on our meats; however, season to taste.

5.      Brown the first side of each filet and then dust them with minced parsley and hit it with the dry sack sherry and the cognac taking care to stand back from the flare-up caused by the alcohol.

6.      Once it begins to die down, turn the meat over, add the rest of the ingredients, and quickly finish the sauté.  Take care to cook the meat to order, which you tell by the firmness or lack of it.  Press your finger onto the meat and if it feels real soft and spoogy, then it is more rare than not.  If it feels moderately firm, it is on the medium side and if REAL firm, then it is well done or close to it. 

7.      Toss the veggies in hot butter and season to taste with the Stinkbug Seasoning.  Place the Steak Diane at the six o’clock with the baked potato at the ten o’clock and the veggies at the ten o’clock.  Take care to slice the potatoes, insert butter and sour cream, and then dust with sliced chives. Spoon sauce with plenty of mushrooms over the meat, dust the entire plate with minced parsley flakes and place the parsley sprig onto each serving.  Then, it is time to serve the meal immediately!     
Steak Diane
Steak Diane is a classic dish that we commonly prepare tableside much the delight of the diners.  At home, we do not quite have the same pressure on us as we do out in the dining room but either way, it is important to do the dish as best as possible because this is a presentation dish.
Steak Seasoning
Generally, like doing the Chateau Briand of old, we use nothing but the best filet mignon available, Black Angus beef is amazing and nowadays is available to everyone who works in the industry or in your home!  I find it best to marinate the meat in olive oil and canola oil, to flavor it with the Steak Seasoning presented above along with some Adolph’s Meat Tenderizer (or a generic brand) because this is a dish that we want to be REALLY tender, something with which, you can cut using a butter knife!   I suggest rubbing the meat with the oils and packing the spices onto it and then leaving it to soak up flavor for 2-3 days in the walk-in refrigerator.  Most of the time, I do this with the entire filet mignon of beef prior to cutting it—this is the key to success!
Steak Diane
I love doing dishes such as this one, it brings back old memories of working in country clubs here in the Bakersfield area in which, I did many tableside presentations nightly.  This is something only a floor manager can do, most of the time, we do not bring the head chef out onto the floor because he or she is required back in the kitchen to supervise the staff.  No, this is something the maitre d’ has to do because he has the finger on the pulse of the dining room and its occupants.  Learn the old ways, as we all know, the circle tends to go round and round and things that once were deemed to be ‘old fashioned’ become fashionable again, just like the size of one’s neckties!   
More Steak Diane
---------------------------------------------------------------------------------
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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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            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!
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Anyhow, welcome to the HUMP DAY edition of the American Institute of Culinary Politics-Elemental News of the Day, how fast time flies, right?  It never fails to amaze me that one’s week in the Stinkbug Chair flows by faster than the speed of light, it is truly amazing!  After today, we have three more days and then we won’t meet again until sometime in 2014, the year of destiny for the Republicans and the nation!  Do not get me wrong, we must do something to put the kibosh on the Obamaists as they continue forcing the worst policies seen in this country since the days of the Carter Administration!  I just do not agree with all of these religious boneheads running around screaming about things that simply are not important, you know abortion, conservatism, stuff like that.  We are the party of BIG business and it’s up to us to destroy the Democrats and to put the people of this country back to work!  We can do it and we will do it, we just need to reel in the far right’s loony tunes folks because they are giving us a bad name.  We need to embrace Hispanics, throw the borders open, and then recruit them to join our party.  We can do it and we will do it, but that’s another story for tomorrow’s blogpost!  See you then!          
MYSTERY
Chef Stinkbug’s Closing:
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
---30---
The END Commentary for Thursday, November 07, 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 September 16, 1976 in Bakersfield, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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This is #0384, a 24” x 36" original oil painting by Beverly Carrick entitled, “Happy Hour at the Blue Door.” 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










CAVEAT:
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 © 10-28-2013, 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, Beware Michelle Obama in 2016, Steak Diane, Filet Mignon, Tableside Preparations, Fine-Dining, NO MORE TEA PARTY,

 Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.


 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


BUY “MYSTERY” 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.

#0378 12” x 16” “Autumn Nocturne” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0379 30” x 40” “September Aspen” 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.

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

GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0381 24” x 48” “Yuccas Bloom” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—NOVEMBER 07, 2013:
Vladimir Ilyich Lenin
  1. 1811: U.S. forces led by Indiana Territory Governor William Henry Harrison defeated warriors from Tecumseh’s Confederacy in the Battle of Tippecanoe.
  2. 1862: During the Civil War, President Abraham Lincoln replaced Major General George B. McClellan as commander of the Army of the Potomac with Major General Ambrose Burnside.  
  3. 1912: Black boxing champion Jack Johnson was indicted in Chicago, Illinois, for allegedly violating the Mann Act with a white woman, Belle Schreiber. He was convicted and sentenced to a year in prison; however, he fled the U.S. only to return at a later date to serve his term.
  4. 1916: Montana Republican Jeanette Rankin became the first woman elected to Congress. 
  5. 1917: Russia’s Bolshevik Revolution took place as forces led by Vladimir Ilyich Lenin overthrew the provisional government of Alexander Kerensky. 
  6. 1940: Washington State’s original Tacoma Narrows Bridge, nicknamed “Galloping Gertie,” collapsed into Puget Sound during a windstorm.                           


#0382 40” x 60” “Sunset Range” by Beverly Carrick


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#0383 24” x 30” “Dos Amigos” 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!
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BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
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
SO GLAD YOU MADE IT—SPRING 1990
MAY 1977
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#0384 24” x 36” “Happy Hour at the Blue Door” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 07, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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Vanilla Fudge: “Mystery


Mark R. Levin: “The Liberty Amendments—Restoring the American Republic.”

FAMOUS RESTAURANT RECIPES, PART LXV
  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.
  65. 11-07-2013 Th: “Famous Restaurant Recipes, Part LXV: the Chuckster continues to Attack the Tea Party, tells us how the Republicans will win next Year’s Elections and then shows the Blogosphere how to make Classic Steak Dianne—Wow!” by Chef Charles “the Chuckster” Smithenstein.


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