A modern American gourmet munch food instant classic!
Gourmet junk food creations have become a popular trend. Most food creations in this category have something to do with burgers, bacon or a pre-manufactured junk food product that is featured in the recipe. The flavor combination philosophy of the gourmet junk food trend, for the most part, continues to match savory with savory and sweet with sweet, but there are a few innovative exceptions.
Gourmet cupcakes reached a peak in popularity a few years ago. This sweet treat arena does have a large following of fancy cupcake fans that are devoted to the cause. Gourmet donuts with fancy toppings have been marketed in Las Vegas for a couple of years now. Folks that became bored with the average donut, that most run of the mill donut shops offer, rejuvenated their interest after experiencing fancy gourmet donuts for the first time. Many agree that going over the top with fancy sweet flavor combinations is how the world of donuts should be.
If there ever was a candidate for the donut junk food creation of all time, it has to be the famous musician, Luther Vandross. Luther Vandross created the almighty Luther Burger. A few bars, burger stands and restaurants in the southeast successfully marketed this item for what it was. A gourmet sweet savory junk food creation! The Luther Burger basically is a grilled glazed donut cheeseburger sandwich. Die hard Luther Burger fans usually only have one word to describe this creation and the word is "irresistible!"
Back in the old days of cooking in restaurant kitchens, before drug testing in the hospitality industry began, marijuana smoking cooks really had an advantage as far as creating novel new munch food goes. The goals of drug testing in the hospitality industry were obvious, yet few have been able to effectively express their point of view concerning this matter. Hospitality industry drug testing was in fact a discriminatory action with the intent of displacing nearly every highly skilled, highly paid creative cook in America, in order to make room for unskilled peon cooks that were willing to cook in corporate structure restaurants for minimum wage or less.
As far as creative potential goes, unskilled cooks are worth a dime a dozen and they only contribute to the overall quality control problem in the hospitality industry. Like the old saying goes, "you get what you pay for!" A restaurant manager that hires the cheapest help available will never have a crew that can potentially break new ground in the realm of food creativity. A low wage unskilled cook is a greasy burger flipping robot at best. The low wage cook will move on to a higher paying job as soon as the opportunity presents itself, so there is not even employee loyalty at this level.
The marijuana drug testing discrimination game caused many highly skilled cooks and chefs to become fed up with the hospitality industry. Many of these talented culinarians simply retired or moved on to other non-discriminatory lines of work that still had room for creativity. Now they are content with mocking the hospitality industry as a whole and criticizing what modern restaurant patrons describe as being creative perfection cooking. They also criticize the lack of classic high cuisine ability in modern restaurant kitchen personnel.
I do have restaurant cooking experience from the 1970's and 1980's before drug testing, or to be more specific, before marijuana discrimination in the workplace began on a grand scale. Honestly, the reason why I say marijuana discrimination is this. The early urine tests focused on one substance and one substance only. Nearly all hard drugs are flushed completely out of the body within four days, so hard drug users had an advantage as far as the old urine drug tests were concerned. Many hard drugs were not even included in the drug testing procedure, because the testing warranted a very high price tag that restaurant operators could not afford. Marijuana takes about two weeks to exit the system, so marijuana users were easy targets to pick off. The early urine drug testing procedure focused on marijuana users and of course as all libertarians know, this is an illegal discriminatory civil rights violation.
Since those who failed marijuana drug tests usually chose to fly under the radar, corporate restaurant drug testing policies were never challenged. This was a win-win situation for corporate restaurants, because they used drug testing as an excuse to replace high wage cooks with low wage personnel. Menus were changed to include pre-manufactured "heat & eat" food that any monkey wearing a chef toque could cook.
Consumers assumed that they were getting a bargain on average priced, average quality food that was made from scratch, yet in reality they were getting ripped off. The pre-manufactured food was worth pennies on the dollar, the quality sucked and the cooks were making minimum wage level pay. The corporate restaurants were in fact setting new profit margin records at the expense of consumers and employees, all because highly skilled restaurant personnel were intentionally alienated from the hospitality industry via discriminatory marijuana drug testing procedures. Ce set la vie.
The real loss to the restaurant industry was the weird munch food that marijuana smoking cooks whipped up for an employee meal. In the old days, the employee meal was an arena of testing new food ideas and for messing around with interesting food combinations. If the employees liked the inventive food creation, then the chances were good that customers would like it too.
Marijuana smoking cooks do invent awesome munch food creations with combinations of ingredients that are difficult for the average bystander to imagine! I will not go into detail about specific munch food creations that I have seen stoner cooks make over the years, because this is sacred artistic territory that should be respected. In other words, many cooks are so proud of their ultimate munch creation, that they are willing to keep the recipe a secret till they day they push up daisies. Some of the old munch recipes that I witnessed did need further research and development. It would be unfair to mention a work in progress that was not my own invention. It is best to leave the stoner cook munch food creations from the old days up to the reader's imagination. Ce set la vie!
Personally, I lived in a little smuggling village in Florida when I first started cooking professionally and I smoked plenty of old school Jamaican, Mexican and Colombian weed back in those days. My creativity skills expanded back then and the memory of the experience is all that it takes when thinking of a new food idea in this present age.
Since I am completing a collegiate BA Degree in Culinary Management, I will be entering the job market in the near future as a restaurant or resort manager. Doing any shady substances is out of the question, because I will be at the mercy of discriminatory corporate drug testing policies. Even if I own my own restaurant, the insurers will still demand a clean bill of health for all personnel, so owning a restaurant is not a viable way to avoid the controversial matter.
Recondital Meditation is the ability to remember or recall an event in the past and intentionally relive the experience in the present moment as if it were real. For example, a cook that is dumbstruck for a new food idea intentionally remembers a moment in the past that involved creating great munch food while buzzing on marijuana, then the creative tone is recalled and novel new food ideas flow freely. It is a good thing that there is no law against remembering making munch food in a restaurant kitchen while stoned in the old days or I might end up facing a life sentence in Sing Sing Prison! I do use recondital meditation to its fullest potential when thinking up new munch food ideas and there is no crime in that.
What truly is criminal, is when a munch food idea turns out to be so awesome, that the flavor is simply irresistible. To clarify this matter, I mean the munch food creation is so tasty, that even teetotalers cannot resist!
"You know something, Charley? That gourmet donut sandwich creation that we are running as a special du jour is really gonna slay the customers this week! The profits are gonna be murder, because there is no way that the customers can resist digging deep into their wallets! Mwahahaha!"
What evil lurks in the mind of a demented stoned cook, whose life ambition is to create the ultimate profit generating munch food creation? ... "Only The Shadow knows! Mwahahaha!"
The recipe for Cajun Spice Alaskan Chum Salmon Gravlax was published yesterday, 7-26-2014. Here is a hyperlink to the recipe page:
Cajun Spice Alaskan Chum Salmon Gravlax ~ Cajun Gravlax Whole Wheat Crostini Platter!
I have not published any donut recipes in this food website as of yet. This will be a project for a future time. There is no sin involved with using a glazed donut that is made by another chef or manufacture, as long as the donut is a component of a recipe.
Select 1 plain glazed yeast donut from a favorite source!
Cajun Spice Alaskan Chum Salmon Gravlax and Neufchatel Grilled Glazed Donut Sandwich with Bermuda Onion, Heirloom Tomato and Upland Cress:
This recipe yields 1 modern gourmet munch donut sandwich!
Use a microwave or low temperature oven to warm 1 to 2 ounces of American style Neufchâtel Cheese, so it can easily be spread on bread.
Thin slice 3 ounces of Cajun Spice Alaskan Chum Salmon Gravlax.
Heat a cast iron ribbed griddle over medium heat.
Season the griddle with a small amount of vegetable oil.
Split the glazed donut in half.
Grill the the donut halves on both sides, till brown grill marks appear. The glazed side of the donut should be grilled till a caramelized aroma develops. Try to create crosscheck grill marks. Use a spatula or tongs to handle the donut, so the glaze is not damaged.
Place the bottom half of the donut on a cutting board.
Spread a thick layer of the warm soft Neufchâtel Cheese on the donut.
Place the sliced Cajun Spice Gravlax on the cheese.
Garnish the sandwich with:
- 1 to 2 very thin slices of bermuda onion
- 2 to 3 thin slices of organic heirloom tomato
- a few upland cress sprigs
Place the top half of the grilled glazed donut on the sandwich and transfer it to the center of a plate.
Garnish the plate with dill weed sprigs, petite sweet gherkin pickles and pickled mild red & yellow banana pepper slices.
Viola! The gravlax and neufchâtel grilled glazed donut ultimate munch sandwich. Brunch or munch, its all good! Yum!