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Wednesday, July 6, 2011

“The Salad Chef Speaks Pt. V: a Selection of Different Salad Dressings that can be easily made at Home”

Canned Heat’s thirty-fourth album, 1997’s “The Ties that Bind” is an album that was scheduled for release in 1974 but didn’t make it out.  It features the original band and has the last two songs that Alan “Blind Owl” Wilson recorded.  Just on this alone is the album worthwhile but all together, it’s a great CD.  The original Canned Heat was always a great band and you can tell that the boys love what they do.  We definitely urge you to rush out and by it via using the handy link which will take you directly to Amazon.com so you can buy it NOW!  Thanks, the Elemental News of the Day.





                                                                       

Here's the countdown to December 21, 2012: from today, we have 534 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                      



                                                   STINKBUG 2011


                                                                                    


Chef Elvin P. McCardle

END Commentary 07-07-2011

Copyright © 2011 by MHB Productions

Word Count: 1,622.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, July 07, 2011 by Chef Elvin P. McCardle

THE SALAD CHEF SPEAKS, PT. V

 The Salad Chef Speaks Pt. V: a Selection of Different Salad Dressings that can be easily made at Home”



Bakersfield, CA, 07-07-2011 Th: Greetings, fellow Elemental News of the Day fans. As always, it gives me great pleasure to be here with you and today, we will continue on with some of our fun foods, stuff that will make your mouth water, they’re so good!  First off, I am going to teach you a Creamy Dressing Base that can be used to make a variety of different creamy dressings and then, I am going to show you how to make a Hawaiian Ranch Dressing followed by a recipe for Sweet French Dressing and that, I believe, will be it for today. If you’re ready, let’s get going:

CREAMY DRESSING BASE





1. About 1.5 cups’ dressing:




Qty.
Measure
Item
Other
.5
Teaspoon
Dry mustard

.25
Teaspoon
Kosher salt

1
Sprinkle
White pepper

3/16
Cup
Apple cider vinegar

3/8
Cup
Vegetable oil

1
Cup
Best Foods’ mayonnaise

.25
Teaspoon
Worcestershire sauce

.25
Teaspoon
Minced garlic

1
Teaspoon
Lime juice

3
Drops
Tabasco sauce

1.5
Teaspoons
Dill pickle relish

1
Tablespoon
Honey

3/16
Cup
Granulated sugar




Method:

1.      Using a food processor, blend together the first FOUR ingredients well and then through the stack, begin drizzling in the vegetable oil beating all the while in order to incorporate air and thereby increase the volume. Add the remaining ingredients, blend together well, transfer to a jar for storage, and refrigerate. 

This is a basic emulsified dressing and will last for about 7-10 days depending upon what else is added to it. Many times, it’s wise to quickly blanch vegetables such as onions in order to retard souring of the dressing.  Be creative and see what you can make: you will find many uses for this dressing. It’s also a good way to “clean” out one’s refrigerator at times when you have a bunch of different stuff but have no wish to toss it into the garbage.  The solution is simple in this case: make a salad dressing or make a soup. Either way, you save yourself money!

Next, we will make our Hawaiian Ranch Dressing:

HAWAIIAN RANCH DRESSING





1. About two cups of dressing:




Qty.
Measure
Item
Other
1.5
Cups
Best Foods’ mayonnaise

.25
Cup
Buttermilk

.125
Teaspoon
Minced garlic

.5
Teaspoon
Tabasco sauce

.25
Teaspoon
Worcestershire sauce

1
Pinch
Black pepper

.25
Teaspoon
Distilled white vinegar

.125
Teaspoon
Kosher salt

1.5
Teaspoons
Freshly minced parsley

1
Teaspoon
Minced ginger

.125
Cup
Pineapple juice

1
Teaspoon
Minced pimientos

1
Teaspoon
Lemon zest




Method:

1.      Place all ingredients in the mixer and blend together well with a wire whip.  When combined, transfer to a jar for a storage and refrigerate. 

This is a delicious dressing that you will come to enjoy so keep this recipe in a convenient place as you will use it over and over again.  Most people love Ranch Dressing and this one is slightly different, tasty just the same, however.

Okay, let’s do our last dressing, shall we?

SWEET FRENCH DRESSING





1. About 1.5 cups of dressing:




Qty.
Measure
Item
Other
.5
Cup
Granulated sugar

1
Teaspoon
Apple cider vinegar

.125
Teaspoon
Kosher salt

.25
Cup
Red chili sauce

.5
Cup
Vegetable oil

.25
Teaspoon
Lime juice

.25
Teaspoon
Lemon juice

.25
Cup
Pineapple juice

.5
Cup
Tomato catsup

.5
Teaspoon 
Worcestershire sauce

1
Tablespoon
Honey

3
Drops
Garlic Tabasco sauce

.125
Teaspoon
Minced ginger

.125
Teaspoon
Minced garlic

1
Cup
Best Foods’ mayonnaise




Method:

1.      Using a food processor, combine the first FOUR ingredients in a bowl and mix together well. Then, through the stack, begin drizzling in the vegetable oil, whipping all the while, in order to emulsify the dressing by incorporating air into it.  When it’s light and airy, add the remaining ingredients, blend together well, transfer into a jar for storage, and refrigerate. This dressing will last for about 7-10 days at most. Be sure to shake well before using each and every time.

This is an excellent dressing that you will tasty sweet and will use many times over. Generally, these dressings only last so long so try to use as quickly as possible remembering that fresh is always best.  Most people love French dressing, especially if it’s a sweet one and this one is just that: sweet, tangy, spicy, and delicious.  You will use this one many times over in your quest for foodservice perfection!



Well, this is it for me today—I hope you’ve had an enjoyable time learning what I’ve had to teach you. The salad station is never a popular one for most chefs but I have always found the artistry to be exhilarating and the ability to create and to present beautiful dishes fulfillment in itself.  Most cooks usually work through the pantry and/or salad station and move onto better things like the cook’s line or become a sous chef but I always enjoyed creating pantry menus and perpetuating the recipes I was taught as a young chef.  I remember an old sous chef telling me to learn everything I could and to always keep a notebook hidden where I could write down everything I saw as I never knew when I was going to be able to use something I had learned years before.  That is precisely what I urge all of you to do: keep track of everything you see with your eyes and then write it down. You will be surprised how beneficial this advice will be.  But, that’s it for today, we shall meet again. Until then, have a great time!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. Anyhow, have a great day and we’ll meet again. Take care.  

Thank you!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC

This is me as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California.  I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.

_____________________________________________________________________

---30---

END Commentary for Thursday, July 07, 2011 by Chef Elvin P. McCardle

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:

This original essay was authored by the one-and-only Chef Elvin P. McCardle.

Recipes created by Chef Elvin P. McCardle on November 15, 1978 in Honolulu, HI.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 



                                                                           

          THE STINKY ONE

                                                                                                                                                               

                                                                                  
This is #1305, an 11” x 14" original oil painting by Beverly Carrick entitled, “Women’s Club." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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 Elemental News of the Day!

Web Pictures I
                                                                        


     This is a portrait of Brian Carrick on 12-19-1976 after a gig in McFarland or Delano, California. 

   this is a shot of Chef Arturo Valachi Miranda on 07-05-1978 at Shamrock in Bakersfield, CA, one of our good friends. 

This is a shot of Brian Carrick, drummer of the Magnolia Hilltop Brewers on 06-29-1978 doing the Slam Dance at Shamrock, the base of operations of the MHB. 

This is a photo of Chuck Swartz, guitarist of the MHB performing with the Plynth on 10-31-1980 at Funworld in Bakersfield, CA. 

    This is a shot of the great Jimmy Hall, no relation to our Jimmy Hall, on 08-21-1977 at West High School with the Magnolia Hilltop Brewers band. He was one of the best guitarists any of us ever knew. 

       This is our good friend, Jim Traynor on 07-11-1978. He performed with the Magnolia Hilltop Brewers and later joined the Plynth with Chuck Swartz and went on to fame and fortune. 

 This is a shot of bassist/vocalist Victor Gaona of the Magnolia Hilltop Brewers on 04-02-1978 at a rehearsal at Shamrock in Bakersfield, CA. He was one of the best musicians any of us ever knew and we wish we knew where to find him. 

 This is a shot of rhythm guitarist and vocalist Vernon McMahon on 06-29-1978 at a rehearsal at Shamrock in Bakersfield, CA. A wonderful friend and a great musician, we would also like to find him. 

This is a picture of famed artist Beverly Carrick (left) and Lidia Swartz (right), wife of Dr. Swartz in 2004 at Carrick's home in Bakersfield, CA. Behind her is one of her paintings. 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   
























                                                                                

                                                                                   
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-07-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

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Tags:

Elvin P. McCardle, The Salad Chef Speaks, Salads, Salad Dressings, Elemental News of the Day, the Pantry Chef, the Prepmaster, the Pantry Station, Gourmet Foods, Fine-Dining, Canned Heat.




                                                                             


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