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Thursday, July 7, 2011

“The Salad Chef Speaks Pt. VI: More Mouth-watering Dressings to Excite your Palate”

Canned Heat’s thirty-fifth album, 1998’s “House of Blue Lights” is another album that saw the band continuing to record and to release albums.  We love Canned Heat, no matter who’s playing in the band or singing the songs and we do admire longevity, that’s for sure.  There’s always a gem or two worth listening to and this particular album is pretty good, all things considered. 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 533 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 James “Jimmy” Hall

END Commentary 07-08-2011

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 Friday, July 08, 2011 by Chef James “Jimmy” Hall

THE SALAD CHEF SPEAKS, PT. VI

 The Salad Chef Speaks Pt. VI: More Mouth-watering Dressings to Excite your Palate”



Bakersfield, CA, 07-08-2011 F:  I am going to continue yesterday’s “the Salad Chef Speaks” series by presenting to you several dressings of my own and a few photos of tasty salads that can easily be made by you at home.  As my good friend, Chef Elvin P. McCardle was telling you yesterday, the salad station is one that isn’t always looked upon in a positive light by other chefs which is sad and most cooks who spend their time in its environs usually cannot wait until they can escape and move on to a higher post.  Then, there are those very few who fall in love with it and do their best to make it a rewarding career which is admirable considering how most feel about it. We love salads here at the Elemental News of the Day and do our best to promote them whenever we can. We don’t always do many installments of this series but a great deal of related information was offered in both the Prepmaster and the Pantry Chef twin series that featured virtually everything made by the practitioners of the art.

Our first dressing is one of mine: Thousand Island Dressing.

JIMMY HALL’S THOUSAND ISLAND DRESSING





1. One Quart:




Qty.
Measure
Item
Other
.25
Cup
Grated carrots

.5
Cup
Minced yellow onions

.75
Cup
Minced celery

1.125
Cup
Mayonnaise

.5
Cup
Catsup

.125
Cup
Vegetable oil

.5
Teaspoon
Worcestershire sauce

.5
Teaspoon
Lemon juice

.25
Teaspoon
Kosher salt

.25
Teaspoon
Minced garlic

.0125
Teaspoon
Black pepper

3/8
Cup
Sweet pickle relish w/ juice

1
Cup
Grated hard-boiled eggs

.25
Cup
Chopped black olives

.25
Cup
Chopped assorted bell peppers




Method:

1.      Combine all ingredients in the bowl of an electric mixer and blend together well.  Chill until needed and then enjoy with your favorite salad. 

If you enjoy Thousand Island dressing, you will enjoy this one.  It will last for about a week and after that, you should discard it due to the vegetables and their ability to sour it.  This is always an important factor when one makes salad dressings: preventing the souring of ingredients. Always be careful!

The next one is a Maui Onion Dressing:

MAUI ONION DRESSING





1. About two cups:




Qty.
Measure
Item
Other
1
Cup
Finely-minced yellow onions

.25
Cup
Granulated sugar

1
Teaspoon
Dry mustard

1
Teaspoon
Kosher salt

5
Tablespoon
Apple cider vinegar

.75
Cup
Vegetable oil

2
Cups
Mayonnaise

.75
Teaspoon
Worcestershire sauce

1
Teaspoon 
Minced garlic

2
Teaspoon
Lime juice

1
Teaspoon
Freshly minced parsley

2
Teaspoons
Minced chives

.125
Teaspoon
Lawrey’s seasoned pepper




Method:

1.      Mis-en-place: have everything ready to work with.  Blanch the onions in boiling, salted water for 30 seconds; then, drain and plunge into ice water to retard further cooking. Drain when cool and set aside.

2.      Using a food processor, place the sugar, mustard, salt, and vinegar in its bowl and blend quickly.  Then, begin dribbling in the vegetable oil down the pipe while whipping constantly.  This will incorporate air and lighten the mixture.  Do this slowly until the oil is all used up.

3.      Next, add the remaining ingredients and the onions and blend together well. Transfer to a container and refrigerate.  The dressing will hold for a day or two and each time you go to use it, quickly whisk it so that it’s blended once more. 

This is a great dressing that friends and family will rave over.  It’s even better if you can get a hold of some real Maui onions which are incredibly sweet.  This one needs to be made in small batches due to the emulsion’s inclination to break down so never make BIG batches as otherwise; your work will be for nothing.

Our final dressing is my Scallion French Dressing:

SCALLION FRENCH DRESSING





1. About 1.5 cups of dressing:




Qty.
Measure
Item
Other
.5
Cup
Minced green onions

3
Tablespoons
Granulated sugar

1
Teaspoon
Colman’s dry mustard

1
Tablespoon
Apple cider vinegar

3/8
Cup
Vegetable oil

.25
Teaspoon
Minced garlic

.125
Teaspoon
Minced ginger

1
Tablespoon
Red chili sauce

.25
Teaspoon
Worcestershire sauce

1
Tablespoon
Honey

2-3
Drops
Garlic Tabasco sauce

1
Teaspoon
Lime juice

1
Tablespoon
Sweet pickle relish




Method:

1.      Place the first FIVE ingredients in the bowl of a food processor and blend well. Then, through the stack, drizzle in the vegetable oil, all the while mixing in order to incorporate air to lighten the dressing. Then, add the rest of the ingredients, blend well, and transfer into a jar for storage.  This dressing will remain good for a week to ten days. After that, discard it.

This is a great salad dressing and one that you will use over and over. It’s good to be able to use household ingredients that might otherwise not get used and transform them into something tasty. Besides, saving money is always good and that’s what you’re doing when you create something new out of something you might have otherwise had no use for.

I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and 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 don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  In fact, I believe we are going to have a guest writer for the first time this weekend, someone who got in touch and suggested an article which we read, okayed, and are happy to present.  We are always on the lookout for new and interesting talent, people who will stimulate the readership and ignite the spark of creativity in your souls.  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’ll be fun!

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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, and Maui Chef’s Association


This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook.  At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue.  It was still somewhat nice and the area was still the original "restaurant row" of the city.  Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.
______________________________________________________________________

---30---

END Commentary for Friday, July 08, 2011 by Chef James “Jimmy” Hall

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 James “Jimmy” Hall.

Recipes created by Chef James “Jimmy” Hall on November 15, 1978 in Honolulu, HI.

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          EL INSECTO MALO

                                                                                                                                                                 
                                                                                     
This is #1306, a 12” x 16" original oil painting by Beverly Carrick entitled, “Garden Idyll." 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 shot of Brian Carrick at a rehearsal of the Magnolia Hilltop Brewers on 07-05-1978.  This is a shot of him playing his famous conga drums with Chef Arturo Valachi Miranda, once more, sitting in the background guzzling beer.

This is a shot of Chuck Swartz playing with the Plynth at South High School on 09-29-1978. Drumming was Brian Carrick, both of them joining Pete Harris, bassist, for the night to fulfill a gig committment.

This is a shot of Chuck Swartz on guitar and vocals and Victor Gaona on bass and vocals at Lake Isabella, CA, on 10-06-1978 playing with the Magnolia Hilltop Brewers.

This is a shot of guitarist Jim Hall at West High School on 08-21-1977 playing with the MHB. He was a great guitarist.

   This is a shot of the MHB onstage at Taft, CA, on 07-07-1977  From left to right is guitarist/vocalist Vernon McMahon, drummer/vocalist Brian Carrick, and bassist/vocalist Victor Gaona.

    This is a shot of bassist/vocalist Pete Harris at South High playing with the Plynth on 09-29-1978. Pete was a wonderful musician and vocalist.

   This is a shot of Victor Gaona on the road to the Tehachapi gig on 07-07-1978. He was the van driver as well as the bassist and vocalist.

                                                                    
 This is a shot of my Orange Cake at one of my jobs. This was taken in 1989 when I was working as a baker.




















                                                                                         


                                                                           

Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-08-2011, 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.

Beer: Smokehouse.




























                                                                                            


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Tags:

Jimmy Hall, 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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