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Tuesday, November 1, 2011

“The Salad Chef Speaks, Pt. IX: Delicious Persian Chicken Salad—Poached Chicken Breast in Harmony with the Fruits of the Field”

The Grateful Dead’s sixty-fourth album, “Dick’s Picks Vol. XXI—Richmond Coliseum, Richmond, VA 09-02-1980 and 11-01-1985” was released in March, 2001 and was another great offering in the Dick’s Picks’ series.  Like its predecessors in the Dick’s Picks series, this is an excellent addition and definitely one that everyone should own.  We therefore recommend that you buy it and think you will be delighted with it so please take the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.


                                                  
                                                                                
Here's the countdown to December 21, 2012: from today, we have 416 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 Stinkbug

END Commentary 11-02-2011

Copyright © 2011 by MHB Productions

Word Count: 1,392.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, November 02, 2011 by Chef Stinkbug

THE SALAD CHEF SPEAKS, PT. IX

 The Salad Chef Speaks, Pt. IX: Delicious Persian Chicken Salad—Poached Chicken Breast in Harmony with the Fruits of the Field



Bakersfield, CA, 11-02-2011 W: Yesterday’s salad was a good one and today’s is going to be even better: the Persian Chicken Salad.  Imagine tender chicken breast poached to perfection and then combined with a variety of fruits and topped with a tasty, sweet dressing.  Life doesn’t get any better than that, I assure you.   

This salad is one that you normally wouldn’t find in a fast food joint although given time, anything is possible.  This salad is one that I created at the country club in which I labored for many years, the Stockdale Country Club, and it was there that Brian Carrick and I first crossed paths.  We had this pantry girl named Cecelia who was a real skank; she gave it up to virtually everyone because she was a crack babe at the time.  She had a talent, however, and was a creator of many fine foods and being the chef’s daughter; she was able to create and to place on the menu anything her doped-up mind could envision.  We all loved this girl even though she was messed up, and she deserves credit for this wonderful oasis of enjoyment in an otherwise long and difficult day.  I have taken it, of course, and upgraded and perfected it as I do almost everything that comes before me as that is my gift in life.  I know when something can be improved and transformed from “good” to “great.” That is what we’re doing today.

This salad is called “Persian” for a reason and it’s the inclusion of fruits-primarily melons—along with other succulent fruits of the field that makes this what it is: a tasty treat to be enjoyed in the midst of a hot summer’s day.  Of course, we’re going into late fall/early winter and this one may be inappropriate now but will be in several more months so file it away in your recipe books! Heck, if you live in Palm Springs, CA or over in Hawaii, anytime is good, so don’t be afraid to do it, okay? Let’s go:

(#715) PERSIAN CHICKEN SALAD


Yield:  4 servings / Mis-en-place: 30 minutes (with the dressing):


Qty.
Measure
Item
Other
20
Ounces
Mixed salad greens (Recipe #708)

4-6
Each
Tangerines, skinned, peeled, and segmented;

4
Each
Diced fresh apricots

1
Each
Cantaloupe, peeled, seeded, and the meat, diced into small cubes
2
Each
Large peaches, peeled and diced

2
Cups
Sliced strawberries

3
Cups
Diced cooked boneless chicken breast
Poached, preferably
2
Cups
Seedless red grapes, halved

.25
Cup
Lime or lemon juice

.25
Cup
Vegetable oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Cup
Finely minced chives

16
Each
Romaine “diamonds”

2
Cups
Tart Tarragon Dressing (#717 A)

4
Each
Parsley sprigs
Rinsed
1
Tablespoon
Freshly minced parsley
Rinsed
8
Each
Caesar bread sticks




Method:

1.      Mis-en-place: have everything ready with which to work.  Prepare the romaine “diamonds” by taking the best 16 outer leaves and trimming the broad end into a “point” and then do the same with the bottom ends.  The bottom ends will be underneath the salads so they’re not quite as important as the upper ends which will radiate away from the salad on all four points of the compass.

2.      On four large serving plates, place four romaine “diamonds” at the 3, 6, 9, and 12 o’clock positions respectively.

3.      Next, combine the mixed greens in a large mixing bowl and add the fruits, the diced chicken, the lime or lemon juice and the salad oil, and the spices and chives.  Toss well and then divide this mixture between the four prepped plates.  Pile it up in a mound using tongs to do so.

4.      Finally, dress each salad with one-half-cup of Tart Tarragon Dressing, top with parsley flakes and a parsley sprig and accompany with Caesar bread sticks.

This is a popular salad especially during the summertime due to all of the fresh fruits but the wonderful thing is that nowadays, so much fresh fruit is available all year round that there’s no excuse for not serving it even this late in the year! Here’s the Tart Tarragon Dressing:

(#717 A) TART TARRAGON DRESSING


Yield:  about 5 cups / Mis-en-place: 15 minutes:


Qty.
Measure
Item
Other
1
Cup
Olive oil

1
Cup
Vegetable oil

.5
Cup
Lemon juice

6-8
Tablespoons
Granulated sugar

.5
Cup
Fresh tarragon, chopped

2
Teaspoons
Kosher salt

1
Teaspoon
Black pepper

1
Tablespoon
Minced garlic

2
Cups
Mayonnaise




Method:

1.      Mis-en-place: have everything ready with which to work.  Combine all ingredients together in the bowl of an electric mixer equipped with a whip attachment.  Blend together well, scrape the sides, and blend at medium-high speed again until creamy.   Transfer this mixture into a sanitized, airtight jar and keep refrigerated.  This dressing will remain usable for about 7 days and afterwards, discard.

This is an excellent dressing for use on salads that contain a lot of fruit in their ingredients.  It has a certain amount of zing to it and is yet, still sweet.  You will find many uses for this dressing.

Here’s the Breadsticks:

CAESAR BREAD STICKS #2


Yield:  6 servings / Mis-en-place: 15 minutes: :


Qty.
Measure
Item
Other
12
Each
Gai’s bread sticks

1
Cup
Eggwash

3
Tablespoons
Whole Italian seasoning

1
Tablespoon
Granulated garlic

1.5
Teaspoons
Granulated onion

1.5
Teaspoons
Kosher salt

.25
Teaspoon
Cayenne pepper

1
Tablespoon
Dried parsley flakes




Method:

1.      Mis-en-place: blend the eggwash together with the seasonings using an electric mixer.  Using a sanitized foodservice “paintbrush,” brush the tops of the unbaked bread sticks after placing them onto a sheet pan sprayed with PAM or some such other food release spray.  Dust with the dried parsley flakes and then bake in 400°F standard oven or a convection oven—fan “on”—for 6-8 minutes or until the sticks are a golden-brown in color. Remove from the oven and cool or serve immediately. Freeze leftovers.

This is an excellent breadstick formula for unbaked breadsticks.  You will be delighted with the results.

As all of us discussed yesterday, 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.  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’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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.

Hey, one more day for me and then it’s MY Hump Day!  Normally, I wouldn’t pay attention to stuff like this but since everybody else does around here, now, I am doing it, too.  I guess that means I am like the rest of my blogging pool, part of the group and the group is a part of me.  After all, I have worked with these people at different times in my life and have enjoyed knowing them and their various families.  When you’ve known someone for 30-50 years, life tends to change on occasion here and there.  Relationships last only so long unless you are old and then you tend to cling to whatever it is you know. Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Stinky

Stinkbug
American Bakers’ Association, ACF, CWC


This is me back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.

---30---

END Commentary for Wednesday, November 02, 2011 by Chef Stinkbug



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 Stinkbug

Recipes created by Chef Stinkbug on November 30, 1989 in Bakersfield, CA.

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          SQUIRREL MOUNTAIN VALLEY, CA, STINKY


                                                                                     
                                                                                                                                                         
This is #1236 an 8” x 10" original oil painting by Beverly Carrick entitled, “Purple Sunset." 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!

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