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Wednesday, November 2, 2011

“The Salad Chef Speaks, Pt. X: South Pacific Salad with a Creamy Coconut Dressing is out of this World”

The Grateful Dead’s sixty-fifth album, “Dick’s Picks Vol. XXII—King’s Beach Bowl, Lake Tahoe, CA, 02-23 & 24-1968” was released in June, 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 415 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 11-03-2011

Copyright © 2011 by MHB Productions

Word Count: 881.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 03, 2011 by Chef Stinkbug


 The Salad Chef Speaks, Pt. X: South Pacific Salad with a Creamy Coconut Dressing is out of this World

Bakersfield, CA, 11-03-2011 Th: Our salad for today is another classic, one that’s blest with a sunny disposition which in the colder months is a blessing!  The South Pacific Salad is a tasty one and has a creamy coconut dressing that sweetens it to the point that it’s almost overwhelming to the point of going into diabetic shock.  That’s the sign of something sweet that’s good, delicious, and delightful: if it causes the eater to swoon and almost pass out.  It’s almost like a good drink, good sex, or a damned good massage when one is in pain.  What makes this salad unique is that it uses tangelos which are a unique crossing of tangerines and oranges that concentrate extreme sweetness with acidity.  I enjoy working with different fruits and in seeing what sorts of flavorful combinations I can squeeze out of them.  That’s the enjoyable thing about working in the foodservice profession as a chef—the creativity—that is lacking in so many other professions around the country and the world. Trust me; you will enjoy this salad like no other!


Yield:  4 servings / Mis-en-place: 15 minutes :

The Salad:
Shredded romaine

Shredded red leaf lettuce

Mesclun lettuce

Orange bell peppers, stemmed, seeded, de-ribbed and julienned
Red bell peppers, stemmed, seeded, de-ribbed and julienned
Diced fresh tender pineapple

Tangelos, zested, peeled, and diced

The Coconut Dressing:

Pineapple juice

Sour cream

Granulated sugar

Black pepper

Kosher salt

Dry mustard


Shredded coconut

Toasted coconut for garnish

Tangelo zest


1.      Mis-en-place: have everything ready with which to work.  The first thing to do is to prepare the salad dressing and you do this by combing the ingredients together using an electric mixer equipped with a whip attachment.  Blend everything together well, scrape the sides, and rotate the whip again at medium-high speed until the dressing is formed, smooth, and creamy.  Place in a sanitized container and keep refrigerated.

2.      Toss the salad ingredients together and then add the dressing, to taste, and toss again.  Divide the salad ingredients between two large-size serving plates and top with the garnishes.  Present to your family, friends, or guests and enjoy!

This is a great salad for anytime of the year, doesn’t have to be summer, fall is just as good, friends. This is one that everyone will be sure to enjoy! Yes, once you’ve tried this one, you will be its prisoner for life and that’s good to have a lifelong, positive addiction to something that’s not only delicious but nutritionally sound, too.

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.

Today is Hump Day for me and that’s very good as I am enjoying this extended blog schedule as it allows all of us to vacate the city for a couple of months before having to return.  Next week, El Chilote will be on board for his week and he will begin a Special Menu Series for Thanksgiving.  This is one of the top holidays when people eat away from home and why should this year be any different—just because Obama has ruined the economy?  No way! Anyhow, we are going to launch into a Thanksgiving spread that will feature bits and pieces of our different series as a sub-heading which will keep everything kosher and easy to find.  That’s the important thing: being able to navigate around our site and to find things as easy as you can at the other sites. 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!


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.


END Commentary for Thursday, November 03, 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.


This original essay was authored by the one-and-only Chef Stinkbug

Recipes created by Chef Stinkbug on June 21, 1992 in Bakersfield, CA.



“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!




This is #1239 a 36” x 24" original oil painting by Beverly Carrick entitled, “Lupine and Saguaros." 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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Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 11-01-2011, 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.

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