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Friday, November 4, 2011

“The Salad Chef Speaks, Pt. XII: the Much-Revered Chef’s Salad—found on virtually almost every Menu across the World in One Form or Another”

The Grateful Dead’s sixty-seventh album, “Nightfall of Diamonds” was recorded at the Meadowlands Arena in East Rutherford, NJ, on 10-16-1989 and was released on September 25, 2001 and was another great CD featuring the band live in performance.  This is a particular favorite of ours as it opens with a Bob Weir classic tune, “Picasso Moon;” we therefore heartily 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 413 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 11-05-2011

Copyright © 2011 by MHB Productions

Word Count: 1,565.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, November 05, 2011 by Chef Stinkbug

THE SALAD CHEF SPEAKS, PT. XII

 The Salad Chef Speaks, Pt. XII: the Much-Revered Chef’s Salad—found on virtually almost every Menu across the World in One Form or Another


Bakersfield, CA, 11-05-2011 S: The salad we’re doing today is as the title says: “on menus around the world in one form or another!”  That, my friends, would be the Chef’s Salad, perennial favorite of virtually every dieter, salad gourmet, and pseudo-vegetarians until the salad explosion in the 1990’s began to show that there were all sorts of other combinations that could be dreamed up, marketed, and sold around the nation.  Up until that time, it was either the Chef’s Salad or the Fruit Salad that were featured on most coffee shop menus and many dining room ones as well.  Before people got onto the health kick that commenced in the 1970’s as the hippies began to mature, everyone ate meat and the salad aficionados and vegetarians had a difficult time finding suitable foods to eat.  I mean, I remember the so-called, “diet plate” being a plate with lettuce, tomatoes, maybe a hard-boiled egg, and a small piece of parsley.  That was it more or less and any vegan that wanted something to eat was stuck with crappy, overcooked vegetables that were slathered in tons of melted butter and most of them had a difficult time dining out.  But as times changed and people became more aware of dietary issues, they decided that you know, we could do more different—HEALTHY—things that people would buy and buy plenty of.  That’s where many of this week’s salads have come from, from working in enlightened kitchens under enlightened chefs who sought different ways to do things in order to please ALL of their customers and not just Joe Shmoe who wanted that 24-ounce cut of prime rib. In essence, those of us in foodservice grew up!



Today, however, we’re going to take a trip down memory lane and resurrect that old favorite, the Chef’s Salad and we’re going to update the old boy just a bit. We want to give him better greens and better cheeses and meats so that he will have fresh appeal.  We are also going to give you the Louie Dressing, the souped-up Thousand Island dressing that is somewhat spicier and will do the job.  We want you to enjoy this amazing look at the past as much as we all do here at the Elemental News of the Day.  Let’s do it:

Here’s the Standard Mixed Greens:

(#706) STANDARD MIXED GREENS


Yield:  4 small servings / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
10
Ounces
Mixed salad greens (made of the following items)
5
Ounces
Chopped romaine in bite-size pieces

5
Ounces
Chopped iceberg lettuce

2
Tablespoons
Shredded carrots

1
Tablespoon
Shredded red cabbage

2-3
Each
Radishes, sliced

2-3
Each
Slices cucumber




Method:

Mis-en-place: combine everything together and keep chilled in the refrigerator.

Here’s the Chef’s Salad recipe with the dressing included:

(#725) THE CLASSIC CHEF’S SALAD

Yield:  4 servings / Mis-en-place: 40 minutes combination preparation and serving time:


Qty.
Measure
Item
Other
The Lettuce:
20
Ounces
Standard mixed greens (Recipe #706)

16
Each
Romaine lettuce leaf points

8
Each
Large iceberg lettuce leaves to form a “bowl”

Chef’s Salad Dressing:
3
Cups
Mayonnaise

2
Cups
Catsup

.5
Cup
Peanut oil

1
Teaspoon
Lea and Perrins’ steak sauce

2
Teaspoons
Lemon juice

1
Medium
Carrot, grated

.5
Cup
Minced yellow onions

.5
Cup
Minced celery

3
Each
Hard-boiled eggs, peeled and grated

1
Teaspoon
Kosher salt

1
Teaspoon
Minced garlic

.5
Teaspoon
Black pepper

1
Tablespoon
Chopped black olives

The Topping:
8
Slices
Cheddar cheese, julienned 

8
Slices
Swiss cheese, julienned

8
Ounces
Cooked turkey breast, julienned

8
Ounces
Smoked ham, julienned

16
Each
Whole black olives

12
Each
Green pepper rings (3 each spread out across the top)
8
Each
Hardboiled eggs, sliced

4
Sprigs
Parsley
Rinsed
1-1/3
Tablespoons
Freshly minced parsley
Rinsed
Spanish paprika

8
Each
Caesar bread sticks




Method:

1.      Mis-en-place: have everything ready with which to work.  Have the lettuce leaves ready to work with and the salad greens.  Prepare the dressing, using chilled ingredients ONLY in order to chill it that much faster for service.  If you have time to make it 24 hours in advance, by all means, do so.  Have everything else ready to work with, as well.

2.      To Serve: on each of four large plates, put an attractive romaine lettuce point at the four points of the compass: east, west, north, and south.  Then, bring two large outer leaves of iceberg lettuce together to form a loose “bowl.” Place approximately 5-ounces of standard mixed greens in the center of it and poof it up into a beautiful mound. 

3.      Top each mound with more or less equal amounts of the julienned cheeses and meats.  Make it look nice.  Place four olives atop each one and then lay three green bell pepper rings (sans the seeds and ribs) across the top.  Place the equivalent of two sliced hardboiled eggs across the top of each and then top with the appropriate amount of Chef’s Salad Dressing.  Sprinkle with parsley flakes and a shake or two of Spanish paprika atop each one, garnish with parsley sprigs, and take to the table. Accompany with toasted Caesar bread sticks, plenty of butter, and more dressing for those that need it. Enjoy!

This is the ultimate classic salad found virtually on almost every coffee shop menu and many lesser restaurant dining room menus that people forever love and enjoy.  Sure, it’s a bit dated, by probably more than a century or longer but it’s still a good seller and gives the Cobb Salad a run for its money any day of the week!

Here’s the Caesar Bread Sticks’ formula:

CAESAR BREAD STICKS

Yield:  4 servings / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
The Basting Oil
.25
Cup
Olive oil

2
Teaspoons
Kosher salt

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Sweet basil
Dried
1
Teaspoon
Whole marjoram
Dried
.5
Teaspoon
Black pepper

.25
Teaspoon
Cayenne pepper

.125
Cup
Grated parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Spanish paprika

The Breadsticks
8
Each
Unbaked plain bread sticks




Method:

1.      Mis-en-place: have everything ready.  Combine the ingredients listed under the “Basting Oil” in the bowl of an electric mixer using a whip attachment. 

2.      Heat a standard oven to 425°F or a convection oven to 375°F—fan “on”—and have ready.  Place the breadsticks on a sheet pan lined with wax paper and brush the sticks with the basting oil.  Place inside the oven and bake until the sticks begin to brown and then baste with the oil again.  Sprinkle with the cheese, parsley flakes, and Spanish paprika.  Return to the oven and bake until done, preferably still soft and NOT hard like hard crackers.

3.      Remove and cool on a wire rack until needed.  Store leftovers in an airtight baggie or sanitized container.  Reheat in the microwave.

This is a great accompaniment for pantry salads, hors d’oeurves, or seafood or other dishes.  Use your imagination or eat them by themselves. Enjoy.

As I told all of you 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.

Well, we’ve made it through today so that leaves only tomorrow and then I will be on my way to my vacation in the great state of New Hampshire where I will be joining friends and family on a historic trip around this beautiful state.  It’s always been a lifelong fantasy of mine to see the East Coast and particularly the New England states in the middle of the winter and believe me; it’s getting to be that way back there.  We who live here in California have no appreciation for the wintry months in other parts of the country.  I would love to be able to tour places like Eastern Europe, Russia, and perhaps point further east in the frigid months but then, that might be pushing it. 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 Saturday, November 05, 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 July 10, 1998 in Bakersfield, CA.

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          FORD CITY, CA, STINKY



                                                                                                                                                                                                                                            
This is #1244 an 8” x 10" original oil painting by Beverly Carrick entitled, “Brian’s Roses." 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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