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Saturday, November 5, 2011

“The Salad Chef Speaks, Pt. XIII: the Ultimate Fruit Salad—the Greatest One—Ever!”

The Grateful Dead’s sixty-eighth album, “The Golden Road1965-1973” was released on October 16, 2001 and was another great compilation CD featuring the band in its earliest incarnation with Ron “Pigpen” McKernan so 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 412 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 11-06-2011

Copyright © 2011 by MHB Productions

Word Count: 1,218.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, November 06, 2011 by Chef Stinkbug

THE SALAD CHEF SPEAKS, PT. XIII

 The Salad Chef Speaks, Pt. XIII: the Ultimate Fruit Salad—the Greatest One—Ever!

Bakersfield, CA, 11-06-2011 Su: Our final salad for today is one of my specialties, the Ultimate Fruit Salad, something I’ve done in virtually every place in which I’ve worked.  It’s a stunning spectacle of fruit with a cherry-red dressing made from sour cream that is out of this world and people tend to gasp and roll their eyes in amazement as it approaches their tables.  It is a beautiful salad made with fresh strawberries, bananas, berries, melons, and sherbet all stacked high or on the side of a fresh pineapple boat.  Oh, believe me, it’s simply lovely and it’s one that all of you will fall in love with.  Let us do it so that you can enjoy the wonderment of it all!

(#746) THE ULTIMATE FRUIT SALAD

Yield:  4 servings / Mis-en-place: 2.5 hours with preparation and serving time:


Qty.
Measure
Item
Other
The Salad:
2
Whole
Pineapples

4+
Cups
Pineapple cubes

4
Each
Large bananas
Halved lengthwise
2
Cups
Watermelon balls

2
Cups
Cantaloupe balls

2
Cups
Honeydew balls

4
4-oz. Scoops
Pineapple sherbet

4
4-oz. Scoops
Orange sherbet

4
4-oz. Scoops
Raspberry sherbet

2-3
Cups
Fruit salad dressing

1
Cup
Toasted, shredded coconut

1-1/3
Tablespoons
Freshly minced parsley
Rinsed
4
Sprigs
Parsley
Rinsed
12
Each
Maraschino cherries with stems

2
Cups
Red seedless grape halves

2
Cups
Sliced strawberries

2
Cups
Fresh blackberries, blueberries, and raspberries
Fruit Salad Dressing:
2
Cups
Sour cream

1.5
Cups
Powdered sugar

.5-1
Cup
Maraschino cherry juice

2
Teaspoons
Vanilla extract

2
Teaspoons
Triple sec liqueur

1
Teaspoon
Coconut syrup

1
Teaspoon
Salt

1
Teaspoon
Kosher salt




Method:

1.      Mis-en-place: have everything ready with which to work.  Combine the Dressing ingredients using an electric mixer equipped with a whip attachment mixing at medium-high speed until combined.  Use enough Maraschino cherry juice to make the consistency of a dressing such as Ranch or Thousand Island.  Adjust the sweetness as this one needs to be sweet so if you need to add more sugar, do so.  Be sure that it’s an attractive pink in color.  Transfer to a sanitized container and refrigerate, preferably for a couple of hours.

2.      Trim the pineapples of excess leaves after cutting off about an inch or two to square the tops and to leave on just the attractive leaves.  Then, slice each pineapple in half, lengthwise, taking care to not knock off the tip with the leaves so that you have two halves.  Slice the inner meat along the edges with a paring or grapefruit knife to loosen it and then scoop it out with a spoon.  Cut this pineapple into cubes and set aside.  Finally, on the bottom of each pineapple boat, slice a sliver off so that the boat will rest FLAT upon a serving plate without moving around.  Don’t cut off too much but just enough to accomplish this.  Set the trimmed pineapple boats aside for the moment.

3.      Now, place each one of the FOUR pineapple boats atop a doily-lined platter or large plate.  Take two HALF banana slices and affix them with toothpicks on top of the pineapple on either side, curved side up, flat-side down so that you have a border that runs on each side along the length of the boat from stem to stern.  Next, in a bowl, toss together the pineapple cubes with the melon balls and then divide this mixture between the four pineapple boats, piling it in as high as you can and also leveling it off. 

4.      Place a scoop of each sherbet atop the fruit salad and then ladle the dressing across each so that it covers the sherbet scoops.  Top with the toasted shredded coconut, parsley flakes, parsley sprigs, and three long-stemmed Maraschino cherries each.  On the serving platters/plates surrounding the boats, divide and scatter the grape halves, strawberries, and assorted other berries.  Lace with a little of the dressing, too, and then take to the table. 

This is a salad that always draws rave reviews and is one I learned and served in several country clubs over the years, always to applause and kudos. This is a good one to put on a seasonal menu or to serve to ladies luncheons at the aforementioned clubs and in hotel dining rooms.  It takes some work but the reception is well-worth the effort.  This is a great one that you have to see to believe! The key is to have everything prepped shortly in advance, keep it ice cold, and put it together the minute the servers are ready to pick it up.  Then, it’s out to the table and an exciting reception!

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.

That’s it for me, Stinkbug, and let it be known that this post, today, is my 101th.  Well, it’s my 101th for this new blog as I don’t recall how many I authored for the old one at Choseit.com, but those guys don’t count as they screwed us what with all the hard work we put into that one.  That one also was more political in nature and I’m glad we really don’t talk politics anymore as that’s a dead-end street. There are so many bloggers out there, right, left, in the middle and on the fringes all raving and ranting about this that to join them is to be a part of the cacophony!  No more of that crap for any of us with the exception of an occasional word or two but that’s up to each individual author as to what they want to say.  Me, I could no longer care less—we’re all socialists now! Tomorrow, El Chilote will be here so give him a big round of applause when he shows up! 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 Sunday, November 06, 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 April 21, 1977 in Bakersfield, CA.

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          TAFT HEIGHTS, CA, STINKY


                                                                                     
                                                                                                                                                                
This is #1245 a 5” x 7" original oil painting by Beverly Carrick entitled, “Beauty." 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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