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Saturday, November 12, 2011

“Special Menus, Pt. XXI: Thanksgiving Dinner, Pt. VII—Waldorf Salad, Green Salad, and other Odds’n’Ends for the Thanksgiving Day Spread”

The Grateful Dead’s seventy-fifth album, “Dick’s Picks Vol. XXVI—Electric Theater, Chicago, Il, 04-26-1969 and Labor Temple, Minneapolis, MN 04-27-1969” was released on October 01, 2002 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 405 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 Santanamos “El Chilote” De Soto

END Commentary 11-13-2011

Copyright © 2011 by MHB Productions

Word Count: 1,184.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, November 13, 2011 by Chef El Chilote

SPECIAL MENUS, PT. XXI

 Special Menus, Pt. XXI: Thanksgiving Dinner, Pt. VII—Waldorf Salad, Green Salad, and other Odds’n’Ends for the Thanksgiving Day Spread



Bakersfield, CA, 11-13-2011 Su: Man, oh, man, believe it or not—it’s Sunday and my week is over and done, amigos!  That means that with the publication of today’s blog, I am effectively GONE for at least 2.5 months unless there’s some sort of emergency and someone gets killed, sent to prison, or has to flee the country!  No, seriously folks, I am just kidding about that, none of us here nowadays is a problem-maker, we’re all well past that in age, intellect, and experience and simply walk on the righteous side of life.  That’s a wonderful, indeed, my friends as when we were all youngsters, we lived a wild life and walked on the wild side of the street, if you know what we mean.  There’s always plenty of booze in professional kitchens, maybe not as much nowadays but in the 1970’s and 1980’s, there was tons of booze and prior to those years, there was a lot, too.  Somewhere in the 1990’s, things began to change and alcohol became somewhat unacceptable but the sad thing is that with all of the younger cooks and chefs, the use of marijuana has increased dramatically and all I can say is, I wish it would stop.  But the medicinal pot industry has transformed the world into one where anyone can go get a “pot card,” go to the “doctor,” and get a “prescription” because they have a head ache.  What a sorry life, my friends, when pot heads have come to rule the world! I remember working one summer in Western Canada, the amount of pot-smoking going on up there was mind-boggling, everyone was stoned, except for yours truly, El Chilote, the only sober guy in the kitchen!

We are going to finish our Thanksgiving series today with some salads to put on your table in order to give the folks something besides just dessert, main course, and vegetables and potatoes.  Yes, believe it or not, some people want to have a salad with their meal and that is what we’re going to do today, make some salads with which to spread out our spread and appease the vegetarians among us and Grandpa and Grandma.  By the time we’re through, you will have a complete meal that everyone will be enthralled by and your name will forever live in the hallowed halls of family tradition!

THANKSGIVING DINNER 2011

I.                    El Chilote’s Favorite Roasted Turkey

II.                 Parsnip and Apple Stuffing

III.               Turkey Gravy

IV.              Mashed Sweet Potatoes

V.                Whipped Red Potatoes

VI.              Candied Parsnips

VII.           Butter Peas with Apples and Ham

VIII.         Fresh Cranberry Sauce

IX.              Blue Cornmeal Muffins

X.                Auntie Helen’s Pumpkin Pie with Fresh Whipped Cream

XI.              Old-Fashioned Mincemeat Pie with Brandy Sauce

XII.         Waldorf Salad

XIII.      Tossed Green Salad with Relishes Winter Fruit Salad

Additional Sauces, Accompaniments, and Sides

Here we go:

No holiday meal is complete without a Waldorf Salad, that lovely combination of apples, mayonnaise and sugar, and all sorts of spices.  I truly love this salad and it always makes me think of my family during the holidays!

(#512) WALDORF SALAD

Yield:    8  servings:

About 30 + minutes depending upon batch size:

Qty.
Measure
Item
2
Large
Red delicious apples, cored and diced
2
Large
Green Pippen apples, cored and diced
1
Quart
Water
1
Tablespoon
Lemon juice

     1. Cut apples and soak in acidulated water. In the meantime, prepare the following dressing:

Qty.
Measure
Item
1
Cup
Heavy cream

     2. Whip the cream for soft peaks; then add to and incorporate:

Qty.
Measure
Item
.125
Cup
Powdered sugar
2
Cups
Heavy-duty mayonnaise
2
Tablespoons
Sour cream
.5
Teaspoon
Vanilla extract
.5
Teaspoon
Lemon juice
.5
Teaspoon
Nutmeg
1
Pinch
Allspice
2/3
Cup
Granulated sugar
1
Cup
Diced celery
2
Cups
Miniature marshmallows
1
Cup
Chopped walnuts

     3. Prepare the dressing by mixing everything together and then refrigerate. Drain apples in a colander and then pat dry. You don’t want them too wet where they’ll break the dressing down yet at the same time you don’t want them to brown. When they’re dry enough, combine the two together and refrigerate.

     4. Serve your Waldorf salad on buffet lines by placing it in large stainless steel bowls lined with escarole lettuce leaves that have been trimmed, washed, and stemmed and then dust with a light sprinkle of cinnamon. Be sure to keep your Waldorf covered at all times with plastic film so as the air will not touch it and discolor it. It is also important to note that the longer it sits out on the buffet line, the less you should retain it at the end of the night.

This is the holiday classic salad that everyone needs to know as otherwise, you’re not a cook, much less a chef! Okay, let it be known, that I have gone ahead and am changing the green salad for a Wintertime Fruit Salad because I know all of you know how to make a Green Salad, right? Let’s do it:

(#511-A) WINTER FRUIT SALAD

Yield:  about 2 quarts / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
The Fruit:
2
Baskets
Strawberries, washed and hulled

2
Each
Fuji apples, sliced

2
Large
Bananas, sliced into rounds

1
Large bunch
Thompson seedless grapes, halved

1
Cup
Miniature marshmallows

The Dressing:
3
Cups
Heavy-duty mayonnaise

3
Cups
Heavy cream beaten with:

.25
Cup
White vinegar

.5
Cup
Granulated sugar

1
Teaspoon
Lemon juice

2
Teaspoons
Cinnamon

The Garnish:
.5
Cup
Shredded coconut

2
Teaspoons
Fresh parsley flakes

Hungarian paprika

8
Each
Romaine lettuce points




Method:

1.      Mis-en-place: Combine all fruits in a bowl or a pan large enough to hold them adequately as well as the dressing. Sprinkle a little bit of sgr over them to start drawing out their juices.

2.      Beat heavy cream until stiff and then fold in rest of dressing ingreds into it. Blend together well and scrape down the sides.

3.      Finally, fold the dressing into the fruit until well-blended and then label, date, and refrigerate in a sanitized container with a tight-fitting lid.

4.      This recipe will last about 5 days under refrigeration but remember- keep it covered with plastic film or a tight-fitting lid.

5.      To serve, transfer to a large serving bowl to which you’ve added the romaine lettuce points.  Make these by taking the best outer leaves of the lettuce, washing them, and then cutting the broad end into a point by cutting along its edges in a diagonal slice.  Layer around the bowl, top with salad, then the coconut, parsley flakes, and finally a few shakes of paprika.  Hungarian paprika is best because it’s sweeter than Spanish paprika.

This is a good salad that is simply wonderful in the wintertime for indoor buffets.  Be sure to always keep it in a bowl of ice—whether inside or out—and discard and replace it after about 90 minutes, 120 minutes at the most.  Generally, if you’re using it professionally, when it runs out, replace it with a brand-new bowl full of fresh fruit salad and replace the ice in the bowl in which it sits. Finally, I’ll toss in a Carrot-Raisin Salad for your enjoyment:

(#490) CARROT-RAISIN SLAW #2


Yield:  6-8 servings / Mis-en-place: 15 minutes:


Qty.
Measure
Item
Other
3
#
Grated carrots

4
Ribs
Washed and fine-diced celery

2
Each
Fine-diced scallions

.25
Cup
Golden raisins

2
Tablespoons
Granulated sugar

1
Tablespoon
Celery seeds

1
Teaspoon
Lemon juice

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

1
Teaspoon
Cinnamon

2
Cups
Heavy-duty mayonnaise

2
Teaspoons
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: Combine everything together and label, date, and refrigerate.

This is a good carrot-raisin slaw that everyone can enjoy. Okay, here’s our final recipe, “Heavenly Hash.”

(#514) HEAVENLY HASH

Yield:  6 servings / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
2
Cups
Mixed canned fruits
Drained
1
Cup
Mandarin oranges
Drained
2
Cups
Steamed white rice

4
Cups
Whipped cream

1
Cup
Shredded coconut

1
Cup
Thompson seedless grapes, halved

8
Each
Maraschino cherries with stems

2
Teaspoons
Freshly minced parsley
Rinsed
Ground cinnamon

8
Each
Romaine lettuce leaf points




Method:

1.      Mis-en-place: have everything ready with which to work.  Combine the first SIX ingredients together in a large bowl, mixing well, and then cover with plastic wrap.  Refrigerate OVERNIGHT. 

2.      The next day prior to serving time, line a bowl with the romaine lettuce points, scoop the salad atop them, sprinkle with parsley flakes and ground cinnamon, top with the cherries, and serve.

This is classic holiday fare that everyone loves.  Enjoy!

Well, happy early Thanksgiving, one-and-all! 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.

I’ve had a great time today and this past week has been fun, too.  I enjoy sharing with you the recipes that I’ve learned as a chef over the course of the past 45 years or so and the number one aim of the American Culinary Federation is to pass the knowledge from one generation to the upcoming one.  Too often in the olden days when we were training to become chefs, it was a double-edged sword: the chef needed to teach someone the ropes but was loath to share his or her personal recipes.  I mean, what a predicament! To need to train someone to take over a position but then to not want to show him or her the correct recipes, formulas, and procedures is beyond me.  That’s how it was, my friends, that’s how it was….anyhow, tomorrow, Kilgore Randalini will be coming in to do whatever it is he drew from Stinkbug’s hat.  It’s sure to be fun so please don’t miss him, give him a big round of applause!  In addition to that, 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!    

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way until I made it to Alaska. Then, I returned to Washington State and it was there that I met Stinkbug.

---30---

END Commentary for Sunday, November 13, 2011 by Chef El Chilote



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 El Chilote



Recipes created by Chef El Chilote on November 24, 1975 in Mukilteo, WA.

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This is #1270 an 8” x 10" original oil painting by Beverly Carrick entitled, “Evening Shadows." 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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