Popular Posts

Monday, February 6, 2012

“Special Menus, Pt. XXX: ‘Valentine’s Day 2012 Menu, Pt. II—The Salad Chef Speaks: JT’s Fresh Fruit Plate and Newport Salad with Newport Dressing’ by Chef James “JT” Tobiason”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their twenty-third album—“In the Beginning”—was released on August 11, 1988 and is still as wonderful today as it was then, more than 40 years ago but is difficult to find.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                             

Here's the countdown to December 21, 2012: from today, we have 320 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                     


STINKBUG 2012

                                                                                

Chef James “JT” Tobiason

END Commentary 02-07-2012

Copyright © 2012 by MHB Productions

Word Count: 2,009.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, February 07, 2012 by Chef James “JT” Tobiason

SPECIAL MENUS INDEX, PT. XXX

Special Menus, Pt. XXX: ‘Valentine’s Day 2012 Menu, Pt. II—The Salad Chef Speaks: JT’s Fresh Fruit Plate and Newport Salad with Newport Dressing’ by Chef James “JT” Tobiason



HAPPY VALENTINE’S DAY 2012

Bakersfield, CA, 02-07-2012 T: Greetings! Here we are for our second day together and I’m stoked to be here!  Valentine’s Day menu continues on with a couple of delicious salads that will brighten up your dinner and that’s always good, it’s something we like to do, present things that stun our guests and make us look like great chefs.  I know that when people come to my foodservice establishment, they come because they like the atmosphere, the service, the drinks, and the food.  They come, in effect, to see “me” and to eat my food and enjoy the ambience of my establishment and its hospitality.  I do my best to be creative when I design my menus and then make sure they’re tested, true, and ready to go.  I order enough food so that I never run out and then I design menus the following week to utilize the leftovers.  Everything runs like clockwork and that is precisely what we want and also what our guests want.  Come on by and visit us and you will see exactly what I mean.  When we open our doors for business, we are bringing you into our family’s dining room and you’re eating with friends and neighbors you’ve known all your life.  We love our friendly town of Visalia, California, and think that we have one of the nicest communities north of Bakersfield and south of Fresno.  We strive to be as cosmopolitan as we can and are successful at it.

Today, we will do the salad segment of our fine-dining menu by presenting a delicious fruit plate in conjunction with a savory salad that’s good for dinner all by itself.  We will also discuss ways in which to present our dishes and how you can make your plates look as good as mine.  Remember: garnishes are as important as the meal itself and this is something you do for yourself, find a book on garnishing foods and buy it.   Yes, when I was a young cook garnishes were a pain in the keyster but now, they’re a big part of the game plan as they dress up a plate and sell the food for us.  It’s important to learn something from the oriental chefs as they’re light years ahead of us in this department but let’s get started on our menu:

VALENTINE’S DAY MENU 2012

I.                    Cream of Onion Soup

II.                 Corn Chowder

III.            JT’s Fresh Fruit Plate

IV.             Newport Salad

V.                Stuffed Cornish Game Hens with Sauce Supreme

VI.              Rosemary-encrusted Lamb Leg with Mint Demi-glace

VII.           Potatoes Amandine

VIII.         Rice and Fruit Dressing

IX.              Buttered and Parslied Egg Noodles

X.                Broccoli Normande

XI.              Spaghetti Squash Timbales

XII.           Rice Bread

XIII.         Apricot Muffins

XIV.        Boysenberry Mousse

XV.          Strawberry Parfaits

This is our first presentation, the magnificent fruit plate that bears my name:

JT’S FRESH FRUIT PLATE





Yield:  6-8 servings / Mis-en-place: 3-4 hours’ prep-time; 10 minutes to make:




Qty.
Measure
Item
Other
1
Large head
Romaine lettuce, cleaned

3-4
Each
Peaches, peeled, pitted, and sliced

4
Each
Kiwifruit, peeled and sliced

2
Baskets
Strawberries, hulled, rinsed, and sliced

8
Each
Baby Mandarins, peeled and segmented

4
Each
Valencia oranges, peeled and cubed

1
Bunch
Seedless red grapes

1
Bunch
Seedless black grapes

1
Bunch
Seedless white grapes

1
Each
Pineapple, peeled and cubed

3-4
Each
Bananas, peeled and sliced

1
Small
Watermelon, peeled and diced (you probably won’t use all of it)
Catalina salad dressing

Lemon juice

Granulated sugar

Freshly minced parsley flakes
Rinsed
Sprigs fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Prepare each fruit separately: do as directed and store in separate containers.  Sprinkle each with lemon juice and dust heartily with granulated sugar (or Splenda, if you’re diabetic or weight-conscious).  Chill.

3.      Clean the romaine lettuce and dry.  Store in a container until called for.  Prepare the minced parsley by chopping fresh parsley and when you’ve chopped it fine, transfer it from the cutting board with the blade of your Chinese knife to a stout hand towel and twist into a tight knot.  Rinse it underneath cold running water all the while keeping the knot tight until the color is clear and NOT green.  Then, place the ball in a safe place after twisting all of the excess water out of it.  Let sit for a couple of hours and then dump the contents of the hand towel out onto a sheet pan and allow air-drying for a couple of hours.  Wash the fresh parsley sprigs and refrigerate the Catalina dressing.

4.      When it’s time to prepare the fruit salads, bring everything out and set before you.  Place six-to-eight serving plates in front of you, preferably one’s with an attractive design upon them.   Layer each with romaine lettuce leaves.  Now, place individual piles of each fruit on each plate, overlapping if you must, until you’ve created a masterpiece of art.  Use the Catalina Dressing sparingly by being sure the pour spout is in place and then quickly dribbling it in a crisscross manner over each salad.  Dust with parsley flakes and finally place several parsley sprigs at several points around the perimeters of each plate.  Dust with granulated sugar or with Splenda and transport to the table.

5.      This is a salad that can be prepped in advance (1-2 hours) but must be assembled prior to serving time due to the fact that the fruits will oxidize once they’re exposed to the air.  Sure, you could do them up in advance and wrap each plate tightly with plastic wrap but why take the chance?  Have some serving help and everything else ready so that you can make ‘em up and take ‘em out and enjoy!

Some of the fruits might be difficult to find during the colder months but nowadays, what with a wide variety of fruits and vegetables coming to our shores from the Southern Hemisphere, everything should be easily found.  Sure, it might cost more but believe me; everybody will love this wonderful salad!

Yes, indeed, that is one heck of a fruit plate, one that is good at any time of the year.  Here’s the Newport Salad:

(#716) NEWPORT SALAD WITH NEWPORT DRESSING





Yield:  6-8 servings / Mis-en-place: 2 hours:




Qty.
Measure
Item
Other
Newport Salad Dressing:
1
Cup
Olive oil

1
Cup
Safflower vegetable oil

.5
Cup
Red wine vinegar

2
Teaspoons
Capers with juice

1
Cup
Diced pimientos

.25
Cup
Chopped anchovies

.25
Cup
Worcestershire sauce

.25
Cup
Minced garlic

.5
Cup
Dijon mustard

2
Teaspoons
Kosher salt

2
Teaspoons
Whole oregano

2
Teaspoons
Whole sage

.5
Teaspoon
Fine black pepper

The Newport Salad:
2
Heads
Iceberg lettuce, shredded
Rinsed
2
Each
Avocadoes, peeled and diced

2/3
Cup
Minced black olives

2
Cups
Bean sprouts
Rinsed
12
Each
Scallions, minced
Rinsed
1
Cup
Small curd cottage cheese
Drained
2
Cups
Bay shrimp
Rinsed
1
Cup
Sliced button mushrooms
Rinsed
The Finish:
1
Cup
Shredded fresh parmesan cheese

Fresh parsley sprigs
Rinsed
.125
Cup
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work!

2.      First of all, combine the dressing ingredients in the bowl of an electric mixer equipped with a whip attachment and blend together well.  Transfer to a sanitized storage container and refrigerate for at least two hours.

3.      To make the salads, on 6-8 large serving plates, make a mound of shredded iceberg lettuce.  Place diced avocadoes, minced black olives, bean sprouts, scallions, cottage cheese, bay shrimp, and sliced mushrooms on top of the mound and around the edges of the plate.  Be sure to be generous and use most or all of the ingredients. 

4.      Shake or mix the dressing well and then drizzle it all over the salads, making sure you soak the mounds of lettuce fairly well.  Serve additional dressing in ramekins placed upon each plate and then dust each with a helping of shredded parmesan cheese and freshly minced parsley flakes.  Place sprigs of fresh parsley around the edges of each plate and take to the table.  Serve with a smile and be prepared to enjoy one of the top salads of the 1980’s.

This is an old-time favorite from three decades or so ago and was found on menus at most every restaurant on the West Coast of the United States.  A fine concoction of oil, anchovies, cheese, and avocadoes, this is a tasty salad and a joy to make.  You will be delighted with the results so keep this recipe close at hand!

As far as the garnishes go, please look around at Amazon.com and find a book that specifically deals with them.  I have one book that I love, The Book of Garnishes by June Budgen, published by HPBooks in 1986.  This is a marvelous book that will launch you on the career of becoming a professional garnishee, a position that sadly, has pretty much disappeared from most American restaurants—but it shouldn’t!  Anyhow, see if you can find the book and put the good things in it to use; you’ll thank me!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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.

What I enjoy about doing the Special Menus category is that I get to share a wide variety of recipes with you as we do a complete menu rather than work on one particular thing for the entire week.  I think the menu we’re doing is going to make for a festive Valentine’s Day at your home or at your place of business and I think that your guests are going to be quite complimentary.  This is pretty much the menu we’ll be doing at my place of business so if you come into my restaurant and see it, then you will know I’m the mysterious “JT.”  Like I said, we don’t use our real names, go by pen-names which are precisely what our mentor, Stinkbug, want us to do.   Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Byrds 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!   HAVE A GREAT TUESDAY!

Thank you!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

---30---

END Commentary for Tuesday, February 07, 2012 by Chef James “JT” Tobiason.



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 written by the one-and-only Chef James “JT” Tobiason



Recipe created by Chef James “JT” Tobiason on August 12, 1983 in Monterey, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“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!

 




                                                                                

STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                      
                                                                                                                                                         
This is #1162 an 11” x 14" original oil painting by Beverly Carrick entitled, “Distant Sedona." 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!

Web Pictures VI
                                                                               




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                      


                                                                          
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 02-02-2012, 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.

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                  
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

James “JT” Tobiason, Special Menus, The Salad Chef Speaks, Salads, Salad Dressings, The Byrds, Good Food, Romaine Salads, Fine-Dining, The Pantry Chef, The Prepmaster, Iceberg Salads, Shellfish,










                                                                                  
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.











Advertisements:

















































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!