Popular Posts

Sunday, April 29, 2012

“Special Menus Index, Pt. L: ‘Mother’s Day Menu, Pt. I—the Salad Chef Speaks—Jellied-Apricot Salad, Ensalada du Vermont, and Spinach Salad with Chevre Goat’s Cheese—a Trio of Tried-and-True Salads designed to make Mom Happy” by Chef Tiresias Helenus Grinikeodopuloposlus



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their SEVENTH album—“Yellow Fever”—was released in 1975 just like yesterday’s album and saw the band become a hard-rocking power trio blowing their competition off the stage across the nation and the world! This is definitely one of their all-time best albums and has a great many songs that were monumental onstage!  We urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                                

Here's the countdown to December 21, 2012: from today, we have 237 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 Tiresias Helenus Grinikeodopuloposlus

END Commentary 04-30-2012

Copyright © 2012 by MHB Productions

Word Count: 3,046.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, April 30, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus

SPECIAL MENUS INDEX, PT. L

 Special Menus Index, Pt. L: ‘Mother’s Day Menu, Pt. I—the Salad Chef Speaks—Jellied-Apricot Salad, Ensalada du Vermont, and Spinach Salad with Chevre Goat’s Cheese—a Trio of Tried-and-True Salads designed to make Mom Happy” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 04-30-2012 M: Hello, everyone!  It’s been a long time since I’ve been here and I am happy that I have been given the responsibility for putting on a menu for Mother’s Day 2012.  How exciting, is all I can say!  Mother’s Day is the one holiday of the year when people come out of the woodwork so to speak to take MOM to a fine-dining restaurant, country club, hotel, or a chain restaurant.  I’ve seen people at all levels dragging poor old mom out to eat in her nursing home clothes, I’ve seen them take her out to Hooter’s™, I’ve seen them come out to the country club or the hotel in which they’re members or they belong and it’s tons of dollars pouring in for the establishment.  It’s also a big cluster-job when places aren’t prepared for the onslaught that befalls them which is amusing to me because all one has to do is to analyze their position in the community, the state of the economy, and how many people came the year before.  It’s important to have a good PR firm watching over one’s position so that nothing unseen influences people to go somewhere else when last year, they came in droves to MY place.  It’s important to monitor one’s online presence in a positive way so that no one is badmouthing your restaurant or foodservice facility because all it takes is one lie, one falsehood, and before you know it, the clientele has evaporated and some dump like Que Pasa™ is getting all of your customers.  Now, please note, my feelings on Que Pasa™ are my personal views, not shared by the rest of the Elemental News of the Day contributors so please pay no attention to my personal feelings! Thank you!

We are going to have a lovely menu of sorts that will begin today, April 30th and run through Sunday May 06th.  This will be the week prior to the holiday week and I’m pleased to inform you on behalf of Stinkbug that we are back on track with our holidays and will be done ONE week before the big day so that you can plan your own menus accordingly.  I think my menu is a lovely one that will be successful for you no matter where you’re at with the exception of someplace like IHOP™ which, let’s face it, is a pancake joint that will do big business Sunday morning with the after-church crowd.  Anyhow, here’s our menu:

Mothers Day 2012 Dinner Menu

I.                   Jellied Apricot-Cheese Salad

II.                Ensalada du Vermont

III.             Spinach Salad with Chevre Goat Cheese 

IV.             Potage ala Mongole

V.                Cream of Celery-Apple Soup

VI.             Veal Cordon Bleu

VII.          Sauteed Quail Salinas-style

VIII.       Carrot Soufflé 

IX.             Scandinavian Vegetables

X.                Buttered Peas with Button Mushrooms

XI.             Confetti Rice

XII.          Lyonnais Potatoes

XIII.       San Joaquin Orange-Rye Rolls

XIV.       Caraway-Onion Muffins

XV.          Sour Cream-Chocolate Cake

XVI.       Real Strawberry Mousse

XVII.    Tropical Iceberg

XVIII.     Peach Melba

We will be doing the salad segment of our menu today so let’s get ready and have a good time; it’s going to be a long menu and a long week.

(#1455) JELLIED APRICOT CHEESE SALAD





Yield:  12 one-cup servings  / Mis-en-place: 8-12 hours:




Qty.
Measure
Item
Other
The Gelatin:
12
Ounces
Jell-O-brand apricot gelatin (orange if you can’t find it)
1
Quart
Orange juice  

1
Quart
Kern’s apricot nectar

7.5
Cups
Chopped poached apricots (see below)

2
Cups
Cottage cheese

Poached Fresh Apricots:
2
Quarts
Water

1
Quart
Granulated sugar

2
Each
Bay leaves

1
Each
Cinnamon stick

2.5
Quarts
Pitted fresh apricots
Rinsed
The Finish:
1
Large head
Romaine lettuce, rinsed and chopped

12
Each
Parsley sprigs
Rinsed
.125
Cup
Freshly minced parsley flakes
Rinsed
2
Cups
Romanoff Topping
See below
1
Cup
Chopped dried apricots




Method:

1.      Mis-en-place: have everything ready with which to work! Proceed to the poached apricots first: combine the water with the sugar and bring to a boil.  Pay attention to the pot as sugar syrup tends to double in size so be sure to use at least a 2-3-quart saucepot.  As soon as it is, drop the temperature to almost nothing and drop in the bay leaves and the cinnamon stick.  Pour this mixture into a larger pan and place it over a very low flame.  Add the apricots to it and keep there for 1-2 minutes; then, drain and reserve the liquid for use in other preparations (such as pie fillings, jams and jellies, and sauces) while chilling the apricots immediately.  Place them into a baking dish lined with paper towels and allow them to chill within your refrigerator; then, when cold, chop them.

2.      The Gelatin: combine the orange juice and the nectar in a large pot and bring to a boil.  When it is, stir in the gelatin and return to and keep at a boil for 2-3 minutes; then, turn off the flame, remove it from the stove, and chill for 15-20 minutes or just enough to cool it down but not to begin setting except along the sides. 

3.      Meanwhile, bring out the apricots and drain any residual liquid.  Bring out the cooled gelatin mixture and blend in the apricots and the cottage cheese, blending well.  Pour this mixture into a pair of baking dishes sprayed with PAM or some such other food release spray and refrigerate overnight.  The next day when set, remove them from the fridge and proceed to make the salads. 

4.      First, make the Romanoff Topping by combining the following ingredients together:

(#1456) ROMANOFF TOPPING





Yield:  1.5 quarts  / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
1
Quart
Sour cream

1
Cup
Granulated sugar

.25
Cup
Gran Marnier

1.25
Cup
Whole milk

2
Teaspoons
Vanilla extract

1.5
Teaspoons
Salt




Method:

5.      Mis-en-place: have everything ready with which to work! Combine everything in the bowl of an electric mixer equipped with a whip attachment.  Blend well, taking care to scrape the sides a couple of times during the procedure, and then transfer to a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate. Keep for no more than 5-6 days at most.

This is a good all-purpose dessert and fruit salad sauce so keep this recipe handy as it will be in use many times.  It tastes good and can be flavored with a variety of different ingredients to transform it into whatever is needed for a specific recipe.  Never keep out at room temperature any longer than needed.

6.      Clean the lettuce and have ready.  Be sure to remove as much excess water as possible through the use of a salad spinner.  Have the parsley ready.  When it’s time to serve the salads, place four small salad or bread-and-butter plates before you and line each with a small bed of chopped romaine lettuce.  Top with a one-cup square of Jellied Apricot Cheese Salad.  Then, dribble Romanoff Topping over each one, sprinkle with parsley flakes, and garnish with a parsley flake.  Then, they’re ready to serve.

These are extremely tasty salads that are great for spring holidays such as Easter and Mother’s Day.  Fresh apricots are best but canned can be used if you can’t find any.  Always strive to remove as much excess liquid as is possible in order to keep the recipe properly balanced.

Here’s our next salad:

(#717) ENSALADA DU VERMONT





Yield:  12 servings  / Mis-en-place: 8-12 hours:




Qty.
Measure
Item
Other
2
Heads
Red leaf lettuce, trimmed and separated into individual leaves
2
Heads
Green leaf lettuce, trimmed and separated into individual leaves
2
Heads
Iceberg lettuce, cleaned and shredded

1.5
#
Smoked ham, julienned

1.5
#
Smoked turkey breast, julienned

2
#
Swiss cheese, julienned

4
16-oz. cans
Mandarin orange segments
Drained
3
Cups
Glazed walnuts (Recipe #426)

2
Cups
Lime Vinaigrette Dressing (Recipe #1462)

.5
Cup
Diced pimientos

.125
Cup
Freshly minced parsley flakes
Rinsed
12
Sprigs
Fresh parsley
Rinsed
24
Each
Lime wedges




Method:

1.      Mis-en-place: have everything ready with which to work! Here’s the dressing:

(#1462) LIME VINAIGRETTE DRESSING





Yield:  about 1.25 cups  / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
2
Cups
Peanut oil

1-1/3
Cups
White vinegar

2/3
Cup
Lime juice 

2
Tablespoons
Torani’s lime syrup

2
Tablespoons
Lime zest

1
Cup
Granulated sugar

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

.5
Teaspoon
Granulated garlic

2
Tablespoons
Freshly minced parsley
Rinsed



Method:

2.      Mis-en-place: have everything ready with which to work! Combine everything together in the bowl of a food processor EXCEPT for the oil, blending well.

3.      Begin pouring the oil down the vent a bit at a time and blend well as you do so.  Run the food processor at high speed taking care to stop adding oil if it begins to separate too much.  Just continue running the processor until it’s well-blended and then continue adding the oil until it’s all used up. 

4.      Transfer the dressing to a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate.  Bring out 10-15 minutes before use and if necessary, remove the oil from the top and return the rest of the mixture to a food processor and begin adding the oil anew.  Be sure to always frappe this dressing prior to serving.  

This is great lime vinaigrette that will do your salads justice.  Keep this recipe on hand—it’s a great way to utilize leftover limes. Here’s the nuts recipe:

(#426) GLAZED WALNUTS





Yield: 1#  / Mis-en-place: 20 minutes:



Qty.
Measure
Item

3
quarts
Boiling water (water may vary from batch to batch)

1
#
Walnut halves

.5
Cup
Powdered sugar





Method:

5.      Mis-en-place: have everything ready.

6.      In a large stock pot, bring the water to a boil over high heat. Add the walnuts and leave there for 2 minutes. By doing it in this fashion, you’re ridding yourself of the bitterness of the nuts.

7.      Drain the walnuts and then toss with the powdered sugar. Deep-fry the walnuts approximately 3 minutes or until they turn a golden-brown. Remove them from the fryer at that point and spread them out over a sheet pan lined with a dry towel and let them cool and dry.

8.      Proceed with cleaning and changing the fryer. Please note, too, that the walnuts will be very soft when they’re hot but will become crisp when they’ve cooled. Store them in a sanitized container with a tight-fitting lid, preferably in the refrigerator.

This is a good recipe to have on hand in one’s recipe book as caramelized walnuts can be used in all sorts of dishes, from salads to sautéed dishes with different meats.  It’s important to change your frying oil after you’ve done them as the nuts tend to ruin the oil.

9.      Now, that these things are out of the way, proceed to the rest of the salad ingredients.  Be sure to cleanse the lettuce extremely well by soaking it in ice water and then by draining it and doing so overnight, heads top-down in the refrigerator so that the water runs out of them.  Be sure to have a drip pan underneath them as you don’t water running all over the place: you’d be surprised at how much water they’ll hold.

10. The next day, remove the best outer leaves of the red and green leaf lettuces and hold onto them.  Take the rest and chop it up and then put it into the salad spinner and spin out all of the excess water you can.  Spin it out as best you can.  Then, take the iceberg and shred it the best you can, preferably using a slicer.  Shred it as finely as possible and then rinse it in ice water.  Then, put it into the salad spinner, too, and spin the hell out of it, removing as much excess liquid as possible.

11. When it’s time to serve your salads, this goes very fast: place TWELVE medium-sized plates before you and top them with 2-3 leaves of red and green leaf lettuces.  Then take a combination of the chopped red and green and combine it with the iceberg.  Place a mound upon each plate. Garnish them with mandarin orange segments and glazed walnuts.  Then, put equal amounts of the two meats and the cheese atop each one.

12. Bring out the dressing and shake it well.  Add the pimientos and the additional parsley flakes to it and shake it again, putting it into the food processor and giving a good whirl to homogenize it.  Ladle dressing over each salad and accompany with a sprig of fresh parsley.  Garnish each plate with two lime wedges, one on either side at the 9-and-3-o’clock positions and take them out to the guests.

This is a great banquet salad as it can be prepared ahead of time and kept on trays in the walk-in refrigerator or in your home fridge if you’re lucky enough to have that kind of room.  The thing is, be sure to have everything prepped so that when you go to put them together, the process flows like water out the door to the dining room and everyone is happy and excited to see them.  Keep this recipe on hand as it will come in handy many a time over!

Here’s our final salad presentation for today:

(#748) SPINACH SALAD WITH CHEVRE CHEESE





Yield:  12 servings / Mis-en-place: 8-12 hours / Prep-time: 10-15 minutes. 




Qty.
Measure
Item
Other
30
Ounces
Cleaned baby spinach
Rinsed
24
Each
Cherry tomatoes, halved

24
Each
Red bell pepper strips, about 3-4”

3
#
Chevre cheese, breaded 

24
Each
Lemon wedges

36
Each
Green leaf lettuce leaves
Rinsed
12
Each
Parsley sprigs
Rinsed
.25
Cup
Finely-minced parsley flakes
Rinsed
1
Quart
Italian Dressing

Sourdough Chevre Breading:
2
Cups
All-purpose flour

1
Quart
Buttermilk

2
Quarts
Sourdough bread crumbs




Method:

1.      Mis-en-place: have everything ready with which to work! First, bread the Chevre cheese.  Place the all-purpose flour in one baking dish, the buttermilk in a second dish, and the sourdough bread crumbs in the third.  Dust 2-ounce portions of Chevre in the flour and then dunk them into the buttermilk.  Then, roll them in the sourdough bread crumbs, not overdoing it but breading them so that NO holes are showing.  If there are, the cheese will blow out through the opening in the oven and it will be lost to you.  When all are breaded, place them onto a sheet pan lined with wax paper and FREEZE overnight.

2.      Prepare the rest of the ingredients by having everything ready.  Here’s the dressing recipe:

(#438) ITALIAN DRESSING #1





Yield:  about one quart  / Mis-en-place: 5-6 minutes:




Qty.
Measure
Item
Other
1
Quart
Olive oil

1
Quart
Vegetable oil

1
Quart
Apple cider vinegar

1
Cup
Lemon juice

1
Cup
Granulated sugar

1
Tablespoon
Kosher salt

2.25
Teaspoons
Black pepper

.25
Cup
Minced garlic

2
Tablespoons
Whole thyme

.5
Cup
Fresh minced parsley

.5
Cup
Minced pimientos

.25
Cup
Minced green bell peppers

.75
Cup
Chopped black olives




Method:

3.      Mis-en-place: have everything ready with which to work! Combine everything together and store in a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate.  Bring out 10-20 minutes before use.  Keep for no longer than 8-10 days due to the vegetable ingredients.

This is a very good Italian salad dressing that is excellent for all your needs requiring it. Let’s proceed to the salad preparation now:

4.      Lay 12 medium-sized serving plates out before you and line each one with THREE green leaf lettuce leaves.  Then, place a mound of about 2.5-ounces fresh baby spinach atop each one.  Place four cherry tomato halves on each plate, one each at the 10-, 2-, 5-, and 7 o’clock positions.  Place two long red bell pepper strips in an “x” between the tomatoes.  Place one lemon wedge at the 9-and-3 o’clock positions on each one. 

5.      Now, if you have a deep-fat fryer, this is perfect but if not, heat a standard oven to 450°F or a convection oven—fan in the “on” position—to 400°F.  If you have a deep-fryer, heat the oil to 375°F and bring the frozen chevre cheese portions out of the freezer and begin deep-frying them until golden-brown.  As soon as they emerge from the fryer, place one in the center of each plate.  If using the oven, put them all on a sheet pan lined with wax paper that you’ve sprayed with PAM or some such other food release spray and heat them as quickly as possible.  Now this is where PROPER breading procedures are important: if they’re rock hard and NO holes are showing, they’ll come out perfect and if not, they’ll blow out through any crack in the breading.  Good luck!

6.      When all is said and done, ladle dressing over each salad and garnish with parsley sprigs and freshly minced parsley.  Then, it’s time to transport them to the tables.

This is a great salad for those who love spinach and chevre goat cheese.  It comes from a famed local restaurant many years ago here in town and is one that always knocked the customers “dead.” I think I’m the only one who’s still doing it! Anyhow, any of these salads or a combination thereof will be winners and will definitely make Mom smile! I’ve done them too many times and have never had an ill-comment!

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

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.

Today has been a big day for us to begin our amazing Mother’s Day series, possibly the last time ever due to the impending question mark surrounding December 21, 2012.  Of course, I don’t really put any credence into that but then again, no one knows so I want to make sure my Mama, who’s an American citizen now, will have the time of her life.  I am an instructor at a local college here in Bakersfield, CA, and it’s up to me to instill into my students the need for professionalism under any circumstances, no matter if the place is on fire and burning down.  That is why, we put everything we have into doing the menu and you had better believe it when I tell you that it’s going to be the best one you’ve ever seen!        

   Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF

This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

The END Commentary for Monday, April 30, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus



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 Tiresias Helenus Grinikeodopuloposlus



.



Recipe created by Chef Tiresias Helenus Grinikeodopuloposlus on June 21, 1979 in Beverly Hills, 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 #1307 a 12” x 16" original oil painting by Beverly Carrick entitled, “Watering Hole." 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!

Birds
                                                                               


















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 04-22-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                         
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Tiresias, Special Menus, The Salad Chef Speaks, Salads, Salad Dressings, Hot Tuna, Good Food, Romaine Salads, Fine-Dining, The Pantry Chef, The Prepmaster, Iceberg Salads, Assorted Salads, Mother’s Day,








                                                                             

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 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!