Popular Posts

Sunday, November 11, 2012

“Special Menus Index, Part LXIV: Thanksgiving 2012 Dinner Menu—the Hooter presents Three Unusual Salads to start Thanksgiving Dinner off—Cranberry Gelatin Salad, Fruit Slaw with Fruit Dressing, and Sea Foam Salad—temptingly Tasty!” by Chef Elmer K. “the Hooter” Hootenstein



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s NINETEENTH album, “The Definitive Rock Collection,” appeared in record stores in 2006 and it features the best music of this much under-noticed and unappreciated band.  We love “Love,” they are among the icons of the 1960s and early 1970s.   This is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 42 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 Elmer K. “the Hooter” Hootenstein

END Commentary 11-12-2012

Copyright © 2012 by MHB Productions

Word Count: 2,222.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, November 12, 2012 by Chef Elmer K. “the Hooter” Hootenstein





SPECIAL MENUS INDEX, PART LXIV

Special Menus Index, Part LXIV: Thanksgiving 2012 Dinner Menu—the Hooter presents Three Unusual Salads to start Thanksgiving Dinner off—Cranberry Gelatin Salad, Fruit Slaw with Fruit Dressing, and Sea Foam Salad—temptingly Tasty!” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 11-12-2012 M: Hello again, friends, when last I was here, it was the week of Mother’s Day so that means that I missed the Special Menus Index for that holiday but this time around, I am lucky (thanks to Gervais’ four week stint!) to be here to do the Thanksgiving 2012 Dinner Menu!  Believe me, it’s going to be somewhat different than many of the other holiday menus done before because I believe in doing disparate, challenging things that other chefs might not do such as combined things from different cuisines, menus, styles, you name it, I do it, I guess you can call it “eclectic cuisine.”  Whatever you call it, I think it’s going to be quite exciting and what’s even more fun is that we are cutting down the size of the Special Menus Index—unless of course, the chef who’s doing it wants to do a BIG one—because we don’t wish to overwhelm the online readership that we have, lest we do too much and drive them insane!  

Here’s the menu for this year’s holiday, which, by the way, takes place NEXT week on Thursday, November 22, 2012:

THANKSGIVING 2012 DINNER MENU

LE MENU:

I.                #1701 Cranberry Gelatin Salad

II.              #1702 Fruit Slaw with Fruit Dressing

III.            #1703 Sea Foam Salad

IV.            #1704 Cream of Red Potato Soup with Chives

V.              #1705 Roasted Turkey with Maple-Orange Glaze

VI.            #958 Turkey Dressing with Wild Rice

VII.         #1705 Turkey Gravy II

VIII.       #847 English Roasted Potatoes

IX.            #1025 Sauteed Red Swiss Chard

X.              #931 Huntsman’s Pilaf

XI.            #1710 Rosemary Brussels Sprouts and Carrots

XII.          #134 Buckwheat Fantans

XIII.       #1706 Russian Romanoff Custard with Whipped Cream

I think that what we are doing here is manageable enough, which should make it quite interesting to all of you gathered out there around Internet portals, whether they be libraries, homes, businesses, you name it, we go where you go and that is how we continue to increase our readership.  We want you to send everyone you know to join us so we can Elementalize all of you in time for the upcoming end of the Mayan Calendar on December 21, 2012: a much-anticipate day around the world, I assure you.  I know where I will be: up in Alaska with the wife and kids on a cruise of sorts to see what comes at that time.  If the world ends, I will let the crew at the restaurant fend for themselves so I can meet it with my family and if not, then I plan on having the best winter vacation ever by going out and hunting bears in the wilderness and teach the kids how to do it along with the grandkids.  I believe in Second Amendment Rights and that’s what our ancestors, the Pilgrims, were all about: owning guns and using them in a responsible way. 

Here we go, our first salad:

(#1701) CRANBERRY-GELATIN SALAD



Gelatin salads are always popular items and this one is exemplary in itself, making whatever function in which, it’s served, that much better.  Once tried, it will become a big part of your culinary repertoire. 

Yield:  8-12 servings / Mis-en-place: 24 hours:


Qty.
Measure
Item
Other
.5
Quart
Boiling water

6
Ounces
Jell-O-brand Raspberry gelatin

.5
Cup
Granulated sugar

3.5
Cups
Ocean Spray whole cranberry sauce

3.5
Cups
Crushed pineapple, drained

Romaine lettuce leaf points

8-12
Rings
Dole pineapple rings

8-12
Sprigs
Fresh parsley
Rinsed
Freshly minced parsley flakes
Rinsed well

 


Method:

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

2.     Dissolve the gelatin in the boiling water on the stovetop in a heavy-duty pot. Then add to it the canned whole sugar, cranberry sauce, and crushed pineapple.  Return to a boil and keep there for approximately 30-45 seconds. 

3.     Drop the heat to low on the stove, spray a two-quart baking dish with PAM or some such other food release spray and pour the gelatin mixture into it.  Transfer it to the refrigerator and place it atop an open shelf so that the cold air can envelop it.   Refrigerate overnight.

4.     The next day, cut it into at least 8-12 portions, place one portion each atop a lettuce-leaf-lined serving plate, garnish with a pineapple ring, dust with parsley flakes, and garnish with a sprig of parsley; the salads are now ready for service.

Pineapple and cranberry are two ingredients that complement one another and this delicious salad is ample proof of that.  Serve for holidays or for anything else in which, an elegant side salad is required and note that it’s also good in institutional service. (I created this salad on 06-13-1991).

(#1702) FRUIT SLAW WITH FRUIT DRESSING



Hawaiian in nature, the Fruit Slaw with Fruit Dressing is a good salad for formal occasions when the family gathers and a simple dish is required to serve as an accompaniment to a larger meal.  This is dish is amazingly tasty and will enliven the tastebuds of your guests. 

Yield:  8-12 servings / Mis-en-place: 2-3 hours:




Qty.
Measure
Item
Other
2.25
Cups
Dole mandarin orange segments
Drained
2.25
Cups
Dole chunk pineapple
Drained
1
Cup
Black raisins

1.5
Cups
Shredded green cabbage

8-12
Each
Green leaf lettuce leaves
Rinsed
Fruit Dressing:
1.5
Cups
Plain low-fat yogurt

1
Cup
Superfine granulated sugar

.25
Cup
Orange blossom honey 

.25
Cup
Lime juice

1
Teaspoon
Green food color

The Finish:
8-12
Sprigs
Fresh parsley
Rinsed
Freshly minced parsley
Rinsed well


 
Method:

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

2.     Combine the canned fruits with the raisins and cabbage, mixing well.  Transfer to a sanitized storage container equipped with a tight-fitting lid; refrigerate for at least two hours.

3.     Combine the dressing ingredients together with the aid of an electric mixer equipped with a whip attachment.  Blend on low speed until everything’s well blended then stop, transfer to a storage container, and refrigerate.

4.     At serving time, place a leaf of green leaf lettuce into serving dishes and top with the dressing.  Be sure to stir the dressing well to redistribute the ingredients and keep chilled at all times.  Garnish with parsley sprigs and minced fresh parsley and serve.

This is a simple yet elegant twist on normal coleslaw, coming to us from Hawaii, and is a good dish to serve on special occasions.  People love it, as will you and your guests. (I created this one on May 10, 1991).

Here’s our final selection for today:

(#1703) SEA FOAM SALAD
 
 

Made to resemble the foam of ocean spray, this beautiful salad is perfect for special occasions, whether they be summer; fall, winter, or spring.  I think that you will find this salad to be quite elegant, alluring, and some would even say, “sexy.”

Yield:  8-12 servings / Mis-en-place: 3-4 hours:



 
Qty.
Measure
Item
Other
.25
Cup
Diced maraschino cherries

2
Cups
Diced canned pears
Drained
2
Cups
Diced canned pineapple
Drained
1
Cup
Miniature marshmallows

1
6-oz box
Jell-O-brand lime gelatin

1
Cup
Reserved pear juice

1
Cup
Reserved pineapple juice

2
Cups
Orange juice

.5
#
Philadelphia-brand cream cheese

8-12
Each
Red leaf lettuce leaves
Rinsed
8-12
Each
Green leaf lettuce leaves
Rinsed
1
Batch
Whipped Cream II (Recipe #1587)




Method:
 

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

6.     Combine the first four ingredients together after draining them. 

7.     Make the gelatin using four cups of liquid, utilizing as much of the reserved liquid from the canned fruits making up the rest with orange juice.  Divide the gelatin in half after bringing it to a boil on the stove and maintaining it for 60 seconds.

8.     Combine the first half of the gelatin with the fruits and transfer to a baking dish sprayed with PAM or some such other food release spray.  Place inside the refrigerator and chill as quickly as possible.

9.     Meanwhile with the aid of an electric mixer equipped with a paddle attachment, beat the cream cheese at high speed until light and the consistency of whipped cream.  Then, add the second half of the gelatin mixture, scrape the sides, mix on low speed until blended; then combine it with the partially set first Jell-O mixture.

10. Return to the mixer and slowly blend this mixture together until it resembles the sea spray at the beach then transfer back to the baking dish, re-sprayed with PAM again, and refrigerate until set.

11. At serving time, cut the pan into squares and transfer one square atop one leaf of lettuce.   Then, cover with whipped cream (the recipe follows), parsley flakes, and plant a sprig of parsley alongside each salad; they are now ready to serve.  

(#1587) WHIPPED CREAM II



Like many other standard products, the more one can make for him-or-herself and from scratch, the more individual your cooking abilities and the more they’ll stand out.  It is important to be able to make fresh whipped cream from scratch and to do it right, something more people than you’d ever believe know how to do.  I love fresh whipped cream and even though it doesn’t stand up for very long, it’s the best!  Try making this one and you’ll see precisely what I mean!

Yield:  about 3+ cups / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

.5
Cup
Confectioners’ or powdered sugar

2
Tablespoons
Triple sec liqueur

.5
Teaspoon
Meyer’s light rum

1
Tablespoon
Vanilla extract




Method:

1.     Mis-en-place: have everything ready with which to work! Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it’s stiff.

This is a good whipped cream recipe to have on hand.
 
This beautiful gelatin salad is one that everyone loves because it’s tasty and it’s different. (I created this salad on July 30, 1993).

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

          Friends, I cannot tell you how much I appreciate the opportunity to come in and do the Thanksgiving Menu for 2012, it’s an honor beyond honors, especially if it’s the last one ever due to whatever when the planets align across the Solar System on December 21, 2012.  I am sorry; it’s amazing to be here just 42 days or so away from one of the (possibly) all-time great solar-cosmic happenings since the Age of Aquarius engulfed us in the 1960s.  I remember those days of free love, sex, drugs, and rock-and-roll and want you to know that I saw Arthur Lee and Love live on stage at the Whisky back in the day and am so glad that presently, we are advertising them.  I also want to announce ahead of time that the next band we will offer when we finish with LOVE is the Buffalo Springfield, the band from which Stephen Stills, Richie Furray, and Neil Young emanated back in the wild and crazy scene on Hollywood Boulevard!  You will not want to miss it!                                           

Therefore, 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 Love and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________
This is I in a group shot that was a collage on a chef's magazine cover from the 1980's. They took this picture of me in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.





The Hooter writes from Los Angeles, CA.

---30---

The END Commentary for Monday, November 12, 2012 by Chef Elmer K. “the Hooter” Hootenstein



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:

The one-and-only Chef Elmer K. “the Hooter” Hootenstein wrote this original essay.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on March 17, 1982 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: THE HOOTER

NEXT WEEK: CHEF FRITZ SCHLEPENDRECHT♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0024, a 16” x 20" original oil painting by Beverly Carrick entitled, “An Early Snow." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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!

Beverly Carrick: the World’s Greatest Artist!
Pictures #0000-0395



















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. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-06-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

The Hooter, Special Menus, Love, Salads, The Salad Chef Speaks, Holiday Foods, Holiday Traditions, Gourmet Cooking, The Pantry Chef, Iceberg Salads, Fruit Salads, Thanksgiving Menu,  Good Food,


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.


NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!








THE HOOTER
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!


BUY “THE DEFINITIVE ROCK COLLECTION” BY Love AT AMAZON.COM NOW!






















The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of  December 21, 2012!

Advertisements:

-->


-->


-->


-->

-->



No comments:

Post a Comment

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