Posted on 07/06/2016 3:47:58 PM PDT by Jamestown1630
My office is holding its annual Summer Barbecue in a couple of weeks. Calling it a 'barbecue' is a bit extravagant, as all we do is cook hot dogs and hamburgers on a propane grill ;-) and the stars of the show are usually the wonderful side dishes that folks from many different ethnic cuisines bring to the party.
This year it will be a much smaller affair, with our 'grill master' out on knee-replacement surgery, other staff leaving for new jobs, and lots of folks away for Summer.
But I have to come up with a side dish!
I was thinking of trying this 'Texas Pete Roasted Corn and Poblano Salad' that showed up in the coupon section of the newspaper recently (apologies for the size of the pic above; haven't figured that out, yet ;-(
https://www.texaspete.com/recipe/texas-pete-roasted-corn-and-poblano-salad
I'm also thinking of doing a Broccoli Salad – the one where you finely chop broccoli florets, pecans or walnuts, and onion, and mix it with a Mayo-Milk-Vinegar-Sugar dressing. I'm not sure how it would go over – my crew are not exactly 'health nuts', especially at parties; but I love it. Some recipes add bacon, and in this one Paula Deen really 'mixes it up':
http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe.htm
-JT
I think ‘Heart and Soul’ is going to be Pepin’s last tv show. I will miss him terribly - he just comes across as one of the most thoughtful and charming people; a multi-dimensional man of great and loveable Character.
And for something completely different ;-) I saw yesterday that Chris Kimball is embarking upon a new project:
-JT
I grill okra(am growing it this year). I have used this recipe and changed it up now and then. It is good with a dipping sauce of some kind. I have made it with yoghurt and fresh herbs.
http://www.foodnetwork.com/recipes/barbecued-okra-recipe.html
That looks like a great ‘starter recipe’ for those of us who haven’t worked with Okra - others have said that frying (perhaps grilling, too?) gets rid of the slime.
You’ve all convinced me to try some Okra.
-JT
Yes, I’ve heard of Kimball’s new project. He started it after being fired by the board of the test kitchen.
Kimball deserved to be fired....after he humiliated one of his staff on broadcast TV.
I never tuned in after that...and I bet lots of other people expressed their disgust in the same manner.
I didn’t know that!
I’ve always loathed Kimball and then found out he was a most miserable guy. He’s lucky in who he hires - his tv staff are exceptionally good and telegenic. He’s a jerk.
Did I ever tell you guys of my encounter with the Frugal Gourmet?
After reading your comments on Kimball, I conclude you’re a terrific judge of human nature.
So about the Frugal Gourmet——the PTB took him off the air fast b/c his young assistant complained that the F/G made passes at him.
Signature salad of Ex/Chef David Walzog at SW Restaurant,
Wynn Resort, Las Vegas....an exquisite presentation.
INGREDIENTS Romaine Lettuce Mixed greens Butter lettuce Vegetables
(cut no bigger than .25”) Watermelon or red radish Red onion
uncooked green beans, Diced tomato Grilled asparagus Fava beans
Diced avocado
DIJON VINAEGRETTE 3/4 cup Dijon 2 Egg Yolks 1/5 c Champagne
Vinegar 2 Tbsp. Lemon Juice 2 Cups Canola Oil 1 Tbsp. Light Brown
Sugar K/Salt/Pepper
ASSEMBLY Use equal parts veg, crisp chp bacon. Dress w/ vinaigrette,
k/s/p. Top w/ mound of crisp shoestring potatoes.
GARNISH Fried shoestring potatoes, salted, and lightly drizzled with truffle oil.
I was on the entertainment committee of a private club and instituted a series of talks. I had Oliver Sachs, Fran Lebowitz, Martha Stewart, Camille Paglia, Dominic Dunne (yuck!), Eric Briendel, and yes, the Frugal Gourmet,Jeff Smith.
A dinner always proceeded the talk. Unfortunately, it was the first day of a new chef and he was in a panic because he had to feed this guy. Because he was British, I guess, he decided to serve Trifle for dessert. After Smith insulted a friend of mine who attempted to speak about restaurant food over our meal (”I don’t talk about restaurant food,” Smith sneered, “I am a chef who only speaks about home cookery.”) the Trifle was served. We all innocently dug into it whereupon Smith threw down his spoon.
“I don’t eat JELLY in my Trifle,” he screamed. “There is no place for JELLY in Trifle!” And, indeed, there was some sort of jelly mixed into the dessert. As we sat there in embarrassed silence, a board member ran into the kitchen to make sure the new chef hadn’t overheard. He had!
Well, Smith got up and gave his little speech about spirituality and food and was the soul of hypocritical reverence for food and God. Later on, he bought his two sons memberships but I don’t think they ever showed up.
After he was arrested, my very gay friend who loved restaurant food, laughed and laughed!
Jacques Pepin is my favorite of the TV cooking personalities. I started getting serious about cooking about two years ago and went on a voracious quest to get it all figured out. I kept bumping into his videos and stuff and he always impressed me. He just seems authoritative somehow. Plus he’s just cool.
An arrogant creep......and him a minister. So tactless to complain about food served to you from the goodness of their hearts.
After a good meal I make it a point to compliment the chef.....b/c they need a little lift...they labor mightily over their dishes.
He was such a jerk. And that started the Chef on the road to never really feeling at home in the Club. He was a good chef, a very nice man, but he eventually quit. I still blame the Frugal Gourmet.
Pepin worked for years in French restaurants where he honed his perfect technique and astonishing knife skills. He was a cook for Charles DeGaulle, I believe. He then came to America where he worked for Howard Johnson, developing some of their signature dishes. At the same time, he attended Columbia University (when an Ivy League degree meant something!) where he got a undergraduate degree and doctorate in philosophy, I believe. He’s also a talented artist. In other words, me makes me feel like a worm!
Sad abut the chef.....I hope he got a job at a restaurant that appreciated him.
And besides, I have seen trifles containing jelly....no big deal.
God, what an episode.
The true masters aren’t high drama. Jacques Pepin would have been total class in that situation.
(Is jelly in a trifle even a situation?...I have no idea)
No, and its debatable whether trifle should have jelly or not. The Brits do it. He was just setting out to make people miserable, I guess.
His name was Chef Errol and he was lovely. I hope he’s happy wherever he is.
That’s very pretty.
I think I’ve decided on a tortellini salad, with red and green peppers, red onion, and an olive-oil/red wine vinegar dressing. Easy to do for a middle-of-week party.
I appreciate all the suggestions, and have saved a lot of them.
-JT
Gonna be the most popular dish, for sure.
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