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Thread: The **** You Foodbanter Salad

  1. #1
    Mark Thorson Guest

    Default The **** You Foodbanter Salad

    I made a great salad for a dinner I attended yesterday,
    and I should document what I did before I forget it.
    I'd never made a salad like this one before, and it
    turned out perfectly on a first attempt. I seldom
    have such success without learning from prior failures.

    RECIPE: The **** You Foodbanter Salad
    Copyright 2010 Mark Thorson
    The following is proprietary, trade secret information.
    If you are not authorized to receive it, stop reading it
    now and delete it from your system.

    Unless superseded by another agreement, making this
    information available on a website acknowledges acceptance
    of the licensing terms, which require a payment of
    U.S. $1 per viewing (i.e. hit), with a minimum pre-payment
    for 10,000 viewings. Use of this intellectual property
    without pre-payment is forbidden and doubles the minimum
    pre-payment for every calendar day of non-compliant usage.

    INGREDIENTS:

    2 cans whole kernel corn (I used Trader Joe's, but any brand will do)
    2 cans garbanzo beans (I used S&W, but any brand will do)
    1 can whole olives (I used Lindsay, but there are better brands)
    1 jar Trader Joe's Roasted Piquillo Peppers)
    1 4-oz. jar Mezzetta Non-Pariel Capers
    4 large shallots

    (by "can" I am referring to the size which is
    nominally about 15.5 oz undrained weight)

    PROCEDURE:

    Open the can of olives and drain. Refill with
    fresh water. Do this two more times, spaced
    half an hour apart to reduce the saltiness
    of the olives. This might be an unnecessary step.
    I always do this with canned olives.

    Open the cans of corn and drain. Put into a
    salad spinner and get rid of the rest of the
    packing liquid. Return the corn to the cans
    (or other temporary holding container).

    Open the cans of garbanzo beans and drain.
    Put into a salad spinner and rinse with water.
    Drain and spin to remove excess water. Rinse
    one more time with fresh water, drain, and spin.
    Return the beans to the cans (or other temporary
    holding container).

    Open the jar of peppers and dump into the
    salad spinner. Arrange the peppers symmetrically
    in the basket of the salad spinner. Transfer
    the liquid which drains to a bowl or other
    container, then spin. Transfer the liquid which
    comes off to the bowl, rearrange the peppers,
    and spin again. Transfer the liquid to the bowl.
    The liquid in which the peppers are packed is
    sweet and has pepper flavor, being mostly liquid
    released by the peppers. This will be used later
    in the salad dressing. Coarsely mince the peppers
    and transfer to a temporary holding container.

    Peel and mince the shallots. If you can't get
    the big Canadian shallots, use more of the little
    ones. I cut the shallots into slices and mince
    by crumbling between fingers like you might do with
    bacon. I don't do it the way they do on cooking shows,
    in which the root end is kept intact to hold it
    together while mincing in three dimensions.
    I slice in one dimension, then crumble. But either
    method will work just fine. Place in a temporary
    container.

    Drain the olives and cut each one into four slices.
    Return the olives to the can (or other temporary
    holding container).

    Now, you are ready for final assembly. I have the
    small version of the OXO salad spinner, and it's
    bowl (with the basket removed, of course) is just
    barely large enough for this salad. The larger size
    would be better.

    Combine the olives, corn, beans, and shallots in
    the bowl. Open the jar of capers and dump all
    of the contents into the bowl. The packing vinegar
    of the shallots is the main ingredient of the dressing.
    Add the reserved liquid from the peppers. Using your
    hands, gently mix all the ingredients to ensure
    thorough contact with the liquids. Set aside for
    one hour, then mix again. At this point, it can be
    served, however it can be held for several hours at
    room temperature. There is no meat, cheese, or egg,
    so there is little danger of food poisoning by
    holding at room temperature. If you don't want to
    hold for an hour to allow the flavors to meld, that's
    okay for this salad. I didn't detect a lot of
    difference between fresh and melded flavor.

    The flavors and textures were all a perfect
    combination. I don't see any room for improvement.
    I thought about replacing one can of garbanzo beans
    with a can of kidney beans, but I think that would
    make the flavor and texture a wee bit too complex.
    It would be nice to line a bowl with spinach leaves,
    and serve over that, but the logistics dictated
    a simpler presentation. The transparent bowl
    of the salad spinner nicely presented the yellow
    of the corn and beans, red of the peppers, and
    near-black of the capers and olives. The quantity
    of liquid from the jars of peppers and capers was
    just the right amount to coat the solids.

    If I do make one change, it would be to add
    pine nuts to introduce a somewhat crunchy note to
    the texture and make it a little richer. Note that
    there is no oil in the dressing, so the oilness
    of the pine nuts is likely to be an improvement.
    Chopped walnuts and slivered almonds are other
    possibilities, but I'm leaning toward pine nuts
    because they are about the right size and an
    attractive shape in the context of the other
    ingredients.

  2. #2
    Bob Terwilliger Guest

    Default Re: The **** You Foodbanter Salad

    Mark wrote:

    > RECIPE: The **** You Foodbanter Salad
    > Copyright 2010 Mark Thorson
    > The following is proprietary, trade secret information.
    > If you are not authorized to receive it, stop reading it
    > now and delete it from your system.
    >
    > Unless superseded by another agreement, making this
    > information available on a website acknowledges acceptance
    > of the licensing terms, which require a payment of
    > U.S. $1 per viewing (i.e. hit), with a minimum pre-payment
    > for 10,000 viewings. Use of this intellectual property
    > without pre-payment is forbidden and doubles the minimum
    > pre-payment for every calendar day of non-compliant usage.

    <snip>
    > If I do make one change, it would be to add
    > pine nuts to introduce a somewhat crunchy note to
    > the texture and make it a little richer. Note that
    > there is no oil in the dressing, so the oilness
    > of the pine nuts is likely to be an improvement.


    I'd add extra-virgin oil and cubes of fresh mozzarella.

    Of course, I'd call that "The **** You Foodbanter Salad (Terwilliger
    Revision)," and my revision is proprietary with all rights reserved.

    Bob


  3. #3
    Mark Thorson Guest

    Default Re: The **** You Foodbanter Salad

    Bob Terwilliger wrote:
    >
    > Mark wrote:
    >
    > > RECIPE: The **** You Foodbanter Salad
    > > Copyright 2010 Mark Thorson
    > > The following is proprietary, trade secret information.
    > > If you are not authorized to receive it, stop reading it
    > > now and delete it from your system.
    > >
    > > Unless superseded by another agreement, making this
    > > information available on a website acknowledges acceptance
    > > of the licensing terms, which require a payment of
    > > U.S. $1 per viewing (i.e. hit), with a minimum pre-payment
    > > for 10,000 viewings. Use of this intellectual property
    > > without pre-payment is forbidden and doubles the minimum
    > > pre-payment for every calendar day of non-compliant usage.

    > <snip>
    > > If I do make one change, it would be to add
    > > pine nuts to introduce a somewhat crunchy note to
    > > the texture and make it a little richer. Note that
    > > there is no oil in the dressing, so the oilness
    > > of the pine nuts is likely to be an improvement.

    >
    > I'd add extra-virgin oil and cubes of fresh mozzarella.
    >
    > Of course, I'd call that "The **** You Foodbanter Salad (Terwilliger
    > Revision)," and my revision is proprietary with all rights reserved.


    Add two tablespoons of brown sugar, and it becomes
    German **** You Foodbanter Salad.

  4. #4
    Stu Guest

    Default Re: The **** You Foodbanter Salad

    On Mon, 22 Feb 2010 10:09:27 -0800, Mark Thorson <[email protected]>
    wrote:

    >Bob Terwilliger wrote:
    >>
    >> Mark wrote:
    >>
    >> > RECIPE: The **** You Foodbanter Salad
    >> > Copyright 2010 Mark Thorson
    >> > The following is proprietary, trade secret information.
    >> > If you are not authorized to receive it, stop reading it
    >> > now and delete it from your system.
    >> >
    >> > Unless superseded by another agreement, making this
    >> > information available on a website acknowledges acceptance
    >> > of the licensing terms, which require a payment of
    >> > U.S. $1 per viewing (i.e. hit), with a minimum pre-payment
    >> > for 10,000 viewings. Use of this intellectual property
    >> > without pre-payment is forbidden and doubles the minimum
    >> > pre-payment for every calendar day of non-compliant usage.

    >> <snip>
    >> > If I do make one change, it would be to add
    >> > pine nuts to introduce a somewhat crunchy note to
    >> > the texture and make it a little richer. Note that
    >> > there is no oil in the dressing, so the oilness
    >> > of the pine nuts is likely to be an improvement.

    >>
    >> I'd add extra-virgin oil and cubes of fresh mozzarella.
    >>
    >> Of course, I'd call that "The **** You Foodbanter Salad (Terwilliger
    >> Revision)," and my revision is proprietary with all rights reserved.

    >
    >Add two tablespoons of brown sugar, and it becomes
    >German **** You Foodbanter Salad.



    Check the sig., if I find my posts on there I'll expect removal
    immediately



    Stu

    More than simply a recipe website ..http://foodforu.ca



    The information in this post is the intellectual
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    If you have made this information available for
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