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Thursday, July 14, 2011

“Central Asian Specialties, Pt. IV: A Trio of Savory Sauces—Delicious Sauces with which to enliven your Evening Meals”

Canned Heat’s forty-fourth CD, 2007’s “The Very Best of Canned Heat,” is an awesome one from the vaults of drummer Fito de la Parra.  This album features the best of the best as it was recorded and released over the years. As always, “Best of” collections have a lot of hidden gems and this one is no exception.  There are songs from every epoch the band has been in and still more to come. We love this CD and urge you to rush out and buy it by using the handy link which will take you directly to Amazon.com so you can buy it NOW!  Thanks, the Elemental News of the Day.





                                                                                   

Here's the countdown to December 21, 2012: from today, we have 526 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                               



                                                   STINKBUG 2011


                                                                             


Chef Lilah Paulikovich

END Commentary 07-15-2011

Copyright © 2011 by MHB Productions

Word Count: 1,572.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, July 15, 2011 by Chef Lilah Paulikovich

CENTRAL ASIAN FAVORITES, PT. IV


 Central Asian Specialties, Pt. IV: A Trio of Savory Sauces—Delicious Sauces with which to enliven your Evening Meals



Bakersfield, CA, 07-15-2011 F:  Over the past decade, Central Asian foods have become very popular as East Indian, Pakistani, Thai, and Malay restaurants have sprung up all over the place.  During one of my visits to Honolulu, I even saw an Afghan restaurant which I found to be rather unusual, even by Hawaiian standards.  These foods, however, have permeated our society more and more often and all sorts of things like lemon grass, tamarind, Sweet Thai Chili Sauce, and a whole host of other tasty treats have become part of our collective, national palates. That’s the wonderful thing about the United States: our ability to absorb a whole range of foods and in time transform them into our national ones.  I mean, there isn’t a cuisine in the world we don’t eventually come to love and with the proliferation of cooking shows, magazines, the Internet and even radio, food is everywhere!

The sauces we will be making today are unique in that they’re different from anything you’ve ever probably made before.  I worked with a chef who had a fetish for Asiatic foods and tried to emulate them by incorporating them into everything he placed on the menu: so much, it became somewhat overwhelming and tiresome and even the customers complained.  But, in moderation, many of the sauces he developed were excellent and enlivened many of our menu selections and they’re going to be made today by you and I with a few alterations so that they’re completely mine.

Our first sauce is one called “Thai Barbeque Sauce” which is a handy one to be used for the basting of meats and for adding flavor to other preparations you might be making.  I love it and think you will, too. Let’s do it:

THAI BARBEQUE SAUCE





1. About one cup of sauce:




Qty.
Measure
Item
Other
1.5
Teaspoons
Sesame oil

3/8
Cup
Minced shallots

.5
Ounce
Minced ginger

.25
Ounce
Peanut oil

.25
Cup
Orange juice

.75
Teaspoon
Chili garlic sauce

.25
Cup
Hoisin sauce

.25
Cup
Tamarind-mango sauce

.125
Cup
Soy sauce

1
Stalk
Lemon grass

.75
Ounce
Brown sugar

1
Tablespoon
Nuac pham fish sauce

.25
Cup
Slivered scallions




Method:

1.      Sauté the shallots and ginger in sesame oil until the shallots are translucent.  Add rest of the ingredients and simmer for about 10 minutes.  Strain through a fine-meshed sieve into a storage container.

This is a handy sauce to have in the refrigerator whenever you want to add an Asiatic touch to a dish.

Our next sauce is a handy Stir-Fry Sauce, one you will be able to use in all of your stir-fry dishes:

STIR-FRY SAUCE





1. about 6 cups:




Qty.
Measure
Item
Other
2
Cups
Hoisin sauce

4
Cups
Shoyu

.25
Cup
Nuac pham fish sauce

1
Cup
Red Thai chili sauce

2
Teaspoons
Minced ginger




Method:

1.      Combine all ingredients together in a saucepot and place over a medium-high flame.  Bring to a boil and then reduce to a low simmer and keep there for about 20 minutes.  Strain into a storage container and refrigerate. 

This is a standard kitchen preparation that is handy to have on hand in any kitchen.

Our final item is a Tamarind Glaze, tamarinds are easily found either in a dry form or as a block of paste.  Either way, it’s delicious and very good to baste fish and meats. Here it is:

TAMARIND GLAZE





1. About two cups:




Qty.
Measure
Item
Other
1
# block
Tamarind

6
Cups
Cold water

12
Ounces
Brown sugar

.125
Cup
Minced shallots

.125
Cup
Minced garlic

.125
Cup
Thai chili garlic sauce

.125
Cup
Minced chives

1
Tablespoon
Soy sauce




Method:

1.      Place all ingredients into a saucepot and bring to a boil.  Keep there for one minute and then lower to a minimum simmer.  Break up the tamarind as it cooks.  When everything is soft, place in a food processor or a blender and puree.  When it is, remove from the device, force it through a fine-meshed sieve  and cool.

2.      When cool, transfer to a storage container and chill.  To use, heat up and baste your foods with it.  This will give whatever meat you’re cooking a marvelous, sweet-tasting glaze.

This is a good item to have on hand whenever ones want to make an Asian dish.  It has a marvelous flavor and will delight your taste buds. Enjoy!

Those are our sauces for this installment of our new and exciting series on Central Asian Favorites, one that you probably won’t find anywhere else.  Anytime you have questions about food, please get in touch with us and we’ll do our best to answer each and every one of them.  We do enjoy what we do and hope that it shows!

Like my friend, Olaf Bologolo yesterday, I, too, have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. 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!

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. Anyhow, have a great day and we’ll meet again. Take care.  

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society



This is me as a young chef in the mid-1960's when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990.
_____________________________________________________________________

---30---

END Commentary for Friday, July 15, 2011 by Chef Lilah Paulikovich

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 authored by the one-and-only Chef Lilah Paulikovich.

Recipes created by Chef Lilah Paulikovich on March 12, 2001 in Lanai City, Lanai.

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          STINKSTER


                                                                             
   
                                                                                                                                                            
This is #1313, an 11” x 14" original oil painting by Beverly Carrick entitled, “Near Big Sur." 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 I
                                                                              


This is a shot of Brian Carrick at the Lake Isabella, CA, gig on 10-06-1978 checking out the photographer. 

This is a shot of Chuck Swartz at Lake Isabella, CA, on 10-06-1978 getting into the spirit of the gig.  He was an awesome guitarist. 

This is a photo of Magnolia Hilltop Brewers' bassist and vocalist, Victor Gaona, at the Lake Isabella, CA, gig on 10-06-1978. Vic was one of the best musicians that ever played in Kern County, CA. 
 Here's Chuck Swartz and Victor Gaona dueling at Lake Isabella, CA, on 10-06-1978. 

  This is a photo of Vernon McMahon of the MHB on 09-15-1978 at a gig somewhere in Kern County, CA. Vernon was a great musician and a great friend. 

  This is a photo of Brian Carrick on 09-30-1978 at the Kern County Fairgrounds where the MHB was preparing to play.  That was a great gig for the band. 

This is a photo of Lupe Carrick at Cayucos, CA, on 11-08-1978 standing at the beach. The MHB was on a day off at the coast. 

This is a shot of a peach crisp at Shamrock in Bakersfield, CA, on 08-18-1987.  This was one of the best photographs. 
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     
























                                                                                   

                                                                             
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-15-2011, 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.

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Tags:

Central Asian Favorites, Savory Sauces, Fine-dining, Gourmet Cooking, Culinary Arts, East Indian Cookery, Hindu Cuisine, Lilah Paulikovich, Foodservice News, Good Food, Canned Heat.










                                                                            


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