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Saturday, July 23, 2011

“Hawaiian and Polynesian Recipes, Pt. IX: Baked Luau Ham with Sweet’n’Sour Ham Sauce—Delicious Way to Serve Ham in the Summertime”

Big Brother and the Holding Company’s seventh album, “Do what you Love,” came out in 1999 and saw the band reformed and ready to go out on the road and join the Oldies’ circuit of bands from the 1960’s and 1970’s.  This is a good album and the band is in fine form and ready to cash in on the fact that they were among the top six-or-seven acid bands that came out of the Bay Area in the 1960’s.  We wish them well and think that you will enjoy this CD so please rush over to Amazon.com and buy it by using the handy link! Thanks, the Elemental News of the Day.




                                                                                


Here's the countdown to December 21, 2012: from today, we have 517 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 Vladimir Gdansk

END Commentary 07-24-2011

Copyright © 2011 by MHB Productions

Word Count: 1,786.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 24, 2011 by Chef Vladimir Gdansk

HAWAIIAN AND POLYNESIAN RECIPES, PT. IX


 Hawaiian and Polynesian Recipes, Pt. IX: Baked Luau Ham with Sweet’n’Sour Ham Sauce—Delicious Way to Serve Ham in the Summertime



Bakersfield, CA, 07-24-2011 Su:  This is my first entry into the Hawaiian and Polynesian Recipes series and I am glad to be here as the dish I have to offer you is one that you are going to fall in love with!  It is a Baked Luau Ham with a Sweet’n’Sour Ham Sauce, a stellar item that is going to excite your taste buds, intrigue your senses, and stimulate your appetite all by just appearing beautiful and tasting fantastic!  We do our best here to offer you nothing but the best and this is one of the best recipes we’ve ever done if I do say so myself.  Once you’ve sliced this marvelous piece of meat and savored its succulent wonderment, you will be hooked for the rest of your life!  If you’ve never been to the islands, you will be excited to go as this is a marvelous dish that I found years ago on a tour of Hawaii.   Luaus are exciting events complete with tiki torches, hula dancers, and flaming pits full of roasting luau pigs.  There is nothing more wonderful, more romantic, and more delightful than a trip to Maui, Oahu, and the Big Island.  Lanai City is a great place to visit as is Molokai, home of the famed Molokai goats or sheep or whatever the heck they are running wild all over the island.

Baked Luau Ham is easy enough to make as is the sauce and as always, if you can find clear gel as opposed to cornstarch, by all means, buy it, no matter the price.  Amazon.com carries it through one of their associated sellers and you can buy one pound at a reasonable price.  Why is it so good? Well, the thing about clear gel is its modified starch that remains the same consistency whether hot or cold and when formed, is clear.  This is what we use for dessert and cold sauces and what bakers use to make beautiful pie fillings.  If one uses cornstarch, it tends to cloud up and your finished sauce or dessert looks cloudy and less-appetizing.  Clear gel is not as cheap as is cornstarch but in some things, there is no substitute so by all means, if you can’t find it at Smart and Final or at a restaurant supply store, go to Amazon.com and buy it there!  Let’s make our recipe:

BAKED LUAU HAM





1. To serve four:




Qty.
Measure
Item
Other
1.5
#
Smoked ham

.125
Cup
Brown mustard

1
Teaspoon
Ground cinnamon

1
Teaspoon
Ground cloves

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

.5
Teaspoon
Whole thyme

.5
Teaspoon
Summer savory

2
Cups
Ham stock

Celery scraps

Carrot scraps

Yellow onion scraps

Leek scraps

3
Cups
Sweet’n’Sour Ham Sauce
Accompanying



Method:

1.      Preheat standard oven to 425°F or a convection oven to 375°F.  Spray a roasting pan with a lid with PAM or some such other food release spray and place the vegetable scraps within it.  Take the ham and score it with a sharp knife in a crisscross pattern, about .125” deep.  Rub with the mustard and the spices and place within the pan and then place it on the middle oven rack of your preheated oven.  Place the broth on the stove and bring to a boil.

2.      Cook the ham for 20 minutes and then reduce the heat by 50°F.  Pour the broth into the pan and cover with the lid and cook for about one-and-a-half hours.  Test for doneness (temperature should read 165°F), remove from the oven, drain the liquid, discard the vegetable scraps, and pour in the sweet’n’sour ham sauce.

3.      Return to the oven for another 15 minutes and remove. Roll the ham over in the sauce and then transfer to a cutting board.  Slice and place equal portions on each of four serving plates and cover with sauce. Serve with steamed white rice and sautéed squash. Enjoy.

SWEET’N’SOUR HAM SAUCE





1. About three-cups of sauce:




Qty.
Measure
Item
Other
.5
Cup
Packed brown sugar

.5
Cup
Granulated sugar or Splenda

.25
Cup
Apple cider vinegar

.25
Cup
Red wine vinegar

1
Cup
Pineapple juice

1
Cup
Ham broth

.25
Cup
Maraschino cherry juice

.25
Teaspoon
Minced ginger

.25
Cup
Light corn syrup

1
Each
Bay leaf

.125
Teaspoon
Kosher salt

.125
Teaspoon
Chinese five spice

.25
Cup
Cornstarch

2
Drops
Red food color




Method:

1.      Combine all ingredients in the bowl of an electric mixer and blend together well. Pour through a sieve and force any lumps of spice or cornstarch through it into a saucepot.  Place over medium-high heat and bring to a boil.  Stir constantly and when it it’s boiling, reduce heat to a simmer and allow it to cook 3-4 minutes, stirring frequently.  It will thicken and will clarify.

This is a great sweet’n’sour sauce for luaus and the such.  It’s a good one to have in your repertoire of sauces.  This ham is perfect for summer celebrations and whenever you want to put on a Polynesian-themed dining experience.  Pork is a celebrated dish in the tropics and ham is among the most beloved, desirable, and luscious dishes imaginable.

Like my friend, Kilgore Randalini 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!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association


This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties.

---30---

END Commentary for Sunday, July 24, 2011 by Chef Vladimir Gdansk

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 Vladimir Gdansk

Recipes created by Chef Vladimir Gdansk on February 16, 1989 in Pismo Beach, CA.

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This is #1322, an 8” x 10" original oil painting by Beverly Carrick entitled, “Lonely Shepherd." 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 on 08-27-1979 during a rehearsal of the New Magnolia Hilltop Brewers. The shot was taken at Shamrock in Bakersfield, CA.

   This is a shot of Brian Carrick, drummer of the Magnolia Hilltop Brewers, at Lake Isabella, CA, on 10-06-1978. 

This is a shot of Craig Jackson, drummer of the Plynth, at the Funworld Gig of 10-31-1980. He's enjoying a cold beer. 

This is a shot of Chuck Swartz at the Funworld gig of 10-31-1980 in Bakersfield, CA, with the Plynth. He's at the mike and is rocking out. 

   This is the MHB bassist, Victor Gaona, at the Tehachapi Gig of 07-07-1978 at the mike guiding the band. 

       This is a shot of Jim Traynor, rhythm guitarist and vocalist, and Victor Gaona, bassist and vocalist, with the Magnolia Hilltop Brewers on 07-11-1978 at Shamrock in Bakersfield, CA. 

       This is a shot of proofing loaves at the stockdale country club in Bakersfield, CA, on 10-12-1987.                                                                                                                                                                                                                                                                                                                                                        
























                                                                                            

                                                                                
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-24-2011, 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:

V. Gdansk, Hawaiian and Polynesian Recipes, Hawaiian Cooking, Gourmet Cooking, Fine Dining, Classic Cuisine, Ham, Delicious Dishes, Big Brother and the Holding Company, Sweet’n’Sour,

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