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Monday, July 11, 2011

“Hawaiian and Polynesian Recipes, Pt. VIII: Pineapple Chicken and Vegetables—South Seas’ Favorite easily made at Home”

Canned Heat’s fortieth album, 2003’s “The USA Sessions with Javier Batiz in 1969” is one that was recorded back in 1969 and features Javier Batiz with the band. Unfortunately, it’s no longer in print.  However, we have “The Boogie House Tapes II.” It’s a classic CD and is their forty-first CD!  As always, the vaults and archives release long-hidden gems this one’s a classic. We 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 529 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 James “JT” Tobiason

END Commentary 07-12-2011

Copyright © 2011 by MHB Productions

Word Count: 1,879.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 12, 2011 by Chef James “JT” Tobiason

HAWAIIAN AND POLYNESIAN RECIPES, PT. VIII

 Hawaiian and Polynesian Recipes, Pt. VIII: Pineapple Chicken and Vegetables—South Seas’ Favorite easily made at Home



Bakersfield, CA, 07-12-2011 T:  Today is a good day as we are going to make a fabulous dish that features pineapple, vegetables, and the flavors of the South Seas.  I had the opportunity to live and to work in Hawaii and on Guam back in the late 1980’s-early 1990’s and one of my places of employment was the famed Makawao Steak House in Makawao.  There, I created all sorts of tasty dishes that delighted the hordes of tourists that arrived everyday during the tourist season.  They came there expecting Polynesian treats and we gave them Polynesian treats: flavored hollandaises, relishes, chutneys, and salsas, one after the other, night after night after night!  It was always fun seeing what new and unique things we could pull out of gourds and you know, I hardly ever ran the same thing more than once or twice a month.  Places like Casanova’s in Makawao were on the cutting edge and I swear, when I wasn’t working, I was out in Lahaina, Kihei, and even Paia eating in restaurants like Longhi’s, Mama’s Fish House, and others.  Man, did I love the place and it was there that I met Stinkbug and became a friend of his.  We were both in the Maui Chefs Association and we served with class and dignity when we weren’t getting drunk at the Maui Prince Hotel or in any of the dives in Kahului like Luigi’s. Life was good and if I ever am able to return and live there once again, I will be gone in a flash!

Okay, we’re here to cook and I have a good one for you today: Pineapple Chicken Breast Sauté: tasty, unique, and unforgettable.  Smothered in a sauce made with either cornstarch or clear gel, it’s a testament to the beauty of Hawaii and by extension, the rest of the Pacific Ocean.  Let’s do it, shall we?

PINEAPPLE CHICKEN BREAST SAUTÉ





1. To serve four:




Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken
Lightly pounded
­—
Seasoned flour

Kosher salt

White pepper

Whole thyme

.25
Cup
Melted butter

.25
Cup
Sesame oil

.5
Cup
Julienned yellow onions

.5
Cup
Chinese-cut celery

.5
Cup
Slivered carrots

2.5
Cups
Chicken broth

1
Cup
Sake

.5
Teaspoon
Sea salt

.25
Teaspoon
White pepper

2
Teaspoons
Soy sauce

1.5
Cup
Diced pineapple

.5
Cup
Bamboo shoots

.25
Cup
waterchestnuts

1-1/3
Tablespoons
Toasted, shredded coconut

1
Tablespoon
Freshly minced parsley

3
Cups
Pineapple sauce

.25
Cup
Slivered scallions




Method:

1.      Mis-en-place: have everything ready. Place a large skillet over a medium flame and warm up. When it is, add the butter. Meanwhile, dredge the chicken breasts in the flour and shake off excess.  Season to taste with the first three spices.  Preheat oven to 375°F and have ready.

2.      Place the breasts in the hot butter and brown on both sides.  When they’re done, remove them from the skillet and transfer to a plate lined with paper towels.  Pat dry.  Clean the skillet out and return it to the flame.  Add the sesame oil and heat up.

3.      Add the chicken when it’s hot and begin to sauté. Cook over a medium flame, add the onions, carrots, and celery and continue cooking.  Add the broth and raise the flame to medium-high.  Reduce the liquid by half.

4.      When the liquid’s reduced, add the sake and stand back as it may flare up.  Add the spices, soy sauce, bamboo shoots, waterchestnuts, and the pineapple and continue cooking.  Reduce the liquid to almost nothing and then place inside your preheated oven and keep there for about 10-15 minutes or until the meat’s almost done.

5.      Remove then, from the oven, and return to the stove over a medium flame.  When it begins to sizzle, pour in the prepared pineapple sauce and allow it to heat up.  As it does so, it will expand and then will begin to coalesce due to the reduction and the floured chicken.  When you have an attractive pan sauce, remove from the stove.

6.      Place a scoop of rice on each of four plates and then a chicken breast at an angle, halfway on, halfway off. Place the slivered scallions.  Accompany with a vegetable of your choice like sautéed bok choy or some such veggie and serve.

This is a fabulous recipe developed a long time ago when I was working in a high-class country club and one you will find both tasty and a delight to eat. Enjoy!

POLYNESIAN PINEAPPLE SAUCE





1. To make 2 cups (enough for four orders)




Qty.
Measure
Item
Other
1.5
Cup
Pineapple juice

.5
Cup
 Peach juice

.125
Cup
Splenda

.125
Teaspoon
Kosher salt

1
Each
Bay leaf

.25
Teaspoon
Minced ginger

1-1/3
Tablespoons
Corn starch

.5
Cup
Pineapple chunks

.125
Cup
Slivered chives




Method:

1.      Combine all of the ingredients together in a small saucepot and gradually bring to a boil, stirring frequently. When it is boiling, allow it to do so for a couple of minutes and then lower heat and either keep warm or use to sauce cooking chicken, pork, or beef.

This is a good savory pineapple sauce that is good for Polynesian-themed menus.

STEAMED RICE





1. To serve 6-8:




Qty.
Measure
Item
Other
2
Cups
Boiling water

1
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

1
Cup
Hinode short-grained rice




Method:

1.      Place water in an oven-proof saucepot equipped with a tight-fitting lid and add the spices.  Turn a standard oven to 375°F or a convection oven to 325°F and have ready.

2.      Bring water to a boil and when it is, add the rice and stir.  It will momentarily sink to the bottom and stick and this is the crucial stage: stir it as quickly as possible to get it waterborne and stir over the next minute or two frequently.  Bring it to a boil once more and keep there until the water has dropped to the level of the rice; then, slap on the lid, place inside your preheated oven and bake for 25 minutes or until the rice has absorbed the liquid.

3.      Check and when the water’s been absorbed, remove the pot from the oven and crack the lid.  Allow the steam to escape for a minute or so and then fluff it with a fork.  Now, either serve the rice or refrigerate it in a shallow pan for use later in the day.

4.      To serve, spoon it directly onto the plate or place it in a serving bowl and garnish with a little bit of freshly minced parsley and a sprinkle or two of Spanish paprika. OR, spray 6-8 soup cups with PAM or some such other food release spray and place a few pimientos, parsley flakes, or slivered scallions in the bottom and pack with the cold rice. Heat in your microwave for 2-3 minutes or until piping hot.  Slap the soup cups on each of 6-8 plates so the rice slides out with its garnish and accompany with an entrée of choice and vegetables. Either way, this is a great recipe.

No cook is complete without a recipe for steamed white rice.  This is the basic formula for making rice in the oven or on the top of your stove. You don’t need a rice cooker to make good rice.  Rice cookers are nice but why waste money, right?

Like my friend, Murph MacDougal 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!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California.  I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA.  I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.
_______________________________________________________________________

---30---

END Commentary for Tuesday, July 12, 2011 by Chef James “JT” Tobiason

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 James “JT” Tobiason.

Recipes created by Chef James “JT” Tobiason on May 17, 1991 in Makawao, HI.

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This is #1310, a 12” x 16" original oil painting by Beverly Carrick entitled, “Wild Flowers." 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 playing with the Plynth at South High on 09-29-1978.  He and Chuck Swartz, both members of the Magnolia Hilltop Brewers joined with bassist, Pete Harris, and did the gig.

This is a shot of Chuck Swartz at Lake Isabella, CA, on 10-06-1978 at one of the MHB's final gigs of the year.

    This is a shot of Victor Gaona at Lake Isabella, CA, on 10-06-1978 during a performance of the MHB there.

This is a shot of rhythm guitarist and vocalist Vernon McMahon and Victor Gaona, bassist/vocalist with the MHB at West High School on 08-21-1977.

This is a shot of Vernon McMahon at West High School on 08-21-1977 during an appearance by the MHB there.

This is a shot of Beverly Carrick in 1980 at a Chinese Restaurant in Bakersfield, CA.

This is a shot of Brian Carrick with Sleepy the Cat on 07-17-1980 at Shamrock, in Bakersfield, CA.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   
 This is a shot of Peach Cobbler ala Mode on 10-13-1987 at Shamrock in Bakersfield, CA.

























                                                                                                                                                                

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