Popular Posts

Sunday, February 26, 2012

“The Salad Chef Speaks, Pt. XV: Starter Caesar Salad with Northwest Caesar Dressing—a Delicious Combination of Taste, Elegance, and Beauty‘’ by Chef Lilah Paulikovich”



Today, we begin presenting another of the Los Angeles bands for your listening pleasure—the DOORS.  They have always been among the top bands of the psychedelic era thanks to the presence and voice of Jim Morrison and their sound.  They were unique in their style and are still as good today as they were then.  We are very proud to present them!  Their TENTH album—“An American Prayer”—was released on November 17, 1978 and is still one of the all-time classic rock albums. This was the third album featuring the other three Doors (Robbie Krieger, Ray Manzarek, and John Densmore) with studio musicians filling in the void and stretching out the sound performing music to Jim Morrison’s poetry and other spoken words.  It was a very good album and still deserves much attention today. [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.





                                                                                  

Here's the countdown to December 21, 2012: from today, we have 300 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                   


STINKBUG 2012


                                                                                      




Chef Lilah Paulikovich

END Commentary 02-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,962.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, February 27, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XV

The Salad Chef Speaks, Pt. XV: Starter Caesar Salad with Northwest Caesar Dressing—a Delicious Combination of Taste, Elegance, and Beauty‘’ by Chef Lilah Paulikovich



Bakersfield, CA, 02-27-2012 M: This is my first post of the “year of prophecy,” you know, the whole “2012 thing,” what with the end of the Mayan Calendar and all as seen by the ticker at the top of the post.  I see we have 300 days from today until the date of December 21, 2012 and that means, those days are going to go by both extremely fast and incredibly slow.  What do I mean by that? Well, for those who are fearful of the date, time will zip by until the final agonizing weeks while those who can’t wait to see what happens (myself included) will have a long wait.  It’s like waiting for one’s TWENTY-FIRST BIRTHDAY TO MATERIALIZE—the damned thing takes forever to happen and then once it’s come and gone, before you know it: you’re thirty, forty, fifty, well, there you go! I have to admit, if we’re going to be alive in these times of increasing trouble, then we may as well be alive in a time of great mystery, prophecy, and questioning as any other time, all of what’s going on around us politically would be incredibly annoying.  I’ve never seen the things I’m seeing going on in the country I love so much, I’ve never seen our politicians conduct themselves the way they have.  I realize we have a presidential election going on but something is definitely wrong in the country and I don’t know if the United States is ever going to be the same.  I long for the old days of the 1950’s and even the 1960’s, there was so much promise whereas now, things are the worst they’ve ever been and that isn’t good for the nation, the nation’s children or the economy.  Things are going to have to change in November—if we survive that long—because it’s scary at the moment.  We are living in dark times, friends, very dark.  

Well, enough of my political meanderings, Stinkbug is running a cooking blog now and we have no wish to be shut down like the old one at Choseit.com was by the hosts.  We were strictly political back in the old days with a little bit of food tossed in for good measure and when the government acquired the power to regulate the Internet—just in times of emergency mind you—we were one of the test cases it shut down just to see if it could.  How peculiar—don’t you think?—that out of millions of bloggers, we were one of the two-or-three hundred that got shut down.  I certainly don’t want to get the Elemental News of the Day shut down now nor do I wish to cause Stinkbug trouble so I will zip my lips and get to the task we’re doing this week: working in the pantry with salads, salad dressings, and the things that accompany them.  This isn’t really my forte, I’m more of a baker and a dessert-maker but being a certified executive chef and pastry chef, I can do EVERYTHING and that’s what we’re going to do; after all, that’s the card I drew and that’s the deal we have with Stinky: we do what we pick from his hat and that’s the card I got.

(#703) STARTER CAESAR SALAD





Yield:  4 servings / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
8
Each
Romaine lettuce leaves
Rinsed
10
Ounces
Romaine hearts, torn by hand

6
Ounces
Caesar salad dressing (Recipe #458)

24-32
Each
Croutons

1
Ounce
Grated parmesan cheese

8
Each
Lemon wedges

4
Each
Parsley sprigs
Rinsed
1-1/3
Tablespoons
Freshly minced parsley
Rinsed
Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work!  Always keep chilled salad plates in either the refrigerator or in the freezer. This is the classic and traditional way in which salads should be presented much like broiled steaks need to be presented on red-hot platters to keep the juices bubbling and the meat warm.

2.      Line each of the plates with two leaves of the best-looking romaine lettuce you can find. Then atop each bed, place 2.5-ounces or a good handful of romaine hearts torn by hand.  Dribble approximately 1.5 ounces of dressing over each which is a healthy yet cost-effective amount and then top with 6-8 croutons and .25-ounce of shredded parmesan cheese.  Place two lemon wedges on each side of the mound on each plate and then a parsley sprig to one side. Dust each with freshly minced parsley and a shake or two of Spanish paprika.

The reason for the Spanish paprika on something like a salad is that it costs less and is used only for color and not for flavor.  One has to figure what requires what expenditure and then go with it.  In this case, the dressing contains a great deal of flavor and the cheaper paprika won’t alter the finished taste.

(#458) NORTHWEST CAESAR SALAD DRESSING





Yield:  about 5 cups / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
3/8
Cups
Raw egg yolks

1.75
Ounces
Anchovies, pureed

.75
Cup
Parmesan cheese

1.5
Ounce
Dijon mustard

2
Tablespoons
Minced garlic

2
Teaspoon
Worcestershire sauce

3/8
Teaspoon
Tabasco sauce

1
Tablespoon
Kosher salt

1.125
Teaspoons
Black pepper

1
Cup
Vegetable oil

2.5
Cups
Olive oil

.75
Cup
Lemon juice

.25
Cup
Red wine vinegar




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Using an electric mixer equipped with a whip attachment, beat the egg yolks until they begin to lighten in color and have become stiff; stop the mixer and add the remaining ingredients with the exception of the last FOUR.

3.      Combine the vegetable oil and the olive oil in a pitcher.  Turn the mixer onto medium speed and begin dribbling in the oils along the side of the bowl—slowly—until the dressing begins to thicken and to increase in volume.  What you’re doing is making an emulsified dressing using your mixer and NOT a food processor or a Short-Cut.

4.      When the mixture is thick, creamy, and somewhat smooth (the cheese will make it a bit lumpy), add the lemon juice followed by the vinegar and blend well.  Scrape the sides of the bowl and mix again for 30-60 seconds until well-combined.  Then, transfer to a sanitized storage container with a tight-fitting lid and label as to contents and date so that you will know when it’s passed its 7-10 day shelf-life. 

5.      For sanitation’s sake, always scrape the sides of the storage container with a rubber spatula after removing a quantity and before returning to cold storage.  Even in the refrigerator, harmful bacteria can still form in the dried up dressing if it’s not removed from the sides.  This is a good practice with all refrigerated jars of everything from mayonnaise to cocktail sauce.  Use common sense and protect the health of not only yourself but of others.

This is one of the best Caesar Salad Dressings I’ve ever made or used and it’s one that I’m sure you’ll fall in love with. Enjoy!

Here’s some breadsticks to accompany your salads:

CAESAR BREAD STICKS #2





Yield:  6 servings / Mis-en-place: 15 minutes: :




Qty.
Measure
Item
Other
12
Each
Gai’s bread sticks

1
Cup
Eggwash

3
Tablespoons
Whole Italian seasoning

1
Tablespoon
Granulated garlic

1.5
Teaspoons
Granulated onion

1.5
Teaspoons
Kosher salt

.25
Teaspoon
Cayenne pepper

1
Tablespoon
Dried parsley flakes




Method:

1.      Mis-en-place: blend the eggwash together with the seasonings using an electric mixer.  Using a sanitized foodservice “paintbrush,” brush the tops of the unbaked bread sticks after placing them onto a sheet pan sprayed with PAM or some such other food release spray.  Dust with the dried parsley flakes and then bake in 400°F standard oven or a convection oven—fan “on”—for 6-8 minutes or until the sticks are a golden-brown in color. Remove from the oven and cool or serve immediately. Freeze leftovers.

This is an excellent breadstick formula for unbaked breadsticks.  You will be delighted with the results.



---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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.

My friends, it is good to be back!  Right now, it’s lovely on Maui, it’s one of the most beautiful spots on the entire globe and the winter and early spring are even better than elsewhere in our great country.  Sure, we have our chilly days but we also have balmy afternoons, beautiful surf, and when the trades are blowing—one could ask for nothing more.  Having spent most of my life living on the rock, I know it front and back, top to bottom, and it’s definitely a place where everyone should have the opportunity to visit at least once in their lifetime.  I live up in Pukalani and work up in Kula at one of the fine-dining restaurants and for me, it’s a dream-come-true.  The times I’ve been to the mainland, it’s fun, it’s lovely, but when I get on the jet for home, I’m elated.  I know Stinkbug is proud of his Kern County but he’s lived here, too, for quite a few years so he knows that whenever we discuss which place is better, it’s usually he who gives in.  I love the guy, he’s a wonderful man for having brought all of us together but he’s also silly when wants to argue with me.  Before we close for today, I want to say “thank you” to my dear friend, Olaf Bologolo for having kept the seat warm for me and friends, it’s good to be back, I love it, we’re going to have a good time this week!  Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

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. Presently, I am working up in Kula at one of the restaurants high up on Haleakala—it’s a glorious life!

---30---

END Commentary for Monday, February 27, 2012 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 written by the one-and-only Chef Lilah Paulikovich.



Recipe created by Chef Lilah Paulikovich on August 18, 1995 in Kahului, HI.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 




                                                                                 

STINKBUG AT THE COUNTDOWN TO THE END DAYS
                                                                             
                                                                              

                                                                                   
This is #1373 a 30” x 40" original oil painting by Beverly Carrick entitled, “Winter Living" 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 VI
                                                                              




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                  

                                                                             
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 02-23-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.































                                                                                     
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Lilah Paulikovich, The Salad Chef Speaks, The Prepmaster, The Doors, The Pantry Chef, Salad Dressings, Classic Salads, Starter Salads, Caesar Dressing, Romaine Lettuce, Mixed Greens, Elegant Presentations, The Pantry,










                                                                                  
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.











Advertisements:





























































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!