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Tuesday, February 28, 2012

“The Salad Chef Speaks, Pt. XVII: ‘Lilah’s Hawaii Salad with Papaya Seed Dressing—a Beautiful Assortment of Fresh Garden Vegetables in a Flavorful Dressing’ by Chef Lilah Paulikovich”



As with the past eleven days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their TWELFTH album—“Weird Scenes inside the Gold Mine”—was released in 1972 and hit GOLD status like most of the rest but is still one of the all-time classic rock albums. It is a very good album and second compilation 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.




HAPPY LEAP YEAR!




                                                                               

Here's the countdown to December 21, 2012: from today, we have 298 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 02-29-2012

Copyright © 2012 by MHB Productions

Word Count: 1,818.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, February 29, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XVII

The Salad Chef Speaks, Pt. XVII: ‘Lilah’s Hawaii Salad with Papaya Seed Dressing—a Beautiful Assortment of Fresh Garden Vegetables in a Flavorful Dressing’ by Chef Lilah Paulikovich



Bakersfield, CA, 02-29-2012 W: Good morning, dear friends, aloha kakahiaka!  It’s a lovely day over here and today, we are going to continue on making our delicious salads by making one of my favorites, my Hawaii Salad, a beautiful salad that if you have access to manoa lettuce is all that much more better but if not, it’s okay, we’ll use other lettuces.  We do have our own fruits and vegetables that we raise in the islands, things that have either been transplanted here or local things that have been cultivated with success.  Upcountry Maui is a veritable farmland as well as ranchland because both industries have flourished tremendously what with all of the land available to the farmers.  The 10,000-plus feet that go up aren’t straight up but is more a gradual climb with so much land available that we have communities all over the place.  Nestled in and around them are various small farms that grow a wide variety of specialty produce, most of which is exported but a great deal is used by local chefs on all of the islands.   

Our recipe for today is one of my better salads that I’ve made more or less for the Mainland because I realize that many of the products we have here locally aren’t available anywhere else except in the big cities like Los Angeles and San Francisco.  But, if you come to Maui on vacation, you will be able firsthand to see the wide assortment of fruits and vegetables as well as aquaculture that we boast here, everything from seaweed products to pineapple or guava wines upcountry.  That is the beautiful thing about being a culinarian is that we are so blest with the wide assortment of products from around the world that our recipes are like music, there’s no amount of the number of combinations possible in the formation of recipes!  Let’s make our salad, shall we?

(#719) LILAH’S HAWAII SALAD





Yield:  4 servings  / Mis-en-place: 4-5 hours / serving time: 15-20 minutes.




Qty.
Measure
Item
Other
5
Ounces
Red leaf lettuce, washed and rinsed, outer leaves reserved and the rest torn by hand
5
Ounces
Romaine lettuce, rinsed and washed, trimmed and torn into pieces
5
Ounces
Butterleaf lettuce, washed and rinsed, torn into pieces
2
Large
Cucumbers, peeled, seeded, and diced into thin half-moon slices
1
Large
Yellow bell pepper, roasted, skinned, stemmed, seeded, and de-ribbed; diced fine
1
Large
Red bell pepper, prepared the same as the yellow pepper
3
Each
Navel oranges, peeled and cut into cubes

3
Cups
Mayonnaise

1.5
Cups
Papaya Seed Dressing (Recipe #453)

1
Cup
Orange juice

2
Tablespoons
Granulated sugar

1
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

1
Tablespoon
Minced garlic




Method:

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

2.      Prepare all of the lettuces with tender loving care by trimming any discolored spots of them and then soaking them for several hours in cold water.  Check for dirt and rinse underneath a gentle stream of cold running water.  Place them upside down to air-dry and then when you prepare the salad lettuces, be sure to place them into a salad spinner and spin off ALL water on the leaves; this will help the dressing affix itself better to the lettuce which will lead to a better flavor and overall taste.

3.      Prepare the Papaya Seed Dressing (#453) and keep refrigerated.  Every time you use it, you will probably need to return it to the Cuisinart to re-emulsify it which only takes a few moments so don’t worry about it.  It is the perfect dressing for this particular salad and makes it better so don’t be afraid to prepare it—you’ll love it! 

4.      When it’s time to serve the salads, bring your best salad plates from out of the freezer and line them with the washed-and-picked-over outer lettuce leaves.  Combine the rest of the ingredients in a large metal mixing bowl and add the dressing.  With tongs, toss the salad so that everything is evenly distributed as is the dressing.

5.      Tong out the individual portions onto each plate heaping it up into a mound; garnish with edible flowers like nasturtiums or gold day lilies.  Make them as attractive as you possibly can and that’s half the battle right there.  If so desired, garnish each one with a bit of freshly minced parsley and then present to the guests. 

This is a beautiful salad which everyone will love.  It’s always been one of the best ones I’ve made for guests either at work or at home on private dinner parties.  Here’s the Papaya Seed Dressing:

(#453) PAPAYA SEED DRESSING





Yield:  about 2.5 cups  / Mis-en-place: 8-10 minutes:




Qty.
Measure
Item
Other
.125
Cup
Granulated sugar

1
Teaspoon
Kosher salt

1
Teaspoon
Dry mustard

.5
Teaspoon
Black pepper

1/3
Cup
Apple cider vinegar

1
Cup
Ripe papaya puree

1.5
Teaspoons
Worcestershire sauce

1
Tablespoon
Fresh lemon juice

1
Cup
Best Foods’ mayonnaise

1
Cup
Crisco peanut oil

2
Teaspoons
Freshly minced parsley
Rinsed



Method:

6.      Mis-en-place: have everything ready with which to work! Use only the ripest but NOT rotten papayas possible.  Peel the fruit and scoop out the inner pile of seeds and fibers; discard it.  Place the fruit into the Cuisinart and puree.  Measure out what you need and freeze the rest in a sealed, sanitized container after labeling and dating it.  You can use it to make more dressing at a later time or better yet: for muffins or quickbreads. 

7.      Combine everything together in the bowl of your food processor with the exception of the LAST two ingredients; blend well on low speed for 30-40 seconds.  Don’t worry about any stray papaya seeds, there’s always going to be a few that make it through the process and they’ll give it the distinctive look that is necessary for the dressing’s success.

8.      Next, begin dribbling the peanut oil down the sides of the stack—bit-by-bit—running the food processor.  Do this slowly because what you’re doing is making an emulsified dressing.  Continue the process until all of the oil’s been incorporated and the dressing has practically doubled in size.  Finally, add the parsley and give it a last burst and then stop.

9.      Transfer the dressing into a sanitized container equipped with a tight-fitting lid.  Label and date it with a piece of masking tape or a food label.  Store in your refrigerator for no more than 1-2 days at most.  Each time you go to use it, you may need to return it to the food processor and whip it up.

10. Note: should you not do the emulsification process correctly and you end up with two distinct components in the jar—solids on the bottom and liquid on the top—remove the upper component—the liquid, mostly oil—and return the lower to the food processor and repeat the process.  Dribble the oil in along the sides—SLOWLY—all the while running the Cuisinart on high speed until the dressing has formed and looks good.  Sometimes, it takes a bit of practice before one is able to do it without failure.

This is a wonderful dressing that is very popular in the Islands and one you will come to love immensely.  A variety of pulpy fruits can be substituted in place of the papaya such as guava, mango, or whatever else is similar.

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

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.

I’m excited about our recipe for today, it was one of the better salad recipes that I have in my repertoire and like I’ve said, I was a pantry chef many years ago like all the rest around here when I was learning the ropes and unlike the others, I’m still proud of the time I spent there.  This is actually one of the most creative, artistic jobs anyone can hold in the foodservice industry and instead of slamming it every single chance one gets, one should embrace it!  Being a chef is much like being an artist, one is allowed to develop and to expand on recipes so that they’re visually impressive when they arrive alongside one’s table.  It is up to the chef or the server to make it even more spectacular by going through certain rituals during one’s presentation.  It is important that people feel as if they’re a part of something bigger than they are so that they’ll remember it and their favorable word of mouth will drive still more customers your way.    The more customers that hear positive reviews, the more will come your way to experience the same atmosphere that drove their friends, neighbors, and relatives to you in the first place!

 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 Wednesday, February 29, 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 November 18, 1989 in Kahului, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
                                                                                
                                                                             
                                                                                   
This is #1375 a 20” x 16" original oil painting by Beverly Carrick entitled, “At the Casino" 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.















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