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Wednesday, February 29, 2012

The Salad Chef Speaks, Pt. XVIII: ‘Bleu Cheese Starter Salad with the Best Bleu Cheese Dressing ever—perfect for Early Bird Dinners’ by Chef Lilah Paulikovich”



(We like it so much, we did it TWO days in a row!)
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.






                                                                             


Here's the countdown to December 21, 2012: from today, we have 297 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 03-01-2012

Copyright © 2012 by MHB Productions

Word Count: 1,584.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, March 01, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XVIII

The Salad Chef Speaks, Pt. XVIII: ‘Bleu Cheese Starter Salad with the Best Bleu Cheese Dressing ever—perfect for Early Bird Dinners’ by Chef Lilah Paulikovich



Bakersfield, CA, 03-01-2012 Th: My, my, my! It’s Thursday already and you know what that means: THREE more days to go and then its pau hana time: good-bye for the time-being! I love being here and love sharing with you the many recipes I’ve collected over the course of my career and that’s the wonderful thing about working in the culinary industry, the training never ends, the learning never stops, it’s a lifelong process and an exciting one at that.  I remember having it drilled into me when I asked my first chef, “When did you stop learning?” He looked me dead in the eye and asked me if I was “crazy.” I was dumbfounded and said I meant no offense and he told me the learning went on until the day “he died.” So, there you go: straight out of the chef’s mouth, the learning never ends and that’s what we’re dedicated to doing, teaching our followers for the rest of our lives and then allowing another generation to take over the END.

Today, we will make a wonderful Bleu Cheese Starter Salad which means we’ll also make the dressing with which to accompany it.  Nowadays with the emphasis on early dining and discounts, it’s important to have a variety of smaller salads that can be tacked onto discounted entrees to make a three-course meal of sorts at a good price.  Many of the people that come to visit us in our hotels come for the Early Bird specials so they can conserve their money for use elsewhere.  It is our goal to keep up with the times and to enable our guests to do that so we have to be inventive in finding different combinations of foods that taste good and then selling them at a great price!

Bleu cheese is one of the most-favored dressings around the world and Hawaii is no different although at times, we might actually make a tropical variety when we’re in the mood for something new and different.  Today, however, we will stick to the tried and true and not try to overwhelm you with something that might blow your mind.  It’s tasty, smells wonderful, and the flavor lingers for the right amount of time.  You can make it with Roquefort Cheese if you so wish but Maytag Bleu Cheese is just as good. Here we go:

(#702) BLEU CHEESE STARTER SALAD





Yield:  4 servings / Mis-en-place: 3-4 minutes:




Qty.
Measure
Item
Other
8
Each
Attractive leaves of red leaf lettuce
Washed & dried
10
ounces
Mixed salad greens (romaine, iceberg, and Mesclun)
6
Ounces
Bleu cheese dressing (Recipe #434)

8
Each
Sun-dried tomatoes

24-32
Each
Croutons

2
Ounces
Crumbled bleu cheese

4
Each
Parsley sprigs

1-1/3
Tablespoons
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Keep your salad plates in the freezer or in the refrigerator at least so that they will be chilled upon exit from the kitchen. 

2.      Line the plates with two leaves of red leaf lettuce each; then top each with 2.5 ounces of mixed salad greens (a good-sized handful).  Ladle 1.5-ounces of bleu cheese dressing atop each one and then lay two sundried tomatoes atop each with between 6-8 croutons each across the plate.  Finally, sprinkle half-an-ounce of crumbled bleu cheese over all and garnish with a sprig of parsley each.  Dust the finished salads with freshly minced parsley flakes and serve.

These are beautiful salads much-loved by the bleu cheese fans of the world.  They’re attractive, easy to make and a whiz to serve and can be made in advance, wrapped airtight in plastic wrap, and kept refrigerated until time to serve.

Here’s the dressing recipe.  Note: it’s listed as Roquefort Dressing but you can substitute Maytag Bleu Cheese as previously stated.  Be adventuresome but always go for the best, too!

(#434) SCC ROQUEFORT SALAD DRESSING





Yield:  about 1.5 quarts  / Mis-en-place: 8-10 minutes:




Qty.
Measure
Item
Other
1
Quart
Best Foods’ mayonnaise

5/8
Cup
Buttermilk

.5
Cup
Half-and-Half

3.5
Tablespoons
Sour cream

4
Ounces
Roquefort cheese, crumbled

3.5
Tablespoons
Worcestershire sauce

2
Teaspoons
Tabasco sauce

.75
Teaspoon
Lemon juice

.25
Cup
Vegetable oil

.5
Cup
Minced chives

1.5
Teaspoons
Garlic powder

1.5
Teaspoons
Kosher salt

.5
Teaspoons
Black pepper

2
Teaspoons
Freshly minced parsley
Rinsed well



Method:

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

2.      Combine everything with the use of an electric mixer equipped with a paddle attachment.  Scrape the sides of the mixing bowl and blend again.  Always check and readjust seasonings to preference and remember that a mayonnaise dressing takes a full 24 hours to fully establish its flavor so always take care to NOT over-season. 

3.      Transfer to a sanitized storage container equipped with a tight-fitting lid, label as to date and what it is, and refrigerate.  The shelf life of this dressing is 7-10 days.  Be sure to scrape the sides of the storage container after each use as this prevents the accumulation of harmful bacteria along the sides of the jar that can cause foodborne illness.  One has to protect the health of those they feed.

This is a classic dressing that works with bleu cheese if you can’t find or afford Roquefort cheese but is better if you can.  This one is an old, old country club recipe that is a gem and worthy of the expense.

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

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.

Well, we’ve reached our Hump Day and I’m glad, I’m having fun and enjoy the time flowing by us like a river to the sea.  This is my twenty-second blog post, I believe, for the new Elemental News of the Day and I’m happy to be able to write posts for Stinkbug, he’s one of my oldest and dearest friends and I’ve always enjoyed working with him.  At one time, I was employed as the chef at Mama’s Fish House north of Paia on Maui and that was where I met him when he came in looking for a job many years ago.  I ended up working part-time for him at his job at the Waterfront before returning full-time to Mama’s.  Now, I’m employed elsewhere on the island and while we don’t normally give out where we’re working, let me tell you, it’s one of the oldest hotels in Lahaina, Maui.  I’m sure you can figure it out!  But do come visit us, please do, we will shower you with the aloha spirit and all the no ka oi we can as remember: Maui is the BEST of all the islands and unlike any of the other island counties—Maui includes the islands of Molokai and Lanai so we’re much larger than any of the others.  Oh! I forgot, we also include Molokini and the bombed-out island south of us, Kaho’olawe, the one the full-blooded Hawaiians want to resettle and take back.  Poor things, it’s never going to happen!   I do have sympathy for them seeing as how I am 90% Hawaiian-blooded, the rest being Chinese, but the ones who want it are on the bottom of the social totem pole and there’s nothing can be done to help them.  Anyhow, I just wanted to give you a bit of the wonderful history associated with our beautiful island—the “Magic Isle.”

 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 Thursday, March 01, 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 May 12, 1987 in Kahului, HI.

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

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                             
                                                                                 
This is #1376 an 8” x 10" original oil painting by Beverly Carrick entitled, “Yellow Roses" 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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Lilah Paulikovich, The Salad Chef Speaks, The Prepmaster, The Doors, The Pantry Chef, Salad Dressings, Classic Salads, Starter Salads, Caesar Dressing, Bibb Lettuce, Elegant Presentations, The Pantry,










                                                                               
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