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Friday, March 2, 2012

“The Salad Chef Speaks, Pt. XX: ‘Honey Dijon Starter Salad with Honey Dijon Dressing—a Combination that simply can’t be Beat,’ by Chef Lilah Paulikovich”



As with the past twelve 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 THIRTEENTH album—“The Doors Greatest Hits”—was released in 1980 and hit Certified Multi-Platinum status like many of the others 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 295 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 03-03-2012

Copyright © 2012 by MHB Productions

Word Count: 1,943.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, March 03, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XX

The Salad Chef Speaks, Pt. XX: ‘Honey Dijon Starter Salad with Honey Dijon Dressing—a Combination that simply can’t be Beat,’ by Chef Lilah Paulikovich



Bakersfield, CA, 03-03-2012 S: We’ve made it to Saturday and into early March and goodness gracious me! I am elated because I have made it through my week and will now be off for another 4-5 months depending upon any additions to the rotation and that’s always good because when you work in foodservice, there’s never time to sit down and smell the roses, so-to-speak.  Here, it would be the hibiscus, bougainvillea, and a whole host of other exotic blooms to the outsiders which to us are relatively common.  If you’ve never come to the mid-Pacific Ocean to any of the Hawaiian Islands or the rest of Polynesia, then you have no idea as to what you’re missing.  There’s something wonderful about the climate here that when mainland cacti are transplanted here, they swell up like balloons due to the humidity and blossom mightily.  I love growing roses, I love growing gardens around the edges of my house and down to the street and even though the front yards look a bit wasted here in Kahului due to the shifting sands, dirt, and grit blown about by the winds, it has that element that makes beach towns look beautiful: it’s near the water.  There is no place on any of the islands in which a person couldn’t make it to one of the coastlines in longer than 30-40 minutes; sure, some of them are way high up like behind Haleakala or on the west side past the last settled areas but it’s still there: you just have to look over the edge of the cliff to see the whitecaps of the ocean being hurled against volcanic rock.  It’s a sight never to be forgotten by anyone.  

As I mentioned, we do grow a great deal of our own produce here in the islands, particularly so on my home isle and also on the Big Island.  Lanai is still being transformed from the “pineapple island” to the resort island and Molokai is not far behind.  Kauai is following in Maui’s footsteps but will never rival us in any way with the exception that they have the ONLY navigable river in the islands.  Oahu is cosmopolitan and Niihau is still restricted to the outsiders as it’s a “reservation of sorts” for the native Hawaiians. I’ve never been there but my grandparents have and tell me it’s like the “Old Ways,” that it’s a sight to see.  I’m sure the people living there feel like Native Americans do on the Mainland in that they still have a connection to their pasts which will never be restored and miss it.  I do sympathize with them and wish that we could somehow rid ourselves of the rampant commercialism and return to the natural beauty that once predominated here.  This is a subject I could talk about all day long but will not continue as we have some work to do!

Today, we are going to make our House Honey Dijon Starter Salad for our Early Bird Diners and are also going to make the dressing that is simply fabulous.  If you’re going to have Two-for-One Dinners or Half-Priced Dinners to bring in the lower income folks, the seniors, and the locals, you still have to put an excellent product in front of them lest you start serving them crap.  Believe it or not, the low-income diners will bring you more and more business when they’re treated well and well-fed.  Trust me, I’ve spent my entire life in the hospitality industry and have tested each one of my theories and have refined them.  Anyhow, let’s get started and here we go:

(#705) HOUSE HONEY DIJON STARTER SALAD





Yield:  1 serving / Mis-en-place: 5 minutes:




Qty.
Measure
Item
Other
2.5
Ounces
Mixed salad greens (Romaine, iceberg, and Mesclun)
1.5
Ounces
Honey Dijon dressing

.5
Ounce
Glazed walnuts (Recipe #426)

8
Slices
Large strawberries fanned out on top

.25
Ounce
Golden raisins sprinkled lightly over top

2
Teaspoons
Freshly minced parsley
Rinsed



Method:

Mis-en-place: have everything ready with which to work.  Toss the greens, salad dressing, and glazed walnuts together in a chilled metal bowl and then transfer to a small salad plate and garnish with the strawberries and the golden raisins as described.  Sprinkle the minced parsley overall. This is a good salad to begin one’s dinner with.

Now, the dressing is the most important thing and it’s what makes or breaks a salad.  As you will see, this one is very good and it will excite not only your senses but also your profits!

(#465) HOUSE HONEY DIJON DRESSING





Yield:  3.5 cups  / Mis-en-place: 12-15 minutes:




Qty.
Measure
Item
Other
.125
Cup
Egg yolks

1
#
Best Foods’ mayonnaise

.25
Cup
 Heavy cream

5
Ounces
Honey

2.5
Ounces
Dijon mustard

1
Teaspoon
Fresh minced parsley

1
Teaspoon
Whole thyme

1
Teaspoon
Whole marjoram

1
Teaspoon
Whole oregano

1
Teaspoon
Oregano

1
Teaspoon
Granulated garlic

1
Dash
Tabasco sauce

1.125
Teaspoon
Stinkbug seasoning

3/8
Cup
Vegetable oil

1-2/3
Tablespoons
 Apple cider vinegar

3.75
Teaspoons
Lemon juice




Method:

1.      Mis-en-place: have everything ready with which to work! Beat the egg yolks in either a food processor or in the bowl of an electric mixer until light and yellowy.  They should increase in volume a bit but be sure that the mixing bowl is both DRY and CHILLED.  

2.      Add the mayonnaise to the egg mixture and blend well. Then, add the heavy cream along with the rest of the ingredients and mix well.  Scrape the sides of the bowl and mix again, taking care to rotate the whip at medium speed for 20-30 seconds. 

3.      When the dressing’s done, check it for flavor and readjust it, if necessary.  It should be somewhat sweet-and-sour, flavorful, and delicious.  Transfer the finished dressing into a sanitized container with a tight-fitting lid.  Label and date it and keep it refrigerated for no more than SEVEN days. 

This is an excellent modern dressing that has become one of the most-requested dressings in recent times surpassing even the venerable Bleu Cheese/Roquefort dressing that once was the “one.” Always use the best ingredients for the best results and be sure to scrape the sides of the storage container after each use in order to prevent the growth of potential foodborne-illness-causing bacteria.  If you do this each and every time, you will extend the life of your dressing but NEVER more than ONE week due to the egg yolks. 

Note: in the foodservice industry, we generally are able to purchase pasteurized egg yolks which is the way it should be to prevent the possibility of salmonella food poisoning.  This is a relatively small batch and if you so wish, you can probably delete the egg yolks and substitute the egg whites—whipped stiff like meringue—and then folded in.  You can also use eggbeaters if you wish as the purpose of the yolks is to add bulk to the finished product as well as lightness. Use your common sense and note: before using any shell egg, ALWAYS rinse it underneath warm running water with a little bit of hand sanitizer to help kill any bacteria hanging onto the shell as this is how the eggs become infected: once the egg is cracked, the bacteria on the outside head inside and contamination happens relatively fast.  That should tell you “why” one never should use an egg that is already cracked! 

Here’s the Stinkbug Seasoning, a standardized recipe in use around the Elemental News of the Day:

(#226) STINKBUG’S SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

1.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods.

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

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.

One more day to go and then I will be off for at least 4-5 months which will put me back here in mid-summer 2012.  Summertime is the right time here in Hawaii and as long as the trades continue to blow, things are good but when they stop and the humidity goes up, it can become quite sticky, miserable, and tiresome.  One thing has happened with the increased loss in sugar cane and that’s the fleet of trucks running back and forth to the plants once the fields have been razed has been reduced.  Sadly, the cane is one of those things associated with the past that is being taken out to make room for more and more people which to me, is tragic.  I can remember my grandparents talking about the way things used to be before the Second World War and if ever a paradise existed, it was then and it was here.  Now, it’s commercialized and more and more folks are coming from around the world and the little slice of heaven we all called home has been rendered null and void.  I realize tourism is our bread and butter but we somehow managed to make it well before we became the main destination of everyone on the Mainland.  I miss those days from long ago and sometimes find myself sympathizing with the movement to reclaim the islands which will never be allowed to happen.   

 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 Saturday, March 03, 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 September 12, 1994 in Kahului, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                         
                                                                                  
This is #1378 a 12” x 16" original oil painting by Beverly Carrick entitled, “Sparrow Party" 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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