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Saturday, March 3, 2012

“The Salad Chef Speaks, Pt. XXI: ‘Lilah’s Hot Seafood Salad with Hot Seafood Salad Dressing—better than all the Rest,’ 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 FOURTEENTH album—“Alive, She Cried”—was released in 1985 and was the first of the posthumous live albums to be released and still deserves much attention today as it’s a phenomenal album, one collectors long-awaited. [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 294 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 03-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,977.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, March 04, 2012 by Chef Lilah Paulikovich

THE SALAD CHEF SPEAKS, PT. XXI

The Salad Chef Speaks, Pt. XXI: ‘Lilah’s Hot Seafood Salad with Hot Seafood Salad Dressing—better than all the Rest,’ by Chef Lilah Paulikovich


Bakersfield, CA, 03-04-2012 Su: Today, our final day together for this cycle, we’re going to make one of the best entrée salads I have in my repertoire, not one I have much chance to do anymore but one that has been copied by many different restaurants from one end of the country to the other.  When you work in a resort area like Maui, you have hundreds of thousands of visitors annually, sometimes millions, and among them are tons of chefs, sous chefs, restaurant owners, cooks, foodservers, and food and beverage managers and when they see something they like, they take it with them, slap their name on it, and put it on their menus and tell everybody it was their idea.  That’s what happened with deep-fried ice cream, blackened red fish, and quite a few other dishes, they’re seen, enjoyed, and before you know it, they’re transported two-thousand miles away and are placed on menus and claimed to be the creations of whoever is running them.  We cannot cry in the foodservice industry because no matter how many times we print that our recipes are COPYRIGHTED on our recipe books in the kitchen, once the pantry person, cook, or whoever else gets his or her hands on it and makes it, that recipe effectively becomes their property.  They’ll write it down in their ring binder, take it home, readjust it to suit their tastes, and then when they leave for another position take it with them and put it on whoever’s menu they’re working for.  Should we get mad and launch a lawsuit? NO! Who are we going to sue and how are we going to sue them?  It’s almost impossible to get any remuneration or recourse because no one can ever prove that they’re the REAL creator so we just grin and bear it.  That’s all we can do.

Our salad for today features shellfish, vegetables, and a savory dressing that’s combined in our skillet and then transferred to the top of a beautiful romaine salad.  It is tasty, wonderful, so ono as we say here that it will knock your socks off!    I have to admit that I saw something similar when I was a younger cook working for one of the Italian restaurants on west Maui and took it with me and created the present recipe from its ingredients.  It is one I know you’ll love because I’ve used it in many different places and always have had success with it each and every time!  Here we go:

(#733) HOT SEAFOOD SALAD


Yield:  4 servings  / Mis-en-place: 10-15 minutes:


Qty.
Measure
Item
Other
.25
#
Raw bacon, diced fine

12
Each
Manila clams, washed and scrubbed 

12
Each
Mussels, washed, scrubbed, and de-bearded;

2
Cups
Sea scallops, rinsed

12
Each
12-15 Tiger prawns, peeled but tails left on

1
Cup
Chardonnay 

2
Cups
Diced green zucchini

3
Cups
Diced fresh tomatoes, seeded

1
Teaspoon
Whole thyme

4
Each
Lemon wedges

2
Cups
Hot seafood dressing

16
Each
Outer romaine lettuce leaves, cut into points;
Rinsed
20
Ounces
Chopped romaine hearts

2
Ounces
Freshly grated parmesan cheese

2
Tablespoons
Freshly minced parsley
Rinsed
4
Each
Sprigs fresh parsley
Rinsed
8
Each
Lemon wedges




Method:

1.      Mis-en-place: have everything ready with which to work! Always be sure to use nothing but the freshest shellfish, don’t use any clams or mussels that are already open.  Use only those that are shut up tight and remain that way.  Always store them on ice and cover them with a wet towel.  Make it as nice for the clams and mussels as possible and they’ll be good for you.

2.      Place a large sautoir over a medium-high flame and add the bacon.  Begin cooking the bacon relatively fast, stir-frying it around the pan with a wooden fork or spoon.  Render as much grease as possible and when you have, add the clams, mussels, scallops, and prawns and cook them quickly.  As they begin opening up and showing signs of cooking, hit them with the chardonnay, taking care to stand back to avoid the upward-rising steam.  This will finish the shellfish and as you do this, add the zucchini, tomatoes, thyme, and lemon wedges.

3.      Continue cooking a few moments longer but don’t overcook any of the shellfish or the zucchini, just till their tender.  Then, add the Hot Seafood Dressing and heat it up in the pan. Lower the flame and allow the contents of the sautoir to continue cooking for several minutes longer while you prepare the finish:

4.      Place four each romaine lettuce leaf points on each of four large platters.  Place them at the six, nine, twelve, and three-o’clock positions pointed outwards.  Then top with equal amounts of chopped romaine hearts.  Top that with equal amounts of prawns (3 each), clams (3 each), mussels (3 each), and about one-half-cup of scallops each.  Ladle the dressing with tomatoes and zucchini over all and then place two lemon wedges alongside each salad.  Dust with parsley flakes and grated parmesan cheese.  Finish them off with parsley sprigs and then prepare to serve with toasted bread sticks or hot French bread. 

This is a stellar salad and everyone seems to always be both surprised and pleased once they’ve seen and tasted it.  It’s a beautiful salad, it doesn’t take a lot of time to prepare and when it goes out, it goes out with a flourish and excites the whole dining room. 

Here’s the Dressing:

(#470) HOT SEAFOOD SALAD DRESSING


Yield:  about 4.5 cups  / Mis-en-place: 10-20 minutes:


Qty.
Measure
Item
Other
.5
Cup
Dijon mustard

2.5
Tablespoons
Honey

.75
Tablespoon
Kosher salt

.75
Teaspoon
White pepper

1.5
Teaspoons
Worcestershire sauce

.5
Ounce
Tabasco sauce

.75
Cup
Diced onions

1.5
Cups
Olive oil

.125
Cup
Lemon juice

1.5
Cup
Red wine vinegar




Method:

1.      Mis-en-place: have everything ready with which to work!  Using an electric mixer equipped with a whip attachment, whip the first SEVEN ingredients together until light.  Be sure to scrape the sides of the mixing bowl down and whip them again.  It is important that everything is well-blended.

2.      Then, rotating the whip on medium speed, begin dribbling in the olive oil along the sides of the mixing bowl until the dressing has emulsified; that is, incorporated the oil and increased in volume and become light.  Then, combine the lemon juice and the red wine vinegar together and gradually add to the emulsification, blending well.

3.      Transfer the dressing into a sanitized container and label, date, and refrigerate after clamping on or screwing on a tight-fitting lid.  Keep for no more than SEVEN days at most and then discard it.  

4.      To use for hot seafood salads, you will ladle it into the skillet when you’re preparing the seafood and vegetables.  It doesn’t have to be heated until the time it hits the skillet and will heat up then.

This is a great dressing that makes a marvelous salad; one that people generally cannot believe is so good because it is good.

Finally, to sweeten the pot, I’m going to toss in our Caesar Bread Sticks’ recipe:

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.

Well, dear friends, we are over and done for this week and this go-round.  I do hope that you all have a wonderful next 4-5 months and remember, come visit me in Hawaii on the Magic Isle at the OLDEST resort hotel in Lahaina, you figure it out.  Of course, my name is different than what it is here but not by much because I’m not real intense about maintaining my privacy because everyone knows me anyway.  Maui is the BIGGEST LITTLEST place in the world, if you’re a visitor, you know NO one and if you’re a resident, everyone knows who you are, what you do, more or less where you live, and what your thing is.  I mean, you can look all over the place trying to find a private bar to attend if you wish to misbehave but someone knows you and will broadcast the news as soon as they have the opportunity.  That is why; people generally are caught if they’re stepping out behind their spouse’s back so that is why I am a very good, trustworthy, loyal woman because even if I wanted to mess around, I’d be found out in a week.  Stinkbug found that out the hard way when he was living here back in the 1990’s and as far as I know, his ex-wife is still living here while he’s back in California.  I think I will allow him to say more on the subject when he feels the time is right, it’s not for me to say! Yes, I’m laughing out loud!    

 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!  

TOMORROW: B. H. “BC” Cznystekinki!

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 Sunday, March 04, 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 March 19, 1994 in Kahului, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
                                                                                
                                                                            
                                                                                    
This is #1379 an 8” x 10" original oil painting by Beverly Carrick entitled, “Hard Livin’" 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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