Popular Posts

Tuesday, May 29, 2012

“Hawaiian and Polynesian Recipes, Pt. XIX: Grilled Fresh Onaga with Bay Shrimp and Caramelized Almonds—flaky Fish with succulent sweet Almonds” by Chef Cheryl La Tigre



Today, we continue offering albums by STEPPENWOLF!   Their SIXTH album—“Steppenwolf Live”—was released in April of 1970 and was the band’s second live album and their first double album.  This is one of the all-time greatest live albums ever released by a hard-rock band and we love this CD and urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…



Here's the countdown to December 21, 2012: from today, we have 207 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 Cheryl La Tigre

END Commentary 05-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,934.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, May 30, 2012 by Chef Cheryl La Tigre

HAWAIIAN AND POLYNESIAN RECIPES, PT. XIX

 Hawaiian and Polynesian Recipes, Pt. XIX: Grilled Fresh Onaga with Bay Shrimp and Caramelized Almonds—flaky Fish with succulent sweet Almonds” by Chef Cheryl La Tigre



Bakersfield, CA, 05-30-2012 W: We continue on today with our presentation of Hawaiian fish dishes and I am glad to present to you the famed Onaga, the ruby red snapper of the Islands.  Some of the best fishes in the world can be found ONLY in Hawaii and that makes them twice as valuable because they’re not found in abundance and then shipped all over the world; no, they’re always going to be a gourmet, much-sought after item available only in Hawaii and occasionally on the Mainland. 

Personally, onaga is one of my favorites as it is both tasty and flaky and the best thing is its ability to be combined with a myriad of ingredients and then transformed into many different forms; in this way, it’s like chicken breasts and veal, it can be presented in many different ways so that one never runs the same recipe over and over driving their customers away.  Our recipe today is a special one, one of the few that actually see it broiled as many softer-bodied fish don’t always do well on the grills.  The thing to do is to lubricate it with the Fish Basting Oil and also spraying it with plenty of PAM or some such other food release spray and then carefully marking it off on the grates.  Always be sure to brush them thoroughly with a wire brush so that the carbonized deposits are knocked off prior to the fish ever touching them.  If you need to, you can place a piece of foil over the grates and spray it with PAM thereby alleviating the opportunity for it to stick.  You can also either sauté the fish or bake it in the oven, whatever you do, just keep a close eye upon it.

(#1597) GRILLED FRESH ONAGA WITH BAY SHRIMP AND ALMONDS



Onaga is the Japanese name for a Hawaiian fish known to us as ula` ula koae and known to everyone else as the Ruby Red Snapper.  Onaga are strictly Hawaiian-caught fish as they inhabit the coastlines of all of the islands throughout the chain.  A member of the snapper-family of fishes, the meat is a beautiful scarlet or ruby red in color while the flavor is creamy, light, and delicious.  Onaga lend themselves to a variety of preparations but do best when sautéed or baked but can be broiled as in this recipe.  The fish is harvested throughout the winter months, from October to March so it is subject to seasonal availability.

Yield:  4 Servings  / Mis-en-place: :




Qty.
Measure
Item
Other
4
7-8-ounce
Onaga filets

Fish Basting Oil (Recipe #240)

Kosher Salt and Pepper (Recipe #1324)

2
Each
Lemons, halved

.5
Cup
Drawn butter

2
Cups
Fresh bay shrimp

2
Teaspoons
Minced fresh garlic

1
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

All-purpose flour

.5
Cup
Chardonnay

1
Tablespoon
Freshly minced parsley
Rinsed
4
Each
Ti leaves

1
Cup
Candied almonds (Recipe #1598)

Lemon crowns

.125
Cup
Freshly minced parsley flakes
Rinsed
Spanish paprika

3-4
Cups
Vegetable du jour

3-4
Cups
Steamed or fried rice




Method:

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

This is the recipe for the Fish Basting Oil:

(#240) FISH BASTING OIL





Yield:  about .5#  / Mis-en-place: 10-12 minutes:




Qty.
Measure
Item
Other
4.5
Ounces
Butter, clarified

4.5
Ounces
Margarine, clarified

1.5
Teaspoon
Garlic salt

2-2/3
Tablespoons
Vermouth

2
Tablespoons
Lemon juice

2
Teaspoons
Worcestershire sauce

2
Teaspoons
Lawrey’s seasoned salt

1.75
Tablespoons
Lemon pepper

1.5
Teaspoons
Granulated sugar

1.5
Teaspoons
Hungarian paprika

.75
Teaspoon
A-1 steak sauce

.75
Teaspoon
Tabasco sauce




Method:

2.       Mis-en-place: As for the clarified fats, melt them in a sauce pan together BUT DO NOT STIR! When melted, draw the clear liquid off the top and discard the resi­due on the bottom. (By doing this process, you remove any whey or solids which can burn and smoke at low temperatures. The end product is clear oil that may be heated to high tempera­tures without burning).

3.      Add remaining ingredients to clarified fats and thoroughly combine; then set bowl inside a larger bowl filled with ice and stir until emulsified. Keep what you need out at room temperature and discard it at the end of the night when you’re done.

This is an excellent flavoring agent that helps protect fish from being singed and also sticking to the broiler grates.  ALWAYS keep it chilled! Here’s the Kosher Salt and Pepper seasoning, one of the basic but necessary seasonings:

(#1324) KOSHER SALT AND PEPPER SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes




Method:

4.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for. Here’s the Glazed Almond recipe, you should get this one out of the way, too, before proceeding with the rest of the recipe.

(#1598) GLAZED ALMONDS



It’s always important to have candied or glazed nuts for a wide variety of dishes so this one will do the job; I mean—who doesn’t love almonds?

Yield:  1#  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1
#
Sliced Almonds

2
Quarts
Boiling water

1
Cup
Pineapple juice

2+
Cups
Powdered sugar




Method:

5.      Mis-en-place: have everything ready with which to work! Bring water to a boil and when it is, drop the Almonds into it and keep there for no more than 30 seconds; remove and drain.  Turn your standard oven onto 400°F or your convection oven—fan “on”—to 350°F.  Spray a sheet pan with PAM or some such other food release spray.

6.      Combine the pineapple juice and the powdered sugar in the bowl of an electric mixer.  Place the Almonds onto the sheet pan and cover with the sugar mixture, blending well.  Place the pan inside your preheated oven on the middle rack and bake until the sugar mixture has pretty much dried and the nuts are crusty with sugar.  Stir them around several times during this process; note: it might take 15-20 minutes to do this, possibly longer depending upon the time of year.

7.      Remove from the oven and place the pan on a wire rack to cool. When completely cooled, transfer the nuts to a sanitized storage container and store in the refrigerator.  Label and date and use on salads, desserts, or baked goods.

This is a great way to prepare almonds for salads, desserts, and even entrees.

Final Preparation:

8.      As the fish will cook quickly, prepare the bay shrimp topping first: heat a skillet over a medium flame and add the drawn butter to it.  Allow it to heat up and as it’s drawn, meaning that all fats and milk solids have been removed; it can withstand higher heat without scorching.

9.      As soon as it’s sizzling, add the bay shrimp and the seasonings and sauté quickly.  Sprinkle it with some all-purpose flour, just enough to give it a bit of body but not too much.  When the liquid’s reduced somewhat, hit it with the wine and raise the heat.  Allow it to bubble and then to reduce to an attractive pan sauce; add the parsley flakes and set aside.

10. Rinse and dry the fish—this is the standard and mandatory handling of all fresh fish products.  Then, lightly brush it with FBO and when the broiler’s hot, carefully place the oiled portions upon freshly cleaned grates.  The fish will cook quickly, within 2-3 minutes so pay attention to it every single second and turn it over only ONCE. Dust it with the spices.

11. To serve, place one ti leaf per serving plate at the six o’clock position and then top with one portion of onaga.  Pour the bay shrimp pan sauce over each one and then top with candied almonds.  Dust with parsley flakes and place a decorated lemon crown dead center in the plate.  Place rice at the 10 o’clock and vegetables at the 2 o’clock position and then prepare to serve.

There is nothing better in this world than fish straight out of the water and in Hawaii; the local fishermen come to the back door of every restaurant in the Islands twice a day with their catch.  Once people have had the opportunity to enjoy fresh fish like that, it’s almost impossible to go back to eating what’s on the fishmonger’s counter at the grocery store.

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

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.

Wednesday has come and gone already and that means tomorrow is HUMP DAY.  It’s beautiful in Hawaii right now, the sky is clear, the air is beautiful, the humidity is perfect, and it’s time for you all to come visit us here in the Islands.  Oahu to me will always be the best but I also have love for Maui, the Big Island, and also the others.  It is important that everyone come visit us at least once in their lifetime as to never see the Islands is to deny oneself and their family one of the greatest experiences there ever was.  I have enjoyed the times I’ve been fortunate to journey to the Mainland but when I have the opportunity to come home, I cannot wait.  There is no place else in the world that even comes close to the beauty of Hawaii! Aloha for today!                             

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 STEPPENWOLF 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!  

Thanks, my friends!

Cheryl La Tigre

Cheryl La Tigre
CEC, ACF, Chefs de Cuisine Association of Honolulu, Hawaii

This is me back in the 1980’s when I was working at a hotel in Honolulu, HI, on Waikiki Beach.  I began my career in the early 1970’s when I apprenticed to cook under one of the masters on the Big Island where I was born.  I moved to Oahu in the early 1980’s after having worked in both Kona and Hilo, HI, and have been there for most of my professional career.  I have also worked on Maui for a few years (1995-1998) and have also been on Kauai (2001-2003) before returning to Honolulu.  My goal is to prepare the next generation of chefs for the future and also to help the underprivileged in their struggle to attain careers in the foodservice industry.

---30---

The END Commentary for Wednesday, May 30, 2012 by Chef Cheryl La Tigre

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 Cheryl La Tigre



Recipe created by Chef Cheryl La Tigre on May 17, 1992 in Honolulu, 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!

 

♀THIS WEEK: CHEF CHERYL LA TIGRE!



STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1033 a 12” x 16" original oil painting by Beverly Carrick entitled, “Feeding Time." 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!

Childhood Memories



















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 05-22-2012, 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

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers.

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse.































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Cheryl La Tigre, Hawaiian and Polynesian Recipes, Steppenwolf, Oriental Cuisine, Oriental Cookery, Oriental Foods, Onaga, Hawaiian Foods, Gourmet Cookery, Asian Foods, Seafood,







Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 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!