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Sunday, May 27, 2012

“Hawaiian and Polynesian Recipes, Pt. XVII: Baked Fresh Yelloweye Rockfish with Asian Black Bean Sauce—a Delicious Combination that is Ono-Licious” by Chef Cheryl La Tigre



Today, we continue offering albums by STEPPENWOLF!   Their FOURTH album—“Early Steppenwolf”—was released in July of 1969 and was the band’s first live album featuring them when they were still known as the Crow.  It’s raw but it’s great and a testament to the skills and abilities of the band members.  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 209 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



MEMORIAL DAY MONDAY 2012



Chef Cheryl La Tigre

END Commentary 05-28-2012

Copyright © 2012 by MHB Productions

Word Count: 2,068.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, May 28, 2012 by Chef Cheryl La Tigre

HAWAIIAN AND POLYNESIAN RECIPES, PT. XVII

 Hawaiian and Polynesian Recipes, Pt. XVII: Baked Fresh Yelloweye Rockfish with Asian Black Bean Sauce—a Delicious Combination that is Ono-Licious” by Chef Cheryl La Tigre



Bakersfield, CA, 05-28-2012 M: I’m thrilled to be with you once again, the last time being my debut over the course of Christmas 2011 last year.  It seems like a lifetime ago, I’ve been chomping at the bit so-to-speak waiting my sophomore try, hoping that it would be as good as my first!  The great thing is, I’ve been another opportunity to go ahead and share with you my knowledge of Hawaiian and Polynesian foods which for me is no sweat, it’s da kine for me, one-and-all, something I love doing because we don’t get a great deal of respect over here for our cuisine, the only progenitor like the Cajun’s Paul Prudhomme is Chef Sam Choy, the world-famous practitioner of Polynesian cookery around the world.  Many people sort of laugh us off as though our comfort foods are nothing more than tourist foods which is wrong—Polynesian cookery is a top art form and one that is very deserving of respect.  By the time our week has come and gone, you will be even more proficient at Island cookery than you were after last December.

Today, we are going to work with a fish that is NOT a native of Hawaiian waters, but is more a denizen of the Eastern Pacific, along the shores of the west coast of the United States from Alaska to Mexico.  However, it’s relatives, the onaga, the opakapaka, and other member of the red snapper family thrive around the central and western Pacific regions and because of that, we’re going to work with the Yelloweye. All members of the snapper family are similar to one another, varying in size and color, but very similar in flavor.  The amazing thing about the Yelloweye is the fact that it can live over a century or more and many times never leaves the area in which it was spawned.  Fish are such a wonderful food source that it demands of chefs to know everything they can about whatever item they’re cooking because nowadays, customers want answers and it’s our duty to supply them with those answers.  The sad thing is, however, that in 2002, they were declared to be “overfished” which has led to restrictions on their availability.  So, look around for other members of the Snapper family and substitute them in place of this beautiful fish.

Our recipe for today is a marvelous one featuring the aforementioned fish complete with an Asian Black Bean Sauce.  There is something quite unique about this charming combination and it’s one that will leave you breathless.  We love eating fish in the Islands and when you come to visit us, be sure to ask for this dish!

(#1594) BAKED FRESH YELLOWEYE ROCKFISH WITH ASIAN BLACK BEAN SAUCE



This is a member of the snapper family of ocean fishes, Sebastes rubberrimus, and by far one of the largest and longest-living of the species.  Unfortunately, the breed has been overfished and isn’t always available so be sure to substitute another member of the family in its place.  This is a very tasty combination of ingredients and one that all dedicated seafood lovers will enjoy.  Be sure to use the precise ingredients in the precise amounts for the best results.

Yield:  4 servings / Mis-en-place: 20-30 minutes / Cooking Time: 7-8 minutes. 




Qty.
Measure
Item
Other
4
7-8-ounce
Yelloweye rockfish filets
Rinsed
Seasoned Flour II (Recipe #1592)

.5
Cup
Sesame oil

Kosher Salt and Pepper Seasoning (Recipe #1324)
.5
Teaspoon
Ground ginger

.5
Teaspoon
Ground garlic

.5
Cup
Sesame oil

2-3
Cups
Asian Black Bean Sauce (Recipe #1593)

.25
Cup
Slivered scallions

4
Each
Ti leaves or romaine lettuce leaves

4
Each
Fresh parsley sprigs

3-4
Cups
Steamed Basmati rice

3-4
Cups
Stir-fried vegetables

4
Each
Lemon crowns

Spanish paprika

Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! The first thing to do is to clean the rockfish filets by rinsing them underneath cold running water and then removing any bones that are evident with the use of pliers or tweezers.  Always smell your fish and look for it to be fresh: it should be opaque, imbued with clarity rather than cloudiness, and should have absolutely NO odor about it.  If you cannot find perfect fish of one type, use another similar fish. Keep refrigerated until needed.

2.      Next, make the Asian Black Bean Sauce and have ready:

(#1593) ASIAN BLACK BEAN SAUCE



Asian black bean sauce is an all-time favorite staple of Chinese, Thai, Vietnamese, and other Oriental restaurants and this is a worthy addition to their ranks.  Made with canned black beans, you can, of course, cook your own or use up leftover cooked black beans instead.  This is good with all meat, poultry, and seafood dishes so don’t be afraid to employ it!

Yield:  about 5 cups  / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
1
Cups
Hoisin sauce

2
Cups
Shoyu

.5
Cup
Brown sugar

.5
Cup
Red Thai chili sauce

1.5
Teaspoons
Minced garlic

1.5
Teaspoons
Minced ginger

.5
Teaspoon
Kosher salt

1
Tablespoon
Orange zest

1.5
Tablespoons
Clear gel or cornstarch

1
15-oz. can
Cooked black beans

1
Each
Bay leaf




Method:

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

4.      Combine the ingredients (with the exception of the beans) in the bowl of an electric mixer in the following way: place the cornstarch or the clear gel in there first and then add the seasonings, sugar, and the orange zest.  Combine the liquids together and then slowly dribble them in along the sides while rotating the mixer on medium speed.

5.      When combined, pour the mixture through a fine-meshed sieve into a saucepot sprayed with PAM or with some such other food release spray.  Force through any solids that might remain on the top of the sieve and then place the pot over a medium-high flame, bring to a boil—stirring frequently—until it’s thickened. 

6.      Lower then the flame and allow the sauce to perk over a low flame.  Add the beans and the bay leaf and keep warm until called for in your recipe.

This is a good Asian black bean sauce.  The Asians use a different bean but for Western cooking needs, the canned variety do quite well.  Keep this recipe handy as it will be used many times.

Final Preparation:

7.      Dust the fish in the following recipe:

(#1592) SEASONED FLOUR II





1. About 2.5 cups:




Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Teaspoon
Cayenne pepper

1
Teaspoon
White pepper

1.5
Teaspoons
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

8.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times. Dust the fish with the flour and shake off the excess and then set aside for a few moments.

Have this ready:

(#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:

9.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

10. Place a large skillet or two atop medium flame and when hot, spray it with PAM or with some such other food release spray.  Add the first measure of sesame oil and allow it to heat up.  Meanwhile, preheat your standard oven to 375°F or your convection oven—fan “on”—to 325°F.  When the oil’s hot, add the fish—top-side-DOWN-first—and brown it lightly.  Flip it over and brown the back side. Sprinkle with the Kosher Salt and Pepper and the granulated garlic and ground ginger.

11. Spray a sheet pan with PAM and then place the prepped rockfish filets atop it.  Douse with the second measure of sesame oil and then place inside your preheated oven. Bake for 5-8 minutes, quickly but not overpoweringly hot.  Look for doneness by touching the fish: does it feel firm and is it a white color and not opaque? If it is and if any residual bones are protruding, remove it as it’s done.  Allow it to sit for a minute.

12. Have four individual platters ready.  Place the ti leaves, one at the six o’clock position on each plate.  Place the rockfish portions, one atop each leaf.  If you can’t find ti leaves, use romaine lettuce or whatever else looks good to you.  Place the rice at the 10 o’clock position and the stir-fried vegetables at the 2 o’clock positions.  Finally, ladle the Asian Black Bean Sauce over each one and then sprinkle the slivered scallions over each.  Place a lemon crown that’s been dusted with paprika and parsley flakes directly in the center of the plates and your meals are ready to serve!

This is a classic presentation in the Hawaiian Islands, usually as an Early Bird special for the tourists visiting the hotels.  Rockfish comes from the waters of the Pacific and is easily found so you should have no problems in finding it. Enjoy!

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

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.

There we go, Memorial Day Monday out of the way!  I do hope that you enjoyed Bea O’Malley’s series on alcoholic beverages over the course of the past week and would love it if you would leave comments for her at the blog.  We love to celebrate the good times over here in Hawaii and even a day like Memorial Day can become a party day of sorts. We have a reputation of being a party place which is deserved and true, we love to get together and everyone bring a dish and once the grinds are all eaten up, we celebrate that!  There is nothing worse than arriving empty-handed at someone’s home on Oahu because it’s a sign of disrespect to the host and hostess.  Cook up something delicious and tasty like this super fish dish 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 Monday, May 28, 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 July 27, 1994 in Honolulu, HI.

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This is #1387 a 12” x 15" original oil painting by Beverly Carrick entitled, “Oh, my Gosh!." 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!

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