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Wednesday, May 30, 2012

“Hawaiian and Polynesian Recipes, Pt. XX: Grilled Fresh Hawaiian Swordfish with Orange-Tarragon Relish—one of my All-Time Favorite Dishes” by Chef Cheryl La Tigre



Today, we continue offering albums by STEPPENWOLF!   Their SEVENTH album—“Steppenwolf 7”—was released in November of 1970 and was the band’s best work to-date featuring the monster hit, “Who Needs Ya?” This is a definite must and you must 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 206 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 05-31-2012

Copyright © 2012 by MHB Productions

Word Count: 2,024.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, May 31, 2012 by Chef Cheryl La Tigre

HAWAIIAN AND POLYNESIAN RECIPES, PT. XX

 Hawaiian and Polynesian Recipes, Pt. XX: Grilled Fresh Hawaiian Swordfish with Orange-Tarragon Relish—one of my All-Time Favorite Dishes” by Chef Cheryl La Tigre



Bakersfield, CA, 05-31-2012 Th: Our fish dish for today is one of my favorites if not indeed, my all-time favorite.  Fresh swordfish is flavorful, mild, full of omegas and darned good to eat.  It is low in salt which makes it ideal for those worried about their intake of sodium and even though it’s been knocked for having more mercury content than other deep-sea fish, to me, that’s not a consistent thing and it’s something we check for here in the islands, it’s monitored by the State of Hawaii as we want nothing more than to serve the best and most healthy foods on the entire planet!  We’re not some Third World Cesspool, you know! (No insult to Third World cesspools, okay?)  

Anyhow, a`u or Shutome is a delicious fish that is plucked from the waters of the mid-Pacific Ocean in and around the Hawaiian Islands.  Brought to shore, it is then sold to the fishmongers or directly to the restaurants themselves as the fishermen bring their catches to the backdoor at least twice a day; that’s how fresh the catch is, my friends, fresh out of the ocean and onto a plate within 12 hours tops.  Places like Mama’s Fish House on Maui’s North Shore in the quaint little town of Paia have some of the best fish, so ono it knocks your socks off and leaves you howling for more.  I love visiting the island and going to Mama’s because when I want the best, I visit the best. I would suggest that the next time you’re on the No Ka Oi Isle, you visit Mama’s, too.

Another place I particularly love is Chef Mavro’s in Honolulu, it is by far one of the ultimate all-time best restaurants I’ve ever had the opportunity to dine in and Chef Mavro needs to be congratulated for his spectacular food.  The menu he presents is phenomenally good and is perhaps the most outstanding culinary experience ever seen in Hawaii in a long, long time.  If I had to do a week-long blog about the different restaurants here in the Islands, it would be twenty pages a day or 140 pages by the end of the week.  Maybe I will present the idea to Stinkbug…let’s make our dish, shall we?

(#1600) GRILLED FRESH HAWAIIAN SWORDFISH WITH ORANGE-TARRAGON RELISH



Like other Hawaiian deep-sea and reef fishes, the season usually runs from January to May when the majority of the fish are brought to shore.  Shutome is the Japanese name for the swordfish and is the one that is generally the call-name rather than the Hawaiian name, a`u, but if you live here long enough, you learn all of the names of the fish as otherwise, it would be difficult to not only create menus but to deal with the fishermen coming to the back doors of the restaurants.

Yield:  4 servings / Mis-en-place: 30 minutes / Cooking Time: 3-4 minutes. 




Qty.
Measure
Item
Other
4
7-8-ounce
Hawaiian swordfish filets

Fish Basting Oil (Recipe #240)

Kosher Salt and Pepper (Recipe #1324)

3-4
Cups
Orange-Tarragon Relish (#1599)

4
Each
Ti leaves

3-4
Cups
Rice of choice

3-4
Cups
Vegetables of choice

4
Each
Lemon crowns

Spanish paprika

.25
Cup
Freshly minced parsley
Rinsed
4
Sprigs
Fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Let’s make the Fish Basting Oil first:

(#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! Next, we’ll do the Kosher Salt and Pepper seasoning, a very important item to have in one’s kitchen:

(#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. Finally, we need to make the Orange-Tarragon Relish:

(#1599) ORANGE SALSA



This is a flavorful salsa that comes in handy when one wants to add a different, spicy flavor unlike that used by everyone else.  Based on oranges rather than tomatoes, it will create a stir in your cooking and you’ll be sure to stand out from the crowd.  With the added zing from the tarragon, you’ll have lots of unique flavorings that people will be hard-pressed to identify; give it a shot!

Yield:  2-3 cups  / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
 7
Each
Oranges, zested, peeled, and the fruit, diced

1.5
Each
Red onions, peeled and finely diced

1
Tablespoon
Minced garlic

2
Each
Green chilis, seeded and minced (1 for milder salsa)

2
Tablespoons
Lemon juice

3
Tablespoons
Olive oil

3
Tablespoons
Minced fresh tarragon

2
Tablespoons
Stinkbug seasoning (Recipe #226)

2
Tablespoons
Granulated sugar




Method:

5.      Mis-en-place: have everything ready with which to work! Toss everything together. Label, date, and refrigerate and allow at least 2 hours to pass before serving it but note that it’s so much better if you prep it the night before.

Here’s the Stinkbug seasoning:

(#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:

6.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store ALL seasonings in an airtight, DRY container at room temperature.

This is a delicious, tangy salsa or relish that will enliven your dishes, specifically, seafood, poultry, and even veal and pork.  Heap it on so that the flavor seeps into the food, you’ll love it. Now, we’ll make the fish:

Final Preparation:

7.      Cooking swordfish is relatively easy, it’s cooked like a steak or ahi, and the deep-sea tuna fish we love so much but it’s not quite as stringent as it is for either.  Of course, you never want to overcook it but it doesn’t have to exit the kitchen RARE either.  Rinse and dry the portions and then spray with PAM or with some such other food release spray and place onto freshly-brushed broiler grates and broil.  It takes 1-2 minutes per side, depending upon thickness, and during this time, baste it with the FBO.  Turn them over once and do the same with the second side.

8.      Continue basting with FBO and be sure to season the fish with the Kosher Salt and Pepper several times BUT only after it’s begun to cook as to season it prior to use is to draw out the necessary moisture which keeps the fish from becoming overly dry—always avoid this by basting the heck out of the fish.

9.      When the fish is fairly white and no longer the opaqueness of being raw, transfer it to a ti leaf on each of four plates at the six o’clock position.  Place vegetables at the 10 o’clock and vegetables at the 2 o’clock and then place the decorated lemon crown (with paprika and parsley flakes) directly in the center.  Add the parsley sprig and dust the entire plate with additional parsley flakes and serve.

As with all gourmet fish, it’s important to NEVER offer tartar sauce but if the guests request it, well, you have to give them what they want.  What’s the point in being rude and discouraging them from ruining their fish by telling them “only tourists and hillbillies put tartar sauce on a fish like this?” Because they probably are so give it to them!

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

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.

Today is our HUMP DAY and what a lovely HD it is!  I am so pleased that we are doing so well with our series on seafood and fish that maybe I’ll shake things up on Sunday and give you a different Hawaiian and Polynesian recipe of sorts—I sometimes like to do that when people think they’ve got me pegged, I turn around and surprise them!  Besides, we do cook other things here in the Islands and that demands that we do something else so for now, I will hold my cards close at hand and you’ll just have to wait and see.  Whatever I dig out of my hat will be a good one as we’ve got so many different sources of foods here, cuisines from all parts of Asia, the West Coast, Alaska, even Australia and New Zealand.  People need to come here and to be amazed at the number of restaurants available in Honolulu, alone! Tremendous! I must say this, however: after discussing the wonders of Chef Mavro, I am somewhat ashamed at the dishes I’ve offered you so far this week—there is no comparison between us—he is the ultimate king! Aloha, chef!                              

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 Thursday, May 31, 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 June 21, 1992 in Honolulu, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1349 an 11” x 14" original oil painting by Beverly Carrick entitled, “Memories." 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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