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Tuesday, June 5, 2012

“Special Menus Index, Pt. LIX: Father’s Day Menu 2012, Pt. III—Side Dish Seminar, Pt. I—the Starches: Boston-style Baked Beans, Saffron Potatoes, and Piñon Nut Pilaf—three Good Ones with which to Fire Up Dad!” by Chef Itzi Nakamura



Today, we continue offering albums by STEPPENWOLF!   Their THIRTEENTH album—“The ABC Collection”—was released in 1976 and was the best of the best of the band’s career to date!  As far as “best of” albums go, it’s a good one and one you will definitely want to buy so go to Amazon.com and 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 200 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



THE 68TH ANNIVERSARY OF D-DAY!





Chef Itzi Nakamura

END Commentary 06-06-2012

Copyright © 2012 by MHB Productions

Word Count: 2,722.



THE AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, June 06, 2012 by Chef Itzi Nakamura

SPECIAL MENUS INDEX, PT. LIX

 Special Menus Index, Pt. LIX: Father’s Day Menu 2012, Pt. III—Side Dish Seminar, Pt. I—the Starches: Boston-style Baked Beans, Saffron Potatoes, and Piñon Nut Pilaf—three Good Ones with which to Fire Up Dad!” by Chef Itzi Nakamura



Bakersfield, CA, 06-06-2012 W: Here we are on Wednesday and today, we will begin tackling our side dishes for our Father’s Day Menu 2012 which you might find interesting as not a one of them is a “Hawaiian” recipe but is a “Mainland” recipe.  But you know, we just had a week of nothing but Hawaiian and Polynesian Recipes so I feel compelled to give you things that are more in line with what you folks in the rest of the country would be serving.  Here, on Father’s Day, we go to the beach, to the park, to the countryside and have picnics and barbeques.  We go to the beach and spend the day doing fun stuff like para-sailing, wind-surfing, snorkeling, reef-diving, boating, all sorts of wonderful things with Dad at the water’s edge.  Then, in the later afternoon and early evening, we come home, sit on the lanai and drink adult beverages and fire up the grills and cook fresh fish we caught earlier in the day spear-fishing.  Life is good here; it’s like living at Disneyland 24/7.  People on the Mainland and in the rest of the world have no idea what life is like living in Hawaii and I wish everyone could come here for just one day and see the magic of the Islands.

I made an adjustment to our menu feeling that it was wrong of me to do the starches, then do the entrees and then come back and do the vegetables, I made a mistake when I submitted the menu to Moses Scharbug III and he posted as I submitted it.  I’ve never had the opportunity to speak directly with Moses so he called me and said “what’s up?” I told him, “Sorry, I made a mistake, bruddah.” So, now we have things the way they’re supposed to be and can get down to work and start cooking the grinds like they’re supposed to be, my friends.  We gonna have a good time making this ono food so you tell everyone you know come to kau-kau, we gonna get down and get down to it!

Here’s our Menu:

FATHER’S DAY 2012 MENU

I.                   Tomato and Green Bell Pepper Salad

II.               Tam O’Shanter Tortellini Salad

III.            Old-Fashioned Coleslaw

IV.             Fresh Steamed Artichoke with Roasted Red Pepper Aioli

V.                Fresh Steamed Asparagus with Lemon Buerre Blanc

VI.             Crispy-fried Wontons

VII.         Boston-style Baked Beans 

VIII.      Saffron Potatoes

IX.             Piñon Nut Pilaf

X.                Three-Squash Sauté

XI.             Grilled Vegetables

XII.         Stuffed Zucchini

XIII.      Lime Butter Steak ala Juan

XIV.       Broiled Swordfish with Pineapple Salsa and Fish Juice

XV.          Coconut Cream Pie

XVI.       Fresh Nectarine Betty

XVII.   Mai Tai

XVIII.                        Malibu Cove 

XIX.       Cannonball

XX.          Angel’s Delight

XXI.       Cold Irish

XXII.   Jamaican Dust

Today, we going to make the three starches that will set Father’s Day apart from the rest: Boston-style Baked Beans, Saffron Potatoes, and Piñon Nut Pilaf, three great dishes that will enliven your festive holiday with good food, my friends. I believe in putting out a spread so that when everyone comes to the house, it’s all there, all they got to do is go out and get themselves a plate, some silverware, and a place to sit down and eat in peace and quiet.  Auntie Jean will pull out her ukulele and play some of the old songs for all of us to remember our upbringing and it will be a wonderful time.  If you’re ready, let’s get it going!

(#964) BOSTON-STYLE BAKED BEANS


It’s always good to have a good baked beans recipe for those times when one is in the midst of summer barbeque season and outdoor affairs require fillers that will go a long ways in feeding hungry people.  Everyone loves baked beans and if you can make your own—from scratch, no less!—people will be impressed by your abilities as will your food cost in the fact that you didn’t have to an expensive prepared item.  A great recipe, it’s one of my favorites!

Yield:  about 1.5 quarts (8-12 servings)  / Mis-en-place: 8 + hours including soaking time:




Qty.
Measure
Item
Other
2
Quarts
Cold water

2
Cups
Small white beans

1
Tablespoon
Kosher salt

1
Each
Bay leaf

2
Ounces
Chopped bacon or salt pork

1
Cup
Tomato puree

1
Cup
Brown sugar

2
Cups
Beef broth

3/8
Cup
Molasses

.5
Cup
Chopped yellow onions

.25
Cup
Chopped celery

.25
Cup
Chopped bell peppers

1
Each
Bay leaf

1
Teaspoon
Worcestershire sauce

1
Teaspoon
A-1 Steak Sauce

.125
Teaspoon
Fennel seed

.125
Teaspoon
Ground cloves

.5
Teaspoon
Ground cinnamon

.25
Teaspoon
Ground ginger

.25
Teaspoon
Black pepper

.75
Teaspoon
Colman’s dry mustard

.5
Teaspoon
Kosher salt

.25
Cup
Burgundy wine

.5
Cup
Strong coffee




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first FOUR ingredients in a pot and cover with either a lid or with foil and allow to sit out overnight at room temperature. 

2.      The next day, place the pot over a high flame and bring to a boil; once there, drop the heat to medium-low and simmer the beans for about 40-50 minutes or until they show signs of being tender.  At that point, STOP COOKING!

3.      As the beans are cooking, combine the rest of the ingredients in a heavy-duty saucepot and bring to a boil; once there, lower the heat to medium-low and simmer for 30-40 minutes.  When the beans are cooked, drain the liquid and replace it with the mixture from the saucepot. 

4.      Have a standard oven set to 350°F or a convection oven—fan “on”—at 300°F.  Place the beans-sauce mixture into a baking dish and cover tightly with foil.  Bake the beans for 30 minutes to 1-2 hours or more until the beans are completely tender.  Remove then and serve.

5.      Generally, the beans will take the longer cooking time if they’re not soaked overnight but if they are, then keep a close eye upon them.  It seems that with the best legumes, the cooking time is longer as it takes longer to rehydrate them and to tenderize them.  It is important that beans be kept under close surveillance at all times lest they are overcooked and your hard work wasted.

6.      Serve beans in a tureen or from a steam table in your kitchen.  Serve them in monkey dishes or directly onto the plate.  Leftovers should be stored in a sanitized container with a tight-fitting lid and rehydrated prior to serving.  Heat leftovers to 165°F or higher to prevent the possibility of foodborne illness-causing organisms surviving and never keep for longer than 4-5 days at most as protein-rich foods tend to spoil rather quickly.

This is a great recipe used for many years during the course of my career and was always a popular item on summer outdoor barbeques, buffets, and whatever else demanded the presence of beans.  Tasty, they’re a cheap dish and go a long ways.

(#873) SAFFRON POTATOES



Saffron is a very expensive spice that is used for special things in the United States but a great deal in the cooking of the Middle Eastern region of the planet.  It not only has a unique color but a one-of-a-kind flavor, too, that makes it indispensable in the preparation of certain dishes.  A true delight, this is a spectacular potato dish that will blow away the diners. 

Yield:  6-8 servings  / Mis-en-place: 1-1.25 hours:




Qty.
Measure
Item
Other
6
Medium
Russet potatoes, peeled and sliced into rounds

3
Cups
Chicken stock

.75
Teaspoon
Saffron threads

.75
Teaspoon
Kosher salt

3/8
Teaspoon
White pepper

.5
Teaspoon
Whole sweet basil

.75
Teaspoon
Minced garlic

.125
Cup
Chopped sundried tomatoes

.75
Cup
Shredded paper-thin yellow onions

.125
Cup
Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Preheat a standard oven to 450°F or a convection oven—fan in the “on” position—to 400°F.  Have the potatoes sliced and in a bowl of water until called for. 

2.      Combine the ingredients beginning with the chicken stock and ending with the garlic in a saucepot and bring to a boil.  Drain and dry the potatoes and then layer them in a couple of loose rows in a baking dish sprayed with PAM or with some such other food release spray. 

3.      Pour the boiling liquid over them, top with the sundried tomatoes and sliced-thin yellow onions and then wrap tightly with aluminum foil.  It’s important that you have an airtight seal so that the spuds will steam in the stock. 

4.      Place the pan on the middle oven rack and bake for 45-60 minutes OR until a paring knife inserted dead-center goes in and withdraws easily.  The spuds need to be tender but NOT mushy.  Pull them out, remove the foil, and allow the steam to escape for a few minutes; then, they’re ready to serve.

5.      Keep the pan warm on a steam table or serve individually on plates with entrees with which they’re being paired.  Be sure to sprinkle them with the freshly minced parsley prior to serving them.  Never bake them with the parsley on top as the vibrant green color will become a dull grey. 

6.      Leftovers need to be cooled to below 45°F as quickly as possible and reheated to 165°F or higher if being used again.  Never keep them in the icebox for longer than 2-3 days; always try to use them up ahead of time.

This is a beautiful, brilliant golden-yellow scalloped potato dish that hails from the Mediterranean-region and is a very tasty way to use fresh saffron threads.  The flavor is a delight, too, so save this dish for very special occasions.

(#928) PIÑON NUT PILAF



This is a very flavorful, nutty pilaf that is a true excitement for those who love piñon nuts.  It’s tasty, has a marvelous aroma, and adds a great deal of delicious flavor to whatever entrée you use it with.  Keep this one handy as it will be used many times, especially when you want something different that will amaze the taste buds of all who eat it!

Yield:  4-6 servings  / Mis-en-place: 45-50 minutes:




Qty.
Measure
Item
Other
2
Cups
Chicken stock

1
Each
Small bay leaf

.25
Teaspoon
Whole marjoram

3/8
Teaspoon
Whole thyme

1
Tablespoon
Melted butter

.5
Bunch
Coil fideo pasta, crumbled by hand

1
Cup
Jasmine rice

.5
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

3
Tablespoons
Minced roma tomatoes (seeded)

3
Tablespoons
Minced celery
Blanched
1
Cup
Toasted piñon nuts




Method:
Pinon Nuts
1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 375°F or a convection oven to 325°F.  Combine the first four ingredients in a saucepot and place over a medium flame.  Blanch the celery in boiling salted water for 20-30 seconds then drain it and plunge it into a bowl of ice water to retard further cooking and to preserve the bright green coloration. Prep the tomatoes using only the flesh and not the seeds.

2.      Place an ovenproof heavy-duty saucepot over a medium flame.  Make sure it has a tight-fitting lid so that the rice will be able to steam without losing moisture.  Add the butter and when it’s sizzling, add the crumbled coil fideo and sauté it until golden-brown.

3.      Next, add the rice and seasonings and cook, stirring almost constantly, until the rice has become white and is no longer opaque, the color of raw rice.  Bring the liquid in the other pot to a raging boil and when it is, pour it in, taking care to stand back to avoid the upward blast of rising steam.

4.      Allow the rice to simmer for a minute or two, then clamp on the lid and permit it to sit on the burner for another 10-20 seconds.  Then, place it onto the middle oven rack and bake for about 20-25 minutes OR until the rice has absorbed the liquid.
Parsley Knot: “always make sure you press as much excess green color out of fresh parsley as otherwise, it turns white sauces and cream soups “green,” an unprofessional and undesirable attribute.”
5.      Remove the pot from the oven and place it upon a cooling rack.  Remove the lid and fluff it with a fork, allowing the steam to escape.  Fluff the celery, tomatoes, and toasted piñon nuts into it and then either scoop it into an attractive serving bowl for family-style service or scoop it onto plates in individual portions with whatever entrée you’re accompanying with the rice.

6.      Always be sure to cool leftovers to below 45°F as quickly as possible.  When totally cool, cover with plastic wrap and refrigerate.  Be sure to use a sanitized storage container and NEVER store leftovers in the cooking pot.  Keep the rice on hand for no longer than 2-3 days without using it; after that, toss it out and start fresh.

Piñon nut pilaf is exceptionally wonderful rice and for those who delight in the nuts, it’s a wonderful addition to one’s repertoire of recipes. Be sure to always toast the nuts in a small amount of oil on a sheet pan in a hot oven and stir them around once in awhile as you do so.  Cool on a cooling rack and then store in a sanitized container at room temperature for a couple of days but no more. Serve this rice with chicken, lamb, pork, veal, and seafood dishes.

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

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, we had some very good recipes today, if I do say so myself and I hope you’ve enjoyed everyone of them.  There’s something wonderful about being able to cook for an extended family and that’s all of the influenced that they bring to the family.  I always try to have something for everyone so they feel a part of what’s going on.  In the professional realm, it’s much the same, I want the tourists to feel that they’re getting something new and something they know so they feel as though a part of them is still at home.  I know when I’ve been to the Mainland, it’s disarming to see so much land heading east that it makes one feel longing for home.  Don’t get me wrong: I love visiting the country but I do love being able to go home again, too.                             

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!  

Thank you!

Itzi Nakamura

Itzi Nakamura

Certified Executive Chef—American Culinary Federation, Inc.  

This is a photo of me back in the 1980's when I was the Executive Chef at a fine-dining restaurant out in Lahaina, HI, on the beautiful island of Maui.  I began my culinary career in the late 1960’s while living on my home island of Oahu and after spending some time in California during the 1990’s, I returned to my native Hawaii and am currently running a gourmet restaurant in Kihei, HI.  My experience has been in fine-dining but I’ve also spent time running a hospital kitchen as both a dietician and as a Cook IV.
Chef Itzi Nakamura writes from Kihei, HI.
---30---

The END Commentary for Wednesday, June 06, 2012 by Chef Itzi Nakamura

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 Itzi Nakamura



Recipe created by Chef Itzi Nakamura on June 23, 1987 in Honolulu, HI.

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CONGRATULATIONS TO MITT ROMNEY FOR WINNING THE REPUBLICAN NOMINATION FOR PRESIDENT OF THE UNITED STATES!
The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of  BOTH November 06 AND December 21, 2012!

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