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Sunday, June 3, 2012

“Special Menus Index, Pt. LVII: Father’s Day Menu 2012, Pt. I—the Salad Chef Speaks: Tomato and Green Bell Pepper Salad, Tam O’Shanter Tortellini Salad, and Old-Fashioned Coleslaw—three Great Salads to get your Father’s Day Menu off to a good Start” by Chef Itzi Nakamura



Today, we continue offering albums by STEPPENWOLF!   Their ELEVENTH album—“Slow Flux”—was released in 1974 and saw the band back in action.  There were still a few of the original members with John Kay, the lead vocalist but it was becoming more-and-more his show.  It’s a great come-back and we do love it!  You really need 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 202 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 Itzi Nakamura

END Commentary 06-04-2012

Copyright © 2012 by MHB Productions

Word Count: 2,511.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, June 04, 2012 by Chef Itzi Nakamura

SPECIAL MENUS INDEX, PT. LVII

 Special Menus Index, Pt. LVII: Father’s Day Menu 2012, Pt. I—the Salad Chef Speaks: Tomato and Green Bell Pepper Salad, Tam O’Shanter Tortellini Salad, and Old-Fashioned Coleslaw—three Great Salads to get your Father’s Day Menu off to a good Start” by Chef Itzi Nakamura



Bakersfield, CA, 06-04-2012 M: This is my freshman debut and I am excited to be here and to be given the responsibility of doing the Father’s Day Menu 2012, the year of purported change, transition, and Lord knows what else.  I am pleased to follow my island sister, Chef Cheryl La Tigre, fabulous chef whom I personally know and who recommended me to Stinkbug.  Thanks to Stinkbug for being so kind to find room for one more in the rotation here at the Elemental News of the Day which, by the way, is very popular in Hawaii as we all are aware of it and have been for a couple of years now.  It is always exciting when a sister or a brother goes forth in the world and showcases their talents and their home state or in the case of Stinkbug, adopted home state.  It is a lovely thing and I am so glad to be starting today, the first week of June, a week ahead of the Father’s Day feast of June 17, 2012, Sunday.  We are doing this a week early so that you will have the entire thing a week before it’s time to make the food, beverages, and the presentation!    

Let me introduce myself, I am Chef Itzi Nakamura, I was born of a Japanese-American mother and a full-blooded Japanese father here on the island of Oahu back in the very early 1950’s so I’ve been around. I spent most of my life here but for a period of time in the 1990’s, spent time in California working in Santa Barbara, Morro Bay, and Pismo Beach.  I was married to my second husband at the time and he hailed from the California coastline and talked me into leaving home for a period of several years but in time, I made it back to Hawaii and settled on Maui due to my employment and have been here ever since.  I am schooled in a wide variety of different cuisines, have a marvelous education having an MA in Foodservice Management from Hilo and have used it to great extent in the furtherance of my career.  I have a culinary background that began at an early age and have never done anything else in my life.  I hope that I can enlighten you with my knowledge and make your time here at the END an enjoyable one and one that will lead you to send still others here.

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.                Lime Butter Steak ala Juan

XI.             Broiled Swordfish with Pineapple Salsa and Fish Juice

XII.          Stuffed Zucchini

XIII.       Three-Squash Sauté

XIV.       Grilled Vegetables

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

Father’s Day is a very special day to me and it should be one of exceptional food, good drinks, and happy aloha celebration!  Let’s begin with our first salad and get this show underway!

(#1605) TOMATO & GREEN BELL PEPPER SALAD


This easy salad is a pleasure to eat, especially when accompanied by the Waterfront Russian salad dressing as developed by Chef Brian Carrick back in 1989.  It is a flavorful, emulsified dressing that adds zest to any salad or sandwich with which it is paired and this salad is the perfect vehicle for its use.
Roma Tomatoes
Yield:  8 servings  / Mis-en-place: 3-4 minutes:


Vine-Ripened Tomatoes

Qty.
Measure
Item
Other
24
Each
Vine-ripened tomato wedges

24
Each
Green bell pepper rings (stemmed and seeded) about .25” thick 
32
Ounces
Mesclun lettuce

8
Each
Parsley sprigs
Rinsed
3-4
Cups
Waterfront Russian Dressing (Recipe #1606)

8
Each
Orange moons

.125
Cup
Freshly minced parsley flakes
Rinsed


Assorted Bell Peppers


Method:

1.      Mis-en-place: have everything ready with which to work! This is intended as a side salad so it should be served on eight ICY plates straight out of the freezer.  Place approximately 4-ounces of Mesclun lettuces on each plate and then place three tomatoes around the perimeters of each.  Top with three green bell pepper rings which have been seeded and then ladle Russian dressing over each.

2.      Top with an orange moon with a stem of parsley shoved through its center and then dust each one with some freshly-minced parsley flakes.  Serve.

This is a quick, tasty summer salad that is best when the freshest, most ripest vine-ripened tomatoes are used.  Never use anything that has been ripened by the grower with gas such as the common large tomatoes available in the grocery store; no, be sure to use the vine-ripened varieties and if not quite ripe, place them in a brown paper bag and leave out at room temperature for a day or two.

We had a Scotch-Irish restaurant in Honolulu years ago and this is where this recipe came from:

(#746) TAM O’SHANTER TORTELLINI SALAD



This is a wonderful salad that allows one to utilize the leftover items that come back from relish trays served to guests when they first sit down.  Of course, that’s a dying first course of sorts as no one serves relish trays anymore but if you do, this is a cost-effective way to utilize the leftovers while building a stellar reputation for the quality of your food. 

Yield:  8 Servings / Mis-en-place: 30 minutes / Prep time: 3-4 minutes. 




Qty.
Measure
Item
Other
16
Each
Outer leaves red leaf lettuce (washed and rinsed)
16
Each
Outer leaves green leaf lettuce (washed and rinsed)
32
Ounces
Shredded green and red leaf lettuces (washed and rinsed)
2
#
Cooked fresh tortellini (cheese-filled)—double formula below:
8
Ounces
Sliced salami

.25
Cup
Minced pimientos

.5
Cup
Fine-diced green bell peppers

8
Ounces
Fine-diced cooked turkey breast

.25
Cup
Sliced black olives

1
Cup
Peperoncinis

2-3
Cups
Italian Dressing (Recipe #438)

.125
Cup
Freshly minced parsley flakes
Rinsed
8
Each
Parsley sprigs
Rinsed
1
Cup
Finely-shredded parmesan cheese

Spanish paprika



Freshly Minced Parsley

Method:

Kosher Salt
1.      Mis-en-place: have everything ready with which to work! First, prepare the PASTA:

(#1607) FRESH PASTA COOKING PROCEDURES        



Cooking fresh pasta is way different than cooking dry pasta and in boiling water, it will be cooked in no more than 2-3 minutes and even less if you’ve made it yourself.  Always pay close attention to it as it cooks as if you don’t, you will waste both time and money.  Never waste either as if you do, you won’t be employed very long.

Yield:  for ONE pound / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
2
Quarts
Boiling water

1
Tablespoon
Kosher salt

.5
#
FRESH pasta

1.5
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1
Tablespoon
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Granulated garlic




Blanched Mostaccioli
Method:

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

3.      Bring water to a boil and add salt and oil.

4.      Add the pasta and boil for 2-3 minutes or until it’s JUST past the “crisp” stage; DON’T overcook!

5.      Immediately drain well and place on a sheet tray in one layer to cool.  Don’t rinse it!

6.      Drizzle with the remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

7.      When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

This is a never-fail formula for creating perfect pasta from fresh. Here’s your Italian Dressing recipe, one that is always good:

(#438) ITALIAN DRESSING #1

Assorted Spices
Yield:  about one quart  / Mis-en-place: 5-6 minutes:




Heinz Apple Cider Vinegar: the best vinegar available!
Qty.
Measure
Item
Other
1
Quart
Olive oil

1
Quart
Vegetable oil

1
Quart
Apple cider vinegar

1
Cup
Lemon juice

1
Cup
Granulated sugar

1
Tablespoon
Kosher salt

2.25
Teaspoons
Black pepper

.25
Cup
Minced garlic

2
Tablespoons
Whole thyme

.5
Cup
Fresh minced parsley

.5
Cup
Minced pimientos

.25
Cup
Minced green bell peppers

.75
Cup
Chopped black olives



Method:

8.      Mis-en-place: have everything ready with which to work! Combine everything together and store in a sanitized airtight container with a tight-fitting lid.  Label, date, and refrigerate.  Bring out 10-20 minutes before use.  Keep for no longer than 8-10 days due to the vegetable ingredients.

This is a very good Italian salad dressing that is excellent for all your needs requiring it.

Final Preparation:

9.      On eight chilled medium-sized salad plates, line ‘em with four leaves EACH of both red-and-green leaf lettuces.  Arrange them in points like a star and set aside.  Combine the cooked tortellini with the other ingredients, beginning with the shredded red-and-green leaf lettuces and the peperoncinis in a large mixing bowl.  Add Italian dressing to taste and toss well.  Then, using tongs, place equal amounts of the tossed salad atop each of the eight lettuce leaf-lined plates.  

10. Top with shredded parmesan cheese, parsley flakes, paprika sprinkles, and parsley sprig each.  Transfer to a serving tray and tray out to the dining room table and serve your guests.  You can serve the salads with fresh bread sticks, additional cheese and salad dressing, and whatever else you think you might need.

This is a great salad that everyone loves and enjoys.  The fresh tortellini is spectacular; it is so amazing that people generally rave over it for days.  Most people are used to dry pasta so when given fresh are stunned by the difference unless, of course, they know what to expect.  Whatever you do, try this one out and enjoy the reactions of the diners from afar.

(#1608) OLD-FASHIONED COLESLAW

Fresh Carrots: use only the freshest vegetables!
Old-Fashioned Coleslaw is just that: one my grandmother passed down to me that was in turn passed down to her from farther back in the family tree.  Coleslaw is a popular buffet salad used by people across much of the world in one form or another and this classic one is a true treat, sweet, zesty, and very good.

Yield:  4-8  / Mis-en-place: 15 minutes:




Qty.
Measure
Item
Other
3
Cups
Shredded green cabbage

1
Cup
Shredded red cabbage

1
Cup
Shredded carrots

1
Cup
Best Foods’ mayonnaise

.125
Cup
Lemon juice

.25
Cup
Granulated sugar
`
1
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

1
Tablespoon
Sour cream

.5
Cup
Crushed pineapple with juice

8
Each
Romaine lettuce points

.125
Cup
Freshly minced parsley flakes
Rinsed
Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Have the cabbages and carrots shredded and on hand.  Also, have the romaine lettuce leaves washed and trimmed into points: these will be the liners of your salad bowl.

2.      Combine everything beginning with the mayonnaise up to the pineapple in the bowl of an electric mixer equipped with a whip attachment.  Blend well on medium speed, taking care to scrape the sides of the bowl with a rubber spatula on occasion. 

3.      Next, pour the dressing over the vegetables and toss well.  Line an attractive salad bowl with the lettuce leaves and then place the coleslaw within it.  Dust with parsley flakes and sprinkled paprika and then take the salad bowl out to the buffet table.  You can also serve it in monkey dishes on the side with sandwiches, entrees, or anything else you can dream up.

This is good coleslaw perfect for buffets during luncheons or summertime buffets.  It’s good to have a variety of different coleslaw recipes for different functions, using the lower-cost ones for less-expensive parties and better ones for the more expensive.

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

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.

I hope that our first day together was a fun for all of you and that you enjoyed my posts. I am sort of pleased that I have been given the Father’s Day menu to do for you as it allows me to showcase some of my talents and skills. I have a great deal of professional experience and training and have been around the West Coast enough to have experienced a wide variety of different cuisines, cultures, and ethnicities much as I have here in my home.  I love Kihei and it’s one of the most fabulous places on the earth, when one can go up on the bluffs overlooking the city and look out at the setting sun as it sinks below the waves.  It is a fabulous life and one that I would suggest would be the paradise of everyone’s dreams.  I do hope that you all will come and visit me one day and stay at one of the hotels in which I work and come see me at my own restaurant.  You will be given the whole “No Ka Oi” experience like you’ve never ever seen before.                           

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 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 Monday, June 04, 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 18, 1976 in Honolulu, HI.

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THIS WEEK: FATHER’S DAY 2012 MENU

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This is #293 an 11” x 14" original oil painting by Beverly Carrick entitled, “Evening Glow." 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!
Beverly Carrick: the World’s Greatest Artist!
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Itzi Nakamura, Special Menus, The Salad Chef Speaks, Salads, Salad Dressings, Steppenwolf, Good Food, Cabbage Salads, Fine-Dining, The Pantry Chef, The Prepmaster, Leaf Lettuce Salads, Assorted Salads, Father’s Day,






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Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!



BUY “SLOW FLUX” BY STEPPENWOLF ATAMAZON.COM NOW!




























The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of  December 21, 2012!


CONGRATULATIONS TO MITT ROMNEY FOR WINNING THE REPUBLICAN NOMINATION FOR PRESIDENT OF THE UNITED STATES!

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