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Thursday, June 7, 2012

“Special Menus Index, Pt. LXI: Father’s Day Menu 2012, Pt. V—Famous Restaurant Recipes—Lime Butter Steak ala Juan and Broiled Hawaiian Swordfish with Pineapple Salsa and Fish Juice—perfect for making Dad the happiest Guy on the Planet!” by Chef Itzi Nakamura



Today, we continue offering albums by STEPPENWOLF!   Their FIFTEENTH album—“Live in London”—was released in 1981 and was the third live album released by the band.  It was actually a pretty good one with John Kay and Jerry Edmonton being the only remaining members left.  The band had become a “Golden Oldies” band much earlier than any of their other compatriots but could still deliver the goods!  This is a great album and one you definitely need to go to Amazon.com and purchase 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 198 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 06-08-2012

Copyright © 2012 by MHB Productions

Word Count: 2,843.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, June 08, 2012 by Chef Itzi Nakamura

SPECIAL MENUS INDEX, PT. LXI

 Special Menus Index, Pt. LXI: Father’s Day Menu 2012, Pt. V—Famous Restaurant Recipes—Lime Butter Steak ala Juan and Broiled Hawaiian Swordfish with Pineapple Salsa and Fish Juice—perfect for making Dad the happiest Guy on the Planet!” by Chef Itzi Nakamura



Bakersfield, CA, 06-08-2012 F: Here it is, Friday, and that/s a good thing here in Kihei, on the southeast shore of Maui because the weekend is upon us and folks will be coming out to eat and drink and the festive atmosphere will be upon us.  We are fast-approaching the peak tourist time and before long, we will have Canadians, Germans, Japanese, and a whole bunch of other people descending upon us to enjoy the No Ka Oi island of Maui.  The fact that next week is Father’s Day week means that it would be a lovely thing to bring dad to visit us so he can soak up the aloha life we have to offer here, play some golf out in Kapalua, Lahaina, and a bunch of other places on the western end.  One can hop on an inter-island flight and go over to Molokai and/or Lanai and enjoy the laid-back atmosphere on both.  There are so many things to do here like windsurfing, para-sailing, surfing, you name it, we got it and its here waiting for you!  

Our Father’s Day menu continues today with two great entrees both of which will delight Dad and let him know he’s the one and only guy in the world.  One is going to utilize a prime-cut New York strip loin steak while the other will be made with a delicious deep-sea swordfish steak.  I cannot think of a better way to let Dad know how much he’s loved than by preparing either one of these top-notch entrees and you’ll find nothing better than either.  The beef preparation is named after a chef for whom I worked years and years ago, Chef Juan, a classic Latino chef who came over from the Mainland, fell in love with the place, and remained here with us.  His wife developed Rock fever and left him, headed back to the mainland so he went native and married an island girl.  The two of them live up in Olinda and he works at one of the restaurants high on Haleakala.  He’ll be pleased to know that I’m featuring one of his creations!

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

Okay, here’s our fist dish, the tasty steak recipe.  Always look for either Choice or Prime-cut beef, make sure it has plenty of marbling and that there’s a good fat cap on the sides. The fat is what gives the meat its flavor and its tenderness as it naturally bastes it as it cooks.  You can always trim it off if you think the guests will complain but otherwise, I’d leave it on.  Here we go:  

(#1046) LIME-BUTTER STEAK ALA JUAN



Lime is a most delightful flavoring and when combined with fresh quality beef, primarily fresh strip loin steaks, the flavor can be amazing.  Smirnoff vodka makes tasty lime-flavored vodka that is breath-taking in its taste and when combined with a sleek butter sauce becomes an amazing enabler of quality.  This is a good way for beef-lovers to prepare a favorite steak in a different way and I know that once you’ve tried it, you will be in love with it just as I am.

Yield:  8 servings  / Mis-en-place: 10-15 minutes:


Rib-eye Steaks: work as well as do New York’s.
Qty.
Measure
Item
Other
8
6-ounce
New York Prime-cut steaks

2
Teaspoons
Kosher salt
PLUS
1
Teaspoon
Cracked black pepper
PLUS
1
Teaspoon
Freshly minced garlic
PLUS
1
Teaspoon
Freshly minced ginger
PLUS
.25
Cup
Corn oil

.5
Cup
Smirnoff lime vodka

Juice of EIGHT limes

.25
Cup
Drawn butter

1
Tablespoon
Minced chives

1
Tablespoon 
Minced cilantro

.125
Cup
Lime zest

1
Tablespoon
Torani’s lime syrup

32
Each
Lime moons

8
Each
Parsley sprigs
Rinsed
.25
Cup
Freshly minced parsley flakes
Rinsed
Potatoes du jour

Vegetables du jour




Method:

1.      Mis-en-place: have everything ready with which to work! Use only the best New York steaks you can find.  The actual name for them is beef strip loin steaks because the name varies across the nation and around the world.  Ask your butcher for strip loins, preferably prime or choice.

2.      Rub the meat with the kosher salt, cracked black pepper, garlic, and ginger, and then set aside.  Cover with a piece of wax paper and allow them to sit out at room temperature for 15-20 minutes to shake off some of the refrigeration. 

3.      Meanwhile, do two things: preheat your standard oven to 425°F or your convection oven to 375°F.  Make sure the fan is turned “on.” Place a large heavy-duty skillet over a medium-high flame and allow it to heat up; when it has, add the corn oil and heat it to a sizzle. Note: if you need to use a pair or more skillets, do so and if you need to increase the oil, do so, too, as with the rest of the ingredients.

4.      Drop the steaks into the oil and quickly singe them on each side.  Then, place them onto a tray and insert them into your HOT oven.  Combine the drippings into ONE skillet and return to the heat.  Raise it to medium-high and deglaze it with the lime-flavored vodka; take care to STAND BACK to avoid the sudden explosion of flame and fire emanating from the skillet.  When it’s died down, add the juice of the limes (sans any seeds) and reduce to little more than .25-cup. 

5.      Add the drawn butter, chives, and cilantro.  Check the flavoring and if you need to add more salt, pepper, garlic, and ginger, do so.  Add the lime zest and the syrup and make an attractive butter sauce.  Drop the heat to minimum and pull the pan halfway off the burner.  Keep it warm until it’s called for.

6.      Check the meat for doneness: the New Yorks will cook amazingly fast in the hot oven so if you want them rare, don’t keep them in there for longer than a minute or two at the most; if you want them medium-rare to medium, pull them out after 2-3 minutes.  Finally, medium-well and well-done should be in the oven for no longer than 3-4 minutes so keep a close eye upon them.  Note: in the convection oven, the times will be practically halved.

7.      Pull the meat out and scrape whatever drippings remain into the lime butter sauce.  Place one steak EACH upon eight platters and top each one with four lime moons.  Place a parsley sprig by each and then dust the meat with parsley flakes.  Place the potatoes du jour at 10 o’clock and the vegetables at 2 o’clock and then they’re ready to serve.

This is a wonderful way to prepare top-quality beef, created by a chef for whom I worked more than two decades ago, Chef Juan.  A classic dish, Auguste Escoffier would have been proud of the preparation and presentation and I know you will, too.  Good eating! Accompany with a sharp steak knife, bread and butter, and you’ve got one heck of a meal!

(#1615) BROILED FRESH SWORDFISH WITH PINEAPPLE SALSA AND FISH JUICE

Fresh Swordfish: among the most sought-after deep-sea fish.

Swordfish is one of the most-sought after sports fish and in the waters around Hawaii; it’s available for much of the year.  When broiled and then served with pineapple or another fruit-flavored salsa, it’s indescribably delicious and this presentation will make others look sad.  Give it a try: you’ll love it!

Yield:  4 servings / Mis-en-place: 24 hours / Cooking Time: 4-5 minutes.



Lemon Crowns: an easy-to-make garnish that looks classy on the plate!

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

Fish Juice (Recipe #500)

Kosher Salt and Pepper (Recipe #1324)

3-4
Cups
Pineapple Salsa (#1614)

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



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.”
Method:

1.      Mis-en-place: have everything ready with which to work! Here’s the Kosher Salt and Pepper seasoning:

(#1324) KOSHER SALT AND PEPPER SEASONING



Trade Winds® Spices available at Smart and Final and other fine Culinary Stores
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:

2.      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 Pineapple Salsa recipe:

(#1614) PINEAPPLE SALSA




Fresh fruit salsas are very popular and this is among the best.  I know you’ll find it delicious and perfect for a wide variety of purposes.  It is spectacular with broiled swordfish and other deep-sea game fishes so keep the recipe on hand: you’ll be using it many times.

Yield:  about 3-4 cups +  / Mis-en-place: 7-8 minutes:




Qty.
Measure
Item
Other
1
Each
Fresh RIPE pineapple

1
Cup
Fine-diced red onions

.5
Bunch
Scallions, rinsed and diced

1
Medium
Red bell pepper, seeded and stemmed, fine-d

.25
Bunch
Cilantro, finely-minced

.125
Cup
Granulated sugar

1.5
Teaspoons
Kosher salt

.75
Teaspoon
Black pepper

1
Tablespoon
Rice wine vinegar

1
Each
Jalapeno, stemmed, seeded and diced




Method:

3.      Mis-en-place: have everything ready with which to work! Look for the ripest pineapple you can find: the base should be more yellowish-white than green as should be the outer body.  It should have few signs of greenness about it.  If in doubt, let it sit out for a day or two enclosed in a brown paper bag at room temperature.

4.      Skin the pineapple using a sharp French or boning knife.  First, cut off the top part (the crown) and then slice off the base.  Set the pineapple upright on a cutting board and then slice it down from top-to-bottom removing the skin and being sure to remove all of the eyes.  When you have the flesh, toss out the scraps, rinse the board and knife and then cut the fruit in half.  Remove the inner core and toss it, too. 

5.      Cut the remnants of the fruit into small cubes.  Then, combine it with the rest of the ingredients in a large bowl, mixing well.  Taste it but don’t adjust the seasoning—yet.  Cover it tightly with plastic wrap and refrigerate it for 24-to-48 hours.  Then, pull it out, stir it with a spoon, and taste it.  It should be flavorful, somewhat spicy-hot but sweet, too.  The granulated sugar and salt will draw the liquid out of it and this is where the flavor will be.  If not sweet or sour enough, adjust the flavor with more granulated sugar or rice wine vinegar.  Take care to NOT add too much chili to it in the beginning stages as it will increase in potency as it sits and if too hot, it will be impossible to correct—even by doubling or trebling the recipe! ALWAYS EXERCISE CAUTION!

6.      When it’s made, it’s ready to serve with whatever you wish to serve it with: fish, shellfish, chicken, pork, veal, whatever you have in mind for it is what it’s good for.  It will remain fresh for 2-3 days but after that, toss it out as decomposition begins rather quickly due to the fruit sugars.  If it’s really bubbly, toss it out as it’s soured.  NEVER eat soured fruit relishes lest you make yourself sick.

This is a great recipe that originated on Maui and is one I’ve utilized for many years over the course of my restaurant career.  It’s great with seafood, primarily broiled 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 Fish Juice.  Turn them over once and do the same with the second side.

8.      Continue basting with Fish Juice 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.

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.  Top with plenty of Pineapple Salsa so that the fish is smothered by it.  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.

Fresh swordfish is one of the true joys of the seafood world and it’s one I’ve always loved preparing.  When you live in areas in which fresh seafood and shellfish is available, it’s difficult to move to places where it’s NOT.  Always handle swordfish with plenty of love as it tends to dry out if overcooked; so always try to pull it off BEFORE it’s totally cooked as once done, it’s impossible to go back.

Always use fresh produce, especially citrus fruits

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

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 was told yesterday that I neglected to follow a tradition around here at the Elemental News of the Day aka “the END” by not mentioning that it was “Hump Day.” Stinkbug threatened me with having to do another week on top of my debut week if I didn’t mention and apologize for not doing it! LOL.  I’m not sure if he meant it or not but man, oh, man, that would not be a good thing for you although it might be fun for me.  You’d have to put up with me for another week, I just hope he was kidding and wasn’t serious about it! Moreover, I guess it’d be fine to do both the freshman and the sophomore weeks in one big recipe-a-thon but it might get boring for all of you to have two Hawaiian chefs in a row.  I think we need to find someone in Alaska to balance things out. Are you listening Stinky?                               

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 Friday, June 08, 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 April 20, 1985 in Honolulu, HI.

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THIS WEEK: FATHER’S DAY 2012 MENU

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This is #701 a 24” x 36" original oil painting by Beverly Carrick entitled, “Southwest Sunset." 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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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!



IN MEMORIAM:
 This is for our Patron Saint, Mr. John Sinclair Russell, whose birthday is today and who passed away on January 02, 2012 at the age of 91.  Thank you, “Jack” for being a part of our lives and for being a party of Beverly Carrick’s.  You are sorely missed!

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