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Saturday, June 9, 2012

“Special Menus Index, Pt. LXIII: Father’s Day Menu 2012, Pt. VII—Beverage Recipes Index—a Bunch of Delicious Mixed Drinks with which to excite Dad—Maui Mai Tai, Malibu Cove, Cannonball, Angel’s Delight, Cold Irish, and Jamaican Dust” by Chef Itzi Nakamura



Today, we continue offering albums by STEPPENWOLF!   Their SEVENTEENTH album—“Paradox”—was released in 1984 and was in effect another John Kay solo album; still, it’s a good one as anything with his amazing voice is a classic.  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 196 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 06-10-2012

Copyright © 2012 by MHB Productions

Word Count: 2,692.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, June 10, 2012 by Chef Itzi Nakamura

SPECIAL MENUS INDEX, PT. LXIII

 Special Menus Index, Pt. LXIII: Father’s Day Menu 2012, Pt. VII—Beverage Recipes Index—a Bunch of Delicious Mixed Drinks with which to excite Dad—Maui Mai Tai, Malibu Cove, Cannonball, Angel’s Delight, Cold Irish, and Jamaican Dust” by Chef Itzi Nakamura



Bakersfield, CA, 06-10-2012 Su: Our final day to celebrate NEXT week’s Father’s Day holiday has arrived and we’re going to do it with a bunch of mixed drinks, one of the favorite pastimes of every culinary-employed professional.  Chefs enjoy their mixed drinks just as do bartenders and foodservers and I’m sure dishwashers, potwashers, and busboys do.  It’s been so long since I began in the kitchen that I really have no recall as to what it was I was drinking on the sly whenever I had a chance to be unobserved. That is how it was as a younger person working on weekends, at night, and whenever else I could.  I used to do room service at the hotel in which I was originally employed and that meant seeing some pretty odd stuff on my rounds.  I can remember drunken people being unclothed when they answered the door and me having to go in and set their orders down on their table.  Of course, I was tipped really well and it allowed me to buy my first car so I cannot complain; nevertheless, it could have been dangerous for me but I was half-lit much of the time.  Actually, working in room service wasn’t such a bad life, especially as a kid because I learned a lot about life I might not have learned otherwise.  It’s no wonder I had a desire to drink and to party as a kid and if one can’t have a good time in Hawaii, I guess they should have been born in Alaska or on Guam!

As a cook, we don’t always have the opportunity to learn about what goes on over in the bar side of the business except when we feed the bar personnel and get some drinks back in return.  I made an effort one summer to work as a bar back on a part-time job so I could learn from the bartender.  The guy I learned from, jokingly called “Tojo” because he was a Japanese prick (I’m part Japanese), took the time to explain a lot of things to me and to teach me the science.  Sure, it cost me a bit of pride being yelled at and having things thrown at me but he was actually a very nice man when one got to know him.  He taught me the secrets of Mixology and for that, I will always be grateful.  Let’s begin:

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

Let us make our drinks so we can get it going:

(#B063) MAUI MAI TAI



I have always enjoyed the tropical rum drinks found in beachside bars, restaurants, and what not.  Mai Tai’s are a genuine classic, one that is loved by everyone and one that is a definite treat for those not acquainted with it. 

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
3
Ounces
Bacardi Light Rum

3
Ounces
Bacardi 151 Rum

2
Ounces
Hiram Walker Orange Curacao

2
Ounces
Rose’s lime juice

1
Ounce
Torani’s Orgeat syrup

1
Ounce
Torani’s Pineapple syrup

4
Sprigs
Fresh mint leaves
Rinsed
4
Each
Fresh pineapple spears

4
Each
Long-stemmed Maraschino cherries




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the first SIX ingredients in a large pitcher with ice and stir; then, pour into four chilled Collins’ glasses. Garnish each one with a pineapple spear, a cherry, and a sprig of mint.

2.      Place the beverages on the cocktail tray and take them to the guests. There, place them on cocktail napkins and leave them to it.

Mai Tai’s are a classic tropical beverage and the amazing thing is, the people of the Caribbean and those of the Hawaiian Islands share many things in common such as a shared “island” culture even though they’re thousands of miles apart.  Always delicious, Mai Tai’s are a must for any summer bar.

(#B064) MALIBU COVE



Malibu Cove is one of my more favored bar drinks and one I always enjoyed after a long day in the kitchen.  There is nothing better than going to a cocktail lounge with an outdoor lanai and kicking back with an ice cold beverage in one’s hand, enjoying the warmth of the summer evening. 

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
3
Ounces
Malibu Rum

2
Ounces
Myer’s Dark Rum

2
Ounces
Bacardi Superior White Rum

1
Cup
Fresh pineapple juice

1
Cup
Sweet-and-Sour Mix (#B066)

Ice cubes

4
Each
Maraschino long-stemmed cherries

4
Each
Umbrellas




Method:
Marykay Langer: enjoying an adult beverage.
1.      Mis-en-place: have everything ready with which to work! First, make your Sweet-and-Sour Mix:

(#B066) SWEET-AND-SOUR MIX



Sweet-and-Sour Mix is a standard ingredient in every bar set-up and this is how you prepare it from scratch, a worthy bit of knowledge for every bartender and sometimes chefs.  Keep it handy: you’ll be using it time and again. 

Yield:  1 quart / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
2
Cups
Simple Sugar Syrup (Recipe #B065)

2
Cups
Lemon juice

1
Each
Egg white
Optional


Always use fresh produce, especially citrus fruits

Method:

2.      Mis-en-place: have everything ready with which to work! Combine everything together and keep refrigerated.  Use it in drinks where specified. 

3.      Note: the egg white is optional but it makes one’s drinks a bit more frothy which are an attractive attribute in many a drink.

This is the classic Sweet-and-Sour mix of which there are numerous store-bought mixes available.  But if you can make it from scratch, you’re the man (or woman)!

Here’s the formula for Simple Sugar Syrup:

(#B065) SIMPLE SUGAR SYRUP



Simple sugar syrup is an easy mix to make and a must-have in every bar set-up.  Beverage companies make money selling mixes to bartenders that are extremely busy and short of help but should one be able to staff the bar properly, the more things you do from scratch, the more people notice it.

Yield:  5 cups / Mis-en-place: 1 minute:



Qty.
Measure
Item
Other
3
Cups
Granulated sugar

2
Cups
Water




Method:

4.      Mis-en-place: have everything ready with which to work! Combine together and keep at room temperature when in use.  Add to drinks wherever specified.

This is a must-have item for all bars.  Sure, you can buy the stuff but if you need to whip it up should you run out of the mix, here you go!

Final Preparation:

5.      Combine the drink ingredients (with the exception of the cherries and the umbrellas) in a large shaker and shake well with plenty of ice. Divide between four Rocks glasses and garnish with the cherry and the umbrella (in each one). Tray them out to the guests and set before them on cocktail napkins and leave them to it.

The Malibu Cove is a popular tropical drink featuring two of the best rums available on the market today.

(#B067) CANNONBALL



Cannonballs are a delicious beverage that feature one of the best spiced rums available combined with pineapple juice and white crème de menthe.  If you have access to fresh pineapple juice, be sure to use it and if not, use one of the better store-bought brands but never canned.

Yield:  4 servings / Mis-en-place: 1 minute:


Don’t forget to tip the bartender!

Qty.
Measure
Item
Other
1
Cup
Captain Morgan Spiced Rum

.5
Cup
Pineapple juice

.125
Cup
DeKuyper White Crème de Menthe

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Place ice cubes into four chilled cocktail glasses.  Combine the rum and pineapple juice together and divide between the four.  Float the crème de menthe over the top of each.  Make sure that the ice is well below the surface.

2.      Place the beverages onto your cocktail tray and carry out to the guests.  Place on cocktail napkins and leave them to it.

A very delicious drink, it’s also spectacular to observe with the color transition between the spiced rum and pineapple juice and the white crème de menthe.

(#B068) ANGEL’S DELIGHT



Angel’s Delight is a beautiful, layered drink that is powerful to boot.  There’s something about sloe gin that makes it dangerous; it goes down extremely mild and suddenly, it comes on strong and if one isn’t used to it or prepared for it, will put them underneath the table.  Give it a try and see what it does for you! 

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
1
Cup
Grenadine syrup

1
Cup
Leroux Triple Sec

1
Cup
Hiram Walker’s sloe gin

1
Cup
Heavy cream




Method:

1.      Mis-en-place: have everything ready with which to work! This drink needs to be formulated in the order listed and note: it’s a strong drink but that’s what we like so be sure to use FOUR chilled Rocks glasses.

2.      Place the Grenadine syrup on the bottom in equal amounts followed by the triple sec; then add the sloe gin and finish it off with the heavy cream. You will have a multi-hued mixed drink before you when you’re done so place them onto the tray, take them to the guests, and enjoy.

I have always admired the science that goes into drinks like this one as there’s something indescribably beautiful when a layered drink is brought to the table.  It’s also a powerful one but then that’s what we like around here and if this one doesn’t pack a wallop, I have no idea what would!

(#B069) COLD IRISH



This is a great drink, especially if you can find the Lester’s Fixin’s coffee soda but if not, others are available but shy away from the Red Bulls and stuff like that.  It’s been proven that that’s a dangerous mix of alcohol and caffeine that causes many people problems.  Never take a chance driving and drinking because you’re amped up on caffeine!

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




Qty.
Measure
Item
Other
1
Cup
Jameson Irish Whisky

.5
Cup
Irish Mist

1
Teaspoon
Hiram Walker Crème de Cacao

Fresh whipped cream

Lester’s Fixin’s Coffee Soda

Ice cubes



Method:

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

Here’s the formula for making FRESH whipped cream:

(#1587) WHIPPED CREAM II



Like many other standard products, the more one can make for him-or-herself and from scratch, the more individual your cooking abilities and the more they’ll stand out.  It is important to be able to make fresh whipped cream from scratch and to do it right, something more people than you’d ever believe know how to do.  I love fresh whipped cream and even though it doesn’t stand up for very long, it’s the best!  Try making this one and you’ll see precisely what I mean!

Yield:  about 3+ cups / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

.5
Cup
Confectioners’ or powdered sugar

2
Tablespoons
Triple sec liqueur

.5
Teaspoon
Meyer’s light rum

1
Tablespoon
Vanilla extract




Method:

2.      Mis-en-place: have everything ready with which to work! Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it’s fairly stiff.

This is a good whipped cream recipe to have on hand.

3.      Use four bar coffee mugs: fill them with ice and then combine the Jameson’s, the Irish Mist, and the Crème de Cacao together and divide between the four by pouring equal amounts over the ice-filled glasses.  Add the coffee soda and stir, then using your pastry bag with a large star tip filled with the fresh whipped cream; fill them up with a crown.  If desired, sprinkle the completed drinks with cocoa. 

4.      Take the drinks to the guests on a bar tray and set them down on cocktail napkins.

What better way is there to finish a busy evening than to sit down with a Cold Irish for company?  One of my all-time favorites, this is a definite classic that everyone who enjoys coffee and booze will delight in.

(#B070) JAMAICAN DUST



Tia Maria has always been one of my favorite alcoholic beverages and when combined with Bacardi dark rum, all I can say is WOW.  This is one everyone must try so next time you have a cocktail party, serve it and see what happens! 

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
.5
Cup
Bacardi Dark Rum

.5
Cup
Tia Maria Coffee Liqueur

.5
Cup
Pineapple juice

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Combine everything together in a shaker filled with ice and shake well; then, strain out the ice and pour the liquid into four shot glasses.  Place on the cocktail tray, take them out to the guests, and place upon cocktail napkins.

This is a delicious combination of dark rum and coffee-flavored liqueur, Tia Maria.  It’s one you’ll never forget!
Alcoholic Punches: always a nice addition to any party!
--------------------------------------------

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.

Stinkbug has told me I won’t have to do another week but that if anyone messes up in the future by not fulfilling tradition and mentioning “Hump Day,” that unfortunate individual will be doing a second week.  Wow.  Well, that’s good for me, I guess, I am a bit tired out by the debut week so I am glad I will be given time off until next time.  Tomorrow, ELVIN C. MCCARDLE will be coming in to begin the rotation anew!                                

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 photograph 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 Sunday, June 10, 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 May 14, 2007 in Honolulu, HI.

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THIS WEEK: FATHER’S DAY 2012 MENU

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Itzi Nakamura, Special Menus, Beverage Recipe Index, Mixed Drinks, Alcoholic Beverages, Steppenwolf, Rum, Gin, Sloe Gin, Rum, Gourmet Dining, Pineapple, Liqueurs, Father’s Day, Tia Maria,






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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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