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Monday, August 6, 2012

“Appetizers Index, Part XXIX: Clam Dip is the Topic for Today’s Appetizer Discussion” by Chef Lilah Paulikovich



SPIRIT’S thirty-seventh album entitled, “The Model Shop,” came out in 2005 and is one among several we missed over the past month of featuring them, Jo Jo Gunne, Randy California, and Jay Ferguson.  We will present them over the next 2-3 days and then will conclude their series with their final album.  This album was—never released at the time—was a soundtrack for a late 1960s movie recorded by the band.  We love this band and want you to go buy it at Amazon.com by using the handy link! Thank you, the Elemental News of the Day. NOTE: when we have finished the Spirit family, we will present the James Gang!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR

Here's the countdown to December 21, 2012: from today, we have 139 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 Lilah Paulikovich

END Commentary 08-07-2012

Copyright © 2012 by MHB Productions

Word Count: 1,372.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 07, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXIX

 Appetizers Index, Part XXIX: Clam Dip is the Topic for Today’s Appetizer Discussion” by Chef Lilah Paulikovich

Bakersfield, CA, 08-07-2012 T: Hello again, fellow culinarians, welcome to my portion of the Elemental News of the Day, I hope you have your chef's hats on and are ready to go!  This week, we are making appetizers and specializing on cocktail dips, one of the more important aspects of making hors d’oeuvres buffets, bar food, and other functions.  If one can make excellent dips, one can outshine the competition, which is important in today’s dog-eat-dog world.  Unlike many of my fellows, I enjoy making appetizers, hors d’oeuvres, and “pupus” as we call them here in the islands.  Pupus are integral in all of our get togethers because when we celebrate this or that holiday, it is customary for every family member to bring food to the house of whoever is holding the celebration and of course, everyone wants to outshine their relatives.  I love this aspect of Hawaii life as in my travels around the country to displaced relatives who have moved away, I never see this sort of fête outside of Hawaii.  Therefore, I am extending my hospitality to you and welcoming you to my home high on Haleakala, the dormant volcano overlooking all of Maui.  I live in Pukalani but work higher up the mountain in Kula where there is a wonderful lodge that many times is above cloud level.  It is beautiful here and I do wish I could bring each one of you up here with me.  Please come visit me!

Our dip for today is my lovely clam dip, it is great with canned clams but if you live in an area where you have fresh ones, by all means, USE them!  Fresh is always best but of course, you know that.  Let us get started:

(#663) CLAM DIP



In the 1980s, I had opportunity to work with one of the best chefs in area and in so doing, improved my abilities on all fronts.  Making dips was one such area in which, my skills improved, because I learned the secrets of making them from scratch as well as how to make money, too.  Clam dip is one of the all-time favorites and this particular recipe will make mouths water.

Yield:  about one quart / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
1
#
Fresh or canned chopped clams
Drained/shucked
.25
Cup
Drawn butter

.125
Cup
Freshly minced garlic

.125
Cup
Minced chives

2
Teaspoons
Kosher salt

.25
Teaspoon
White pepper

.5
Cup
Gallo chardonnay

2
#
Philadelphia-brand cream cheese
Softened
1.5
Cups
Best Foods mayonnaise

1
Cup
Sour cream

2-3
Teaspoons
Kosher salt

2
Teaspoons
Tabasco red chili sauce

.125
Cup
Better-than-Bouillon clam base
Warm
1-1/3
Tablespoons
Freshly minced garlic

1
Tablespoon
Freshly minced parsley flakes

1
Tablespoon
Diced pimientos
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Regarding the clams, if you have fresh clams, leftover from a meal, shuck them from the shells and set aside and if not, use canned but be sure to drain them well.  You can save the juice for chowders or even a fish sauce but if not needed now, freeze it in a sanitized container with a tight-fitting lid (be sure to leave room for the expansion of the liquid).

2.      Place the drawn butter in a large sautoir atop medium flame and when it sizzles, add the clams, garlic, chives, salt, and pepper and sauté.  Cook until the clams are seasoned and tender and then raise the heat and hit the pan with the chardonnay.  Cook the alcohol off and then, when the liquid is almost gone, pull the sautoir from the fire and set aside.

3.      Meanwhile, beat the cream cheese with the aid of an electric mixer outfitted with a paddle attachment until light and fluffy.  Then, add the mayonnaise, sour cream, salt, Tabasco sauce, clam base, garlic, parsley flakes, and pimientos and continue mixing on medium speed until well blended.  Be sure to scrape the sides of the bowl several times with a rubber spatula.

4.      Transfer the dip to a sanitized airtight container and refrigerate overnight so that maximum flavor develops; then, the next day, bring it out, taste and readjust the seasonings if necessary, and prepare to serve it.  To use it for a hors d’oeuvres-appetizers buffet, place it into a serving bowl lined with rinsed romaine lettuce leaf points, pointing upward and if you have any clam shells left, arrange them around the sides of the bowl. 

5.      Garnish the top of the dip with lemon zest, paprika, and parsley flakes and then place onto a serving tray lined with paper doilies and then arrange different types of chips around it for dipping. 

6.      Refrigerate ANY leftover dips and if out for any length of time— more than an hour— you MUST throw it out as, otherwise the possibility of foodborne illness breaking out becomes extremely high.  During the summer months, place dips in bowls of ice to keep them chilled.  They will not keep for more than 2-3 days at most.  It is better to be safe than sorry!

Making dips is important because if one can make them from scratch as opposed to buying them at the store or from their purveyors, one can establish excellent reputation among one’s community.  Besides, in the end, making one’s own dips saves money because you are using up items that might otherwise end up being tossed and so instead of throwing them out turns them into a source of profit—something very important in modern times!

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

We have made it through Day Number Two of our weeklong get-together and I am so excited.  I also want you to know that I will NOT be the one who fails to note HUMP DAY when it is time.  I had to laugh after hearing the mistake that poor Itzi Nakamura, a fellow Hawaiian chef who made and almost suffered horrible punishment.  Stinkbug can be a tough taskmaster but if you know how to tickle his sensitivities, there is not anything he will not do for you!                          

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 SPIRIT/ Jo Jo Gunne/ Jay Ferguson and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society

_______________________________________________________________________
This is a photo of me as a young chef in the mid 1960's when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990. Presently, I am working up in Kula at one of the restaurants high up on Haleakala—it is a glorious life!

Lilah writes from Kula, HI.

---30---

The END Commentary for Tuesday, August 07, 2012 by Chef Lilah Paulikovich

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:

The one-and-only Chef Lilah Paulikovich writes this original essay.



Recipe created by Chef Lilah Paulikovich on August 15, 1982 in Kahului, HI.

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This is #1254 a 20” x 24" original oil painting by Beverly Carrick entitled, “Evening Nocturne." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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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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!








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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






President Barack Obama

OR
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IT’S YOUR CALL IN NOVEMBER!













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