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Sunday, August 5, 2012

“Appetizers Index, Part XXVIII: Lilah begins a Wonderful Week of Appetizers by presenting her Shrimp Dip Recipe—one every Home and Professional Chef should know!” by Chef Lilah Paulikovich



SPIRIT’S thirty-sixth album entitled, “An Introduction,” came out in 2008 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 latest albums.  This album features the band in its early days and is worthy of purchase.  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 140 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 08-06-2012

Copyright © 2012 by MHB Productions

Word Count: 1,644.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 06, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXVIII

 Appetizers Index, Part XXVIII: Lilah begins a Wonderful Week of Appetizers by presenting her Shrimp Dip Recipe—one every Home and Professional Chef should know!” by Chef Lilah Paulikovich

Bakersfield, CA, 08-06-2012 M: We last met in March of this year, approximately FIVE long months ago and I am glad to be back!  It seems like such a long time to be gone and then when the reminder call comes in from Moses at the main office in Oildale, CA, reminding me that it is time to do my week, it is like, “Wow!  Where did all the time go?”  

Therefore, here I am, this is my twenty-sixth installment for the new Elemental News of the Day blog and I also wrote for the old one at Choseit.com.  Fortunately, for Stinkbug and the END, Google picked us up not long after the federal government shut us down as a trial of their newfound powers of being able to control the Internet and all major communications in the United States—in case of emergency.  Well, it didn’t help us to have OUR blog be among the first ones the government shut down but we sprang back thanks to Google.  We love them and hope they love us but yes, they do support us and that makes all the difference in the world.  It is like working for someone you like rather than someone you hate.  I think most of us have experienced that situation at one time or another in our lifetimes but the older you get, the more you hope to work for someone you like and who appreciates and likes you back.  Speaking for myself, I have been very lucky over the course of my life by working for those who respected and liked me and that, my friends, have been a blessing. 

We are going to spend an entire week making appetizers, something I have never done before here at the Elemental News of the Day.  I have done other topics, things like desserts, baked goods, salad recipes and even a special menu installment back in our first Easter celebration in 2011.  I love doing all of these things and when one is a chef, one has to be able to do EVERYTHING so they can tell others how to do it.  Now, that doesn’t mean that we don’t hire people just to do specific situations but it is important to know how everything is done lest an unscrupulous employee think that he or she has one on you that makes you dependent upon them—that can never happen!  It happens sometimes when we are given our first “commands” that an employee will somehow get an unfair advantage over us so it is important to prevent situations such as what I have described from happening by doing it all.  That is the purpose of most of what we do here, it is part of the master chef’s position to instruct and to instill love and knowledge of the profession into everyone who works for us.

Therefore, I am going to teach you something that everyone takes for granted—making dips for chips but I tell you, if you make the best, you will be known as the “best.” People will book their functions with YOU because you have a great reputation! Our first dip for today is my fabulous Shrimp Dip, too delicious to describe, ono-Licious!

(#662) SHRIMP DIP


Many times professional chefs overlook the preparation of the appetizers and hors d’oeuvres such as dips and chips as something they can either pawn off on the pantry person or send a dishwasher to the store to purchase.  This is a big mistake because even though dips are not seen as “sexy,” if a chef can make the best dips in town, he or she will be busier than all of their competitors combined together.  Besides, making dips is easy, they present a marvelous opportunity to use things that either might not be their best or are slated for soup—why not make money off them.  If you put dips and chips in the bar everyday at five o’clock for free, the bar will be humming all night.

Yield:  about 4-cups / Mis-en-place: 8-12 hours:



Qty.
Measure
Item
Other
1
#
Bay shrimp, DRAINED
Fresh is best!
.25
Cup
Drawn butter

.125
Cup
Freshly minced garlic

.125
Cup
Finely minced chives

2
Teaspoons
Hungarian paprika

2
Teaspoons
Kosher salt

.25
Teaspoon
White pepper

.25
Cup
Gallo chardonnay

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

1
Cup
Sour cream

2
Teaspoons
Tabasco-brand red chili sauce

.125
Cup
Better-than-Bouillon shrimp base

1-1/3
Tablespoons
 Granulated garlic



Method:

1.      Mis-en-place: have everything ready with which to work! Always use fresh bay shrimp if possible but if using frozen, follow these directions: if your bay shrimp are frozen, double the quantity and place them onto a sanitized sheet pan and leave overnight in your refrigerator.  The next day, drain the copious amount of liquid on the pan and toss it out.  Place the shrimp into a colander and place something heavy atop them with plastic wrap in between to press out as much ADDITIONAL liquid as possible.  Discard this juice, too.

2.      Next, heat the drawn butter in a sautoir over medium flame and when it is sizzling, add the drained and pressed shrimp to it and sauté.  Add the garlic, chives, salt, and pepper just as if cooking scampi and then when the shrimp are red and cooked, hit the pan with the chardonnay and reduce the liquid to almost nothing; pull the pan from the fire and set aside.

3.      Put the cream cheese into the bowl of an electric mixer and hook up your paddle attachment.  Beat the cream cheese on medium speed until it is light and fluffy: about 4-5 minutes.  Add then the remaining ingredients and blend well.  Scrape the sides of the mixer with a rubber spatula and then add the cooked shrimp and the pan drippings.  Beat again for another 1-2 minutes until well combined and then stop.

4.      Check and readjust the flavorings now.  It is advisable that ALL dips be prepared the night before the scheduled event because the flavor will increase and intensify.  The next day, this is how to serve your dip:

5.      Place the dip into a bowl lined with ROMAINE LETTUCE LEAF POINTS.  Place this bowl atop a doily-lined, serving tray and around it—place the chips.  Always take care when placing the dip between the lettuce points: scoop it in slowly and gently so that it does not spatter the lettuce and look less professional.  Use a cock’s comb (decorating triangle) to scoop a decorative series of grooves in a circular manner around the top of the dip.  If you have any additional cooked bay shrimp (it is always sold cooked), sprinkle it atop the dip accompanied by additional freshly minced parsley flakes, lemon zest, and paprika sprinkles.  Then, it is ready to serve.

Dips are an important part of buffets that feature hors d’oeuvres and appetizers such as for wedding receptions, cocktail parties, and other functions.  This, excellent shrimp dip is one that everyone loves so treasure the recipe.

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

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.

I am pleased that we have come together again and that Monday is now in the books.  It is beautiful here on Maui, summer is beautiful and the trades are blowing, business is booming and the lodge on the mountainside is packing them in.  I hope that all of you have the opportunity to visit us here in the Islands and we look forward to hosting Brian and Linda Carrick when they come to celebrate their belated honeymoon later in the month.  We love them and they love us and Hawaii!                         

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 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’s a glorious life!

Lilah writes from Kula, HI.

---30---

The END Commentary for Monday, August 06, 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 April 28, 1984 in Kahului, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1251 an 8” x 10" original oil painting by Beverly Carrick entitled, “Navajo Girl." 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!



Beverly Carrick: the World’s Greatest Artist!
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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
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!











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