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Tuesday, August 7, 2012

“Appetizers Index, Part XXX: Bleu Cheese Dip is Lilah Paulikovich’s Topic for Today’s Appetizer Series Installment” by Chef Lilah Paulikovich



SPIRIT’S thirty-eighth album entitled, “Rockpalast: West Coast Legends, Vol. 3,” came out in 2009 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.  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 138 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 08-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,275.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, August 08, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXX

 Appetizers Index, Part XXX: Bleu Cheese Dip is Lilah Paulikovich’s Topic for Today’s Appetizer Series Installment” by Chef Lilah Paulikovich

Bakersfield, CA, 08-08-2012 W: Mahalo, friends!  I am back for more exciting appetizer preparation today as we make dips for chips and other pupus.  The dip I present today is one my father used to make when I was a little girl and which I finally got around to putting into written form in the late 1990s.  Bleu cheese is one of the best foodstuffs from which, we make many scrumptious dressings, dips, and even entrees.   I love it as a dip, it is wonderful when served with Ruffles potato chips as it is thick, holds onto each glorious chip, and it tastes great!  As I have said over the past two days, dips and chips may appear to be throwaway foods but for me, I take pride in what I do and people notice it, thank me, and tell their friends and family to bring their business to me.  I realize that bleu cheese dip may not seem “exotic,” as if it should come from the Islands but tell me, what should come from the islands? Pineapple? Pineapple is not a native fruit here no more than salmon, tomatoes, and a whole host of other ingredients from which we make many notable foods, lomi-lomi salmon, for instance. 

Now, we have a policy here at the Elemental News of the Day put into place by Stinkbug that we promote the use of certain ingredients because we get praise from these companies for doing so.  We promote them because they are—in our esteemed opinions—the best of what we use.  In this case, Maytag bleu cheese is the one we favor and here again as in other recipes that call for bleu cheese is it featured.  Look for quality, make your foods with quality, and you will be successful all the days of your lives!  Besides, I love this brand of bleu cheese and yes, we get all sorts of things in the islands as they come from both east and west and in many ways, blessed are our state as it resides in the midst of the great Pacific Ocean! Here we go:

(#660) BLEU CHEESE DIP



My father always made a mean bleu cheese dip and this is his creation.  It is perhaps one of the most requested and much loved dips I have in my repertoire and it will bring you a great deal of praise, success, and profit.  Give it a shot!

Yield:  about 3 cups / Mis-en-place: 15-20 minutes:



Qty.
Measure
Item
Other
1.5
#
Philadelphia-brand cream cheese
Softened
1.25
Cup
Plain yogurt

12
Ounces
Maytag bleu cheese
Crumbled
2-3
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

2
Teaspoons
Crushed garlic

2
Teaspoons
Freshly minced parsley flakes
Rinsed
4
Ounces
Maytag bleu cheese
Crumbled
1
Teaspoon
Freshly minced parsley flakes
Rinsed
Hungarian paprika



Method:

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

2.      Beat the cream cheese with the aid of an electric mixer equipped with a paddle attachment until it is light and fluffy and then stop.  Add the rest of the ingredients up to and including the first measure of parsley flakes.  Rotate the paddle on medium speed until you have combined the mixture well.  Scrape the sides several times during the process with a rubber spatula and then beat the mixture again.

3.      When you have a homogenous mixture, check and if necessary, readjust flavorings and then transfer to a lettuce-lined bowl.  Take great care placing the dip between the lettuce points so as not to spatter it making it look unprofessional.  Then, sprinkle the remaining amount of bleu cheese around the perimeter of the bowl, garnish the top with the second measure of parsley flakes, and lightly dust with Hungarian paprika. 

4.      Place the bowl atop a doily-lined serving tray, sprinkle chips of choice around its base and if desired, place a few sprigs of parsley and serve.  If serving the dip on a buffet line, ALWAYS be sure to place the dip bowl within a second larger bowl filled with crushed ice.  This helps keep the dip chilled, which in the summertime is imperative, if one is to prevent the possibility of foodborne illness from occurring.  If any dip remains out after TWO hours, always throw it out, never reuse it because this is a health problem waiting to occur.   

Bleu cheese dip is always one of the most requested dips and this is the best one of which, I know, as it is mine! You will love it so give it a shot!

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

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.

So goes, Wednesday, everyone, and that means but one thing: tomorrow is HUMP DAY!  We will mention it, work through it, and will come out the other side, that is all I can say, I give you my word, as I am not doing two weeks.  I work hard enough as it is and intend to enjoy life so next week, I am going on vacation to Idaho!  Yes, Idaho, my husband is a misplaced person, he comes from Boise and loves to fish and this year, we are going to visit friends and family there.  He is also a chef and we work in what he calls paradise.  Right now present events challenge "paradise," however, our population continues to grow and that means things become more expensive, overcrowding is rampant, and crime goes up.  Nevertheless, I want to live nowhere else!                           

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 shot 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 Wednesday, August 08, 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 July 19, 1999 in Kahului, HI.

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BUY “ROCKPALAST: WEST COAST LEGENDS, VOLUME 3” BY SPIRIT ATAMAZON.COM NOW!








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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