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Wednesday, August 8, 2012

“Appetizers Index, Part XXXI: Hummus—Chickpea Delight from the Middle East now an American Favorite!” by Chef Lilah Paulikovich



SPIRIT’S thirty-ninth album entitled, “Mojo Presents,” came out in 2004 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 Spirit tomorrow when we offer 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 137 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 08-09-2012

Copyright © 2012 by MHB Productions

Word Count: 1,317.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, August 09, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXXI

 Appetizers Index, Part XXXI: Hummus—Chickpea Delight from the Middle East now an American Favorite!” by Chef Lilah Paulikovich

HUMP DAY!

Bakersfield, CA, 08-09-2012 Th: Hello, friends, we arrive at HUMP DAY!  I like getting things off my chest immediately and we took care of this menehune right from the start. In Hawaii, menehunes are little people like leprechauns and they live in the hidden places of the Hawaiian Islands.  Yes, it is superstition but my friends, superstitions reign supreme throughout the islands, particularly in the minds of the Hawaiian people.  We have all sorts of beliefs and in this case, I am calling the “bugaboo” of “Hump Day” my menehune because if I fail to mention what today is—Thursday, Hump Day—I will be forced to endure a second week.  If one insults or disrespects a menehune, then one has to endure their punishments.  I say this in jest because I am writing for a Mainland audience but over here, I would never insult the “little people,” as they are quite mischievous.  To me, Stinkbug can be sort of like a menehune as he is full of surprises, punishments, and strange ideas.  Anyhow, we have accomplished what we had to do and now that it is over and done, we can proceed to what I have for you today: HUMMUS. 

Humus is an odd dish for Hawaiians as garbanzo beans are something we get out of cans and seldom work with, at least on Maui.  Yes, they are here as is every other legume, grain, rice, and even couscous so they are not mysterious.  However, we do not have many Middle Eastern folks living here, well at least, we did not but now like everyone else, they are migrating and establishing themselves.  Over in Honolulu, one can find restaurants of every type and that means we have everything from Arabic food to Israeli and everything in between.  Hummus is a popular item in every Middle Eastern household and nowadays is used as an appetizer or dip in American cooking.  Let us make it now:

(#661) HUMMUS



Once an oddity in the United States, hummus has become quite popular as more and foods that are more different are incorporated into the American diet.  A delicacy made with chickpeas (garbanzo beans), hummus comes to this country from the Middle East where it is a standard item much like peanut butter is here.  This is a great recipe and one you will enjoy!

Yield:  about one quart / Mis-en-place: 8-12 hours:



Qty.
Measure
Item
Other
3
Cups
Garbanzo Beans (Recipe #1461)

2
Teaspoons
Minced garlic

1
Teaspoon
Kosher salt

.25
Cup
Ambrosía-brand Tahini paste

.25
Cup
Olive Oil

.125
Cup
Lemon juice

.25
Teaspoon
Cayenne pepper

.25
Cup
Lea and Perrins’ Worcestershire sauce

1
Tablespoon
Sesame seeds, toasted

1
Tablespoon
Freshly minced parsley flakes
Rinsed
Sprigs fresh parsley
Rinsed
Hungarian paprika



Method:

1.      Mis-en-place: have everything ready with which to work! First, make the garbanzo beans:

(#1461) GARBANZO BEANS


One can buy chickpeas in cans but it is better to make them oneself.  This recipe is perfect for hummus or any other Middle-or-Near Eastern recipe calling for them.  Not only are they tasty, they are nutritious and the seamless salad topper on salad buffets.  Keep this recipe handy, as you will put it to good use.

1. About three-plus cups



Qty.
Measure
Item
Other
1.5
Cups
Raw garbanzo beans

.75
Cup
Finely-minced celery

.75
Cup
Finely-minced carrots

.75
Cup
Finely-minced yellow onions

.25
Teaspoon
Yellow food color

1
Tablespoon
Kosher salt

.25
Teaspoon
Black pepper

.75
Teaspoon
Minced garlic

1
Tablespoon
Minced fresh parsley

.75
Cup
Oil and vinegar dressing

1
Tablespoon
Minced pimientos

1
Tablespoon
Minced chives

1
Tablespoon
Minced red onions



Method:

2.      Soak garbanzos overnight and then the next day, bring to a boil in freshly salted water and when they are, lower the temp to medium and simmer for 30-45 minutes OR until they’re done. When they are, drain them and plunge into ice water in order to retard further cooking.

3.      Combine the rest of the ingredients together in a bowl and add the garbanzos.  Chill them and then serve, either as a side dish or as a salad accompaniment.

Garbanzo beans go in and out of popularity but you can usually find them on salad bars across the nation.  If you like garbanzos, this is a good recipe and if not, well, do not make them.  Enjoy!

4.      Four hours after marinating the garbanzos in the oil mixture, drain the vinegar and oil dressing leaving the rest of the seasoned garbanzo bean mixture.  Discard the oil and the garbanzos into the bowl of a food processor.  Puree them with the garlic, salt, and Tahini paste until creamy. 

5.      Add the olive oil, lemon juice, cayenne pepper, and Worcestershire sauce, blending until smooth.  Keep running the food processor until the mixture appears like a soft peanut butter and when it does, stop the processor, scrape the hummus into a decorative bowl and arrange parsley sprigs alongside the edges.  Sprinkle the parsley flakes around the perimeter of the bowl and finally, the toasted sesame seeds and paprika across the middle.  Place the bowl atop a doily-lined serving tray and accompany with whole-wheat crackers for dipping.

A Middle Eastern standard, hummus has become quite popular in the West and enjoyed as an appetizer.

Appetizer Buffet: dips are featured prominently.
--------------------------------------------

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.

Well, aloha friends, we made it through another HUMP DAY without falling into the very crafty trap set out by my friend, Stinkbug.  I am proud of the fact that of all the writers, I am always on top of that sneaky devil, my menehune, if you will, and that is exciting, fun, and delightful.  Tomorrow, we will continue with more of the same.                            

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 picture 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 Thursday, August 09, 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 June 21, 1984 in Kahului, HI.

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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!



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