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Thursday, August 9, 2012

“Appetizers Index, Part XXXII: Chef Lilah’s Famed Bacon Dip—Number One on Maui and everywhere Else!” by Chef Lilah Paulikovich



SPIRIT’S fortieth and final album is entitled, “the Original Potato Land [Remastered],” and it came out in 2011.  This one features TWO discs as opposed to the earlier release, which had only one.  This is a great 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 136 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 08-10-2012

Copyright © 2012 by MHB Productions

Word Count: 1,404.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 10, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXXII

 Appetizers Index, Part XXXII: Chef Lilah’s Famed Bacon Dip—Number One on Maui and everywhere Else!” by Chef Lilah Paulikovich

Bakersfield, CA, 08-10-2012 F: We made it through yesterday with shining colors and that means, no second week for me!  Today, we continue on making dips and the one I have for you is my bacon dip.  Virtually everyone alive today except for those with religious restrictions loves bacon; bacon has become one of the most requested foods whether it’s on your breakfast plate or on your pizza. There are all different types of bacon, maple; regular, low salt, whatever and I tend to prefer Hormel and Farmer John’s, both of which are found here on Maui.  The dip recipe I am presenting today is one that will knock your socks off—it’s that good.  We make it like almost all of our dips this past week so you will not see many differences.  As with the rest of the rest of my dips, this one begins life as a sauté and transforms into a dip upon completion.

Before we begin, I want o say a word or two about Spirit and their lead guitarist, Randy California.  I am a fan of all the bands we promote like everyone else here at the END and Spirit is a particular favorite of mine.  I remember 1969 when the big song, “1984” came out and what a song!  Living in the islands, one is somewhat shielded from what goes on, on the Mainland, and the Summer of Love, the Hippie Movement, and the Antiwar protests took a long time to come over.  My family lived in Honolulu at the time so I heard much of the music on one of the local AM radio stations and Spirit was among the ones I heard.  I am and always have been a fan of the band and the sad fact of the matter is that Mr. California adopted Hawaii as his home and lost his life off the shores of Molokai.  His son was in the process of being swept out to sea by a treacherous current and Randy saved him but lost his life instead.  I hope that you love this band and buy their albums like I have.  We work hard at selecting and presenting the best!

Here’s our dip:

(#670) BACON DIP


Almost everyone loves bacon dip and this one is among the best recipes I have for it.  Most dips begin life as a sauté and then transform into the finished product when you combine two items together: the sauté and the creamy base mixture.  One must always monitor the mixing because dips are an inconsistent preparation meaning that on any given day, they can be thick or thin, depending upon weather temperature, humidity, and quality of product so always pay close attention to how things are going.

Yield:  about one quart / Mis-en-place: 30 minutes:



Qty.
Measure
Item
Other
1
#
Raw bacon, diced

.125
Cup
Drawn butter

.125
Cup
Minced garlic

.5
Cup
Gallo chardonnay

2
Teaspoons
Hungarian paprika

1
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

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

1
Cup
Sour cream

1
Teaspoon
Kosher salt

2
Teaspoons
Tabasco sauce

.125
Cup
Bacon fat

3-4
Teaspoons
Minced fresh garlic

.25
Cup
Medium-cooked bacon, chopped

1
Teaspoon
Minced fresh parsley
Rinsed


Method:

1.      Mis-en-place: have everything ready with which to work! Place a large skillet atop medium flame and add the diced raw bacon to it.  Allow it to heat up and when it is, stir it so that it releases a great deal of grease.  As it cooks, pour off and retain the oil for use later in the recipe.  Add the butter and the garlic and continue cooking until crisped; then, pour in the wine and deglaze the skillet over high heat.  Reduce the liquid until it is almost gone.

2.      With the aid of an electric mixer equipped with a paddle attachment, beat the cream cheese until light and fluffy.  Be sure to scrape the sides several times during the process and continue beating.  Then, add the mayonnaise, sour cream, salt, Tabasco sauce, bacon fat, bacon, and the garlic (save the second measure of bacon for the garnish).  Continue rotating the mixer until it is homogenous, combined, and creamy-smooth.

3.      Scrape the bowl one more time and then taste and readjust the flavorings as necessary.  Prepare a serving bowl for the dip and if desired, arrange lettuce leaves around the edges.  Scoop the dip into the bowl taking care not to spatter the lettuce and then around the perimeter place a row of medium-cooked, chopped bacon.  Finally, dust the top of the dip with freshly minced parsley flakes.

4.      Always put dips used on buffets in bowls of ice with which to keep them chilled, as they are always potential sources of foodborne illness.  Never retain dips left out for longer than two hours and always take care to stir them around once their surface is broken and people are dipping into them.  NEVER allow people to put dip chips into the bowls that were previously in their mouths; always make sure side plates are available all along the buffet line.

Bacon dip is one of the time-honored classics and nowadays among the number one-to-two spots on people’s list of favorites.  This is a great way to utilize old bacon because when the dining is over, you will toss it out.

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

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.

Friday’s in the books and that means we have only Saturday and Sunday to go before I am out of here.  I see by the Doomsday Countdown Ticker at the top of the blog that we have but 136 days to go before the world comes to its predicted end.  Well, I didn’t have anything going on that December 21, 2012 date so I guess it is okay with me.  The interesting thing is that I am alive at a historical moment or time (hopefully so!) and that one way or the other and no matter what happens, I will be here to see whatever it is.  With our current schedule, I may not be here ever again so just in case something happens, I will bid you aloha now.  LOL                            

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 photograph 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 Friday, August 10, 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 May 30, 1984 in Kahului, HI.

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BUY “THE ORIGINAL POTATO LAND [REMASTERED]” 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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