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Saturday, August 11, 2012

“Appetizers Index, Part XXXIV: The Final Dip of the Week: Lilah’s Chili con Queso—didn’t think I could do it, right?” by Chef Lilah Paulikovich



Today, we continue offering albums by the James Gang, a hard-rocking band out of America’s Midwest that featured Joe Walsh on guitar and vocals for the first 4-5 albums and who has returned to the reborn band in present times.  The band was the classic power trio and it delivered quite a few Top 40 singles, “Walk Away” being the memorable one.  Anyhow, their second release, “James Gang rides Again,” came out in October 1970 and continued the saga of this hard-rocking outfit.  We love this album, love this band, and urge you to go to Amazon.com right now and BUY it by using the convenient link!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR

Here's the countdown to December 21, 2012: from today, we have 134 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 08-12-2012

Copyright © 2012 by MHB Productions

Word Count: 1,186.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, August 12, 2012 by Chef Lilah Paulikovich



APPETIZERS INDEX, Pt. XXXIV

 Appetizers Index, Part XXXIV: The Final Dip of the Week: Lilah’s Chili con Queso—didn’t think I could do it, right?” by Chef Lilah Paulikovich

Bakersfield, CA, 08-12-2012 Su: Today is Sunday and that means the best in the repertoire comes out and today, I am presenting to you my recipe for Chili con Queso!  I imagine most of you are surprised on the Mainland not thinking that we over here in Hawaii do any Mexican cooking but lo and behold, we do a lot! In fact, we have quite a few Mexican restaurants on Maui, the two most popular being (1) Polli’s Mexican Restaurant in Makawao, and (2) Amigo’s Authentic Mexican Restaurant in Kihei.  We also have Mexican restaurants on the west end out in Lahaina as well as others in Kahului and Paia.  We love Mexican food here and today, I am going to make my exquisite Chili con Queso and then, it will be time for me to bid you a Hawaiian “adios.” Oh, I forgot to mention Las Piñatas Mexican Restaurant in Kahului on Dairy Road, that is one of my favorite places to go for authentic Mexican food and I am sure they would be transfixed by my chili con queso today. 

Therefore, for the uninitiated, what is “chili con queso?” Well, “CCQ” is Mexican fondue, it is a savory and zesty tomato-chili sauce into which chunks of cheese are lowered and allowed to melt and become bubbly.  The diners dip their toothpicks into it pulling out a chunk at a time and enjoy it before dipping up more.  Sure, it is a high-caloric dish but the idea is one doesn’t eat this sort of stuff every day; no—this is for special nights out when the people go out to dinner with friends and family.  It is delicious, I love it and so do everyone else I know and you can bet that if you come to Maui, you will find plenty of Mexican food here.  Unbelievably, we have many Hispanics living here because they work in the fields, as most of the Hawaiians will not do that kind of work anymore, especially picking pine.  Let’s do it:

(#667) CHILI CON QUESO



There is something amazingly delicious about hot, melted cheese in a tangy, zesty sauce flavored Mexican-style.  Chili con queso is one of the all-time, time-honored appetizers that are much loved at cocktail parties, appetizer buffets, and Hispanic celebrations.  You will enjoy this version of the venerable dip and will make it time after time.

Yield:  about 3-4 cups / Mis-en-place: 20-30 minutes:



Qty.
Measure
Item
Other
2
Tablespoons
Vegetable oil

1
Cup
Minced yellow onions

2
Tablespoons
Minced garlic

.5
Cup
Chopped Ortega-chili peppers

1
Each
Roasted jalapeno, stemmed, seeded, and minced
2
Cups
Chopped tomatoes with juice

.5
Cup
Additional tomato juice

8
Ounces
Monterey jack cheese, cut into small cubes

8
Ounces
Cheddar cheese, cut into small cubes

1.5
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

2
Teaspoons
Minced cilantro



Method:

1.      Mis-en-place: have everything ready with which to work! Place a skillet atop medium flame and add the vegetable oil.  When it is hot, add the onions, garlic, Ortega chilis, and jalapenos.  Cook until everything is tender, fragrant, and the air is aromatic with spiciness.  Add the tomatoes, juice and lower heat to low. 

2.      Have the cheese ready.  Add the salt, pepper, and cilantro and then check and readjust the flavorings.  It should be spicy and moderately hot and note the cheese will absorb much of the seasonings so be prepared.  Transfer the chili sauce to the top of a fondue pot atop a decorative tray and light a steno burner beneath it.  Place some of the cheese cubes directly into the sauce and the rest on the underlying tray beneath it.  Be sure to place plenty of toothpicks around the setup so that the guests can insert cheese cubes into the sauce.

3.      Never save chili con queso once cheese has been in it, as it simply will not keep. 

Chili con queso is “Mexican fondue” and much-favored in today’s spicier America.  

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

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.

Okay, I want to tell you that I had a wonderful time today and this past week and thank you so much for the lovely cards and letters you send to me via the mailbox in Bakersfield, CA.  Moses Scharbug pops the stuff into the FAX machine and sends me the images, which I read and enjoy and believe me, I answer each and every one of them so keep them coming, okay? Mahalo!  We are big on friendship here; we love everyone and welcome you into our homes, our businesses, and our lives so you are more than welcome to come visit us anytime you care to make the trip.  Anyhow, we will be heading to Idaho in a few days and I am so excited and will let you know all about it when I see you again in 5-6 months.  If I forget—remind me!                             

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 the James Gang 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 Sunday, August 12, 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 14, 1986 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!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!



















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