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Sunday, December 2, 2012

“Hawaiian and Polynesian Recipes, Part XXIV: Chef La Tigre picks up where she left off back in June with a Fabulous Hawaiian Noodle Dish—Pork Chow Fun!” by Chef Cheryl La Tigre



BLUE CHEER released their ninth album, “Highlights and Low Lives,” in 1990 and is a best of/worst of, of sorts featuring the band live in concert.  Captured on both their best and worst nights, Blue Cheer always managed to deliver the goods and this is proof of their ability.  You can buy this amazing album by accessing the convenient link below and purchasing it at AMAZON.COM! Thank you!

 

COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 

Here is the countdown to December 21, 2012: from today, we have 18 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 Cheryl La Tigre  

END Commentary 12-03-2012

Copyright © 2012 by MHB Productions

Word Count: 2,005.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, December 03, 2012 by Chef Cheryl La Tigre

 

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXIV—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXIV: Chef La Tigre picks up where she left off back in June with a Fabulous Hawaiian Noodle Dish—Pork Chow Fun!” by Chef Cheryl La Tigre

 

Bakersfield, CA, 12-03-2012 M:  Hello, everyone, it’s good to be here this cold winter in Bakersfield, CA.  I flew in on Friday night from Hawaii and was not expecting it to be this cold in California even though Moses Scharbug warned me that it was fairly cold.  Compared to where I live year-round, yes, it is cold but it does get cold on Maui during the months of December and January when snow atop Haleakala causes cold winds to below down on the isthmus below.  People have a difficult time envisioning that this is so as those who arrive in the winter are somewhat dismayed to find the weather chilly, that it’s raining, and that it wasn’t quite what they expected.  For us, it’s our “vacation” as people tend to stop coming during the wintry months.  It is because of this that I was able to come to California and to visit Stinkbug at his lair in Oildale, CA, a place I must say is somewhat unusual, on a par with our Happy Valley north of Wailuku where the economic unfortunates reside.  Happy Valley isn’t quite as built up as is Oildale, however, but I am not sure if I can get used to this place as to me, it seems more dangerous due the drug-addled young men wandering the streets at all hours of the day and night.  I was staying in my hotel room out by the airport north of Oildale when Moses Scharbug, our assistant editor, drove me around town to show me the sights and at one intersection, dope-riddled men came up to the car and were begging us to give them our pocket change.  I never see that where I live and I must say, I am somewhat intimidated by this sort of thing.  I have no idea why Stinkbug chose to put the offices out here in the midst of this slum!  

Well, it’s not up to me to second-guess the boss and I must admit, it is wonderful to be away from home for a short period of time.  I left my husband at home with the grandkids and decided that after I left here at the end of my stint, I would drive down to Pasadena, California, and visit my brother and sister-and-law.  I don’t get a great deal of time to visit family and friends due to the sort of industry in which, I work, so when I get a chance to take a six-week vacation, I can assure you that half of it is going to be spent on the Mainland visiting family.  I am excited about visiting Los Angeles and meeting some of the other END-AICP authors and personnel and that are always fun. 

Today, I have a marvelous dish lined up for you, Pork Chow Fun, a delicious dish featuring chow fun noodles, a wheat-based flat noodle, sort of like wide egg noodles and sort of not.  The dish is a normal pork sauté with veggies and then when combined with noodles and served atop rice, it takes on a life all its own.  Here we go:

(#1718) PORK CHOW FUN—INSTITUTIONAL SIZE 

 

Chow fun is a popular dish in Hawaii and in Polynesia and this is a delicious, pork-based recipe that is spectacular.  Take your time cooking it so as not to tear the fragile pork strips apart and take great care in cooking the vegetables so that you have a photo-perfect presentation.

Yield:  40 servings / Mis-en-place: 1.5-1.75 hours:
 

 

Qty.
Measure
Item
Other
10
#
Pork shoulder strips
 
.5
Cup
Lee Kum Kee sesame oil
 
1/3
Cup
Minced fresh garlic
 
1/3
Cup
Minced fresh ginger
 
1
Cup
Shoyu
 
2.5
Gallons
Pork stock
HOT
2.5
Cups
Julienned shiitake mushroom caps
 
1.5
Quarts
Julienned carrots
 
1.5
Quarts
Julienned celery
 
1.5
Quarts
Julienned yellow onions
 
3
Quarts
Broccoli florets
Blanched
1
Tablespoon
Kosher salt
 
1
Teaspoon
Black pepper
 
Cornstarch slurry
 
6.25
#
Chow fun noodles
 
4
Gallons
Boiling water
 
1
Tablespoon
Kosher salt
 
.5
Cup
Vegetable oil
 
1
Quart
Julienned scallions
 
5
#
Bean sprouts
Rinsed
The Finish:
2
Quarts
Hinode short grain rice
 
1
Gallon
Boiling water
 
1
Tablespoon
Kosher salt
 
1
Quart
Julienned scallions
 
1
Cup
Finely-minced parsley flakes
Rinsed
Parsley sprigs
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work!
 
2.     Trim the pork shoulder of as much fat as possible then cut into inch-thick slices.  Now, slice the slices in half and then julienne each slice into strips.  Keep refrigerated until ready to use.

3.     Have the vegetables cleaned and ready and in the case of the broccoli, blanch it in boiling salted water or in a vegetable steamer for no more than 2-3 minutes at most.  Be sure to remove it as soon as it is al dente-tender, drain and discard the water, and plunge it into a pan of ice water to retard further cooking.  When chilled, drain and set aside.

4.     In a large rondeau or G. I. pot placed over medium flame, add the sesame oil and heat it up.  When it is sizzling, add the pork strips, garlic, and ginger.  Stir the meat frequently with a wooden paddle or spoon to keep it cooking as well as moving so that it does not burn.  As soon as you have blanched the meat, add the Shoyu and pork stock and bring to a boil. 

5.     As soon as it is boiling, reduce the flame and reduce the liquid by about half.   Add the vegetables but withhold the broccoli until required.  Season with the seasonings and check the broth for flavor: if you need to readjust its flavoring—by all means—do so; otherwise, continue cooking the pork and veggies. 

6.     As you do this, bring the water to a boil and add the salt and oil.  Add the dry chow fun noodles to it and quickly cook them, about 8-10 minutes at most but keep a close eye upon them lest you overcook and ruin them.  The minute they are al dente-tender, drain and discard the cooking liquid and plunge them into a pan of ice water to retard further cooking. 

7.     When the chow fun noodles are chilled, drain and dry them, using a salad spinner if you have one.   Meanwhile, as the pork and vegetables reduce to about half, tighten it with a cornstarch slurry, just enough so that it is a moderately thick sauce.  Again, taste and readjust the flavoring as necessary seeking a garlic-and-ginger-infused sauce with Shoyu overtones. 

8.     Add the scallions and bean sprouts and incorporate them into the saucy pork.  You should have an attractive Asian-style noodle dish so take care not to over-thicken nor break the meat apart.  Reduce the flame and allow it to rest for several moments so that it sets up a bit more.
 

9.     To serve your Pork Chow Fun, Hawaiians typically serve it atop a bed of steamed white rice.  Always steam rice by combining it with boiling salted water in a pot TWICE its size, taking care to use a heavy-duty pot with a tight-fitting lid.  Spray the pot with food release spray and add the water and salt.  Once boiling, stir in the rice, return to a boil, then reduce the liquid approximately to the level of the rice.  Clamp on the lid and place inside a preheated 375°F standard oven on its middle rack.  Bake 20-25 minutes or until the rice absorbs the liquid.
 

10. Remove the rice from the oven, place atop a cooling rack, and remove the lid.  Allow it to steam out for several minutes, and then fluff it with a roasting fork.   After several more minutes, scoop the rice out onto a sheet pan or into a four-inch hotel pan and keep warm until needed.

11. To serve, place a scoop of rice dead center in the middle of the plate, top with a large scoop of chow fun, dust with scallions and parsley flakes, and accompany with a vegetable of choice alongside it on one side of the plate.  Garnish with a parsley sprig and serve.
 

12. Cool leftovers to below 45°F as quickly as possible and you do this by transferring them into a shallow pan or two placed atop cooling racks.  If necessary, place a fan to blow across it and stir occasionally with a spoon to allow heat to quickly exit.  As soon as it’s cool enough to refrigerate, transfer the food into a sanitized container equipped with a tight-fitting lid, label, date, and refrigerate.  Use within 1-2 days as after that, its value as a food item rapidly diminishes. 

This is a good dish, sort of an oriental pasta dish using a different sort of noodle.  Chow fun noodles are easy to find in Asian markets and other specialty food stores.

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

          Our first day is over and done and that means I will be back tomorrow for Day Number Two.  Tonight, Moses Scharbug and his wife are taking me downtown to eat at Urrichio’s Trattoria, a great Italian eatery of which I have heard so much.  That is the great thing about living and working in Honolulu, there are restaurants of every type. Cuisine, ethnicity, you name it, it’s there and more often than not, it’s good.  Then, one can fly inter-island and spend their days off at other fine dining establishments without ever eating at the same one within a year or two.  My favorite places to visit are Hilo on the Big Island and Hana on Maui, both of them are superb rainforest destinations that tourists and locals alike love.  Come visit us, you will see precisely what I mean!  Aloha!                                                             

Therefore, 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 BLUE CHEER 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!  

Thanks, my friends!

Cheryl La Tigre

Cheryl La Tigre
CEC, ACF, Chefs de Cuisine Association of Honolulu, Hawaii

This is a photo of me back in the 1980’s when I was working at a hotel in Honolulu, HI, on Waikiki Beach.  I began my career in the early 1970’s when I apprenticed to cook under one of the masters on the Big Island where I was born.  I moved to Oahu in the early 1980’s after having worked in both Kona and Hilo, HI, and have been there for most of my professional career.  I have also worked on Maui for a few years (1995-1998) and have been on Kauai (2001-2003) before returning to Honolulu.  My goal is to prepare the next generation of chefs for the future and to help the underprivileged in their struggle to attain careers in the foodservice industry.

 

Chef Cheryl La Tigre writes from Honolulu, HI.

---30---

The END Commentary for Monday, December 03, 2012 by Chef Cheryl La Tigre

 

CHRISTMAS IS JUST TWENTY-TW0 DAYS AWAY SO BUY YOUR PRESENTS EARLY! BUY A BLUE CHEER ALBUM FOR FRIENDS, FAMILY, NEIGHBORS, AND COWORKERS!

 

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 Cheryl La Tigre wrote this original essay.

 

Recipe created by Chef Cheryl La Tigre on May 21, 1992 in Honolulu, HI, created the original recipe whereas I adopted his and increased the quantity)

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This is #0045, a 9” x 12" original oil painting by Beverly Carrick entitled, “Sierra Summer." 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!

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!

 

 

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