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Monday, December 3, 2012

“Hawaiian and Polynesian Recipes, Part XXV: Chef Cheryl has a Treat in Store for all of us Today: Chinese-style BBQ Pork Back Spareribs—marinated and Flame-Broiled to Perfection!” by Chef Cheryl La Tigre


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COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 

Here is the countdown to December 21, 2012: from today, we have 17 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 12-04-2012

Copyright © 2012 by MHB Productions

Word Count: 2,085.

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, December 04, 2012 by Chef Cheryl La Tigre

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXV—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXV: Chef Cheryl has a Treat in Store for all of us Today: Chinese-style BBQ Pork Back Spareribs—marinated and Flame-Broiled to Perfection!” by Chef Cheryl La Tigre

 

Bakersfield, CA, 12-04-2012 T:  Here we are, Tuesday in December and that means we have about three weeks before Christmas and the holidays and looking at the Doomsday Countdown, we have seventeen days to go before we hit the “end of the world!” We had to make a correction in our timeline awhile back as we seem to have miscalculated the time remaining to us on our macabre countdown to the end of time and all those good things so now, it is up-to-date and we have less than three weeks to go.  All I can say is that if the world does come to an end, what can any of us do about it, right?  All I want to do is to return home and be with my family and enjoy our time together but as far as I know, I believe we have a big celebration scheduled for that day, we expect a major bar crowd and that means food sales are going to be brisk.  If something goes wrong, we are going to spend our remaining time in the company of friends, family, and coworkers.  I just hope that some hood does not whack me during my time here in California, it’s not something I have any desire to do, not when time is short and my home beckons me.  First, however, I need to finish my week here then drive south to Pasadena, California, to spend time with family, then fly home sometime on the Twelfth and spend the rest of my vacation enjoying the islands.  Even though I am not working on the Twenty-First, I do plan to spend the time at the celebration with all of the aforementioned people as it is going to be a great party or it’s going to be our collective wakes. 

The dish I have for you today is a good one, it’s one that most everyone except some enjoy: Barbeque Spareribs, Chinese-style, ribs that are first marinated in apple juice and seasonings and then charbroiled over an open flame to sear in their juices and increase their tenderness.  We love ribs in the islands and the fact that we have our own homegrown slaughterhouses and pig farms makes the meat fresh, the flavor good, and the quality of the meat superb.  Most restaurants collect the “slop,” and once a week or more, depending upon the size of the operation, the pig farmers come around and collect the food scraps and take them back to their farms.  Now, I realize that this might sound somewhat alien to you on the Mainland but on Maui and the other islands, they collect the food wastes, take them to their processing centers, cook it, and feed it to their livestock.  In this way, we rid ourselves of our food waste and feed our hogs at the same time.  When one lives on an island, one has to recycle practically everything in a sensible manner and only the Mainlanders who come over here and bother us protest the practice but I say to them, “shut your mouths and return to your homes!”

Here is our recipe, it’s a good one I know all of you are going to enjoy:

(#1188) BARBEQUED SPARERIBS, CHINESE STYLE—INSTITUTIONAL SIZE

 

Spareribs are always a great dish to make, especially when made in an oriental-style such as this delicious dish.  I think the combination of marinating, oven roasting, and charbroiling make them simply spectacular and I am sure you will concur once you have prepared the dish yourself.  Search for only the best ribs and use well within their shelf life of about 3-4 days optimum usage.  Never allow the meat to become slick as it resides inside your walk-in refrigerator, always use fresh!

Yield:  50 servings / Mis-en-place: 8-10 hours marinating time/ Cooking time: 1-1.25 hours:
 

 

Qty.
Measure
Item
Other
40
#
Pork back spareribs
 
1.25
Quarts
Shoyu
 
1.25
Quarts
Aji-Morin Rice Wine
 
1.25
Quarts
Apple juice
 
1
Quart
Brown sugar
 
1
Cup
Minced fresh garlic
 
1
Cup
Minced fresh ginger
 
.25
Cup
Kosher salt
 
.125
Cup
Coarse black pepper
 
Thickening Agent:
Cornstarch slurry
 
Sparerib Sauce:
2
Quarts
Tomato ketchup
 
2.5
Cups
Shoyu
 
1
Cup
Colman’s dry mustard
 
.5
Cup
Minced fresh garlic
 
.25
Cup
Minced fresh ginger
 
.5
Cup
Kadoya-brand sesame oil
 
.5
Cup
C & H dark brown sugar
 
4
Each
Bay leaves
 
1
Tablespoon
Whole thyme leaves
 
The Finish:
4
Quarts
Hinode short grain rice
Washed
2
Gallons
Boiling chicken stock
 
.125
Cup
Kosher salt
 
Stir-fried vegetables
 
1
Cup
Freshly minced parsley flakes
Rinsed
1
Quart
Slivered scallions
 
50
Large
Sprigs fresh parsley
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work! Trim the spareribs of excess fat and if the bones are uneven, attempt to even them with a meat saw or a cleaver so they are presentable. 

2.     Combine the ingredients through the Shoyu through the coarse black pepper in a large roasting pan and add the spareribs.  Cover tightly and refrigerate overnight.  Allow them to marinate for at least 10 hours, more if possible. 

3.     The next day, preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.  Transfer the marinating liquid into a large saucepot and bring it to a boil.  Pour this over the ribs, cover tightly with foil taking care to crimp the edges, place on the middle oven racks, and bake for 45 minutes.  Rice Oven: preheat standard oven to 375°F and have ready.

4.     While the meat cooks, prepare the rice and vegetables.  Combine the boiling chicken stock and the salt in a large saucepot equipped with a tight-fitting lid and when boiling again, stir in the short-grained rice, return to a boil—stirring frequently!—and allow the liquid to reduce to the level of the rice or close to it.   Place the lid atop it, keep on the flame for another 30 seconds, then place it inside the rice oven and bake for 45 minutes.

a.     When time for the rice is up OR it has absorbed the liquid, pull it out, place atop a cooling rack, remove the lid, and fluff with a serving fork.  Keep warm until called for.  Vegetables: the choice is yours so have them ready for the wok but do not cook until you need them.  It is generally wise to blanch them in boiling salted water, then drained and chilled in an ice bath, and finally drained and dried with the aid of a salad spinner.

5.     Meanwhile, heat the broiler or outdoor barbeque pit to medium-high heat and have ready.  Make cornstarch slurry for use later when specified.  In addition to that, combine the ingredients listed under the “sauce” together in a saucepot and place over medium-low flame. 

6.     Heat the rib sauce and turn off the heat when it is warm.  After 45 minutes, pull the ribs from the oven, transfer the liquid back into a large saucepot, bring to a boil, and when it is, tighten it to medium heat using the cornstarch slurry.  If the Rib Sauce it too thick, you can divert some of this into it to give it added flavor and to thin it down; otherwise, take it to the broiler/outdoor barbeque site along with the ribs.
 

7.     Using tongs or a broiler fork, place the ribs onto the broiler and allow the flames to bathe them, giving them enormous flavor.  As they cook, use a mop or a large pastry brush and brush them with the thickened marinade.  Turn them over 2-3 times, as they cook and baste both sides heavily with the reserved liquid until GONE.

8.     When the ribs are tender, basted, and charbroiled, pull them from the flame and transfer to a sheet pan or two.  Take to the cutting board, sanitized of course, and cut into serving pieces.  Allow about 6-8 ounces per serving.  Place a scoop of rice atop each serving plate followed by a rib section leaning against it.  Place stir-fried vegetables at the twelve o’clock position, a ramekin of Rib Sauce at the two o’clock, and a parsley sprig somewhere on the plate.  Dust the plates with both freshly minced parsley flakes and slivered scallions; then, they are ready to serve!
 

9.     Transfer leftovers to sanitized pans and place atop cooling racks.  Bring to below 45°F as quickly as possible, then cover tightly with aluminum foil or plastic wrap, label, date, and refrigerate.  Use the ribs within two, three days at most.  You can reheat them and serve in the same way or you can remove the meat from the bones and use it in stir-fries or even in soup, it is your call.  Another dish that could use boneless rib meat would be something like Egg Foo Yung—this is always a good place to use leftover oriental-style meats.

This is a classic way to prepare pork back spareribs, one of the most delicious and popular cuts of the entire pig. 

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

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!

          Last night, I had a great time going to Urrichio’s Trattoria for dinner with Mr. and Mrs. Scharbug, it was a wonderful dining experience, dinner was great, and their company was fun.  I had to call my husband back at home and tell him about the great foods and the fine wines we had and sent him some pictures of our fun via email.  I love having the digital capabilities offered to us nowadays and am so glad that I am able to send photos at the speed of light.  I must give credit where credit is due and that is obviously to NASA because whatever goes up into space must be miniaturized and it has been our space program that has brought us all of these amazing new technologies.  I do hope that if the world doesn’t come to an end in a couple of weeks that the President will restore the American space program to what it was or to encourage the private firms involved in picking up the slack.   We can never permit the Chinese or the Russians to dominate space as to do that would leave our nation open to attack.                                                                 

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 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.

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The END Commentary for Tuesday, December 04, 2012 by Chef Cheryl La Tigre

 

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

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REFERENCES:

The one-and-only Chef Cheryl La Tigre wrote this original essay.

 

Recipe created by Chef Cheryl La Tigre on June 21, 1990 in Honolulu, HI, created the original recipe whereas I adopted his and increased the quantity)

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