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Tuesday, December 4, 2012

“Hawaiian and Polynesian Recipes, Part XXVI: Today, Chef Cheryl does a Rare Portuguese-Hawaiian Recipe, the Famous Pork-and-Clams, an absolutely Delectable Dish!” by Chef Cheryl La Tigre


BLUE CHEER released their eleventh album, “Dining with the Sharks,” in 1991 and is a comprehensive collection of the band over the course of its lifetime.  We think it is a great album and an awesome Christmas gift.  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 16 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 12-05-2012

Copyright © 2012 by MHB Productions

Word Count: 1,789.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, December 05, 2012 by Chef Cheryl La Tigre

 

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXVI—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXVI: Today, Chef Cheryl does a Rare Portuguese-Hawaiian Recipe, the Famous Pork-and-Clams, an absolutely Delectable Dish!” by Chef Cheryl La Tigre

 

Bakersfield, CA, 12-05-2012 W:  I am getting an eye-opening experience being here in Oildale, CA, and let me tell you, I hope I never come back, it’s not a place that I would want myself, my husband, or my kids to visit.  I thought coming here to the corporate offices of the American Institute of Culinary Politics-Elemental News of the Day would be like a Muslim going to Mecca on the Hajj but how wrong could I be?  This is like visiting hell during the winter months, crack heads roaming the streets, bums digging through other people’s dumpsters, tattooed kids beating one another up.  We took a drive down Robert’s Lane one evening to visit one of the local watering holes, Trout’s, and by the time we hit Chester Avenue and headed north, I had already seen two muggings, several ho’s, and a bunch of destitute individuals hanging out by Hine’s Garage.  I told you about Happy Valley north of Wailuku on Maui and yes, we have similar areas on Oahu but to me, this is like descending into the underworld and visiting the dark side of the universe.  Perhaps it is a fitting thing to do seeing as how the end is coming and soon, according to our doomsday countdown at the head of each blog.  I am glad I came to California but do look forward heading south to Pasadena and the rest of the Los Angeles Basin.  Then, it will be time to go home and grab the family and leave for our long-awaited winter vacation.   

Today, we make a dish that is popular in the Islands, Portuguese Pork-and-Clams.  We have an amazingly large Portuguese community here in the Pacific because they were the major sea-going civilization of the 1400s and were it not for them, the Islands might have remained undiscovered for another century.  Do not get me wrong, however, there is a big difference between the “Pacific Portuguese” and the “Atlantic Portuguese,” the two do not care for one another because the latter is refined whereas the former has ‘gone native.”  They adapted quickly to the islands and laid their roots here and then the British and then the Americans turned up on our shores and before you know it, they stole the islands from us in 1899 during the opening months of the Spanish-American War.   There was a coup and the plotters removed the Queen by force and even though they did not kill her, they might as well have because she lived in isolation.  Her people found fault with her, blaming her for the loss of their magnificent islands and things have never been the same since.  Yes, some of the changes have been good but we can never overlook the horrid overpopulation and the loss of the islanders' innocence. 

Here is our recipe for today, I am sure you all are going to enjoy it and if you have access to fresh shellfish, this is a great thing because there is nothing better than the taste of fresh clams plucked from the ocean.  Use nothing but the best and you are going to have the best dish!

(#1191) PORTUGUESE PORK-AND-CLAMS—INSTITUTIONAL SIZE

 

This very tasty dish is popular in both Portugal and in the Hawaiian Islands due to the large Portuguese population living there, and is an easy one to make at home or on the job.  Always use fresh clams, straight from the shell if possible, but bottled or canned are okay, too.
 
Yield:  20-30 servings / Mis-en-place: 16-24 hours / Cooking time: 1.5-1.75 hours:
 


 

Qty.
Measure
Item
Other
10
#
Lean pork cubes, cut from shoulder
 
2.5
Quarts
Marsala sherry
 
1/3
Cup
Spanish paprika
 
1/3
Cup
Kosher salt
 
1-2/3
Tablespoons
Lawrey’s seasoned salt
 
5/8
Cup
Minced fresh garlic
 
5
Each
Bay leaf
 
1-2/3
Tablespoons
Whole oregano
 
5/8
Cup
Lea & Perrins’ Worcestershire Sauce
 
2.5
Quarts
Chopped kale
Rinsed
1.25
Quarts
Chopped cilantro
Rinsed
2.5
Quarts
Chicken stock
Hot
5/8
Cup
Star olive oil
 
2.5
Quarts
Julienned yellow onions
 
1.25
Quarts
Julienned red bell peppers
 
1.25
Quarts
Julienned green bell peppers
 
2.5
Quarts
Peeled, seeded, and diced fresh tomatoes
 
2.5
Cups
Diced roasted California green chilis (seeded)
 
1.25
Quarts
Clams, fresh shucked, canned, frozen; 
 
1
Gallon
Portuguese Salsa (Recipe #1191A)
See below
2.5
Quarts
Saffron Rice or Rice Pilaf
 
2.5
Quarts
Fresh vegetables du jour
 
5/8
Cup
Freshly minced parsley
 
1.25
Quarts
Slivered scallions
 
Lemon Crowns with parsley and paprika
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Place the meat into a bowl and after combining the next EIGHT ingredients together; cover the meat with resulting marinade.  Cover tightly with plastic wrap, refrigerate for at least 16 hours, and allow it to soak in the flavor. 

2.     Preheat standard oven to 350°F or a convection oven—fan “on”—to 300°F and have ready.  Transfer the meat to a large saucepot, cover with a tight-fitting lid or aluminum foil, and place it inside on the middle oven rack.  Place it over a medium-high flame and bring to a boil. 

3.     Once boiling, reduce heat to low and simmer the mixture for 10 minutes; then, transfer the pot into the preheated oven and braise the meat for another 15 minutes. 

4.     After time is up, stir in the kale, cilantro, and chicken broth and return to the oven, braising the combined ingredients for another 30 minutes.  Meanwhile, as the pork cooks, place a large skillet atop a moderate flame and add the olive oil. 

5.     When the oil is hot, add the onions, bell peppers, tomatoes, and chilis, sautéing until slightly tender, then, pull from the flame and set aside.   After 30 minutes of braising time, add the sautéed vegetables and clams to the pork, return uncovered to the oven, and cook a final 15 minutes, then when time is up, remove it from the oven and set it atop a cooling rack.  As it rests, combine the following ingredients together to form your Portuguese Salsa:

(#1191A) PORTUGUESE SALSA

 

Yield:  3 cups / Mis-en-place: 10 minutes:
 

 

Qty.
Measure
Item
Other
1.25
Quarts
Crushed tomatoes with juice
 
1.25
Quarts
Peeled and grated cucumber (skinned) with juice;
3.75
Quarts
Minced yellow onions
 
1.25
Quarts
Chopped green California chilis
Seeded
1.25
Teaspoons
Black pepper
 
1-2/3
Tablespoons
Whole oregano
 
1-2/3
Tablespoons
Minced cilantro
 
3-1/3
Tablespoons
Minced garlic
 
2.5
Cups
Tomato juice
 
1.25
Teaspoons
Crushed hot chilis
 

 

6.     Combine the above ingredients together and refrigerate in an airtight container for at least eight hours.  Use it within 1-2 days.

7.     Final Serving:  serve your Portuguese Pork and Clams in large serving bowls.  Place a scoop of rice of choice in the center and top with a ladle of the recipe.  Place the large bowls atop doily-lined serving plates, dust with parsley flakes, paprika, and plant a parsley sprig atop each serving.  Place a lemon crown on each bowl and serve vegetables on the side with plenty of hot bread and butter.

8.     Cool leftovers to below 45°F as quickly as possible by placing them into a shallow pan atop a cooling rack.  As soon as the food is cool, transfer it into a sanitized airtight storage container and label, date, and refrigerate, taking care to use it within 1-2 days. 

This is a great dish found in the Hawaiian Islands due to the large Portuguese population living there.

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

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!

          Tomorrow is HUMP DAY and then it is downhill from there, my friends.  Christmas is just twenty days away and if you want to buy the best gifts for your loved ones, be sure to buy something from beverlycarrick.com.  None can ever dismiss the gift of fine art as the gift of a Beverly Carrick painting says how much you love that person.  Husbands should give their wives the gift of art and wives should bestow a fabulous Beverly Carrick original oil painting upon their husbands.  Now, you can buy great art for a reasonable price and once you do, there is no going back as becoming an art-minded individual leads to improved things in this life.  Besides, if the world is going to end soon, why worry about bank balances, transfers, or what is coming/not coming in?  Buy art and give it to friends, relatives, and loved ones, they will bless you, love you, and best of all remember the fabulous gift for the rest of their lives!                                                                 

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.

---30---

The END Commentary for Wednesday, December 05, 2012 by Chef Cheryl La Tigre

 

CHRISTMAS IS JUST TWENTY 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 July 13, 1991 in Honolulu, HI, created the original recipe whereas I adopted his and increased the quantity)

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This is #0047, an 8” x 10" original oil painting by Beverly Carrick entitled, “Water Hole." 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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