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Wednesday, December 5, 2012

“Hawaiian and Polynesian Recipes, Part XXVII: Chef “Tiger” prepares Lesser-Known Filipino Cuisine Today by serving up an Institutional-Sized Order of Chicken Thighs Adobo!” by Chef Cheryl La Tigre


BLUE CHEER released their twelfth album, “The Megaforce Years,” in 1996 and it is another 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 15 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 12-06-2012

Copyright © 2012 by MHB Productions

Word Count: 2,007.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, December 06, 2012 by Chef Cheryl La Tigre

 

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXVII—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXVII: Chef “Tiger” prepares Lesser-Known Filipino Cuisine Today by serving up an Institutional-Sized Order of Chicken Thighs Adobo!” by Chef Cheryl La Tigre

 

HUMP DAY!

Bakersfield, CA, 12-06-2012 Th:  You know what this day is, it’s HUMP DAY and if not mentioned, the Itzi Nakamura Rule says, “that he or she who fails to mention it is doomed to work a second week free.”  Well, since the time is ticking down and everyone is bailing out—including me—that is not going to happen as only Moses is going to be answering the phones, going to the door, and hanging out until the world either ENDS or is still standing in much the same way as Elton John in his song of similar name.  I love Elton John, I had a great opportunity to see him live back in the 1970s in Los Angeles when he was still climbing up the ranks and had just burst out with his “Tumbleweed Connection” album, one of the best rock albums of all time.  I loved that album as I did his live album, “11-17-70” and the fabulous “Madman across the Water.” To me, those albums and the ones that followed them such as “Goodbye Yellow Brick Road” were the albums of all time, I cannot stress it enough how great his early career was when compared to the Billy Joel-solo piano man crap he does now.  Yes, the man is a star but I would much rather see his whole band than just him sitting behind a piano.  I cannot explain why I feel that way but there is something magical about seeing the music performed in the manner in which its composers intended.

Today, we jump into a cuisine that sadly, not many of us know as well as other oriental cuisines, such as Chinese, Japanese, and now, even Indian, which to me is sad.  It is sort of like knowing French Cuisine, Spanish Cuisine, and even Portuguese Cuisine but having little or no idea as to what the heck “Basque Cuisine” is.  The only reason I know about Basques is due to my coming to Bakersfield on my first visit and Moses and his wife taking me out to the Woolgrower’s a few nights ago.  The Basque people live in Andorra, high up in the Pyrenees between Spain and France.  Long denied a nation-state of their own, they have waged guerilla war against one or another in an attempt to obtain a homeland of their own and have been condemned as terrorists in the process.  Many of them have apparently moved to the United States, primarily California’s Southern San Joaquin Valley where they have gone to work farming sheep.  A very prosperous, hard-working people, they have carved out their own sphere of success.  Their foods are the foods of the working class and their restaurants are all over Bakersfield and its environs. 

We are not making Basque food today, however, that was merely the lead-up to what we are going to talk about, Filipino foods.  The Philippines are one of the largest, most-populated states of Asia, inhabiting a vast area out in the Pacific Ocean and their people have long been associated with the United States and in Hawaii.  Yet, their foods are unknown outside of certain areas and to me that is sad, as they truly should have more restaurants of their own throughout the state and the nation.  They favor lots of vinegar, garlic, ginger, and a wide variety of unique vegetables such as some very amazing squashes, which they grow in every backyard.  That is why today, we are going to make a classic dish, Chicken Thighs Adobo, a delicious Asian-style dish that each of you will enjoy.  By the time you finish making this dish, you will indeed be aware of another Asian Cuisine, one that deserves as much attention as the next one vying for your dining dollars and your attention.   Let us make this dish:

(#1173) CHICKEN THIGHS ADOBO—INSTITUTIONAL SIZE

 

Filipino food is another Asiatic cuisine that all too often goes unnoticed due to the love shown for Chinese and Japanese styles.  Because not many know very much about it, we tend to overlook it but this is a marvelous dish that opens the eyes of all who taste it.  You find dishes such as this one in areas in which a thriving Filipino community exists, whether it is Central California or in Hawaii.  If you have the chance to try Filipino cuisine, Chicken or Pork Adobo is the best place to begin your love affair. 

Yield:  30-50 servings / Mis-en-place: 2-2.25 hours:
 

 

Qty.
Measure
Item
Other
100
Average
Chicken thighs, bone-in with skin
 
Seasoned Flour (Recipe #1592)
 
1-2/3
Cups
Kadoya-brand Sesame Oil
 
1.25
Cups 
Minced fresh garlic
 
1.25
Cups
Minced fresh ginger
 
1.25
Quarts
Julienned yellow onions
 
1.25
Quarts
Oriental-cut celery
 
1.75
Quarts
Aloha-brand Shoyu
Warm
1.75
Quarts
Roland rice wine vinegar
Warm
1/3
Cup
Better than Bouillon chicken base
 
10
Each
Bay leaves
 
5/8
Cup
Black peppercorns
 
2.5
Cups
Brown sugar
 
2-2/3
Tablespoons
Lawrey’s seasoned salt
 
Cornstarch slurry
Optional
1
Gallon
Cooked Hinode-brand white rice
 
1
Gallon
Stir-fried vegetables of choice
 
30-50
Each
Parsley sprigs rinsed
 
1.25
Quarts
Slivered scallions
Rinsed
5/8
Cup
Freshly minced parsley flakes
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work! Make the seasoned flour first:

(#1592) SEASONED FLOUR II—STANDARD PREPARATION

 

 

1. About 2.5 cups:
 

 

Qty.
Measure
Item
Other
3.125
Quarts
All-purpose flour
 
1-2/3
Tablespoons
Cayenne pepper
 
1-2/3
Tablespoons
White pepper
 
2-2/3
Tablespoons
Hungarian paprika
 
2-2/3
Tablespoons
Granulated garlic
 
1/3
Cup
Kosher salt
 
3-1/3
Tablespoons
Parsley flakes
 

 

Method:

2.     Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It is important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

3.     Rinse the chicken thighs underneath cold running water then transfer to sheet pan lined with paper towels to dry.  Place a large heavy-duty roasting pan atop low flame and heat either your standard oven to 375°F or your convection oven—fan “on”—to 325°F.

4.     Roll the chicken thighs in the seasoned flour coating well but shaking off the excess.  Try to fold the loose fat around them or trim it off prior to coating them.  When done, transfer to a plate, pie tin, or pan and have ready. 


5.     Add the sesame oil to the sautoirs and bring to medium heat.  When the oil begins sizzling, add the chicken thighs—fat side-DOWN—and brown.  Move them around with tongs or fork and then when the fat is brown and somewhat crispy, turn the thighs over and brown the other side. 

6.     Spray a baking pan with Crisco Pan Spray and transfer the chicken thighs into it, fat sides-UP.  Cover with the julienned yellow onions, celery, garlic, and the ginger. 

7.     In a bowl, combine the Shoyu, rice wine vinegar, bay leaves, black peppercorns, sugar, salt, and chicken base, whisking well, until combined; then, pour this mixture over the chicken thighs, cover the pan with a tight-fitting lid or aluminum foil, and place upon your middle oven racks. 

8.     As the chicken cooks, prepare your Hinode white rice by using the formula of 1.5 parts of uncooked, washed rice with three parts of water in a rice cooker.  Add salt to taste and cook the rice so that it coincides with the chicken.  In addition to that, prepare enough stir-fried vegetables of choice by blanching them in boiling salted water and then by chilling them in ice water.  Drain and stir-fry when everything else is ready.

9.     Bake the chicken for 1-1.5 hours OR until a quick-temperature thermometer inserted into the middle row(s) of thighs reads 165°F or higher.  Remove the chicken from the oven at that point and if desired, transfer the liquid into a saucepot, and tighten with cornstarch slurry over high flame to moderate thickness.  Once boiling, keep there for 60 seconds, then reduce the flame and simmer until it clarifies, whisking it frequently. 

10. If thickening the sauce, pour it back over the chicken thighs and top with slivered scallions.  To serve your Chicken Adobo, place a scoop of steamed rice at the ten o’clock position with 2-3 thighs at the six o’clock position.  Place stir-fried veggies at the two o’clock position with a parsley sprig dead center in the middle of the plate.  Dust the chicken with parsley flakes and serve. 

11. Cool leftovers to below 45°F as quickly as possible by separating meat from liquid (if possible) and then by placing the two parts atop cooling rack(s).  If necessary, place an oscillating fan (with clean blades!) over the leftovers and cool as quickly as possible; then, transfer to sanitized containers equipped with tight-fitting lids, label, date, and refrigerate.  Use within 1-2 days or freeze for use later or in something else.  Generally, one can remove the meat from the bone, cut it up, and use it as a filling for wontons on hors d’oeuvres buffets or as a special appetizer.       

This is Filipino food at its ultimate best.

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

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!

          Well, well, well, Hump Day is over and done and that means we are on the downhill slide tomorrow, Saturday, and out the door on Sunday.   I do hope you enjoyed our dish for today and that you now have an interest in seeking the nearest Filipino restaurant in your community for a great Friday night’s worth of fun!  Do not forget that Christmas is just nineteen days away and that it is very important to go out and buy a painting from beverlycarrick.com for your sweetheart or spouse.  She is the best painter I have ever seen and Brian Carrick, chef extraordinaire, is lucky to have her for a mother!                                                                

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 Thursday, December 06, 2012 by Chef Cheryl La Tigre

 

CHRISTMAS IS JUST NINETEEN 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 June 13, 1992 in Honolulu, HI, created the original recipe whereas I adopted his and increased the quantity)

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