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Thursday, December 6, 2012

“Hawaiian and Polynesian Recipes, Part XXVIII: Featured Today is another exciting Hawaiian Recipe—Walnut Chicken! Not only is it Ono-Licious, its Flavorful, Crunchy, and quite Beautiful, too!” by Chef Cheryl La Tigre


BLUE CHEER released their thirteenth album, “Live and Unreleased, Volume One,” in 1998 and it is another comprehensive collection of the band over the course of its lifetime BUT LIVE.  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 14 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 12-07-2012

Copyright © 2012 by MHB Productions

Word Count: 2,420.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, December 07, 2012 by Chef Cheryl La Tigre

 

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXVIII—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXVIII: Featured Today is another exciting Hawaiian Recipe—Walnut Chicken! Not only is it Ono-Licious, its Flavorful, Crunchy, and quite Beautiful, too!” by Chef Cheryl La Tigre

 

PEARL HARBOR DAY—NEVER FORGET!

Bakersfield, CA, 12-07-2012 F:  Here it is, Friday and it is Pearl Harbor Day, something that is still very important to those of us living in Hawaii.  While I was not there, my father and grandfather were and the memory lingers on with both of them.  I believe most people no longer think much about it but then, but then the Japanese never assaulted the Mainland in the way that they attacked us.  Yes, during World War II, there was a submarine that shelled Santa Barbara for 60 seconds and later in the war, a balloon bomb that killed a family picnicking in Washington State but other than that, only Hawaii and the Aleutian Islands, both non-states at the time suffered actual warfare and combat.  At least people do know about the Hawaiian attack but most have little or no idea about the feint to Alaska during the Battle of Midway and the subsequent action that occurred over several islands, the biggest being Attu, I believe.  Many Americans lost their lives during both attacks so that is why it is important that we NEVER forget what took place during the Second World War.  

Here we are, the last three days of our week and then, Moses is taking over while the rest of us disappear to see what happens on the Twenty-First, now just TWO weeks away.  It is hard to imagine what we would be doing if it was REALLY going to be the end of the world but then, no one really knows.  Perhaps an alien invasion is imminent, there are certainly many motion pictures and TV shows dealing with that subject, is it possible that those in the know are preparing us for what is to come?  Look at the popularity of “Falling Skies,” on TBS or TNT and the movies, “Battleship” (which took place on and around the Hawaiian Islands!) and “Battle Los Angeles,” it is as if the authorities are grooming us for the nightmares to come.  People who think that aliens would come here with open arms are crazy, they are all lolo, I assure you, because the aliens would treat us like the Americans and the British treated my people or the Native Americans, they would do their best to eradicate us at worst or take what we have at best.   No, I hope they are not preparing us for anything bad as I do not want to see my world or my planet overrun by alien scum—it’s bad enough we have illegals here now like New Zealanders, Aussies, Canadians, Japanese, British, Dutch, and yes, of course, Mexicans!

Enough with all of this, let us move onto the dish that is on tap for today, Walnut Chicken, a deliciously crunchy dish, one that is beautiful to behold and a joy to eat.  Imagine glazed walnuts interspersed with tender chicken breast meat, celery, bamboo shoots, it is so good, and it makes me weep with joy thinking about it!  Let us do it now, friends, I assure you, you are going to love it!

(#1170) WALNUT CHICKEN—INSTITUTIONAL SIZE

 

Walnut Chicken is an easily made Asian-styled dish that everyone loves.  Not only is it beautiful, it is also quite flavorful, tasty, and a perfect dish for institutional or banquet usage.  Keep the recipe handy, as you definitely will be using it.
 

Yield:  30-40 servings / Mis-en-place: 2 hours:
 

 

Qty.
Measure
Item
Other
4
Batches
Glazed Walnuts II (Recipe #1352)
Prepare first
10
#
Boneless breast of chicken strips
 
.5
Cup
Kadoya-brand sesame oil
 
.125
Cup
Minced garlic
 
.125
Cup
Minced ginger
 
1.5
Tablespoons
Lawrey’s seasoned salt
 
2
Teaspoons
Lawrey’s seasoned pepper
 
1
Quart
Aloha-brand Shoyu
 
2
Quarts
Chicken broth
HOT
1
Quart
Shiitake mushrooms, sliced
Blanched
1
Quart
Button mushrooms, sliced
Blanched
1
#10-can
Bamboo strips
 
1
Quart
Julienned yellow onions
Blanched
1
Quart
Chinese-cut celery
Blanched
1-2
Tablespoons
Kosher salt
 
1.5
Teaspoons
Black pepper
 
10
Each
Bay leaves
 
Cornstarch/clear gel slurry
 
3
Bunches
Scallions, slivered
 
1
Gallon
Cooked white rice
 
1
Cup
Finely-minced fresh parsley
Rinsed
Parsley sprigs
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work! First, make the FOUR batches of Glazed Walnuts II:

(#1352) GLAZED WALNUTS II

 

 

Yield:  1#  / Mis-en-place: 45-60 minutes:
 

 

Qty.
Measure
Item
Other
1
#
Walnut halves and pieces
 
2
Quarts
Boiling water
 
1
Cup
Pineapple juice
 
2+
Cups
Powdered sugar
 

 

Method:

2.     Mis-en-place: have everything ready with which to work!  Bring water to a boil and when it is, drop the walnuts into it and keep there for no more than 30 seconds—remove and drain.  Turn your standard oven onto 400°F or your convection oven—fan “on”—to 350°F.  Spray a sheet pan with PAM or some such other food release spray.
 

3.     Combine the pineapple juice and the powdered sugar in the bowl of an electric mixer.  Place the walnuts onto the sheet pan and cover with the sugar mixture, blending well.  Place the pan inside your preheated oven on the middle rack and bake until the sugar mixture has pretty much dried and the nuts are crusty with sugar.  Stir them around several times during this process; note—it might take 15-20 minutes to do this, possibly longer depending upon the time of year.

4.     Remove from the oven and place the pan on a wire rack to cool. When completely cooled, transfer the nuts to a sanitized storage container and store in the refrigerator.  Label, date, and refrigerate.  Use on salads, desserts, or baked goods.

This is an old country club recipe that has always been a favorite of almost everyone with the exception of those who cannot eat them or do not like them.  This is a great one to have on hand. 

5.     Blanch the mushrooms, onions, and celery in separate batches in boiling salted water.  The mushrooms need to go IN-AND-OUT quickly and then plunged into bowls of ice water.  The onions need to be dipped quickly, too, and then deposited into ice water.  The celery takes a minute or two longer but NOT much and it, too, must be plunged into ice water.  It is important to blanch the garnish vegetables in boiling salted water and then ice-chilled as this protects the color, flavor, and in the case of the celery, the crunchiness.  As soon as the veggies are cold, drain and dry and if need be, place them in a salad spinner to remove any vestiges of water.

6.     When the prep work is completed, place a large heavy-duty roasting pan atop medium flame, spray with Crisco Pan Release Spray, and add the sesame oil.  Heat it and when it begins sizzling, add the chicken strips, garlic, and ginger.  Stir with a wooden or metal long-handled spatula, taking care not to tear or break apart the chicken, and add the seasoned salt and pepper.

7.     Reduce the flame to medium-low and cook the chicken.  Place a sheet pan slightly ajar on the top and allow the chicken to render both fat and liquid.  Add the Shoyu and the chicken stock along with the kosher salt, black pepper, and bay leaves.  Cook the chicken until it is close to being cooked and tighten the stir-fry to a moderate thickness using the cornstarch slurry.

8.     Allow the dish to cook over low flame and as it does so, it will begin to clarify as the starch thickener takes effect.  Add the garnish vegetables—mushrooms, onions, celery, and bamboo shoots—taking care to stir them in gently!  Then, remove from the heat, stir in the scallions and glazed walnuts, and transfer to a hotel pan for holding on the steam table.

9.     As this has been going on, cook two-quarts of Hinode-brand short grain white rice or some such other short grain white rice so that it is ready at the same time the stir-fry is.  The best way is to use the following method:

(#0892) STEAMED RICE

 

 

Yield: 30-40 servings / Mis-en-place: 40 minutes:
 

 

Qty.
Measure
Item
Other
2
Quarts 
Boiling water
 
2-2/3
Tablespoons
Kosher salt
 
.5
Teaspoon
White pepper
 
1
Quart 
Hinode short-grained rice
 

 

Method:

10. Place water in an ovenproof saucepot equipped with a tight-fitting lid and adds both the salt and pepper.  Turn a standard oven to 375°F or a convection oven to 325°F and have ready.

11. Bring water to a boil and when it is, add the rice and stir.  It will shortly sink to the bottom and stick and this is the crucial stage: stir it as quickly as possible to get it waterborne and stir over the next minute or two frequently.  Bring it to a boil once more and keep there until the water has dropped to the level of the rice; then, slap on the lid, place inside your preheated oven and bake for 25 minutes or until the rice has absorbed the liquid.

12. Check and when the water has been absorbed, remove the pot from the oven and crack the lid.  Allow the steam to escape for a minute or so and then fluff it with a fork.  Now, either serve the rice or refrigerate it in a shallow pan for use later in the day.
 

13. To serve, spoon it directly onto the plate or place it in a serving bowl and garnish with a little bit of freshly minced parsley and a sprinkle or two of Spanish paprika. ALTERNATIVELY, spray 6-8 soup cups with PAM or some such other food release spray and place a few pimientos, parsley flakes, or slivered scallions in the bottom and pack with the cold rice. Heat it in your microwave for 2-3 minutes or until piping hot.  Slap the soup cups on each of 6-8 plates so the rice slides out with its garnish and accompany with an entrée of choice and vegetables. Either way, this is a great recipe.

No cook is complete without a recipe for steamed white rice.  This is the basic formula for making rice in the oven or on the top of your stove. You do not need a rice cooker to make good rice.

14. To serve your Walnut Chicken, place a scoop of rice in the center of each serving plate and then top with the entrée.  Garnish the plates with sprinkled freshly minced parsley flakes, and plant a sprig of parsley alongside each.  The dish is now ready to serve. 

15. Cool leftovers to below 45°F as quickly as possible and you do this by transferring them into two-inch hotel pans placed atop cooling racks and if necessary, have an oscillating fan blowing across them (taking care to clean the blades prior to use!).  Stir occasionally and as soon as cool enough to refrigerate, transfer to another sanitized container and place inside your refrigerator upon middle shelves with nothing blocking airflow.  Again, stir occasionally and when cool enough to cover with a lid or plastic wrap, do so, then label, date, and refrigerate.  Use within 2-3 days at most as otherwise, you must discard it.

Walnut Chicken is a delicious dish from Hawaii, it is beautiful, crunchy, and perfect for whatever function requires it, whether it is a made-to-order item or a banquet dish.

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

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!

          Remember Pearl Harbor Day, friends, it is something that the nation must always remember in much the same way that we remember the events of September 11, 2001.  We should not tolerate sneak attacks and I am saddened that we did not go after the terrorists in much the same way that we pursued our Axis enemies during WW II.  Then, there was no quarter, we decimated them, we did not shoot first to the left, then to the right, then at the lower level before finally putting a slug through the skulls of our enemies.  To serve in the military of the United States now makes no sense, as it is clear to me that the rules of engagement suck.  Enough killing of our military personnel, it is time to end the wars and bring the troops home!  Hmmm, I had better settle down, I do not wish to be given a second week as happened to Chef Gervais—the poor man did an entire month!                                                                   

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 Friday, December 07, 2012 by Chef Cheryl La Tigre

 

CHRISTMAS IS JUST EIGHTEEN 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 14, 1992 in Honolulu, HI, created the original recipe whereas I adopted his and increased the quantity)

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