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Friday, December 7, 2012

“Hawaiian and Polynesian Recipes, Part XXIX: Pork and Tofu is on Today’s Menu and everyone is guaranteed to love it, even those who hate Tofu and those who don’t eat Pork!” 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 13 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 12-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,715.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, December 08, 2012 by Chef Cheryl La Tigre

 

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXIX—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXIX: Pork and Tofu is on Today’s Menu and everyone is guaranteed to love it, even those who hate Tofu and those who don’t eat Pork!” by Chef Cheryl La Tigre

 

 

Bakersfield, CA, 12-08-2012 S:  I am happy that Saturday has arrived and that means that after tomorrow, I will be gone on my holiday waiting whatever the universe is planning to happen on the Twenty-First of this month.  I expect nothing is going to happen but as we have talked about on and on, one simply never knows the outcome of any particular day and after having seen “unseen” asteroids fly by the earth in near misses, there is no telling what the cosmos might throw against our fragile planet.  The fact that our planet was once bombarded night and day for eons by space junk on its way from one end of the galaxy to the other means it can happen again.  It is like living in an area in which earthquakes tend to happen, California, let us say, and you know that the longer you are away from an event puts you that much closer to the NEXT.  Eventually, out turn comes and our time ends and there is little to nothing one can do about it except make peace with their gods and prepare oneself.   For all I know, Haleakala could come to life over on Maui and that would not be good for any of us living here in the islands as I am sure debris from a Mt. St. Helens’ sixe explosion would dwarf all of us living here and bury us beneath tons of ash and fire.    

However, that time is not here yet and we still have 13 days to go before the prophetic date is upon us; therefore, we must continue doing the things we do such as making a delicious and wonderful dish that everyone living here in the Islands loves.  We have a large pork industry here in Hawaii as we do upcountry beef on Maui and that means that our pork is generally so much fresher than anything available is anywhere else including Iowa and the rest of the Midwest.   Add to that the freshest tofu anywhere on the planet along with crispy watercress and you have one of the tastiest dishes ever seen anywhere on the planet.  We love eating tofu here, it is one of the most popular-selling items at Foodland, our grocery store chain, and each day, the producers bring in tender chunks of this very protein-rich food.  Eating tofu is one of the reasons why we are in such good health here just as is eating fresh seafood and you will not find nary a Hawaiian who doesn’t consumer at least five blocks per month.  I love it when it is fried or sautéed and that is one way you can prepare it for use in this dish just as adding it fresh is okay, too.  Let us do it:

(#1721) PORK WITH TOFU—INSTITUTIONAL SIZE

 

Pork with tofu is one of the more popular dishes enjoyed by most of the people living there.  Like most of their dishes, it is a combination of different foods, styles, and flavors combined into one delicious dish.  I guarantee you will enjoy this dish, even those among you who do not care for tofu so try it and enjoy!
 

Yield:  30-50 servings / Mis-en-place: 8-12 hours / 45-60 minutes:
 

 

Qty.
Measure
Item
Other
10
#
Pork butt, trimmed of excess fat & julienned
 
2.5
Quarts
Seasoned Flour II (Recipe #1592)
 
1
Cup
Kadoya-brand sesame oil
 
.25
Cup
Planter’s peanut oil
 
.125
Cup
Lawrey’s seasoned salt
 
1
Tablespoon
Lawrey’s seasoned pepper
 
.25
Cup
Minced fresh ginger
 
.25
Cup
Minced fresh garlic
 
.125
Cup
Onion powder
 
10
Each
Bay leaves
 
7.25
#
Yellow onions, julienned
 
1
Quart
Aloha-brand Shoyu
Warm
2
Quarts
Pork stock
Hot
1
Cup
Dark brown sugar
 
10
Blocks
Tofu, drained and cut into half-inch cubes
 
8
#
Watercress, chopped
 
8
Bunches
Scallions, trimmed and slivered
 
Cornstarch slurry
 
Hinode rice, steamed
 
2
Cups
Freshly minced parsley flakes
Rinsed
1
Quart
Red bell pepper sticks
 
1
Quart
Grated or shredded carrots
 
Parsley sprigs
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work! After preparing the pork butt as specified, rinse it and allow it to sit overnight in a large colander so excess blood drains.  Then, prepare the Seasoned Flour recipe:

(#1592) SEASONED FLOUR II—STANDARD PREPARATION

 

 

1. About 2.5 quarts:
 

 

Qty.
Measure
Item
Other
2.5
Quarts
All-purpose flour
 
1-1/3
Tablespoons
Cayenne pepper
 
1-1/3
Tablespoons
White pepper
 
.125
Cup
Hungarian paprika
 
.125
Cup
Granulated garlic
 
.25
Cup
Kosher salt
 
2-2/3
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.

The Preparation:

3.     The next day, place the drained pork onto a sheet pan and pat it dry with disposable towels.  Then, dust it in the seasoned flour, shaking off the excess, and place upon a new sheet pan. 

4.     In a large rondeau or in a large heavy-duty roasting pan placed over medium flame, combine the sesame and peanut oils.  When a drop of water shows the mixture is sizzling, place the dusted pork strips into the oil, season with the ginger, garlic, salt, pepper, onion powder, and bay leaves. 

5.     Stir with either a wooden or a metal paddle, taking care to do so gently in order to keep from tearing the meat to pieces.  Turn it over allowing it to brown in the hot oil and as you do so, add the onions and stir them into the stir-fry. 
 

6.     The meat cooks quickly so keep an eye on it to avoid overcooking and drying it out.  When it appears to be cooked, add the warm Shoyu and the hot pork stock and bring it to a high simmer; then, lower the heat and allow the meat to cook within the liquid.

7.     Add the brown sugar, tofu cubes, and the watercress and cover with a lid.  Allow the contents of the pan to steam and then after 4-5 minutes, remove the lid, add the scallions, and check the flavor: it should be “oriental-spicy” but sweet, too. 

8.     Prepare a slurry made of cornstarch and whisk it in bit-by-bit, so that a thin pan sauce forms.  Check and readjust the flavorings again then prepare to serve.  You do this by placing a scoop of steamed white rice in the center of large serving bowls and then by ladling the pork and tofu atop it, taking care to add some of the juice.  Garnish with parsley flakes, red bell pepper strips, and shredded carrots, and finally with a sprig of parsley.  The dish is ready to serve.    

I know you are going to enjoy this lovely dish and hope to hear from you regarding it.  Use only the best ingredients in your locale so that you can appreciate the exotic blend of savory goodness, something seldom seen outside the Islands and the rest of the South Pacific Region. 

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

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!

          I am glad I was on hand to share and to remember Pearl Harbor Day with all of you as here; it is a very important day of remembrance, duty, and commonality.  We all share in the sadness of the event and visit the Pearl Harbor Memorial at the Punchbowl on Oahu at least once a year.  To see the glimmer of the battleship, Arizona, lying beneath the calm waters with oil wafting up to the surface is a very poignant, emotional sight and it is one remembered for as long as one lives.  Anyhow, who visits us MUST journey to the exhibit and then head over to Pearl City for a bowl of saimin.  

          I need to mention one more thing lest I forget: December 12 is Elmer K. “the Hooter” Hootenstein’s SEVENTY-FIRST birthday and I hope you will all send him cards and letters letting him know how much you enjoy reading his articles Happy Birthday, Chef, I certainly hope there will be many, many more to come!                                                                      

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 Saturday, December 08, 2012 by Chef Cheryl La Tigre

 

CHRISTMAS IS JUST SEVENTEEN 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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