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Saturday, December 8, 2012

“Hawaiian and Polynesian Recipes, Part XXX: Chef Cheryl saved the Best for Last: Hawaiian Apricot Pork—tantalizingly Succulent, amazingly Tender, and a Breeze to Make!” by Chef Cheryl La Tigre




BLUE CHEER released their fifteenth album, “Live in Japan,” in 2003 and it is one more hard-rocking live album by this long-lasting band What could be better than giving the gift of music on Christmas Day.  Put this album in someone’s stocking and watch his or her face light up light like a bonfire.  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 12 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 12-09-2012

Copyright © 2012 by MHB Productions

Word Count: 2,690.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, December 09, 2012 by Chef Cheryl La Tigre

 

 

HAWAIIAN AND POLYNESIAN RECIPES, PART XXX—INSTITUTIONAL SIZES

Hawaiian and Polynesian Recipes, Part XXX: Chef Cheryl saved the Best for Last: Hawaiian Apricot Pork—tantalizingly Succulent, amazingly Tender, and a Breeze to Make!” by Chef Cheryl La Tigre

750th Blogpost!

 

Bakersfield, CA, 12-09-2012 Su:  Today is our 750th Blog Post, my 21st blog post, and my last day for the year 2012.  Within 12 days—less than TWO weeks—we will find out whatever is going to happen to the planet.  To me, it is going to be nothing so my family’s money is still residing safely within the bank and I haven’t sold the family home yet.  I realize there are always those who sell all their belongings (what is it they do with their money?) and then go sit high up on a mountain like Haleakala, Mauna Kea or Mauna Loa, or some such other edifice and way for the end to come and then when it doesn’t, they go home and eat humble pie.  Even if I knew the end was indeed coming, why would I sell everything I have?  I cannot see walking around with pockets full of money or putting more in an offshore account because when the end comes, Jesus isn’t going to look at the amount of money me and my family bring with us to the pearly gates.  Sure, I could donate it to charity but I think He would recognize that it was too little too late and if I or any of the rest of us weren’t going to make it through the gates, well, what difference would it make?  I am sorry that the NFL season hasn’t come to an end yet as to me, it’s been a pretty exciting one and I was hoping to see the end of it but I do sort of imagine that I will anyway.

Now that we have that out of the way, we are going to make the best dish I have in my culinary books, Hawaiian-style Apricot Pork, a delicious dish made with succulent pork floating in a sea of cosmic goodness.  As I mentioned yesterday or the day before, we have a thriving pork industry here in the Hawaiian Islands and it’s a good thing as the stuff that comes in from the Mainland never compares with it.  Besides domestic pork, there are also wild pigs living on most of the islands, primarily on Maui on the other side of Haleakala, where the native hunters go and shoot them.  Granted, they don’t usually remain on site after dark due to the Night Marchers, the spirits of the ancient Hawaiian chiefs and their warriors who march after dark in long, throbbing lines of moaning ghostliness scaring the hell out of the local folks.  Oh, yes, I know, the “civilized” among you say that that is a bunch of crap but I assure you that it’s not.  Once my father, Keanohe, took my brothers and me with him to go hog hunting and one night, we were late coming back so we pitched a tent, put on a fire for the night’s dinner, and settled down in the coolness of the evening.  It was during the night that I witnessed the Marchers moving across the rocky terrain, the moonscape of sorts, due to all of the lava rock fallen from the heights.

My father put his hand on my mouth when he first heard the sound and before I realized what was going on, he pulled me up and sat me with my brothers and there towards the southern end of the backside of the mountain, we witnessed the spectral event.  A long line of snaky Marchers moaned and groaned as they wended their way through the difficult terrain, lit by a fiery glow.  My father told me that they were the spirits of the dead warriors from long ago and that we must not bother or disturb their march lest we rouse their anger and they slay us.   I noticed that my father had doused our fire and there beneath the shimmering moon, the Marchers moved eastward and out of sight.  My father explained the reason why they did what they did and told us that we should never mention to this to anyone.   Sure, most of the local folks know these tales and many know they are real and not just the stuff of legends.  The haoeles, however, laugh and scoff at us should we ever mention these things so we never say a word to them.  The Mainlanders’ beliefs attempt to diminish our culture with science, logic, and education but they can never erase our past, I assure you of that.   Google the Night Marchers for yourselves and become a part of the Island traditions.

Today, we are making a lovely dish, the Hawaiian Apricot Pork as mentioned so without further discussion, let us begin today’s final recipe.  Tomorrow, the kind and gentle Moses Scharbug III comes in to be your host for the rest of the month and I believe the first week of January 2013, too, lest the world does end.  If it does, it will do so with him sitting in the fabled Stinkbug Chair.  Here we go:

(#1724) HAWAIIAN APRICOT PORK—INSTITUTIONAL SIZE

 

Apricots and pork are a wonderful combination of not only flavorful beauty but of visual brilliance.  This is one of my more favorite dishes to prepare and not only is a good and easy one to prepare to order but also for buffet placement, no matter the occasion.  Using clear gel—if you can find it — is, essential as it doesn’t cloud and it remains clear even when cold.  That is why knowledgeable professional chefs use it even though it costs 3-4 times as much as cornstarch but to prepare five star oriental dishes, it is a must-have.  The home chef can find it online, mainly at Amazon.com and that is definitely the place to go. 

Yield:  36-48 servings / Mis-en-place: 8-12 hours overnight / Cooking Time: 60-75 minutes
 

 

Qty.
Measure
Item
Other
The Pork:
12
#
Boneless pork butt, fat trimmed, sliced 
Blanched & dried*
Seasoned flour (Recipe #1592)
See below
1.5
Cups
Kadoya-brand sesame oil
 
Kosher Salt & Pepper Seasoning (Recipe #1324)
1.5
Quarts
Diced green bell peppers, stemmed &seeded
Blanched
1.5
Quarts
Diced red bell peppers, stemmed and seeded
Blanched
1.5
Quarts
Medium-diced carrots
Blanched
1.5
Quarts
Medium-diced red onions
Blanched
1.5
Quarts
Gallo pale dry sherry 
 
1.5
Quarts
Pork stock
Reserved
The Finish:
2.25
Quarts
Middle East-brand couscous, raw
Cooked**
.75
Cup
Freshly minced parsley flakes
Rinsed
1.5
Cups
Toasted coconut
 
1.5
Quarts
Julienned dried apricots
 
Hungarian paprika
 
Fresh parsley sprigs
Rinsed
2.25
Quarts
Slivered scallions
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! First, prepare the pork by trimming the butt(s) of excess fat and then by slicing them into thirds or fourths.  *Cut the meat into slender slices, about 1.5-2-inches long and .5-1-inch wide.  Have a pot of water boiling, quickly dunk the meat into it, and then pull out almost immediately.  Allow the meat to dry on towels overnight and proceed to the other parts of the recipe.

2.     The Seasoned Flour II and the Kosher Salt & Pepper Seasoning: make these two items first.

(#1592) SEASONED FLOUR II—STANDARD PREPARATION

 

 

1. About 2.5 quarts:
 

 

Qty.
Measure
Item
Other
2.25
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:

3.     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.  Here’s the Kosher Salt and Pepper seasoning:

(#1324) KOSHER SALT AND PEPPER SEASONING

 

 

1. Yield: One cup of seasoning:
 

 

Qty.
Measure
Item
Other
1
Cup
Kosher salt
 
1.5
Tablespoon
Coarse black pepper
 
.5
Teaspoon
Hungarian paprika
 
.5
Teaspoon
Dry parsley flakes
 

 

Method:

4.     Combine and store in an airtight container—use for all seasoning needs.

5.     Make the Apricot Sauce and have ready in a double-boiler or on the steam table:

(#1723) ORIENTAL APRICOT SAUCE

 

Yield:  about 3-4 quarts / Mis-en-place: 30 minutes:
 

 

Qty.
Measure
Item
Other
3
Cups
Brown sugar
 
4.5
Cups
Granulated sugar 
 
12
Each
Bay leaves
 
.75
Teaspoon
Kosher salt
 
1.5
Teaspoons
Minced ginger
 
1.5
Teaspoons
Minced garlic
 
1.5
Cups
Cornstarch or Clear Gel
 
1.5
Teaspoons
Chinese five spice
 
3
Cup
Heinz red wine vinegar
 
3
quarts
 Kern’s Apricot nectar
 
3
Cups
Chicken or pork stock
 
1
Tablespoon
Almond extract
 
1.5
Cups
Torani’s peach syrup
 
.75
Cup
Aloha-brand Shoyu sauce 
 
.25
Cup
Better than Bouillon chicken base
 
The Finish:
2.25
Quarts
Dry apricots soaked in Korbel apricot brandy
 
3/8
Cup
Freshly minced parsley flakes
Rinsed

 

Method:

6.     Mis-en-place: have everything ready with which to work! Combine the first EIGHT ingredients in the bowl of a Hobart (large) or a Kitchen Aid (small) mixer and hook up the whip attachment.  Rotating the whip on low speed, blend the DRY ingredients together. 

7.     Combine the liquid ingredients together and gradually pour them in along the sides of the bowl, mixing on low speed, and after the first couple of additions, scrape the sides of the bowl down.  What you are doing here is dissolving the dry items, particularly the clear gel or cornstarch, so that there are no BLOBS. Add just enough liquid to break it down as many times; the starch attempts to hold together making it form globs in the finished sauce. 

8.     As soon as you have added enough liquid to make the mixture soupy, pour it through a sieve into a saucepot sprayed with Crisco Food Spray or some other such food release spray and then press any blobs of starch remaining through it.  Then, scrape the garlic, ginger, and other spice into the pot with the rest of the ingredients and place it over medium flame.

9.     Whisk frequently as it comes to a boil, and then when it does, whisk constantly as you keep it at a boil for 30-60 seconds; then, lower the flame to low and allow it to perk over low flame and as it does so, it will clarify.  Once made, pull the sauce from the heat and keep it warm for use.  Add the macerated apricots along with the parsley flakes and hold for service. 

10. Cool leftovers to below 45°F as quickly as possible by pouring remaining sauce into a shallow pan atop a cooling rack.  Stir occasionally to allow the heat to escape then pour it into a sanitized container with a tight-fitting lid and be sure to label, date, and refrigerate.  A sauce such as this remains usable for 6-8 days.  ALWAYS reheat atop a double boiler or Bain Marie over semi-boiling water.

Main Preparation:

11. Preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.

12. Dust the pork in the seasoned flour and set aside.  Heat the sesame oil in a heavy-duty skillet or in a large sauté pan that you have sprayed with PAM or some such other food release spray.  Add the blanched pork cubes and heat them up quickly over a medium flame.  Season the meat to taste with the kosher salt and pepper seasoning and add the vegetables. When they begin to heat up, hit the pan with the sherry, quickly deglazing it, and then add the pork stock and allow it to reduce slowly over a low flame.

13. Transfer the pork and vegetables to a baking dish sprayed with food release spray and cover with the sauce. Place inside your preheated oven on its middle oven rack and allow it to cook for 15-20 minutes. 

14. When the Apricot Pork begins to bubble in the oven, pull it out and top with the toasted coconut, julienned apricots, and freshly minced parsley.  Sprinkle with the Hungarian paprika to give it some color and then return to the oven for a final 4-5 minutes or until well-heated.

15. To serve the Apricot pork, have everything ready with which to work.  **Prepare the couscous as directed on the box and as it only takes a matter of minutes, prepare it right before serving time.  Place a mound of couscous in the middle of a large rimmed serving bowl or onto a rimmed plate.  Then, ladle a large serving spoon or two of Apricot Pork atop it.  Sprinkle slivered scallions atop each plate and plant a parsley sprig alongside each.  Your entree is ready for service.

16. Cool leftovers to below 45° as quickly as possible by pouring them into a shallow hotel pan placed atop a cooling rack.  If necessary, have an oscillating fan with CLEAN fan blades positioned to blow across it and stir occasionally until it is close to the desired temperature.  Transfer the remainder into a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  Use within 2-3 days at most by either reheating it to 165°F or hotter or by using it in an oriental soup of some sort. After 2-3 days, throw it out for safety’s sake.

This dish is a marvelous one, beautiful to behold and a pleasure to consume.  Run this one on oriental night or even on Central Asian or Hawaiian and Polynesian buffets.

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

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!

          Have a lovely day and rest of the month of December and by all means, a Merry Christmas and Happy New Year!  If all goes well for the planet and civilization, I will see you next year and if not, well, I guess we’ll all meet on the other side of it all.  Farewell and God bless every one of you and please remember to send us everyone you know to become a part of our fabulous organization here, the American Institute of Culinary Politics and Elemental News of the Day.  I also want to wish the Hooter a very happy seventy-first birthday on the Twelfth of December: Happy Birthday Chef Hootenstein!                                                                    

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 Sunday, December 09, 2012 by Chef Cheryl La Tigre

 

CHRISTMAS IS JUST SIXTEEN 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 May 28, 1993 in Honolulu, HI, created the original recipe whereas I adopted his and increased the quantity)

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!

 

 
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