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Monday, March 25, 2013

“Kitchen Nobility, Part XLI: Today’s Portuguese-Style Duxelles is in Honor of the Many Portuguese living in Hawaii—perfect for a Wide Variety of Dishes including Seafood and Shellfish!” by Chef Lilah Paulikovich

 
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Today’s album is Frank Zappa’s forty-second solo album, “Strictly Genteel—a Classical Introduction,” which came out in 1998 and was the eighth in a long line of posthumous albums.  Like all the rest of Mr. Zappa’s lengthy catalog, this is a fine album and one that shows the amazing versatility possessed by this extremely talented musician.  Take the convenient link posted above, go to Amazon.com and buy it now!—you will be glad you did!                      





TUESDAY, MARCH 26, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
 
STINKBUG 2013
 
 
 

 



Chef Lilah Paulikovich

END Commentary 03-26-2013

Copyright © 2012 by MHB Productions

Word Count: 2,482.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Tuesday, March 26, 2013 by Chef Lilah Paulikovich



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XLI: Today’s Portuguese-Style Duxelles is in Honor of the Many Portuguese living in Hawaii—perfect for a Wide Variety of Dishes including Seafood and Shellfish!” by Chef Lilah Paulikovich

HAPPY EASTER WEEK 2013!

856th BLOGPOST AT THE AICP-END!

 

Bakersfield, CA, 03-26-2013 T:  Aloha again, my friends, I must say that I am quite proud that Mr. Obama finally found the time to visit Israel, they are our number one ally next to the United Kingdom and in many ways, our number one friend in the world.  The thing that has been difficult observing is how the administration has more or less brushed the Jewish state off while kissing up the Muslims.  While we may seem to be out of the loop living here in the once wonderful paradise we had to ourselves, you had better believe that we pay a great deal of attention to what goes on around the world.  When the Japanese Empire attacked Pearl Harbor on December 07, 1941, we were suddenly thrust onto the world stage in a way in which, no one living here could ever have imagined.  Suddenly, the war came home to us, bombs dropping everywhere, people being killed in the streets of Honolulu, in the harbor, and in the surrounding areas.  My family lived on Oahu in those days and I remember my grandmother on my father’s side telling me of the havoc that took place in the outskirts of the city as the bombers soared overhead.  No one knew what was happening and had no idea what to do as we have never before experienced anything like that.   The same thing could happen again, this time, it could be the North Koreans nuking us, the Iranians nuking us, or even the Chinese should we get behind on our debt—that’s a joke, you know, ha ha! 
The Japanese Empire during World War II
  People here still seem to feel like they are not quite a part of whatever goes on, on the mainland and that’s still a nice feeling; however, we do have a strong military presence here and that is always a first strike potential threat.  The more the North Koreans talk about nuking the United States, the more the Hawaiian people laugh it off nervously because maybe they can’t quite reach the West Coast yet but they sure as heck could incinerate the island of Oahu!  Therefore, we are glad that Mr. Obama has visited Israel, we hope that he and they can come to some sort of concurrence on what to do with Iran because they are, after all, still a part of the triple threat we face.  Iraq was but a minor issue and even we are smart enough to know that President George W. Bush made a major error when he invaded the oil rich nation because with Saddam Hussein out of the picture, the Iranians have no one to occupy their time.  I think that the solemn milestone of last week’s ten-year anniversary of the Iraqi invasion should be remembered for all of the Americans who lost their lives there or worse, who have been maimed forever.   In my opinion, it was an unnecessary happening in the history of our nation and things seem to be so much worse over there, that it makes me sad thinking about it.  I have friends who have lost children over there because when wars happen, we Hawaiians always step up to the plate and enlist, it is part of our culture here, serving our nation that has led us to lose many of our loved ones in every war since the Vietnam War.  If we ever find the need to attack someone else again, I do hope that they are indeed proven to be the threat our government tells us they are, I know, “Lilah, you sound like a Democrat,” well sometimes I do when it comes to losing loved ones! 
Iranian President Mahmoud Ahmadinejad
Today, we are going to make a topping for seafood and shellfish and for anything else you might have in mind, the French Duxelles, however, it’s a Portuguese-Styled Duxelles for today.  Duxelles comes to us from Classic French Cuisine, it is a butter-rich topping for a variety of different foods, primarily fish.   Here, in the islands, we have many Portuguese folks, they are among the first who discovered our lovely islands and transformed them into what they are now.  Circumnavigating the world, the early Portuguese sailors made landfall here and got along fairly well with the natives.  If anything, they treated us better than the British and American whalers and merchantmen who came here as over the course of time, the latter took us over while the former became residents first, then part of the occupiers.  I cannot fault anyone for falling in love with us because this is a wonderful place after all but many of us still yearn for the monarchy, something none of us shall ever see again.  Like Texas, we may be independent nations that joined the United States but our joining was “forced upon us” by the Americans.   They knew prime real estate when they saw it and we really didn’t have any idea about ownership in much the same way as the Native Americans didn’t.
Duxelles is a butter sauce that one can thicken if one wishes to do so or one can use just as it is when completed.  There are varieties of ways in which one can make the sauce but typically, it is a shallot or garlic-based butter sauce with mushrooms as almost always one of the components.  Normally, we make it at the moment we plan to use it so it’s one that is almost impossible to make ahead of time; therefore, we have the ingredients prepped and ready to go so that when we toss it ‘em all together in a large skillet or rondeau, we make it extremely fast!   Here it is, let’s go:

(#0334) PORTUGUESE-STYLE DUXELLES

 
Intelligent chefs spend a lot of time researching various sauces for use on their menus because in the end, that is what being a chef is all about—knowing more than the competition.  Duxelles is nothing new, it is an old-fashioned French topping used for a wide variety of foods.  It is tasty, smacks of the South of France and is easy to make and to use.  Serve it atop baked trout, bass, perch, any type of fish of which, you can think and it’s going to bring in rave reviews, of that—there is no doubt. 
Yield:  about 1-plus quarts / Mis-en-place: 35-40 minutes:
 

 

Qty.
Measure
Item
Other
1
Cup
Drawn butter
 
2
Cups
Peeled and sliced button mushrooms
 
2
Cups
Unpeeled, seeded, diced cucumbers
 
2
Cups
Peeled and grated carrots
 
2
Cups
Artichoke hearts, halved
 
1
Cup
Marsala sherry
 
.125
Cup
Minced fresh garlic
 
2
Teaspoons
Kosher salt
 
1
Teaspoon
Black pepper
 
1
Teaspoon
Whole sweet basil
 
1
Teaspoon
Whole marjoram
 
1
Cup
Finely-minced parsley flakes
Rinsed and dried
1
Tablespoon
Freshly squeezed lemon juice
 
1
Small
Serrano chili, stemmed, seeded, and minced
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!  Place a sautoir atop a moderate flame and when hot, add the drawn butter to it.  Note: it is important to draw your butter prior to using it as doing so gives a higher tolerance to hear whereas regular butter—imbued with milk fats and watery whey—breaks down under heat quickly.  
2.     Bring the butter to a sizzle and then add sliced mushrooms, cucumbers, carrots, and artichoke hearts.  Using a rubber spatula or a wooden spoon, stir the mixture gently and as you do so, the ingredients soften and take on a different look.  Do NOT overdo it however, as you do not want to MASH everything into a bland, tasteless pulp—keep everything distinct in its individuality.
3.     When the ingredients are where we want them, quickly deglaze the pan by rising the temperature a bit to medium and hit it with the Marsala sherry.  Quickly cook the Duxelles while reducing the liquid. 
4.     When most of the wine has burned off, pull the pan from the stove and stir in the remaining ingredients.  The finished product needs to look like an herbal topping, one we use atop seafood and shellfish dishes.  The cucumbers need to have a bit of a crunch and the mushrooms need to have body.  It is now ready for use. 
5.     In a restaurant, we would have the individual ingredients on hand and would prepare this topping in batches throughout the shift.  You cannot hold it on a steam table over simmering water as it is going to dissolve into the aforementioned “mush.”  Set it to the side and as the fish, dishes come out of the oven and hit the plates, dish the topping onto them and then serve. As for leftovers, toss them out!  
Portuguese-style Duxelles allows the chef another way of utilizing ingredients that he or she might have in abundance and to do so in a very tasteful, attractive way.   You can mix bay shrimp, scallops, and crabmeat, anything you can think of along the way for a wide variety of toppings suitable for ALL seafood dishes.
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THE LOST EPISODES

 
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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.

 
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FRANK ZAPPA PLAYS THE MUSIC OF FRANK ZAPPA

 

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
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          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
MYSTERY DISC

          We have come to the end of our day and that means now is the time to make my sales pitch!  One of the good things about writing for the AICP-END is the fact that we get all of the albums advertised here at the blog meaning I have all of the Mothers of Invention/Frank Zappa albums simply for being here!  I have been listening to them night and day prior to coming to the corporate offices and that means so have my employees.  I must say that each of them had to sign a permission slip as some of their music is a touch, shall I say, “risqué?”  Frank had a dirty mind and even though most of the staff tends to laugh if I don’t catch them, using ear buds to listen to the more Hawaiian-style music or the island-style hip-hop.  Many simply do not catch what the nasty boys are saying but believe me, I have put my ears to it and given the music a serious listen.  It is not something I would ever play for my children but then, what a world in which, we live, yeah?  Some of the stuff that’s on television shocks the heck out of me but then, we simply are not brought up like that here in the islands, not at all!  Oh, folks, do not forget that this Sunday is Easter Sunday, I hope you are checking out all of the recipes we did back in 2011 featuring the Sunday brunch!  Please look them up—you are going to love them!               

 
STRICTLY GENTEEL—A CLASSICAL INTRODUCTION

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 Frank Zappa and the Mothers of Invention 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society

_______________________________________________________________________
This is I as a young chef in the mid 1960's when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990. Presently, I am working up in Kula at one of the restaurants high up on Haleakala—it is a glorious life!

Chef Lilah Paulikovich writes from Kula, Maui, Hawaii.
Chef Lilah is a proud member of the Republican Party.
 

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The AICP-END Commentary for Tuesday, March 26, 2013 by Chef Lilah Paulikovich

 

 

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 Lilah Paulikovich wrote this original essay.

 

Recipe created by Chef Lilah Paulikovich on April 08, 1982 in Kahului, Maui.

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This is #0158, a 20” x 24" original oil painting by Beverly Carrick entitled, “Lavender and Pink." 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!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!

Pictures #0000-0395

 

 

 

 

 

 

 

 

 

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The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 03-18-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 
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Tags:

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THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 
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PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND ALSO THE NFL!

Ed Schultz- worst radio personality on Hawaiian Radio
 

 

 

 

 

 

 

CHEF LILAH PAULIKOVICH
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

 

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

 

 

 

 
BUYSTRICTLY GENTEEL—A CLASSICAL INTRODUCTIONBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

  
Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!
TODAY IN HISTORY—MARCH 26, 2013:

  1. ----:

 
 
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