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Saturday, March 30, 2013

“Kitchen Nobility, Part XLVI: Perfect for Easter Sunday 2013, Chef Lilah presents one of the Best Sauces in any Chef’s Repertoire—Sauce Nantua, delicious Shellfish-Cream Sauce” by Chef Lilah Paulikovich

 
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Today’s album is Frank Zappa’s forty-seventh solo album, “FZ:OZ,” which came out in 2002 and was the thirteenth 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!                      





SUNDAY, MARCH 31, 2013

 

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

 

EASTER SUNDAY 2013

 

 
 
 
STINKBUG 2013
 
 
 

 



Chef Lilah Paulikovich

END Commentary 03-31-2013

Copyright © 2012 by MHB Productions

Word Count: 2,636.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, March 31, 2013 by Chef Lilah Paulikovich



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XLVI: Perfect for Easter Sunday 2013, Chef Lilah presents one of the Best Sauces in any Chef’s Repertoire—Sauce Nantua, delicious Shellfish-Cream Sauce” by Chef Lilah Paulikovich

HAPPY EASTER SUNDAY 2013!

861st BLOGPOST AT THE AICP-END!
 
 

Illegal Alien demanding citizenship in Bakersfield, CA
 

Bakersfield, CA, 03-31-2013 Su:  Aloha, friends, happy Easter, this is a very important day for Christians of all faiths and perhaps this is not the right time to say what it is I am going to say.  I arrived in Bakersfield from Maui last Friday to begin my time here at the corporate offices out in Oildale (as authors, we are required to come into the headquarters at least once per year) and was shocked by the numbers of illegal aliens marching down the streets of Bakersfield last Saturday.  I have to pose a question that many might find to be not politically correct is that “how many countries around the Globe permit illegals to march down their streets so brazenly demanding rights?”  I can think of many countries on the modern-day earth that might find it to be something they simply would not tolerate and might throw these folks into prison.  Do you think Vladimir Putin’s Russia or the Chinese would permit illegal aliens to march down their streets protesting for or against anything?  No, there is no way and yet, here in the United States, we seem to tolerate it and if we protest, the fact that they fly United Farm Worker flags and/or wear the American flag as an accoutrement,  seems to brook no protest as the liberals rise up and begin screaming about “civil rights!” 
Russian Leader Vladimir Putin

Friends, it has nothing to do with Civil Rights, it has to do with maintaining the nation and keeping it what the Founders made it.  However, if we keep allowing a flood of undocumented workers to enter the country, at some point, we will lose it, it’s that simple.  I am tired of witnessing thousands of illegal aliens marching through the streets of the nation protesting this, demanding that, wanting more, more, more of what the nation has.  I do not think we can handle another mass legalization of illegal aliens, because if we do, the young of our country, the minimum wage workers, the students, none of them will ever have the chance to work ever again all the while a tide of benefits, money, and who knows what else flows out of the country to Mexico and other parts of the world.   I want to see these people come here and work hard, obey the laws, get in the back of the line, and become American citizens, not become citizens because Barack Hussein Obama needs more voters!
Marching Illegal Aliens in Bakersfield, CA

My friends, we are witnessing the destruction of the greatest nation on earth, the liberals—outnumbered by conservatives—are putting the sword to the nation by making issues out of illegal aliens and Gay marriage when they should be working hard to preserve America for future generations rather than robbing them of their birthrights.  I am somewhat shocked to think that the illegal aliens have more rights, are given preference over native-born kids, to think that they are becoming greater than the people living here should put the fear of God into all of you on this Easter Sunday.  The time is coming when Americans who love their country instead of pro-Marxists imbeciles who think socialism is the way to go need to stand up and put a stop to this.  Otherwise, you are going to see Hawaii, Texas, and maybe Alaska seeking ways to exit this crumbling union.  No nation lasts forever and you are watching ours go down the drain, it’s over and done, the goose is cooked, the fork is thrust through it.   I am disgusted by the horrible crime being committed on the citizens of the country, forcing Gay marriage upon us, taking away our rights, transforming this nation fundamentally.  I hate to say I am from “Hawaii” because I cannot see eye-to-eye with the President.  Remember to pray for the nation when you attend church today, it’s time patriots arose to defend it, it’s time to form a third party or to throw the moderates out and send them packing—they should be ashamed of themselves.
Master Chef Auguste Escoffier, 1846-1935
Today, we are making a delicious sauce, Sauce Nantua, a wonderful shellfish sauce typically made with lobster or crab shells.  Then, it is tightened with a white roux to which heavy cream and shellfish stock is added.  We then use it atop fresh fish dishes many times topping it with caviar or other toppings along with shellfish meat and believe me, people love it, even here in Hawaii.   Of course, it’s a sauce from the days of Auguste Escoffier, one of the most important attributes as the man had the knowledge given him by God to create wonders in a simple kitchen.  Chef Escoffier lived between the years 1846-1935 and gave the world the finest cuisine ever known, one scoffed at by today’s legions of chemical chefs.  Anyone can pile one item atop another and then whisk up a sauce made with different chemical concoctions, you know, instead of matching food to food, they do it by crafting different chemical combinations together and then say, “look what I created!—it’s unique!”  Don’t make me sick, it’s the sort of crap one reads in magazines like Food and Wine and Cook’s—two of the crappiest foodservice magazines in existence!
French Cuisine
 
I made this sauce mine on June 11, 1976 when I first began working in fine-dining situations, it is one I learned in the culinary academy and then transformed into something I could call mine.  I think we need to have more innovators, classically trained in the culinary academies of the world that then branch out, teach new generations of chefs, and lead the way.  Here we go:

(#0336) SAUCE NANTUA

 


Sauce Nantua is one of those classic sauces that come to us from the Classical French Cuisine of Auguste Escoffier and other great French chefs.  It allows the chef once again to make a “real” sauce by using leftover ingredients combined with mirepoix and dairy products making one of the most delicious and tasty sauces ever seen in professional cookery.  Always save your shellfish shells, as there is so many flavors contained within that it is practically a crime NOT to utilize it! 
Yield:  1.25-1.5 quarts / Mis-en-place: 35-40 minutes:
 

 


Qty.
Measure
Item
Other
1
Cup
Drawn butter
 
1.5
#
Broken lobster shells, crab shells, even shrimp shells
.5
Cup
Finely minced celery
 
.25
Cup
Finely minced carrots
 
.25
Cup
Finely minced yellow onions
 
.25
Cup
Finely minced leeks
 
1.5
Quarts
Cold water
 
2
Each
Bay leaves
 
3
Cups
Shellfish stock (from above)
 
.5
Cup
Drawn butter
 
2
Teaspoons
Hungarian paprika
 
1.5
Teaspoons
Kosher salt
 
3/8
Teaspoon
White pepper
 
.25
Teaspoon
Whole thyme
 
.75
Cup
All-purpose flour
 
2
Cups
Heavy cream
 
.25
Cup
Flambéed brandy
 
.25
Cup
Softened sweet butter
 

 


Method:
1.     Mis-en-place: have everything ready with which to work! Place a heavy-duty saucepot atop a medium-low flame and add the first amount of drawn butter (butter that has had its milk solids and whey removed) along with the shellfish shells and mirepoix vegetables.  Begin sautéing this mixture over the flame stirring frequently.  If it seems to be too hot, drop the heat to low and take your time sautéing the mixture until you smell the fragrance of the shellfish. 
2.     Next, scoop the shells with the rest of the ingredients into the pot containing the cold water.  Add the bay leaves and bring it to a boil and once there, drop the flame to low and simmer it. As it simmers, reduce it to about 3 cups of stock and then strain it through a chinois lined with cheesecloth into another pot.  Set this over a low flame and add the heavy cream. 
3.     Meanwhile in the original pot in which, you sautéed the shells, add the second measure of drawn butter and add the seasonings to it.  Stir well and place over a low flame.  As it heats, add the all-purpose flour, stirring it almost constantly until you form a light, roux.  However note: you want the roux to be first stage or “white” even though it’s now red thanks to the paprika but do not cook it very long as you do not want it to be dark, too. 
4.     As soon as you attain this stage, begin whisking in the heavy cream and shellfish stock and continue whisking until a sauce forms.  If it is too thick, add additional cream or if too thin, reduce it to about one quart of sauce, possibly a bit more.  Cook the sauce over low flame until it appears to be velvety smooth and then pour the sauce one more time through a second chinois into a third saucepot or into a container for use on one’s steam table.  Finally, flambe the brandy and be sure it ignites; once it does, cook it until the blue flames die away and pour the remnants of the alcohol into the finished sauce.  If you wish to enrich it, do so with softened sweet butter or sauté butter.  The sauce is good to go once you taste it and readjust the seasonings as necessary.  If you feel, the need to add some crab or lobster base, do so by whisking it in.
5.     If for later use or leftover, pour the sauce into a shallow pan placed atop a cooling rack.  Take care to stir the cooling sauce frequently as this allows heat to escape and keeps a skin from forming on the top.  As soon as it’s 45°F or cooler, place the pot inside your refrigerator AFTER spraying a piece of wax paper with Crisco Pan Release spray or some such other food release spray and placing it—sprayed side-DOWN—atop it to prevent skin formation.
6.     When you totally cool the sauce, pour it into a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and refrigerate when not in use and NEVER return leftover amounts to the parent amount.  Shelf life of this sauce is 1-2 days so use it well within that time or lose it.
Sauce Nantua is a classic sauce, perfect for all sorts of seafood and shellfish dishes so if you do a lot of fresh seafood, always save the shells of not only the lobsters but the crabs, shrimp, even the clam and mussel shells as ALL of them provide amazing flavor!
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STRICTLY GENTEEL—A CLASSICAL INTRODUCTION

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.

 
CUCAMONGA

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!

 
CHEAP THRILLS

 

          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!

 
SON OF CHEAP THRILLS

          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!

 
EVERYTHING IS HEALING NICELY

          Have a wonderful Easter Sunday and please, think about what it is I have said.  We have discussed a great deal over this past week and it’s highly important that Americans of all stripes, faiths, and colors pull together and save our nation from the tossed salad the illegals are creating, not the melting pot of our ancestors.  I think that if we lose our nation and leave our kids adrift in the flotsam and jetsam of a failed nation, we are condemning ourselves to the deepest darkest pit.  I want all of you to stand up and put a stop to the loss of the nation through the machinations of the Democrats.  Once it’s gone, it’s gone, it’s over, done, goodbye—is that something with which you can live?  I can’t, I would rather see Hawaiian independence, not remain a part of a diseased nation.  Yes, I am a freedom fighter of sorts and I do invite all of you to join me.  You know how to get in touch with me, please do so now.  I will be on the lookout for you, my friends! Until the next time, farewell, we shall meet again!                

 
FZ:OZ

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.
 

---30---

The AICP-END Commentary for Sunday, March 31, 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 June 11, 1976 in Kahului, Maui.

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This is #0163, a 12” x 16" original oil painting by Beverly Carrick entitled, “Afternoon in Rutherford." 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

 


 

 

 

 

 

 

 

 

CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 

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 © 03-23-2013, 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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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

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:

Lilah Paulikovich, the Mothers of Invention, Frank Zappa, Kitchen Nobility—the Saucier, Sauces, Classic Sauces, Standard Sauces, Mother Sauces, Master Sauces, Flavorful Additions, Shellfish Sauces,

 

 

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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!

 

 

 

 
BUYFZ:OZBY 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 31, 2013:

  1. ----:

 
 
 


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