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Monday, July 4, 2011

“Side Dishes Seminar Pt. XII: Rice Pilau and Dirty Rice—two Classic Rice Dishes from around the World”

Canned Heat’s thirty-second album, 1996’s “Best of Hooker’n’Heat” (EMI Records) is an album that features the BEST of the comingling of John Lee Hooker and Canned Heat, two blues greats.  Their association has seen the release of several great albums and let’s face it, the Blues is a genre that has many adherents and fans and this is a classic CD you will cherish for the rest of your life.  All you have to do is to go out and buy it!  Anyhow, if you use the handy link, you will go directly to Amazon.com and can buy it NOW!  Thanks, the Elemental News of the Day.





                                                                           

Here's the countdown to December 21, 2012: from today, we have 536 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                    



                                                   STINKBUG 2011

                                                                                  
                                                                                           


Chef Tiresias Helenus Grinikeodopuloposlus

END Commentary 07-05-2011

Copyright © 2011 by MHB Productions

Word Count: 1,577.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 05, 2011 by Chef Tiresias Grinikeodopuloposlus

SIDE DISH SEMINAR, PT. XII

 Side Dishes Seminar Pt. XII: Rice Pilau and Dirty Rice—two Classic Rice Dishes from around the World”



Bakersfield, CA, 07-05-2011 T: Happy day-after-the-Fourth of July, fellow culinarians, mine was a really good holiday.  I spent the past couple of days over at Pismo Beach, California, one of the most beautiful places on the Central California coastline.  I love the California coastline, we have some of the most breathtaking scenery in the world and friends who emanate from elsewhere around the globe are simply amazed by both its abundance and its beauty.  I have been up and down the coast from Mexico to Canada and California has the most awe-inspiring beauty of anyplace I’ve ever seen.  I have lived and worked across the United States and there is no place I would rather be than over in Pismo, Morro Bay, Shell Beach, or even Laguna.  Heck, Monterey is a lovely place in the summertime and boy is it always cold!

Today, we are going to make two different side dishes, both rice dishes, however: One is Rice Pilau, rice similar to Rice Pilaf but different, too. The other one we’re going to make is Dirty Rice, the Cajun and Southern treat that you find in many restaurants that specialize in those foods. Both of them have been used in my kitchens extensively in the never-ending quest for culinary perfection and variety.  That is something chefs do all of the time: research for the best and most unusual dishes with which to present to our faithful customers so they will think about us all of the time. I prefer country clubs and hotel cookery as that is the most enlightened and liberal.

Okay, let’s do this and get this show on the road, shall we?

RICE PILAU





1. To serve four:




Qty.
Measure
Item
Other
2
Cups
Chicken broth

.125
Cup
Sliced chives

.125
Cup
Sliced button mushrooms

.125
Cup
Minced celery

.125
Cup
Black raisins

1
Tablespoon
Sliced toasted almonds

1
Each
Bay leaf

1.5
Teaspoons
Freshly minced parsley

1
Tablespoon
Melted butter

1
Cup
Long-grained white rice

.5
Teaspoon
Lawrey’s seasoned salt

1
Pinch
White pepper

.5
Teaspoon
Whole thyme




Method:

1.      Mis-en-place: have everything ready to work with.  Turn standard oven on to 375°F or convection oven to 325°F.  Place the first EIGHT ingredients into a stockpot and bring to a high simmer.

2.      In an oven-proof saucepot equipped with a tight-fitting lid, heat the butter over a medium-flame.  When it’s hot, add the rice and the seasonings and begin to cook it.  Cook, stirring frequently, over medium heat until the rice has lost its opaqueness and has turned white.  At the point, pour in the simmering broth and stand back: it will roar up in the pan and possibly splatter the stovetop so be careful and don’t get burned.

3.      Stir for a moment and allow the liquid to boil and sputter.  When the liquid is about the level of the rice, slap on the lid, let it boil a second or two longer, and then insert inside your preheated oven on its middle rack.  Cook for approximately 25 minutes and then check it.

4.      If the rice has absorbed all of the liquid, it’s done so remove it from the oven, fluff with a fork, and allow the steam to escape for a minute or two; then, it’s ready to serve or if using it later, remove it from the pot and into a shallow dish to cool.  When it’s completely cooled, cover with a piece of wax paper and refrigerate until needed.

5.      Reheat in the microwave oven by taking four soup cups and spraying the insides with PAM or some such other food release spray. If desired, place some diced pimientos, minced parsley and a few raisins in the bottom of the soup cup. Then, pack the rice into each cup, place in your microwave oven and reheat for about 3-5 minutes or until steaming hot.

6.      At that point, remove the cups from the microwave and slap each one down on a dinner plate so that it will loosen from the cups and exit. You will be presented with a beautiful mound of steamed rice.  Now, all you have to do is to come up with the rest of the meal and you’re ready to go!

This is a wonderful recipe that is the Russian-version of Rice Pilaf.  Cherish this recipe as you will come to love it and will use it many times since. This is a great side dish and you will fall in love with it. Enjoy!

Now, we will do our next recipe, one of the great Southern treats made popular by chefs such as Paul Prudhomme and his famed K-Paul’s Restaurant in the French Quarter and the Commander’s Palace, another famed New Orleans’ eatery.  I think you will fall in love with this one:

DIRTY RICE





1. To feed four:




Qty.
Measure
Item
Other
2
Ounces
Chopped bacon

.125
Cup
Chopped sausage

.25
Cup
Chopped green bell pepper

.25
Cup
Minced celery

.25
Cup
Minced yellow onions

1.5
Teaspoons
Minced garlic

1
Each
Bay leaf

1
Cup
Basmati rice

.25
Teaspoon
Cayenne pepper

.5
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

.75
Teaspoon
Spanish paprika

.5
Teaspoon
Colman’s dry mustard

.25
Teaspoon
Ground cumin

.125
Teaspoon
Whole thyme

.5
Teaspoon
Whole oregano

2
Cups
Ham broth




Method:

1.      Mis-en-place: have everything ready to work with.  Turn standard oven on to 375°F or convection oven to 325°F.  Put the ham stock in a saucepot and bring to a high simmer.

2.      In an oven-proof saucepot equipped with a tight-fitting lid, heat the bacon over a medium-high flame.  When it’s hot, begin stirring it in order to get it to render as much fat as possible as well as to leave residue on the bottom of the pot as this will add color. 

3.       Add the rice and the seasonings and begin to cook it.  Cook, stirring frequently, over medium heat until the rice has lost its opaqueness and has turned white.  At the point, pour in the simmering broth and stand back: it will roar up in the pan and possibly splatter the stovetop so be careful and don’t get burned.

4.      Stir for a moment and allow the liquid to boil and sputter.  When the liquid is about the level of the rice, slap on the lid, let it boil a second or two longer, and then insert inside your preheated oven on its middle rack.  Cook for approximately 25 minutes and then check it.

5.      If the rice has absorbed all of the liquid, it’s done so remove it from the oven, fluff with a fork, and allow the steam to escape for a minute or two; then, it’s ready to serve or if using it later, remove it from the pot and into a shallow dish to cool.  When it’s completely cooled, cover with a piece of wax paper and refrigerate until needed.

6.      Reheat in the microwave oven by taking four soup cups and spraying the insides with PAM or some such other food release spray. If desired, place some diced pimientos, minced parsley and a few sautéed yellow onions in the bottom of the soup cup. Then, pack the rice into each cup, place in your microwave oven and reheat for about 3-5 minutes or until steaming hot.

7.      At that point, remove the cups from the microwave and slap each one down on a dinner plate so that it will loosen from the cups and exit. You will be presented with a beautiful mound of steamed rice.  Now, all you have to do is to come up with the rest of the meal and you’re ready to go!

For those of you who enjoy Cajun cookery and Southern Food, Dirty Rice is a time-honored classic that most people fall in love with and never forget.  If you like spicy foods, you will love this!

This will do it for us today, my friends, have a great week and we’ll meet again.  As always, please support the Elemental News of the Day by accessing the Google advertising links.  Help us bring in the necessary revenue with which to keep our blog up-and-running. Thank you!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. Anyhow, have a great day and we’ll meet again. Take care.  

Thank you!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF
This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's.  I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

END Commentary for Tuesday, July 05, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus

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:

This original essay was authored by the one-and-only Chef Tiresias Helenus Grinikeodopuloposlus.

Recipes created by Chef Vladimir Gdansk on November 15, 1977 in Washington State.

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          THE STINKY ONE

                                                                                      
                                                                                                                                                      
This is #1303, a 30” x 40" original oil painting by Beverly Carrick entitled, “Christmas Eve." It's 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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!

Web Pictures I
                                                                                  
This is a photo of Brian Carrick, drummer of the Magnolia Hilltop Brewers, performing at Lake Isabella, CA, on 10-06-1978. That was an exceptional gig! 

This is another photo of Brian Carrick at Lake Isabella on 10-06-1978 at the MHB's gig there. 

  This is a photo of bassist/vocalist Victor Gaona, longtime member of the Magnolia Hilltop Brewers on 12-03-1976 at a gig somewhere in Kern County, California. Vic was a great musician, vocalist, and a wonderful friend. 

    This is a shot from the back of the stage of Victor Gaona up front in Mojave, California, on 12-17-1976 at our ill-fated gig there. The dissastisfied fans destroyed our vehicle and we were there all night long. 

This is a photo of bassist/vocalist Victor Gaona and drummer Brian Carrick on 12-18-1976 at a MHB rehearsal at Shamrock in Bakersfield, CA. He was getting into the practice! 

 This is a photo of Victor Gaona and Brian Carrick onstage on 10-23-1976 somewhere in the City of Bakersfield with the Magnolia Hilltop Brewers. 

 this is a shot of drummer Brian Carrick acting crazy on 10-19-1976 at a rehearsal at Shamrock in Bakersfield, CA. 

  This is a photo of Executive Chef Juan Aguiree and Chef Brian Carrick at the Stockdale Country Club Luau in 1987 on the back lawn of the esteemed country club.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

























                                                                                 


                                                                               
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Tags:

Tiresias, Side Dishes Seminar, Fine-dining, Seafood, Russian Cuisine, Cajun Cuisine, Elemental News of the Day, Gourmet Food, Rice, Basmati Rice, Rice Dishes, Classic Cookery, Canned Heat.





                                                                           

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