Popular Posts

Tuesday, July 5, 2011

“Side Dishes Seminar Pt. XIII: Turkish Pilaf and Spanish Rice—Delicious Rice Recipes from around the Globe”

Canned Heat’s thirty-third album, 1996’s “Straight Ahead” (Magnum Records) is an album that was hammered by its reviewers due to the fact that it doesn’t pertain any information informing the listener who the heck is playing on the album and where it was recorded.  A source has told us that it is a reissue of the Topanga Corral concert but we’re not sure about that.  Still, if you’re a collector, you must own them all so 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 535 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 Elmer K. Hootenstein

END Commentary 07-05-2011

Copyright © 2011 by MHB Productions

Word Count: 1,577.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, July 06, 2011 by Chef Elmer K. “the Hooter” Hootenstein

SIDE DISH SEMINAR, PT. XIII

 Side Dishes Seminar Pt. XIII: Turkish Pilaf and Spanish Rice—Delicious Rice Recipes from around the Globe”



Bakersfield, CA, 07-06-2011 W: Good morning. Friends, today, I will be picking up the ball and running with it as I continue the Side Dishes Seminar we do on occasion.  Like yesterday’s installment, I am going to do two rice dishes, Turkish Pilaf and Spanish Rice, both unique rice dishes from around the world which allows us to offer variety and choices to our friends, families, and our guests.  Besides, if we cook the same foods over and over and over, we tend to burn out just as does those forced to eat those foods.  What we attempt to do here at the Elemental News of the Day is to offer you a wide variety of different foods which will allow you to create a name for yourself in the culinary world.  That is the goal of the END, friends, to provide you the best material all the while by doing it through a convenient little blog that may lack much of what the large websites have to offer but which offers more than 500 years collective foodservice industry skills, knowledge, and experience.  To heck with the rest of the online outlets, those guys do their best to captivate their readership with fancy gadgets, pictures, and sidebars.  We do it with nothing but the best!

Our first dish, Turkish Pilaf, is a great Middle Eastern dish that will delight your family or business guests as it’s simple yet tasty and goes well with roasted legs of lamb smothered in cumin and saffron, citrus and fennel.  It is one you will find in most Turkish restaurants and one that you will savor for months, if not years, to come! Let’s go:

TURKISH PILAF





1. To serve 4-6:




Qty.
Measure
Item
Other
2
Cups
Chicken broth

.25
Cup
Diced celery

1
Each
Bay leaf

.125
Cup
Chopped roasted peanuts

.125
Cup
Golden raisins

.125
Cup
Minced dates

1
Tablespoon
Melted butter

1
Teaspoon
Sesame oil

.5
Bunch
Coil fideo pasta, crumbled by hand

1
Cup
Jasmine rice

.5
Teaspoon
Kosher salt

1
Pinch
White pepper

.125
Teaspoon
Ground cinnamon

.5
Teaspoon
Ground turmeric

2
Teaspoons
Minced pimientos

1
Tablespoon
Freshly minced parsley




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 chicken stock in a saucepot with the next FIVE ingredients and bring to a high simmer.

2.      In an oven-proof saucepot equipped with a tight-fitting lid, heat the butter and sesame oil over a medium-high flame.  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. 

3.      At this 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, stir in the final two ingredients and fluff up with the fork.

6.      At this juncture, 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.

7.      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.

8.      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 rice dish is a wonderful accompaniment for Middle Eastern dishes such as Arabic or Israeli foods.  It’s one you may not use all of the time but when you need a specialty item, it’s a good one to whip out and make.

Our nest dish is Spanish rice, a recipe that every single one of us living in the western United States should have in their recipe boxes!  We love Hispanic foods and a good rice dish is an essential accompaniment! Let’s do it, shall we?

SPANISH RICE





1. To serve 4-6:




Qty.
Measure
Item
Other
.5
Cup
Chicken stock

1.5
Cups
Whole tomatoes squeezed with juice

1
Each
Bay leaf

.75
Teaspoon
Chopped cilantro

.5
Cup
Minced yellow onions

.25
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

1.5
Teaspoons
Minced garlic

1
Tablespoon
Vegetable oil

1
Cup
Jasmine rice

.125
Teaspoon
Ground cumin

.5
Teaspoon
Lawrey’s seasoned salt

2
Drops
Tabasco sauce

2
Teaspoons
Minced chives




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 chicken stock in a saucepot with the next SEVEN ingredients and bring to a high simmer.

2.      In an oven-proof saucepot equipped with a tight-fitting lid, heat the vegetable oil over a medium-high flame.  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. 

3.      At this point, pour in the simmering broth/tomatoes/juice 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, stir in the final two ingredients and fluff up with the fork.

6.      At this juncture, 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.

7.      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 cilantro, 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.

8.      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!

It is important to have a good Spanish rice recipe in one’s kitchen as in the western states, we favor a lot of Hispanic foods and they call for Spanish rice. This is a great recipe and it’s one you will fall in love with and use for years to come. Enjoy!

Okay, this will be it for today.  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. The END is a labor of love and a long time dream come true for most of us.  Stinkbug’s last blog, the one at Choseit.com, was shut down by the unscrupulous bastards when he went back east last year so help us keep this one up-and-running, okay? 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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association
________________________________________________________________________
This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid-1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California.  I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.


---30---

END Commentary for Wednesday, July 06, 2011 by Chef Elmer K. “the Hooter” Hootenstein

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 Elmer K. “the Hooter” Hootenstein.

Recipes created by Chef Elmer K. Hootenstein on February 24, 1976 in Talus, NM.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 

                                                                           



          THE NASTY

                                                                                                                                                                              
                                                                                                                                                              
This is #1304, a 24” x 36" original oil painting by Beverly Carrick entitled, “Sunset." 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 shot of drummer Brian Carrick at a Magnolia Hilltop Brewers' rehearsal on 10-22-1976 at Shamrock, the band's base of operations in Bakersfield, CA. 

This is a shot of Brian Carrick singing lead vocals at North High School on 11-12-1976 with the MHB. 

 This is a shot of Brian Carrick at McFarland on 12-18-1976 performing with the Magnolia Hilltop Brewers. 

This is a shot of bassist/vocalist Victor Gaona performing at Buttonwillow on 12-31-1976 with the MHB at our annual New Year's Eve gig. 

The top shot is a shot of Victor Gaona and Brian Carrick onstage on 12-03-1976 at our gig in Delano, California. Vic is singing and BC is playing the bass. The lower shot is of Victor Gaona and lead guitarist and vocalist Randall Kyles at a rehearsal at Shamrock on 08-21-1976. Summer time is very hot in Bakersfield, CA. 

This is a shot of Victor Gaona and Randall Kyles enjoying a cold brew and discussing politics on 08-28-1976 at Shamrock in Bakersfield, CA. 

 This is a shot of Victor Gaona and girlfriend, Shannon, on 03-14-1976 at Shamrock following a band rehearsal. 

This is a shot of a Mexican casserole dish at the Stockdale Country Club in 1987.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         






















                                                                                      

                                                                                         
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-06-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.





























                                                                                       

MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

The Hooter, 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.





                                                                  

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.




















































                                                                        

No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!