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Saturday, October 20, 2012

“Side Dish Seminar, Part XLI: El Chilote concludes his Week-long Excursion in Institutional Sizes by showing us how to make Hickory Smoked Potatoes enough to Feed 30-to-40 People!” by Chef El Chilote



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s forty-first group album, “Guitar Heaven,” came out on September 01, 2010, and is another beautiful collection of the guitar master’s career.  We love the album and know that you will, too.  Please go to Amazon.com right this minute and BUY it by using the convenient link above!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 64 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 El Chilote

END Commentary 10-21-2012

Copyright © 2012 by MHB Productions

Word Count: 1,889.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 21, 2012 by Chef El Chilote



SIDE DISH SEMINAR, PART XLI—INSTITUTIONAL SIZES

Side Dish Seminar, Part XLI: El Chilote concludes his Week-long Excursion in Institutional Sizes by showing us how to make Hickory Smoked Potatoes enough to Feed 30-to-40 People!” by Chef El Chilote

Seven-Hundredth Blog Post of the New Elemental News of the Day!

Bakersfield, CA, 10-21-2012 Su: Today, I bid you farewell for the next 4-5 months and if for some reason the Mayan Prophecies come true, well, it has been good knowing each and every one of you.  We run a powerful blog here; we educate millions of people worldwide and do so on a daily basis.  We are available in numerous languages and on numerous websites as links and what’s more, we have many who have signed up for our RSS Feed so they get our new blog posts in their online mailboxes daily.  This blog appears seven days a week, 365 days a year and that means we are here 24/7, that someone is minding the shop in Oildale, California, where our Assistant Editor, Moses Scharbug III, runs the office.  He reads the mail, he shares it with all of us and in turn, he vacations on Maui every year in the month of January once he’s completed our New Year’s Week festivities.  Anytime you have questions, please get in touch and he will be glad to help you with whatever you need to know, whether or not it is a clarification or you need additional information.  Please join us, become an online author, do a week’s worth of blog posts and you become Elementalized.  It is important to get in on the ground floor of something exciting and not be swayed by this anti-poor people propaganda being spouted by all of the Mitt Romney fans lurking around here.  I believe that President Barack Obama is going to be reelected by a monstrous margin and that he is going to complete the work he began in earnest four years ago.   With your help, we will reelect this gifted man to another FOUR years and who knows? Maybe even change the Constitution of the United States and make him president for LIFE!  

Yes, I know, I need to pipe down so I can leave the exit door and head back to Mukilteo, Washington, where I am presently involved in foodservice operations.  It is important to watch what one says around here as Stinkbug monitors everyone’s thoughts when they enter the building.   I am sure he enlists the aid of the nefarious Jaz McKay, right wing NAZI radio talk show host blabbering on and on about how bad our president is.  I am sure that a thug like Mr. McKay probably would love to see Richard M. Nixon elected to a new term of office but I have bad news for him: he’s dead!  So is former President Reagan, he’s gone, too, so who you going to go with? President Bush?  LOL.

Today, we make a final potato dish, one that is loved from one end of the nation to the other and one that is going to spread around the world, Hickory-Smoked Potatoes, a wondrous dish fit for a Cajun king!   I am doing it in a convenient institutional size so you can prepare it for this evening’s dinner service and watch the money flow in as people become converts for this fabulous dish.  Arriba, amigos let us get it going so I can hit the back door!

(#0861) HICKORY-SMOKED POTATOES—INSTITUTIONAL SIZE


Over the course of one’s culinary career, one has need to develop all sorts of oddball dishes based upon other, classic dishes such as scalloped or au gratin potatoes.  This dish was developed by me for a Cajun-style barbeque on the principle that if one could do a similar potato dish for a classical function, why not make one imbued with Wright’s liquid smoke, the primary ingredient in making home-style barbeque sauce, to serve with Cajun and Creole dishes? Voila! It worked! This stunning dish floored the guests at a specialty buffet dinner and one I have pulled out of my hat several times over the past two decades.  It can work for you, too.

Yield: 6-8 servings / Mis-en-place: 1.25-to-1.5 hours:



Qty.
Measure
Item
Other
20
Medium
Russet potatoes, peeled and sliced

2
Quarts
Whole milk

1
Quart  
Water

9
Tablespoons
Melted butter

.75
Cup
All-purpose flour

3
Cups
Light brown sugar

2
Teaspoons
Wright’s liquid smoke

2
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

1
Tablespoon
Colman’s dry mustard

1
Cup
Tillamook sharp cheddar cheese
Grated
.25
Cup
Freshly minced parsley flakes

1
Cup
Hungarian paprika



Method:
The  Chef's Friend...
1.      Heat standard oven to 450°F or a convection oven to 400°F, fan in the “off” position, and have either one ready.  Peel the potatoes and slice into thin rounds, about 3/16 to .25-inch thick but no thicker.  Place underneath cold running water.

2.      Combine the milk and water in a saucepan and place over a medium-high flame, stirring occasionally.

3.      In a one-quart saucepan, heat melted butter over a medium-high flame.  When warm, stir in the all-purpose flour to make a roux.  Cook it for 2-3 minutes stirring frequently. 

4.      When time is up, pour in the simmering milk-water mixture and raise the heat.  Continue to stir until a thin but homogenous sauce has formed. Then, lower the flame to medium-low and add the sugar, liquid smoke, salt, and pepper.  Continue to stir and to cook until the sugar has dissolved. Finally, allow this sauce to simmer over a low flame until you need it.

5.      Remove the potato slices from underneath the running water and place them upon a towel and with another towel, vigorously pat dry and do so until they are dry.  Spray a 7”- x 11”- casserole dish liberally with PAM or some such other food release and arrange the spud slices in loose rows. 

6.      Next, pour in the simmering sauce and shake the pan gently to settle it.  Spray a piece of aluminum foil with PAM and place atop the potatoes and sauce, PAM-side down.  Cover the dish tightly with the foil and attempt to do so airtight. 

7.      Place the casserole dish inside your preheated oven and bake.  For standard ovens, figure 1-1.25 hours’ bake time to ensure tenderness and for convection ovens, about .75-1 hour.  Always check the potatoes at the earlier of the two given times to guard against overcooking this dish. 

8.      When potatoes are tender to the touch, remove them from the oven and tear off the foil.  Top with the cheddar cheese and return to the hot oven uncovered and bake an additional 4-5 minutes or until cheese has melted across the top.  Then, remove for good and sprinkle with both the parsley and the paprika. 

9.      Hickory-smoked potatoes are a lot of fun to make and generally go well with most beef, pork, and chicken recipes, especially if the menu is a bar-be-que theme.  On the sweet side, they are no different from eating candied yams or sweet potatoes and look good on most plates.

Tips:

10. Note you can prepare the dish ahead of time either partially or completely: if you want to save some steps, do the potatoes in advance the night before and store the sliced spuds in a bowl of water overnight in your refrigerator.  Alternatively, you can make the entire dish, insert it into your refrigerator to cool when it is cooked and the next day when you are ready to serve them with dinner, remove from fridge and slice into serving portions. Heat each portion up, order-by-order, in the microwave oven, allowing about two minutes per portion or more or until they are piping hot. Be sure to cover the portions with plastic wrap when reheating them in your microwave!
Parsley Knot...
11. Cool leftovers to below 45°F as quickly as possible by placing the pan atop a cooling rack and allowing air to circulate around it on all sides.  Then, when cool enough to refrigerate, transfer the leftover portion into a sanitized container, cover with a lid or wax paper, label, date, and refrigerate and be sure to use within 1-2 days; after that: throw them out.

Well, that is it for today. We think that you will find this side dish to be an enjoyable one and that friends and family will compliment you upon your cooking. Enjoy!

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

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!

            Tomorrow, Chef Kilgore Randalini appears at the backdoor of the Elemental News of the Day complex and takes over in the Test Kitchen here at our massive Oildale, California, facility.  This is a tortured area full of all sorts of unemployed drug addicts so it is easy to find low rents here.  However, we are the only business of note in OLD Oildale, so that means that bums are always trying to get into the building and also go through the trashcans in search of leftover foods.  Unfortunately, we cannot give them what we throw out as they can then say, “we made them ill” and sue us, which is a real fricking sad thing.  On the one hand, we wish we could help the losers surrounding us but if we do, they take us to court seeking judgments against us.  Screw ‘em!                                    

Therefore, 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 SANTANA 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!  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society, Washington State Chefs’ Association.

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way, until I made it to Alaska. From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State and it was there that I met Stinkbug.

Chef El Chilote writes from Mukilteo, WA.

---30---

The END Commentary for Sunday, October 21, 2012 by Chef El Chilote



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 El Chilote wrote this original essay.



Recipe created by Chef El Chilote on December 28, 1988 in Portland, OR, created the original recipe whereas I adopted his and increased the quantity)

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This is #0002, a 20” x 24" original oil painting by Beverly Carrick entitled, “the Phantom Herd still roams the Land, driven by the Devil’s Band." 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!
 
 
 
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CAVEAT:

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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!







BUY GUITAR HEAVEN” BY SANTANA ATAMAZON.COM NOW!

 

 

 

 
The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!

 

 

 
President Barack Obama

OR
Governor Mitt Romney

 

IT’S YOUR CALL IN NOVEMBER!

 

 

 
 
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