Popular Posts

Saturday, October 27, 2012

“Side Dish Seminar, Part XLVIII: The Week’s Final Side Dish is an Old Cowboy Potato Recipe—Red Chili Potatoes” by Chef Kilgore Randalini



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s FIFTH album, “Out Here,” came out in November 1969 and featured Arthur Lee at the head of another revamped lineup.   The band continued to deliver the goods and critics see this album as a major milestone in their ever-changing career. You are going to want to buy, so we urge you to go to Amazon.com immediately 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 57 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



Happy Halloween Week!



Chef Kilgore Randalini

END Commentary 10-28-2012

Copyright © 2012 by MHB Productions

Word Count: 1,157.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 28, 2012 by Chef Kilgore Randalini



SIDE DISH SEMINAR, PART XLVIII—INSTITUTIONAL SIZES

Side Dish Seminar, Part XLVIII: The Week’s Final Side Dish is an Old Cowboy Potato Recipe—Red Chili Potatoes” by Chef Kilgore Randalini

Bakersfield, CA, 10-28-2012 Su: It looks to me like I am slipping out the door so I am going to say NO more about your voting obligation on the Sixth of November.  Instead, we are going to make an old “Cowboy Potato” dish for barbeques, Red Chili Potatoes, made with red chili powder out of the can onto a mess of fried potatoes.  This is an excellent dish for whenever one has a barbeque going on as at country clubs because those kinds of functions are presented to the members in lieu of fine dining during the summer months or for special occasions.  Over the course of my career, I have worked more outdoor barbeques than I care to recall and this item was always popular whenever I pulled it out and stuck it onto the order.   What’s more, it’s also a grand way to utilize old or leftover potatoes as one cuts or grates them and then fries them on a hot griddle.  From there, they enter a hot oven, bake for less than 30 minutes, come out smoking hot, and blow the minds of the diners away.  Let us finish our final day in peace and then I am out the door, going to a golf tournament down in Palm Springs, CA, and am not looking back at the dust-shrouded county.   

Since this is a professional-sized recipe, everyone has access to French fryers and griddles, no less, so take your time, fry them right, and serve them hot.  If you can do those things, you are going to be quite successful so without further adieu, let us get it going!

(#0871) CHILI POTATOES—INSTITUTIONAL SIZE



Good outdoor barbeques need good potatoes and this one is among the best recipes contained in my personal books.  The combination of deep-frying and baking them creates a perfect, savory, tender spud and the guests will eat them up so keep this recipe on hand for repeated usage.

Yield:  30-40 Servings / Mis-en-place: 60-75 minutes:




Qty.
Measure
Item
Other
5
Quarts
Peeled and cubed Russet potatoes

1.25
Quarts
Diced green bell peppers (stemmed, seeded, and de-ribbed)
1.5
Cups
Chopped pimientos

2
Quarts
Peanut oil

3/16
Cup
Kosher salt

1-1/3
Tablespoons
Black pepper

.25
Cup
Granulated garlic

.125
Cup
Gebhart’s red chili powder
FRESH
3
Each
Bay leaves

1-2/3
Cups
Bacon drippings

1
Cup
Diced scallions

1
Cup
Finely-diced parsley flakes
Rinsed



Method:

1.     Mis-en-place: have everything ready with which to work!

2.     Have a griddle set to 375°F and also a standard oven set at 375°F or a convection oven—fan “off”—to 325°F.

3.     When the griddle is hot, pour half the peanut oil across it and add the potatoes.  Cook until the potatoes begin crusting on one side and then sprinkle the bell peppers, pimientos, and the seasonings up to and including the bay leaves over them. 

4.     Flip them over and pour the remaining oil over them.  Cook until crusty on the second side, approximately 7.5 minutes per side.  Then, scoop them into a hotel pan sprayed with PAM, Crisco Pan Release Spray, or some such other food release spray, cover with the bacon fat, cover with aluminum foil sprayed with spray, and place inside the hot oven.  If using a convection oven—flip the switch into the “on” position.

5.     Cook the spuds covered for 20-25 minutes or until hot through-and-through and tender to the touch.  Pull them out of the oven, remove the covering, and sprinkle with the scallions and parsley flakes.  Double-pan the hotel pan and place inside a steam table well for service. 

6.     Cool leftovers to below 45°F as quickly as possible.  Do this by placing the pan atop a cooling rack and by using an oscillating fan blowing across them.  Then, place them into a sanitized pan, cover with plastic wrap, label, date, and refrigerate, being sure to use them within 1-2 days.  Reheat them by doing so in an oven or by dropping them into the French fryer safely inside the fryer basket(s). 

These are great “cowboy potatoes” and are perfect for summer barbeques

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

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!

          Good-bye, Good Luck, and Farewell, and I shall see you if the world is still here when it’s time for me to return.  I hope you all have a lovely 4-5 months and that you think about me once in awhile.  Goodbye and God bless and hopefully, if the world does come to its predicted inevitable end, it is going to be quick! I certainly do not want to linger and suffer in pain, friends, definitely not! See you next time!                                     

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 Love 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!  

Thank you!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.

Chef Kilgore Randalini writes from Oildale, CA.

---30---

The END Commentary for Sunday, October 28, 2012 by Chef Kilgore Randalini



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 Kilgore Randalini wrote this original essay.



Recipe created by Chef Kilgore Randalini on July 04, 1986 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: CHEF KILGORE RANDALINI
NEXT WEEK: CHEF TIRESIAS♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0009, a 24” x 20" original oil painting by Beverly Carrick entitled, “Autumn’s Beauty." 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!
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 © 10-16-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

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,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Kilgore Randalini, Love, Side Dishes Seminar, Potato Dishes, Potatoes, Awesome Accompaniments, Accompaniments, Institutional sizes, Classic Cooking, Barbeque Cuisine, Barbeque Foods,  


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.


NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!








CHEF KILGORE RANDALINI

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!








BUY “OUT HERE” BY Love AT AMAZON.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!

 

 

 

 

 

 

 

 
Advertisements:


-->



-->



-->



-->



-->

No comments:

Post a Comment

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