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Tuesday, October 16, 2012

“Side Dish Seminar, Part XXXVII: El Chilote tackles Risi Bisi, an amazingly Wonderful Italian Rice Dish in an Institutional Size!” by Chef El Chilote



We continue offering albums today by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s eighth solo album, “Carlos Santana and Wayne Shorter Live,” came out on March 27, 2007 and featured not one but two phenomenal musicians live on stage at the same time!  Please go to Amazon.com right now and BUY this awesome album 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 68 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 10-17-2012

Copyright © 2012 by MHB Productions

Word Count: 1,533.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, October 17, 2012 by Chef El Chilote



SIDE DISH SEMINAR, PART XXXVII—INSTITUTIONAL SIZES

Side Dish Seminar, Part XXXVII: El Chilote tackles Risi Bisi, an amazingly Wonderful Italian Rice Dish in an Institutional Size!” by Chef El Chilote



Bakersfield, CA, 10-17-2012 W: This is not a good week for me, amigos, as I must do a colonoscopy and an upper G.I. in Seattle on Friday.  That means of course, that we write everything in stone in advance, as today is the day I begin the cleansing process for my appointment.  I suffer from long-term alcoholism, it makes it difficult for me to process my foods in the normal way, and even though I work extremely hard, exercise, and have stopped drinking, it still is not the easiest thing to do.  It used to be we could a bunch of chilis and then eat some spicy food and man, oh, man, things went through pretty quick.  Sinembargo, when one is an older guy, suffering from chronic prostatitis and other such maladies, one must do what one must do and if I must go three days without food, well it is what one must do.   It seems that lately my stomach has been in an uproar over what Mitt Romney and the Republicans are doing to President Obama and I think they are going to drive our first minority president from the White House, a truly terrible accomplishment on their parts.  I so wish that all of my many amigos, legal and illegal alike, and maybe even some space aliens can find ways of getting registered to vote so we can stop this impending tragedy.   We must keep the United States moving in the course that our first Black president has set it upon as if we fail to do that, if we fail and fall by the side of the road and see our beloved unions busted, there is no telling what is going to happen to the world of foodservice.  I might have to start paying my employees more than $7 an hour—that would bankrupt me!

In the old days, we were able to hire numerous illegals and then get rid of them when the INS showed up at our doors.  I remember if they made too many demands, got too uppity, I held back a couple of their payroll checks and then called the Border Patrol to come pick up the illegals I suddenly had working for me.  It was a great way to earn more money for the success of the restaurant while deporting a bunch of ungrateful ignoramuses.  Sure, I felt bad about it but in the world of professional foodservice, you do what you must do!  It is survival of the fittest, amigos, nada más, nada menos!

Today, we prepare an Italian rice dish, one of my favorites of all time, a tasty one featuring peas fluffed into yellowy rice, Risi Bisi, in an institutional size.  Rice dishes are amazing to me as they come in all types, sizes, shapes, and forms, and features multitudes of unique flavorings whether they be saffron or cumin, sweet basil or cloves, or thyme or sage, there are so many different possibilities, each based upon its own worldly cuisine.  I promise you will love this one so if you are ready to go, let us get a move on it!

(#0914) RISI BISI—INSTITUTIONAL SIZE



Learning about the foods of other countries is one of the true joys of life and this amazingly good Italian rice dish is wonderful.  It is tasty, easy to make, as are most rice dishes, and a pleasure to enjoy either as a side dish or as an entrée.  To do the latter, add some fresh shellfish, bread and butter, and a bottle of wine and you have the making of a fantastic meal!

Yield: 4-6 servings / Mis-en-place: 45-50 minutes; 


Qty.
Measure
Item
Other
2
Quarts
Chicken broth

.5
Cup
Fine-diced celery

1
Cup
Button mushrooms, sliced

.125
Cup
Freshly minced parsley

2
Small
Bay leaves

1
Teaspoon 
Sweet basil

1
Teaspoon
Marjoram

1
Teaspoon 
Oregano

1
tablespoon
Olive oil

5
Teaspoons
Melted butter

1
Quart
Jasmine Rice

2
Bunches
Coil fideo (vermicelli) crumbled by hand

1.5
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

.5
Cup
Melted butter

1
Quart
Cooked peas (cooked in salted water and placed in ice water)
.25
Cup
Diced pimientos

1
Teaspoon
Crushed garlic




Method:
The Chef's Friend...
1.      Combine the first NINE ingredients listed, beginning with the stock and ending with the oregano, into a small saucepan; set aside. Preheat standard oven to 375°F or a convection oven to 325°F.

2.      In the bottom of a heavy-duty saucepot equipped with a tight-fitting lid and sprayed heavily with Crisco Pan Spray, PAM, or some such other food release spray, combine olive oil and butter over medium heat.  Add the fideo (vermicelli) and cook, stirring frequently, until golden-brown.  Stir in the rice and sauté, stirring frequently, until a solid white (opaque) in color.  Season it to taste with the salt and white pepper.  Turn the heat up under the FIRST pot and bring it to a boil.

3.      When the stock is boiling, raise the heat on the rice pot to medium-high and pour in the liquid taking care to stand back so as to avoid the onrushing hot steam.  Allow it to bubble for a minute or so, stirring frequently, and then clamp on the lid and place on the middle oven rack of your preheated oven and cook for 20-25 minutes or until the rice has absorbed the liquid.

4.      When the rice is cooked, remove it from the oven and fluff with a fork.  Leave the lid atop it at a skew so the steam can escape.  Meanwhile, in a sauté pan, heat the last measure of butter over a medium flame.  Sauté the cooked peas and pimientos in the skillet and season them with the measure of garlic.  When done, fluff this mixture into the cooked rice and prepare to serve as it is now ready.

5.      Note: you can make Risi Bisi ahead of time and reheated in the microwave for good effect as well as saving time for the busy host or hostess. This is a classic dish that goes well with Mediterranean-style dishes such as lamb shanks or Osso Buco. There are many uses for dishes such as this and you will be sure to find them. Enjoy!

That is it for this time. Thanks for reading our recipes and 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!

            Miercoles has come and gone and that means tomorrow is the dreaded Day of the Hump, you know, “Hump Day, “the day every Elemental News of the Day author is taught to fear.  It means that if you fail, you do another week as in a row, which is never something any booze-loving chef wants to do that.  We try to do the best we can at mentioning it so Stinkbug lets us go; so far, Stinkbug has punished Chef Gervais and I hope it remains that way!                                

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 Wednesday, October 17, 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 April 13, 1974 in Bakersfield, CA. (Chef Elvin C. McCardle created the original recipe whereas I adopted his and increased the quantity)

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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!


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





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