Keith's Rice

The ClubHouse: Archives: Keith's Rice

Grooch

Wednesday, May 09, 2001 - 12:23 pm Click here to edit this post
Here's a recipe for some of Keith's rice. Maybe someone can try it and tell us how it is.:


Valencia Paella Valencia
Serves 4

This flavorful melange of seafood, meat and vegetables was created in the Spanish city of Valencia. The chef suggests accompanying the dish with a glass of sangria.

1 (12-ounce) veal shoulder, cut into half-inch cubes
4 boneless, skinless chicken thighs
1 cup olive oil
8 large shrimp, peeled and deveined, tails intact
8 ounces of firm fish such as tilapia, catfish or sea bass, cut into half-inch cubes
12 mussels
12 littleneck clams
2 medium tomatoes, diced
1 red pepper, diced
1 (16-ounce) can diced tomatoes
2 small carrots, diced
1 small white onion, diced
1 cup Arborio rice
2 teaspoons oregano
2 teaspoons garlic cloves, finely chopped
2 cups water
salt and pepper to taste

Preheat oven to 375 degrees.

Brown the veal in a nonstick pan and set aside.

Repeat with chicken.

Heat the olive oil in a paella pan over medium-high heat, and add the shrimp, fish, mussels and clams. Saute three minutes while stirring continually.

Add the diced tomato, red pepper, canned tomatoes, carrots, onion, rice, oregano and garlic. Season with salt and pepper.

Cook all together for three to five minutes, then stir in the water. Mix well.

Place the paella pan in the oven and bake for 20 minutes.

The paella is done when the rice is cooked.

If the rice is dry but not cooked, pour an additional half cup of water over the top.

Porcini Dusted Halibut With
Mustard Tomato Broth
Serves 4

A favorite dish from Famie's restaurant, Les Auteurs. Typically served with a julienne vegetable garnish.

1 cup of shiitake mushrooms
1/4 cup and two tablespoons of olive oil
1 cup carrots, diced
1 cup white onion, diced
1 cup celery, diced
2 cups tomatoes, diced
1 cup tomato juice
1/2 cup whole grain mustard
1 quart water
1/2 cup porcini mushrooms, finely ground in a coffee grinder
4 halibut filets, approximately six ounces each
1/2 pound soba noodles, cooked

For the porcini-crusted fish and broth:

Preheat oven to 350 degrees

Saute shiitake mushrooms in two tablespoons of olive oil until tender. Set aside.

To prepare the broth:

Heat 1/4 cup olive oil in a large saucepan and saute the carrots, onion and celery until the onion is translucent.

Add the tomatoes, tomato juice, mustard and water. Bring to a simmer and cook for 15 minutes.

Strain into a medium saucepan and season to taste. Reserve liquid. Discard vegetables.

Spread the ground porcini on a large plate. Press one side of each halibut filet into the porcini to coat.

Add a small amount of olive oil to a nonstick saute pan and, over high heat, sear the halibut, with the porcini-coated side facing down.

Next, place the filets, this time with the porcini-crusted side facing up, in an oven-proof pan and cook in a preheated oven for approximately eight minutes.

Reheat the mustard tomato broth. Place a small amount of soba noodles in each soup bowl. Place a filet of halibut on top of the noodles and ladle broth over all.

Garnish with the shiitake mushrooms and julienned vegetables.

For the Julienned Vegetable Garnish:

2 tablespoons olive oil
2 zucchini, julienned
1 carrot, julienned
2 leeks, julienned
2 stalks of celery, julienned

Saute the vegetables in two tablespoons of hot olive oil, until tender or approximately three minutes. Sprinkle as garnish around the filet.


Original Publication Date: 5/9/01

Tksoard

Wednesday, May 09, 2001 - 02:49 pm Click here to edit this post
Those meals are too fancy for me. How about a hamburger and french fries. Or a supreme pizza. Those are international foods, also!

Bijoux

Wednesday, May 09, 2001 - 02:59 pm Click here to edit this post
They both sound good. I have a paella recipe I really like though and his is a bit complicated unless you're having a crowd over. I'll try the second recipe this week-end though. I have some orange roughy and soba noodles in the freezer.

Max

Monday, June 11, 2001 - 10:53 am Click here to edit this post
Survivor's Keith Getting Cooking Show


Updated: Mon, Jun 11 1:42 PM EDT
advertisement



DETROIT (AP) - The chef who finished third on "Survivor: The Australian Outback" is getting his own cooking show.

Keith Famie, who was criticized by fellow contestants for his sub-par rice cooking skills, will be the host of "Taste the Adventure," a cooking show for the Food Network.

The eight-day block of programs, starting Sunday, is set to air in prime time through June 22 and during a weekend daytime marathon June 23-24.

In between shows like "Emeril's Hawaiian Luau" and "Al Roker's Around the World in NYC," Famie will provide introductions and talk about his own food adventures.

"It seemed pretty natural, I guess," the West Bloomfield, Mich., chef said.

Network executives told the Detroit Free Press for a Monday article that they're talking with Famie about future projects although no firm plans are set.

"We think he's a really talented person. He's a cool guy," said Eileen Opatut, the network's senior vice president of programming and production.

Famie also will appear on June 21 on behalf of the USA Rice Federation, where he'll conduct a "Rice 101" class for the media in Chicago.

"He's taken so many cheap shots from everybody, this seemed like a perfect platform for him to redeem himself," said USA Rice Federation spokeswoman Kim Park. "We had to do this for him and us."