Finalizing the Ricoto Relleno

    Published: 06-16-2009
    Views: 14,350
    Chef Victor Albisu demonstrates demonstrates how to finish and serve Rocoto Relleno.

    Victor Albisu

    Victor Albisu may have been born in northern Virginia, but he seems “born” with Latin food in his blood. Victor’s mother is Peruvian, his father is Cuban; one grandfather was a baker; and two aunts owned their own restaurants in Miami – Latin food was central to his upbringing. In fact, he doesn’t have a single childhood memory that doesn’t involve some delectable Latin cooking or other. Then he went to le Cordon Bleu. But that’s getting ahead of the story. Victor spent every summer through his teens with family in Miami, pressing his first sandwiches at age five, mastering steaks a la plancha by seven, and paying close attention as his grandfather killed, gutted, and roasted whole pigs and caught, cleaned, and fried whole fish; while his grandmother made the rice and beans, empanadas and croquettes. Back at home, his mother, a great cook in her own right and owner of a Latin grocery store, reinforced his culinary bent. In high school, Victor apprenticed with the Argentine and Uruguayan butchers at his mother’s shop. “Beef in Argentina is like wine in France,” he explains, “the style of butchering is distinctive, and the trade is highly respected.” Working six days a week, often until 9 o’clock at night, he learned not only about cutting meat, but making chorizo (sausages) and matambres (stuffed meats) and just about everything else about the Argentine meat culture. Victor’s family had always promoted a lively interest in international politics, and when he went off to George Mason University, he planned to make that his career. In five years, he completed two degrees, but after graduation it took just a few years working with international contractors for USAID to learn that the theoretical side of international affairs interested him much more than the practical. So at age 24, he sold everything, moved to Paris, and enrolled at Le Cordon Bleu. He received his basic, intermediate and superior diplomas in cuisine, pastry, and wine, performing his internship at Arpège, a 3-star Michelin restaurant. “There I was living in the thick of Les Halles, keeping restaurant hours and woken at six every morning by a fishmonger yelling about scallops – I loved every minute of it.” Back in the states, Victor was hired as Executive Sous Chef under David Craig at The Tabard Inn, moving with him to La Bergerie in Alexandria, Virginia. From there, he went on to work at Washington’s 701, Ardeo, and Bardeo. He then became Chef de Cuisine at Ceiba restaurant and is currently pursuing his own ventures.

    Victor Albisu: I am Victor Albisu and were finishing up the Rocotos Rellenos. Now, we are pulling these out, and thats about what you are looking for right there. The spoon or spatula, I like a spoon because the shape of the Rocoto, easily lends itself to it and you can pick up all the good stuff at the end there. Youre always welcome to pile on more cheese and re-melt it, if you feel like you dont have enough cheese but I like to kind the hit or miss nature of it.

    Here we have our light white wine and Rocoto crema. We will be ladling over the dish or spooning, to be more exact, and its a just a little bit to accent the dish. Something I like to do when using Cilantro or parsley in a dish, we cooked with it, we cooked the meat with it in our prior step. I also like to use it as a garnish so you have kind of a depth of flavor, you have it cooked, permeating throughout the stuffing of the dish and then you have it fresh on top, on the out side.

    This is your dish, the Rocoto Rellenos.