Colby Rasavong of Bad Idea in Nashville, TN
Colby was born in Alabama but his family is originally from Laos. He has spent the bulk his career working with Sean Brock in Nashville. Most recently, he was the Chef de Cuisine of restaurant Audrey. Colby was one of StarChefs 2022 Rising Stars for Kentucky and Tennessee. He now leads the kitchen at Bad Idea, with an “ever-evolving menu of exciting, yet approachable, food inspired by his Lao heritage.”
Yield:
Ingredients:
900g large eggplant (roasted and peeled)
450g mushrooms, chopped
450 chestnuts, chopped
450g smoked sausage
200g brandy
2100g glutinous rice (soaked in water overnight)
30g green finger chilies, minced (or sub your favorite chilies)
30g chives, sliced
30g parsley, minced
75g gluten free soy sauce
21g salt
6g mushrooms seasoning powder
Method:
In a pan, roast the sausage until it is brown and caramelized. Once caramelized, remove the sausage from the pan but leave the rendered fat in the pan.
Sauté the mushrooms and chestnuts until soft and caramelized.
While the mushrooms are cooking, place a heavy bottom pot fill with water and a steam attachment on the stove.
While the water is coming to a boil, strain the rice and place in the steaming vessel.
Once the water is boiling, steam the rice until it is translucent in color.
Coming back to the mushrooms, add in the brandy and cook until almost dry.
Once the rice is cooked it can be added to the mushroom mixture along with the eggplant, sausage, chili, chives, parsley, soy sauce, salt, and mushroom seasoning.
Mix thoroughly and adjust seasoning as needed.
Place the mixture* in a baking pan and bake at 350F until full set and crispy on top.
* this mixture can be made a day in advance and placed covered in the refrigerator until ready to bake