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Friday, September 16, 2011

“Old-Fashioned Home Cooking, Pt. V: Home-made Barbeque Chicken—made with Love by Grandmother Bologolo”

The Grateful Dead’s nineteenth album “What a Long, Strange Trip it’s Been,” was released in August 1977 and is the second greatest hits compilation released by the band up until that time.  It preceded tomorrow’s offering, “Terrapin Station,” by one month and became both Gold and Platinum over the ensuing decades.  Definitely a good one, this is a great CD in our opinion so by all means, buy this it!  Please take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.



                                                                                
Here's the countdown to December 21, 2012: from today, we have 462 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                   


                                                   STINKBUG 2011


                                                                            


Chef Olaf Bologolo

END Commentary 09-17-2011

Copyright © 2011 by MHB Productions

Word Count: 1,792.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, September 17, 2011 by Chef Olaf Bologolo

OLD-FASHIONED HOME COOKING, PT. V

 Old-Fashioned Home Cooking, Pt. V: Home-made Barbeque Chicken—made with Love by Grandmother Bologolo



Bakersfield, CA, 09-17-2011 S:  Boy oh boy oh boy!  We have today and tomorrow and then I am gone, gone on vacation to my hometown of Hanford, CA, north of Bakersfield in the next county headed north up the Highway 99.  I am going to take a week off and visit my folks before returning to the grind and continuing my work.  As always, I have had a lovely time and hope you have, too. Yesterday, I received a phone call from an old friend congratulating on my publication of the tuna casserole recipe as she said it was the one she remembered best, having come over to my house when she was dating my older brother, Ivan, and mom fed them dinner.  I was so pleased to hear from Rachael, she was always a lovely woman and I am so glad you enjoyed that recipe; I was somewhat concerned when I printed it thinking that nobody would be interested in Tuna Casserole, considering it to be nothing more than homemade “Tuna Helper.”

Our recipe for today is one my Grandmother used to make: Dottie Bologolo’s Famed Barbequed Chicken!  This recipe is an old one but we are crediting it as created in the 1960’s at some point as she is no longer with us, having passed away in the 1980’s.  This is a great BBQ chicken recipe made with a homemade savory BBQ sauce that is sweet-n-sour and delicious.  We used whole frying hens and braise them in a sauce that is augmented by a water bath around them in the oven so they don’t burn to the sides and leave those telltale burnt offerings of sorts on the sides of our roasters.  Besides, whole fryers are usually very succulent, tasty, and if done right, quite juicy!  All one has to do is to take care during the cooking process to not allow too much steam to escape the cooking pan all the while basting it with Grandma’s sauce.  By the time it’s done and you’re dishing it up with baked beans, corn-on-the-cob, and watermelon, you will have an end of the summer feast to end all feasts! Let’s do it:

DOTTIE BOLOGOLO’S FAMED BARBEQUED CHICKEN


Yield: 4-8 servings / Mis-en-place: about 8 hours:


Qty.
Measure
Item
Other
The Barbeque Sauce:
2
Cups
Tomato puree

.25
Cup
Pineapple juice

.125
Cup
Molasses

1
Tablespoon
Soy sauce

1
Each
Bay leaf

.25
Cup
Minced yellow onions

.25
Cup
Minced celery

.125
Cup
Grated carrots

.25
#
Dark brown sugar

.75
Teaspoon
Kosher salt

3/8
Teaspoon
Black pepper

.75
Teaspoon
Hungarian paprika

3/8
Teaspoon
Dry mustard

.75
Cup
Chicken broth

.75
Teaspoon
Wright’s liquid smoke

.0125
Teaspoon
Ground allspice

.0125
Teaspoon
Ground cloves

.0125
Teaspoon
Ground nutmeg

.0125
Teaspoon
Onion powder

.25
Teaspoon
Celery salt

.25
Teaspoon
Ground ginger

.5
Teaspoon
Creamed horseradish sauce

The Barbeque Chicken:
2
Each
Frying hens, cut into serving pieces

Kosher salt and pepper, to taste

2
Teaspoons
Hickory smoked salt

1
Quart
Barbeque sauce (from above)

2
Cups
water

.125
Cup
Freshly minced parsley
Rinsed



Method:

1.      Combine all of the ingredients for the sauce by combining them in the bowl of an electric mixer using a whip attachment.  Pour into a 2-quart saucepot that’s been sprayed with PAM or some such other food release spray and place over a medium-high flame.  Bring to a boil, stir, keep there for several minutes, and then drop heat to a very low flame and gently simmer for about 4-6 hours or until you’ve got about a quart of flavorful sauce.

2.      Preheat your standard oven to 375°F or a convection oven to 325°F. Place the chicken pieces into a large roasting pan equipped with a lid that you’ve sprayed heavily with PAM.  Roast uncovered for about 20 minutes; then, begin basting with the sauce being sure to coat the chicken parts well. Place a sheet pan around the roasting pan and pour the hot water into it.  Cover the chicken and begin cooking for about 40-75 minutes, basting occasionally with the sauce, or until a quick-temp thermometer reads 165°F when inserted into the meat, especially the drums and the thighs.

3.      Pull the pan out of the oven and cover with the remainder of the sauce if you’ve haven’t used it up already.  Then, prepare to serve. Garnish with freshly minced parsley flakes and enjoy!

This is how we used to make barbecued chicken at home in the old days.  We didn’t do it on the brazier outside in the backyard or in the smoker.  This is a great sauce and a great way to cook chicken in the summertime. You will enjoy this recipe for many years to come.

As I intimated yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and 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 don’t pay anything but you will be given a full byline and that’s 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’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Hey! Hey! Hey!  One more day to go and then it’s hasta la vista, baby, to quote a once-great man who schlepped his maid and God knows who else?  Ah, well, Arnold Swarzenegger would have made a good chef because he’s done what all of us have done at one time or another early on in our careers when waitresses could be had for a dime a dozen (as could waiters!).  But that’s crude of me to imply that ALL foodservers are or were skanks, only about 90% of them! LOL. Well, send your cards and letters to the P.O. Box and blast me, friends, I can take it: I’m a chef!   Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 


This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

---30---

END Commentary for Saturday, September 17, 2011 by Chef Olaf Bologolo



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:

This original essay was authored by the one-and-only Chef Olaf Bologolo

Recipes created by Chef Olaf Bologolo on June 17, 1967 in Hanford, CA.

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          WASCO STINKY


                                                                                 
                                                                                                                                                       
This is #1140, a 40” x 60" original oil painting by Beverly Carrick entitled, “Twilight Rhapsody." It's 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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!

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Tags:

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