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Monday, July 30, 2012

“The Salad Chef Speaks, Part XXIII: Ceviche Salad is a Delicious example of Mexican-Californian Cuisine” by Chef Olaf Bologolo



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Here's the countdown to December 21, 2012: from today, we have 146 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



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Chef Olaf Bologolo

END Commentary 07-31-2012

Copyright © 2012 by MHB Productions

Word Count: 1,503.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 31, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXIII

 The Salad Chef Speaks, Part XXIII: Ceviche Salad is a Delicious example of Mexican-Californian Cuisine” by Chef Olaf Bologolo

Bakersfield, CA, 07-31-2012 T: Yesterday was a great day for salads as will be today and the rest of the week.  Tomorrow is August First, MY BIRTHDAY, which we will celebrate in style.  I was born back in the 1940s so I am no longer a “spring chicken” (whatever the hell that means) but am now an “old-timer.”  It is good having stature in the professional kitchen, as people tend to revere and respect someone with longevity in this business who is NOT a drunk.  All too often, by the time you reach my age, you are addicted to both booze and drugs but in my case, I have lived a clean and sober life since the 1990s.  I found that it is so much nicer being in control than to be staggering around in a daze as sometimes I made great recipes but then forgot them a day or two later.  What we are doing today is one from the old days, a Mexican-Californian-style cuisine item that will excite your taste buds and propel you to ecstasy.  Ceviche is magnificent, it is a fish dish that used to be on every menu like beef brochettes and shish kebab so one could utilize certain things.  In this case, we are using fish trim and making money doing it, so let us do it now:  

(#714) CEVICHE SALAD



The first time I enjoyed ceviche, my taste buds literally were stunned it was so good.  It was a Mexican restaurant in Bakersfield, I saw it on the menu and ordered it, not sure as to what it was and was amazed when I saw it delivered in a cocktail glass full of crushed ice.  For many years, through the 1970s through the 1990s, it was featured on almost every menu’s appetizer list and the good thing about it, is that it allows the establishment to utilize leftover fish in an economically good way. 

Yield:  4 servings / Mis-en-place (with the ceviche and greens made): 5-6 minutes 



Qty.
Measure
Item
Other
Mexican-Californian Ceviche (Recipe #713)

20
Ounces
Standard Mixed Greens (Recipe #706)

.125
Cup
Freshly minced tarragon

.25
Cup
Lime juice

1
Cup
Seeded and diced roma tomatoes

1
Cup
Crumbled feta cheese

.5
Cup
Sliced black olives

1
Cup
Small-diced, peeled cucumbers

1
Cup
Paper-thin, ripple-cut carrots

12
Leaves
Romaine lettuce points

.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Lemon wedges

4
Each
Lime wedges

4
Each
Fresh parsley sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! First, make the Ceviche:

(#713) MEXICAN-CALIFORNIAN CEVICHE



Ceviche is one of those standard items that EVERY chef needs to know how to make as not only is a popular appetizer—it makes a marvelous salad.  The best thing about ceviche is that it allows one to use leftover bits and pieces of fresh fish left on the cutting table, making more money for the house than if tossed into the clam chowder.  Keep this recipe nearby, it will come in handy on many an occasion. 

Yield:  3-6 portions  / Mis-en-place: 24 hours:




Qty.
Measure
Item
Other
1.5
#
Fresh fish filets, pieces, de-boned and diced

1
Cup
Lemon juice

1.5
Teaspoons
Crushed red chilis

.5
Cup
Minced onions

2
Large
Tomatoes, peeled, seeded, and diced

.25
Teaspoon
Mexican oregano

1.5
Teaspoons
Minced garlic

.25
Teaspoon
Black pepper

1.5
Each
Green bell peppers, roasted, skinned, stemmed, seeds removed, de-ribbed, and dice the rest.
.25
Cup
Olive oil

1
Tablespoon
Kosher salt

1
Tablespoon
Freshly minced parsley flakes
Rinsed



Method:

2.      Mis-en-place: have everything ready with which to work! Combine everything together in a sanitized, airtight container equipped with a tight-fitting lid and refrigerate for at least 24 hours. 

3.      To serve, you will put it into champagne glasses or cocktail glasses with a lettuce leaf for a liner, a lemon moon on the rim, and a cocktail fork alongside on a doily-lined underliner.

This is the best ceviche recipe that I know of and one that everyone will love.  Just give it enough time to marinate so that it will have the best flavor for serving. Next, make the Standard Mixed Greens:

(#706) STANDARD MIXED GREENS





Yield:  4 small servings / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
10
Ounces
Mixed salad greens (made of the following items)
5
Ounces
Chopped romaine in bite-size pieces

5
Ounces
Chopped iceberg lettuce

2
Tablespoons
Shredded carrots

1
Tablespoon
Shredded red cabbage

2-3
Each
Radishes, sliced

2-3
Each
Slices cucumber




Method:

4.      Mis-en-place: Combine and keep chilled in the refrigerator. This mixture has a shelf life of about 2-3 days so always be sure to use it well within that time.

Salad Preparation:

5.      Use four, chilled, salad plates upon which are placed three romaine lettuce points each, points OUT. 

6.      In a large mixing bowl, toss the Standard Salad Greens with the tarragon, tarragon, limejuice, tomatoes, feta cheese, olives, cucumbers, and carrots.  Divide the salad between the four lettuce-lined plates piling it up into mounds.  Make a depression in the top of each and then divide the ceviche between the four, placing it into the depression. 

7.      Place one lemon and lime wedge across from one another on each plate and then a sprig of parsley.  Dust each salad with freshly minced parsley flakes and prepare to serve. 

Elegant, classy, and delightful, this salad is perfect for the summertime and will do extremely well at lunchtime or in the cocktail lounge.  Keep it on the summer menu and then remove it during the cooler months as then, you can use leftover fish in seafood sautés or in the chowder.

--------------------------------------------

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.

I hope you enjoyed today’s offering, it is among my favorite foods and used to be that if I took my wife out to dinner, we had to order it. I probably have eaten it more than most normal dining-out folks do and have made it for many years, too.  I created this particular recipe in the 1990s in Mukilteo, Washington—across the water from Whidbey Island—but still I gave it the “Californian” moniker so people would think it was "exotic." If one works in Ohio, “Florida” sounds exotic and if one works in Oregon, “Arizona” sounds exciting and so on and so forth.  This is how things are done in professional foodservice, we create something and then give it a marketable name that sounds intriguing, exciting, and unusual and people jump on it.  The cash registers ring, the servers make money, and the books are in the BLACK at the end of the day and not the RED.  This is how things work, if you want to learn, you can hire my expertise and I will come to your restaurant and teach you how to do it.                 

Anyhow, 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 SPIRIT/ Jo Jo Gunne/ Jay Ferguson 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!  

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!



Olaf writes from Century City, CA.

---30---

The END Commentary for Tuesday, July 31, 2012 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:

The one-and-only Chef Olaf Bologolo writes this original essay.



Recipe created by Chef Olaf Bologolo on September 21, 1994 in Mukilteo, WA.

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