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Tuesday, July 31, 2012

“The Salad Chef Speaks, Part XXIV: Chicken, Wild Rice, and Sesame Salad—one of the All-Time Best Salads ever!” by Chef Olaf Bologolo



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STINKBUG 2012



CHEF OLAF BOLOGOLO’S BIRTHDAY: 67 YEARS OLD!





Chef Olaf Bologolo

END Commentary 08-01-2012

Copyright © 2012 by MHB Productions

Word Count: 1,807.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, August 01, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXIV

 The Salad Chef Speaks, Part XXIV: Chicken, Wild Rice, and Sesame Salad—one of the All-Time Best Salads ever!” by Chef Olaf Bologolo

Bakersfield, CA, 08-01-2012 W: Today is my sixty-seventh birthday, I never thought I would make it this far.  When I was a young chef, I led a wild life, I was out every night, drinking, dancing, gambling, living the good life and never had a hangover or missed work.  Then, I had a heart attack in 1998 and almost died, it was a terrible time for my family and I and struggled to survive.  I finally listened to my wife and began going to church and found Jesus Christ, I begged him to enter my life, gave up the booze, the pep pills, and turned a new leaf.  Now, we can celebrate my birthday with sparkling water and a nice dinner with friends and family.  I know it sounds sort of funny, a hardened chef who lived an amazing life, worked all over the country, and then had to fight for life.  Giving up tobacco was the most difficult aspect of all, I began smoking at age 13 and never quit and once I entered foodservice, well, everyone smoked so it was no problem.  I did finally manage to kick the habit and after a year saved enough money to take the wife on a Princess Cruise of the Hawaiian Islands.

Today, we are making a fabulous oriental-style salad, delicious, beautiful to behold and a darned good seller on any menu.  People love salads nowadays and the more one has on their menu the more they are going to sell.  Word gets out that YOUR salads are the ultimate best anywhere in the area and people will beat the doors down to enter your place of business.  You will love this one; the only special ingredient is the “Sambal Oelek,” a ground red chili paste favored by most oriental cultures and one that you can purchase at any Asian market.  Always keep it refrigerated so that it does not go bad and you will use it for 2-3 weeks before it goes bad. Here we go:

(#732) CHICKEN, WILD RICE, AND SESAME SALAD


In the 1990s, salad development was at an all-time peak as each chef strove to outdo the other with a wide variety of amazing salads.  This one beat the rest and once you make it, you will become a firm believer in the power of sesame, its flavor, its aroma, and its appearance: it is stunning when it features both black and white sesame seeds! Here you go:

Yield:  4 salads / Mis-en-place (everything ready): 8-10 minutes / if not: 1.25 hours



Qty.
Measure
Item
Other
1.5
#
Grilled boneless breasts of chicken, julienned
Chilled
2
Cups
Cooked, rinsed, and chilled wild rice

.5
Cup
Fine-julienned red bell peppers (seeded)
See below “A”
1
Cup
Sliced waterchestnuts 
Rinsed
1
Cup
Matchstick-cut carrots (peeled and trimmed)

1
Cup
Fresh pineapple, chopped

.25
Cup
Pineapple juice

2
Cups
Bean sprouts
Rinsed
20
Each
Baby corns

16
Each
Romaine lettuce points

20
Ounces
Standard Mixed Greens (Recipe #706)

.5
Cup
Bias-cut scallions (oriental-style)

6
Ounces
Sesame Vinaigrette Dressing (Recipe #464)

.125
Cup
Toasted black and white sesame seeds

2
Cups
Julienned, deep-fried wonton skins

4
Sprigs
Fresh parsley
Rinsed
4
Pairs
Chopsticks




Method:

“A”: always seed and stem bell peppers and remove the ribs with a paring knife.  If there is a great deal of “lighter-colored skin” internally, remove it by slicing it off.  We want RED colored bell pepper julienned.

1.      Mis-en-place: have everything ready with which to work! Make the Sesame Vinaigrette Dressing first:

(#464) SESAME VINAIGRETTE



Sesame Vinaigrette is a must-have dressing for use with all oriental-style salads.  It is better than anything you find at the store. 

Yield:  about one quart  / Mis-en-place: 5-8 minutes:




Qty.
Measure
Item
Other
.5
Cup
Sesame oil

2
Cups
Vegetable oil

1
Cup
 Shoyu

.25
Cup
 Minced garlic

.25
Cup
Minced ginger

.125
Cup
Huy Fong Sambal Oelek

2
Cups
Red wine vinegar

.125
Cup
Granulated sugar




Method:

2.      Mis-en-place: have everything ready with which to work! Note: Sambal Oelek is a ground chili paste used in Chinese, Indonesian, and other Eastern and Southeast Asian nations.  You can buy it at any Oriental market.

3.      Combine all ingredients in the bowl of an electric mixer equipped with a whip attachment or in a food processor/blender and blend well.  Keep refrigerated at all times so store it in a sanitized airtight container with a tight-fitting lid.  Label and date it and after 12-14 days, throw it out.  The only time it should be out at room temperature is when it is in use.

This is a flavorful, delicious Asian-style dressing.

4.      Cook the chicken breasts prior to preparing the salads by broiling them until done, 165°F or higher.  Baste them with sesame oil and season to taste with salt and pepper and then when cooked, remove and chill them.  When cool, slice them into strips.

5.      Prepare the salad greens:

(#706) STANDARD MIXED GREENS



It used to be that salads and their components were thrown together to meet secondary or tertiary needs within the business whereas now, they are a category all their own and must be perfected.  It is a fine art figuring ways to make attractive things that are not as important as let’s say, the entrees or the desserts, but salads have become number one items.  This is a good mix of greens and is great for basic pantry needs.  The idea is that the greens have to be fresh, well cared for, looked after, and prepared fresh every single day.  Never use Stay-White to keep them fresh!

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:

6.      Mis-en-place: Combine and keep chilled in the refrigerator.

7.      To prepare the salads, have everything ready with which to work!  Place four large chilled decorative plates before you on the kitchen counter.  Line each with four spears of romaine pointed outwards.  Combine the standard mixed greens with the wild rice, bell pepper strips, waterchestnuts, carrots, pineapple and juice, bean sprouts, and baby corns.  Pour in enough Sesame Vinaigrette dressing to make a properly dressed salad and toss, tossing well.

8.      Using tongs, place equal amounts of salad atop each of the lettuce-lined serving plates.  Atop that, place equal amounts of cooked, julienned and chilled chicken breast meat.  Finally, top with the toasted sesame seeds, crispy wonton skins, and scallions and then finish each with a sprig of parsley.  Place a pair of chopsticks across the top of each in a crisscrossed manner.  Accompany with ramekins of additional dressing on the side of each and serve.

This is a modern, popular, Asian-style salad that is forever popular and a fine addition to ANY menu. 

Here is a good method for cooking wild rice:

(#1589) BASIC WILD RICE COOKERY



Yield:  4-6 servings  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
6
Cups
Chicken stock

1
Teaspoon
Kosher salt

1
Cup
Wild rice




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the chicken stock and salt in a large saucepot over a medium-high flame and bring to a boil.  Add the rice and cook it for about 45 minutes or until soft, tender, and tasty.  Wild rice requires more time than regular rice but YOU need to watch it, too, as it goes from being cooked to being mushy quick. 

Wild rice is a wonderful accompaniment that is better if made by one without resorting to Uncle Ben’s or some such other rice mix.  One-cup wild rice generally yields about 3-4 cups of cooked rice.

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

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.

Tonight, we are going to the Los Angeles Country Club, one of the oldest and finest clubs in the entire area for dinner and I love it and the Hillcrest Country Club on the other end of town.  The food is amazing, the chefs the best, and it will be the birthday experience of all time.  My wife’s family has always had a membership there, which has allowed us easy access to the facility, I golf on the weekends and she plays tennis.  There is no better city than the Los Angeles community of incorporated towns and cities and of all the areas of the great state of California, we are the best!  The only thing we lack is a National Football Team!  When the hell are we going to get one?                    

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 Wednesday, August 01, 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 14, 1994 in Mukilteo, WA.

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