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Wednesday, August 1, 2012

“The Salad Chef Speaks, Part XXV: Chef Olaf’s Poached Prawn and Vegetable Salad—his Greatest Creation in Fifty Years!” by Chef Olaf Bologolo



SPIRIT’S thirty-second album entitled, “Rock and Roll Planet…1977-1979,” came out in 2008 and features two live discs and one disc of unreleased studio cuts from the late 1970s.  Every Spirit album that has come out has been stellar and this one is no different.  We love this band and want you to go buy it at Amazon.com by using the handy link! Thank you, the Elemental News of the Day. NOTE: when we have finished the Spirit family, we will present the James Gang!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here's the countdown to December 21, 2012: from today, we have 144 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012







Chef Olaf Bologolo

END Commentary 08-02-2012

Copyright © 2012 by MHB Productions

Word Count: 1,339.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, August 02, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXV

 The Salad Chef Speaks, Part XXV: Chef Olaf’s Poached Prawn and Vegetable Salad—his Greatest Creation in Fifty Years!” by Chef Olaf Bologolo

HUMP DAY!

Bakersfield, CA, 08-02-2012 Th: When I lived and worked in Washington State, competition was fierce as all of the restaurants in Mukilteo, especially the ones around the waters of the Puget Sound competed fiercely with one another.  They also competed against the ones farther south in Seattle because many had parent companies or were part of a chain and all of them designed some of the best menus I have ever seen in my long and historic culinary career.  The salad we are making today, HUMP DAY, to be precise (there; I did it, I mentioned it so the bugaboo is off my back), is one of the great ones from that time,  Poached Prawn and Vegetable Salad, delicious, beautiful, and a sure-fire winner if ever there was one.  It features feta cheese, artichoke hearts, roma tomatoes, LARGE prawns, and all sorts of other good things combined with butterleaf lettuce.  I love it, you will love it, and what is more important is that your customers will love it so without further discussion, let’s make it:    

(#734) POACHED PRAWN AND VEGETABLE SALAD


Designing popular salads requires artistic skills in today’s world.  No longer, do we get by serving chef’s salads, Cobb salads, and fruit salads; no, we must create beautiful salads with all sorts of delicious and unique ingredients and this one is one such creation.  Put it on the menu and you will witness salad sales shoot up, it is that good!

Yield:  4 servings / Mis-en-place (everything ready): 8-10 minutes:




Qty.
Measure
Item
Other
20
Ounces
Butterleaf lettuce leaves, torn into bite size pieces; rinsed
16
Each
Red leaf lettuce leaves
Rinsed
24
16-20 size
Poached prawns, shells removed & tails left
Extra Jumbo
1.5
Cups
Feta cheese cubes (0.5”)

24
Each
Colossal black olives

24
Each
Cucumber “moons” (0.5” thick)

40
Each
Roma tomato cubes (seeded)

24
Each
Roland artichoke hearts, quartered

1-1/3
Tablespoons
Julienned fresh basil

1.5
Cups
Balsamic Vinaigrette (Recipe #466)

1-1/3
Tablespoons
Freshly minced parsley flakes
Rinsed
4
Each
Parsley sprigs
Rinsed



Method:

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

(#466) BALSAMIC VINEGAR DRESSING





Yield:  about one quart  / Mis-en-place: 10 minutes:



Qty.
Measure
Item
Other
2
Cups
Whole grain mustard

.25
Cup
 Balsamic vinegar

2
Tablespoons
Lemon juice

.75
Quart
Olive oil



Method:

2.      Mis-en-place: have everything ready with which to work!

3.      Using an electric mixer equipped with a whip attachment beat the first three ingredients until light and creamy.  Then, begin dribbling in the olive oil along the sides of the mixing bowl all the while whipping on medium speed until the dressing has increased in volume.  Continue this procedure until you have incorporated all of the oil.

4.      Transfer the dressing into a sanitized storage container with a tight-fitting lid, label, and date the contents.  Keep refrigerated for no more than 5-7 days and afterward, discard the out-of-date dressing.  You will probably need to re-whip it when you serve it, as the oil generally will separate from the bulkier ingredients.

This is one of the better Balsamic Vinegar Dressings around; it is tasty, easily made, and will do your salads justice!

5.      Poaching the prawns is easy: simply make a pot of fish or shellfish stock using a Better-than-Bouillon soup base.  Bring it to a boil and then lower it to the barest flame possible and add some Spanish paprika for color.  Add the prawns—shells and tails on—and poach for several minutes until firm and the shells are bright red.  Remove and chill.  Then, remove the shells but NOT the tails.  Using a sharp paring knife, slice them down the back (about one-eighth of an inch) and remove the veins.  Rinse well and return to the refrigerator until needed.

6.      Place four leaves of red leaf lettuce onto each of four chilled serving plates.  Then, top with equal amounts of butterleaf lettuce.  Divide the feta cheese cubes and top each salad with an equal amount and then six olives each scattered about each salad.  Do the same thing with the cucumber moons and roma tomato cubes followed by equal amounts of artichoke hearts.  Finally, sprinkle julienned fresh basil over each and then top with SIX chilled prawns each. 

7.      Drizzle approximately 3/8’s of a cup of balsamic vinaigrette dressing over each followed by parsley flakes and a fresh sprig.  Serve with a ramekin of additional dressing on the side and serve.

This simple yet classic salad that is always popular due to the size of the prawns.  It is perfect for dieters who see it as a weight-watchers’ delight, which makes it a good seller!

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

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.

We made it through HUMP DAY and last night’s birthday party, too, which was elaborate, gorgeous and fun.  The food was great, the nonalcoholic beverages were grand, and we did not get home until one o’clock a.m.  Los Angeles at night is perhaps the most beautiful city in the world and the gigantic hotels that blossom all over Century City are a sight to behold.  All lit up, it is a glittering jewel of a city and I am so glad that I am ending my career here.  I love this place more than anywhere else I have been and still work on the side to keep my fingers wet.  I no longer have to work but love to teach the younger generations and the Golden State Chef’s Association is one of the top ACF chapters anywhere in the country and it is an honor to be a part of it.   Anyhow, we have three days to go, which means tomorrow, we enter the weekend and can do what we want.  Stinkbug never checks up on what is going on Friday-Saturday-Sunday so we will have fun, I assure you!                     

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 at an ACF Convention back in the early 1960's when I represented 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 Thursday, August 02, 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 July 27, 1997 in Mukilteo, WA.

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






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IT’S YOUR CALL IN NOVEMBER!









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