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Friday, August 3, 2012

“The Salad Chef Speaks, Part XXVII: The Classic Salad for Saturday Night Dinner—California Blackstone Salad, a Time-Honored Beauty from the 1980s!” by Chef Olaf Bologolo



SPIRIT’S thirty-fourth album entitled, “Tales from the Westside,” came out in 2011 and features two live discs from the band’s late career.  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 142 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 08-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,311.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, August 04, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXVII

 The Salad Chef Speaks, Part XXVII: The Classic Salad for Saturday Night Dinner—California Blackstone Salad, a Time-Honored Beauty from the 1980s!” by Chef Olaf Bologolo

Bakersfield, CA, 08-04-2012 S: Well, after today, we have one more day to go and the interesting thing I see is that as of today, we have 142 days to go before December 21, 2012 arrives and whatever might happen on that prophetic date.  I believe that NOTHING will happen but who knows? There are all kinds of things flying around out there in outer space that could fly by the earth and take us out.  It has been a long, long time since a massive asteroid strike on the earth took the dinosaurs out but how can we as educated human beings not think that it could happen?   I watch the HISTORY CHANNEL a great deal, they always talk about how life on earth has come and gone, and it's been a long time since the last time the earth sustained a major hit.  That tells me that at some point, possibly this December that something big is going to happen.  Look at Vegas oddsmakers, they place bets on things that are bound to happen because they have NOT happened in long time so the odds are that at some point, it will happen and sooner than anyone thinks.  It would sort of suck if the world comes to an end prior to Christmas, maybe it could happen on New Year’s Day?

Our salad for today is the famed California Blackstone Salad, one of the best that I have in my books, one that has been successful wherever I have used it.  Like yesterday’s salad, it features iceberg and butterleaf lettuces and also has asparagus and ranch dressing.  You will love this one, as it is simple, looks good, and usable either as an entrée salad or as a banquet starter salad.  Let’s do it:

(#722) CALIFORNIA BLACKSTONE SALAD


California Blackstone Salad is a 1980s’ California classic used at country clubs and fine dining establishments alike.  This salad always did well whenever it was on the menu because it is beautiful, tasty, and looks good sitting before customers.  I would recommend it to anyone, especially now that butterleaf lettuce is less costly than it was several years ago.   

Yield:  4 entrée salads / Mis-en-place: 30 minutes:



Qty.
Measure
Item
Other
16
Large
Outer leaves butterleaf lettuce
Rinsed
16
Each
Romaine lettuce leaf points
Rinsed
10
Ounces
Shredded butterleaf lettuce
Rinsed
10
Ounces
Shredded iceberg lettuce
Rinsed
1
Cup
Shredded red onions

1
Quart
Cubed navel orange chunks
See “A” below
4
Each
Ripe avocados, peeled and cut into eighths

1
Cup
Ranch Dressing (Recipe #436)

16
Spears
Canned white asparagus
Drained
.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Parsley sprigs
Rinsed



Method:

            “A”: Using a sharp knife, slice the skins and the pith off the navel oranges and then pop out any stray seeds that might possibly be there.  Cut them into chunks and set aside in a colander to drain.

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

(#436) RANCH DRESSING



Everyone needs an excellent ranch dressing formula and this is among the best as it utilizes Hidden Valley mixes. 

Yield:  2.5 quarts / Mis-en-place: 5 minutes:




Qty.
Measure
Item
Other
1
Quart
Sour cream

1
Quart
Best Foods mayonnaise

2
Cups
Buttermilk

4
Ounces
Hidden Valley Ranch Dressing Mix




Method:

2.      Mis-en-place: have everything ready with which to work! Combine all of the ingredients together in the bowl of an electric mixer using a WHIP attachment.  Blend on low speed until well combined, about 5 minutes; then, transfer to a sanitized airtight container equipped with a tight-fitting lid and label, date, and refrigerate.  The dressing will keep for 14 days after that, toss it out.

This is a great Ranch Dressing version using the best of the best: Hidden Valley Ranch Dressing Mix.

Final Salad Presentation:

3.      Use your best large-sized decorative plates and make them chilled.  Place them before you upon a work surface and place four large leaves of butterleaf lettuce upon them forming a cup.  Do this for each.  Then, place four romaine points—pointing outwards—between the cracks in the butterleaf lettuce wall.  You will have four points of a star with a cup of butterleaf lettuce leaves atop it.

4.      Combine the shredded butterleaf and iceberg lettuces together with the red onions and orange segments.  Toss to mix and then add approximately three-quarters of a cup of Ranch Dressing and toss again.  Using tongs, place equal amounts of the Blackstone Salad into the prepared butterleaf cups. 

5.      Arrange avocado eighths from one avocado each on top of each salad.  Point them towards one another in a circular fashion so that there is a “crown” on top of each.  Then, crisscross four asparagus spears across the top of each salad, then sprinkle with parsley flakes and finally, plant a sprig of parsley atop each.  The salads are now ready to serve and if you wish, serve a ramekin of dressing alongside each.

This is a classic salad from the 1980s and was either popular as an entrée salad or broken down into smaller servings for use as a starter salad on banquets.

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

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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.

My friends, tomorrow is our final day together and it is possible that we will never meet again unless slated to appear prior to December 21, 2012 so this might be “goodbye.”  We have tomorrow and then Lilah Paulikovich will come in and she always has fabulous foods with which to regale you.  We will finish our salads tomorrow, I will see if I have a good one for you left in my books!                       

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 Saturday, August 04, 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 November 24, 1984 in Portland, OR.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #1239 a 36” x 24" original oil painting by Beverly Carrick entitled, “Lupine and Saguaros." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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!



Beverly Carrick: the World’s Greatest Artist!

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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!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!










                                             

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