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Saturday, August 4, 2012

“The Salad Chef Speaks, Part XXVIII: Chef Olaf ends his Week with a Fabulous Honey-Mustard, Spinach-and-Chicken Salad—better than any Spinach Salad you’ve ever had!” by Chef Olaf Bologolo



SPIRIT’S thirty-fifth album entitled, “Now or Anywhere,” came out in 2000 and is one among several we missed over the past month of featuring them, Jo Jo Gunne, Randy California, and Jay Ferguson.  We will present them over the next 2-3 days and then will conclude their series with their latest albums.  We missed some of the more recent releases and will do them today, tomorrow, and probably 1-2 days after that.  This album features the band in its early days and is worthy of purchase.  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 141 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 08-05-2012

Copyright © 2012 by MHB Productions

Word Count: 2,042.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, August 05, 2012 by Chef Olaf Bologolo



THE SALAD CHEF SPEAKS, PT. XXVIII

 The Salad Chef Speaks, Part XXVIII: Chef Olaf ends his Week with a Fabulous Honey-Mustard, Spinach-and-Chicken Salad—better than any Spinach Salad you’ve ever had!” by Chef Olaf Bologolo

Bakersfield, CA, 08-05-2012 Su: Our week concludes today and then tomorrow, Lilah Paulikovich will come in and she will lead you off on a merry culinary chase!  I am glad that today is Sunday because I have a great salad to share with you today, a spinach salad featuring maple bacon, red onions flash-fried, and crumbled Maytag bleu cheese.  It comes with a stellar Honey-Dijon Mustard we use on occasion and by the time, we are done; you will be competent salad chefs.  Now that I am an “old” guy, I work part-time for various culinary friends around town and that allows me to do jobs that at one time, I hated, and do them with love.  No young chef wants to be a pantry man-or-girl so to get stuck there is like being dead: it’s a nothing job.  No, it is good to be a sous chef, a sauté person, a baker, a pastry chef, ANYTHING other than the fellow making salads and sandwiches.  Now, it is fun, I am paid for it and I can teach the younger cooks coming up the ranks and do it with pride and joy.  When I am not doing that, I contract out to serve as an advisor and help restraints around town improve their business, their books, and their ultimate profit, which is extremely fulfilling.  It is also nice to collect the big check for doing it, too, as we charge $125.79 an hour to advise.  Normal advisory jobs require 14 days of service so you can see the income from doing a job is excellent. 

Well, let us make our salad so we can bid one another farewell and I can head south to San Diego to do an advisory job; shall we?

(#744) HONEY-MUSTARD CHICKEN SALAD


Back in early 2000, I was working at a swanky place in town and they had a spinach salad on their menu that knocked the old ones out of the ballpark.  At the time, the popular thing to do in the kitchen was to deep-fry onions, sweet potato sticks, even carrots and then use them as a crispy topknot garnish.  It looked really cool but when 6-7 dishes on the menu all had the same sort of garnish, it was plain overkill.  This salad, however, is the perfect vehicle for this type of garnish and believe me, it looks great!

Yield:  4 servings / Mis-en-place: 8-12 hours / Serving time: 10-12 minutes 



Qty.
Measure
Item
Other
4
6-ounce
Boneless breasts of  chicken, pounded

2.5
Cups
House Honey-Dijon Dressing (Recipe #465)

20
Ounces
Fresh baby spinach, cleaned and stems removed;
2
Ears
Sweet corn, broiled and kernels scraped off
Chilled
2
Cups
Shredded red onions

Oil for deep-frying

16
Leaves
Romaine lettuce spears
Rinsed
1
Cup
Crumbled Maytag bleu cheese

.125
Cup
Finely-minced parsley flakes
Rinsed
1
Cup
Finely minced crisp-cooked maple bacon

4
Each
Sprigs fresh parsley
Rinsed
8
Each
Lemon wedges




Method:

1.      Mis-en-place: have everything ready with which to work! First, make the Honey-Mustard Dressing and its components before proceeding with the rest of the preparation:

(#465) HOUSE HONEY DIJON DRESSING



This has to be one of the more flavorful dressings of recent times and this is the crème de la crème of the genre.  There are a great many different varieties of this dressing available in the grocery store but none as tasty as this one.  It is quick to make albeit slightly involved but when it is completed, chilled, and on your salad, it simply cannot be beaten.  Try it out; you will see what I mean!

Yield:  3.5 cups  / Mis-en-place: 12-15 minutes:



Qty.
Measure
Item
Other
.125
Cup
Egg yolks

1
#
Best Foods’ mayonnaise

.25
Cup
 Heavy cream

5
Ounces
Honey

2.5
Ounces
Dijon mustard

1
Teaspoon
Fresh minced parsley

1
Teaspoon
Whole thyme

1
Teaspoon
Whole marjoram

1
Teaspoon
Whole oregano

1
Teaspoon
Oregano

1
Teaspoon
Granulated garlic

1
Dash
Tabasco sauce

1.125
Teaspoon
Stinkbug seasoning

3/8
Cup
Vegetable oil

1-2/3
Tablespoons
 Apple cider vinegar

3.75
Teaspoons
Lemon juice




Method:

2.      Mis-en-place: have everything ready with which to work! Beat the egg yolks either in a food processor or in the bowl of an electric mixer until light and yellowy.  They should increase in volume a bit but be sure that the mixing bowl is both DRY and CHILLED. 

3.      Add the mayonnaise to the egg mixture and blend well. Then, add the heavy cream along with the rest of the ingredients and mix well.  Scrape the sides of the bowl and mix again, taking care to rotate the whip at medium speed for 20-30 seconds. 

4.      When you have made the dressing, check it for flavor and readjust it, if necessary.  It should be sweet-and-sour, flavorful, and delicious.  Transfer the finished dressing into a sanitized container with a tight-fitting lid.  Label and date it and keep it refrigerated for no more than SEVEN days. 

This is an excellent modern dressing that has become one of the most-requested dressings in recent times surpassing even the venerable Bleu Cheese/Roquefort dressing that once was the “one.” Always use the best ingredients for the best results and be sure to scrape the sides of the storage container after each use in order to prevent the growth of potential foodborne-illness-causing bacteria.  If you do this each time, you will extend the life of your dressing but NEVER more than ONE week due to the egg yolks. 

Note: in the foodservice industry, we generally are able to purchase pasteurized egg yolks, which is the way, it should be to prevent the possibility of salmonella food poisoning.  This is a relatively small batch and if you so wish, you can probably delete the egg yolks and substitute the egg whites—whipped stiff like meringue—and then folded in.  You can also use eggbeaters if you wish, as the purpose of the yolks is to add bulk to the finished product as well as lightness. Use your common sense and note: before using any shell egg, ALWAYS rinse it underneath warm running water with a little bit of hand sanitizer to help kill any bacteria hanging onto the shell as this is how the eggs become infected: once the egg is cracked, the bacteria on the outside head inside and contamination happens relatively fast.  That should tell you “why” one never should use an egg that is already cracked! 

Here is the Stinkbug Seasoning, a standardized recipe in use around the Elemental News of the Day:

(#226) STINKBUG’S SEASONING


1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes



Method:

5.      Combine all ingredients together in the bowl of an electric mixer and mix well. Store the finished dressing in an airtight, DRY container.

Use this wonderful multi-purpose seasoning with most foods.

Salad Preparation:

6.      Always trim any remaining fat from the chicken breasts and then after placing them between two sheets of plastic wrap, lightly pound them with a masticator (food hammer); then, place them into a baking dish and cover with some of the Honey-Mustard Dressing and marinate overnight.  The next day, cook them to perfection on the broiler (or at home, underneath the overhead oven broiler) and baste them with some of the marinade dressing in which they soaked PRIOR to cooking.  Discard whatever marinade dressing remains due to the high possibility of foodborne illness-causing harmful bacteria being there.

7.      When the chicken is cooked (165°F or higher), pull it from the fire and transfer it to a clean cutting board; there, with the use of a sharp, sanitized knife, cut it into julienned strips and then refrigerate it in a clean container until called for.

8.      In a 350°F deep-fat fryer, deep-fry the red onions just until crispy; then, pull them out, drain them, and then place them on paper towels to drain.  Keep there until needed.

9.      Line four large decorative and chilled serving plates with four romaine points—points outward—each.  In a mixing bowl, combine the freshly cleaned baby spinach (ALWAYS be sure to cut off the stems prior to use—this is professional) with Maytag bleu cheese crumbles, crispy bits of maple bacon, and about three-quarters cup of Honey-Dijon Dressing.  Toss well.

10. Upon the foundations of romaine lettuce spears, with the use of tongs, place equal amounts of the tossed spinach salad.  Top that with equal amounts of grilled chicken and flash-fried red onions. If you need to add a little more dressing on the top, do so.  Otherwise, serve additional dressing along the sides of each salad in ramekins.

11. Dust the salads with parsley flakes and plant a sprig of parsley somewhere towards the top of each; finally, place two wedges of fresh lemon onto each plate, one on either side and then serve, the salads are now ready.   

This new wave spinach salad beats the old-timey ones hands-down.   Put it on your menu for exceptional results, it works every time!

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

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.

That is it for me, my friends, and I will see you when I see you.  I have been told that the two weeks prior to December 21, instead of us doing our normal week, we will each do a day over the course of fourteen days so that if the world does come to an end, we will all share in the moment.  Personally, I think nothing is going to happen but if President Obama were reelected, it would be good if the world did come to an end as otherwise, we will be socialist like everyone else.  I do not want that, no one wants that, we want to be free Americans and live the lives we were meant to live, not existing upon handouts from the government.  Write your congressperson and express your feelings and for God’s sake: VOTE on November 02, 2012!                         

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 am a great deal older than this picture now but that is what we are doing, sharing OLD pictures of all of us. I am still a handsome guy, however!

Olaf writes from Century City, CA.

---30---

The END Commentary for Sunday, August 05, 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 June 14, 2000 in Century City, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1240 a 12” x 16" original oil painting by Beverly Carrick entitled, “Evening Shadows." 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
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IT’S YOUR CALL IN NOVEMBER!









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