Chinese Chicken Wings

Chinese Chicken Wings


18 Chicken Wings
½ cup Soy Sauce
½ cup White Wine
¼ cup Vegetable Oil
3 cloves Garlic, minced
1 TBSP Fresh Grated Ginger
1 ½ tsp Chinese Five Spice Powder



Mix all ingredients together except wings. Place wings and marinade in a resealable bag and refrigerate for at least 1 hour. Preheat grill. Place on grill (a grill basket works great for this) and cook until halfway done. Brush with remaining marinade and finish cooking.

Notes:  Substitute dry sherry for the white wine.  Add some brown sugar to the marinade if you want it "sweeter".  The chicken will burn easier because of the added sugar content. Sprinkle with toasted sesame seeds and/or thin sliced green onion for service.   Until next time. Happy cooking and eating. Chef Leslie Bartosh

Brazilian Style Buffalo Wings

Chicken Passarinaho (Brazilian Style Buffalo Wings)

Yields: 2 servings

• 1/3 cup Frying Oil
• 1 lb. Chicken Wings
• 2 TBSP Garlic, minced
• 2 Lemons, cut into 1/8 inch slices
• ¼ cup White Wine
• ½ cup Chicken Broth
• 1 TBSP Butter
• 3 TBSP Chopped Parsley
• Salt and Pepper, as desired



1. Heat frying pan with oil until hot.

2. Place chicken wings and cook halfway, add the garlic and cook until golden brown.

3. Add the white wine, cook one minute, then add chicken broth and sliced lemons.

4. Cook 4 minutes then add the butter and chopped parsley.

5. Cook until chickens are fully cooked and add salt and pepper to taste.

6. If you like, add your favorite hot sauce on the side for dipping.

  I hope you enjoy. Until next time. Happy cooking and eating Chef Leslie Bartosh

Baked Buffalo Chicken Wings

Baked Buffalo Wings


2 TBSP Butter, melted
¼ cup Tabasco Sauce
2 TBSP Vinegar, any type
5 lbs. Chicken Wings


In a bowl, mix together butter, Tabasco sauce and vinegar.

Dip chicken into mixture and place on a lightly oiled baking sheet.

Bake at 350 degrees for 45 minutes or until done.


Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

Barbecued Tex-Mex Wings

Barbecued Tex-Mex Wings

Yields about 4-6 servings

2 ½ lbs precut Chicken Wings or Whole Wings cut into two pieces at joints, tips discarded
½ cup Ketchup
½ cup Apple Cider Vinegar
½ cup Honey
½ cup Light Brown Sugar, packed
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Onion Powder
½ tsp Freshly Ground Black Pepper
1 tsp Hot Red Pepper Sauce
1 tsp Mesquite-Flavored Liquid Smoke



1. Wash wings and pat dry.

2. Prepare medium hot charcoal fire or gas grill to medium heat. Grill wings, turning often until skin begins to get crispy – about 15 minutes.

3. In a medium bowl, mix ingredients together and baste wings, turning often. (Basting it sooner will cause wings to burn because of the high sugar content in the sauce.) Continuing to grill basting often, until wings are cooked through and slightly charred but not burnt, about another 10 minutes.

Notes: You can make this spicier by adding more pepper sauce or ground cayenne or ground chipotle pepper. You make consider the addition of little fresh lime juice. An alternative to the liquid smoke would be to use soaked chunks of mequite with the fire.   Hope you ehjoy.   Until next time. Good Cooking and Eating Chef Leslie Bartosh

Tips for a Safe and Juicy Thanksgiving Turkey and More

Turkey Tips to Keep Your Thanksgiving Holiday Safe and Happy
(The updated information in this post is in Italics at the end.)

The following tips will help keep your turkey safe to eat.

1. If you are using a frozen turkey, allow ample time for it to thaw in your refrigerator.
A twelve pound turkey can take up to four days to thaw in the refrigerator. The time required for your turkey to thaw is dependent on how big it is and the temperature your refrigerator is operating at.

2. Do not thaw your turkey at room temperature. Doing so, allows the exterior of the turkey to get hot enough to support microbial growth while the interior is still frozen solid.

3. If you discover your turkey has not thawed sufficiently in the refrigerator, you may use the following method to help it along:

Put your turkey into a clean sink or container and fill it with cold water (hopefully your sink/container is deep enough for the turkey to be fully covered; if not, turn the turkey over periodically). Leave the turkey in the water for 20 minutes and then drain. Repeat as needed.

4. Be sure to cook your turkey to appropriate temperature; 165˚ F. Use a calibrated stem thermometer to check the temperature in the thickest part of the thigh. The juices should run clear.

If you suffer from dry turkey syndrome you may wish to brine your turkey

Combine 1 gallon of water, 1 cup sugar and ½ cup kosher salt in a large pan and bring to a boil.
When the sugar and salt are dissolved turn off the heat allow the brine to cool to room temperature. Place your thawed turkey in a container large enough to hold it and cover with cooled brine.
Place in the refrigerator for up to 24 hours.
When you are ready to cook, remove the turkey from the brine and discard the brine.
Dry the turkey with paper towels.
Season and cook your turkey as normal.

Notes:

A 12 pound turkey will take about 1 ½ - 1 ¾ gallons of brine.
Remember it must be thawed and refrigerated at a temperature below 39˚ F.
Brining flushes out some blood and helps the bird retain water so you will hopefully wind up with a juicy turkey.
You may also wish to flavor the brine by:
adding some fresh squeezed orange juice as a part of the water required
add orange halves to the brine when you bring it to a boil
you may also add any other herb or aromatic you desire to the brine when bringing it to a boil.


Need further assistance with your turkey or other holiday cooking projects?
You may wish to access the following sources of help:

Reynolds Turkey Tips Line
(800) 745-4000 Open through December 31, 24 hours a day, 7 days a week.

Butterball Turkey Talk Line
(800) BUTTERBALL (800-288-8373) Available November 1 through December 28, weekdays 8 a.m. to 8 p.m. CST; Saturday and Sunday, 8 a.m. to 6 p.m. CST; Thanksgiving Day, 6 a.m. to 6 p.m. CST; Nov. 24 to Dec. 25, weekdays, 8 a.m. to 6 p.m. CST.

Honeysuckle White
(800) 810-6325 Recorded answers to frequently asked turkey preparation questions.

Crisco Pie Hotline
(877) 367-7438 toll-free. Provides answers the most common questions about baking pies for novice bakers as well as offering tips that will benefit the most seasoned baker. The hotline also offers the option for callers to connect to a live pie expert for pie baking guidance. Hours: 9 - 7 EST except for: Nov. 16 - 25 (8am - 8pm EST) and Dec. 14 - 23 (8am - 8pm EST).

Foster Farms
(800) 255-7227. Live operators answer your questions 24 hours a day November 19 through December 1. The rest of the year, hours are 8 a.m. to 5 p.m. PST, Monday through Friday.

Perdue Chicken
(800) 473-7383 Available weekdays year-round (except the day after Thanksgiving and Christmas Day) 9:30 a.m. to 6 p.m Eastern Time. Thanksgiving week: Monday and Tuesday, 9 a.m. to 7 p.m. EST, Nov. 27, 9 a.m. to 9 p.m. EST, Thanksgiving Day, 7 a.m. to 4 p.m EST.

Shady Brook Farms Turkey Line

(888) 723-4468. Available 24-hours, 7 days-a-week, automated messages by famous chefs and winemakers, through Jan. 1.

Empire Kosher
(800) 367-4734. Year-round Monday through Thursday, 8 a.m. to 4:30 p.m. EST; Fridays, 8 a.m. to 3 p.m EST. Closed on Jewish and secular holidays.

Land O' Lakes Holiday Bakeline
(800) 782-9606 Available through Dec. 24 from 9 a.m. to 9 p.m, CST, 7 days a week.

Betty Crocker
(888) ASK-BETTY (888-275-2388) Open 7:30 a.m. to 5:30 p.m. CST weekdays; staffed year-round.

Campbell's Soups Holiday Leftovers Hotline
(888) 453-3868 Open the day after Thanksgiving through December 31 for questions on leftovers; otherwise there are recorded recipes which can be faxed to you.

Fleischmann's Yeast Baker's Help Line
(800) 777-4959 Weekdays, 9am to 4pm CST, year round advice for bread bakers.

Nestle Toll House Baking Information Line
(800) 637-8537 Year-round baking help, plus recipes, from 10am to 6pm.

Ocean Spray
(800) 662-3263. Staffed year-round, weekdays (open Thanksgiving Day; but not Christmas Day, New Year's Day and other major holidays) 9 a.m. to 4 p.m., EST.

King Arthur Flour
800 827 6836. Staffed year round. Need help with a substitution or pan size? Trying to work your way through a new recipe? Can’t get your bread to rise? We have professionals standing by on our Baking Hotline to offer FREE information and advice for home bakers. Hours: Monday – Friday 8:00am to 9:00pm; Saturday & Sunday 9:00am to 5:00pm (EST)

NY Times Thanksgiving Hotline: http://projects.nytimes.com/qa/events/thanksgiving-help-line

Jerk Chicken Wings

Jerk Chicken Wings


Yield: 6 to 8 servings

6 pounds - jumbo chicken wings
6 tablespoons - vegetable oil
6 tablespoons - Spanish onion
1/2 pepper - scotch bonnet pepper
1 pinch - fresh ginger, grated
1 clove - fresh garlic
1 pinch - fresh thyme
1 tablespoon - red wine vinegar
1 teaspoon - light brown sugar
1/4 teaspoon - cinnamon, ground
1 pinch – nutmeg, ground
1/4 teaspoon – allspice
1/2 cup - lime juice
1/2 teaspoon - kosher
1 pinch - black pepper

Combine all marinade ingredients in a large bowl and let stand at room temperature for 10 minutes. Add the raw chicken wings to the Jerk Marinade; cover and refrigerate. To enhance their flavor, allow the chicken to marinade overnight.

After the chicken wings have marinated overnight, re-season with a little salt and pepper before grilling. Heat the grill to medium and lightly oil the grates before putting the wings on. Grill each wing should take 12 minutes, 6 minutes per side. Remove from grill, garnish with grilled lime halves and enjoy!

Serve your Jerk Wings with a citrus barbecue sauce and blue cheese dip.

Makes about 3 dozen wings to serves 6-8 people.

* Scotch Bonnet peppers are one of the hottest peppers in the world and similar to the habanero pepper. Please substitute habanero pepper if Scotch Bonnets peppers are not available

Lacquered Chicken Wings

Lacquered Chicken Wings

Yield: 24 pieces

12 large chicken wings
½ cup dark soy sauce
½ cup brown sugar, packed

Preheat oven to 350⁰.

Cut off wing tips with a sharp knife and save for stock or discard. Cut the wings into two pieces, separating them at the joint. Place wings in a shallow roasting pan. Combine the soy sauce and sugar with black pepper (to taste) and pour the mixture over the chicken wings, coating them well. Let marinate 30 minutes.

Then bake the wings for 30 minutes. Remove the pan from the oven and turn each piece over. Bake an additional 30 minutes. Turn again and bake for 15 minutes longer or until the chicken is done. The chicken will be a rich, dark brown and very tender.

Serve on a platter.

I hope your enjoy.
Until next time.
Happy cooking and eating.
Chef Leslie Bartosh

Hawaiian Shoyu Chicken Wings

Here is the latest chicken wing recipe installment; just in time for the games this weekend.

Regardlesss of summer or winter season, I am a big fan of Asian/Hawaiian type flavors.  So this recipe really hits the high notes for me.  It is a common recipe in the islands.
Of course it doesn't hurt that the recipe is easy and uses things I usually have in my kitchen.  I hope you enjoy.


Hawaiian Shoyu Chicken Wings

1 package chicken wings
2 cups water
1 small onion
2 cups soy sauce
1 clove garlic, peeled and crushed
1 cup sugar

Combine all ingredients except the chicken in a large pot and heat until the sugar dissolves.
Taste it and add more sugar is you want it sweeter and/or more water is you want it less salty.
Once the liquid comes to medium boil (and the sauces is to your liking), add the chicken simmer for 30 minutes or until the chicken is cooked through and very tender.
Serve with sticky rice and stir fried cabbage, if desired.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

Alvin Community College Culinary Arts Club Cookbook

Attention Alvin College home chefs, the culinary club is soliciting recipes for a cookbook.

We look forward to hearing from you.

Until next time:
Happy Cooking and Eating
Chef Leslie Bartosh

For John: Spicy Sriracha Chicken Wings

I found this recipe online a few months ago and finally got around to making it.

John, this is for you and your love of Sriracha!
Bet you can't eat just one!

Spicy Sriracha Chicken Wings-


http://www.foodandwine.com/recipes/spicy-sriracha-chicken-wings

10 pounds chicken wings, excess skin removed
1/4C coriander seeds, crushed
1t cumin seeds, crushed
1t cinnamon
1/4t ginger powder
2T kosher salt
1/4C extra-virgin olive oil
3/4C Sriracha chile sauce
1 stick of unsalted butter, melted
1/2C chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil for frying. **


In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) **

Mix the Sriracha, butter, cilantro, lime zest and juice in a large bowl.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.

Serve hot.

**
I baked the wings at 375 for 30 minutes and then increased the heat to 400.
They were cooked through in approximately 1 hour.
The lime and cilantro play nicely with the heat of the Sriracha!!

Hope you enjoy.

Until next time
Happy Cooking and Eating
Chef Leslie Bartosh

Culinary Arts Club Meeting

Students; don't forget.  The culinary arts club is meeting on Thursday, September 27 at 2:00 PM in room G 105.
come help determine the future of the club.
Chef Bartosh

A Few of My Favorite Things

A few of my favorite things, all in one bowl of goodness.
Buttered and peppered fettuccine.
Shrimp, bacon, onion and mushrooms.
Shrimp Veloute.

                                                                 Mmmmmm good.

Until next time.
Happy cooking and eating.
Chef Leslie Bartosh

Alvin Culinary Arts Club

The Alvin Culinary Arts Club has set up a new Facebook page.  http://www.facebook.com/AlvinCulinaryArtsClub
I hope you will visit and like us.
Please feel free follow along this year as the club grows.
Best regards,
Chef Leslie Bartosh

ACC Culinary Arts Club

Students:

It is time to reorganize the Alvin Community College Culinary Arts Club.  Last year was the first year for the club.  This year it is time for the club to seek new and higher ground.

If you are interested in participating in the club or just want to find out more information; join us for a meeting on Thursday 9/12/12 at 2:00 PM in room G 105.

What the club does and becomes is up to you!

ACC Culinary Arts Scam

Scammers are currently going around and soliciting donations for the Alvin Community College Culinary Arts program.  They are requesting funds for a trip to Europe and to buy books to be donated to a hospital.
Please do not support them.
There are not, and never have been, plans for the Culinary Arts program to visit Europe or to buy and donate books to a hospital.
If someone should approach you regarding a donation to the culinary arts program please give me a call at 281.756.3949.
I apologize if you have already been approached by these scammers.
Sincerely
Chef Leslie Bartosh,
Alvin Community College

Flat bread

An Asian inspired flat bread made with whole wheat flour, and a roll in of scallions, cumin seed and coarse ground black pepper.  Spicy.  Was a good accompaniment to Greek style grilled chicken and couscous. 

Until next time:
Happy Cooking and Eating
Chef Leslie Bartosh

Dad

Dad:

You will be missed.
When I failed, you offered encouragement.
When I succeeded, you celebrated as if it were your own accomplishment.
You always offered, advice, encouragement and unconditional love, without hesitation.
As the last few weeks went by, I hoped we would be able to have one last shrimp boil.
Unfortunately, that was not to be.
This weekend, we assembled some of the family and had that shrimp boil in your memory.
So, Dad, this is for you!

Wishing you eternal peace.
Your son
Leslie

Labor Day

Students, please remember, Labor Day is a holiday.  Acc will be closed and no classes will be held.  When you come back to school on Tuesday you will meet for PSTR 1301, Fundamentals of Baking with Chef Franchesca Bland.

Eat well.  Rest.  Enjoy the time.  Be safe.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

Donation of Food Processor

The Alvin Community College Culinary Arts program would like to thank Carol M. for her kind donation of a Hobart food processor to the program.  Carol was one of our very first students.  Her kindness in remembering our program is deeply appreciated.

Until next time
Happy Cooking and Eating
Chef Leslie Bartosh

Practicum work due date

Just a reminder to practicum students.

Your work is due Thursday August 16 at 1:00 PM.
I sent you all an email with this information last week.

I will be on campus starting at approximately 11:00 AM., Thursday.
You may also place your work in my mailbox by 1:00 PM tomorrow.

Happy Cooking and Eating
Chef Leslie Bartosh

ACC Culinary Arts Fall 2012 Registration Reminder

Students, just a reminder, you must pay for your classes by 8/23/12.  If you do not pay by that time, you will be dropped from your classes.

Happy Cooking and Eating
Chef Leslie Bartosh

2012 Fall Registration

Just a reminder; if I am holding a seat for you, you need to register before August 1.
I will release any seats not claimed by that time as per our agreement.

We currently do not have any seats available for new students for the fall lab classes.  I will start a waiting list and put students into any seats not claimed by our continuing students, on a first come first served basis.

 I look forward to seeing you in lab in the Fall.

Happy cooking and eating
Chef Leslie Bartosh

Fall registration

Remember; fall registration will open on July 16, 2012.  It looks like there will be 8 seats available in lab.
If you have a reservation form filled out, I have a seat for you.  Please wait a week or so and then register in person at ACC.  Email me before you go and I will email you back with "permission" to register.
Please feel free to contact me with questions regarding the registration process.
Thanks
Chef Bartosh

Angel Fish Ice Carving from Garde Manger

As a part of our garde manger class the students do an ice carving.  We demo a piece for them and then turn them loose.  We have them all make the carving; an angel fish.  This year the best carving was by the group of Zach, Monse and Curtis. I think you will agree they did an outstanding job.

Until next time
Happy Cooking and Eating
Chef Leslie Bartosh

Last Nights Dinner

Last nights dinner.
I had some house smoked (pecan) salmon that I needed to use.  Thought about doing pizza with it but that was more work than I wanted.  So, as the mind turned, thought about pasta.  I had some frozen shrimp stock and few asparagus spears on hand.
There is not a defined recipe for this dish, but it is easy and and would work without the shrimp stock.
I reduced 3 cups of shrimp stock to a 1/2 cup.
Added 3 cups heavy cream.
Reduced the cream by 1/2 with a little dried basil.

While that was going on, I lightly sauted some thick sliced mushrooms and then turned off the heat and let them sit.
I blanched off the asparagus in the boiling pasta water and shocked it in ice water to stop the cooking.  When the asparagus was cold I cut it into lengths and added it to the mushrooms.
While the farfalle was cooking I chunked up the pecan smoked salmon and added it to the mushroom mixture.
When the farfalle was cooked I shocked it to stop the cooking process.
So at this stage the cream reduction is ready.
I reheated the mushroom, asparagus and smoked salmon mixture and added it into the hot the cream reduction.
I seasoned this with a little black pepper.
I reheated the farfalle by putting it into boiling water and then draining it.
The farfalle was added into the cream mixture stirred once or twice and voila.  Dinner was ready.
Pecan smoked salmon, mushrooms and asparagus in a shrimp, cream reduction sauce with farfalle.
Served with crusty bread.
Ummmm.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

Caramelized Chipotle Chicken

This recipe came from the now defunct Gourmet Magazine.  It normally calls for 2 chickens cut up.  I like things kind of "saucy" so I use only 1 chicken.  For the Healthy Cuisine class we modified the recipe some so the recipe would have a healthier profile.
I will give the original recipe and note our changes at the end of the recipe.

Caramelized Chipotle Chicken

Yield: six servings

¼ c Extra Virgin Olive Oil

8 ea large garlic cloves, thinly sliced (1/2 c)

2 medium onions, (2 c)

1 c ketchup

2 T Dijon mustard

2 T packed dark brown sugar

¼ c chopped canned chipotle chiles in adobo

1 T lee and Perrins

2 T cider vinegar

½ t cinnamon

2 whole chickens cut into 8 pieces each

Heat oil in 12 inch skillet over medium high heat until it shimmers.

Cook garlic, stirring constantly, until golden, and then transfer with a slotted spoon to a bowl.

Reduce heat to medium and cook onions, stirring occasionally until golden brown, about 15 minutes.

Add garlic and remaining ingredients, except chicken to skillet with 1 t salt and ½ t pepper and simmer, stirring occasionally, until the sauce is slightly thickened, about 25 minutes.

Preheat oven to 425˚ with rack in middle.

Coat chicken with half of the sauce, then roast, skin side up, in a 17 x 11 inch 4 sided sheet pan for 25 minutes.  Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 – 25 minutes more.

Notes:  one batch sauce is best for only one chicken if you like things saucy.

Sauce can be prepared one day in advance and chilled.

Modifications to recipe:

1 chicken instead of 2

Reduce olive oil to 3 Tbsp (cuts 25% of olive oil from recipe.

Remove skin from chicken before cooking, this removes 30% of the fat from the chicken.

Cook chicken on a roasting rack.

Hope you enjoy.

Until next time.

Happy Cooking and Eating

Chef Leslie Bartosh

Leonard Pringle Memorial Service

I had the "pleasure" to attend the memorial service for Chef Leonard Pringle today.  There were many people there.  Faculty and students. 
I do not know what I expected.  I was deeply moved by the amount of people there.  It is clear that Leonard will be missed by a great many people.  He touched many lives.

Ernest and all who were involved; thank you.

Best regards
Chef Leslie Bartosh

Blue's Birthday

In addition to the pink flamingos and live music, student activities also provided food for the celebration.  A couple of our culinary students helped student activities with the food for Blue's birthday bash.

                                            left to right Zach and Stephanie.  Well done!
Chef Bartosh

Gluten Free Bread Pudding

When we did this recipe in lab we used a box of gluten free bread mix.  The students did not like the texture of the bread by itself.  But, they thought it was pretty good in bread pudding form.

 

Gluten Free Bread Pudding

Yield: 24 portions

2 cups almonds, sliced

16 c gluten free bread

4 c heavy cream

4 c milk

2 c sugar

12 ea eggs

4 ea lemons, zest from

2 tsp vanilla

Toast sliced almonds in an oven heated to 325 degrees F for 5 – 8 minutes or until golden.  Reserve.

Combine cream, milk, sugar, eggs, lemon zest and vanilla.

Add cubed bread and toasted almonds, mix to combine.  Let stand for 10 – 15 minutes, then place into a buttered hotel pan.

Set the hotel pan in a water bath with water half way up the side and bake for 60 minutes in a 300 degree oven.

Notes:

If you read the recipe, you will have noticed that the recipe does not include any raisins.  The recipe as printed works well but it uses lemon zest as one of the primary flavors.  In Texas, typically bread pudding is going to use vanilla, brown sugar, and perhaps pecans and raisins as primary ingredients.  When we prepared our bread pudding we omitted the lemon zest and replaced it with extra vanilla, some brown sugar and the raisins.  It worked out quite well.
If you want a leaner version you can replace the heavy cream with half and half or even just use all milk.  Of course the eggs could be replaced with egg substitute and the recipe would work too.

Hope you enjoy.

Until next time:
Happy Cooking and Eating
Chef Leslie Bartosh

Alternative Pizza Crust

As the title says this makes a nice alternative to the usual flour based pizza crust.  As seems to be the case these days, this recipe came from Pinterest.com.  We did it in class and it worked pretty well.
Please read note at the end of the recipe about toppings.

 

Cauliflower Crust Pizza

Serves 2;

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

Note:

The toppings need to be precooked since you are only broiling for a few minutes.

If you do not have a broiler you can place the pizza back into a 500 degree oven to finish melting the cheese.

Hope you enjoy.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

Vegetarian Boudin Sausages

I previously posted a photo of the vegetarian Boudin sausage we made in class.  I wanted to post a couple of more photos and the recipe as well.  I found this recipe on, yes you guessed it, Pinterest.
The recipe came from this web site:
http://chubbyvegetarian.blogspot.com/2012/03/vegetarian-boudin-sausage.html
The recipe works well.  I agree with the author that it needs to be served on a hot bun of some sort with the sauteed onion, peppers and "Nawlins Sauce".  It is a little sweet without the accompaniments.

So here you go:

Vegetarian Boudin Sausage
(Makes six large sausages.)

2 tablespoons canola oil
1 cup diced onion
1/2 cup diced celery
1/2 teaspoon thyme
1/2 teaspoon red pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano,
sea salt, and cracked black pepper (to taste)
1/4 cup white wine
1/4 cup chopped parsley
2 cups (dry-packed) smoked sun dried tomatoes*
1 cups cooked rice
1/2 cup vital wheat gluten

Heat the canola oil in a medium pan over medium heat. Add the onion and celery to the pan. Cook until the onion is translucent and beginning to brown. Add the thyme, red pepper, paprika, garlic powder, oregano, salt and pepper. Add the wine and allow the mixture to reduce until most of the liquid has evaporated. Remove pan from the heat and place the cooked vegetables into the work bowl of your food processor. Add the parsley and sun-dried tomatoes. Pulse the mixture eight to ten times or until everything is finely chopped yet still distinct. Place the mixture into a large bowl along with the cooked rice and vital wheat gluten. (The wheat gluten is the binder that will hold the sausages together.) Mix it all vigorously by hand for at least two minutes.


Pull out six pieces of foil in 
four-inch sections. Place a 1/2 cup portion (for smaller sausages, use 1/4 cup) on each foil and form it roughly into a log shape. (No need to be too precise.) Roll the foil into a tube and twist the ends like a Tootsie Roll; each sausage should be between four and five inches long. Repeat the process until all of the mixture has been used. Place foil-wrapped sausages into a steamer basket and steam them for 45 minutes. (My steamer is just a metal colander that fits nicely into my stockpot.) They will plump and take shape when steamed. Remove sausages and allow them to cool completely. 


When ready to serve, brush each sausage with canola oil before grilling. Grill on high for two to three minutes per side or until well-marked. Serve on a warm French roll with sautéed peppers and onions, plenty of N'awlins sauce, and celery leaves for garnish. 

N’awlins Sauce

Yield 1 cup, 16 servings

10 2/3 tablespoons vegan mayo

5 1/3 tablespoons mustard

2 2/3 teaspoons vegetarian Worchestershire

5 1/3 dashes hot sauce

Combine all ingredients well and chill

NOTES:
You can easily alter the heat of this sausage by adding more red pepper or even some form of pepper sauce.  
Alter the smokiness by increasing the amount of smoked paprika.
Alter the heat and smokiness in one step by using some of the tomato sauce from canned chipotle chile in  adobo sauce


Until next time
Happy Cooking and Eating
Chef Bartosh

Leonard Pringle

It is with heavy heart that I pass on that Leonard Pringle of San Jacinto Community College has apparently died from a heart attack.  Leonard, rest in peace my friend.
Leslie Bartosh

Spicy Honey Glazed Chicken

Yesterday I kind of deviated from my path of posting photos and recipes from this years Healthy Cuisine class.  So to get back on track.
Here is a recipe for Spicy Honey Glazed Chicken.  The recipe really works well.  I found the recipe on Pinterest.  It appears the recipe was originally posted on the following blog:
http://www.nutmegnanny.com/2011/07/27/honey-spiced-glazed-chicken/

 
Spicy Honey Glazed Chicken



1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Mix spices together and set aside.
Mix honey and cider vinegar and set aside.
Un-tuck chicken thighs so they are flat and trim excess fat.
Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler*
Cook for 5-7 minutes on one side and flip.  Cook for a 5-7 minutes on other side.  Flip again and then baste the chicken in honey/cider mixture.  Be sure to really get the chicken covered.  Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.
* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.
Note:
Trim the chicken well to minimize fat.

Hope you enjoy.
Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

gluten free fried chicken

Since posting the gluten free pizza recipe yesterday, I received a couple of positive emails about teaching gluten free dishes as a part of our class.  One of the emails in particular talked about how nice it will  be to be able to make gluten free pizza at home on occasion.  In the spirit of making some of life's pleasures available to all, here is a recipe for gluten free fried chicken.  For a variety of reasons we did not make this recipe this year.  But I well remember how good it was last year.

This recipe is by Ina Pinkney, chef/owner of Ina's in Chicago.
When we did the recipe in class we used boneless chicken.  If you do so adjust your cooking time appropriately.  And you can always check for internal temperature (165 degrees F) to insure your chicken is done.

GLUTEN-FREE FRIED CHICKEN  

Yield: 4 - 8 servings

White rice flour 2.5 Lb

Brown rice flour 2.5 Lb

Tapioca flour (or tapioca starch) 2.5 Oz

Potato starch 1.75 Oz

Kosher salt and freshly ground black pepper as needed

Garlic powder as needed

Buttermilk 1 qtl

Chickens, 3- to 3 1/2-lbs, cut into 8 pieces, 2 each

Egg whites, lightly beaten 6 each

Canola oil, transfat-free, high oleic as needed

Instructions:

1. To make coating mixture, combine white and brown rice flours, tapioca flour and potato starch. Season with salt, pepper and garlic powder and reserve.

2. Combine buttermilk with 3 tablespoons salt and 1 tablespoon pepper. Marinate chicken from 4 to 12 hours, refrigerated, then remove from marinade and drain thoroughly.

3. Dredge chicken pieces in coating mixture, then dip into egg whites. Return pieces to flour mixture, packing it on, then gently shake off excess.

4. Fry chicken, skin-side down, in 275-degree F oil. Fry pieces untouched for 10 to 12 minutes to allow crust to set up.

5. Continue cooking chicken pieces to an internal temperature of 165 degrees F, about 15 to 18 minutes total for wings, 20 minutes total for legs and thighs and 20 to 25 minutes total for breasts. Drain on a rack and serve.

As always, I hope you enjoy.

Until next time.

Happy Cooking and Eating

Chef Leslie Bartosh