Wednesday, March 28, 2012

Vegetarian Boudin Sausage

If you follow my twitter (@Acc_Chef) or Facebook (Alvin College Culinary Arts)  posts you know that I am currently teaching Principles of Healthy Cuisine.  So far the food has been, for the most part, simply outstanding.
I tweeted the other day that we were going to do Vegetarian Boudin as a part of the class.  Well last night we ate the sausage and it was good!
The recipe came from the following blog:

Follow the service advice of author.  I think you will be pleasantly surprised.  This is coming from someone who grew up eating some great German/Texas country sausages.

Until next time
Happy Cooking and Eating
Chef Leslie Bartosh

Tuesday, March 27, 2012

My Black Board

Students, FYI:

"MyBlackboard will be down for maintenance this Wednesday morning, 3/23, from 7:00AM-8:00AM to install necessary patches to the system.

I understand that there is never a good time to take Blackboard down, but this is necessary to maintain the integrity of our system at this time. I apologize in advance for any inconvenience.

NOTE: Please do not begin tests  in the system during this time, as the system might become unavailable during your test!"

Chef Bartosh

Monday, March 26, 2012

National Something on a Stick Day

Come out and support the Alvin Community College Culinary Arts Club as they try to raise funds to attend the Texas Restaurant Association southwest Foodservice Expo in Dallas this summer.
They are honoring national Something of a Stick Day by selling cake balls on a stick and  coated marshmallows on a stick.  They are currently set up in the student center and selling away.
All report are OMG good!

Until next time
Happy Cooking and Eating
Chef Leslie Bartosh

Thursday, March 15, 2012

Poached Grouper and Shrimp with Vegetables in Ichiban Dashi

Poached Grouper and Shrimp with Vegetables in Ichiban Dashi

Grouper and Shrimp with Vegetables in Ichiban Dashi
Yield: 2 servings

2 grouper filets (or firm, white fish of your choice)
4 shrimp, peeled, deveined
1 - 3 carrots cut into desired shape, (3 for balls, 1 for other shapes)
2 small red potatoes cut in ¼s
6 oz baby spinach
2 oz sugar snap peas, stringed
2 green onions, green only, cut on diagonal
1 recipe Ichiban Dashi (recipe below)

For the stock:
Make Ichiban Dashi according to recipe.  Reserve, warm, on the side.

For the vegetables:
Cook potatoes in salted water.  Reserve warm.
Cook carrots in salted water.  Reserve warm
Steam just washed spinach in small amount of Ichiban Dashi.  It does not take much since spinach has so much moisture.  Reserve warm
Boil sugar snap peas in a mixture of 50% water and 50% Ichiban Dashi.

For the fish and shrimp:
Set up a pan to poach the seafood by adding just enough Ichiban Dashi to the pan to cover the seafood.  Heat it until it is steaming but not simmering.  Add the fish and shrimp.  They will cook at different speeds.  When one is done remove it and reserve it warm on the side.

For service:
Arrange vegetables in serving bowl.
Place fish filet in middle of bowl.
Arrange two shrimp on top of fish.
Ladle desired amount of hot Ichiban Dashi over the vegetables and seafood.
Sprinkle with cut green onions.

Ichiban Dashi
Yield 2 ½ qt

2 ½ qt cold water
3 inch square Kombu
1 cup katsuobushi (dried preflaked bonito)

Bring water to a boil over high heat.
Add the kombu and let the water come just to a boil again and remove the kombu from the water.
Stir the katsuobushi into the boiling water and turn off the heat
Let the stock rest undisturbed until the katsuobushi sinks to the bottom.
Skim any surface scum.
Strain the stock through a double layer of cheesecloth. 
Reserve the Kombu and the katsuobushi for making niban dashi.
The stock is ready to use or can be chilled and refrigerated. 

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

Tuesday, March 13, 2012

Green Chili Chicken Tamales

Spring break and what do I do?

I know make tamales!  My family really likes this recipe and it is not too hard.
I found this recipe on line at:  It is by Chef Charlie Baggs of Chicago.

The raw ingredients assembled and ready to go.  The lime is not mentioned in the recipe.  I used inside the chicken when I roasted it.

The tomatillos husked and ready to go.  I roasted the tomatillos, jalepeno pepper and garlic all together.  The recipe just calls for the tomatillos to be roasted.  I did coat them with a little canola oil.
 The roasted veggies.
 The roasted chicken.  I seasoned the chicken with salt, pepper, cumin and stuffed the inside with cilantro and lime.  You could also use a store bought rotisserie chicken for this recipe.
I planned on having a picture of the roasted chicken but someone snuck into my house and ate the crisp skin off the roasted chicken while I was here by myself!  I am still trying to find out who did this!
 The sauce for the filling.

The chicken and sauce combined to make the filling.  I added 3/8 of a teaspoon of chipolte chile powder to the filling.
The tamales assembled and in the steamer.  Mine took 1 1/4 hours in my oven roaster to cook.
All that is left now is too enjoy.

The recipe:
Please note that you can produce 1/2 the masa recipe and it will come out just about right.

Yield: 24 tamales
Tomatillos, husked, rinsed 12 each, medium
Jalapeños, seeds removed, minced  2 each or 1/4 C
Garlic cloves, minced  4 each or 1 TBS
Corn oil 1 1/2 TBS
Chicken stock    2 C
Chicken, roasted, shredded  6 C
Cilantro, chopped    2/3 C
Kosher salt   1 TBS
Freshly ground black pepper 1/2 tsp
Masa batter       3 C
Sugar     as needed
Cornhusks, large, soaked in water 26 each

1. Preheat broiler. Place tomatillos on baking sheet and broil on all sides until soft and charred; set aside until cool enough to handle. Purée roasted tomatillos with jalapeños, garlic and any tomatillo juices from baking sheet.
2. In a large saucepan over medium-high heat, heat oil for about 1 minute; add purée and cook for 5 minutes, stirring occasionally. Add chicken stock and reduce until sauce coats spoon, about 8 minutes. Mix in shredded chicken and cilantro. Add salt and pepper to taste. If filling is too sour, add a pinch of sugar to taste.
3. Drain cornhusks. Tear 2 cornhusks into 24- by 1/4-inch strips; set aside for tying the tamales. Place 1 cornhusk on work surface with tapered end down. Moisten fingers in water to prevent sticking; form 1/4-cup masa batter into a rectangle in the center, leaving a 1-inch border on bottom and sides. This will produce a rectangle approximately 4 x 2 inches. Spread 2 tablespoons chicken filling on top of the masa. Bring in both sides of the cornhusk and wrap around to form a cylinder to completely surround the filling. Bring up bottom tapered end and tie closed with 1 cornhusk strip. The top will remain open. Make sure they are not tied too tightly; the tamales need room to expand. Repeat with remaining ingredients.
4. Set up a vegetable steamer in a large pot with 2 inches water. Stand tamales on sealed end. Cover and steam for 60 minutes. Tamales are done when cornhusk easily pulls away from masa.

Masa Batter
Yield: 48 Tamales

1 1/3 c Lard, chilled
2 t Kosher salt
1 ½ t baking powder
6 c Maseca ( see note)
3 c chicken broth

With an electric mixer at medium speed, beat lard, salt and baking powder until well incorporated, about 1 minute.
Reduce speed and add maseca in thirds, scraping down bowl and bearing between additions.
Add chicken broth and beat until batter resembles soft cooking dough batter.
Cover with a damp towel if not using right away.

Note:  Maseca is a dry, instant masa mix.

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

Sunday, March 4, 2012

Sunday Breakfast.  Good colors, flavors and textures.

Fresh sliced tomatoes, topped with hash browns cooked with onion and tossed with crisp bacon and topped soft poached eggs.

In praise of simple food, YUMMM!

Until next time.
Happy Eating and Cooking
Chef Leslie Bartosh

Spicy Sriracha Chicken Wing Recipe for John

This recipe is for John.  You know who you are.....


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.