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