More photos from Family Night

At last here are the rest of the photos from family night.  Everyone did an outstanding job.  I hope you enjoy.

Spring Family Night Photos

Every spring we hold a family night to give our students a chance to show their families what they have learned.  This year the execution and food was outstanding.  I am posting some photos from the event below.  I still have more photos to process.  I hope to post the remaining photos next week. and add captions then.  I hope you enjoy.

                                        

Piggy

Those of you who follow us on Twitter or Facebook, know that we had a piggy kind of start to this week.  For those of you who don't, the following photo should sum things up quite well.

Gives new meaning to the term:  Fresh Food!  Everything but the oink is usable. 

Happy Cooking and Eating
Chef Leslie Bartosh

Black Fin Tuna with Salmorejo Sauce

As a part of lab last night we tried a new recipe, thanks to Dean Nelson.  Dean Nelson was kind enough to donate some very nice Black Fin Tuna to the class.  The tuna was seared and then cooked briefly with the salmorejo sauce.  The sauce was nicely robust and played very well against the great tuna.

It was wonderful.  Thanks Dean Nelson for the addition to our class!

Happy Cooking and Eating
Chef Leslie Bartosh

Spain

The International cuisine class is Spain tonight.  Here is our menu:

Day Eleven Spain – Tuesday 2/12/13



Aceitunas Negras Alinadas (Marinated black olives)
Ajo Blanco (chilled almond and garlic soup)
Albornia (eggplant, peppers and tomatoes with cumin and cilantro)
Almejas a la Gaditana (Clams in a Sherry Sauce)
Andalusian meatballs
Brazo de Gitano ("Gypsy's Arm" Rolled Sponge Cake)
Champinones al Ajillo ( mushrooms)
Crema Catalana
Gallina En Pepitoria (Chicken Cooked in an Almond and Saffron Sauce)
Gambas al Ajillo (Shrimp in Garlic)
Gazpacho Andaluz
Gazpacho de Garbonzos ( garbanzo gazpacho)
Grilled zucchini
Lecho frito
Paella Valencia
Pepper Salad, Cadiz Style
Platanos al horno (Baked bananas )
Queso fresco (blanco)
Romesco sauce
Solomillo de Cerdo Ibericao en Adobo Exremeño (Iberian Pork Loin in an Adobo (Spice Paste) from Extremadura
Tortilla de Patata Jose Luis
Prep Char Sui
Black Fin Tuna with Salmorejo Sauce

Happy Cooking and Eating
Chef Leslie Bartosh

Eastern Europe Menu

Our class is visiting Eastern Europe tonight.  Here is our menu:

Apfel strudelfulle

Banitsa (Flaky Cheese Rolls)
Borshch Ukraïnsky Ukranian Beet Soup
Bramborava Polevko – potato soup
Bramborové Knedlíky (Bohemian potato dumpling)
Brotknoedel (bread dumpling)
Csirke paprikas (chicken paprika)
Fazolove Lusky na Paprice ( green beans with paprika)
Galuska ( small dumpling)
Gulyás (Hungarian Goulash)
Kolache
Lecso (tomato and green pepper ragout)
Moraské Zelí (Moravian cabbage)
Pierogi
Srski Ajvar (Serbian Vegetable Caviar)
Székely Gulyás (Transylvanian Goulash)

Looking forward to it.

Happy Cooking and Eating
Chef Leslie Bartosh

Menu for Day 2 in France

Day 8 France Monday 2/4/13


Blanquette de veau
Champignons aux fine herbs
Egg noodles
Filet de poisson au vin blanc
Green beans ala bonne femme
Pomme de terre Dijon
Poularde al’Estragon
Red potato mushroom
Rice pilaf
Sauté de Veau Marengo
Tart tatin
Bouillabaisse
Sauce Rouille and croute
Pate de Campagne
Escargot a la Bourguigognne, en vol au vent

Happy Cooking and Eating Chef Leslie Bartosh

Menu for Day One of France

France Day One

Buttered egg noodles

Charlotte de tomatoes
Clafoutis aux pommes
Coq au vin
Goujonettes with remoulade
Pappilottes of red snapper Provencal
Pate brisee
Roasted Pepper gratin
Sauerbraten (prep)
Soup al’oignon gratinee
Soupe au pistou
Supremes chausseur
Tarte al’oignon

We will also be checking the fresh sauerkraut we started last week, in preparation of Eastern Europe. I can't wait.  The food for this class is good and gets better as we go on.   Happy Cooking and Eating Chef Bartosh

Menu for Day 2 of Italy

Alredo sauce

Braciole alla Marinara
Calzone Pugliese (Calzone)
Ciabatta bread
Egg pasta
Gnochi di polenta
Involtini Di Melanzane Alla Mozzarella (Stuffed Eggplant Rolls)
Italian Sausage A 44 (with onions, peppers, tomato sauce II and rigatoni with cheese on top)
Lady fingers
Lasagna a Alfredo e Funghi
Pasta e fagioli
(Potato) Gnocchi and (tomato sauce II
Scaloppini Cu Marsala (Veal Scaloppine with marsala)
Spaghetti Carbonara alla romana
Tiramisu

Looking forward to it.   chef Bartosh

Day Five Lab Menu Italy Day One

Menu for Day one of Italy

2 color ravioli with pesto cream sauce
Ciabbatta (prep)
Vinaigrette Dressing
Egg pasta and tomato pasta
Focaccia Con Le Olive (Flat bread with Olives)
Fettuccine ala Matriciana
Fontina Risotto balls
Mascarpone cheese
Pizza Rustica (Country Pizza)
Pollo alla cacciatore
Risotto
Salad nicoise
Spaghetti Alla Puttanesca (Spaghetti with olives, capers and anchovies)
Zuppa alla Pavese
Prep Sauerkraut
French Bread for general use

Baked Honey Mustard Garlic Drumettes

Baked Honey Mustard Garlic Drumettes



8 cloves Garlic, peeled and crushed
2 TBSP Honey
2 TBSP Dijon Mustard
2 TBSP Light Soy Sauce
2 TBSP Lemon Juice
¼ cup Olive Oil
2 tsp Salt
1 tsp Ground Black Pepper
20 Chicken Drumettes


1. Combine garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper in a nonreactive bowl.

2. Add chicken and toss to coat each piece well.

3. Cover and refrigerate from 1 hour UP TO 1 day.

4. Preheat oven to 400 degrees. Place chicken in a single layer on a wire rack set over an oven tray.

5. Bake 45 minutes until well browned and cooked through.

I hope you enjoy. Chef Leslie Bartosh

Fried Bacon and Egg Salad

During December I had the good fortune to eat a salad that included a breaded, fried egg.  The experience jogged my memory that I had some recipes that included a breaded fried egg and I resolved to experiment at least once with the idea.

So........

Here is my rendition of a Fried Egg Salad

Fried Egg and Bacon Salad
Yield: 2 servings

Mixed Salad for 2
Vinaigrette of Choice
4 slices of bacon, cut into lardons
2 c Water
White vinegar drop
3 Large Eggs
Vegetable oil, for frying
About 1/2 cup rice flour, for dredging
3 tablespoons soy sauce
About 1/2 cup panko, for dredging
Kosher salt to taste



Bring 2 cups water to a simmer in a shallow pot with a drop of vinegar in it. Crack eggs into water and poach lightly. Lift eggs out and place in ice water to stop the cooking process. (Eggs may be stored in the cold water in a refrigerator for 1 day as needed).

For service:
Mix one beaten egg with the soy sauce.
Season the panko with kosher salt as desired.
Combine salad ingredients with bacon lardons, dress and plate.

Heat at least 3 inches of vegetable oil to 375⁰.
Drain eggs well on thick paper towels.
Working carefully, with one egg at a time, roll egg in rice flour, coat in egg mixture and dredge with panko.
Place in hot oil and cook until golden brown and hot through.
Remove egg from oil, blot excess oil, and place on top of dressed, plated salad.
Serve immediately.

Notes:
Use more breading material to avoid having to handle the egg too much.
Poach the egg very soft, you want a runny yolk after the egg is fried..
You can steam the eggs if desired.
The more compact the shape of the egg the easier it is to handle.
The choice of salad ingredients is up to you and your taste.

Thanks to Chefs Jacky Robert, Jeremy Fox, David Chang and two other chefs for the inspiration.

I hope you enjoy.
Chef Leslie Bartosh

Fall 2012 Semester Wrap Up

Wow!  The year has flown by.  I usually have made several posts by now.  But, except for some chicken wing recipes, I have not posted much this year.  It has been very busy.
So, as we start the New Year, I thought I would post some photos from the fall semester.
Unfortunately, I do not not have all the photos with me.  So I will try to post more in the next week or so when I get back on campus. 
I am going to post these alphabetically.  They were taken in class and reflect some of what we do.

The Kitchen Elves and myself from this years Breakfast with Santa.  A wonderful event that is turning into an annual community support/outreach project for the culinary arts.
Left to right: Levi, Stephanie, Ms. Clause, Santa, Dawn, and Myself.

An excellent photo of a single egg Benedict.  The sauce consistency is outstanding.

Potato Gnocchi with Parmesan Cheese.

Potato Gnocchi again.  This time in a bowl with some of our house made french bread.

Making cheese ravioli with two color pasta.

 

The ravioli theme continued.

Mise en place for Salsa Rossa.  One of the sauces that we made to go with the potato gnocchi.

The tomatoes for Salsa Rossa.

A beautiful Vermilion Snapper.  We butcher round fish in Saucier.

Said Vermilion Snapper being processed by (L to R)  Bryan and Airam.

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