6th Magazine Launch Party

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The sixth Taste of StMU magazine launch hosted over 85 people to try the dishes of 14 different chefs on Wednesday, April 12 in UC-A. Each chef was invited by one of the graphic design students in Brother Dennis Bautista’s graphic design course.

Bautista, professor of English and communication studies, teaches his graphic design course every other semester. Throughout the course of the semester, the students prepare for their magazines. The course begins by offering several tutorials on the programs needed to produce the magazine. After the tutorials, photojournalism tips, gathered content and much needed collaboration from classmates, a magazine is born.

This year the students each created a 12-page, full color magazine. The featured dishes at this year’s magazine launch included Sopa de Letra, Flan de Queso, Canoas, Siracha Chicken Alfredo, Southern Fried Cabbage, Cheezy Pizza Roll-Up, Quickie Chili, Bibimbap, Enchiladas Verdes, Dragon Roll Sushi, Strawberry Jelly Cake, Meatloaf, Tinga and Pizza Rolls.

Along with the graphic design students, faculty, staff and alumni, there were also five professional graphic designer judges in attendance. The five judges included Emily Harris, graphic designer at St. Mary’s; Kristen Cadena, graphic designer at St. Mary’s; Martha Dixon, alumna (B.A. in English communication arts) and founder of 50-foot Creative Design and Marketing; Amanda Rodriguez, alumna (B.A. in English communication arts) and marketing programs developer at Southwest Business Corporation; and Charles Ramirez, alumnus (B.A. in English communication arts) and graphic design coordinator or the Archdiocese of San Antonio. Each judge was invited to attend the event by Bautista. The professional designers were in charge of going through all 14 magazines and voting on the “Professionals’ Choice Award” winner. Everyone else who attended the event also had the opprotunity to cast a vote for the “People’s Choice Award” winner.

The People’s Choice award went to Madison Perales, sophomore communication studies major, and her chef, Ricardo Garcia, who is a senior psychology major. They earned a total of 81 votes from the people who attended the event.

This year, the Professionals’ Choice Award went to Xuanzi Elly Liu [see magazine], exchange student from Beihang University and current junior English major. Her chef was Jsiu Lim, student from south Korea.

Both winning chefs were presented with an appreciation apron that had the Taste of Stmu logo on it. All chefs were also presented with a $25 gift card from one of the sponsors of the event, Fratello’s Deli.

The other sponsor of the event, Henry’s Puffy Tacos, also made the event possible with their generous donations; Aramark also assisted with the event by providing all the heating equipment for the dishes being served.

Everyone enjoyed looking at the magazines, taking a break from their busy day and having a bite to eat from the 14 chefs.

 

Cheesecake

Cheesecake by Maria Garza and David Culbreth

Videography and Production by Jacqueline M. Bracero

Maria Garza and David Culbreth are both seniors at St. Mary’s University. They are making a cheesecake and explaining how they started cooking/baking together.

Ingredients

  • 4 bars of cream cheese
  • 1 container of sour cream
  • 1 box of graham crackers
  • 1 stick of butter
  • 1 cup of sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • A pinch of cinnamon

Directions:

Crush graham crackers into a fine powder. Mix cinnamon into graham crackers. Melt butter in the microwave for 30 minutes. Pour melted butter into graham crackers. Mix crust. Pour crust mixture into spring form pan and press to form crust. With an electric mixture, begin to mix the cream cheese one at a time with sour cream. Beat eggs into cream mixture one at a time.  Add sugar into cream mixture 10. Pour cream mixture into crust. Bake in the oven at 350 degree for 1 hour. Let the cheesecake rest until cool to touch. Place cheesecake in fridge for 12 hours. Serve and enjoy.

Sweet Potato Hash

Sweet Potato Hash by Gilbert DeHoyos

Videography and production by Nayeli Cervantes

Gilbert DeHoyos is a local San Antonio man who owns and operates Barrio Barista, a coffee shop in the west side of San Antonio, TX. DeHoyos shows us how much love he puts in his food through his words and way of cooking.

Ingredients: 

  • 1 large egg
  • 1 slice of Grain Bread
  • 1 sweet potato
  • 1/2 cup of chopped white onions
  • 16 oz. of Kiolbassa Chorizo
  • 1/2 cup of canola oil

Directions: 

Begin by heating up two frying pans with canola oil on medium heat. Chop up onions and feel free to cook with sweet potatoes  and season to taste. Cook the chorizo separately until it has browned. Once the potatoes and chorizo are thoroughly cooked, mix them together in one pan and set them aside. Lastly, fry the egg sunny side up and toast some bread. Once the egg is ready, serve on top of potatoes and chorizo and prepare to enjoy!

Green Enchiladas

Green Enchiladas by Makayla Medrano

Videography and Production by Sabrina Evans

Sophomore Makayla Medrano knows how make many different easy dishes. Since she is a college student on a budget, she has learned how to make cheap and easy meals that taste good too. Her favorite dish to make is green enchiladas. This step by step video shows exactly how to make this dish and can even make you a good cook as well.

Ingredients:

  • Corn Tortillas
  • Chicken (shredded)
  • 1/4 cup of onions (optional)
  • 1 Bell Pepper (also optional)
  • Cooking Oil
  • Pepper
  • Basil
  • Garlic Powder
  • Green Enchilada Sauce
  • Monterrey Jack shredded cheese

Directions

After setting your own to preheat at 350 degrees, it is time to prepare your chicken. Spread cooking oil on your chicken as well as seasoning it with basil, garlic powder, and pepper. Make sure the seasoning is spread on the chicken on both sides. Once your chicken is seasoned, put it on a pan that is coated with tin foil and put it in the oven for twenty minutes. Once that time is up, flip the chicken over and put it back in the oven to bake for another ten minutes. Once the chicken is fully baked, it is time to shred it. Take a fork and shred the chicken. Take the shredded chicken and put it into your corn tortillas. Roll the tortillas and then place them in an oven safe pan. Spread the green enchilada sauce and monterrey cheese over your dish. Put them back in the oven for the last time for ten minutes.

Once your enchiladas are done, take them out, let them cool, and enjoy!

Taste of St.MU: Rich and Delicious 14 Karat Cake

14 Karat Cake by Fernando Tapia

Videography and Production by Jose Arturo Tapia

A demonstration about how to make his famous Carrot cake. He also includes a bonus demonstration over how to make the cream cheese icing. They came out great by the way.

14 Karat Cake

  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1 ½ Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 2Teaspoons Cinnamon
  • 2 Cups Sugar
  • 1 ½ Cups of Oil
  • 4 Eggs
  • 2 Cups Finely Grated Carrots
  • 1(8oz) Can crushed pineapples, drained
  • 1 Cup Coconut
  • 1 Cup Nuts, Walnuts or Pecans

Preheat Oven to 350 degrees Farenheit. Grease 3-9 Inch Pan. In a large mixing bowl stir together flour, baking powder, baking soda, sal and cinnamon. Add sugar, oil, eggs and mix well. Stir in carrots, pineapple, nut and coconut and mix well. Divide the batter evenly between prepared pans. Bake in preheated oven until toothpick inserted comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before inverting it onto a wire rack to cool completely.

Frosting

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 1 lb. powdered sugar

Cream together butter, cream cheese and vanilla until creamy. Gradually add powdered sugar and beat until light and fluffy (make sure butter and cream cheese are smooth before adding powdered sugar).

Baked Chicken Tenders

Baked Chicken Tenders by Karina Nanez

Videography and Production by Tawny Davis 

Karina Nanez, a freshman communication studies, says that she combines cooking and family. Learning from her mother, she demonstrates how to make simple, yet delicious, chicken tenders. This is a dish anyone can make and is ver cheap too!

Ingredients

  • 1/2 pound of chicken tenders
  • 2 cups of vegetable oil
  • Seasoning of your choice

 

Directions

Cut off all the unnecessary fat off of the chicken. Place the chicken in the pan when all fat is cut off. Pour the oil over all the chicken, then with the seasoning your choice and the amount you want on it rub it all over the chicken. Flip over the chicken and repeat. Place the chicken in a 400 degree oven and bake for 12 minutes or desired time. When done take out and cut through each piece to see if all pieces are cooked through.

Mexican Wedding Cookies

Mexican Wedding Cookies by Kimberly Salazar

Videography and Production by Samantha Salazar

Kimberly Salazar, sophomore psychology major, bakes Mexican Wedding Cookies. The dessert represents her love of baking which stems from her mother and grandmother.

Ingredients

  • ½ lb. butter or margarine, softened
  • ½ cup powdered sugar
  • 2 cups sifted cake flour
  • 1 cup chopped pecans
  • 1 tsp. vanilla

Directions

Cream butter; add sugar and mix well. Add flour, nuts and vanilla. Roll into small balls and bake on ungreased cookie sheet at 325° for 20 minutes. Roll in powdered sugar after they have cooled.

Polvorones

Polvorones by Holly Basaldu

Videography and Production by John Paul Coronado

Holly Basaldu, a Speech Communication major at St. Mary’s University in San Antonio, Texas tells her story behind her favorite Mexican pastry dish, polvorones. She describes the recipe, her origins of baking and the unspoken bridge between culture and food.

Ingredients 

  • 2 sticks (16 tablespoons of unsalted butter at room temp
  • 1/2 cup of granulated sugar
  • 1/2 cup of confectioners’ sugar
  • 1 tablespoon of ground cinnamon
  • 1/2 cup of walnuts (optional)

Directions

Preheat the oven to 325 degrees F. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the granulated sugar and beat until light and fluffy. Scrape down the sides of the bowl. Put the confectioners’ sugar in a large bowl. Roll the dough by two teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.

Bake the cookies until golden brown or for 18 minutes. Cool cookies down for 5 minutes. Toss the cookies in the powdered sugar. Transfer the sugar-coated cookies on a separate plate.