Southern Fried Cabbage

Posted on June 1, 2017 by dariaflowers

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Southern Fried Cabbage
Story and Photos by Daria Flowers

A love for flavor, spices, and wholesome food is what has created Stephanie Hill’s love for cooking.

A St. Mary’ University alumna, Hill graduated in 2014 with a bachelor’s degree in speech communication and is currently pursing her master’s degree in educational leadership at Schreiner University where she will graduate in May.

Outside of her studies, she currently serves as the After School Care Coordinator for SAISD.

“I really love working with children, I always have! When I was a student at St. Mary’s, I was involved in Best Buddies and I enjoyed every single minute of it.

As far as my job, the kids definitely keep me busy, but I love that! They always brighten my day and they teach me something new everyday,” Hill says.

The kitchen holds a special place in her heart. “I remember being a little girl and I would watch my mother and my grandmother in the kitchen,” she says. Hill also mentions her cooking inspiration: “My aunt is also an amazing chef!

I lived with her for a little while and she always had me in the kitchen, ‘Stephanie! Come here and cut this up, or Stephanie! Come here and taste this!’”

The dish of Southern Fried Cabbage has been in Hill’s family for as long as she can remember. “My grandma taught me how to make it when I younger. Everyone in my family loves this dish and knows how to make it, but we all put a different spin on it,” she says.

She has always had a large palette and loves ethnic food and those rich in flavor. “I am originally from Arizona and I transferred to St. Mary’s my junior year. So, something that I really regret was not studying abroad while in college,” she explains.

Since graduating in 2014, she has made the effort to travel. “One day I would like to travel to Spain or Dubai,” she says.

Hill likes to cook simple dishes with her own spin on it. “My aunt taught me that the secret in any dish that cook are the spices! She never measures the seasonings and spices that she adds to a dish. That is something that we share in common,” Hill says.

According to Hill, the secret to perfecting the perfect Southern Fried Cabbage dish is all in the seasoning. “The combination of the Cajun Seasoning, tomatoes, and spiciness of the Andouille sausage.

I am a member of Alpha Kappa Alpha Sorority incorporated and I made this dish once for my sorority sisters and they loved it and said the same thing!”

 

Ingredients

  • 2 cabbage heads
  • 3 tablespoons of butter
  • 4 tablespoons of olive oil
  • 1 pack of Andouille sausage
  • ½ of diced yellow onion
  • 1 can of diced tomatoes
  • ½ tablespoon of salt
  • ½ tablespoon of pepper
  • Cajun seasoning (season to taste)
  • ¼ cup of green onions

Makes 4 servings

 

Directions

Using a large sauté pan, pour in 2 tablespoons of olive oil and heat over medium heat. Add sausage to the pan. While sausage is cooking, wash and peel cabbage. After peeling the cabbage, you will cut it into smaller pieces. You will also cut the onions as well. After the sausage is cooked, remove it from the pot and place on a plate. Add butter to the pan. In addition, add 2 tablespoons of olive oil. Add the chopped cabbage, diced tomatoes and yellow onions into the pan. Let it cook for a few minutes before adding the sausage back in. Garnish with pan with green onions and serve the dish immediately.

 

 

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Meatloaf

Posted on May 15, 2017 by isabelsmediaproduction

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Meatloaf, The best kind of Comfort food.
Story and Photos by Isabel Vera

Cooking is the easiest way to bring together and feed a family. Lucia Vera, a St. Mary’s alumna, has always believed the act of cooking food was a way to provide for her family.

This notion was inherited from her mother who not only taught her how to cook but also about the significance of taking on this role.

“I like cooking all types of food from traditionally Mexican food, Chinese, Italian, American, and even Indian food,” she says.

Coming from a family of 13, she learned that cooking was an act of labor and love and that it brings people together.

“I remember watching my mother roll out tortillas and make enough for all of my brothers, sisters, dad, and herself to have every day,” Vera says.

Vera chose an American comfort food that would be quick to make and to prepare. With St. Mary’s being her alma mater.

She wanted a simple and easy dish to serve and eat. Spring time at St. Mary’s is known for Oyster Bake and that annual event is full of simple foods.

Vera wants to replicate this simplicity with a spring time dish people could enjoy quickly.

“I not only like to cook multiple types of dishes but I like many different types of food and like to infuse that in my daily meal preparations,” she says.

“There are definitely dishes that I like to cook that have cultural significance but this dish does not have any special significance other than it being a comfort food. It is just a nice simple meal to make and eat,” Vera explains.

Meatloaf has many variations such as either topping it with gravy or with a tomato-based product, or even choosing to add certain vegetables like onions.

Although it is a recipe that essentially has you “mixes meat and a few spices and vegetables,” the way the product tastes depends on preference and experience with the dish.

Vera’s advice is to add certain spices such as pepper and salt along the way and not just at one time.

She also advises to put foil on the meatloaf to control how the meatloaf cooks.

Taking off the foil at the 45 minute mark will “brown” the top half of the dish to allow for a more appetizing meatloaf.

Vera suggests to add some side dishes with meatloaf such as mashed potatoes to compliment it.

“Meatloaf by itself can be boring but adding just a simple side dish can make a huge difference. Cooking is a joy of mine that I hope to pass down to my daughters just as my mom did for me,” Vera concludes.

 

Ingredients:

  • 6 lbs. of ground beef
  • 6 eggs
  • 1 ½ cup of oats
  • 3 tsp. garlic
  • ¾ cup of diced bell pepper
  • ¼ diced onion (optional)
  • 1 tsp. of black pepper
  • 3 tsp. salt
  • 2 (6 oz) can of tomato paste
  • 1 (8 oz) can of tomato sauce

Directions:

Preheat oven to 350 degrees Fahrenheit. Dice the bell pepper and onion. In a mixing bowl mix the ground beef, eggs, oats, garlic, salt, and pepper into one raw mixture. Add in the bell pepper and onion. Mix in tomato paste and tomato sauce. Spray Pam in the pan that being used for the meatloaf. Place and press mixture firmly and evenly into pan. Bake at 350 degrees F (175 degrees C) for 1 ½ hours. Take out of oven and let cool down. Makes 15 servings.

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Crafting the art of Sushi

Posted on April 26, 2017 by spikerey724

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Dragon Roll Sushi by Louie Anthony Cortez
Story and photos by Ricardo Reyes

St. Mary’s University has and continues to bring a diverse set of students through its doors over the years, each with their own set of skills. Louie Anthony Cortez was one of those students, skilled in writing and cooking.

Cortez graduated from St. Mary’s with a bachelor’s degree in psychology in 2000 and a master’s degree in English Literature and Language in 2010. For over 15 years, Cortez has served as the office coordinator at the Blume Library. His passions have always included writing and cooking. While writing is a prominent activity in his life, the skill of cooking came later.

Cortez’s love for cooking began after he graduated with his bachelor’s degree and returned to live at home with his parents.

“Cooking provided me the opportunity to foster a relationship with my mother I did not have before college. It also made me much more independent,” Cortez says.

Like many Hispanic families, food is a way of communicating and bonding. While his first dishes were traditionally Hispanic recipes like enchiladas or tamales, Cortez has also taken a fondness for Asian cuisine.

The dragon roll sushi is one of Cortez’s favorite entrees because of its simplicity and versatility in combining some of his favorite seafood: crab and shrimp.

“Not only is it delicious, but I love making this dish with friends. It is a lot of fun teaching someone how to make their own sushi,” he says.

Dragon Roll Sushi

Ingredients

  • 4 cups sushi rice
  • 4-6 nori sheets
  • 20 medium size shrimps
  • 1 cup Tempura
  • 2 Avocado
  • 2 Cucumber
  • 100gr Tobiko
  • 100gr BBQed eel or Crab

Directions

  1. First, mix the tempura with a little bit of water and stir until combined to a thick even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish.
  2. Slice the cucumber into long slices, and use a peeler to peal thin avocado layers.
  3. Spread the rice on the nori sheet, and flip it over the mat so that the rice is now facing upwards. Lay the avocado the cucumber sticks you have cut in advance, and line up some tempura shrimps and on top of that slices of eel. Roll it inside-out style and cut the endings, but leave the rest whole for now
  4. Elegantly, cover the top of the roll with the layers of avocado you made with the peeler, and use the bamboo mat to tighten it to the roll.
  5. Use a little spoon to carefully spread some Tobiko on the roll.

Makes 2 servings

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6th Magazine Launch Party

Posted on April 14, 2017 by jpaigevalderas

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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.

 

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5th Annual Magazine Launch Party

Posted on November 21, 2014 by Alexander Eakins

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Chicago-style pizza, Oreo cheesecake cookies, pasta e fagioli and mature graphic design—the 5th annual Taste of StMU launch party provided plenty in which to indulge.

Over the course of the fall semester, students in Brother Dennis Bautista’s graphic design class donned the hat of Editor-in-Chief and scrambled to design, produce and publish their own cooking magazines for the Friday, Nov. 21 launch party in UC A.

Professional volunteer judges selected Mariajose Romero (see magazine) as the winner of the “Professionals’ Choice” award. Their respective “chefs” also received aprons imprinted with the Taste of StMU logo. The some 50 alumni, faculty, staff and Marianists who attended this unique event voted Kyra Littlejohn (see magazine) as the winner of the “People’s Choice” awards.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for attendees of the event to share.

On the menu were gateway tofu, chicago-style pizza, pasta e fagioli, Tex-Mex breakfast pizza, stir-fried chicken, margherita pizza, lemon pepper salmon, sopa de lima con pollo y elote, ombré swirl cake, crepes, Oreo cheesecake cookies and chocolate marble cake. See Flickr photo album.

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4th Annual Magazine Launch Party

Posted on November 26, 2013 by tasteofstmu

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For a pre-Thanksgiving feast, more than 60 students, staff, faculty, administrators, alumni, media communications professionals and guests gathered at the University Center Conference Room A for a Taste of StMU.

Now in its fourth year, the magazine launch party showcased 16 new layout designs and a bountiful buffet of main dishes and desserts.

The winner of the Professionals’ Choice award was Jessica Valles (see magazine), whose partner chef, Beatriz Quesada, made “Watermelon Cake.” The winner of the People’s Choice award was Michelle Kafie (see magazine), whose partner chef, Cindy Kafie, made “Vanilla Cake Pops.”

This year’s menu included tres leches, tiramisu cake, cheesecake, apple crumble, beer-roasted chicken with mashed sweet potatoes, meat and cheese lasagne, Reese’s Peanut Butter chocolate pie, German chocolate cake, monkey bread, rosemary chicken and lemon dressing salad, jambalaya, spaghetti and meatballs, vanilla cake pops, white cheese enchiladas, peanut butter blossoms cookies and watermelon cake.

The graphic design students thank All Events San Antonio, the sponsoring organization, as well as HI Cookery, the Marianist Province of the U.S., Aramark and UC staff, and the St. Mary’s Bookstore for their generosity in supporting this important educational and networking event. See Flickr photo album.

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3rd Annual Magazine Launch Party

Posted on November 28, 2012 by tasteofstmu

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The Taste of StMU magazine launch party expanded to a new location with a new sponsor, new donors, a new scholarship, a new university president and two new student design winners for the third annual event on Wednesday, November 28, 2012.

St. Mary’s alumnus Jose Trevino of All Events San Antonio sponsored the launch party, establishing the Taste of StMU scholarship to honor the winner of the “Professionals’ Choice” award.

Rachel Grahmann (see magazine) won the scholarship and Professionals’ Choice award as determined by a committee of professional consultants who work in the fields of graphic design, marketing and food catering. New University President Tom Mengler presented her with a certificate along with a St. Mary’s University bookstore gift card. Her respective “chef,” Kristina Garcia, received a commemorative award plate imprinted with the Taste of StMU logo.

Over 70 alumni, faculty, staff and guests attended the event and voted Nick Canedo’s magazine as the winner of the “People’s Choice” award. He also received a bookstore gift card while his “chef,” Kirsten Acosta, received an apron imprinted with the Taste of StMU logo.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for the event.

On the menu were banana lumpia, red velvet cupcakes, chocolate chip muffins, chicken fettuccine alfredo, blueberry cheesecake, fideo, Hershey’s chocolate cake and bizcochuelo con durazno.

The event also featured a trio of live jazz musicians on piano, saxophone and bass, and a slideshow was displayed which showcased magazine covers and short videos produced by former students—a number of whom were in attendance.

The graphic design class thanks all those who supported the event. See Flickr photo album.

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2nd Annual Magazine Launch Party

Posted on November 18, 2011 by tasteofstmu

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The sweet smell of success came not only from the food being served in Treadaway Hall but also from two students who won awards for their graphic design final projects at the second annual Taste of StMU magazine launch on Friday, Nov. 18, 2011.

Volunteer judges who work in the graphic design field selected Emily Scruggs (see magazine) as the winner of the “Professionals’ Choice” award. Her respective “chef” also received an apron imprinted with the Taste of StMU logo. Nearly 40 alumni, faculty and staff attended this event and voted Brissa Renteria as the winner of the “People’s Choice” award.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for the event.

On the menu were arroz con gandules, cheese enchiladas, Cuban lechon asado, pumpkin chocolate chip cookies, flan, peanut butter chocolate chip brownies, no-bake strawberry frosted cheesecake, grey poupon steak with garlic mashed potatoes, gluten-free red velvet cake, seven layer dip, enchiladas, rojas, spinach and ricotta stuffed shells, steaming spaghetti with meat sauce, swedish meatballs and grilled chicken breast with mango salsa.

This project also was featured on the December 2011 issue of E-Talk from St. Mary’s University. See Flickr photo album.

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1st Annual Magazine Launch Party

Posted on December 2, 2010 by tasteofstmu

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The sweet smell of success came not only from the food being served in Treadaway Hall but also from four students who won awards for their graphic design final projects at the first annual Taste of StMU magazine launch on Dec. 1, 2010.

Volunteer judges who work in the graphic design field selected Denice Hernandez and Sarah Mills (see magazine) as the winners of the “Professionals’ Choice” awards. Their respective “chefs” also received aprons imprinted with the Taste of StMU logo. From among the 20 alumni, faculty, staff and Marianists who attended this unique event, they voted Oscar Maguregui and Megan Foster as winners of the “People’s Choice” awards.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for the event.

On the menu were rice, tropical pineapple cupcakes with citrus cream frosting, shrimp scampi, chicken salad, crusted baked chicken, pizza, arroz con pollo, honey barbecue chicken sandwich, eggrolls, lasagna, brisket, Spanish rice, tortilla soup, charro beans, oatmeal cookies, apple pie, fruit smoothies, chili and sushi.

See photos of the magazine launch on the Flickr album.

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