Chiles Rellenos

Chiles Rellenos by Paulina Alvarez

Videography and production by Jocelyn Alvarez Bibian

 

Chiles Rellenos are a recipe that brings Paulina’s family together. Passed down from generations, Paulina learned to cook the family’s favorite dish at a young age and now she masters it. The mixture of spice from the peppers and savory taste of cheese come together in this traditional Mexican dish.

Ingredients

4 Chiles Poblanos (Poblano peppers)

15 oz of queso fresco

2 cups of all-purpose flour

2 eggs

½ cup of vegetable oil

Preparation time: 60-90 minutes

Instructions

  1. Place the chiles Poblanos directly on the stove burner. Let the chiles toast for a few minutes, carefully rotating them, until the skin turns black.
  2. Put the chiles inside a plastic bag to let the steam soften the skin.
  3. Peel the burnt skin with the help of a small, not too sharp knife.
  4. Once the skin is removed from the chiles, make an opening by cutting a line of approximately two inches by using the knife.
  5. With a clean spoon, carefully remove the seeds from inside of the chile.
  6. Cut the queso fresco in medium pieces and stuff the chile through the aperture made in the previous step.
  7. To close the chile, place a couple of toothpicks by inserting them into the chile’s skin.
  8. Place the flour on a wide plate and cover the chile relleno with a uniform coat of flour.
  9. Separate the yolks from the egg and mix the egg whites until it forms a meringue. Once the consistency of the meringue is uniform, slowly add the egg yolks while slowly mixing the eggs.
  10. Dip the chile relleno into the egg mixture and take it to a frying pan with hot vegetable oil.
  11. With the help of a spoon, slowly pour hot oil over the chile before turning.
  12. Flip the chile a couple times, repeating step 11 to ensure the egg coat is completely cooked.
  13. Once the egg is fully cooked, take the chile relleno off the pan and place it in a wide plate or pan covered with absorbent paper or paper towels.
  14. Serve with rice and salad (suggestion).

 

Option: Substitute the queso fresco with your favorite type of cheese, beef, or chicken.

Chef John’s Pumpkin Pie

Chef John’s Pumpkin Pie by Sydney Jara Barrio
Videography and Production by Michaelangelo Betancourt

The Chef in this video is Sydney Jara Barrio, a Junior Computer Science Major at St Mary’s University. She is a kind, honest, and fun foodie and it was a pleasure to make this pie with her.

Ingredients

  • 1 can (15 ounce) pumpkin
  • 1 large egg
  • 3 egg yolks
  • 1 can (14 ounce) sweetened condensed milk
  • 1/4 teaspoon freshly, and very finely ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon Chinese 5-spice
  • 1/2 teaspoon fine salt

Directions

Preheat your oven to 425F and then separate three egg yolks and whisk to combine with one whole egg. Add a 14oz can of condensed milk to your mixture along with your 15oz can of puree and whisk to combine once more. Add your seasonings (Chinese five spice, ground nutmeg, ground ginger, and salt and whisk once more before pouring it into your pie crust. Put it in the oven for 15 minutes before lowering the temperature to 350F for an additional 30 to 40 minutes. The recipe for this pie comes from chef John at FoodWishes.com

Linguini with Shrimp in Creamy Pesto Sauce

Linguini with Shrimp in Creamy Pesto Sauce by Tawny Davis
Videography and Production by Jonier Gutierrez

Tawny Davis, senior communication studies major, shares a family restaurant pasta recipe. Davis explains why pasta is one of her favorites foods, how she first learned how to cook, and why she enjoys cooking.

Ingredients

• 6 ounces linguini, cooked al dente
• 1 pound medium shrimp
• 2 small zucchinis, halved and thinly sliced
• 2 medium tomatoes, diced
• 2 cloves garlic, minced
• 1 cup half and half
• ¾ grated Parmesan
• ¼ cup pesto
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 2 teaspoons lemon juice
• ¼ teaspoon pepper

Directions

Heat a large, non-stick pan over high heat. Add 1 tablespoon of oil. Add the shrimp and garlic; stir-fry about three minutes. Remove from pan. Add remaining oil. Add zucchini and stir fry about 3 minutes or until crisp. Stir in half and half, cheese, pesto, rosemary, lemon juice, and pepper. Cook until slightly thickened. Stir in shrimp, linguini, and tomatoes. Cook until hot, about 1 minute. Serves 3 to 4 courses or 4 to 6 first courses.

Cornbread and Applesauce

Cornbread and Applesauce by Bro. Mark Motz S.M.

Videography and Production by Paul Pruski

Bro. Mark prepares a traditional Marianist breakfast. Cornbread with Applesauce has been a staple in the Marianist tradition for a long while and he wants to share it with us.

Ingredients

  • 1 pkg. Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 Jar Applesauce
  • Bottle of Karo Corn Syrup

*Video has ingredients doubled

Directions

Preheat oven to 400 degrees Fahrenheit. Pour Jiffy mix into a mixing bowl. Add the milk and eggs into the bowl and mix until thoroughly mixed. Batter should be slightly lumpy. Grease a 8” pan with melted butter. Pour batter into the greased pan and let sit for 3 minutes. Put pan into the oven for 15-20 minutes or until golden brown. When finished baking, remove the corn bread from the oven and let sit to cool for 2 minutes. Serve and top with the applesauce and Karo corn syrup of your desire.

Tres Leches

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Tres Leches by Kimberly Salazar
Story and Photos by Samantha Salazar

A grandmother’s kitchen has the ability to culminate and build a sense of love for food and cooking that would last a lifetime.

Kimberly Salazar, sophomore psychology major, fell victim to this phenomenon as she developed an infatuation with cooking in her grandmother’s kitchen in Laredo, Texas.

“Some of my first memories involve me and my grandma assembling the Christmas tamales while the football game played in the background,” she describes.

Not only did her grandmother influence her passions to cook, but the culture of Laredo had a big impact on the type of food Salazar was most interested in eating and most importantly, cooking.

“Mexican food. I love eating, making, thinking about, and dreaming about Mexican food,” she says. “It’s basically in my veins.”

Since coming to St. Mary’s, cooking has become an even more substantial part of her life. Salazar connects with other St. Mary’s students and likes to do what she does best.

“I love being a student at St. Mary’s because I’m surrounded by so many cultures, especially the Mexican culture and that has only escalated my love for the food,” she says.

Specifically, Salazar loves tamales, menudo, and anything that is covered in mole. However, her favorite dishes are the ones that are the sweetest.

“My favorite part of any meal is dessert,” she says.

Salazar’s overwhelming sweet-tooth is one of the many reasons she chose her favorite dessert of all time, tres leches.

“I chose tres leches because it is not only one of my favorite desserts to make, it reminds me of special times when I was younger.”

Not only is it delicious, Salazar chose the dessert because it represented a specific memory she has of her and her grandmother that she cherishes dearly.

“Tres leches was actually the first dessert I ever made with my grandma,” Salazar describes. “I didn’t get to do much because I was so young, but I remember feeling so important doing all the mixing.”

Salazar advises that future chefs remember to let the cake cool before adding the milks. “Do not forget to let the cake cool before adding the milks,” she says. “It won’t absorb correctly unless it’s room temperature.”

Although Salazar’s grandmother is no longer around, she still finds time to do what they loved to do together.

“She isn’t around anymore, but I feel as if memories will always live on through her recipes and that’s what’s important to me.”

 

Ingredients

• 1 stick of butter

• 6 large eggs

• ¼ tsp baking soda

• ¼ tsp salt

• 1 cup sugar

• 1 cup all-purpose flour

• 2 ½ cups milk

• 1 twelve oz. can evaporated milk

• 1 fourteen oz. can sweetened condensed milk

• 5 strawberries

 

Directions

First, preheat oven to 350 degrees Fahrenheit. Next, combine egg whites, baking soda, and salt in a bowl. Then, beat mixture on medium speed until soft peaks form. Add egg yolks to the whites and beat until completely combined. With the mixer running on slow, add sugar until combined completely. Using a rubber spatula, fold in butter. Sift ¼ cup flour on top of the mixture and fold to combine. Repeat with the remaining flour, folding in ¼ at a time. Pour the batter into the prepared pan and bake for 20 to 25 minutes. Let cake bake until golden brown, remove from oven and let cool. Whisk together the milk, evaporated milk, and sweetened condensed milk. Finally, Pour the mixture over the cake and let absorb for 3 to 5 minutes. Makes 12 servings.

Arroz Con Leche

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Arroz Con Leche by Amairany Franco
Story and Photos by Valeria Garcia

When Amairany Franco, senior biology major, was asked to prepare a dish for the magazine, her excitement, creativity and unique, competitive personality combined into one source of inspiration.
“They will come for Amairany, they will stay for the food,” she says, after being told about the magazine launch.

“¡Vamos a ganar!” “We will win!”
Franco will be graduating in May and as she waits to hear back from nursing school, she confesses jokingly that cooking wouldn’t be too bad of a profession if things don’t work out.
“To me, cooking is a form of relaxation. Even though it’s not that relaxing sometimes. It’s the after part that is really relaxing,” she says.
Arroz con leche… she had no doubt this delicious dessert would be not only an easy, but tasty way to conquer the hearts and stomachs of the people.
“I started learning how to cook when I was around 13. You know what Mexican moms say, ‘¡Si no sabes cocinar, no te vas a casar!’” she says while laughing.
Franco says that arroz con leche, also known as rice pudding, is known in many places, but her special touch will make it different. This sweet, appetizing dessert is described as a “love or hate” relationship.
“I grew up in a home with a mother and grandmother that made arroz con leche very often and those were always our favorite days!” Franco explains.
There are many dishes that can be passed down generation-by-generation in a Hispanic family, but this one is a must. Franco refers to “patience” as the “secret ingredient” to a perfectly creamy, aromatic dessert.
“Eyeballing ingredients here and there and a pinch of my spark will make this arroz con leche the best you’ve ever tasted,” she says.
She admits the recipe is a fairly simple one, but says that the simplest things in life are always the most life giving.
“You can eat this dessert hot or cold and either way, it will mesmerize you.”
Arroz con leche will not only sweeten your taste buds, it will sweeten your life. Franco concludes by saying not to worry too much about proportions and advises future chefs to have fun while cooking because patience, joy and love will essentially be the most important ingredients.

Arroz con Leche

Ingredients
•    1 cup long-grain white rice
•    7 cups of water
•    1 cup of whole milk
•    1 14-ounce can condensed milk
•    1 12-ounce can evaporated milk
•    1 4-inch cinnamon stick
•    ¾ cups of raisins

Directions
1.    Put the water, rice, and cinnamon stick in a pan set over medium-high heat
2.    Bring to a boil, uncovered, and cook until the rice is tender
3.    Strain out the liquid, discard the cinnamon and reserve the rice
4.    Return the rice to the pan
5.    Stir in the evaporated milk, condensed milk and whole milk
6.    Continue cooking over medium-high heat until the mixture boils
7.    Reduce the heat and cook, uncovered, stirring constantly, until the mixture is thick
8.    Add the raisins and stir well

Makes six bowls.

Cream Cheese Muffin Puffs

 

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Cream Cheese Muffin Puffs by David Culbreth
Story and Photos by Jacqueline Bracero

If you ever wanted to try a piece of cinnamon sugar heaven, David Culbreth, senior computer engineering and math major, shares a recipe that hits the spot. His Cream Cheese Muffin Puffs are cinnamon sugar coated biscuits filled with a gooey cream cheese center.
Despite Culbreth’s busy schedule, he tries to bake when he has the time. His baking preference includes treats such as cheesecake, his favorite, and cream cheese muffin puffs.
Culbreth explains how he learned this recipe from his mother, who makes it for their annual Easter Gathering.
According to Culbreth, the recipe as been a family tradition “for as long as [he] can remember.” He claims that these puffs are always a crowd pleaser.
As the community coordinator for the Honors Program, Culbreth let his coworkers try his puffs. The staff members of The Village Residence Halls at St. Mary’s confirmed that the cream cheese muffin puffs were a crowd pleaser.
Culbreth has some tips to make sure the cream cheese muffin puffs are perfect. His first tip is to make sure to completely wrap the cheese cube with the biscuit by pinching the opposite sides of the dough together and then flattening the sides. Once the sides are flattened, fold the sides to the opposite sides.
Also, Culbreth recommends placing the flaps down when placing them on the muffin tin.
“It’ll prevent them from opening up in the oven, keeping the cheese inside,” he says.
The cream cheese muffins puffs are an easy way to impress your friends with a warm sweet treat. Just to make sure to have it with a cup of milk.

Cream Cheese Muffin Puffs

Ingredients
• 1⁄2 cup sugar
• 1⁄8 teaspoon almond extract
• 1⁄2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1⁄4 cup butter
• 1 (3 ounce) package cream cheese
• 1 (7 1/2 ounce) can refrigerated biscuits (Buttermilk or Country)

Makes 10 muffin puffs.

Directions
First, Heat oven to 375°. Then, melt margarine in a bowl.  Cut cream cheese into 10 cubes. In a second small bowl, combine sugar, cinnamon and extract. Dip cheese cube in sugar mixture, then place in the center of a biscuit. Then, fold dough over cheese, pinching to seal. Roll dough into ball; dip the dough ball into margarine and then the sugar mixture again. Place seam side down in an ungreased muffin tin. Repeat with the remaining 9 biscuits and cheese cubes. Bake for 12-18 minutes at 375° or until golden brown.