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.

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).