Camarones a la Diabla

This slideshow requires JavaScript.

 

Camarones a la Diabla by Karina Tobias
Story and Photos by John Paul Coronado

Karina Tobias, junior international business and international relations double major, enjoys all types of food from different cultures, but she cannot take any of her food plain—only spicy! Mexican food is her favorite because of her Mexican culture. Tobias’s taste for spicy food matches her spicy and upbeat personality. Tobias is from McAllen, Texas, where her taste for spicy food comes from.
“If I had to choose any food besides Mexican food, it would have to be Italian. Pasta can be combined with the proper ingredients that can create a party in your mouth,” Tobias says.
Tobias does not get to go home very often because of work and school. When she feels homesick, she brings home to her residence hall. She creates Camarones a la Diabla to excite not only her taste buds, but also her spirit.
“I love Camarones a la Diabla because it reminds me of home and it is a dish that I grew up with. It’s a dish that makes my tastebuds and myself dance,” Tobias says.
When Tobias decides to eat Mexican food, her top three favorites are Camarones a la Diabla, tacos and Discada, which consists of many proteins like beef and pork. When it comes to tacos, she has no type of taco!
“Tacos are my go-to food item. It’s so universal, for example, they can be eaten for breakfast, lunch and dinner! Why not just have tacos everyday,” Tobias explains.
“I like making Camarones a la Diabla because it’s simple to make because of the mixing of the ingredients on top of a bed of rice,” Tobias says.
When Tobias makes Camarones a la Diabla, she says that you can decide how spicy you desire.
“Many people cannot eat my version of Camarones a la Diabla because I love mine so spicy that it wakes you up, but I make it less spicy for my friends with a low tolerance of spiciness,” Tobias says.
Ingredients
• one pound of shrimp (any size)
• three Chile de arbol chilies
• two cups of water
• three tomatoes, halved
• half of an white onion, diced
• two tablespoons olive oil
• two green peppers
• one clove of garlic
• salt and pepper
Directions
1. Rinse the chile de arbol.
2. Seed and devein the chile de arbol.
3. In a blender, add tomatoes, one-fourth of onion, garlic, salt, and Chile de arbol.
4. Blend until smooth and set aside.
5. Peel shrimp
6. Add salt and pepper to the shrimp
7. In a large pan, heat olive oil.
8. Add the remaining onion and add the green peppers. Stir for one minute.
9. Add the shrimp. Stir constantly and cook for two to three minutes. (Do not overcook the shrimp or they will be rubbery.)
10. Set heat to low and add the sauce. Still and cook for an additional two to three minutes.
11. Service with bread or any tortilla.

 

Salmon Carpaccio

This slideshow requires JavaScript.

Salmon Carpaccio by Gabriela Santos
Story and photos by Jocelyn Alvarez Bibian

Inspiration can come from everywhere, and certainly it can come from food as well. Not only one can get inspired from food, but one can also be transported to special places and moments in time. As a seafood lover, Gabriela Santos, sophomore engineering management major, thought about the dish she was going to prepare, her immediate response was salmon carpaccio.

“Sea food is my favorite kind of food because of the variety, the richness of flavors, [and the fact that] it is not too heavy for the stomach,” Santos admits. As part of the St. Mary’s community, Santos recognizes that “the community is very welcoming and friendly.” As a student, Santos’ career plans have not always been to become an engineer.

“My first choice of major was culinary arts, but when I graduated [from high school], my interest changed from culinary arts to engineering. I decided to leave cooking as a hobby. Now, my career plans are to become an engineer and work on either finance or production, or both,” Santos says. Santos decided to prepare not only her favorite kind of food, but also one of the dishes she used to enjoy back home at El Salvador.

“This dish was always prepared for special occasions or [for] celebrations in my family,” Santos says. “I chose this particular dish because it is one of my favorite and it is very easy to make.” From beginning to end, Santos enjoyed the process of preparing the carpaccio. She was even more delighted when the time came to let her friends try it and watch them enjoy the dish. The different ingredients in the carpaccio present an explosion of flavor, an intense combination of flavors one would not expect. The combination of the smoked salmon, the leek, capers and cream cheese is like no other.

“I have had good experiences most of the time; people like it when they try it. Bad experiences not so much because the flavor can be adjusted with the ingredients, easy fix,” Santos says.

Although the dish represents an excellent entrée, not everyone may enjoy it the same way. “You have to love raw sea food,” Santos says, “and to use the ingredients based on your preferences and taste of palate.”

Regardless of the particular preferences in seafood, this is a dish everyone should try and judge for themselves the unquestionable richness of flavor from beginning to end.

Ingredients

  • 4 oz of smoked salmon
  • Capers
  • 1 Leek
  • 1 tbs of olive oil
  • Juice from 1 lime
  • Salt
  • Pepper
  • Cream cheese (optional)
  • Ciabatta bread (optional)

Makes two servings.

Directions

First, cut the salmon as preferred (chopped or thin slices) and place on serving plate. Then, cut the leek in slices, separate each layer as much as possible, and place the slices on top of the salmon. Spread the capers over the salmon. Next, add a tablespoon of olive oil over the salmon. Do the same with the lime juice, salt, and pepper. As an option, spread cream cheese on a piece of ciabatta bread and place salmon on top.

Chicken and Broccoli Stuffed Pasta Shells

This slideshow requires JavaScript.

Joey Acevedo is an aspiring coffee shop owner who hopes to attend St. Mary’s University for his bachelor’s degree in business management.

During the week, he found himself wanting a home-cooked meal rather than a smoke-cooked meal.

This dish means a lot to Acevedo because “of the love my girlfriend put into the dish and how much of that love seeped into it.”

“She thinks I’m helpless in the kitchen but she’s about to eat her words,” Acevedo says smugly.

“This dish definitely takes a few tries to get right,” he says as he stirred the concoction of chicken, broccoli and Alfredo sauce together.

A few tips he gave was to put extra Alfredo sauce onto the pan to prevent the shells from sticking on to the pan.

He also advises anyone trying this recipe to “not forget the garlic bread!” One thing is for sure, the garlic bread and the dish is one that is going to be memorable for anyone who tries it.

Ingredients:

  • 2 cups of shredded chicken
  • 1 (12 oz.) bag of broccoli florets
  • 1 box of (12 oz.) of jumbo pasta shells
  • 1 (16 oz.) jar of Alfredo Sauce
  • ½ cup of grated parmesan cheese
  • 1 cup of mozzarella cheese
  • Salt and pepper to taste

Directions: 

Cook pasta shells so that they are al dente. Drain the water from the shells and let them cool. Next, cook and shred the chicken and add to a large bowl. Add salt and pepper and other seasonings to taste. Steam the broccoli florets, drain them and then chop them up and add them to the bowl of shredded chicken. Toss the ingredients together and add 1 cup of Alfredo sauce to the mix. Prepare a greased baking pan and add about 1 spoonful of Alfredo sauce to the bottom of the pan to prevent dry or stuck on pasta shells. Arrange the shells onto the pan where they do not overlap. Add a tablespoon full of the shredded chicken, broccoli and Alfredo sauce mixture into each pasta shell.Pour the remaining Alfredo Sauce on top of the shells along with the mozzarella and parmesan cheese.Bake at 350 degrees Fahrenheit for 25 minutes.

Makes 8 servings.

 

Pizza Rolls

This slideshow requires JavaScript.

Pizza Rolls by Sara Jauregui
Story and photos by Alexis Zepeda

Many college students grow tired of eating the same foods in the school cafeteria and often try and find recipes that are easy enough to cook in the kitchens located in the residence halls.
Sara Jauregui, a Sophomore art education major at St. Mary’s University, has found a quick and tasty recipe that many students may have the ability to replicate – pizza rolls. Jauregui has always loved Italian food, and anything that involves tomatoes, pasta, bread or cheese. Though these pizza rolls do not include pasta in the recipe, the other three ingredients make up for it!
Jauregui is from Alton, Texas, so she doesn’t have the privilege of eating home cooked food often. She began cooking in middle school when her mom started working. She says she isn’t the best cook, but does enjoy baking, so these pizza rolls are perfect.
Though she isn’t a professional chef, one thing Jauregui misses about cooking at home is the endless amount of supplies. Living in a dorm and figuring out what to cook with and where to cook the food is a difficult task. “Cooking is a privilege when living in a dorm. Most residence halls have ovens in the student lounges, but it’s hard to cook without a stovetop. Our ‘kitchens’ are definitely not equipped for everyday cooking,” she says.

Jauregui recommends purchasing a disposable baking sheet to bake the rolls on rather than spending money on an expensive baking sheet. As a college student, there is minimal space to store it, and it makes cleanup much easier!
This dish is one of Jauregui’s favorites to make because they only require a few ingredients, she loves pizza, and they are fun to make with the company of friends. They are the perfect snack to make either for a movie night, or even a study date because they are small, filling, and not too messy.

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!

Entomatadas

Entomatadas by Carolina Ball

Videography and Production by Valeria Garcia

Carolina Ball, a senior at St. Mary’s University majoring in Criminology, prepares a traditional Mexican dish called “entomatadas.” A chef since a young age, Carolina Ball demonstrates how to cook this simple, yet delicious meal and shares how cooking has kept her in touch with her culture, sparked new relationships and taught her numerous lessons.

Ingredients

  • 1 pack of corn tortillas
  • 3 tomatoes
  • 1/2 onion
  • salt to taste
  • queso fresco (cheese)
  • olive oil
  • avocado

Directions

First, boil water and boil tomatoes. Then, cut onion. You will then heat up olive oil in two pans and fry tortillas in the pan. After that, shred cheese and add cheese to the tortillas.Roll tortillas with cheese and meanwhile, fry onions.Blend tomatoes and then fry the sauce in onion pan. Add tomato sauce over tortillas and after that, add more cheese over it. Finally, add avocado on the side and enjoy!