Grey Poupon Steak with Garlic Mashed Potatoes

Posted on June 15, 2012 by Kirk Patrick Dunlap

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Grey Poupon Steak with Garlic Mashed Potatoes
Story and Photos by Kirk Dunlap

On a lazy, Sunday afternoon in September, Gregory Valdez arrives to his fraternity brother’s kitchen with a parcel of freshly butchered steak in his hands and a smile on his face.

He considers this to be a perfect time to prepare a hearty, home-cooked meal of steak and potatoes.

As a junior double-majoring in English and Philosophy, he regards English as his favorite, “with philosophy coming in at a close second,” he says.
As an on-campus resident, Valdez jumps at a chance to cook a meal. “Cooking just isn’t something I can do every day,” says Valdez. “Cafeteria food just isn’t the same.”

Valdez feels that it isn’t about the place, but with the relationships he has made that define his experience at St. Mary’s. “I don’t feel connected to the university in terms of location,” he says. “Rather, I find that my connection with the university comes from the people who surround me here.” Valdez notes that this feeling of community comes from his close friends and his fraternity brothers.

“Sigma Phi Epsilon has given me great experiences that I know will last forever,” Valdez reveals. “Without Sigma Phi Epsilon, I would not have been able to progress this far as a person and as a student. Sigma Phi Epsilon’s cardinal principles of virtue, diligence, and brotherly love, are the values which I live by.”

What Valdez likes most about St. Mary’s is that his close network of relationships maintains his connection with others. “St. Mary’s not only keeps me on my toes with school work, but the personal size [of classes] also helps allow me to overcome the problems that are bound to arise in such a close community.”

Valdez is particular about his favorite foods. “I love to eat medium-rare steak more than anything else,” Valdez says. “But even more than steak, I like fried duck.” Pizza used to be high on his list of favorite foods, but because he has worked as a pizza delivery driver for the past two summers, pizza has lost the charm it once had.

“I still order it often though,” Valdez admits.

When first selecting a dish to prepare, he had chosen to make salmon with mango chutney, but Valdez, a spontaneous college student, had a last-minute change of heart.

“I decided that I wanted to make a meal that was much more personal to me, and thus, a lot manlier—and there’s nothing manlier than steak and potatoes.”

This particular dish is inspired by a recipe that he once saw on a cooking show. “I got the idea for this recipe from Paula Deen on the Food Network,” Greg says. “The major difference is that I pan fry the steak in butter, rather than grilling it. It is a simple, delicious, recipe that is easy to make and is beyond delicious.”

“Usually I like to use a 16 ounce ribeye steak, but I thought it would be nice to try the recipe with a 16 oz Texas t-bone, because they were on sale.”

Ingredients
Greg’s Grey Poupon Steak:

  • 2 16 oz steaks, 1 inch thick.
  • Grey Poupon (or Similar) Brown Dijon Mustard
  • 1 clove garlic finely minced
  • Ground black pepper
  • Salt

Garlic Mashed Potatoes:

  • 6 c Water
  • 4 large baking potatoes
  • 2-3 large cloves garlic, crushed and minced.
  • 1 1/2 sticks, butter
  • 1/2 c milk
  • 1 tsp ground black pepper
  • Salt to taste

Directions

In a medium saucepan, prepare water to boil. After washing, cut potatoes into medium-sized chunks about one inch thick, leaving on the skin. As the water begins to boil, add loosely minced garlic, salt, and pepper to boiling water. Boil the potatoes on high heat for 20-25 minutes, or until tender. When done, strain water from potatoes and return them to the pan. Add 1/2 cup of milk and butter to the potatoes then mash to medium thickness. Next, prepare steak by applying liberal amounts of Dijon mustard, rubbing it into the surface. Next, rub in about 1/2 tsp ground black pepper, 1/2 clove minced garlic and a pinch of salt to each side of steak, making sure that the seasoning is rubbed evenly around the surface of the steak. Prepare the frying pan by heating 1 T butter on medium heat. Fry the steaks in butter for about 3-5 minutes per side, or until medium rare. Dish is best when hot. Makes 2 servings.

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No-Bake Strawberry Frosted Cheesecake

Posted on May 31, 2012 by Amanda Romo

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No-Bake Strawberry Frosted Cheesecake
Story and Photos by Amanda Cano

With a crust made of graham crackers and a filling made from the heart, an aspiring baker prepares a No-Bake Strawberry Vanilla Cheesecake for her boyfriend.

With limited resources while living on-campus and a desire to bake for special occasions, graduating English-communication arts senior Denice Hernandez finds a way to bake in the comfort of her own room.

After living on-campus for the past three years, Hernandez found a way to practice her baking skills without a kitchen.

“This no-bake recipe is really great because I didn’t need a kitchen, and it was a lot more simple too,” she says.

“I just love how diverse cheesecake can be, and I think this is a recipe that anyone can experiment with and personalize. So I recommend taking this recipe and adding your own special ingredients.”

Although Hernandez enjoys perfecting recipes she knows her boyfriend will love, her determination does not end when the timer rings.

Her passion lingers in other areas just like the scent of her sweet treats.

She is graduating a semester early and has been published in three established newspapers including the San Antonio Express News.

“I don’t think my  ‘dream job’ is just one thing in one place; I think I am going to have a lot of different dreams, and it is just a matter of me fulfilling them all,” she says.

“My ultimate goal is to wake up happy everyday and love what I do for a living.”

Hernandez currently finds herself happiest when her boyfriend is around.

She realizes that baking is most enjoyable when she is does it for others.

“For me, it is more meaningful to take the time and bake something than to just go out and buy it,” Hernandez says with a smile on her face.

“And this way, I get to become a better baker and he gets to eat all the great things I make! It’s a win-win situation.”

Ingredients

Graham Cracker Crust

• 1 1/2 c of graham cracker crumbs
• 2 T granulated white sugar
• 6 T unsalted melted butter Cheesecake Filling
• one 8 oz cream cheese
• 1/4 c granulated white sugar
• 1/2 tsp pure vanilla extract
• 1 c heavy whipping cream Topping
• Fresh Strawberries

Directions

Graham Cracker Crust

First, mix graham cracker crumbs, sugar and melted butter in large bowl. Press the mixture into a nine inch pie pan and spread evenly.  Place crust mixture in refrigerator to chill while preparing the filling.

Cheesecake Filling

In a bowl, beat cream cheese until smooth. Add sugar and vanilla extract to the cream cheese. In separate bowl, beat whipping cream with  a whisk until it becomes fluffy in texture. Fold the fluffy whipped cream into the cream cheese. Pour the mixture into the graham cracker crust.  Let cheesecake chill overnight. Top with your strawberries, or other fresh fruits. Makes 6-8 servings.

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Peanut Butter and Chocolate Chip Brownies

Posted on May 15, 2012 by Haha wjat

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Peanut Butter and Chocolate Chip Brownies
Story and Photos by Nicolas Campana

Cooking in the kitchen with one’s parents is an experience some enjoyed as children; this is the inspiration for Brittany Horak, as she chooses to prepare peanut butter and chocolate chip brownies.

Horak, a junior marketing major from Harlingen, Texas, was attracted to St Mary’s because of the smaller classes.

“I feel as though I have a closer relationship with my professors, rather than having them lecture, and me sit there like a zombie,” she says.

She also notes that the smaller class sizes and student population, gives the campus an overall, friendlier feel.

When not baking, Horak enjoys a variety of foods. One day, she hopes to work for a company in Asia, since she enjoys Asian cuisine such as dim sum, teriyaki chicken and mochi ice cream.

Some of her true favorites though, are BBQ style ribs, fried okra, and squash.

This recipe was chosen out of a reoccurring problem Horak faces–she often has hiccup attacks.

“They last forever, occasionally hurt, and do get annoying,” Horak explains.

Therefore, she always has a jar of peanut butter on hand to combat the hiccups.

Because of this, as well as her love for peanut butter and cooking with her mother, she decided to make a peanut butter brownie that reflects the fun of being in the kitchen with her parents.

“It’s fun learning from my mom, how she learned from her mom, how we continue to bond through our food, and our experiences together.”

Horak advises to add 1/2 c brown sugar if a sweeter brownie is desired.

“Also, if they wanted, they could double the peanut butter added to increase the peanut butter taste,” she says.

Ingredients

  • 1/2 c peanut butter
  • 1/3 c butter, softened
  • 2/3 c white sugar
  • 1 c chocolate chips
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 c all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Directions

Preheat the oven to 350° F. Using cooking spray or vegetable oil, grease a 9 x 9 pan. In a medium bowl, combine and mix softened butter and peanut butter. Gradually add and mix in chocolate chips sugar, eggs, and vanilla. Combine flour, baking powder and salt in a separate bowl, and then stir into the rest of the mixture until well blended. Bake for 25 minutes, or until the sides are golden brown. Let cool then cut into 16 pieces.

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Breakfast Sandwich

Posted on April 15, 2012 by abehabetz5

Breakfast Sandwich by Rene Solis
Videography and Production by Ashley Behabetz 

Sophomore Baseball player Rene Solis cooks with eggs to ensure he has substantial amounts of protein to support him both in the classroom and on the mound. Here he displays how to whip together a nutritious and simple breakfast sandwich that will prepare any athlete for a great day.

Ingredients 

  • Eggs (2-3)
  • White bread (2 slices)
  • Milk (1/2 cup)
  • Salt and Pepper (add to taste)
  • Butter (Just enough to spread on bread)
  • Bacon (3-4 slices)
  • Shredded Cheddar Cheese (1/3 cup)
  • Tabasco (optional)
Directions

First heat stove top, medium to high heat. Then place bacon strips on pan and flip every 45 seconds or so or until cooked to a crisp. Remove from pan and place on paper towel to remove excess grease. Then crack eggs into a small bowl, add milk, salt and pepper. Whisk until blended. Pour egg mixture into same pan used to cook bacon. Let cook for a minute then use spatula to mix eggs in pan. While eggs are cooking, place bread in toaster. After toasting, spread a thin layer of butter on each slice. When the eggs are solid and no longer runny remove from heat. Place cooked bacon on bread, then add scrambled eggs and top with cheese. “Smush together” and enjoy.

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Wonderful Chicken

Posted on April 11, 2012 by Karl Hayes

Wonderful Chicken by Rick Springer
Videography and Production by Karl Hayes

Rick Springer, sophomore Philosophy major at St. Mary’s University, shows us some of his family roots by cooking his version of “Wonderful Chicken.” Not only do we to see how the dish is prepared and the ingredients involved, but we can see how Springer reveals his modest character.

Ingredients:

  • 3 pounds of boneless chicken breast tenderloin
  • 1 16oz jar of raspberry jam
  • 1 stick of fresh ginger
  • 1 whole onion
  • 2-3 tablespoons of low sodium soy sauce
  • 3 dashes of raw rosemary
  • Salt and Pepper
Serving Size: 4 people

Directions:

First thaw out the chicken breast tenderloin, and start oven top to a medium-high setting. Then chop onions to bite size pieces and chop minced ginger to pea-size bites. Baste chicken with salt and pepper.

Mix low sodium soy sauce and raspberry jam in a mixing container, following the amount ingredients listed above. When the stove is heated to temperature add a small amount of cooking oil and begin to cook the onions first, then the chicken, and lastly the ginger. Once the chicken is cooked to golden-brown, cook the sauce from the mixing container for about a minute. After the sauce is ready, simply pour the sauce over the cooked chicken.

Now you are ready to eat Springer’s “Wonderful Chicken.”

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FunFetti Cupcakes

Posted on April 11, 2012 by beestrong11

Funfetti Cupcakes by Katherine Vasquez
Videography and Production by Danielle Torres

Katherine Vasquez, a sophomore international relations major, bakes up one of her favorite childhood pasteurizes.  A relaxed and down to earth baker, Vasquez enjoys baking for friends who give her support and smiles whenever she needs them. Funfetti cupcakes provide color and adventure to regular white batter. Vasquez, much like her chosen dish is very lively and filled with color and character.

Ingredients

  • 2 eggs
  • 1/4-cup oil
  • 2 cups of water
  • Funfetti mix

Directions

Begin by preheating the oven to 350 degrees. Next in a large bowl, combine cake mix, oil, 2 eggs and 2 cups of water; Use blender to mix thoroughly until all ingredients are well mixed. Place cupcake holders on an even tray and pour mix into each holder just over half way full. With extra mix, use another medium size bowl/container and butter the edges so that the mix won’t stick when baking. No need to butter the cupcake holders, the mix will come right out.

Next place both trays in the over for 15-20 minutes. When ready take out both trays and wait for them to cool down for 3-5 minutes. When ready use as much frosting as desired and spread over each cupcake and cake. Last, open your sprinkles and lightly pour sprinkles over cupcakes and cake.

Lastly, enjoy.

Serving size- 18 cupcakes

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Spaghetti Squash

Posted on April 11, 2012 by Cassandra Vara

Spaghetti Squash by Erika Rendon

Video and Audio Production by Cassandra M. Vara

Erika Rendon, senior double major in Corporate Finance/Financial Services and Risk Management, shares a fun and healthy recipe she calls “Spaghetti Squash.” After discovering the recipe on YouTube, Rendon decided to put her own spin on the quirky dish. Using a large squash instead of noodles, Rendon creates a “pasta” dish filled with delicious vegetables.

Ingredients

• 1 large squash
• 1 bell pepper
• 5-10 regular mushrooms
• 2 large portabella mushrooms
• 3 tomatoes
• 1 T of vegetable oil

Directions

Using a knife, carefully puncture the large squash, creating about 5 slits. Pour about 1/2 cup of water into the a microwaveable container and place the squash inside. Microwave the squash for ten to fifteen minutes, dependent on the size of the squash. While that is cooking, dice the tomatoes, mushrooms, and pepper. Coat a pan with the tablespoon of vegetable oil and toss in your diced veggies. Cook on high and occasionally stir the vegetables to ensure even cooking. Once the squash is done, remove it from the microwave (wearing gloves as it will be extremely hot). Let it rest for a couple of minutes before cutting it open. After cutting open, remove the seeds and fibrous inner strands from the squash. Using a fork, scrape the insides of the squash until the flesh becomes pasta-like. Put your spaghetti squash in a bowl and mix in the cooked vegetables. Enjoy your healthy meal! Serves 3-4.

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Shrimp Po’ Boy

Posted on April 11, 2012 by Haha wjat

Shrimp Po’ Boy by John Aponte
Videography and Production by Nicolas Campana

John Aponte, parent to St. Mary’s University student Nicolas Campana, shares his love for food, and offers advice for anybody wishing to take up cooking.

Ingredients

  • 1 lb shrimp
  • 1 bag Cajun fish batter
  • 2 eggs
  • 1/2 bag shredded Monterrey Jack cheese
  • 1/4 head of lettuce
  • 2 tomatoes
  • 3 baguettes
  • mustard
  • salt

Directions

Peel shrimp. Add salt to pot of water and boil. Once boiling, add shrimp to water and wait for white, soapy substance to rise to indicate shrimp are clean. Drain pot and pour shrimp into separate bowl. Mix fish batter with eggs and whisk. Coat shrimp with batter. Coat bottom of a pot with cooking oil. Fill small pot about halfway with vegetable oil. Place about seven shrimp in pot at a time, with space between them to allow for even cooking. Let shrimp fry until golden brown, then place on plate and pat dry to remove excess oil.

Shred 1/4 head of lettuce. Slice tomatoes. Place lettuce, tomatoes, cheese, mustard, and shrimp onto baguettes. Makes three servings.

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Cod Pisano

Posted on April 11, 2012 by Chrystalla Georghiou

Cod Pisano by Rosie Cortez
Videography and production by Chrystalla Georghiou

Rosie Cortez, a sophomore majoring in math, learns to cook breaded cod pisano from her father for the first time. Cortez talks about how learning how to cook not only brought her closer to her father, but taught her a lot of things about herself.

Sauce Ingredients 

  • 1 lemons cut into fourths
  • 3 cloves of garlic – minced
  • 3 eggs

Sauce Directions 

Separate the egg yokes from the whites in to two different bowls. Beat the egg yokes till they are frothy. Slow in to sauce pan on low heat continuously. Add garlic and lemon juice to taste.

Ingredients

  • 4 fillets of bread cod fish (or seafood of choice)
  • 3 tablespoons of olive oil
  • 1/2 cup pasta of choice
  • 1 head broccoli

Directions 

Pre-heat oven to 350℉. Warm sauce pan on medium heat, add two table spoons of olive oil into the pan. Once hot add two fillets of breaded cod. Brown on each side for 4 minuets, then transfer on to baking sheet and place into oven for eight minuets. when finished place on to plate. Boil water for pasta and add one table spoon of olive oil to the water, once boiling add pasta. Then boil broccoli for 3 minuets in hot water or until deep green (add spices if needed). Makes 4 servings.

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Crab and Salmon Sushi Rolls

Posted on April 11, 2012 by Stephanie Zaragoza

Crab and Salmon Sushi Rolls
Videography and Production by Stephanie Zaragoza

Frida Teran‘s, a junior majoring in Biology, at St. Mary’s University, manifests her creative mind in her ability to combine different ingredients to make delicious crab and salmon sushi rolls. Peace and quiet fill the kitchen as she begins putting all the ingredients in the seaweed then rolling the sushi together to make a great combination of sushi rolls with vegetables, seafood and rice.

Ingredients

• 4 cups of cooked white sushi rice
• 5 Nori (seaweed)
• 1 package of Surimi (immitation crab)
• 0.35 lbs of raw salmon
• 1 package of cream cheese, divided in thin strips
• 1 cucumber, cut in thin strips
• 1 medium sized avocado

Directions
With moistened clean hands, grab some sushi rice and press it into a sheet of Nori, covering only half of it. Place a small amount of surimi, salmon, cream cheese. cucumber, and avocado over the rice evenly. Tightly roll everything, starting from the rice area. Moisten with water the end of the Nori sheet and use both hands to finish forming the roll. Using a sharp moisten knife, start cutting the roll from the middle out into bite size sushi pieces.

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