Bruce’s Gumbo

Seafood Gumbo by Bruce Warner

Videography and Production by Ian Warner

Gumbo Ingredients

  • Roux
    • 3 cups of flour
    • 1 cup of vegetable oil
  • Stock 
    • 8 Quarts of Water
    • 30 ounce can of diced tomatoes
    • 10 garlic cloves sliced
    • 3 bell peppers chopped
    • 2 white onions chopped
    • 1 celery stalk chopped
    • 2 ounces of bay leaves 
    • Salt and pepper to taste
  • Shrimp Stock
    • 2 pounds of peeled shrimp shells
    • 1 quart of water
    • 1 stick of butter
  • Seafood
    • 2 pounds of peeled shrimp, cut in half
    • 2 pounds of crawfish tail
    • 32 ounces of shucked oyster

Gumbo Recipe

Making the base of the soup is the first step in cooking gumbo. Fill a large boiling pot with 8 quarts of water- add: 1 (30 ounce) can of diced tomatoes; 2 tablespoons of chicken bullion; 1 (2 ounce) bottle of bay leaves; 2 white onions chopped; 3 bell peppers chopped; 10 cloves of garlic sliced; 1 stalk of celery chopped. Bring the soup to a boil and let simmer. Add 1 pound of frozen okra to the soup mix once vegetables are soft. Add salt and pepper to taste. 

The next step is cooking the roux. You will need to mix 3 cups of flour and 1 ½ cups of vegetable oil in a large saucepan over medium heat. Continually stir and rotate to create a dark chocolate brown roux. Add the roux to the soup once the vegetables are soft to thicken the gumbo. 

Start peeling the 2 pounds of shrimp. Add the shrimp peels to a large saucepan with 1 quart of water and 1 stick of butter to create a shrimp stock. Once the stock is brought to a simmer, pour through a strainer into the gumbo. 

Add 2 pounds of shelled shrimp, 2 pounds of bagged crawfish tails, 32 ounces of shucked oysters. Simmer till seafood is cooked.

Add diced parsley, simmer until soft. 

Ready to serve!

Garlic Shrimp Pasta

GARLIC SHRIMP PASTA BY KAREN JULISSA BOGRAN

VIDEOGRAPHY AND PRODUCTION BY KAREN MICHELLE BOGRAN

Karen Julissa Bogran, an employee at the US Embassy in Peru, goes through her delicious 20-minute dish called garlic shrimp pasta for her family. She discusses how she learned to cook, some challenges she faces with time management, and the importance of eating well in concern with health.

INGREDIENTS 

  • 1 tbsp. extra-virgin olive oil 
  • 1 lb. Shrimp 
  • 1/4 of cut onion 
  • Kosher salt 
  • 1 tbsp. garlic 
  • 3/4 c. dry white wine 
  • Juice of 1/2 lemon 
  • 3/4 c. freshly grated Parmesan for garnish 
  • 12 oz. spaghetti

DIRECTIONS 

Begin by adding spaghetti to a pot filled with boiling water on the stove in medium heat. Let sit until it has softened which is when you then rinse out the water with a strainer.  

In a large skillet over medium heat, add 1 tablespoon of olive oil, 1/4 of cut onion and one tablespoon of garlic. Add shrimp and season with salt. Cook until pink, 2 minutes per side.  

In the same skillet, add 1 tablespoon of garlic. Cook until fragrant, 1 minute. Add wine, and lemon juice and simmer 2 minutes. 

Add the cooked spaghetti into the same skillet and toss until completely combined.  

Transfer the spaghetti and shrimp mix onto a plate, garnish it with Parmesan and add your preferred sides before serving. 

Chicken Strips

Chicken Strips by Carmen Cervantes
Videography and Production by Bryann Cervantes

Carmen Cervantes, mother of StMU student Bryann Cervantes, prepares her favorite dish Chicken Strips and tells us a little bit more about how she fell in love with cooking and offers some tips.

Ingredients

  • 3 Chicken Breasts (bone-in)
  • 3 Eggs
  • 2 packs of saltine crackers
  • ¾ Teaspoon of Chicken Flavored Seasoning
  • 1 Cup of Olive Oil
  • ¼ Teaspoon of Table Salt (or to your liking)
  • ½ Teaspoon of Black Pepper (or to your liking)

Directions
Use roller to grind crackers into crumbly bits in a Ziploc bag. Transfer the crushed crackers to a bowl, and add salt, pepper, and the chicken seasoning then mix to distribute seasonings evenly. Cut the chicken breasts into thin chicken strips and afterwards, preheat a pan with the olive oil on medium heat for 5 minutes. In a separate bowl whisk the eggs until they are completely liquid and then change the pan heat to low after 5 minutes.

Begin the cooking process by covering one entire chicken strip with a thin layer of the whisked eggs, and then dip the strip into the cracker crumbs bowl covering it entirely. Then lay the covered chicken strip in the pan, submerging it completely in the olive oil and on both sides until a golden-brown outer color is achieved. Place the finished golden-brown chicken strip in a container to serve, lined with napkins to absorb excess grease. Repeat the process for all 15-20 chicken strips and serve warm.

Cinnamon Apple Strudel Muffins

Cinnamon Apple Strudel Muffins by Jillian Garza

Videography and Production by Danika Garza

High school student, Jillian Garza, takes us through her thoughts on all things baking while preparing a recipe perfect for the fall season. While watching her prepare the dish, we hear how she began her interest in baking.

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 1-1/2 cups chopped and peeled tart apples

Topping:

  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoons ground cinnamon
  • 2 tablespoons cold butter

Directions

In a large bowl, combine dry ingredients for the muffin batter. In another bowl, beat the eggs, sour cream, and butter together. Stir into the dry ingredients just until moistened. Then, fold in the chopped apples. Fill each greased or paper-lined muffin cup two-thirds full.

For the topping, combine sugar, flour, and cinnamon. Gradually add in the butter until the mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Best served warm.

Pastel de Granola

Granola Cake by Conchis Perez

Videography and Production by Valeria Perez

Conchis Perez uses her cooking as way to connect with her family, create new traditions, and make joyful memories. In this video she shows how to prepare her delicious granola cake.

Cake Ingredients

  • 6 egg whites
  • 4 cups of granola
  • 1 cup of sugar
  • 1 cup of chopped pecans
  • 1 teaspoon of baking powder
  • 1 tsp of vanilla

Frosting Ingredients

  • 2 bars of cream cheese
  • 1 cup of powdered sugar
  • 1 tsp of vanilla

Directions

Cake

Start by preheating the oven to 350° F (180° C). Place the 6 egg whites in a bowl and mix with a mixer until you can turn the bowl upside-down and the egg whites won’t fall. Keep mixing while adding the baking powder and the vanilla. Slowly add the sugar and keep mixing for one more minute. Once you stop mixing, slowly ad the granola and pecans. Using a spatula to mix the granola, pecans, and mixture with a “folding” motion. Then, grease a cake pan and add the whole mixture to the pan. Place the pan in the oven for 45 minutes. (Another way to check to see if it’s ready is poking the cake with a toothpick, once the toothpick comes out clean the cake is ready.) Once the cake is out of the oven, let it cool.

Frosting

Place the two bars of cream cheese in a bowl and mix with the mixer. While mixing, add the powdered sugar and vanilla. Mix until all the ingredients form a single mixture.

Putting it together

Take the cool cake out of its mold and spread frosting on the top half. You can now enjoy your granola cake!

Pasta con Albondigas de Cerdo

Pasta con Albondigas de Cerdo por Julissa Puerto

Video y Producción por Valeria Rodriguez

Julissa Puerto desde muy pequeña adquirió la pasión por la cocina y con ayuda de su abuela esto fue posible. Aunque tomo un camino diferente profesionalmente el cual es Doctora en Cirugía Dental nunca ha dejado de hacer recetas e innovar también.

Ingredientes:

  • 2 libras de carne de cerdo
  • 1 bolsa de pasta
  • 2 libras de tomates frescos
  • 1 chile
  • 1 cebolla
  • 1 ajo
  • 1 cucharadita de salsa soja
  • 1 cucharadita de azúcar
  • 1 cucharadita de sal
  • 1 cucharadita de aceite de oliva
  • 1 bolsa de queso parmesano
  • 1 bolsa de salsa de tomate

Procedimiento:

Primero, preparamos la carne de cerdo con ajo, sal, pimienta y salsa soja. Una vez sazonado la carne, continuamos haciendo la pasta. Después de que hierva, la condimentamos con el azúcar y los tomates, y le agregamos las albondigas de carne prefabricadas y dejamos hervir aproximadamente treinta minutos hasta que esté listo.

Strawberry Cheesecake

Strawberry Cheesecake by Isac Perez

Videography and Production by Maria Esquivel

Isac Perez is a political science and criminal justice double major at St. Mary’s University. Isac attributes his baking skills from his mother and grandmothers who have taught him to cook and bake. In the video, Isac is baking a delicious strawberry cheesecake for his friends.

Ingredients

  • 1 pre-made graham cracker pie crust
  • 2 1/2 8 oz cream cheese packages
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 condensed milk
  • 2 cups of cut strawberries

Directions

Pre-heat oven to 350F. Once oven is ready place pre-made pie crust into the oven for 5-7 minutes. In a large bowl add 2.5 softened cream cheese blocks, 2 eggs, 1 cup of sugar, 2 teaspoons of vanilla extract, 3/4 condensed milk and blend until the mixture has a thick and smooth consistency. Next, pour your mixture into the pie crust and position back into the oven for 40-60 minutes or until baked. Next, place strawberries on cheesecake and set the cheesecake in the refrigerator for at least 2-3 hours. Enjoy!

 

Carne Guisada

Carne Guisada by Anna Alicia Padilla

Videography and Production by Renée Padilla

Anna Padilla, a mother of a St. Mary’s student, demonstrates how to cook carne guisada, a classic Mexican dish. She also explains how she learned to cook from her mother and elder sister.

Ingredients

• 1 lbs cut up beef (either stew meat or pot roast meat)

• 1 can tomato sauce

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp cumin powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 4 cups water

Directions

First, brown cut-up beef in pot until seared. Then add all other ingredients and stir as needed. Cover the pot with a lid and let the meat simmer for 45 minutes or until tender. Ingredients and cooking time may vary depending on taste and cooking process.

Italian Pasta Salad

Italian Pasta Salad
Videography and Production by Sofia Ruescas

Learn a new way to cook your pasta salad with Deni Cresto and check out how he learned to prepare this delicious dish!

Ingredients

  • 2 ounces of salt
  • 1/2  medium onion, finely chopped
  • 8 ounces dried short pasta
  • 2 tomatoes, halved or quartered
  • 4 ounces of mozzarella finely chopped
  • 1/2 cup pitted black olives
  • 1 red or green pepper
  • 1 frozen bag of green peas and carrots
  • 2 cans of tuna

Directions

Bring the salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente – soft with just a bit of chew – about 8 minutes or according to package directions.

Boil the frozen vegetables in water and fry the chopped peppers, tuna and onions on a frying pan with the oil.

Place the pasta salad ingredients in a bowl when cooked and make sure you drain the pasta well. Transfer to a large container. Add the tomatoes, mozzarella and olives.

Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

Ashley’s Famous Fried Rice

Fried Rice by Ashley Resendez

Videography and Production by Samantha Schulte

Ashley Resendez shows us how to cook her signature dish, Fried Rice, that she put together after finding out she needed to go on a dairy free diet. She also talks about how she got started cooking in the first place, and the challenges that come with cooking in a college dorm.

Ingredients:

  • 2 cups COLD (precooked) rice
  • 3 tablespoons avocado oil
  • 1/2 cup asparagus
  • 1/2 cup broccoli
  • 4 cooked chicken tenders
  • 2 eggs
  • 1 tablespoon mushroom seasoning
  • 4 tablespoons Soyaki
  • 1 tablespoon coconut aminos

Directions:

First, add about 3 tablespoons of avocado oil to a sautee pan, and cook the asparagus and broccoli until soft. Then, add the eggs to the vegetables, and cook that together until it is ready, taking about a minute. Then, move those to the side, and get the cold rice and break it up in the same sautee pan, and add the mushroom seasoning. After that, mix the egg and vegetables into the rice and add my chopped chicken, then add the Soyaki and Coconut aminos. Mix all of this together until it starts bubbling, and it is ready to serve!