Hot Tomale!

Archive for July, 2008

Ohio is one of the major arenas in the United States, which has their own cooking specialties. According to a few reports, corn, wheat, onions and lettuce are the main ingredients utilized in the specialty repast of Ohio State. In addition, several people prefer traditional food specialties. However, there are some options of gourmet catering. If students think about cooking as one of their greatest passions, then it would be very much helpful to develop cuisine skills on own and discern more about diverse food specialties in Ohio.

Significance of Ohio Arts Culinary Schools (ACS):

The ACSs in Ohio are now in great demand, since most of them provide the students with ample of programs and courses associated with culinary arts such as catering, pastries and baking. In addition, there are other arts culinary schools that offer opportunities for learning about cuisine business. As such, many of the arts cooking schools in Ohio provide programs such as marketing, management and communication. Also, there are many usual classes concentrating on arts culinary. Further, it is worth remarking that all these courses are especially designed to assist the students to become ready for an assortment of food pertaining to job after their graduation.

In today’s society, it is often hard to find time to get the family together around the table for a home-cooked meal.  Yet the health professionals tell us we Americans need to eat a lot less fast food.  And the psycologists tell us we need to spend more time together as a family around the dinner table.  So what’s a busy family to do?  Make time to eat a home-cooked meal, together as a family, at least three times a week.  Get the children to set the table.  It’s a good learning experience for them, they learn to feel like an important part of the family, it saves mom and dad some time, the family experiences together time, etc.  And remember, this is just a family dinner.  Everything doesn’t have to be perfect.  So what if the placemats and napkins don’t match…let the kids have some fun and feel important.  Make gentle suggestions and never be critical.
Following is an easy menu that can be made quickly, especially when everyone helps out and works together.    And it won’t break the bank with the skyrocketing grocery prices of today. Give it a try this week.
SALISBURY STEAKS WITH ONIONS
1 lb lean ground beef
1 egg
1/4 cup seasoned bread crumbs
1/4 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1 tbsp Worcestershire sauce
1 1/2 tbsp butter
1 medium onion, thinly sliced
1 1/2 tbsp flour
1 1/4 cups low-sodium beef broth
1 tsp dried parsley
Preheat broiler.  Line broiler pan with foil and spray with a non-stick cooking spray.  Combine beef, egg, bread crumbs, salt, garlic, pepper and Worcestershire sauce in a large mixing bowl.  Mix well.  Shape into 4 patties.  Place patties on prepared broiler pan and broil, turning once, until no longer pink in the center; approximately 10 minutes.  Meanwhile, melt butter in a large skillet over medium heat.  Seperate onions into rings and add to skillet.  Saute about 4 minutes or until translucent.  Sprinkle in flour and cook, stirring continually, about 2 minutes.  Gradually stir in broth and cook, stirring continually until broth thickens; about 2-3 minutes.  Stir in parsley.  Pour onion gravy over the cooked patties and serve immediately.
Note:  Want to sneak in a vegetable?  Grate a carrot into the beef mixture before forming patties.
Make this 7-layer salad the night before and refrigerate.  When you get home from work, soccer games, music lessons or whatever, your salad is ready and waiting.
7 LAYER SALAD
4 cups bite-sized mixed lettuce pieces
1 cup chopped green bell pepper
1/2 chopped mild or sweet onion
1 box frozen peas
6 hard-boiled eggs, sliced
1 pkg (8 oz) shredded low-fat cheddar cheese
6 slices crisp fried bacon, crumbled
1 pkg Ranch Dressing mix
1 cup mayonnaise
1 cup low-fat plain yogurt
In a clear salad bowl, layer the following ingredients in this order: lettuce, bell pepper, onion, frozen peas and eggs.  In a small mixing bowl, mix together the Ranch Dressing mix, mayonnaise and yogurt.  Add atop the layers in bowl.  Add cheese and bacon.  Cover tightly with a lid or aluminum foil, plastic wrap, etc.  Refrigerate overnight before serving.
ZUCCHINI AND YELLOW SQUASH SAUTE
2 medium zucchini
2 yellow squash
2 tbsp olive oil
1 clove garlic, minced
1 tomato, peeled, seeded and chopped
1 tsp dried oregano
pinch of dried basil
Salt and pepper to taste, optional
Scrub zucchini and yellow squash; cut into 1/4-inch slices.  In a large skillet, heat the olive oil over medium heat.  Add the garlic and cook, stirring, for about 30-45 seconds.  Add the zucchini and yellow squash to skillet.  Cook, stirring occasionally, until tender–about 5-6 minutes.  Stir in the tomato and oregano.  Simmer 1-2 minutes longer.  Add salt and pepper, if desired.
For dessert, here is a quick and easy recipe for parfaits.
CHOCOLATE ORANGE PARFAIT
2 cups fat-free milk
1 pkg sugar-free instant chocolate pudding
1/2 cup nonfat dry milk powder
3/4 tsp grated orange peel + more for topping
1 cup evaporated skim milk
In a large bowl, combine skim milk, pudding mix, nonfat dry milk and 3/4 teaspoon orange peel.  Mix at low speed until just blended, 1 to 2 minutes.  Using a seperate, clean, chilled bowl and chilled beaters, beat evaporated skim milk until soft peaks form.  Fold into thickened pudding mixture. Spoon into dessert glasses and sprinkle with grated orange peel.  Top with sugar-free whipped topping if desired, reserving the topping grated orange peel to go on top of the whipped topping.
Note:  This recipe, without the topping, has 13 g protein and 26 g carbs
 
 
 
 

Written by Linda Wilson our expert of the day.

Ingredients:

2 boneless chicken breasts, shredded 1 tablespoon rice wine or dry sherry 1 tablespoon soy sauce 1 egg white 1 teaspoon corn flour 4 spring onions (scallions) cut diagonally to 1 inch lengths 1/2 teaspoon grated fresh ginger root 1/4 cup chicken stock (broth) 2 garlic cloves, minced small cup baby corn 1 teaspoon sesame oil 2 tablespoons black bean sauce vegetable or ground nut oil as needed

Preparation:

1. Blend the soy sauce, rice wine or sherry, egg white and corn flour in a small bowl. Add the chicken and set aside to marinate for 15 to 20 minutes. 2. Heat the wok to high and stir-fry the chicken for 2 minutes or until white and almost cooked, then remove. 3. Add the spring onions and stir-fry for 1 minute, then add the garlic, baby corn and ginger. Stir-fry for a further minute. 4. Add the chicken to the wok again, then add the black bean sauce. Mix well through and add the chicken stock/broth. Sprinkle sesame oil near the end of cooking. Serve hot with rice or noodles.

Versed in different styles of cooking, but mainly Asian and Italian, Marty is webmaster to http://www.tastes-ofchina.com, a new and growing site, with an Increasing list of chinese recipes.

You’ve decided to pursue a culinary education, but now the question is, how do you decide what school to go to? There are many cooking schools out there to choose from. In order to make sure you get the education you need, you need to not only know what makes culinary schools good or bad, but also what you need most out of your education.
One of the most important things to look at when considering different cooking schools is the actual education they are offering. Any cooking schools you are considering should be accredited, which is an official stamp of approval that a school meets certain standards. You should also investigate the accreditation companies that are associated with these schools: their standards for accreditation, how many schools they have accredited, and whether the credits you receive from their schools will be transferable if you want to switch schools.
The educational programs the cooking schools offer are equally important when you are weighing your options. Make sure that the degrees offered by the cooking schools will meet your educational needs; this might require some research into the educational requirements for the career you would like to pursue. Most cooking schools make the curriculum for each degree program available online or with a phone call. In general, an associate’s degree should teach you the skills of the trade, that is, how to cook, while a bachelor’s degree should expand on that, teaching students not only cooking skills but also management and leadership skills.
Most importantly, however, is the amount of kitchen time you get. Good cooking schools will provide each student with about 1,200 hours of hands-on experience during the first two years. Class size is equally important: cooking schools with smaller classes ensure that their students get plenty of one-on-one time with their teachers. Also, make sure that the cooking schools you are considering have new equipment in good working order.
The resources a school provides its students are also important. Good cooking schools have job placement services for alumni, and some even guarantee that they will find each of their students a job after graduation. Good cooking schools should also have relationships with nearby restaurants, resorts, and other businesses where students can find internships and part-time jobs, providing students with the opportunity to practice their newfound skills and learn the trade.
However, there are plenty of cooking schools out there that offer all of these services and more. So how do you choose between those cooking schools you have already identified as good? A major determinate will be what you want out of your education. Are you looking for a career, or just to improve your cooking skills? Many cooking schools are geared toward students who are looking for a culinary career, while others focus on recreational cook classes. If you are seeking a specific career, a special degree program may help you decide between the cooking schools on your list.
Another determinate that may help you decide which of the good cooking schools to go to is where your priorities lie. Are you most interested in a school that is close to you? Will a school that caters to non-traditional students suit your needs the best? Additionally, the cost of the different culinary schools or the availability of financial aid might limit your choices. Factors such as entry requirements or a school’s reputation might also help narrow down the number of culinary schools on your list.
Ultimately, which culinary school you attend is a personal decision. You know best, which benefits you find most attractive. Take your time; start with a large list of culinary schools, get as much information about each as possible, and narrow down your list according to each school’s quality and your preferences. With a solid culinary education under your belt, you’ll be ready to confront your next task: finding the culinary job of your dreams.

Written by Andy West our expert of the day.

Chicken is my nations most popular meat however when it comes to the barbecue it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some even to pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.

Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilises very quickly and makes for serious flames. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that’s for another day.

Rotisserie

Today we are going to look at a very traditional dish from the North Western corner of Spain, Galician Beef Sirloin.

Most authorities tend to take the view point that as life in Galicia is heavily influenced by the sea that the only recipes worth taking note about are the seafood dishes so this recipe is at least part of the argument that proves that to be just yet another travel myth.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One such extremely distinctive autonomous region is Galicia which is Spain’s most north-western province. Spain’s most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

The Dallas World Aquarium is actually much more than an aquarium though it’s name suggests differently. It houses a variety of animals-mostly those from tropical areas of the world- in their natural habitat in a series of specially designed eco-systems. This makes the visitors feel as if they are walking around the world as they experience the different plant life and climate of various locations from all over the globe.

Visitors can usually choose their own path around the complex allowing them to spend more time on the animals that intrigue them the most. There are four main sections of the zoo each one representing a different eco-system. One represents the ocean and is a huge salt water aquarium, a rainforest, the South American Rainforest, a series of South African Biomes and the centerpiece is no doubt the Mundo Maya exhibit which shows the gradual progression of biomes from the Highland Rainforest to the sea of the Yucatan Gulf in Central America.

Top 10 Culinary Arts School (CAS) is all about the most excellent arts cooking school located in USA. CASs are the places, where people learn the cooking art. It is considered as the one of the mounting industry with an extensive range of employment opportunities. With large job opportunities, many people are now moving towards cooking arts as their profession. Generally, cuisine needs much knowledge and innovation that necessitates appropriate education and training. At many CASs, the programs are broken down into specific arenas, depending upon the seekers interest. The attractiveness of these schools is that, students can change their destinations time to time, so as to append more knowledge.

Another great benefit of these culinary schools is that, students who graduate get a greater response anywhere in the world. In each city, there are always requirements for people with good culinary arts.

Some Significant Culinary Arts Schools:

The most excellent chefs’ schools provide the finest amenities, trainer, cuisine service functions, job placement aids, diplomas and other hands-on sessions. In addition, they offer certifications which are esteemed and approved all over the world. Hence, it is necessary to choose a good reputable arts culinary school for more beneficial career prospect. Students can confirm the ratings and rankings of CASs in the US from bureaus such as U.S News, World Report or Princeton Review.