Leslie Bartosh, CEC, AAC, FMP

  Following up on the theme of Po-Boy sandwiches; I offer this meatloaf Po-Boy. In the spirit of the South and New Orleans, I hope; the meat loaf was baked with ketchup on top and is sauced with Creole Sauce.  #LifeLongLearning #LIfeLongTeaching #FamilyFood #PoBoy #Meatloaf #CreoleSauce   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh  

  Not quite ready for prime-time entry into the chicken sandwich wars.   Chicken confit sandwich:  toasted sesame seed bun, confit chicken thigh, white bean and garlic spread, Asian pear slaw, confit fat fried potatoes. All house made excepting the white beans.   Overall, this sandwich was okay.   It does need some modification.   The fried potatoes were wonderful. The fried potatoes were started in cold confit fat!   #LifeLongLearning #LifeLongTeaching #FamilyFood #ChickenConfit #ChickenSandwich  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  Mustard glazed pork loin, duchess sweet potato, fresh turnips with greens, porc glaze. This a simple but very satisfying dish that I have made before.   It is quite satisfying from a variety of perspectives.   It is very flavorful and satisfying: uses mostly house made items: has good textures: and is visually interesting and appealing. The pork loin in this dish is a commodity or packer pork loin.   Nothing fancy.   Shucks! The pork loin is coated with a mixture of three different mustards, liquid smoke, dry thyme leaves and a grind or two of black pepper.   Two of the mustards are coarse ground, house made, Dijon style mustards. The other mustard was a smooth Dijon mustard. When the pork loin was coated with the mustard mixture, it was roasted in a 375 ° f oven, until it reached an internal temperature of 140 ° f.   Carryover cooking took the internal temperature to in excess of 147 ° f. The duchess sweet potato was a mixture of approximately fifty percent sweet potato

  Jerk Riverence Rainbow trout with Thai style salad. Years ago, I had the pleasure of visiting Negril Jamaica.   The resort I stayed at, had a good Chef.   The food was fresh, vibrant, good, and very tasty.   No matter the meal, it was all prepared with care and pride. This was my first exposure to Jerk style cooking.   Today as I think back on it, I remember the delightful balance between spice and the flavor of pimento (all spice).   Sometime after my visit, I found some premade Jerk spice mixtures.   They weren’t the same as what I had in Jamaica but were good none the less. Today when I want Jerk style food, I use my own Jerk seasoning mixture.   Usually, I will use it on fish. When I “Jerk” fish, I like to do so over lump charcoal.   In Jamaica of course, this would be done over pimiento wood.   If the weather or time does not permit cooking on the Jerk on the grill, I will either broil or saut é the item.   Even, though it is not quite as tasty as Jerk prepared ov

Pesce alla Marinara su Orzo Many cultures have dishes that revolve around some kind of seafood being cooked in a tomato sauce.   Sometimes the dishes are stews, sometimes they are a soup, other times the dish is a braise or poach of some sort.   For this dish I wanted to do something different.   I was not in the mood for a soup or stew.   I also wanted to use food I had on hand to avoid a trip to the grocery store. I had Riverence Rainbow Trout on hand.   I have prepared their steel head and rainbow in a variety of ways that we have greatly enjoyed.   Still, I wanted to do something different. In the theme of fish cooked in tomato sauce, I have previously prepared steel head trout in a bouillabaisse style sauce and in a putanesca style sauce.   Thinking about these dishes launched me in the direction of fish in marinara sauce.   From there it was a function of deciding on the accompaniments.     We have used orzo in a variety of fish dishes and like it so it seemed a natura

 One of our favorite desserts: sous vide Chocolate Pots de Creme.  Topped with flaky sea salt, Chantilly cream, chocolate shavings.  So rich and decadent!   Ultra creamy and smooth! #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

If you know my food calendar, then you know it is usually all confused.   Hence, it should come as no surprise that this Fishy Friday dish showed up on Throwback Thursday. I was far from being disappointed! Riverence Rainbow trout, grilled over lump charcoal, seasoned with lemon pepper; topped with Beurre B é arnaise; served with Corn on the cob; and a Watermelon, Kalamata Olive, Feta Cheese, Red Onion salad with fresh mint. This one hit all the chords!   Easy too! Thank you Riverence for the great fish to use. #LifeLongLearning #LifeLongTeaching #FamilyFood # RiverenceUSA #RainbowTrout   As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

I have a fascination with breads.   I am particular, I am fascinated with flat breads from different cultures.   Most cultures seem to have them.   And there is a lot of variety to choose from.     Some flat breads are thin, some are thick, some are soft and tender, others are chewy, and some are even shatteringly crispy!   The bread in the picture is from Morocco.   Typical of breads from some areas, the spelling of its name varies.   In some recipes it is spelled Batbot or Bat Bot.   In others it is spelled Batbout. As is typical when the name of an item is spelled multiple ways; different recipes outline processing the bread differently.   The flour(s) used vary, as does how the bread is proofed.   Most recipes proof the bread after it is rolled into rounds.   In the recipe I use,   the dough is bulk proofed/fermented and then rolled out and cooked. Most recipes do not dock the bread before it cooked.   The recipe I use stipulates that the bread should be docked. You may

 Chicken skin chicharron with diablo chicken salad.  This dish obviously has room for refinement, which will be easy.  The hard part will be generating the chicken skin! We don’t generate too much chicken skin.   So, when we did recently, I decided to use it.   This skin came from the Jujeh Kabab, we prepared, the other day. To make the chicharron was incredibly easy to make.   I baked the skin on a foil lined sheet pan at 375 °f, turning it occasionally,   until it was fully cooked and crispy all the way through.   When it came out of the oven, I seasoned it with salt. The result?   Shatteringly crispy and light wisps of chicken skin!   Very light, slightly salty and very addictive.   By the way, the chicharron was a perfect crisp garnish for the kababs! I was lucky and I managed to save the one chicharron pictured!   These truly live up to the statement: “Bet You Can’t Eat Just One!   When I first tasted this chicharron, I immediately thought of topping it with chicken sala