Leslie Bartosh, CEC, AAC, FMP

  Summertime Trout Steel head trout, watermelon and corn salad. Grilled Riverence Steel Head trout fillet; watermelon salad with kalamata olive, feta cheese and mint;   Roasted corn salad with roasted red bell pepper, jalapeno and Italian dressing. Just right for a hot summer evening! Thank you Riverence for the great fish to work with. #LifeLongLearning #LifeLongTeaching #FamilyFood #Riverence #SteelHeadTrout #USATrout  As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

Crispy Dessert Taco It is summer in Texas and very hot!   Perfect weather for this, prototype, crispy dessert taco with ice cream. Caramel crisp taco shell, vanilla bean ice cream, chocolate syrup and toasted coconut.   Delightfully crisp, cool and refreshing! Next rendition will likely replace the chocolate syrup with “salsa and guacamole” and may include chocolate shavings and toasted coconut.     #LifeLongLearning #LifeLongTeaching #FamilyFood #Taco #Dessert #YouScreamWeAllScreamForIceCream  As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

Can you fillet a salmon without having to pull pin bones? Why Yes! You Can! Some years ago, an American Culinary Federation Junior Olympic Team came up with this process.   If my memory is correct, they wanted to utilize fresh salmon in their hot food competition.   In the hot food competition, there are very rigid timelines and an emphasis on product utilization.   I am not aware of any other documentation on this process. This technique enabled them to 1. Use whole fresh salmon for their hot food segment, 2. Fillet it rapidly, 3. Show full product utilization by utilizing the salmon belly to make salmon bacon, 4. Fulfill their vision! There are two videos.   The first video is short, approximately 3:00 minutes in length.   It shows the process for the first side only.   For some reason the camera cut off that is all that was recorded. The second video is longer, approximately 10:00 minutes.   It shows the entire process of filleting both sides of the salmon. Again,