Leslie Bartosh, CEC, AAC, FMP

 Fish Tacos. Beer battered, wild-caught Ecuadorian mahi-mahi, fried; spicy gochujang slaw; cilantro; house pickled onion, flour tortillas. Thank you @Riverence for the great fish to work with. Thank you Daesang America Inc for the great Gochujang to use in this dish. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Ecuardorian_Mahi_Mahi , #Wild_caught_fish , #Fish_Taco , #Gochujang , #Spicy_Slaw , #Pickled_Red_Onion , #Riverence , #Daesang_America , 

  Spicy Korean Chicken Stew   Chicken thighs braised in kelp stock with carrots onion and potato, gochujang, Korean chili flake.   Thank you Daesang America for the great gochujang and chili flake used in this dish.   Very savory!   As always your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh  #Chicken #Kelp_Stock #Gochujang #Korean_Red_Pepper_Flakes

  Fish tacos with slaw and pickled onion. Blackened, Riverence steelhead trout, spicy gochujang slaw; house pickled onions; and cilantro. A symphony of flavors!   All of the players (flavors) played very well together to achieve an amazing crescendo of flavors! Thank you Riverence for the great fish to work with.   Thank you OFood for the great gochujang to use with this dish.  As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Fishtaco, #spicyslaw, #gochujang, #blackenedfish, #pickledonion, #Riverence, #OFoods,

  As much as I enjoy being a carnivore; I also enjoy eating vegetarian or vegan on occasion.   This meal is great example.   “BBQ Tofu” on a bed of stir-fried vegetables with sweet potato glass noodles. This meal utilized a few of the products from DaesangAmerica .   Those products are indicated by a *. The tofu was pressed, cut and seasoned with *“Korean BBQ Kick” seasoning and griddled.   As it was cooking, I glazed it with * “Korean BBQ sauce and Marinade, spicy”. The vegetable/glass noodle mixture utilized, among other ingredients:   *Premium Sesame Oil”, *Gochujang and *Sweet Potato Glass noodles.   This meal was unplanned and utilized ingredients that were on hand.   Even being impromptu, it had great flavor and lots of textures. #LifelongLearning #LifeLongTeaching #FamilyFood #DaesangAmerica #Gochujang #SesameOil #SweetPotatoGlassNoodle #Tofu As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

 When I made sesame seed buns the other day, I did not know I would use this this soon.  But, I am awfully glad I had them for this sandwich. Fried chicken breast strips on a toasted sesame seed bun with dill pickle strips and spicy slaw seasoned with O'food Gochujang. Next time I do this, I will make it with Japanese style quick pickle cucumber slices. As always, please feel free to ask questions or leave a comment.   Until Next Time: Bon Appetit Y'all Leslie Bartosh

 Whatever Wednesday saw these tacos show up.   Mesquite charcoal grilled, pulled chicken thigh, glazed with O’Food Spicy Korean BBQ Sauce with spicy slaw (dressing: mayonnaise seasoned with O’Food gochujang), with house canned pickled onions and cilantro on corn tortilla, Japanese style quick pickled cucumber. I will take these any day! #LifeLongLearning #LifeLongTeaching #FamilyFood #Tacos As always your comments and questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  This fried tofu bánh mì made the year end short list for a few reasons.  1st:  It is all about the food!  The flavors and textures in this "vegetarian fusion" dish are simply amazing.  It starts with the crusty bread.  The bread is dressed with gochujang mayonnaise.  From there we add crispy fried, panko breaded, tofu.  The tofu is topped with crisp Japanese style quick pickled carrot, daikon and cucumber. Cilantro pluches round out the dish.   2nd: I like the photo.  It is one the few "overhead or flat" photos I have taken, that I like. You can see the textures in the dish from the bread to the crisp pickled vegetables, to the fried tofu all in one glance.  It just looks appetizing and inviting.  One more photo to go to end the year.  I will post it tomorrow. As always your comments are welcome. Until next time. Bon Appetit Y'all Leslie Bartosh   #LifeLongLearning #LifeLongTeaching #FamilyFood  

Welcome to first post of my new blog.  I hope to keep this updated with information about the food I am preparing and eating. I hope you will join me on the diverse journey that is my diet.   So without further ado.......... I am a big fan of house made or home made food of all kinds.  Making cured and fermented foods is especially enjoyable for me.  The plate below is a prime example. Except for growing the vegetables and animals used in this meal, I made all of the items on the plate and in the meal.  When I control what goes into the food I consume, I feel better about it.   The Sauerkraut in this photo was raw before it was cooked for this meal.  It is made up of two ingredients:  Green cabbage and salt.  Sauerkraut is produced through lacto-fermetation.  The bacon was dry cured using the EQ curing process and cold smoked with apple wood pellets for 24 hours and then aged before it is was sliced. The "Ham" and Canadian bacon both used the same formula and cooking process.