Leslie Bartosh, CEC, AAC, FMP

  Fish tacos.   Flour tortillas, fish, spicy slaw, pickled onion and cilantro. Blackened, Ecuadorian mahi mahi “fingers”; gochujang slaw; house pickled onion; and cilantro on flour tortillas.   Quick, easy, very savory and quite delightful! Thank you, Riverence and Daesang America for the great products to work with.    As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh  #Fish_Tacos, #Blackened_Fish, #Spicy_Slaw, #Gochujang_Slaw, #Pickled_Onions, #Riverence, #Daesang_Americ

  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