Leslie Bartosh, CEC, AAC, FMP

  Linguini in a chipotle cream reduction sauce with char-grilled chicken.   Thank you, Louisiana Pepper Exchange for the great chipotle pur é e to use in this dish.   The pur é e makes it really easy to dial in the exact flavor desired. This dish was incredibly easy to make.  There are not exact proportions to share.   It was based on leftover linguini and left over char-grilled chicken.  Neither of these was enough for a meal in itself.  But, combined, they worked perfectly. How did I make it? 1.  Cut the chicken off the bone into something resembling bite size pieces. 2.  I sauteed minced garlic in olive oil until it just started to turn color and added the chicken in. 3.  I sauteed the chicken and garlic for approximately 30 seconds and added heavy cream. 4.  The amount of cream was based on what I thought would be enough to coat the pasta I had when it was reduced. 5.  As the cream was reducing, I added a small amount of salt and some of the Chipotle puree. 6.  When the cream wa

  Celebrating Summer Celebrating summer with this dish of sliced tomatoes, fresh from the bush; with diced onion, minced garlic, dried Thai basil flowers, salt, black pepper, red wine vinegar and olive oil.   Summer has sprung! #LifeLongLearning #LifeLongTeaching #FamilyFood #FreshTomato #ThaiBasil As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh     

  Jujeh Kabab with Batbout, Chickpeas and Salad We enjoyed this jujeh kabab so much, the last time we made it, we decided to revisit it.   This time we had an appropriate salad to go with it. Such delightful flavors and textures.   I promise, there was nothing like this in South Texas when I was young!   The yogurt, citrus, and saffron marinade does wonders for the chargrilled, chicken thigh kababs.   I bone and skin the chicken thighs myself.   But, boneless, skinless chicken thighs are readily available in stores.   The yogurt helps tenderize the chicken.   It also helps keep the chicken moist. I only have a few skewers, so I experimented with marinating some whole boneless, skinless chicken thighs and chargrilling them whole.   It worked like a charm.   But, having this dish in kabab form lends interest and intrigue.   It brings vision of meat cooked on a sword and served from it onto your plate! The cooked chicken also reheats nicely in the oven.   I wrap it tight i

  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