Leslie Bartosh, CEC, AAC, FMP

  Korean Style BBQ Chicken Thighs One of the great things about BBQ is its versatility.   Sometimes you may want something spicy or you may want something saucy or even a combination of the two.   BBQ gives you those options and much more.   Most cultures have some form of BBQ or smoking or grilling.   There are lots of thoughts on what the difference is in these cooking methods.   I think it is somewhat universally agreed that grilling is done over a heat source.   The heat source can be charcoal, wood or even a gas burner like you will find on a someone’s patio gas grill.   Sometimes a grilled item will be basted with a sauce of some kind while it is cooking.   This type of cooking is classified as cooking with direct heat.   The item being grilled is directly over the heat source and is usually a quick cooking, naturally tender item. Smoking can be accomplished by using hot or cold smoke.   When hot smoking, the air/smoke temperature in the chamber where the meat is, is hot

  Sometimes the best laid plans of men go astray and dinner plans fall apart.   Such is what happened when Friday afternoon chores stretched into Friday night.   Luckily, I had a few items “laying around” that combined to make a nice dinner.   I am tempted to call this salad a “Dagwood” salad.   It is not quite a chef or cobb salad.   It is not really an antipasto.   Though it does share some characteristics with all three. The base for the salad was Kalera  Krunch.   And yes, the Krunch is real with this lettuce.      Other ingredients included thin sliced red onion, sliced sugar snap peas, pepperoncini, kalamata olives, cherry tomatoes, and Julienne carrots.   Toppings included sliced: cucumbers, aloha bell pepper, ham and cheese and a few slices of an aging Asian pear.   The apple wood smoked ham was made in house.   The cheese was a 2-year-old extra sharp white cheddar that was house smoked with pecan in January 2021.    I am never quite sure what to say on how old the che

  Sometimes, in the haste of life, we forget about dishes that we really enjoy.   Such is the case with this mustard glazed, roast pork loin.   I made this dish many times years ago and really do like it.   But as I have explored different cuisines this delightful dish went onto the back burner and stayed there. These pictures were taken “on the fly” as our dinner was being produced at home.   The plate that is pictured is not restaurant quality, it is for home.   If this was for a restaurant, the whole baked sweet potato would be replaced with a duchess sweet potato.   The roasted pork is quite pretty and could easily be carved and served table side. The mustard glaze goes on the raw pork loin and it is baked.   Originally, I made this glaze using Dijon mustard, liquid smoke, whole dried thyme and black pepper.   This rendition used three different mustards; two house made coarse ground mustards and small amount of Dijon mustard; the liquid smoke, thyme and sprinkle of coarse gr

  Having survived the freeze of 2022, we decided we needed a preview of summer. This meal of grilled Riverence steel head trout, fresh corn on the cob and salad was just right to get us in a summer frame of mind. The trout was simply seasoned with lemon pepper and griddled. #LifeLongLearning #LifeLongTeaching #FamilyFood   As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all  Leslie Bartosh

 Sometimes with food it is the simple things!  The crumb of this demi-baguette is a great example.  The nice open texture of the crumb contrasting against the caramelized crust.  You know it is good before you ever taste it! #LifeLongLearning #LifeLongTeaching #FamilyFood #StaffOfLife Your comments and questions are always welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

 One of the protein items for the 2022 Southwest Region Jeune Commis Competition. #LifeLongLearning #LifeLongTeaching #ChainedesRotisseurs Your questions or comments are always welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

 Due to some technical issues I had to replace the flag counter on my blog.  When I replaced it, this was the information it contained. Until next time, Bon Appetit Y'all Leslie Bartosh