Leslie Bartosh, CEC, AAC, FMP

  South Texas comfort or soul food: chicken thigh rancheros with pinto beans and rice. Elemental, comforting and ultra-enjoyable. In a nod to healthier cooking, the chicken thighs were skinned but cooked with the bone in. One of the nice things about this dish is that the leftover sauce goes quite well on cheese enchiladas or on eggs. Very versatile and tasty! #LifeLongLearning #LifeLongTeaching #FamilyFood #ChickenRancheros #RancheroSauce    As always, your questions or comments are always welcome. Until next time, Bon Appetit Y’all! Leslie Bartosh

  Linguine con Salsa alle Vongole Linguine with white clam sauce.   A simple but classic dish; it has survived the tests of time.   I first made this dish as a sous chef for the Italian restaurant for Hotel Intercontinental, Maui.   After leaving the hotel, I did not really think about if for some years.   A year or so back, I thought of it and made it.   Since that time, it has been a regular on our menu. It is quick to make and satisfies the senses.   I use a little house made crushed pepper flake and dried Thai basil in it.   This adds a nice pizazz to it. This dish is made with canned chopped clams.   I also use olive oil, garlic, white wine, dried oregano, house dried parsley with some of the pasta water. Simplicity with clean, direct flavors makes this a favorite dish.   We usually serve this dish with a plain, dressed, wedge salad and crusty house made baguette for “dipping”.   It is “good to the last drop!” Thank you, Diversified Ceramics for the great bowls to