Leslie Bartosh, CEC, AAC, FMP

 Bao bun with Char Siu. I have long had a fascination with bao buns.   This was my first time to make them, but it will not be my last! Bao bun, Char siu, quick pickled cucumber and carrot, jalapeno pepper fillets, and bean sprouts.   Fresh cilantro would have been a nice addition. Still need to do more testing on char siu recipes to find “the one!”.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh #Baobun, #CharSiu, #BeanSprouts, #QuickPickle

  Ahh.   Canadian Bacon!   When it comes to eating high off the hog, this is one of my favorites! What is not to like?   Lean pork loin cured and smoked.   Think about very lean, smoked ham!   This is a longish post.   But there is a lot of good information in it.   I urge you to take the time to read it through.   If you are only used to seeing Canadian Bacon in the meat section of your grocery store this is probably what you have seen.   This type of Canadian bacon is widely used in restaurants and hotels as a part of the classic dish Eggs Benedict.   It is made from chunks of pork loin that are packed into a synthetic casing (think red plastic), the cure is injected, and it is cooked.   It is typically perfectly round.   It may or may not be smoked.   I like the smokiness, so I smoke mine.   But “real” Canadian Bacon can be made from whole pork loin muscle that has been trimmed of all fat.   It is not perfectly round.  

  Proving that "man does not live by bread alone"; this chocolate pâté was right on time. Chocolate pâté, raspberry, crème anglaise, raspberry and mango coulis. What sweet dreams are made of, chocolate, vanilla, raspberry, and mango! As always your comments or questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh #Dessert #EatDessertFirst #Chocolate #ChocolatePâté #CrèmeAnglaise #Raspberry #Mango #Coulis

  Tuna Loin with Asian Influence. Tuna loin seasoned with Nori Komi Furikake and seared.   Golden, kelp stock; mung bean sprouts; mushroom; and carrot.      Very light dish.   Nice textures and flavors.   Still a work in progress… Thank you, Riverence for the great fish to use for this dish. Thank you, Diversified Ceramics for the great bowl to use with this dish.   As always your comments and questions are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh