Guacamole

Ingredients:

3 Avocados - Peeled, Pitted, and Mashed

1 Lime, Juiced

1 tsp of Salt

½ Cup of Diced Onion

3 Tbsp of Chopped Fresh Cilantro

2 Tomatoes Diced

1 tsp of Minced Garlic 1 tsp of Cumin 1 tsp of Mayonnaise Directions: In a medium bowl, mix avocado, salt, and lime juice. Incorporate other ingredients until combined. Refrigerate 1 hour for best flavor, or serve immediately.

Boston Creme Pie

From My Regional and World Cuisine Class

Ingredients:

For the Pastry Cream Filling

1 Small Box of Instant Vanilla Pudding Mix

1 1/2 tsp of Vanilla Extract

1 Cup of Milk

3/4 Cup of Half & Half

For the Cake

2 1/4 Cups of Flour

2 tsp of Baking Powder

1 tsp of Baking soda

1 tsp of Salt

1 Stick of Butter, at Room Temp

3 Eggs, at Room Temp

1 1/2 Cups of Sugar

1 tsp of Vanilla Extract

1 1/4 Cups of Buttermilk

For the Chocolate Ganache

8 oz of Semi-Sweet Chocolate, Finely Chopped

3/4 Cup of Heavy Cream

Directions:

Filling

Mix all liquids in a medium sized bowl. Add pudding mix and beat with an electric mixer for 2 minutes. Refrigerate until cake assembly.

Cake

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes. Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.

Ganache 

While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Assembly

Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.

Pimento Cheese

From My Regional and World Cuisine Class

Ingredients:

2 Cups of Shredded Cheddar Cheese
1 8 Oz Pkg of Cream Cheese
1/2 Cup of Mayonnaise
1/4 tsp of Garlic Powder
1/4 tsp of Cayenne Pepper (Optional)
1 Jalapeño, Seeded and Minced (Optional) 4 Oz Diced Pimento, Drained Salt and Pepper to Taste Directions: Combine all ingredients until thoroughly combined. Serve with club crackers.

Asian Inspired Chicken Noodle Soup

From the Thai Kitchen Thin Rice Noodles Box

Ingredients :

• 1 Box of Thai Kitchen Thin Rice Noodles (8.8 Oz)
• 
  
• 3 Cups of Shredded Cooked Chicken 
• 
  
• 6 Tbsps of Chopped Fresh Cilantro 
• 
  
• 6 Tbsps of Chopped Green Onion 
• 
  
• 8 Cups of Chicken Stock
• 
  
• 2 Cups of Water
• 
  
• 1 1/2 Cups of Thinly Sliced Carrot 
• 
  
• 1 1/2 Cups of Sliced Mushrooms 
• 
  
• 6 Tbsps of Fish Sauce
• 
  
• 6 Tbsps of Lime Juice 
• 
  
• 3 Tbsps of Sugar 

Directions:

Bring 8 cups water to boil in medium saucepan, salt generously. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 4 - 6 soup bowls. Divide chicken, cilantro and green onion evenly among bowls. Bring chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.

Red Chile Pork Tamales

makes about 30 tamales

Dried corn husks
5 lb pork shoulder roast
McCormick Montreal Steak Seasoning
Cumin
Chili powder
Chicken bouillon
1 30 oz can red enchilada sauce
1 can chopped green chiles
5 c Maseca Masa Harina (NOT corn meal)
5 c warm chicken broth or water with bouillon
11/2 c softened butter, lard or vegetable oil
2 1/2 t baking powder
1 t salt

Prepare Corn Husks:
Place 1/2 bag of corn husks in a big pot. Cover with hot water. Weight down with a plate or something to keep them from floating out of the water. Let sit about 2 hours until soft and pliable.

Prepare filling:
Cook pork for 90 minutes in instant pot with 2 c chicken broth and spices or in crock pot on low for about 9-10 hours. This can be done the day before. Shred meat and add in enchilada sauce and green chiles. Add seasonings to taste.

Prepare masa:
Mix corn flour with butter. Add in chicken broth salt and baking powder. Dough should be soft and easily able to spread about the consistency of frosting. Mix in more chicken broth or water if needed. Mix for about 2 minutes to make a little fluffy.

Assemble tamales:
Take a corn husk and lay in front of you with the point toward you. If it is small you can take two of them and layer 2 together to make it wider. Spread about 1/4 cup corn masa starting halfway up husk and spread almost to the top and about to the middle of the husk. Add about 2 T of the filling in a line down the middle of the masa. Roll husk around filling and fold bottom of husk up to secure the seam. You can tie with twine to secure if you want but it isn't necessary. Place in pot with steamer insert with water in the bottom leaning against the side wall to hold the tamale together. Open end should be pointing up. Stack enough to hold them up vertical but leaving enough space for the steam to circulate.

Cook tamales:
Bring water to a boil and put lid on pan. Reduce heat to a simmer and let tamales steam for 1 hour. They are done when you can pull the husk and the masa will not stick to it. Remove tamales from the pot with tongs and lay on a sheet pan lined with a kitchen towel. You can also cook them in the Instant Pot for 30 min on high pressure. Use at least 1 1/2 c water and the trivet under tamales. Quick release the steam. 

Serve:
Tamales can be eaten immediately or refrigerated/frozen and served later. Heat in the microwave for 1 to 2 minutes on high. Great with salsa, sour cream or cheese.

Alternatives: You can substitute pork with cooked chicken (use a rotisserie chicken) or use green sauce if you prefer. The ones we made were made from chicken thigh meat with green enchilada sauce and a small can of chopped green chiles mixedin. They are also good with a nice melting cheese like Monterey Jack or Queso Chihuahua with a spoonful of chopped green chiles. Make them however you like!

You can find the masa and corn husks at Mexican grocery stores. La Tolteca is on Manchester close to Academy Sports, La Tiendita is close to Clarkson on Manchester - across street from Chipotle. Pan Asia also has the Maseca but does not have corn husks.

Sugar Cookies

From Skills USA Baking Competition 2018

Ingredients

5 oz of Sugar

4 oz of Butter

1 Egg

1 and 3/4 tsp Vanilla

8 and 1/2 oz of Flour

3/4 tsp Salt

2 and 1/2 tsp Baking Powder

Directions

Sift dry ingredients, set aside. Cream butter and sugar together in a separate bowl. Add egg and vanilla to butter and sugar, cream. Add dry ingredients.

Instant Pot Beef Stew

2 1/2 pounds cubed stew meat (chuck roast)
1 T vegetable oil
1 6 oz can tomato paste
1 T worcestershire sauce
1 T soy sauce
3 c beef broth
1/2 c red wine
salt
pepper
thyme
poultry seasoning
4 carrots sliced
3 potatoes cubed
3 ribs celery sliced
1 onion chopped
2 T flour
Brown beef in oil in batches on saute setting. Add tomato paste, worcestershire sauce, soy sauce, beef broth, wine and seasonings. Seal pot and cook on manual setting for 30 minutes. Quick release pressure. Add vegetables and seal pot and cook on manual setting for 7 minutes. Quick release pressure. Mix flour with water and stir in and cook on saute setting until stew is thickened.