Trabajar Para el Alimento

By Michael Rodes

Like most things precious, authentic Mexican cuisine is typically not found on a highway adjacent to a Best Buy. Countless individuals may rave about bastardized interpretations yielded from pseudo-chain restaurants or "burrito shops" but this is hardly semantic injustice. These establishments may appease one looking for familiar flavors reasonably priced but the true essence of the experience is lost in convenience. Mexican food cannot simply be copied and pasted onto a menu. The craft of great ethnic food stems from generations of fine tuning and mastery comprehension; it is impossible to spontaneously mimic without understanding the personality of the ingredients, variations in geographic regions, and the culture that spawned it. I've endured an analogous relationship with "pizza" in South Carolina and London. Expectations were low however, when traveling, embracing all local cuisine is a great way to experience the culture. Unfortunately both places made really bad pizza, who would have known?

For those in the know, a true gem is cradled in New Brunswick. Costa Chica restaurant is located at 314 handy St. Less than one mile away from the cacophonous spectacle that is Rutgers University exists a thriving Mexican community. The population isestimated at over 20,000 and growing in concert with the evolving city (Smith). As one of the largest Mexican populations in the area, New Brunswick is a growing hub for immigrants who seek a well established community. Last year during the end of May I had the ultimate luxury of visiting Costa

Chica while on the clock . My partner and I were in the closing hours of our shift. The weather was extraordinary and all I could think of was appreciating said climate with a late jog following work. After clearing our detail we returned to our vehicle and discovered the engine would not turn over. In a futile attempt to get out at a reasonable hour, I called my lieutenant and pleaded for a tow as soon as possible. In a half apologetic tone, she informed us to "get comfortable." By that I knew nobody was going to even think of us until night shift was on. With a few hours to kill, I grew impatient just standing around. Sunset was in full effect and I could no longer allow a perfect day to be wasted. Wandering around for about ten minutes led us into the heart of the Mexican neighborhood. Workers at produce stands were stacking empty crates, store owners were locking doors, traffic was stand-still on French Street; it was the end of a work day in the city. I certainly had an appetite at this point and when my partner suggested we grab a bite, I essentially commanded that we go to Costa Chica. Many years ago (actually about nine or ten) I lived in New Brunswick when the restaurant opened. At the time, the place was an unmarked building with an occasional line out the door. In time the establishment became a favorite of mine. Fast, authentic and perfect for college student on a budget.

Walking in, it was obvious that the place has done well for itself, at least in terms of commercial success. The once austere conditions have been replaced by murals of the Blessed Mother, beer and cacti. Decorations and musical instruments are fixed to the walls and track lighting elicited a vibe considerably warmer than the old fluorescent fixtures which remain in place. The most comforting update had to be the actual booths installed. Prior to this, seating and tables were an ad-hoc assortment of what I presumed to be lawn furniture and thrift store trash. Before sitting down I caught a glimpse of the kitchen. The only barrier from patrons is a short counter which extends about 10 feet. It appeared to be everything I remember from years ago but why ruin a good thing?

Costa Chica brings traditional Mexican concepts right into central Jersey with dead on execution, making it a worthy outing when looking for a little more than the Americanised excuse that we know to be "Mexican food."

Sitting down now my partner asks "How did you hear of this place?" There is a slight sense of concern in his voice, as if we are strangers in a strange land. I begin telling him how this used to be my reliable escape from the doldrums of academia as our server approaches us, tenders menus and scurries away. She returns with the hostess who inquires what we would like to drink in very poor English. Most of the staff here are exclusively Hispanophones. They have successfully assimilated into American life however the neighborhood is so densely Mexican that English is not the primary language of daily function. We are encouraged via pantomime to point to what we would like on the menu. My partners digits land on the Burrito De Carne Asada, and I choose the Mole Enchilada con Pollo. As we wait for our food, our heads turn to the front entrance for an explanation to the sound of guitar tuning. What we observe is a truly incredible testament to the fact the we are indeed in a real Mexican restaurant. A mariachi band donned in black suits with gold sequin trim parade into the establishment. The dozen or so eating here pay no mind, this is an everyday thing but to us, it's a special treat. They assemble in front of tables and play songs to customers for tips. After ten minutes they pack up and are on their way to the next hot spot.

The food arrives and we make our initial assessment. My partners Burrito is undressed from the tin foil and as he begins to work on it, I can tell by his grimace that it's made a big impression. In the past I have had the burritos and I can attest that his enthusiasm was valid. The size is a little smaller than you would expect but maintains perfect portion size. A flour tortilla encapsulates refried beans, strips of moist skirt steak, and rice. Atop this humble structure lies shredded cabbage, a mild cream and fresh bits of Requeson cheese garnished with cilantro and salsa.

My Enchilada was left nothing to critique. Four rolled corn based tortillas filled with cheese and shredded chicken, bathing in dark viscous mole, sprinkled with with onions. On the side, a portion of black beans and rice. The sauce alone has a curious flavor which haunts

my food dreams till this day. Sweet hints of cooked onion, tomato, chocolate and mango compete with habanero pepper and garlic to make a complex yet pleasant flavor. The mole revealed an even deeper personality with a distinct honey taste that is one of the last to leave your pallet.

By the end of our meals both plates were were empty. The place does not need large portions to gain a reputation. Good quality food made with heart and local ingredients makes the cut. For this little adventure on a perfect day, our total bill was under 15 dollars. Since we had time to kill I figured I would order a coffee, which was way to sweet for my liking. Heavy on the cream and loads of sugar is generally understood to the the norm in Mexican dessert. Often the beverage is enhanced with Cinnamon and vanilla but today I just had really sweet coffee. Except for my work vehicle, nothing truly failed that day in new brunswick. Costa Chica offered comfortable, festive atmosphere. The heavy language barrier may be difficult for those wishing inquire further about dishes but our server brought a graceful enthusiasm to the table and was willing to work with us. Another bit of fair warning; the place is cash only so make it to an ATM before sitting down. Costa Chica is a great experience which you may likely visit and revisit.

On a typical weekend night several bands like this one stroll up and down the neighborhood. They may stage in busy intersections or visit the local bars and restaurants which openly welcome the entertainment.

The Enchiladas were spot on. There are virtually infinite variations with Mole recipes. Each interpretation is a complex assortment of flavor. Costa Chica fixed a sauce that possessed outstanding personality. Definitely worth checking out if you get the chance.

In Pursuit of Authentic Mexican Street Food: A Culinary Tale of Gordita Greatness and Guacamole Goodness

Sahara Ware is a self-professed foodie residing in the Oak Cliff/ Bishop Arts District area of Dallas, Texas. She can often be found hanging out and getting her foodie on at a multitude of critically acclaimed neighborhood haunts. From Tex-Mex, taco stands, street food, and authentic Mexican cuisine, Sahara has experienced them all. She considers Mexican cuisine to be a favorite but never limits herself. Calling Oak Cliff home has afforded her the diversity and culture she craves to aid her in her quest to experience some of Dallas’s most fabulous Mexican food finds. She is always chasing the thrill of the taste and the spice of the pepper.

I’ve spent quite a bit of time in Mexico over the years and one of the aspects of Mexican culture that I truly appreciate is the cuisine. Traditional Mexican food is quite unlike the Tex-Mex that can be found find here in the United States; it may be impossible to find nachos or queso on the menu at an authentic restaurant. I became enamored with a cultural phenomenon called street food on my last trip to Monterrey, Nuevo Leon. What is street food? According to Streetfood.org it is ready-to-eat foods or beverages, which includes many types of foods ranging from cereal and fruits to cooked meats and drinks. It is usually sold in busy public areas and is served with the minimum amount of fuss in individual portions dished into take-away containers. When I returned to the United States, I set out on a mission to find a local restaurant that not only satisfied my hunger for traditional Mexican cuisine, but served it up with a style and flavor that was reminiscent of my experiences with street food. My search led me to a neighborhood spot called Cesar’s.

Luckily, I live in a neighborhood that is culturally diverse and has a bevy of Mexican restaurants to choose from. According to Wikipedia my neighborhood, the Bishop Arts District in Oak Cliff, was originally developed as warehouses and shops in the 1920s. It has been revitalized over the past few years and has been transformed into a vital urban environment. Murals, brick pavers, and other street elements have polished the rough look of the warehouses making the area a popular leisure and dining destination. On any given night, I can dine at impressive, critically acclaimed 4 and 5 star restaurants, or I can find cheap eats at many undiscovered jewels that are scattered throughout the neighborhood.

One such jewel is a non-descript Mexican restaurant called Cesar’s. Formerly a fast food fried chicken joint, Cesar’s is one of seven locations in the Dallas area. The building itself still maintains that fast food feel. In fact, it is still painted the same garish yellow and black colors as its previous tenant. When I walk through the doors, I feel as if I could be walking into a McDonald’s as the floor has the same distinctive reddish-brown tiles. It is very easy to order here as the walls are covered with vivid color photos of every single item that is featured on the menu.

I place my order at the front counter. I speak, in broken Spanish, to the women behind the counter. I order the guacamole and a beef gordita. I sit down at a table which is your typical fast food table, with one exception; this table is circa 1973 and has a dark stained wood top and a matching chair, which swivels uncontrollably as I sit in it. The chair is attached to the bottom of the floor with thick, black metal rods. It is vaguely reminiscent of some sort of a ride that you might find at the carnival that sets up on the outskirts of town.

When my order is ready, my name is called and I pick up my food. I sit back down at the table with my treasure trove of Mexican treats. I start with the beef gordita. This is typical Mexican street food. It is a thick and crispy corn masa pocket, similar to a sliced roll. It has a liberal helping of finely shredded beef that has been marinated so long in cumin and chile powder that it has been stained a deep crimson red hue. Upon closer inspection, I see copious chunks of potato are pushing out of the edge of the pocket, fighting for one of my taste buds. For garnish, there is the pungent bite of cilantro and a generous amount of queso anejo crumbled on top. I hold the plate up to my nose and I breathe in the piquant spices. My nose is tickled and my stomach churns with anticipation and delight. I take a bite and my senses are on overload; the savory taste of the meat, the stimulating taste of the spices, and the sharp, salty flavor of the queso anejo culminate in a refreshing explosion of Monterrey in my mouth. It brings me right back to Mexico and the street vendor with the shabby cart, and the most amazing gordita ever; comforting, authentic, inexpensive and confidently seasoned. This is Mexican comfort food that my Mexican grandmother would make, if I had a Mexican grandmother!

I am so caught up in the sensory overload that I almost forget about the guacamole that is sitting on the table in front of me. I grab the flour tortillas that have been wrapped tightly in in foil. They are still warm to the touch. The tortillas here are handmade to order and are slightly larger than silver dollar pancakes; they fit quite nicely in the palm of your hand. Guacamole is something that I have had probably about a million times. In fact, there probably isn’t much that can be done that would make guacamole seem like a new experience for me. Cesar’s proves me wrong. What they do is take a ripe avocado and they mash it up with two spoons. They mix in fresh pico de gallo which consists of chopped tomato, onions, and jalapenos. Then they add some fresh cilantro and squeeze on a generous splash of lime to give the dish just the right punch of acidity, so you get that sour and spicy interplay. It also helps with keeping the avocado from discoloring and making the dish look unattractive and inedible.

The yellowish-green color of the avocado meat never ceases to amaze me. It is a dull yellow color but the green livens up the dish because it such a vivid hue of green. The tomatoes add a nice splash of red to the yellow-green palette of the dish. The onion and cilantro give this dish texture, seasoning, and a strong aroma. Cilantro has a pungent odor and looks quite similar to another garnish, parsley. The flavor of cilantro is truly unique, almost like citrus tinged parsley; most either like it or hate it. The kick of the jalapenos come alive and give you just the right bit of heat in a bite, making this the perfect topping for tacos and gorditas. The end result is a rich and creamy guacamole dip which evolves into a fiesta in your mouth.

I relish in finding this perfect spot in my neighborhood that transports me back to Mexico and the street food that I fell in love with. There is nothing like quick, inexpensive food that packs all the flavor of an entrée in a sit-down restaurant. Cesar’s is the type of place that lacks ambiance but makes up for it with an exuberant amount of flavor. This place is all about the food, flavor, and tradition. The great thing about it is that I don’t have to hop on a plane to Mexico to find it. It is practically in my own backyard.

The Search for the Perfect Pizza

Bil Rosen is a Paramedic with over 25 years of EMS Experience throughout New Jersey. One benefit of being “in the field” is the ability to try Pizza from various locations for the quick meal between calls. Growing up at the Jersey Shore has afforded Bil the opportunity to treat pizza as a staple food. Whether it is a snack, a quick bite or a meal, pizza is not only a love of his but a necessity. His two favorite pizzas are from Vic’s Italian Restaurant (http://www.vicspizza.com/) and Bruno’s pizza and Subs (http://www.brunospizzasubsnj.com/). This blog entry will discuss these and other prime pizza possibilities at the Jersey Shore.

The Search for the Perfect Pizza

The commute home from work begins with a trip to the hospital to pick up my wife Kristin then a short drive to daycare for our son Sebastian. This adds about 30 minutes to our already 40-minute travel time at the end of the day. Often, Kristin and I had not had time to prepare dinner ahead of time. This baby thing takes its toll, ya know. When we get home around 5:30 or 6:00, we must first begin thinking of what to make for dinner. Many times, as Sebastian is playing or sleeping in his newly front facing car seat, we discuss options for a quicker dinner. We almost always look at each other and say in unison “PIZZA!”

Growing up and working as a paramedic at the Jersey Shore has some very distinct benefits. Naturally there is the beach, fishing, resorts and nightlife. But, unlike most of the states in the country, some of the greatest pizza can be found here. When looking for a specific type of pizza or needing to find a pizzeria in the Monmouth County area, this article will provide insight to a few of my favorites.

I have been eating pizza all of my life. I just started feeding pizza to my one-year-old son Sebastian. Pizza is a way of life for the Rosen’s. Not only do we like it for dinner but it is also a great tasting breakfast and hang-over cure when it is cold and right out of the fridge! Many times we have bought two pies, one for the meal and one for the next day. During a paramedic shift, it is the easiest stop to make for a quick bite between dispatches.

What makes a great pizza? According to an ezinearticles piece (http://ezinearticles.com/?What-Makes-a-Great-Pizza?&id=4746436), a great pizza depends on three things, the crust, the sauce and the cheese. Toppings and crust are very dependent upon one’s tastes and can vary immensely. However, proper ingredients and preparation are important to creating the perfect pizza. Everything should be made fresh and with fresh ingredients and the pizza should be cooked in a brick or wood-fired oven. I will add that a great pizza cannot be too greasy or oily. This spoils the fun of eating a pizza and can make quite a mess on my nice white uniform shirt. The perfect pizza, though, is quite subjective. I have searched high and low at the Jersey Shore in my years here. My friends and I have even categorized the local pies for easier decision making and categorization. In our travels and trials, we have had some delicious pizza, some mediocre ones and even some bad ones. We are at the point that we know exactly where to go when we want a specific pizza. This depends on our mood, our hunger and our tastes. Our local search is over but may just be the beginning for some.

The beach buzz is not to expect great pizza if you are not in New Jersey, New York or Chicago. These cities and states really know how to make pizza. This, of course is the position of east coast pizza professionals. It has been surmised that the water as an ingredient has a lot to do with the preparation of a pizza. This is why pizza isn’t as good in the south and west. However, if folks from these areas are asked they will say their pizza is fantastic and will tell you where to go (to get great pizza). Perfect pizza is a preference. Everyone knows the best pizza around but this really means around them. No matter where you go, people know where to go for the best pizza in town. According to the Pizza Therapy Website (http://pizzatherapy.com/bestpizza.htm), pizza lovers “…have very strong opinions and are not shy about sharing them.” Depending on tastes and desires, here are some suggestions for the “best” pizza around.

Dinner Pizza is not to be taken lightly. This is not a snack. It is a main course to be complemented with either side orders or appetizers. As a kid and especially before old enough to drive, there was a place our group went to almost 4 times each week. “Vic’s” as we simply called it, was close in proximity to all of us and had the best pizza around. We didn’t have our own table but we were well known as the local kids and knew all of the staff by name. The family owned Vic’s Italian Restaurant (www.vicspizza.com) has, by far, the best in my opinion. In the resort town of Bradley Beach, where I grew up, the 1933-established taproom added pizza to its menu on St Patrick’s Day, 1947 (ironic for an Italian restaurant.).

Their pizza is considered “thin crust” and is made fresh to order with homemade sauce and dough. Toppings include the usual favorites such as meatballs, sausage, peppers, onions or mushrooms. This is not a pizza to be wrapped and taken home. It should only be eaten when hot and fresh. As thin as the crust is, a single pie would not be enough to feed two or more people. However, a large antipasto will feed 3 or 4 people easily and is a great compliment to the pizza with a contrast in temperature to the piping hot pie.

In my family, there is a constant argument regarding the best pizza. We have spent hours at a time debating which is best. The other “favorite” dinner pizza is from Carmen’s Pizzeria, more commonly known as Pete and Elda’s. Those who aren’t fans of Vic’s just adore Pete and Elda’s Pizza. This is thin crust at it’s thinnest. If you want anything more than a paper-thin pie, you must special order it. According to their website (www.peteandeldas.com) they have been voted best pizza in a number of publications. For me, this isn’t pizza at all, though. It is more like matzo with tomato sauce. It is a favorite of most of my family but just not for me. Toppings range from the normal of sausage, peppers, and pepperoni to special orders like garlic shrimp. Pete and Elda’s has a t-shirt club for those who eat an entire extra, extra large pie by themselves. For me, this would be a piece of cake (or pie!) but for some this is a real challenge. The restaurant’s website has pictures of the shirts over the years as well as some military personnel wearing them overseas with testimonials of their R&R Leave being spent here.

Since this pizza is so thin, I recommend an entrée to supplement the pizza. Pete and Elda’s has wonderful, home tasting Italian dishes. They are ample portions served scorching hot. Have a slice or two of pizza while waiting for the entrée to cool.

Snackin’ pizza is what to have when you need a quick bite, to satisfy a craving or to fill a belly in between meals. It is basically a snack however, some of the better snackin’ pizzas can be ordered as a meal! This pizza is thicker, larger and more filling.

One of the best overall pies is found at Bruno’s Sub’s, Pizza’s and Dinners, in Neptune City, NJ. After Kristin and I decide to have pizza for dinner, we rarely debate the origin. Unless we are trying a new place, we go straight to Bruno’s. We place the order by phone on the way home and it is ready for pick up when we arrive. We go there so often that as I walk through the door, they have the order ready on the counter for me. Bruno’s has been around for over 20 years and recently moved from its 3 small table almost exclusive take-out joint to its current restaurant next door (www.brunospizzasubsnj.com). The pizza here is phenomenal. A true thick crust that is crisp on the outside and chewy on the inside. It is not too greasy and a slice or two is just right for a quick fix. Bruno’s has a full menu for eat in or take out including hot and cold subs and sandwiches, entrees and other Italian favorites. Their pizza’s are on display in a warmer rack for a quick view, order and purchase. A good compliment to the pizza is an order of garlic knots, twisted pizza dough smeared with olive oil, Parmesan cheese and garlic then oven baked. It’s like eating just the crust of their pizza.

Three Brothers’ Pizza on the beachfront in Belmar, NJ (www.belmarnjpizza.com/) is probably the best snackin’ pizza I know of. The slices are Humongous! According to their website, they are home of the giant slice and make 24-inch pizza pies (most pizzas are around 10-18 inches). Staying open until the wee hour of 4AM, they are an easy decision for the late-nighters coming out of the clubs and still wanting to hang around. They also provide free delivery to patrons on the beach across the street. Now that’s service! One of my friends who has moved away from the area, brings his kids back to town and go to Three Brother’s and challenges them to eat a slice or two. He has described the pizza to them but they do not believe such a pizza exists or think that pizza this size is no problem for them to eat. Typically, the bet is lost.

There are scores of other local pizzerias. I might consider these hybrid pizzas as they can be ordered as a meal or by the slice as a snack. Pizza Etc. in Neptune City has good-sized pies at reasonable prices. Delvetto’s Restaurant and Pizzeria in western Neptune has a good all around pie that is not thin crust but not too heavy. Dominic’s, also in Neptune is OK but a little heavy on the grease. Luigi’s in Ocean Township has a square pie that is not considered Sicilian but is a coal-fired concoction of contentment. There are coal fired, wood and brick over pies and more modern, steel oven pizzas. All have different tastes and textures. Pizza in New Jersey can be found on almost any street. Whether snackin’ pizza, a full meal pizza or one to supplement a meal is in order, the Jersey Shore has the answer to pizza. Finding the “best” may be a challenge and can be very subjective. If there is the time, try different pizzerias and decide for yourself which is best.

Pasteles... A Savory Spanish Dish

Emily Rodriguez is a mother of 3 boys. She was born in Mayaguez, Puerto Rico. She works full time while attending FDU part time. Emily enjoys cooking but fines a ease and a relaxation in making homemade bread. Her bread making does not consist of a bread machine. She uses her skills she has learned on her own and from purchasing several bread cook books. She spends time with her boys baking and teaching them around the kitchen. One of Emily's goals is to pass on and teach her traditional childhood Puerto Rican meals to her children.

Delicious, unique, and flavorful is how I can best describe Pasteles. Typically, this Spanish dish is served during the holidays. I recall being 9 years old when I first learn how to make this dish. All the women in the household; grandma, mom, aunts and myself, would gather together to make this dish. Being that this is a challenging dish, each one of us was responsible of a task. Having several people help makes the process smoother and quicker. Anytime the holidays came around, I knew we would get together soon to start making Pasteles.

This dish is normally served along with the main course. It’s a dish that you will either love or you can do without it. It’s a bit challenging to make and takes much time. There are several different varieties but all are made in the same manor. Much of the ingredients are Spanish. I was taught to make it with green bananas. Some recipes are made with Yuca instead. Yuca is similar to potatoes but the texture is a combination of tougher, softer, and stringy once cooked. It is also a pale color, more an off white than yellowish like a potato.

This recipe calls for the following ingredients: green bananas, olives (no pit), potatoes, tomato sauce, salt, annatto oil, pork, garlic, sofrito, sazon, adobo seasoning, banana leaves or parchment paper, and Butcher's twine. All the seasonings aside from the oil are cooked in a large pot with the pork, olives, and potatoes. A grater is used to grate down the green bananas (uncooked) until they are in a mush like dough texture “masa”. Lay a sheet of parchment paper or banana leaf down, using a tablespoon of annatto oil, spread the oil in a circular motion on the paper or leaf about 2 inches in diameter. Place a handful of the masa dough onto the oil; make a well in the center. Place a half of a teaspoon of the oil in the well followed by the cooked pork, olives and potatoes. Fold over the each side of the banana mixture covering the pork.

Taking both ends of the parchment or leaf, have both ends meet at the top and fold them together until it meets the masa dough. Fold over the remaining two ends. The Pastele should have a rectangle shape and fit tightly in the parchment or leaf. Using the twine, tie the Pastele in a “t” shape. Boil the Pastele in salted water for about an hour, remove Pastele, cut open, serve on a dish and enjoy. The uncooked remaining Pasteles can be frozen and used up to 1 month. To cook the frozen Pastele, boil in salted water for two hours.

Once cooked, the Pasteles are of a brown color and the outer texture of the masa dough is thick. I find them delicious however; it is difficult to describe the taste but the taste is heavenly. The pork is cooked so well that the meat falls apart as you cut into the Pastele. The filling has a burst of flavors and they all compliment each other. I personally prefer to have them with ketchup and hot sauce drizzled on top. I really enjoy eating them but I also appreciate to work that is put into them. Knowing first hand all the hard work it takes; it makes it taste that much better. I was privileged enough to learn how to make this traditional homemade Pasteles at a very early age. It has stuck with me along with all the wonderful memories of the women in my family.

While preparing the Pasteles, we would have snacks on the side with soda or beer (I wasn’t allowed to have any beer obviously). My job was tying the Pasteles. I took pride in that but as time went on, I wanted to try a different task. I eventually got moved up to placing the masa dough onto the parchment/leaf. Took some practice to get the amount of oil and masa dough right, but eventually, I got right. It was so much fun, everyone gathered together, talking, laughing, and having a great time. Just being part of that tradition and having the connection with my grandmother, mother and aunts is priceless.

I am very grateful to my grandmother for taking the time to teach a young girl how to make this very difficult recipe along with many others dishes that are from our heritage. Being able to make these dishes for my family means that I am doing my part in keeping our traditions and heritage alive. This is important to me since I have 3 boys and I would like them to know about our traditions and the foods from our land. I hope to pass along these recipes to my sons one day and tell them about the great stories and memories that come along with them.

A Healthier Take on Quick Chicken Cordon Bleu

Steve Guerra disguises himself as a “health nut” but often gives in to his guilty pleasures. He can be found indulging in Olive Gardens Bruchetta and later stopping by Chilies for their paradise pie. He tries not to make this a regular practice because he know better but waits for the end of the week when he is allowed to pick on food item out of his standard diet. Living in Jersey he has access to a big mouth burger 24/7 as the diners there never close. Don’t be surprised if you find him sitting in a booth savoring the taste of greasy mozzarella sticks before his burger. Though his first love will always be the spices, any dish that delivers a blast of pepper he will gladly claim as his favorite food for the week.

A Healthier Take on Quick Chicken Cordon Bleu
Chicken cordon bleu is a traditionally rich and hearty meal. Typically made with layers of prosciutto and cheese in between thin slices of chicken or veal, this dish is breaded and then sautéed. Although I can only estimate on the nutritional value of this meal, my guess is that anything having this many layers, among them seasoned ham and fatty cheeses, will not have the American Heart Association’s seal of approval. Since I only know about this dish in theory and have never actually had it, one can guess my suspicions when my girlfriend decided to make the healthier version, even she wondered if she could pull off such a feat. I seriously wondered, how can you replace key ingredients without sacrificing any of the hearty flavors?
As I took the first bite, I watched her, her eyes full of hope as she eagerly and nervously awaited my response. Any hint of unpleasantness that may come across my face would quickly be followed by her hurt feelings. I too was very anxious as my fork sliced its way into the seemingly tender chicken. A sigh of relief quickly came over both of us when I was able to reveal to her that I found the chicken to be as delectable as the dish looked. While we ate she compared the two versions of Chicken Cordon Bleu. She noted all the changes and substitutions the healthier recipe made as well as the ones she decided to change on her own. Since she knows what I like and how I like to eat she had a great guideline on how to proceed with the recipe.
My girlfriend decided to substitute several of the ingredients to reduce the overall calorie count while at the same time boosting calorie quality. She started with the thin-cut chicken breast. The fat and tenders would be removed leaving behind a lean piece. The Gruyere/Swiss cheese suggested in the recipe was replaced with a low fat, no salt added substitute cheese. For the cream cheese a fat free option was chosen and for the coarse dry breadcrumbs, whole wheat panko bread crumbs, which contain fewer carbohydrates and less sodium, were used instead. Along the same lines, the ham which is traditionally higher in fat and sodium was replaced with turkey ham (“Which is better, ham or turkey?”), and instead of chopped chunks, sliced slivers were used. Finally, as a personal touch my girlfriend replaced the extra-virgin olive oil with canola oil, which does not reduce calories but does provide a benefit to my achy joints.
My girlfriend started her recipe, like many, by preheating the oven to 400⁰ F. Then she defrosted 4 pieces of the boneless, skinless chicken breast. This step was not too difficult since she used Purdue “Ready in 10 Minutes” frozen chicken breasts. As the title suggests, these individual portions are easily defrosted in about 10 minutes. She seasoned the chicken with a touch of salt and pepper. These seasonings, as usual, should be used to taste since some people enjoy the flavor of these seasonings more than others. She cooked the chicken on a frying pan over a tablespoon of canola oil for about 5 minutes on each side. While she waited for the chicken to cook she combined the low-fat, no salt added cheese and the low fat cream cheese which turned into a paste like consistency. Once the chicken was finished cooking, she transferred it to a baking dish and spread the cheese mixture evenly among the 4 pieces of chicken. Next she added the bread crumbs. A suggested by the recipe she dripped a little bit of the canola oil on the crumbs along with some parsley flakes and mixed them well. Then she pressed the bread crumb mixture into the cheese and then sprinkled it with the turkey ham slivers. Once the cheese melted and the inside of the chicken was no longer pink, the dish was ready to eat. It baked for about 30 minutes.
The end result is a dish that is so tender that a plastic fork would slice through it with relative ease. Even with the healthier substitutions, the flavor hits you as soon as the piece is in your mouth and the flavors linger on your palate long after you’ve eaten. Traditionally this dish can yield anywhere from 300 to 800 calories and up to 25 grams of fat for one serving (“Chicken Cordon Bleu recipe search”) but due to the slight changes that came with the new recipe as well as my girlfriend’s own substitutions we can estimate that she cut it down to approximately 225 calories and 10g of fat (“Quick Chicken Cordon Bleu”). To balance out this delicious main course I would suggest doing as my girlfriend did and adding some fresh asparagus. She simply washed the asparagus, snapped off the bottom ends and put them on a baking tray. She drizzled a little canola oil over them so they would not burn or dry out. These long stems proved to be the perfect complement to the rich flavors in the chicken.
Although I have never had traditional Chicken Cordon Bleu and cannot really compare the two, I can honestly say I do not think I missed anything. This version was appealing to all my senses, not just taste and after hearing what goes into the “fattier” version I feel that eating anything else would be a letdown. Granted prosciutto and mixed cheeses layered in between breaded cutlets sounds like a tempting dish, I think if given both options, I would still choose the better, healthier version. After all, as we get older we really need to start paying attention to what we consume on a more regular basis, and f offered a dish that cuts the calories without sacrificing any flavor, why would you pick anything else?

For the complete recipe, please visit: Delish.com – Quick Chicken Cordon Bleu.
http://www.delish.com/recipefinder/quick-chicken-cordon-bleu-recipe?click=recipe_sr

Bibliography
“Chicken Cordon Bleu Recipe Search.” March 2011. Fat Secret: All Things Food and Diet. 5
March 2011.
“Quick Chicken Cordon Bleu.” March 2011. MSN: Delish. 5 March 2011.



“Which is better ham or turkey?” March 2011. Answers.com - Wiki Answers. 5 March 2011.







QUESTION:
“Audience” comes to mind as I reflect back on how the other papers have helped me right this one. Identity should be one of the basic principles for writing a review, identifying your audience. You cannot begin to gear your paper towards them if you don’t know who they are. This lesson was learned upon writing the previous papers.
Along with keeping the audience in mind I have also learned to keep myself in mind. To include myself in the writing gives it a personal depth that you would not find in a piece that is only by the third person view. When reading my peers papers I found the most captivating parts to be when they shared a memory or personal story connecting them-selves to the subject of the paper. I can proudly say that my writing has improved because of this.