Mills, Sarah - Taste of StMU 2010 by Taste StMU

taste of stmu FALL 2010

A C O L L E C T I O N O F R A T T L E R R E C I P E S F R O M S T . M A R Y â&#x20AC;&#x2122; S U N I V E R S I T Y, S A N A N T O N I O , T E X A S

ORIGINAL student recipes

included inside

make grandma

JEALOUS with our apple pie

SAVE A BUCK

DIY SUSHI

Never pay for an overpriced roll again

WARM, SPICY, FULL

Everything that a perfect bowl of chili needs

Volume 4

Number 1

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CONTENTS

Fall 2010

“Oh, you’re going to

love this. ”

- Angela Cantu on her homemade apple pie, page 16

Editor’s Note, page 4 Staff Box, page 4

5 8

Cactus Tree Chili Warm up this fall with a delicious bowl of chili, made from venison.

Tortilla Soup Need some spice in your life? This healthy, colorful soup has plenty.

10 12 14

Spanish Rice A simple side dish that can easily be made into an entree.

Barbecue Brisket The key to a delicious barbecued brisket is patience.

Sushi with Crab Learn how to have fun wrapping and rolling up sushi.

EDITOR’S NOTE

Sarah Mills

taste of stmu Editor Sarah Mills

Staff Writers Pamela Alvarado Lorna Cruz Darlene Diaz Megan Foster Diana Garcia Veronica Luna When I was about 6 years old, I made my own “touch and feel”

Sal Lievanos

book out of plain white paper and scrap materials I found around

Jerry Mendez

the house, such as a piece of aluminum material, a button, a piece

Analicia Perez

of fabric. It took me hours to make the book, but I was having so much fun designing each page that the day just melted away.

That same feeling of not having a sense of time came back to me 14 years later while sitting in the Mac Lab at the start of the first semester. It was 9 p.m., I had been working since 4 p.m., I hadn’t eaten, I hadn’t done any of my other homework, and I had only stepped away from my computer a couple of times. The strange thing though was that I didn’t even notice. In fact, I don’t even think my stomach growled once. I had literally become a design zombie —and I loved it. I think everyone in my Graphics Design class became a zombie at some point. I know this because the Mac Lab was often full and bustling with students working on their magazines throughout the semester. Not once was I the only student in the lab. I think what I enjoyed most throughout this project was seeing how much everyone seemed to care about their magazines. I hope that you enjoy all of our hard work and appreciate all of the diversity. Of course, our beautiful magazines would not have been possible without our wonderful professor, Brother Dennis Bautista, who never seems to run out of energy, ideas or smiles.

- Sarah Jane Mills

Adviser Brother Dennis Bautista, S.M., Ph.D.

Disclaimer Taste of StMU is not a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact: Sarah Mills, e-mail: smills1@mail.stmarytx.edu; 1 Camino Santa Maria, St. Marys University, San Antonio, TX 78228.

taste of stmu FALL 2010

A C O L L E C T I O N O F R A T T L E R R E C I P E S F R O M S T . M A R Y ’ S U N I V E R S I T Y, S A N A N T O N I O , T E X A S

ORIGINAL student recipes

included inside

make grandma

JEALOUS with our apple pie

SAVE A BUCK

DIY SUSHI

Never pay for an overpriced roll again

WARM, SPICY, FULL

Everything that a perfect bowl of chili needs

Volume 4

Number 1

ENTREE

Cactus Tree Chili

Senior English and communications major Chris Filoteo makes “Cactus Tree Chili” with venison and lots of different peppers and spices, including his favorite spice: cumin. Photo by Sarah Mills

Send cold weather chills away with a bowl of chili g

By Sarah Jane Mills Ever since he was young, Chris

Filoteo,

senior

English

and

and tastes completely different.”

site, remains confident that next

Now, Filoteo, who is expecting

year will yield better luck and, of

a child with his girlfriend Vicki

course, more venison for his chili.

communications arts major, has

Hampton,

loved hunting and helping his

recipe that he can pass down.

different taste than beef,” Filoteo

father cook. But it was not until

“Cactus Tree Chili” is named

says. “Some say that it has a

three years ago that he created

after the Filoteo family’s hunting

gamey taste, but if you cook it

“Cactus Tree Chili,” an original

grounds,

Ranch.”

correctly there is no such thing.”

recipe

venison

Filoteo goes hunting about 10 times

Filoteo’s favorite type of food

ranch.

a year, but only shot one deer,

is Mexican because it typically

“I always used to help my dad

leaving him with limited amounts

has

make chili as a kid,” Filoteo says. “As

of meat and only one opportunity to

spices,

I grew older, I started experimenting

make his favorite chili. But the sports

cumin. So it is no surprise that

more and made my own recipe.

lover, who hopes to use his degree

Mine is a little bit spicier than his

to become a writer for a sports Web

meat

featuring from

his

fresh father’s

has

his

“Cactus

own

Tree

chili

“Venison

has

strong

completely

seasonings

including

his

and

favorite:

CONTINUED ON PAGE 6

CONTINUED

Cactus Tree Chili

Season venison with kosher salt, ground pepper and Lawry’s seasoning salt.

CONTINUED FROM PAGE 5

to create his own unique chili, Filoteo

stirred

some

heat.

“I added jalapeños, crushed red pepper, chili powder and some cayenne pepper,” Filoteo says. “The jalapeños give it a little kick; they aren’t like the habanero pepper at all.” Filoteo his

prides

chili’s

isn’t

himself

consistency,

watery

“Sometimes,

which

too

thick.

people

make

it so thick that it is almost like gravy,” Filoteo said. “That’s not chili. Mine is right in the middle and

perfect

with

crackers.”

Put poblano pepper, green bell pepper, and jalapenos in a large cooking pot with a dab of butter over medium heat. Simmer for five minutes.

Once venison is browned, add beer, Rotel, cumin, ground white pepper, chili powder and the cilantro leaves. Bring to a simmer over medium heat; cover and cook for five minutes.

5 7 After vegetables have simmered for five minutes, add seasoned ground venison.

CACTUS TREE CHILI instructions with photos

1 pound of ground venison

1 T of ground cumin

1 10 oz. can of Mexican Lime

1 T of ground white pepper

and Cilantro Rotel

1 T of chili powder

1 16 oz. can of Bush’s Chili

1 T of cilantro leaves

Beans with Hot Sauce

1 T of garlic powder

1 16 oz. can of Bush’s Dark

1 T of paprika

Red Kidney Beans

1 T of crushed red pepper

6 oz. of beer

1 T of ground cayenne

2 jalapeño peppers

2 shallots

Kosher salt

1 poblano pepper

Ground pepper

1 green bell pepper

Lawry’s Seasoning Salt

Next, add the can of Bush’s Chili Beans, the can of drained kidney beans, the garlic salt, paprika, crushed red pepper and the cayenne pepper.

pepper

Simmer chili for 15 to 20 minutes, covered. Finished product serves 3-5. Photos by Sarah Mills

SOUP

Tortilla Soup a hotel for a month,” Seifert says. She cooks but leaves baking to the “professionals. “I like to cook but I can’t bake. I burn it and it just doesn’t taste right. They have professionals for that,” Seifert says. She

prefers

preparing

meals

rather than venturing to the baking. Seifert’s favorite foods are ice cream, steak and Lobster Bisque. “Lobster is fun to cook but they don’t scream,” Seifert says jokingly. Seifert

not

afraid

“I enjoy cooking because I enjoy eating.” - Claire Seifert

8 experiment “I

have

sausage

the

also

cooked

before

kitchen.

which

deer fun.”

When Seifert is not cooking Chicken, avocado, cilantro and corn are just some of the delicious ingredients that make up Claire Seifert’s, a junior international relations major, Tortilla Soup. Photos by Megan Foster

a fiesta of flavors

This healthy soup is made with plenty of great-tasting ingredients. g

Relations, loves cooking and trying

By Megan Foster almost

different foods from other cultures.

once

Even after the kitchen incident

while cooking chicken tacos, that

where she forgot about her chicken

did not scare her away from the

in the oven and went to a friends

kitchen forever. Claire Seifert, a

house,

Although burned

down

this her

chef house

junior majoring in International

she

still

loves

sampling

cultures,

she

foods goes

from

other

skydiving,

dancing or enjoys taking photos. “I want to travel to every country. I love traveling. It is amazing to

experience

different

cultures

and ways of life,” Seifert says. Before she graduates she plans to study abroad in London or Germany. Seifert has already taken

cooking.

“We ended up having to live in

CONTINUED ON PAGE 9

Then, Seifert bring it all to a boil and lets it simmer for 5 to 10 minutes. Once it is simmered, she stirs in corn, hominy, chilies, beans, cilantro and chicken.

In a medium stockpot, Seifert heats oil over medium heat, then sautés the onions and garlic in oil until they are soft. After that, she then stirs in the chili powder, oregano, tomatoes, broth and water.

Seifert then lets that simmer for 10 minutes. After it is done, she laddles soup into individual servings; and tops them with crushed tortilla chips, avocado slices, cheese and chopped green onion. Serves five.

CONTINUED FROM PAGE 8

TORTILLA SOUP

21 credit hours in German and plans

instructions with photos

to continue learning the language. She

hopes

sample

all

the

native foods from these countries. She cooked one of her favorites,

1 onion, chopped

g 3

cloves garlic, minced

g 1 T

olive oil

1 4 oz. can chopped green chili peppers

1 15 oz. can black beans, rinsed

Tortilla Soup, based on a recipe

2 tsp chili powder

that a friend had given to her.

1 teaspoon dried oregano

1/4 c chopped fresh cilantro

1 28 oz. can crushed tomatoes

2 boneless chicken breast halves,

enjoy eating and I know what’s

1 10.5 oz. can condensed chicken

“I

enjoy

cooking

because

in it if I cook it,” Seifert said.

and drained

cooked and cubed

broth

crushed tortilla chips

She chose this recipe because it is

1 1/4 c water

sliced avocado

a healthy, filling meal that is easy to

1 c whole corn kernels, cooked

shredded Monterey Jack cheese

prepare and is aesthetically pleasing.

1 c white hominy

chopped green onions

She loves all of the colors in this soup.

SIDE DISH

Spanish Rice

Traditional family rice recipe has many purposes g

By Pamela Alvarado “Rice is so easy to make, it’s one

of the first things I learned how to make. I enjoy preparing it for family and friends.” says Amira Kalifa, a senior double majoring in

entrepreneurial

studies

and

marketing. Kalifa, whose schedule is filled with Student Government Association

meetings,

Amnesty

International gatherings and Tri Sigma events, manages to find time to prepare a healthy meal for dinner.

“Sometimes it was late at

night and we’d crave a snack. Of course, we would say: Rice!” - Amira Kalifa

While

attending

St.

Mary’s,

Kalifa has become heavily involved with campus organizations and has enjoyed every minute of her busy and hectic days. What she likes most about St. Mary’s is the Marianist community and religious beliefs that form the university’s foundation . “I am really close to my family, but being at St. Mary’s, and meeting Student Amira Kalifa learned how to make Spanish Rice from her grandmother, who passed the recipe down to her mother and her four sister. Photos by Pamela Alvarado

CONTINUED ON PAGE 11

SPANISH RICE

CONTINUED FROM PAGE 10

a pinch Spanish spices

Directions

over the years makes me not miss

a pinch Garlic

home,” she said. Kalifa says that

basil

a pinch of lemon pepper

a pinch of pepper

2 salt shakes (add more if

Combine the rice and two tablespoons of butter or margarine in the skillet. Sauté over medium heat until the rice is golden brown. Continue to stir frequently. Once the rice is golden brown, slowly stir in water along with the spices, garlic, basil, lemon pepper, pepper, and salt and diced tomatoes(if desired). Stir all of them together and bring to a boil. Once everything is combined, cover and lower the heat setting. Cover skillet. Simmer for 15 to 20 minutes or until the rice is tender.

desired) g

2 c of water

2 T of butter

1 can of diced tomatoes (only if you wish to add)

1 c of rice

cooking is a way to relief stress, be worry-free and forget the hectic school day. “I love knowing that, at the end of the day, I can sit and enjoy a mean that I worked hard to prepare because it is important to nourish my body with what it needs,” she says. Because of her ethnic background, Kalifa identifies Lebanese food as her favorite. “As a part of the Lebanese youth group in San Antonio, I have learned to cook Baklava — but it is

The journey of making Spanish Rice

not easy. I need more practice before I can make it on my own, “she says However, she can’t resist the family recipe of Spanish rice which her grandmother taught to her mother and passed on to Amira and her four other sisters. “It always tastes the same and after making it so many times, I don’t need to measure the ingredients or amount of spices

Mix rice and butter, saute over medium heat.

Once golden brown, add seasonings.

that I put into it,” says Kalifa. Kalifa notes that rice was big in her household this summer with her roommates. “Sometimes it was late at night and we’d crave a snack. Of course, we would say: RICE!” What they enjoy most about making it is that rice makes a good sides dish to grilled chicken,

Stir all ingredients, boil, then simmer.

After 20 minutes, the rice is tender.

which they often eat, and prepare.

ENTREE

Smoked Brisket

12 One of the hardest parts about cooking a brisket is keeping the fire and the heat constant, according to Brian Buchmeyer, a student at the university. Photos by Lorna Cruz

Making a perfectly smoked brisket takes patience g

By Lorna Cruz

when asked why he cooked brisket.

“I

used

help

dad

every

time

“Patience is key when smoking

After an entire day of quick-

and

brisket,” says Brian Buchmeyer, as

thinking and problem-solving to get

they

would

he turned into the H-E-B parking

the smoker to work, the amount of

I decided to try it” he says.

lot, his final destination in an on-

effort he puts into making his friends

Even though he had never used

going search for tin foil to cover

have a good time together and join in

a water pit before, Buchmeyer

his brisket. The junior engineering

what is very much a feast, especially

raked up some experience with fire

major from Wortham, Texas, got

to college students, was obvious.

pits during his summer job at the

for the time in a few hours,

He anticipated that keeping the fire

Buchmeyer

going and the heat consistent were

and it feeds multiple people; it’s

had wanted to smoke the brisket,

going to be the hardest, but is able to

a good people-gatherer,” he says,

as opposed to simply grilling it.

“It’s challenging, it tastes good

brisket’s

brisket,

Marianist retreat camp TECABOCA.

to smoke brisket for his friends.

the

smoke

side

up at 7 a.m. on a Saturday morning

Leaving

grandpa

explained

why

CONTINUED ON PAGE 12

CONTINUED FROM PAGE 11

SMOKED BRISKET

make it happen, which comes as no surprise to anyone who knows

12 lb brisket

Buchmeyer. He is one to have a

cooking pan

vision and work hard until he sees it

1 bottle of beer (Brian used

through, which is evident in his work

Shiner)

as a Resident Assistant in Treadway

tap water to fill pan halfway

Hall and as a lead guitarist and

brisket rub

singer for The Bridge, a Wednesday

grill

night praise and worship program.

coals

lighting fluid

“It’s challenging, it tastes good and it feeds multiple people; it’s a good people-

Directions Even out the layer of fat on the brisket. Cut out the soft fat, but not the hard fat. Some fat in between

the meat is good because it gives it more flavor. Once it is even, thin out the layer of fat to about 2 or 3 inches thick. Rinse the brisket with cold water. Pour some water into the pan to preserve the moisture. Add about a bottle of beer to the brisket, for flavor. Add a generous amount of brisket rub to the meat in a dry-rub. Let the brisket sit. Start the coals and let the grill warm while the brisket sits. Cover the meat with tin foil and set it on the grill in the pan. Let the brisket smoke for about 7 hours at temperatures ranging between 190°F and 205°F.

gatherer.” - Brian Buchmeyer

sense of ministry and community. “St.

Mary’s

was

choice

because

my is

smaller

As Buchmeyer turns the brisket

than Texas A&M,” he explains.

around and finishes talking about

The community that Buchmeyer

his dad and grandfather, he begins

is referring to is quickly evidenced

to list some of his other favorite

as his friends thank him for the

foods, including steak and lobster.

food and compliment the taste.

“My

bread

“Dude, this is the best brisket

and German apple bread are the

I’ve had in a long time!” says David

best,

Strycula, senior Philosophy major.

the

mom’s

though,” influence

zucchini

says,

noting

that

his

family

had on his cooking preferences.

Brian

continues

first

cut

the

brisket and smiles, obviously not

“They’re boss,” he adds, with a grin.

regretting

As the time to cut the brisket and

effort that he put into cooking.

eat finally comes around, Buchmeyer

“See, I told you it was worth

expresses that what he likes the best

the wait,” he says, as he takes

about St. Mary’s is the fact that

another piece of brisket and dips

it’s a small school with a strong

it in the deep-red barbeque sauce.

the

long

hours

and

Buchmeyer enjoys cooking brisket because it allows him to entertain a large crowd.

ENTREE

Sushi

fresh, flavorful, fun Making sushi for the first time ever can be a challenge, but it is an experience that you will not forget.

role,” says Swenson with a chuckle.

She also has three older siblings

While she does not have one fa-

and a dog named Marley. Hav-

is.

vorite food in particular, she listed su-

ing grown up in a military fam-

Like any chef, Annie Swenson, a

shi, chocolate and Italian as some top

ily, Swenson has lived all over the

junior sociology and English major,

choices on her list. And, if she could

world—including

likes to experiment in her kitchen.

pick one food to describe her life

now calls San Antonio, and more

“I’m going to make sushi because

right now, it would be mint ice cream.

specifically St. Mary’s, her home.

By Lorna Cruz She

and

she

rocked,

she

rolled—sushi,

rumbled, that

“I

I’ve never made it before and it seems like a good challenge,” she says. Swenson learned how to cook

“It’s a long process and your

ily

Germany—but

love

the

atmosphere,”

she

famsays.

As a child, Swenson wanted to

from her mother, Mary Swenson,

first roll may not come out

be a marine biologist; now dou-

and has been helping out in the

picture perfect, but it’s all

ble-majoring

kitchen as far back as she can remem-

worth it in the end.”

English, she is looking for a ca-

ber. Each Thanksgiving and Christmas, her mother teaches her how

- Annie Swenson

sociology

and

reer that can utilize both of her degrees to “save the world” and listed social work, counseling and

to prepare one of the main dishes. “That way, when I get older,

“It’s not my favorite, but it’s

I can make the green bean casse-

still good,” says Swenson smiling.

teaching

some

possibilities.

CONTINUED ON PAGE 15

SUSHI g

5 c of rice

5 c of water

15 sheets of nori

1/4 c of rice vinegar (su)

1/2 c of sesame seeds (goma)

1 1/2 tsp Kosher salt

1 T granulated sugar

5 imitation crab cakes (kani kama)

2 avocados (large)

5 carrots

5 celery stalks

1 package of cream cheese

1 1/2 tsp Kosher salt

1 bamboo mat (makisu)

Directions Rinse rice under cold water in a sieve, stir while rinsing. Once rinsed, add 5 cups water and cook rice in rice cooker or on stovetop. Once rice is

cooked, turn off heat and allow it to sit for 15 minutes. In the meantime, prepare seasoning mixture. In separate bowl, combine rice vinegar, sugar and kosher salt. After rice has sat for 15 minutes, pour it into a large container and sprinkle on seasoning. Allow to marinate for 10 seconds. Next, using up-and-down cutting motion, spread rice into thin, even layer (do not stir, as stirring will break grains). Then turn over small areas of rice to allow steam to escape. Now rice must be cooled. This can be done with small electric fan or by hand with manual fan or magazine. Cool until there is no more steam. Rice can then be covered with lint-free tea towel. Next, thinly slice (lengthwise) carrots, celery, avocados, crab meat and cream cheese. All should be sliced to extend width of sheets of nori. Now, place sheet of nori on the bamboo mat and place a few teaspoons of rice on the nori at ½

inch intervals. Pat rice down, leaving ½ inch gap all the way around, and spread evenly. Place one piece each of celery, avocado, carrot, crabmeat, and cream cheese slices on top and in the center of the rice, next to one another. Sprinkle on some sesame seeds for added flavor. Now get ready to roll! Begin by lifting mat from smaller side with thumbs, while pressing filling into rice with other fingers. Work quickly and carefully; rolling mat over filling and stopping when mat reaches far side of roll. To tighten roll, pull toward you with one hand, while holding other end of mat taut. Finish roll by rolling again until free edge of nori is covered and adheres. Then remove roll from mat and place seam-side down on plate; using a very sharp knife, carefully cut roll into eight even pieces. Wipe knife between each cut to keep from sticking to roll. When finished cutting, place sushi on a plate with some soy sauce, wasabi and/or pickled ginger.

CONTINUED FROM PAGE 11

“Ultimately I just want to make a positive difference,” says Swenson. Among her many extracurricular activities, Swenson plays the flute in the St. Mary’s University Chapel choir and in the Rattler Band. One nugget of wisdom Swenson shares for sushi making is, “Just have fun and be patient. It’s a long process and your first roll may not come out picture perfect, but it’s all worth it in the end.”

Top Left: Swenson uses a bamboo mat to tighten to sushi roll. Bottom Left: After she rolls the sushi, Swenson then slices it into individual servings. Far Right: Swenson shows off the result of her hard work. Photos by Analicia Perez

DESSERT

Apple Pie

Classic dessert brings back memories for student timate campus are what Cantu loves the most about St. Mary’s. When she is not eating at the cafeteria on campus, Cantu finds the nearest Chinese restaurant. Chinese food has become Cantu’s favorite type of food. She also has respect for all foods, including American.

“I love apple pie because it brings back memories.” - Angela Cantu

Apple pie brings back memo-

ries for Cantu and she says her number one tip to a perfect apple pie is to add extra sugar. Everyone loves a sweet apple pie. While mixing the ingredients, Cantu recalls her cooking class in high school and how she loved it; that is where Cantu learned how to cook and bake. She Angela Cantu loves Chinese food, but she cannot resist from baking a good ol’ American Apple Pie. Photos by Veronica Luna g

By Veronica Luna

Apple pie is a dessert, which seems

As she puts the apple pies into

to be in everyone’s memories, and

the oven, Angela Cantu, fresh-

Cantu has the perfect recipe to share.

man Political Science major, turns

This is Cantu’s first year on

around and says, “I love apple pie

campus and she feels like she is

because it brings back memories.”

at home. The small classes and in-

seems

know

how

to bake with her eyes closed as

she

throw

everything

to-

gether to create a delicious pie. As Cantu take out the crisp, brown oven,

apple she

pies

looks

from

the

and

sas,

“Oh, you’re going to love this.”

Pick your apples

Certain apples are better to use for baking, including Gala, Golden Delicious, Granny Smith and Red Delicious apples.

APPLE PIE

instructions with photos Apple Mixture g

3/4 c of sugar

1 T all-purpose flour

1 tsp ground cinnamon

dash of salt

3 1/2 c of peeled, chopped

Mix crust ingredients, except water, with your hands in bowl. Add ice water a little at a time. Create two balls of dough, flatten into disks. Chill disks in fridge for two hours. Then, flatten chilled disks into 11-inch circles to create pie crust. Line 9-inch pan with half of the dough.

2 Stir sugar, flour, cinnamon and salt together in bowl.

cooking apples g

1 (16 oz) jar applesauce

1 tsp lemon juice

2 tsp butter, chopped into

Stir in the apples, applesauce and lemon juice.

small pieces

Pour the mixture into the pan. Preheat the oven to 425째 F. Cut the rest of the pie crust into strips and lay over in a checkered manner.

Crunchy Topping g

3 T all-purpose flour

1 T sugar

dash of slat

1 T butter

Pie Crust g

2 1/1 c of all-purpose flour

1/4 tsp fine salt

3 T powdered sugar

1/4 c of vegetable shortening

12 T of butter

1/2 c of ice water

For crunchy topping, combine topping ingredients until mix is in crumbles. Sprinkle over crust. Bake 10 minutes. Reduce heat to 350째 F, bake for 45 more minutes. Makes 2 pies.

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