of
StMU
a collection of Rattler Recipes from St. Mary’s University, San Antonio, Texas
WHITE CHEESE ENCHILADAS learn how a busy senior finds time to make this delicious dish
Rosemary Chicken & 2 other tasty entrées!
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Volume 7, Number 1; Fall 2013
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IN THIS ISSUE WHITE CHEESE ENCHILADAS
VANILLA CAKE POPS
A busy undergrad takes his time to prepare his favorite Mexican dish. Page 5
Ever wanted to eat cake on the go but couldn’t? Well now it’s possible. Page 12
SPAGHETTI AND MEATBALLS
ROSEMARY CHICKEN
In order to turn a regular dish into an outstanding one, you need to add some love. Page 8
Certain meals bring back memories. This dish can help you create new ones. Page 14
CAJUN BEER-CAN CHICKEN
GERMAN CHOCOLATE CAKE
Beer is for chicken, too. Learn how to do this with a cajun twist. Page 10
Even the discovery that German chocolate cake isn’t German won’t stop this senoir from enjoying it. Page 16
taste of stmu | 3
EDITOR’S NOTE STEVEN NAVARRO | story and photo
Creating a magazine from cover to cover was a new and wonderful challenge. Although, I must admit, I thought the whole process would be as simple as cutting and pasting. I did not realize how much this project would demand of me. The blank pages before me beckoned my utmost creativity, urging me to give them life and character. I soon realized I must run to meet their call. And O, how I charged into this foreign magazine land! I treaded the grounds of endless possibilities. I frolicked in pastures of fonts upon fonts. I saw the vast array of layouts each sunset put forth. I swam in rivers of colors and hiked the steep hills of alignment. I was an explorer in this unknown territory, not wanting to leave my new surroundings. But there came an enemy – an armada of deadlines who threatened my stay. The shots of their cannons startled me. “Come, bring us the spoils of this new land,” was their cry. My lollygagging was disrupted. This was war. I hurled designs and pictures at their masts. I fired combinations of serifs and sans serifs back at their cannons. But while in the midst of this heated battle, I noticed something strange. These warships were not firing their artillery at me nor were they damaged by my attacks. In fact, they suddenly looked rather neutral, friendly almost. As the smoke settled I saw something unexpected: the deadlines had taken what I had thrown at them and created something beautiful. They were putting together my fragmented pieces into a larger collection. These were not warships at all! These deadlines were my friends, relief ships sent to bring me home on this long voyage. Who was in command of these deadlines? Ah, it was Captain Dennis, a familiar face from encounters in different seas. I now see the purpose of the cannon’s shots. They were fired to remind me I was not meant to stay in the land of possibilities forever, I was meant to return from there in order to create something grand. It is my hope then you enjoy what I have brought back from my venture into the land of magazine publication.
taste of stmu | 4
TASTE OF STMU Editor
Steven Navarro
Staff
Pablo Cruz Will Gilbert Michelle Kafie Adriana Benavides Adriana Avila
Adviser
Brother Dennis Bautista, S.M. Ph.D.
Disclaimer
Taste of StMU is a class project for EA 4362 Graphic Design. Questions and reprints, contact: Steven Navarro, e-mail: snavarro1@mail.stmarytx.edu, 1 Camino Santa Maria, St. Mary’s University, San Antonio, TX 78228. www.
FINDING TIME TO COOK IT RIGHT (story on pages 6 and 7)
Montañez prepares his favorite dish, White Cheese Enchiladas. As a fulltime student, he admits it’s a difficult task to find time to cook a meal as big as this one. STEVEN NAVARRO | story and photos
N
ot too often would a male undergrad-
Bible studies and other clubs” he says. “I
This dish reminds me of my family.” he
uate know how to cook a full-fledged
really like St. Mary’s because there is so
says.
meal, but Daniel Montañez is an expert at
much to get involved with.”
“But you’ve got to make sure the cheese
making White Cheese Enchiladas so au-
“A downfall,” he admits, is that this
is good,” Montañez warns, “because if not,
thentic that any abuelita in San Antonio
“leaves even less time for making hearty
it doesn’t matter how anything else tastes.”
would give the nod of approval.
meals.”
Montañez, a senior Business Manage-
Every now and then, when tests and es-
ment major at St. Mary’s University, says
says are not due, Montañez will have some
he enjoys cooking but admits it’s hard to
free time for himself. This is a miracle of
find time to cook a wholesome meal as a
sorts for the busy Business Management
full-time student with two jobs.
major, one he always plans to use for grub-
“I’ll usually just pick up Chik-Fil-A
bing on anything but fast food.
from the UC because of my schedule,”
“If I have a free evening, I know I’m
Montañez says, “but I would much rather
going to eat good,” Montañez says. “I grew
eat a home-cooked meal.”
up on my mom’s Mexican food, so that’s
One of Montañez’s career plans is to at-
what I automatically go for when cooking.”
tend a seminary upon graduating from St.
Montañez admits he didn’t begin to
Mary’s. This desire to learn more about his
learn how to cook until he started college.
faith isn’t something he’s postponing un-
“I never started learning how to cook
til after graduation. Montañez is involved
because I would always come home and
with faith-based activities and groups on
there’d be food on the table. But now, I’ve
campus.
got to fend for myself most of the time.”
“Besides my classes, I love to join in on
One of Montañez’s go-to dishes is en-
the things happening here on campus, like
chiladas with rice. “I gew up on this meal.
taste of stmu | 6
INGREDIENTS White Cheese Enchiladas • • • • • •
10 corn tortillas 10 oz. of Cacique QuesoFresco 8 oz. Mozezarella cheese 1/2 cup of olive oil 1 medium white onion 1 can of Chile con carne
Rice • • • • • • •
1 cup of rice 2 tablespoons of olive oil 1/4 of a medium onion 1/4 cup of tomato sauce 2 cloves chopped garlic salt to taste Ground pepper to taste
RICE In a medium pan, heat oil over medium heat and add rice. Cook until golden brown. Add garlic, onions, bell pepper and
family
sauté for about one minute. Add broth and tomato sauce into the pan. Start to stir, allowing the rice to come to a boil for 5 minutes. Do not stir after this or rice will turn mushy. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes. Can serve with beans.
“
this dish
reminds me of my
WHITE CHEESE ENCHILADAS
”
Preheat oven to 350 degrees Fahrenheit. Dice onion and shred mozzarella cheese. Mix the onion with mozzarella cheese and crubmled QuesoFresco. Set aside. In a large frying pan at medium-high heat, add 3 T of olive oil. Place one tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate (place a paper towel on plate to soak extra oil) and repeat the process as neededv. Take a tortillas and fill it with 2 t of cheese/onion mixture. Roll up the tortillas and place it in a casserole pan. Continue until all tortillas are filled and rolled. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover all enchiladas with grated cheese. Put the casserole in the oven for 10 minutes or until cheese melts.
taste of stmu | 7
MASTERING A CLASSIC
PABLO CRUZ| story and photos
“
love.
...you just
need
a little
That’s the secret.
”
INGREDIENTS Sauce
Meatballs
• • • • • • • •
• • • • • • • •
10 plum tomatoes 4 ounces extra-virgin olive oil 3 chopped cloves of garlic Crushed red pepper 1/2 cup chopped onion Salt Chopped parsley Barilla Spaghetti Noodles
1 cup of olive oil 4 cloves of chopped garlic 2 eggs 1/4 cup chopped parsley 1/2 cup grated parmesan cheese Salt and ground pepper 3/4 lb ground beef 1/4 cup dried breadcrumbs
M
any people enjoy Italian food for the taste and the love that goes behind
every dish, this is the same love Kathleen Benavides puts into her spaghetti and meatballs.Spaghetti and meatballs, with its perfect combination of harmonious flavors from simple ingredients, is a favorite for Kathleen, a Computer Information Systems graduate and St. Mary’s University Alumna. Benavides graduated in May of 2013 and enjoyed her years at St. Mary’s, call-
dinner enchiladas. However, she found
ing it, “home away from home.” Her major
a love for one Italian dish. “Growing up
allowed her to learn plenty in the field of
I would always see spaghetti and meat-
technology but cooking has always been
balls in my favorite cartoons as the main
a part of her life, even in college. While
dish served for dinner. I always had the
Kathleen doesn’t consider herself a top-tier
desire to learn how to make it. So I did
chef, her dishes have earned the approval
my research and accepted the challenge,”
of second servings from friends and family.
she recalls.
When preparing this dish,
Her Mexican heritage influenced her
Benavides advises, “ Truth be told, any-
choices of favorite dishes like late night
one can make it, you just need a little
tacos, good morning migas, and family
love. That’s the secret,” she concludes.
SPAGHETTI SAUCE Cut the bottom of each tomato in a cross form. Place tomatoes onto a baking pan and roast for 2 hours. Remove tomatoes and blend into a paste. Heat olive oil in saucepan, adding garlic, chopped onion and crushed red pepper. Sauté until garlic golden. Add 2 cups of water to pan and tomatoes. Cook approximately 5 minutes. Add salt to taste.
NOODLES Fill a medium sized pot with water. Place it on the stove on high heat. Bring to water to a boil. Lower water to a simmer and place the spaghetti into the hot water, making sure the spaghetti is completely covered with water. Remove pot from heat. Drain the pasta using a colander, then transfer pasta to a plate.
MEATBALLS Heat 2 tablespoons of oil in a small sauté pan over medium heat. Add the garlic and cook until soft. Remove from heat and let cool. Whisk together the eggs, 3 tablespoons cold water, sautéed garlic, parsley, cheese and salt and pepper in a large bowl until mixed. Add the ground beef and mix together. Add bread crumbs a few tablespoons at a time. Form the meat into 1½-inch balls. Heat the remaining 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. taste of stmu | 9
B R E W I with P N’ U R P O S E
WILL GILBERT| story and photos
INGREDIENTS Sweet Mashed Potatoes • 3 large sweet potatoes • 1/2 cup of light brown sugar • ½ cup of chopped walnuts • ¼ cup of butter
Chicken
• 1 whole chicken • 1 large yellow onion • 4 whole carrots • 10 whole cloves of garlic • ½ can of beer • 1 tsp. powdered cayenne pepper • 1 tsp. of garlic power • 1 tsp. of onion powder • 1 tsp. of Cajun seasoning • 4 tsp. of extra virgin olive oil
T
he aromas of various spices minlge
in the whole ‘private school’ circle and the
week and then make sandwiches for lunch
with the powerful smell of boiling
feel of everyone knowing everyone else
throughout the week.
beer and seasoned, baking chicken. The
made me comfortable. St. Mary’s feels like
smell evokes a sense of comfort and grat-
a family,” Cedillo says.
When preparing this dish, Cedillo advises to “make sure to get a fresh whole
ification. The meal is prepared by Daniel
Presently living near downtown San
chicken, use clean garden-fresh vegetables
Cedillo, a junior English Communications
Antonio, Cedillo found that the lack of a
and use a pot that will allow for the chick-
major who, in his spare time, loves to cook.
dining facility led him to his passion for
en to stand freely.” He also says to cut an
He says his future plan is to be a journalist.
cooking. “I love to cook and this recipe
inch-wide slit in the chicken, where the leg
Being a full-time college student, Ce-
combines my favorites, beer and chicken!”
and thigh meet, in order to tuck the wingtip
he says.
inside. “This helps keep the wings tucked
dillo also likes to find meals that are both economical and able to be made into de-
Cedillo enjoys cooking and likes to try
in,” he says. Cedillo likes to pair this dish
licious left-overs. He learned to make his
many different recipes such as Italian food,
alongside brown sugar drizzled, mashed
Cajun Beer-Can Chicken while research-
barbecue, and other chicken dishes. “My
sweet potatoes with chopped walnuts and
ing meals to prepare when he moved to his
personal all-time favorite food is real, au-
carrots that are stewed in the same pot as
off-campus home. Originally from San An-
thentic Mexican enchiladas. It has to have
the chicken.
tonio, Cedillo graduated from Holy Cross
the Mexican cheese and, like, five different
High School before enrolling at San Anto-
chilés for the sauce,” he says.
nio College and eventually transferring to
Cedillo chose the Cajun Beer-Can
St. Mary’s University. “I kind of grew up
Chicken because he can cook it early in the
CAJUN BEER-CAN ROASTED CHICKEN
While preheating an oven to 410°, mix all of the dry ingredients in a small bowl with the olive oil to make a paste to rub over the chicken and under the breast skin.” Pour half of the can of beer into the pot and then place the garlic cloves along with a half teaspoon of cayenne pepper inside the can. Stand the chicken up and place over the can until chicken stands on its own. Place the chicken and can into the pot. Cut the carrots and onion into quarters and place into the pan around the base of the chicken. Place the pot into the preheated oven and bake for ten minutes. After ten minutes, reduce the heat to 325° and cook to an internal thermometer temperature of 165°, about 60-75 minutes. While chicken is baking boil the sweet potatoes whole until fork tender and then I mash them with the ½ cup butter and walnuts. Then I drizzle and sprinkle brown sugar on top of the mashed potatoes. Once the chicken is done cooking, remove it from the oven and carefully remove the can. Place the chicken on a cutting board to carve. Serve on a plate with the sweet potatoes and carrots. taste of stmu | 11
SWEET IT UP MICHELLE KAFIE| story and photos
C
indy Kafie, a junior Marketing major
and techniques.
body to “go through the steps carefully”
at St. Mary’s University, hopes to one
“The kitchen was my playground grow-
because the cake pops are very delicate and
day attend culinary school and eventual-
ing up,” says Kafie. This certainly shows in
if one is not experienced, the cake pops can
ly own a cupcake shop in Honduras, her
every dish she prepares – even in deserts.
fall off the stick.
native country. It’s quite evident she has a
Kafie came to St. Mary’s because she
“Also,” Kafie explains, “if you take
passion for baking. But where does she get
fell in love with the community. She loves
them out of the refrigerator to coat them
this from?
to eat seafood, and her favorite is fried cal-
immediately the coating will crack when
amari.
the pop expands.”
Kafie explains it was her mother and grandmother who taught her their secrets
She also enjoys Asian food, and, in particular, Thai dishes. She loves cooking and baking. Her favorite dishes to prepare are
INGREDIENTS
shrimp fettuccine alfredo and rice casse-
Cake Pops
roles.
• • • • • • • • •
“I love preparing red velvet cookies, any kind of cupcake, and apple cobbler,” Kafie says. One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating one. “They are fun to make, even though they take a long time,” she says. When making these she advises everytaste of stmu | 12
1 1/4 cups flour 2 tsp baking powder 1/4 teaspoon salt 1 stick unsalted butter 1 cup sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 2 bags of chocolate coating melts
“ playground the kitchen
was
my
growing
up
�
VANILLA CAKE POPS
Preheat oven to 375F. Grease and line an 8-inch square cake pan. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. Cream butter with mixer until light and fluffy. Gradually add sugar and continue to beat until well combined. Slowly add eggs and half of the flour until blended. Add the milk and vanilla extract. Slowly add remaining flour mixture and blend. Pour into pan and bake cake for 18 to 20 minutes. Let cake cool for 15 minutes. Prepare two cookie sheets lined with parchment paper. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper. taste of stmu | 13
entrees
REMEMBERING HOME WITH ROSEMARY CHICKEN ADRIANA BENAVIDES | story and photos
L
iving more than 1,300 miles away from
sor that teaches at a state school,” Lambert
home, this west coast native uses his
says.
mother’s recipes to remind him of home.
Although, living on campus and being
For Daniel Lambert, a St. Mary’s Univer-
far from home has made it difficult for
sity junior criminology major, cooking is a
this chef to practice his cooking skills, the
way to make the distance not so daunting.
ROTC cadet takes any opportunity he can
“I like anything that tastes good. But I
get to use his cooking skills.
selected rosemary chicken because it re-
“It’s difficult since there are no stoves
minds me of California,” Lambert says.
in my dorm, but I like to make anything
“My mom would make it for me when I
from an avocado dip to cheese grits. Cook-
was home. That’s why I like this dish, plus
ing is a way to remind me of home and de-
it’s healthy.”
stress,” Lambert says.
Lambert was born in Hollywood, Cal-
Some advice the St. Mary’s student of-
ifornia. He cane to St. Mary’s and joined
fers for his delicious rosemary chicken and
the Army ROTC program during his soph-
lemon dressing salad is to have plenty of
omore year. “So far,” Lambert says, “my
everything in case you want to make more.
experience in Texas has been pleasant.” “I like St. Mary’s because it is such a small and friendly community. You can build a better relationship and interact better with a professor as opposed to a profestaste of stmu | 14
“Cooking draws people together, so be sure to have plenty for unexpected guest,” he says.
INGREDIENTS Rosemary Chicken • • • • • • •
6 chicken breasts 4 teaspoons of olive oil 3 1/2 tablespoons of garlic powder 4 lemons 2 Rosemary 1 teaspoon pepper 1/2 teaspoon of salt
Lemon Dressing Salad • • • • • • •
4 lemons 3 tablespoons of olive oil 1 garlic clove 1/2 teaspoon of salt 1 teaspoon pepper 3 tomatoes 1 bag of mixed greens
ROSEMARY CHICKEN
First, combine the 4 teaspoons of olive oil, 3 1/2 tablespoons of garlic powder, 4 lemons, 2 diced sticks of rosemary, and 1 teaspoon of salt and pepper, into a zip lock bag with the 6 chicken breasts. Seal the bag and shake until mixed well. Allow chicken to sit in mix for 30 minutes. For best results, place in the fridge overnight. Once the chicken has marinated enough, remove the chicken from the bag and place onto a stovetop skillet set at medium heat. Flip often and cook to a light brown crisp. As the chicken cooks, begin preparing the salad by placing the bag of mixed greens into a bowl. Add the lemons, olive oil, garlic clove salt, and pepper into the bowl. Add any extra salad item for additional taste according to your preference.
“
together
cooking
draws people
�
taste of stmu | 15
DAS CHOCOLATE ADRIANA AVILA | story and photos
D
essert is often identified as the best part
mann put her cooking skills and sweet
German chocolate bars are measured so
of every meal. And Rachel Grahmann
tooth to use and made her father his favor-
that you use the whole bar? Yeah, neither
completely agrees. While comfort and Chi-
ite cake, German Chocolate. It quickly be-
did I.”
nese food will always hold a special place
came a shared favorite and, assuming from
in Grahmann’s heart, nothing will ever
the dessert’s name that it was German, she
come close to her love of sweets, specifi-
felt a strong heritage connection.
cally homemade German Chocolate Cake.
“It’s not really from Germany. The guy
While cooking is something Grahmann
who invented this specific chocolate bar ...
has always loved to do, her true passion
was a homemaker in Dallas in the 1950s. I
lays photography and graphic design. A
feel cheated,” Grahmann notes.
senior English-Communication Arts major
Despite that discovery, Grahmann con-
from Victoria, Texas, Grahmann plans to
tinues to hold German Chocolate Cake as a
graduate December 2014 and pursue a job
favorite and it was her first and only choice
in either graphic design or photography.
of recipe to share. “It’s a lot of fun to create
When she was a child, Grahmann’s
something you can also enjoy so much. It’s
family followed healthy eating habits;
fun and comforting, and once you learn,
sweets were limited so she started learning
fast food and store bought never tastes as
to make some of her own.
good,” Grahmann says.
“Most people have a sweet tooth; I have
Grahmann offers a few tips for baking
a mouth full of sweet teeth. I love dessert.
this sweet treat at home: “Take your time,
Cookies, cake, anything thing with sugar,”
and make a big mess, but only if someone
Grahmann says. One father’s day, Grah-
else is there to clean it up. Did you know
taste of stmu | 16
INGREDIENTS Cake • • • • • • • • • • • • • • • • •
4 (1-oz) squares German chocolate 1 cup of butter 2 cup of white sugar 4 egg yolks ½ cup water 1 tsp vanilla extract 1 cup of buttermilk 2 ½ cup of cake flour 1 tsp baking soda 4 egg whites 1 cup of white sugar 1 cup of evaporated milk ½ cup of butter 3 egg yolks, beaten 2 1/3 cup of flaked coconut 1 cup of chopped pecans 1 tsp vanilla extract
GERMAN CHOCOLATE CAKE Preheat oven to 350 degrees. Grease and flour three 9 inch round pans. Sift together the flour, baking soda and salt. In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and let cool. In a large bowl, cream 1 cup butter and 2 cup sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing until blended. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Pour into pans. Bake in the preheated oven for 30 minutes. Let cool for 30 minutes.
FILLING
In a saucepan combine 1 cup of sugar, evaporated milk, ½ c butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread the filling between layers and on top of cake. Makes 8 servings.
” comforting
it’s fun
“
and
taste of stmu | 17
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”
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