Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

June 1, 2011



By no means do I condone the use of crack, but if "crack/drug user" makes it onto Family Feud's top survey answers, I feel pretty good about calling my chipotle sauce crack-like.

Make this once, and eat it for 2-3 days, or serve it at a dinner party. All of these veggies are coming into season now, so you can enjoy this meal for months to come.

Makes 5 10" Quesadillas

corn cut from 2 ears
1 large zucchini, diced to about the size of a kernel of corn
1 large red or orange bell pepper, diced as above
1 medium white onion, diced as above
1 jalapeno, seeded & finely diced
2 teaspoons ground cumin
1 teaspoon kosher salt
fresh pepper

1 pound pepper jack cheese, grated
10 burrito-sized thick flour tortillas (but hey, use what you like!)

Over a medium-high flame, heat a large skillet, then add a few tablespoons of oil. Once the oil is hot, add the diced onion, and saute until clear. Add the corn, and turn the heat up a bit. You want to brown the corn, but not overcook it, so it stays crunchy. Season with 1/2 teaspoon of the salt, & keep stirring. Once the corn starts to caramelize a bit, transfer the corn & onion to a bowl, and lower the heat on the pan to medium. Add another tablespoon of oil if needed, and add the bell pepper and zucchini. If they're not sizzling, turn up the heat a little. You want them to just cook until tender, but not burn or steam. Keep stirring for a couple minutes, then add the corn & onion back into the pan. Add the jalapeno, cumin, the rest of the salt, and pepper to taste. Stir & heat through. Transfer the mixture to a bowl & wipe out the pan.

2/3 cup sour cream (lo siento, MGM)
1/3 cup mayonnaise
lime juice (start with 1/2 a lime, add more if needed)
canned chipotle peppers in adobo sauce

Stir together the sour cream & mayo. Start adding teaspoons of the adobo sauce from the chipotles until you get the heat you want. Add some lime juice to balance the flavor, and wella! Crack sauce.

To assemble the quesadillas, heat the skillet to medium/medium-low, and warm the tortillas. If you brown them a little at first, you'll get rid of that flour taste, and have a crispier quesadilla.

Place a tortilla on the skillet & sprinkle it with some of the grated cheese. Spread on 1/5th of the veggie mixture, add more cheese, & top with another tortilla. Using a spatula, lift the quesadilla to see if it's nice & browned on the bottom, then flip it over & brown the other side. Slice into 1/4s & serve with the crack sauce.
Store leftovers separately in the fridge, & assemble more quesadillas as desired for 2-3 days (if they last that long).

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