I think I have mentioned that I am a little infatuated with bite sized food. Its easy. Clean. Fun. And it makes for a great presentation.
Recently I was doing a big party for The Dishs Dish, (an at home weekly personal chef service which rocks for families that are busy but still want to eat great home cooked food) and we did a big party for around 40 people for the whose who of Hollywood…
It was the whole shebang… appetizers, cocktails, sides, salads, main dishes and of course desserts. One of my favorite items from the evening were these delicious little spicy pork bites. They had just the right amount of kick and they are visually just downright fabulous. You could make minor adjustments to these as well, say if you aren’t crazy about pork, well then you could use chicken. You could also use chorizo or beef or just some sauteed veggies. Its easy to mix up the toppings too with tomato salsa, mango salsa, guacamole, jalapeno slices etc…
When I first saw these in Culinary School a few months ago I was obsessed. Needless to say you just have to make them… they would be perfect for a big Super Bowl Party too! While we are on the topic of Culinary School… I have some very exciting news. My amazing teacher, Cecilia de Castro has opened up a new Culinary School, ACE – Academy of Culinary Education, in Woodland Hills, right outside of Los Angeles and is offering professional culinary courses as well as other fun instructional courses!
For over 25 years, Cecilia has collaborated with world renown Chef Wolfgang Puck. She was a culinary producer for the Emmy Award winning Wolfgang Puck Show for 5 seasons at the Food Network. She continues to work with Wolfgang Puck with his cookbook developments, product/recipe development for the Home Shopping Network and Spago, as well as food events such as the Oscar Awards Governor’s Ball and American Food & Wine Festivals. She is fabulously well known in the Culinary World and is so helpful in guiding aspiring chefs into different fields for their careers.
If you are interested in doing any of the great programs she is offering, you should attend the orientation next week, on January 19th at 6pm, to ask questions and learn more about the classes. You can also check out all the amazing things I learned in the professional training course here.
For more information or to talk to a fabulous and helpful adviser you can call ACE at 818.993.4395 or stop by at 4917 Topanga Canyon Blvd, Woodland Hills, CA
Mini Mexican Quiches
Makes 80 servings
3 Tbsp Olive Oil
2 lbs Ground Pork
3 Jalapenos, finely chopped
6 Cloves Garlic, minced
2 Tbsp Paprika
2 Tsp Red Pepper Flakes
salt and pepper
20 large White Flour Tortillas
2/3 lb Cheddar Cheese
1 bunch Chives
*special equipment – mini cupcake/muffin tin*
In a large skillet heat the oil over medium high heat. Add the minced garlic and chopped jalapeno and saute for 5 minutes until fragrant. Add the ground pork and cook until meat is completely cooked. Add the paprika and red pepper flakes and combine. Taste and season with salt and pepper. Set aside.
Using a 2.5 inch diameter round cookie cutter, cut the tortillas into small circles. Each large tortilla should yield 4 smaller circles. (Adjust the following depending on the number of mini cupcake tins you have – mine yielded 12 per sheet.) Microwave 12 of the smaller circle for 20 seconds until they are more pliable. Place each small circle over a cupcake hole and push down to form a small cup like form. Bake in a 375 degree oven for 12 minutes until the tortilla holds the cup like shape. Repeat this process for the remaining small tortillas.
Once the tortilla cups have been bakes. Add 1 tbsp of the pork mixture into the cup. Top with shredded cheddar and bake on a baking sheet until the cheese is melted.
Once cheese has melted remove from the oven, top with 2 cubes of avocado and a chive on top.
These are best served warm so make sure to pop these delicious bites into your mouth shortly after baking… but not too soon – I don’t want any burned mouths or something terrible like that!