Recipe Tweak (and other ulterior motives)
Pork Tostadas and a great cause!
Feb 22, 2010
I love it when a recipe tweak makes a springboard to other recipe ideas. My friend, Chef David Nelson was really excited by my Mexican food tangent, so he sent along his tweak of the humble tostada. A Pork Tostada with fresh Pico de Gallo? The idea here is to pound a lean pork chop thin, dredge it in cornmeal and fry it until its golden brown. So the pork chop becomes your "tortilla" to build your tostada on. WOW! I guess, I'm on another Mexican tangent tonight.
Now there is an another ulterior motive for sharing David's recipe, and that is David's organization Chefs4students.org. A group that offers grants and scholarships to culinary school students. Some of the main contributors are professional chefs who in addition to donating money from their own pockets, offer their services and the services of their restaurants for fund-raising dinners.
These special dinners are over the top fantastic events where chefs from all over converge on a restaurant and create course after course of amazing food. Each chef is responsible for one course. The resulting menu is a gastro masterpiece of epic proportions. It is the ultimate in food, fun and friends! A great way for chefs to give back, create an awesome dish, and work with an all-star brigade. For the guests, there is of course, the dinner. But also the wine pairing and even a silent auction. And the beneficiaries, the culinary students who go on and become the next generation of chefs and food pros.
If you can help Chefs4Students.org, I urge you to. Either with a tax-deductable donation or by opening up your establishment for a culinary fund-raising event. And I'll keep you posted on up-coming Chefs4Students events here in the Radio Kitchen.
(Post-script from Chef Mike: The NEW comments box is at the bottom of this article, and I'd love to hear your thoughts, comments and suggestions. Don't be shy.)
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