Currently viewing the tag: "Ava Morlier"

by Ava Morlier, Culinary Arts Writer

Finally, May brings the warm weather we’ve all been waiting on! This winter was incredibly long. It was a great time to experiment with hearty dishes like chilis, soups, and stews. But with warmer temperatures, comes more fresh dishes that utilize the grill and other outdoor cooking techniques (like roasting over the fire). And, let’s not forget Memorial Day! A time to honor those in the military who died in combat and to celebrate our personal freedoms given to us from their sacrifices. Memorial Day offers the opportunity to exercise our personal freedoms as Americans, as we get to talk to friends and family about whatever we want, dress however we want (let’s hear it for shorts season), and grill whatever we want from the resources readily available from our grocery stores (you want 50 pounds of squid? Go ahead! Your personal freedoms allow you to do that!). Speaking of the famous Memorial Day BBQ, today’s dishes are great main and side dishes that compliment each other nicely: BBQ Pork and Mashed potato fries!

Sweet and tangy, complimented with crunchy and salty, these dishes are easy to make and delicious.

The mashed potato fries may seem confusing. Why go the extra length to make mashed potatoes and then fry them? Boiling the potatoes first ensures that the potatoes will be tender and not undercooked when in fry form. By adding cornstarch to the mashed potatoes, the fries can be more easily shaped (and customized into whatever shape you want) and handled.

Another ingredient that may be questionable is using Cola for the pork. Cola (surprisingly) makes a great marinade for pork. The acidity of the soda helps break down the meat, while the sugars in the soda enhance the sweetness of the BBQ sauce. Cooking the meat in cola also ensures that the meat doesn’t dry out and that it remains both tender and juicy. Enjoy your Memorial Day, flavorfully!

BBQ Pork & Mashed Potato Fries


For the Pork

1 pork shoulder

1 tsp. brown sugar

1 cup BBQ sauce (I used Sweet Baby Ray’s)

1 liter Cola (any brand)

¼ tsp. black pepper (more or less, depending on preference)

2 tsp. garlic powder (more or less, depending on preference)

2 tsp. onion powder (more or less, depending on preference)

1 tsp. salt (more or less, depending on preference)

For the Fries

2 potatoes

3 tbsp. cornstarch

Salt and pepper, to taste

1 cup oil (canola or vegetable) for frying

Salt (for after the fries are finished frying)

Optional: cheese, other seasonings (such as onion powder, garlic powder, or chives)

Tools Needed

Crock pot or dutch oven, liquid and dry measuring utensils, pan, bowl, spoon, knife, cutting board, peeler, medium pot (for boiling potatoes), strainer, bowl, mixer or masher, medium pot or fryer, large sheet pan (or clean surface), knife, rolling pin, pan/plate layered with a bed of paper towels.


1.   Make the pork:

a. In the oven: Preheat oven 325o. Place pork shoulder in the dutch oven. Rub top and sides with dry seasonings; then pour half of BBQ sauce and cola on the pork (it should be covered in liquid; this will ensure the pork doesn’t dry out). Cover with the lid and bake in the oven for 2 hours.

b. In the crock pot: Place meat in a medium-heat crock pot. Rub top and sides with dry seasonings; pour half of BBQ sauce and cola on the pork (should be covered in liquid). Cover and let cook 4 hours.

2.   Once finished cooking (the meat should be easy to pull off with a fork), take out of the oven/crock pot and place on a pan. Take as much of the fat off as possible. Place meat in the bowl.

3.   Shred the meat, pulling against the grain. Once shredded, add the rest of the sauce and mix with a spoon. Serve on a bun or alone.

4.   Make the fries: Set water to boil in a medium pot. Peel and cut out the eyes of the potatoes. Dice the potatoes into small cubes.

5.   Place diced potatoes in boiling water and cook until soft, about 15-20 minutes. Strain once cooked and place in a bowl.

6.   Add salt and pepper (and desired other seasonings/ingredients) and mix/mash until potatoes have a smooth consistency.

7.   Add cornstarch and mix until cornstarch is well incorporated.

8.   Take the mixture out of the bowl (it should be the consistency of play-doh) and turn onto a clean work surface floured with cornstarch. Roll out to medium thickness; cut into long strips (you can shape the dough into shapes if preferred).

9.   Start a medium pot full of oil or a fryer on medium heat. Once hot, gently place fries into oil. Cook, flipping the fries after 1-2 minutes (or until golden brown).

10. Place finished fries on a bed of paper towels and salt immediately. Repeat with remaining uncooked fries.

11. Place finished fries on a plate/bowl and serve.

*With credit to With credit to Chef Liddick of CTC and user Kim’s Coca Cola Pulled Pork recipe on for ingredient proportions; information on how cola affects meat gleaned from How Soda Affects Meat, by Kim Grundy, PT on

by Ava Morlier, Culinary Arts Program at CTC

Happy July! Hopefully, your summer is going well. It’s nice to have time to celebrate with friends, to kick back, to relax, and to enjoy new cuisines. Summer offers the perfect time to taste all of what the food world has to offer.

In regards to experimenting with garden crops, this recipe integrates seasonal crops with the flavors and desired temperatures of summer: Salads! Easy to make, cold (good for resisting July temperatures), and good for a crowd (giving you more time to go on summer adventures), salads are the ultimate summer dish. However, it can seem salads only appear as uncreative sides, made up of a few shreds of carrot, some pale iceberg leaves, and a sad tomato. How can a salad be creative and filling? What does a salad consist of when made as the main dish?

A salad consists of two parts: a base and the toppings. The base can include greens and other ingredients. The greens used in a salad should be appropriate for the dressing. For example, using salad greens in this salad is a great way to incorporate color and can hold the thin dressing. Whereas, a salad with a heavier dressing (like a creamy ranch) uses thicker and stronger greens, such as romaine or iceberg lettuce.

The ingredients in the base (the extras added to the greens of the salad) should incorporate color and texture. For example, candied pecans add a sweet crunch to this salad, while the shredded carrot and strawberries add natural sweetness and color. The ingredients of the base should also either mirror the flavors of the dressing or contrast well with the dressing (i.e. Contrasting salty onion rings with a creamy and slightly sweet creamy parmesan dressing). The ingredients also do most of the nutritive heavy-lifting: they can provide protein (think chicken breast, salmon, or edamame), fats (nuts and cheeses), and carbohydrates (croutons or crouton variants, such as wonton strips).

The other part, the toppings, is where a chef can get creative. Deliberate placing of ingredients on a salad adds a layer of elegance that messy placement cannot provide. In other words: Have fun with creating the image of the top of the salad: it is your canvas.

Hopefully, this salad will help you cool down and enjoy summer, tastefully!

Balsamic Vinagrette Salad

For the Base
  • 1 bag spring lettuce mix
  • ¼ head of iceberg lettuce
  • ½ carrot, peeled and shredded
  • 6 strawberries
For the Candied Pecans
  • ¼ cup pecans
  • 2 tbsp. sugar
For the Croutons
  • ¼ loaf bread (can be any kind; crusty French bread works best)
  • olive oil and Italian seasoning mix (2 tbsp. oil to 1 tsp. Italian seasoning; you can use more seasoning if desired)
For the Dressing
  • ½ cup oil
  • ¼ cup balsamic vinegar
  • 1 tbsp. raspberry sauce
  • ½ tsp. Italian seasoning
  • 1 pinch each: crushed fennel, red pepper flakes, garlic powder, onion powder, dill, salt, pepper

Tools Needed

Medium pan, spatula, medium baking sheet w/ edges, small bowl, tongs, serrated knife, cutting board, parchment paper, measuring utensils (dry and liquid), several cutting boards, grater, chef’s knife, paring knife, large bowl (for mixing greens with other ingredients and dressing), tongs, large plate.

  1. Preheat oven 3500. Line a medium sheet pan with parchment paper. On a cutting board, cut the stale bread in half with a serrated knife. Cut halves into thin strips. Stack thin strips and cut horizontally to make the bread into thin cubes.
  2. Put cut bread into the small bowl. In a separate bowl, make oil and seasoning mix. Pour into bowl containing cut bread; toss with tongs to evenly distribute oil. Once evenly tossed, put on a baking sheet and evenly distribute uncooked croutons. Make sure not to crowd the pan, as that will lead to undercooked croutons.
  3. Place in oven; cook for 10 minutes (or until golden brown and crispy). Once done, take out and let cool.
  4. Make the candied pecans: Place pan on medium heat. Once hot, add ½ of the sugar.
  5. Cook 3-4 min (or until melted), add pecans. Take the pan off the heat.
  6. Stir the pecans, making sure to evenly coat all the pecans. Once coated, remove from the pan and onto parchment paper or a ceramic plate. Sprinkle with the remaining sugar and let cool. Once cooled, break up candied pecans
  7. Make the dressing: Combine oil, vinegar, raspberry sauce, and seasonings and whisk together. (This will temporarily combine them. Due to the heavy oil concentration, it may not mix very quickly. Putting the mixture in a leak-proof container and shaking well ensures the mixture will be evenly mixed.)
  8. Prep the fruits and vegetables: Wash the lettuce. Remove outer leaves. On a new cutting board, cut lettuce with a chef’s knife into long strips. Put in a large bowl.
  9. Add spring greens to the large bowl; shred by hand.
  10. Wash carrot and peel exterior. Grate into a small bowl.
  11. On a clean cutting board, hull and slice strawberries into fourths. Set aside.
  12. Assemble the salad: Add half of the sliced strawberries, croutons (only if the salad will immediately be consumed after creation; otherwise, the croutons will get soggy), and candied pecans, respectively.
  13. Add enough dressing to coat. Toss salad base with tongs until dressing evenly coats all ingredients.
  14. Pour onto a large plate. Top with the other half of the ingredients creatively. Serve.