Students and faculty enjoyed a generous amount of free time during break. Many spent that time scrolling copiously, catching up with family, and most importantly, eating. Although more food is consumed than what’s considered healthy during this time of year, it is important to note that it can also bring people together. Meals and dishes can powerfully represent various experiences, communities, and cultures. Stinger would like to present a collection of recipes and stories from Hinsdale South’s staff . 

Activities Director, Mr. Chavarria, Pork and Chicken Tamales

Tamales are a traditional Mexican dish that is commonly made during the holiday season. As an intensive process involving corn husks and fillings, they are truly a labor of love. Mr. Chavarria said, “Each year my family gathers in December to make tamales. This has been a family tradition since my grandparents arrived in the US from Mexico. We prepare them in mid-December and everyone gathers on Christmas Eve to eat our tamales.” 

English Teacher, Mr. Sasso, Fried Calamari

Calamari (in English known as squid) is a seafood that is enjoyed around the world. However, fried calamari originated in Italy. Along the Italian coastlines, fisherman would fry their newly caught squid. Today, Italians around the world enjoy it, including Mr. Sasso. He says that “some find it yucky, but [he] finds it delicious.”

Spanish Teacher, Sra. Stansbury, No Knead Bread

Bread is a staple in many households around the world and, to many, baking fresh bread can be a rewarding, yet discouraging task. From the hydration level to the proofing time, the precision needed to make a soft, crusty loaf is a challenge. Sra. Stansbury related, “The process of making the starter and possibly having to knead and roll dough overwhelmed me.” However, during the pandemic, she had time to work on this skill. She said recently, “This bread is a favorite of my daughters, my husband, and now my extended family because I brought it to Thanksgiving this year!” Check out the recipe above.

Spanish Teacher, Sra. Vrtis, Grandma Horacek’s Gingerbread Men Recipe

Gingerbread cookies are indeed a holiday classic. But what sets this recipe apart from others is the fact that they are ginger-less cookies. Containing cinnamon, cloves, and nutmeg, Sra Vrtis said that these are delicious and fun to make, receive, and eat. To the left are her grandmother’s cookie cutters that are used “each holiday season.” Sra. Vrtis said, “This recipe connects me to my grandma and her delicious cooking.”

Assistant Principal for Curriculum and Instruction, Mr. Vonnahme, Deep Fried White Castle Balls

Although this may seem unusual, Mr. Vonnahme said that this “is a tradition that started with my wife’s family about 10 years ago.” He also said, “ My father-in-law would always deep fry a turkey and one year decided to make these stuffing balls and deep fry them as well. They’re really good and really easy to make.  Now that my father-in-law has passed away, they bring with them a connection to him and all we have to be grateful for at Thanksgiving.”

DHH Department, Ms. Nick, Bacon Wrapped Water Chestnuts

Certainly, many family traditions are preserved every year, and new ones are created as well. Ms. Nick said that “as a little kid, my brothers and I always wanted ‘chestnuts roasting on an open fire.’ My parents didn’t like the idea of a fire pit and little kids. So instead, they taught us how to make bacon-wrapped water chestnuts and to this day, I still love them.” She noted that they called them “chestnuts roasting with the oven flame”. 

Coach Ike, Beef Tenderloin

I am convinced that there aren’t many things tastier than a good roast. However, if you aren’t convinced, you should try out this recipe. Coach Ike said that his “father makes it on the grill” and there are always “plenty of leftovers”.

Overall, food can bring out the best of people’s experiences with family. Some dishes remind us of the important people in our lives and other memories. In a response from Mrs. Sirovatka, she wrote how her mom makes an “amazing Christmas cookie”. However, she was unable to “find another sugar cookie that [she] enjoyed even half as much” as her mother’s. 

Additionally, Hinsdale South’s Chef Tim shared with Stinger his memories of his mother’s sweet potatoes: “When I saw that electric frying pan plugged in on the counter I was so excited. This was the only real time in my youth where I was ever exposed to the sweet savory flavoring that is now a thing in culinary.”

We hope you learned more about the dishes that our staff enjoy and appreciate. I would like to encourage you all to spend some time on your break to create new memories with friends and family. Enjoy your break! – Stinger.

Recipe for Deep Fried White Castle Balls

Ingredients

• 10-12 White Castle® Sliders, no pickles
• 1 1/2 cups Celery, diced
• 1 1/4 teaspoons Thyme, ground
• 1 1/2 teaspoons Sage, ground
• 3/4 teaspoon Black pepper, coarsely ground
• 1 or 1/4 cup Chicken broth 
• 1 box Fish Fry Breading Mix

Directions

• 1. In a large mixing bowl, tear the Sliders into pieces and add diced celery and seasonings.
• 2. Add 1 cup chicken broth, toss well
• 3. Roll into balls and cover with fish fry breading mix
• 4. Drop into deep fryer until golden brown
  

Recipe for Bacon-Wrapped Chestnuts Roasting on an Open Fire

Ingredients:

• 1/3 cup brown sugar
• 1/4  cup soy sauce
• 1 pound bacon
• 2(8-ounce) cans of water chestnuts, drained

Directions: 

1. Marinate the water chestnuts in the soy sauce for about 1 hour.
2. Drain and discard the remaining soy sauce
3. Roll each chestnut in the brown sugar
4. Wrap each chestnut with a piece of bacon
5. Secure with a toothpick
6. Arrange on a cake rack in a shallow baking pan
7. Bake at 400 degrees for 30-35 minutes or until golden brown. Or use an outdoor grill.
8. Drain on paper towels and enjoy!!

Recipe for Fried Calamari

Ingredients:

• The desired amount of calamari, cleaned and cut (I usually make about 1 kg each time, it goes quickly!)
• About 10-15 lemons
• 4 cups of frying flour
• Deep frying oil
• 2 tbsp cornstarch (optional)
• 1 cup of milk/buttermilk
• 2 tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika
• 1 tsp Red pepper flakes (optional)
• Fresh chopped parsley

Directions:

1. Put all of your cleaned calamari into a large bowl. Squeeze about 5-10 lemons (depending on their size) into the bowl of calamari. Cover with plastic and leave in the fridge overnight.
2. The following day, take the calamari and rinse off any excess lemon juice. Then, replace the calamari in the same bowl and pour milk/buttermilk until they are fully submerged. Cover with plastic and leave in the fridge for at least 1 hour.
3. While waiting, take a bowl and mix your flour with your seasonings. If you like a bit of a kick, use some red pepper flakes. Add cornstarch for that extra crispiness.
4. Take your calamari from the fridge and individually dredge each piece in your flour mixture, shaking off any excess. Set them aside for frying.
5. Preheat your frying oil to 375 degrees F, either in a pot or deep fryer no more than half full.
6. Fry your calamari for no more than 2-2 1/2 minutes until golden brown. Drain excess oil using paper towels 
7. Let cool and serve with your chopped parsley and remaining lemon juice to taste.