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S’mores Tostada with Graham Cracker Ice Cream

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It’s funny how a simple meal can bring back awesome memories.  S’mores is one such meal, that for me really makes me think of a simpler time. I remember going on a family vacations and roasting S’mores with my family by the beach.  It’s memories like this that I treasure during rougher times.  The idea of a S’more & it’s simplicity is what helped me create my S’mores Tostada!

Graham Cracker Tostada Shell

3 homemade flour tortillas 10 inches

1 oz Challenge Dairy spreadable butter

1 oz granulated sugar

1 oz cinnamon

Ring mold or cookie cutter

Butter each side of 10 inch tortilla & sprinkle heavy amounts of sugar & cinnamon. Use a ring mold to cut out the tortilla into smaller pieces. Grill tortilla on a 300 degree hot griddle for approximately 6 minutes on each side or until the tortilla has become golden and crunchy.

Graham Cracker Ice Cream

3/4 cup half and half cream (Extremely cold I normally put it in the freezer for 20 minutes)
1/4 cup granulated sugar
1 tsp. vanilla extract
2 cups frozen half and half (use ice cube trays to make the pieces smaller)

Add ingredients to Vitamin blender in order listed. Blend, stir, blend, etc. until consistency of ice cream. With a Vitamix, this takes approx. 30-40 seconds using the tamper to push the ice into the blades. On my Vitamix Ascent a3500 I use the dessert preset.


Hersey Chocolate Bar


To assemble my tostadas I start of with my tostada shell then I add my chocolate bar pieces.  I use my Searzall torch, you can also use culinary torch, to melt the chocolate then I place the marshmallow on top of the melted chocolate.  I then use my Searzall to give a little caramelization and help the marshmallow melt.  I then top it with a scoop of the graham cracker ice cream.



By on July 21st, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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