Whisk together and set aside in a piping bag with a small circular piping tip. Chill.
Blueberry Lemon Johnny Cakes Ingredients:
1 cup cornmeal
1 cup brown rice flour
2 teaspoons baking powder
½ teaspoon kosher salt
Zest of 1 lemon
1 cup plain Chobani Greek yogurt
2 tablespoon fresh lemon juice
3/4 cup milk
¼ cup agave syrup
½ cup canola oil
1 cup blueberries, washed and drained
Place cornmeal, brown rice flour, baking powder, salt and lemon zest in a mixing bowl and whisk together. In another mixing bowl whisk together the remaining ingredients, except for the blueberries. Stir the wet ingredients into the dry ingredients.
Heat a skillet to 350 degrees. Brush with canola oil. Pour 2 ounces of batter onto the hot grill. Sprinkle fresh blueberries on each Johnnycake. Cook until golde...
Preheat broiler. Place sweet potatoes in shallow 1-1/2 to 2-quart microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray. Add sweet potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes.
Meanwhile, in medium bowl, mix shallot, corn, jalapeno, olives, red pepper, green onions, cilantro or parsley, egg whites, and water. Season with pepper. Pour mixture over sweet potatoes.
1 slice country ham, cut width of French bread slice
3 medium eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup buttermilk
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 cup clarified butter
Juice of 1/2 a lemon
Fill a medium pot with water and bring to a boil. Add the vinegar (this is to poach one of the eggs). Fill a second medium pot with water and bring to a boil (this will be used as a double boiler). Slice the French bread on an angle and set to the side. Cut the country ham the same width and length of the French bread set aside. Whisk together one egg, the sugar, vanilla and milk. Dredge the French bread in the egg mixture, fry in a frying pan or on a griddle top and let cool.
Poach one egg in the boiling water and vinegar mixture. When done set aside. Pan fry the country ham and s...
Bring 2 ½ cups of water to boil and pour over quinoa, cover and let quinoa absorb all the liquid. While the quinoa is cooking, begin working on the dulce de leche topping. Add milk to the dulce de leche and mix well. Heat mixture over low heat, until bubbly and slightly thickened. Turn heat down to a simmer.
Fluff cooked quinoa with a fork and add in pecans, almonds, raisins, dried cranberries and apples. Mix well. Divide finished quinoa into serving bowls and top with hot dulce de leche mixture.
Serve and enjoy!
Submitted by Dennis L, Flik Independent School Dining Executive Chef
1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced
1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced
1 cup button mushrooms, cleaned and sliced
1 large shallot, peeled and minced
4 Tbsp. unsalted butter, room temperature
12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
Salt and pepper to taste
2 sprigs fresh thyme, stemmed and bruised
4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
8 large eggs
½ cup cooked crispy bacon, diced
Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes....
Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crep...
4 portobello mushrooms, ribs discarded, stems reserved and chopped
Salt and white pepper to taste
½ cup olive oil
1 Tbsp. garlic, minced
2 shallots, minced
5 oz. chorizo sausage, ground
1 bunch scallions, sliced thin
5 oz. raw sweet Italian sausage, ground
5 oz. breakfast sausage, ground
4 egg yolks
Juice of 2 lemon
1 lb. butter unsalted, clarified
Salt and white pepper to taste
Preheat oven to 350 degrees.
Brush the mushrooms with olive oil, season with salt and white pepper and grill 4 minutes per side. Set aside to cool. Sauté the mushroom stems, garlic, shallots, and scallion with the chorizo sausage in 2 tablespoons of olive oil on medium-high heat for 5 minutes. Meanwhile, mix the breakfast sausage and Italian sausage in a stand mixer, or large stainless steel mixing bowl. When done sautéing the mushroom mix, add the sausage and mix until well incorporated.