1 strip thick-cut apple wood smoked bacon, finely chopped
1/4 cup yellow onions, chopped
1/8 teaspoon sambal
2 cloves garlic, minced
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1/2 cup cream
1/4 cup dry white wine
1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
2 Tbsp. Parmesan, finely grated
2 tsp. fresh lemon juice
2 tsp. parsley leaves, finely chopped
2 heads Maitake mushrooms
Salt and pepper to taste
Olive 1 Tbsp. truffle caviar (optional for garnish)
Preheat the oven to 400 degrees F.
Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions and sambal and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutes or until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the cream and wine and stir to blend.
Mix all marinade ingredients and set aside. Marinade the chicken thighs for at least 2 hours. Assemble the skewers, alternating between the chicken, peppers and onions. Grill the skewers until the chicken has reached an internal temperature of 165 degrees F.
Reconstitute the sun-dried tomatoes in warm water. In the bowl of your food processor, add the sun-dried tomatoes, garlic clove, grated cheese and pine nuts. Pulse until fully blended and finely chopped. Add the olive oil in a stream with the processor on.
Preheat oven to 350 degrees. Pulse the pistachios in a food processor until chopped, with some finely ground. Lightly coat the topside of the salmon fillets with a little honey. Press the salmon fillets into the pistachios, covering the topsides completely. Heat a skillet over high heat and add enough olive oil to sauté. Gen...
In paella pan, cook rice with olive oil, white wine, 3 quarts of seafood stock, 2 tablespoons of garlic and saffron. Let rice cook and sit. In a large sauté pan, combine onions, red bell peppers, 1 tablespoon garlic, 1 tablespoon of salt and 1 tablespoon of black pepper. Once the vegetables are tender, fold them into the rice until mixed in.
In the large sauté pan, add the last quart of vegetable stock, 1 tablespoon of salt, 1 tablespoon of pepper and clams. Once the clams start to open, add the shrimp to the sauté pan and let cook until shrimp are pink and...
1 pound boneless skinless chicken thighs, large chunks
1/2 cup cilantro, chopped
1/2 cup cornstarch slurry
16 ounces Chobani Greek Yogurt
1/2 cup cheddar-jack cheese blend, shredded
4-8 6-inch corn tortillas, blanched with hot oil for malleability
1 cup Roma tomatoes, diced
8 sprigs cilantro
Heat oil in a sauce pan and sauté onions, bell peppers, tomatoes, and half of poblano peppers. Add 2 cups of chicken broth and chicken thighs. Stew until chicken is thoroughly cooked to 165 degrees. Reserve stock for next step.
In a separate sauce pan, heat reserved stock, and remaining chicken broth with remaining poblano peppers and 1/4 cup of cilantro. Bring to a gentle boil and thicken with 1/4 cup cornstarch slu...
4 large zucchini, washed and cut lengthwise ¼-inch thick
1 cup flour, seasoned with salt and pepper
2 cups egg whites
3 cups homemade bread crumbs
1 quart canola oil
2 bunches watercress
1 cup Caesar dressing (see recipe below)
8 12-inch honey wheat flour tortilla wraps
Bread zucchini using the standard breading procedure: dredge the zucchini first in the seasoned flour, then the egg whites, followed last by the breadcrumbs. Heat the canola oil in a large heavy duty pot to 350 degrees. Carefully fry the dredged zucchini until golden brown, about 1-2 minutes. Let the zucchini cool on a cooling rack before assembling the wraps.
While the fried zucchini is cooling, wash and clean the watercress. Once the zucchini is cooled, assemble the wraps. Spread 1-2 tablespoons of Caesar dressing on the flat wrap and place the fried zucchini and watercress in the center. Fold the wraps and cut in half on the diagonal.
Peel the hard boiled eggs and chop. Combine with the celery and mayonnaise, yogurt and lemon juice; season with salt and pepper. Toast the bread while cooking the bacon in a sauté pan. Spread 2 tablespoons egg salad on 1 toast slice and top with 2 slices of bacon, lettuce leaf, 2 slices of tomato, ½ of avocado sliced and remaining piece of toast.
Makes 6 sandwiches.
Recipe by Christian F., Corporate Executive Chef for Flik Independent School Dining
1 small napa cabbage head, ends removed, and leaves removed whole and rinsed clean
1 large daikon radish, sliced julienned on mandolin
1 head bok choy, washed and julienned
Black sesame seeds (optional for garnish)
1 Tbsp.wasabi powder
2 tsp. Dijon mustard
¼ cup rice wine vinegar
1 Tbsp. brown sugar
¾ cup canola oil
Salt and pepper to taste
Season salmon with salt and pepper and roast on baking sheet until 135 degrees. Remove from oven and allow to cool to room temp. Then refrigerate for 1 hour, loosely covered with plastic wrap.
While salmon is cooling, mix together all ingredients for the dressing except for the oil. Whisk vigorously until combined and then slowly add oil while whisking. Season with salt and pepper. Set aside. Mix together radish and bok choy in a bowl and toss with desired amount of dressing.
Bring 1 cup of water to a boil. Add the rice and simmer for 20 minutes. Let cool. Combine the orange juice, ketchup, brown sugar, vinegar, ginger, sambal oelek and cornstarch together with 3/4 of the pineapple and bring to a boil. Let cool. Add the red pepper and tofu.
When all ingredients are cool, combine 3/4 of the broccoli, 3/4 of the red pepper, 3/4 of the green onion with the tofu, sweet and sour sauce and rice.
Place on a platter and garnish with the remaining broccoli, pineapple, red pepper and green onion.