2 International Drive

Rye Brook, NY 10573

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January 1, 2009

Ingredients:

  • 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)

Preparation:

  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. R...

January 1, 2009

Skewer Ingredients:

  • 1 lb. boneless, skinless chicken thighs, 1/2-inch cubes

  • 1 red bell pepper, 1/2-inch cubes

  • 1 green bell pepper, 1/2-inch cubes

  • 1 red onion, 1/2-inch cubes

Marinade Ingredients:

  • 1/4 cup soy sauce

  • 1 tsp. sesame oil

  • 2 Tbsp. brown sugar

  • 2 tsp. Sriracha

  • 2 cloves garlic, finely chopped

  • 1 Tbsp. ginger, finely chopped

Preparation:

  1. 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.

Soba Noodle Salad

Miso Dressing Ingredients:

  • 2 Tbsp. red miso paste

  • 1 Tbsp. rice wine vinegar

  • 2 Tbsp. sesame oil

  • 1 Tbsp. olive oil

  • 2 tsp. Sriracha

  • 2 tsp. ginger, finely chopped

Soba Salad Ingredients:

  • 2 cups cooked soba noodles

  • 1 scallion, sliced thin

  • 1/4 cup carrots, julienned

  • 1/4 cup red bell...

January 1, 2009

Ingredients:

Sun-dried Tomato Pesto

  • 1/2 cup reconstituted sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1 Tbsp. (15 g) grated Romano cheese

  • 1 Tbsp. (40 g) pine nuts

  • 2 Tbsp. (45 ml) olive oil

Salmon

  • 1/2 cup (150 g) pistachios, shelled

  • 2 Tbsp. (30 ml) honey

  • 4 4-oz. (230 g each) salmon fillets

  • 12 oz. (340 g) baby spinach leaves

Preparation:

Sun-dried Tomato Pesto

  1. 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.

Salmon

  1. 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...

January 1, 2009

Ingredients:

  • 1 lb. Arborio rice

  • 4 Tbsp. olive oil

  • 1/2 cup white wine

  • 4 quarts seafood stock

  • 3 Tbsp. garlic, minced

  • 1 Tbsp. saffron

  • 1 cup red onion, diced

  • 1 cup red bell peppers diced

  • 2 Tbsp. salt

  • 2 Tbsp. freshly ground black pepper

  • 36 little neck clams

  • 24 extra large shrimp

  • 2 bunches cilantro

  • 1/2 cup scallions, diced, for garnish

Preparation:

  1. 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. 

  2. 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...

January 1, 2009

Serves 4

Ingredients:

  • 1 lb. chicken breast

  • 3 cups masa

  • ½ cup shredded coconut

  • 3 tsp. cilantro, chopped

  • 4 6-inch 100% corn tortillas

  • ½ cup 100% corn tortillas, julienned

  • 8 oz. vegetable oil

  • 4 cups Romaine lettuce, chopped

  • ½ cup corn

  • 2 cups pineapple pico de gallo

  • 1 Tbsp. green onion, julienned

  • 2 cups chili honey mustard dressing

  • Salt, to taste

  • 2 small lemons, supremed

Chili Honey Mustard Dressing ingredients:

  • ½ cup mayonnaise

  • ½ cup sour cream

  • ½ cup honey

  • ½ cup Dijon mustard

  • ¼ cup chili powder

  • Pineapple Pico de Gallo ingredients:

  • 1 oz. pineapple, diced

  • 1 small tomato, diced

  • ½ oz. red onion, diced

  • ½ oz. cilantro, chopped

  • ½ tsp. jalapeño, seeded and diced

  • ½ oz. fresh lime juice

Preparation:

  1. Vertically split chicken breasts into 1/2-inch portions. Dredge in 1 cup of the masa. Coat the chicken in honey mustard dressing, reserving ½ cup for the salad. Mix the coc...

January 1, 2009

Ingredients:

  • 1/4 cup vegetable oil

  • 1 cup yellow onion, diced

  • 1 cup bell pepper, diced

  • 2 cups poblano pepper, blanched, skins & stems removed, and diced

  • 3 Roma tomatoes, diced

  • 3 cups chicken broth

  • 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

Preparation:

  1. 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.

  2. 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...

January 1, 2009

Ingredients:

  • 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

Preparation:

  1. 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.

  2. 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.

Serve w...

January 1, 2009

Ingredients:

  • 8 whole eggs, hard boiled

  • 1/3 cup sliced celery

  • 1/4 cup light mayonnaise

  • ¼ cup plain yogurt

  • 1 tsp. fresh lemon juice

  • Salt and pepper

  • 12 slices whole 9 grain bread

  • 12 slices cooked turkey bacon

  • 6 green leaf lettuce leaves

  • 12 tomato slices

  • 3 whole fresh avocados, sliced

Preparation:

  1. 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

January 1, 2009

Ingredients:

  • 1 lb. salmon, cut into 4 oz. portions

  • 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)

Dressing:

  • 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

Preparation:

  1. 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.

  2. 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.

  3. Place one leaf of cabbage on the p...

January 1, 2009

Ingredients:

  • 1/2 cup Himalayan Red Rice

  • 1/2 cup orange juice

  • 1/2 cup ketchup

  • 1/2 cup brown sugar

  • 1/2 cup rice wine vinegar

  • 1 Tbsp. fresh ginger, minced

  • 1 Tbsp. sambal oelek

  • 2 tsp. cornstarch

  • 1 pineapple, small dice

  • 1 red pepper, julienned

  • 2 lbs. firm tofu, small dice

  • 1/4 green onion, thinly sliced

  • 1 1/2 cups broccoli, blanched and shocked

Preparation:

  1. 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.

  2. 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.

  3. Place on a platter and garnish with the remaining broccoli, pineapple, red pepper and green onion.

Recipe submitted by Steven G., Fli...

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