2 International Drive

Rye Brook, NY 10573

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January 1, 2009

Ingredients:

  • 1 papaya

  • 1 seedless watermelon

  • 1 honeydew

  • 1 pineapple

  • Olive 0il

  • Kosher salt to taste

  • Black pepper to taste

  • 2 oz. balsamic vinegar

  • Tri-color pepper coulis (recipe below)

Preparation:

  1. Preheat grill to high. Cut all fruit into slabs 2 inches thick. Brush with olive oil and season with salt and pepper. Grill fruit on high for 2 minutes, then quarter turn and grill for an additional 2 minutes. Flip and grill an additional 2 minutes. Let fruit cool then cut into 2 inch cubes. While cooling, reduce the balsamic vinegar by half.

Red Pepper Coulis

  • 1 red bell pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1 clove garlic, minced

  • Kosher salt and black pepper to taste

Yellow Pepper Coulis

  • 1 hot banana pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • Kosher salt and black pepper to taste

Green Pepper Coulis

  • 1 Jalapeño pepper

  • 1 Tbsp. olive oil

  • ½ tsp. white wine vinegar

  • 1...

January 1, 2009

Ingredients:

  • 1 papaya

  • 1 seedless watermelon

  • 1 mango

  • 1 honeydew melon

  • 1 cantaloupe

  • 1 pineapple

  • Olive oil for brushing

  • Kosher salt and black pepper to taste

Preparation:

  1. Preheat grill to high. Cut all fruit into 1 ½ inch steaks. Brush the steaks with olive oil and season with salt and pepper. Grill the fruit on high for 2 minutes, then quarter turn and grill for additional 2 minutes. Fip and grill an additional 2 minutes.

Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services

January 1, 2009

Ingredients:

  • 6 fresh blueberries

  • 2 oz. low-fat yogurt

  • 6 fresh raspberries

  • 1 Tbsp. homemade granola (see recipe below)

  • 3 slices fresh mango

  • 1 slice fresh kiwi

  • 1 slice fresh strawberry

  • 1 fresh blackberry

  • 1 slice fresh star fruit

Preparation:

  1. Starting from the bottom, layer the blueberries, then 1 1/2 oz. of yogurt, then raspberries, and granola. Top with a dollop of the remaining yogurt, then the blackberry, strawberry, kiwi, mango and star fruit. Keep chilled until served.

Homemade Granola 

Ingredients:

  • 1 cup quick oats

  • ¼ cup dark brown sugar

  • ¼ cup honey

  • 1 oz. canola oil

Preparation:

  1. Preheat oven to 350 degrees. Mix all ingredients. Lay flat onto a sheet pan. Bake for 10 minutes or until golden. Remove from oven and set aside to cool.

Makes 1 parfait.

Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services

January 1, 2009

Ingredients:

  • 3 Tbsp. canola oil

  • ¼ cup shallot or onion, diced small

  • 2 lbs. Brussels sprouts, trimmed and sliced thin lengthwise

  • Salt and pepper, to taste

  • 2 Tbsp. water

  • 2 Tbsp. Dijon mustard

  • ¼ cup honey

  • 2 cloves garlic, minced

  • ½ cup cider vinegar

  • 1 cup extra virgin olive oil

  • 1 cup dried cranberries

  • ½ cup sunflower seeds, toasted

Preparation:

  1. Heat a large, heavy bottomed pan over high heat.  Add canola oil and shallot and sauté quickly until lightly browned.  Add Brussels sprouts to pan and spread evenly, but do not stir.  Allow sprouts to brown well for about 2-3 minutes. Season with salt and pepper, stir and add water.  Allow to cook for one more minute and then chill (sprouts should be bright green and have a bite to them still.)

  2. While sprouts are chilling, add mustard, honey, garlic and vinegar to a small bowl.  Whisk together and stream in olive oil.  Season dressing with salt and pepper and set aside...

January 1, 2009

Ingredients:

  • 6 lbs. Brussels sprouts

  • 6 cups walnuts, toasted and chopped

  • 1 lb. onions, chopped

  • 3/4 cup sugar

  • 8 cups mayonnaise

  • 7 Tbsp. brown mustard

  • 8 cups LMPS mozzarella cheese

  • 1 cup cider vinegar

  • 1 tsp. fresh tarragon, chopped

  • 3 lbs. bacon, crisped and chopped (optional)

  • Fresh tarragon (for garnish)

Preparation:

  1. Steam and cool Brussels sprouts.  De-stem and cut Brussels sprouts into quarters. Mix walnuts, onions, sugar, mayonnaise, brown mustard, mozzarella cheese, vinegar and tarragon in a separate bowl and then combine with the sprouts. Plate and serve. Top with the chopped bacon and garnish with additional fresh tarragon leaves.

Recipe submitted by Bill C., Flik Independent School Director of Dining Services

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...

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