New Menu Item: Korean Bulgogi Tacos

Bulgogi is a grilled dish made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or briskets are the frequently used cuts of beef for the dish.

We recreated this dish with beef, turkey, and tofu for healthier alternatives. Although you can change the protein, it wouldn't be Bulgogi without the marinade. 

Bulgogi Marinade

Ingredients:

2 tablespoons sesame oil 

8 cloves garlic, minced 

1/2 cup soy sauce 

1/3 cup sugar

3 tablespoons mirin

2 tablespoons toasted sesame seeds 

1/2 teaspoon black pepper

4 scallions (green onions), minced

Directions:

Heat sesame oil in a small saucepan. Add garlic and cook for 1 minutes.  Add remaining ingredients, except green onions, and let the sauce cook over medium heat for 3-4 minutes, or until sugar has dissolved completely. Add green onions, promptly remove from heat and let the mix cool completely before using

as a marinade.

New Menu Item!! BBQ Peach Chili Chicken

This Wednesday we will be serving a new menu item: 

BBQ Peach Chili Chicken 

If you would like to try this at home take a look at the recipe below. 

BBQ Peach Chili Chicken

Ingredients:

1 lbs- fresh peaches
3/4 cup- chopped sweet onion such as Vidalia
1 1/2 tbsp- minced fresh jalapeño with seeds
1 tbsp- canola oil
1/4 cup- cider vinegar
2 1/2 tbsp- mild honey
2 tbsp- Dijon mustard
3/4 tsp light brown sugar
1/4 tsp- chili powder
1/8 tsp- dry mustard
1/4 tsp- kosher salt

1 1/2 lbs.-  Chicken Thigh

Directions:
Preheat oven to 375 degrees. Place thighs in a baking dish. Season chicken thighs on all sides with salt and pepper. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. 

For the Sauce:

1. Cook onion, jalapeño, and a pinch of kosher salt in oil, in a heavy medium saucepan over medium heat. Stir occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
2. Purée in a blender (use caution when blending hot liquids). Pour the sauce on to the chicken and serve. 

Chile pepper

FYI: 

Chili and Chile  are often confused for each other, chile (generally) refers to the pepper pod, and chili usually refers to the stewed dish. 

The e and the i of it all.

Ciabatta Bread

French Baguette

In the 1980's the popularity of the French baguette was on the rise. Italian bakers were afraid their business would suffer. As a way to combat this, they set out to try to create an Italian alternative that would work for sandwiches.

Ciabatta Bread

After weeks of trying and testing breads, the ciabatta came to be and consisted of a soft, wet dough with gluten flour. Ciabatta means slipper in Italian and refers to the shape of the bread. It is excellent bread for dipping in olive oil, for stacking high with meats and cheeses, or for use as a grilling bread.

We will be serving ciabatta bread with cold cuts this Friday for Lunch!

Rabo Oxtail Stew

Rabo Oxtail Stew

The recipe for oxtail stew has been shared so often, that it has reached many nations. There are Jamaican, Korean, French, and Chinese oxtail stew variations. Rabo Encendido refers to the Cuban deviation of this dish. 

Ingredients:

4 pounds oxtail, disjointed 1/2 cup olive oil

1 teaspoon salt 3 tablespoons flour for coating meat

2 tablespoons olive oil

2 1/2 cups onion, diced 

2 1/2 cups green pepper, diced

2 cups red pepper, diced 

1 cup carrots, diced

1 cup potatoes, diced

3 cloves garlic mashed with 1/2 teaspoon salt

1/2 teaspoon ground allspice

1 teaspoon nutmeg

1 bay leaf

1 (15-ounce) can tomato sauce

2 1/2 cups beef broth

Instructions:

Marinate the meat in a mixture of olive oil, and salt for 4 hours or preferably overnight. Drain marinade from meat.

Lightly coat meat with flour. Brown meat on both sides in oil. Remove meat and add onions, peppers, carrots, and potatoes.

Sauté until the potatoes brown and the onions are translucent.

Add garlic/salt mixture and continue cooking for another minute or so.

Add remaining ingredients, including the meat. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender, about 1.5 to 2 hours. 

Healthy Harlem Early Childhood Newsletter - June 2017

Chipotle Chicken Tacos

CHIPOTLE CHICKEN TACOS (listed below) are making their debut on our lunch menu this week Tuesday! Chipotle peppers add a smokey characteristic to these delicious  chicken

Ingredients:

1- onion, sliced

1 tbs- Canola Oil

2- 14.5 oz. cans diced tomatoes with chiles

2 cloves garlic, finely chopped

1- chipotle in adobo sauce, chopped, plus 1 tbs adobo

3 cups shredded cooked chicken

12- 6" Whole Wheat tortillas

Instructions:
In skillet, cook onion in canola oil over medium-high for 10 minutes. Add tomatoes, garlic, chipotle and adobo; cook another 10 minutes. Heat chicken in sauce; season.
Serve with tortillas. 

We receive our chicken from Cascun Farm located in the rural farming community of Greene in upstate New York approx. 185 miles from Harlem. They raise and process chicken, ducks, geese, turkey and rabbits on location with no use of antibiotics or growth hormones. The feed is non-medicated, there are no animal by products used and no growth hormones added. Because we receiving our food from a local farm, we are cutting down on our foods carbon footprint by 7%!

Hawaiian Burger

A Hawaiian Burger is actually a fusion of Japanese and Hawaiian cooking. In the 1850's sugar cane and pineapples were growing in abundance and Hawaii needed immigrant workers to maintain the plantations after slavery had been abolished. Japanese people began to migrate to Hawaii and brought their culture and food with them. The Japanese people introduced ingredients such as Teriyaki Sauce. Teriyaki sauce is added to the ground meat in the Hawaiian Burger and a pineapple is added as a topping. 

The Hawaiian Burger (listed below) has been added to our menu and will make it's debut Friday, June 2nd 2017. 


Ingredients:
Sauce:
1/2 cup Mayonnaise
2 Tablespoons Teriyaki Sauce
1 Tablespoon Honey
1/4 teaspoon Cayenne Pepper

Burgers:
8 whole Canned Pineapple Rings
1 whole Large Red Bell Pepper, Seeded And Cut Into Rings
1-1/2 pound Ground Beef
Salt And Pepper, to taste
Teriyaki Sauce, As Needed
4 slices Provolone Cheese
2 Tablespoons Butter
4 whole Onion Rolls
1/2 whole Red Onion, Thinly Sliced
Green Lettuce Leaves

For the Sauce:
To make the sauce, stir together the mayo, teriyaki sauce, honey, and cayenne and set aside.

For the Burger:
Grill the pineapple and bell pepper rings over medium-high heat until they have great grill marks. (You can also just brown them in a hot skillet.)

Season the ground beef and form it into 4 equal sized patties. Cook them over medium heat for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer. 

Butter a griddle or separate skillet over medium heat until golden brown. Spoon a little bit of the sauce on both sides and allow it to soak into the bread. Place the patties on the bottom buns and top each one with two pineapple slices, red onion slices, grilled bell pepper, and lettuce. Top with the top bun and smush it all together. Serve with extra sauce for dipping!