4 Kids 'n Us Recipes

Ingredients:

1 1/2 cups mango juice
1/2 cup pineapple concentrate, thawed
1/2 cup lemonade concentrate, thawed
2 cups fresh orange juice
3 cups water
4 Tablespoons grenadine
Method:

Mix
all ingredients together. Serve over ice in a tall glass. Serves 8.

KALAMATA OLIVE FLATBREAD

Ingredients


3 ounces Kalamata olives, chopped
2 ounces Four Cheese Mix (Royalty)
1/2 ounce Boursin cheese, crumbled
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe of Millet Dough ( below )

Method:

1. Spread olive oil, salt and pepper on dough.

2. Sprinkle four-cheese mixture on top of dough. Sprinkle Kalamata olives
and crumble Boursin cheese on tope of the olives.
3.
Bake in 400º oven for about 10 minutes until crispy and flaky.

4. Garnish with micro greens.

Millet
Flatbread Dough

Ingredients

1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 1/2 pounds water
1 teaspoon yeast

Method:

1. In a mixing bowl, take the yeast and add to water, mix.
2.
In another mixing bowl, add all dry ingredients and mix well.

3. Slowly incorporate yeast and water liquid into mix and mix well.
4.
Let all rest in the bowl, covered and refrigerated.

5. Portion, let the dough rest a little longer and use it as you need.
6.
Bake in 400º oven for about 10 minutes or until flaky and crispy.
 

Yield:
1 5/8 cups
Ingredients
1/4
cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

Method
Mix
all ingredients in a large bowl. Add flank steak and marinate for 24
hours.
Over
medium high heat, preferably over an open fire for the best flavor,
sear the flank steak until the meat is easily released from the grate.
Turn and sear the other side. Cook for 10 to 12 minutes or until desired
temperature. Remove from high and rest for 5 minutes. Slice thin and
serve.

Note: This marinade can be made up to three days in advance and stored
in a refrigerator.

 

YIELD:
8 Servings
Ingredients:

1 cup buttermilk
1/4 pound plain yogurt
Kosher salt to taste
1/2 tsp. whole cumin seeds, toasted
1/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. madras curry powder
1/8 cup lemon juice, fresh-squeezed
1/2 tsp. garlic, minced
1/2 tsp. pickled ginger, minced
1/2 cup sagh dhal
Method:

Mix all the ingredients thoroughly and chill until ready
to marinate the shrimp.

Yield:
8 servings
Ingredients:
3
1/3 pounds pork loin
¼ pound kosher salt
¼ pound sugar
½ pound brown sugar
2 T. minced herb (thyme or rosemary), chopped fine
2 T. ginger, fresh and chopped
2 T. cinnamon
ground black pepper to taste

Method:
In
a small bowl, mix all the ingredients except the pork. Rub the mixture
into the pork and let marinate overnight. Cook in the oven at 350ºF
for one hour or until done.
Note:
Make a different variation by adding different spices.