Food and Recipes

Sunrise Chef: Ryan McNulty

Sunrise Chef: Ryan McNulty

Ryan McNulty the Director of Culinary Development for Metz Culinary Management joined 69 News at Sunrise to talk about health school lunches.  Metz Culinary Management provides dining services for clients in a variety of settings, including schools.  Students in public school districts can no longer pass up broccoli for an ice cream bar. New Federal guidelines require that schools update the nutrition standards of their meals, helping to ensure students receive satisfying and healthy meals. Convincing K-8 kids to grab a tomato instead of a chocolate bar presents a challenge, but Metz Culinary Management isn't backing down.

Dish 1: Pulled Pork BBQ

Pork Roast Bone-In — 4 Lb
Water — 2 Cups
White Vinegar — 2 TSP
Ketchup — 1/4 Cup
Light Brown Sugar — 1/8 Cup
Onions, chopped — 1 Cup
Celery, chopped — 1 Cup
Tomato, Diced — 1 Cup
Dry Mustard — 1 TBSP
Salt — 1 TSP
Black Pepper — 1 TSP
BBQ Sauce — 2 Cups

Method of Preparation:
1. Add all ingredients except pork, to a mixing bowl and whisk to combine.
2. Place pork into a deep-sided roasting pan and pour liquid over pork.
3. Cover with foil and roast in a pre-heated 350 degree oven for 4 hours.
4. When pork is tender, remove from oven and shred the meat with two forks.
5. Strain cooking liquid and add to the shredded pork.
6. Combine meat and sauce and serve.

Dish 2: Corn Salad

Vegetable Oil —2 TBSP
Onions, diced —1/8 Cup
Corn Niblets —1 Cup
Plum Tomatoes, diced —1/4 Cup
Cilantro, chopped — 1 TBSP
Vinegar — 1 TSP
Salt — 1/2 TSP
Black Pepper — 1/2 TSP

Method of Preparation:
1. In a heated sauté pan over medium heat, add oil and being to sauté onions for two minutes.
2. Add corn and cook for one more minute.
3. Remove from heat and add remaining ingredients and toss to combine.
4. Serve on top of pulled pork wrapped in a whole wheat flour tortilla.

Dish 3: Sesame Turkey Stir-Fry

Turkey Breast, cooked — 4 Lb
Vegetable Oil — 1 TBSP
Garlic, minced — 1 TSP
Carrots, shredded — 1/4 Cup
Water Chestnuts — 1/4 Cup
Broccoli Florettes — 1 Cups
Snow Peas – 1 Cup
Soy Sauce – 1/4 Cup
Pineapple Juice — 1/4 Cup
Sesame Oil — 1 TSP
Black Pepper — 1/2 TSP
Sesame Seeds, white — 1 TSP
Brown Rice, cooked — 3.5 Lb

Method of Preparation:
1. Cut turkey breast into thin strips and reserve.
2. In a heated sauté pan over medium heat, add garlic, carrots, water chestnuts broccoli and snow peas. Cook for two minutes tossing continuously.
3. Add remaining ingredients and cook for two more minutes to coat turkey evenly.
4. Serve over steamed brown rice.

Dish 4: Rosemary Chicken

Chicken, 8-piece cut — 4 Lb
Lemon Juice — ¼ Cup
Salt — 1 TSP
Black Pepper — 1 TSP
Garlic Powder — 1.25 TSP
Rosemary, chopped — 2 TSP

Method of Preparation:
1. Combine all ingredients and toss to coat chicken evenly.
2. Place chicken in a roasting pan with a rack, skin side up, and roast at 350F for 50-60 minutes, or until internal temperature reaches 165F for 15 seconds.
3. Serve with whipped sweet potatoes and steamed green beans.

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Allentown, PA 18102


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