Sharing Super Bowl Traditions: Meet Marcus Hylton, Executive Sous Chef with FLIK at the New York Jets
In advance of the Big Game this Sunday, we've asked a few of our team members in the FLIK Athletics Division to share their favorite Super Bowl Sunday recipes and traditions.
Marcus Hylton, Executive Sous Chef at the New York Jets, is a passionate, confident, and creative chef. He's planning to showcase all three of those qualities this Super Bowl Sunday with a crusted and stuffed rack of lamb. To make sure the whole crowd is pleased, he'll be offering two types of crust: a bright green kale crust and a burnt-orange sundried tomato. And if you still think the lamb needs a little somethin' somethin', he's serving it with a homemade tricolor chimichurri.
Pro-tip: chimichurri is easy to make and it tastes good on almost everything, so definitely don't skip this condiment!
Chef Marcus began his career at the age of 18 working as a dishwasher in an executive dining setting in New York City. He was fascinated seeing the skills of the chefs around him, with a particular interest in their knife skills. He stumbled into cooking on a bet between the executive chef and sous chef. He was confident in accepting the challenge and 3o years later he remains inspired to create the best-tasting food.
For the past 15 years, Marcus has continued to refine his craft as a multicultural chef. He enjoys making all types of cuisines including Italian, Asian, Jamaican, and Latin-inspired meals.
When Marcus is not working, you can still find him in the kitchen. His friends and family look forward to his exquisite cuisine.
Prosciutto and Kale Pesto Crusted Rack of Lamb
Chef Marcus' Crusted Rack of Lamb has two variations. Choose from a bright green kale crust or a burnt orange sundried tomato.
Ingredients
| FOR THE CRUST |
| For the kale crust: 2 cups baby kale |
| For the sundried tomato crust: 2 cups sundried tomatoes |
| For either crust: 1 cup panko breadcrumbs |
| FOR THE PROSCIUTTO LOGS |
| 3 cups fresh baby kale |
| 1 tablespoon freshly chopped garlic |
| 1/4 cup grated parmesan cheese |
| 2 tablespoons extra virgin olive oil |
| 1/8 teaspoon black pepper |
| 4 thin slices of prosciutto |
| salt, to taste |
| FOR THE LAMB |
| 2 pounds rack of lamb |
| 1 teaspoon salt |
| 1 teaspoon pepper |
| 2 tablespoons mayonnaise |
| 1 tablespoon Dijon mustard |
| 1 teaspoon minced garlic |
| 2 tablespoons olive oil |
Instructions
FOR THE CRUST
If using a kale crust: Preheat oven to 300F and prepare a sheet pan with cooking spray. Spread baby kale in a thin, even layer on the sheet pan and bake until crispy. Cool, crumble, and blend with breadcrumbs. Set aside.
If using a sundried tomato crust: Preheat oven to 300F. Spread sundried tomatoes in a single layer on a mesh rack on top of a sheet pan and bake until crispy. Cool, crumble, and blend with breadcrumbs. Set aside.
FOR THE PROSCIUTTO LOGS
- Combine kale, garlic, parmesan, and olive oil in a food processor and pulse until well blended to a thick pesto. It may be necessary to add more kale.
- Lay the prosciutto slices flat on parchment paper, overlapping each half slice. Spread pesto down the center and roll the prosciutto into a log. Wrap with the parchment and freeze at least 15-20 minutes until fairly solid and easy to work with.
FOR THE LAMB
- Use a boning knife or sharp chef's knife to make an incision through the middle of the lamb (side to side).
- Season lamb with salt and pepper and marinate in the refrigerator for 30 minutes.
- Preheat oven to 330F.
- In a small bowl, combine mayonnaise, mustard, and minced garlic and set aside.
- When the lamb is done marinating, stuff the lamb with the prosciutto log and scar the rack of lamb with your knife.
- Brush lamb with the mayo-garlic sauce, sprinkle with your crust of choice. Lay lamb on a mesh rack on top of a sheet pan and bake until internal temperature reaches 133-135F. Let cool and slice. Serve with Tricolor Chimichurri (recipe below).
Tricolor Chimichurri Sauce
Pro-tip: chimichurri is easy to make and it tastes good on almost everything, so definitely don't skip this condiment!
Ingredients
| 1 cup finely diced bell peppers |
| 1 tablespoon minced garlic |
| 1/4 cup finely chopped parsley |
| 1/4 cup finely chopped oregano |
| 1/4 cup red wine vinegar |
| 1 tablespoon ground cumin |
| salt and pepper, to taste |
Instructions
Combine all ingredients and set aside for searing.
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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