Food Service Director of the Month - Michael Vasquez
Employer: Ysleta ISD
Position: Director of Child Nutrition Services
Time at Present Position: 12 years
Staff: Supervise 480 FTEs
Job Duties: Oversee the operation of serving over 26,000 breakfasts and over 29,000 lunches daily with an annual budget of $22 million
Highlights: Increased breakfast participation by 63%; opened up 21 new kitchens within a three year span
Membership: Texas Association for School Nutrition (TASN)
MICHAEL'S RECIPE: ASADO
Yield: 8 servings
INGREDIENTS
| 2 lbs. | Pork |
| 1/2 teaspoon | Oregano |
| 16 pods | Regular chili peppers (dry) |
| 2 cloves | Garlic, chopped |
| 2 tablespoons | Flour |
| to taste | Salt and pepper |
PREPARATION
- Remove seeds from the chili peppers, wash and put into pan of hot water.
- Bring chili peppers to a boil and cook until soft.
- While peppers are cooking, cube pork.
- Using shortening, brown pork in skillet until well done.
- Add garlic to meat while cooking.
- Dry off excess fat.
- Drain chili and puree in blender.
- Strain chili sauce.
- When meat is done, add flour and mix in very well.
- Add chili sauce and oregano; simmer for 30-40 minutes.
Previous Food Service Directors of the Month in 2010
December - Loretta Zullo - Homemade Cheese Enchilada Recipe
October - Esther Quesada - German Chocolate Topping Recipe
September - Kim Terry - Cheese & Bacon Quiche (Quiche Lorraine) Recipe
July - Raul Jacques - Tangy Chicken Breasts Recipe
June - Jim Hemmen - Thai Lime Pork Chops Recipe
May - Kari Frederick - Easy Chocolate Cupcakes Recipe