Thursday, July 19, 2018

CHILLED CORN AND CAULIFLOWER BISQUE ENJOY DAN:


           CHILLED CORN AND CAULIFLOWER BISQUE by CHEF DAN:
Serves 4

CHILLED SWEET CORN +:
1 tablespoon olive oil
1 onion finely diced
1 (16 Oz) package white frozen corn
2-(30 Oz) package frozen sweet corn
2 cups cauliflower florets
2 cups chicken broth or vegetable broth
2-(19 Oz) can Mae Ploy coconut milk
1/4-teaspoon EACH turmeric, cumin, and coriander
2 tablespoon lime juice
sea salt and freshly ground black pepper to taste

 PICKLED VEGGIES:
1-cup apple cider vinegar
1 tablespoon sugar
1/2-teaspoon EACH sea salt, and fennel seeds
3 radishes thinly sliced
6 baby carrots thinly sliced
1-jalapenos thinly sliced

CHILLED SWEET CORN + CAULIFLOWER BISQUE:
1.   In a stock pot, heat olive oil over medium-heat and when sizzling.
2.   Add onion and sauté for 7-8 minutes.
3.   Add corn and sauté for 10 minutes.
4.   Add cauliflower, broth and-1 cup of coconut milk, bring to a boil.
5.   Reduce heat cover and simmer for 20 minutes.
6.   Add remaining cup of coconut milk and next 6 ingredients.
7.   Simmer for 7 more minutes; then with immersion, blend until smooth.
8.   When cool run through a mesh sieve, discard pulp.
9.   Cover and refrigerate for 4 hours or overnight.

PICKLING:
1.   In and large Mason jar, vigorously whisk together vinegar, and next 3 ingredients.
2.   Remaining ingredients, cover, shake vigorously.
3.   Refrigerate while soup is cooking.

ASSEMBLE:
1.   Once soup is chilled, add pickling ingredients, whisk together.
2.   Garnish with thinly sliced radishes, paprika and drizzle with sesame oil.

ENJOY DAN:                                                  PLANT SEEDS AND SING SONGS!!


JALAPENO CORN CHOWDER MY WAY ENJOY DAN:


                       JALAPENO CORN CHOWDER MY WAY by CHEF DAN:
Serves 10

INGREDIENTS
3 tablespoon olive oil
2 (16 Oz) cans of corn
2 (16 Oz) can cream corn
1 onion diced
5 potatoes diced
3 jalapenos diced
2 bay leaves
1 teaspoon EACH dried tarragon, white pepper, celery salt, jalapeno powder
2 tablespoons EACH white vinegar, and sugar
2 (19.5 Oz) May Ploy coconut milk
4 cups chicken stock

DIRECTIONS:
1.   Add oil to a skillet over medium-heat and when sizzling.
2.   Add both corns, onion, potatoes, jalapenos, and sauté for 4-5 minutes.
3.   In separate pan, add coconut milk and chicken stock.
4.   Bring to a simmer do not boil it, just a low simmer.
5.   Once simmering add bay leaves and next 6 ingredients.
6.   Bring to a boil and add corn mixture.
7.   Cover:  reduce heat and simmer for about 20 minutes.
8.   Season with salt and pepper.
9.   Serve with crusty bread.

ENJOY DAN:                                                                         OKEYDOKEY!!


Tuesday, July 17, 2018

BALSAMIC GLAZED PORK CHIPS ENJOY DAN:


               BALSAMIC GLAZED PORK CHOPS by CHEF DAN:

Serves 4

PORK CHOPS:
4 bone-in center cut pork chops
olive oil
sea salt and freshly ground black pepper to taste

BALSAMIC MAPLE GLAZE:
4 tablespoons balsamic vinegar
1/4-cup Vermont pure maple syrup
2 tablespoon beef broth
2 garlic cloves smashed
1 tablespoon soy sauce
1 spring EACH fresh rosemary and thyme
sea salt and freshly ground black pepper to taste

MAKING THE GLAZE:
1.    In a skillet, combine all glaze ingredients.
2.   Heat over medium-heat until it reaches a low-boil.
3.   Cook until sauce reduces, about 3 minutes, stirring occasionally.

COOKING THE PORK CHOPS: (PREHEAT OVEN TO 400 F)
1.   Place the cast-iron in the preheated oven.
2.   Pat pork chops dry with paper towels, then rub with oil and season with salt and pepper.
3.   Remove the skillet from oven and place on a medium-high burner.
4.   Place chops in the skillet and cook for about 3 minutes to sear.
5.   Brush pork with glaze; flip and glaze the other side.
6.   Transfer skillet back to the oven.
7.   Bake until internal temperature is 140 about 5- 8 minutes.
8.   Transfer pork chops to a plate, tent with aluminum foil and let rest 5 minutes.
9.   Serve pork chops with a bit of the glaze drizzled over the top.

ENJOY DAN:                                                                     LAUGH OFTEN!!

CROCK POT CREAMY CORN BACON CHOWDER ENJOY DAN:


       CROCK POT CREAMY CORN BACON CHOWDER by CHEF DAN:
serves 12  (FOR TREE FARM WORKER)

INGREDIENTS:
2 carrots chopped
1 onion chopped
5 potatoes chopped
2 (16 Oz) cans of corn
2 (16 Oz) cans creamed corn
4 cups chicken broth
1-pound bacon cooked and crumbled
1/2-teaspoon EACH thyme, basil, chipotle powder and garlic powder
1 (19 Oz) can Mae Ploy coconut milk
2 tablespoons cornstarch
3 tablespoon butter
2 cups shredded cheddar cheese
salt and pepper to taste

DIRECTIONS:
1.   Place everything except for coconut milk, corn starch butter and cheese.
2.   Add just enough chicken broth to cover ingredients.
3.   Cook on low for 7-8 hours.
4.   Combine coconut milk and cornstarch.
5.   Stir into slow cooker along with butter and cheese 30 minutes before serving.
6.   Adjust salt and pepper to taste

ENJOY DAN:                                                                    DAMN DELICIOUS!

CROCK POT MISSISSIPPI ROAST ENJOY DAN:


                  CROCK POT MISSISSIPPI ROAST by CHEF DAN:
serves 8-10

INGREDIENTS:
1 3-4-pound boneless chuck roast or bottom round roasts
2 teaspoons sea salt, plus more for taste
1-1/2-teaspoon freshly ground black pepper
1/4-cup all-purpose flour
2 tablespoon olive oil
3 tablespoons butter
1-ounce packet dry Au Jus gravy
1 packet (1.8 Oz) dry onion mix
10 whole pepperoncini
1 tablespoon EACH buttermilk, apple cider vinegar and paprika
1/2-teaspoon dill
fresh snipped chives for garnish

DIRECTIONS:
1.   Rub salt and pepper all over the roast.
2.   Sprinkle with flour and massage it into the flesh.
3.   Heat oil in a skillet over heat and when sizzling.
4.   Place roast in skillet and brown on all sides, for about 4-5 minutes.
5.   Remove from skillet and place in the crock pot.
6.   Add the butter, and next 3 ingredients to the meat.
7.   While the meat cooks; mix together buttermilk, and next 3 ingredients.
8.   Lift lid and place buttermilk dressing on top of meat.
9.   Cover and cook for 6-8 hours.
10  Take the meat out and shred the meat with 2 forks.
11  Mix the meat with gravy surrounding it.
12  Garnish with chives.
13  Serve with noodles, roasted potatoes, or pile on sandwich rolls.

ENJOY DAN:                                                   SING SONGS AND PLANT SEEDS!!



Wednesday, July 11, 2018

CROCK POT KOREAN BEEF ENJOY DAN:

                             CROCK POT KOREAN BEEF by CHEF DAN:
serves 10-12

INGREDIENTS:
1-1/2-cups beef broth
1/2-cup soy sauce
1/4-cup mirin
1/2-cup brown sugar
6 garlic cloves
2 tablespoon EACH sesame oil, and gochujang
1/2-teaspoon EACH onion, powder, white pepper, and ginger powder
4-pound flank steak (or brisket)
3 tablespoon cornstarch
2 teaspoons toasted sesame seeds
3 scallions, bias slice onto 1/2-inch pieces

DIRECTIONS:
1.   In a bowl, whisk together beef broth, and the next 10 ingredients.
2.   Place in the bottom of a slow cooker.
3.   Stir in beef broth mixture until well combined.
4.   Cover and cook on low for 7-8 hours, on high 3-4 hours.
5.   In a bowl, whisk together cornstarch and 1/4-cup water.
6.   Stir mixture into the crock pot mixture.
7.   Cook on high heat for 30-minuts.
8.   Garnish with toasted sesame seeds and scallions.

ENJOY DAN:                                                                   DAMN DELICIOUS

Monday, July 9, 2018

POUCHED DUCK EGG MY WAY ENJOY DAN:


                    POACHED DUCK EGG MY WAY by CHEF DAN:
Serves 2

 2 duck eggs
1/2-teasppon black truffle oil
1/2-teaspoon Kerrygold butter
pinches of sea salt and black pepper
Pinch or 2 of lemon pepper

DIRECTIONS:
1.   In a pot of water; bring to a boil.
2.   Place plastic wrap into a ramekin.
3.   Spray with Pam.
4.   Pour in truffle oil and add butter, salt, and pepper.
5.   Tightly wrap plastic around egg and tie with string.
6.   Add to boiling water and submerge for 3-4 minutes.
7.   Cut away plastic and remove egg.
8.   Season with lemon pepper

ENJOY DAN:                                          GLORY GLORY HALLELLUJAH!!