Friday, January 20, 2017

THE YEAR OF THE ROOSTER CHINESE STIR FRY ENJOY DAN:

THE YEAR OF THE ROOSTER CHINESE STIR FRY PRAWNS by CHEF DAN:
Serves 2

INGREDIENTS:
1 pound raw, shelled tiger prawns
8 cremini mushrooms, thinly sliced
4 tablespoons rice wine
2 scallions, bias sliced into 1/2-inch lengths
1 cup broccoli, florets, separated
1/4-cup roasted peanuts
1 tablespoon cornmeal
A pinch of cayenne pepper
2 tablespoon soy sauce
1/4-teaspoon za’atar seasoning
2 tablespoons grape-seed oil
2 garlic cloves, chopped
1 thumb-size fresh ginger, grated

DIRECTIONS:
1.   Place cornmeal and cayenne in a bowl.
2.   Mix well; toss in shrimp and mix well again, using your hands until the prawns are well coated.
3.   Then cover the bowl and let sit for 30 minutes.
4.   Add 1 tablespoon oil in a wok over high-heat when sizzling.
5.   Add the prawns and stir-fry for 2 minutes, tossing until pink.
6.   Remove to plate and keep warm.
7.   Add remaining oil to the wok; stir in the garlic and ginger, sauté for 30 seconds.
8.   Add the broccoli, mushrooms and 1/2- teaspoon of salt, stir-fry these over high heat, tossing them all around for 1 minutes.
9.   Return the prawns and roasted peanuts to the wok.
10.                Turn down heat to medium, add rice wine and 2 tablespoon water and sprinkle I/2- of the scallions.
11.                Cover and cook for another minute.
12.                Serve and top with remaining scallions;
13.                Serve with jasmine rice or rice noodles.

ENJOY DAN:                                   SHARE LIFE LOVE AND FOOD!!




STRIP STEAK WITH LEMONY YOGURT ENJOY DAN:

STRIP STEAK WITH LEMONY YOGURT by CHEF DAN:
Serves 4

INGREDIENTS:
2 1-inch boneless New York strip steaks (about 10 Oz each)
2 tablespoons olive oil
Kosher salt to taste
2 tablespoons za’atar
3 tablespoon butter
4 spring rosemary
2 garlic cloves, smashed
6 cardamom pods
1-1/2-teaspoon finely grated lemon zest
1 teaspoon plus 1 tablespoon lemon juice
1-1/2-Greek yogurt
8 ounces’ radishes (and or daikon) some cut into wedges and some sliced
1 cup fresh cilantro, torn
Crushed red pepper flakes for serving

DIRECTIONS:
1.   Let sit at room temperature for 20-30 minutes.
2.   In a dry skillet over medium-high heat and when sizzling.
3.   Rub steaks with 2 tablespoons olive oil, kosher salt and za’atar.
4.   Cook turning several times until lightly charred, 6-8 minutes.
5.   Pour off excess oil from the skillet.
6.   Add butter and next 3 ingredients, cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes.
7.   Transfer steaks to a cutting board, and let rest 12 minutes.
8.   Meanwhile, mix lemon zest, 1 teaspoon lemon juice into yogurt in a bowl.
9.   Just before serving, toss radishes, cilantro, and 1 tablespoon lemon juice in a bowl.
10.                Season with kosher salt, drizzle with olive oil and toss again to coat.
11.                Swipe plates with seasoned yogurt and top with steak and radishes.
12.                Drizzle with pan drippings and sprinkle with red pepper flakes and salt.


ENJOY DAN:                                                   SHARING LIFE LOVE AND FOOD!!

Thursday, January 19, 2017

WORLD CLASS CHILI ENJOY DAN:

                                    WORLD CLASS CHILI by CHEF DAN:
Serves 14-16

INGREDIENTS:
2 tablespoon olive oil
1 3-pound beef boneless rump roast, cut into bit-size pieces
1 pound chorizo sausage
3 (15 Oz) cans chili beans
1 (10.5 Oz) can RO*TEL hot beans
1 (6 pound 10 Oz) can diced tomatoes
1 (6 Oz) can tomato paste
3 tablespoon instant coffee
1 onion, chopped
1 red bell pepper, seeded and chopped
2 jalapenos pepper, seeded and chopped
2 tablespoon bacon bits
4 beef bouillon cubes
1 bottle I.P.A.
1/4-cup chili powder
1 tablespoon EACH Worcestershire sauce, minced garlic, and Mexican oregano
2 teaspoon EACH ground cumin, smoked paprika, turmeric, and sriracha
1 teaspoon EACH dried basil, ground black pepper, and maple syrup
10 peppercorns
1 pint Mexican sour cream

DIRECTIONS:
1.    In a stock pot add over medium-high heat and when sizzling.
2.    Add bit-size pieces of meat and cook until evenly browned.
3.    Add the sausage and cook until browned; pour off and grease
4.    Pour in the chili beans and next 4 ingredients.
5.    Add onion and next 17 ingredients:
6.    Stir to blend, then cover and simmer over low-heat for 3-4 hours.
7.    Stirring occasionally.
8.    After 2 hours, taste, and adjust salt, pepper, and chili powder.

TO SERVE:
Ladle into bowls and top with sour cream and corn chips if desired.

ENJOY DAN:            SHARING LIFE LOVE AND RECIPES!!



AUTHENTIC CHILE RELLENO ENJOY DAN:

                    AUTHENTIC CHILE RELLENO by CHEF DAN:
Serves 4
INGREDIENTS:
4 large poblano peppers
12 ounces’ pepper jack cheese
1/4-cup almond flour for dusting

1 (14.5 Oz) can diced tomatoes with green chills
1 tablespoon butter
1 onion, chopped
1 garlic clove, smashed
1 (10 Oz) can green Enchilada sauce
1-cup vegetable broth
2 tablespoon balsamic vinegar
1 teaspoon dried Mexican oregano
1/2-teaspoon EACH ground cumin, black pepper, and sriracha
A pinch EACH ground cinnamon, and ground cloves
CRISPY EGG COATING:
3 eggs
1 teaspoon kosher salt

DIRECTIONS:
1.   Char the chilies on a gas burner, char until blackened.
2.   Remove from heat and palace in a paper bag.
3.   When cool remove skin, do not place under water.
4.   Make a slit three quarters down the length chili, discard seeds leaving stems attached.
5.   cut cheese in 4 3/4-inch thick slices slightly smaller than the chilies.
6.   Stuff each chili with I piece of cheese, roll chilies in flour.
TO MAKE ENCHILADA SAUCE:
1.   Blend the diced tomatoes, and Enchilada sauce and puree; set aside.
2.   In a sauce pan melt butter over medium-high heat and when sizzling.
3.   Add onions and sauté for 4 minutes add garlic and sauté 1 minute.
4.   Pour in pureed tomatoes mixture, broth and next 7 ingredients.
5.   Reduce to medium-low and simmer for 20 minutes, set aside.
6.   Meanwhile separate 3 eggs, in a bowl, whip egg whites with salt until firm peaks form.
7.   Beat egg yolks until well blended and fold into egg whites.
8.   Pour oil to a depth of 2-inches or so to 425 F.
9.   Dip each chili in egg coating and drop into hot oil and cook 2 minutes.
10.                Until golden brown on each side turning once with a fork.
11.                Drain on paper towels.
12.                Top with Enchilada sauce
13.                Optional topping, chopped cilantro, Mexican sour cream.


ENJOY DAN:                               SHARING LIFE, LOVE, AND FOOD!!

Wednesday, January 18, 2017

VEGETABLE ZOODLE VEGGETTI WITH LORI'S BASIL PESTO ENJOY DAN:

VEGETABLE ZOODLE VEGGETTI WITH LORI’S BASIL PESTO WITH PISTACHIO               
                                                                                                    by CHEF DAN:
Serves 4

INGREDIENTS:
1/2-onion finely diced
2 garlic cloves, minced
2 zucchini, spiralized2
2 cucumbers, spiralized
2 carrots, spiralized
1 (14.5 Oz) can diced tomatoes with green chilies
3 tablespoon olive oil, divided
2 cups baby spinach
2 cups Lori’s basil pesto
1 teaspoon dried oregano
1 tablespoon EACH white wine vinegar, and lemon juice
1/2-teaspoon EACH sea salt and Seasoned Pepper Medley
1 cup shelled pistachios

DIRECTIONS:
1.   Place all spiralized vegetables in a salad bowl.
2.   Place the tomatoes and next 8 ingredients plus 2 tablespoon olive oil in a blender.
3.   Blend to consistency desired.
4.   In a skillet on medium-heat, sauté the onions in remaining olive oil for 3 minutes.
5.   Add garlic and sauté 1 minute.
6.   Add blender ingredients and simmer for 30 minutes.
7.   Top with roasted pistachios.

ENJOY DAN:                                       PLANT SEEDS & SING SONGS

Friday, January 13, 2017

TUNA TOASTATA WITH CHILI MAYONNAISE ENJOY DAN:

TUNA TOASTATA WITH CHILI MAYONNAISE by CHEF DAN:
Serves 4

INGREDIENTS:
8 corn tortillas (6-inch each)
3 tablespoon olive oil
3/4-cup mayonnaise
2 tablespoons lime juice
1 tablespoon tequila
3/4-teaspoon chipotle powder
1/2-teaspoon cumin
1/2-cup pimiento stuffed olives, plus brine from the jar
1 garlic clove, smashed
1-12-ounce fresh salsa Verde
1 pound sushi-grade tuna, cut into 1/4-inch cubes
Avocado, cut into 1/4-inch cubes
3 scallions, (green part only) bias sliced into 1/2-inch lengths
3 tablespoons sunflower seeds

DIRECTIONS: (heat oven to 350 F)
1.   Cut 2 rounds from each tortilla with a 3-inch cookie cutter.
2.   Brush both sides of tortillas with 1 tablespoon olive oil.
3.   Sprinkle with smidgen of salt, place rounds on a cookie sheet.
4.   Bake until crisp and edges are golden, 10-12 minutes.
5.   Remove from oven and set-aside
6.   Whisk together remaining oil and 8 ingredients in a bowl.
7.   Place tuna, avocado, 2/3-of scallions and 2 tablespoons sunflower seeds in another bowl.
8.   Pour dressing over the top and gently stir to coat.
9.   Trying not to break up the avocado.
10.                Spoon tuna mixture onto tortilla rounds.
11.                Top with remaining sunflower seeds and scallions.

ENJOY DAN:                             SHARING LIFE LOVE AND FOOD!!


Thursday, January 12, 2017

SCATCHET HEAD CHILI COOK OFF ENJOY DAN:

                       SCATCHET HEAD CHILI COOK OFF by CHEF DAN:
Makes a pot of chili

MEAT:
1 pound ground beef
1 pound bulk Italian sausage
2 tablespoons vegetable oil

OTHER STUFF:
1 (12 Oz) bottle dark beer beer
1 cup strong brewed coffee
2 (14 Oz) cans beef stock
1 (14 Oz) can chicken stock
1 (12 Oz) can tomato paste
2 (10.5 Oz) cans RO*TEL tomatoes with green chilies
3 (15 Oz) kidney beans
2 Anaheim chili peppers, chopped
1/4-cup chili powder
1/3-cup bulgur wheat

SPICE BLAST #1
1 teaspoon EACH cayenne pepper, garlic powder, chili powder dried oregano ground coriander and cumin
2 teaspoons flaked onions
2 teaspoon EACH beef bouillon granules, and chicken bouillon granules

SPICE BLAST #2
3 tablespoons pure maple syrup
1 tablespoon EACH garlic powder and white pepper
2 tablespoon chili powder
3 tablespoons salsa Verde

DIRECTIONS:
1.    Place 2 tablespoons of oil in a stock pot over medium-heat when sizzling.
2.    Cook and stir the ground beef and sausage, sauté until browned.
3.    Stir in other stuff and spice blast#1 and #2 bring to a boil.
4.    Reduce heat and simmer for 1 hour the longer the better.
5.    Serve with Mexican sour cream and chips.

ENJOY DAN:                 SHARING LIFE LOVE AND FOOD!!