Thursday, May 25, 2017

SPICY AHI POKE TOASTADA ENJOY DAN

                    
                      SPICY AHI POKE TOASTADA by CHEF DAN:
Serves 4                                                     (FOR BRADLEY’S GRADUATION)

INGREDIENTS:
1/2-pound sushi ahi tuna
3 tablespoon soy sauce
2 tablespoons lemon juice
1 jalapeno chili, trimmer, seeded and minced
2 teaspoons sesame oil
1/4-of onion, thinly sliced
4 scallions, bias sliced into ½-inch lengths
1 small Napa cabbage
1 tablespoon EACH rice wine vinegar, and mirin
2 teaspoon Blue agave. Or pure syrup
3 tablespoon fresh cilantro, roughly chopped
4 corn tortillas
1 tablespoon grape-seed oil
1/2-ripe avocado
GARNISH:
Toasted sesame seeds and Mexican sour cream

DIRECTIONS: FOR THE POKE:
1.   Cut the ahi against the grain into 1/2-inch pieces.
2.   Combine ahi with soy, and next 4 ingredients.
3.   Cover and refrigerate for up to 3 hours.

SLAW AND TOSTADAS:
1.   Halve the cabbage and notch out the core of the cabbage.
2.   Place the cabbage flat side down on a board and slice crosswise into shreds (about 5 cups.
3.   Mix with the rice wine vinegar, and next 3 ingredients.
4.   Set aside for 5- 10 minutes.

TOASTADAS: (PREHEAT OVEN TO 500 F)
1.   Brush both sides of tortillas with oil and place on a prepared baking sheet.
2.   Bake until golden brown, about 5 minutes.
3.   Cool before serving.

TO SERVE:
1.   Layer the tostada with a quarter of the poke, a few slices of avocado and a sprinkling of sesame seeds.
2.   Serves with Mexican sour cream.


ENJOY DAN:                           COOK WITH SOUL AND EAT WITH PLEASURE!!

JALAPENO MEXICAN STREET CORN ENJOY DAN:

                    JALAPENO MEXICAN STREET CORN by CHEF DAN:
Serves 4

INGREDIENTS:
4 ears fresh sweet corn
2 jalapenos peppers
3 tablespoons grape-seed oil
3/4-teaspoon salt, divided
1/4-cup Panko
1/2-teaspoon EACH smoked paprika, Mexican oregano, and sumac
1/4-cup Mexican cream cheese
2 tablespoons lime juice
Pinch EACH of chipotle pepper powder, chili powder and cayenne powder
Chopped fresh cilantro

DIRECTIONS:
1.   Shuck corn: rub corn and jalapenos with 2 tablespoons oil.
2.   Grill on greased grill rack over medium-high heat.
3.   Heat until charred on all sides, about 12 minutes.
4.   Remove from heat, when jalapenos are cool, remove the skin, seeds and membrane: sprinkle with salt.
5.   In a skillet heat remaining oil over medium-heat and when sizzling.
6.   Add Panko and stir unit it starts to brown.
7.   Add paprika, oregano and sumac, toast until fragrant.
8.   Meanwhile, combine cream cheese, lime juice and remaining salt.
9.   Spread over corn.
10.                In a bowl combine Panko mixture, chipotle powder, chili powder and cayenne powder.
11.                Sprinkle with Panko and chili powder mixture.
12.                Top with cilantro.


ENJOY DAN:                                                           BE STRONG KEEP FAITH!!

Wednesday, May 24, 2017

TEQUILA MASHED SWEET POTATOES ENJOY DAN:

                  TEQUILA MASHED SWEET POTATOES by CHEF DAN:
Serves 4

INGREDIENTS:
4 large sweet potatoes
4 tablespoon tequila
3 tablespoons butter
2 tablespoon lime juice
2 tablespoon pure maple syrup
1-1/2-teaspoon vanilla extract
1/2-teaspoon EACH cinnamon, and nutmeg
1/2-teaspoon freshly ground black pepper
1/4-cup chopped walnuts

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Rinse the potatoes and bake for 45-60 minutes.
2.   The skin should be loose and potatoes tender.
3.   Peel and place them in a bowi.
4.   Slightly mash them, then pour in the tequila, and next 7 ingredients.
5.   Mash until smooth.
6.   Sprinkle walnuts on top.

ENJOY DAN:                                             SHARING LIFE FOOD AND LOVE

PALEO GRANOLA ENJOY DAN:

                                 PALEO GRANOLA by CHEF DAN:
Makes 12 cups

INGREDIENTS:
1 egg white
2 cups raw cashews, chopped
2 cups, slivered almonds
2 cups pecans, chopped
2 cups walnuts, chopped
1 cup sunflower seeds
1 cup pumpkin seeds
1/4-cup pure maple syrup
1/4-cup olive oil
1 teaspoon EACH vanilla, ground cinnamon, cumin, smoked paprika, Herb de Provence, and turmeric
1/2-EACH teaspoon ground ginger, and kosher salt
1-cup craisins, dried blueberries, and sour dried cherries
1/4-cup cacao nibs

DIRECTIONS: (PREHEAT OVEN TO 300 F)
1.   In a bowl using a hand mix, beat the egg until foamy and hold soft peaks.
2.   Add maple syrup and next 9 ingredients; beat to combine.
3.   Add the cashews and next 5 ingredients into egg mixture, mix well to incorporate.
4.   Spread the mixture into an even layer on the prepared baking sheet.
5.   Place in the center of the oven and bake for 10 minutes.
6.   Remove from oven, stir the granola and back into an even layer.
7.   Return the backing sheet to the oven and continue to bake, stirring every 10 minutes.
8.   Bake for a total of 30 minutes or until brown all over.
9.   Remove the granola from the oven, and allow to sit for 10 minutes.
10.                Once it’s rested, add the dried fruit and cacao nibs.
11.                Mix by hand breaking up the granola into chunks.
12.                Store in an airtight glass container at room temperature.

ENJOY DAN:                   COOK WITH SOUL EAT WITH PLEASURE!!


Monday, May 22, 2017

VIETNAMESE CURRY NOODLE SALAD BOWL ENJOY DAN:

VIETNAMESE CURRY RICE NOODLE SALAD BOWL by CHEF DAN:
Serves 4

INGREDIENTS:
6-8 ounces’ rice noodles, such as vermicelli
1 tablespoons olive oil
1 (19.5 Oz) can Mae Ploy coconut milk
2 garlic cloves, smashed
1 onion, peeled and cut into rings
1 cucumber, thinly sliced
1 carrot, thinly sliced
1 bell pepper, seeded and thinly sliced
2 scallions, bias sliced into ½-inch lengths
1 serrano pepper, roasted
2 tablespoon EACH curry powder, and brown sugar
1/4-cup toasted walnuts
2 tablespoon EACH fresh snipped chive, and fresh basil

NUAC CHAM DIPPING SAUCE:
1/4-cup rice wine vinegar
2 tablespoons EACH fish sauce, and hoisin sauce
3 tablespoons lime juice
2 garlic cloves, smashed
2 tablespoon grated carrot
2 tablespoon pure maple syrup
Healthy pinch of red pepper flakes

DIRECTIONS:
1.   Place noodles in a bowl: add 4 cup soiling water and let sit for 20 minutes.
2.   Drain and set aside.
3.   Add 1 tablespoon oil in a skillet over medium-high heat, when sizzling.
4.   Add onion and sauté for 4 minutes, add garlic and sauté 30 seconds.
5.   Mix in coconut milk, curry powder, brown sugar, and roasted pepper.
6.   Cook for 5 minutes.
7.   To assemble the salad bowls, add a handful of noodles to the bowl with a scoop of onion mixture.
8.   Dress with sliced vegetables, fresh herbs, and walnuts.
9.   Drizzle with Nuac Cham dipping sauce and serve.

NUAC CHUM DIPPING SAUCE.
1.   Mix all ingredients together in a bowl.
2.   Serve at room temperature.

ENJOY DAN:                          COOK WITH SOUL EAT WITH PLEASURE!!




Saturday, May 20, 2017

MS. LINDA HARRIS SLOW COOKED ROOT VEGETABLES ENJOY DAN:

    MS. LINDA HARRIS SLOW COOKED ROOT VEGETABLES by CHEF DAN:
Serves 8

INGREDIENTS:
2 rutabagas, peeled and spiralized
2 turnips, peeled and spiralized
1 large sweet potatoes, peeled and spiralized
2 parsnips, peeled and spiralized, or cubed
3 beets, peeled and spiralized
3 multi-color carrots, chopped
1 celeriac celery root, peeled and spiralized, or chopped
1 jicama, peeled and spiralized or cubed
3 tablespoon EACH olive oil, and sweet chili sauce
2 teaspoons EACH garlic powder, onion powder, and celery salt
1 teaspoon EACH ground cumin, ground ginger, ground turmeric, tandoori Masala, and curry powder
1 tablespoon balsamic vinegar
1 teaspoon Black Pepper Medley
1 (16 Oz) box vegetarian broth

DIRECTIONS:
1.   Toss rutabagas and next 8 ingredients in a large bowl.
2.   Toss until well combined with oil and chili sauce.
3.   Season with garlic powder and next 9 ingredients.
4.   Toss again to coat evenly.
5.   Toss all ingredients into the crock pot.
6.   Add vegetable broth.
7.   Cover and cook on low for 7-9 hours.

ENJOY DAN:                                SING SONG AND PLANT VEGETABLES!!




Friday, May 19, 2017

FRESH ASPARAGUS RIBBON SALAD ENJOY DAN:

                   FRESH ASPARAGUS RIBBON SALAD by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 pound fat green or white asparagus, (about 14 spears)
6 cherry tomatoes, quartered
2 garlic cloves, peeled
1/2-teaspoon kosher salt
1/2-Mexican sour cream
4 tablespoon olive oil
3 tablespoon lemon juice
1/2-cup fresh parsley
1/4-cup fresh snipped chives, chopped
1 head Bibb lettuce, torn
1/2-English cucumber, thinly sliced
3 radishes, thinly sliced, on the mandolin
3 tablespoon sliced almond

DIRECTIONS:
1.   Remove scales from asparagus spears.
2.   Use a vegetables peeler, peel thin ribbons from the spears.
3.   Cut of tips.
4.   Place ribbons and tips in a bowl of ice water.
5.   Set aside.
6.   Meanwhile, to make garlic paste, finely chop garlic, sprinkle with salt.
7.    In a mortar and pestle, mash the garlic and salt.
DRESSING:
1.   In a bowl whisk together the garlic paste, sour cream, olive oil, and lemon juice.
2.   Stir in parsley and chives, season with salt and pepper to taste.

Drain asparagus ribbons and pat dry.
1.On a platter arrange lettuce, asparagus ribbons, tips, cucumber, radishes, and cherry tomatoes
2.Drizzle with dressing.


ENJOY DAN:                               SING SONGS AND PLANT VEGETABLES!!