Monday, September 26, 2016

OVEN ROASTED HASH BROWN CAKES ENJOY DAN:

           OVEN ROASTED HASH BROWN CAKES by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 onion, cut on a mandolin for very thin slices
1-1/2-2 pounds Russet potatoes, peeled, coarsely grated on large holes of box grater, about 3 cups
2 teaspoon salt divided
1/2-teaspoon EACH dried thyme, garlic powder, & paprika
2 tablespoons butter, melted

INSTRUCTIONS: (preheat oven 425 F then 350 F)
1.   Place prepared foil on a baking sheet.
2.   Place onions in a bowl.
3.   Toss potatoes with 1 teaspoon salt in bowl.
4.   Let stand 5 minutes.
5.   Using your hands, squeeze liquid out of the potatoes.
6.   Add potatoes, 1 teaspoon salt & melted butter & spices to the onions.
7.   Toss to coat.
8.   Divide mixture into 6 mounds on the baking sheet, spacing apart.
9.   Roast 15 minutes, then turn mounds over with a spatula, pressing down to flatten, reshape them to maintain space.
10.                Reduce temperature to 350 F.
11.                Bake until cakes are golden brown and crisp, 45 minutes longer.
12.                Flip the cakes again and bake another 15 minutes.

ENJOY DAN:                      SING SONGS & PLANT POTATOES!!



Sunday, September 25, 2016

SLOW COOKER HOT SPICE WASHINGTON GOLD CIDER ENJOY DAN:

SLOW COOKER HOT SPICED WASHINGTON GOLD CIDER by CHEF DAN:
Makes 16 cups (for Berdene’s Halloween party)

INGREDIENTS:
2 liters (66Oz) Washington Golden Cider
8 (3-inch) cinnamon sticks, plus more for serving if desired
1 orange
2 tablespoons whole cloves
6-8 allspice berries
16 ounces of rum

INSTRUCTIONS:
1.   Pour Golden cider into a crock-pot.
2.   Add cinnamon t cider.
3.   Punch small holes all around the orange 1/2-inch -1-inch apart.
4.   Carefully poke cloves into the holes.
5.   Place orange in the crock pot along with the all spice berries.
6.   Cook on low until hot and spiced through, about 4-hours.
7.   Ladle into mugs along with 1 ounce of rum.
8.   Place a cinnamon stick in each glass & serve.

EJOY DAN:                                SING SONGS & PLANT APPLE TREES!!

MUSHROOM RISOTTO WITH BLACK TRUFFLE OIL ENJOY DAN:

         MUSHROOM RISOTTO WITH BLACK TRUFFLE OIL by CHEF DAN:
Serves 4

FOR THE MUSHROOMS:
10-crimini mushrooms
2 portobella mushrooms
1 tablespoon olive oil
Grated lemon zest from 1 lemon

FOR RISOTTO:
6 cups vegetable broth
2 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1-1/2-cups Royal Italian Superfine Risotto
1/2-cup white wine
2 tablespoons butter, cubed
2 bay leaves
Salt and pepper to taste
1 tablespoon black truffle oil
1/2-cup Parmigiana reggiano cheese
 Fresh Italian parsley for garnish

INSTRUCTIONS:
1.   Slice the mushrooms & sauté, a handful at a time, with olive oil.
2.   Season with salt & pepper, add the lemon zest & reserve.
3.   Heat 2 tablespoons olive oil in a skillet over medium-heat & when sizzling.
4.   Add onions & garlic and sauté for 4 minutes.
5.   Add rice and stir until the grains are well coated with oil.
6.   Pour in the wine slowly, stirring constantly until the alcohol evaporates and the liquid is absorbed.
7.   Add the broth 1 cup at a time, stirring constantly, until liquid is absorbed, about 4 minutes.
8.   Continue adding the broth one cup at a time, stirring until each cup is absorbed before adding the next one.
9.   Stir until the rice is tender 26-28 minutes.
10.                The risotto should be slightly firm and creamy, not mushy.
11.                Warm up the mushrooms in a skillet, then add the risotto.
12.                Turn off heat and stir in butter and grated cheese.
13.                Add the truffle oil and stir.
14.                Serve the risotto & garnish with parsley & top with Parmigiana cheese

ENJOY DAN:                             SING SONGS & PLANT RICE!!


TANDOORI CHICKEN WITH MINT YOGURT ENJOY DAN:

        TANDOORI CHICKEN WITH MINT YOGURT by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless, chicken breasts

MARINADE:
1/2-cup plain yogurt
2 tablespoon lemon juice
4 garlic cloves, minced
1 thumb-size fresh ginger, crushed
2 small dried red peppers from the GIBERESON FARM

TANDOORI MIX:
1 tablespoon EACH ground cumin & paprika
1 teaspoon ground coriander
1/2-teaspoon cayenne pepper
1/4-teaspoon EACH ground cardamom, ground cloves, turmeric powder ground fenugreek & black pepper
2 teaspoons seas salt or to taste

MINT YOGURT:
3/4-cup plain yogurt
2 teaspoons fresh mint, finely chopped
1 tablespoon lemon juice
Sea salt and freshly ground black pepper to taste
1 tablespoon olive oil
Whisk all yogurt ingredients in a bowl until combined; set aside.

INSTRUCTIONS: (preheat oven to 350 F)
1.   Place all marinate ingredients in a blender and blend until smooth.
2.   Add Tandoori mix and blend unto combined.
3.   Place the chicken a zip lock bag and pour in marinate.
4.   Marinate for 3 hours or overnight.
5.   Remove chicken from marinate (reserve marinate).
6.   Line a trey with foil and place a rack on the foil.
7.   Bake 20 minutes & then brush with reserved marinate & bake 10 min.
8.   Remove chicken from the oven turn chicken and brush on more marinate.
9.   Bake 10-5 minutes longer or until chicken is cooked through.
10.                Let chicken rest 5 minutes before serving.
11.                Serve with mint yogurt and top with fresh basil.

ENJOY DAN:                                         SING SONGS & PLANT RED PEPPERS!!



Saturday, September 24, 2016

HOW TO MAKE GARAM MASALA SPICE BLEND ENJOY DAN:

          HOW TO MAKE GARAM MASALA SPICE BLEND by CHEF DAN:
Makes enough to fill a small jar

INGREDIENTS:
2 tablespoons coriander seeds
1 tablespoon kalonji seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1/2-teaspoon whole cloves
2 dried red chili pepper, seeds discarded
2 tablespoon turmeric
2 1-inch cinnamon sticks

INSTRUCTIONS:
1.   Combine the coriander seeds and next 8 ingredients in a dry cast-iron skillet, toast the seeds over low heat until fragrant about 2 minutes.
2.   Grind the toasted seeds in a spice grinder to a fine powder.
3.   Spoon in turmeric, and process to combine.
4.   Store in a Mason jar with a tight fitting lid.


ENJOY DAN:                  SING SONGS & PLANT SEEDS!!

Friday, September 23, 2016

BERDENE’S HALLOWEEN PARTY TURKEY BREAST ON THE TRAGER GRILL
                                                                                                   By CHEF DAN:
Serves 5-7 pounds
INGREDIENTS:
1 (33 Oz) jug of Washington Gold Cider
2 garlic cloves, minced
1/3-cup brown sugar
1 tablespoon EACH ground allspice & ground coriander
1/3-cup coarse salt
3 bay leaves
 4 cup ice water
1 (5-7-pound turkey breast
1/2-cup butter, plus 2 tablespoons

BRINE:
1.   Combine 20 ounces of W. G. Cider and next 6 ingredients in soup pot.
2.   Simmer on stove top for 5 minutes.
3.   Take off stove & pour ice water.
4.   Place turkey in the brine and adding water as need to fully submerge the turkey breast.
5.   Cover and refrigerate overnight.
CIDER GLAZE:
1.   Bring to a boil remaining Washington Golden Cider in a saucepan.
2.   Sommer until reduced to a 1/4-cup, about 15 minutes.
3.   Whisk in 1/2-cup butter
TRAEGER GRILL:
1.   Drain turkey breast and rinse.
2.   Using your fingers, take 2 tablespoons of the soften butter and smare it under the skin of the breast.
3.   Lightly season the turkey breast Zhoug (recipe to follow).
4.   Start the Trager grill on smoke, lid open until fire is established 4-5 minutes.
5.   Turn grill to 325 F and preheat for 10-15 minutes.
6.   Cook turkey breast until internal temperature reaches 165 F 3-4 hours.
7.   After the first 20 minutes of cooking, brush turkey with the cider glaze.
8.   Let rest for 10 minutes, slice & enjoy.
ZHOUG RECIPE: (makes 2 cups)
2 bunches cilantro (leaves & stems, chopped
2 serrano’s peppers, roughly chopped
1 tablespoon lemon juice
2 tablespoons olive oil
1/2-teaspoon EACH ground cumin, ground coriander ground cloves and cardamom & a pinch of salt
Place all ingredients in a blender & blend into a course paste.

ENJOY DAN:                                                  

BLACK BEAN AND RICE BOWL WITH CHILI SAUCE ENJOY DAN:

           BLACK BEAN AND RICE BOWL WITH CHILI SAUCE by CHEF DAN:
Serves 4
FOR THE RICE:
2-1/2-cup water
1-cup Jasmine Brown rice
1 (8 Oz) can tomato sauce
2 teaspoons chili powder

FOR THE BEANS:
1 (15 Oz) can black bean, drained
1 Teaspoon chili powder
1/4--teaspoon EACH ground cumin, ground coriander, dried oregano & black pepper
1/2-teaspoon kosher salt
1 tablespoon olive oil
1/2-cup onion, diced
1 bell pepper, diced
1(8 Oz) bag frozen peas
5 cherry tomatoes, quartered
2 tablespoons fresh basil

SWEET CHILI SAUCE:
1/4-cup regular yellow mustard
2 tablespoons pure maple syrup
1 tablespoon chili powder
1 tablespoon water, or more
GARNISH:
1 ripe avocado, hot sauce and goat cheese

INSTRICTIONS:
1.   Prepare the rice first by combing all the “rice” ingredients in a pot and bring to a boil.
2.   Once boiling immediately turn to lowest heat, cover cook for 35-40 minutes.
3.   Once cooked let sit for 5 minutes, and fluff with a fork.
4.   In a skillet add oil over medium-heat and when sizzling.
5.   Add onion, bell pepper and peas, sauté for 4-5 minutes, stirring occasionally.
6.   Pour in the black beans and next 6 ingredients and cook for 3 minutes.
7.   Remove from heat and stir in tomatoes and basil.
in a serving bowl add rice mixture and top with black bean mixture.
8.   In a bowl whisk all sweet sauce ingredients until thickened, adding more waters needed.
9.   Drizzle with chili sauce.
10.                Divide among bowls and top avocados, hot sauce and goat cheese.
ENJOY DAN:                                     SING SONGS & PLANT RICE!!