Monday, October 23, 2017

ROASTED KABOCHA (JAPANESE PUMPKIN) SQUASH BOWL ENJOY DAN:

ROASTED KABOCHA (JAPANESE PUMPKIN) SQUASH BOWL by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 kabocha squash, tops removed jack-o-lantern style, seeds removed
1 cup long grain rice
3 tablespoons olive oil, divided
Sea salt and freshly ground black pepper to taste
1 onion, thinly sliced
3 baby bok choy, thinly sliced
2 cups chanterelle mushrooms
2 garlic cloves, smashed
1 cup vegetable broth
2 tablespoons EACH sake, and mirin
1-1/2-tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/4-teaspoon EACH cumin, smoked paprika, and cayenne pepper
1/4-cup pine nuts, toasted


DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   After hollowing squash, whisk together 1 tablespoon oil, salt, and pepper.
2.   Using your finger, rub mixture over the outsides and insides of the squash.
3.   Place in a baking dish, replacing the caps.
4.   Add water to accumulate about 1/2-inch.
5.   Cover with foil and bake until the squash pierces easily with a fork, but is still firm, about 45 minutes.
6.   While squash bakes, cook long grain rice according to package directions.
7.   Add 2 tablespoons oil to a skillet over medium-high heat when sizzling.
8.   Add onions, bok choy, mushrooms and sauté for 6 minutes add garlic and sauté for 1 minute.
9.   add remaining ingredients; bring to a boil; cove reduce heat and
simmer for 12 minutes.
10  Add brown rice stir to incorporate.
11  Stuff each squash bowl with rice ingredients.
12  Cut and eat the whole thing, including skin of the Japanese squash.

ENJOY DAN:                                                     LOVE COOKING AND SHARING!!




Sunday, October 22, 2017

CRANBERRY GINGER CHUTNEY ENJOY DAN:

                         CRANBERRY GINGER CHUTNEY by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 tablespoons coconut oil
2 tablespoons panch phoron (recipe to follow
1-pound fresh cranberries
2 tablespoons apple juice
1 cup light brown sugar
1/2-rice vinegar
Thumb-size fresh ginger, peeled and grated
1/2-teaspoon EACH cumin and chili powder
Sea salt to taste

DIRECTIONS:
1.   Heat the oil in skillet over medium-high heat and when sizzling.
2.   Add panch phoron, when the seeds start to pop add the cranberries.
3.   Stir in the apple juice and next 5 ingredients.
4.   Bring to a boil, then reduce heat to a simmer.
5.   Simmer for 15 minutes or until cranberries have softened
6.   Season the chutney with salt. Transfer to a bowl and refrigerate for 1 hour.

PANCH PHORON RECIPE:
1 tablespoon EACH cumin seeds, mustard seeds, fennel seeds, and nigella seeds.
2 teaspoons fenugreek seeds
Combine the seeds and store in an airtight jar.


ENJOY DAN:                                        SING SONGS AND EAT CRANBERRIES!!                               



ROASTED SWEET POTATO WITH PANCH PHORON ENJOY DAN:

       ROASTED SWEET POTATO WITH PANCH PHORON by CHEF DAN:
Serves 4

INGREDIENTS:
4 sweet potatoes, peeled and cut into 1-inch chunks
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sea salt
3 pinches panch phoron (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Heat a dry cast-iron skillet over medium-heat; roast stirring often to prevent burning.
2.   When very fragrant, remove from heat about 3 minutes, set aside.
3.   Place the sweet potato chunks in a bowl.
4.   Add olive oil, garlic, salt and panch phoron and toss to evenly coat the potato chunks.
5.   Spread the sweet potato chunks onto a prepared baking sheet.
6.   Bake for 30 minutes or until lightly browned and crisp.
7.   Turning them with a spatula after 15 minutes.


PANCH PHORON:
1 Tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1-1/2-teaspoons fenugreek seeds
COMBINE the seeds and store in an airtight jar.

ENJOY DAN:                         FOR THE LOVE OF COOKING AND SHARING!!




Saturday, October 21, 2017

SEA SHELL PASTA WITH CHIPOTLE DRESSING MIX ENJOY DAN:

SEA SHELL PASTA WITH CHIOPOTLE DRESSING MIX by CHEF DAN:  
Serves 8

INGREDIENTS:
1 package of chipotle dressing mix
1/2-cup light mayonnaise
1/2-cup almond milk
1 red onion, diced
2 cups cooked chicken, diced
2 tablespoon butter
1 bell pepper, chopped
6 chanterelle mushrooms, sliced
5 cremini mushrooms halved

DIRECTIONS:
1.   Combine dressing mix with mayo and milk; whisk to blend.
2.   Chill for at least 1 hour.
3.   in a pot bring 4 quarts of salted water to a boil.
4.   Add pasta to boiling water and cook 8 minutes.
5.   Drain past and drain under cold water.
6.   Mix pasta with dressing mix and refrigerate for another hour.

PEPPER AND MUSHROOMS:
7.   In a skillet over medium-heat add butter and when sizzling.
8.   Add bell pepper, mushrooms, and sauté for 6 -7 minutes.
   10 Mix pasta mixture together with mushrooms, toss to coat.


ENJOY DAN:                          SING SONG AND EAT MUSHROOMS & PASTA!!

SLOW COOKED JERKED JAMAICAN OXTAIL STEW ENJOY DAN:

         SLOW COOKED JERKED JAMAICAN OXTAIL STEW by CHEF DAN:
Serves 12

INGREDIENTS:
6 Pounds oxtails, cut into 2-inch pieces
3 tablespoon olive oil
1/4-cup all-purpose flour
2 onions, quarter
2 green peppers, sliced
10 garlic cloves
1 bunch of scallions, sliced into 2-inch lengths, save some for garnish
Thumb-size fresh ginger peeled and sliced
4 bay leaves
4 tablespoons Jerk seasoning
2 leeks, cleaned and roughly chopped
2 (10.5 Oz) can RO*TEL diced tomatoes with green chilies
1 tablespoon EACH dried thyme and oregano
2 sticks cinnamon
2 scotch bonnets peppers, left whole
6 cups beef broth
Sea salt and freshly ground black pepper to taste
10 allspice barriers
2 tablespoon red wine vinegar
2 (15.5 Oz) cans butter beans
1/2-cup red wine

MARINATE:
1.   In a zip-lock bag add beef broth, 2 scallions, allspice berries, green pepper, 6 cloves garlic, 1 onion, and vinegar.
2.   Season oxtail with jerk, all-purpose flour, salt, and pepper.
3.   Marinate over night in the refrigerator.

COOKING DIRECTIONS:
1.   In a skillet heat oil over medium-high heat and when sizzling.
2.   Add meat and brown on all sides, about 4 minutes on each side.
3.   Once all the pieces have been browned for color and texture.
4.   Transfer to a crock pot.
5.   Add all remaining ingredients except beans and cook on low for 9-10 hours.
6.   The last hour of cooking add butter beans.
7.   Taste and add more jerk seasoning, salt, and pepper, if needed.
8.   Top with more scallions:
9.   Remove bay leaves.

ENJOY DAN:                                                        COOKING AND LOVING IT!!           


Wednesday, October 18, 2017

OXTAIL FOR RAND'S TREE FARM WORKERS ENJOY DAN:

           OXTAIL FOR RANDY’S TREE FARM WORKERS by CHEF DAN:
Serves 12

INGREDIENTS:
6 pounds oxtail. Cut into 1-1/2-inch lengths
1/4-cup all-purpose flour
4 tablespoon olive oil
1 tablespoon honey
1/2-teaspon EACH dried oregano dried rosemary and dried thyme
1/8-teaspoon allspice
2 teaspoon curry powder
Sea salt and freshly ground black pepper to taste
2 onions, chopped
2 carrots, cut into large chunks
1 fennel, diced
3 garlic cloves, sliced
2 fresh chipotle peppers, chopped
2 (750mi) bottles hearty red wine
2 cups beef broth
Garnish with cilantro

DIRECTIONS (PREHEAT OVEN TO 300 F)
1.   Toss the oxtail in flour to coat lightly.
2.   Heat 2 tablespoon olive oil in a skillet over medium-high heat when sizzling.
3.   Add oxtail in batches, cook, turning occasionally, about 5-6 minutes.
4.   Transfer to large cast iron pot.
5.   Drizzle the honey and next 7 ingredients over the top.
6.   Heat remaining oil in skillet over medium-high heat when sizzling.
7.   Add the vegetables garlic and chilies, sauté for about 6 minutes.
8.   Stir into the pot and add the hearty wine and broth
9.   Cover and bake for about 3 hours, or until the oxtail is very tender.
10  Skim off any fat from the surface of the sauce.
11  Garnish with cilantro.

ENJOY DAN:                                                                    COOKING IS MY LIFE!!


CHICKEN AND BEET (BORSCHT) SOUP ENJOY DAN:

CHICKEN AND BEET (BORSCHT) SOUP by CHEF DAN:
Serves 6

INGREDIENTS:
1 onion, cut on the mandolin
4 cloves, peeled and roughly chopped
1/2-cabbage (white or red), quarter and slice
1 sweet potato, cut into match-sticks using a mandolin, then match-stick
2 carrots, match-stick same as sweet potato
3-4 beets, peel and cut into match-stick same as sweet potato
2 skinless, boneless chicken breasts
2 tablespoons olive oil, divided
1/2-teaspoon white pepper
Sea salt to taste
4 cups chicken stock
1/2-teaspoon EACH dried dill, celery powder and smoked paprika
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
Mexican sour cream for garnish

DIRECTIONS:
1.   In a pot heat 1 tablespoon oil over medium-high heat when sizzling.
2.   Add onion and sauté for 4 minutes.
3.   Add garlic and sauté for 1 minute.
4.   Add the rest of the vegetables to the pot and mix well.
5.   Season vegetables with sea salt and pepper to your liking.
6.   Pour in the chicken stock, and next 3 ingredients; bring to a boil.
7.   Turn down heat, cover, and simmer for 45 minutes.
8.   While the soup is simmering you can cook your chicken
9.   Season the chicken breast with salt and pepper to taste.
10  In a covered pan add remaining oil and cook for 15 minutes or so.
11  Shred the chicken using a fork and add to the soup.
12  Pour in vinegar and lemon juice and stir to incorporate.

ENJOY DAN:                                                            DAN DAN THE SOUP NAZI!!