Tuesday, June 19, 2018

SPAGHETTI AND MEATBALLS MY WAY ENJOY DAN:


                 SPAGHETTI AND MEATBALLS MY WAY by CHEF DAN:
Serves 6

MEAT BALLS:
Sukkis chicken meatballs with toasted coconut and mango (from Costco)
About 10-12 meatballs

SPAGHETTI:
1-pound angel hair pasta

SAUCE:
3 tablespoons olive oil
1 onion diced
3 garlic cloves smashed
1 (28 Oz) can whole tomatoes
1 (28 Oz) can crushed tomatoes
1 (6 Oz) can tomato paste
1 cup Chianti or dry red wine
1 tablespoon dried oregano
1 teaspoon EACH red pepper flakes and sumac
7 fresh basil leaves
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Boil spaghetti in salted water according to package directions.
2.   Drain and set aside.
3.   Puree the tomatoes and paste in a blender until smooth.
4.   In a stock pot heat oil over medium-heat and when sizzling.
5.   Add the onions and sauté for 4 minutes.
6.   Add garlic and sauté for 1 minute.
7.   Add red pepper flakes, sumac and slowly add half the pureed tomatoes mixture and the red wine.
8.   Stirring to mix.
9.   Add remaining tomatoes, reduce heat to low and let simmer.
10.                Add oregano and continue to simmer until slightly thickened.
11.                About1-1/2-to 2 hours.
10  The last half hour of simmering add spaghetti, meatballs, basil salt and pepper.

ENJOY DAN:                                                                              BON APPETITE!!      




Sunday, June 17, 2018

CROCK POT SPICY MEATBALLS ENJOY DAN:


                      CROCK POT SPICY MEATLOAF by CHEF DAN:
Serves 12 (FOR THE TREE FARM WORKERS)

DIRECTIONS:
2-pound lean ground beef
1 cup quick rolled oats
1 egg
1/3-cup Mexican sour cream
1 Old Pasco Taco seasoning packet
1(4 Oz) can green chilies, diced
1 teaspoon EACH dried oregano and cumin
1 onion
1 bell pepper
2 carrots
1 (19 Oz) can Enchilada sauce
1 cup pepper-jack cheese shredded

DIRECTIONS:
1.   Place the ground beef in a bowl.
2.   Add rolled oats and next 6 ingredients.
3.   In a blender add onion, pepper, and carrots and blend until smooth.
4.   Pour into a bowl.
5.   Using your hands mix beef ingredients until smooth.
6.   Mix in pureed ingredients and mix until all ingredients are incorporated.
7.   Shake the mixture into a thick log and place in a prepared slow cooker.
8.   Pour Enchilada sauce over the top.
9.   Cover and cook on low for 7-8 hours.
10  1/2-pour before serving add pepper jack cheese.
11  Cover and cook until cheese is melted.
12  Slice and serve with crusty bread.

ENJOY DAN:                                                                      OKEYDOKEY!!


FRESH MOZZARELLA WITH RICE NOODLES ENJOY DAN:


         FRESH MOZZARELLA WITH RICE NOODLES by CHEF DAN:
Serves 4

INGREDIENTS:
7-ounces rice noodles
2 tablespoons olive oil
2 garlic cloves smashed
2 cups chicken broth
1 (14.5 Oz) can crushed tomatoes
3 tablespoon rice vinegar
1/2-teaspoon red pepper flakes
2 fresh mozzarella balls cut into quarters
1/2-onion chopped
1/4-cup fresh basil leaves
1 spring fresh rosemary

DIRECTIONS:
1.   Soak the rice noodles in hot water for 20 minutes.
2.   Drain and set aside.
3.   In stock pot add oil over medium-high heat and when sizzling.
4.   Add onions and sauté for 4 minutes.
5.   Add garlic and sauté for 1 minutes.
6.   Add chicken broth and next 3 ingredients +rosemary.
7.   Reduce heat to simmer and simmer for 20 minutes.
8.   Remove from heat; add rice noodles, and fresh mozzarella
9.   Cook until heated through and mozzarella is melted.
10  Remove rosemary and serve with fresh basil and crusty bread.
         
ENJOY DAN:                                                                      BON-APPETITE!!

Monday, June 11, 2018

FRIJOLES NEGROS ENJOY DAN:


                                  CUBAN FRIJOLES NEGROS BLACK BEANS:
Serve 8-10

FOR THE BEANS:
1-pound dried black beans rinsed thoroughly
1 tablespoon olive oil
1/2-onion chopped
1 bell pepper chopped
5 garlic cloves smashed
1 bay leaf

FOR THE SOFRITO SAUCE:
1/4-cup olive oil
1/2-onion finely chopped
1 bell pepper finely chopped
3 garlic cloves smashed
1 bay leaf
1/2-teaspoon EACH dried thyme, rosemary, cumin, and oregano
1 teaspoon freshly ground black pepper
1-1/2-teaspoons sea salt plus more to taste
2 tablespoon sherry vinegar
1/2-cup red wine (or rum)
1/4-cup green olives stuffed with pimentos, sliced
1 teaspoon sugar

DIRECTIONS:
1.   In a stock pot soak beans overnight in 10-12 cups of water.
2.   Drain and discard water.
3.   Place black beans in stock pot; add 9 cups water and 1 tablespoon oil.
4.   Bring beans to a boil and reduce heat and then simmer 1 hour.
5.   Skimming off foam as it simmers.
TO MAKE SOFRITO:
1.   In a warm 1/4-cup oil in a skillet over medium-heat and when sizzling.
2.   Add onion, bell pepper, and garlic and sauté for 5 minutes.
3.   Add bay leaf and next 6 ingredients and cook 2 more minutes.
4.   Add sofrito to the beans.
5.   Stir in vinegar, wine (or rum) and olives, bring to a boil.
6.   Cover and lower heat to simmer and simmer for 1-1/2-hours.
7.   Remove both bay leaves, adjust salt and pepper to taste.
8.   Remove from heat and add sugar.
9.   Serve over white rice.

ENJOY DAN:                                                 TO BE HAPPY IS TO EAT HAPPY!!


Sunday, June 10, 2018

HALIBUT IN COCONUT CURRY ENJOY DAN:


                        HALIBUT IN COCONUT CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil divided
1 large bunch greens (such as kale, chard, spinach or bok choy)
Sea salt and freshly ground black pepper to taste
1 onion chopped
2 tablespoon red curry paste
1 tablespoon EACH fish sauce and OLD BAY
1 cup clam broth
1 (19.5 Oz) can Mae Ploy coconut milk
1/2-teaspoon pure maple syrup
 4 fresh halibut fish fillets (4-6 0z-) each
1/4-cup fresh cilantro chopped plus extra for garnish
2 scallions, bias cut on 1/2-inch lengths
2 tablespoon lime juice
2 cup Jasmine rice

DIRECTIONS:
1.   In a skillet with a lid, heat 1 tablespoon oil over medium-heat.
2.   When sizzling add greens with a generous amount of salt and pepper.
3.   Toss greens in oil and sauté until they wilt and tenderizer.
4.    Remove to a bowl.
5.   Add remaining oil to the skillet and when sizzling.
6.   Add curry paste and stir until fragrant about 1 minute.
7.   Add onions and sauté for 4 minutes.
8.   Add fish sauce and next 4 ingredients.
9.   Lower heat to low and simmer for 10 minutes.
10  Season fillets lightly with salt.
11  Place fillets in the skillet with broth and spoons broth over the fillets.
12  Cover pan and poach fillets for abut 5 minutes, depending on size.
13  Cook till medium-rare, (DO NOT OVER COOK)
14  Distribute sauteed greens evenly among 4 serving bowl.
15  Place halibut on top of each bed of greens.
16  Stir cilantro leaves, scallions, lime juice into curry broth.
17  Ladle some both over each halibut fillet.
18  Garnish with additional cilantro, scallions and lime wedges
19  Serve with Jasmine rice.

ENJOY DAN:                                                                      BON-APPETITE!!



SALSA ALLA CAPRICCIOSA ENJOY DAN:

                          SALSA ALLA CAPRICCOSA by CHEF DAN:
Makes 12 cups (salsa to spread over spaghetti or linguine)

DIRECTIONS:
10 slices bacon
2 tablespoon olive oil
2 onions sliced
9 garlic cloves smashed
1/2-(16 Oz) jar Mezzetta golden green Pepperoncini peppers, coarsely chopped
1 tablespoon dried oregano
1 (26.46 Oz)) box POMI chopped tomatoes
1/2-teaspoon sea salt

DIRECTIONS:
1.   Cook bacon in oil in a skillet over medium-heat until lightly browned.
2.   About 5-7 minutes.
3.   Add onions and garlic and sauté for about 10 minutes.
4.   Add Pepperoncini, and next 3 ingredients, stirring occasionally.
5.   Reduce heat to simmer and cook 1 hour or until thick and saucy.

ENJOY DAN:                                              SING SONGS AND LAUGH OFTEN

Saturday, June 9, 2018

SWEET AND SPICY GINGER GREEN BEANS ENJOY DAN:


                 SWEET AND SPICY GINGER GREEN BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon pure maple syrup
1 tablespoon EACH fish sauce, soy sauce, and hoisin sauce
3 tablespoon grapeseed oil divided
1-pound green beans stemmed and bias cut into 1/2-inch lengths
3/4-cup water
1-thumb-size fresh ginger grated
1/2-teaspoon green curry paste
2 tablespoon rice vinegar
1/4-teaspoon white pepper

DIRECTIONS:
1.   In a bowl mix together honey and next 3 ingredients:
2.   Add 2 tablespoons oil to a skillet over medium-high heat: when sizzling
3.   Add green beans and DO NOT stir for 3 minutes.
4.   Add water and cover.
5.   Cook beans until tender about 2 minutes.
6.   Remove lid and move beans to the outside edge of the skillet.
7.   Add remaining oil and stir in ginger and green chili past.
8.    Sauté 30 seconds.
9.   Pour in reserved maple syrup mixture and cook 1 minute.
10  Remove from heat and stir in rice vinegar and pepper.

ENJOY DAN:                                                                          BON-APPETITE!!