Sunday, December 17, 2017

PALEO MAPLE GRANOLA ENJOY DAN:

                             PALEO MAPLE GRANOLA by CHEF DAN:
Makes 4 cups

INGREDIENTS:
1 cup pumpkin seeds
1 cup almonds, slivered
1 cup sunflower seeds
1 cup chopped hazelnuts
1 tablespoon pure vanilla extract
6 tablespoons pure maple syrup
1/2-cup craisins
1-1/2-teaspoon ground cinnamon

DIRECTIONS: (PREHEAT THE OVEN TO 325 F)
1.   Line a baking sheet with foil.
2.   In a bowl pumpkin seeds and next 3 ingredients.
3.   Mix in remaining ingredients and a splash of kosher salt.
4.   Pour maple sauce over the seeds and mix thoroughly.
5.   Press mixture into the pan.
6.   Bake for 40 minutes.
7.   Allow granola to cool,
8.   Then break it into pieces and add chocolate chips.


ENJOY DAN:                                                    BON-APPETITE!

MAPLE SWEET POTATO PUREE ENJOY DAN:

                       MAPLE SWEET POTATO PUREE by CHEF DAN:
Serves 4

INGREDIENTS:
3 sweet potatoes. Unpeeled
2 tablespoons Mexican sour cream
1 tablespoon butter, room temperature
3 tablespoon pure maple syrup
1 tablespoon lime juice
1 pinch of cayenne pepper

HAZELNUT BROWN BUTTER:
4 tablespoons butter
1/4-cup hazelnuts, chopped
1 shallot, smashed
1/2- tablespoon EACH dried parsley dried tarragon and dried chives

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)
1.   Pierce the skin of each sweet potato in a few places.
2.   Place on sheet of foil in a preheated oven, and bake 55 minutes.
3.   Remove from oven and let cool.
4.   Cut each sweet potato in half lengthwise, scoop out the pulp.
5.   Place in food processor along with sour cream, and next 4 ingredients:
6.   Process until smooth.
7.   Transfer to a baking dish and cover to keep warm.

BROWN BUTTER:
1.   In a skillet melt butter over medium-high heat and cook until gold about 2-3-minutes.
2.   Add hazelnuts and stir until golden 1-2 minutes longer.
3.   Add shallot, parsley, tarragon, and chives sauté 1 minute.
4.   Season with salt and pepper.
5.   Drizzle the brown butter over the hot sweet potatoes.


ENJOY DAN:                                                                               BON-APPETITE!

STUFFED PORK CROWN ROAST WITH GROUND PORK AND LAMB ENJOY DAN:

STUFFED PORK CROWN ROAST WITH GROUND PORK AND LAMB
                                                                                            by CHEF DAN:
Serves 6-8
PORK ROAST:
1-(5 POUND) crown pork roast about 8 chops
SIMPLE DRY RUB:
1/4-cup smoked paprika
2-tablespoons Quatre Esices (French 4 spice, cloves, ginger, nutmeg, and white pepper
2 tablespoons EACH garlic powder and onion and chili powder
1 tablespoon EACH cayenne powder, and kosher salt
FINISHING SAUCE:
1 tablespoon sumac
Home made fresh cranberry sauce

PREPARING THE STUFFING:
1.   2 tablespoons olive oil
2.   2 tablespoons EACH minced garlic and chopped thyme
3.   4 tablespoon chopped sage
4.   1-cip white wine
5.   Kosher salt and freshly ground black pepper to taste.
6.   1-1/2-pounds EACH ground pork and ground lamb
Combine all ingredients in a bowl and set aside.

PREPARING THE CROWN ROAST:
1.   Trim the crown roast if the butcher has not already prepared it.
2.   Clean the bones of meat with a boning knife (French term) and make small cut into meat between each rib so you can wrap into a circle.
3.   Rub all over the ribs with dry rub.
4.   With the ribs on the outside, wrap the rack around onto itself so he ends meet and secure with butcher twine, so it holds it crown shape.
5.   Cover ribs with tin foil.

THE TRAEGER GRILL:
1.   Start on smoke with the lid open, until the fire is established 5 minutes.
2.   Set temperature to 400 F and preheat with lid closed 10-15 minutes.
3.   Reduce heat to 325 F.
4.    Loosely fill the crown with the stuffing mounding it on top.
5.   Cover stuffing with foil and roast for 1-1/2-hours or until internal is 150 F.
6.   Remove to kitchen bread board and let rest for 15 minutes.
7.   Remove the foil covering the bones, but leave butcher string on roast until ready to carve.
8.   Serve with homemade cranberry sauce.

ENJOY DAN:                                                  BON-APPETITE!




Saturday, December 16, 2017

FRENCH STYLE BASQUE PIPERADE ENJOY DAN:

                      FRENCH STYLE BASQUE PIPERADE by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 (289 Oz) box POMI chopped tomatoes made in Italy
1 (16 Oz) jar POMI pureed tomatoes
4 eggs
2 onions, thinly sliced
8 garlic cloves, thinly sliced
2 red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 teaspoons EACH smoked paprika, and turmeric
1 teaspoon EACH chili powder and cayenne pepper
1/2 teaspoon EACH dried parsley flakes, and dried thyme leaves
2 bay leaves
Kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil
6-8 slices of crusty bread, brushed with olive oil

DIRECTIONS; (PREHEAT OVEN TO 450 F)
1.   Add oil in an oven-proof skillet over-medium-high heat when sizzling.
2.   Add onions, and next 4 ingredients, sauté for 5-7 minutes.
3.   Add your spices and “bloom” them out.
4.   smoked paprika and next 5 ingredients sauté for 3 minutes.
5.   Add tomatoes, breaking them up with a metal spoon.
6.   Add bay leaves and season with salt and pepper.
7.   Reduce heat to low and simmer for 30 minutes.
8.   Create 4 wells for you eggs with a spoon and crack 1 egg into each of each of these wells.
10  Bake in preheated oven for 7-10 minutes, until the whites began to set, but the yolk remains runny.
11  Slice and serve with toasted bread and serve with the dish.

ENJOY DAN:                                                                       BON-APPETITE! 


Friday, December 15, 2017

FRENCH STYLE BOUILLABAISSE FOR CHRISTMAS SUPPER ENJOY DAN:

   FRENCH STYLE BOUILLABAISSE FOR CHRISTMAS SUPPER by CHEF DAN:
Servers 10-12

INGREDIENTS:
4 cloves garlic, chopped
2 tablespoon olive oil
1 onion, finely chopped
1/2-tablespoon celery salt
2 teaspoon fresh parsley
1 spring fennel leaf
1 spring fresh thyme
2 bay leaves
1 tablespoon saffron
1 pinch EACH red pepper flakes and cayenne pepper
1 cup white wine
1 (15.5 Oz) can crushed tomatoes
3 cup fish stock, or clam juice
4-pound sea bass or other white fish
3/4-pound Penn Cove Mussels
3/4-pound clams, cleaned
3/4-pound shrimp, peeled and deveined
4-pound sea bass
Salt and pepper to taste

DIRECTIONS:
1.    In a stock pot, add olive oil over medium-high heat and when sizzling.
2.    Add onion, and next 8 ingredients cook until the vegetables are soft and translucent about 7-8 minutes.
3.    Season with salt and pepper.
4.    Add wine to the vegetables and sauté for 2 minutes.
5.    Add crushed tomatoes and fish stock to the mixture and bring to a boil.
6.    Boil for about 8 minutes.
7.    Once all liquids have incorporated into the mixture.
8.    Add seafood; cover pot; reduce heat and simmer for about 10-12 minutes.
9.    The fish should opaque and tender, the shellfish have opened, and the shrimp are firm.

ENJOY DAN:                                                   BE HEALTHY EAT FISH AND SHELLFISH!!


CRIS SWEET POTATO HASH BROWN NESTS ENJOY DAN:

         CRIS SWEET POTATO HASH BROWN NESTS by CHEF DAN:
Serves 2-4 servings

INGREDIENTS:
2 sweet potatoes, peeled and grated
2 tablespoon butter, melted
1 tablespoon olive oil
1/2-teaspoon EACH salt and pepper
1/2-teaspoon EACH paprika, chili powder, and garlic powder
4 eggs
3 tablespoon Parmesan cheese, finely grated
2 tablespoons fresh snipped chives

DIRECTIONS: (preheat oven to 400 f)
1.   Lightly spray Pam on a baking sheet.
2.   In a bowl, combine grated sweet potato, and next 7 ingredients.
3.   Toss until potatoes are well coated.
4.   Spread on the baking sheet in a thin layer.
5.   Place in the oven and bake until they began to brown about 20-25 minutes.
6.   Remove from oven and scoop the hash brown into 4 mounds with hole in the middle.
7.   Add 1 egg into each well, gently cracking the eggs to keep the yolk intact.
8.   Sprinkle with Parmesan and season with salt and pepper.
9.   Place in the oven and bake until egg whites have just set, and yolks are soft.
10  About 10 minutes.

ENJOY DAN:                                                             LOVE MORE WORRY LESS!!




Thursday, December 14, 2017

IRISH POTATO SOUP WITH IRISH DEATH BEER AND CHEESE ENJOY DAN:

IRISH POTATO SOUP WITH IRISH DEATH BEER AND CHEESE
               (THIS IS FOR CHRISTMAS DAY)                                                                             by CHEF DAN:
serves 8-10

INGREDIENTS:
1 head garlic
1 tablespoon olive oil
2 tablespoon butter
2 carrots, chopped1 onion, chopped
2 tablespoon flour
2 tablespoon cornstarch
4 cups vegetable broth
1 (12 ounce) bottle (BAILEYS HOME BREW IRISH DEATH)
1 tablespoon Worcestershire sauce and dry mustard
1/2-teaspoon EACH chili powder, dried oregano, and dried basil
2 large russet potatoes, peeled and chopped into small cubes
1-cup coconut milk
3 cups shredded sharp cheddar cheese
1/2-cup grated Kerrygold Dubliner cheese

DIRECTIONS: (PREHEAT THE OVEN TO 425 F)
1.   Cut the top tip of the head garlic off, just enough to enough to expose all the  cloves.
2.   Place garlic on a piece of tin foil.
3.   Drizzle with olive oil and sea; the foil around the garlic.
4.   Place packet on baking sheet, and roast for 40 minutes.
5.   Remove from oven and allow to cool.
6.   Then squeeze the head to remove the coves, smash the garlic into paste.
7.   Melt the butter in a skillet over medium-high heat when sizzling.
8.   Add carrots and onions and sauté for 4-5 minutes.
9.   Add flour and cornstarch and stir until thickened.
10  Add broth and next 6 ingredients.
11  Bring to a low simmer.
12  Add potatoes and cook for 15 minutes.
13  Stir in coconut milk, about 1/4-cup at a time.
14  Add the chesses stirring well between additions.
15  Season with salt and pepper.

ENJOY DAN:                                                   EAT WELL AND DRINK BEER!!