Friday, December 2, 2016

ROASTED CELICATA SQUASH WITH MUSHROOMS AND THYME ENJOY DAN:

ROASTED DELICATA SQUASH WITH MUSHROOMS AND THYME by CHEF DAN:
Serves 4

INGREDIENTS:
3 delicate squash, about 1 pound each
4 tablespoon olive oil
2 teaspoons EACH chili powder, and pure maple syrup
3 ounces portabella mushrooms, thick slice
Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   Wash the squash thoroughly.
2.   Cut the hard ends off each squash, then cut them in half lengthwise, in 1/2-inch segments, creating a moon-shaped pieces that have slight bumps around the curve.
3.   Stir together 2 tablespoons oil, chili powder, syrup, salt, and pepper.
4.   In a bowl add squash and mix with oil mixture.
5.   Place in prepared baking dish, arrange in 1 layer.
6.   Toss mushrooms with remaining oil mixture in another prepared baking dish.
7.   Roast squash and mushrooms, stirring occasionally and switching position pan halfway through roasting.
8.   Roast until vegetables are tender and liquid from mushrooms give off is evaporated, for 40 minutes.

ENJOY DAN:                                         BON-APPETITE!!



ROASTED GARLIC VINAIGRETTE ENJOY DAN:

               ROASTED GARLIC VINAIGRETTE by CHEF DAN:
Makes about 4-cups

INGREDIENTS:
4 cloves of garlic
4 tablespoons olive oil, for roasting garlic
1 cup Dijon mustard
1 cup red wine vinegar
3 tablespoon red pepper flakes
Sea salt and freshly ground black pepper to taste
1/4-cup olive oil,
1 cup chicken stock
6 shallots, minced
4 tablespoons EACH fresh tarragon and fresh thyme

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   Slice the top of the garlic bulb, just enough to expose the garlic inside each clove.
2.   Place the bulb in an ovenproof dish and drizzle with olive oil.
3.   Place dish uncovered, in the oven and bake for 30-40 minutes or until golden brown and soft.
4.   Let cool.
5.   Then squeeze out the pulp from the cloves.
6.   Place the garlic in a food processor, along with mustard, vinegar, red pepper flakes, salt and pepper and puree.
7.   Slowly add the olive oil through the feed tube, and puree until creamy.
8.   If too thick add broth as needed.
9.   Add shallots, tarragon, and thyme, and puree until well blended.

ENJOY DAN:                      SING SONG AND PLANT GARLIC BULBS!!


Thursday, December 1, 2016

THAI DURIAN AND GREEN PAPAYA SALAD ENJOY DAN:

          THAI DURIAN AND GREEN PAPAYA SALAD by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 cups grated cucumber
3 tablespoons dry roasted peanuts
2 cups green papaya, slivered
8 cherry tomatoes, halved
2 cups durian, cut or shredded into small pieces
2 tablespoon lime juice
2 birds eye chilies, seeded and chopped
2 garlic cloves,
2 tablespoon fish sauce
2 tablespoons brown sugar
Sea salt to taste

GARNISH:
Long beans
Green cabbage
Thai sweet basil
More roasted peanuts

DIRECTIONS:
1.   Cut into the husk of the durian fruit and remove the pulpy inner flesh, place in a bowl; cut into chunks.
2.   Wash the green papaya, peel off the skin with carrot peeler.
3.   With a knife slice with numerous vertical cuts, then shave off the top layer into slivers, and repeat.
4.   Cut through the papaya to have a big handful.
5.   With a mortar and pestle, place garlic and chilies; pound into a paste.
6.   Add sugar, lime juice, fish sauce into the paste.
7.   Add the durian, green papaya, cucumber, tomatoes, pound lightly to crush.
8.    Pound until veggies are soft and have absorbed the juice.
9.   Serve inside a hallow out durian shell.
10.                Garnish with beans, cabbage, basil, or peanuts.

ENJOY DAN:                            SING SONGS AND PLANT VEGGIES!!


   BILLICK’S CREVICHE TUNA OCTOPUS AND SQUID SALAD by CHEF DAN:
Serves 4

INGREDIENTS:
12-(Oz) sashimi grade tuna
8 ounces EACH squid, and octopus
Pot of water for blanching

MARINATE:
1 cup rice wine vinegar
1 teaspoon EACH sugar, and sesame oil

POKE:
1/2-cup ogo (seaweed)
1 clove garlic, minced
1 thumb-size fresh ginger, minced
1 tablespoon EACH soy sauce, lemon juice and mirin
1 teaspoon molasses
1/2-teaspoon sesame oil
4 scallions, bias sliced into 1/2-inch slices

DIRECTIONS:
1.   Cut the ahi into small dice.
2.    Remove purple skin on the squad tubs, cut into thick rings.
3.   Cut the octopus into thick slices
4.   Blanch squid rings and octopus in boil in water for 2 minutes.
5.   Remove from pot and place under cold running water to stop cooking.
6.   Place creviche ingredients in the marinate and marinate for 1 hour.
7.   Remove from marinate and shake off the excess.
8.   Add poke ingredients to a bowl along with tuna, octopus, and squid.
9.   Place in a refrigerate for at least 1 hour.
10.                Serve with Sriracha chili sauce and crusty toast.

ENJOY DAN:                                          PLANT SEEEDS AND FISH!!


Monday, November 28, 2016

CHICKEN BACON CORN POTATO STEW FOR THE SOP KITCHEN ENJOY DAN:

CHICKEN BACON CORN POTATOE STEW FOR THE SOUP KITCHEN BY CHEF DAN:
Servers 30-40

INGREDIENTS:
10 pounds whole chicken
4 pounds bacon, cut crosswise into 1/2-inch slices
4 teaspoons salt
3 teaspoon black pepper
4 onions, chopped
4 carrots, chopped
4 stalks of celery, thinly sliced
1 (8 Oz) box mushrooms, sliced
6 teaspoon dried oregano
1 tablespoon smoked paprika
5 pound potatoes, cut into 1/2-inch cubes
22 cup chicken broth
4 pound, frozen corn
1 cup lemon juice
1/2-gallon almond milk

DIRECTION:
1.    In a stock pot add 2 gallons of water and place whole chickens in the pot.
2.    Add salt and peppercorns.
3.    Bring to a boil and boil for 1 hour, set aside and let cool.
4.    Once cool cut into chunks, set aside.
5.    In a stock pot add bacon and sauté until crisp.
6.    Remove with slotted spoon to a platter, drain all grease except for 2 tablespoons.
7.    Add onion to pot along with next 5 ingredients and sauté for 7 minutes.
8.    Add broth and bring to a boil then add potatoes, corn.
9.    reduce heat and simmer for 30 minutes.
10. Add cooked chicken and simmer for 20 minutes.
11. Add  lemon juice, almond milk and stir until well incorporated.

ENJOY DAN:             BON-APPETITE!!





Thursday, November 24, 2016

SHRIMP SCAMPI WITH GRAND MAARNIER SAUCE ENJOY DAN:

         SHRIMP SCAMPI WITH GRAND MARNIER SAUCE by CHEF DAN:
Serves 2-3

SHRIMP INGREDIENTS:
1 pound (16-20) shrimp, peeled, deveined and split down the back
1/4-teaspoon baking soda
1/2-teaspoon sea salt
3 tablespoon olive oil
¼-teaspoon red chili flakes
1 cup Grand Marnier Sauce (recipe to follow)

DIRECTIONS:
1.    In a bow place shrimp, baking soda, salt, red pepper flakes and toss to combine.
2.    Set aside for 1 hour.
3.    In a skillet over high-heat add oil and when sizzling.
4.    Add shrimp mixture; stir until opaque about 2 minutes.
5.    Remove shrimp and place in a serving platter.

GRAND MARNIER SAUCE:
3/4- cup butter, room temperature
1 cup orange juice
2 tablespoon pure maple syrup
1 teaspoon orange zest
1/3-cup Grand Marnier

DIRECTIONS:
1.    Slice butter into 1/4-inch slices
2.    In a saucepan, heat orange juice, syrup, and zest, on low temperature stirring often for 5 minutes.
3.    Increase heat and bring to a boil.
4.    The mixture will thicken and become syrupy.
5.     Whisk the mixture and add the butter, piece by piece.
6.    When thoroughly blended, remove from, and stir in Grand Marnier.
7.    Drizzle Grand Marnier sauce over the shrimp and serve.


ENJOY DAN:                         BON-APPETITE!!

APPLE CRANBERRY AND PECAN SALAD ENJOY DAN:

APPLE CRANBERRY AND PECAN SALAD by CHEF  DAN:
Serves 4

SALAD:
6 cups baby spinach with arugula
1 cup toasted pecans
1/3-cup tart dried cherries
1/3-cup crumbled blue cheese
1/2-cup fresh cranberries
2 apples, sliced

DRESSING:
1 cup-orange juice
3 tablespoons grape-seed oil
4 tablespoon apple cider
2 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoon honey
 Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Whisk the dressing together and set aside.
2.   Toss all the salad ingredients together and then cover with dressing.

ENJOY DAN:                                 HEART AND SOUL IN THE KITCHEN!!