Friday, September 22, 2017

KOREAN STEAK TACOS ENJOY DAN:

                           KOREAN STEAK TACOS by CHEF DAN:
Makes 16 tacos

STEAK:
2 (1-1/2-inch thick) flat iron or skirt steak
1 tablespoon olive oil
1 cups sea salt
Freshly ground black pepper

SPICY GINGER SAUCE:
2 tablespoons oyster sauce
1 tablespoon mirin
1 tablespoon fresh grated ginger
1 teaspoon EACH Gochi Jang red chili paste and fish sauce
1 tablespoon brown sugar

TACOS:
16 corn tortillas, lightly toasted
1/2-cup mayonnaise mixed with 1 tablespoon Wasabi paste
2 cups finely shredded daikon
1 cup Kimchi
1 tablespoons ground coriander

DIRECTIONS:
1.   Rub the steaks with oil.
2.   Spread half the salt over a tray, top with steaks and cover with remaining salt, let rest 20-30 minutes.
3.   Wipe all the salt from the steaks, and sprinkle with pepper.
4.   Preheat an iron skillet over high-heat, add oil and when sizzling.
5.   Add steak, and cook turning every minute for 2-3 minutes.
6.   The last 30 seconds of cooking add the spicy ginger sauce and turn to caramelized both sides.
7.   Let rest for 5 minutes.
8.   Then thinly slice ate steaks
9.   Spread the tortillas with mayo mixture.
10.                Top with daikon, steak, and kimchi
GINGER SAUCE.
1.   Place the oyster sauce and remaining ingredients in a bowl and stir until sugar has dissolved.

ENJOY DAN:                                                 SING SONGS AND EAT KIMCHI!!



Thursday, September 21, 2017

OVEN RISOTTO WITH BUTTERNUT SQUASH ENJOY DAN:

             OVEN RISOTTO WITH BUTTERNUT SQUASH by CHEF DAN:
Servers 4

INGREDIENTS:
2 tablespoon olive oil
1/2-onion, diced
3 garlic cloves, diced
1-1/2-cups ROYAL ITALIAN SUPERFINE ARBORIO
1/2-cup white wine
2 tablespoons butter
1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
4 cups vegetables broth
Sea salt and freshly ground black pepper to taste   
1 cup grated Parmesan cheese

DIRECTIONS:(PREHEAT OVEN TO 400 F)
1.   Add olive oil to a skillet over medium-high heat when sizzling
2.   Add onions and garlic; sauté for about 4 minutes.
3.   Add rice and stir and sauté for 3 more minutes or rice is lightly toasted.
4.   Add wine and season with salt and pepper, cook until wine is reduced.
5.   In a prepared baking dish, add rice ingredients.
6.   Dump in both and squash, giving it a good stir.
7.   Bake, covered for about 40 minutes, or until all the liquid is absorbed.
8.   After baking stir in the butter, and gently stir to incorporate the squash throughout the rice. 
9.   Dish into bowl, topped with Parmesan cheese. 

ENJOY DAN:                                                              BE STRONG KEEP FAITH

CHOCOLATE AVOCADO MOUSSE ENJOY DAN:

                      CHOCOLATE AVOCADO MOUSSE by CHEF DAN:
2-3 servings

INGREDIENTS:
1 avocado
1/2-cup semisweet chocolate chips
1/2-cup almond milk
1 teaspoon pure maple syrup
1/2-teaspoon vanilla extract
1 shot of espresso coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut oil
1/4-teaspoon sea salt
Garnish with fresh raspberries

DIRECTIONS:
1.   Place the chocolate chips in a bowl.
2.   Place over a saucepan or barely simmering water.
3.   Stir until the chocolate is melted and smooth, about 3 minutes.
4.   Place the melted chocolate, and the next 6 ingredients in a food processor.
5.   Blend until smooth, and creamy.
6.   Spoon into glasses and refrigerate for at least 3 hours.
7.   Garnish with raspberries.

ENJOY DAN:                                              SING SONGS AND EAT CHOCOLATE!!


Monday, September 18, 2017

RED WINE DARK CHOCOLATE COOKIES ENJOY DAN:

                RED WINE DARK CHOCOLATE COOKIES by CHEF DAN:
Makes about 40 cookies

INGREDIENTS:
1/2-cup coconut flour
1/2-cup dark cocoa powder
1 teaspoon baking soda
1-teaspoon sea salt
3 tablespoon butter
3/4-cup brown sugar
2 tablespoons pure maple syrup
1egg
3/4-teaspoon vanilla extract
1/2-cup Merlot red wine
10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   In a bowl combine flour and next 3 ingredients.
2.   Set aside.
3.   In another bowl: cream together, butter and next 3 ingredients.
4.   Add the egg, vanilla, and Merlot.
5.   Once combined, gradually adding the dry ingredient, and mix well with each addition.
6.   Fold in the chocolate chips and spoon out a rounded tablespoon onto a prepared baking sheet.
7.   Leaving 2-inches for so between.
8.   Bake in preheated oven for 8-10 minutes.
9.   Let cool slightly before transferring to a cooling rack.

ENJOY DAN:                                           EATING CHOCOLATE AND LOVING IT!!




VEGETABLES AND ARUGULA SALAD ENJOY DAN:

               VEGETABLES AND ARUGULA SALAD by CHEF DAN:
Serves 2 

INGREDIENTS:
1 tablespoon lemon juice
1 tablespoon olive oil
1/4-EACH teaspoon sea salt, and freshly ground black pepper
1 carrot, spiralized
4 red radishes
1 beet, spiralized
1 tart apple thinly sliced
5 cup arugula
1/4-cup feta cheese
4 tablespoon flax seed vinaigrette

FLAX SEED VINAIGRETTE:
3 tablespoon flax seed
2 tablespoon balsamic vinegar
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Soak the flax seeds in the balsamic vinegar for 20 minutes,
2.   Add flax mixture to a bowl; and add remaning ingredients.
3.   Whisk to combine.

DIRECTIONS:
1.   In a salad bowl whisk, together lemon juice and next 3 ingredients.
2.   Whisk until well combined.
3.   Add the carrot and next 3 ingredients.
4.   Gently toss the vegetables with vinaigrette, evenly coat.
5.   Top with feta cheese.
6.   On a plate add arugula and top with vegetables mixture

ENJOY DAN:                              SHING SONGS AND EAT FLAX SEEDS

Sunday, September 17, 2017

CABBAGE KIMCHI WITH DAIKON ENJOY DAN:

                CABBAGE KIMCHI WITH DAIKON by CHEF DAN:
Makes 1 quart

INGREDIENTS:
1 head cabbage
8 cups water
1-1/4-cup coarse sea salt
4 scallions, bias sliced into 1/2-inch lengths
1 onion sliced
1/2-daikon, peeled and cut into match sticks
1 poblano pepper, roasted
1 Anaheim pepper, roasted
1 serrano pepper, roosted

KIMCHI SAUCE:
1/2-onion, sliced
5 cloves garlic, smashed
1 thumb-size fresh ginger minced
1 apple, thinly chopped
4 tablespoons Korean Gochi Jang red Chile paste
3 tablespoons fish sauce
2 tablespoon Mirin
1 tablespoon anchovy paste
2 cups water

DIRECTIONS:
1.   Blacken peppers on a gas stove top, roast until blackened; place in bag.
2.   When cool remove blackened skin and slice into strips.
3.   Dissolve the coarse salt with 8 cups of warm water in mixing bowl.
4.   Add the cabbage and toss to mix.
5.   Soak for 3 hours in the salt solution and toss ever 30 minutes.
6.   In a bowl make the kimchi sauce by combining all the ingredients.
7.   Rinse the cabbage under cold water 3 times and drain in colander for 15 -20 minutes,
8.   Rinse and dry the bowl rinsed for salting.
9.   Mix scallions, and next 5 ingredients and salted cabbage with kimchi sauce.
10.                Taste and adjust seasoning by adding more fish sauce or mirin.
11.                Transfer cabbage kimchi into a traditional onggi jar.
12.                Pour 2-cups water into a bowl, give it a swirl, and pour the liquid over the kimchi.
13.                Let ferment for about 10 days, taste, and ferment 10 days longer if desired.

ENJOY DAN:                                 BE STRONG KEEP FAITH AND EAT KIMCHI

BULGOGI JEONGOL (HOT POT) ENJOY DAN:

                       BULGOGI JEONGOL (HOT POT) by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound flank steak, thinly sliced

MARINATE:
3 tablespoon soy sauce
1 tablespoon EACH pure maple syrup, honey, and mirin
2 garlic cloves, minced
1 thumb-size fresh ginger, grated
1 tablespoon EACH toasted sesame oil, and Korean chili paste Gochu Jang
1 Fuji apple
1/8-teaspoon fresh ground black pepper

BROTH:
3 each 3-X-3-inch dried kelp
1/2-Daikon radish, peeled and cut into big chunks
1/2-onion
1-Tablespoon EACH soy sauce, sesame seeds and Gochujang
Sea salt and freshly ground black pepper to taste

VEGETABLES:
1 carrot, thinly sliced
1/2-napa cabbage, thinly sliced
1/2-onion, chopped into bite-size pieces
6 cremini mushrooms, quartered
3 scallions, bias slice into 1/2-inch lengths
2-cups watercress

NOODLES:
1 sweet potato, spiralized, soaked in warm water for 20 minutes.

DIRECTIONS:
1.   Mix all marinate ingredients in a bowl.
2.   Add the thinly sliced meat into the marinate.
3.   Marinate in the refrigerator for 2-4 hours
4.   Put 5 cups water the broth vegetables in a stock pot, bring to a boil.
5.   Reduce heat to medium and continue to boil for 15 minutes.
6.   Discard vegetables and season broth with soy sauce, salt, and pepper.
7.   Using a wide shallow pot, neatly arrange the bulgogi and vegetables, in a cluster.
8.   Add the sweet potato zoodles; pour in 3-4 cups of hot broth.
9.   Bring to aa boil and cook for 10-12 minutes or until vegetables are soft.


ENJOY DAN:                              SING SONGS AND EAT SPICY KOREAN FOOD!!