Monday, November 29, 2010

SOUPS ON AT THE SOUP KITCHEN ENJOY DAN

KILLER SHRIMP AND CUMIN SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



30 cups chicken broth

1/3 cup rosemary

20 garlic cloves, minced

1 tablespoons black pepper

1 tablespoon celery seed

1 tablespoon cumin seed

3 teaspoons fennel seed

1 tablespoon dill weed

4 cups dry sherry or sweet marsala

2 6(oz) tomato paste

1 cube of butter

8 pounds shrimp

4 loaves French bread



DIRECTIONS:



1. Pour broth into a larger soup pot.

2. Mix in rosemary, garlic, pepper, celery seed, cumin seed, fennel seed, sherry, tomato paste, and butter.

3. Bring to a boil.

4. Reduce heat to low, and simmer for 1 hour, stirring occasionally.

5. Just before serving, stir in the shrimp.

6. Continue cooking for 5 minutes or so, or until shrimp are opaque.

7. Serve with bread for soaking up all the yummy broth.



ENJOY DAN:

Sunday, November 28, 2010

NOW THIS LOOKS LIKE A LOT FUN AND GOOD TOO ENJOY DAN

COLD COUSCOUS WITH BLUEBERRIES AND ORANGE JUICE by CHEF DAN:


Serves 4



INGREDIENTS:



2 cups couscous

2 tablespoons olive oil

2 cups water

2 cups fresh orange juice

2 tablespoons fresh lemon juice

2 shallots, thinly sliced

1 cucumber, chopped

1 cup blueberries

1 red bell pepper, chopped

1/2- cup fresh basil

Salt and pepper to taste



DIRECTIONS:



1. Add all the liquid to a large bowl.

2. Add the chopped ingredients, cherry tomatoes, blueberries, and salt and pepper.

3. Add the couscous and mix well.

4. Let set for at least 1 hour mixing every so often so the couscous absorbs all the favorable liquid.

5. Let sit 2 or more hours or all night in the fridge.

6. Add fresh basil and enjoy.

ENJOY DAN: hallelujah

PENN COVE MUSSELS AND PASTA WHAT COULD BE BETTER????? ENJOY DAN

PENN COVE MUSSELS WITH PASTA by CHEF DAN


Serves 4-6



INGREDIENTS:



2 tablespoons olive oil

3 garlic cloves, minced

2 teaspoons red curry paste

1 cup white wine

2 pounds Penn Cove mussels, cleaned and beards removes

2 shallot, chopped

1 small butternut squash, peeled, seeded and cut into cubes

8 oz Ziti pasta

2 cups water

1/2-cup parmesan cheese

Salt and pepper to taste



DIRECTIONS:



1. Heat the one tablespoon olive oil in a deep sauce pan or medium-high heat.

2. Add red curry paste and cook until the room smells good, about 1 minute.

3. Add garlic and cook for 1 more minute.

4. Add mussels, wine, salt and pepper and coat completely.

5. Cook until all the mussels are fully opened, discard any unopened.

6. In another sauce pan heat 1 tablespoon olive oil over medium-heat.

7. Add shallot, butternut squash, and a little salt and pepper.

8. Cook for 2-3 minutes.

9. Throw in the Ziti and mix together.

10. Add water and cook for about 15 minutes, mash with the back of a fork 1/2- the squash.

11. Makes the soup creamer.

12. While the squash and pasta is cooking, shell the mussels and place back in the sauce pan.

13. Transfer the mussel soup to the butternut squash soup.

14. Combine thoroughly and add the parmesan cheese.

ENJOY DAN: hallelujah

Saturday, November 27, 2010

WE RECIEVED TWO HAMS FRON THE CLINTON FOOD MART FOR THE SOUP KITCHEN ENJOY DAN:

 ANGIE"S HAM, POTATOE-CORN AND CABBAGE SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



20 cups ham, cubes

3 tablespoons butter

12 onions, chopped

8 garlic cloves, minced

40 cups beef broth

3 heads cabbage, shredded,

17 new potatoes, peeled and diced

15 cups of corn

2 tablespoons caraway seeds

2 tablespoons dried parsley

1 tablespoon each black pepper and salt



DIRECTIONS:



1. Heat the butter in a stock pot over medium-high heat.

2. Add onions and garlic and cook for 3-4 minutes or until tender; stirring occasionally.

3. Stir in broth, ham, cabbage, potatoes, corn, salt and pepper.

4. Heat to a boil.

5. Reduce heat and simmer for45 minutes to 1 hour or until potatoes are tender.

6. Stir in caraway seeds and parsley.

ENJOY DAN: hallelujah

THE SOUP KITCHEN GOT IN 300 POUNDS RED POTATOES FROM THE ROTARY CLUB. THANKS ENJOY DAN:

ROSEMARY-GARLIC ROASTED RED POTATOES by CHEF DAN:

Serves 30-40



INGREDIENTS:



1/4 cup olive oil

1/4- cup butter, melted

10 pounds red potatoes, scrubbed and cut into wedges

1/2- cup lemon juice

20 garlic cloves, minced

1/4- cup fresh rosemary (stems removes)

2 tablespoons fresh thyme

2 tablespoons salt

1 tablespoon ground black pepper

1 cup parmesans cheese



DIRECTIONS:



1. Preheat oven 400 degrees.

2. Prepare 2 or 3 large baking sheets with cooking spray.

3. Stir together the olive oil and melted butter.

4. Place the potato wedges in a large bowl.

5. Pour the butter mixture over the potatoes; toss to coat.

6. Mix together the lemon juice; mince garlic, fresh rosemary, thyme, salt, pepper, and parmesan cheese.

7. Add to the potatoes.

8. Spread the potatoes wedges in single layers on the baking sheets.

9. Bake in the pre-heated oven until browned, occasionally moving the sheets around to ensure even baking.

10. Bake about 1 hour.

ENJOY DAN: hallelujah

Friday, November 26, 2010

A LITTLE ASIAN FLAVOR IS WHAT WE NEED FOR DINNER.CRISPY SHALLOTS, CURRY, GINGER, AND COCONUTD MILK. ENJOY DAN:

THAI BEEF-COCONUT SOUP WITH CRISPY SHALLOTS by CHEF DAN:


Serves 4



INGREDIENTS:



1/4-cup olive oil

4 shallots, halved lengthwise, and thinly sliced

4 carrots, sliced into ribbons with a vegetables peeler

1 portabella or, shiitake mushrooms, stems removed and the caps sliced thin

Fresh ginger 3-inch piece, peeled and finely minced

1 tablespoon yellow curry paste

1 (19oz) can coconut milk

1 sirloin steak thinly sliced crosswise

1 tablespoon lime juice



DIRECTIONS:



1. In a skillet, heat oil over medium-high heat.

2. Add 3/4-cup shallots; cook, stirring frequently, until golden brown, about 3-4 minutes do not burn.

3. With a slotted spoon, remove shallots to paper towels and wipe off oil.

4. Drain off the oil, leave 1 tablespoon in skillet.

5. Over medium-heat add mushrooms, carrots, ginger, yellow curry paste, and 1/4-cup shallots, and salt & pepper.

6. Cook until mushrooms have begun to release there liquid, and carrots are soft 3-5 minutes.

7. Add coconut milk, beef and 3 cups beef broth, or water.

8. Reduce to simmer, and cook 5-7 minutes.

9. Stir in lime juice, remove from heat.

10. Garnish with crispy shallots and cilantro leaves.

ENJOY DAN: hallelujah

butter the hard way but sooooooo much funnnnnnnnn. enjoy dan

BUTTER MADE IN A QUART JAR by TREY CLASEN (MY SON-IN-LAW)


Serves a bunch



INGREDIENTS:



1 quart jar

1 pint jar

Extra rich whipping cream



DRICTIONS:



1. Put whipping cream in a pint jar.

2. Add to empty quart jar.

3. Seal tightly.

4. And shake the jar for about 45-60 minutes.

5. This ideal when you have lot friends over to help you make butter.

6. When butter gets congealed take out and serve.

7. The warm milk left over is buttermilk.

8. Oh sooooooo gooooood ENJOY DAN: hallelujah

Thursday, November 25, 2010

NOW I CAN EAT FISH AND CHIPS AND NOT GUILTY ENJOY DAN:

FISH AND CHIPS ON THE LIGHT SIDE by CHEF DAN:


Serves 4



FOR THE CHIPS:



3 russet potatoes

4 tablespoons olive oil

1/4-teaspoon McCormick smoked paprika

Sea salt



FOR THE FISH:



Cooking spray

2 cup Panko (Japanese bread crumbs)

3 egg whites

1-1/2 pounds skinless, boneless Pollock or any other firm white fish, cut into 2x4-inch pieces

Salt and pepper to taste

Malt vinegar



DIRECTIONS:



1. Pre-heat oven to 450 degrees.

2. Place a cookie sheet in the oven to pre-heat.

3. Cut the potatoes into 1/4-inch strips.

4. In a bowl add potatoes and olive oil, paprika and salt.

5. Toss to coat.

6. Remove pre-heated cookie sheet from the oven, add the potatoes in a single layer.

7. Cook 30 minutes or until golden brown, turn once.

8. Season with a little sea salt.

9. Meanwhile set a wire rack on a baking sheet and coat with cooking spray.

10. In a bowl add Panko, add salt and pepper, and mix thoroughly.

11. In another bowl, whisk the egg whites, until frothy.

12. Dip the fish in the egg whites, and then roll in the Panko to coat.

13. Place fish pieces on the wire rack and mist with cooking spray.

14. Bake the fish until crisp and just cooked through, about 10-12 minutes.

15. Serve with malt vinegar.



ENJOY DAN: hallelujah

Wednesday, November 24, 2010

GOOD WITH MEAT OR CHICKEN OR JUST A MEAL IN ITSELF ENJOY DAN:

BAKED POTATOES WITH CRUMBLED BACON AND FETA by CHEF DAN


Serves 4



INGREDIENTS:



Pre-heat oven to 450 degrees.

With a fork, prick 4 russet potatoes in several places.

Place potatoes on a plate and micro-wave until tender.

About 7-10 minutes.

Transfer to cookie sheet and cook until skins are crisp, about 10-12 minutes

Halved potatoes.

Dividing evenly, top halves with 1/3 cup non-fat Greek yogurt, 1/2-cup feta and 1 tablespoon crumbled bacon bits.

Season with salt and fresh ground pepper.

Sprinkle with fresh chopped chives.



ENJOY DAN: hallelujah

6 SALAD DRESSINGS HOW CAN YOU GO WRONG WITH ONE OF THESE???????????? ENJOY DAN:

SALAD DRRESSING:


BASIC VINAIGRETTE- RANCH DRESSING- CREAMY GARLIC DRESSING:

Makes one cup by CHEF DAN:

BASIC VINAGRETTE:

3/4- cup rice vinegar

1 tablespoon Dijon mustard

1 packet splenda (sugar)

Sea salt and freshly ground pepper

1/2- cup grapeseed oil



1. In a bowl, whisk together vinegar, mustard, and sugar.

2. Season with salt and pepper.

3. Slowly add oil, whisking to combine.

4. Or shake all ingredients in a mason jar, and enjoy.



RANCH DRESSING:

1/3 cup low fat buttermilk

1/3 cup Greek non-fat plain yogurt

1 tablespoon cider vinegar

1 packet splenda (sugar)

1 clove garlic, minced

1 tablespoon scallion, chopped

Sea salt and freshly ground black pepper



1. In a bowl, whisk together buttermilk, yogurt, vinegar, and sugar.

2. Stir in garlic, and scallion.

3. Season with salt and pepper.

4. Shake all ingredients in a mason jar, and enjoy.



CREAMY GARLIC DRESSING:

3 Tablespoons grapeseed oil

1 tablespoon rice vinegar

1 tablespoons Dijon mustard

1 packet splenda (sugar)

2 garlic cloves, minced

1 tablespoon fresh oregano, chopped

Sea salt and fresh ground black pepper



1. In a bowl, whisk together oil, vinegar, sugar, mustard, garlic, and 2 tablespoon water.

2. Stir in oregano.

3. Season with salt and pepper.

4. Shake all ingredients in a mason jar, and enjoy.



DAN’S DRESSING:

1. 1/4-cup Dan’s honey

2. 2tablespoons Dijon mustard

3. 2 tablespoons olive oil

4. 1 shallot, minced

5. 1 tablespoon red wine vinegar

6. 1 tablespoon lemon juice

7. Salt and pepper to taste.

8. Combine all ingredients in a pint mason jar and shake well.

WHASABI DRESSING:



1. 3 tablespoons rice wine vinegar

2. 1 tablespoon light soy sauce

3. 1/2-teaspon wasabi powder

4. Mix well and serve.



BASIL VINAIGETTE:



1. 4 Tablespoons lemon juice.

2. 2 tablespoons Dijon mustard.

3. 2 tablespoons olive oil.

4. 1 cup fresh basil leaves.

In a magic bullet whip all ingredients together and enjoy.



ENJOY DAN: hallelujah

SHRIMP WITH BASIL VINAIGETTE WHAT COULD BE BETTER ENJOY DAN

SHRIMP WITH PASTA AND BASIL VINAIGETTE BY chef DAN:


Serves 4



INGREDIENTS:



6 tablespoons lemon juice

2 tablespoons Dijon mustard

3 tablespoons olive oil

1 cup fresh basil leaves, chopped

1-1/2 cup uncooked shrimp, peeled and deveined

1 pound whole wheat pasta

1/3 cup parmesan cheese



DIRECTIONS:



1. Combine 4 tablespoons lemon juice and Dijon mustard in a bowl.

2. Gradually mix in 2 tablespoons olive oil.

3. Mix in chopped basil. Set aside.

4. Place shrimp in a bowl, add 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil and season with salt and pepper.

5. In a skillet over medium-high heat add shrimp mixture and cook until pink, about 2 minutes.

6. Transfer to a large serving bowl.

7. Cook pasta according to package directions, usually 8-10 minutes.

8. Drain pasta.

9. Add to bowl with shrimp.

10. Add basil vinaigrette and toss to coat.

11. Season with salt and pepper.

12. Add grated parmesan cheese.



ENJOY DAN: hallelujah

Tuesday, November 23, 2010

EAT YOUR VEGETABLES, SIMPLE AND FLAVORFUL ENLOY DAN:

EGGPLANT CAPONATA by CHEF DAN:


Serves 4-6



INGREDIENTS:



2 small eggplants, chopped into ¾-inch cubes

1 tablespoons olive oil

1 onion, chopped into small pieces

5 garlic cloves, sliced thinly

1/4- cup red wine

3 tablespoons capers

1 summer squash, cut into cubes

1 sweet potato, cut into cubes

1 can (14-1/2oz) can diced tomatoes with their juices

3 tablespoons balsamic vinegar

1/2- teaspoon cocoa powder

2 tablespoons sugar

1 tablespoon Italian seasoning

Salt and pepper to taste



DIRECTIONS:



1. Pre-heat oven to 400 degrees.

2. Place the eggplant cubes in a colander and apply about 2 tablespoons salts.

3. Shake the colander to coat.

4. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.

5. Place a weight on the plate so it presses down on the eggplant, for about 30 minutes.

6. Wipe off the salt and spread eggplant, squash, and sweet potato to a greased cookie sheet and bake 35 minutes or until nice and brown.

7. Heat the oil over medium-high heat and add the onions and sauté for about 4 minutes.

8. Add garlic, capers and cook another 2-3 minutes.

9. In another sauce pan, combine the balsamic vinegar, and sugar, heat until sugar dissolves.

10. Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.

11. Add the roasted eggplant, cocoa powder; cook a couple of minutes to combine.

12. Add the tomatoes and Italian seasoning and simmer for about 10-12 minutes.



ENJOY DAN: hallelujah

Sunday, November 21, 2010

52 YEARS WHAT CAN I SAY ENJOY DAN

BERDENE’S & DAN’S 52nd ANNIVERSARY DINNER. 2010




THAI CUCUMBER SALAD



GNOCCHI WITH SHRSIMP, ASPARAGUS, AND PESTO



BEEF TENDERLOIN WRAPPED IN BACON AND CHOCOLATE SAUCE



ENJOY DAN hallelujah

Saturday, November 20, 2010

NOW WE HAVE A MEXICAN CASSEROLE FOR A SMALL POT-LUCK ENJOY DAN:

MEXICAN LASAGNE by CHEF DAN:


Serves 6-10



INGREDIENTS:



1 pound lean ground beef or ground turkey

1 onion, chopped

1 green bell pepper, chopped

1/4- teaspoon cumin

1 teaspoon cayenne

2 teaspoons paprika

2 garlic cloves, crushed

1 cup pace salsa

1 (14oz) can tomatoes with green chilies

2 (15oz) cans black beans

1 small package frozen white corn

1 cup or more shredded mozzarella cheese

4-6 corn tortillas



DIRECTIONS:



1. Pre-heat oven to 350 degrees.

2. Brown meat in a skillet, when meat is half done add onion, bell pepper and garlic, cook about 5 minutes.

3. Add tomatoes, salsa, beans, corn, cayenne, cumin, and paprika, bring to a boil.

4. Simmer for about 6-10 minutes or until sauce begins to thicken.

5. Layer one-third of the meat mixture in a 12x9-inch glass pan.

6. Cover meat mixture with a single layer of corn tortillas.

7. Layer with 1/3-of the cheese.

8. Cover with another 1/3 of the meat mixture, tortillas, and 1/3 of the cheese.

9. Top casserole with remaining meat and cheese.

10. Bake until sauce is bubbling and cheese on top is melted about 40 minutes.

11. Let stand 10 minutes before serving.

12. Garnish with desired garnish, such as tomatoes, olives, sour cream, or green onions.



ENJOY DAN: hallelujah

THIS IS GREAT FOR A POT-LUCK A LARGE POT-LUCK ENJOY DAN:

MEXICAN LASAGNE by CHEF DAN:


Serves 30-40



INGREDIENTS:



10 pound lean ground beef

4 onions, chopped

4 green bell peppers, chopped

1 tablespoons cumin

4 garlic cloves, crushed

1` gallon crushed tomatoes

2 cups pace Chile salsa

2 tablespoons cayenne pepper

3 tablespoons paprika

1 gallon corn

4 cups dried black beans

3 cups mozzarella cheese

16 (8-inch) flour tortillas





DIRECTIONS:



1. Soak beans all night.

2. Drain and add beans to a stock pot over high-heat and bring to a boil.

3. Simmer and cook for 2-3 hours, drain and set aside.

4. Pre-heat oven to 350 degrees.

5. Brown ground beef in a large skillet; when meat is half cooked add onions, and garlic.

6. Cook for 5-7 minutes until onions are clear.

7. Add tomatoes, salsa, beans, corn, cayenne, and cumin.

8. Bring to a boil, then simmer or about 10-12 minutes or until sauce begins to thicken.

9. Layer one-third of meat mixture in 2- 12x9-inch glass dishes.

10. Cover meat with a single layer of tortillas; layer 1/3 of the cheese.

11. Cover with anointer 1/3 of the meat mixture, tortillas, and 1/3-of the cheese.

12. Top casseroles with remaining meat and cheese.

13. Bake until sauce bubbles and cheese on top is melted, about 40-50 minutes.

14. Let stand 10 minutes before serving.

15. Top width desired garnish, such as tomatoes, olives, sour cream, or green onions.



ENJOY DAN: hallelujah

LOWCOUNTRY FOOD IN THE SOUTH ENJOY DAN:

MORNINGSIDE LOWCOUNTRY SHRIMP AND GRITS by CHEF DAN:


Serves 4-6



INGREDIENTS:

1 cup quick grits

3-4 cups water

1 teaspoon salt

1-2 teaspoons butter

1/2-teaspoon fresh ground black pepper

2 tablespoons cream cheese

DIRECTIONS:



1. Place the grits in a skillet and cover them with 3 cups water, stir once.

2. Allow to the grits to settle for 1 minute, tilt the pan and skim off and discard the chaff and hulls.

3. Cover and let set stand overnight at room temperature.

4. Next day, set the skillet over medium-heat and bring to a simmer, stirring constantly, about 5 minutes.

5. Reduce heat to low and cook, stirring frequently, until grits are creamy, about 15-20 minutes

6. Add the salt halfway through.

7. To finish, stir in the butter, cheese, salt and pepper.

SHRIMP AND SAUCE INGREDIENTS:

1 pound shell on shrimp

1 tablespoon olive oil

1 onion, diced

1 stalk celery, diced

3 garlic cloves, sliced

4 cups water

1 teaspoon tomato past

3 spring fresh thyme

1 bay leaf

1 teaspoon whole, black peppercorns

1 tablespoon lemon juice

2 tablespoons butter

1 tablespoon flour

2 shallots, minced

1/2- teaspoon each of salt, freshly ground black pepper, and red pepper flacks

1 scallion, white and green part, thinly sliced

DIRECTIONS:

1. Peel and devein the shrimp, reserving the shells. Set shrimp aside to use later.

2. Heat the oil in a skillet over medium-heat.

3. Add shrimp shells, onion, celery, and garlic and sauté until shells are crisp, about 10 minutes.

4. Add the water, tomato paste, thyme, bay leave, peppercorns, and lemon juice.

5. Simmer over low heat, partially covered, until stock is flavorful and reduce. About 1 hour.

6. Strain the stock into a sauce pan, and keep hot, should be about 2 cups.

7. While the stock is cooking, mesh the butter and flour into a smooth paste, set aside.

8. In a skillet over medium-heat, cook the shrimp until pink, sprinkle the shallots over the shrimp.

9. Toss and cook until the shrimp is done, about 1 minute.

10. Add salt, red pepper flacks, and black pepper.

11. Using thongs, transfer shrimp to a warm plate.

12. Add the hot stock to the skillet and bring to boil over high-heat.

13. Whisk in reserved butter and flour mixture.

14. Cook until thickened, about 30 seconds.

15. Return shrimp to the pan and taste sauce for seasoning.

16. To serve, spoon the hot grits in shallow bowls.

17. Top with shrimp and sauce.

18. Sprinkle with chopped scallions.



ENJOY DAN: hallelujah

NOW WERE ARE TALKING JAPANESE SOUP. ENJOY DAN:

CLEAR SOUP WITH BAMBOO AND TOFU by CHEF DAN:


Serves 4



Ingredients’



1 quart chicken broth
1 tablespoon soy bean paste

1 (5oz) can sliced bamboo shoots

1 sheet wakame (seaweed) cut into thin strips

1/2- cube tofu, cut into 3/4-inch squares

1/4- cup dry sherry or sake

2 tablespoons soy sauce

1 thinly sliced lemon



GARNISHES:



6 sliced mushrooms

1 very thinly slice carrot

1/4-cup thinly sliced diagonally green onions



DIRECTIONS:



1. Place chicken broth, and soy bean paste in a sauce pan and bring to a boil over medium-high heat.

2. Add sherry, soy sauce, bamboo shoots, tofu, and seaweed and cook for about 4-5 minutes.

3. Ladle into bowls; float slice of lemon into each bowl.

4. Arrange garnish on a tray and add to soup as desired.



ENJOY DAN: hallelujah

Thursday, November 18, 2010

THIS IS STIR-FRY WITH A DIFFERENCE. MISO ADD A SWEET RICHNESS AND SAKE WOW WHAT CAN I SAY. ENJOY DAN:

JAPANESE SESAME BEEF by CHEF DAN:


Serves 2



SESAME SAUCE:



1/4-cup miso

3 tablespoons sake

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon greepseed oil

1 tablespoon minced ginger

1 garlic clove, minced

1/2- teaspoons red pepper flacks



STIR-FRY:



3/4- pound sirloin steak, thinly sliced

2 small Japanese eggplants

1/2- cup dried gourmet mushroom blend, soaked in 1 cup boiling water for 20 minutes

1/2- cup whole sugar snap peas

3 heads baby bok choy

2 tablespoons olive oil, divided

1 teaspoon corn starch

1 tablespoon sesame seeds



DIRECTIONS:



1. Whisk together all the sauce ingredients in a bowl and set aside.

2. Cut the eggplant in half lengthwise and make diagonal half-moon slices, about 1/4inch thick.

3. Remove mushroom from the hot water (reserve the liquid) and cut mushroom in bit size pieces.

4. Separate the leaves of the bok choy, slice the larger leaves in half lengthwise.

5. In a wok over medium-high heat, add 1 tablespoon olive oil, cook meat undisturbed, until browned about 2 minutes. set aside

6. Add 1 tablespoon oil; stir-fry the eggplant and mushrooms until tender.

7. Add mushrooms, and reserved mushroom water and sesame sauce.

8. Add the sugar snap peas and cook about 2 minutes.

9. Add the meat, and bok choy, stir-fry just long to wilt the bok choy.

10. Add the toasted sesame seeds.

11. Serve over brown rice.



ENJOY DAN: hallelujah

WOW!!! SUN-DRIED TOMATOES AND CHICKEN. ENJOY DAN:

CHICKEN AND RICE WITH SUN-DRIED TOMATOES by CHEF DAN:


Serves 30-40



INGREDIENTS:



3 whole chickens

6 tablespoons Italian seasoning, divided

Course salt and freshly ground black pepper

3 cups sun-dried tomatoes cut into strips

3 tablespoons olive oil

3 tablespoons butter

12 cloves garlic, crushed

16 cups chicken broth

4 (10oz) cans cream of chicken soup or mushroom soup

2 cups milk



DIRECTIONS:



1. Pre-heat oven to 375 degrees.

2. Season chicken with 3 tablespoons of Italian seasoning and salt and pepper.

3. Place chicken on baking sheet with parchment paper and cook for about 75 minutes.

4. Let cool and chop into bite size pieces.

5. Meanwhile, in a saucepan fill halfway with water and bring to a boil.

6. Cook sun-dried tomatoes in boiling water until soft, about 10 minutes, use water in the stock.

7. Remove from water, let cool, and puree in a blender until smooth.

8. Heat butter and a little oil in a skillet over medium-heat.

9. Cook garlic until garlic turn brown, 3-5 minutes.

10. Stir in cream of chicken soup and milk.

11. Cook 5-7 minutes, stirring frequently.

12. In a stock pot add chicken broth over medium-high heat and bring to a boil.

13. Lower heat and bring to a low simmer, add garlic and cream soup mixture.

14. Season with 3 tablespoons Italian seasoning, salt and pepper.

15. Stir in the chopped chicken and pureed tomato and simmer for about 20 minutes.

16. Make sure that the chicken is completely cooked.



ENJOY DAN: hallelujah

YOU HAVE TO TAKE CARE OF THE VOLUNTEERS WHO MAKE THE SOUP KITCHEN WORK ENJOY DAN:

PEANUT BRITTLE FOR THE LADIES WHO VOLUNTEER AT THE SOUP KITCHEN


Serves 20 by CHEF DAN:



INGREDIENTS:



2 cups sugar

1/2- cup light corn syrup

1.2 teaspoons kosher salt

2 tablespoons butter

1/2-teaspoon baking soda

1 cup of water

3 cups dry roasted peanuts

Cooking spray



DIRECTIONS:



1. On a baking lined with parchment paper, spray with cooking spray.

2. In a sauce pan, combine sugar, corn syrup, salt, and I cup of water.

3. Bring to a simmer over medium-high heat and cook until golden brown, about 20 minutes.

4. Remove pan from heat.

5. Stir in butter, baking soda, and peanuts. (mixture will foam)

6. Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute.

7. Transfer to baking sheet and spread with a lightly greased spatula.

8. Let cool until firm, about 15 minutes.

9. Break in to pieces.



ENJOY DAN: hallelujah

Wednesday, November 17, 2010

GOING TO SEE OUR GRAND-BOYZ AND THIS IS FOR DINNER ENJOY DAN:

SHRIMP MANICOTTI for the SAUL-LANGFORD BOYZ by CHEF DAN:


Serves 4



INGREDIENTS:



8 manicotti shells

1/2- pound shrimp, peeled, deveined and chopped

1 container of (15oz) part-skim ricotta cheese

1 cup parmesan cheese, divided

2 teaspoons lemon juice

2 cups marinara sauce

2 teaspoon Italian seasoning

Salt and pepper to taste



DIRECTIONS:



1. Pre-heat oven to 375 degrees.

2. In a pot of boiling salted water, cook pasta shells according to package directions.

3. Drain and arrange in a single layered a baking sheet.

4. Meanwhile, in a bowl, combine ricotta, 1/2- cup parmesan, and lemon juice.

5. Stir in shrimp and season with salt and pepper.

6. Transfer filling to a sip-lock bag.

7. Twist and squeeze bag so filling is in the corner.

8. With scissors, snap a ¾-inch opining in the corner.

9. Arrange stuffed shells in an 8X12 glass baking dish.

10. In a bowl, whisk together marinara sauce, and Italian seasoning.

11. Pour sauce evenly over the stuffed shells and top with the parmesan cheese.

12. Cook about 30 minutes or until the dish is bubbling and the parmesan is browned.

13. Let rest for 5 minutes.



ENJOY GRANDPA DAN: hallelujah

Monday, November 15, 2010

SWEET AND SPICY AND GOES WELL WITH STEAK. ENJOY DAN:

THAI CUCUMBER SALAD by CHEF DAN:


Serves 2-4



INGREDIENTS:



2 packets of splendid or 2 tablespoons sugar

1/4- cup rice wine vinegar

2 teaspoons chili garlic sauce

1/4- teaspoon salt

1 English cucumber, unpeeled and sliced thin

1/4- cup thinly sliced radishes

1/4- cup red onion, sliced thin

2 tablespoons chopped mint

2 tablespoons chopped peanuts



DIRECTIONS:



1. In a sauce pan combine, sugar vinegar, chili sauce and salt.

2. Stir and cook over medium-high heat until the sugar is dissolved.

3. In a bowl add cucumber and radish, and red onion.

4. Pour vinegar over vegetables and let marinate for about 30 minutes.

5. Garnish with mint and peanuts.



ENJOY DAN: hallelujah

Sunday, November 14, 2010

NOW IS THE TIME TO ENJOY A NICE ASIAN CHICKEN SALAD.ENJOY DAN

ASIAN SPINACH SALAD by CHEF DAN


Serves 2-4



INGREDIENTS:



2 chicken breast, boneless, skinless

1 cup Yoshida’s marinade and cooking sauce- sweet and savory

1 pound rice noodles

1/2- cup slivered almonds

2 bunches baby spinach

3 scallions, cut 1-inch diagonally

1 cup mandarin oranges

1/2- cup dressing



DRESSING:

1/4- cup Dan’s honey

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 shallot, minced

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

Salt and pepper to taste



DIRECTIONS: boil one quart of water and pour over rice noodles and let sit 1/2- hour



1. Pound chicken in zip lock bag in 1/4-inch thick.

2. Place in a bowl with 1 cup Yoshida’s marinade

3. Refrigerate for a bout 1-2 hours.

4. Remove from bowl and discard marinate.

5. Sauté marinated chicken over medium-heat, about 6-8 minutes.

6. Set aside and let cool.

7. Shred into several pieces.

8. In a dry sauce pan sauté almond until golden brown.

9. Wash and dry baby spinach and place in a large bowl.

10. Add scallions to the spinach.

11. Add mandarin oranges, shredded chicken, and rice noodles.

12. Drizzle with the salad dressing.

13. Toss and enjoy



ENJOY DAN: hallelujah

WOW!!! TOP RAMEN WITH SOY SAUCE AND GREEN ONIONS: ENJOY DAN:

TOP RAMEN NOODLES by CHEF DAN:


Serves 30-40



INGREDIENTS:



52 cups beef broth

15 (3.5oz) beef packages top ramen

1/2- cup soy sauce

2 tablespoons hot chili oil

1 inch ginger, crushed

25 green onions, sliced



DIRECTIONS:



1. In a stock pot, combine broth and noodles.

2. Cover bring to a boil over high-heat.

3. Stir to break up the noodles.

4. Reduce heat to medium and add soy sauce, chili oil and ginger.

5. Cook uncover for 20 minutes.

6. Garnish with green onions.



ENJOY DAN: hallelujah

MORE LAMB AND LENTILS FOR THE SOUP KITCHEN. ENJOY DAN:

ALGERIAN LMB AND LENTIL SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 pound lamb, cut into ½-inch pieces

7 cups lentils

6 cups orzo pasta

3 tablespoons of butter

50 cups chicken broth

6 onions, finely chopped

7 carrots, finely chopped

6 garlic cloves, minced

3 tablespoons cumin

1/3 cup curry powder

3 tablespoons sage

1/4- tablespoons paprika

1/4- cup cinnamon

Salt & pepper to taste



DIRECTIONS:



1. Rinse the lentils, place in a stock pot and cover with water, soak for 2 hours, drain.

2. Heat oil in a skillet.

3. Add lamb cubes, seasoned with salt and pepper and cook until nice and brown.

4. Add half the broth, cover and simmer for 30 minutes or until lamb is tender.

5. Stir in the lentils and the remaining broth and simmer for about 20 minutes.

6. Meanwhile, sauté the onions, carrots and garlic in the butter until soft.

7. Add to onion mixture, cumin, curry powder, sage, paprika, and cinnamon.

8. Add the onion mixture and orzo to the pot.

9. Cover and keeping lid ajar, and simmer for 1 hour.



ENJOY DAN: hallelujah

Thursday, November 11, 2010

BBQ IN THE WINTER??? WHY NOT, ALMOST A THAI RECIPE ENJOY DAN:

ALBACORE TUNA ON THE BBQ by CHEF DAN:


Serves 2



1-inch fresh ginger root

1/4 cup soy sauce

3 tablespoons white wine

2 tablespoons butter, melted

1 tablespoons sugar

1 garlic cloves, crushed

2 albacore steaks

3 tablespoons butter

3 tablespoons lime juice or lemon juice

3 tablespoons dry sherry

3 tablespoons sesame seeds



DIRECTIONS:



1. Grate ginger to make1/2 tablespoon.

2. In a bowl, combine the soy sauce, white wine, melted butter, sugar, ginger, and garlic, mix well to make the marinate.

3. Place the tuna steaks a shallow dish, pour 1/4- cup of the marinate.

4. Cover and refrigerate for 1 hour.

5. In a cast-iron skillet melt the 3 tablespoons of butter and remove from the heat.

6. Stir in remaining marinate, the lime juice, and sherry.

7. Arrange the tuna on an oiled grill over medium high-heat.

8. Brush a generous amount of the butter mixture on the tuna.

9. When steaks are done on the one side about 5-7 minutes.

10. Sprinkle them with sesame seeds, turn them over, and cook until other side is brown.

11. Baste the fish again with the butter mixture and sprinkle with remaining seed.

12. Before serving, turn the steaks over once more to toast all the seeds.

13. Should take about 12-14 minutes.

14. Serve with lime or lemon wedges.



ENJOY DAN: hallelujah

NOW THIS A SALAD TO WRITE HOME ABOUT. ENJOY DAN:

PECAN-CRUSTED CHICKEN SALAD by CHEF DAN:


Serves 4



INGREDIENTS:

FOR THE DRESSING:



1/4- cup honey

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 shallot, minced

1 tablespoons rice wine vinegar

1 tablespoon lemon juice

Salt and pepper to taste.



FOR THE CHICKEN:

2 boneless, skinless chicken breast, sliced in half.

FOR DIPPING;

2 Egg whites.

2 teaspoons cornstarch.

1 tablespoons lemon juice.



CRUSTING MIXTURE:

1 cup Panko (Japanese bread crumbs)

1 tablespoon dried parsley

1 teaspoon salt

1/4- teaspoon fresh ground black pepper.

Zest of one lemon

2 tablespoons olive oil

3/4- cup finely chopped pecans

1/2- each, teaspoon dried oregano, thyme, and paprika.

1/4- teaspoon cayenne pepper



THE SALAD:

One or two romaine hearts, chopped, or mixed salad greens

1 red onion thinly sliced

4 oz feta or goat cheese



DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, S&P.

3. Blend well and set aside.

4. Pound chicken breasts in a plastic bag with a little water inside, pound with bottom of a skillet to even thickness.

5. In a bowl whisk egg whites, cornstarch, and lemon juice.

6. In another bowl combine Panko, parsley, salt, black pepper, zest, olive oil,

7. Add pecans, oregano, thyme, paprika, and cayenne to the crusting mixture.

8. Dip chicken in egg whites, then into Panko, pecan crust mixture.

9. Let chicken rest on a rack in the refrigerator for about 30 minutes.

10. Sauté chicken in cast-iron skillet over medium-high heat and cook until chicken is golden brown and crisp.

11. Carefully turn with a spatula, and transfer the skillet to the oven. Cook about 8 minutes.

12. Let cool and slice into thin slices.

13. Toss greens, red onion, and feta or goat cheese with dressing.

14. Top greens with sliced chicken.



ENJOY DAN: hallelujah

WHO DOSE NOT LIKE GARLIC BREAD??????????? ENJOY DAN:

GREAT GARLIC BREAD by CHEF DAN:


A whole loaf serves several or 1-2



INGREDIENTS:



3 tablespoons olive oil

3 tablespoons butter

1/4- cup water

6 garlic cloves, minced

2 teaspoons dried basil

2 teaspoons dried oregano

Salt and pepper to taste

1 loaf French bread or crusty baguette

1 cup shredded parmigiano-reggiano cheese



DIRECTIONS:



1. Pre-heat oven 400 degrees.

2. In a sauce pan, combine all the ingredients except the bread and cheese, over medium-low heat.

3. When the butter melts, cover the pan and cook for 10 minutes.

4. Once the garlic is soft, uncover the pan and simmer until you hear the mixture sizzling.

5. That means the water has cooked off.

6. Remove pan from the heat.

7. Split the bread in half horizontally.

8. Divide the garlic blend between the two loaves.

9. Sprinkle each with halve the cheese.

10. Set them on a foil-covered baking sheet, cheese side up.

11. Bake for 15 minutes.

12. Slice and serve hot.



ENJOY DAN:

PIERCING SLITS TO STUFF WITH GARLIC AND CRISSCROSSING THE PORK ALLOWS THE SEASONING TO PENETRATE FLAVOR DEEPER INTO THE ROAST. ENJOY DAN:

PORK TENDERLOIN by CHEF DAN:


Serves 6-8



INGREDIENTS: FOR THE PORK:



2 (I pound) pork tenderloin, trimmed

3 tablespoon olive oil, divided

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

6 garlic cloves cut in half

Salt and pepper to taste



FOR THE SAUCE:



1/2- cup craisins (dried cranberries)

1/4- cup brown sugar

1/2- cup raisins

1 teaspoon ground ginger

1 tablespoon cornstarch

1 cup chicken broth

1/4- cup balsamic vinegar



DIRECTIONS:

1. Pre-heat oven to 500 degrees.

2. Line a roasting pan with foil.

3. Let roast rest for 30 minutes at room temperature.

4. Combine 1 tablespoon olive oil, rosemary, sage, and thyme in a small bowl.

5. Piece top of pork to make 6 slits 2-inches apart on each side.

6. Insert garlic half into each slit.

7. Score top of pork by cutting in a crisscross pattern.

8. Rum herb mixture into pork.

9. Heat 2 tablespoons olive oil in a cast-iron skillet, over medium-high heat.

10. Add pork to pan, and cook till sides are nice and browned.

11. Place pan in oven; bake at 500 degrees for 12-15 minutes or until internal temperature register 155 degrees.

12. Remove pork from pan, tent with foil. Let rest for about 10 minutes.

13. In the pan stir in the chicken broth craisins, raisins ginger, and brown sugar for the sauce in a sauce-pan over medium-heat until sugar dissolves. About 3 minutes.

14. Remove 1/2- cup sauce and whisk cornstarch in to blend.

15. Add to the sauce and bring to a boil until thickened.

16. Stir in the vinegar and serve with pork roast.



ENJOY DAN: hallelujah

POSOLE, ORIGINALLY FROM JALISCO MEXICO IS A TRADITIONALLY SERVED AROUND CHRISTMAS TIME. ENJOY DAN:

MEXICAN POSLE by CHEF DAN:


Serves 6



INGREDIENTS:



3-4 pound pork butt with bone

2 quarts beef stock

2 onions cut into 4-inch wedges

I jar (16oz) thick and chunky salsa Verde

1 (7oz) diced green chiles

8 garlic cloves, minced

2 (15oz) cans hominy, undrained

2 teaspoons oregano

4 teaspoons cumin

2 teaspoons chili powder

1/2- teaspoon ground cloves

2 tablespoons chipotle in adobo sauce

2 cups cabbage, shredded



DIRECTIONS:



1. In a stock pot bring beef stock to a boil over medium-high heat.

2. In a skillet brown the butt on all sides, and then add to the broth.

3. Simmer for 1-1/2 hours, or until the meat is tender.

4. Take out the pork butt and let cool.

5. Put the stock pot with the broth in the refrigerator over-night.

6. When the meat has cooled cut the meat into 2 inch chunks cutting out the fat. Put in the refrigerator.

7. The next day skim off the fat from the broth.

8. Bring broth to a boil and add the chunks of meat, onions, chilies, cumin, Chile powder, cloves, chipotle, oregano and the bone.

9. Simmer for about 1 hour and add hominy and cabbage and cook for 1/2- hour or until heated trough.



ENJOY DAN: hallelujah

Wednesday, November 10, 2010

ROASTING SWISS CHARD IS AMAZING. ENJOY DAN

GARLIC- ROASTED SWISS CHARD by CHEF DAN:


SERVES 4:



Ingredients:



3 tablespoons olive oil

1/2- teaspoon sea salt

3 garlic cloves, thinly sliced

4-5 stalks Swiss-chard, chopped

2 teaspoons white balsamic vinegar



DIRECTIONS:



1. Pre-heat oven to 425 degrees.

2. Combine first 4 ingredients in a bowl.

3. Toss to coat.

4. On a baking sheet spread Swiss chard mixture, making sure to separate leaves.

5. Bake at 475 degrees for about 7 minutes.

6. Stir chard and bake an additional 5 minutes or until edges of leaves are crisp and tender.

7. Place Swiss chard in a large bowl.

8. Drizzle with vinegar.

9. Toss to combine.



ENJOY DAN: hallelujah

Monday, November 8, 2010

YOU ARE GOING TO LOVE THESE DUMPLINGS. ENJOY DAN

GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO by CHEF DAN:


Serves 2-4 For our 52nd anniversary



INGREDIENTS: Gnocchi a small Italian potato dumpling



2 quarts of water, divided

1 package gnocchi

4 cups (1 –inch diagonally cut) slices of asparagus

1 pound shrimp, peeled and deveined

1 cup fresh basil leaves

2 tablespoon pine nuts

2 tablespoons pre-shreddded parmesan cheese

2 teaspoons fresh lemon juice

3 cloves garlic, minced

4 teaspoons grapeseed oil



DIRECTIONS:



1. Bring 2 quarts of water to boil in a Dutch oven.

2. Add gnocchi to pan.

3. Cook 3-5 minutes, until done( they will rise to the surface)

4. Remove with slotted spoon.

5. Place in large bowl.

6. Add asparagus and shrimp to the pan.

7. Cook about 5 minutes.

8. Drain.

9. Add shrimp mixture to gnocchi.

10. Combine 1 tablespoon water, basil, and next 4 ingredients.

11. In a food processor; process until smooth.

12. Drizzle oil through food chute with food processor on.

13. Add basil mixture to shrimp mixture; toss to coat



ENJOY DAN: hallelujah

KIDS LOVE THIS GIVE IT A TRY. ENJOY DAN:

BAKED SPAGHETTI SQUASH by CHEF DAN:


Serves 2-4



INGREDIENTS:



1 spaghetti squash, (about 3-4 pounds) halved lengthwise and seeded

2 tablespoons butter

4 garlic cloves, finely minced

1 (14oz) can stewed tomatoes (I used marinara sauce that I made)

½ teaspoons salt

2 teaspoons dried basil

1 teaspoon dried oregano

1/2- can shredded Parmesan cheese



DIRECTIONS:



1. Pre-heat oven to 375 degrees.

2. Bake spaghetti squash for about 60 minutes, or until a paring knife pieces easily through the skin.

3. Remove from oven and let cool for about 12 minutes.

4. Cut spaghetti squash lengthwise, using a fork to remove and discard the seeds.

5. Continue using the fork to get the long strands.

6. Heat in skillet with the butter and garlic over medium-low heat.

7. When the garlic becomes fragment, add the tomatoes, salt, basil and oregano.

8. Toss well.

9. Sprinkle in the parmesan cheese and taste to see if more salt is needed.

10. Spaghetti strands should be a little crunchy.



ENJOY DAN: hallelujah

THIS COCKTAIL HAS A SPICY SOUTHERN SAUCE. ENJOY DAN:

BLOODY MARY by CHEF DAN:


Serve 1



INGREDIENTS:



1 cup spicy V/8 juice

1 tablespoon lemon or lime juice

2 teaspoons Worcestershire sauce

1 teaspoon white horseradish

2 teaspoons Frank’s red hot

1/2- teaspoon black pepper

1 jigger of vodka



DIRECTIONS:



1. Stir together all ingredients, except vodka and black pepper.

2. Fill a 14oz glass with ice and add vodka and black pepper and stir.

3. Top with a stalk of celery and 2 black olives.



ENJOY DAN: hallelujah

EASY TO MAKE AND TASTES DELICIOUS AND THE AROMA IS DELIGHTFULL. ENJOY DAN:

ROASTED LEG OF LAMB WITH SAGE AND THYME by CHEF DAN:

Serves 6-8



INGREDIENTS:



10-15 garlic cloves, sliced thin

6-7 fresh springs sage

6-7 fresh springs thyme

1 tablespoon kosher salt

2 teaspoons cracked black pepper

1 6-7 pound leg of lamb

3 tablespoon grapeseed oil



DIRECTIONS:



1. Pre-heat the oven to 350 degrees.

2. Rinse the meat and remove excess fat, if necessary.

3. Season with salt and pepper and rub with oil.

4. Score the meat lengthwise in 4 parallel slits on top and bottom of leg.

5. Place the sliced garlic, sage and thyme springs in each split.

6. Transfer to roasting pan.

7. Cover lightly with foil.

8. Roast for about 1 hour.

9. Add water to the pan and insert thermometer into the center of the meat.

10. Should read 135 degrees.

11. Cook for 15-20 minutes longer.

12. Tent the foil and let rest 15 minutes.

13. Meanwhile skim off any fat from the pan juices and pour juices into a sauce pan.

14. Re-heat gently over low heat.

15. Carve the lamb into thin slices and serve with pan juices.





ENJOY DAN: hallelujah

Sunday, November 7, 2010

ARE FRESH PUMPKINS BETTER THAN CANNED PUNPKINS??????????? TRY THIS AND SEE DAN ENJOY:

PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 10



INGREDIENTS

2 – 5 pound pumpkins

1/3- cup molasses

1 large egg

1 teaspoon ground cinnamon

1/4- teaspoon nutmeg

1/4- teaspoon ground ginger

1 tablespoon brown sugar

1/3 cup finely chopped pecans



DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES

1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.

2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.

3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.

4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.

5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt

6. With an immersion blender, puree until all the ingredients are incorporated.

7. Spread the pumpkin mixture into a prepared baking dish.

8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.

9. Sprinkle over the pumpkin.

10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.



ENJOY DAN: hallelujah












PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 10



INGREDIENTS

2 – 5 pound pumpkins

1/3- cup molasses

1 large egg

1 teaspoon ground cinnamon

1/4- teaspoon nutmeg

1/4- teaspoon ground ginger

1 tablespoon brown sugar

1/3 cup finely chopped pecans



DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES

1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.

2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.

3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.

4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.

5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt

6. With an immersion blender, puree until all the ingredients are incorporated.

7. Spread the pumpkin mixture into a prepared baking dish.

8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.

9. Sprinkle over the pumpkin.

10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.



ENJOY DAN: hallelujah

















ARE

PORK CHOPS THAT'S WHAT'S FOR DINNER. EAT YOUR HEART OUT DAN

PROSCIUTTO WRAPED PORK CHOPS by CHEF DAN


serves 4



Ingredients:



4 boneless pork loins chops

Sea salt and freshly ground black pepper

2 teaspoon chopped fresh thyme leaves

4 slices prosciutto

2 teaspoons olive oil

Lime wedges for serving



DIRECTIONS:



1. Season pork with salt and pepper.

2. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat.

3. Wrap I prosciutto slice around middle of each pork chop.

4. In a skillet, heat oil over medium-high heat.

5. Cook chops until golden brown and cooked through.

6. 4-5 minutes on each side.

7. Serve chops with lime or lemon wedges.



ENJOY DAN: hallelujah

THIS A CLASSIC POT ROAST ROAST HAVE DIFFERENT NAMES, SUCH AS BLADE ROAST, CROSS-RIB ROAST, SEVEN-BONE POT ROAST, ARM POT ROAST,ARE ALL ACCEPTABLE. ENJOY DAN:

MOM’S CLASSIC POT ROAST by CHEF DAN


Serves 4-5



INGREDIENTS:



1 3-4 pound boneless chuck-eye roast or beef shoulder roast

1 tablespoon olive oil or grapeseed oil

1 teaspoon salt

1/2- teaspoon freshly ground black pepper

1 tablespoon Italian seasoning

2 onions coarsely chopped

1 cup red wine

4 thyme springs

5 garlic cloves, chopped

1 cup beef broth

1 tablespoon tomato paste

3 bay leaves

1 tablespoon balsamic vinegar

4 carrots, peeled and cut diagonally into 1-inch pieces

2 pounds Yukon potatoes, peeled and cut into 2-inch pieces

1 pound turnips, peeled and cut into 2-inch pieces



DIRECTIONS: PRE-HEAT OVEN TO 300 DEGREES



1. Heat oil in a Dutch oven over medium-high heat.

2. Sprinkle roast with salt and pepper and Italian seasoning.

3. Brown roast in pot, all over, several minutes on each side.

4. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan.

5. Let the roast sit on top of the onions and garlic.

6. Add red wine, thyme springs, beef broth, tomato paste, bay leaf, and balsamic vinegar.

7. Cover, bring to a simmer and then put in oven.

8. Cook for about 3- hours in the pre-heated oven.

9. Then add carrots, potatoes, and turnips.

10. Cover and cook 1 hour or until vegetables are tender.

11. Remove thyme springs and bay leaves from pan.

12. Transfer roast to cutting board and tent loosely.

13. Strain liquid through mesh strainer into 4-cup liquid measuring cup.

14. Add a little beef broth and make gravy out of the liquid.



ENJOY DAN: hallelujah

Saturday, November 6, 2010

WHO DOSESN'T LOVE MASHED POTATOES???? THE SECRET IS THE HEAT. KEEP THEM HOT. ENJOY DAN

MASHED POTATOES by CHEF DAN:


Serves6-8



INGREDIENTS:



2 pounds russets potatoes peeled and cut into large chunks.

1 rutabaga or celery root, peeled and cut into large chunks

1 cup 2% milk

2 tablespoons butter

1 teaspoon each salt and freshly ground black pepper

1 cup feta or goat cheese or parmesan cheese



DIRECTIONS:



1. In a large skillet, combine rutabagas, or celery root and salted water to cover.

2. Bring to a boil and cook 8-10 minutes.

3. Add large chunk of peeled potatoes in water until they are just soft, about 20 minutes.

4. Once they are cooked drain the immediately.

5. Put potatoes back in the skillet.

6. Mash the potatoes with a potato masher over low heat.

7. The potatoes must always be steaming hot.

8. In a sauce pan over medium-heat add milk, butter and salt & pepper.

9. Add heated milk to the potatoes and mash until smooth.

10. Add cheese to combine.



ENJOY DAN: hallelujah

Thursday, November 4, 2010

LAMB WAS BROUGHT INTO THE SOUP KITCHEN SO I HAD TO MAKE A RECIPE. HOPE YOU LIKE IT ENJOY DAN

NORTH AFRICAN LAMB SOUP by CHEF DAN:


Serves 30



INGREDIENTS:



3-4 pounds lamb, cut into bite size pieces

3 tablespoons butter

6 onions, finely chopped

4 stakes of celery, finely chopped

1/4- cup dried parsley

1/4- cup dried cilantro

4 whole cinnamon sticks

10 saffron threads, crumbled

1 tablespoon ground ginger

33 cups beef broth

6 cups mixed dried beans, soaked overnight and drained

10 cups lentils

1 gallon dice tomatoes

2 cups rice

1/4- cup lime juice

1 tablespoon each of salt and pepper



DIRECTIONS:



1. Combine the lamb, butter, onion, celery, 1 tablespoon each of parsley and cilantro, cinnamon, saffron, and ginger in a soup pot.

2. Season with salt and pepper.

3. Stir over medium-heat until the butter has melted.

4. Pour in 5 cups of cold water.

5. Bring to a boil and simmer for 30 minutes, or until reduced by half.

6. Stir in the beans, rice and lentils and the remaining water.

7. Simmer over medium heat until the beans, rice and lentils are tender, about 2 hours.

8. Then stir in tomatoes and the remaining parsley cilantro and lime juice.

9. Bring to a boil, lower heat and simmer for 15-20 minutes.



ENJOY DAN: hallelujah

CARAMELIZING IS A DELICIOUS WAY TO MAKE BRUSSELS SPROUTS SPECIAL, ENJOY DAN:

CARAMELIZED BRUSSEL SPROUTS WITH PROSCIUTTO AND PISTACHIOS


Serves 8-10 by CHEF DAN:



INGREDIENTS:



4 pounds Brussels sprouts

1 tablespoon olive oil

3 tablespoons butter

1/2- cup thinly sliced shallots

1/4- cup balsamic vinegar

2 tablespoons brown sugar

6 ounces prosciutto ham, thinly sliced

1/2- cup coarsely chopped pistachios

1 teaspoon salt



DIRECTIONS:



1. Fill a stock pot half full of salted water and bring to a boil.

2. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half.

3. Place halved Brussels sprouts in salted boiling water.

4. Simmer sprouts until outer leaves are bright green and just barely crisp-tender. 8-10 minutes.

5. Drain and set aside.

6. When ready to serve, heat oil in a deep skillet over medium-high heat.

7. Add prosciutto to skillet, half at a time, and cook until crisp. Set aside.

8. Reduce heat to medium.

9. Add butter, shallots and 3 tablespoons vinegar to skillet, cook and stir about 2 minutes or until shallots begin to soften.

10. Add the Brussels sprouts, sugar, and remaining vinegar.

11. Sauté over medium-heat until Brussels sprouts are lightly caramelized.6-8 minutes.

12. Transfer Brussels sprouts to a serving bowl.

13. Season with salt and pepper to taste.

14. Top with crisp prosciutto and pistachios nuts.



ENJOY DAN: hallelujah

Wednesday, November 3, 2010

CREAMY, SWEET AND SPICY ALL AT THE SAME TIME. ENJOY DAN:

CLASEN’S THANKSGIVING SWEET POTATO DISH by CHEF DAN:


Serves 6-8



Peel and slice 8 sweet potatoes.

In a blender, blend together 3 cups f.f. half and half and 1 tablespoon red curry paste.

In a greased baking dish (9x13) make a layer of sweet potatoes, sprinkled with S&P.

Then pour over some of the cream mix.

Repeat until you have done 4 layers of potatoes and used up all the cream.

Pre-heat oven to 350.

Cover with tin foil and bake 30 minutes.

Uncover and add 1 cup chopped pecans, and bake an additional 30 minutes.

As the cream bubbles up spread on top of the dish.

This is deadly---creamy sweet and spicy all at the same time.



ENJOY DAN: hallelujah

Monday, November 1, 2010

ELK SEASON IS HERE AND WE ARE HAVING ELK SOUP ENJOY DAN:

HAMBURGER SOUP FOR A COLD DAY: by CHEF DAN:


Serves 30-40



INGREDIENTS:



10 pounds elk meat

4 onions, chopped

6 leeks thinly sliced. From the GIBERSON’S AND WADDINI

22 cups beef broth

1 (32oz) can stewed tomatoes

15 potatoes, peeled and cut into bit size pieces

8 cups elbow macaroni

8 cup uncooked rice

2 tablespoons red pepper flakes

3 tablespoons garlic powder

3 tablespoons cumin

3 tablespoons dried basil

3 tablespoons dried thyme



DIRECTIONS:



1. In a large stock pot on medium-high heat brown ground elk and chopped onion and leeks.

2. Reduce heat and let simmer for about 15 minutes.

3. Pour in beef stock and stewed tomatoes, and potatoes, and all spices.

4. Cover and simmer.

5. While the soup is simmering, bring some water to a boil in another pot.

6. Add rice and macaroni and cook until they are almost done, leaving them slightly firm.

7. Drain and add them to the soup.

8. Continue to simmer for about 30 minutes.



ENJOY DAN: hallelujah

BREAD THAT WHAT'S ON THE MENU AT THE SOUP KITCHEN ENJOY DAN:

RIBOLLITA (ITALIAN BREAD SOUP) by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 loaves of crusty bread, chopped into 1-inch pieces

2 tablespoons olive oil

3 onions, chopped

6 leeks, thinly sliced, from the GIBERSON & WADDINI

6 stalks celery, chopped

6 garlic cloves, minced

3 big bunches of kale and Swiss chard, from the GIBERSON’S & WADDINI

2 heads of cabbage, sliced

12 potatoes, peeled and chopped

6 carrots, thinly sliced

1 (32 oz) can diced tomatoes

4 cups dried white bean, soaked overnight

1 tablespoon sea-salt

2 tablespoons Italian seasoning

2 tablespoons dried thyme

1 tablespoon dried red pepper flacks

22 cups water



DIRECTIONS:



1. Pre-heat the oven to 375 degrees.

2. Place bread on baking sheet, and lightly coated with coking spray.

3. Bake for 15 minutes.

4. Remove from oven and let cool.

5. In 2 gallons of water add white beans and bring water to a boil.

6. Simmer for about 2 hours.

7. Drain and reserve beans.

8. In a stock pot add olive oil and heat over medium-high heat.

9. Add onions, leeks, carrots, and celery, sauté about 5 minutes.

10. Add garlic and sauté about 1 minute.

11. Add water to stock pot along with beans, cabbage, potatoes, and tomatoes.

12. Cover and reduce heat and simmer for about 1 hour.

13. Stir in bread, kale, Swiss chard, salt, Italian seasoning, thyme and red pepper flakes.

14. Bring to a boil and reduce heat to simmer and cook for about 15 minutes.



ENJOY DAN: hallelujah

Friday, October 8, 2010

DELICIOUS SAUCE WITH THE AROMATIC FLAVORS OF A THAI CURRY AND GRAPES WHO WOULD EVER THOUGHT ENJOY DAN

THAI CORNISH GAME HENS by CHEF DAN:


Serves 4



INGREDIENTS:



2 each 1-1/2 pound game hens

3 tablespoons olive oil

1 tablespoons yellow curry paste

1 tablespoon tomato paste

1 cup coconut milk

1 cup chicken broth

1 (7.4oz) can straw mushrooms

1/4- cup lime juice

2 tablespoons fish sauce

1 tablespoon red pepper flakes

1 tablespoon brown sugar

10 red grapes

3 each dried chilies



DIRECTIONS: PRE-HEAT OVEN TO 350 DEGREES.



1. H eat one tablespoon oil in a wok over medium-heat.

2. Add curry paste and tomato until smelling good.

3. Add coconuts milk, broth, mushrooms, lime juice, fish sauce, add brown sugar, and bring to a simmer.

4. Remove from heat.

5. Season sauce with salt and pepper.

6. Heat 2 tablespoons oil in a skillet over high-heat.

7. Sprinkle hens with salt and pepper.

8. Add hens to skillet and cook until browned, about 4 minutes per side.

9. Transfer hens to 13x9x2-inch baking dish.

10. Pour sauce over.

11. Bake uncovered until hens are cooked through, about 35-40 minutes.

12. Transfer hens to serving bowl; tent with aluminum foil.

13. Skim fat from sauce,

14. Pour sauce in a skillet, boil 5 minutes.

15. Pour sauce over the hens;

16. Garnish with basil, grapes and chilies.

ENJOY DAN: hallelujah

Thursday, October 7, 2010

THIS SPICY AND PEANUTTY USE AS DIPPING SAUCE OR OVER CHICKEN, BEEF,PORK, OR SHRIMP- OR EVEN NOODLES. ENJOY DAN

SPICY HONEY PEANUT SAUCE by CHEF DAN:


4cups



INGREDIENTS:



1/2- cup DAN”S honey

1 cup creamy peanut butter

1/2 cup coconut milk

2 tablespoon water

2 tablespoons lime juice

2 tablespoons soy sauce

1 teaspoons fish sauce

2 teaspoons fresh ginger, minced

3 cloves garlic, minced

1 tablespoon red curry paste or 1teaspoon red pepper flakes

2 teaspoons fresh cilantro



DIRECTIONS:



1. In a bowl combine, honey, peanut butter, coconut milk, water, lime juice, soy sauce,

2. Fish sauce, ginger, garlic, and curry flakes, or red pepper flakes.

3. Mix in the cilantro just before serving.



ENJOY DAN: hallelujah

Wednesday, October 6, 2010

"SLOW COOKED CHICKEN TENDERS IN A RICH PEANUTTY, SLIGHTLY SPICY SAUCE. ENJOY DAN

THAI-STYLE CROCK POT CHICKEN CURRY by CHEF DAN:


Serves 10-12



INGREDIENTS:



5 pounds chicken tenders

2 (19oz) coconut milk

3 tablespoons soy sauce, divided

2 tablespoons brown sugar

1 tablespoon red curry paste

2 onions, coarsely chopped

6 garlic cloves, minced

1-inch fresh ginger, minced

1 teaspoon fish sauce

2 tablespoons cumin

2 sweet potatoes, peeled and cuds into chunks

1 red and green bell pepper, seeded and chopped

1 cup chicken broth

1/4- cup cornstarch

1/2- cup lime juice

1-1/2 cup peanut butter

1 cup roasted peanuts, 6 scallions, thinly sliced, 1/2- cup cilantro, chopped, 1 lime cut into wedges.



DIRSECTIONS:



1. In a crock pot combine coconut milk, brown sugar, 2 tablespoons soy sauce, chili paste, and fish sauce.

2. To that add the onions garlic, ginger, cumin, bell peppers, sweet potatoes, chicken broth and chicken.

3. Turn crock pot to high-heat, cover it and let the curry stew for about 4-1/2 to 5 hours.

4. Remove I cup of the liquid from the crock pot, and mix with the cornstarch, peanut butter, and 1 tablespoon soy sauce and lime juice.

5. Stir the sauce back into the crock pot, and place the lid on the pot.

6. Cook on high for 30 minutes.

7. Garnish with roasted peanuts, green onions, cilantro and lime wedges



ENJOY DAN: hallelujatyleh

THIS WILL SET YOU ON FIRE OLD DRAGON BREATH ENJOY DAN:

DENNIS AND TERRY’S GREEN TOMATOE DRAGON’S BREATH HOT SAUCE by CHEF DAN:


Makes 2 quarts



INGRESIENTS:

5 pounds green tomatoes, finely chopped

2 tablespoons cayenne pepper

8 jalapenos, seeded and finely chopped

4 cups distilled vinegar

8 shallots, finely chopped

2 tablespoon salt

8 cloves garlic, crushed



DIRECTIONS:



1. In heavy skillet, combine tomatoes and all other ingredients.

2. Bring to a boil, reduce heat and simmer for 2 hours.

3. Process in batches in a food processor.

4. Pour into hot sterilized jars and seal.

5. Refrigerate after opening.



ENJOY DAN: hallelujah

Tuesday, October 5, 2010

WE HAVE THIS SO I MADE UP A RECIPE. HOPE YOU ENJOY IT DAN:

TOMATO, AVOCADO, FETA, AND BASIL by CHEF DAN:


Serves2-4



INGREDIENTS:



3 garlic cloves

1/4- cup lemon juice

1/3 cup fresh basil leaves

4 tablespoons olive oil

4 tomatoes, halved

1 ripe avocado, pitted and peeled and sliced

12 black olives, pitted and halved

1 onion, finely chopped

1/4- cup feta cheese



DIRECTIONS:



1. Chop garlic in food processor.

2. Add lemon juice, and basil.

3. Process until basil is finely chopped.

4. With machine running, gradually blend in the oil.

5. Season dressing with salt and pepper.

6. Toss tomatoes, onion, avocado, and black olives in a large bowl.

7. Pour enough dressing to coat.

8. Top with feta cheese.



ENJOY DAN: hallelujah

DOSE THIS LOOK LIKE FUN OR WHAT?????? BERDENE SAID HERE ARE THE INGREDIENTS I WANT IN A SALAD SOOOOOOOOOO HERE IT IS. ENJOY DAN

CHICKEN, ROASTED PEARS, GORGONZOLA AND CARAMELIZES WALNUTS by CHEF DAN:

Serves 4



DRESSING:



2 tablespoons orange juice

2 tablespoons balsamic vinegar

1 tablespoon sugar

1 tablespoon shallots, finely chopped

1 tablespoon olive oil

1/8 teaspoon salt

TO MAKE THE DRESSING:

1. Combine the 6 ingredients in a bowl.

2. Stir with a whisk, until blended.



Salad:



1 romaine heart, chopped to bite size pieces

2 poached chicken breasts, chopped into pieces

3 ripe pears, roasted (see recipe below)

2 cups caramelized walnuts or pecans (see recipe below)

6 scallions diagonally cut

4 oz gorgonzola cheese



ROASTING THE PEARS:

1. Pre-heat oven to 350 degrees.

2. Cut into wedges leaving skin on, and cutting out the core.

3. Place on a baking sheet and cook about 15 minutes.



CARAMELIZED WALNUTS OR PEACANS:



1. 2 cups whole walnuts

2. 1/4 -cup maple syrup

3. Heat a skillet over medium heat.

4. Add walnuts and stir until they start to brown.

5. Stir in maple syrup.

6. Cook until evenly coated.

7. Remove from heat and let cool.



SERVING:



1. Divide the salad greens on four indivual plates.

2. Place the chicken, walnuts, scallions, and gorgonzola on top of the greens.

3. Taste and adjust the seasoning.

4. Drizzle the dressing onto each plate and serve immediately.
RECIPE FOR POACHING:
2 boneless, skinless chicken breast.
2 cup chicken broth.
2 teaspoon mixed dried herbs.
1 bay leaf.
place chicken in a pot cover with chiken broth. add heerbs and bay leaf.
bring to a boil and then simmer for about 10 minutes. leave in hot water 20 minutes.
ENJOY DAN:




ENJOY DAN: hallelujah

Monday, October 4, 2010

TOSSED PASTA WITH TUNA, THE RICHNESS AND FLAVOR WILL MAKE THIS A WONDERFUL SALAD. ENJOY DAN

TUNA SALAD WITH PENNE by CHEF DAN


Serves 4



INGREDIENTS:



4 quarts of water

2 teaspoons salt

6 ounces uncooked penne

1 bell pepper

1 romaine heart, chopped

4 scallions, thinly sliced

2 tablespoons rice vinegar

1 tablespoon capers, drained

1 tablespoon olive oil

1 (7oz) Kirkland brand solid white albacore tuna, drained and flaked



DIRECTIONS:



1. On a gas range place bell pepper through a metal rod and place it on the flame, roast 7 minutes all sides, until blackened.

2. Place in plastic bag until cool.

3. Remove and scrape off black skin. Do not use water.

4. Bring 4 quarts of water and 1-1/2 teaspoons salt to a boil in a pot.

5. Cook pasta according to package directions.

6. Drain, do not rinse.

7. Combine bell pepper, pasta, 1/2 teaspoon salt, romaine, and remaining ingredients in a large bowl.

8. Toss well to coat.



ENJOY DAN: hallelujah

NOW THIS WILL INSPIRE YOUR TASTE BUDS WITH AN ASIAN KICK. ENJOY DAN:

ASIAN SALAD WITH RICE VERMICELLI AND VEGTABLES WITH SPICY LIME SAUCE by CHEF DAN:


Serves 2



INGREDIENTS:



1 cup hot water

1 tablespoon brown sugar

3 garlic cloves, minced

1 jalapeno pepper, seeded and minced

1 teaspoon (Shing Kee) chili garlic sauce or 1 tablespoon red curry paste or 1 tablespoon red pepper flakes

1 tablespoons fish sauce

3 teaspoons soy sauce

6 tablespoons lime juice



SALAD:

1. 2 cups shredded lettuce

2. 1/2 package rice noodles

3. 4 scallions

4. 1/2- cucumber, seeded and sliced

5. 2 carrots, grated

6. 2 tomatoes, chopped

7. A hand full about 4 tablespoons of fresh chopped herbs, mint, basil, cilantro, your choice

8. 3 tablespoons roasted peanuts, chopped



DIRECTIONS:

1. Dissolve sugar in hot water and let cool.

2. Stir in garlic, chilies, fish sauce soy sauce, and lime juice.

3. Whisk thoroughly to combine and set aside.

4. Place the noodles in boiling water and let rest 20 minutes.

5. Drain then gently toss with light drizzle of oil.

6. To assemble salad, place 2 cups shredded lettuce in the bottom of each serving bowl.

7. Mix I tablespoon chopped herbs into each bowl.

8. Divide the noodles evenly and nest them on top of the lettuce/herb mixture.

9. Ladle 4 tablespoons of dressing into each bowl.

10. Arrange vegetables on top of the noodles and sprinkle with remaining herbs.

11. Drizzle with more dressing and top with roasted peanuts.



ENJOY DAN: hallelujah

THE RED CURRY PASTE ADDS A DISTINCT ASIAN TASTE. ENJOY DAN:

THAI CABBAGE SLAW WITH SPICY RED CURRY VINAIGRETTE by CHEF DAN:


Serves 4-6



INGRESIENTS:



1/4 cup shallots, sliced

1-inch fresh ginger, minced

3 garlic cloves, minced

2 jalapenos, seeded and divined

1/4- cup fresh lime juice

2 tablespoons light soy sauce

2 tablespoons DAN’S honey

1 teaspoon red curry paste

1/4- cup grapeseed oil

1/4- teaspoon sea salt

SALAD:

1/2- head green cabbage

1/2- head purple cabbage

2 carrots

2 bell peppers, red, green, or yellow

1 red onion

1 bunch cilantro or basil

1/3 cup roasted peanuts



DIRECTIONS:



1. In a food processor, pulse shallots, ginger, garlic, jalapenos.

2. Add next 6 ingredients and blend until smooth.

3. Core and finely shred the cabbage.

4. Peel carrots and cut into match-sticks.

5. Thinly slice the onion and bell peppers.

6. Stem cilantro and roughly chop the leaves, if using basil tear in bite size pieces.

7. Toss together all of the vegetables with enough dressing to coat.

8. Garnish with roasted peanuts and serve with lime wedges.



ENJOY DAN: hallelujah

THIS DOSE NOT LOOK LIKE A DIET SALAD BUT WE ARE DIETING SO WHAT. ENJOY DAN:

SPINACH AND PORTABELLO SALAD by CHEF DAN


Serves 4



INGREDIENTS: FOR MARINATED MUSHROOMS

2-3 portabella mushrooms

1/4-cup olive oil

1/2- teaspoons red chili flakes

3 garlic cloves, minced

1/4-cup rice vinegar

1/4 cup balsamic vinegar

Zest of one lime or lemon



DIRECTIONS:

1. Clean mushroom and lay gill-side up in a shallow pan.

2. Whisk together the marinate ingredients.

3. Pour over the mushroom.

4. Cover and refrigerate up to 4 hours.

DRESSING:

1. Roast 2 garlic bulbs in pre-heated 400 degree oven. To garlic add 2 teaspoons olive oil, and a pinch of salt.

2. Cook 45-55 minutes.

3. 1/3 cup feta cheese

4. 1/3 cup buttermilk

5. 3 tablespoons fresh oregano

6. 2 teaspoons DAN’S honey

7. 2 teaspoons red wine vinegar

8. Salt and pepper to taste.

SALAD;

1. I bunch spinach, washed and stemmed.

2. Marinated mushrooms.

3. 2 red bell peppers roasted and peeled.

4. 2 scallions, thinly sliced

DIRECTIONS: In a large bowl combine the following ingredients.

1. Squeeze the flesh from the roasted garlic and blend with feta cheese until smooth.

2. Add the remaining ingredients, reserve 1 tablespoons oregano leaves.

3. Stir thoroughly and mix well, season with S & P. set aside.

4. Remove mushrooms from marinate, pat dry.

5. Roast them on a oiled baking sheet in a 400 degree oven for 15 minutes, roast both sides.

6. Cool and cut 1/8inch thick slices.

7. Slice roasted pepper into thin strips.

8. Add scallions and the spinach leaves torn into bite size pieces.

9. Toss the vegetables and reserved oregano with enough dressing to coat evenly.

10. Finish with fresh cracked pepper and serve.

ENJOY DAN: hallelujah

MORE SALADS MORE DIETS ENJOY DAN:

SPINACH SAUTEED WITH GARLIC AND LIME OR LEMON JUICE by CHEF DAN:


Serves 4



INGREDIENTS:



2 tablespoons olive oil

5 garlic cloves, minced

4 bunches spinach, trimmed and cleaned

2 tablespoons lime or lemon juice

Sea salt and freshly ground black pepper



DSIRECTIONS:



1. In a skillet, heat oil over medium heat.

2. Add garlic, cook, stirring until fragrant and beginning to brown, about 1 minute.

3. Using a slotted spoon, remove the garlic and discard.

4. Raise heat to medium-high.

5. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next.

6. Cook tossing, until tender, about 4 minutes.

7. Drain liquid from skillet.

8. Add lime or lemon juice, salt and pepper to taste.



ENJOY DAN;

MORE DIET WITH MELONS. ENJOY DAN

FRESH MELON SALAD WITH FETA OR GOAT CHEESE AND BASIL by CHEF DAN


Serves 4 such as, watermelon, or any melon.



INGREDIENTS:



Your choice of melons all seed and rind removed cut into 1-inch squares

2 tablespoons lime or lemon juice

1 hand-full basil, cut into stripes

Sea salt and freshly ground black pepper

4 tablespoons feta, or goat, cheese



DIRECTIONS:



1. In a large bowl, combine melons, juices, and half the basil.

2. Season with salt and pepper.

3. Toss to combine.

4. Sprinkle cheese and remaining basil on top.



ENJOY DAN: hallelujah

DIET WEEK COMMING UP SALADS, SALADS, SALADS. ENJOY DAN:

GREEN SALAD WITH BASIL by CHEF DAN:


Serves 4



INGREDIENTS:

1 tablespoon lime juice or lemon juice

1 packet splenda

Sea salt and fresh ground black pepper

1 tablespoon olive oil

1 romaine heart, cut into bite size pieces

1 hand-full basil leaves



DIRECTIONS:



1. In a large bowl, whisk together lime juice and sugar.

2. Season generously with salt and pepper.

3. Whisk in oil until incorporated.

4. Add lettuce and basil leaves.

5. Toss to coat with dressing.



ENJOY DAN: hallelujah

Sunday, October 3, 2010

FRESH TOMATOS, NOW THIS HAS A LITTLE KICK IT, ENJOY DAN:

FRESH TOMATO MARINARA SAUCE OUT OF THE GARDEN by CHEF DAN


Serves a bunch and freeze the sauce



INGREDIENTS:



7 pounds fresh tomatoes

1 (8oz) can tomato paste

1/2- cup spicy V8 juice

6 cloves garlic, minced

2 onions, finely chopped

3 tablespoons olive oil

3 tablespoons Italian seasoning

1 teaspoon fennel seeds

2 teaspoons cayenne pepper or 1 tablespoon red pepper flakes

1 tablespoon Hungarian paprika

1 tablespoon fresh oregano

1 tablespoon fresh basil

3 teaspoons salt

1/2 teaspoon white pepper

2 tablespoons sugar

1 cup red wine



DIRECTIONS:



1. Peel tomatoes and throw in the blender and process till smooth.

2. Sauté garlic in a soup pot in the olive oil.

3. Add all other ingredients to the pot and simmer for 1 1/2- hours. Stir occasionally

4. Freeze in freezer plastic bags.



ENJOY DAN: hallelujah

SHRIMP AND POLENTA WHAT COULD BE BETTER WOW!!!!! DAN ENJOY:

SHRIMP AND TOMATOES OVER POLENTA by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds shrimp, peeled and divined

Sea salt and fresh ground pepper

2 tablespoons olive oil

3 garlic cloves, minced

1/4- teaspoons red pepper flakes or TRADER JOE’S red curry sauce

1 (14.5) can diced tomatoes

3/4- cup polenta



DIRECTIONS:



1. Season shrimp generously with salt and pepper.

2. In a skillet over medium-high heat.

3. Heat 1 tablespoon olive oil.

4. Add shrimp; cook until opaque, turn occasionally, 2-3 minutes.

5. Transfer to bowl and keep warm.

6. Reduce heat to medium.

7. Add remaining tablespoon olive oil to skillet.

8. Cook garlic and red pepper flakes, or red curry sauce until fragrant, about 1 minute.

9. Add tomatoes along with 2 cups of water.

10. Bring to a boil.

11. Reduce heat; simmer, stirring occasionally, about 15 minutes.



TO MAKE POLENTA:

1. 3 cups chicken stock

2. ½ teaspoon salt.

3. 1 cups polenta.

4. 2 teaspoons black truffle oil (huile de truffe noire)

5. ½ cup milk, 2% or fat free

6. 1 tablespoon butter



DIRECTIONS:



1. In a heavy sauce pan bring chicken stock to a boil.

2. Add salt.

3. Very gradually, add polenta in a thin stream, whisking continuously until smooth.

4. Reduce heat to medium-low.

5. Simmer whisking often until thickened 8-10 minutes.

6. Remove from heat; stir in butter and black truffle oil until smooth.





ENJOY DAN: hallelujah

SHRIMP AND POLENTA WOW!!!!!!!!!!!!!11ENJOY DAN:

SHRIMP AND TOMATOES OVER POLENTA by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds shrimp, peeled and divined

Sea salt and fresh ground pepper

2 tablespoons olive oil

3 garlic cloves, minced

1/4- teaspoons red pepper flakes or TRADER JOE’S red curry sauce

1 (14.5) can diced tomatoes

3/4- cup polenta



DIRECTIONS:



1. Season shrimp generously with salt and pepper.

2. In a skillet over medium-high heat.

3. Heat 1 tablespoon olive oil.

4. Add shrimp; cook until opaque, turn occasionally, 2-3 minutes.

5. Transfer to bowl and keep warm.

6. Reduce heat to medium.

7. Add remaining tablespoon olive oil to skillet.

8. Cook garlic and red pepper flakes, or red curry sauce until fragrant, about 1 minute.

9. Add tomatoes along with 2 cups of water.

10. Bring to a boil.

11. Reduce heat; simmer, stirring occasionally, about 15 minutes.

THIS COUSIOUS NOT POLENTA SORRY DAN

1. Bring 1-1/4 cups chicken broth to a boil.

2. Add 2 tablespoons butter.

3. 1 cup polenta and salt.

4. Stir, cover, and remove from heat.

5. Let stand for 5 minutes.

6. Stir to fluff up and serve.



ENJOY DAN: hallelujah

CARB'S THAT'S WHAT WE CRAVE. ENJOY DAN; THANKS DEBBIE

PASTA E FAGIOLI by MY NIECE DEBBIE-ALFANO-FATTORE


Serves 6-8



INGREDIENTS:



2 pounds white turkey meat

2 onion, chopped

2 carrot, thinly sliced

3 stalks celery, chopped

4 garlic cloves, minced

2 (14.5oz) cans diced tomatoes

1 (15oz) can red kidney beans (with liquid)

1 (15oz) can great northern beans (with liquid)

1 (15oz) can tomato sauce

1 (12oz) can spicy V-8 vegetable juice

1 teaspoon red wine vinegar

1 teaspoon each salt, dried oregano, dried basil, and thyme

1/2- teaspoon fresh ground pepper

1/2-pound fusilli or radatori pasta, bought at Costco



DIRECTIONS:



1. Brown turkey meat in a stock pot over medium heat.

2. Add onion, carrots, celery, and garlic and sauté for 8-10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. In another pot bring 5 quarts of salted water to boil.

5. Add pasta and cook for 12 minutes or until al dente.

6. Drain and add pasta to soup pot, and simmer for 10 minutes.



ENJOY DAN:





PASTA E FAGIOLI by MY NIECE DEBBIE-ALFANO-FATTORE


Serves 6-8



INGREDIENTS:



2 pounds white turkey meat

2 onion, chopped

2 carrot, thinly sliced

3 stalks celery, chopped

4 garlic cloves, minced

2 (14.5oz) cans diced tomatoes

1 (15oz) can red kidney beans (with liquid)

1 (15oz) can great northern beans (with liquid)

1 (15oz) can tomato sauce

1 (12oz) can spicy V-8 vegetable juice

1 teaspoon red wine vinegar

1 teaspoon each salt, dried oregano, dried basil, and thyme

1/2- teaspoon fresh ground pepper

1/2-pound fusilli or radatori pasta, bought at Costco



DIRECTIONS:



1. Brown turkey meat in a stock pot over medium heat.

2. Add onion, carrots, celery, and garlic and sauté for 8-10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. In another pot bring 5 quarts of salted water to boil.

5. Add pasta and cook for 12 minutes or until al dente.

6. Drain and add pasta to soup pot, and simmer for 10 minutes.
7. Top with parmasan.


ENJOY DAN:

Saturday, October 2, 2010

STIR-FRY MADE EASY ENJOY DAN:

STEPS TO HELP WITH YOUR STIR-FRYING by CHEF DAN:






1. PREPARE all your ingredients in advance; this is helpful due to the frenzied pace of stir frying.

2. Start with the sauces.

3. Combine the chicken broth, cornstarch and any ingredients in a bowl, such as oyster sauce, vinegar, soy sauce, ECT. Set aside. Cornstarch mixed with soy sauce.

4. Chop all the vegetables and arrange in separate bowls. So that they’re ready to scooped up and tossed into the wok.

5. Heat the oil in the wok over medium-high heat for 2 minutes.

6. You want the oil very hot so the vegetables will cook quickly.

7. Add the sauces, and other ingredients, such as pineapple, red pepper flaked, curry, ECT.

8. Then bring the mixture to a boil, cornstarch-thickened sauces must be brought to a boil for the cornstarch to activate and not taste starchy. Cook 1 minute or until thick.



ENJOY DAN: hallelujah

SWEET AND SOUR STIR-FRY. YOU CAN VERY THE INGREDIENTS AS YOU LIKE AND EVEN USE ALL KINDS OF NUTS. ENJOY DAN:

CHICKEN-PECANS STIR-FRY by CHEF DAN:


Serves 4-6



INGREDIENTS:



1-1/2 pounds chicken, boneless, skinless, pounded and cut into bite size pieces

1/2- cup chicken broth

3 tablespoons oyster sauce

1 tablespoon corn-starch

1 tablespoon DAN’S honey

1 tablespoon light soy sauce

2 tablespoon olive oil

10 scallions, sliced diagonally, and divided

I onion, cut into wedges

1 bell pepper, sliced into 1/4- strips

2 carrots, diagonally sliced

1 cup sliced mushrooms

1 (8oz) bag sugar snap peas, diagonally sliced

1/2-can (8oz) pineapple chunks, drained

1/2- cup pecans, or almonds, or cashews, your choice

1 tablespoon red curry paste or 1 teaspoon red pepper flakes



DIRECTIONS:



1. After chicken combine next 7 ingredients together in a bowl, set aside.

2. Heat 1 tablespoon oil in a wok over medium-high heat.

3. Add 5 sliced scallions, and onion wedges, stir-fry 1 minute.

4. Add bell pepper, carrot, and stir-fry 2 minutes.

5. Add mushrooms and peas, stir-fry 2 minutes.

6. Remove vegetables and keep warm.

7. Heat 1 tablespoon oil in the wok over medium-high heat.

8. Add chicken, stir-fry about 5 minutes. Add salt and pepper as desired.

9. Add broth mixture, vegetable mixture, pineapple, pecans, and red curry paste.

10. Bring to a boil, and cook until thickened, about 1 minute.

11. Stir in 5 sliced scallions.

12. Serve with jasmine rice.



ENJOY DAN: hallelujah

STIR-FRY YOUR MEALS WITH FAST- COOKING, FRESH-TASTING MENUS. ENJOY DAN:

SPICY CHICKEN STIR-FRY by CHEF DAN:


Serves 4

1-1/2 pounds chicken breasts, boneless, skinless, pounded cut into 3/4 – inch pieces

1 tablespoon corn starch

1 tablespoon brown sugar

1 cup chicken broth

1/4- cup light soy sauce

2 tablespoons rice vinegar

1/2-teaspoon red pepper flacks, or 1 tablespoon red curry paste

3 cups asparagus, sliced at a angle

2 tablespoons water

1 tablespoon olive oil

3 cloves garlic, minced

1 bell pepper, cut into ¾-inch pieces

1-inch piece fresh ginger root, minced

2 scallions, slice at a angle

2 tablespoons dry roasted peanuts



DIRECTIONS:



1. In a bowl, combine, cornstarch, sugar, chicken broth, vinegar, and red pepper flakes.

2. Set aside.

3. In a wok stir-fry chicken in hot oil for about 2-3 minutes.

4. Add asparagus, bell pepper, garlic and ginger.

5. Stir-fry for 3-4 minutes or until vegetables are tender and crisp.

6. Stir broth mixture.

7. Add to wok and bring to a boil.

8. Cook and stir for 1-3 minutes or until thickened.

9. Sprinkle with peanuts and scallions.

10. Serve with jasmine rice>



ENJOY DAN: hallelujah

NEED A NUTRITIOUS MEAL THAT'S FULL OF FLAVOR'S AND EASY TO FIX ENJOY DAN:

UNBLIEVABLE STIR-FRIES by CHEF DAN:


Serves 4

PORK WITH SUGAR SNAP PEAS:

I pound pork tenderloin, cut into 1/4-inch slices

3 garlic cloves, minced

2 teaspoons olive oil

8oz fresh snap peas, cut on a angle

4 tablespoons light soy sauce

2 tablespoons of rice vinegar

1 tablespoon brown sugar or molasses

1-inch fresh ginger, grated

1 tablespoon red chili paste or 1/4-teaspoon red pepper flakes

DIRECTIONS:

1. In a wok, stir-fry pork and garlic in hot oil, for about 5-7 minutes.

2. Remove from skillet.

3. In the same pan, cook the peas in soy sauce, vinegar, sugar, ginger, and red chili paste.

4. Cook for about 4-5 minutes or until peas are crisp-tender.

5. Return pork to the wok, cook about 3 minutes or until glazed.

6. Serve with jasmine rice.



STIR-FRY CHICKEN MARINARA:

1-1/2 pounds chicken breast, boneless, skinless, pounded and cut into 2-inch strips

1/4-cup chicken broth

1/4-cup red wine

1 teaspoon Italian seasoning

1 can (14.5oz) diced tomatoes, undrained

1 (8oz) can tomato sauce

1 tablespoon corn starch

3 garlic cloves, minced

1 tablespoon olive oil

1 onion, chopped

1 eggplant, peeled and cut into3/4-inch cubes

1 green bell pepper, thinly sliced

Cooked whole wheat pasta or rice noodles

3 tablespoons parmesan cheese

DIRECTIONS:

1. Drain tomatoes, saving the juice. Set the tomatoes aside.

2. In a bowl combine the cornstarch, tomato sauce chicken broth, wine, soy sauce seasoning and reserved juice.

3. Stir ingredients until smooth. Set aside

4. In a wok stir-fry chicken and garlic in hot oil, for about 4 minutes. Set aside and keep warm.

5. In the same wok stir-fry the onion and pepper for 4 minutes.

6. Add eggplant; stir-fry for about 4-5 minutes or until tender.

7. Stir the chicken broth Sauce and add to wok.

8. Bring to a boil cook and stir for 2 minutes, or until thickened.

9. Add chicken and tomatoes, heat through.

10. Serve over pasta.

11. Top with cheese.



ENJOY DAN: hallelujah

Friday, October 1, 2010

WOW IS THIS DISH FULL OF FLAVOR. DWIGHT SCHULTZ PICKED IN THE WOOD FRESH CHANTERELLES AND THAT'S WHY I MADE THIS RECIPE ENJOY DAN:

CHICKEN CACCIATORE WITH THAI RICE NOODLES by CHEF DAN:


Serves 4-6



INGREDIENTS:



7 oz dried rice noodles

2 tablespoons olive oil

1-1/2 pounds chicken breasts, boneless, skinless, pounded to 1/4-inch thick

1 onion, chopped
6 cloves garlic, minced

1 green bell pepper, chopped

1-8oz package sliced mushrooms or fresh CHANTERELLE mushrooms.

2-14oz cans dice tomatoes

2 teaspoons Italian seasoning

1 teaspoon cornstarch

1/3 cup red wine

Sea salt and fresh ground black pepper to taste



DIRECTIONS:



1. Soak the dried rice noodles in hot water for 15-20 minutes, or until noodles are limp but still firm.

2. In a skillet over medium-high heat add olive oil.

3. Add chicken, salt and pepper.

4. Sauté chicken until golden brown and remove to palate with slotted spoon.

5. Add garlic and onions to the skillet.

6. Sauté until golden brown.

7. Add bell pepper, and mushrooms, using a little extra oil and salt if needed.

8. Sauté until mushrooms release juices.

9. Stirring, add tomatoes, Italian seasoning and chicken.

10. Mix cornstarch into red wine until dissolved and add to cacciatore.

11. Stir well and simmer for about 10-12 minutes.

12. Adjust salt and pepper.

13. Drain rice noodles.

14. Top noodles with cacciatore.



ENJOY DAN: hallelujah