Friday, April 30, 2010

THIS IS WHAT'S FOR DINNER TONIGHT YOU BETCHA DAN ENJOY

SPICY VENISION STEAK OR BEEF SIRLOIN, FLAT IRON, TRI TIP, STIR FRY


By CHEF DAN:

serves 2-4



INGREDIENTS:

1 Pound brisket or back strap or beef.

1 cup gourmet mushroom blend, shitake, morels, porcini, portabellas,and oyster

1/2 cup garlic chives

1 pound whole wheat angle hair pasta

3 tablespoons olive oil

4 garlic cloves, minced

1 inch minced fresh ginger

3 tablespoons sake or rice wine

1 pound asparagus or broccoli ( cut into bit size pieces)
1 bell red pepper, cut into thin slices



GARLIC MARINATE:

2 tablespoons soy sauce

2 tablespoons sake or rice wine

1 tablespoon brown sugar

3 cloves garlic, minced



SAUCE:

3 Cups chicken broth

8 tablespoons soy sauce

3 tablespoons sake or rice wine

2 teaspoons toasted sesame oil

2 teaspoon red pepper flacks

2 tablespoons corn starch



DIRECTIONS:

1.lay beef on a cutting board and cut into thin slices on low slant.

2.Place the meat and the garlic marinate in a bowl with plastic wrap and refrigerate.

3.Heat a pot water to a boil and set aside. Put dried mushroom and let set for 30 minutes. When cool , chop into 3/4inch pieces.

4.Cook pasta according to package directions. Set aside.

5.Heat 2 tablespoons oil in a wok until very hot but not smoking.

6.Add marinate and beef and garlic chives and cook until meat has changed colors and separated.

7.Remove from wok and set aside.

8.Reheat wok, add remaining 1 tablespoon oil, and heat about 30 seconds.

9.Add ginger, garlic,mushrooms,  red pepper and asparagus and stir-fry over high-heat for about 1 minute.

10.mix sauce well and stir continuously, until it thickens.

11.Mix in noodles and venison or beef and heat throughly

12.serve immediately.



ENJOY DAN: hallelujah

A TASTE OF THAI. PUT JUST A LITTLE SOUTH IN YOUR MOUTH ENJOY

THAI TANGY PORK TENDERLOIN WITH MANGO SALSA


serves 2-4

by CHEF DAN:



INGREDIENTS:



1 pork tenderloin, about 1 pound

1/4 cup orange juice

2 tablespoons lime juice

1 tablespoon Thai sweet red chili sauce ( from Costco)

1 tablespoon brown sugar

1 teaspoon fish sauce

2 teaspoons garlic, crushed

1 tablespoons grape seed oil

salt and pepper



DIRECTIONS:

1.Combine first 7 ingredients in a zip lock back and marinate overnight.

2.Remove pork from zip[ lock bag.

3.Season the pork with salt and pepper and sear on all sides until well browned in a oven proof skillet using the oil.

4.Place the pork in preheated 425 degree oven for approximately 15 minutes until meat thermometer reads 140. DO NOT OVER COOK.

5.Remove from the oven and let rest for 10 minutes to distribute juices and complete the cooking.



MANGO SALSA:

1 Mango- peeled, seeded and cut into 1/4 inch dice.

6.1/4 cup red bell pepper cut into 1/4 inch dice.

7.1/4 cup shallot, cut into 1/4 inch dice.

8.2 teaspoons finely chopped fresh mint leaves.

9.1 tablespoon fresh lime juice.

10. a pinch of salt.

(Combine all ingredients 1-2 hours before cooking pork)



SLICE THE PORK AND SERVE WITH THE MANGO SAUCE





ENJOY DAN: hallelujah

Thursday, April 29, 2010

NOW WE ARE COOKING. THIS WILL SET YOU ON FIRE. YOU BET ENJOY DAN

                                        TOMATILLO SOUP   by CHEF DAN:

serves 30-40

1/4 cup olive oil

5 onions, chopped

15 garlic cloves, minced

22 cup chicken broth

5 pound chopped tomatillos

12 jalapeño peppers, seeded and minced

2 teaspoons cayenne pepper

2 tablespoons cumin

4 cups light sour cream

3 cups pasta, cooked and drained



DIRECTIONS:

1.In a large stock pot, heat oil; add onion and garlic.

2.Stirring occasionally, until onion is translucent, about 5 minutes.

3.Add broth, tomatillos, jalapeño peppers, and cumin.

4.Bring to a boil.

5.Reduce heat to medium-low; simmer partially covered, about 15 minutes.

6.Turn off heat and let cool.

7.With a immersion blender, puree tomatillos mixture, until smooth.

8.Add pasta and sour cream; cook until heated through.



ENJOY DAN: hallelujah

OH YEA BABE WE ARE STEPPING IT UP A NOTCH AT THE SOUP KITCHEN

CHEESE AND TORTILLA CASSEROLE by CHEF DAN: serves 30-40




INGREDIENTS:

30 (6 inch) corn tortillas

5 cups refried beans

5 cups corn

8 cups salsa

3 cups sliced black olives

10 eggs

1-2 cups of milk

5 cups Monterey cheese

A hand full cilantro



DIRECTIONS:

1.lightly grease a large 9x 14 inch baking pan.

2.line the bottom the of the dish with 10 tortillas.

3.Sprinkle with 1/3 each of refried beans,corn, black olives, and cheese

4.repeat layering twice or three times ending with tortilla shells.

5.In a large bowl, beat together eggs, milk and salsa.

6.Pour over the layered ingredients.

7.Cover with plastic wrap and refrigerator for 2-3 hours.

8.Remove the casserole for the refrigerator, and remove plastic wrap.

9.Preheat oven to 350 degrees.

10.Bake 45 minutes to1 hour or until hot and bubbly.



ENJOY DAN: hallelujah

JALAPENOS WHAT'S GOOD FOR THE SOUL ON CINCO de MAYO DAY ENJOY DAN

BAJA GREEN CHICKEN ENCHILADAS SOUP by CHEF DAN


serves 30-40

INGREDIENTS:

5 Pounds skinless, boneless chicken halves

1/4 cup g rapeseed oil

4 onions, diced

10 garlic cloves, crushed

22 cups chicken broth

5 cups masa harina

8 cups enchiladas sauce

8 cups salsa Verde (GREEN)

8 cups black beans

10 c ups shredded cheddar cheese

1 tablespoon salt

1/4a cup Chile powder

2 tablespoons cumin



DIRECTIONS:

1.In a stock pot over medium-high heat cook chicken breasts in the oil until well browned on all sides. Set aside.

2.Cook onion and garlic in remaining oil until onions are translucent, pour in chicken broth, and simmer for 15 minutes.

3.In a bowl whisk together masa harina and two cups water until well blended.

4.Add to the stock pot enchiladas sauce, salsa Verde, black beans, salt, Chile powder, cumin, and masa harina. Bring to a boil.

5.Add chicken, and cheese to the pot, reduce heat and simmer for 1 hour.



ENJOY DAN: hallelujah



serve with corn tortillas and jalapeños

Wednesday, April 28, 2010

SABRINA IS COMMING FOR DINNER. HALLELUJAH

PASTA AND SHRIMP WITH RICOTTA CHEESE by CHEF DAN


serves 2-4

INGREDIENTS:

1 pint cherry tomatoes

1/2 cup kalamata olives, pitted and chopped in half

3 garlic cloves, finely chopped

1/4 teaspoon crushed red pepper flacked

1 tablespoon butter

3/4 cup part skim ricotta cheese

12 oz shrimp

10 oz frozen peas, thawed

1/2 cup skim milk

2 tablespoon chives

1/2 teaspoon salt

1/8 teaspoon nutmeg

2 tablespoons thick'n chunky salsa Verde

1/4 cup pepper jack cheese

12 oz ziti pasta

DIRECTIONS:

1.in a wok sauté garlic and red pepper flacks in hot butter for about 2 minutes or until garlic is golden brown.

2.Whisk in milk/ ricotta until smooth.

3.Add shrimp, peas, chives, salt, nutmeg and salsa Verde.

4.Cook on medium-high heat for 3-4 minutes.
5 Stir in olives and cherrys, until warmed through.

5.Stir in pepper jack cheese.

6.Meanwhile cook ziti according to package directions. Drain.

7.Transfer to a large bowl and mix all ingredients together and enjoy.



ENJOY DAN: hallelujah

Tuesday, April 27, 2010

CINCO de MAYO AT THE SOUP KITCHEN SOUPS ON

CALDO de RES (MEXICAN BEEF SOUP) by CHEF DAN:


Serves 40

INGREDIENTS:

10 pounds beef short ribs

15 cups beef broth

20 cups water

6 onions, chopped

10 carrots, coarsely chopped

6 potatoes, quarter

1 6# can corn

1 (32oz) can diced tomatoes

6 zucchini or yellow squash, sliced

4 heads cabbage, cored and cut into wedges

2 onions, chopped

1 cup sliced pickled jalapenos

5 cups chopped fresh cilantro

Salt and pepper to taste

7 limes cut into quartered

DIRECTIONS:

1. Warm oven to 200 degrees. Place all the beef short ribs in a flat pan and bake for 30 minutes to seal meat.

2. Place ribs in a soup pot. Season with salt and fill with20 cups of water. Bring to a boil and simmer for 2 hours.

3. Put in the refrigerator and chill over night. Skim off fat.

4. Cut the meat from the bones into ½ inch pieces, leaving some of the bones.

5. Heat soup to boil. Add onions, tomatoes and broth, reduce heat and simmer for 1 hour.

6. Add the carrots and 1 cup cilantro, and simmer for about 15 minutes.

7. Stir in potatoes, corn and squash, simmer until vegetables are tender.

8. Stir in cabbage and cook for about 20 minutes.

9. Squeeze lime juice in and serve with jalapenos and cilantro.

ENJOY DAN: hallelujah

Friday, April 16, 2010

!OOHS!, !AAHS! CHICKEN RISOTTO ENJOY

CHICKEN RISOTTO by CHEF DAN serves4


INGREDIENTS:

1 lb. skinless, boneless chicken breasts, cut into thin strips

2 cups chicken broth

1 cup water

1 shallot, finely chopped

1/4 lb. mushrooms, sliced

1cup white wine

1-1/2 cups Risotto Arborio rice

5 tablespoons butter

1/4 cup parmesan cheese

1 teaspoon Italian seasoning

DIRECTIONS:

1. In a large skillet, melt 2 tablespoons butter. Add chicken and cook over medium-heat, stirring constantly until pieces are browned, about 5 minutes.

2. Remove chicken from skillet.

3. In a saucepan, bring chicken broth, white wine, and water to a simmer and keep on low heat.

4. In the skillet melt 2 tablespoons butter, and sauté’ shallot, mushrooms until soft.

5. Add rice, stirring until thoroughly coated.

6. Add I cup simmering broth and stir constantly until liquid is absorbed.

7. Continue cooking on low-heat, adding 1/2 cup broth mixture at a time, stirring and letting the broth be absorbed before adding more, until rice is creamy, about 18-20 minutes.

8. Gently stir in chicken, add parmesan cheese, Italian seasoning, 1 tablespoon butter, and S&P to taste. Heat through, and ENJOY DAN hallelujah

Thursday, April 15, 2010

THE FOOD BANK IN EVERETT GAVE US A CASE OF PUMPKIN SO I WAS TOLD TO MAKE SOUP OUT OF IT SO HERE IT IS ENJOY

ASIAN PUMPKIN SOUP WITH PEANUT BUTTER by CHEF DAN


Serves 30-40

INGREDIENTS:

16 cups chicken broth

10(150z) cans canned pumpkin

2 tablespoons fresh ginger, or 2 tablespoons ground ginger

20 garlic cloves, crushed

2 tablespoons red curry paste

3 cups peanut butter

1 cup rice vinegar

1 cup lemon juice

1 gallon coconut milk

DIRECTIONS:

1. Combine chicken broth, pumpkin, ginger, garlic, red curry paste, in a soup kettle.

2. Bring to a boil, stirring occasionally. Reduce heat to low.

3. Stir in peanut butter, vinegar, and lemon juice. Stirring occasionally, for about 5 -8 minutes or until soup returns to boil.

4. Stir in coconut milk and simmer for about 20 minutes.



ENJOY DAN: hallelujah

Wednesday, April 14, 2010

WHIDBEY ISLAND BEST RED CLAM CHOWDER FOR THE SOUP KITCHEN

SNAPP-E TOM RED CLAM CHOWDER by CHEF DAN:


Serves 20-30 for the soup kitchen

INGREDIENTS:

2 cans (51oz) chopped sea clams

2 cans (460z) clam juice

1 can (46oz) V/8 juice

1 can (50oz) tomato soup

1 can (50oz) diced tomatoes

6 cans (6-oz) snapp-e tom

6 celery stocks, finely chopped

5 onions, chopped

7 carrots, diced

7 potatoes, peeled and diced into small pieces

4 bell peppers, seeded and finely chopped

1/4 cup dried Italian seasoning

1/4 cup dried parsley

6 garlic cloves, minced

DIRECTIONS:

1. Pour clam juice and the juice from the clams into a stock pot and bring to a boil.

2. Add celery, onions, carrots, potatoes, and garlic.

3. Simmer for 45 minutes, or until vegetables are tender.

4. Stir in snapp-e tom, V/8, tomato soup, diced tomatoes, and seasoning.

5. Add clams last and cook until just heated through.

6. Add salt and pepper to taste. ENJPY DAN: hallelujah

LET'S MAKE IT EASY. DINNER TONIGHT ENJOY

EASY CHICKEN SALAD WITH STORE BOUGHT COOKED CHICKEN.


By CHEF DAN serves 4

DRESSING:

1 tablespoon rice wine vinegar

1 tablespoon fresh lemon juice

1/4 teaspoon red chili flakes

3 tablespoons grape seed oil

1 tablespoon Italian seasoning

INGREDIENTS:

The chicken breasts of cooked chicken, cut into bit size pieces

1 pound asparagus, cut into 2 inch pieces at a angle

2 cups grape tomatoes, halved

1/4 cup kalamata olives

2 tablespoons capers

1/4 cup feta cheese, broken into chunks

1 whole romaine heart, cut into bite size pieces

DIRECTIONS:

1. Mix together rice wine, lemon juice, chili flakes, Italian seasoning, and oil.

2. Boil asparagus for 2-3 minutes, until slightly tender. Put in ice water.

3. Drain and with paper towel pat dry.

4. Combine chicken, asparagus, tomatoes, olives, and capers.

5. Mix with dressing and enjoy.

ENJOY DAN: hallelujah

Monday, April 5, 2010

THESE WEEDS (NETTLES) GROW THROUGHOUT THE U.S. YOU CAN DRINK THE NUTRIENT-RICH WATER LIKE TEA, JUST LEAVE OUT THE SALT. TOSS PESTO WITH PASTA, SPREAD ON FISH OR CHICKEN, OR USE AS A DIP FOR RAW VEGTABLES. ENJOY DAN


                             STINGING NETTLES PESTO  by CHEF DAN
Serves 10
INGREDIENTS:
10 cups fresh nettle, blanched in boiling water for 5 minutes, until tender
1/3 cup mint leaves
4 garlic cloves, finely chopped
1/2  pine nuts
3 tablespoons  lemon juice
1/3 cup olive oil
1/2 cup grated parmesan cheese
2 tablespoons salt, if using the remaining water for tea don't use the salt
DIRECTIONS:
1.     Place nettles in salted  boiling water and then simmer for 5 minutes, until tender.
2.     Place nettles with  (1) cup of water into food processor and chop finely ( don’t  puree) them. use the remaining nettle water for tea
3.     To the nettles add   mint leaves, garlic, pine nuts, lemon juice.
4.     Process until the mixture has form a paste.
5.     With the machine running, pour in the olive oil.
6.     Transfer to a bowl and fold in the cheese.
7.     Taste and  adjust the seasoning with salt and pepper.

                                        ENJOY DAN:                          hallelujah

Saturday, April 3, 2010

"AL DENTA" IS A ITALIAN PHASE THAT MEANS "TO THE TOOTH" OR COOKED UNTIL IT OFFERS A SLIGHT RESISTANCE WHEN BITTEN INTO. ENJOY DAN


·         SHRIMP WITH ANGLE HAIR PASTA AND FETA  by chef  DAN:
 Serves 2-4
 INGREDIENTS:
 2 tablespoons olive oil
 1 red onion , chopped
 1 teaspoon yellow curry paste or red pepper flakes
 2 cups spaghetti sauce
 2 teaspoons dried dill
 2 tablespoons lemon juice
 1/3 cup white wine
 3/4 pound raw medium shrimp, peeled and deveined
 1/2 cup feta cheese
 1/2 pound dry whole wheat pasta
> DIRECTIONS:
 1.     Bring a large pot of salted water to a rolling boil. Add  pasta and
 cook until al dente. Drain and reserve.
 2.     Heat 2 tablespoons olive oil in a skillet or wok over medium heat.
 3.     Add onions, curry paste or red pepper flacks and a little salt and  pepper.
 4.     Sauté  about  5 minutes.
·         5.      Add spaghetti sauce, dill, lemon juice, and wine, saut’e 2-4 minutes.
·         6.       Add shrimp, turning once, until pink on both sides, about 2 minutes.
·         7.     Add feta and reserved pasta and stir well. Heat until pasta is warmed  through and serve.
                          
·                                    ENJOY DAN:                                                hallelujah

Friday, April 2, 2010

THIS A DISH TO PREPARE ON DAYS THAT ARE RAINY AND WINDY AND YOU WISH TO DAZZLE YOUR DINNER GUEST WITH A SPICY THAI TASTE. ENJOY DAN

THAI TORTELLINI by CHEF DAN serves 2-3


INGREDIENTS :

1 tablespoon grape-seed oil

1 onion, chopped

2 garlic cloves, minced

1-inch fresh ginger, finely sliced

1 teaspoon Thai yellow curry paste

1 red bell pepper, coarsely chopped

1/2 pound broccoli, cut into florets

1 can coconut milk

8-ounces cheese tortellini

Cilantro for garnish

DIRECTIONS:

1. In a large skillet, add oil and sauté onion, garlic and ginger until onion are translucent, about 2-3 minutes.

2. Add curry paste and stir until evenly distributed.

3. Add 1/4 cup of water and bring to a boil.

4. Add bell pepper, and broccoli. Lower heat and simmer, about 7 minutes.

5. Remove from heat and keep warm.

6. Cook tortellini according to package directions.

7. Add coconut milk to the vegetables in the skillet and simmer until the milk is mixed with the vegetables.

8. Add tortellini, and stir gently to coat with the sauce.

9. Garnish with cilantro.

ENJOY DAN: hallelujah

Thursday, April 1, 2010

UNLIKE STANDARD, DULL, LENTIL DISHES, THIS SOUP HAS COMPLEX FLOVERS. VERY PUNGENT, SWEET, TART, AND TASTY. SHOULD SIMMER ALL DAY. ENJOY DAN

SOUP’S ON LENTIL & BEANS with BLACK PEAS by CHEF DAN


Serves 30=40

INGREDIENTS:

1 pound dried lentils

1 pound dried black-eyed peas

1 pound barley pearls

1 pound dried black beans

1 pound dried pinto beans

1 pound dried navy beans

1 pound dried lima beans

1 pound dried split peas

1(32oz) can tomatoes, diced

1(19oz) can green chills
3/4 cup red vinagar
1 bottle of red wine
52 cups water

4 smoked ham hocks

14 carrots, diced

10 garlic cloves, minced

6 onions, chopped

1/4 cup Italian seasoning

1/4 cup cumin

1 cup molasses

DIRECTIONS:

1. Sort and wash beans and lentils; place in a large kettle. Cover with 2 inches of water above beans, and soak overnight. Drain beans.

2. Add 4 quarts of water , ham hocks, onion, carrots, garlic and a little salt.

3. Cover and bring to a boil.

4. Reduce heat and simmer for about 2 hours or until beans are soft.

5. Add remaining ingredients and simmer for about 30 minutes.

ENJOY DAN: hallelujah