Monday, August 30, 2010

ROASTED CHICKEN ROSEMARY AND LEMON PLUS MANGO CHUTNEY ENJOY DAN:

OVEN-ROASTED CHICKEN AND VEGETABLES FOR THE RAWLS




Serves 4 by CHEF DAN:



1 roasting chicken (4-5 pounds)

1 lemon

3 sprigs rosemary

3 tablespoons mango chutney

5 potatoes cut into wedges

2 parsnips, peeled and cut in 2-inch lengths, thick parts halved lengthwise

1 rutabaga, peeled and cut into 1/2- chinks

3 carrots cut into large chunks

2 yams, peeled and cut into large chunks

1 each red and green pepper, cut into bite size pieces

1 cup chicken broth

1 cup white wine

2 tablespoons olive oil



DIRECTIONS: PRE-HEAT OVEN TO 425



1. Pierce lemon with a fork.

2. Place whole lemon and rosemary sprigs into cavity of chicken.

3. Place chicken breast-side up in a roasting pan.

4. Arrange all the vegetables around the chicken.

5. Pour the chicken broth and wine over the vegetables.

6. Drizzle the chicken and vegetables with olive oil and salt and pepper.

7. Coat the chicken with mango chutney.

8. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.

9. REDUCE HEAT TO 350 DEGREES.

10. Remove foil.

11. Continue to roast chicken, basting now and then, for about 1-1/2 hours.

12. Remove to platter and let rest 20 minutes.

13. If vegetables are not done, cover with foil and roast 20 minutes more.

14. Meat thermometer should read 170 degrees.



ENJOY DAN: P.T.L.

Sunday, August 29, 2010

STEPHNIE BROUHT THIS TO J.W. PARTY ENJOY DAN

RHUBARB/ APPLE CRISP IN CAST IRON POT by STEPHANIE TARRLEY


Serves a bunch



INGREDIENTS:



5 cups rhubarb, chopped into cubes

5 cups apples, chopped into cubes

2 cups sugar

1/4- cup corn starch

1 tablespoon cinnamon

MIX CORN STARCH AND CINNAMON TOGETHER AND ADD TO RHUBARB AND APPLES.

THROW THE MIXTURE INTO A CAST IRON POT



TOPPING:



1 cup melted butter

2 cups brown sugar

1 cup oats

2 cups flour

MIX TOGETHER AND CRUMBLE OVER THE TOP OF FRUIT MIXTURE.



HEAT OVEN TO 350 DEGREES AND COOK 40-50 MINUTES. ENJOY DAN:

BROCCOLI WITH A LITTLE SNAP TO IT. ENJOY DAN:

BROCCLI SALAD WITH GRAPES. By CHEF DAN:


Serves 8-10 Double the recipe for the soup kitchen



INGREDIENTS:



1/2- a bag of flowerets bought from COSTCO about 2 pounds

2 cups celery diced

2 onions, chopped

2 cups red grapes, halved

2 tablespoons sugar

2 tablespoons balsamic vinegar

1 cup slivered almonds

1/2- cup bacon bits

1 cup creamy horseradish or mayo



DIRECTIONS:



1. In a large bowl throw in broccoli, celery, onion, and grapes, toss lightly to mix.

2. In another bowl, combine sugar, and vinegar, stirring until sugar is dissolved.

3. Add vinegar mixture to broccoli and blend well.

4. Cover and refrigerate a few hours or more.

5. Before serving add almond, bacon bits and horseradish or mayo.



ENJOY DAN: P.T.L.

Thursday, August 26, 2010

THAI GINGER SAUCE JUST RIGHT FOR YOUR FAVORITE FILLETS ENJOY DAN

THAI GINGER SAUCE FOR FISH FILLETS


Serves 4 by CHEF DAN:



IINGREDIENTS:



2 cups dried mushrooms

1 cup hot water

1/4- cup rice vinegar

1/4- cup brown sugar

2 tablespoons fresh ginger, crushed

3 tablespoons soy sauce

2 tablespoons fish sauce

3 garlic cloves, crushed into a fine paste

2 tablespoons lime juice

1/2- teaspoon dark sesame oil

3 scallions, including green, finely chopped

1/2- cup flou3 tablespoons olive oil

Salt and pepper to taste



DIRECTIONS:



1. Soak mushrooms in hot water for 30 minutes.

2. Slice mushrooms, reserve liquid.

3. In a stock pot over medium-low heat add mushrooms and mushroom liquid add all ingredients except, fish and scallions.

4. Simmer for 12-15 minutes.

5. Season fillets with salt and pepper and roll in the flour

6. In a skillet add oil to medium-high heat, and sauté fillets until both sides are crispy.

7. Season with scallions.



ENJOY DAN: hallelujah

GINGER AND CARROT SOUPA WHATA COULD BE BETTERA ENJOY DAN

GINGER CARROT SOUP by CHEF DAN:


Serves30-40



INGREDIENTS:



1/4- cup olive oil

14 onions, chopped

20 carrots, chopped

22 cups chicken broth

1 cup fresh ginger, minced

3 tablespoons cinnamon

2 quarts orange juice

1 quart half & half

Chives for garnish.



DIRECTIONS:



1. In a soup pot over medium-high heat sauté onion until soft, about 5-6 minutes.

2. Add carrots, broth ginger, and cinnamon.

3. Simmer until carrots are thoroughly cooked, 30 40 minutes.

4. With an immersion blender, process till smooth.

5. Stir in juice and half & half.

6. Garnish with snippets of chives.



ENJOY DAN: hallelujah

THIS SAUCE IS BOTH SWEET AND TARD JUST PERFECT FOR SALMON. ENJOY DAN:

GRILLED SALMON WITH A BLUEBERRY GLAZE


Serves 4 by CHEF DAN:



INGEDIENTS:



4-7 oz salmon fillet with skin

1 tablespoons olive oil plus additional for brushing

3/4- cup shallots, sliced

3 garlic cloves, thinly sliced

1/4- teaspoons salt

1 tablespoon fresh, thyme, divided

1/4- teaspoon ground all spice, divided

1 cup fresh blueberries

1/4- cup water

1 tablespoons balsamic vinegar

3 tablespoons thinly sliced fresh mint, divided



DIRECTIONS:



1. Heat 1 tablespoon olive oil in a skillet over medium-heat.

2. Add shallots, sauté till soft, about 5 minutes.

3. Add garlic, 1/4- teaspoon each of salt, thyme, and 1/8 teaspoons allspice.

4. Stir until smelling good, about 30-40 seconds.

5. Add blueberries, 1/4- cup of water, and vinegar. Stir to blend.

6. Mesh blueberries with the back of a fork until sauce thickens, about 3-4 minutes.

7. Season with freshly ground black pepper.

8. Brush grill rack with oil.

9. Prepare grill over medium-high heat.

10. Brush both sides with olive oil and sprinkle with salt, thyme, allspice and black pepper.

11. Grill salmon for about 4-5 minutes each side.

12. Transfer to plates.

13. Stir in 2 tablespoons sliced mint into warm blueberry sauce.

14. Spoon over salmon and sprinkle with 1 tablespoon of mint.

15. Serve and enjoy Dan: hallelujah

A NICE SIDE DISH. ENJOY DAN

ORZO WITH HERBS by CHEF DAN:


Serves4-6



INGREDIENTS:



1 quart lightly salted boiling water

1 cup orzo (uncooked)

2 tablespoons olive oil

6 scallions, chopped

2 cups chicken broth

A handful each of fresh parsley, and dill

Salt and pepper to taste

1/4- cup grated parmesan cheese



DIRECTIONS:



1. Cook orzo in boiling water for 8-10 minutes.

2. Drain and set aside

3. In a skillet over medium-high heat add olive oil and stir in chopped scallions.

4. Stir in chicken broth and parsley and dill and salt and pepper.

5. Simmer until slightly thickened, about 3-4 minutes.

6. Stir in the parmesan cheese.



ENJOY DAN: hallelujah

Wednesday, August 25, 2010

OH YEA MORE COLD SOUP, CUCUMBER THIS TIME. ENJOY DAN:

CUCUMBER COLD SOUP by CHEF DAN:


Serves 4-6



INGREDIENTS:



1 tablespoon olive oil

4- 5 cucumbers, peeled, seeded and cut into bit size pieces

4 tomatoes cut into bite size pieces

1 bell pepper, cut into bite size pieces

1 onion, chopped

2 tablespoons lemon vinegar or sherry vinegar

1 tablespoon dill, minced

1 tablespoon fresh parsley

4 garlic cloves, minced

1 teaspoon sugar

S&P to taste



DIDRECTIONS:



1. Combine the cucumber and tomatoes in a blender, reserving 3/4- cup for each garnish.

2. Add bell pepper, onion, vinegar, and 1 teaspoon each dill and parsley, 2 cloves of garlic and the sugar; puree till smooth.

3. Pass through a fine mesh strainer into a bowl.

4. Season with salt and refrigerate until chilled 1-2 hours.

5. Serve with garlic croutons.



ENJOY DAN: hallelujah

TRY THIS YOU MIGHT LIKE IT OH WHAT A WAY TO GRILL. ENJOY DAN:

PORK CHOPS WITH ORANGE MARMALADE by CHEF DAN:


Serves 4-6



INGREDIENTS:



4-6 pork chops, trimmed of fat

1/4 cup salt

1/4- cup brown sugar

2 cups boiling water

2 teaspoons chili powder

2 teaspoons cumin

1/2- cup orange marmalade

2 tablespoons lime juice

2 jalapenos, seeded and minced

1/4- teaspoons freshly ground black pepper



DIRECTIONS:



1. Combine the salt and brown sugar in a bowl.

2. Add the boiling water and stir to dissolve.

3. Add ice cubes to cool water.

4. When cool add the pork chops and refrigerate for 1 hour or more.

5. In a sauce pan over low heat, stir in chili powder and cumin until lightly toasted. About 2 minutes.

6. Transfer to a bowl, and add the orange marmalade, lime juice, and jalapenos, stir well.

7. Heat gas barbeque to medium. Oil grates well.

8. Remove the pork chops from the brine, rinse well and fry with paper towels.

9. Season both sides with salt and pepper.

10. Grill the chops turning once grill 2 minutes on each side.

11. Brush both sides with the marmalade glaze and grill, reserving some for addition glazing when serving, turning once for about 2 minutes total.

12. Serve with additional orange marmalade-jalapeños glaze



ENJOY DAN: hallelujah

Tuesday, August 24, 2010

EGGPLANT OUT OF OUR HOT HOUSE AND BASIL ALSO. ENJOY DAN

EGGPLANT WITH PASTA AND MUSHROOMS by CHEF DAN:




Serves 2-4



INGREDIENTS:



3 tablespoons olive oil

3 small eggplants

1 onion, chopped

4 garlic cloves, minced

1 (14oz) can diced tomatoes

1/2- cup dried mushrooms

1 pound angle hair pasta

Hand full fresh basil

1/3 cup fresh parmesan

Salt and pepper



DIRECTIONS:



1. Cook pasta according to the directions.

2. Soak dried mushrooms in hot water for 20 minutes.

3. Slice eggplant in round slices.

4. Sprinkle one side with salt and allow to stand 15 minutes.

5. Turn over and repeat.

6. Rinse eggplant and pat dry.

7. In a skillet over medium-heat, heat olive oil and cook the onion and garlic, about 6 minutes.

8. Add eggplant, and mushrooms, and mushroom liquid, stirring gently, cook for about 8 minutes.

9. Dump in the tomatoes, and reduce heat to simmer.

Add salt and pepper and simmer till eggplant is tender.

10. Toss in the cooked pasta and chopped basil.

11. Stir in 1/3 cup fresh parmesan.



ENJOY DAN: hallelujah

Thursday, August 19, 2010

GAZPACHO HAS ITS ROOTS IN ROMAN AND MOORISH CUISINES. ENJOY DAN

GAZPACHO by CHEF DAN: serves12-14


THE BASE:



1 (20oz) can stewed tomatoes

4 cucumbers, peeled and cut into chunks

2 each red and green bell peppers

Handful of parsley springs

2 tablespoons fresh dill or 1 tablespoon dried dill



TO FINSIH THE SOUP:



1/4- cup olive oil
1 pound cooked shrimp

1(28oz) can tomato juice

2 cucumbers, peeled and finely diced

1 each red and green bell pepper, finely diced

2 onions, finely diced

4 plum tomatoes, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

2 tablespoons lime juice

2 tablespoons chili powder

S&P to taste

1 cup fresh chives

DIRECTIONS:

1. Place all ingredients for the SOUP BASE in a food blender.

2. Blend until smooth

3. Transfer to serving container.

4. Stir in tomato juice just enough of the juice to give the soup a slightly thick consistency.

5. Add remaining ingredients including shrimp.

6. Stir ingredients.

7. Stir together.

8. Cover and refrigerate for at least 1 hours or more would be better.

9. 2 cups croutons.

10. Taste and add more lime juice or salt and pepper.

11. Garnish with chives and croutons.



ENJOY DAN: hallelujah

TANYA"S SWEET POTATO'S THAT'S WHAT ITS ABOUT: ENJOY DAN:

TANYA’S MOROCCAN SWEET POTATO SALAD. Serves4-6




INGREDIENTS:



3 sweet potatoes

1 tablespoon olive oil

1/2- teaspoons salt

1 teaspoon saffron, (soak in 1 tablespoon of hot water) use water and saffron

1 teaspoons grated ginger

2 teaspoons paprika

1 teaspoon ground cumin

2 tablespoons fresh lime juice

2 tablespoons olive oil

3 tablespoons fresh cilantro, steams and leaves, Finley chopped



DIRECTIONS: ( PRE-HEAT OVEN TO 375 DEGREES)



1. Peel sweet potatoes.

2. Cut into bite size pieces and toss with olive oil and salt.

3. Spread out on baking sheet and roast until tender about 25 minutes.

4. Remove from oven and cool.

5. Whisk together saffron, ginger, cumin, paprika, cumin, lime juice, olive oil and a little salt.

6. Stir in cilantro.

7. Spoon in the marinade over lukewarm sweet potatoes and let sit for 30 minutes.

8. Stirring occasionally.

9. Serve at room temperature.





ENJOY DAN: hallelujah

HAM WITH RAMEN NOODLES. WOW WHAT'S NEXT: ENJOY DAN:

HAM NOODLE SOUP by CHEF DAN: serves 30-40




INGREDIENTS:



1 ham, cubed, fat trimmed off

2 cups celery, chopped

4 onions chopped

10 cloves garlic, minced

4 tablespoons olive oil

24 cups water

2 heads cabbage, chopped

4 tablespoons dried parsley

4 tablespoons dried tarragon

2 tablespoons cayenne pepper,

8 (3oz) ramen noodles



DIRECTIONS:



1. In a large soup kettle, sauté the celery, onion, garlic and ham in oil for about 15 minutes.

2. Stir in water, cabbage, parsley, tarragon, and cayenne.

3. Bring to a boil.

4. Coarsely crush the noodles.

5. Add noodles to the with the contents of the seasoning packets to the kettle.

6. Reduce heat.

7. Simmer for about 12 minutes.



ENJOY DAN: hallelujah

Wednesday, August 18, 2010

WHO DOSE NOT LIKE SWEET POTATO FRIES??????????????? ENJOY DAN

SWEET POTATOES IN A CAST IRON SKILLET by CHEF DAN: SERVES4-6




INGREDIENTS:



4-5 sweet potatoes, unpeeled

Zest from two limes or 2 tablespoons lime juice

1 tablespoon salt

Pinch cayenne pepper

3 tablespoons grapeseed oil

Some freshly ground black pepper



DIRECTIONS:



1. Par-cook the potatoes. Leave the skin on.

2. Place in a pot of water and boil until fork tender. (Let cool.)

3. Slice each potato lengthwise into eights.

4. Pre-heat a cast iron skillet over medium heat.

5. Mix salt, lime zest, and cayenne in a bowl.

6. Brush potato wedges with oil and S&P.

7. Cook wedges about 1-1/2 minutes each side or until golden brown.

8. Sprinkle with some salt and pepper.



ENJOY DAN: hallelujah

Monday, August 16, 2010

APPLES CAME IN TO THE SOUP KITCHEN LET'S MAKE APPLE SLEW ON A HOT DAY. ENJOY DAN:

APPLE SLAW FOR THE SOUP KITCHEN by CHEF DAN; serves 20




INGREDIENTS:



Combine 1 cups cider vinegar

3 tablespoons olive oil

1/4- sugar

1 tablespoon salt

1 tablespoon black pepper

In a bowl; stir until sugar dissolves



Add 2 fennel bulbs, thinly sliced

15 green apples, thinly sliced

A hand full parsley or 4 tablespoons

2 onions, slivered

Toss to coat



ENJOY DAN: hallelujah

Sunday, August 15, 2010

ESSENTIAL BAKING ROSEMARY CIABATTA BREAD. ENJOY DAN:

GARLIC-HERB BREAD by CHEF DAN: serves 6-8




INGREDIENTS:



6 garlic cloves, minced

3 tablespoons olive oil

3 tablespoons butter

1- Teaspoons dried red crushed red pepper flacks

1 (16oz) rosemary ciabatta bread

1/2 cup parmesan cheese



DIRECTIONS:



1. Preheat oven to 350 degrees

2. Stir together the first 4 ingredients in a bowl.

3. Cut bread in half lengthwise.

4. Brush cut sides with garlic mixture.

5. Place on baking sheet.

6. Bake at 350 degrees for about15-20 minutes.

7. After 10 minutes add parmesan cheese.



ENJOY DAN: hallelujah

ALLMOST FAT FREE ENJOY DAN:

HEALTHY FRENCH TOAST by CHEF DAN:


Serves 3



INGREDIENTS:



7 egg whites

1/4 cup fresh orange juice

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon allspice

4 large bread slices

1 tablespoon butter

1/4 cup maple syrup or Dan’s honey

1/4-cup fresh blueberries



DIRECTIONS:



1. Whisk together first 5 ingredients in a bowl.

2. Dip bread slices in the egg mixture, coating both sides.

3. Melt butter on a nonstick skillet over medium-heat.

4. Place bread slices on the skillet.

5. Pour remaining egg mixture over bread slices.

6. Cook 3-4 minutes on each side until golden brown.

7. Drizzle with maple syrup or Dan’s honey, and top with blueberries.



ENJOY DAN: hallelujah

SHRIMP AND PINEAPPLE WHAT COULD BE SWEETER. ENJOY DAN:

THAI SHRIMP WITH RED CURRY AND PINEAPPLE by CHEF DAN:


Serves4-6



INGREDIENTS:



1 pound shrimp, peeled

3 cloves garlic, crushed

1 tablespoons lemongrass, thinly sliced

1 tablespoon olive oil

3 tablespoons lime juice

3 tablespoons red curry paste

1 (16oz) can coconut milk

3tablespoons fish sauce

1 (20oz) can pineapple wedges

2 tablespoons fresh cilantro leaves, chopped



DIRECTIONS:



1. Toss the shrimp with the garlic and lemongrass in a bowl.

2. Heat oil over high heat.

3. Toss shrimp in the hot oil until they turn pink. About 2 minutes.

4. Stir in the rest of the ingredients; except pineapple and cilantro.

5. Cook over high-heat for 2 minutes and whisk in the pineapple and cilantro.

6. Bring to a simmer and enjoy.



ENJOY DAN: hallelujah





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WHAT AN IDEA FOR A PARTY APPETIZER. ENJOY DAN

CURRIED MEATBALLS: by CHEF DAN yield 45 meatballs




INGREDIENTS:



1-1/2 tablespoon green curry paste

2 tablespoons olive oil

1 onion, minced

1-1/2 pounds ground turkey

A handful of fresh basil

1 (7oz) bottle Thai Kitchen sweet red chili sauce



DIRECTIONS:

1. Preheat oven to 375 degrees.

2. Add green curry paste and onion to a skillet.

3. Cook on medium-high heat until onion is soft and curry is dissolved. About 5- 7 minutes.

4. Combine curry mixture, ground turkey, and basil until incorporated.

5. Shape into 1”-1-1/2” meatballs.

6. Place meatballs on a baking pan.

7. Bake 10-12 minutes.

ENJOY DAN:   hallelujah

SPICY ROASTED GREEN CHILE AND MELTED CHEESE MAKES A CREAMY QUESTO. ENJOY DAN

CHILI CON QUESO by CHEF DAN serves 30-40




INGREDIENTS:



1/4 – cup grapeseed oil

12 cups chicken broth

3 onions, chopped

10 tomatoes, diced

10 roasted green chilies pepper, seeded and chopped

4 tablespoons cayenne pepper

4 tablespoons paprika

1/4-cup sugar

4 tablespoons garlic powder

1-cup each; flour and water

2 pounds Velveeta cheese, cubed

Salt and pepper to taste



DIRECTIONS:



1. Combine, oil, chicken broth, onions, tomatoes, cayenne pepper, paprika, sugar, garlic powder, and salt and pepper, in a soup pot and simmer for about 30-40 minutes.

2. Mix flour and water in a bowl; add to onion mixture gradually, stirring until smooth and thick.

3. Add cheese, stirring constantly to prevent sticking.

4. Cook until well blended and smooth.

5. Serve with tortilla chips.



ENJOY DAN: hallelujah

Saturday, August 14, 2010

POLISH SOUP PRONOUNCED BARSTCH SERVED ON CRISTMAS DAY. ADD A FEW MUSHROOMS FOR EXTRA FLAVOR

BARSZEZ  BEET AND POTATO SOUP by CHEF DAN


Serves 20 FROM WADDINI’S FARM



INGREDIENTS:



4 tablespoons butter

4 onions, chopped

20 potatoes, peeled and cut into 1/2-inch chunks

14 beets, peeled and cut into 1/2-inch chunks

22 cups vegetable broth

1/4 – cup lemon juice

1/2- cup balsamic vinegar

1/2 cup sugar

Salt and pepper to taste



DIRECTIONS:



1. In a sauce pan melt butter.

2. Add onions and sauté for about 6 minutes.

3. In a stock pot, add potatoes, beets, and broth; bring to boil over high heat.

4. Reduce heat to low and cook and cook until tender about 20 minutes.

5. With an immersion blender, blend until 1/2 is blended.

6. Combine lemon juice, balsamic vinegar, sugar and salt and pepper.

7. Simmer for about 15 minutes.



ENJOY DAN: hallelujah

MEAT, BEANS, MACARONI, WHAT COULD BETTER, EASY AND SIMPLE DISH. ENJOY DAN

CHILI MACARONI by CHEF DAN


Serves 30-40



INGREDIENTS:



7 pounds ground beef

6 pounds uncooked elbow macaroni

1 (6# can) diced tomatoes

8 onions, chopped

4 cups dried kidney beans

1/3 – cup chili powder

1/4- cup cumin

1/4- cup garlic powder

2 tablespoons cayenne pepper

2 tablespoons blank pepper

1 tablespoons salt

1//4- cup sugar



DIRECTIONS:



1. Soak beans over night.

2. In large pot simmer beans for 2 hours.

3. In a skillet, cook beef and onion over medium high heat until meat is no longer pink.

4. Drain.

5. When beans, are soft add meat, onions, tomatoes, chili powder, cumin,

Garlic powder, cayenne, black pepper, salt, and sugar.

6. Bring to a boil, add macaroni and cook for 12 minutes, reduce heat: simmer uncovered,

For 20 minutes.



ENJOY DAN: hallelujah