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

THIS IS GARLIC INFUSED DRESSING WITH RICE PASTA AND MOZZARELLA A NEW DIMENSION OF FLAVOR. ENJOY DAN:

THAI RICE NOODLES WITH FRESH MOZZARELLA AND TOMATO


4 servings



INGREDIENTS:



7 oz dried rice noodles

2 tablespoons olive oil

2 garlic cloves, minced

1/2- cup rice vinegar

1 teaspoon sugar

1 teaspoon each sea salt and fresh ground pepper

1 pint grape tomatoes, halved

2 cups fresh mozzarella, halved

2 shallots, finely chopped

1/2 cup fresh basil



DIRECTIONS:



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

2. Heat oil in a skillet over medium heat.

3. Add noodles and garlic and cook for about 5 minutes or until garlic is just golden brown.

4. Remove from heat and pour into a large bowl.

5. Add vinegar, sugar, and S.&.P.

6. Whisk well.

7. Add tomatoes, mozzarella, shallots, and basil.

8. Mix well and serve.



ENJOY DAN:

SALMON AND CORN CHOWDER THAT WILL STICK TO YOUR RIBS. ENJOY DAN

CHUNKY SALMON CHOWDER by CHEF DAN:


Serves 30-40



INGREDIENTS:



5 pounds salmon

1 quart of clamato juice

20 garlic cloves, crushed

1 (32oz) can of corn

10 onions, chopped

1 quart coconut milk

1 gallon tomatoes, diced

2 tablespoons dried dill weed

12 bay leaves

1 tablespoon each dried oregano, thyme, basil, lemon pepper seasoning, fennel seed,

1 cup lime juice

Fish stock left over from boiling fish, about 5 quarts of fish stock



DIRECTIONS:

1. In a large soup pot bring 5 quarts of water to boil.

2. Add salmon, simmer for 20 minutes. Let cool.

3. In another soup pot using a strainer pour salmon and liquid.

4. Return liquid to soup pot and bring to a boil.

5. Add clamato juice, garlic, onions, corn, potatoes, tomatoes and bay leaves, and all spices.

6. Cover and simmer for 2 hours.

7. Stir in bite size pieces of salmon, coconut milk, lime juice, and simmer for 15 minutes.

8. Discard bay leaves and serve with bread.



ENJOY DAN: hallelujah