PINEAPPLE UPSIDE-DOWN CAKE FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN
serves8-10 IN A CAST IRON 9” SQUARE PAN
INGREDIENTS:
3 tablespoons butter
1 cup brown sugar
5-7 slices canned pineapple
1/2- cup pineapple juice reserved
1/4-cup sliced pecans
1/4- cup raisins
1/4- cup craisins, sweetened dried crainberries (ocean spray from COSTCO)
3 eggs
1 cup sugar
1 teaspoon vanilla
1-1/2- cups flour
1-1/2 teaspoon baking powder
1/4- teaspoon salt
DIRECTIONS:
1.Preheat oven to 350 degrees.
2.Melt butter in 9” square cast-iron skillet over low heat.
3.Sprinkle the brown sugar over the butter.
4.Remove from the heat
5.Arrange the pineapple rings in the skillet. Maybe cut a few in half to fit.
6.Place craisins and raisins in the center of each ring
7.place the sliced pecans and craisins, between the pineapple rings.
8.In a mixing bowl, beat the eggs, stir in the sugar.
9.Add vanilla and reserved pineapple juice and blend well.
10.In a seperate bowl combine flour, baking powder, and salt.
11.Add dry mixture to to the egg mixture and blend.
12.Pour batter over brown sugar and pineapple rings in skillet.
13.Bake 45 minutes or until browned.
14.Invert onto a platter well warm/
ENJOY DAN: hallelujah
Monday, May 31, 2010
FAVORITE COMFORT FOOD FOR OUR FAMILY ON A COLD RAINEY NIGHT: ENJOY DAN
MOM”S CHICKEN AND DUMPLING SOUP by CHEF DAN
serves 30-40
INGREDIENTS:
40 cups chicken broth
4 pounds chicken breasts
2 tablespoons olive oil
7 stalks celery, chopped
11 carrots, chopped
4 potatoes, chopped
3 onions, chopped
5 bay leaves
11 cups Bisquick
4 cups milk
DIRECTIONS:
1.Cut chicken into bite size pieces.
2.Coat with flour, salt and pepper.
3.In a large stock pot stir fry chicken in oil until cooked through.
4.Add celery,carrots, potatoes,onions, and bay leaves.
5.Cook until tender.
6.Add chicken stock, bring to a boil.
7.Prepare Bisquick:
8.Stir 11 cups of bisquick with milk until soft dough forms.
9.Drop by the spoonful into boiling stew, reduce heat.
10.Cook uncovered 10 minutes.
11.Cover and cook 10 minutes. 50 dumplings.
12.Remove bay leaves and serve.
ENJOY DAN: hallelujah
serves 30-40
INGREDIENTS:
40 cups chicken broth
4 pounds chicken breasts
2 tablespoons olive oil
7 stalks celery, chopped
11 carrots, chopped
4 potatoes, chopped
3 onions, chopped
5 bay leaves
11 cups Bisquick
4 cups milk
DIRECTIONS:
1.Cut chicken into bite size pieces.
2.Coat with flour, salt and pepper.
3.In a large stock pot stir fry chicken in oil until cooked through.
4.Add celery,carrots, potatoes,onions, and bay leaves.
5.Cook until tender.
6.Add chicken stock, bring to a boil.
7.Prepare Bisquick:
8.Stir 11 cups of bisquick with milk until soft dough forms.
9.Drop by the spoonful into boiling stew, reduce heat.
10.Cook uncovered 10 minutes.
11.Cover and cook 10 minutes. 50 dumplings.
12.Remove bay leaves and serve.
ENJOY DAN: hallelujah
Sunday, May 30, 2010
MEMORIAL DAY CORNISH GAME HENS. THANKS TO ALL THOSE PEOPLE WHO SERVED IN THE ARMED FORCES FOR ALLOWING US TO HAVE FREEDOM OF SPEECH. DAN
MEMORIAL DAY CORNISH GAME HEN'S by CHEF DAN.
Serves 2-4
INGREDIENTS:
2 Cornish game hens (24oz) each
1-1/2 cooked rice
1/4- cup antioxidant (blend of blueberries, cherries, cranberries, plums) from COSTCO
1 teaspoon fresh ginger, chopped
small hand full basil or parsley or chives
2 tablespoons of orange marmalade
1 tablespoon butter
DIRECTIONS:
Preheat oven to 350 degrees:
1.cook rice as per package instructions.
2.Add all other ingredients and blend with cooked rice.
3.Wash hens and stuff with rice mixture.
4.Tie legs together and set on a roasting pan.
5.Baste with butter and season with paprika and S&P.
6.Roast for 1 hour.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
2 Cornish game hens (24oz) each
1-1/2 cooked rice
1/4- cup antioxidant (blend of blueberries, cherries, cranberries, plums) from COSTCO
1 teaspoon fresh ginger, chopped
small hand full basil or parsley or chives
2 tablespoons of orange marmalade
1 tablespoon butter
DIRECTIONS:
Preheat oven to 350 degrees:
1.cook rice as per package instructions.
2.Add all other ingredients and blend with cooked rice.
3.Wash hens and stuff with rice mixture.
4.Tie legs together and set on a roasting pan.
5.Baste with butter and season with paprika and S&P.
6.Roast for 1 hour.
ENJOY DAN: hallelujah
Saturday, May 29, 2010
YOU HAVE ALWAYS WANTED TO MAKE YOUR OWN SPICY PEANUT SAUCE. NOW YOU CAN ENJOY DAN
HOW TO MAKE SPICY PEANUT SAUCE by CHEF DAN:
INGREDIENTS:
1 can (MAE PLOY) 19oz coconut milk
2 tablespoons creamy peanut butter
1/3-cup chicken stock
1/2- teaspoon cumin
1/2-teaspoon red curry paste
1/2- teaspoon coriander
2 teaspoons fresh ginger, grated
2 teaspoons garlic, minced
2 teaspoons sesame oil
1 hand full cilantro
DIRECTIONS:
1.Add coconut milk to a stock pot.
2.Heat over medium heat.
3.Whisk in peanut butter and chicken stock.
4.Whisk in curry paste,cumin, coriander, ginger, garlic, and sesame oil.
5.Cook and stir until the peanut butter is completely blended into the sauce.
6.Stir in cilantro.
ENJOY Dan: hallelujah
INGREDIENTS:
1 can (MAE PLOY) 19oz coconut milk
2 tablespoons creamy peanut butter
1/3-cup chicken stock
1/2- teaspoon cumin
1/2-teaspoon red curry paste
1/2- teaspoon coriander
2 teaspoons fresh ginger, grated
2 teaspoons garlic, minced
2 teaspoons sesame oil
1 hand full cilantro
DIRECTIONS:
1.Add coconut milk to a stock pot.
2.Heat over medium heat.
3.Whisk in peanut butter and chicken stock.
4.Whisk in curry paste,cumin, coriander, ginger, garlic, and sesame oil.
5.Cook and stir until the peanut butter is completely blended into the sauce.
6.Stir in cilantro.
ENJOY Dan: hallelujah
Friday, May 28, 2010
TIME FOR A SPICY SALAD. ARE UP FOR THIS????????? DAN
JICAMA, CARROT SALAD WITH ORANGE MARMALADE
serves 4-6 by CHEF DAN:
INGREDIENTS:
1/4- cup orange marmalade
1 teaspoon cumin
1/2- teaspoon paprika
1/2- teaspoon cayenne pepper
1 teaspoon DAN'S famous WHIDBEY ISLAND HONEY
1/3- cup rice wine vinegar
1 pound Jamaica, peeled and sliced matchstick
3 cups shredded carrots
1/4- cup freshly chopped cilantro leaves
DIRECTIONS:
1.Whisk the marmalade with next 6 ingredients.
2.Toss matchstick Jamaica and shredded carrots with dressing and cilantro.
ENJOY DAN: hallelujah
serves 4-6 by CHEF DAN:
INGREDIENTS:
1/4- cup orange marmalade
1 teaspoon cumin
1/2- teaspoon paprika
1/2- teaspoon cayenne pepper
1 teaspoon DAN'S famous WHIDBEY ISLAND HONEY
1/3- cup rice wine vinegar
1 pound Jamaica, peeled and sliced matchstick
3 cups shredded carrots
1/4- cup freshly chopped cilantro leaves
DIRECTIONS:
1.Whisk the marmalade with next 6 ingredients.
2.Toss matchstick Jamaica and shredded carrots with dressing and cilantro.
ENJOY DAN: hallelujah
NOW WE ARE COOKING THAI GO FOR IT YOU MIGHT HAVE FUN ON THIS RAINEY ENJOY DAN
THAI SOUR CURRY PASTE WITH FISH FILETS OR SHELLFISH:
by CHEF DAN:
serves2-4
INGREDIENTS:
2 cups water
1 pound fish filets or mussels or clams
4 cups of your preferred vegetables, or frozen stir-fry vegetables
2 tablespoons sour curry paste
1 tablespoon lime juice
1/4- cup tamarind concentrate
1 tablespoon brown sugar
DIRECTIONS:
1.Boil 2 cups of water.
2.Add vegetables and boil 2 minutes.
3.Add curry paste and you choice of fish or shell fish and boil 1 minute.
4.Pour in lime juice, tamarind concentrate, and sugar.
5.Keep boiling for a bout 2 minutes.
HOW TO MAKE SOUR CURRY PASTE
1. 6 dried chilies, depending how spicy you want
2. 3 tablespoons shallots, chopped
3. 1 tablespoon garlic, chopped
4. 2 tablespoons ginger, chopped
5. 1 tablespoon shrimp paste
6. 1 teaspoon salt
DIRECTIONS:
1. Soak dried chilies in hot water for 15 to 20 minutes and deseed.
2. into a blander, put all ingredients except shrimp paste.
blend and mix well.
3. add the shrimp paste and blend again until mixture is a fine paste.
Can be stored in the refrigerator for 3-4 months.
ENJOY DAN: hallelujah
by CHEF DAN:
serves2-4
INGREDIENTS:
2 cups water
1 pound fish filets or mussels or clams
4 cups of your preferred vegetables, or frozen stir-fry vegetables
2 tablespoons sour curry paste
1 tablespoon lime juice
1/4- cup tamarind concentrate
1 tablespoon brown sugar
DIRECTIONS:
1.Boil 2 cups of water.
2.Add vegetables and boil 2 minutes.
3.Add curry paste and you choice of fish or shell fish and boil 1 minute.
4.Pour in lime juice, tamarind concentrate, and sugar.
5.Keep boiling for a bout 2 minutes.
HOW TO MAKE SOUR CURRY PASTE
1. 6 dried chilies, depending how spicy you want
2. 3 tablespoons shallots, chopped
3. 1 tablespoon garlic, chopped
4. 2 tablespoons ginger, chopped
5. 1 tablespoon shrimp paste
6. 1 teaspoon salt
DIRECTIONS:
1. Soak dried chilies in hot water for 15 to 20 minutes and deseed.
2. into a blander, put all ingredients except shrimp paste.
blend and mix well.
3. add the shrimp paste and blend again until mixture is a fine paste.
Can be stored in the refrigerator for 3-4 months.
ENJOY DAN: hallelujah
THESE MINI MEATBALLS ARE PERFECT HORS D' OEUVRES FOR ANY PARTY. THEY HAVE A PEANUT-COCONUT FLAVOR. ENJOY DAN
THAI SPICY MEATBALLS by CHEF DAN: 30-35
INGREDIENTS:
1 tablespoon grape seed oil
1 cup peanut sauce mix ( A TASTE OF THAI) found in Asian grocery store
2 pounds ground turkey, chicken, pork, or beef
1 onion, finely chopped
1 egg
1/3 cup panko flakes
1 hand full basil, finely chopped
1 cup sweet red chili sauce (bought at Cosco 32oz jar)
DIRECTIONS:
1.PRE HEAT OVEN TO 400 DEGREES
2.Add ground turkey to a large mixing bowl.
3 Add the remaining ingredients and stir into the turkey until wll blended.
4.Shape into 1”or 1-1/2” meatballs, using cookie scoop.
5.Place meatballs on baking sheet.
6.Place in preheated oven.
7.Bake about 20 minutes or until baked through.
IF YOU WANT MORE HEAT ADD 1/2- TABLESPOON RED PEPPER FLAKES.
ENJOY DAN: hallelujah
INGREDIENTS:
1 tablespoon grape seed oil
1 cup peanut sauce mix ( A TASTE OF THAI) found in Asian grocery store
2 pounds ground turkey, chicken, pork, or beef
1 onion, finely chopped
1 egg
1/3 cup panko flakes
1 hand full basil, finely chopped
1 cup sweet red chili sauce (bought at Cosco 32oz jar)
DIRECTIONS:
1.PRE HEAT OVEN TO 400 DEGREES
2.Add ground turkey to a large mixing bowl.
3 Add the remaining ingredients and stir into the turkey until wll blended.
4.Shape into 1”or 1-1/2” meatballs, using cookie scoop.
5.Place meatballs on baking sheet.
6.Place in preheated oven.
7.Bake about 20 minutes or until baked through.
IF YOU WANT MORE HEAT ADD 1/2- TABLESPOON RED PEPPER FLAKES.
ENJOY DAN: hallelujah
Thursday, May 27, 2010
J-BOB AND BRAD-MAN ARE COMMING TO TOWN, HALLELUJAH WHAT COULD BE BETTER THAN JALAPENO PANCAKES????????? DAN
JOY DAN: hallelujah
SUPERMAN'S BREAKFEST FOR J-BOB &BRAD-MAN by CHEF DAN:
serves4-6
TOPPINGS FOR THE JALAPENO PANCAKES:
10 strips thick-cut bacon
1 12oz jar orange marmalade
1/2- cup orange juice
1 jalapeño pepper, seeded and chopped
JALAPENOS PANCAKES:
1/2- cup cornmeal
1/2- cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2- teaspoon salt
1 egg
2 tablespoons olive oil
1 cup milk
2 tablespoons finely diced seeded jalapeño pepper
2 tablespoons Parmesan cheese
DIRECTIONS:
1.For the TOPPINGS; fry the bacon in a skillet until crisp.
2.Meanwhile make the syrup.
3.Heat the marmalade, 1/3- cup orange juice, and jalapeño in sauce pan over low heat. Add more orange if the syrup is to thick. Keep warm.
4.PREPARE the pancakes:
5.Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl.
6.Stir in the egg, milk, and olive oil until combined.
7.Fold in the diced jalapeño.
8..Heat a large skillet over medium-high heat and lightly oil it.
9.Ladle 2-3 tablespoons batter onto the skillet for each pancake.
10.Cook until the tops are bubbly. Then flip and cook until golden brown on the bottom.
11.Stack pancakes on 4 or 5 plates.
12.Top each with 2 stripes of bacon and drizzle with orange syrup.
ENJOY DAN: hallelujah
SUPERMAN'S BREAKFEST FOR J-BOB &BRAD-MAN by CHEF DAN:
serves4-6
TOPPINGS FOR THE JALAPENO PANCAKES:
10 strips thick-cut bacon
1 12oz jar orange marmalade
1/2- cup orange juice
1 jalapeño pepper, seeded and chopped
JALAPENOS PANCAKES:
1/2- cup cornmeal
1/2- cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2- teaspoon salt
1 egg
2 tablespoons olive oil
1 cup milk
2 tablespoons finely diced seeded jalapeño pepper
2 tablespoons Parmesan cheese
DIRECTIONS:
1.For the TOPPINGS; fry the bacon in a skillet until crisp.
2.Meanwhile make the syrup.
3.Heat the marmalade, 1/3- cup orange juice, and jalapeño in sauce pan over low heat. Add more orange if the syrup is to thick. Keep warm.
4.PREPARE the pancakes:
5.Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl.
6.Stir in the egg, milk, and olive oil until combined.
7.Fold in the diced jalapeño.
8..Heat a large skillet over medium-high heat and lightly oil it.
9.Ladle 2-3 tablespoons batter onto the skillet for each pancake.
10.Cook until the tops are bubbly. Then flip and cook until golden brown on the bottom.
11.Stack pancakes on 4 or 5 plates.
12.Top each with 2 stripes of bacon and drizzle with orange syrup.
ENJOY DAN: hallelujah
TENDER STRIPS OF BEEF WITH CRUNCHY BROCCOLI. IT'S FAST FOOD THAT'S NUTRITIOUS AND DELICIOUS ENJOY DAN
AND BROCCOLI OR ASPARAGUS STIR-FRY by CHEF DAN:
serves 4-6
INGREDIENTS:
1/2- cup soy sauce
2 tablespoons lime juice
1 tablespoon cornstarch
1 tablespoon brown sugar
2 garlic cloves, crushed
1 teaspoon fresh ground black pepper
2 tablespoons olive oil, divided
2 pounds top sirloin, tri tip, or any meat of your liking,(sliced 1/4-inch thick)
1 onion, thinly sliced
2 heads of broccoli or 1 pound asparagus, trimmed and halved
1 tablespoon fresh ginger, crushed
DIRECTIONS:
1.In a small bowl, combine soy sauce, lime juice, corn starch, sugar, garlic and pepper.
2.Set aside.
3.Heat 1 tablespoon olive oil in a wok over medium-high heat.
4.Add beef and stir-fry, for about 2 minutes.
5.Transfer to a plate and keep warm.
6.Heat remaining oil in the wok.
7.Add onion and stir-fry 3-5 minutes.
8.Cut broccoli into florets. Asparagus trimmed and halved.
9.Add to skillet with a 1/2- cup water.
10.Bring to a boil, cover, reduce heat and simmer for 3 minutes.
11.Return beef to wok with soy sauce mixture.
12.Add ginger.
13.Bring to a boil and cook, stirring constantly, until sauce thickens, about 2-3 minutes.
14.Serve rice noddles or jasmine rice.
serves 4-6
INGREDIENTS:
1/2- cup soy sauce
2 tablespoons lime juice
1 tablespoon cornstarch
1 tablespoon brown sugar
2 garlic cloves, crushed
1 teaspoon fresh ground black pepper
2 tablespoons olive oil, divided
2 pounds top sirloin, tri tip, or any meat of your liking,(sliced 1/4-inch thick)
1 onion, thinly sliced
2 heads of broccoli or 1 pound asparagus, trimmed and halved
1 tablespoon fresh ginger, crushed
DIRECTIONS:
1.In a small bowl, combine soy sauce, lime juice, corn starch, sugar, garlic and pepper.
2.Set aside.
3.Heat 1 tablespoon olive oil in a wok over medium-high heat.
4.Add beef and stir-fry, for about 2 minutes.
5.Transfer to a plate and keep warm.
6.Heat remaining oil in the wok.
7.Add onion and stir-fry 3-5 minutes.
8.Cut broccoli into florets. Asparagus trimmed and halved.
9.Add to skillet with a 1/2- cup water.
10.Bring to a boil, cover, reduce heat and simmer for 3 minutes.
11.Return beef to wok with soy sauce mixture.
12.Add ginger.
13.Bring to a boil and cook, stirring constantly, until sauce thickens, about 2-3 minutes.
14.Serve rice noddles or jasmine rice.
Wednesday, May 26, 2010
THAI HORS D'OEUVER, IS SPICY MEAT MIXTURE USUALLY SERVED WITH ORANGE SEGMENTS. ENJOY DAN:
GALLOPING HORSES (MA HO) APPETIZER by CHEF DAN:
makes 24-30, depending on the size of the endive leaves
INGREDIENTS:
1 tablespoon olive oil
1/2- cup onion, minced
5 garlic cloves, minced
1-1/2 teaspoon red curry paste
1 pound(JENNIE-O) ground white turkey
1 tablespoon fish sauce
1 tablespoon brown sugar
1-8oz can crushed pineapple
1 teaspoon cornstarch
1/2- cup dry roasted peanuts, roughly chopped.(extra for garnish)
1/4- cup minced cilantro,(extra for garnish)
2 or 3 large endives, leaves separated and washed
DIRECTIONS:
1.Heat oil in a skillet over medium-high heat.
2.Add onion and garlic. Cook 2-4 minutes.
3.Add red curry paste and stir until dissolved and fragrant.
4.Drain pineapple, reserving juice.
5. Whisk cornstarch into juice until dissolved and set aside.
6.Add turkey, fish sauce,sugar, and pineapple to skillet.
7.Stir-fry until meat is cooked through, about 5-7 minutes.
8.Stir in peanuts, cilantro and reserve juices.
9.Sauté 1-2 minutes or until combined and sauce is thickened.
10.Remove from heat.
11.Fill endive leaves with meat and pineapple mixture.
12.Garnish with extra chopped peanuts and cilantro.
ENJOY DAN: hallelujah
makes 24-30, depending on the size of the endive leaves
INGREDIENTS:
1 tablespoon olive oil
1/2- cup onion, minced
5 garlic cloves, minced
1-1/2 teaspoon red curry paste
1 pound(JENNIE-O) ground white turkey
1 tablespoon fish sauce
1 tablespoon brown sugar
1-8oz can crushed pineapple
1 teaspoon cornstarch
1/2- cup dry roasted peanuts, roughly chopped.(extra for garnish)
1/4- cup minced cilantro,(extra for garnish)
2 or 3 large endives, leaves separated and washed
DIRECTIONS:
1.Heat oil in a skillet over medium-high heat.
2.Add onion and garlic. Cook 2-4 minutes.
3.Add red curry paste and stir until dissolved and fragrant.
4.Drain pineapple, reserving juice.
5. Whisk cornstarch into juice until dissolved and set aside.
6.Add turkey, fish sauce,sugar, and pineapple to skillet.
7.Stir-fry until meat is cooked through, about 5-7 minutes.
8.Stir in peanuts, cilantro and reserve juices.
9.Sauté 1-2 minutes or until combined and sauce is thickened.
10.Remove from heat.
11.Fill endive leaves with meat and pineapple mixture.
12.Garnish with extra chopped peanuts and cilantro.
ENJOY DAN: hallelujah
WHAT'S FOR DINNER TONIGHT???????? SALAD WITH TOMATOES AND ASPARAGUS. ENJOY DAN:
CHERRY TOMATO AND ASPARAGUS SALAD by CHEF DAN:
serves 4-6
INGREDIENTS: I ADDED A HEAD OF LETTUCE AND PEANUTS ENJOY
1 pound asparagus, trimmed and halved
1 cup cherry tomatoes
1/2- cup feta cheese
1 ripe avocado, cut into cubes
1 cup each basil and mint leaves
1/4- cup olive oil
2 teaspoons Dijon mustard
1/2- teaspoon S&P
DIRECTIONS:
1.Boil asparagus in a large pot of salted water for 2 minutes.
2.Drain and rinse with cold water.
3.Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
ENJOY DAN: hallulajah
serves 4-6
INGREDIENTS: I ADDED A HEAD OF LETTUCE AND PEANUTS ENJOY
1 pound asparagus, trimmed and halved
1 cup cherry tomatoes
1/2- cup feta cheese
1 ripe avocado, cut into cubes
1 cup each basil and mint leaves
1/4- cup olive oil
2 teaspoons Dijon mustard
1/2- teaspoon S&P
DIRECTIONS:
1.Boil asparagus in a large pot of salted water for 2 minutes.
2.Drain and rinse with cold water.
3.Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
ENJOY DAN: hallulajah
THAI COOKING AGAIN ENJOY DAN
SHRIMP, TOFU AND VERMICELLI SALAD by CHEF DAN:
serve 4-6
INGREDIENTS:
1 package rice sticks (vermicelli noodles)
3 tablespoons lime juice
2 tablespoons “THAI KITCHEN” peanut satay sauce
1 tablespoon brown sugar, divided
1/2- pound shrimp, peeled, deveined and chopped
3 tablespoons olive oil, divided
1 bunch scallions, thinly sliced
1-14oz package extra firm tofu, drained
2 carrots, julienned
1 cup each mint and basil, finely chopped
1/4- cup peanuts
1 romaine heart, chopped
DIRECTIONS:
BOIL vermicelli (RICE NOODLES) according to box directions. Mix peanut satay sauce with sugar and lime juice .set aside.
1.Heat 1 tablespoon each, of oil and fish sauce in a large skillet over medium-high heat.
2.Add shrimp and scallions.
3.Stir-fry until shrimp turn opaque and mix into noodles.
4.Slice tofu in six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You can use cloth towels.
5.Cut tofu into bite size pieces.
6.Over high heat, add remaining 2 tablespoons oil and 1 tablespoon fish sauce to skillet.
7.Add tofu and stir-fry until browned.
8.Add noodle mixture along with carrots and herbs.
9.Mix in chopped lettuce and gently incorporate.
10. Garnish with chopped peanuts.
ENJOY DAN: hallelujah
SHRIMP, TOFU AND VERMICELLI SALAD by CHEF DAN:
serve 4-6
INGREDIENTS:
1 package rice sticks (vermicelli noodles)
3 tablespoons lime juice
2 tablespoons “THAI KITCHEN” peanut satay sauce
1 tablespoon brown sugar, divided
1/2- pound shrimp, peeled, deveined and chopped
3 tablespoons olive oil, divided
1 bunch scallions, thinly sliced
1-14oz package extra firm tofu, drained
2 carrots, julienned
1 cup each mint and basil, finely chopped
1/4- cup peanuts
1 romaine heart, chopped
DIRECTIONS:
BOIL vermicelli (RICE NOODLES) according to box directions. Mix peanut satay sauce with sugar and lime juice .set aside.
1.Heat 1 tablespoon each, of oil and fish sauce in a large skillet over medium-high heat.
2.Add shrimp and scallions.
3.Stir-fry until shrimp turn opaque and mix into noodles.
4.Slice tofu in six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You can use cloth towels.
5.Cut tofu into bite size pieces.
6.Over high heat, add remaining 2 tablespoons oil and 1 tablespoon fish sauce to skillet.
7.Add tofu and stir-fry until browned.
8.Add noodle mixture along with carrots and herbs.
9.Mix in chopped lettuce and gently incorporate.
10. Garnish with chopped peanuts.
ENJOY DAN: hallelujah
serve 4-6
INGREDIENTS:
1 package rice sticks (vermicelli noodles)
3 tablespoons lime juice
2 tablespoons “THAI KITCHEN” peanut satay sauce
1 tablespoon brown sugar, divided
1/2- pound shrimp, peeled, deveined and chopped
3 tablespoons olive oil, divided
1 bunch scallions, thinly sliced
1-14oz package extra firm tofu, drained
2 carrots, julienned
1 cup each mint and basil, finely chopped
1/4- cup peanuts
1 romaine heart, chopped
DIRECTIONS:
BOIL vermicelli (RICE NOODLES) according to box directions. Mix peanut satay sauce with sugar and lime juice .set aside.
1.Heat 1 tablespoon each, of oil and fish sauce in a large skillet over medium-high heat.
2.Add shrimp and scallions.
3.Stir-fry until shrimp turn opaque and mix into noodles.
4.Slice tofu in six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You can use cloth towels.
5.Cut tofu into bite size pieces.
6.Over high heat, add remaining 2 tablespoons oil and 1 tablespoon fish sauce to skillet.
7.Add tofu and stir-fry until browned.
8.Add noodle mixture along with carrots and herbs.
9.Mix in chopped lettuce and gently incorporate.
10. Garnish with chopped peanuts.
ENJOY DAN: hallelujah
SHRIMP, TOFU AND VERMICELLI SALAD by CHEF DAN:
serve 4-6
INGREDIENTS:
1 package rice sticks (vermicelli noodles)
3 tablespoons lime juice
2 tablespoons “THAI KITCHEN” peanut satay sauce
1 tablespoon brown sugar, divided
1/2- pound shrimp, peeled, deveined and chopped
3 tablespoons olive oil, divided
1 bunch scallions, thinly sliced
1-14oz package extra firm tofu, drained
2 carrots, julienned
1 cup each mint and basil, finely chopped
1/4- cup peanuts
1 romaine heart, chopped
DIRECTIONS:
BOIL vermicelli (RICE NOODLES) according to box directions. Mix peanut satay sauce with sugar and lime juice .set aside.
1.Heat 1 tablespoon each, of oil and fish sauce in a large skillet over medium-high heat.
2.Add shrimp and scallions.
3.Stir-fry until shrimp turn opaque and mix into noodles.
4.Slice tofu in six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You can use cloth towels.
5.Cut tofu into bite size pieces.
6.Over high heat, add remaining 2 tablespoons oil and 1 tablespoon fish sauce to skillet.
7.Add tofu and stir-fry until browned.
8.Add noodle mixture along with carrots and herbs.
9.Mix in chopped lettuce and gently incorporate.
10. Garnish with chopped peanuts.
ENJOY DAN: hallelujah
A FILIPINO FOOD. FOR OUR GOURMET DINNER GROUP ENJOY DAN
ADOBONG ANTIGO by CHEF DAN:
serves 6
INGREDIENTS:
1-1/2 pound chicken tenders
1/8- cup white wine (vino blanc o)
1/8- cup rum
1/4- cup soy sauce
6 garlic cloves, crushed
2 teaspoons salt
1 cup lime juice
1 cup coconut milk
1 small head of garlic
DIRECTIONS:
1.Marinate the chicken in the rum and vino blanc o, soy sauce, garlic, salt and lime juice.
2.Fry meat till golden. About 5-7 minutes.
3.Add coconut milk.
4.Simmer till the chicken is tender.
5.Bake the head of garlic in double wrap tin foil at 350 degrees for 1 hour.
6.Sprinkle on the adobong and serve.
ENJOY DAN: hallelujah
serves 6
INGREDIENTS:
1-1/2 pound chicken tenders
1/8- cup white wine (vino blanc o)
1/8- cup rum
1/4- cup soy sauce
6 garlic cloves, crushed
2 teaspoons salt
1 cup lime juice
1 cup coconut milk
1 small head of garlic
DIRECTIONS:
1.Marinate the chicken in the rum and vino blanc o, soy sauce, garlic, salt and lime juice.
2.Fry meat till golden. About 5-7 minutes.
3.Add coconut milk.
4.Simmer till the chicken is tender.
5.Bake the head of garlic in double wrap tin foil at 350 degrees for 1 hour.
6.Sprinkle on the adobong and serve.
ENJOY DAN: hallelujah
GREAT FROM THE LADIES AT THE SOUP KITCHEN THAT THEY ASKED ME TO MAKE A RECIPE FOR 4-6 FOR SO HERE GOES( REMEMBER THIS IS ONLY A GUIDE DAN
BEEF RENEANG (INDONESIA STEW) by CHEF DAN: serves4-6
SPICE MIX:
1 inch ginger, sliced
3 garlic cloves
2 jalapeños, seeded
1 tablespoon coriander, whole
1 tablespoon cumin
BEEF RENDANG:
2 Tablespoons olive oil
1-1/2- pounds beef shank, sirloin roast or what ever, cut into inch cubes
1 can (19oz) Mae ploy coconut milk
1 pint chicken stock
1 onion, sliced
3 tablespoons tamarind concentrate
1 cup pace picante sauce
1 tablespoon brown sugar
1 package rice sticks (cellophane noodles)
DIRECTIONS:
1.Spice Mix; combine all the ingredients in a blender.
2.Puree until smooth.
3.Add a little water if mixture becomes to dry.
4.In a stock pot, add oil over medium-high heat, brown the meat and onions, about 5-7 minutes.
5.Add stock, spice mix and the rest of ingredients, except the coconut milk and noodles.
6.Cover and bring to a simmer and cook for about 1 hour or until meat is tender.
7.Add coconut milk and the noodles and simmer for about 20 minutes.
ENJOY DAN: hallelujah
SPICE MIX:
1 inch ginger, sliced
3 garlic cloves
2 jalapeños, seeded
1 tablespoon coriander, whole
1 tablespoon cumin
BEEF RENDANG:
2 Tablespoons olive oil
1-1/2- pounds beef shank, sirloin roast or what ever, cut into inch cubes
1 can (19oz) Mae ploy coconut milk
1 pint chicken stock
1 onion, sliced
3 tablespoons tamarind concentrate
1 cup pace picante sauce
1 tablespoon brown sugar
1 package rice sticks (cellophane noodles)
DIRECTIONS:
1.Spice Mix; combine all the ingredients in a blender.
2.Puree until smooth.
3.Add a little water if mixture becomes to dry.
4.In a stock pot, add oil over medium-high heat, brown the meat and onions, about 5-7 minutes.
5.Add stock, spice mix and the rest of ingredients, except the coconut milk and noodles.
6.Cover and bring to a simmer and cook for about 1 hour or until meat is tender.
7.Add coconut milk and the noodles and simmer for about 20 minutes.
ENJOY DAN: hallelujah
HOPEFULLY THE 200 FOLKS OR SO WILL LOVE THIS MAC N' CHEESE ENJOY DAN
MAC N' CHEESE SOUP FOR THE SOUP KITCHEN by CHEF DAN>
serves 30-40
INGREDIENTS:
8 cups dry elbow macaroni
1/4- cup butter
4 onions, chopped
6 stacks celery, chopped
3 cups all-purpose flour
22 cups chicken broth
3 tablespoons dry mustard
2 tablespoons ground nutmeg
2 tablespoons cayenne pepper
1 gallon 2% milk
1/2- cup lemon juice
12 cups shredded cheese
1/2- cup fresh minced chives
DIRECTIONS:
Cook macaroni in a pot of salted water according to package directions; drain and
drain and set aside.
1.In a stock pot over medium-high heat add butter and sauté onions and celery until soft about 5 minutes.
2.Stir in flour to coat and cook 2-3 minutes.
3.Stir in broth, mustard, nutmeg, and cayenne.
4.Simmer until slightly thickened, about 5 minutes.
5.Whisk in milk, and warm through.
6.DO NOT BOIL.
7.Add cheddar cheese, 1 cup at a time, allowing to melt completely.
8.Stir in macaroni, lemon juice.
9.Remove from the heat
10.S&P to taste.
ENJOY DAN: hallelujah
serves 30-40
INGREDIENTS:
8 cups dry elbow macaroni
1/4- cup butter
4 onions, chopped
6 stacks celery, chopped
3 cups all-purpose flour
22 cups chicken broth
3 tablespoons dry mustard
2 tablespoons ground nutmeg
2 tablespoons cayenne pepper
1 gallon 2% milk
1/2- cup lemon juice
12 cups shredded cheese
1/2- cup fresh minced chives
DIRECTIONS:
Cook macaroni in a pot of salted water according to package directions; drain and
drain and set aside.
1.In a stock pot over medium-high heat add butter and sauté onions and celery until soft about 5 minutes.
2.Stir in flour to coat and cook 2-3 minutes.
3.Stir in broth, mustard, nutmeg, and cayenne.
4.Simmer until slightly thickened, about 5 minutes.
5.Whisk in milk, and warm through.
6.DO NOT BOIL.
7.Add cheddar cheese, 1 cup at a time, allowing to melt completely.
8.Stir in macaroni, lemon juice.
9.Remove from the heat
10.S&P to taste.
ENJOY DAN: hallelujah
Tuesday, May 25, 2010
TAMARIND CONSENTRATE IS THE PULP OF THE TAMRIAND FRUIT, IT GIVES YOU A SOUR/SWEET FLAVOR. ENJOY DAN:
THAI CHCIKEN AND STRAWBERRY SALAD by CHEF DAN:
Serves 2-4
INGREDIENTS:
2 Boneless, skinless chicken breast
1/2- cup lime juice
1/4- cup coconut ( angle flake)
2 tablespoons tamarind concentrate
1-1/2 teaspoons fish sauce
1 teaspoons ground fresh chili paste( sambal oelek)
2 teaspoons olive oil
1 each romaine heart, chopped
1 cup each fresh mint and basil leaves
1 qt. strawberries, hulled and quartered
DIRECTIONS:
1. Poach the chicken breast over medium-high heat in 6-qt. pan in salted water.
2. Bring to a boil and set aside. About 20-25 minutes. Transfer to plate and let cool.
3. In a pre-heated oven of 350 degrees, toast coconut in a baking sheet until lightly golden about 4 minutes. Let cool.
4. Combine lime juice, tamarind, fish sauce, chili paste, and oil in a large bowl.
5. Tear chicken into bite size shreds; toss with dressing.
6. Gently mix in chopped romaine hearts, herbs and berries.
7. Arrange on plates and top with coconut.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
2 Boneless, skinless chicken breast
1/2- cup lime juice
1/4- cup coconut ( angle flake)
2 tablespoons tamarind concentrate
1-1/2 teaspoons fish sauce
1 teaspoons ground fresh chili paste( sambal oelek)
2 teaspoons olive oil
1 each romaine heart, chopped
1 cup each fresh mint and basil leaves
1 qt. strawberries, hulled and quartered
DIRECTIONS:
1. Poach the chicken breast over medium-high heat in 6-qt. pan in salted water.
2. Bring to a boil and set aside. About 20-25 minutes. Transfer to plate and let cool.
3. In a pre-heated oven of 350 degrees, toast coconut in a baking sheet until lightly golden about 4 minutes. Let cool.
4. Combine lime juice, tamarind, fish sauce, chili paste, and oil in a large bowl.
5. Tear chicken into bite size shreds; toss with dressing.
6. Gently mix in chopped romaine hearts, herbs and berries.
7. Arrange on plates and top with coconut.
ENJOY DAN: hallelujah
Monday, May 24, 2010
WE HAD SPINACH SALAD TONIGHT AND BERDENE SAID MORE FRESH SPINACH. OK DONE DAN
HOT SPINACH SALAD by CHEF DAN serves 2-4
INGREDIENTS:
1/2- pound spinach
2 hard boiled eggs
1/4- cup signature crumbled bacon
3 tablespoons dry roasted sliced almonds
DRESSING:
2 Tablespoons olive oil
1/4- cup rice vinegar
1- teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoons sugar
1/2- teaspoon salt
DIRECTIONS:
1. Mix dressing together until well mixed.
2. In a skillet over medium-high heat, add oil.
3. Pour dressing mixture to skillet and bring to a boil.
4. Add fresh spinach to a large bowl.
5. Add dressing mixture dressing to fresh spinach.
6. Garnish with crumbled bacon and roasted almonds.
ENJOY DAN: hallelujah
INGREDIENTS:
1/2- pound spinach
2 hard boiled eggs
1/4- cup signature crumbled bacon
3 tablespoons dry roasted sliced almonds
DRESSING:
2 Tablespoons olive oil
1/4- cup rice vinegar
1- teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoons sugar
1/2- teaspoon salt
DIRECTIONS:
1. Mix dressing together until well mixed.
2. In a skillet over medium-high heat, add oil.
3. Pour dressing mixture to skillet and bring to a boil.
4. Add fresh spinach to a large bowl.
5. Add dressing mixture dressing to fresh spinach.
6. Garnish with crumbled bacon and roasted almonds.
ENJOY DAN: hallelujah
WE ARE DIETING SO THIS WEEK WE ARE EATING SALADS. ENJOY DAN
HOT SPINACH SALAD by CHEF DAN serves 2-4
INGREDIENTS:
1/2- pound spinach
2 hard boiled eggs
1/4- cup signature crumbled bacon
3 tablespoons dry roasted sliced almonds
DRESSING:
2 Tablespoons olive oil
1/4- cup rice vinegar
1- teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoons sugar
1/2- teaspoon salt
DIRECTIONS:
1.Mix dressing together until well mixed.
2.In a skillet over medium-high heat, add oil.
3.Pour dressing mixture to skillet and bring to a boil.
4.Take off heat.
5.Add the spinach and toss to coat.
6.Put into a serving bowl.
7.Garnish with crumbled bacon and roasted almonds.
ENJOY DAN: hallelujah
INGREDIENTS:
1/2- pound spinach
2 hard boiled eggs
1/4- cup signature crumbled bacon
3 tablespoons dry roasted sliced almonds
DRESSING:
2 Tablespoons olive oil
1/4- cup rice vinegar
1- teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoons sugar
1/2- teaspoon salt
DIRECTIONS:
1.Mix dressing together until well mixed.
2.In a skillet over medium-high heat, add oil.
3.Pour dressing mixture to skillet and bring to a boil.
4.Take off heat.
5.Add the spinach and toss to coat.
6.Put into a serving bowl.
7.Garnish with crumbled bacon and roasted almonds.
ENJOY DAN: hallelujah
MY PARTNER AT THE SOUP KITCHEN SENT ME HIS FAMOUS RECIPE OF HIS FAMILY. HIS NAME IS" WADDINI" HE IS A OUTSTANDING COOK ON WHIDBEY ISLAND THANKS DAN
Gibnut Stew (Dec 2009)
The Gibnut is a delicacy-- something like a beaver without the big
tail. I have eaten many a gibnet -- I stand with my hero Brules who
vowed to never eat anything with claws (altho I did eat some rabbit
stew last week and it was very good.)
The gibnet is highly prized as a game animal and a meal! There are
probably several ways to cook it, but this is a good way. If it's
not, you should let me know.
Waddini's Gibnut Stew:
Ingredients
One gibnut, skinned and cleaned.
Flour
Spices (Pepper, thyme, basil)
Garlic
Optional: either...
Cream of Mushroom, Cream of Chicken, Cream of Celery ...soup.
Chicken Broth
Vegetables, including
Potatoes
Carrots
Pearl Onions
Red wine, to taste
Optional: Worchestershire Sauce or Terriyaki Sauce
Procedure:
Cut gibnet into portions. (The head is probably not a good portion.)
Optionally: Marinate for 24 hours in Sauce
Mix spices with flour and roll pieces in flour until well coated.
Lightly brown all pieces in hot oil.
Add chicken broth and simmer until meat is fork tender.
Add vegetables and optional soup and cook until vegetables are tender.
Add wine and simmer for ten minutes to develop final taste
Salt and pepper to taste and serve.
"A meal
The Gibnut is a delicacy-- something like a beaver without the big
tail. I have eaten many a gibnet -- I stand with my hero Brules who
vowed to never eat anything with claws (altho I did eat some rabbit
stew last week and it was very good.)
The gibnet is highly prized as a game animal and a meal! There are
probably several ways to cook it, but this is a good way. If it's
not, you should let me know.
Waddini's Gibnut Stew:
Ingredients
One gibnut, skinned and cleaned.
Flour
Spices (Pepper, thyme, basil)
Garlic
Optional: either...
Cream of Mushroom, Cream of Chicken, Cream of Celery ...soup.
Chicken Broth
Vegetables, including
Potatoes
Carrots
Pearl Onions
Red wine, to taste
Optional: Worchestershire Sauce or Terriyaki Sauce
Procedure:
Cut gibnet into portions. (The head is probably not a good portion.)
Optionally: Marinate for 24 hours in Sauce
Mix spices with flour and roll pieces in flour until well coated.
Lightly brown all pieces in hot oil.
Add chicken broth and simmer until meat is fork tender.
Add vegetables and optional soup and cook until vegetables are tender.
Add wine and simmer for ten minutes to develop final taste
Salt and pepper to taste and serve.
"A meal
Sunday, May 23, 2010
GARY HANSEN AND I WENT TO THE STUDEBAKER MEET AND WE HAD A FURNICE DRINK. ENJOY DAN
WHISKEY FURNICE DRINK by chef DAN: serves 1
6 (oz) hot water, or apple cider
1 tablespoon lime juice
1 packet splenda
3 whole cloves
1 stick cinnamon
2 (oz) bourbon whiskey
mix all ingredients together and serve.
ENJOY DAN: hallelujah
6 (oz) hot water, or apple cider
1 tablespoon lime juice
1 packet splenda
3 whole cloves
1 stick cinnamon
2 (oz) bourbon whiskey
mix all ingredients together and serve.
ENJOY DAN: hallelujah
Thursday, May 20, 2010
THE BOYZ MY GRANDSONS HALLELUJAH ENJOY DAN:
DUTCH BABY----THE BOYZ ARE COMMING-IN CAST IRON SKILLET
serves 4-6 by CHEF DAN:
MIX TWO FRESH FARM EGGS WITH 1/2- CUP EGG BEATERS.
1 CUP FAT FREE MILK.
ADD 2/3- CUP FLOUR WITH
1/4- CUP SMART BALANCE (LIGHT).
3 PACKETS OF SPLENDA.
A LITTLE VANILLA.
MIX IN A BLENDER, UNTIL SMOOTH.
MELT SOME BUTTER IN A CAST IRON SKILLET.
ADD ONE SLICED PEAR, THEN BATTER.
BAKE AT 375 DEGREES FOR 30-35 MINUTES.
DUST WITH 2 PACKETS SPLENDA.
ENJOY DAN: hallelujah
serves 4-6 by CHEF DAN:
MIX TWO FRESH FARM EGGS WITH 1/2- CUP EGG BEATERS.
1 CUP FAT FREE MILK.
ADD 2/3- CUP FLOUR WITH
1/4- CUP SMART BALANCE (LIGHT).
3 PACKETS OF SPLENDA.
A LITTLE VANILLA.
MIX IN A BLENDER, UNTIL SMOOTH.
MELT SOME BUTTER IN A CAST IRON SKILLET.
ADD ONE SLICED PEAR, THEN BATTER.
BAKE AT 375 DEGREES FOR 30-35 MINUTES.
DUST WITH 2 PACKETS SPLENDA.
ENJOY DAN: hallelujah
Wednesday, May 19, 2010
MY SISTERS FAMOUS CARROT AND HAZENUT SALAD. OUR MOM EAT TONS OF HAZENUTS. ENJOY DAN:
SISTER MARYLEE’S CARROT AN HAZELNUT SALAD
MAKES: 4 servings
1 cup hazelnuts
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
Salt and freshly ground pepper
3 tablespoons grapeseed oil
1 pond fresh carrots peeled and grated
2 tablespoons roughly chopped fresh parsley and any herbs out of your garden
First, toast the hazelnuts: Preheat the oven to 350 degrees. Roast the nuts on a baking sheet for about 10 minutes, or until the skins begin to darken and peel away from the nuts themselves.
Rub the nuts in a textured tea towel to remove the skins, roughly chop, and set aside.
Whisk the mustard, vinegar, and a little salt and pepper together in the bottom of a mixing bowl. Add the oil in a slow, steady stream, whisking until the oil is fully incorporated.
Add the carrots, hazelnuts, and herbs, along with additional salt and
MAKES: 4 servings
1 cup hazelnuts
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
Salt and freshly ground pepper
3 tablespoons grapeseed oil
1 pond fresh carrots peeled and grated
2 tablespoons roughly chopped fresh parsley and any herbs out of your garden
First, toast the hazelnuts: Preheat the oven to 350 degrees. Roast the nuts on a baking sheet for about 10 minutes, or until the skins begin to darken and peel away from the nuts themselves.
Rub the nuts in a textured tea towel to remove the skins, roughly chop, and set aside.
Whisk the mustard, vinegar, and a little salt and pepper together in the bottom of a mixing bowl. Add the oil in a slow, steady stream, whisking until the oil is fully incorporated.
Add the carrots, hazelnuts, and herbs, along with additional salt and
MINANGKABAU ETHNIC GROUP OF INDONESIA SOUPS ON AT THE SOUP KITDCHEN ENJOY DAN:
BEEF RENEANG (INDONESIA STEW) by CHEF DAN:
serves 40
SPICE MIX:
14 slices ginger
12 garlic cloves
6 jalapeños
5 tablespoons coriander, whole
4 tablespoons cumin, whole
BEEF RENDANG:
1- cup grapeseed oil
12 pounds beef shank, 1” cubes
1 gallon coconut milk
4 quarts beef stock
6 onions, sliced 1/8- inch with the grain
1/4- cup tamarind
2 tablespoons brown sugar
2 tablespoons lemon N herb seasoning
2 pounds Asian noodles
DIRECTIONS:
1.spice mix; combine all the ingredients in a blender.
2.Puree until smooth.
3.Add a little water if mixture becomes to dry.
4.In a large stock pot, add oil over medium-high heat, brown the meat and onions.
5.Add stock, spice mix and the rest of the ingredients, except the coconut milk and noodles.
6.Cover and bring to a simmer. Cook 2 – 3 hours or until meat tender.
7.Add coconut milk and noodles and simmer for about 15 minutes.
ENJOY DAN: hallelujah
serves 40
SPICE MIX:
14 slices ginger
12 garlic cloves
6 jalapeños
5 tablespoons coriander, whole
4 tablespoons cumin, whole
BEEF RENDANG:
1- cup grapeseed oil
12 pounds beef shank, 1” cubes
1 gallon coconut milk
4 quarts beef stock
6 onions, sliced 1/8- inch with the grain
1/4- cup tamarind
2 tablespoons brown sugar
2 tablespoons lemon N herb seasoning
2 pounds Asian noodles
DIRECTIONS:
1.spice mix; combine all the ingredients in a blender.
2.Puree until smooth.
3.Add a little water if mixture becomes to dry.
4.In a large stock pot, add oil over medium-high heat, brown the meat and onions.
5.Add stock, spice mix and the rest of the ingredients, except the coconut milk and noodles.
6.Cover and bring to a simmer. Cook 2 – 3 hours or until meat tender.
7.Add coconut milk and noodles and simmer for about 15 minutes.
ENJOY DAN: hallelujah
OH YEA BABE NOW MY KIDS ARE WANTING ON MY BLOG. P.T.L. MY DAUGHTER TANYA
Jicama, Hearts of Palm, Corn and Avocado Salad
1 jicama chopped (matchstick style)
1 can of hearts of palm sliced in 1/2 inch chunks
2 ears of corn cooked and corn cut from the ears
1/4 red onion thinly sliced
1 yellow pepper seeded and thinly sliced
1/2 jalapeno seeded and finely chopped
1/4 cup of cilantro roughly chopped
dressing:
1/4 fresh lime juice
1/2 cup fresh orange juice
whisk in 1 Tablespoon olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
ADD DRESSSING TO CHOPPED INGREDIENTS AND TOP SALAD WITH SLICED AVOCADO.
WITH LOVE FROM TANYA JEAN
1 jicama chopped (matchstick style)
1 can of hearts of palm sliced in 1/2 inch chunks
2 ears of corn cooked and corn cut from the ears
1/4 red onion thinly sliced
1 yellow pepper seeded and thinly sliced
1/2 jalapeno seeded and finely chopped
1/4 cup of cilantro roughly chopped
dressing:
1/4 fresh lime juice
1/2 cup fresh orange juice
whisk in 1 Tablespoon olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
ADD DRESSSING TO CHOPPED INGREDIENTS AND TOP SALAD WITH SLICED AVOCADO.
WITH LOVE FROM TANYA JEAN
Monday, May 17, 2010
ADD ANY FRESH HERB OUT OF YOUR GARDEN, DILL,CHIVES, JUST ENJOY SPRING DAN
CHICKEN WITH “McCormick” LEMON' N HERB SEASONG
by CHEF DAN: serves 2-4
INGREDIENTS:
1 cup fresh chopped oregano, thyme, and rosemary. (That is what we have fresh in the garden)
2- 3 boneless, skinless, chicken breasts halves. Pounded with rolling pin or the back of a cast iron frying pan, till 1/4- inch thick
3 cloves garlic, minced
2 teaspoons lemon 'n herb seasoning ( bought at costco)
1 tablespoon olive oil
DIRECTIONS:
1.mix fresh herbs together and garlic together in a small bowl.
2.Season chicken with the herbs and the lemon'n herb seasoning.
3.Heat the oil in a skillet over medium-high heat.
4.Add the the flatten chicken breasts.
5.Cook about 5 minutes each side.
6.Serve with rice
ENJOY DAN: hallelujah
by CHEF DAN: serves 2-4
INGREDIENTS:
1 cup fresh chopped oregano, thyme, and rosemary. (That is what we have fresh in the garden)
2- 3 boneless, skinless, chicken breasts halves. Pounded with rolling pin or the back of a cast iron frying pan, till 1/4- inch thick
3 cloves garlic, minced
2 teaspoons lemon 'n herb seasoning ( bought at costco)
1 tablespoon olive oil
DIRECTIONS:
1.mix fresh herbs together and garlic together in a small bowl.
2.Season chicken with the herbs and the lemon'n herb seasoning.
3.Heat the oil in a skillet over medium-high heat.
4.Add the the flatten chicken breasts.
5.Cook about 5 minutes each side.
6.Serve with rice
ENJOY DAN: hallelujah
Friday, May 14, 2010
SHRIMP IS WHAT ISFOR DINNER TONIGHT ENJOY DAN
PENNE WITH SHRIMP by CHEF DAN: serves 2-4
INGREDIENTS:
12 0z shrimp raw tails on
2 tablespoons olive oil
3 garlic cloves, crushed
1 onion, finely chopped
1/4 teaspoon red pepper flacks
zest of one lemon
2 tablespoons lemon juice
1/2- cup red wine
1 (14.50z) diced tomatoes with basil and garlic
1/2- cup Pecorino Romano cheese
8 oz penne pasta
DIRECTIONS:
Bring a large pot salted water to a boil. Add the penne and cook until AL-dente. Drain well.
1.heat oil in a skillet over medium-high heat.
2.Add the garlic until golden brown, 2-3 minutes.
3.Add the onion, lemon zest, oregano, and pepper flakes and cook, stirring occasionally. Until onion is translucent.
4. Add the wine and simmer until almost evaporated, about 2 minutes.
5.Stir in the diced tomatoes.
6.Bring to a boil over medium-high heat.
7.Reduce the heat to maintain a gentle simmer, and cook until sauce has thickened., about 20 minutes.
8.Season to taste with salt and pepper.
9.Add the shrimp. Raise the heat to medium-high and cook stirring occasionally, until shrimp are cooked through.
10.Add penne and mix completely, sprinkle with Pecorino Romano
11.Serve and enjoy.
ENJOY DAN: hallelujah
INGREDIENTS:
12 0z shrimp raw tails on
2 tablespoons olive oil
3 garlic cloves, crushed
1 onion, finely chopped
1/4 teaspoon red pepper flacks
zest of one lemon
2 tablespoons lemon juice
1/2- cup red wine
1 (14.50z) diced tomatoes with basil and garlic
1/2- cup Pecorino Romano cheese
8 oz penne pasta
DIRECTIONS:
Bring a large pot salted water to a boil. Add the penne and cook until AL-dente. Drain well.
1.heat oil in a skillet over medium-high heat.
2.Add the garlic until golden brown, 2-3 minutes.
3.Add the onion, lemon zest, oregano, and pepper flakes and cook, stirring occasionally. Until onion is translucent.
4. Add the wine and simmer until almost evaporated, about 2 minutes.
5.Stir in the diced tomatoes.
6.Bring to a boil over medium-high heat.
7.Reduce the heat to maintain a gentle simmer, and cook until sauce has thickened., about 20 minutes.
8.Season to taste with salt and pepper.
9.Add the shrimp. Raise the heat to medium-high and cook stirring occasionally, until shrimp are cooked through.
10.Add penne and mix completely, sprinkle with Pecorino Romano
11.Serve and enjoy.
ENJOY DAN: hallelujah
SOUP KITCHEN IS EATING WELL THANKS TO COOK SOUS LORI ENJOY DAN
SPINACH SALAD WITH ORANGES + DRESSING by CHEF DAN:
serves 20-30
ORANGE SESAME DRESSING:
juice form 4-5 oranges
1-1/4- cup sugar
1/3- sesame oil
1/3- cup soy sauce
1/3- cup rice wine vinegar
2 teaspoons ground ginger
2 teaspoons dry mustard
zest from one orange
1 cup water
SALAD:
50 (oz) package fresh spinach, torn
15 navel oranges
5 carrots, julienned
2 red onions,thinly sliced
1 cup toasted sesame seeds, for garnish
DIRECTIONS FOR DRESSING:
1.For the dressing, cook the orange juice in a sauce pan until reduced by half.
2.Combine with the sugar, sesame oil, soy sauce, vinegar, ground ginger, water, dry mustard and zest from one orange.
3.Put into blender and blend until smooth.
DIRECTIONS FOR SALAD:
1.Remove rind and white membrane from the oranges.
2.Holding each orange over the measuring cut to catch the juices, section by cutting between membranes and add sections to spinach.
3.Mix the spinach, carrots, and onions in a large bowl
4.add the dressing and toss to coat well.
5.Garnish with toasted sesame seeds.
ENJOY DAN: hallelujah
serves 20-30
ORANGE SESAME DRESSING:
juice form 4-5 oranges
1-1/4- cup sugar
1/3- sesame oil
1/3- cup soy sauce
1/3- cup rice wine vinegar
2 teaspoons ground ginger
2 teaspoons dry mustard
zest from one orange
1 cup water
SALAD:
50 (oz) package fresh spinach, torn
15 navel oranges
5 carrots, julienned
2 red onions,thinly sliced
1 cup toasted sesame seeds, for garnish
DIRECTIONS FOR DRESSING:
1.For the dressing, cook the orange juice in a sauce pan until reduced by half.
2.Combine with the sugar, sesame oil, soy sauce, vinegar, ground ginger, water, dry mustard and zest from one orange.
3.Put into blender and blend until smooth.
DIRECTIONS FOR SALAD:
1.Remove rind and white membrane from the oranges.
2.Holding each orange over the measuring cut to catch the juices, section by cutting between membranes and add sections to spinach.
3.Mix the spinach, carrots, and onions in a large bowl
4.add the dressing and toss to coat well.
5.Garnish with toasted sesame seeds.
ENJOY DAN: hallelujah
Thursday, May 13, 2010
ACCORDING TO LORI KATZATOR THIS IS MIDDLE EASTERN. P.T.L. ENJOY DAN
WILD RICE PILAF by CHEF DAN:
serves 4-6
INGREDIENTS:
2 cups wild rice
2 teaspoons olive oil
3 garlic cloves, crushed
1 red onion, sliced
1/2- teaspoon cumin
1/2- teaspoon coriander
1/2- cup raisins
1 carrot cut into matchsticks
1 cup cabbage, diced
1/4- cup water
1 bell pepper, diced
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons fresh grated ginger
1 teaspoon crushed red pepper flakes
1/2- cup cilantro
1//2- cup whole peanuts
DIRECTIONS: ( Cook wild rice according to directions on the package)
1.Dry toast peanuts in a small skillet until golden brown. Set a side.
2.Over medium-high heat sauté onion and garlic until onions are transparent.
3.Add cumin and coriander and stir.
4.Add raisins, carrots, cabbage,and water. Stir well.
5.Cover reduce heat to low, simmer for about 4 minutes.
6.Remove from the heat.
7.In a mixing bowl, combine sauté mixture with cooked wild rice, bell pepper,cilantro, and toasted peanuts. Mix well.
8.In a small bowl, whisk together remaining ingredients.
9.Add to pilaf mixture, stir well and enjoy.
10.salt and pepper to taste.
ENJOY DAN: hallelujah
serves 4-6
INGREDIENTS:
2 cups wild rice
2 teaspoons olive oil
3 garlic cloves, crushed
1 red onion, sliced
1/2- teaspoon cumin
1/2- teaspoon coriander
1/2- cup raisins
1 carrot cut into matchsticks
1 cup cabbage, diced
1/4- cup water
1 bell pepper, diced
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons fresh grated ginger
1 teaspoon crushed red pepper flakes
1/2- cup cilantro
1//2- cup whole peanuts
DIRECTIONS: ( Cook wild rice according to directions on the package)
1.Dry toast peanuts in a small skillet until golden brown. Set a side.
2.Over medium-high heat sauté onion and garlic until onions are transparent.
3.Add cumin and coriander and stir.
4.Add raisins, carrots, cabbage,and water. Stir well.
5.Cover reduce heat to low, simmer for about 4 minutes.
6.Remove from the heat.
7.In a mixing bowl, combine sauté mixture with cooked wild rice, bell pepper,cilantro, and toasted peanuts. Mix well.
8.In a small bowl, whisk together remaining ingredients.
9.Add to pilaf mixture, stir well and enjoy.
10.salt and pepper to taste.
ENJOY DAN: hallelujah
YOU ALWAYS NEED TO BROWN BARLEY IN A DRY FRY PAN. INCREASES FLAVOR ENJOY DAN
TOMATO GARBANZO SOUP WITH BARLEY by CHEF DAN:
serves 40
INGREDIENTS:
1 (6# can) diced tomatoes
22 cups water
6 cups barley
12 carrots, thinly slices
3 tablespoons powdered cumin
2 tablespoons chili powder
1 tablespoon crushed rep pepper
1 tablespoon each S.& P.
1 (6#can) GORBANZO beans
DIRECTIONS:
1.in a large skillet over medium high heat place 2 cups barley in the pan an brown for about 5-8 minutes. Repeat twice more times.
2.Place the diced tomatoes and water in a large stock pot.
3.Bring to a boil.
4.Mix in barley, carrots, and season with cumin,chili powder, red pepper, and salt and pepper.
5.Reduce heat to low , cover, and simmer for about 1 hour. Add more water as needed.
6.Mix the GARBANZO beans into the pot, and continue cooking until heated through. About 15 minutes.
ENJOY DAN: hallelujah
serves 40
INGREDIENTS:
1 (6# can) diced tomatoes
22 cups water
6 cups barley
12 carrots, thinly slices
3 tablespoons powdered cumin
2 tablespoons chili powder
1 tablespoon crushed rep pepper
1 tablespoon each S.& P.
1 (6#can) GORBANZO beans
DIRECTIONS:
1.in a large skillet over medium high heat place 2 cups barley in the pan an brown for about 5-8 minutes. Repeat twice more times.
2.Place the diced tomatoes and water in a large stock pot.
3.Bring to a boil.
4.Mix in barley, carrots, and season with cumin,chili powder, red pepper, and salt and pepper.
5.Reduce heat to low , cover, and simmer for about 1 hour. Add more water as needed.
6.Mix the GARBANZO beans into the pot, and continue cooking until heated through. About 15 minutes.
ENJOY DAN: hallelujah
WHO DOSE'NT LIKE ARTICHOKES????????????// ENJOY DAN
ARTICHOKES WITH CREAMY THAI DIP serves 4------ by CHEF DAN
Wash artichokes in cold water. Cut of stems at the base and remove bottom leaves.
Stand upright in deep sauce pan large enough to hold snugly.
Add 1 teaspoons salt, lemon , herbs, garlic powder and onion powder in 2 to 3 inches of water. Cover and boil for 35 to 40 minutes. Add more water if necessary. Turn upside down and drain. Cool completely. Cover and put in the refrigerator to chill.
CREAMY THAI DIP:
1/4cup peanut butter
1/4cup brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoons ground ginger
Combine all ingredients and mix well
ENJOY DAN
Wash artichokes in cold water. Cut of stems at the base and remove bottom leaves.
Stand upright in deep sauce pan large enough to hold snugly.
Add 1 teaspoons salt, lemon , herbs, garlic powder and onion powder in 2 to 3 inches of water. Cover and boil for 35 to 40 minutes. Add more water if necessary. Turn upside down and drain. Cool completely. Cover and put in the refrigerator to chill.
CREAMY THAI DIP:
1/4cup peanut butter
1/4cup brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoons ground ginger
Combine all ingredients and mix well
ENJOY DAN
SARAJANE GAVE ME SOME BLACK POLENTA AND WALLAH POLENTA
INGREDIENTS:
2 cups fat-free milk
2/3- cup chicken stock
1 teaspoon salt
2/3- cup dry instant polenta
1/2- cup grated fresh Parmesan cheese
3 teaspoons black truffle oil
INGREDIENTS:
1. In a sauce pan combine milk, and salt, and bring to a boil.
2.Gradually add polenta, stirring constantly with a whisk.
3.Cook 1 minute or until thick over medium heat, stirring constantly.
4.Remove from heat.
5.Stir in Parmesan cheese and truffle oil.
ENJOY DAN: hallelujah
2 cups fat-free milk
2/3- cup chicken stock
1 teaspoon salt
2/3- cup dry instant polenta
1/2- cup grated fresh Parmesan cheese
3 teaspoons black truffle oil
INGREDIENTS:
1. In a sauce pan combine milk, and salt, and bring to a boil.
2.Gradually add polenta, stirring constantly with a whisk.
3.Cook 1 minute or until thick over medium heat, stirring constantly.
4.Remove from heat.
5.Stir in Parmesan cheese and truffle oil.
ENJOY DAN: hallelujah
AND IN THE END IT'S NOT THE YEARS IN YOUR LIFE THAT COUNT. IT IS THE LIFE IN YOUR YEARS.
STUFFED BELL PEPPERS by CHEF DAN: serves 4or 6
INGREDIENTS:
Pound ground turkey or chicken white meat
1 onion, chopped
4 garlic cloves, crushed
6 mushroom, finely chopped
1-1/2- cups cooked brown rice
1 can sliced water chestnuts
1/2- cup sharp cheddar cheese
1/2- cup pace picante sauce4 or 6 green or red bell peppers
DIRECTIONS:
PRE HEAT OVEN TO 350 degrees
1.Core peppers and boil for 10 minutes.
2.Remove from water and set aside in a shallow bowl baking dish.
3.In a skillet over medium-high heat add white meat until nice and browned.
4.Add onion and garlic and sauté for about5 minutes.
5.Add mushrooms and water chestnuts.
6.Lower heat to medium and add rice, cheese and salsa.
7.Warm all together until the cheese is melted.
8.Stuff the cooked ingredients into bell peppers until overflowing.
9.Place in pre-heated oven for about 10-12 minutes
ENJOY DAN: hallelujah
INGREDIENTS:
Pound ground turkey or chicken white meat
1 onion, chopped
4 garlic cloves, crushed
6 mushroom, finely chopped
1-1/2- cups cooked brown rice
1 can sliced water chestnuts
1/2- cup sharp cheddar cheese
1/2- cup pace picante sauce4 or 6 green or red bell peppers
DIRECTIONS:
PRE HEAT OVEN TO 350 degrees
1.Core peppers and boil for 10 minutes.
2.Remove from water and set aside in a shallow bowl baking dish.
3.In a skillet over medium-high heat add white meat until nice and browned.
4.Add onion and garlic and sauté for about5 minutes.
5.Add mushrooms and water chestnuts.
6.Lower heat to medium and add rice, cheese and salsa.
7.Warm all together until the cheese is melted.
8.Stuff the cooked ingredients into bell peppers until overflowing.
9.Place in pre-heated oven for about 10-12 minutes
ENJOY DAN: hallelujah
Sunday, May 9, 2010
(GENG GWIO WAM NEUA) GREEN CURRY WITH BEEF. ENJOY DAN
GREEN CURRY WITH BEEF (GENG GWIO WAM NEUA)
serves 2-4 by CHEF DAN
INGREDIENTS:
1 tablespoon olive oil
1 pound beef sirloin, flat iron, or rib your choice, cut into thin strips
1 (19oz) MAE PLOY) can coconut milk
1onion, chopped
1 tablespoon green curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
1 cup frozen peas
2 tomatoes, quartered
1 cup fresh basil
DIRECTIONS:
1.add oil in skillet and heat over medium-high heat.
2.Brown the meat and set aside.
3.In the same skillet add coconut milk and bring to a boil.
4.Add coconut paste, stirring until dissolved and fragrant.
5.Add onion, fish sauce and sugar. Stirring 2-3 minutes or until onion are translucent.
6.Add peas, tomatoes and beef. Cook until just heated through.
7.Stir in basil and cook until wilted.
8.Serve with rice noodles or rice
ENJOY DAN: hallelujah
serves 2-4 by CHEF DAN
INGREDIENTS:
1 tablespoon olive oil
1 pound beef sirloin, flat iron, or rib your choice, cut into thin strips
1 (19oz) MAE PLOY) can coconut milk
1onion, chopped
1 tablespoon green curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
1 cup frozen peas
2 tomatoes, quartered
1 cup fresh basil
DIRECTIONS:
1.add oil in skillet and heat over medium-high heat.
2.Brown the meat and set aside.
3.In the same skillet add coconut milk and bring to a boil.
4.Add coconut paste, stirring until dissolved and fragrant.
5.Add onion, fish sauce and sugar. Stirring 2-3 minutes or until onion are translucent.
6.Add peas, tomatoes and beef. Cook until just heated through.
7.Stir in basil and cook until wilted.
8.Serve with rice noodles or rice
ENJOY DAN: hallelujah
THIS THE WAY TO IMPRESS YOUR GUEST WITH A GREAT APPETIZER ENJOY DAN
CALAMARI AND SHRIMP WITH PINE NUTS AND RAISINS by CHEF DAN
serves 4-6 ( AN APPETIZER)
INGREDIENTS:
2 pounds frozen calamari rings ( or 3 pounds of fresh, cleaned and sliced)
1 pound shrimp raw with tails on
2 tablespoons olive oil
1 carrot, diced
1 can diced tomatoes
1 onion chopped
3 garlic cloves, smashed and peeled
2 tablespoon pine nuts
2 tablespoons raisins
1 tablespoon capers
2 tablespoon lemon juice
pinch of pepper flacks
1/4-cup fresh basil
DIRECTIONS:
1.In a skillet heat oil over medium-high.
2.Add carrot, onion and garlic. Cook stirring occasionally, for about10 minute
3.Add diced tomatoes, pine nuts, raisins, capers, and pepper flakes and cook, stirring, until the pine nuts are golden and the raisins puff, about 1 minute.
4.Add the calamari and shrimp and cook , tossing often, until heated through and tender, 3 – 4 minutes.
5.Sprinkle with lemon juice,and fresh basil season with salt and pepper
ENJOY DAN: hallelujah
serves 4-6 ( AN APPETIZER)
INGREDIENTS:
2 pounds frozen calamari rings ( or 3 pounds of fresh, cleaned and sliced)
1 pound shrimp raw with tails on
2 tablespoons olive oil
1 carrot, diced
1 can diced tomatoes
1 onion chopped
3 garlic cloves, smashed and peeled
2 tablespoon pine nuts
2 tablespoons raisins
1 tablespoon capers
2 tablespoon lemon juice
pinch of pepper flacks
1/4-cup fresh basil
DIRECTIONS:
1.In a skillet heat oil over medium-high.
2.Add carrot, onion and garlic. Cook stirring occasionally, for about10 minute
3.Add diced tomatoes, pine nuts, raisins, capers, and pepper flakes and cook, stirring, until the pine nuts are golden and the raisins puff, about 1 minute.
4.Add the calamari and shrimp and cook , tossing often, until heated through and tender, 3 – 4 minutes.
5.Sprinkle with lemon juice,and fresh basil season with salt and pepper
ENJOY DAN: hallelujah
MY SISTER BETH SENT ME THIS RECIPES OR ONE LIKE IT YEARS AGO SO I REVISED AND SENT IT TO HER. DAN ENJOY
MUSHROOM CHICKEN PICCATA ELIZABETHS FAVORITE
serves 4-6 by CHEF DAN
INGREDIENTS:
4 skinless, boneless, chicken breasts halves
salt and fresh ground black pepper
4 teaspoons olive oil, divided
2 garlic cloves, minced
3/4- pound fresh mushrooms, quartered
1/2- cup white wine
1/2- cup chicken broth
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons caper with juice
DIRECTIONS:
1.season chicken with salt and pepper.
2.heat a large skillet over medium heat.
3.Add 2 teaspoons olive oil.
4.Add chicken and cook until nicely browned, about 2 minutes each side.
5.Remove to a plate and cover.
6.In the same pan, warm the remaining oil over medium-high heat.
7.Add single layer of mushrooms and cook 5 minutes. DO NOT STIR.
8.Flip mushroom, add garlic, zest, and cook 2 minutes.
9.Add wine and scrape any brown bits in the pan.
10.Bring to a boil and add stock, lemon juice,then heat till it is bubbling nicely.
11.Add capers and continuing cooking sauce till it becomes a glaze, about 2 minutes.
12.Add chicken to the sauce and heat through, then serve.
ENJOY DAN: hallelujah
If you would like to flatten you chicken to 1/4-inch use a TOM DEADY rolling pin.
or the back of a cast iron skillet.
serves 4-6 by CHEF DAN
INGREDIENTS:
4 skinless, boneless, chicken breasts halves
salt and fresh ground black pepper
4 teaspoons olive oil, divided
2 garlic cloves, minced
3/4- pound fresh mushrooms, quartered
1/2- cup white wine
1/2- cup chicken broth
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons caper with juice
DIRECTIONS:
1.season chicken with salt and pepper.
2.heat a large skillet over medium heat.
3.Add 2 teaspoons olive oil.
4.Add chicken and cook until nicely browned, about 2 minutes each side.
5.Remove to a plate and cover.
6.In the same pan, warm the remaining oil over medium-high heat.
7.Add single layer of mushrooms and cook 5 minutes. DO NOT STIR.
8.Flip mushroom, add garlic, zest, and cook 2 minutes.
9.Add wine and scrape any brown bits in the pan.
10.Bring to a boil and add stock, lemon juice,then heat till it is bubbling nicely.
11.Add capers and continuing cooking sauce till it becomes a glaze, about 2 minutes.
12.Add chicken to the sauce and heat through, then serve.
ENJOY DAN: hallelujah
If you would like to flatten you chicken to 1/4-inch use a TOM DEADY rolling pin.
or the back of a cast iron skillet.
Saturday, May 8, 2010
ONE OF THREE RECIPES WITH CHICKEN PICCATA. MORE COMMING ENJOY DAN
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS
Serves 4-6 by CHEF DAN
INGREDIENTS:
1/2 cup all-purpose flour
3 tablespoons butter
1/2 teaspoon finely graded lemon zest
1/2 teaspoon paprika
1/2- teaspoon garlic powder
1/4 teaspoon lemon juice
1/2 cup white wine
1/2 cup chicken broth
1 (14-oz) can artichoke hearts, quartered
1/2 cup capers with juice
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Place chicken in plastic wrap or in zip-lock bags and pound the meat with a meat mallet or the back of a heavy fry pan. Pound till 1/4-inch thick.
2. Remove chicken, and season with salt and pepper.
3. In a large bowl, combine flour, lemon zest, paprika and garlic powder. Mix well.
4. Add chicken and coat thoroughly.
5. Heat butter in a skillet over medium-high heat.
6. Add chicken and sauté for about 2 minutes each side, until golden brown.
7. Add lemon juice, wine and chicken broth and simmer for about 6 minutes until the chicken is cooked through and sauce thickens.
8. Add artichokes hearts and capers and simmer about 2 minutes.
9. Serve with jasmine rice.
ENJOY DAN: hallelujah
Friday, May 7, 2010
NOW WE GOT ALL THREE CURRIES. TRY THEM ALL AND SEE WHICH ONE IS THE HOTTEST I AM GOIN WITH THE GREEN ENJOY DAN
GREEN CURRY WITH BEEF by CHEF DAN
serves 4-6
INGREDIENTS:
1 tablespoon olive oil
1 -2 pounds sirloin steak, cut into thin stripes
1 (19oz) can coconut milk-MAE PLOY is the best
2 tablespoons green curry paste
2 tablespoons fish sauce
1 tablespoons brown sugar
1 cup peas (frozen OK)
2 tomatoes, quartered
1 cup fresh basil leaves, chopped
DIRECTIONS:
1.Add the oil to a large skillet and heat over medium-high heat.
2.Quickly brown steak and set aside.
3.In the same skillet add the coconut milk and bring to a boil.
4.Add curry paste, stirring until dissolved and fragrant.
5.Add onion, fish sauce and sugar, stirring, cook for 2-3 minutes.
6.Add peas, tomatoes, and beef.
7.Cook until just heated through.
8.Stir in basil and cook until wilted.
SERVE OVER RICE NOODLES OR JASMINE RICE
ENJOY DAN: hallelujah
serves 4-6
INGREDIENTS:
1 tablespoon olive oil
1 -2 pounds sirloin steak, cut into thin stripes
1 (19oz) can coconut milk-MAE PLOY is the best
2 tablespoons green curry paste
2 tablespoons fish sauce
1 tablespoons brown sugar
1 cup peas (frozen OK)
2 tomatoes, quartered
1 cup fresh basil leaves, chopped
DIRECTIONS:
1.Add the oil to a large skillet and heat over medium-high heat.
2.Quickly brown steak and set aside.
3.In the same skillet add the coconut milk and bring to a boil.
4.Add curry paste, stirring until dissolved and fragrant.
5.Add onion, fish sauce and sugar, stirring, cook for 2-3 minutes.
6.Add peas, tomatoes, and beef.
7.Cook until just heated through.
8.Stir in basil and cook until wilted.
SERVE OVER RICE NOODLES OR JASMINE RICE
ENJOY DAN: hallelujah
RED CURRY THE HOTTEST OF HOT PUTS A LITTLE SOUTH IN YOUR MOUTH. BUT IT SO GOOD YOU HAVE TO GO FOR IT. ENJOY DAN
THAI RED CURRY PORK by CHEF DAN
serves 4-6
INGREDIENTS:
1 can (19 oz.) coconut milk MAE PLOY is the best for cream on top
3-4 tablespoons red curry paste
1-1/2# pork tenderloin, trimmed and thinly sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
DIRECTIONS:
1.Remove cream from the top of the coconut milk, and heat over medium-high heat in sauce pan.
2.Stirring frequently until bubbles start forming on the surface of the paste and it appears to be separating.
3.Add curry paste, stirring to combine, about 5 minutes.
4.Sauté tenderloin slices in curry paste until they brown and are cooked through, about 5 more minutes.
5.Add remaining coconut milk; bring to a boil.
6.Reduce heat and simmer for about 5 minutes.
7.Season with fish sauce and brown sugar.
ENJOY DAN: hallelujah
serves 4-6
INGREDIENTS:
1 can (19 oz.) coconut milk MAE PLOY is the best for cream on top
3-4 tablespoons red curry paste
1-1/2# pork tenderloin, trimmed and thinly sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
DIRECTIONS:
1.Remove cream from the top of the coconut milk, and heat over medium-high heat in sauce pan.
2.Stirring frequently until bubbles start forming on the surface of the paste and it appears to be separating.
3.Add curry paste, stirring to combine, about 5 minutes.
4.Sauté tenderloin slices in curry paste until they brown and are cooked through, about 5 more minutes.
5.Add remaining coconut milk; bring to a boil.
6.Reduce heat and simmer for about 5 minutes.
7.Season with fish sauce and brown sugar.
ENJOY DAN: hallelujah
YELLOW CURRY IS THE MILDEST OF THE THREE TYPES OF CURRY. RED, GREEN. AND YELLOW. ENJOY DAN
THAI YELLOW CHICKEN THIGHS CURRY by CHEF DAN
serves 4-6
INGREDIENTS:
2 cans (13.5) coconut milk
2-3 tablespoons yellow curry paste
4-6 boneless, skinless, chicken thighs, cubed
3 red potatoes, peeled and cubed
2 carrots, peeled and sliced into 1/4 inch rounds
1 onion, chopped
1 bell red pepper, seeded and chopped
1 tablespoon fish sauce
2 teaspoon brown sugar
DIRECTIONS:
1.Heat coconut milk in a sauce pan over medium heat.
2.Stir in curry until well blended.
3.Add chicken, potatoes, carrots, and onion; bring to a boil.
4.Boil curry until potatoes are fork tender and chicken is cooked through.
5.Add bell pepper and boil about 5 minutes.
6.Stir in fish sauce and sugar.
ENJOY DAN: hallelujah
serves 4-6
INGREDIENTS:
2 cans (13.5) coconut milk
2-3 tablespoons yellow curry paste
4-6 boneless, skinless, chicken thighs, cubed
3 red potatoes, peeled and cubed
2 carrots, peeled and sliced into 1/4 inch rounds
1 onion, chopped
1 bell red pepper, seeded and chopped
1 tablespoon fish sauce
2 teaspoon brown sugar
DIRECTIONS:
1.Heat coconut milk in a sauce pan over medium heat.
2.Stir in curry until well blended.
3.Add chicken, potatoes, carrots, and onion; bring to a boil.
4.Boil curry until potatoes are fork tender and chicken is cooked through.
5.Add bell pepper and boil about 5 minutes.
6.Stir in fish sauce and sugar.
ENJOY DAN: hallelujah
WOW THIS WILL PLEASE YOUR MATE ENJOY DAN
PASTA PESTO WITH ALMONDS AND PINE NUTS
by CHRF DAN : serves 6-8
INGREDIENTS:
2 Tablespoons olive oil
4 garlic cloves
2 dozen fresh basil leaves
3 tablespoons pine nuts
1/4 cup sliced almonds
1/4 cup Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1 pound penne pasta, or fettuccine, or angle hair, or any pasta
1 teaspoon salt
DIRECTIONS:
1.in a food blender, blend the ingredients by pulsing until mixed.
2.Do not over blend.
3.Prepare pasta per directions on package and add salt when adding noodles.
4.Drain noodles.
5.Mix pesto with pasta and serve hot.
6.Combine 1 tablespoon sliced almonds and 1 tablespoon Parmesan cheese.
7.Sprinkle over the top. And
ENJOY DAN: hallelujah
by CHRF DAN : serves 6-8
INGREDIENTS:
2 Tablespoons olive oil
4 garlic cloves
2 dozen fresh basil leaves
3 tablespoons pine nuts
1/4 cup sliced almonds
1/4 cup Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1 pound penne pasta, or fettuccine, or angle hair, or any pasta
1 teaspoon salt
DIRECTIONS:
1.in a food blender, blend the ingredients by pulsing until mixed.
2.Do not over blend.
3.Prepare pasta per directions on package and add salt when adding noodles.
4.Drain noodles.
5.Mix pesto with pasta and serve hot.
6.Combine 1 tablespoon sliced almonds and 1 tablespoon Parmesan cheese.
7.Sprinkle over the top. And
ENJOY DAN: hallelujah
MY GRAND SON JOHNATHAN WAS IN SOUTH AMERICA AND THIS IS HIS RECIPE. ENJOY
BRAZILIAN WHITE RICE by CHEF DAN
serves 4-6
INGREDIENTS:
1-1/2 cups long-grain white rice
1 onion, chopped
3 garlic cloves, minced
1 cup tomato, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
3 cups chicken broth, or water
DIRECCTIONS:
1.Wash and drain rice.
2.Set aside.
3.Heat oil in a sauce pan over medium heat.
4.Cook the onion for one minute.
5.Stir in the garlic and cook until golden brown.
6.Add tomato, rice, salt, cumin, and broth.
7.Bring to a boil.
8.Then return heat to medium.
9.Cook until all bubbles on surface have disappeared.
10.Cover and simmer for 20 minutes.
ENJOY DAN: hallelujah
serves 4-6
INGREDIENTS:
1-1/2 cups long-grain white rice
1 onion, chopped
3 garlic cloves, minced
1 cup tomato, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
3 cups chicken broth, or water
DIRECCTIONS:
1.Wash and drain rice.
2.Set aside.
3.Heat oil in a sauce pan over medium heat.
4.Cook the onion for one minute.
5.Stir in the garlic and cook until golden brown.
6.Add tomato, rice, salt, cumin, and broth.
7.Bring to a boil.
8.Then return heat to medium.
9.Cook until all bubbles on surface have disappeared.
10.Cover and simmer for 20 minutes.
ENJOY DAN: hallelujah
Thursday, May 6, 2010
ALWAYS A FAVORITE AT OUR HOUSE ENJOY DAN
BERDENE'S POACHED SALMON IN THE MIRCO-WAVE
serves 2-4
INGREDIENTS:
1-2 cups white wine
1-2 cups water
1 tablespoon onion flakes
1 tablespoon Italian seasoning
1 tablespoon dill
2 tablespoons lemon juice
1 teaspoon chili flakes
1 pound sockeye salmon
DIRECTIONS:
1.In a micro-wave bowl add first 7 ingredients and and micro-wave for 5 minutes on high.
2.Add salmon and make sure it covered with liquid.
3.Micro-wave another 4-5 minutes or until fish is nice and pouched.
4.Serve with jasmine rice and lemon wedges.
ENJOY DAN: hallelujah
serves 2-4
INGREDIENTS:
1-2 cups white wine
1-2 cups water
1 tablespoon onion flakes
1 tablespoon Italian seasoning
1 tablespoon dill
2 tablespoons lemon juice
1 teaspoon chili flakes
1 pound sockeye salmon
DIRECTIONS:
1.In a micro-wave bowl add first 7 ingredients and and micro-wave for 5 minutes on high.
2.Add salmon and make sure it covered with liquid.
3.Micro-wave another 4-5 minutes or until fish is nice and pouched.
4.Serve with jasmine rice and lemon wedges.
ENJOY DAN: hallelujah
Wednesday, May 5, 2010
A LITTLE GARAM MASALA AND A LITTLE TARMARIND SOME TURMERIC AND BAM YOU HAVE A INDIAN DISH
by CHEF DAN serves 2-4
INGREDIENTS:
1 cup plain yogurt
2 teaspoon garam masala
1 teaspoon ground turmeric
3 garlic cloves
1/2 onion
1 tablespoon brown sugar
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 tablespoon tamarind concentrate or 3 tablespoons lemon juice
1-1/2 pound pork tenderloin or 2-3 skinless, boneless, chicken breasts
DIRECTIONS:
1.Place all marinate ingredients in a food processor and puree till smooth.
2.Place the meat in a zip-lock bag and pour in pureed marinate.
3.Seal bag and turn several times to coat the meat completely.
4.Refrigerate over- night or for at least 6 hours.
5.In a skillet add a little olive oil over medium-high heat.
6.Remove the meat from the marinate and pat dry with paper towels.
7.Season meat with S&P and place in the hot skillet, browning both sides about 4 minutes each side.
8.Add reserved marinate, cover and reduce heat to medium-low and simmer for about 35-45 for the pork. 20-30 minutes for the chicken.
9. Serve with rice.
ENJOY DAN: hallelujah
INGREDIENTS:
1 cup plain yogurt
2 teaspoon garam masala
1 teaspoon ground turmeric
3 garlic cloves
1/2 onion
1 tablespoon brown sugar
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 tablespoon tamarind concentrate or 3 tablespoons lemon juice
1-1/2 pound pork tenderloin or 2-3 skinless, boneless, chicken breasts
DIRECTIONS:
1.Place all marinate ingredients in a food processor and puree till smooth.
2.Place the meat in a zip-lock bag and pour in pureed marinate.
3.Seal bag and turn several times to coat the meat completely.
4.Refrigerate over- night or for at least 6 hours.
5.In a skillet add a little olive oil over medium-high heat.
6.Remove the meat from the marinate and pat dry with paper towels.
7.Season meat with S&P and place in the hot skillet, browning both sides about 4 minutes each side.
8.Add reserved marinate, cover and reduce heat to medium-low and simmer for about 35-45 for the pork. 20-30 minutes for the chicken.
9. Serve with rice.
ENJOY DAN: hallelujah
Sunday, May 2, 2010
GOURMET GROUPS DINNER THIS MONTH IS BRAZILIAN SO HERE IS MY RECIPES BRAZILIAN ROASTED PORK LOIN
BRAZILIAN ROASTED PORK LOIN by CHEF DAN:
serves 4-6
MARINADE:
2 1-1/2 pound pork loin
3 Garlic cloves, minced
2 tablespoons fresh chopped ginger
2 teaspoons dried thyme
1teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 cup lime juice
1/4 cup orange juice
1/2 tablespoon olive oil
INGREDIENTS:
1 cup orange juice
2 tablespoons fresh ginger, chopped
2 tablespoons brown sugar
1/2 teaspoon ground cloves
10 corn tortillas, warmed
DIRECTIONS:
1.Whisk together the marinade ingredients.
2.Brush into the pork tenderloins.
3.Cover and marinate over night.
4.Preheat the oven to 375 degrees.
5.Place the orange juice, ginger, brown sugar, and cloves in a sauce pan.
6.Bring to a boil and reduce until it is the consistency of syrup.
7.Brush tenderloins with the glaze and bake, basting twice.
8.Insert meat thermometer and cook until the pork registers 160 degrees.
9.About 25 to 30 minutes.
10.Allow meat to rest for about 10 minutes.
ENJOY DAN: hallelujah
serves 4-6
MARINADE:
2 1-1/2 pound pork loin
3 Garlic cloves, minced
2 tablespoons fresh chopped ginger
2 teaspoons dried thyme
1teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 cup lime juice
1/4 cup orange juice
1/2 tablespoon olive oil
INGREDIENTS:
1 cup orange juice
2 tablespoons fresh ginger, chopped
2 tablespoons brown sugar
1/2 teaspoon ground cloves
10 corn tortillas, warmed
DIRECTIONS:
1.Whisk together the marinade ingredients.
2.Brush into the pork tenderloins.
3.Cover and marinate over night.
4.Preheat the oven to 375 degrees.
5.Place the orange juice, ginger, brown sugar, and cloves in a sauce pan.
6.Bring to a boil and reduce until it is the consistency of syrup.
7.Brush tenderloins with the glaze and bake, basting twice.
8.Insert meat thermometer and cook until the pork registers 160 degrees.
9.About 25 to 30 minutes.
10.Allow meat to rest for about 10 minutes.
ENJOY DAN: hallelujah
AVOLEMONO SOUP( GREEK SOUP) FOR A SMALL FAMILY 2-4 OH SO GOOD AND HEALTHY
AVGOLEMONO SOUP (A GREEK SOUP) by CHEF DAN:
servers 2-4
INGREDIENTS:
2 chicken breasts, boneless, skinless
5 cups low salt chicken broth
1 cup orzo
1 tablespoon lemon pepper
1 lemon juiced, or 1 tablespoon lemon juice
1 egg, separated
salt and pepper to taste
DIRECTIONS:
1.bring broth to a boil.
2.Stir in orzo and salt.
3.Cover and simmer orzo for about 25 minutes.
4.Pound chicken with the back of a heavy fry pan until 1/4 inch thick.
5.Season chicken breasts with lemon pepper.
6.In a skillet add a little olive oil over medium-heat. Add chicken breasts and heat until browned on both sides. Approximately 6 minutes each side.
7.Set aside and let cool. Then cut into bit size pieces.
8.Add the chicken to the simmering pot when the rice is done.
9.Beat egg whites until peaks form.
10.Add the yolk to the whites and stir until blended.
11.Add lemon juice to the egg mixture and stir until combined.
12.Gently spoon two ladles off the soup into the egg mixture to temper the eggs.
13.DO NOT LET THEM COOK.
14.Pour the entire mixture into the soup and stir gently.
15.The soup will be frothy on the top.
ENJOY DAN: hallelujah
servers 2-4
INGREDIENTS:
2 chicken breasts, boneless, skinless
5 cups low salt chicken broth
1 cup orzo
1 tablespoon lemon pepper
1 lemon juiced, or 1 tablespoon lemon juice
1 egg, separated
salt and pepper to taste
DIRECTIONS:
1.bring broth to a boil.
2.Stir in orzo and salt.
3.Cover and simmer orzo for about 25 minutes.
4.Pound chicken with the back of a heavy fry pan until 1/4 inch thick.
5.Season chicken breasts with lemon pepper.
6.In a skillet add a little olive oil over medium-heat. Add chicken breasts and heat until browned on both sides. Approximately 6 minutes each side.
7.Set aside and let cool. Then cut into bit size pieces.
8.Add the chicken to the simmering pot when the rice is done.
9.Beat egg whites until peaks form.
10.Add the yolk to the whites and stir until blended.
11.Add lemon juice to the egg mixture and stir until combined.
12.Gently spoon two ladles off the soup into the egg mixture to temper the eggs.
13.DO NOT LET THEM COOK.
14.Pour the entire mixture into the soup and stir gently.
15.The soup will be frothy on the top.
ENJOY DAN: hallelujah
AVGOLEMONO IS A GREEK EGG AND LEMON JUICE MIXTURE ENJOY DAN
AVGOLEMONO SOUP (A GREK SOUP) by CHEF DAN
serves 30-40
INGREDIENTS:
22 cups chicken broth
4 whole chickens
10 cups rice or orzo
1/4 cup lemon pepper
1/4 cup lemon juice
12 eggs, seperated
salt and pepper to taste
DIRECTIONS:
1.pre-heat over to 375 degrees. Coat whole chickens with lemon pepper and place on baking pan and bake for 1-1/4 hours.
2.Allow to cool slightly and cut into bite size pieces.
3.Broth to a boil.
4.Stir in rice or pasta and salt.
5.Bring to boil, cover and simmer for about 25 minutes.
6.Add the chicken to the simmering soup when the rice is done.
7.Beat the egg whits throughly in a mixer or with a whisk.
8.When the egg whits are stiff and frothy add the yokes and beat until blended.
9.Add lemon juice to the eggs and stir just until combined.
10.Gently spoon two ladles off the soup into the egg mixture to temper the eggs.
11.YOU DON'T WANT THEM TO COOK.
12.Pour the egg mixture back into the soup and stir gently.
13.The soup will be frothy on the top.
ENJOY DAN: hallelujah
serves 30-40
INGREDIENTS:
22 cups chicken broth
4 whole chickens
10 cups rice or orzo
1/4 cup lemon pepper
1/4 cup lemon juice
12 eggs, seperated
salt and pepper to taste
DIRECTIONS:
1.pre-heat over to 375 degrees. Coat whole chickens with lemon pepper and place on baking pan and bake for 1-1/4 hours.
2.Allow to cool slightly and cut into bite size pieces.
3.Broth to a boil.
4.Stir in rice or pasta and salt.
5.Bring to boil, cover and simmer for about 25 minutes.
6.Add the chicken to the simmering soup when the rice is done.
7.Beat the egg whits throughly in a mixer or with a whisk.
8.When the egg whits are stiff and frothy add the yokes and beat until blended.
9.Add lemon juice to the eggs and stir just until combined.
10.Gently spoon two ladles off the soup into the egg mixture to temper the eggs.
11.YOU DON'T WANT THEM TO COOK.
12.Pour the egg mixture back into the soup and stir gently.
13.The soup will be frothy on the top.
ENJOY DAN: hallelujah
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