Tuesday, June 29, 2010

HERE IS ANOTHER VERSION OF PESTO ENJOY DAN

DAN”S PESTO




serves 4









INGREDIENTS:









1 bunch fresh basil



1/4- cup sliced almonds or hazelnuts



2 cloves garlic.



2 tablespoons olive oil



the zest of one lime



juice of one lime



3 tablespoons water



3 tablespoons low fat yogurt



salt and pepper









DIRECTIONS:









In a blander put the basil, nuts, garlic, and olive oil.



Pour in zest and juice.



Add water and puree till smooth.



Season with salt and pepper.



Transfer to a bowl and stir in the yogurt.









ENJOY DAN: hallelujah

SALMON WITH LORI"S PESTO RECIPE IN A STEAMER ENJOY DAN:

SALMON IN A BAMBOO STEAMER BASKET WITH PESTO AND POTATOES.


Serves 4 by CHEF DAN:



INGREDIENTS:



1 pound wild salmon

1 pound new potatoes, halved

for garnish 1 cup fresh basil and 1 lemon, sliced



LORI”S PESTO RECIPE:



1/2- cup pine nuts

1/2- cup Parmesan cheese

4 cups fresh basil—really packed

1/2- teaspoon salt

2/3- cup olive oil

8 cloves of garlic

2 tablespoons fresh Parmesan or Romano cheese



DIRECTIONS FOR PESTO:

1.In a blender add all ingredients and puree until smooth.



DIRECTIONS: FOR SALMON:



1.Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer.

2.Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.

3.After the potatoes have cooked, place the salmon in the top tray. Leave potatoes in bottom layer.

4.Season with salt and pepper.

5.Cook until the salmon is opaque, 6-8 minutes.

6.Let the fish sit in the steamer off the heat.

7.Transfer the potatoes to a bowl and smash with 2 tablespoons olive oil and the cheese of your choice. And a little S&P.

8.Remove the salmon.

9.Top with the pesto.

10.Garnish with fresh basil.

11. Serve with the potatoes and lemon slices.



THANKS LORI FOR THE PESTO RECIPE ENJOY DAN: hallelujah

Monday, June 28, 2010

ORANGE SAUCE AND CHICKEN YOU BET ENJOY DAN: THAT'S WHAT IS FOR DINNER TONIGHT

CHICKEN WITH ORANGE SAUCE by CHEF DAN:




INGREDIENTS:



1-2 pounds boneless, skinless chicken pieces

2 tablespoons olive oil

1 egg

1 teaspoon salt

1/2- cup cornstarch, plus 1 tablespoon

1/4- cup flour

1 tablespoon fresh ginger, minced

3 garlic cloves, minced

1/4- teaspoon red curry paste

1/4- cup onions, chopped

1 tablespoon rice wine

1/4-cup water

2 tablespoons toasted poppy seeds

1 teaspoon sesame oil

1/2- cup (Panda Express) orange sauce (from COSTCO)



DIRECTIONS:



1.Cut chicken into small bite-size pieces, place in a bowl.

2.In another bowl add egg, salt, and 1 tablespoon olive oil, mix well.

3.Add cornstarch, and flour, mix well.

4.Add chicken to mixture and coat well.

5.In wok add a little oil to cover the bottom, over medium-high heat.

6.Add the chicken and cook until the pieces are cooked through, about 4-6 minutes.

7.Remove the cooked chicken from the pan.

8.In the hot wok add the ginger, curry paste, and garlic,rice wine and 1/2 cup orange sauce.

9.Combine the chicken with orange sauce, mix well.

10.Stir water into 1 tablespoon cornstarch until smooth.

11.Combine cornstarch mixture with chicken with orange sauce.

12.Add to chicken and heat until it thickens.

13.Stir in 1 teaspoon sesame oil.

14.Add poppy seed and enjoy.



ENJOY DAN: hallelujah

Sunday, June 27, 2010

HERE COMES THE CHILI ENJOY DAN

BOSTON MARATHON by CHEF DAN:


serves 10-12



INGREDIENTS:



2 pounds lean beef cut into 1” cubes

2 pounds boneless pork cut into 1” cubes

3 tablespoons olive oil

2 onions, chopped

2 green bell peppers, chopped

6 garlic cloves, minced

1 28-oz can diced tomatoes, liquid reserved

1/3 cup chili powder

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon oregano

3 jalapeños, chopped

1 tablespoon molasses

1 16oz can black beans

1 cup dry red wine



DIRECTIONS:

1.Heat in a large dutch oven over medium-high heat.

2.Add onions, bell peppers and garlic and sauté until tender. About 15 minutes.

3.Transfer mixture to a plate.

4.Add beef and pork to dutch oven and cook over medium-high heat. Stirring occasionally, for about 15-20 minutes.

5.Return onion mixture to dutch oven.

6.Add tomatoes with liquid, chili powder, cumin, paprika, oregano, jalapeños., molasses.

7.Season with salt and pepper.

8.Cover dutch oven and simmer for about 1-1/2 hours.

9.Add black beans and red wine. Heat through and enjoy.



TOPPINGS: FOR EACH BOWL

1.grated cheddar cheese.

2.Chopped fresh cilantro.

3.Chopped red onions.

4.Sour cream.

5.1//2 cup fresh made pasta.

ENJOY DAN: hallelujah

Friday, June 25, 2010

THIS SWORDFISH IS PAN FRIED NOT BBQ. ENJOY DAN

INGREDIENTS:




2 swordfish steaks or mahi-mahi

1 cup sake

1 cup soy sauce

3 cloves garlic, crushed

1 cup white wine

1 cup grapes, red or white

1/4- cup fresh basil, chopped

1 tablespoon sesame oil

1 tablespoon lemon or lime juice

3 tablespoons butter



DIRECTIONS”



1. Marinate swordfish in sake, soy sauce, sesame oil, and garlic.

2. Refrigerate 3-4 hours.

3. Take out of marinate and pat dry.

4. In a skillet add butter over medium-high heat.

5. Add swordfish steaks and fry for about 3-4 minutes each side.

6. Meanwhile gently simmer the wine, lemon juice, basil and grapes for about 2 minutes.

7. Remove from heat and serve over the swordfish.

Thursday, June 24, 2010

WOW HERE IS AN APPETIZER THAT WILL FLOOR YOUR GUESTS ENJOY DAN:

SQUID IN SHERRY MARINATE by CHEF DAN:


serves 4



SHERRY MAINATE:



3 tablespoons olive oil

1/4- cup dry sherry

6 garlic cloves, crushed

1 tablespoon dried oregano

1 tablespoon dried thyme

1 teaspoon paprika

1-2 pound squid or ( or baby octopus)

extra olive oil

a hand full of basil, chopped



DIRECTIONS: (ADD 1 TABLESPOONS RED CURRY PASTE)



1.To make marinate whisk a all ingredients together.

2.Add squid, cover, and let marinate in the refrigerator 3-4 hours.

3.Remove squid from the marinate.

4.In a skillet add little olive over medium-high heat.

5.Add red curry paste, cook for 1 minute until everything smells good.

6.Place squid in sizzling skillet and cook 2 minutes on each side,

7.Do NOT OVER COOK OR SQUID WILL BE RUBBERY.

8.To serve arrange on a platter and drizzle with a little olive oil and basil.



ENJOY DAN: hallelujah

GET BBQ. HOT BABE YOU GUYS GRILLING TIME IS HERE ENJOY DAN:

GRILLED SALMON IN FOIL by CHEF DAN:


serves 4



INGREDIENTS:



2 onions, 1/2- inch sliced

3 beef steak tomatoes, sliced

1-2 pound salmon fillet

1 cup Thai Sweet Red Chili (from COSTCO)

2 tablespoons olive oil

a couple hand fulls fresh basil leaves



DIRECTIONS:



1.Pre-heat grill to high.

2.Make a double thickness of foil (about 2 foot long)and lay over a baking sheet.

3.Spread onion on the foil, spread in center of foil to match fillet.

4.Add 1/2- the tomatoes on top of the onions.

5.Drizzle olive oil over tomatoes and onion.

6.Place salmon on tomatoes, skin side down.

7.Cover with the sweet red chili sauce, about 1/2- cup.

8.Pile with basil leaves, leaving a few for garnish.

9.Put remaining tomatoes atop basil.

10.Add the remaining sweet red chili sauce.

11.Fold lengthwise and roll foil down to seal top.

12.Roll up ends of foil to complete the seal.

13.Transfer salmon packet from baking sheet to the grill.

14.Close grill cover and cook about 40-45 minutes.

15.Transfer to a platter and garnish with fresh basil leaves.



ENJOY DAN: hallelujah

QUICK AND EASY AND OH SO HEALTHY ENJOY DAN

CHICKEN OR TUNA AND TOMATO GREEK SALAD by C HEF DAN:


serves 4



INGREDIENTS:



1 can (10oz) chunk white chicken or tuna, well drained

2 beef steak tomatoes, chopped

1 cucumber, diced

1 zucchini, diced

1 small onion, chopped

3 cloves garlic, minced

12 black olives, cut in half

1/4- cup feta cheese

romaine lettuce leaves



DRESSING:

1.2 tablespoons olive oil

2.1/4- cup white wine vinegar

3.2 teaspoons shredded lemon peel

4.1 tablespoon lemon juice

5.1 teaspoon sugar

6.1 teaspoon dried basil



DIRECTIONS:

1. In a jar with screw-top lid, cover and shake all ingredients of the dressing well to mix.

2 Combine chicken, tuna, tomatoes, cucumber, zucchini, onion, garlic, basil, olives and cheese in a large bowl.

3 Add dressing and toss well.

4 Serve on lettuce leaves.



ENJOY DAN: hallelujah

WHAT COULD BE BETTER THAN A STRAWBERRY MARGARITA?????????? ENJOY DAN

STRAWBERRY MARGARITAS by CHEF DAN:


serves 4



INGREDIENTS:



3 cups strawberries

2 cups crushed ice

1/2- cup tequila

1/2- cup fresh lime juice

1/4- cup sugar

3 tablespoons triple sec liqueur, or any liqueur of you choice



DIRECTIONS:



1.Combine, strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender.

2.Blend till mixture is smooth.

3.Pour the margaritas into 4 glasses.

4.Garnish with lime wedges.



ENJOY DAN: hallelujah

Wednesday, June 23, 2010

WELL HERE IT IS ENJOY DAN

PENN COVE MUSSEL FESTIVAL RECIPE CONTEST WINNER


THAI MUSSELS IN CURRY BROTH (2003 WINNER)

SUBMITTED BY DAN SAUL, CLINTON WASHINGTON.



INGREDIENTS:



2 teaspoons of sesame oil

2 tablespoons minced fresh garlic

2 tablespoons minced fresh ginger

2 tablespoons minced fresh lemon-grass

1 tablespoon fish sauce

1 tablespoon red curry paste

1 cup coconut milk

2 teaspoons brown sugar

1/2-cup clam juice

juice from 1/2- of a lime

2 pounds Penn Cove mussels, cleaned



DIRECTION:



1.In a large pot heat the sesame oil over medium heat.

2.Add the garlic, ginger, and lemon-grass.

3.Sauté for about 1 minute.

4.Add the fish sauce, coconut milk, red curry paste, sugar, lime juice, and clam juice

5.bring to a boil.

6.Add mussels.

7.Cover and steam the mussels in the broth for about 3-5 minutes, or until they open.

8.Serve with lime slices.



ENJOY DAN: hallelujah

WHAT CAN I SAY--I WAS THE ONLY ONE TO TWO MUSSELS CONTEST IN COUPEVILLE. THE SECOND ONE COMMING UP ENJOY DAN

SEATTLE POST-INTELLIGENCER Wednesday, march 9 2005


WINNER—SWEET-SOUR THAI MUSSELS CONTEST IN COUPEVILLE WASHINGTON ON WHIDBEY ISLAND by CHEF DAN:

serves2-3



INGREDIENTS;



2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 Thai pepper, sliced

1 can (19oz) MAE PLOY coconut milk

3/4- cup sweet-hot chili sauce ( recipe follows)

1-1/2- pounds mussels



DIRECTIONS:



1.In dry2quart pot fry sliced Thai pepper until seeds pop.

2.Add garlic and ginger and cook for about 2 minutes.

3.Add sweet-hot sauce and blend.

4.Add coconut milk.

5.Bring to a boil and add mussels.

6.Cook until mussels open.



SWEET----SOUR CHILI SAUCE:



COOK AHEAD:

In a 1 quart sauce pan.

1 cup rice vinegar.

2/3-cup brown sugar.

1 tablespoon minced garlic.

2 tablespoons red pepper flakes.

2 tablespoons fish sauce.

Stir occasionally, over medium-high heat until mixture is reduced to 3/4- cup.

About 12 minutes.



ENJOY DAN: hallelujah

Monday, June 21, 2010

I RECIVED FROM DEBBIE AT THE KIIICHLI'S BAGEL BAKERY 16 GREEN TOMATOES OF WHICH I MADE UP A RECIPE. SHE HAS A HOT HOUSE AND THESE NEVER GOT RIPE I WONDER WHY???????????/ RAIN, RAIN, RAIN, ENJOY DAN

DAN'S GREEN TOMATO SOUP by CHEF DAN:


serves 20



INGREDIENTS:



1/2- cups grapeseed oil

5 onions, chopped

8 cloves garlic, minced

1 inch ginger, crushed and minced

1 tablespoon dried coriander

16 green tomatoes, chopped

4 green bell peppers,seeded and chopped

4 red chili peppers, seeded and chopped

5 potatoes, peeled and chopped

17 cups chicken broth

1/3- cup brown sugar

1 can(19oz) coconut milk

1/3- cup parsley or cilantro



DIRECTIONS:



1.Heat oil in a stock pot over medium-heat.

2.Add onions, garlic, ginger, cumin, coriander, and cook stirring, until onions are soft and translucent, about 5-7 minutes.

3.Add tomatoes, peppers, potatoes, broth, chili peppers, and sugar.

4.Bring to a boil, reduce heat to low, and simmer,COVERED for about 45 minutes.

5.With a immersion blender puree the soup.

6.Add coconut milk and a little salt.

7.Garnish with parsley or cilantro.



ENJOY DAN: hallelujah

A HEARTY SOUP FOR A RAINEY DAY, YOU BETCHA WE GOT RAINEY DAYS ENJOY DAN

MEATBALL SOUP with PINTO BEANS AND MARARONI by CHEF DAN:


serves 30-40



INGREDIENTS:



44 cups beef broth

62 meatballs

12 stalks celery, sliced

12 carrots, sliced

12 garlic cloves, minced

1 6 pound can stewed tomatoes, or tomato sauce

4 cups dried pinto beans

1/4- cup dried oregano

1/4- cup dried basil

1/4- cup dried thyme

S&P to taste

6 cups elbow macaroni, uncooked



DIRECTIONS: (Soak beans all night)



1.Bring beef broth to a boil in a stock pot, add beans and simmer for 2 hours.

2.Add meatballs, tomatoes, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic and simmer for 1 hour.

3.Add macaroni and cook until pasta is done.



ENJOY DAN: hallelujah

Sunday, June 20, 2010

OUR FAMILY HAS ENJOYED THIS RECIPE FOR YEARS. WE HOPE YOU ENJOY IT TO DAN

ASPARAGUS WRAPPED IN PROSCIUTTO by CHEF DAN:


serves 4-6



INGREDIENTS:



I pound asparagus, (about 14 spears)

1/2- pound prosciutto, sliced thin about 14 pieces from the smaller end

1 tablespoon olive oil



DIRECTIONS:



1.Pre-heat the oven to 450 degrees.

2.Cut off the bottom section of the spears.

3.Peel the spears with vegetable peeler.

4.Wrap a slice of prosciutto around each spear spiraling upward.

5.line a baking sheet with foil and spread a little olive oil on it.

6.Arranged the wrapped spears in the pan and place in the oven.

7.After 5 minutes, turn spears.

8.Roast another 5 minutes and turn spears again.

9.Roast another 5 minutes and asparagus should be very tender.

10.Serve and enjoy.



ENJOY DAN: hallelujah

WITH OUT A DOUBT THIS IS ONE OF THE FINEST RECIPES FOR WHITE FISH ENJOY DAN OH LA LA

SWORD FISH WITH WINE BASTED GRAPES by CHEF DAN:


serves 2-3



INGREDIENTS:



2 swordfish steaks or mahi-mahi

1 cup sake

1 cup soy sauce

3 cloves garlic, crushed

1 cup white wine

1 cup grapes, red or white

1/4- cup fresh basil, chopped

1 tablespoon sesame oil

1 tablespoon lemon or lime juice



DIRECTIONS”



1.Marinate swordfish in sake, soy sauce, sesame oil, and garlic.

2.Refrigerate 3-4 hours.

3.Heat up barbecue and place steaks on on and cook 3-4 minutes each side.

4.5 minutes into barbecuing, began preparing the sauce.

5.Gently simmer the wine,lemon juice, basil and grapes for about 2 minutes.

6.Remove from heat and serve over the swordfish.





ENJOY DAN; hallelujah

NOW WE ARE COOKING SALMON IN HINTZVILLE P.T.L. UNCLE DAN

JANA'S (my NIECE) FAMOUS SALMON RECIPE


serves a bunch



INGRESIENTS:

1 large fillet of salmon

1 onion chopped

1/4- cup Yochidas sauce

3 tablespoons bacon bits



DIRECTIONS: ( PRE-HEAT OVEN TO 400 DEGREES)



1. On a cookie sheet lined with foil.

2. Add salmon.

3. Cover and bake for about 20 minutes.

4. Uncover and add chopped onion, Yochida sauce and bacon bits.

5. Bake another 15 to 20 minutes.



ENJOY DAN: hallelujah

MY NEPHEWS FAVORITE DRINK OH YEA BABE SALMON MARTINI WITH TEQUILA ENJOY DAN

RANDY”S (my nephew) FAVORITE DEINK----SALMON---- “MARTINI”


serves 2 by---- CHEF DAN:



INGREDIENTS:



4 oz salmon fillet

1/2- avocado, peeled, and sliced

1/4-1/2- English cucumber, halved, seeded, and sliced

1/2- cup cherry tomatoes, halved

1 each romaine heart leaves

2 tablespoons lime juice

2 teaspoon grapeseed oil

1 oz gin or vodka or if you must TEQUILA



DIRECTIONS:



1.Pre- heat oven to 425 degrees.

2.In a lined baking sheet add a little S&P to the salmon and place on baking sheet.

3.Bake 10-12 minutes.

4.Remove from oven.

5.Cool for about 10-12 minutes.

6.Remove skin from salmon.

7.Transfer to a plate and place the salmon in the refrigerate for 30 minutes.

8.Break salmon into bit size pieces.

9.In martini glasses or a small bowls.

10.Arrange salmon, avocado, cucumber, tomatoes, and romaine hearts.

11.Combine lime juice and grapeseed oil.

12.Drizzle over salmon mixture.

13.Season with S&P.

14.Cover and chill until serving time.

15.Add a shot of gin, vodka, or tequila.



FROM UNCLE DAN ENJOY: hallelujah

SOUR CURRY PASTE WILL WIN YOUR HEARTS NOW. YOU HAVE TO TRY THIS. BRAND AROY-D Pate de curry aigre WOW

POUCHED FISH (OR SHELL FISH) IN SOUR CURRY PASTE


serves 2-4 by CHEF DAN:



INGREDIENTS:



1/2- cup each asparagus, broccoli, string less sugar snap peas

1/4- cup sour curry paste

1 pound of fish fillet (cut into bit size pieces) or 1 pound mussels,clams or shrimp.

1 tablespoon lime juice

1 tablespoon brown sugar

1/4- cup cooking tamarind concentrate

2 cups water



DIRECTIONS:



1.In stock pot bring 2 cups of water to a boil.

2.Add vegetables of you choice.

3.Boil for 2 minutes.

4.Add curry paste, fish or (shell fish) or (shrimp)

5.boil for 1 minute.

6.Pour in lime juice, sugar, and tamarind juice.

7.Boil for about 2-3 minutes and enjoy.

8.Serve with jasmine rice.



ENJOY DAN: hallelujah

COPPER RIVER SALMON IS IN. LET'S COOK SOME SALMON. ENJOY DAN

THAI SALMON CURRY by CHEF DAN:


Serves 3-4



INGREDIENTS:



1-2 pounds fresh salmon fillets

1 (19oz) can MAE PLOY coconut milk

1 tablespoon fresh ginger, minced

1 tablespoon brown sugar

2 tablespoon fish sauce

2 teaspoons red curry paste add (yellow paste it’s a little hotter)

2 tablespoon lime juice

A hand full fresh basil, chopped, maybe a little cilantro



DIRECTIONS:



1. Remove the skin from the fillets.

2. Cut the fish into bite size chunks. About 1 inch pieces.

3. In a wok over medium-high heat coconut milk, ginger, sugar, fish sauce, curry paste, and lime juice.

4. Blend with a whisk till smooth.

5. Bring coconut milk to a boil and add fish sauce.

6. Add fish.

7. Cook, turning fish gently to cook all sides, about5-7 minutes.

8. Sprinkle curry with chopped basil.

9. If you’re felling adventurous add some Thai chilies.

10. Serve with jasmine rice.



ENJOY DAN: hallelujah

Saturday, June 19, 2010

THAI SALMON ON A BED OF LETTUCE NOW I GOT YOU ATTENTION ENJOY DAN

THAI SALMON (salmon gab soat ma kam bia)) ON LETTUCE


by CHEF DAN:

serves 2



INGREDIENTS:



2 salmon steaks fillets 9oz each)

2 tablespoons brown sugar

4 garlic cloves, chopped

3 shallots, finely sliced

3 tablespoons tamarind sauce

2 teaspoons yellow chili paste

2 tablespoons oyster sauce

1 tablespoon fish sauce

3 tablespoons grape-seed oil

1/2- cup water



DIRECTIONS:



1.Pour 1 tablespoon grape-seed oil in a wok and heat to medium-high heat.

2.Add the garlic, and shallots, stir-fry, until they start turning brown. Nice and crispy.

3.With a slotted spoon take our shallots and garlic, set aside.

4.Add chili paste with 1 tablespoon oil and cook until the smells drive you crazy.

5.Add 1 tablespoon of oil and place salmon fillets in the wok and flash fry to seal and cook, set aside.

6.Add ½ cup water to the wok, bring to a boil and add brown sugar stirring to dissolve

7.Now add the tamarind puree and salt and continue stirring.

8.Then add oyster sauce and keep stirring, while allowing to bubble.

9.When the sauce begins to thicken its ready.

10.Serve the salmon on a bed of lettuce and pour the sauce over the top.

11.Garnish with crispy shallots and garlic.



ENJOY DAN: hallelujah

NOW WE ARE EATING GOOD-- POACHED SALMON IN GREEN CURRY SAUCE---- ENJOY DAN

SALMON IN GREEN CURRY SAUCE with THAI EGGPLANTS AND BASIL


serves 6 by CHEF DAN:



INGREDIENTS:



1 pound salmon fillets, cut into 1-2 inch chunks

1 19 oz can MAE PLOY coconut milk

2 tablespoon green curry paste

1 small eggplant cut into halves, (Thai eggplant if possible)

2 tablespoons fish sauce

2 teaspoons brown sugar

zest of one lime

1 hand full fresh basil, chopped

1 jalapeño pepper, seeded and sliced thin



DIRECTIONS:



1.in a skillet over medium-high heat, add coconut milk.

2.Reduce until cream is smooth and bubbly, about 3-4 minutes.

3.Add curry paste, with frequent stirring, and enjoy the aromas, 3-4 minutes.

4.Bring to a boil and add eggplant, reduce heat and gently simmer for about 10 minutes.

5.Add zest, fish sauce, brown sugar, basil and jalapeño

6.Simmer for a couple minutes.

7.Arrange salmon chunks inside a warming dish with a lid.

8.Bring curry sauce to a rolling boil.

9.Immediately spoon eggplants and sauce over the salmon.

10.Cover for 5 minutes.

11.Serve with jasmine rice.



ENJOY DAN: hallelujah

SALMON A LOVELY AND EASY SALMON RECIPE THAT ANY ONE CAN MASTER ENJOY DAN:

THAI SWEET RED CHILI SAUCE SALMON by CHEF DAN:


serves 4



INGREDIENTS:



1/4- c up sweet red chili sauce from COSTCO

1 tablespoon soy sauce

1/2- inch fresh peeled ginger

4 garlic cloves, minced

3 or 4- 6-ounce salmon fillets with skin



DIRECTIONS:



1.Whisk together chili sauce, soy sauce, garlic and ginger in a bowl.

2.Place salmon fillets, skin side down, in a foil lined baking sheet.

3.Spoon chili sauce marinate over the salmon and let stand at room temperature for about 30 minutes.

4.Pre-heat boiler

5.Spoon any marinate remaining on baking sheet over salmon..

6.broil salmon for about 6-8 minutes, until almost opaque.



ENJOY DAN: hallelujah

Thursday, June 17, 2010

IS THERE END TO THAI COOKING???????? OFCOURSE NOT DAN ENJOY

2-3 chicken breast, boneless, skinless

1 cup chicken broth

1-1/2- teaspoons Thai red curry paste

3 teaspoons fish sauce

3 teaspoons soy sauce

2 teaspoons olive oil, divided

2 shallots, thinly sliced

1 red pepper, thinly sliced

2 teaspoon cornstarch dissolved in 3 teaspoons water

1 THAI CHICKEN CURRY WITH RED PEPPER AND BASIL

serves 2-4 by CHEF DAN:



INGREDIENTS:

tablespoon lime juice

1/2- cup slivered basil



DIRECTIONS:



1.Combine the broth, curry paste, fish sauce, and soy sauce

2.In a large skillet heat 1 teaspoon oil over medium-high heat.

3.Stir-fry the shallots, and red pepper until soft, about 3-4 minutes.

4.Set aside, keep warm.

5.Add the second teaspoon oil to the hot pan.

6.Add chicken and stir-fry until almost cooked through.

7.Set aside, keep warm.

8.Pour broth mixture into the pan and bring to a boil.

9.Add shallots and red pepper , reduce heat and cook on low boil for about 2 minutes.

10.Add the chicken and cook 1-2 minutes.

11.Stir in the dissolved cornstarch and cook until slightly thickened and chicken is cooked through.

12.Stir in lime and basil.

13.Serve over jasmine rice or rice noodles



ENJOY DAN: hallelujah

Wednesday, June 16, 2010

CUCUMBER SALAD A DIFFERENT TAKE THIS SALAD IS ALMOST THAI ENJOY DAN

CUMEMBER SALAD by CHEF DAN:


serves 2-4



INGREDIENTS:



1 romaine heart, cut into bit size pieces

1 English cucumber thinly sliced

1 teaspoon fish sauce

1 tablespoon sugar or 2 packets Splenda (oe white sugar)

1 tablespoon soy sauce

1/4- cup rice wine vinegar

1 teaspoon sesame oil

2 teaspoons roasted sesame seeds



DIRECTIONS:



1.No need to peel English cucumber .

2.Cut lengthwise, seeded and sliced into thin half moons.

3.In a large bowl combine romaine, cucumbers and fish sauce, and mix well.

4.Add sugar, soy sauce, rice wine vinegar, and sesame oil and mix well.

5.Sprinkle with sesame seeds and mix.

6.Let marinate for 20 minutes before serving.



ENJOY DAN: hallelujah

THE EARTHY SOUP IS HEARTY AND AWESOME. THE LIQUID SMOKE GIVES THE SOUP A STRONG MEATY FLAVOR. ENJOY DAN

MUSHROOM, BARLEY AND PASTA SOUP by CHEF DAN:


serves 30-40



INGREDIENTS:



36 cups beef stock

2 tablespoons olive oil

8 onion, finely chopped

8 garlic cloves, minced

5 pounds fresh mushrooms, sliced

4 cups barley, toasted in dry frying pan about 66-8 minutes

1 6 pound can of diced tomatoes

1/4- cup liquid smoke

1/4- cup sage

4 cups pasta shells

S&P per taste



DIRECTIONS:



1.In stock pot, heat oil over medium-high heat.

2.Add onion and garlic and cook, stirring frequently, about 6-8 minutes.

3.Stir in mushrooms and cook 3 minutes.

4.Stir in tomatoes , toasted barley, liquid smoke,and sage

5.Add beef broth and bring to a boil.

6.Reduce heat and simmer, covered for about 1 hour.

7.Bring to a boil and stir in pasta.

8.Lower heat to medium-low and cook for about 30 minutes.



ENJOY DAN: hallelujah

CHICKEN IN A HONEY BRINE, WE BEE KEEPERS LIKE HONEY RECIPES SO LETS HAVE SOME RECIPES. ENJOY DAN

CHICKEN BRINED IN HONEY, LIME, AND SAGE by CHEF DAN:


serves 4



INGREDIENTS:



1 whole chicken, liver and giblets removed

1/2- cup Dave's Whidbey Island honey

1/2- cup salt

1 quart water

3 bay leaves

4 garlic cloves,sliced

5 thin slices limes

6 sage leaves

3 tablespoons olive oil



DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)



1.In a large stock pot mix honey, salt, water, bay leaves, and garlic together.

2.Pull skin away from chicken and place sage leaves and lime slices under the skin.

3.Add chicken to the liquid in the stock pot.

4.Place in the refrigerator for about 12 hours.

5.Remove chicken from the liquid and rinse and pat dry with paper towels.

6.In per-heated oven place chicken on roasting rack and brush with olive oil.

7.Bake for about 50 minutes or until juices run clear.



ENJOY DAN: hallelujah

CROCK POT COOKING QUICK, EASY AND HEALTHY. THE COKE SAYS IT ALL. ENJOY DAN:

CROCK POT POT ROAST WITH COKE by CHEF DAN:


serves4-6




INGREDENTS:



1 4-5 pound roast

2 cans coke (diet OK)

4 garlic cloves, crushed

1 1 inch fresh ginger, sliced and crushed

2 jalapeños, seeded and chopped

4 red potatoes cut into bite size chunks

3 carrots, cut into 1 inch pieces

1 onion, sliced



DIRECTIONS:



1.in zip lock bag first 5 ingredients together and refrigerate all night.

2.The next day, layer the vegetables on the bottom of the slow cooker.

3.Add meat, a little S&P and coke mixture and cook 8-10 hours.



ENJOY DAN: hallelujah

SWEET AND SOUR CHICKEN SOOOOOOOOO EASY AND SOOOOOO GOOOOOOD ENJOY DAN

THAI SWEET AND SOUR CHICKEN by CHEF DAN:


serves 2-4



INGREDIENTS:



2 tablespoons grapeseed oil

2 boneless, skinless chicken breasts, sliced into strips, or chicken cutlets

1 teaspoon yellow curry paste

1 each red and green pepper, chopped

1 tablespoon cornstarch, mixed with 1 tablespoon water

1 cup canned pineapple chunks, drained with 1/2- cup juice reserved

2 tablespoons brown sugar

3 tablespoons rice wine vinegar



DIRECTIONS:



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

2.Add curry paste and incorporate. Love the smells.

3.Brown chicken strips about 6-8 minutes.

4.Set aside and keep warm.

5.Add bell peppers and cook 1 minute.

6.Stir in pineapple chunks, juice, sugar, vinegar, and chicken stock.

7.Simmer until sauce begins to reduce.

8.Stir in cornstarch mixture and bring liquid to a simmer.

9.Stir in chicken strips and cook for about 5 minutes.

10.Serve over rice.



ENJOY DAN: hallelujah

Tuesday, June 15, 2010

MUSHROOM AND BARLEY NATURALLY NUTRITIOUS AND OH OH SO SO FLAVORFUL. ENJOY DAN

MUSHROOM-BARLEY SOUP by CHEF DAN:


serves 30-40



INGREDIENTS:



36 cups beef stock

4 cups barley, browned in a dry frying pan

10 onions, chopped

6 celery ribs, chopped

5 pounds sliced fresh mushrooms

1 tablespoon olive oil

8 carrots, sliced

1 5 pound can tomato paste

3 cups minced parsley

S&P to taste



DIRECTIONS:



1.In a stock pot, bring stock, tomato sauce, and browned barley to a boil.

2.Reduce heat.

3.Cover and simmer for about 30 minutes.

4.In a large skillet, over medium-high heat, sauté onions and celery in oil for about 5-8 minutes.

5.Add mushrooms; cook and stir for 5-8 minutes.

6.Add the onion, mushroom mixture to stock pot.

7.Bring to boil over medium-heat.

8.Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

9.Stir in S&P if necessary.

10.Sprinkle with fresh parsley.

ENJOY DAN: hallelujah

CAROTS ARE 4.DOLLARS &50 CENTS FOR 25 POUND BAG. SOOOO CARROT SOUP AND THIS VERY TASTY ENJOY DAN

INGREDIENTS:




30 cups chicken stock

15 large carrots, peeled and diced

8 celery ribs, chopped

8 onions, chopped

10 potatoes, peeled and diced

1 cup soy sauce

1/4- cup ground cumin

1 cup chili powder

1 tablespoon garlic powder

1/4- cup curry powder

5 bay leaves

8 cups whole milk, or maybe coconut milk

2 cups potato flacks



DIRECTIONS:



1.In a large kettle, add, chicken stock and bring to a boil.

2.Add carrots, diced potatoes, chopped celery, and chopped onion.

3.Return to a boil.

4.Reduce heat and simmer for about 30 minutes until carrots are tender.

5.Remove from heat and let cool.

6.In a immersion blender, puree' soup, until smooth.

7.Add soy sauce, cumin, chili powder, curry powder, milk, instant potato flakes, bay leaves, and return to boil.



ENJOY DAN: hallelujah

Monday, June 14, 2010

NOW IS THE TIME FOR DESSERT. WHAT COULD BE BETTER COCONUT MILK AND BANANAS ENJOY DAN

THAI BANANAS IN COCONUT MILK by CHEF DAN:


serves 6-8 (GKUAY BUAD CHI)



INGREDIENTS:



4 ripe very firm regular bananas

1 can(19oz) MAE PLOY coconut milk

1/4- cup granulated sugar

1/8- teaspoon salt

a few drops MALI(Thai jasmine) essence



DIRECTIONS:

1.Cut bananas in half lengthwise, then each half into 3-4 pieces crosswise

2.in a saucepan, heat coconut milk.

3.Add sugar and a pinch of salt. Salt enhances the rice creamy taste of coconut milk.

4.Sprinkle in a few drops of MALI essence.

5.When mixture is hot and smooth.

6.Add bananas and simmer for about 5 minutes.

7.Serve warm over ice cream and enjoy.



ENJOY DAN: hallelujah

Sunday, June 13, 2010

CHICKEN BREASTS NOW THAT THE SUN IS OUT IT'S BBQ. TIME. TRY SOMTHING DIFFERENT ENJOY DAN

GRILLED STUFFED CHICKEN BREAST WITH PROSCIUTTO & GOAT CHEESE


serves4 by CHEF DAN:



INGREDIENTS:

4 bone-in, skin on chicken breasts, trimmed of excess fat

vegetable oil for grate

3 tablespoons butter, softened

1 shallot, minced

2 tablespoons fresh tarragon leaves, chopped

1/4- cup goat cheese, cut into four 3 by 1/2inch sticks  ( Use any cheese you like, feta,fontina, gruyere).

4 slices prosciutto

1/4- teaspoon fresh ground black pepper



DIRECTIONS:



1.Starting in thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping 1/2inch from edge so halves remain attached.

2.Dissolve 3 tablespoons salt in 1 quart cold water in large container.

3.Add breasts, cover and refrigerate 30 minutes.

4.On a gas grill scrape grate clean with grill brush

5.Turn all burners to high, heat for about 15 minutes.

6.Leave primary burner on high and turn other burner off.

7.Dip wad of paper towels in vegetable oil; holding wad with thongs, wipe cooking grate. Not like DENNIS who used cooking spray.

8.Meanwhile combine butter, shallot, and tarragon in a bowl.

9.Roll each piece of cheese in one slice prosciutto.

10.Remove breast from brine. Pat dry with paper towels.

11.Season inside and out with black pepper.

12.Spread equal amount of butter mixture inside each breast.

13.Place one prosciutto wrap in each breast, fold breast over to enclose.

14.Tie each breast in three places with kitchen twine.

15.Place chicken breast, skin side down, over hot part of the grill and cook until well browned, 3-5 minutes.

16.Flip chicken and cook for about 2-3 minutes.

17.Move chicken skin side up to cool part of the grill.

18.Cover grill and continue cooking for about 25-30 minutes.

19.Meat thermometer should read 160 degrees. Let rest 10 minutes (tented.)

20.Remove twine, then carve meat from the bone.

21.Carve into 1/2- inch slices and serve and enjoy.

ENJOY DAN: hallelujah

BLACK BEAN WHAT COULD BE BETTER VEGETABLES SIMMERED IN A SEASONED SPICES OF MUSTARD, CUMIN, OREGANO, THYME, GARLIC AND PINCHES OF CAYENNE PEPPER NOW WE ARE TALKING GOOD STUFF

CUBAN BLACK BEAN AND RICE SOUP for the SOUP KITCHEN


serves40 by CHEF DAN:



INGREDIENTS:



4 cups uncooked regular long grain rice

8 cups black beans, washed

36 cups chicken stock

10 onions, chopped

9 stalks celery, chopped

6 green bell pepper, chopped

8 carrots, chopped

8 cups orange juice

2 tablespoons paprika

3 tablespoons cumin

1/4- cup dried parsley

8 cloves garlic, crushed

1/4- cup garlic powder

3 teaspoons ground dry mustard

6 pinches cayenne pepper

2 teaspoon oregano

1 teaspoon thyme

1 6 pound can diced tomatoes



DIRECTIONS:



1.in stock pot, add rinsed black beans, chicken stock, onion, bell pepper, celery, carrots, diced tomatoes,minced garlic, garlic powder,paprika, parsley, and celery salt, bay leaves, mustard,cayenne pepper, oregano and thyme and orange juice

2.Cover and bring to a boil.

3.Reduce heat and simmer for 2 hours.

4.Discard bay leaves and serve and enjoy



ENJOY DAN: hallelujah

THIS A AUTHENTIC THAI CURRY DISH. YOU COULD ADD BAMBOO SHOOTS OR SOMETHING BESIDES PEPPERS ENJOY DAN

THAI CHICKEN PINEAPPLE AND RED CURRY PASTE by CHEF DAN:


serves10



INGREDIENTS;



3 cups uncooked jasmine rice

7 cups chicken broth

1/3-cup red curry paste

2 cans (19oz) MAE PLOY coconut milk

1 pound chicken tenders or 4 skinless, boneless, chicken breast, cut into thin strips.

3 tablespoons fish sauce

3 tablespoons brown sugar

1 red bell pepper, julienned

1 green bell pepper, julienned

1 onion, chopped

1-1/2- cups pineapple, chunks, drained



DIRECTIONS:

1.Bring rice and stock to a boil in a pot.

2.Reduce heat to low, cover and simmer 20 minutes.

3.In a bowl whisk together curry past and 1 can coconut milk.

4.Transfer to a wok, and mix in remaining coconut milk,chicken, fish sauce, and sugar.

5.Bring to a boil, and cook 12- 15 minutes, until chicken is cooked through.

6.Mix the red and green bell peppers, and onion into the wok,.

7.Cook about 12 minutes until onion and pepper are tender.

8.Remove from the heat, and stir in pineapple.

9.Serve over cooked rice.



ENJOY DAN: hallelujah

BLACK BEAN BURGER TASTE BEST WITH MEX-STYLE TOPPINGS SUCH AS JALAPENOS OH YAH BABE NOW WERE TALKING ENJOY DAN

HOME MADE BLACK-BEAN BURGER by CHEF DAN: serves 6-8


INGREDIENTS:

4 cups chicken stock

1-1/2- cups dried black beans or if you must 1 (16oz) can black beans, drained

4 tablespoons olive oil

1/2- red or green bell pepper, stemmed, seeded, deveined, and finely chopped

1 onion, chopped

4 garlic cloves, minced

1 tablespoon cumin

1/4- teaspoon turmeric

1 tablespoon chili powder

1 cup cooked basmati rice

2 cups panko crumbs (Japanese style bread crumbs)

1 teaspoon Thai chili sauce or Pace Picante sauce

DIRECTIONS:

1. Soak beans overnight

2. In a stock pot add chicken broth, 1 tablespoon oil, a little salt and beans.

3. Bring to a boil and then simmer for 1-1/2 hours or until beans are tender.

4. Heat 1 tablespoon of the oil in a skillet over medium-heat.

5. Add onion, bell pepper, and garlic.

6. Cook, stirring frequently, until onions are translucent, about 8 minutes.

7. Add cumin, turmeric, chili powder and cook for 1 minute.

8. In a food processor, combine onion mixture, beans, and rice.

9. Process until well combined.

10. Transfer to a large bowl.

11. Add bread crumbs, and mix well. Season with S&P and chili sauce

Saturday, June 12, 2010

STIR-FRY SNOW PEAS, BELL PEPPER IN HOT AND SOUR SAUCE. ALMOST THAI COOKING ENJOY DAN

SHRIMP STIR-FRY WITH SNOW PEAS, RED BELL PEPPER IN HOT AND SOUR SAUCE. By CHEF DAN: serves4




INGREDIENTS:

4 garlic cloves, 2 minced 2 thinly sliced

1 pound large shrimp, peeled, divined, and tail on

1 inch fresh ginger, crushed

3 tablespoons olive oil

1 tablespoon fish sauce

1 tablespoon soy sauce

3 tablespoons brown sugar

3 tablespoons lemon or lime juice
1 tablespoon rice wine vinegar

1 tablespoon green curry paste

1 jalapeño, halved, ribs and seeds removed and sliced thinly

1 tablespoon MARSALA

2 teaspoons toasted sesame oil

1 tablespoon ketchup

2 teaspoons cornstarch

2 shallots, sliced thin

1/2- pound snow peas, stems snapped off and strings removed

1 red bell pepper, seeded and cut into 3/4-inch diced



DIRECTIONS:

1.Combine minced garlic, jalapeño ginger,line juice, fish sauce, and sesame oil with shrimp in bowl and let rest for about 30 minutes.

2.Whisk soy sauce, sugar, vinegar, curry paste, MARSALA, sesame oil, ketchup, and cornstarch in a bowl.

3.Combine sliced garlic with shallot in a second bowl.

4.Heat 1 tablespoon oil in skillet or wok over high-heat until just smoking.

5.Add snow peas and bell pepper and cook, stirring frequently, 2-3 minutes.

6.Transfer to a bowl.

7.Add remaining tablespoon oil to now-empty-wok and heat until just smoking.

8.Add garlic-shallot mixture and cook until beginning to brown,about 30 seconds.

9.Add shrimp, reduce heat to medium-low, and cook until shrimp are light pink 1-2 minutes.

10.Whisk soy-sauce , mixture to recombine and add to wok or skillet; return heat to high and cook, stirring constantly, until sauce is thickened, and shrimp cooked through 1-2 minutes.

11.Return vegetables to wok or skillet, toss to combine, and enjoy.



ENJOY DAN: hallelujah

STIR- FRY SHRIMP WITH GARLICKY ZUCCHINI, BELL PEPPER, AND PEANUTS. ENJOY DAN:

SHRIMP STIR-FRY WITH GARLICKY ZUCCHINI, & AND RED BELL PEPPER & PEANUTS: by CHEF DAN:


serves4



INGREDENTS:



8 garlic cloves, 2 minced, 6 thinly sliced

1 pound large shrimp, peeled deveined, and tail removed

1 inch fresh ginger, minced

3 tablespoons grapeseed oil

1/2- teaspoons salt

2 tablespoons soy-sauce

2 tablespoons oyster sauce

2 tablespoons mirin (sweet coking rice wine)

2 teaspoons Sambal Oelek ( ground fresh chili paste)

1 tablespoon rice wine vinegar

2 tablespoon brown sugar

2 teaspoons cornstarch

6 scallions, greens & whits cut diagonally into 1 inch pieces, seperated

1/2- cup roasted unsalted peanuts

1 red bell pepper, seeded and cut into 3/4- inch dice

1 zucchini, cut into 3/4- inch dice

a hand full of cilantro leaves

DIRECTIONS:

1.combine garlic with shrimp, 1 tablespoon oil, and salt in a bowl.

2.Let shrimp marinate as room temperature for about 30 minutes.

3.Whisk, soy-sauce, oyster sauce, Miran, chill paste, rice wine vinegar, sugar, and cornstarch, in a bowl.

4.Combine sliced garlic with scallion whites and peanuts in a bowl.

5.Heat 1 tablespoon oil in a skillet or wok over high-heat until smoking.

6.Add zucchini, red pepper and cook, stirring frequently, until lightly browned, 2-4 minutes. Transfer to a bowl.

7.Add scallions greens and cook until scallions begin to brown.

8.Transfer to a bowl.

9.Add remaining tablespoon of oil to now empty skillet and heat until just smoking.

10.Add garlic-scallion-peanut mixture and cook, until just beginning to brown, 30 seconds.

11.Add shrimp, reduce heat to medium-low and cook are light pink 1-2 minutes.

12.Whisk in soy-sauce mixture to skillet return to high heat and cook until sauce is thickened and shrimp are cooked through. 1-2 minutes.

13.Return vegetables to skillet, toss to combine. Add cilantro and ENJOY DAN:

Friday, June 11, 2010

NOW WE GOT FENNEL AND APPLES IN OUR SPINACH SALAD ENJOY

SPINACH SALAD with APPLES AND FENNEL by CHEF DAN:


serves 4-6



INGREDIENTS:



1 (6oz) bag baby spinach

1/2- of a fennel bulb, thinly sliced

2 apples, cored and cut into 1/4- inch match sticks

1/2- cup fennel fronds, chopped

zest of one lemon

2 tablespoons lemon juice

1 teaspoon (lite) mayonnaise

2 shallots, minced

1/4- teaspoon salt

1 teaspoon Dijon mustard

2 tablespoons grapeseed oil



DIRECTIONS:



1.place spinach, fennel bulb, apples, fennel fronds in a large bowl.

2.In another bowl, combine lemon juice, apples,shallots, mayonnaise, mustard ,zest, and salt.

3.Whisk until mixture appears milky and has no lumps.

4.Whisking constantly, very slowly drizzle oil into the mixture.

5.Vinaigrette should be glossy and lightly thickened.

6.Pour dressing over spinach and toss to coat.



ENJOY DAN; hallelujah

SPINACH SALAD: NO CHOPPED OR SLICED CARROTS HERE NO SIR CARROTS CUT INTO "RIBBONS" ENJOY DAN

SPINACH SALAD for the SOUP KITCHEN by CHEF DAN:


serves 30



INGREDIENTS:



1 big bag spinach, from COSTCO

8 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons

6 oranges,peeled and segmented, you could take some zest from one orange

1/2- cup rice wine vinegar

2 onions very finely minced

1- cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon salt

1/4- cup or so of grapeseed oil

1/4- cup sesame seeds, toasted



DIRECTIONS:

1.Place spinach, carrots, and orange segments in a large bowl.

2.In another bowl, combine vinegar, onion, mayonnaise, mustard, salt, and orange zest.

3.Whisk until mixture appears milky and has no lumps.

4.Whisking constantly, very slowly drizzle oil into mixture.

5.Vinaigrette should be glossy and lightly thickened.

6.Pour dressing over spinach and toss to coat.

7.Sprinkle with sesame seeds and enjoy.



ENJOY DAN: hallelujah

Thursday, June 10, 2010

THE CUMIN REALLY ENHANCES THIS DISH. COOK THIS SPICE WITH THE ONIONS TO BRING OUT ITS AROMA. LEMON JUICE BRIGHTENS THE FLAVORS WHILE BROWN SUGAR SOFTENS THEM. ENJOY DAN

                       CHICKPEA SOUP   by CHEF DAN:   serves 30-40

INGREDIENTS:

1/4- cup olive oil

10 onions, chopped

12 garlic cloves, minced

2 tablespoon cumin

6 green bell peppers

1 32oz can sliced mushrooms

1/4- cup Italian seasoning

1 6# can garbanzo beans

1- 7# can plum tomatoes

1/4- cup brown sugar

1 10oz can salsa Verde

1/4- cup lemon juice

42 cups water

8 springs of fresh thyme



DIRECTIONS:

1.Place the oil in a heavy stock pot over medium-low heat.

2.Add onions; stirring occasionally, until wilted, about 10-15 minutes.

3.Add garlic during the last 2 minutes.

4.Stir in the cumin and cook 2 more minutes. Justs to mellow the flavors.

5.Add the chickpeas,the tomatoes with their juices,Italian seasoning,thyme, mushrooms,bell peppers, lemon juice, broth, sugar and S&P to taste.

6.Bring to a boil, skimming off any foam that rises to the surface.

7.Reduce the heat and simmer, 20-30 minutes.



ENJOY DAN: hallelujah

THIS SOUP IS FULL OF FLAVORS. YUM YUM YUM GET RID OF THE GREESE BAKE THE MEATBALLS YES SIR ENJOY DAN

ALBONDIGAS ( MEXICAN MEATBALL SOUP) by CHEF DAN:


serves 30-40



INGREDIENTS:



10 pounds lean ground beef

2 cups all-purpose flour

12 eggs

40 cups chicken broth

25 cups beef broth

1/4- cup Italian seasoning

20 carrots, thinly sliced

12 onion, chopped

4 dried chilies, seeded and crumbled

1/4- cup chili powder

2 cups long grain rice

2 pound bag spinach



DIRECTIONS:    (pre-heat oven to 350 dergrees)



1.in a bowl, mix beef, flour, eggs, and as much chicken broth to make meatballs, about 1-2 cups.

2.in large soup pot, combine remaining chicken broth, beef broth, italian seasoning,onions, and chilies, and powder.

3.Bring to a boil over-high heat.

4.Then reduce heat to low.

5.Shape the beef mixture into 1-1/2-inch balls.

6.On a cookie sheet place the meatballs and put into the oven for about 35-40 minutes

7. to the soup pot add carrots, and rice and continue to simmer until carrots and rice are tender, about 30-35 minutes.

9.Add spinach and cook for 5 minutes.



ENJOY DAN: hallelujah

Wednesday, June 9, 2010

EGGPLANTS THAT'S WHATS FOR DINNER. GET OUT THE BBQ. I KNOW IT WILL STOP RAINING SOMETIME OR ANOUTHER HALLELUJAH DAN SUMMER IS ALMOST HERE

EGGPLANT GRILLED WITH PEANUT SAUCE by CHEF DAN:


serves 4



INGREDIENTS:



1 tablespoon olive oil

5 cloves garlic, minced

1 teaspoon chipolte chili powder

1/2- cup crunchy peanut butter

1 tablespoon soy sauce

1 tablespoon lime juice

2 teaspoon brown sugar

1/2- cup water

2 eggplants

a little oil for brushing



DIRECTIONS



1.in a skillet heat the oil over medium-high heat.

2.Add the garlic and chipolte chili powder.

3.Satut'e for a minute or so.

4.Whisk in the peanut butter, soy sauce, lime juice, sugar, and water, cooking for a couple of minutes.

5.Keep warm over low-heat.

6.Heat the grill medium-high heat.

7.Slice the eggplant to 1/2- inch thick.

8.Brush both sides with oil and lightly salted.

9.Grill for 8-10 minutes until lightly browned. brush lightly with a little sauce.

10.Serve with remaining sauce.



ENJOY DAN: hallelujah

Monday, June 7, 2010

BOK-CHOY OUT OF THE GARDEN .TO FINISH THE MOMENT,TO FIND THE JOURNEY'S END IN EVERY STEP OF THE ROAD, TO LIVE THE GREATEST NUMBER GOOD HOURS, IS WISDOM ENJOY DAN

     BOK-CHOY FROM THE GARDEN by CHEF DAN:


serves 2



INGREDIENTS:

a big hand full of bok-choy

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon lime juice

1 tablespoon white wine

1 tablespoon soy sauce

2 teaspoons fish sauce



DIRECTIONS:



1.Wash and dry and cut off the stems.

2.In skillet over medium-heat add butter.

3.Add garlic and cook for 1 minute.

4.Add lime juice, white wine, soy sauce, and fish sauce.

5.Add bok-choy stems and cook 2 minutes.

6.Add bok-choy leaves and cook 2 more minutes or until wilted.

7.Serve on a piece of toast and enjoy.



ENJOY DAN: hallelujah

CUCUMBERS TO HAVE FUN WITH, HERBS ALL OR YOUR CHOICE, GOAT OR FETA YOUR CHOICE ENJOY DAN

CUCUMBERS WITH OREGANO, CHIVES, ROSEMARY, MINT , FETA, OR GOAT CHEESE AND PINE NUTS:


serves 4-6 by CHEF DAN:



INGREDIENTS:



1/4- cup rice wine vinegar

2 tablespoons olive oil

1/4- teaspoon salt

1 shallot, minced

2 English cucumbers, peeled, seeded and thinly sliced

3 springs fresh oregano or and 1/4-cup chives, or mint, or rosemary chopped

1/2- cup feta or goat cheese, crumbled

1/4- cup toasted pine nuts

a smidgen of fresh ground black pepper



DIRECTIONS:



1.Combine shallots and vinegar in a bowl.

2.Set a side for about 15 minutes.

3.Add olive oil and salt, whisking to blend together.

4.Pour vinaigrette over cucumbers and toss well.

5.Sprinkle herbs over the top with cheese and pine nuts.

6.Season with black pepper.



ENJOY DAN: hallelujah

HOW TO ROAST BELL PEPPERS AND TOMATOES AND ONIONS ENJOY DAN:

HOW TO ROAST BELL PEPPERS IF YOU DON'T HAVE A GAS STOVE.


By CHEF DAN:



2 to 4 red, green, yellow bell peppers

2 tablespoons olive oil

2 garlic cloves, minced

1/2- cup fresh chopped basil, or tarragon, oregano, rosemary, marjoram,

2 teaspoons rice wine vinegar

S&P to taste



DIRECTIONS: ( Besides peppers you could roast tomatoes or onions)



1.Pre-heat oven 425 degrees.

2.Line a baking sheet with parchment paper or foil.

3.Place peppers on foil, sprinkle with olive oil and S&P.

4.Bake for 30-40 minutes.

5.Using tongs to turn peppers every 10 minutes.

6.Peppers are done when there skins are brown and puffed.

7.Place in a plastic bag and let set about 30 minutes.

8.DO NOT RINCE IN WATER.

9.Carefully remove the skins.

10.Holding the peppers over the bowl so no juices escapes.

11.Cut into halves or quarters, and remove the stems, seeds and membranes.

12.Cut into strips.

13.Blend together olive oil,minced garlic,fresh herbs,and rice wine vinegar.

14.Add to peppers and enjoy.

Can use in a salad with feta cheese, or with shrimp your choice.

ENJOY DAN: hallelujah

SWEET AND SOUR PORK. IF YOU LIKE SAUERKRAUT AND APPLES THIS IS GREAT ENJOY DAN:

PORK WITH SAUERKRAUT AND APPLES by CHEF DAN


serves 4



INGREDIENTS:



1 tablespoon olive oil

4 pork chops, lamb chops, or pork tenderloin cut into 1/2inch by 5 inch strips

2 apples, cored, and diced with peel

8 oz sauerkraut

1/2- cup brown sugar

1 onion, chopped

1 tablespoon cornstarch

S&P to taste



DIRECTIONS:



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

2.Add chops and brown.

3.Top with apples.

4.In a bowl combine the sauerkraut, sugar and onions. Mix throughly.

5.Thicken with cornstarch.

6.Place mixture over the meat and apples and season with S&P.

7.Reduce heat to medium-low.

8.Cover and cook 15-20 minutes or until the meat is cooked through.

ENJOY DAN: hallelujah

MORE THAI COOKING FOR MY LOVELY LADY. ENJOY DAN

THAI PANANG CURRY WITH PORK by CHEF DAN:


serves 2-4



INGREDIENTS:



I pound lean pork loin, cubed

2 tablespoons panang curry paste

1 tablespoons grape-seed oil

1 inch ginger, shredded

1 14.5oz can coconut milk

2 tablespoons fish sauce

1 tablespoon lime juice

4 cloves garlic, crushed

8 oz fresh snow peas

6 oz fresh mushrooms, sliced

1 can baby corn

1 tomato cut into wedges



DIRECTIONS:



1.In a wok add oil over high-heat.

2.Add pork and sauté until browned and set aside.

3.To the wok add a little oil and add curry and stir until dissolved.

4.Add ginger and garlic and cook for 1 minute over medium-heat.

5.Then add coconut milk, fish sauce, and lime juice and simmer for about 2 minutes

6.Add pork , snow peas, and mushrooms and cook until snow peas are tender.

7.Then add baby corn and tomatoes; heat through and server with Jasmine rice.



ENJOY DAN: hallelujah

Sunday, June 6, 2010

A TRULY SEASONAL SALAD. WE HAD IT LAST NIGHT AND WAS IT GOOD. ENJOY DAN:

ROASTED RED PEPPERS AND TOMATO SALAD by CHEF DAN:


serves 2



INGREDIENTS:



2 tablespoon red wine vinegar

2 teaspoons balsamic

2 cloves garlic, minced

2 tablespoons olive oil

S&P to taste

1 red or green bell pepper

1 tomato, cut into wedges

1 romaine heart, cut into bit size pieces

2 tablespoons basil

1/4- cup goat cheese, crumbled



DIRECTIONS:



1.Turn on oven to broil.

2.On a cookie sheet place tomato wedges and cut bell pepper into quarters. Skin up.

3.Sprinkle a little olive oil and salt on the vegetables.

4.Bake for 20 minutes, until nice and black.

5 Place in plastic bag and seal for about 20 minutes. Take out and peel off black skin.

6 Do not rinse in water.

7 Mix together the vinegars, garlic, and olive oil.

8 in a large bowl, mix together the lettuce, basil, roasted vegetables, goat cheese, and dressing.

ENJOY DAN: hallelujah



ADDED SHRIMP WOULD BE A NICE TOUCH.

Thursday, June 3, 2010

BRING ON THE HEAT. IF YOU CROWD THE WOK YOU BRING DOWN THE HEAT. AND ONCE YOU LOST THE HEAT, IT'S ALMOST LIKE YOU'VE KILLED THE FIRE OF THE FOOD ITSELF. ENJOY DAN

SPICY CHICKEN STIR- FRY by CHEF DAN:


serves 4- 6



INGEDIENTS:



1-1/2 pound chicken tenders

2 tablespoons grape-seed oil

1-1/2-teaspoon cornstarch

1 onion, cut into 3/4- inch pieces

1 tablespoon yellow curry paste

2 teaspoons paprika

1 teaspoon cumin

4 cloves garlic, minced

1 1inch piece ginger, peeled and minced

2 bell peppers ( 1 red 1 green or yellow) cored and cut into 1 inch pieces

2 tablespoons fish sauce

2 teaspoons chipolte chili powder

1 cup broccoli or asparagus,or both cut into bite size pieces



DIRECTIONS:

1.combine chicken, 1 tablespoon oil, 1 teaspoon cornstarch, S&P in a bowl. Let marinate for 20-30 minutes.

2.Heat a wok over high-heat.

3.Add 1 tablespoon oil; add onions, cook 2-3 minutes until soft.

4.Push onions to the side; add chicken with marinate.

5.Cook for 1-2 minutes without stirring.

6.Continue cooking, tossing vigorously, until chicken is opaque, about 1 minute.

7.Add paprika, cumin, curry paste, garlic,and ginger.

8.Stirring constantly for about 1 minute.

9.Add peppers, cook until they began to soften. 2-3 minutes.

10.Stir in fish sauce and cook until almost all the liquid has evaporated. 1 minute.

11.Add broccoli and asparagus; cook 30 seconds.

12.Stir together remaining cornstarch and 1/3- cup water in a bowl.

13.Pour into the wok and cook until chicken is cooked and sauce has thickened.

14.Stir in chipolte chili powder with salt and pepper.



ENJOY DAN: hallelujah

ROASTING INTENSIFIES THE FLAVOR OF THE VEGTABLES AND ADDS A WONDERFUL SMOKY TASTE. ENJOY DAN:

PASTA WITH ROASTED TOMATOES SOUP: by CHEF DAN:


serves 40-60



INGREDIENTS;



12 ripe Italian plum tomatoes, halved lengthwise

6 red red peppers, quartered lengthwise and seeded

8 red onions, quartered lengthwise

30 whole garlic cloves

1/2- cup olive oil

35 cups chicken stock

30 fresh sage leaves

1 32oz can tomato soup

20 cups spiral shaped pasta

1 tablespoon sugar

salt and pepper

balsamic vinegar



DIRECTIONS:



1.pre-heat oven to 375 degrees

2.spread tomatoes, red peppers, garlic, and onions on a roasting pan and drizzle with oil.

3.Roast for 30- 40 minutes or vegetables are soft and lightly charred, stirring and turning them after 15 minutes.

4. Process the vegetables with I cup stock with a immersion blender until pureed.

5.Pour into a sieve placed over a soup pot and press the puree through into the pan.

6.Add stock,tomato soup, sage, sugar, S&P and bring to a boil.

7.Add pasta and simmer uncovered, about 15-20 minutes or until pasta is tender.

8.Add a little balsamic vinegar into each bowl of soup.



ENJOY DAN: hallelujah

NOW WE ARE TALKING: ADD TO YOUR FAVORITE FOOD AND ENJOY. OH YAH BABE ENJOY DAN

DAN'S SOUTHWEST SEASONING:




2 TABLESPOONS CHILOPE CHILI POWDER

2 TEASPOONS CARDAMOM

2 TABLESPOONS PAPRIKA

1 TABLESPOON TURMERIC

1 TABLESPOON GROUND CORIANDER

1 TEASPOON CAYENNE PEPPER

1 TEASPOON CRUSHED RED PEPPER

1 TABLESPOON SALT

I TABLESPOON ITALIAN SEASONING

1 TABLESPOON GARLIC POWDER



COMBINE ALL INGREDIENTS THOROGHLY

Wednesday, June 2, 2010

OUR VOLUNTEERS AT THE SOUP KITCHEN ARE SPECIAL PEOPLE SO LETS GIVE THEM SOMETHING GOOD TO MAKE THEIR JOB EASIER. ENJOY DAN

CHOCOLATE COVERED STRAWBERRIES FOR THE LADIES AT THE SOUP KITCHEN




20 STRAWBERRIES



by CHEF DAN:

INGREDIENTS:



6 OZ DARK COCOLATE

1/4-CUP WHIPPING CREAM

1- TEASPOON BUTTER



DIRECTIONS:



1.HEAT CHOCOLATE IN A DOUBLE BOILER.

2.GENTLY SIMMER THE WATER.

3.STIRRING FREQUENTLY

4.WHEN THE CHCOLATE IS MELTED AND MIXTURE IS SMOOTH.

5.ADD BUTTER AND STIR, UNTIL BUTTER IS MELTED.

6.TURN OFF HEAT.

7.HOLD STRAWBERRY BY THE STEM AND PUSH INTO COCOLATE.

8.GENTLY TAP ON THE SIDE OF THE PAN, TO ALLOW EXCESS CHOCOLATE TO DIP BACK INTO THE PAN.

9.LAY ON COVERED BAKING SHEET.

10.REFRIGERATE ABOUT 30 MINUTES OR UNTIL CHOCOLATE IS SET.



ENJOY DAN: hallelujah

ON A RAINY DAY WHAT COULD YOU BETTER ASK FOR, OF COURSE NOODLES. ENJOY DAN

THAI STIR-FRY NOODLES WITH MIXED VEGTABLES by CHEF DAN:


serves 2-4



INGREDIENTS:

2 tablespoons grape-seed oil

1 carrot, julienned

1 cucumber, peeled and julienned

1 onion thinly sliced

4 garlic cloves, minced

1 1”inch piece ginger, minced

2 tablespoons soy sauce

2 tablespoons cooking sherry or white wine

2 teaspoons sugar

2 cups bean sprouts

12 oz wide rice sticks

1 tablespoon sesame oil



DIRECTIONS;



1.In boiling water add rice sticks and let set for 30 minutes, then drain and cut in half.

2.In a bowl add cucumber and a pinch of salt. Let sit 5 minutes or so.

3.Heat wok over high heat.

4.Add 1 tablespoon grape-seed oil. Add carrots and onions cook until soft about 2-3 minutes or so.

5.Transfer to a plate, keep warm.

6.Have the wok on high heat, add remaining oil, pork,garlic,ginger, cook until nice and browned. 3-5 minutes.

7.Add soy sauce, wine, sugar, bean sprouts, carrots and onions. Cook stirring for about 1 minute.

8.Add cucumber, noodles and sesame oil, cook, tossing until hot, about 1 minute.

9.Season with salt.

ENJOY DAN: hallelujah

DRIED MUSROOMS, RECONSTITUTED IN WATER, TAKE ON A SATISFYING, SLIGHTLY CHEWY TEXTURE AND A DEEP UMAMI FLAVOR IN THE HOT OIL. ENJOY DAN

STIR-FRY PORK WITH BOK CHOY AND MUSHROOMS by CHEF DAN:


serves 2-4



INGREDIENTS:



2 cups gourmet mushroom blend ( COSCO)

8 heads bok choy, halved lengthwise

1 teaspoon sesame oil

1 teaspoon soy sauce

1/2- teaspoon cornstarch

1/4- teaspoon brown sugar

3 cloves garlic, minced

2 tablespoons olive oil

1 pound pork tenderloin, cut into 2”x1/8' strips

kosher salt to taste



DIRECTIONS:

1.put mushrooms into a bowl of boiling hot water.

2.Soak until soft about 20 minutes.

3.Drain, squeeze excess water from the mushrooms.

4.Cut into 1/4” thick slices.

5.In a medium bowl, combine pork, sesame oil. Cornstarch, soy sauce,sugar and half the garlic.

6.Let sit for 20 to 30 minutes.

7.Heat a wok over high-heat, until wok begins to smoke.

8.Add 1 tablespoon oil around the edge of the wok and swirl to coat the bottom and the sides.

9.Add the mushrooms and cook, stirring and tossing constantly, about 2 minutes.

10.Transfer to plate and set aside.

11.Return wok to high and add bok choe, cut side down, along with 2 tablespoons water, and cook, with out stirring until water evaporates, about 1 minute.

12.Transfer to plate of mushrooms.

13.Return wok to high heat add remaining oil around edge of wok and swirling to coat the sides and bottom.

14.Add pork mixture and remaining garlic and cook, stirring and tossing constantly,until pork is browned, about 2-3 minutes.

15.Add reserved mushrooms and bok choy and cook, stirring and tossing often. About 1 minute.

ENJOY DAN: hallalujah

FRESH HERBS OUT OF THE GARDEN WITH STEAK OR MAYBE FISH. YOUR CHOICE. MAYBE GET OUT BARBECUE. ENJOY DAN

STEAK WITH HERBS OUT OF THE GARDEN by CHEF DAN:


serves 2 0r 3



INGREDIENTS'



1 handful parsley leaves

1 hand full basil leaves

2 stalks fresh rosemary

2 tablespoons fresh oregano

1 tablespoon fresh thyme leaves

1 tablespoon fresh tarragon leaves

4 garlic cloves, minced

1/4- cup grape-seed oil

salt and pepper, to taste

1 24 oz2”-3” thick sirloin steak or a steak of your choice



DIRECTIONS:



1.Put the herbs and garlic on a cutting board and finely chop.

2.Transfer herb mixture to a bowl.

3.Stir in grape-seed oil.

4.Season with salt and pepper.

5.Cover with plastic wrap and set aside for 1-2 hours, to let flavors blend.

6.Season steak with S&P and a little oil, and the herb mixture.

7.Reserve 4 tablespoons to garnish when steak is finished.

8.In a cast iron skillet, lightly oiled bring heat to medium-high.

9.Cook steak until desired doneness.

10.6-8 minutes for medium rare.

ENJOY DAN: hallelujah