FETA TART IN CAST IRON SKILLET by CHEF DAN:
SERVES 10
Ingredients:
4 tablespoons olive oil
1 tablespoon vodka
1 cup water
1 egg
1cup flour, shifted
1/4- teaspoon salt
1/8- teaspoon baking powder
2 cups feta, crumbled
2 tablespoons butter, softened
DIRECTIONS:
1. Pre-heat oven to 500 degrees.
2. Place dry skillet in the oven for 10 minutes.
3. Whisk together 2 tablespoon olive oil, vodka, egg, and water.
4. In another bowl, whisk flour, salt, baking powder.
5. Pour wet mixture over dry mixture and whisk until smooth.
6. Remove skillet and brush remaining oil in the bottom of the skillet.
7. Add batter and coat the bottom evenly.
8. Distribute cheese evenly over batter.
9. Dot with butter.
10. Bake until golden brown. About 20 minutes.
11. Let cool before slicing.
ENJOY DAN: hallelujah
Friday, July 30, 2010
JW IS HAVING A PARTY AND THIS WHAT I AM BRING ENJOY DAN:
JW DESSERTS THAI SESAME SALAD PEANUT NOODLE SALAD
Serves 10 By CHEF DAN:
FOR THE DRESSING:
2 tablespoons Japanese toasted sesame oil
2 tablespoons (TRADER JOE’S) garlic oil
2 tablespoons lite soy sauce
2 tablespoons fish sauce
1-inch fresh graded ginger
1 tablespoon red curry paste
1 cup peanut butter
1/4-cup lime juice
FOR THE SALAD:
1 Pounds rice stick noodles
11/2 pounds cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas, cut diagonally
2 red bell peppers cut into strips
2 shallots, diced
1/4- cup tasted sesame seeds
A hand full cilantro, chopped
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, and let soak for 30 minutes, drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Place the noodles, shrimp, bean sprouts, peas, bell peppers, and shallots.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro. ENJOY DAN:
Serves 10 By CHEF DAN:
FOR THE DRESSING:
2 tablespoons Japanese toasted sesame oil
2 tablespoons (TRADER JOE’S) garlic oil
2 tablespoons lite soy sauce
2 tablespoons fish sauce
1-inch fresh graded ginger
1 tablespoon red curry paste
1 cup peanut butter
1/4-cup lime juice
FOR THE SALAD:
1 Pounds rice stick noodles
11/2 pounds cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas, cut diagonally
2 red bell peppers cut into strips
2 shallots, diced
1/4- cup tasted sesame seeds
A hand full cilantro, chopped
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, and let soak for 30 minutes, drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Place the noodles, shrimp, bean sprouts, peas, bell peppers, and shallots.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro. ENJOY DAN:
Thursday, July 22, 2010
WOW !!!! CHEROKEE PEPPER POT SOUP!!!!! ENJOY DAN!!!!!!!!!1
CHEROKEE PEPPER POT SOUP by CHEF DAN:
Serves 40
INGREDIENTS:
6 pounds beef short ribs
3 gallons chicken broth
12 onions, quarter,
1 6 pound can chopped tomatoes
6 red or green bell pepper, seeded and diced
1 (28 oz) can okra
6 potatoes, diced
4 sweet potatoes, diced
10 carrots, sliced
1 (28 oz) corn
6 stalks celery, chopped
Salt and pepper to taste
DIRECTIONS:
1. Put meat, broth and onion in soup kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 3 hours.
4. Remove meat, and discard bones.
5. Return meat to kettle.
6. Stir in remaining vegetables and simmer, for about 1 to 1-1/2 hours.
7. Season with salt and pepper.
ENJOY DAN: hallelujah
Serves 40
INGREDIENTS:
6 pounds beef short ribs
3 gallons chicken broth
12 onions, quarter,
1 6 pound can chopped tomatoes
6 red or green bell pepper, seeded and diced
1 (28 oz) can okra
6 potatoes, diced
4 sweet potatoes, diced
10 carrots, sliced
1 (28 oz) corn
6 stalks celery, chopped
Salt and pepper to taste
DIRECTIONS:
1. Put meat, broth and onion in soup kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 3 hours.
4. Remove meat, and discard bones.
5. Return meat to kettle.
6. Stir in remaining vegetables and simmer, for about 1 to 1-1/2 hours.
7. Season with salt and pepper.
ENJOY DAN: hallelujah
HAMBURGER SOUP BY OUR NEW SOUP KITCHEN CHEF LORI KATZAKIAN ENJOY
HAMBURGERSOUP by CHEF LORI
Serve 40
INGREDIENTS:
5 pounds lean ground beef, browned
6 onions, Chopped
5 cup celery, chopped
12 carrots, chopped
3 cups ketchup
1 - 5 pound tin stewed tomatoes
1 tablespoons salt
1/4- cup dried basil
1/4- Italian seasoning
2 gallons chicken stock.
3 cups barley
10 bay leaves
DIRECTIONS:
1. In a dry skillet add barley one cup at a time and brown, stirring often, and cook about 5 minutes.
2. In a skillet, brown hamburger over medium heat. Drain off fat.
3. Combine beef, onions, carrots, celery, stock, tomatoes, ketchup, basil, Italian seasoning, barley, bay leaves and salt in a stock pot.
4. Bring to a boil.
5. Reduce heat, and simmer for 2&1/2 hours.
6. Remove bay leaves and enjoy.
Serve 40
INGREDIENTS:
5 pounds lean ground beef, browned
6 onions, Chopped
5 cup celery, chopped
12 carrots, chopped
3 cups ketchup
1 - 5 pound tin stewed tomatoes
1 tablespoons salt
1/4- cup dried basil
1/4- Italian seasoning
2 gallons chicken stock.
3 cups barley
10 bay leaves
DIRECTIONS:
1. In a dry skillet add barley one cup at a time and brown, stirring often, and cook about 5 minutes.
2. In a skillet, brown hamburger over medium heat. Drain off fat.
3. Combine beef, onions, carrots, celery, stock, tomatoes, ketchup, basil, Italian seasoning, barley, bay leaves and salt in a stock pot.
4. Bring to a boil.
5. Reduce heat, and simmer for 2&1/2 hours.
6. Remove bay leaves and enjoy.
EGGPLANT, TOMATO, MOZZARELLA AND FRESH HERBS ON THE BARQECUE!!!!!!!!!! ENJOY DAN !!!!!!!!!!!!!!!1
GRILLED EGGPLANT, TOMATO, BUFFALO MOZZARELLA
Serves 4-6 By CHEF DAN:
INGREDIENTS:
2 Italian eggplants cut into 1/2- inch thick slices
2 tablespoons course salt
1 large mozzarella ball
1 tablespoon olive oil
3 tomatoes
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon balsamic vinegar
1 bunch fresh basil
DIRECTIONS:
1. Place eggplant in an even layer on a baking sheet.
2. Sprinkle with salt, and let stand 10 minutes.
3. Rinse under cold water and pat dry with paper towels.
PREPARE A BARQECUE:
1. Cut mozzarella in half crosswise, thin slice each half about 1/4- inch thick to create half-moon shaped pieces.
2. Slice tomatoes in the same manner.
3. Arrange tomatoes and mozzarella decoratively around the edge of each serving platter.
4. Place eggplant slices on barbeque and cook, turning once, until nicely charred on each side; the eggplant should be almost caramelized.
5. In a bowl stir in balsamic vinegar, olive oil, thyme, marjoram, and basil,.
6. Arrange the cooked eggplant down the center of the serving platter, surrender by the tomatoes and mozzarella.
7. Drizzle balsamic vinegar mixture over the eggplant, tomatoes, and mozzarella.
8. Sprinkle with salt and pepper, to taste, let stand until eggplant is room temperature.
ENJOY DAN: hallelujah
Serves 4-6 By CHEF DAN:
INGREDIENTS:
2 Italian eggplants cut into 1/2- inch thick slices
2 tablespoons course salt
1 large mozzarella ball
1 tablespoon olive oil
3 tomatoes
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon balsamic vinegar
1 bunch fresh basil
DIRECTIONS:
1. Place eggplant in an even layer on a baking sheet.
2. Sprinkle with salt, and let stand 10 minutes.
3. Rinse under cold water and pat dry with paper towels.
PREPARE A BARQECUE:
1. Cut mozzarella in half crosswise, thin slice each half about 1/4- inch thick to create half-moon shaped pieces.
2. Slice tomatoes in the same manner.
3. Arrange tomatoes and mozzarella decoratively around the edge of each serving platter.
4. Place eggplant slices on barbeque and cook, turning once, until nicely charred on each side; the eggplant should be almost caramelized.
5. In a bowl stir in balsamic vinegar, olive oil, thyme, marjoram, and basil,.
6. Arrange the cooked eggplant down the center of the serving platter, surrender by the tomatoes and mozzarella.
7. Drizzle balsamic vinegar mixture over the eggplant, tomatoes, and mozzarella.
8. Sprinkle with salt and pepper, to taste, let stand until eggplant is room temperature.
ENJOY DAN: hallelujah
THAI PEANUT NOODLES WITH SHRIMP !!!!!!!NOW WERE TALKING!!!!!!!!!! ENJOY DAN
THAI SESAME PEANUT NOODLES by CHEF DAN:
Serves 8
FOR THE DRESSING:
1 tablespoon Japanese toasted sesame oil
1 tablespoon (Trader Joe’s) garlic oil
1 tablespoon lite soy sauce
1 tablespoon fish sauce
1/3 cup peanut butter
2 tablespoons lime juice
FOR THE SALAD:
1 Pound rice sticks noodles
1 pound cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas
1 red bell pepper, cut into stripes
2 scallions, finely chopped
1/4- cup toasted sesame seeds
1/4- cup fresh cilantro, chopped
1/4 teaspoon red pepper flacks
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, after 30 minutes drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Put the noodles, shrimp, bean sprouts, snap peas, bell pepper and scallions in a bowl.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro.
ENJOY DAN: hallelujah
Serves 8
FOR THE DRESSING:
1 tablespoon Japanese toasted sesame oil
1 tablespoon (Trader Joe’s) garlic oil
1 tablespoon lite soy sauce
1 tablespoon fish sauce
1/3 cup peanut butter
2 tablespoons lime juice
FOR THE SALAD:
1 Pound rice sticks noodles
1 pound cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas
1 red bell pepper, cut into stripes
2 scallions, finely chopped
1/4- cup toasted sesame seeds
1/4- cup fresh cilantro, chopped
1/4 teaspoon red pepper flacks
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, after 30 minutes drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Put the noodles, shrimp, bean sprouts, snap peas, bell pepper and scallions in a bowl.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro.
ENJOY DAN: hallelujah
HAM AND POTATOES WHAT A COMBO FOR THE SOUP KITCHEN!!!!!!!!!ENJOY DAN!!!!!!!!!!!!!!!!!!!
UNBELIEVABLE HAM AND POTATO SOUP by CHEF DAN:
Serves 40
INGREDIENTS:
18 potatoes, peeled and diced
2 cups celery, chopped
3 onions, chopped
5 cups ham, diced
11/2 gallons chicken stock
1-1/2 cups butter
1-2 cups flour
2 teaspoons each salt and white pepper or to taste
1 gallon milk
DIRECTIONS:
1. Combine the potatoes, celery, onions, ham, and chicken stock, in a stock pot.
2. Bring to a boil, then cook over medium-high heat for about 30 minutes or until potatoes are tender.
3. Stir in S.&.P.
4. In sauce pan, melt butter over medium-low heat,
5. Wisk in flour with a fork, and cook, stirring constantly until thick. About 1-2 minutes.
6. Slowly stir in milk. DO NOT let any lumps to form, add until all the milk has been added.
7. Continue stirring overt medium-low heat until thick. About 5 minutes.
8. Stir the milk mixture into the stock pot, and cook until heated through.
ENJOY DAN hallelujah
Serves 40
INGREDIENTS:
18 potatoes, peeled and diced
2 cups celery, chopped
3 onions, chopped
5 cups ham, diced
11/2 gallons chicken stock
1-1/2 cups butter
1-2 cups flour
2 teaspoons each salt and white pepper or to taste
1 gallon milk
DIRECTIONS:
1. Combine the potatoes, celery, onions, ham, and chicken stock, in a stock pot.
2. Bring to a boil, then cook over medium-high heat for about 30 minutes or until potatoes are tender.
3. Stir in S.&.P.
4. In sauce pan, melt butter over medium-low heat,
5. Wisk in flour with a fork, and cook, stirring constantly until thick. About 1-2 minutes.
6. Slowly stir in milk. DO NOT let any lumps to form, add until all the milk has been added.
7. Continue stirring overt medium-low heat until thick. About 5 minutes.
8. Stir the milk mixture into the stock pot, and cook until heated through.
ENJOY DAN hallelujah
GREEK SOUP KNOWN AS "AVGOLEMONO" WITH HUMBLE INGREDIENTS.!!!!!!!!!!ENJOY DAN!!!!!!!!!!!!!!!!1
CHILLED GREEK SOUP by CHEF DAN:
Serves 4
INGREDIENTS:
4 cups chicken stock
1 cup jasmine rice
2 eggs
1/4- cup lemon juice
2 scallions, thinly sliced
2 tablespoons fresh dill chopped
DIRECTIONS:
1. Bring stock and rice to a boil in covered pot, cover and simmer for about 30 minutes.
2. Let cool some and pour into a blender.
3. Whisk eggs together and pour into blender.
4. Put back into the pot and heat over medium-high heat, stirring constantly. For about 2 minutes.
5. Strain mixture in a fine-mesh sieve into a metal bowl.
6. Stir in lemon juice.
7. Chill for a couple hours.
8. Stir in scallion, dill, and S.&.P. to taste.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
4 cups chicken stock
1 cup jasmine rice
2 eggs
1/4- cup lemon juice
2 scallions, thinly sliced
2 tablespoons fresh dill chopped
DIRECTIONS:
1. Bring stock and rice to a boil in covered pot, cover and simmer for about 30 minutes.
2. Let cool some and pour into a blender.
3. Whisk eggs together and pour into blender.
4. Put back into the pot and heat over medium-high heat, stirring constantly. For about 2 minutes.
5. Strain mixture in a fine-mesh sieve into a metal bowl.
6. Stir in lemon juice.
7. Chill for a couple hours.
8. Stir in scallion, dill, and S.&.P. to taste.
ENJOY DAN: hallelujah
Wednesday, July 21, 2010
CORN GRILLED OR IN THE CAST-IRON SKILLET WHAT A CROWD PLEASER!!!!!!!!!!!!ENJOY DAN!!!!!!!!!!!!
CAMBODIAN GRILLED FRESH CORN by CHEF DAN:
Serves 6
INGREDIENTS:
6 ears of corn, husk and silk removed, can be doubled for a party
Grapseed oil for brushing
2 tablespoons fish sauce
2 tablespoons water
1.5 tablespoons sugar
1 teaspoon salt
2 scallions cut at a 1/2-inch angle
1 tablespoon of vegetable oil
DIRECTIONS:
1. Pre- heat grill or pre-heat an ungreased cast-iron skillet over medium-high heat.
2. Mix together fish sauce, water, sugar and salt until sugar dissolves.
3. To a skillet over medium-high heat add 1 tablespoon oil, add fish sauce mixture and then add the white part of the two scallions.
4. Simmer until it begins to thicken, about 1 minute.
5. Remove from heat.
6. Very lightly brush the corn with oil and set on the grill or in the skillet.
7. Cook, turning every 2 minutes, until kernels are tender and nicely charred, 12-15 minutes.
8. Brush cooked corn with the sauce and serve.
ENJOY DAN: hallelujah
Serves 6
INGREDIENTS:
6 ears of corn, husk and silk removed, can be doubled for a party
Grapseed oil for brushing
2 tablespoons fish sauce
2 tablespoons water
1.5 tablespoons sugar
1 teaspoon salt
2 scallions cut at a 1/2-inch angle
1 tablespoon of vegetable oil
DIRECTIONS:
1. Pre- heat grill or pre-heat an ungreased cast-iron skillet over medium-high heat.
2. Mix together fish sauce, water, sugar and salt until sugar dissolves.
3. To a skillet over medium-high heat add 1 tablespoon oil, add fish sauce mixture and then add the white part of the two scallions.
4. Simmer until it begins to thicken, about 1 minute.
5. Remove from heat.
6. Very lightly brush the corn with oil and set on the grill or in the skillet.
7. Cook, turning every 2 minutes, until kernels are tender and nicely charred, 12-15 minutes.
8. Brush cooked corn with the sauce and serve.
ENJOY DAN: hallelujah
Saturday, July 17, 2010
THE WALLA WALLA "SWEETS ARE IN THIS IS A GREAT APPETIZER OR SIDE DISH !!!!!!!!!!!!!!!! ENJOY DAN:
WALLA WALLA SWEETS BAKED ONIONS ALA VERMOUTH:
Serve4-6 by CHEF DAN:
INGREDIENTS:
4-6 Walla walla sweet onions
1 -tablespoon butter each onion
1 beef bouillon each onion
1 tablespoon or more vermouth each onion.
Aluminum foil
DIRECTIONS: (PRE-HEAT THE OVEN TO 350 DEGREES)
1. Peel outer skin from onion.
2. Cut off the top.
3. Cut in the top a whole large enough to put a bullion cube and butter and a splash of vermouth.
4. Fill the hole with butter and bullion cube.
5. Place the onion on aluminum foil and pour in the vermouth.
6. Double wrap the onion in the foil. With a slight vent at the top.
7. Place in pre-heated oven in a pan with a wire rack.
8. Bake 1 hour.
9.add a little parmesan cheese on the top of the hot onion.
ENJOY DAN: hallelujah
Serve4-6 by CHEF DAN:
INGREDIENTS:
4-6 Walla walla sweet onions
1 -tablespoon butter each onion
1 beef bouillon each onion
1 tablespoon or more vermouth each onion.
Aluminum foil
DIRECTIONS: (PRE-HEAT THE OVEN TO 350 DEGREES)
1. Peel outer skin from onion.
2. Cut off the top.
3. Cut in the top a whole large enough to put a bullion cube and butter and a splash of vermouth.
4. Fill the hole with butter and bullion cube.
5. Place the onion on aluminum foil and pour in the vermouth.
6. Double wrap the onion in the foil. With a slight vent at the top.
7. Place in pre-heated oven in a pan with a wire rack.
8. Bake 1 hour.
9.add a little parmesan cheese on the top of the hot onion.
ENJOY DAN: hallelujah
Friday, July 16, 2010
A COLORFUL MIX OF VEGETABLES MAKE AN IDEAL ACCOMPANIMENT TO CHICKEN OR FISH OR TOSS WITH PASTA!!!!!!!!!!!!!ENJOY DAN:
OVEN ROASTED VEGETABLES by CHEF DAN:
Serves 4-6
(WITH VINAGRETTE)
INGREDIENTS:
2 tablespoons olive oil
1 pound new potatoes cut into 6 wedges
1 pound yams cut into 6 wedges
3 carrots cut into chunks
2 parsnips cut into chunks
2 red onions cut into thick wedges
1 fennel bulb, quarted
2 zucchini, thickly sliced
2 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
4 garlic cloves
1 tablespoon each oregano, basil, rosemary, and garlic chives
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. In a large roosting pan, toss vegetables with olive oil and fresh herbs, and S.&.P.
3. Roast vegetables for 20 minutes.
4. Remove from oven and turn vegetables over.
5. Roast for an additional 20 minutes, or until vegetables are slightly brown.
VINAIGRETTE FOR ROASTED VEGETABLES IF DESIRED:
1. 3 garlic cloves, minced
2. 4 tablespoons balsamic vinegar
3. 1 tablespoon Dan’s honey
4. 1/4-cup olive oil
5. S.&.P. to taste
ENJOY DAN: hallelujah
Serves 4-6
(WITH VINAGRETTE)
INGREDIENTS:
2 tablespoons olive oil
1 pound new potatoes cut into 6 wedges
1 pound yams cut into 6 wedges
3 carrots cut into chunks
2 parsnips cut into chunks
2 red onions cut into thick wedges
1 fennel bulb, quarted
2 zucchini, thickly sliced
2 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
4 garlic cloves
1 tablespoon each oregano, basil, rosemary, and garlic chives
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. In a large roosting pan, toss vegetables with olive oil and fresh herbs, and S.&.P.
3. Roast vegetables for 20 minutes.
4. Remove from oven and turn vegetables over.
5. Roast for an additional 20 minutes, or until vegetables are slightly brown.
VINAIGRETTE FOR ROASTED VEGETABLES IF DESIRED:
1. 3 garlic cloves, minced
2. 4 tablespoons balsamic vinegar
3. 1 tablespoon Dan’s honey
4. 1/4-cup olive oil
5. S.&.P. to taste
ENJOY DAN: hallelujah
ZUCCHINI- POTATO SOUP!!!!!!!!!!!! MAYBE ADD SOME LEEKS AND CALL IT ZUCCHINI-POTATO-LEEK SOUP NOW WERE COOKING !!!!!!!!!!!!!!!!!!! ENJOY DAN:!!!!!!!!!
ZUCCHINI-POTATO SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
20 zucchinis, thinly sliced
7 potatoes, peeled, halved and thinly sliced
5 stalks celery, chopped
5 onions, thinly sliced
2 gallons chicken broth
12 eggs
1/2-cup lemon juice
2 tablespoons tarragon
3 tablespoons dried dill weed
Salt and pepper to taste
DIRECTIONS:
1. In a stock pot bring broth to a boil over medium-high heat.
2. Stir in zucchini, potatoes, celery, and onions.
3. Reduce heat and simmer, covered, about 20 minutes or until vegetables are tender.
4. In a bowl, beat eggs: blend in lemon juice and 1/2-cup hot broth.
5. Stir in stock pot.
6. Heat over medium-heat for 1 minute or so, stirring constantly.
7. Do not boil.
8. Stir in dill weed and tarragon
9. Season with S&P.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
20 zucchinis, thinly sliced
7 potatoes, peeled, halved and thinly sliced
5 stalks celery, chopped
5 onions, thinly sliced
2 gallons chicken broth
12 eggs
1/2-cup lemon juice
2 tablespoons tarragon
3 tablespoons dried dill weed
Salt and pepper to taste
DIRECTIONS:
1. In a stock pot bring broth to a boil over medium-high heat.
2. Stir in zucchini, potatoes, celery, and onions.
3. Reduce heat and simmer, covered, about 20 minutes or until vegetables are tender.
4. In a bowl, beat eggs: blend in lemon juice and 1/2-cup hot broth.
5. Stir in stock pot.
6. Heat over medium-heat for 1 minute or so, stirring constantly.
7. Do not boil.
8. Stir in dill weed and tarragon
9. Season with S&P.
ENJOY DAN: hallelujah
Thursday, July 15, 2010
THAI NOODLE SALAD!!!!! ADD CHICKEN OR PORK AND MAKE A FULL MEAL OUTD OF IT.
THAI NOODLE SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
2 carrots, grated
1 cup finely shredded cabbage
1 cucumber, peeled, seeded, and cut into half moons
3 garlic cloves, minced
1/4-cup lime juice
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro
1 jalapeño, seeded and chopped
1/4 roasted peanuts, chopped
1 tablespoon fish sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 (8oz) package vermicelli
DIRECTIONS:
1. Prepare vermicelli according to package directions.
2. Drain, rinse, and place in a large bowl.
3. Process cilantro, garlic, lime juice, fish sauce, hoisin, sesame oil, and jalapeno, in a food processor until smooth.
4. Toss together pasta, cilantro dressing, carrots, cabbage, and cucumber, and fresh mint.
5. Sprinkle with peanuts and serve.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
2 carrots, grated
1 cup finely shredded cabbage
1 cucumber, peeled, seeded, and cut into half moons
3 garlic cloves, minced
1/4-cup lime juice
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro
1 jalapeño, seeded and chopped
1/4 roasted peanuts, chopped
1 tablespoon fish sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 (8oz) package vermicelli
DIRECTIONS:
1. Prepare vermicelli according to package directions.
2. Drain, rinse, and place in a large bowl.
3. Process cilantro, garlic, lime juice, fish sauce, hoisin, sesame oil, and jalapeno, in a food processor until smooth.
4. Toss together pasta, cilantro dressing, carrots, cabbage, and cucumber, and fresh mint.
5. Sprinkle with peanuts and serve.
ENJOY DAN: hallelujah
Wednesday, July 14, 2010
GREEN TOMATO, ZUCCHINI, OR EGGPLANT YOUR CHOISE!!!!!!!!!ENJOY DAN:
GREEN TOMATO, ZUCCHINI OR EGGPLANT PARMESAN
by CHEF DAN:
Serves 4-6
INGREDIENTS:
4 green tomatoes, sliced 1/4 inch thick
1/4 cup cornmeal or you could use PANKO (Japanese bread crumbs)
2 tablespoons all-purpose flour
1/4 cup grated parmesan cheese
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2-teaspoon lemon pepper
1 egg, beaten
1/4-cup grapeseed oil
DIRECTIONS:
1. Lightly sprinkle tomatoes with salt.
2. Drain on paper towels for 45-60 minutes.
3. Combine cornmeal, parmesan, flour, garlic salt, oregano, lemon pepper, in a shallow dish.
4. Dip each tomatoe slice into egg, then cornmeal mixture.
5. Heat oil in a skillet over medium-high heat.
6. Fry tomatoes for about 2 minutes each side or until golden brown.
7. Drain on wire rack, and serve immediately.
ENJOY DAN: hallelujah
by CHEF DAN:
Serves 4-6
INGREDIENTS:
4 green tomatoes, sliced 1/4 inch thick
1/4 cup cornmeal or you could use PANKO (Japanese bread crumbs)
2 tablespoons all-purpose flour
1/4 cup grated parmesan cheese
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2-teaspoon lemon pepper
1 egg, beaten
1/4-cup grapeseed oil
DIRECTIONS:
1. Lightly sprinkle tomatoes with salt.
2. Drain on paper towels for 45-60 minutes.
3. Combine cornmeal, parmesan, flour, garlic salt, oregano, lemon pepper, in a shallow dish.
4. Dip each tomatoe slice into egg, then cornmeal mixture.
5. Heat oil in a skillet over medium-high heat.
6. Fry tomatoes for about 2 minutes each side or until golden brown.
7. Drain on wire rack, and serve immediately.
ENJOY DAN: hallelujah
GET OUT THE BBQ.!!!!!!!!. BEER CAN CHICKEN!!!!!!!!!!! OH SO GOOD ENJOY DAN
BEER CAN GRILLED CHICKEN ON THE BBQ. by CHEF DAN
IGREDIENTS:
1 3-4 pound whole chicken, washed and dried
2 teaspoons oregano
2 teaspoons garlic powder & 1 tablespoon ground cumin
1teaspoonn ground ginger
1 teaspoon ground sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 tablespoons paprika
2 garlic cloves, smashed
1 (12oz) can beer
DIRECTIONS:
CHICKEN RUB:
1. In a small bowl mix all the ingredients together and use for the grilling chicken.
FOR THE CHICKEN:
Pre-heat the grill to medium-high heat
1. Rub the chicken and its cavity with vegetable oil.
2. Rub 1/2 of the ingredients on the inside cavity of the chicken.
3. Gently peel skin away from the chicken and rub mixture into meat of the chicken.
4. Open beer can and pour out 1/4 cup.
5. Drop the garlic cloves into the beer can.
6. Place chicken, open end down, over the beer can to insert the beer into the cavity.
7. Place chicken, standing up, in a large sauce pan, in the center of the pre-heated grill and cover.
8. Cook the chicken for 1-1/2 hours. Or until thermometer reaches 165 degrees. ENJOY DAN: hallelujahqa
IGREDIENTS:
1 3-4 pound whole chicken, washed and dried
2 teaspoons oregano
2 teaspoons garlic powder & 1 tablespoon ground cumin
1teaspoonn ground ginger
1 teaspoon ground sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 tablespoons paprika
2 garlic cloves, smashed
1 (12oz) can beer
DIRECTIONS:
CHICKEN RUB:
1. In a small bowl mix all the ingredients together and use for the grilling chicken.
FOR THE CHICKEN:
Pre-heat the grill to medium-high heat
1. Rub the chicken and its cavity with vegetable oil.
2. Rub 1/2 of the ingredients on the inside cavity of the chicken.
3. Gently peel skin away from the chicken and rub mixture into meat of the chicken.
4. Open beer can and pour out 1/4 cup.
5. Drop the garlic cloves into the beer can.
6. Place chicken, open end down, over the beer can to insert the beer into the cavity.
7. Place chicken, standing up, in a large sauce pan, in the center of the pre-heated grill and cover.
8. Cook the chicken for 1-1/2 hours. Or until thermometer reaches 165 degrees. ENJOY DAN: hallelujahqa
IT TIS THE SEASON. ZUCCHINI SEASON THAT IS ENJOY DAN
ZUCCHINI PARMESAN by CHEF DAN:
Serves 6-8
INGREDIENTS:
1/4-cup panko (Japanese bread crumbs)
2-3 zucchini sliced into 1/2 inch slices
1 (26oz) jar of chunky marinara sauce, could use fat free marinara
2 cups shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
DIRECTIONS:
1. Pre-oven to 375 degrees.
2. Scatter 2 tablespoons panko over bottom of an 11-7-2-inch baking pan.
3. Top with 1/2 the zucchini.
4. Pour 2 cups marinara sauce over the zucchini.
5. Sprinkle 1 cup mozzarellas cheese and remaining 2 tablespoons of panko over sauce.
6. Cover with foil.
7. Bake for 40 minutes.
8. Remove foil.
9. Bake for an additional 15 munities or until golden brown.
10. Let stand 10 minutes and ENJOY DAN: hallelujah
Serves 6-8
INGREDIENTS:
1/4-cup panko (Japanese bread crumbs)
2-3 zucchini sliced into 1/2 inch slices
1 (26oz) jar of chunky marinara sauce, could use fat free marinara
2 cups shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
DIRECTIONS:
1. Pre-oven to 375 degrees.
2. Scatter 2 tablespoons panko over bottom of an 11-7-2-inch baking pan.
3. Top with 1/2 the zucchini.
4. Pour 2 cups marinara sauce over the zucchini.
5. Sprinkle 1 cup mozzarellas cheese and remaining 2 tablespoons of panko over sauce.
6. Cover with foil.
7. Bake for 40 minutes.
8. Remove foil.
9. Bake for an additional 15 munities or until golden brown.
10. Let stand 10 minutes and ENJOY DAN: hallelujah
Monday, July 12, 2010
ZUCCHINI SEASON IS HERE LET"S ENJOY SOME HEALTHY SNACKS. ENJOY DAN:
PARMESAN ZUCCHINI by CHEF DAN:
Serves 10
INGREDIENTS:
1/2 -cup panko, (Japanese breadcrumbs)
1/2-cup parmesan cheese
1/2-teaspoon salt
1 teaspoon garlic powder
1/4-teaspoon black pepper
1/4-cup fat free milk
5 cups (1/4-inch slices zucchini
Cooking spray
DIRECTIONS:
1. Pre-heat oven to 425 degrees.
2. Combine first 5 ingredients in a bowl.
3. Stirring with a whisk.
4. Place milk in a shallow bowl and put in the panko mixture.
5. Dip zucchini pieces in the milk.
6. Dredge in panko mixture.
7. Place on a wire rack coated with cooking spray.
8. Place rack on baking sheet.
9. Bake at 425 degrees for 30 minutes or until well browned.
ENJOY DAN: hallelujah
Serves 10
INGREDIENTS:
1/2 -cup panko, (Japanese breadcrumbs)
1/2-cup parmesan cheese
1/2-teaspoon salt
1 teaspoon garlic powder
1/4-teaspoon black pepper
1/4-cup fat free milk
5 cups (1/4-inch slices zucchini
Cooking spray
DIRECTIONS:
1. Pre-heat oven to 425 degrees.
2. Combine first 5 ingredients in a bowl.
3. Stirring with a whisk.
4. Place milk in a shallow bowl and put in the panko mixture.
5. Dip zucchini pieces in the milk.
6. Dredge in panko mixture.
7. Place on a wire rack coated with cooking spray.
8. Place rack on baking sheet.
9. Bake at 425 degrees for 30 minutes or until well browned.
ENJOY DAN: hallelujah
ADD A LITTLE SPICE TO YOUR LIFE. ENJOY DAN
GREEN CHILI STEW by CHEF DAN:
Serves 6
INGREDIENTS:
3 tablespoons olive oil
2 pounds beef sirloin, cut into 1-inch cubes
2 onion, chopped
3 garlic cloves, minced
6 cups beef broth
1 pound new potatoes cut into 1-inch cubes
2 teaspoons green chili paste
1 can (7oz) fire roasted green chilies, chopped
1 red bell pepper, diced
S&P to taste about 1 teaspoon each
1 hand full cilantro, chopped
DIRECTIONS:
1. Heat the oil in a stock pot over medium-high heat and brown the meat in batches. Set aside.
2. In the same pan add the onions, and green curry paste, sauté for about 5-6 minutes.
3. Add garlic and sauté 1 minute.
4. Return the meat to the pot.
5. Add broth, potatoes and S&P and bring to a boil.
6. Reduce heat and simmer for 1 hour, or until potatoes are tender.
7. Add green chilies and the red bell pepper and cook 20 minutes more.
8. Add cilantro, stir and serves.
ENJOY DAN: hallelujah
Serves 6
INGREDIENTS:
3 tablespoons olive oil
2 pounds beef sirloin, cut into 1-inch cubes
2 onion, chopped
3 garlic cloves, minced
6 cups beef broth
1 pound new potatoes cut into 1-inch cubes
2 teaspoons green chili paste
1 can (7oz) fire roasted green chilies, chopped
1 red bell pepper, diced
S&P to taste about 1 teaspoon each
1 hand full cilantro, chopped
DIRECTIONS:
1. Heat the oil in a stock pot over medium-high heat and brown the meat in batches. Set aside.
2. In the same pan add the onions, and green curry paste, sauté for about 5-6 minutes.
3. Add garlic and sauté 1 minute.
4. Return the meat to the pot.
5. Add broth, potatoes and S&P and bring to a boil.
6. Reduce heat and simmer for 1 hour, or until potatoes are tender.
7. Add green chilies and the red bell pepper and cook 20 minutes more.
8. Add cilantro, stir and serves.
ENJOY DAN: hallelujah
WOW!!!!!!!! A GRILLED ARTICHOKE!!!!!!!!!!!! ENJOY DAN:
ARTICHOKES HOT OFF THE GRILL by CHEF DAN:
Serves 4
INGREDIENTS:
2 artichokes
1/4- cup balsamic vinegar
1/4- cup water
1/4- cup soy sauce
2 tablespoons fish sauce
3 tablespoons olive oil
1tablespoon garlic, minced
1 tablespoon fresh ginger, minced
DIRECTIONS:
1. Slice artichokes tops off, crosswise. Trim stems.
2. Boil or steam artichokes for about 15 minutes.
3. Drain and cool.
4. Cut in half lengthwise and scrape out fuzzy center.
5. Combine the remaining ingredients in a sip lock bag.
6. Place artichokes in the bag and coat all sides.
7. Marinate overnight in the refrigerator. Or 2-4 hours.
8. Drain artichokes.
9. Place cut side down on a gas gill over medium-heat.
10. Grill until lightly browned, 5-7 minutes.
11. Turn artichokes over and drizzle some of the marinate over the artichokes.
12. Grill until the petal tips are lightly charred. 3-4 minutes or more.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
2 artichokes
1/4- cup balsamic vinegar
1/4- cup water
1/4- cup soy sauce
2 tablespoons fish sauce
3 tablespoons olive oil
1tablespoon garlic, minced
1 tablespoon fresh ginger, minced
DIRECTIONS:
1. Slice artichokes tops off, crosswise. Trim stems.
2. Boil or steam artichokes for about 15 minutes.
3. Drain and cool.
4. Cut in half lengthwise and scrape out fuzzy center.
5. Combine the remaining ingredients in a sip lock bag.
6. Place artichokes in the bag and coat all sides.
7. Marinate overnight in the refrigerator. Or 2-4 hours.
8. Drain artichokes.
9. Place cut side down on a gas gill over medium-heat.
10. Grill until lightly browned, 5-7 minutes.
11. Turn artichokes over and drizzle some of the marinate over the artichokes.
12. Grill until the petal tips are lightly charred. 3-4 minutes or more.
ENJOY DAN: hallelujah
SWEDISH SMORGASBORD WOW!!!!!!!! ENJOY DAN:
WIBERG’S FAMOUS CURED TENDERLOIN OF BEEF.
Serves 4-6 ( an excellent appetizer ) by CHEF DAN:
INGREDIENTS: (THIS IS A TRADITIONAL SWEDISH DISH)
1 pound beef tenderloin roast
2 cups sugar
2 cup kosher salt
12 cranked peppercorns
2 teaspoons chipotle chili powder
2 star anise, crushed
1 cup orange juice
1 cup citrus-flavored vodka
1/2-cup olive oil
A 2-inch piece fresh ginger, peeled and minced
2 tablespoons soy sauce
1 tablespoon fish sauce
A handful mint leaves
DIRECTIONS:
In a loaf pan that the roast fit snugly. So you can completely submerge the meat.
1. Line the pan with a large sheet of plastic wrap.
2. Combine in a bowl sugar, chili powder, and star anise, mix well.
3. Add the O.J. vodka, oil, soy sauce, fish sauce, ginger and mint leaves.
4. Pour into the lined loaf pan.
5. Message the meat several times with mixture.
6. Close the plastic wrap tightly over the top.
7. Put a weight on top, maybe a brick or 28oz can of tomatoes.
8. Refrigerate over night or about 10-12 hours.
9. Remove from pan brush off mixture and rewrap and put in the freezer. Four about 30 minutes, makes it easy to slice.
10. Discard sugar-salt mixture.
11. Slice meat and let it rest 30 minutes and serve. DAN
Serves 4-6 ( an excellent appetizer ) by CHEF DAN:
INGREDIENTS: (THIS IS A TRADITIONAL SWEDISH DISH)
1 pound beef tenderloin roast
2 cups sugar
2 cup kosher salt
12 cranked peppercorns
2 teaspoons chipotle chili powder
2 star anise, crushed
1 cup orange juice
1 cup citrus-flavored vodka
1/2-cup olive oil
A 2-inch piece fresh ginger, peeled and minced
2 tablespoons soy sauce
1 tablespoon fish sauce
A handful mint leaves
DIRECTIONS:
In a loaf pan that the roast fit snugly. So you can completely submerge the meat.
1. Line the pan with a large sheet of plastic wrap.
2. Combine in a bowl sugar, chili powder, and star anise, mix well.
3. Add the O.J. vodka, oil, soy sauce, fish sauce, ginger and mint leaves.
4. Pour into the lined loaf pan.
5. Message the meat several times with mixture.
6. Close the plastic wrap tightly over the top.
7. Put a weight on top, maybe a brick or 28oz can of tomatoes.
8. Refrigerate over night or about 10-12 hours.
9. Remove from pan brush off mixture and rewrap and put in the freezer. Four about 30 minutes, makes it easy to slice.
10. Discard sugar-salt mixture.
11. Slice meat and let it rest 30 minutes and serve. DAN
Sunday, July 11, 2010
MOROCCAN CHICKEN WITH SOME WONDERFUL SPICES ENJOY DAN:
MOROCCAN CHICKEN OVER COUSCOUS WITH SLIVERED ALMONDS.
Serves 4 by CHEF DAN:
INGREDIENTS:
2 pounds chicken breast, boneless, skinless
2 cups chicken broth
1 cup couscous
4 tablespoons butter:
1 onion, diced
2 teaspoons paprika, divided
2 teaspoons cumin, divided
1 teaspoon salt, divided
1/4-teaspoon ground cinnamon, divided
1/4-teaspoons curry powder, divided
1/8-teaspoon cayenne
1 (14.5oz) can sweet roasted red & yellow pepper
1/4-cup golden raisins
1/4-cup slivered almonds
DIRECTIONS:
1. In a large skillet, melt 2 tablespoons butter over medium-high heat.
2. Add onion and sauté for about 5-6 minutes.
3. Stir in 1 teaspoon each of paprika, cumin, and 1/2-teaspoon salt.
4. 1/8-each cinnamon, curry, and cayenne.
5. Add chicken, stir and cook about 5 minutes.
6. Stir in 1//4-cup chicken broth and all the roasted tomatoes.
7. Cover and reduce to a low simmer and cook for about 15 minutes
8. Then melt remaining butter in a sauce pan over medium-heat.
10 . Add remaining paprika, cumin, salt, cinnamon, curry, and cook 1 minute.
11 . Stir in remaining broth, couscous, and golden raisins, bring mixture just to a boil, then turn off heat and let sit 6-8 minutes.
12 . Fluff couscous with fork. Serve chicken over couscous and sprinkle with slivered almonds. ENJOY DAN: hallelujah
Serves 4 by CHEF DAN:
INGREDIENTS:
2 pounds chicken breast, boneless, skinless
2 cups chicken broth
1 cup couscous
4 tablespoons butter:
1 onion, diced
2 teaspoons paprika, divided
2 teaspoons cumin, divided
1 teaspoon salt, divided
1/4-teaspoon ground cinnamon, divided
1/4-teaspoons curry powder, divided
1/8-teaspoon cayenne
1 (14.5oz) can sweet roasted red & yellow pepper
1/4-cup golden raisins
1/4-cup slivered almonds
DIRECTIONS:
1. In a large skillet, melt 2 tablespoons butter over medium-high heat.
2. Add onion and sauté for about 5-6 minutes.
3. Stir in 1 teaspoon each of paprika, cumin, and 1/2-teaspoon salt.
4. 1/8-each cinnamon, curry, and cayenne.
5. Add chicken, stir and cook about 5 minutes.
6. Stir in 1//4-cup chicken broth and all the roasted tomatoes.
7. Cover and reduce to a low simmer and cook for about 15 minutes
8. Then melt remaining butter in a sauce pan over medium-heat.
10 . Add remaining paprika, cumin, salt, cinnamon, curry, and cook 1 minute.
11 . Stir in remaining broth, couscous, and golden raisins, bring mixture just to a boil, then turn off heat and let sit 6-8 minutes.
12 . Fluff couscous with fork. Serve chicken over couscous and sprinkle with slivered almonds. ENJOY DAN: hallelujah
LEMON WITH THYME AND GIN WHAT COULD BE BETTER ENJOY DAN:
MOROCCAN LEMON AND THYME DRINK:
Makes 1 quart by CHEF DAN:
1-inch fresh ginger, peeled and chopped
1 tablespoon sugar
2 tablespoons lemon juice
1 cup gin
6 springs of fresh thyme, roughly chopped
3 cups lemonade
DIRECTRIONS:
1. In a pestle and mortar, mash the ginger and sugar together.
2. Put into a large jar to finish the drink.
3. Add lemon juice and gin.
4. Add thyme.
5. Finish with lemonade, put into fridge and chill well.
6. Add ice to glassed and ENJOY DAN:
Makes 1 quart by CHEF DAN:
1-inch fresh ginger, peeled and chopped
1 tablespoon sugar
2 tablespoons lemon juice
1 cup gin
6 springs of fresh thyme, roughly chopped
3 cups lemonade
DIRECTRIONS:
1. In a pestle and mortar, mash the ginger and sugar together.
2. Put into a large jar to finish the drink.
3. Add lemon juice and gin.
4. Add thyme.
5. Finish with lemonade, put into fridge and chill well.
6. Add ice to glassed and ENJOY DAN:
THOUGH RHUBARB IS THE STAR OF THIS DESSERT OR SALAD, SWEET APPLES,AND PEARS HELP CUT ITS CHARACTERISTICALLY SOUR FLAVOR.ENJOY DAN:
RHUBARB, PEAR, AND APPLE A MOROCCIAN DESERT OR SALAD:
Serves 6 by CHEF DAN:
INGREDIENTS:
3 cups (1-inch-thick) slices rhubarb
3 apples, peeled and cubed
3 pears, peeled and cubed
DRESSING:
2/3-cup orange juice
3 tablespoons lemon juice
2 tablespoons orange flower water
2 tablespoons confection’s sugar
1 stick cinnamon
Rind of 1 orange
10 mint leaves, torn
DIRECTIONS:
1. Core apples and pears and cut into thin slices.
2. Place in serving bowl and add orange juice to prevent the apples and pears from discoloring.
3. Combine all ingredients for dressing and the rhubarb except mint leaves in a sauce pan.
4. Bring to boil and simmer for 5 minutes.
5. Cool and place in fridge for 1 hour.
6. Then mix dressing and the rhubarb to the fruit salad with mint leaves.
Serves 6 by CHEF DAN:
INGREDIENTS:
3 cups (1-inch-thick) slices rhubarb
3 apples, peeled and cubed
3 pears, peeled and cubed
DRESSING:
2/3-cup orange juice
3 tablespoons lemon juice
2 tablespoons orange flower water
2 tablespoons confection’s sugar
1 stick cinnamon
Rind of 1 orange
10 mint leaves, torn
DIRECTIONS:
1. Core apples and pears and cut into thin slices.
2. Place in serving bowl and add orange juice to prevent the apples and pears from discoloring.
3. Combine all ingredients for dressing and the rhubarb except mint leaves in a sauce pan.
4. Bring to boil and simmer for 5 minutes.
5. Cool and place in fridge for 1 hour.
6. Then mix dressing and the rhubarb to the fruit salad with mint leaves.
Friday, July 9, 2010
AFRICAN PEANUT SOUP JUST IN TIME THE GREAT WORLD CUP CHAMPIONSHIP BETWEEN SPAIN & THE NETHERLANDS ENJOY DAN
AFRICAN PEANUT SOUP WITH CHICKEN Serves 40 by CHEF DAN:
INGREDIENTS:
1/4 CUP OLIVE OIL
5 ONIONS, DICED
5 STALKS CELERY, CHOPPED
5 RED BELL PEPPERS, DICED
10 CLOVES GARLIC, MINCED
5 (14.5OZ) CANS DICED TOMATOES
32 CUPS CHICKEN STOCK
5 CUPS BROWN RICE
5 CUPS FINELY CHOPPED COOKED CHICKEN
5 CUPS CREAMY PEANUT BUTTER
2 TEASPOON CHILE POWDER
DIRECTIONS:
1. HEAT OIL IN A LARGE SOUP PAN OVER MEDIUM HEAT.
2. ADD THE ONION, CELERY AND RED PEPPER. SAUT’E, STIRRING OFTEN.
3. STIR IN GARLIC AND CHILE POWDER. SAUT’E’ ABOUT 3 MINUTES.
4. . STIR IN THE STOCK, TOMATOES AND , AND RICE.
5. REDUCE HEAT TO A GENTLE SIMMER, FOR ABOUT 45 MINUTES OR UNTIL RICE IS TENDER.
6. ADD COOKED CHICKEN, AND PEANUT BUTTER. STIR UNTIL WELL BLENDED.
7. ADD MORE CHICKEN BROTH AS NEEDED.
ENJOY DAN: hallelujah
INGREDIENTS:
1/4 CUP OLIVE OIL
5 ONIONS, DICED
5 STALKS CELERY, CHOPPED
5 RED BELL PEPPERS, DICED
10 CLOVES GARLIC, MINCED
5 (14.5OZ) CANS DICED TOMATOES
32 CUPS CHICKEN STOCK
5 CUPS BROWN RICE
5 CUPS FINELY CHOPPED COOKED CHICKEN
5 CUPS CREAMY PEANUT BUTTER
2 TEASPOON CHILE POWDER
DIRECTIONS:
1. HEAT OIL IN A LARGE SOUP PAN OVER MEDIUM HEAT.
2. ADD THE ONION, CELERY AND RED PEPPER. SAUT’E, STIRRING OFTEN.
3. STIR IN GARLIC AND CHILE POWDER. SAUT’E’ ABOUT 3 MINUTES.
4. . STIR IN THE STOCK, TOMATOES AND , AND RICE.
5. REDUCE HEAT TO A GENTLE SIMMER, FOR ABOUT 45 MINUTES OR UNTIL RICE IS TENDER.
6. ADD COOKED CHICKEN, AND PEANUT BUTTER. STIR UNTIL WELL BLENDED.
7. ADD MORE CHICKEN BROTH AS NEEDED.
ENJOY DAN: hallelujah
WHAT A RICH FLAVOR THIS CHOWDER HAS AND WITH SWEET POTATO AND CHICKEN MY-OH-MY ENJOY DAN:
INGREDIENTS:
2 cooked chicken breasts
2 sweet potatoes, cubed
2 tablespoons olive oil
1 red pepper, chopped
4 scallions, chopped and divided
1 cup sugar snow peas cut into 1/2 inch pieces
3 tablespoons fresh lemongrass, peeled and minced
1 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
2 tablespoons fresh lime juice
2 teaspoons chili garlic sauce (Shing Kee)
1 tablespoon fish sauce
1 can (19oz) Mae Ploy) coconut milk
6 lime wedges
Hand full cilantro…..
DIRECTIONS:
1. Heat oil In a Dutch oven over medium heat.
2. Add potato, half the scallions, red pepper, and snow peas, cook 8 minutes. Stirring frequently.
3. Add lemongrass, ginger, and garlic; cook 1minute, stringing frequently.
4. Stir in broth, and bring to a boil.
5. Cover, reduce heat, and simmer for about 12 minutes.
6. Add chicken, coconut milk, lime juice, Chile garlic sauce, fish sauce and cook about 1 minute until thoroughly heated.
7. Sprinkle with remaining scallions and cilantro.
8. Serve with lemon wedges.
ENJOY DAN: hallelujah
2 cooked chicken breasts
2 sweet potatoes, cubed
2 tablespoons olive oil
1 red pepper, chopped
4 scallions, chopped and divided
1 cup sugar snow peas cut into 1/2 inch pieces
3 tablespoons fresh lemongrass, peeled and minced
1 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
2 tablespoons fresh lime juice
2 teaspoons chili garlic sauce (Shing Kee)
1 tablespoon fish sauce
1 can (19oz) Mae Ploy) coconut milk
6 lime wedges
Hand full cilantro…..
DIRECTIONS:
1. Heat oil In a Dutch oven over medium heat.
2. Add potato, half the scallions, red pepper, and snow peas, cook 8 minutes. Stirring frequently.
3. Add lemongrass, ginger, and garlic; cook 1minute, stringing frequently.
4. Stir in broth, and bring to a boil.
5. Cover, reduce heat, and simmer for about 12 minutes.
6. Add chicken, coconut milk, lime juice, Chile garlic sauce, fish sauce and cook about 1 minute until thoroughly heated.
7. Sprinkle with remaining scallions and cilantro.
8. Serve with lemon wedges.
ENJOY DAN: hallelujah
Thursday, July 8, 2010
85 DEGREES TODAY WHAT COULD BE BETTER THAN GIN TONIC??????????????/ ENJOY DAN
THE PERFECT GIN TONIC by CHEF DAN:
SERVES 1 EACH
1/4- CUP GIN
3/4 –CUP DIET TONIC WATER
1 TABLESPOON FRESH Squeezed LIME JUICE
LIME WEDGES
1. POUR THE GIN, TONIC, AND LIME JUICE IN A HIGHBALL GLASS.
2. THE GLASS IS ALMOST FILLED WITH ICE.
3. STIR WELL.
ENJOY DAN: hallelujah
SERVES 1 EACH
1/4- CUP GIN
3/4 –CUP DIET TONIC WATER
1 TABLESPOON FRESH Squeezed LIME JUICE
LIME WEDGES
1. POUR THE GIN, TONIC, AND LIME JUICE IN A HIGHBALL GLASS.
2. THE GLASS IS ALMOST FILLED WITH ICE.
3. STIR WELL.
ENJOY DAN: hallelujah
WHAT COULD BE BETTER THAN GREEN CHILI PORK ENJOY DAN
GREEN CHILI PORK by CHEF DAN:
Serves 4-6
INGREDIENTS:
FOR THE SAUCE.
1//4- cup (traders Joe’s) salsa Verde
2 (15oz) cans tomatillos (drained) or 8 cups fresh, blanched tomatillos
2 cans (7oz) Ortega fire roasted diced green chilies
A big hand full cilantro
1. In a large bowl combine all ingredients.
2. In a blender pulse the mixture till just blended, not too much.
FOR THE PORK:
4 Pounds pork tenderloin, trimmed and cut into 1” chunks
2 tablespoons cumin
1 cup chicken broth
S&P to taste
3 tablespoons olive oil
1. Thoroughly season the pork chunks with cumin, S&P.
2. In a skillet or Dutch oven, heat the olive oil over medium-high heat.
3. When the pan is thoroughly heated, sear pork chunks, until each chunk is browned on each side. Maybe 2 or 3 batches
4. Lower heat to medium; add all the sauce and simmer, uncovered for about 1 hour.
5. Add more broth if necessary.
6. Cook until pork is fork-tender.
GARNISH:
Lime wedges
Cilantro leaves
Sour cream
feta or goat cheese
chopped scallions
Serves 4-6
INGREDIENTS:
FOR THE SAUCE.
1//4- cup (traders Joe’s) salsa Verde
2 (15oz) cans tomatillos (drained) or 8 cups fresh, blanched tomatillos
2 cans (7oz) Ortega fire roasted diced green chilies
A big hand full cilantro
1. In a large bowl combine all ingredients.
2. In a blender pulse the mixture till just blended, not too much.
FOR THE PORK:
4 Pounds pork tenderloin, trimmed and cut into 1” chunks
2 tablespoons cumin
1 cup chicken broth
S&P to taste
3 tablespoons olive oil
1. Thoroughly season the pork chunks with cumin, S&P.
2. In a skillet or Dutch oven, heat the olive oil over medium-high heat.
3. When the pan is thoroughly heated, sear pork chunks, until each chunk is browned on each side. Maybe 2 or 3 batches
4. Lower heat to medium; add all the sauce and simmer, uncovered for about 1 hour.
5. Add more broth if necessary.
6. Cook until pork is fork-tender.
GARNISH:
Lime wedges
Cilantro leaves
Sour cream
feta or goat cheese
chopped scallions
OH YAH PINE NUTS AND ANTIOXIDANT BLEND WITH BULGUR AND GARBANZOE BEANS ENJOY DAN
BULGUR WITH GARBANZOS BEANS by CHEF DAN:
Serves 4-6
INGREDIENTS:
2 cups bulgur wheat
1 (15oz) can garbanzo beans
1 tomato, diced
1 scallion, diced
1 English cucumber
1 red pepper, roasted
2 cloves garlic, minced
1/4 –cup lemon juice
2 tablespoons olive oil
1/4- cup roasted pin nuts
1/3- cup antioxidant blend (blueberries, cherries, cranberries, plums)
Soaked in water for 12 minutes and drained
1/8- teaspoon each of S&P, cinnamon, allspice, and cayenne
1/2- cup each of oregano, chives, or whatever you have in your garden
DIRECTIONS:
1. Put the bulgur in a bowl and add 11/2- cups boiling water.
2. Stir and let stand 30 minutes.
3. Then drain excess water from the bulgur and add tomato, red pepper, cucumber, scallion, and season lightly with S&P.
4. In bowl combine oil, lemon juice, S&P and garlic, stir well.
5. Add garbanzo beans, pine nuts, and blue berry blend and add to bulgur.
6. Sprinkle with the herbs and spices.
7. Drizzle the dressing over the bulgur and toss well.
8. Let the salad stand for 30 minutes before serving.
9. Taste and add a little more oil, or lemon juice or S&P if needed
10. Can be serves on romaine hearts if desired.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
2 cups bulgur wheat
1 (15oz) can garbanzo beans
1 tomato, diced
1 scallion, diced
1 English cucumber
1 red pepper, roasted
2 cloves garlic, minced
1/4 –cup lemon juice
2 tablespoons olive oil
1/4- cup roasted pin nuts
1/3- cup antioxidant blend (blueberries, cherries, cranberries, plums)
Soaked in water for 12 minutes and drained
1/8- teaspoon each of S&P, cinnamon, allspice, and cayenne
1/2- cup each of oregano, chives, or whatever you have in your garden
DIRECTIONS:
1. Put the bulgur in a bowl and add 11/2- cups boiling water.
2. Stir and let stand 30 minutes.
3. Then drain excess water from the bulgur and add tomato, red pepper, cucumber, scallion, and season lightly with S&P.
4. In bowl combine oil, lemon juice, S&P and garlic, stir well.
5. Add garbanzo beans, pine nuts, and blue berry blend and add to bulgur.
6. Sprinkle with the herbs and spices.
7. Drizzle the dressing over the bulgur and toss well.
8. Let the salad stand for 30 minutes before serving.
9. Taste and add a little more oil, or lemon juice or S&P if needed
10. Can be serves on romaine hearts if desired.
ENJOY DAN: hallelujah
Wednesday, July 7, 2010
SALAD DAY'S ARE HERE--BLUE AND GREEN. WE HAVE HAD THIS FOR DINNER MANY TIMES. ENJOY DAN:
BLUE BERRY AND SHRIMP SALAD by CHEF DAN:
SERVES 2-4 (with lemon or lime vinaigrette)
INGREDIENTS:
1 pound shrimp, divined, shelled, and broiled of fried
1 cup blueberries
1/2 cup sliver almonds, or walnuts, pine nuts, ect
1/2-cup edamame, cooked or fresh sugar snap peas
1 head romaine
1/4- cup feta cheese
DIRECTIONS:
1. In a large salad bowl, toss shrimp, blueberries, nuts, edamame or peas, and romaine lettuce.
2. Sprinkle feta on top.
LEMON VINAIGRETTE:
1. In a mixing bowl, whisk 1/4- cup olive oil.
2. 2 tablespoons lemon or lime juice.
3. 1 teaspoon sugar.
4. 1/8-teaspoon salt and pepper.
5. 1/8- teaspoon red pepper flacks.
6. Pour over salad ENLOY DAN
SERVES 2-4 (with lemon or lime vinaigrette)
INGREDIENTS:
1 pound shrimp, divined, shelled, and broiled of fried
1 cup blueberries
1/2 cup sliver almonds, or walnuts, pine nuts, ect
1/2-cup edamame, cooked or fresh sugar snap peas
1 head romaine
1/4- cup feta cheese
DIRECTIONS:
1. In a large salad bowl, toss shrimp, blueberries, nuts, edamame or peas, and romaine lettuce.
2. Sprinkle feta on top.
LEMON VINAIGRETTE:
1. In a mixing bowl, whisk 1/4- cup olive oil.
2. 2 tablespoons lemon or lime juice.
3. 1 teaspoon sugar.
4. 1/8-teaspoon salt and pepper.
5. 1/8- teaspoon red pepper flacks.
6. Pour over salad ENLOY DAN
Tuesday, July 6, 2010
OHYAHITSHAGEN79thLET'SHAVEAPARTYCLAM CHOWDERENJOYDAN:
CLAM CHOWDER FOR LARRY HAGEN’S 79th BRITHDAY. By CHEF DAN:
Serves 10-12
INGREDIENTS:
4 tablespoons butter
1 tablespoon olive oil.
1/2-cup flour
4 stalks celery, chopped
1 onion, chopped
3 pieces of bacon
4 (10oz) cans baby clams with juice
1 teaspoon fennel seeds
1 teaspoon dried thyme
1teaspoon white pepper
1 teaspoon cilantro
1 tablespoon dill weed
3 potatoes, peeled and diced
2 cup water
4 (19oz) can coconut milk.
DIRECTIONS:
1. In a sauce pan, melt butter over medium-high heat; add flour and stir constantly.
2. Lower heat until the roux is golden in color, about 8-10 minutes. Set aside.
3. In a stock pot, over medium-high heat, add oil, celery onions, bacon; cook: stirring often, until vegetables are translucent.
4. Add clams, fennel seed, thyme, white pepper, cilantro, dill weed, and potatoes, and water.
5. Cook over medium-high heat until the potatoes are tender.
6. Stir in coconut milk and simmer till just below boiling.
7. Add roux as needed, mix well to gain desired thickness.
ENJOY DAN: hallelujah
Serves 10-12
INGREDIENTS:
4 tablespoons butter
1 tablespoon olive oil.
1/2-cup flour
4 stalks celery, chopped
1 onion, chopped
3 pieces of bacon
4 (10oz) cans baby clams with juice
1 teaspoon fennel seeds
1 teaspoon dried thyme
1teaspoon white pepper
1 teaspoon cilantro
1 tablespoon dill weed
3 potatoes, peeled and diced
2 cup water
4 (19oz) can coconut milk.
DIRECTIONS:
1. In a sauce pan, melt butter over medium-high heat; add flour and stir constantly.
2. Lower heat until the roux is golden in color, about 8-10 minutes. Set aside.
3. In a stock pot, over medium-high heat, add oil, celery onions, bacon; cook: stirring often, until vegetables are translucent.
4. Add clams, fennel seed, thyme, white pepper, cilantro, dill weed, and potatoes, and water.
5. Cook over medium-high heat until the potatoes are tender.
6. Stir in coconut milk and simmer till just below boiling.
7. Add roux as needed, mix well to gain desired thickness.
ENJOY DAN: hallelujah
Monday, July 5, 2010
IN THE GARDEN---------RHUBARB-------- OH YEH BABE----- FRESH RHUBARB ENJOY DAN
RHUBARB- LENTIL SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
8 cups lentils
14 carrots, chopped
12 stocks of celery, chopped
10 onions, chopped
6 garlic cloves, crushed
3 tablespoons fennel seed
1/2 cup of dried parsley
20 cups rhubarb, about 2 pounds, chopped
30 cups chicken broth
2 teaspoons each of salt and pepper
1/2 cup dill, chopped
1 gallon can coconut milk
DIRECTIONS:
1. In a stock pot over medium-high heat, add carrots, celery, onion, f parsley, and garlic and fennel seed.
2. Sauté for about 5-7 minutes or until carrots become are soft.
3. Add rhubarb and sauté for 3-4 minutes.
4. Pour in chicken broth and salt and bring to boil.
5. Add lentils, cover, reduce heat and simmer for 45 minutes.
6. With an immersion blender, blend until smooth. Stir in pepper.
7. Combine chopped dill and coconut milk and stir in.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
8 cups lentils
14 carrots, chopped
12 stocks of celery, chopped
10 onions, chopped
6 garlic cloves, crushed
3 tablespoons fennel seed
1/2 cup of dried parsley
20 cups rhubarb, about 2 pounds, chopped
30 cups chicken broth
2 teaspoons each of salt and pepper
1/2 cup dill, chopped
1 gallon can coconut milk
DIRECTIONS:
1. In a stock pot over medium-high heat, add carrots, celery, onion, f parsley, and garlic and fennel seed.
2. Sauté for about 5-7 minutes or until carrots become are soft.
3. Add rhubarb and sauté for 3-4 minutes.
4. Pour in chicken broth and salt and bring to boil.
5. Add lentils, cover, reduce heat and simmer for 45 minutes.
6. With an immersion blender, blend until smooth. Stir in pepper.
7. Combine chopped dill and coconut milk and stir in.
ENJOY DAN: hallelujah
Sunday, July 4, 2010
MODERATELY SPICED CRAB CAKES WITH A TANGY DIPPING SAUCE ON A PLATTER OF ROMAINE LEAVES ENJOY DAN
THAI CRAB CAKES by CHEF DAN:
18 crab cakes
INGREDIENTS:
1 pound crab-meat, drained and flacked
1 tablespoon light mayonnaise
1 tablespoon tamarind paste
1 Thai red pepper, seeded and minced
1 egg, lightly beaten
2 tablespoons milk
pinch of salt
1 cup Panko (Japanese bread crumbs
DIRECTIONS:
1.Mix 1/2- cup Panko, the egg and milk in a bowl.
2.Whisk in the mayonnaise, Thai pepper, and tamarind paste.
3.Fold in the crab meat, the rest of the panko and a pinch of salt.
4.Shape into patties, and refrigerate 30 minutes.
5.Heat a little oil in a skillet over medium-high heat.
6.Mist the crab cakes with cooking spray and cook 3-4 minutes.
7.Spray the tops with the cooking spray and flip over and cook 3-4 minutes.
DIPPING SAUCE:
1.1/4-cup rice vinegar
2.2 teaspoons soy sauce
3.2 cloves garlic cloves,
4.2 tablespoons white sugar
5.In a blender combine these ingredients and puree till smooth.
TO SERVE:
1.Line a serving platter with romaine leaves, and place a small bowl of the dipping sauce in the center.
2.Arrange crab cakes on top of the romaine leaves around the dip.
ENJOY DAN: hallelujah
18 crab cakes
INGREDIENTS:
1 pound crab-meat, drained and flacked
1 tablespoon light mayonnaise
1 tablespoon tamarind paste
1 Thai red pepper, seeded and minced
1 egg, lightly beaten
2 tablespoons milk
pinch of salt
1 cup Panko (Japanese bread crumbs
DIRECTIONS:
1.Mix 1/2- cup Panko, the egg and milk in a bowl.
2.Whisk in the mayonnaise, Thai pepper, and tamarind paste.
3.Fold in the crab meat, the rest of the panko and a pinch of salt.
4.Shape into patties, and refrigerate 30 minutes.
5.Heat a little oil in a skillet over medium-high heat.
6.Mist the crab cakes with cooking spray and cook 3-4 minutes.
7.Spray the tops with the cooking spray and flip over and cook 3-4 minutes.
DIPPING SAUCE:
1.1/4-cup rice vinegar
2.2 teaspoons soy sauce
3.2 cloves garlic cloves,
4.2 tablespoons white sugar
5.In a blender combine these ingredients and puree till smooth.
TO SERVE:
1.Line a serving platter with romaine leaves, and place a small bowl of the dipping sauce in the center.
2.Arrange crab cakes on top of the romaine leaves around the dip.
ENJOY DAN: hallelujah
Saturday, July 3, 2010
ZUCCHINI FRITTERS NOW WERE TALKING ENJOY DAN
FRESH FROM THE GARDEN ZUCCHINI FRITTERS by CHEF DAN:
Grate 2 zucchini into a colander
Toss with 2 teaspoons salt.
Let rest 12 minutes.
Squeeze out the liquid.
Mix with 4 minced scallions
1/4- cup dried basil
1/4- cup dried dill
1/4- cup egg beaters.
3/4- cup Parmesan cheese
1 cup Panko (Japanese bread crumbs)
In a bowl mix scallions, basil, dill, eggs, Parmesan, panko, and zucchini.
Shape into patties and refrigerate 30 minutes.
Heat a little oil in a skillet over medium-high heat.
Coat patties with cooking spray and cook 3-4 minutes.
Spray the tops with the cooking spray and flip over and cook 3-4 more minutes.
Season with salt and pepper.
ENJOY DAN: hallelujah
Grate 2 zucchini into a colander
Toss with 2 teaspoons salt.
Let rest 12 minutes.
Squeeze out the liquid.
Mix with 4 minced scallions
1/4- cup dried basil
1/4- cup dried dill
1/4- cup egg beaters.
3/4- cup Parmesan cheese
1 cup Panko (Japanese bread crumbs)
In a bowl mix scallions, basil, dill, eggs, Parmesan, panko, and zucchini.
Shape into patties and refrigerate 30 minutes.
Heat a little oil in a skillet over medium-high heat.
Coat patties with cooking spray and cook 3-4 minutes.
Spray the tops with the cooking spray and flip over and cook 3-4 more minutes.
Season with salt and pepper.
ENJOY DAN: hallelujah
HEALTHY CRAB CAKES ENJOY DAN
CRAB CAKES by CHEF DAN:
8 CRAB CAKES:
1 pound lump crab meat
2 teaspoons olive oil
1 shallot, thinly slices
1 red bell pepper, chopped
1 cup Panko (Japanese bread crumbs)
1 egg, beaten lightly
2 tablespoons milk
1 teaspoon Old Bay seasoning
1teaspoon Worcestershire sauce
1 tablespoon Franks red hot sauce
1 tablespoon lime juice, plus lime wedges
S&P to taste
1. Heat oil in skillet over medium-high heat.
2. Add shallot and bell pepper and cook for about 2 minutes.
3. Mix 1/2- cup panko, the egg and milk in a bowl.
4. Whisk in the Worcestershire sauce, lime juice, Old Bay and hot sauce.
5. Fold in the crab meat, Panko mixture, bell pepper mixture and a pinch of S&P.
6. Shape into 8 patties and refrigerate 30 minutes.
7. Coat the crab cakes with the remaining1/2- cup of Panko.
8. Heat a little oil in the skillet over medium-high heat.
9. Mist the crab cakes with cooking spray and cook 3-4 minutes.
10. Spray the tops with the cooking spray and flip over and cook 3-4 minutes.
11. Serve with lime wedges.
ENJOY DAN: hallelujah
8 CRAB CAKES:
1 pound lump crab meat
2 teaspoons olive oil
1 shallot, thinly slices
1 red bell pepper, chopped
1 cup Panko (Japanese bread crumbs)
1 egg, beaten lightly
2 tablespoons milk
1 teaspoon Old Bay seasoning
1teaspoon Worcestershire sauce
1 tablespoon Franks red hot sauce
1 tablespoon lime juice, plus lime wedges
S&P to taste
1. Heat oil in skillet over medium-high heat.
2. Add shallot and bell pepper and cook for about 2 minutes.
3. Mix 1/2- cup panko, the egg and milk in a bowl.
4. Whisk in the Worcestershire sauce, lime juice, Old Bay and hot sauce.
5. Fold in the crab meat, Panko mixture, bell pepper mixture and a pinch of S&P.
6. Shape into 8 patties and refrigerate 30 minutes.
7. Coat the crab cakes with the remaining1/2- cup of Panko.
8. Heat a little oil in the skillet over medium-high heat.
9. Mist the crab cakes with cooking spray and cook 3-4 minutes.
10. Spray the tops with the cooking spray and flip over and cook 3-4 minutes.
11. Serve with lime wedges.
ENJOY DAN: hallelujah
CRAB SEASON IS OPEN AND I AM GOING CRABBING ENLOY DAN
“BOO JAH” THAI CRAB CAKES with CILANTRO PESTO by CHEF DAN:
Serves 4-6
INGREDIENTS:
1/2-pound cooked crabmeat
1/2-pound ground pork
1 egg, beaten
2 tablespoons chili garlic sauce.
2 tablespoons fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
4 tablespoons Panko (Japanese style bread crumbs)
2 tablespoons olive oil
A hand full fresh cilantro leaves
3 Thai chilies or 3 jalapenos, seeded and cut into long strips
DIRECTIONS:
1. In a bowl, gently combine the crabmeat, pork, egg, chili sauce, fish sauce, soy sauce, and sugar.
2. Mix well. Leave in as big of chunks as possible.
3. Pour Panko crumbs on a plate.
4. Carefully shape the crab-pork mixture into small cakes.
5. Dip each cake in the Panko crumbs to coat it lightly.
6. Heat the oil over medium-high heat for 1 minute.
7. Add the crab cakes and sauté, turning once, until golden brown. About 5 minutes.
8. Garnish with cilantro and chilies.
DIPPING SAUCE FOR CRAB CAKES:
3 TABLESPONS FISH SAUCE.
3 TABLESPOONS LIME JUICE.
1 TABLESPOON SUGAR.
1 TABLESPOON FRESH HOT CHILIES.
STIR TO DESOLVE SUGAR AND SERVE
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
1/2-pound cooked crabmeat
1/2-pound ground pork
1 egg, beaten
2 tablespoons chili garlic sauce.
2 tablespoons fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
4 tablespoons Panko (Japanese style bread crumbs)
2 tablespoons olive oil
A hand full fresh cilantro leaves
3 Thai chilies or 3 jalapenos, seeded and cut into long strips
DIRECTIONS:
1. In a bowl, gently combine the crabmeat, pork, egg, chili sauce, fish sauce, soy sauce, and sugar.
2. Mix well. Leave in as big of chunks as possible.
3. Pour Panko crumbs on a plate.
4. Carefully shape the crab-pork mixture into small cakes.
5. Dip each cake in the Panko crumbs to coat it lightly.
6. Heat the oil over medium-high heat for 1 minute.
7. Add the crab cakes and sauté, turning once, until golden brown. About 5 minutes.
8. Garnish with cilantro and chilies.
DIPPING SAUCE FOR CRAB CAKES:
3 TABLESPONS FISH SAUCE.
3 TABLESPOONS LIME JUICE.
1 TABLESPOON SUGAR.
1 TABLESPOON FRESH HOT CHILIES.
STIR TO DESOLVE SUGAR AND SERVE
ENJOY DAN: hallelujah
NOW WE ARE COOKING WITH CAST IRON ENJOY DAN:
PAN SEARED STEAK WITH HERBS OUT OF THE GARDEN by CHEF DAN:
Serves 2 0r 3 (CAST IRON COOKING)
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
CAST IRON COOKING:
Place 10 to 12-inch skillet in oven at 500 degrees.
Bring steaks to room temperature.
When oven reaches temperature.
Remove pan and place on the range over high heat.
Coat steak lightly with oil and season both sides with a generous pinch of salt.
Grind on black pepper to taste.
Place steaks in hot dry pan.
Cook 30 seconds, with out moving. Turn with tongs and cook another 30 seconds.
Then put in the oven for 2 minutes and flip and cook another 2 minutes.
This medium rare, for rare I minute each side. Oh yea babe ENJOY DAN:
Serves 2 0r 3 (CAST IRON COOKING)
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
CAST IRON COOKING:
Place 10 to 12-inch skillet in oven at 500 degrees.
Bring steaks to room temperature.
When oven reaches temperature.
Remove pan and place on the range over high heat.
Coat steak lightly with oil and season both sides with a generous pinch of salt.
Grind on black pepper to taste.
Place steaks in hot dry pan.
Cook 30 seconds, with out moving. Turn with tongs and cook another 30 seconds.
Then put in the oven for 2 minutes and flip and cook another 2 minutes.
This medium rare, for rare I minute each side. Oh yea babe ENJOY DAN:
Friday, July 2, 2010
WOW LIME JUICE CHICKEN SALAD WITH STRAWBERRIES AND COCONUT SHREDS
CHICKEN SALAD WITH STRAWBERRIES AND LIME JUICE from PAT BRUNJES:
Serves 6
INGREDIENTS:
6 chicken breasts, boneless, skinless,
1/2 bag coconut shreds, roasted in the oven,
3 baskets strawberries, sliced
1 1/2 cups red chili sauce
1 tablespoon whole black peppercorn
6 limes, juiced plus 1/4cup lime juice
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons grape seed oil
1/2cup each fresh basil leaves and fresh mint leaves, chopped
DIRECTIONS:
1. In pot add water and a little salt bring to a simmer and add chicken.
2. Cook for about 10-12 minutes and then let cool.
3. Cut the chicken into strips.
4. Add chicken strips, red chili sauce, and black peppercorns.
5. Let rest for about 2-3 hours.
6. Combine fish sauce, sugar, 1 tablespoon oil. Let rest for about 2-3 hours.
7. In a skillet over medium-high heat add 1 tablespoon oil and cook chicken till nice and brown.
8. In a bowl combine the chicken with the sauce, mix well.
9. Throw over the top roasted coconut, basil and mint leaves and of course the strawberries. ENJOY DAN: hallelujah
Serves 6
INGREDIENTS:
6 chicken breasts, boneless, skinless,
1/2 bag coconut shreds, roasted in the oven,
3 baskets strawberries, sliced
1 1/2 cups red chili sauce
1 tablespoon whole black peppercorn
6 limes, juiced plus 1/4cup lime juice
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons grape seed oil
1/2cup each fresh basil leaves and fresh mint leaves, chopped
DIRECTIONS:
1. In pot add water and a little salt bring to a simmer and add chicken.
2. Cook for about 10-12 minutes and then let cool.
3. Cut the chicken into strips.
4. Add chicken strips, red chili sauce, and black peppercorns.
5. Let rest for about 2-3 hours.
6. Combine fish sauce, sugar, 1 tablespoon oil. Let rest for about 2-3 hours.
7. In a skillet over medium-high heat add 1 tablespoon oil and cook chicken till nice and brown.
8. In a bowl combine the chicken with the sauce, mix well.
9. Throw over the top roasted coconut, basil and mint leaves and of course the strawberries. ENJOY DAN: hallelujah
A CLASSIC SUMMER SALAD WITH FRESH MOZZARELLA ENJOY DAN
PASTA WITH TOMATO AND FRESH MOZZARELLA by CHEF DAN:
Serves 4
INGREDIENTS:
1/2- (16 oz) box (Ronzoni) small shells pasta
2 tablespoons grapeseed oil
3 shallots, chopped
3 cloves garlic, minced
1 teaspoon sugar
1/2 cup rice vinegar
1 teaspoon red pepper flacks
1 pint cherry tomatoes, halved
2 cups mozzarella balls, halved
1/2 cup fresh basil, chopped
S&P to taste
DIRECTIONS:
1. In stock pot put salted water on to boil.
2. Add pasta and cook according to package directions.
3. Heat oil in a skillet over medium heat.
4. Add garlic cook for 1 minute.
5. Remove from heat and place in a serving bowl.
6. Add vinegar, sugar, and S&P. whisk well.
7. Drain pasta.
8. Add pasta to vinegar mixture, and toss to combine,
9. Add tomatoes, pepper flacks, mozzarella, shallots, and basil.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
1/2- (16 oz) box (Ronzoni) small shells pasta
2 tablespoons grapeseed oil
3 shallots, chopped
3 cloves garlic, minced
1 teaspoon sugar
1/2 cup rice vinegar
1 teaspoon red pepper flacks
1 pint cherry tomatoes, halved
2 cups mozzarella balls, halved
1/2 cup fresh basil, chopped
S&P to taste
DIRECTIONS:
1. In stock pot put salted water on to boil.
2. Add pasta and cook according to package directions.
3. Heat oil in a skillet over medium heat.
4. Add garlic cook for 1 minute.
5. Remove from heat and place in a serving bowl.
6. Add vinegar, sugar, and S&P. whisk well.
7. Drain pasta.
8. Add pasta to vinegar mixture, and toss to combine,
9. Add tomatoes, pepper flacks, mozzarella, shallots, and basil.
ENJOY DAN: hallelujah
Thursday, July 1, 2010
THE PACKS GIVE LOTS OF FISH EACH YEAR AND TODAY WE A RECIPE FROM BEVERLY PACK THANK YOU DAN
BEVERLY PACK’S FAMOUS SMOKED SALMON RECIPE
Serves 40 (FOR THE SOUP KITCHEN)
INGREDIENTS:
20 cups heavy cream
10 pounds fettuccine
5 pounds smoked salmon
2 1/2 cups fresh graded parmesan cheese (important, don’t use the kind already shredded, it gets too lumpy)
Fresh ground black pepper
DIRECTIONS:
1. In a large heavy pan, bring the cream to a boil.
2. Cook, stirring constantly with a wire whisk (so the cream doesn’t boil over) until the cream is very thick.
3. Cook the fettuccine in boiling, salted water until done, but still firm to the bite.
4. Drain well.
5. While the pasta is cooking, stir the salmon and cheese into the cream.
6. Cook over high heat for 2 to 3 minutes.
7. Add the drained fettuccine to the pan.
8. Toss gently.
9. Serve with grinding fresh pepper over the top.
ENJOY DAN: hallelujah
Serves 40 (FOR THE SOUP KITCHEN)
INGREDIENTS:
20 cups heavy cream
10 pounds fettuccine
5 pounds smoked salmon
2 1/2 cups fresh graded parmesan cheese (important, don’t use the kind already shredded, it gets too lumpy)
Fresh ground black pepper
DIRECTIONS:
1. In a large heavy pan, bring the cream to a boil.
2. Cook, stirring constantly with a wire whisk (so the cream doesn’t boil over) until the cream is very thick.
3. Cook the fettuccine in boiling, salted water until done, but still firm to the bite.
4. Drain well.
5. While the pasta is cooking, stir the salmon and cheese into the cream.
6. Cook over high heat for 2 to 3 minutes.
7. Add the drained fettuccine to the pan.
8. Toss gently.
9. Serve with grinding fresh pepper over the top.
ENJOY DAN: hallelujah
THE KAHLUA CAN BE OMITTED AND SUBSITUTE AN ADDITIONAL 1/4 CUP EACH OF BARBECUE SAUCE AND COFFEE. ENJOY DAN
SPECIAL BAKED BEANS FOR THE VOLINTEEERS IN THE SOUP KITCHEN: by CHEF DAN:
10to12 servings
INGREDIENTS:
4 cups dried navy beans
2 onions, chopped
1-1/2- cup barbecue sauce
1/2 cup Kahlua liqueur
1/2 cup strong coffee
1/4 cup Colman’s mustard
1/4 cup molasses
2 tablespoons spicy steak sauce
1 tablespoon hickory liquid smoke seasoning
2 tablespoons (Franks) red hot sauce
1/2 teaspoon salt
DIRECTIONS:
1. Soak the beans in lot of water to cover overnight. Drain.
2. In a stock pot, cover beans with fresh water.
3. Over medium-high heat bring to a boil, then lower heat and simmer about 1 hour.
4. Drain reserving 2 cups of the bean cooking liquid.
5. In a skillet cook onion and cook for about 5 minutes.
6. Combine the beans with 2 cups cooking liquid, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, liquid smoke, hot pepper sauce and salt.
7. In a Dutch oven with a lid, bake in pre-heated oven 350 degrees for 30 minutes.
10to12 servings
INGREDIENTS:
4 cups dried navy beans
2 onions, chopped
1-1/2- cup barbecue sauce
1/2 cup Kahlua liqueur
1/2 cup strong coffee
1/4 cup Colman’s mustard
1/4 cup molasses
2 tablespoons spicy steak sauce
1 tablespoon hickory liquid smoke seasoning
2 tablespoons (Franks) red hot sauce
1/2 teaspoon salt
DIRECTIONS:
1. Soak the beans in lot of water to cover overnight. Drain.
2. In a stock pot, cover beans with fresh water.
3. Over medium-high heat bring to a boil, then lower heat and simmer about 1 hour.
4. Drain reserving 2 cups of the bean cooking liquid.
5. In a skillet cook onion and cook for about 5 minutes.
6. Combine the beans with 2 cups cooking liquid, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, liquid smoke, hot pepper sauce and salt.
7. In a Dutch oven with a lid, bake in pre-heated oven 350 degrees for 30 minutes.
THE PEOPLE IN THE SOUP KTICHEN ARE EATING GOOD. YOUBETCHYA DAN
BBQ CHICKEN QUARTERS for the SOUP KITCHEN by CHEF DAN:
Serves 20- 30
INGREDIENTS:
20 to 30 chicken leg quarters
1/2- cup grape seed oil
2 teaspoons each of S&P
8 cups barbecue sauce
1/2- cup flour
1 cup water
DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Wash chicken pieces and pat dry.
2. Season with salt and pepper.
3. In skillet heat oil over medium-high heat.
4. Add chicken pieces and cook, turning to brown on all sides.
5. Arrange the browned chicken in greased large oven pan.
6. In bowl combine flour and water and stir to form a paste.
7. Stir in bbq sauce until thickened.
8. Baste chicken pieces with bbq sauce.
9. In pre-heated oven cook at 325 degrees for 1-1/2 hours.
10. Baste with the sauce occasionally.
ENJOY DAN: hallelujah
Serves 20- 30
INGREDIENTS:
20 to 30 chicken leg quarters
1/2- cup grape seed oil
2 teaspoons each of S&P
8 cups barbecue sauce
1/2- cup flour
1 cup water
DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Wash chicken pieces and pat dry.
2. Season with salt and pepper.
3. In skillet heat oil over medium-high heat.
4. Add chicken pieces and cook, turning to brown on all sides.
5. Arrange the browned chicken in greased large oven pan.
6. In bowl combine flour and water and stir to form a paste.
7. Stir in bbq sauce until thickened.
8. Baste chicken pieces with bbq sauce.
9. In pre-heated oven cook at 325 degrees for 1-1/2 hours.
10. Baste with the sauce occasionally.
ENJOY DAN: hallelujah
WOW BEANS, MEAT CHIPOLTE CHILI AND CHIPOLTE PEPPERS IN ADOBE SAUCE. WHO COULD AS FOR ANYTHING BETTER ON THE 4th
FIRE CRACKER CHILI FOR THE 4th OF JULY by CHEF DAN:
serves 30-40
INGREDIENTS:
5 pounds lean ground beef
3 onions, chopped
5 red bell peppers, seeded and diced
10 garlic cloves , minced
1 cup chipolte chili powder
1/2- cup cumin
2 (6oz) c an tomato paste
4 cups dried pinto beans------------ (soaked over night)
1 6 pound can stewed tomatoes
1 (7oz) can chipolte pepper in adobo sauce
20 cups beef broth
1/2- cup all-purpose flour
1/4- cup rice vinegar
4 (2oz) square unsweetened chocolate
DIRECTIONS: (Simmer kidney beans for 2 hours)
1.In a stock pot over medium-high heat, cook beef until brown.
2.Drain off grease and return to the pot.
3.Stir in the onions, and bell peppers and cook until tender.
4.Stir in garlic and cook for a few minutes.
5.Season with chili powder, cumin, S&P.
6.In a blender, puree the tomatoes with chipolte peppers until smooth.
7.Pour in broth, beans, tomato paste, pureed mixture, rice vinegar, and chocolate.
8.With 1 cup of water mix flour until smooth and add to chili.
9.Simmer for about 1 minute.
ENJOY DAN; hallelujah
serves 30-40
INGREDIENTS:
5 pounds lean ground beef
3 onions, chopped
5 red bell peppers, seeded and diced
10 garlic cloves , minced
1 cup chipolte chili powder
1/2- cup cumin
2 (6oz) c an tomato paste
4 cups dried pinto beans------------ (soaked over night)
1 6 pound can stewed tomatoes
1 (7oz) can chipolte pepper in adobo sauce
20 cups beef broth
1/2- cup all-purpose flour
1/4- cup rice vinegar
4 (2oz) square unsweetened chocolate
DIRECTIONS: (Simmer kidney beans for 2 hours)
1.In a stock pot over medium-high heat, cook beef until brown.
2.Drain off grease and return to the pot.
3.Stir in the onions, and bell peppers and cook until tender.
4.Stir in garlic and cook for a few minutes.
5.Season with chili powder, cumin, S&P.
6.In a blender, puree the tomatoes with chipolte peppers until smooth.
7.Pour in broth, beans, tomato paste, pureed mixture, rice vinegar, and chocolate.
8.With 1 cup of water mix flour until smooth and add to chili.
9.Simmer for about 1 minute.
ENJOY DAN; hallelujah
WHAT ELSE??????????SMOKED SALMON SOUP ENJOY DAN
SMOKED SALMON BISQUE by CHEF DAN:
serves 20
(SMOKED SALMON FROM BPACKS)
INGREDIENTS:
3-5 pounds smoked salmon, chopped
1/4- cup butter
1/3 cup all purpose flour
1 quart fish stock
1 quart half and half
1 cup dry sherry
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon garlic salt
1 teaspoon white pepper
1 pound fettuccine
DIRECTIONS: ( Cook fettuccine according to package directions)
1.In a dutch oven over medium-high heat melt butter and whisk in flour and stir until smooth.
2.Cook stirring for 5 minutes.
3.Slowly stir in fish stock.
4.Bring to a boil.
5.Reduce heat and simmer 12 minutes.
6.Add half & half and next 6 ingredients, and fettuccine.
7.Cook until warmed through, about 10 minutes.
8.Add chopped smoked salmon, and enjoy.
ENJOY DAN: hallelujah
serves 20
(SMOKED SALMON FROM BPACKS)
INGREDIENTS:
3-5 pounds smoked salmon, chopped
1/4- cup butter
1/3 cup all purpose flour
1 quart fish stock
1 quart half and half
1 cup dry sherry
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon garlic salt
1 teaspoon white pepper
1 pound fettuccine
DIRECTIONS: ( Cook fettuccine according to package directions)
1.In a dutch oven over medium-high heat melt butter and whisk in flour and stir until smooth.
2.Cook stirring for 5 minutes.
3.Slowly stir in fish stock.
4.Bring to a boil.
5.Reduce heat and simmer 12 minutes.
6.Add half & half and next 6 ingredients, and fettuccine.
7.Cook until warmed through, about 10 minutes.
8.Add chopped smoked salmon, and enjoy.
ENJOY DAN: hallelujah
A FILIPINO COMMUNAL COMFORT FOOD ENJOY DAN
PANCIT CANTON a FILIPINO RECIPE by CHEF DAN:
serves 4-6
INGREDIENTS:
1 package soba noodles
1 pound pork or chicken, cut into slices
1/2- pound shrimp, peeled and divined
1 onion chopped
2 cups green cabbage, 1/2 inch slices
3 garlic cloves, crushed
1 carrot, cut into strips
10 fresh green beans, sliced diagonally into 1/2- inch
1 doz fresh pea pods, sliced diagonally into 1/2- inch
1 red bell pepper, sliced
2 cups broth
1 tablespoon cornstarch 1/2- teaspoon ground pepper
1/4- cup fish sauce
1/4- cup soy sauce
3 green onions slivered fine diagonally
DIRECTIONS:
1.break up dry soba noodles. Par boil In 2 quarts of water for 2 minutes or until el dent'e. Set aside
2.In a wok, stir stir-fry vegetables and spices with fish sauce, until medium cooked set aside.
3.In a wok, sauté onions and garlic.
4.Add pork and shrimp.
5.Stir-fry and season with soy sauce and pepper.
6.Add broth mixed with cornstarch and bring to a boil.
7.Season with more soy sauce if needed.
8.Add the soba noodles and mix well.
9.Add the vegetables last and continue cooking, stirring constantly, or until broth evaporates but not dry.
10.Sprinkle over the top a little lime juice and slivered green onions.
11.Serve hot and enjoy.
ENJOY DAN: hallelujah
serves 4-6
INGREDIENTS:
1 package soba noodles
1 pound pork or chicken, cut into slices
1/2- pound shrimp, peeled and divined
1 onion chopped
2 cups green cabbage, 1/2 inch slices
3 garlic cloves, crushed
1 carrot, cut into strips
10 fresh green beans, sliced diagonally into 1/2- inch
1 doz fresh pea pods, sliced diagonally into 1/2- inch
1 red bell pepper, sliced
2 cups broth
1 tablespoon cornstarch 1/2- teaspoon ground pepper
1/4- cup fish sauce
1/4- cup soy sauce
3 green onions slivered fine diagonally
DIRECTIONS:
1.break up dry soba noodles. Par boil In 2 quarts of water for 2 minutes or until el dent'e. Set aside
2.In a wok, stir stir-fry vegetables and spices with fish sauce, until medium cooked set aside.
3.In a wok, sauté onions and garlic.
4.Add pork and shrimp.
5.Stir-fry and season with soy sauce and pepper.
6.Add broth mixed with cornstarch and bring to a boil.
7.Season with more soy sauce if needed.
8.Add the soba noodles and mix well.
9.Add the vegetables last and continue cooking, stirring constantly, or until broth evaporates but not dry.
10.Sprinkle over the top a little lime juice and slivered green onions.
11.Serve hot and enjoy.
ENJOY DAN: hallelujah
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