KILLER SHRIMP AND CUMIN SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
30 cups chicken broth
1/3 cup rosemary
20 garlic cloves, minced
1 tablespoons black pepper
1 tablespoon celery seed
1 tablespoon cumin seed
3 teaspoons fennel seed
1 tablespoon dill weed
4 cups dry sherry or sweet marsala
2 6(oz) tomato paste
1 cube of butter
8 pounds shrimp
4 loaves French bread
DIRECTIONS:
1. Pour broth into a larger soup pot.
2. Mix in rosemary, garlic, pepper, celery seed, cumin seed, fennel seed, sherry, tomato paste, and butter.
3. Bring to a boil.
4. Reduce heat to low, and simmer for 1 hour, stirring occasionally.
5. Just before serving, stir in the shrimp.
6. Continue cooking for 5 minutes or so, or until shrimp are opaque.
7. Serve with bread for soaking up all the yummy broth.
ENJOY DAN:
Monday, November 29, 2010
Sunday, November 28, 2010
NOW THIS LOOKS LIKE A LOT FUN AND GOOD TOO ENJOY DAN
COLD COUSCOUS WITH BLUEBERRIES AND ORANGE JUICE by CHEF DAN:
Serves 4
INGREDIENTS:
2 cups couscous
2 tablespoons olive oil
2 cups water
2 cups fresh orange juice
2 tablespoons fresh lemon juice
2 shallots, thinly sliced
1 cucumber, chopped
1 cup blueberries
1 red bell pepper, chopped
1/2- cup fresh basil
Salt and pepper to taste
DIRECTIONS:
1. Add all the liquid to a large bowl.
2. Add the chopped ingredients, cherry tomatoes, blueberries, and salt and pepper.
3. Add the couscous and mix well.
4. Let set for at least 1 hour mixing every so often so the couscous absorbs all the favorable liquid.
5. Let sit 2 or more hours or all night in the fridge.
6. Add fresh basil and enjoy.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
2 cups couscous
2 tablespoons olive oil
2 cups water
2 cups fresh orange juice
2 tablespoons fresh lemon juice
2 shallots, thinly sliced
1 cucumber, chopped
1 cup blueberries
1 red bell pepper, chopped
1/2- cup fresh basil
Salt and pepper to taste
DIRECTIONS:
1. Add all the liquid to a large bowl.
2. Add the chopped ingredients, cherry tomatoes, blueberries, and salt and pepper.
3. Add the couscous and mix well.
4. Let set for at least 1 hour mixing every so often so the couscous absorbs all the favorable liquid.
5. Let sit 2 or more hours or all night in the fridge.
6. Add fresh basil and enjoy.
ENJOY DAN: hallelujah
PENN COVE MUSSELS AND PASTA WHAT COULD BE BETTER????? ENJOY DAN
PENN COVE MUSSELS WITH PASTA by CHEF DAN
Serves 4-6
INGREDIENTS:
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons red curry paste
1 cup white wine
2 pounds Penn Cove mussels, cleaned and beards removes
2 shallot, chopped
1 small butternut squash, peeled, seeded and cut into cubes
8 oz Ziti pasta
2 cups water
1/2-cup parmesan cheese
Salt and pepper to taste
DIRECTIONS:
1. Heat the one tablespoon olive oil in a deep sauce pan or medium-high heat.
2. Add red curry paste and cook until the room smells good, about 1 minute.
3. Add garlic and cook for 1 more minute.
4. Add mussels, wine, salt and pepper and coat completely.
5. Cook until all the mussels are fully opened, discard any unopened.
6. In another sauce pan heat 1 tablespoon olive oil over medium-heat.
7. Add shallot, butternut squash, and a little salt and pepper.
8. Cook for 2-3 minutes.
9. Throw in the Ziti and mix together.
10. Add water and cook for about 15 minutes, mash with the back of a fork 1/2- the squash.
11. Makes the soup creamer.
12. While the squash and pasta is cooking, shell the mussels and place back in the sauce pan.
13. Transfer the mussel soup to the butternut squash soup.
14. Combine thoroughly and add the parmesan cheese.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons red curry paste
1 cup white wine
2 pounds Penn Cove mussels, cleaned and beards removes
2 shallot, chopped
1 small butternut squash, peeled, seeded and cut into cubes
8 oz Ziti pasta
2 cups water
1/2-cup parmesan cheese
Salt and pepper to taste
DIRECTIONS:
1. Heat the one tablespoon olive oil in a deep sauce pan or medium-high heat.
2. Add red curry paste and cook until the room smells good, about 1 minute.
3. Add garlic and cook for 1 more minute.
4. Add mussels, wine, salt and pepper and coat completely.
5. Cook until all the mussels are fully opened, discard any unopened.
6. In another sauce pan heat 1 tablespoon olive oil over medium-heat.
7. Add shallot, butternut squash, and a little salt and pepper.
8. Cook for 2-3 minutes.
9. Throw in the Ziti and mix together.
10. Add water and cook for about 15 minutes, mash with the back of a fork 1/2- the squash.
11. Makes the soup creamer.
12. While the squash and pasta is cooking, shell the mussels and place back in the sauce pan.
13. Transfer the mussel soup to the butternut squash soup.
14. Combine thoroughly and add the parmesan cheese.
ENJOY DAN: hallelujah
Saturday, November 27, 2010
WE RECIEVED TWO HAMS FRON THE CLINTON FOOD MART FOR THE SOUP KITCHEN ENJOY DAN:
ANGIE"S HAM, POTATOE-CORN AND CABBAGE SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
20 cups ham, cubes
3 tablespoons butter
12 onions, chopped
8 garlic cloves, minced
40 cups beef broth
3 heads cabbage, shredded,
17 new potatoes, peeled and diced
15 cups of corn
2 tablespoons caraway seeds
2 tablespoons dried parsley
1 tablespoon each black pepper and salt
DIRECTIONS:
1. Heat the butter in a stock pot over medium-high heat.
2. Add onions and garlic and cook for 3-4 minutes or until tender; stirring occasionally.
3. Stir in broth, ham, cabbage, potatoes, corn, salt and pepper.
4. Heat to a boil.
5. Reduce heat and simmer for45 minutes to 1 hour or until potatoes are tender.
6. Stir in caraway seeds and parsley.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
20 cups ham, cubes
3 tablespoons butter
12 onions, chopped
8 garlic cloves, minced
40 cups beef broth
3 heads cabbage, shredded,
17 new potatoes, peeled and diced
15 cups of corn
2 tablespoons caraway seeds
2 tablespoons dried parsley
1 tablespoon each black pepper and salt
DIRECTIONS:
1. Heat the butter in a stock pot over medium-high heat.
2. Add onions and garlic and cook for 3-4 minutes or until tender; stirring occasionally.
3. Stir in broth, ham, cabbage, potatoes, corn, salt and pepper.
4. Heat to a boil.
5. Reduce heat and simmer for45 minutes to 1 hour or until potatoes are tender.
6. Stir in caraway seeds and parsley.
ENJOY DAN: hallelujah
THE SOUP KITCHEN GOT IN 300 POUNDS RED POTATOES FROM THE ROTARY CLUB. THANKS ENJOY DAN:
ROSEMARY-GARLIC ROASTED RED POTATOES by CHEF DAN:
Serves 30-40
INGREDIENTS:
1/4 cup olive oil
1/4- cup butter, melted
10 pounds red potatoes, scrubbed and cut into wedges
1/2- cup lemon juice
20 garlic cloves, minced
1/4- cup fresh rosemary (stems removes)
2 tablespoons fresh thyme
2 tablespoons salt
1 tablespoon ground black pepper
1 cup parmesans cheese
DIRECTIONS:
1. Preheat oven 400 degrees.
2. Prepare 2 or 3 large baking sheets with cooking spray.
3. Stir together the olive oil and melted butter.
4. Place the potato wedges in a large bowl.
5. Pour the butter mixture over the potatoes; toss to coat.
6. Mix together the lemon juice; mince garlic, fresh rosemary, thyme, salt, pepper, and parmesan cheese.
7. Add to the potatoes.
8. Spread the potatoes wedges in single layers on the baking sheets.
9. Bake in the pre-heated oven until browned, occasionally moving the sheets around to ensure even baking.
10. Bake about 1 hour.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
1/4 cup olive oil
1/4- cup butter, melted
10 pounds red potatoes, scrubbed and cut into wedges
1/2- cup lemon juice
20 garlic cloves, minced
1/4- cup fresh rosemary (stems removes)
2 tablespoons fresh thyme
2 tablespoons salt
1 tablespoon ground black pepper
1 cup parmesans cheese
DIRECTIONS:
1. Preheat oven 400 degrees.
2. Prepare 2 or 3 large baking sheets with cooking spray.
3. Stir together the olive oil and melted butter.
4. Place the potato wedges in a large bowl.
5. Pour the butter mixture over the potatoes; toss to coat.
6. Mix together the lemon juice; mince garlic, fresh rosemary, thyme, salt, pepper, and parmesan cheese.
7. Add to the potatoes.
8. Spread the potatoes wedges in single layers on the baking sheets.
9. Bake in the pre-heated oven until browned, occasionally moving the sheets around to ensure even baking.
10. Bake about 1 hour.
ENJOY DAN: hallelujah
Friday, November 26, 2010
A LITTLE ASIAN FLAVOR IS WHAT WE NEED FOR DINNER.CRISPY SHALLOTS, CURRY, GINGER, AND COCONUTD MILK. ENJOY DAN:
THAI BEEF-COCONUT SOUP WITH CRISPY SHALLOTS by CHEF DAN:
Serves 4
INGREDIENTS:
1/4-cup olive oil
4 shallots, halved lengthwise, and thinly sliced
4 carrots, sliced into ribbons with a vegetables peeler
1 portabella or, shiitake mushrooms, stems removed and the caps sliced thin
Fresh ginger 3-inch piece, peeled and finely minced
1 tablespoon yellow curry paste
1 (19oz) can coconut milk
1 sirloin steak thinly sliced crosswise
1 tablespoon lime juice
DIRECTIONS:
1. In a skillet, heat oil over medium-high heat.
2. Add 3/4-cup shallots; cook, stirring frequently, until golden brown, about 3-4 minutes do not burn.
3. With a slotted spoon, remove shallots to paper towels and wipe off oil.
4. Drain off the oil, leave 1 tablespoon in skillet.
5. Over medium-heat add mushrooms, carrots, ginger, yellow curry paste, and 1/4-cup shallots, and salt & pepper.
6. Cook until mushrooms have begun to release there liquid, and carrots are soft 3-5 minutes.
7. Add coconut milk, beef and 3 cups beef broth, or water.
8. Reduce to simmer, and cook 5-7 minutes.
9. Stir in lime juice, remove from heat.
10. Garnish with crispy shallots and cilantro leaves.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
1/4-cup olive oil
4 shallots, halved lengthwise, and thinly sliced
4 carrots, sliced into ribbons with a vegetables peeler
1 portabella or, shiitake mushrooms, stems removed and the caps sliced thin
Fresh ginger 3-inch piece, peeled and finely minced
1 tablespoon yellow curry paste
1 (19oz) can coconut milk
1 sirloin steak thinly sliced crosswise
1 tablespoon lime juice
DIRECTIONS:
1. In a skillet, heat oil over medium-high heat.
2. Add 3/4-cup shallots; cook, stirring frequently, until golden brown, about 3-4 minutes do not burn.
3. With a slotted spoon, remove shallots to paper towels and wipe off oil.
4. Drain off the oil, leave 1 tablespoon in skillet.
5. Over medium-heat add mushrooms, carrots, ginger, yellow curry paste, and 1/4-cup shallots, and salt & pepper.
6. Cook until mushrooms have begun to release there liquid, and carrots are soft 3-5 minutes.
7. Add coconut milk, beef and 3 cups beef broth, or water.
8. Reduce to simmer, and cook 5-7 minutes.
9. Stir in lime juice, remove from heat.
10. Garnish with crispy shallots and cilantro leaves.
ENJOY DAN: hallelujah
butter the hard way but sooooooo much funnnnnnnnn. enjoy dan
BUTTER MADE IN A QUART JAR by TREY CLASEN (MY SON-IN-LAW)
Serves a bunch
INGREDIENTS:
1 quart jar
1 pint jar
Extra rich whipping cream
DRICTIONS:
1. Put whipping cream in a pint jar.
2. Add to empty quart jar.
3. Seal tightly.
4. And shake the jar for about 45-60 minutes.
5. This ideal when you have lot friends over to help you make butter.
6. When butter gets congealed take out and serve.
7. The warm milk left over is buttermilk.
8. Oh sooooooo gooooood ENJOY DAN: hallelujah
Serves a bunch
INGREDIENTS:
1 quart jar
1 pint jar
Extra rich whipping cream
DRICTIONS:
1. Put whipping cream in a pint jar.
2. Add to empty quart jar.
3. Seal tightly.
4. And shake the jar for about 45-60 minutes.
5. This ideal when you have lot friends over to help you make butter.
6. When butter gets congealed take out and serve.
7. The warm milk left over is buttermilk.
8. Oh sooooooo gooooood ENJOY DAN: hallelujah
Thursday, November 25, 2010
NOW I CAN EAT FISH AND CHIPS AND NOT GUILTY ENJOY DAN:
FISH AND CHIPS ON THE LIGHT SIDE by CHEF DAN:
Serves 4
FOR THE CHIPS:
3 russet potatoes
4 tablespoons olive oil
1/4-teaspoon McCormick smoked paprika
Sea salt
FOR THE FISH:
Cooking spray
2 cup Panko (Japanese bread crumbs)
3 egg whites
1-1/2 pounds skinless, boneless Pollock or any other firm white fish, cut into 2x4-inch pieces
Salt and pepper to taste
Malt vinegar
DIRECTIONS:
1. Pre-heat oven to 450 degrees.
2. Place a cookie sheet in the oven to pre-heat.
3. Cut the potatoes into 1/4-inch strips.
4. In a bowl add potatoes and olive oil, paprika and salt.
5. Toss to coat.
6. Remove pre-heated cookie sheet from the oven, add the potatoes in a single layer.
7. Cook 30 minutes or until golden brown, turn once.
8. Season with a little sea salt.
9. Meanwhile set a wire rack on a baking sheet and coat with cooking spray.
10. In a bowl add Panko, add salt and pepper, and mix thoroughly.
11. In another bowl, whisk the egg whites, until frothy.
12. Dip the fish in the egg whites, and then roll in the Panko to coat.
13. Place fish pieces on the wire rack and mist with cooking spray.
14. Bake the fish until crisp and just cooked through, about 10-12 minutes.
15. Serve with malt vinegar.
ENJOY DAN: hallelujah
Serves 4
FOR THE CHIPS:
3 russet potatoes
4 tablespoons olive oil
1/4-teaspoon McCormick smoked paprika
Sea salt
FOR THE FISH:
Cooking spray
2 cup Panko (Japanese bread crumbs)
3 egg whites
1-1/2 pounds skinless, boneless Pollock or any other firm white fish, cut into 2x4-inch pieces
Salt and pepper to taste
Malt vinegar
DIRECTIONS:
1. Pre-heat oven to 450 degrees.
2. Place a cookie sheet in the oven to pre-heat.
3. Cut the potatoes into 1/4-inch strips.
4. In a bowl add potatoes and olive oil, paprika and salt.
5. Toss to coat.
6. Remove pre-heated cookie sheet from the oven, add the potatoes in a single layer.
7. Cook 30 minutes or until golden brown, turn once.
8. Season with a little sea salt.
9. Meanwhile set a wire rack on a baking sheet and coat with cooking spray.
10. In a bowl add Panko, add salt and pepper, and mix thoroughly.
11. In another bowl, whisk the egg whites, until frothy.
12. Dip the fish in the egg whites, and then roll in the Panko to coat.
13. Place fish pieces on the wire rack and mist with cooking spray.
14. Bake the fish until crisp and just cooked through, about 10-12 minutes.
15. Serve with malt vinegar.
ENJOY DAN: hallelujah
Wednesday, November 24, 2010
GOOD WITH MEAT OR CHICKEN OR JUST A MEAL IN ITSELF ENJOY DAN:
BAKED POTATOES WITH CRUMBLED BACON AND FETA by CHEF DAN
Serves 4
INGREDIENTS:
Pre-heat oven to 450 degrees.
With a fork, prick 4 russet potatoes in several places.
Place potatoes on a plate and micro-wave until tender.
About 7-10 minutes.
Transfer to cookie sheet and cook until skins are crisp, about 10-12 minutes
Halved potatoes.
Dividing evenly, top halves with 1/3 cup non-fat Greek yogurt, 1/2-cup feta and 1 tablespoon crumbled bacon bits.
Season with salt and fresh ground pepper.
Sprinkle with fresh chopped chives.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
Pre-heat oven to 450 degrees.
With a fork, prick 4 russet potatoes in several places.
Place potatoes on a plate and micro-wave until tender.
About 7-10 minutes.
Transfer to cookie sheet and cook until skins are crisp, about 10-12 minutes
Halved potatoes.
Dividing evenly, top halves with 1/3 cup non-fat Greek yogurt, 1/2-cup feta and 1 tablespoon crumbled bacon bits.
Season with salt and fresh ground pepper.
Sprinkle with fresh chopped chives.
ENJOY DAN: hallelujah
6 SALAD DRESSINGS HOW CAN YOU GO WRONG WITH ONE OF THESE???????????? ENJOY DAN:
SALAD DRRESSING:
BASIC VINAIGRETTE- RANCH DRESSING- CREAMY GARLIC DRESSING:
Makes one cup by CHEF DAN:
BASIC VINAGRETTE:
3/4- cup rice vinegar
1 tablespoon Dijon mustard
1 packet splenda (sugar)
Sea salt and freshly ground pepper
1/2- cup grapeseed oil
1. In a bowl, whisk together vinegar, mustard, and sugar.
2. Season with salt and pepper.
3. Slowly add oil, whisking to combine.
4. Or shake all ingredients in a mason jar, and enjoy.
RANCH DRESSING:
1/3 cup low fat buttermilk
1/3 cup Greek non-fat plain yogurt
1 tablespoon cider vinegar
1 packet splenda (sugar)
1 clove garlic, minced
1 tablespoon scallion, chopped
Sea salt and freshly ground black pepper
1. In a bowl, whisk together buttermilk, yogurt, vinegar, and sugar.
2. Stir in garlic, and scallion.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
CREAMY GARLIC DRESSING:
3 Tablespoons grapeseed oil
1 tablespoon rice vinegar
1 tablespoons Dijon mustard
1 packet splenda (sugar)
2 garlic cloves, minced
1 tablespoon fresh oregano, chopped
Sea salt and fresh ground black pepper
1. In a bowl, whisk together oil, vinegar, sugar, mustard, garlic, and 2 tablespoon water.
2. Stir in oregano.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
DAN’S DRESSING:
1. 1/4-cup Dan’s honey
2. 2tablespoons Dijon mustard
3. 2 tablespoons olive oil
4. 1 shallot, minced
5. 1 tablespoon red wine vinegar
6. 1 tablespoon lemon juice
7. Salt and pepper to taste.
8. Combine all ingredients in a pint mason jar and shake well.
WHASABI DRESSING:
1. 3 tablespoons rice wine vinegar
2. 1 tablespoon light soy sauce
3. 1/2-teaspon wasabi powder
4. Mix well and serve.
BASIL VINAIGETTE:
1. 4 Tablespoons lemon juice.
2. 2 tablespoons Dijon mustard.
3. 2 tablespoons olive oil.
4. 1 cup fresh basil leaves.
In a magic bullet whip all ingredients together and enjoy.
ENJOY DAN: hallelujah
BASIC VINAIGRETTE- RANCH DRESSING- CREAMY GARLIC DRESSING:
Makes one cup by CHEF DAN:
BASIC VINAGRETTE:
3/4- cup rice vinegar
1 tablespoon Dijon mustard
1 packet splenda (sugar)
Sea salt and freshly ground pepper
1/2- cup grapeseed oil
1. In a bowl, whisk together vinegar, mustard, and sugar.
2. Season with salt and pepper.
3. Slowly add oil, whisking to combine.
4. Or shake all ingredients in a mason jar, and enjoy.
RANCH DRESSING:
1/3 cup low fat buttermilk
1/3 cup Greek non-fat plain yogurt
1 tablespoon cider vinegar
1 packet splenda (sugar)
1 clove garlic, minced
1 tablespoon scallion, chopped
Sea salt and freshly ground black pepper
1. In a bowl, whisk together buttermilk, yogurt, vinegar, and sugar.
2. Stir in garlic, and scallion.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
CREAMY GARLIC DRESSING:
3 Tablespoons grapeseed oil
1 tablespoon rice vinegar
1 tablespoons Dijon mustard
1 packet splenda (sugar)
2 garlic cloves, minced
1 tablespoon fresh oregano, chopped
Sea salt and fresh ground black pepper
1. In a bowl, whisk together oil, vinegar, sugar, mustard, garlic, and 2 tablespoon water.
2. Stir in oregano.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
DAN’S DRESSING:
1. 1/4-cup Dan’s honey
2. 2tablespoons Dijon mustard
3. 2 tablespoons olive oil
4. 1 shallot, minced
5. 1 tablespoon red wine vinegar
6. 1 tablespoon lemon juice
7. Salt and pepper to taste.
8. Combine all ingredients in a pint mason jar and shake well.
WHASABI DRESSING:
1. 3 tablespoons rice wine vinegar
2. 1 tablespoon light soy sauce
3. 1/2-teaspon wasabi powder
4. Mix well and serve.
BASIL VINAIGETTE:
1. 4 Tablespoons lemon juice.
2. 2 tablespoons Dijon mustard.
3. 2 tablespoons olive oil.
4. 1 cup fresh basil leaves.
In a magic bullet whip all ingredients together and enjoy.
ENJOY DAN: hallelujah
SHRIMP WITH BASIL VINAIGETTE WHAT COULD BE BETTER ENJOY DAN
SHRIMP WITH PASTA AND BASIL VINAIGETTE BY chef DAN:
Serves 4
INGREDIENTS:
6 tablespoons lemon juice
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 cup fresh basil leaves, chopped
1-1/2 cup uncooked shrimp, peeled and deveined
1 pound whole wheat pasta
1/3 cup parmesan cheese
DIRECTIONS:
1. Combine 4 tablespoons lemon juice and Dijon mustard in a bowl.
2. Gradually mix in 2 tablespoons olive oil.
3. Mix in chopped basil. Set aside.
4. Place shrimp in a bowl, add 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil and season with salt and pepper.
5. In a skillet over medium-high heat add shrimp mixture and cook until pink, about 2 minutes.
6. Transfer to a large serving bowl.
7. Cook pasta according to package directions, usually 8-10 minutes.
8. Drain pasta.
9. Add to bowl with shrimp.
10. Add basil vinaigrette and toss to coat.
11. Season with salt and pepper.
12. Add grated parmesan cheese.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
6 tablespoons lemon juice
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 cup fresh basil leaves, chopped
1-1/2 cup uncooked shrimp, peeled and deveined
1 pound whole wheat pasta
1/3 cup parmesan cheese
DIRECTIONS:
1. Combine 4 tablespoons lemon juice and Dijon mustard in a bowl.
2. Gradually mix in 2 tablespoons olive oil.
3. Mix in chopped basil. Set aside.
4. Place shrimp in a bowl, add 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil and season with salt and pepper.
5. In a skillet over medium-high heat add shrimp mixture and cook until pink, about 2 minutes.
6. Transfer to a large serving bowl.
7. Cook pasta according to package directions, usually 8-10 minutes.
8. Drain pasta.
9. Add to bowl with shrimp.
10. Add basil vinaigrette and toss to coat.
11. Season with salt and pepper.
12. Add grated parmesan cheese.
ENJOY DAN: hallelujah
Tuesday, November 23, 2010
EAT YOUR VEGETABLES, SIMPLE AND FLAVORFUL ENLOY DAN:
EGGPLANT CAPONATA by CHEF DAN:
Serves 4-6
INGREDIENTS:
2 small eggplants, chopped into ¾-inch cubes
1 tablespoons olive oil
1 onion, chopped into small pieces
5 garlic cloves, sliced thinly
1/4- cup red wine
3 tablespoons capers
1 summer squash, cut into cubes
1 sweet potato, cut into cubes
1 can (14-1/2oz) can diced tomatoes with their juices
3 tablespoons balsamic vinegar
1/2- teaspoon cocoa powder
2 tablespoons sugar
1 tablespoon Italian seasoning
Salt and pepper to taste
DIRECTIONS:
1. Pre-heat oven to 400 degrees.
2. Place the eggplant cubes in a colander and apply about 2 tablespoons salts.
3. Shake the colander to coat.
4. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.
5. Place a weight on the plate so it presses down on the eggplant, for about 30 minutes.
6. Wipe off the salt and spread eggplant, squash, and sweet potato to a greased cookie sheet and bake 35 minutes or until nice and brown.
7. Heat the oil over medium-high heat and add the onions and sauté for about 4 minutes.
8. Add garlic, capers and cook another 2-3 minutes.
9. In another sauce pan, combine the balsamic vinegar, and sugar, heat until sugar dissolves.
10. Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.
11. Add the roasted eggplant, cocoa powder; cook a couple of minutes to combine.
12. Add the tomatoes and Italian seasoning and simmer for about 10-12 minutes.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
2 small eggplants, chopped into ¾-inch cubes
1 tablespoons olive oil
1 onion, chopped into small pieces
5 garlic cloves, sliced thinly
1/4- cup red wine
3 tablespoons capers
1 summer squash, cut into cubes
1 sweet potato, cut into cubes
1 can (14-1/2oz) can diced tomatoes with their juices
3 tablespoons balsamic vinegar
1/2- teaspoon cocoa powder
2 tablespoons sugar
1 tablespoon Italian seasoning
Salt and pepper to taste
DIRECTIONS:
1. Pre-heat oven to 400 degrees.
2. Place the eggplant cubes in a colander and apply about 2 tablespoons salts.
3. Shake the colander to coat.
4. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.
5. Place a weight on the plate so it presses down on the eggplant, for about 30 minutes.
6. Wipe off the salt and spread eggplant, squash, and sweet potato to a greased cookie sheet and bake 35 minutes or until nice and brown.
7. Heat the oil over medium-high heat and add the onions and sauté for about 4 minutes.
8. Add garlic, capers and cook another 2-3 minutes.
9. In another sauce pan, combine the balsamic vinegar, and sugar, heat until sugar dissolves.
10. Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.
11. Add the roasted eggplant, cocoa powder; cook a couple of minutes to combine.
12. Add the tomatoes and Italian seasoning and simmer for about 10-12 minutes.
ENJOY DAN: hallelujah
Sunday, November 21, 2010
52 YEARS WHAT CAN I SAY ENJOY DAN
BERDENE’S & DAN’S 52nd ANNIVERSARY DINNER. 2010
THAI CUCUMBER SALAD
GNOCCHI WITH SHRSIMP, ASPARAGUS, AND PESTO
BEEF TENDERLOIN WRAPPED IN BACON AND CHOCOLATE SAUCE
ENJOY DAN hallelujah
THAI CUCUMBER SALAD
GNOCCHI WITH SHRSIMP, ASPARAGUS, AND PESTO
BEEF TENDERLOIN WRAPPED IN BACON AND CHOCOLATE SAUCE
ENJOY DAN hallelujah
Saturday, November 20, 2010
NOW WE HAVE A MEXICAN CASSEROLE FOR A SMALL POT-LUCK ENJOY DAN:
MEXICAN LASAGNE by CHEF DAN:
Serves 6-10
INGREDIENTS:
1 pound lean ground beef or ground turkey
1 onion, chopped
1 green bell pepper, chopped
1/4- teaspoon cumin
1 teaspoon cayenne
2 teaspoons paprika
2 garlic cloves, crushed
1 cup pace salsa
1 (14oz) can tomatoes with green chilies
2 (15oz) cans black beans
1 small package frozen white corn
1 cup or more shredded mozzarella cheese
4-6 corn tortillas
DIRECTIONS:
1. Pre-heat oven to 350 degrees.
2. Brown meat in a skillet, when meat is half done add onion, bell pepper and garlic, cook about 5 minutes.
3. Add tomatoes, salsa, beans, corn, cayenne, cumin, and paprika, bring to a boil.
4. Simmer for about 6-10 minutes or until sauce begins to thicken.
5. Layer one-third of the meat mixture in a 12x9-inch glass pan.
6. Cover meat mixture with a single layer of corn tortillas.
7. Layer with 1/3-of the cheese.
8. Cover with another 1/3 of the meat mixture, tortillas, and 1/3 of the cheese.
9. Top casserole with remaining meat and cheese.
10. Bake until sauce is bubbling and cheese on top is melted about 40 minutes.
11. Let stand 10 minutes before serving.
12. Garnish with desired garnish, such as tomatoes, olives, sour cream, or green onions.
ENJOY DAN: hallelujah
Serves 6-10
INGREDIENTS:
1 pound lean ground beef or ground turkey
1 onion, chopped
1 green bell pepper, chopped
1/4- teaspoon cumin
1 teaspoon cayenne
2 teaspoons paprika
2 garlic cloves, crushed
1 cup pace salsa
1 (14oz) can tomatoes with green chilies
2 (15oz) cans black beans
1 small package frozen white corn
1 cup or more shredded mozzarella cheese
4-6 corn tortillas
DIRECTIONS:
1. Pre-heat oven to 350 degrees.
2. Brown meat in a skillet, when meat is half done add onion, bell pepper and garlic, cook about 5 minutes.
3. Add tomatoes, salsa, beans, corn, cayenne, cumin, and paprika, bring to a boil.
4. Simmer for about 6-10 minutes or until sauce begins to thicken.
5. Layer one-third of the meat mixture in a 12x9-inch glass pan.
6. Cover meat mixture with a single layer of corn tortillas.
7. Layer with 1/3-of the cheese.
8. Cover with another 1/3 of the meat mixture, tortillas, and 1/3 of the cheese.
9. Top casserole with remaining meat and cheese.
10. Bake until sauce is bubbling and cheese on top is melted about 40 minutes.
11. Let stand 10 minutes before serving.
12. Garnish with desired garnish, such as tomatoes, olives, sour cream, or green onions.
ENJOY DAN: hallelujah
THIS IS GREAT FOR A POT-LUCK A LARGE POT-LUCK ENJOY DAN:
MEXICAN LASAGNE by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pound lean ground beef
4 onions, chopped
4 green bell peppers, chopped
1 tablespoons cumin
4 garlic cloves, crushed
1` gallon crushed tomatoes
2 cups pace Chile salsa
2 tablespoons cayenne pepper
3 tablespoons paprika
1 gallon corn
4 cups dried black beans
3 cups mozzarella cheese
16 (8-inch) flour tortillas
DIRECTIONS:
1. Soak beans all night.
2. Drain and add beans to a stock pot over high-heat and bring to a boil.
3. Simmer and cook for 2-3 hours, drain and set aside.
4. Pre-heat oven to 350 degrees.
5. Brown ground beef in a large skillet; when meat is half cooked add onions, and garlic.
6. Cook for 5-7 minutes until onions are clear.
7. Add tomatoes, salsa, beans, corn, cayenne, and cumin.
8. Bring to a boil, then simmer or about 10-12 minutes or until sauce begins to thicken.
9. Layer one-third of meat mixture in 2- 12x9-inch glass dishes.
10. Cover meat with a single layer of tortillas; layer 1/3 of the cheese.
11. Cover with anointer 1/3 of the meat mixture, tortillas, and 1/3-of the cheese.
12. Top casseroles with remaining meat and cheese.
13. Bake until sauce bubbles and cheese on top is melted, about 40-50 minutes.
14. Let stand 10 minutes before serving.
15. Top width desired garnish, such as tomatoes, olives, sour cream, or green onions.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
10 pound lean ground beef
4 onions, chopped
4 green bell peppers, chopped
1 tablespoons cumin
4 garlic cloves, crushed
1` gallon crushed tomatoes
2 cups pace Chile salsa
2 tablespoons cayenne pepper
3 tablespoons paprika
1 gallon corn
4 cups dried black beans
3 cups mozzarella cheese
16 (8-inch) flour tortillas
DIRECTIONS:
1. Soak beans all night.
2. Drain and add beans to a stock pot over high-heat and bring to a boil.
3. Simmer and cook for 2-3 hours, drain and set aside.
4. Pre-heat oven to 350 degrees.
5. Brown ground beef in a large skillet; when meat is half cooked add onions, and garlic.
6. Cook for 5-7 minutes until onions are clear.
7. Add tomatoes, salsa, beans, corn, cayenne, and cumin.
8. Bring to a boil, then simmer or about 10-12 minutes or until sauce begins to thicken.
9. Layer one-third of meat mixture in 2- 12x9-inch glass dishes.
10. Cover meat with a single layer of tortillas; layer 1/3 of the cheese.
11. Cover with anointer 1/3 of the meat mixture, tortillas, and 1/3-of the cheese.
12. Top casseroles with remaining meat and cheese.
13. Bake until sauce bubbles and cheese on top is melted, about 40-50 minutes.
14. Let stand 10 minutes before serving.
15. Top width desired garnish, such as tomatoes, olives, sour cream, or green onions.
ENJOY DAN: hallelujah
LOWCOUNTRY FOOD IN THE SOUTH ENJOY DAN:
MORNINGSIDE LOWCOUNTRY SHRIMP AND GRITS by CHEF DAN:
Serves 4-6
INGREDIENTS:
1 cup quick grits
3-4 cups water
1 teaspoon salt
1-2 teaspoons butter
1/2-teaspoon fresh ground black pepper
2 tablespoons cream cheese
DIRECTIONS:
1. Place the grits in a skillet and cover them with 3 cups water, stir once.
2. Allow to the grits to settle for 1 minute, tilt the pan and skim off and discard the chaff and hulls.
3. Cover and let set stand overnight at room temperature.
4. Next day, set the skillet over medium-heat and bring to a simmer, stirring constantly, about 5 minutes.
5. Reduce heat to low and cook, stirring frequently, until grits are creamy, about 15-20 minutes
6. Add the salt halfway through.
7. To finish, stir in the butter, cheese, salt and pepper.
SHRIMP AND SAUCE INGREDIENTS:
1 pound shell on shrimp
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
3 garlic cloves, sliced
4 cups water
1 teaspoon tomato past
3 spring fresh thyme
1 bay leaf
1 teaspoon whole, black peppercorns
1 tablespoon lemon juice
2 tablespoons butter
1 tablespoon flour
2 shallots, minced
1/2- teaspoon each of salt, freshly ground black pepper, and red pepper flacks
1 scallion, white and green part, thinly sliced
DIRECTIONS:
1. Peel and devein the shrimp, reserving the shells. Set shrimp aside to use later.
2. Heat the oil in a skillet over medium-heat.
3. Add shrimp shells, onion, celery, and garlic and sauté until shells are crisp, about 10 minutes.
4. Add the water, tomato paste, thyme, bay leave, peppercorns, and lemon juice.
5. Simmer over low heat, partially covered, until stock is flavorful and reduce. About 1 hour.
6. Strain the stock into a sauce pan, and keep hot, should be about 2 cups.
7. While the stock is cooking, mesh the butter and flour into a smooth paste, set aside.
8. In a skillet over medium-heat, cook the shrimp until pink, sprinkle the shallots over the shrimp.
9. Toss and cook until the shrimp is done, about 1 minute.
10. Add salt, red pepper flacks, and black pepper.
11. Using thongs, transfer shrimp to a warm plate.
12. Add the hot stock to the skillet and bring to boil over high-heat.
13. Whisk in reserved butter and flour mixture.
14. Cook until thickened, about 30 seconds.
15. Return shrimp to the pan and taste sauce for seasoning.
16. To serve, spoon the hot grits in shallow bowls.
17. Top with shrimp and sauce.
18. Sprinkle with chopped scallions.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
1 cup quick grits
3-4 cups water
1 teaspoon salt
1-2 teaspoons butter
1/2-teaspoon fresh ground black pepper
2 tablespoons cream cheese
DIRECTIONS:
1. Place the grits in a skillet and cover them with 3 cups water, stir once.
2. Allow to the grits to settle for 1 minute, tilt the pan and skim off and discard the chaff and hulls.
3. Cover and let set stand overnight at room temperature.
4. Next day, set the skillet over medium-heat and bring to a simmer, stirring constantly, about 5 minutes.
5. Reduce heat to low and cook, stirring frequently, until grits are creamy, about 15-20 minutes
6. Add the salt halfway through.
7. To finish, stir in the butter, cheese, salt and pepper.
SHRIMP AND SAUCE INGREDIENTS:
1 pound shell on shrimp
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
3 garlic cloves, sliced
4 cups water
1 teaspoon tomato past
3 spring fresh thyme
1 bay leaf
1 teaspoon whole, black peppercorns
1 tablespoon lemon juice
2 tablespoons butter
1 tablespoon flour
2 shallots, minced
1/2- teaspoon each of salt, freshly ground black pepper, and red pepper flacks
1 scallion, white and green part, thinly sliced
DIRECTIONS:
1. Peel and devein the shrimp, reserving the shells. Set shrimp aside to use later.
2. Heat the oil in a skillet over medium-heat.
3. Add shrimp shells, onion, celery, and garlic and sauté until shells are crisp, about 10 minutes.
4. Add the water, tomato paste, thyme, bay leave, peppercorns, and lemon juice.
5. Simmer over low heat, partially covered, until stock is flavorful and reduce. About 1 hour.
6. Strain the stock into a sauce pan, and keep hot, should be about 2 cups.
7. While the stock is cooking, mesh the butter and flour into a smooth paste, set aside.
8. In a skillet over medium-heat, cook the shrimp until pink, sprinkle the shallots over the shrimp.
9. Toss and cook until the shrimp is done, about 1 minute.
10. Add salt, red pepper flacks, and black pepper.
11. Using thongs, transfer shrimp to a warm plate.
12. Add the hot stock to the skillet and bring to boil over high-heat.
13. Whisk in reserved butter and flour mixture.
14. Cook until thickened, about 30 seconds.
15. Return shrimp to the pan and taste sauce for seasoning.
16. To serve, spoon the hot grits in shallow bowls.
17. Top with shrimp and sauce.
18. Sprinkle with chopped scallions.
ENJOY DAN: hallelujah
NOW WERE ARE TALKING JAPANESE SOUP. ENJOY DAN:
CLEAR SOUP WITH BAMBOO AND TOFU by CHEF DAN:
Serves 4
Ingredients’
1 quart chicken broth
1 tablespoon soy bean paste
1 (5oz) can sliced bamboo shoots
1 sheet wakame (seaweed) cut into thin strips
1/2- cube tofu, cut into 3/4-inch squares
1/4- cup dry sherry or sake
2 tablespoons soy sauce
1 thinly sliced lemon
GARNISHES:
6 sliced mushrooms
1 very thinly slice carrot
1/4-cup thinly sliced diagonally green onions
DIRECTIONS:
1. Place chicken broth, and soy bean paste in a sauce pan and bring to a boil over medium-high heat.
2. Add sherry, soy sauce, bamboo shoots, tofu, and seaweed and cook for about 4-5 minutes.
3. Ladle into bowls; float slice of lemon into each bowl.
4. Arrange garnish on a tray and add to soup as desired.
ENJOY DAN: hallelujah
Serves 4
Ingredients’
1 quart chicken broth
1 tablespoon soy bean paste
1 (5oz) can sliced bamboo shoots
1 sheet wakame (seaweed) cut into thin strips
1/2- cube tofu, cut into 3/4-inch squares
1/4- cup dry sherry or sake
2 tablespoons soy sauce
1 thinly sliced lemon
GARNISHES:
6 sliced mushrooms
1 very thinly slice carrot
1/4-cup thinly sliced diagonally green onions
DIRECTIONS:
1. Place chicken broth, and soy bean paste in a sauce pan and bring to a boil over medium-high heat.
2. Add sherry, soy sauce, bamboo shoots, tofu, and seaweed and cook for about 4-5 minutes.
3. Ladle into bowls; float slice of lemon into each bowl.
4. Arrange garnish on a tray and add to soup as desired.
ENJOY DAN: hallelujah
Thursday, November 18, 2010
THIS IS STIR-FRY WITH A DIFFERENCE. MISO ADD A SWEET RICHNESS AND SAKE WOW WHAT CAN I SAY. ENJOY DAN:
JAPANESE SESAME BEEF by CHEF DAN:
Serves 2
SESAME SAUCE:
1/4-cup miso
3 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon greepseed oil
1 tablespoon minced ginger
1 garlic clove, minced
1/2- teaspoons red pepper flacks
STIR-FRY:
3/4- pound sirloin steak, thinly sliced
2 small Japanese eggplants
1/2- cup dried gourmet mushroom blend, soaked in 1 cup boiling water for 20 minutes
1/2- cup whole sugar snap peas
3 heads baby bok choy
2 tablespoons olive oil, divided
1 teaspoon corn starch
1 tablespoon sesame seeds
DIRECTIONS:
1. Whisk together all the sauce ingredients in a bowl and set aside.
2. Cut the eggplant in half lengthwise and make diagonal half-moon slices, about 1/4inch thick.
3. Remove mushroom from the hot water (reserve the liquid) and cut mushroom in bit size pieces.
4. Separate the leaves of the bok choy, slice the larger leaves in half lengthwise.
5. In a wok over medium-high heat, add 1 tablespoon olive oil, cook meat undisturbed, until browned about 2 minutes. set aside
6. Add 1 tablespoon oil; stir-fry the eggplant and mushrooms until tender.
7. Add mushrooms, and reserved mushroom water and sesame sauce.
8. Add the sugar snap peas and cook about 2 minutes.
9. Add the meat, and bok choy, stir-fry just long to wilt the bok choy.
10. Add the toasted sesame seeds.
11. Serve over brown rice.
ENJOY DAN: hallelujah
Serves 2
SESAME SAUCE:
1/4-cup miso
3 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon greepseed oil
1 tablespoon minced ginger
1 garlic clove, minced
1/2- teaspoons red pepper flacks
STIR-FRY:
3/4- pound sirloin steak, thinly sliced
2 small Japanese eggplants
1/2- cup dried gourmet mushroom blend, soaked in 1 cup boiling water for 20 minutes
1/2- cup whole sugar snap peas
3 heads baby bok choy
2 tablespoons olive oil, divided
1 teaspoon corn starch
1 tablespoon sesame seeds
DIRECTIONS:
1. Whisk together all the sauce ingredients in a bowl and set aside.
2. Cut the eggplant in half lengthwise and make diagonal half-moon slices, about 1/4inch thick.
3. Remove mushroom from the hot water (reserve the liquid) and cut mushroom in bit size pieces.
4. Separate the leaves of the bok choy, slice the larger leaves in half lengthwise.
5. In a wok over medium-high heat, add 1 tablespoon olive oil, cook meat undisturbed, until browned about 2 minutes. set aside
6. Add 1 tablespoon oil; stir-fry the eggplant and mushrooms until tender.
7. Add mushrooms, and reserved mushroom water and sesame sauce.
8. Add the sugar snap peas and cook about 2 minutes.
9. Add the meat, and bok choy, stir-fry just long to wilt the bok choy.
10. Add the toasted sesame seeds.
11. Serve over brown rice.
ENJOY DAN: hallelujah
WOW!!! SUN-DRIED TOMATOES AND CHICKEN. ENJOY DAN:
CHICKEN AND RICE WITH SUN-DRIED TOMATOES by CHEF DAN:
Serves 30-40
INGREDIENTS:
3 whole chickens
6 tablespoons Italian seasoning, divided
Course salt and freshly ground black pepper
3 cups sun-dried tomatoes cut into strips
3 tablespoons olive oil
3 tablespoons butter
12 cloves garlic, crushed
16 cups chicken broth
4 (10oz) cans cream of chicken soup or mushroom soup
2 cups milk
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. Season chicken with 3 tablespoons of Italian seasoning and salt and pepper.
3. Place chicken on baking sheet with parchment paper and cook for about 75 minutes.
4. Let cool and chop into bite size pieces.
5. Meanwhile, in a saucepan fill halfway with water and bring to a boil.
6. Cook sun-dried tomatoes in boiling water until soft, about 10 minutes, use water in the stock.
7. Remove from water, let cool, and puree in a blender until smooth.
8. Heat butter and a little oil in a skillet over medium-heat.
9. Cook garlic until garlic turn brown, 3-5 minutes.
10. Stir in cream of chicken soup and milk.
11. Cook 5-7 minutes, stirring frequently.
12. In a stock pot add chicken broth over medium-high heat and bring to a boil.
13. Lower heat and bring to a low simmer, add garlic and cream soup mixture.
14. Season with 3 tablespoons Italian seasoning, salt and pepper.
15. Stir in the chopped chicken and pureed tomato and simmer for about 20 minutes.
16. Make sure that the chicken is completely cooked.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
3 whole chickens
6 tablespoons Italian seasoning, divided
Course salt and freshly ground black pepper
3 cups sun-dried tomatoes cut into strips
3 tablespoons olive oil
3 tablespoons butter
12 cloves garlic, crushed
16 cups chicken broth
4 (10oz) cans cream of chicken soup or mushroom soup
2 cups milk
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. Season chicken with 3 tablespoons of Italian seasoning and salt and pepper.
3. Place chicken on baking sheet with parchment paper and cook for about 75 minutes.
4. Let cool and chop into bite size pieces.
5. Meanwhile, in a saucepan fill halfway with water and bring to a boil.
6. Cook sun-dried tomatoes in boiling water until soft, about 10 minutes, use water in the stock.
7. Remove from water, let cool, and puree in a blender until smooth.
8. Heat butter and a little oil in a skillet over medium-heat.
9. Cook garlic until garlic turn brown, 3-5 minutes.
10. Stir in cream of chicken soup and milk.
11. Cook 5-7 minutes, stirring frequently.
12. In a stock pot add chicken broth over medium-high heat and bring to a boil.
13. Lower heat and bring to a low simmer, add garlic and cream soup mixture.
14. Season with 3 tablespoons Italian seasoning, salt and pepper.
15. Stir in the chopped chicken and pureed tomato and simmer for about 20 minutes.
16. Make sure that the chicken is completely cooked.
ENJOY DAN: hallelujah
YOU HAVE TO TAKE CARE OF THE VOLUNTEERS WHO MAKE THE SOUP KITCHEN WORK ENJOY DAN:
PEANUT BRITTLE FOR THE LADIES WHO VOLUNTEER AT THE SOUP KITCHEN
Serves 20 by CHEF DAN:
INGREDIENTS:
2 cups sugar
1/2- cup light corn syrup
1.2 teaspoons kosher salt
2 tablespoons butter
1/2-teaspoon baking soda
1 cup of water
3 cups dry roasted peanuts
Cooking spray
DIRECTIONS:
1. On a baking lined with parchment paper, spray with cooking spray.
2. In a sauce pan, combine sugar, corn syrup, salt, and I cup of water.
3. Bring to a simmer over medium-high heat and cook until golden brown, about 20 minutes.
4. Remove pan from heat.
5. Stir in butter, baking soda, and peanuts. (mixture will foam)
6. Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute.
7. Transfer to baking sheet and spread with a lightly greased spatula.
8. Let cool until firm, about 15 minutes.
9. Break in to pieces.
ENJOY DAN: hallelujah
Serves 20 by CHEF DAN:
INGREDIENTS:
2 cups sugar
1/2- cup light corn syrup
1.2 teaspoons kosher salt
2 tablespoons butter
1/2-teaspoon baking soda
1 cup of water
3 cups dry roasted peanuts
Cooking spray
DIRECTIONS:
1. On a baking lined with parchment paper, spray with cooking spray.
2. In a sauce pan, combine sugar, corn syrup, salt, and I cup of water.
3. Bring to a simmer over medium-high heat and cook until golden brown, about 20 minutes.
4. Remove pan from heat.
5. Stir in butter, baking soda, and peanuts. (mixture will foam)
6. Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute.
7. Transfer to baking sheet and spread with a lightly greased spatula.
8. Let cool until firm, about 15 minutes.
9. Break in to pieces.
ENJOY DAN: hallelujah
Wednesday, November 17, 2010
GOING TO SEE OUR GRAND-BOYZ AND THIS IS FOR DINNER ENJOY DAN:
SHRIMP MANICOTTI for the SAUL-LANGFORD BOYZ by CHEF DAN:
Serves 4
INGREDIENTS:
8 manicotti shells
1/2- pound shrimp, peeled, deveined and chopped
1 container of (15oz) part-skim ricotta cheese
1 cup parmesan cheese, divided
2 teaspoons lemon juice
2 cups marinara sauce
2 teaspoon Italian seasoning
Salt and pepper to taste
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. In a pot of boiling salted water, cook pasta shells according to package directions.
3. Drain and arrange in a single layered a baking sheet.
4. Meanwhile, in a bowl, combine ricotta, 1/2- cup parmesan, and lemon juice.
5. Stir in shrimp and season with salt and pepper.
6. Transfer filling to a sip-lock bag.
7. Twist and squeeze bag so filling is in the corner.
8. With scissors, snap a ¾-inch opining in the corner.
9. Arrange stuffed shells in an 8X12 glass baking dish.
10. In a bowl, whisk together marinara sauce, and Italian seasoning.
11. Pour sauce evenly over the stuffed shells and top with the parmesan cheese.
12. Cook about 30 minutes or until the dish is bubbling and the parmesan is browned.
13. Let rest for 5 minutes.
ENJOY GRANDPA DAN: hallelujah
Serves 4
INGREDIENTS:
8 manicotti shells
1/2- pound shrimp, peeled, deveined and chopped
1 container of (15oz) part-skim ricotta cheese
1 cup parmesan cheese, divided
2 teaspoons lemon juice
2 cups marinara sauce
2 teaspoon Italian seasoning
Salt and pepper to taste
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. In a pot of boiling salted water, cook pasta shells according to package directions.
3. Drain and arrange in a single layered a baking sheet.
4. Meanwhile, in a bowl, combine ricotta, 1/2- cup parmesan, and lemon juice.
5. Stir in shrimp and season with salt and pepper.
6. Transfer filling to a sip-lock bag.
7. Twist and squeeze bag so filling is in the corner.
8. With scissors, snap a ¾-inch opining in the corner.
9. Arrange stuffed shells in an 8X12 glass baking dish.
10. In a bowl, whisk together marinara sauce, and Italian seasoning.
11. Pour sauce evenly over the stuffed shells and top with the parmesan cheese.
12. Cook about 30 minutes or until the dish is bubbling and the parmesan is browned.
13. Let rest for 5 minutes.
ENJOY GRANDPA DAN: hallelujah
Monday, November 15, 2010
SWEET AND SPICY AND GOES WELL WITH STEAK. ENJOY DAN:
THAI CUCUMBER SALAD by CHEF DAN:
Serves 2-4
INGREDIENTS:
2 packets of splendid or 2 tablespoons sugar
1/4- cup rice wine vinegar
2 teaspoons chili garlic sauce
1/4- teaspoon salt
1 English cucumber, unpeeled and sliced thin
1/4- cup thinly sliced radishes
1/4- cup red onion, sliced thin
2 tablespoons chopped mint
2 tablespoons chopped peanuts
DIRECTIONS:
1. In a sauce pan combine, sugar vinegar, chili sauce and salt.
2. Stir and cook over medium-high heat until the sugar is dissolved.
3. In a bowl add cucumber and radish, and red onion.
4. Pour vinegar over vegetables and let marinate for about 30 minutes.
5. Garnish with mint and peanuts.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
2 packets of splendid or 2 tablespoons sugar
1/4- cup rice wine vinegar
2 teaspoons chili garlic sauce
1/4- teaspoon salt
1 English cucumber, unpeeled and sliced thin
1/4- cup thinly sliced radishes
1/4- cup red onion, sliced thin
2 tablespoons chopped mint
2 tablespoons chopped peanuts
DIRECTIONS:
1. In a sauce pan combine, sugar vinegar, chili sauce and salt.
2. Stir and cook over medium-high heat until the sugar is dissolved.
3. In a bowl add cucumber and radish, and red onion.
4. Pour vinegar over vegetables and let marinate for about 30 minutes.
5. Garnish with mint and peanuts.
ENJOY DAN: hallelujah
Sunday, November 14, 2010
NOW IS THE TIME TO ENJOY A NICE ASIAN CHICKEN SALAD.ENJOY DAN
ASIAN SPINACH SALAD by CHEF DAN
Serves 2-4
INGREDIENTS:
2 chicken breast, boneless, skinless
1 cup Yoshida’s marinade and cooking sauce- sweet and savory
1 pound rice noodles
1/2- cup slivered almonds
2 bunches baby spinach
3 scallions, cut 1-inch diagonally
1 cup mandarin oranges
1/2- cup dressing
DRESSING:
1/4- cup Dan’s honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 shallot, minced
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
Salt and pepper to taste
DIRECTIONS: boil one quart of water and pour over rice noodles and let sit 1/2- hour
1. Pound chicken in zip lock bag in 1/4-inch thick.
2. Place in a bowl with 1 cup Yoshida’s marinade
3. Refrigerate for a bout 1-2 hours.
4. Remove from bowl and discard marinate.
5. Sauté marinated chicken over medium-heat, about 6-8 minutes.
6. Set aside and let cool.
7. Shred into several pieces.
8. In a dry sauce pan sauté almond until golden brown.
9. Wash and dry baby spinach and place in a large bowl.
10. Add scallions to the spinach.
11. Add mandarin oranges, shredded chicken, and rice noodles.
12. Drizzle with the salad dressing.
13. Toss and enjoy
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
2 chicken breast, boneless, skinless
1 cup Yoshida’s marinade and cooking sauce- sweet and savory
1 pound rice noodles
1/2- cup slivered almonds
2 bunches baby spinach
3 scallions, cut 1-inch diagonally
1 cup mandarin oranges
1/2- cup dressing
DRESSING:
1/4- cup Dan’s honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 shallot, minced
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
Salt and pepper to taste
DIRECTIONS: boil one quart of water and pour over rice noodles and let sit 1/2- hour
1. Pound chicken in zip lock bag in 1/4-inch thick.
2. Place in a bowl with 1 cup Yoshida’s marinade
3. Refrigerate for a bout 1-2 hours.
4. Remove from bowl and discard marinate.
5. Sauté marinated chicken over medium-heat, about 6-8 minutes.
6. Set aside and let cool.
7. Shred into several pieces.
8. In a dry sauce pan sauté almond until golden brown.
9. Wash and dry baby spinach and place in a large bowl.
10. Add scallions to the spinach.
11. Add mandarin oranges, shredded chicken, and rice noodles.
12. Drizzle with the salad dressing.
13. Toss and enjoy
ENJOY DAN: hallelujah
WOW!!! TOP RAMEN WITH SOY SAUCE AND GREEN ONIONS: ENJOY DAN:
TOP RAMEN NOODLES by CHEF DAN:
Serves 30-40
INGREDIENTS:
52 cups beef broth
15 (3.5oz) beef packages top ramen
1/2- cup soy sauce
2 tablespoons hot chili oil
1 inch ginger, crushed
25 green onions, sliced
DIRECTIONS:
1. In a stock pot, combine broth and noodles.
2. Cover bring to a boil over high-heat.
3. Stir to break up the noodles.
4. Reduce heat to medium and add soy sauce, chili oil and ginger.
5. Cook uncover for 20 minutes.
6. Garnish with green onions.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
52 cups beef broth
15 (3.5oz) beef packages top ramen
1/2- cup soy sauce
2 tablespoons hot chili oil
1 inch ginger, crushed
25 green onions, sliced
DIRECTIONS:
1. In a stock pot, combine broth and noodles.
2. Cover bring to a boil over high-heat.
3. Stir to break up the noodles.
4. Reduce heat to medium and add soy sauce, chili oil and ginger.
5. Cook uncover for 20 minutes.
6. Garnish with green onions.
ENJOY DAN: hallelujah
MORE LAMB AND LENTILS FOR THE SOUP KITCHEN. ENJOY DAN:
ALGERIAN LMB AND LENTIL SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
4 pound lamb, cut into ½-inch pieces
7 cups lentils
6 cups orzo pasta
3 tablespoons of butter
50 cups chicken broth
6 onions, finely chopped
7 carrots, finely chopped
6 garlic cloves, minced
3 tablespoons cumin
1/3 cup curry powder
3 tablespoons sage
1/4- tablespoons paprika
1/4- cup cinnamon
Salt & pepper to taste
DIRECTIONS:
1. Rinse the lentils, place in a stock pot and cover with water, soak for 2 hours, drain.
2. Heat oil in a skillet.
3. Add lamb cubes, seasoned with salt and pepper and cook until nice and brown.
4. Add half the broth, cover and simmer for 30 minutes or until lamb is tender.
5. Stir in the lentils and the remaining broth and simmer for about 20 minutes.
6. Meanwhile, sauté the onions, carrots and garlic in the butter until soft.
7. Add to onion mixture, cumin, curry powder, sage, paprika, and cinnamon.
8. Add the onion mixture and orzo to the pot.
9. Cover and keeping lid ajar, and simmer for 1 hour.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
4 pound lamb, cut into ½-inch pieces
7 cups lentils
6 cups orzo pasta
3 tablespoons of butter
50 cups chicken broth
6 onions, finely chopped
7 carrots, finely chopped
6 garlic cloves, minced
3 tablespoons cumin
1/3 cup curry powder
3 tablespoons sage
1/4- tablespoons paprika
1/4- cup cinnamon
Salt & pepper to taste
DIRECTIONS:
1. Rinse the lentils, place in a stock pot and cover with water, soak for 2 hours, drain.
2. Heat oil in a skillet.
3. Add lamb cubes, seasoned with salt and pepper and cook until nice and brown.
4. Add half the broth, cover and simmer for 30 minutes or until lamb is tender.
5. Stir in the lentils and the remaining broth and simmer for about 20 minutes.
6. Meanwhile, sauté the onions, carrots and garlic in the butter until soft.
7. Add to onion mixture, cumin, curry powder, sage, paprika, and cinnamon.
8. Add the onion mixture and orzo to the pot.
9. Cover and keeping lid ajar, and simmer for 1 hour.
ENJOY DAN: hallelujah
Thursday, November 11, 2010
BBQ IN THE WINTER??? WHY NOT, ALMOST A THAI RECIPE ENJOY DAN:
ALBACORE TUNA ON THE BBQ by CHEF DAN:
Serves 2
1-inch fresh ginger root
1/4 cup soy sauce
3 tablespoons white wine
2 tablespoons butter, melted
1 tablespoons sugar
1 garlic cloves, crushed
2 albacore steaks
3 tablespoons butter
3 tablespoons lime juice or lemon juice
3 tablespoons dry sherry
3 tablespoons sesame seeds
DIRECTIONS:
1. Grate ginger to make1/2 tablespoon.
2. In a bowl, combine the soy sauce, white wine, melted butter, sugar, ginger, and garlic, mix well to make the marinate.
3. Place the tuna steaks a shallow dish, pour 1/4- cup of the marinate.
4. Cover and refrigerate for 1 hour.
5. In a cast-iron skillet melt the 3 tablespoons of butter and remove from the heat.
6. Stir in remaining marinate, the lime juice, and sherry.
7. Arrange the tuna on an oiled grill over medium high-heat.
8. Brush a generous amount of the butter mixture on the tuna.
9. When steaks are done on the one side about 5-7 minutes.
10. Sprinkle them with sesame seeds, turn them over, and cook until other side is brown.
11. Baste the fish again with the butter mixture and sprinkle with remaining seed.
12. Before serving, turn the steaks over once more to toast all the seeds.
13. Should take about 12-14 minutes.
14. Serve with lime or lemon wedges.
ENJOY DAN: hallelujah
Serves 2
1-inch fresh ginger root
1/4 cup soy sauce
3 tablespoons white wine
2 tablespoons butter, melted
1 tablespoons sugar
1 garlic cloves, crushed
2 albacore steaks
3 tablespoons butter
3 tablespoons lime juice or lemon juice
3 tablespoons dry sherry
3 tablespoons sesame seeds
DIRECTIONS:
1. Grate ginger to make1/2 tablespoon.
2. In a bowl, combine the soy sauce, white wine, melted butter, sugar, ginger, and garlic, mix well to make the marinate.
3. Place the tuna steaks a shallow dish, pour 1/4- cup of the marinate.
4. Cover and refrigerate for 1 hour.
5. In a cast-iron skillet melt the 3 tablespoons of butter and remove from the heat.
6. Stir in remaining marinate, the lime juice, and sherry.
7. Arrange the tuna on an oiled grill over medium high-heat.
8. Brush a generous amount of the butter mixture on the tuna.
9. When steaks are done on the one side about 5-7 minutes.
10. Sprinkle them with sesame seeds, turn them over, and cook until other side is brown.
11. Baste the fish again with the butter mixture and sprinkle with remaining seed.
12. Before serving, turn the steaks over once more to toast all the seeds.
13. Should take about 12-14 minutes.
14. Serve with lime or lemon wedges.
ENJOY DAN: hallelujah
NOW THIS A SALAD TO WRITE HOME ABOUT. ENJOY DAN:
PECAN-CRUSTED CHICKEN SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
FOR THE DRESSING:
1/4- cup honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 shallot, minced
1 tablespoons rice wine vinegar
1 tablespoon lemon juice
Salt and pepper to taste.
FOR THE CHICKEN:
2 boneless, skinless chicken breast, sliced in half.
FOR DIPPING;
2 Egg whites.
2 teaspoons cornstarch.
1 tablespoons lemon juice.
CRUSTING MIXTURE:
1 cup Panko (Japanese bread crumbs)
1 tablespoon dried parsley
1 teaspoon salt
1/4- teaspoon fresh ground black pepper.
Zest of one lemon
2 tablespoons olive oil
3/4- cup finely chopped pecans
1/2- each, teaspoon dried oregano, thyme, and paprika.
1/4- teaspoon cayenne pepper
THE SALAD:
One or two romaine hearts, chopped, or mixed salad greens
1 red onion thinly sliced
4 oz feta or goat cheese
DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, S&P.
3. Blend well and set aside.
4. Pound chicken breasts in a plastic bag with a little water inside, pound with bottom of a skillet to even thickness.
5. In a bowl whisk egg whites, cornstarch, and lemon juice.
6. In another bowl combine Panko, parsley, salt, black pepper, zest, olive oil,
7. Add pecans, oregano, thyme, paprika, and cayenne to the crusting mixture.
8. Dip chicken in egg whites, then into Panko, pecan crust mixture.
9. Let chicken rest on a rack in the refrigerator for about 30 minutes.
10. Sauté chicken in cast-iron skillet over medium-high heat and cook until chicken is golden brown and crisp.
11. Carefully turn with a spatula, and transfer the skillet to the oven. Cook about 8 minutes.
12. Let cool and slice into thin slices.
13. Toss greens, red onion, and feta or goat cheese with dressing.
14. Top greens with sliced chicken.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
FOR THE DRESSING:
1/4- cup honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 shallot, minced
1 tablespoons rice wine vinegar
1 tablespoon lemon juice
Salt and pepper to taste.
FOR THE CHICKEN:
2 boneless, skinless chicken breast, sliced in half.
FOR DIPPING;
2 Egg whites.
2 teaspoons cornstarch.
1 tablespoons lemon juice.
CRUSTING MIXTURE:
1 cup Panko (Japanese bread crumbs)
1 tablespoon dried parsley
1 teaspoon salt
1/4- teaspoon fresh ground black pepper.
Zest of one lemon
2 tablespoons olive oil
3/4- cup finely chopped pecans
1/2- each, teaspoon dried oregano, thyme, and paprika.
1/4- teaspoon cayenne pepper
THE SALAD:
One or two romaine hearts, chopped, or mixed salad greens
1 red onion thinly sliced
4 oz feta or goat cheese
DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, S&P.
3. Blend well and set aside.
4. Pound chicken breasts in a plastic bag with a little water inside, pound with bottom of a skillet to even thickness.
5. In a bowl whisk egg whites, cornstarch, and lemon juice.
6. In another bowl combine Panko, parsley, salt, black pepper, zest, olive oil,
7. Add pecans, oregano, thyme, paprika, and cayenne to the crusting mixture.
8. Dip chicken in egg whites, then into Panko, pecan crust mixture.
9. Let chicken rest on a rack in the refrigerator for about 30 minutes.
10. Sauté chicken in cast-iron skillet over medium-high heat and cook until chicken is golden brown and crisp.
11. Carefully turn with a spatula, and transfer the skillet to the oven. Cook about 8 minutes.
12. Let cool and slice into thin slices.
13. Toss greens, red onion, and feta or goat cheese with dressing.
14. Top greens with sliced chicken.
ENJOY DAN: hallelujah
WHO DOSE NOT LIKE GARLIC BREAD??????????? ENJOY DAN:
GREAT GARLIC BREAD by CHEF DAN:
A whole loaf serves several or 1-2
INGREDIENTS:
3 tablespoons olive oil
3 tablespoons butter
1/4- cup water
6 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried oregano
Salt and pepper to taste
1 loaf French bread or crusty baguette
1 cup shredded parmigiano-reggiano cheese
DIRECTIONS:
1. Pre-heat oven 400 degrees.
2. In a sauce pan, combine all the ingredients except the bread and cheese, over medium-low heat.
3. When the butter melts, cover the pan and cook for 10 minutes.
4. Once the garlic is soft, uncover the pan and simmer until you hear the mixture sizzling.
5. That means the water has cooked off.
6. Remove pan from the heat.
7. Split the bread in half horizontally.
8. Divide the garlic blend between the two loaves.
9. Sprinkle each with halve the cheese.
10. Set them on a foil-covered baking sheet, cheese side up.
11. Bake for 15 minutes.
12. Slice and serve hot.
ENJOY DAN:
A whole loaf serves several or 1-2
INGREDIENTS:
3 tablespoons olive oil
3 tablespoons butter
1/4- cup water
6 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried oregano
Salt and pepper to taste
1 loaf French bread or crusty baguette
1 cup shredded parmigiano-reggiano cheese
DIRECTIONS:
1. Pre-heat oven 400 degrees.
2. In a sauce pan, combine all the ingredients except the bread and cheese, over medium-low heat.
3. When the butter melts, cover the pan and cook for 10 minutes.
4. Once the garlic is soft, uncover the pan and simmer until you hear the mixture sizzling.
5. That means the water has cooked off.
6. Remove pan from the heat.
7. Split the bread in half horizontally.
8. Divide the garlic blend between the two loaves.
9. Sprinkle each with halve the cheese.
10. Set them on a foil-covered baking sheet, cheese side up.
11. Bake for 15 minutes.
12. Slice and serve hot.
ENJOY DAN:
PIERCING SLITS TO STUFF WITH GARLIC AND CRISSCROSSING THE PORK ALLOWS THE SEASONING TO PENETRATE FLAVOR DEEPER INTO THE ROAST. ENJOY DAN:
PORK TENDERLOIN by CHEF DAN:
Serves 6-8
INGREDIENTS: FOR THE PORK:
2 (I pound) pork tenderloin, trimmed
3 tablespoon olive oil, divided
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
6 garlic cloves cut in half
Salt and pepper to taste
FOR THE SAUCE:
1/2- cup craisins (dried cranberries)
1/4- cup brown sugar
1/2- cup raisins
1 teaspoon ground ginger
1 tablespoon cornstarch
1 cup chicken broth
1/4- cup balsamic vinegar
DIRECTIONS:
1. Pre-heat oven to 500 degrees.
2. Line a roasting pan with foil.
3. Let roast rest for 30 minutes at room temperature.
4. Combine 1 tablespoon olive oil, rosemary, sage, and thyme in a small bowl.
5. Piece top of pork to make 6 slits 2-inches apart on each side.
6. Insert garlic half into each slit.
7. Score top of pork by cutting in a crisscross pattern.
8. Rum herb mixture into pork.
9. Heat 2 tablespoons olive oil in a cast-iron skillet, over medium-high heat.
10. Add pork to pan, and cook till sides are nice and browned.
11. Place pan in oven; bake at 500 degrees for 12-15 minutes or until internal temperature register 155 degrees.
12. Remove pork from pan, tent with foil. Let rest for about 10 minutes.
13. In the pan stir in the chicken broth craisins, raisins ginger, and brown sugar for the sauce in a sauce-pan over medium-heat until sugar dissolves. About 3 minutes.
14. Remove 1/2- cup sauce and whisk cornstarch in to blend.
15. Add to the sauce and bring to a boil until thickened.
16. Stir in the vinegar and serve with pork roast.
ENJOY DAN: hallelujah
Serves 6-8
INGREDIENTS: FOR THE PORK:
2 (I pound) pork tenderloin, trimmed
3 tablespoon olive oil, divided
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
6 garlic cloves cut in half
Salt and pepper to taste
FOR THE SAUCE:
1/2- cup craisins (dried cranberries)
1/4- cup brown sugar
1/2- cup raisins
1 teaspoon ground ginger
1 tablespoon cornstarch
1 cup chicken broth
1/4- cup balsamic vinegar
DIRECTIONS:
1. Pre-heat oven to 500 degrees.
2. Line a roasting pan with foil.
3. Let roast rest for 30 minutes at room temperature.
4. Combine 1 tablespoon olive oil, rosemary, sage, and thyme in a small bowl.
5. Piece top of pork to make 6 slits 2-inches apart on each side.
6. Insert garlic half into each slit.
7. Score top of pork by cutting in a crisscross pattern.
8. Rum herb mixture into pork.
9. Heat 2 tablespoons olive oil in a cast-iron skillet, over medium-high heat.
10. Add pork to pan, and cook till sides are nice and browned.
11. Place pan in oven; bake at 500 degrees for 12-15 minutes or until internal temperature register 155 degrees.
12. Remove pork from pan, tent with foil. Let rest for about 10 minutes.
13. In the pan stir in the chicken broth craisins, raisins ginger, and brown sugar for the sauce in a sauce-pan over medium-heat until sugar dissolves. About 3 minutes.
14. Remove 1/2- cup sauce and whisk cornstarch in to blend.
15. Add to the sauce and bring to a boil until thickened.
16. Stir in the vinegar and serve with pork roast.
ENJOY DAN: hallelujah
POSOLE, ORIGINALLY FROM JALISCO MEXICO IS A TRADITIONALLY SERVED AROUND CHRISTMAS TIME. ENJOY DAN:
MEXICAN POSLE by CHEF DAN:
Serves 6
INGREDIENTS:
3-4 pound pork butt with bone
2 quarts beef stock
2 onions cut into 4-inch wedges
I jar (16oz) thick and chunky salsa Verde
1 (7oz) diced green chiles
8 garlic cloves, minced
2 (15oz) cans hominy, undrained
2 teaspoons oregano
4 teaspoons cumin
2 teaspoons chili powder
1/2- teaspoon ground cloves
2 tablespoons chipotle in adobo sauce
2 cups cabbage, shredded
DIRECTIONS:
1. In a stock pot bring beef stock to a boil over medium-high heat.
2. In a skillet brown the butt on all sides, and then add to the broth.
3. Simmer for 1-1/2 hours, or until the meat is tender.
4. Take out the pork butt and let cool.
5. Put the stock pot with the broth in the refrigerator over-night.
6. When the meat has cooled cut the meat into 2 inch chunks cutting out the fat. Put in the refrigerator.
7. The next day skim off the fat from the broth.
8. Bring broth to a boil and add the chunks of meat, onions, chilies, cumin, Chile powder, cloves, chipotle, oregano and the bone.
9. Simmer for about 1 hour and add hominy and cabbage and cook for 1/2- hour or until heated trough.
ENJOY DAN: hallelujah
Serves 6
INGREDIENTS:
3-4 pound pork butt with bone
2 quarts beef stock
2 onions cut into 4-inch wedges
I jar (16oz) thick and chunky salsa Verde
1 (7oz) diced green chiles
8 garlic cloves, minced
2 (15oz) cans hominy, undrained
2 teaspoons oregano
4 teaspoons cumin
2 teaspoons chili powder
1/2- teaspoon ground cloves
2 tablespoons chipotle in adobo sauce
2 cups cabbage, shredded
DIRECTIONS:
1. In a stock pot bring beef stock to a boil over medium-high heat.
2. In a skillet brown the butt on all sides, and then add to the broth.
3. Simmer for 1-1/2 hours, or until the meat is tender.
4. Take out the pork butt and let cool.
5. Put the stock pot with the broth in the refrigerator over-night.
6. When the meat has cooled cut the meat into 2 inch chunks cutting out the fat. Put in the refrigerator.
7. The next day skim off the fat from the broth.
8. Bring broth to a boil and add the chunks of meat, onions, chilies, cumin, Chile powder, cloves, chipotle, oregano and the bone.
9. Simmer for about 1 hour and add hominy and cabbage and cook for 1/2- hour or until heated trough.
ENJOY DAN: hallelujah
Wednesday, November 10, 2010
ROASTING SWISS CHARD IS AMAZING. ENJOY DAN
GARLIC- ROASTED SWISS CHARD by CHEF DAN:
SERVES 4:
Ingredients:
3 tablespoons olive oil
1/2- teaspoon sea salt
3 garlic cloves, thinly sliced
4-5 stalks Swiss-chard, chopped
2 teaspoons white balsamic vinegar
DIRECTIONS:
1. Pre-heat oven to 425 degrees.
2. Combine first 4 ingredients in a bowl.
3. Toss to coat.
4. On a baking sheet spread Swiss chard mixture, making sure to separate leaves.
5. Bake at 475 degrees for about 7 minutes.
6. Stir chard and bake an additional 5 minutes or until edges of leaves are crisp and tender.
7. Place Swiss chard in a large bowl.
8. Drizzle with vinegar.
9. Toss to combine.
ENJOY DAN: hallelujah
SERVES 4:
Ingredients:
3 tablespoons olive oil
1/2- teaspoon sea salt
3 garlic cloves, thinly sliced
4-5 stalks Swiss-chard, chopped
2 teaspoons white balsamic vinegar
DIRECTIONS:
1. Pre-heat oven to 425 degrees.
2. Combine first 4 ingredients in a bowl.
3. Toss to coat.
4. On a baking sheet spread Swiss chard mixture, making sure to separate leaves.
5. Bake at 475 degrees for about 7 minutes.
6. Stir chard and bake an additional 5 minutes or until edges of leaves are crisp and tender.
7. Place Swiss chard in a large bowl.
8. Drizzle with vinegar.
9. Toss to combine.
ENJOY DAN: hallelujah
Monday, November 8, 2010
YOU ARE GOING TO LOVE THESE DUMPLINGS. ENJOY DAN
GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO by CHEF DAN:
Serves 2-4 For our 52nd anniversary
INGREDIENTS: Gnocchi a small Italian potato dumpling
2 quarts of water, divided
1 package gnocchi
4 cups (1 –inch diagonally cut) slices of asparagus
1 pound shrimp, peeled and deveined
1 cup fresh basil leaves
2 tablespoon pine nuts
2 tablespoons pre-shreddded parmesan cheese
2 teaspoons fresh lemon juice
3 cloves garlic, minced
4 teaspoons grapeseed oil
DIRECTIONS:
1. Bring 2 quarts of water to boil in a Dutch oven.
2. Add gnocchi to pan.
3. Cook 3-5 minutes, until done( they will rise to the surface)
4. Remove with slotted spoon.
5. Place in large bowl.
6. Add asparagus and shrimp to the pan.
7. Cook about 5 minutes.
8. Drain.
9. Add shrimp mixture to gnocchi.
10. Combine 1 tablespoon water, basil, and next 4 ingredients.
11. In a food processor; process until smooth.
12. Drizzle oil through food chute with food processor on.
13. Add basil mixture to shrimp mixture; toss to coat
ENJOY DAN: hallelujah
Serves 2-4 For our 52nd anniversary
INGREDIENTS: Gnocchi a small Italian potato dumpling
2 quarts of water, divided
1 package gnocchi
4 cups (1 –inch diagonally cut) slices of asparagus
1 pound shrimp, peeled and deveined
1 cup fresh basil leaves
2 tablespoon pine nuts
2 tablespoons pre-shreddded parmesan cheese
2 teaspoons fresh lemon juice
3 cloves garlic, minced
4 teaspoons grapeseed oil
DIRECTIONS:
1. Bring 2 quarts of water to boil in a Dutch oven.
2. Add gnocchi to pan.
3. Cook 3-5 minutes, until done( they will rise to the surface)
4. Remove with slotted spoon.
5. Place in large bowl.
6. Add asparagus and shrimp to the pan.
7. Cook about 5 minutes.
8. Drain.
9. Add shrimp mixture to gnocchi.
10. Combine 1 tablespoon water, basil, and next 4 ingredients.
11. In a food processor; process until smooth.
12. Drizzle oil through food chute with food processor on.
13. Add basil mixture to shrimp mixture; toss to coat
ENJOY DAN: hallelujah
KIDS LOVE THIS GIVE IT A TRY. ENJOY DAN:
BAKED SPAGHETTI SQUASH by CHEF DAN:
Serves 2-4
INGREDIENTS:
1 spaghetti squash, (about 3-4 pounds) halved lengthwise and seeded
2 tablespoons butter
4 garlic cloves, finely minced
1 (14oz) can stewed tomatoes (I used marinara sauce that I made)
½ teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/2- can shredded Parmesan cheese
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. Bake spaghetti squash for about 60 minutes, or until a paring knife pieces easily through the skin.
3. Remove from oven and let cool for about 12 minutes.
4. Cut spaghetti squash lengthwise, using a fork to remove and discard the seeds.
5. Continue using the fork to get the long strands.
6. Heat in skillet with the butter and garlic over medium-low heat.
7. When the garlic becomes fragment, add the tomatoes, salt, basil and oregano.
8. Toss well.
9. Sprinkle in the parmesan cheese and taste to see if more salt is needed.
10. Spaghetti strands should be a little crunchy.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
1 spaghetti squash, (about 3-4 pounds) halved lengthwise and seeded
2 tablespoons butter
4 garlic cloves, finely minced
1 (14oz) can stewed tomatoes (I used marinara sauce that I made)
½ teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/2- can shredded Parmesan cheese
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. Bake spaghetti squash for about 60 minutes, or until a paring knife pieces easily through the skin.
3. Remove from oven and let cool for about 12 minutes.
4. Cut spaghetti squash lengthwise, using a fork to remove and discard the seeds.
5. Continue using the fork to get the long strands.
6. Heat in skillet with the butter and garlic over medium-low heat.
7. When the garlic becomes fragment, add the tomatoes, salt, basil and oregano.
8. Toss well.
9. Sprinkle in the parmesan cheese and taste to see if more salt is needed.
10. Spaghetti strands should be a little crunchy.
ENJOY DAN: hallelujah
THIS COCKTAIL HAS A SPICY SOUTHERN SAUCE. ENJOY DAN:
BLOODY MARY by CHEF DAN:
Serve 1
INGREDIENTS:
1 cup spicy V/8 juice
1 tablespoon lemon or lime juice
2 teaspoons Worcestershire sauce
1 teaspoon white horseradish
2 teaspoons Frank’s red hot
1/2- teaspoon black pepper
1 jigger of vodka
DIRECTIONS:
1. Stir together all ingredients, except vodka and black pepper.
2. Fill a 14oz glass with ice and add vodka and black pepper and stir.
3. Top with a stalk of celery and 2 black olives.
ENJOY DAN: hallelujah
Serve 1
INGREDIENTS:
1 cup spicy V/8 juice
1 tablespoon lemon or lime juice
2 teaspoons Worcestershire sauce
1 teaspoon white horseradish
2 teaspoons Frank’s red hot
1/2- teaspoon black pepper
1 jigger of vodka
DIRECTIONS:
1. Stir together all ingredients, except vodka and black pepper.
2. Fill a 14oz glass with ice and add vodka and black pepper and stir.
3. Top with a stalk of celery and 2 black olives.
ENJOY DAN: hallelujah
EASY TO MAKE AND TASTES DELICIOUS AND THE AROMA IS DELIGHTFULL. ENJOY DAN:
ROASTED LEG OF LAMB WITH SAGE AND THYME by CHEF DAN:
Serves 6-8
INGREDIENTS:
10-15 garlic cloves, sliced thin
6-7 fresh springs sage
6-7 fresh springs thyme
1 tablespoon kosher salt
2 teaspoons cracked black pepper
1 6-7 pound leg of lamb
3 tablespoon grapeseed oil
DIRECTIONS:
1. Pre-heat the oven to 350 degrees.
2. Rinse the meat and remove excess fat, if necessary.
3. Season with salt and pepper and rub with oil.
4. Score the meat lengthwise in 4 parallel slits on top and bottom of leg.
5. Place the sliced garlic, sage and thyme springs in each split.
6. Transfer to roasting pan.
7. Cover lightly with foil.
8. Roast for about 1 hour.
9. Add water to the pan and insert thermometer into the center of the meat.
10. Should read 135 degrees.
11. Cook for 15-20 minutes longer.
12. Tent the foil and let rest 15 minutes.
13. Meanwhile skim off any fat from the pan juices and pour juices into a sauce pan.
14. Re-heat gently over low heat.
15. Carve the lamb into thin slices and serve with pan juices.
ENJOY DAN: hallelujah
Serves 6-8
INGREDIENTS:
10-15 garlic cloves, sliced thin
6-7 fresh springs sage
6-7 fresh springs thyme
1 tablespoon kosher salt
2 teaspoons cracked black pepper
1 6-7 pound leg of lamb
3 tablespoon grapeseed oil
DIRECTIONS:
1. Pre-heat the oven to 350 degrees.
2. Rinse the meat and remove excess fat, if necessary.
3. Season with salt and pepper and rub with oil.
4. Score the meat lengthwise in 4 parallel slits on top and bottom of leg.
5. Place the sliced garlic, sage and thyme springs in each split.
6. Transfer to roasting pan.
7. Cover lightly with foil.
8. Roast for about 1 hour.
9. Add water to the pan and insert thermometer into the center of the meat.
10. Should read 135 degrees.
11. Cook for 15-20 minutes longer.
12. Tent the foil and let rest 15 minutes.
13. Meanwhile skim off any fat from the pan juices and pour juices into a sauce pan.
14. Re-heat gently over low heat.
15. Carve the lamb into thin slices and serve with pan juices.
ENJOY DAN: hallelujah
Sunday, November 7, 2010
ARE FRESH PUMPKINS BETTER THAN CANNED PUNPKINS??????????? TRY THIS AND SEE DAN ENJOY:
PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 10
INGREDIENTS
2 – 5 pound pumpkins
1/3- cup molasses
1 large egg
1 teaspoon ground cinnamon
1/4- teaspoon nutmeg
1/4- teaspoon ground ginger
1 tablespoon brown sugar
1/3 cup finely chopped pecans
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES
1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.
2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.
3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.
4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.
5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt
6. With an immersion blender, puree until all the ingredients are incorporated.
7. Spread the pumpkin mixture into a prepared baking dish.
8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.
9. Sprinkle over the pumpkin.
10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.
ENJOY DAN: hallelujah
PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 10
INGREDIENTS
2 – 5 pound pumpkins
1/3- cup molasses
1 large egg
1 teaspoon ground cinnamon
1/4- teaspoon nutmeg
1/4- teaspoon ground ginger
1 tablespoon brown sugar
1/3 cup finely chopped pecans
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES
1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.
2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.
3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.
4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.
5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt
6. With an immersion blender, puree until all the ingredients are incorporated.
7. Spread the pumpkin mixture into a prepared baking dish.
8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.
9. Sprinkle over the pumpkin.
10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.
ENJOY DAN: hallelujah
ARE
Serves 10
INGREDIENTS
2 – 5 pound pumpkins
1/3- cup molasses
1 large egg
1 teaspoon ground cinnamon
1/4- teaspoon nutmeg
1/4- teaspoon ground ginger
1 tablespoon brown sugar
1/3 cup finely chopped pecans
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES
1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.
2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.
3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.
4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.
5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt
6. With an immersion blender, puree until all the ingredients are incorporated.
7. Spread the pumpkin mixture into a prepared baking dish.
8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.
9. Sprinkle over the pumpkin.
10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.
ENJOY DAN: hallelujah
PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 10
INGREDIENTS
2 – 5 pound pumpkins
1/3- cup molasses
1 large egg
1 teaspoon ground cinnamon
1/4- teaspoon nutmeg
1/4- teaspoon ground ginger
1 tablespoon brown sugar
1/3 cup finely chopped pecans
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES
1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.
2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.
3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.
4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.
5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt
6. With an immersion blender, puree until all the ingredients are incorporated.
7. Spread the pumpkin mixture into a prepared baking dish.
8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.
9. Sprinkle over the pumpkin.
10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.
ENJOY DAN: hallelujah
ARE
PORK CHOPS THAT'S WHAT'S FOR DINNER. EAT YOUR HEART OUT DAN
PROSCIUTTO WRAPED PORK CHOPS by CHEF DAN
serves 4
Ingredients:
4 boneless pork loins chops
Sea salt and freshly ground black pepper
2 teaspoon chopped fresh thyme leaves
4 slices prosciutto
2 teaspoons olive oil
Lime wedges for serving
DIRECTIONS:
1. Season pork with salt and pepper.
2. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat.
3. Wrap I prosciutto slice around middle of each pork chop.
4. In a skillet, heat oil over medium-high heat.
5. Cook chops until golden brown and cooked through.
6. 4-5 minutes on each side.
7. Serve chops with lime or lemon wedges.
ENJOY DAN: hallelujah
serves 4
Ingredients:
4 boneless pork loins chops
Sea salt and freshly ground black pepper
2 teaspoon chopped fresh thyme leaves
4 slices prosciutto
2 teaspoons olive oil
Lime wedges for serving
DIRECTIONS:
1. Season pork with salt and pepper.
2. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat.
3. Wrap I prosciutto slice around middle of each pork chop.
4. In a skillet, heat oil over medium-high heat.
5. Cook chops until golden brown and cooked through.
6. 4-5 minutes on each side.
7. Serve chops with lime or lemon wedges.
ENJOY DAN: hallelujah
THIS A CLASSIC POT ROAST ROAST HAVE DIFFERENT NAMES, SUCH AS BLADE ROAST, CROSS-RIB ROAST, SEVEN-BONE POT ROAST, ARM POT ROAST,ARE ALL ACCEPTABLE. ENJOY DAN:
MOM’S CLASSIC POT ROAST by CHEF DAN
Serves 4-5
INGREDIENTS:
1 3-4 pound boneless chuck-eye roast or beef shoulder roast
1 tablespoon olive oil or grapeseed oil
1 teaspoon salt
1/2- teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
2 onions coarsely chopped
1 cup red wine
4 thyme springs
5 garlic cloves, chopped
1 cup beef broth
1 tablespoon tomato paste
3 bay leaves
1 tablespoon balsamic vinegar
4 carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon potatoes, peeled and cut into 2-inch pieces
1 pound turnips, peeled and cut into 2-inch pieces
DIRECTIONS: PRE-HEAT OVEN TO 300 DEGREES
1. Heat oil in a Dutch oven over medium-high heat.
2. Sprinkle roast with salt and pepper and Italian seasoning.
3. Brown roast in pot, all over, several minutes on each side.
4. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan.
5. Let the roast sit on top of the onions and garlic.
6. Add red wine, thyme springs, beef broth, tomato paste, bay leaf, and balsamic vinegar.
7. Cover, bring to a simmer and then put in oven.
8. Cook for about 3- hours in the pre-heated oven.
9. Then add carrots, potatoes, and turnips.
10. Cover and cook 1 hour or until vegetables are tender.
11. Remove thyme springs and bay leaves from pan.
12. Transfer roast to cutting board and tent loosely.
13. Strain liquid through mesh strainer into 4-cup liquid measuring cup.
14. Add a little beef broth and make gravy out of the liquid.
ENJOY DAN: hallelujah
Serves 4-5
INGREDIENTS:
1 3-4 pound boneless chuck-eye roast or beef shoulder roast
1 tablespoon olive oil or grapeseed oil
1 teaspoon salt
1/2- teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
2 onions coarsely chopped
1 cup red wine
4 thyme springs
5 garlic cloves, chopped
1 cup beef broth
1 tablespoon tomato paste
3 bay leaves
1 tablespoon balsamic vinegar
4 carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon potatoes, peeled and cut into 2-inch pieces
1 pound turnips, peeled and cut into 2-inch pieces
DIRECTIONS: PRE-HEAT OVEN TO 300 DEGREES
1. Heat oil in a Dutch oven over medium-high heat.
2. Sprinkle roast with salt and pepper and Italian seasoning.
3. Brown roast in pot, all over, several minutes on each side.
4. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan.
5. Let the roast sit on top of the onions and garlic.
6. Add red wine, thyme springs, beef broth, tomato paste, bay leaf, and balsamic vinegar.
7. Cover, bring to a simmer and then put in oven.
8. Cook for about 3- hours in the pre-heated oven.
9. Then add carrots, potatoes, and turnips.
10. Cover and cook 1 hour or until vegetables are tender.
11. Remove thyme springs and bay leaves from pan.
12. Transfer roast to cutting board and tent loosely.
13. Strain liquid through mesh strainer into 4-cup liquid measuring cup.
14. Add a little beef broth and make gravy out of the liquid.
ENJOY DAN: hallelujah
Saturday, November 6, 2010
WHO DOSESN'T LOVE MASHED POTATOES???? THE SECRET IS THE HEAT. KEEP THEM HOT. ENJOY DAN
MASHED POTATOES by CHEF DAN:
Serves6-8
INGREDIENTS:
2 pounds russets potatoes peeled and cut into large chunks.
1 rutabaga or celery root, peeled and cut into large chunks
1 cup 2% milk
2 tablespoons butter
1 teaspoon each salt and freshly ground black pepper
1 cup feta or goat cheese or parmesan cheese
DIRECTIONS:
1. In a large skillet, combine rutabagas, or celery root and salted water to cover.
2. Bring to a boil and cook 8-10 minutes.
3. Add large chunk of peeled potatoes in water until they are just soft, about 20 minutes.
4. Once they are cooked drain the immediately.
5. Put potatoes back in the skillet.
6. Mash the potatoes with a potato masher over low heat.
7. The potatoes must always be steaming hot.
8. In a sauce pan over medium-heat add milk, butter and salt & pepper.
9. Add heated milk to the potatoes and mash until smooth.
10. Add cheese to combine.
ENJOY DAN: hallelujah
Serves6-8
INGREDIENTS:
2 pounds russets potatoes peeled and cut into large chunks.
1 rutabaga or celery root, peeled and cut into large chunks
1 cup 2% milk
2 tablespoons butter
1 teaspoon each salt and freshly ground black pepper
1 cup feta or goat cheese or parmesan cheese
DIRECTIONS:
1. In a large skillet, combine rutabagas, or celery root and salted water to cover.
2. Bring to a boil and cook 8-10 minutes.
3. Add large chunk of peeled potatoes in water until they are just soft, about 20 minutes.
4. Once they are cooked drain the immediately.
5. Put potatoes back in the skillet.
6. Mash the potatoes with a potato masher over low heat.
7. The potatoes must always be steaming hot.
8. In a sauce pan over medium-heat add milk, butter and salt & pepper.
9. Add heated milk to the potatoes and mash until smooth.
10. Add cheese to combine.
ENJOY DAN: hallelujah
Thursday, November 4, 2010
LAMB WAS BROUGHT INTO THE SOUP KITCHEN SO I HAD TO MAKE A RECIPE. HOPE YOU LIKE IT ENJOY DAN
NORTH AFRICAN LAMB SOUP by CHEF DAN:
Serves 30
INGREDIENTS:
3-4 pounds lamb, cut into bite size pieces
3 tablespoons butter
6 onions, finely chopped
4 stakes of celery, finely chopped
1/4- cup dried parsley
1/4- cup dried cilantro
4 whole cinnamon sticks
10 saffron threads, crumbled
1 tablespoon ground ginger
33 cups beef broth
6 cups mixed dried beans, soaked overnight and drained
10 cups lentils
1 gallon dice tomatoes
2 cups rice
1/4- cup lime juice
1 tablespoon each of salt and pepper
DIRECTIONS:
1. Combine the lamb, butter, onion, celery, 1 tablespoon each of parsley and cilantro, cinnamon, saffron, and ginger in a soup pot.
2. Season with salt and pepper.
3. Stir over medium-heat until the butter has melted.
4. Pour in 5 cups of cold water.
5. Bring to a boil and simmer for 30 minutes, or until reduced by half.
6. Stir in the beans, rice and lentils and the remaining water.
7. Simmer over medium heat until the beans, rice and lentils are tender, about 2 hours.
8. Then stir in tomatoes and the remaining parsley cilantro and lime juice.
9. Bring to a boil, lower heat and simmer for 15-20 minutes.
ENJOY DAN: hallelujah
Serves 30
INGREDIENTS:
3-4 pounds lamb, cut into bite size pieces
3 tablespoons butter
6 onions, finely chopped
4 stakes of celery, finely chopped
1/4- cup dried parsley
1/4- cup dried cilantro
4 whole cinnamon sticks
10 saffron threads, crumbled
1 tablespoon ground ginger
33 cups beef broth
6 cups mixed dried beans, soaked overnight and drained
10 cups lentils
1 gallon dice tomatoes
2 cups rice
1/4- cup lime juice
1 tablespoon each of salt and pepper
DIRECTIONS:
1. Combine the lamb, butter, onion, celery, 1 tablespoon each of parsley and cilantro, cinnamon, saffron, and ginger in a soup pot.
2. Season with salt and pepper.
3. Stir over medium-heat until the butter has melted.
4. Pour in 5 cups of cold water.
5. Bring to a boil and simmer for 30 minutes, or until reduced by half.
6. Stir in the beans, rice and lentils and the remaining water.
7. Simmer over medium heat until the beans, rice and lentils are tender, about 2 hours.
8. Then stir in tomatoes and the remaining parsley cilantro and lime juice.
9. Bring to a boil, lower heat and simmer for 15-20 minutes.
ENJOY DAN: hallelujah
CARAMELIZING IS A DELICIOUS WAY TO MAKE BRUSSELS SPROUTS SPECIAL, ENJOY DAN:
CARAMELIZED BRUSSEL SPROUTS WITH PROSCIUTTO AND PISTACHIOS
Serves 8-10 by CHEF DAN:
INGREDIENTS:
4 pounds Brussels sprouts
1 tablespoon olive oil
3 tablespoons butter
1/2- cup thinly sliced shallots
1/4- cup balsamic vinegar
2 tablespoons brown sugar
6 ounces prosciutto ham, thinly sliced
1/2- cup coarsely chopped pistachios
1 teaspoon salt
DIRECTIONS:
1. Fill a stock pot half full of salted water and bring to a boil.
2. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half.
3. Place halved Brussels sprouts in salted boiling water.
4. Simmer sprouts until outer leaves are bright green and just barely crisp-tender. 8-10 minutes.
5. Drain and set aside.
6. When ready to serve, heat oil in a deep skillet over medium-high heat.
7. Add prosciutto to skillet, half at a time, and cook until crisp. Set aside.
8. Reduce heat to medium.
9. Add butter, shallots and 3 tablespoons vinegar to skillet, cook and stir about 2 minutes or until shallots begin to soften.
10. Add the Brussels sprouts, sugar, and remaining vinegar.
11. Sauté over medium-heat until Brussels sprouts are lightly caramelized.6-8 minutes.
12. Transfer Brussels sprouts to a serving bowl.
13. Season with salt and pepper to taste.
14. Top with crisp prosciutto and pistachios nuts.
ENJOY DAN: hallelujah
Serves 8-10 by CHEF DAN:
INGREDIENTS:
4 pounds Brussels sprouts
1 tablespoon olive oil
3 tablespoons butter
1/2- cup thinly sliced shallots
1/4- cup balsamic vinegar
2 tablespoons brown sugar
6 ounces prosciutto ham, thinly sliced
1/2- cup coarsely chopped pistachios
1 teaspoon salt
DIRECTIONS:
1. Fill a stock pot half full of salted water and bring to a boil.
2. While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half.
3. Place halved Brussels sprouts in salted boiling water.
4. Simmer sprouts until outer leaves are bright green and just barely crisp-tender. 8-10 minutes.
5. Drain and set aside.
6. When ready to serve, heat oil in a deep skillet over medium-high heat.
7. Add prosciutto to skillet, half at a time, and cook until crisp. Set aside.
8. Reduce heat to medium.
9. Add butter, shallots and 3 tablespoons vinegar to skillet, cook and stir about 2 minutes or until shallots begin to soften.
10. Add the Brussels sprouts, sugar, and remaining vinegar.
11. Sauté over medium-heat until Brussels sprouts are lightly caramelized.6-8 minutes.
12. Transfer Brussels sprouts to a serving bowl.
13. Season with salt and pepper to taste.
14. Top with crisp prosciutto and pistachios nuts.
ENJOY DAN: hallelujah
Wednesday, November 3, 2010
CREAMY, SWEET AND SPICY ALL AT THE SAME TIME. ENJOY DAN:
CLASEN’S THANKSGIVING SWEET POTATO DISH by CHEF DAN:
Serves 6-8
Peel and slice 8 sweet potatoes.
In a blender, blend together 3 cups f.f. half and half and 1 tablespoon red curry paste.
In a greased baking dish (9x13) make a layer of sweet potatoes, sprinkled with S&P.
Then pour over some of the cream mix.
Repeat until you have done 4 layers of potatoes and used up all the cream.
Pre-heat oven to 350.
Cover with tin foil and bake 30 minutes.
Uncover and add 1 cup chopped pecans, and bake an additional 30 minutes.
As the cream bubbles up spread on top of the dish.
This is deadly---creamy sweet and spicy all at the same time.
ENJOY DAN: hallelujah
Serves 6-8
Peel and slice 8 sweet potatoes.
In a blender, blend together 3 cups f.f. half and half and 1 tablespoon red curry paste.
In a greased baking dish (9x13) make a layer of sweet potatoes, sprinkled with S&P.
Then pour over some of the cream mix.
Repeat until you have done 4 layers of potatoes and used up all the cream.
Pre-heat oven to 350.
Cover with tin foil and bake 30 minutes.
Uncover and add 1 cup chopped pecans, and bake an additional 30 minutes.
As the cream bubbles up spread on top of the dish.
This is deadly---creamy sweet and spicy all at the same time.
ENJOY DAN: hallelujah
Monday, November 1, 2010
ELK SEASON IS HERE AND WE ARE HAVING ELK SOUP ENJOY DAN:
HAMBURGER SOUP FOR A COLD DAY: by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds elk meat
4 onions, chopped
6 leeks thinly sliced. From the GIBERSON’S AND WADDINI
22 cups beef broth
1 (32oz) can stewed tomatoes
15 potatoes, peeled and cut into bit size pieces
8 cups elbow macaroni
8 cup uncooked rice
2 tablespoons red pepper flakes
3 tablespoons garlic powder
3 tablespoons cumin
3 tablespoons dried basil
3 tablespoons dried thyme
DIRECTIONS:
1. In a large stock pot on medium-high heat brown ground elk and chopped onion and leeks.
2. Reduce heat and let simmer for about 15 minutes.
3. Pour in beef stock and stewed tomatoes, and potatoes, and all spices.
4. Cover and simmer.
5. While the soup is simmering, bring some water to a boil in another pot.
6. Add rice and macaroni and cook until they are almost done, leaving them slightly firm.
7. Drain and add them to the soup.
8. Continue to simmer for about 30 minutes.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
10 pounds elk meat
4 onions, chopped
6 leeks thinly sliced. From the GIBERSON’S AND WADDINI
22 cups beef broth
1 (32oz) can stewed tomatoes
15 potatoes, peeled and cut into bit size pieces
8 cups elbow macaroni
8 cup uncooked rice
2 tablespoons red pepper flakes
3 tablespoons garlic powder
3 tablespoons cumin
3 tablespoons dried basil
3 tablespoons dried thyme
DIRECTIONS:
1. In a large stock pot on medium-high heat brown ground elk and chopped onion and leeks.
2. Reduce heat and let simmer for about 15 minutes.
3. Pour in beef stock and stewed tomatoes, and potatoes, and all spices.
4. Cover and simmer.
5. While the soup is simmering, bring some water to a boil in another pot.
6. Add rice and macaroni and cook until they are almost done, leaving them slightly firm.
7. Drain and add them to the soup.
8. Continue to simmer for about 30 minutes.
ENJOY DAN: hallelujah
BREAD THAT WHAT'S ON THE MENU AT THE SOUP KITCHEN ENJOY DAN:
RIBOLLITA (ITALIAN BREAD SOUP) by CHEF DAN:
Serves 30-40
INGREDIENTS:
4 loaves of crusty bread, chopped into 1-inch pieces
2 tablespoons olive oil
3 onions, chopped
6 leeks, thinly sliced, from the GIBERSON & WADDINI
6 stalks celery, chopped
6 garlic cloves, minced
3 big bunches of kale and Swiss chard, from the GIBERSON’S & WADDINI
2 heads of cabbage, sliced
12 potatoes, peeled and chopped
6 carrots, thinly sliced
1 (32 oz) can diced tomatoes
4 cups dried white bean, soaked overnight
1 tablespoon sea-salt
2 tablespoons Italian seasoning
2 tablespoons dried thyme
1 tablespoon dried red pepper flacks
22 cups water
DIRECTIONS:
1. Pre-heat the oven to 375 degrees.
2. Place bread on baking sheet, and lightly coated with coking spray.
3. Bake for 15 minutes.
4. Remove from oven and let cool.
5. In 2 gallons of water add white beans and bring water to a boil.
6. Simmer for about 2 hours.
7. Drain and reserve beans.
8. In a stock pot add olive oil and heat over medium-high heat.
9. Add onions, leeks, carrots, and celery, sauté about 5 minutes.
10. Add garlic and sauté about 1 minute.
11. Add water to stock pot along with beans, cabbage, potatoes, and tomatoes.
12. Cover and reduce heat and simmer for about 1 hour.
13. Stir in bread, kale, Swiss chard, salt, Italian seasoning, thyme and red pepper flakes.
14. Bring to a boil and reduce heat to simmer and cook for about 15 minutes.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
4 loaves of crusty bread, chopped into 1-inch pieces
2 tablespoons olive oil
3 onions, chopped
6 leeks, thinly sliced, from the GIBERSON & WADDINI
6 stalks celery, chopped
6 garlic cloves, minced
3 big bunches of kale and Swiss chard, from the GIBERSON’S & WADDINI
2 heads of cabbage, sliced
12 potatoes, peeled and chopped
6 carrots, thinly sliced
1 (32 oz) can diced tomatoes
4 cups dried white bean, soaked overnight
1 tablespoon sea-salt
2 tablespoons Italian seasoning
2 tablespoons dried thyme
1 tablespoon dried red pepper flacks
22 cups water
DIRECTIONS:
1. Pre-heat the oven to 375 degrees.
2. Place bread on baking sheet, and lightly coated with coking spray.
3. Bake for 15 minutes.
4. Remove from oven and let cool.
5. In 2 gallons of water add white beans and bring water to a boil.
6. Simmer for about 2 hours.
7. Drain and reserve beans.
8. In a stock pot add olive oil and heat over medium-high heat.
9. Add onions, leeks, carrots, and celery, sauté about 5 minutes.
10. Add garlic and sauté about 1 minute.
11. Add water to stock pot along with beans, cabbage, potatoes, and tomatoes.
12. Cover and reduce heat and simmer for about 1 hour.
13. Stir in bread, kale, Swiss chard, salt, Italian seasoning, thyme and red pepper flakes.
14. Bring to a boil and reduce heat to simmer and cook for about 15 minutes.
ENJOY DAN: hallelujah
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