Saturday, December 31, 2011

SHRIMP AND LIME VINAIGRETTE SALAD ENJOY DAN:

           SHRIMP SALAD WITH LIME VINAIGETTE by CHEF DAN:

Serves 4



INGREDIENTS:



1 pound, shrimp, peeled and deveined and gently cooked

1 avocado, pitted, peeled and sliced (not to small)

1 head of Boston or Bibb lettuce leaves separated

2 tablespoons sweet and sour chili sauce

1 red bell pepper, stemmed, seeded and diced

1 beef steak tomato, diced

1/2-cup lime vinaigrette (recipe to follow)

4 scallion, sliced on the bias

2 tablespoons fresh basil, torn into bits



LIME VINAIGRETTE:

1/4-cup seasoned rice vinegar

1/3-cup lime juice

1 tablespoons Dijon mustard

1/4-cup almond oil

1 tablespoon shallots, minced

Zest of 1 lime

3 tablespoons fresh chives, chopped



DIRECTIONS:



1.    Place avocado and Bibb lettuce in a bowl and toss with the lime juice.

2.    Add shrimp, bell pepper, tomato, sweet and sour chili sauce and scallions.

3.    Add fresh basil and toss well.



LIME VINAIGRETTE:

1.    Zest the lime and reserve.

2.    In a bowl, whisk together the rice wine vinegar, lime juice, mustard, and salt and pepper to your taste.

3.    Slowly drizzle in the oil, whisking constantly until thickened.

4.    Stir in shallots and lime zest.

5.    Add the chives just before using.



ENJOY DAN:                                                    BON-APPETIT!!




HEALTHY BLACK BEAN SALAD WITH CHICKEN ENJOY DAN:

                      LIME CHICKEN WITH BLACK BEANS SALAD by CHEF DAN:

Serves 4



INGREDIENTS:



1-1/2- pounds boneless, skinless chicken breast

2 heads of romaine lettuce

4 ounces cherry tomatoes, halved

1 red onion, halved and cut thin slices into 1/4-inch strips

1 (15oz) can black beans

1 avocado

Juice of 5 limes or 1/3-cup lime juice

2 tablespoons butter

2 tablespoons grape-seed oil

1 teaspoons brown sugar

1/2-tablespoon EACH chili powder, coriander, oregano and cumin

3 teaspoons DAN’S honey

1 tablespoons FRANK’S red sauce with lime

A handful fresh cilantro

1/4-cup toasted pine nuts.

Sea salt and freshly ground black pepper to taste



DIRECTIONS:



1.    Combine the chili powder, brown sugar, coriander, oregano, cumin, and a little sea salt in a bowl

2.    Rub the spices all over the chicken breasts, reserve some of the spice.

3.    In a skillet over medium-heat add butter and heat until sizzling.

4.    Add garlic and sauté for 1 minute.

5.    Add red onion and sauté foe 5 minutes.

6.    Add chicken and sauté for 3 minutes on each side.

7.    Let chicken mixture rest for 5 minutes.

8.    To make the dressing: mix in a bowl oil, lime juice, honey, FRANK’s hot sauce, cilantro, a little salt, pepper, reserved spices and whisk together to combine.

9.    Combine black beans, tomatoes, onion and 2 tablespoons cilantro in a bowl.

10. Add 2 tablespoons dressing and toss.

11. Place the lettuce in a bowl, season with a little sea salt and toss with enough dressing to coat.

12. Arrange the lettuce on a platter with the black bean mixture on top.

13. Add chicken with onions, garlic and avocado slices.

14. Sprinkle the remaining dressing over the salad.

15. Garnish with roasted pine nuts and cilantro.

.

ENJOY DAN:                                        BON-APPETITE!!

Friday, December 30, 2011

A CROWD PLEASER ENJOY DAN:

GUACAMOLE WITH GOAT CHEESE AND CAPER BERRIES by CHEF DAN:

Serves 10-12



INGREDIENTS:



2 avocados, peeled and pit removed

1/3-cup goat cheese

1/3-cup onions finely chopped

1/4-cup sun-dried tomatoes

1/4-cup caper berries

1 jalapeno pepper, minced

2 teaspoons sea salt

1/3-cup fresh cilantro, chopped

2 tablespoons lime juice



DIRECTIONS:



1.    Place peeled avocados into a bowl and mesh with a fork.

2.    Add onion, goat cheese, sun-dried tomatoes, caper berries, jalapeno and lime juice.

3.    Mesh with a fork until a paste.

4.    Add cilantro and salt to your liking.



ENJOY DAN:                                                  BON-APPETITE!!


THE SOUP KITCHEN GOT IN 2 CANS OF BEANS AND 2 CANS OF SAUERKRAUT SO WE HAVE SOUP ENJOY DAN:

                RUSSIAN GREEN BEANS WITH SAUERKRAUT by CHEF DAN:

Serves 30-40



INGREDIENTS:



3 pounds of green beans, cut into 1-inch pieces

4 cups sauerkraut with juice

2 tablespoons butter

5 onions, chopped

15 potatoes, cubed

22 cups chicken broth

2 cups sour cream

1/2-cup flour

3 tablespoons dried dill

1/4-cup Marsala



DIRECTIONS:



1.    In a stock pot over medium-heat add butter and cook until sizzling.

2.    Add onion, and gently cook for about 5 minutes.

3.    Add potatoes and green beans.

4.    Cook until the green beans have slightly softened, about 5 minutes.

5.    Pour in the stock.

6.    Bring to a boil over high heat.

7.    Reduce heat to low, cover and cook until the potatoes are softened about 20 minutes.

8.    Stir the flour into the sour cream.

9.    Add a spoonful at a time to the simmering soup.

10. Stir in the sauerkraut, dill and Marsala.

11. Season with salt and pepper to your liking.

12. Simmer for about 5-8 minutes.



             ENJOY DAN:                                               BON-APPETITE!!

Wednesday, December 28, 2011

WOW!! LAYERED SALAD ENJOY DAN:

LAYERED SOUTHWESTERN SALAD (MY WAY) by CHEF DAN:

Serves 10



INGREDIENTS:



1 (15oz) can black beans

1 cup LA VICTORIA (thick and chunky) salsa

1 (15oz) can whole kernel corn,

2 tablespoons grape-seed oil

1 (16oz) package romaine lettuce, shredded

1 purple onion, chopped

2 bell peppers, seeded and diced

1 jicama, peeled and diced

1 8oz package shredded Mexican 4-cheese blend

4 plum tomatoes, seeded and diced

1/2-cup sour cream

1 (5oz) can green chopped chilies

1/2-teaspoon cumin

Juice of 2 limes, plus 2 sliced limes for garnish



DIRECTIONS:



1.    In a blender, combine the salsa, sour cream, lime juice, green chilies, oil, cumin and a little salt.

2.    Process until blended.

3.    Set aside.

4.    Stir in black beans, corn, onion,  bell peppers, jicama and tomatoes.

5.    In a glass bowl, layer lettuce and all the ingredients, except cheese.

6.    Toss gently.

7.    Top with cheese.

8.     Garnish with slices of lime.



ENJOY DAN:                              BON-APPETITE!!


MORE PHYLLO FILLED PIES WITH MUSHROOMS ENJOY DAN:

                   MUSHROOM GOAT CHEESE POT PIES by CHEF DAN:

45 pies



INGREDIENTS:



2 pounds mixed mushrooms, baby portabella, button or shiitake, finely chopped

3 tablespoons butter

12 ounces goat cheese, softened

2 egg whites

3 garlic cloves, minced

2 teaspoons fresh thyme

3/4-cup petite peas

1 carrots, finely grated

1/2-teaspoon kosher salt

1/2-teaspoon freshly ground black pepper

1/4-cup parmesan cheese

45 frozen phyllo cups



DIRECTIONS:          (pre-heat oven to 350 degrees)



1.    Arrange the phyllo cups on a baking sheet.

2.    Melt the butter in a sauce pan over medium-heat.

3.    When butter is sizzling add garlic and cook for 1 minute.

4.    Add mushroom, egg whites, salt and pepper.

5.    Cook for 6-8 minutes or until mushrooms have cooked down.

6.    Remove from heat.

7.    Add goat cheese, peas, carrots and thyme.

8.    Mix thoroughly



ASSEMBLING THE POT PIES:



1.    Place 1-2 heaping teaspoons of mushroom mixture into each cup.

2.    Sprinkle with parmesan cheese.

3.    Place cup on baking sheet and bake at 350 degrees for 7- 10 minutes or until the mushrooms filling is warm and the phillo cups are crisp.



                           ENJOY DAN:                                  BON-APPETITE!!




Sunday, December 25, 2011

SHRIMP WITH HOISIN SAUCE ENJOY DAN:

   SHRIMP STIR- FRY WITH GINGER AND HOISIN SAUCE by CHEF DAN:

Serves 4



INGREDIENTS.



1-1/2-pound shrimp, peeled and deveined

2 tablespoons grape-seed oil

1 tablespoon red curry paste

3 tablespoons hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

4 garlic cloves, finely chopped

1 cup snap peas, trimmed

1 cup mushrooms, mixed or 1 can straw mushrooms

1 teaspoon flour





DIRECTIONS:



1.    In a wok, heat oil until sizzling.

2.    Add red curry paste and enjoy the fragrant.

3.    Add garlic and sauté for 1 minute.

4.    Add mushrooms and snap peas, sauté for about 4-5 minutes.

5.    Remove mushroom and peas from the pan.

6.    Add shrimp and cook for 1 minutiae.

7.    Turn over and sprinkle with flour, lightly coat the shrimp.

8.    Return mushrooms and peas to the wok.

9.    In a bowl combine hoisin sauce, soy sauce, and rice wine vinegar.

10. Add hoisin sauce mixture to the wok.

11. Sauté for about 1-2 minutes.



ENJOY DAN:                                        BON-APPETITE!!


GREEN BEANS WITH BACON AND A SPLISH OF VINEGAR ENJOY DAN:

                                GREEN BEANS WITH BACON by CHEF DAN:

Serves 10



INGREDIENTS:



2 pounds fresh green beans, ends snapped off and discarded, cut-in-half on the bias

5-6 slices bacon, diced

1/2-onion, chopped

1/4-teaspoon salt

1/8-teaspoon pepper

A splash of balsamic vinegar, or fig vinegar, or red vinegar, or lemon juice.



DIRECTIONS:



1.    In a steamer add green beans to basket over boiling water.

2.    Let cook until they turn brighter green and they’re crisp and tender.

3.    In a skillet over medium-heat add diced bacon and onion until bacon is crisp and onion is tender.

4.    By the time the bacon is crispy the beans should be finished in the steamer.

5.    Add to the skillet and season generously with black pepper.

6.    Cook a few more minutes, until the beans are a little more tender, stirring occasionally.

7.    Add a splash of you choice of vinegar or lemon juice.



ENJOY DAN:                                                                    BON-APPETITE!!

GARLIC OIL WITH ROSEMARY AND LEMON ENJOY DAN:

      GARLIC OIL INFUSED WITH ROSEMARY AND LEMON ZEST by CHEF DAN:

Makes 5 cups



INGREDIENTS:



3 cups grape-seed oil or extra olive oil

15 cloves garlic, smashed

15 springs fresh rosemary springs or 1 tablespoon dried thyme

2 lemons, pared zest only, or 3 tablespoons lemon juice

1 teaspoon red pepper flakes



DIRECTIONS:



1.    Smash each clove of garlic with a flat side of a knife or cleaver.

2.    Place the oil, garlic and rosemary springs in a sauce pan.

3.    Bring to a boil.

4.    Reduce heat and simmer, uncovered for about 10 minutes until garlic is brown and tender.

5.    Remove from heat and add lemon juice

6.    Carefully remove the rosemary springs and discard.

7.     Add red pepper flakes.



                ENJOY DAN:                                          BON-APPETITE!!!


Saturday, December 24, 2011

MORE SWEET POTATO FRIES WOW!! ENJOY DAN:

        SWEET POTATOES CRUSTED WITH PARMESAN CHEESE by CHEF DAN:

Servers 4



INGREDIENTS:



3 sweet potatoes cut into 1/4-inch thick sticks

1/3- cup I can’t believe it’s not butter

Sea salt

2 tablespoons fresh rosemary

1/2-cup parmesan cheese



DIRECTIONS:                                 (PRE-HEAT OVEN TO 400 DEGREES)



1.    Line a baking sheet with foil.

2.    In a bowl place sweet potatoes sticks.

3.    Add butter, salt, rosemary, and parmesan cheese.

4.    Stir well until to thoroughly coat the fries.

5.    Stir in 2/3 of the parmesan cheese.

6.    Spread unto the baking sheet in a single layer.

7.    Sprinkle with parmesan cheese.

8.    Cook for 20-25 minutes, turning halfway through.

9.    Transfer to paper towel lined plate and serve.



       ENJOY DAN:                                   BON-APPETITE!!






BLUEBERRY SAUCE WOW ON ICE CREAM ENJOY DAN:

                       BLUEBERRY SAUCE by CHEF DAN:

Serves 8-10



INGREDIENTS:



2 cups frozen blueberries

1-cup sugar

1/4-cup water

1-cup orange juice

1/2-teaspoons vanilla

1/4-water

2 tablespoons cornstarch

1/8-teaspoon ground cinnamon



DIRECTIONS:



1.    In a sauce pan over medium-heat, combine the blueberries, 1/4-cup water, orange juice and sugar.

2.    Stir gently, and bring to a boil.

3.    Reduce heat and low- simmer for 3-4 minutes,

4.    In a bowl, mix together the cornstarch and 1/4-cup water.

5.    Stir the cornstarch mixture into the blueberries.

6.    Do-not mesh the blueberries.

7.    Simmer gently until thickened, about 3-4 minutes.

8.    Remove from heat and added vanilla and cinnamon.

9.    Blueberry sauce can be used as a topping on waffles, pancakes, cake, cheesecake or ice cream.

    

                ENJOY DAN:                                         BON-APPETITE!!