Monday, February 28, 2011

LARRY CLASEN GAVE THIS RECIPE TO HIS SON TREY MY SON-IN-LAW ENJOY DAN

Italian Malfatti (I can’t remember who gave us this, but its become a standard)







4 lbs hamburger



2 pkgs frozen chopped spinach, thawed and squeezed



2 eggs



1 Tbsp Italian seasoning



½ Tbsp garlic salt



½ Tbsp pepper







Combine all ingredients in large bowl and mix well. Form mixture into oblong meatballs about the size of your thumb. Roll in flour. Cook in boiling water. The malfattis are done when they float in the water. Cover with sauce.







Sauce for Malfattis







2 lbs hamburger



3 cans tomato sauce



2 tsp garlic salt



¼ tsp mustard powder



½ tsp Italian seasoning



2 cups water



2 tsp oil



1/8 tsp pepper







Put oil on deep pan. Add all other ingredients except water and saute on high heat until meat is no longer pink. Add water, cover and simmer for about 3 hours.

OUR GOURMET DINNER GROUP IS MEETING THE WEEK AND ITS ITALIAN ENJOY DAN:

MALFATTI IN A SPICE MEAT SAUCE WITH PASTA by CHEF DAN:
(REVISION)






MEATBALLS: makes 20 (MALFATTI (means not well made)



1 pound ground sirloin, pork or turkey

1-1/2 cups cooked chopped spinach

1-1/2- cups ricotta cheese

4 tablespoons Parmesan cheese

1 egg beaten

1 teaspoon Italian seasoning

1 teaspoon dried rosemary

Flour

Salt and pepper



TOMATO SAUCE



1 pound ground sirloin, pork or turkey

1 (16oz) can tomato sauce

2 garlic cloves, crushed

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon oregano

1 teaspoon chili powder

1/2- cup dry red wine

1 tablespoon olive oil

Salt and pepper
3 CUPS COOKED PASTA SUCH AS BOW TIE







FOR THE MEATBALLS:



1. Combine all ingredients in a large bowl and mix well.

2. Add 1 cup flour to a plate and start forming small balls with the meat/ricotta mixture.

3. The size of large walnut.

4. Here you need to play with the flour, try getting a soft mixture, not to sticky, but not too thick.

The dough needs to stick to your fingers a little bit, coat them well with flour.

5. In half-a-gallon of rapidly boiling water carefully add the ravioli in batches, 10 at a time.

6. When MEATBALLS come out at the surface, remove them and drain, proceed to second batch.



TOMATO SAUCE:



1. Make sauce by browning the meat in a skillet over medium-heat.

2. To the meat add all tomato sauce ingredients, reduce heat and simmer for 15-20 minutes.
3. ADD COOKED PASTA AND SIMMER FOR 12 MINUTES UNTIL COOKED THROUGH.
SPRINKLE THE TOP WITH PARMESAN AND BLACK TRUFFLE OIL.
ENJOY DAN:





ENLOY DAN:

Sunday, February 27, 2011

MAKING DUMPLINGS FROM SCRATCH ENJOY DAN:

MAKING DUMPLINGS by CHEF DAN:


Makes about 20 dumplings



INGREDIENTS:



4 cups all-purpose flour

3 tablespoons baking powder

1 tablespoons white sugar

1 tablespoon salt

3 tablespoons softened butter

2 cups buttermilk

As an option add dried parsley, chives, tarragon, or sage, any one or all



DIRECTIONS:



1. Stir together flour, baking powder, sugar, salt, and herbs if using.

2. Cut in butter until crumbly.

3. Stir in buttermilk, to make soft dough.

4. Add more flour if to soft.

5. Roll into tablespoons balls.

6. Drop by spoonful to boiling soup.

7. Cover and simmer 12-15 minutes.



ENJOY DAN:

MOM'S WHOLE CHICKEN COOK FOR THE SOUP KITCHEN ENJOY DAN:

MOM”S CHICKEN AND DUMPLING SOUP by CHEF DAN


Serves 30-40



INGREDIENTS:



40 cups chicken broth

4 whole chickens

2 tablespoons olive oil

7 stalks celery, chopped

11 carrots, chopped

4 potatoes, chopped

3 onions, chopped

3 tablespoons dried parsley or cilantro

1 tablespoon dried tarragon

5 bay leaves

11 cups Bisquick

4 cups milk



DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES



1. In a large baking sheet covered with parchment paper, add chickens, neck and heart and liver removed.

2. Coat with cooking spray and then coat with JOHNEY”S seasoning salt.

3. Cook in pre-heated oven for about 50 minutes or until the skin is nice and brown.

4. When cool, tear into bit size pieces.

5. Add oil to a skillet over medium-=heat.

6. Add celery, carrots, onions, cilantro, and tarragon.

7. Cook until tender, about 7-10 minutes.

8. Add chicken stock, to a soup pot and bring to a boil.

9. Add chicken, vegetables, spices and bay leaves.

10. Simmer for about 1 hour.

11. Prepare Bisquick:

12. Stir 11 cups of bisquick with milk until soft dough forms.

13. Drop by the spoonful into boiling stew, reduce heat.

14. Cook uncovered 10 minutes.

15. Cover and cook 10 minutes. 50 dumplings.

16. Remove bay leaves and serve.





ENJOY DAN

THIS WEEK THE SOUP KITCHEN GETS VEGETARIAN BEANS AND BARLEY;ENJOY DAN:

VEGETABLE BEAN AND BARLEY SOUP by CHEF DAN:


Serves 40



INGREDIENTS:



4 cups pinto or white beans, pre-soaked if dry, soaked over night

4 cups toasted barley, cooked in batches in a dry skillet

2 tablespoon olive oil

6 cloves garlic, crushed

6 onions, chopped

9 carrot carrots, chopped

4 bell peppers, chopped

4 cups celery, chopped

2 tablespoons dried basil

2 tablespoons dill weed

2 tablespoons thyme

1 (28oz) can diced tomatoes

1 cup pace hot sauce

22 cups water or vegetarian stock

1/4- cup tablespoon lemon juice

1 tablespoon each of salt and pepper

6 bay leaves



DIRECTIONS:



1. Place pre-soaked beans in a soup pot and cover beans with 2-inchs of water.

2. Cook about 2 hours.

3. In a skillet add the oil over medium-heat and sauté the onions, garlic, carrots, peppers, celery, basil, dill weed, and thyme.

4. Cook 4-6 minutes, stirring frequently.

5. Drain beans.

6. In the soup pot put beans back in, add vegetables and spices, bay leaves, and water or stock.

7. Bring to a boil add toasted barley, hot sauce, and salt and pepper.

8. Reduce heat and simmer for 1 hour.

9. Just before serving, stir in tomatoes and lemon juice, heat through.

10. Remove bay leaves and serve.



ENJOY DAN:

Friday, February 25, 2011

NEED TO USE UP WHATS IN THE REFERIGATOR. ENJOY DAN:

BOEUF BOURGUIGNON by CHEF DAN:


Serves 6



INGREDIENTS:

3 pounds lean stewing beef chuck

2 cups beef stock

5 tablespoons butter

2 tablespoon olive oil

1/3 cup Brandy

4 shallots, peeled and cut in half

2 carrots, peeled and cut into chunks

2 onions, peeled cut into quarters

4 garlic cloves, peeled and sliced

6 fresh parsley stems

4 fresh thyme springs

1 teaspoon dried rosemary

12 black peppercorns

4 whole cloves

4 allspice berries

2 bay leaves

1 tablespoons tomato paste

1 pound pearl onions, carefully peeled

1 pound white mushrooms, cleaned (using the smallest ones you can find)

1 bottle dry red wine (preferably Burgundy)

DIRECTIONS:

1. In a large bowl, combine the red wine, beef stock, brandy, onions, shallots, carrots, parsley stems, rosemary, thyme springs, peppercorns, cloves, allspice, and bay leaves, stir to blend.

2. Add the beef and stir.

3. Refrigerate, covered, overnight.

4. The next day drain the beef, reserve the marinade and vegetables. Pat the meat dry and season with S.P.

5. Tie parsley, thyme, cloves, allspice, and bay leaves together in cheese cloth.

6. Add 2 tablespoons butter and 1 tablespoon olive oil to 9-10-inch Dutch oven set over medium-heat until hot but not smoking.

7. Then brown beef well on all sides in 2 or 3 batches, without crowding, adding 1 tablespoons olive oil.

8. Transfer to a bowl.

9. Pour off any excess oil from pot, and then add Brandy to pot.

10. Deglaze by boiling over-high heat 1 minute, stirring and scraping up brown bits.

11. Heat 1 tablespoon butter over medium-heat and add shallots, onion, garlic, and carrots, then sauté stirring, until onions are golden brown about 5-6 minutes.

12. Add tomato paste and cook, stirring 1 minute.

13. Add wine, meat with juices, and marinade, simmer gently, partially covered, until meat is tender, 3-4 hours.

14. While the stew simmers, blanch boiling onion in boiling salted water 1 minute and drain in a colander.

15. Rinse in cold running water, then peel.

16. Heat 1 tablespoon butter in a sauce pan over medium-heat, sauté onion, stirring occasionally.

17. Season with salt and pepper.

18. Add 1-1/2 cups water, and then simmer until onions are tender, about 20 minutes.

19. Boil, stirring occasionally, until liquid is reduced to a glaze, 6-10 minutes.

20. Heat remaining tablespoon butter in a skillet and sauté the mushrooms, stirring until golden brown, about 8 minutes. Remove bouquet garni.

21. Stir onions and mushrooms into the stew and cook 10 minutes. Season with salt and pepper.

22. To thicken, mix together 1 tbs. softened butter with 1 tbs. flour. Stir in slowly. ENJOY DAN:

Thursday, February 24, 2011

3 COUPLES COMING FOR DINNER AND WE ARE HAVING BOEUF BOURGUIGNON ENJOY DAN:

BOEUF BOURGUIGNON by CHEF DAN:


Serves 6



INGREDIENTS:

3 pounds lean stewing beef chuck

2 cups beef stock

5 tablespoons butter

2 tablespoon olive oil

1/3 cup Brandy

4 shallots, peeled and cut in half

2 carrots, peeled and cut into chunks

2 onions, peeled cut into quarters

4 garlic cloves, peeled and sliced

6 fresh parsley stems

4 fresh thyme springs

1 teaspoon dried rosemary

12 black peppercorns

4 whole cloves

4 allspice berries

2 bay leaves

1 tablespoons tomato paste

1 pound pearl onions, carefully peeled

1 pound white mushrooms, cleaned (using the smallest ones you can find)

1 bottle dry red wine (preferably Burgundy)

DIRECTIONS:

1. In a large bowl, combine the red wine, beef stock, brandy, onions, shallots, carrots, parsley stems, rosemary, thyme springs, peppercorns, cloves, allspice, and bay leaves, stir to blend.

2. Add the beef and stir.

3. Refrigerate, covered, overnight.

4. The next day drain the beef, reserve the marinade and vegetables. Pat the meat dry and season with S.P.

5. Tie parsley, thyme, cloves, allspice, and bay leaves together in cheese cloth.

6. Add 2 tablespoons butter and 1 tablespoon olive oil to 9-10-inch Dutch oven set over medium-heat until hot but not smoking.

7. Then brown beef well on all sides in 2 or 3 batches, without crowding, adding 1 tablespoons olive oil.

8. Transfer to a bowl.

9. Pour off any excess oil from pot, and then add Brandy to pot.

10. Deglaze by boiling over-high heat 1 minute, stirring and scraping up brown bits.

11. Heat 1 tablespoon butter over medium-heat and add shallots, onion, garlic, and carrots, then sauté stirring, until onions are golden brown about 5-6 minutes.

12. Add tomato paste and cook, stirring 1 minute.

13. Add wine, meat with juices, and marinade, simmer gently, partially covered, until meat is tender, 3-4 hours.

14. While the stew simmers, blanch boiling onion in boiling salted water 1 minute and drain in a colander.

15. Rinse in cold running water, then peel.

16. Heat 1 tablespoon butter in a sauce pan over medium-heat, sauté onion, stirring occasionally.

17. Season with salt and pepper.

18. Add 1-1/2 cups water, and then simmer until onions are tender, about 20 minutes.

19. Boil, stirring occasionally, until liquid is reduced to a glaze, 6-10 minutes.

20. Heat remaining tablespoon butter in a skillet and sauté the mushrooms, stirring until golden brown, about 8 minutes. Remove bouquet garni.

21. Stir onions and mushrooms into the stew and cook 10 minutes. Season with salt and pepper.

22. To thicken, mix together 1 tbs. softened butter with 1 tbs. flour. Stir in slowly. ENJOY DAN:

HAD PORK IN THE FREEZER SO HERE IS MY RECIPE: ENJOY DAN:

CROCKPOT PORK SIRLOIN ROAST WITH FENNEL by CHEF DAN:


Serves 4



INGREDIENTS:



1 Pound boneless pork roast

1 cup black beans

2 cups beef broth

1 (16oz) can diced tomatoes

1 teaspoon fennel seed

1/2 teaspoon sage

1/2- teaspoon dried thyme leaves

1/2- teaspoon chili powder

1/2- teaspoon rosemary

1/2- teaspoon dried oregano

1/4- teaspoon whole black peppercorns

1//2 teaspoon salt

2 garlic cloves, minced

1 onion, thickly sliced

1 fennel bulb, cut into 1-inch pieces

2 teaspoons OUZO



DIRECTIONS:



1. Toast the fennel seed, sage, thyme, chili powder, rosemary, and black peppercorns in a heavy skillet over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, about 1-3 minutes.

2. DO NOT LET THE SPICES BURN.

3. In a spice grinder or a mortar and pestle add toasted spices plus sea salt, garlic, and OUZO.

4. Grind to a paste.

5. Score the fat layer of the pork roast with a sharp knife.

6. Rub the spice paste all over the roast.

7. In a skillet with a little olive oil brown roast until well browned.

8. Spread the sliced onions and fennel, diced tomatoes, black beans in the bottom of the crock-pot.

9. Place the roast on top of the onion, sliced fennel, tomatoes, and beans.

10. Add beef broth.

11. Cook on low 6-7 hours or on high for 3-4 hours.



ENJOY DAN: hallelujah

Wednesday, February 23, 2011

SOME SNOW AT THE SOUP KITCHEN SO SWEET POTATO SOUP. ENJOY DAN:

SWEET POTATO CURRIED SOUP by CHEF DAN:


Serves 40



INGREDIENTS:



10 pounds sweet potatoes

1/4- cup olive oil

6 onions, coarsely chopped

8 garlic cloves, coarsely chopped

6 (2inch) pieces fresh ginger root, thinly sliced

1/4- cup red curry paste

2 tablespoons ground cardamom

1 tablespoon turmeric

1 tablespoon ground coriander

22 cups vegetable broth or 1 gallon coconut milk

1 cup lime juice

1 tablespoon sea salt



DIRECTIONS:



1. PRE-HEAT THE OVEN TO 400 DEGREES.

2. Place sweet potatoes directly on the rack, and cook about 45 minutes.

3. Remove from the oven and allow to cool.

4. Heat the oil over medium-heat in a stock pot.

5. Add onion, ginger and garlic, cook and stir until tender, about 5-6 minutes.

6. Stir in curry paste, cardamom, coriander, turmeric, and broth or coconut milk.

7. Bring to a boil, then reduce heat and simmer for about 5 minutes.

8. Remove skin from the sweet potatoes and cut into bit size chunks.

9. Add to the soup for 5 more minutes so they can soak the flavor.

10. Stir in lime juice and season with salt.

11. With an immersion blender, blend until partially smooth.





ENJOY DAN: hallelujah

COLD AND SNOWING TODAY WHAT COULD BE BETTER THAN SWEET POTATO SOUP. ENJOY DAN:

SWEET POTATO CURRIED SOUP by CHEF DAN:


Serves 4-6



INGREDIENTS:



1-1/2 pounds sweet potatoes

1 tablespoon olive oil

2 garlic cloves, coarsely chopped

1 onion, coarsely chopped

1 (2-inch) piece fresh ginger root

1 tablespoon red curry paste

1/2- teaspoon cardamom

1/4- teaspoon turmeric

6 cups vegetables broth, or 2 (14.5oz) coconut milk

3 tablespoons lime juice

1/4- teaspoon sea salt



DIRECTIONS:



1. PRE-HEAT OVEN TO 400 DEGREES.

2. Place the sweet potatoes directly on the rack.

3. About 45 minutes.

4. Remove from the oven and allowed to cool.

5. Heat the oil over medium-heat in a soup pot.

6. Add onion, ginger, and garlic, cook and stir until tender, about 5-6 minutes.

7. Stir in curry paste, cardamom, turmeric, and broth, or coconut milk

8. Bring to a boil, then reduce heat and simmer for about 5 minutes.

9. Remove skins from the sweet potatoes and cut into bit size pieces.

10. Stir in the lime juice and season with salt.

11. With an immersion blender, blend until partially smooth.
12. Add to the soup for 5 minutes more so they can soak up the flavor.

13. Ladle into mugs and top each with a dab of feta cheese.



ENJOY DAN: hallelujah

Sunday, February 13, 2011

THE GARDEN CLUB IS COMMING AND THEIR NEWS LETTER SAYS THAI COOKING WITH FRESH HERBS SO HERE IT IS. ENJOY DAN:

THAI NOODLE SALAD WITH FRESH HERBS BY CHEF DAN:


Serves 20-25 (FOR THE WHIDBEY ISLAND NIGHT CRAWLERS GARDEN CLUB)



INGREDIENTS:



14 ounces dried vermicelli rice sticks

1 whole head Napa cabbage, shredded

2 cucumber, seeded and sliced

4 carrots, shredded

5 red bell peppers, seeded and cut into strips

12 scallions cut diagonally into 1/2-inch stripes

1/3 cup fresh mint, chopped

1/3 cup fresh basil, chopped

1/2- cup fresh cilantro, chopped

2 tablespoon black sesame seeds

1/2- cup chopped peanuts



DRESSING:



1/4- cup peanut butter

2 tablespoon Tahiti

1/4- cup rice wine vinegar

1/4 cup sweet chili sauce

1 teaspoon sesame oil

1 teaspoon garlic powder

1 teaspoon brown sugar

1/4- cup soy sauce

1 teaspoon each salt and ground black pepper



DIRECTIONS:



1. Bring a pot of boiling water add rice noodles and set aside for 30 minutes.

2. Then drain in a coriander, and cut into smaller size pieces.

3. In a large bowl, toss together the rice sticks, cabbage, cucumber, carrots, red peppers, and half of the cilantro, and scallions.

4. In bowl, stir together the peanut butter, Tahiti, rice wine vinegar, and sweet chili sauce,

5. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.

6. Just before serving, toss the sauce with the cabbage mixture until evenly coated.

7. Garnish with remaining cilantro, greed onions, peanuts, and black sesame seeds.

8. Shrimp can be added if so desired.



ENJOY DAN: hallelujah

THIS FOR MY DAUGHTER TANYA WHO LIVES IN THE SOUTH ENJOY DAD

SHRIMP SOUTHERN STYLE WITH GRITS by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds shrimp, peeled and deveined, tails intact

1 packet instant grits (original flavor) about 1/2- cup

2 tablespoons butter

1/4-cup parmesan cheese

3 garlic cloves, minced

1/4- teaspoon red pepper flakes

1 tablespoon lime juice

2 tablespoons roughly chopped cilantro

Salt and pepper to taste



DIRECTIONS:



1. Bring 3 cups water to a boil in a sauce pan over high-heat.

2. Slowly whisk in the grits, 1 teaspoon salt and 1/2- teaspoon pepper.

3. Reduce heat to medium-low and cook stirring occasionally, until thickened, About 5 minutes.

4. Stir in the parmesan cheese and 1 tablespoon butter.

5. Cover to keep warm.

6. Season the shrimp with salt and pepper.

7. In a skillet add 1 tablespoon of butter over medium-heat.

8. Add shrimp, garlic, red pepper flakes; cook tossing until shrimp are pink, about 3 minutes.

9. Remove from the heat and add 2 tablespoons of water, lemon juice, and cilantro.

10. Stir to cover the shrimp with sauce and season with salt and pepper.

11. Divide the grits among shallow bowls and top with the shrimp and sauce.

12. Serve with lime wedges.



ENJOY DAN: hallelujah

Friday, February 11, 2011

GOT SAUSAGE FROM THE RED APPLE SO THE SOUP KITCHEN GET SAUSAGE SOUP ENJOY DAN:

ITALIAN SAUSAGE SOUP WITH PASTA by CHEF DAN:


Serves 30-40



INGREDIENTS:



10 pounds sweet Italian sausage

5 cups, chopped

10 garlic cloves, minced

1 (28oz) can stewed tomatoes

22 cups beef broth

8 cups of water

3 cups red wine

1 tablespoon dried oregano

1 tablespoon dried basil

2 tablespoons dried parsley

3 pound pasta



DIRECTIONS.



1. In a skillet brown 2 pounds at a time.

2. Remove sausage and drain. Repeat until the sausage is cooked.

3. Sauté onions and garlic in 2 tablespoons of the drippings.

4. In a stock pot add beef broth, water, wine, tomatoes, oregano, basil, parsley, and sauté onions and garlic and sausage.

5. Bring to a boil.

6. Reduce heat and simmer for 45 minutes.

7. Add pasta and simmer 10 minutes longer, add more water if necessary.



ENJOY DAN: hallelujah

ROASTED VEGETABLES WHAT COULD BE BETTER ON THIS DREARY DAY. ENJOY DAN:

ROASTED RED AND SWEET POTATOES by CHEF DAN:


Serves 4-6



INGREDIENTS:



3-4 red potatoes, roughly chopped

2 sweet potatoes, roughly chopped

1 shallot, minced

5 garlic cloves, chunks

3 tablespoons olive oil

Fresh thyme

1/2- teaspoon salt

1/4- teaspoon pepper

1/4- teaspoon Italian seasoning



DIRECTIONS:

1. PRE-HEAT OVEN TO 400 DEGREES;

2. In an ovenproof skillet and all vegetables and garlic chunks.

3. Sprinkle with olive oil, salt and pepper, thyme, and Italian seasoning.

4. Mix throughtly.

5. Place in oven, stirring occasionally and making sure vegetables are evenly coated.

6. Bake 35-45 minutes or until vegetables are nice and brown and tender.



ENJOY DAN: hallelujah

FOR BERDENS GARDEN CLUB. ENJOY DAN:

THAI CHICKEN FILLED FILO SHELLS by CHEF DAN:


Serves 45



INGREDIENTS:



1 pound ground chicken, turkey, or pork

1 tablespoons olive oil

1 yam, peeled and diced

2 shallots, minced

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/4- cup coconut milk

1 tablespoon fish sauce

1 tablespoon red curry paste or 1 tablespoon (sambal oelek) chili paste

1 teaspoon brown sugar

45 Athens mini fillo shells

1/4- cup toasted black sesame seeds.



DIRECTIONS:



1. PRE-HEAT OVEN TO 350 DEGREES.

2. Heat oil in a skillet over medium-high heat.

3. Add yam, shallots, ginger, garlic, coconut milk, and red curry paste.

4. Stir-fry for about 5 minutes or until yam is tender and curry paste is dissolved.

5. Add meat, fish sauce, and sugar.

6. Stir-fry until meat is no longer pink.

7. In a pre-heated oven, fill shells (about 2 teaspoons each).

8. Cook until filo is golden brown and the meat is fully cooked, about 5-8 minutes.

9. Sprinkle a few black sesame seeds on top.



ENJOY DAN: hallelujah

Thursday, February 10, 2011

BUTTERMILK AND SALT MAKE THE MEAT TENDER AND MOST ENJOYABLE, TRY IT YOU WILL LIKE IT DAN:

BUTTERMILK BAKED CHICKEN TENDERS by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 boneless skinless chicken tenders

1-1/4 cup buttermilk

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon green Chile powder

1/2- teaspoon red pepper flacks

1- teaspoon dried thyme

1/2- parmesan cheese

1 cup panko (Japanese bread crumbs)



DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)



1. Pound the chicken to an even thickness and place in a gallon zip-lock bag.

2. Whisk together buttermilk, salt, black pepper, 1/2- teaspoon garlic powder, chili powder.

3. Pour marinate over chicken and place in the refrigerator overnight.

4. On a plate, combine panko, parmesan cheese, red pepper flacks, and thyme.

5. Remove chicken from marinate and coat in panko mixture.

6. Place chicken on baking pan and spray with cooking spray.

7. Cook at 425 degrees for 20-25 minutes.



ENJOY DAN: hallelujah

Wednesday, February 9, 2011

VERY RIPE PEARS GIVE THIS THE JUICIEST, MOST DELICIOUS VALENTINE DINNER POSSIBLE. ENJOY DAN:

PEAR WEDGES WITH OUZO AND MINT by CHEF DAN:


Serves 2



INGREDIENTS:



1 tablespoon olive oil

2 teaspoons canned pear nectar

1 teaspoon sherry vinegar

1 tablespoon ouzo, or 1/4- teaspoon star anise, ground very fine

2 tablespoons fresh mint

1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges

2 cups arugula leaves



DIRECTIONS:



1. Mix oil, nectar, vinegar, ouzo in a bowl; stir in 1 tablespoon mint.

2. Season to taste with salt.

3. Arrange pear wedges on plates over arugula leaves.

4. Drizzle vinaigrette over.

5. Sprinkle with freshly ground black pepper.

6. Add 1 remaining tablespoon mint.



ENJOY DAN: hallelujah

Tuesday, February 8, 2011

ORZO, THE POPULAR ANISE-FLAVORED SPIRIT OF GREECE. ENJOY DAN:

SHRIMP WITH FETA AND OUZO by CHEF DAN:


Serves4-6 OUZO A GREEK SPECIALITY LIQUEUR. Can mix with water and enjoy.



INGREDIENTS;



1-1/2- pounds shrimp, peeled and divined

3 tablespoons olive oil

3 tablespoons orzo

Sea salt and freshly ground black pepper

4 garlic cloves, minced

1 tablespoons lime juice

1 red onion, diced

1 red bell pepper, diced

1/2- teaspoon red pepper flakes

1 (14.5oz) can tomatoes, diced

1/4- cup white wine, or clam juice

1/2- cup feta cheese

2 tablespoons dried Italian seasoning

2 tablespoons dried dill



DIRECTIONS:



1. Place frozen shrimp in a large bowl with 1 tablespoons salt and enough water to cover by 2 inches.

2. Let rest 5-7 minutes, and then drain and rinse thoroughly. This brings them almost back to life.

3. Toss shrimp, 1 tablespoon olive oil, 1 tablespoon orzo, 1tablespoon lime juice, 1/4- teaspoon salt, and 1/8 teaspoons freshly ground black pepper, in a bowl and mix well to combine.

4. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

5. Add garlic, onion, red pepper, red pepper flakes and ¼ teaspoon salt, and stir to combine.

6. Cook, stirring occasionally, about 5 -7 minutes.

7. Add tomatoes, wine, and remaining 2 tablespoon ouzo.

8. Increase heat to medium-high and then bring to a simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, about 5-8 minutes.

9. Add shrimp along with any additional liquid to the pan, stir to coat and distribute evenly.

10. Cover and simmer, stirring occasionally, until shrimp are opaque throughout, about 6-8 minutes.

11. Remove skillet and sprinkle evenly with feta.

12. Drizzle I tablespoon olive oil evenly over top and sprinkle with dill.



ENJOY DAN: hallelujah

Monday, February 7, 2011

I MADE UP A LOT OF BLACK BEANS FOR THE SUPER BOWL. SO BERDENE SAID MAKE A SOUP SO HERE IT IS.

Serves 4




INGREDIENTS:



1 pound black beans

2 bay leaves

6 garlic cloves, chopped

2 teaspoon paprika

1 tablespoon cumin

1 tablespoon oregano

1/2- teaspoon dry mustard

1 teaspoon CUBAN curry

2 tablespoon olive oil

1 onion, large dice

1 red pepper, large dice

1 tablespoon lime juice

1 teaspoon hot sauce (FRANKS)



DIRECTIONS:



1. Soak beans overnight, discard soaking water and rinse beans thoroughly.

2. In a stockpot, cover the beans with water, covering them by 2 inches.

3. Add bay leaves, bring water to a boil, and simmer, partially covered, for 2 hours.

4. In a bowl mix the garlic, paprika, cumin, oregano, and dry mustard, curry together until well blended.

5. In sauce pan heat oil over medium-high heat, add onions, and red pepper until translucent.

6. Add 2/3 cup of the hot liquid from the cooking beans, the lime juice, and the hot sauce.

7. Add dry mixture to the sauce pan.

8. Cook spices an addionally 5-7 minutes, stirring constantly, until ingredients are fully combined.

9. Simmer, partially covered, for about 1 hour.

10. Remove bay leaves.

11. With an immersion blender, blend for about 1 minute or until just some of the beans are smashed.



ENJOY DAN: saukairl

TOOK TO SUPER BOWL PARTY AND IT WAS A BIG HIT,TRY IT YOU WILL LIKE THAI NACHOS ENJOY DAN

THAI NACHOS WITH JALAPENOS by CHEF DAN:


Serves 20



INGREDIENTS:



1 tablespoon olive oil

2 pounds ground turkey

4 tablespoons red curry paste

1 tablespoon fish sauce

1 (19oz) can coconut milk

2 tablespoons lime juice

3 shallots, diced

1 tablespoon brown sugar

2 jalapenos, with seeds in diced

2 tomatoes, diced

1 (16oz) package shredded Mexican cheese

1 large bag lime flavored tortilla chips

1/2- cup cilantro chopped



DIRECTIONS:



1. PRE-HEAT OVEN TO 400 DEGREES.

2. Heat oil in a skillet over medium-high heat.

3. Add 2 tablespoons red curry paste until mixed and the kitchen smells good.

4. Add the meat, fish sauce, shallots, and stir fry until meat is no longer pink, about 5 minutes.

5. Add 1/2 the coconut milk, stirring frequently, until thoroughly heated through.

6. Remove meat mixture to a plate.

7. In the same skillet add 2 tablespoons red curry paste and remaining coconut milk.

8. Bring to a boil and add lime juice and sugar.

9. Stirring frequently until curry is dissolved and sauce is thickened.

10. Line 2 baking sheet with lime flavored chips.

11. Top chips evenly with meat mixture, diced jalapeno pepper, tomatoes, and coconut curry sauce.

12. Sprinkle with cheese and bake until cheese melts, about 5 minutes.

13. Sprinkle with cilantro and enjoy.



ENJOY DAN: saukairl



I Added 4 cups dried black beans that were soaked all-night and cooked for 2-3 hours.

I mixed the meat with the coconut milk and after simmering it for 20 minutes or so I strained it through a sieve that made the mixture nice and dry.

Then I add the black beans, and mixed together, and served.

Potato chips got soggy so I would say use tortilla chips.

Saturday, February 5, 2011

A GENEROUS HANDFUL OF GARLIC AND A ROUSING MEASURE OF RED PEPPER FLAKES KICKS THIS RECIPE INTO HIGH GEAR. ENJOY DAN:

SHRIMP FRA DIAVOLO by CHEF DAN:


Serves 2-4



INGREDIENTS:



16 large shrimp, peeled and deveined

2 tablespoons olive oil

6 garlic cloves, minced

3 shallots, chopped

20 cherry tomatoes, halved

1-1/2 cups crushed tomatoes in thick sauce

1-1/2 cups red wine

Leaves from one spring oregano, chopped

3 tablespoons fresh basil

Salt and freshly ground black pepper

1 teaspoon dried red pepper flacks

3/4- pound vermicelli



DRICTIONS:



1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flacks.

2. Heat the 2 tablespoons oil in a skillet over medium-high heat.

3. Add the shrimp and sauté for about 1 minute, toss, and continue cooking for about 2 minutes.

4. Transfer to a plate and set aside.

5. Add garlic and shallots to the same skillet and cook until soft, about 3-5 minutes.

6. Add cherry tomatoes, canned tomatoes, wine, and oregano.

7. Season to taste with salt and pepper and simmer, stirring occasionally, until cheery tomatoes are soft and sauce has thickened, about 12-17 minutes.

8. Meanwhile cook vermicelli pasta according to package directions.

9. Drain and reserve 1/4- cup pasta water.

10. Return the shrimp and any accumulated juices and 1/4- cup pasta water to the tomato mixture; toss to coat, and cook for about 1- 2 minutes.

11. Stir in the basil.





ENJOY DAN: saukairl

Wednesday, February 2, 2011

MIX YOUR MAYO WITH HORESRADISH MUSTARD, HERBS, HOT SAUCE AND ANY SPICES, ENJOY DAN:

WHITE FISH WITH MAYO AND HORSERADISH, by CHEF DAN:


Serves 2



INGREDIENTS:



2 (6-oz) white fish fillets

1/4- teaspoon sea salt

2 teaspoons lite mayonnaise, (mixed with 1 teaspoon prepared horseradish)

1/2- cup coarsely crushed salt and vinegar potato chips



DIRECTIONS:



1. PRE-HEAT OVEN TOO 400 DEGREES.

2. Arrange fish on a smell parchment-lined baking sheet.

3. Sprinkle with salt.

4. Smear mayonnaise-horseradish over the top of each fillet.

5. Press in gently the crushed potato chips.

6. Bake 10-12 minutes, until fish flakes easily with a fork.



ENJOY DAN: saukairl