Thursday, March 31, 2011

SALAD DRESSING WITH CHIPOTLE PEPPER SAUCE ENJOY DAN:

CHIPOTLE BUTTERMILK DRESSING by CHEF DAN:


Serves 6-8



INGREDIENTS:



1/2-cup buttermilk

1/4-cup light mayonnaise

2 tablespoons fresh cilantro

1 teaspoon TABASCO chipotle sauce

1 teaspoon white balsamic vinegar

1/8teaspoon each salt and freshly ground black pepper



DIRECTIONS:



1. Combine all the ingredients in a pint mason jar and shake well.

2. Refrigerate until needed.



ENJOY DAN:

SHRIMP-MARINARA SAUCE AND FETA, THAT'S WHATS FOR DINNER TONIGHT. ENJOY DAN:

SPICY SHRIMP MARINARA WITH FETA by CHEF DAN:


Serves 2



INGREDIENTS:



1 pound shrimp, shelled and deveined

2 teaspoons olive oil

2 garlic cloves, minced

1/4- teaspoon red pepper flacks

2 tablespoons white wine

2 cups marinara sauce

2 teaspoon dried oregano

1/4- cup feta cheese



DIRECTIONS:



1. In a sauce pan over medium-heat and garlic and red pepper, cook 1 minute.

2. Add wine, stir until almost evaporated.

3. Stir in marinara sauce and dried oregano.

4. Stir in crumbled feta, and shrimp.

5. Cook until shrimp is no longer pink, about 5 minutes.



ENJOY DAN:

LIGHT DRESSING AND MIXED GREENS WITH PORK. ENJOY DAN:

PORK WITH SPRING MIX AND BABY SPINACH by CHEF DAN:


Serves 4



INGREDIENTS:



4 1/2-inch slices pork cut off pork tenderloin

1 cup all-purpose flour

2 tablespoons grape-seed oil, divided

2 garlic cloves, minced

2 tablespoons fresh lime juice

1 red onion, thinly sliced

3 cups half & half spring mix and baby spinach

Salt and pepper to taste



DIRECTIONS:



1. In a bowl whisk together, garlic, lime juice, 1 tablespoon grape-seed oil, salt and pepper, set dressing aside.

2. Place flour in a bowl.

3. Season pork with salt and pepper and dredge in flour, shaking off excess.

4. In a skillet, heat 1 tablespoon grape-seed oil over medium-high heat.

5. When oil is hot add cutlets, working in batches and adding more oil if necessary.

6. Cook until cutlets are golden on bottom, about 3 minutes.

7. Flip and cook about 3 minutes more,

8. Transfer to a platter.

9. In a large bowl, toss spring mix and baby spinach, with onion and dressing.

10. Place the salad on plates and top with cutlets.



ENJOY DAN:

Sunday, March 27, 2011

IN JAMAICA I BOUGHT 10 JARS OF JERK SO HAD TO CREATE A RECIPE ENJOY DAN:

THAI HOT AND SOUR SOUP (TOM-YUM-KAI) by CHEF DAN:


Serves 20



INGREDIENTS:



4 quarts chicken broth

6 stalks lemongrass, sliced into 2-inch pieces

12 keffir lime leaves minced

4-inch piece fresh ginger, minced

3 Thai chilies, seeded and sliced

4 tablespoon fish sauce

1/4-cup tamarind

1/4-cup lime juice

1 (16oz) cans straw mushrooms, drained

2 pounds shrimp, peeled and shells reserved

10 scallions, sliced diagonally

1/2-cup dry roasted peanuts

Hand full cilantro



DIRECTIONS:



1. In a skillet over medium-heat, add shrimp shells and cook for 2 minutes.

2. In a stock pot high-heat, add chicken broth, shrimp shells, lemongrass, lime leaves, ginger, and Thai peppers.

3. Bring to a boil and then simmer for 20 minutes.

4. Drain through strainer into another stock pot.

5. Discard solids.

6. With the seasoned chicken broth, bring to a boil and add fish sauce, tamarind, and mushrooms and simmer for about 10 minutes.

7. Add shrimp and simmer 5-6 minutes.

8. Remove from heat and add lime juice.

9. In each serving bowl add cilantro, scallions, and peanuts.

ENJOY DAN:

MY FAVORITE THAI SOUP TRY IT YOU WILL LIKE IT: ENJOY DAN:

THAI HOT AND SOUR SOUP (TOM-YUM-KAI) by CHEF DAN:


Serves 20



INGREDIENTS:



4 quarts chicken broth

6 stalks lemongrass, sliced into 2-inch pieces

12 keffir lime leaves minced

4-inch piece fresh ginger, minced

3 Thai chilies, seeded and sliced

4 tablespoon fish sauce

1/4-cup tamarind

1/4-cup lime juice

1 (16oz) cans straw mushrooms, drained

2 pounds shrimp, peeled and shells reserved

10 scallions, sliced diagonally

1/2-cup dry roasted peanuts

Hand full cilantro



DIRECTIONS:



1. In a skillet over medium-heat, add shrimp shells and cook for 2 minutes.

2. In a stock pot high-heat, add chicken broth, shrimp shells, lemongrass, lime leaves, ginger, and Thai peppers.

3. Bring to a boil and then simmer for 20 minutes.

4. Drain through strainer into another stock pot.

5. Discard solids.

6. With the seasoned chicken broth, bring to a boil and add fish sauce, tamarind, and mushrooms and simmer for about 10 minutes.

7. Add shrimp and simmer 5-6 minutes.

8. Remove from heat and add lime juice.

9. In each serving bowl add cilantro, scallions, and peanuts.

ENJOY DAN:

HAD THIS IN VICORIA B.C. AND SO I HAD TO CREATE A RECIPE. ENJOY DAN:

SWORD FISH WITH WINE BASTED GRAPES by CHEF DAN:


serves 2-3



INGREDIENTS:



2 swordfish steaks or mahi-mahi

1 cup sake

1 cup soy sauce

3 cloves garlic, crushed

1 cup white wine

1 cup grapes, red or white

1/4- cup fresh basil, chopped

1 tablespoon sesame oil

1 tablespoon lemon or lime juice

3 tablespoons butter



DIRECTIONS”



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

2. Refrigerate 3-4 hours.

3. Take out of marinate and pat dry.

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

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

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

7. Remove from heat and serve over the swordfish.





ENJOY DAN; hallelujah

Saturday, March 26, 2011

PHAD-THAI NOW THAT IS AMERICA'S NUMBER 1 MOST REQUESTED FOOD FROM THAILAND ENJOY DAN:

CHICKEN PHAD THAI by CHEF DAN:


Serves 25 for night crawlers garden club



INGREDIENTS:



LIME-TAMARIND SAUCE:

4 cups brown sugar or 2 cups palm sugar

2 cups lime juice

2 cups tamarind paste

1 tablespoon sea salt

3 tablespoons paprika



CHILE SAUCE:

2 cups fish sauce

1/4-cup rice wine vinegar

3/4-cup white sugar

12 cloves garlic, crushed

1 (7oz) can diced green chilies

A hand full of cilantro leaves, minced



NOODLES:

4(12oz) packages rice noodles

2 quarts water

1/4- cup grape seed oil

2 blocks extra firm tofu, well drained, cut into 1/2-inch cubes

1/2-cup butter

12 eggs, beaten with 2 tablespoons milk

1/4-cup grape-seed oil (plus 2 tablespoons)

2 Thai chilies, seeded and thinly sliced

4 tablespoons red curry paste

4-inches ginger, minced

4 shallots, chopped

1/4-cup lemongrass, minced

6 kaffir leaves, shredded or 1 lime zest

A hand full cilantro leaves, plus springs for garnish

4-1/2 pounds, boneless, skinless chicken breasts halves, cut into bit size pieces

8 cups bean sprouts (plus 12 green onions, chopped)

2 cups dry roasted peanuts

4 limes cut into wedges



DIRECTIONS:

MAKE THE LIME SAUCE:

1. In a sauce pan, combine the brown sugar, lime juice, tamarind paste, salt and paprika.

2. Over medium-high heat, bring to a boil, stirring frequently.

3. Continue boiling and stirring until sauce is reduced slightly.

4. Set aside to cool.



GARLIC-CHILI SAUCE:

1. In a glass bowl, stir together the fish sauce, rice vinegar, water, sugar, garlic, chilies and cilantro. RESERVE.

NOODLES:

1. In a sauce pan bring 2 quarts of water to a boil, take off heat and add noodles and let rest for 30 minutes.

2. 1n a wok add ¼ cup grape-seed oil, over medium-high heat; add tofu cubes and deep fry until golden brown. 1-2 minutes.

3. Remove with slotted spoon and drain on paper towels, set aside to cool. Reserve.

4. In a skillet, heat the butter over medium-heat.

5. Cook the scrambles eggs until it forms soft, moist curds. Transfer to plate and set aside to cool. Chop coarsely and reserve.

6. Heat a wok over high heat, add 2 tablespoons oil, when almost smoking-hot, Thai chilies, red curry paste, ginger, shallots, lemongrass, kaffir leaves, cilantro, and chicken; stir fry until the chicken is cooked through about 2 minutes.

7. Add the noodles, half the bean sprouts, the fried tofu, the scrambled eggs, and both sauces.

8. Continue stir-frying until the noodles have separated, a couple more minutes.

9. Transfer the noodle mixture to a serving plate, and top with remaining sprouts, cilantro springs, green onions, and peanuts.

10. Server with lime wedges to serve over the noodles.



ENJOY DAN:

Friday, March 25, 2011

THE SECRET TO MAKING DELICIOUS--PHO-- IS LAYERING FLAVORS TO CREATE A RICH AND FRAGRANT BROTH. ENJOY DAN:

PHO


By CHEF DAN:

Serves 10 or more



INGREDIENTS:



5 pounds beef leg bones, cut into 2-3-inch pieces

1-2 pounds beef sirloin or beef chuck steak, (cut 1/2-the meat and refrigerate)

1/4- cup rock salt

4 shallots, unpeeled

1 teaspoon fennel seeds

1 package spice seasoning (Nan pho bac que huong)

6 star anise

1 3-inch stick cinnamon

1 whole nutmeg

1 tablespoon black peppercorns

1 teaspoon cardamom seeds

1/4-cup fish sauce

8 scallions, green part thinly sliced, white part left whole

2 pounds dried flat rice noodles

TOPPINGS:

1 onion and 2 Serrano chilies thinly sliced soaked in rice vinegar

Scallion greens

1 package bean sprouts

1/3-cup cilantro leaves or basil

2 Serrano chilies, stemmed and thinly sliced crosswise



DIRECTIONS:



1. On a baking sheet put shallots and ginger and arrange under the broiler and broil, turning often until blackened, about 15 minutes.

2. Scrape peels of shallots and ginger; half ginger lengthwise, mince and set aside with shallots.

3. In a dry skillet heat fennel seeds, star anise, cinnamon, black peppercorns whole nutmeg, and cardamom over medium- low heat and toast, stirring continually for about 3 minutes. Set aside.

4. Place bones on an oven proof pan and bake bones at 200 degrees for 30 minutes to seal the meat.

5. In a soup pot place bones, half the sirloin, reserved shallots and ginger in 5 quarts of water and bring to a boil.

6. Reduce heat to medium-low; add reserve toasted spices, spice seasoning and rock salt.

7. Cook, skimming surface, until beef is tender about 1 ½ hours.

8. Remove beef and let cool and cut across grain into 1/4 -inch slices and refrigerate.

9. Containing cooking broth for 1 ½ hours more.

10. Remove from heat and pour broth through a fine lined strainer and set over a new pot.

11. Stir in fish sauce and scallion whites and keep hot.

12. Bring 1 quart of water to a boil and add noodles and let rest for 20-30 minutes

13. Drain the noodles and divide among the bowls.

14. Top each bowl with chilled meat and raw sirloin; top beef with onion and scallion greens, bean sprouts, and cilantro or basil.

15. Ladle broth over each serving.

16. Serve with chilies, hoisin sauce, sriracha hot chile sauce and sliced limes.



ENJOY DAN:

PORK AND APPLES AND VINEGAR WOW WHAT COULD BE BETTER FOR DINNER TONIGHT ENJOY DAN:

PORK TENDERLOIN WITH SWEET-AND SOUR APPLES by CHEF DAN:


Serves 4



INGREDIENTS:



Nonstick olive oil spray

4each 3/4-inch thick cuts off the tenderloin or 4- (5oz) boneless pork chops

1 teaspoon Italian seasoning

2 tablespoons butter

2 apples, unpeeled, corded, cut into 1/2-inch wedges

1 onion, cut into 1/2inch wedges

1/3cup unsweetened apple juice

1/4-cup unfiltered apple cider vinegar



DIRECTIONS:



1. Spray nonstick skillet with nonstick spray over medium-high heat.

2. Sprinkle pork with salt and pepper.

3. Add to skillet; sauté 4 minutes.

4. Sprinkle pork with 1/2-teaspoon Italian seasoning.

5. Turn and sauté about 2 minutes more.

6. Transfer to plate; cover with foil.

7. Heat butter in the same skillet over medium-high heat.

8. Add apple and onion wedges and remaining 1//2 teaspoon Italian seasoning.

9. Sauté until apples and onions are golden about 10 minutes.

10. Return pork to the skillet.

11. Pour apple juice and vinegar over and cook until the pork is heated through and the liquid is reduced to half. 1 or 2 minutes.

12. Serve with roasted red potatoes or Yukon potatoes.



ENJOY DAN:

Thursday, March 24, 2011

A LETTLE PASTA WITH MEAT BALLS OH WELL SOMETHING DIFFERENT. ENJOY DAN

ZESTY AND SPICY PASTA SAUCE WITH MEATBALLS by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound extra lean ground beef

1 cup Panko crumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 teaspoon2 Italian seasoning, divided

1 teaspoon olive oil

1 (16oz) can zesty and spicy spaghetti sauce

2 whole tomatoes, diced

16oz bow-tie pasta.

Salt and pepper to taste



DIRECTIONS:



1. Cook pasta according to package directions.

2. In a bowl add beef, egg, Panko, garlic cloves, 1 teaspoon Italian seasoning, and a little salt and pepper.

3. Gently form mixture into 12 meatballs.

4. In a skillet heat 1 tablespoon olive oil over medium-high, swirl to coat.

5. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.

6. Stir in pasta sauce and diced tomatoes, remaining teaspoon Italian seasoning, a pinch of sugar.

7. Season with salt and pepper.

8. Bring sauce to a boil; reduce heat and cook through until meatballs are cooked through, about 15 minutes.





ENJOY DAN:

THE SOUP KITCHEN GET'S MUSHROOM SOUP ENJOY DAN:

ROASTED MUSHROOM SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



25 cups white button mushrooms

4 tablespoons olive oil

22 cups vegetables broth

1/2- gallon half and half

1/4- cup soy sauce

4 onion, diced

16 garlic cloves, minced

3 tablespoon dried marjoram

2 tablespoons fennel seeds, crushed

3 tablespoons dried tarragon

1 tablespoon nutmeg





DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. Slice mushrooms in half.

2. Season with salt and pepper and coat with olive oil.

3. Roast mushrooms for about 30 minutes, or until mushrooms are brown and caramelized.

4. In a skillet bring 2 tablespoons olive oil over medium-low heat.

5. Add onions and garlic and sauté for about 15 minutes, stirring occasionally until onions are caramelized.

6. Then add marjoram, fennel, nutmeg, and tarragon, stir to combine.

7. Add mushrooms and chicken broth, soy sauce and let simmer for about 30 minutes.

8. Blend with immersion blender until smooth.

9. Add half and half or heavy cream.

10. Serve with toasted sliced French bread.



ENJOY DAN:

Wednesday, March 23, 2011

I BOUGHT FRESH SILVER SALMON TODAY AND SO HERE IS MY RECIPE ENJOY DAN I WILL.

POACHED SALMON by CHEF DAN:


Serves 2



INGREDIENTS:



1 pounds salmon fillets

1 tablespoon butter

1/2- cup white wine

1/2- cup water

A few slices of thinly sliced onion

1/2- teaspoon lemon pepper

1/2- teaspoon dried parsley flacks

1/2- dried tarragon

1/2- teaspoon of dried dill or several springs’ fresh dill

Freshly ground black pepper



DIRECTIONS:



1. In a skillet over medium-high, add butter until bobbling, add onions, wine, water, lemon pepper, parsley flecks, tarragon, and dill.

2. Place salmon fillets, skin- side down over the onions and spices.

3. Cover and cook 5-7 minutes until fish flacks.

4. Do not over cook.

5. Serve sprinkled with fresh ground black pepper.



AND ENJOY DAN:

Monday, March 21, 2011

QUICK AND EASY AND FUN AND HEALTHY ENJOY DAN:

THAI STIR-FRY WITH STEAK by CHEF DAN:


Serves 4



INGREDIENTS:



3/4- to 1 pound sirloin steak, cut into thin strips

1 tablespoon olive oil

2 shallots, finely chopped

3 garlic cloves, minced

1-inch piece fresh ginger, finely minced

2 cups shiitake mushrooms, sliced

1 (6oz) bag baby spinach

2 tablespoons rice vinegar

1 tablespoons lime juice

3 tablespoons soy sauce

1 tablespoon red chili paste, or 1/2- teaspoon red pepper flacks

1 tablespoon toasted sesame seeds

8 ounces uncooked wide rice sticks

1/4- teaspoon salt



DIRECTIONS:



1. Soak the rice noodles in hot water for 30 minutes or until soft.

2. Heat a wok over high heat.

3. Add olive oil, swirl to coat and add red curry paste, and cook until bubbly.

4. Add shallots and steak; sit-fry I minute.

5. Add mushrooms, garlic and ginger; stir-fry 1 minute.

6. Add spinach; stir-fry 1 minute or until greens wilt.

7. Combine rice vinegar, lime juice, and soy sauce in bowl, stirring with a whisk.

8. Add vinegar mixture to steak mixture; cook 30 seconds

9. Drain rice sticks and stir into with a 1/4 teaspoon salt and cook until noodles are thoroughly heated, tossing to combine.

10. Sprinkle with toasted sesame seeds.



ENJOY DAN:

Sunday, March 20, 2011

OH NO NOT STEAK AGAIN YES BUT WITH HORSE RADISH FRESH IS GOOD ENJOY DAN

STEAK WITH HORSERADISH SAUCE by CHEF DAN:


Serves 2



INGREDIENTS:



2 steaks, fat trimmed off

2 tablespoons grapeseed oil



SAUCE:

1/2- cup light Greek yogurt

2 tablespoons fresh grated horseradish or REESE prepared horseradish

1 tablespoon white balsamic vinegar

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh chives cut into 2-inch pieces

1/2- teaspoon salt

1/4- teaspoon fresh ground black pepper



DIRECTIONS:



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

2. Add steaks and cook for about 3 minutes or less each side.

3. Meanwhile in a blender mix sauce except chives and whip until smooth.

4. Serve with sauce and chives.



ENJOY DAN:

WOW TALK ABOUT GOOD. AT OUR GOURMET DINNER PAT BRUNJES BROUT THIS STEAK SO GOOOOOOOD ENJOY DAN

MARINATED STEAK WITH SUN DRIED TOMATOES by PAT BRUNJES


Serves 6



INGREDIENTS:



6 steaks, fat trimmed off

1-1/2 cups sun dried tomatoes

1/2- cup olive oil

15 garlic cloves, sliced

1/2-red wine

1/4- cup fresh basil or 2 teaspoons dried basil



DIRECTIONS:



1. Mix all the ingredients together and pour over the steaks.

2. Turn several times so they are very gooey.

3. Refrigerate for 24 hours, turning every 12 hours.

4. On the barbeque over medium-high heat cook steaks about 2 minutes each side or until nice and pink.

5. Meanwhile in a sauce pan over medium-high heat, sauté the marinate until nice and bubbly, about 5 minutes.

6. Pour marinate over the steaks and enjoy.



ENJOY DAN: THANKS PAT

Friday, March 18, 2011

CHICKEN, SHRIMP, COCONUT MILK AND PEANUTS WHAT A STEW ENJOY DAN

BRAZILIAN STEW WITH CHICKEN AND SHRIMP by CHEF DAN:


Serves 4



INGREDIENTS:



3 tablespoons olive oil

4 bone-in skinless chicken, (or chicken thighs about 1-1/2 pounds)

1 pound jumbo shrimp. Shelled, and divined

3 garlic cloves

1-inch fresh ginger, minced

1 onion, coarsely chopped

2 tomatoes, coarsely chopped

1/4-cup lime juice

1 (19oz) can MAE PLOY coconut milk

2 jalapenos, seeded and chopped

1/3 cup dry roasted unsalted peanuts, coarsely chopped

1/2- cup of coarsely chopped cilantro stems and leaves, plus 1/2 cup whole leaves for garnish

Freshly ground black pepper



DIRECTIONS:



1. In a food processor add garlic, ginger, onion, tomatoes, jalapenos, lime juice, tomatoes and1/4 teaspoon black pepper.

2. Pulse until finely chopped and almost smooth.

3. Put the chicken and shrimp in a bowl, add the onion mixture.

4. Cover and refrigerate for 1 to 2 hours.

5. Remove the chicken from the marinate, pat dry, and season with salt and pepper.

6. Heat 2 tablespoons of oil in a Dutch oven over medium-heat.

7. Add the chicken and cook, turning once, until lightly browned on both sides. About 4 minutes. Transfer to a plate.

8. Remove the shrimp from the marinate and set them aside.

9. In the Dutch oven add the marinate, coconut milk, and 1/2- the peanuts.

10. Cook over medium-heat, stirring and scraping the bottom of the pan, for about 3 minutes.

11. Return chicken to the Dutch oven, reduce heat to low, cover and simmer turning chicken occasionally until chicken is cooked through, about 25 minutes.

12. Increase heat to medium, stir in, the shrimp, and cook, stirring occasionally, just until the shrimp are bright pink, and nearly opaque 2-3 minutes.

13. Take off the heat and pour; stir in the remaining peanuts and half the whole cilantro leaves.

14. Season with salt and pepper.

15. Transfer chicken to a deep platter and pour the shrimp and sauce over it.

16. Drizzle remaining tablespoon olive oil and top with cilantro leaves.

17. Serve with jasmine rice.

ENJOY DAN:

Thursday, March 17, 2011

PORK CHOPS WITH WITH TART CHERRIES AND PINE NUTS WHAT COULD BE BETTER ENJOY DAN:

PORK CHOPS STUFFED WITH TART CHERRIES AND PINE NUTS


Serves 4 by CHEF DAN:



INGREDIENTS.



2 tablespoons olive oil

4 center-cut, bone-in pork loin chops, 1-inch thick

1 cup fresh shiitake mushrooms, chopped

1/4- cup tart cherries

2 teaspoons dried oregano

2 teaspoons dried tarragon

1 teaspoon dried thyme

1/4- teaspoon sea salt

1/8 teaspoon black pepper

3/4- cup pine nuts,

1 Granny Smith apple, cored and diced

1 tablespoon butter cut into 4 pieces



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. In a skillet over medium-high heat add1 teaspoon olive oil.

2. Sauté mushrooms and apple for about 5 minutes or until golden.

3. Stir in cherries, pine nuts, oregano, tarragon, thyme, and salt and pepper.

4. Remove from heat.

5. With a sharp knife, make a horizontal slit in each pork chop to create 3-inch long pocket.

6. Season insides of the pockets with salt and pepper and stuff with the filling.

7. Secure the pockets with toothpicks, season the outside of the meat generously with salt and pepper.

8. Heat 1 tablespoon of the oil, in an oven-proof skillet over medium-high heat until hot.

9. Sear pork chops on both sides, until well browned, about 6 minutes.

10. Top each chop with a cube of butter and roast in the oven for about 10-12 minutes, or until thermometer registers 140 degrees.

11. Discard toothpicks and serve drizzled with pan juices.

ENJOY DAN:

LET"S DO IT TONIGHT JUST TAKES 30 MINUTES ENJOY DAN:

SHRIMP WITH ROSEMARY AND THYME OUT OF THE GARDEN


Serves 4 by CHEF DAN:



INGREDIENTS:



3 tablespoons olive oil

6 fresh thyme springs

4 fresh rosemary springs

Freshly ground black pepper

1-1/2 pound shrimp, peeled and deveined

2 tablespoons white balsamic vinegar or rice vinegar

A pinch sea salt



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. Pour the oil in a baking dish.

2. Add the thyme, rosemary, and 1 teaspoon ground pepper.

3. Bake until the oil mixture is fragrant, about 10-12 minutes.

4. Add the shrimp to the dish and toss until well coated.

5. Bake the shrimp until pink, about 7-8 minutes.

6. Add the vinegar and a pinch of salt, toss well.

7. Let rest at room temperature until the oil cools slightly, about 5 minutes.



ENJOY DAN:

WOW ANOUTHER PARTY TO COOK FOR ENJOY DAN:

SHORT RIBS FOR THE SOUP KITCHEN PARTY AT THE GIBERSON”S


Serves 12-15 (IN THE CROCK POT) by CHEF DAN:



INGREDIENTS:



6 pounds beef short ribs

2 tablespoons all-purpose flour

2 tablespoons cornstarch

2 teaspoons salt

1/4- teaspoon black pepper

1/3 cup olive oil

2 onions, thinly sliced

1 cup dry red wine

1 cup chili sauce

2/3 cup packed brown sugar

1/4- cup vinegar

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon chili powder

1/4- cup water

Cooked pasta



INGREDIENTS:



1. In a bowl combine 2 tablespoons flour, salt, and pepper.

2. Coat the rib with the flour mixture.

3. In a skillet, heat the oil over medium-high heat.

4. Brown the ribs in olive oil.

5. In the crock pot, combine, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.

6. Mix thoroughly.

7. Transfer the ribs from the skillet to the crock pot.

8. Cover and cook on low for 6-8 hours.

9. Turn control to high.

10. Dissolve cornstarch in water.

11. Stir cornstarch mixture into rib mixture.

12. Cover and cook on high 10-15 minutes or until slightly thickened.

13. Serve hot over pasta. ENJOY DAN:

Wednesday, March 16, 2011

"HEARTY VEGETABLE SOUP" FOR THE SOUP KITCHEN CROWD YOU BETCHA DAN

TURNIP TRUCK SOUP WITH MIXED BEANS by CHEF DAN:


Serves 30-40



INGREDIENTS:



5 onions, chopped

6 carrots, sliced

6 stalks of celery, chopped with leaves

13 cloves garlic, sliced

5 cups green beans, trimmed and snapped

6 cup dried mixed beans, soaked overnight

6 turnips, cubed

8 new potatoes, cubed

1 head cabbage, finely shredded

2 tablespoons olive oil

Salt and pepper to taste



DIRECTIONS:





1. Drain died beans.

2. Add to stock pot with enough liquid to cover the beans.

3. Bring to boil, and simmer for about 2 hours or until beans are soft.

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

5. Add the onions, celery and garlic, and sauté for about 5 minutes, stirring frequently.

6. Then in the pot with cooked beans add the vegtables from the skillet along with the carrots, green beans, turnips, potatoes, and cabbage.

7. Bring to a boil and let simmer for about 1 hour, or until vegetables are a desired tenderness.

8. Season with salt and pepper.



ENJOY DAN:

Monday, March 14, 2011

LETS HAVE SOME GOOD MEXICAN SALSA VERDE IN TAMALE PIE ENJOY DAN:

TAMALE PIE by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound ground sirloin or ground chicken or turkey

1 cup masa harina

1 cup boiling water

1teaspoon sea salt

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

1 poblano chili, seeded and chopped

8 tomatillos, chopped

1 (15oz) can tomato sauce

1 (15oz) can chili beans

1 teaspoon oregano

1 (12oz) jar TRADERS JOE’S salsa Verde

2 tablespoons butter melted

1/2- teaspoon baking powder

1 cup grated Mexican blend cheese

A hand full chopped cilantro and few lime wedges



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. Combine the masa harina, 1/4- teaspoon salt, chili stirring well with a whisk.

2. Add 1 cup boiling water to masa mixture, stir until soft dough forms cover and set aside.

3. In an oven proof skillet over medium-high heat, add oil and swirl to coat.

4. Add beef and cook about 5 minutes or until browned and crumbling.

5. Add onion, garlic, poblano chili, oregano and remaining salt, sauté 5 minutes.

6. Add tomatillos, tomato sauce, salsa Verde and chili beans and cook for 2 minutes. Remove from heat.

7. Add butter and baking powder to masa mixture, stirring until smooth.

8. Dollop batter over filling, and spread into an even layer, cover and bake for 30 minutes.

9. Uncover and bake an additional 10-12- minutes.

10. Sprinkle with Mexican cheese and cilantro and lime wedges.

ENJOY DAN:

BLACK COD BERDENE'S FAVORITE ENJOY DAN:

BLACK COD WITH CERRY TOMATOES AND HONEY by CHEF DAN:


Serves 2



INGREDIENTS:



2 skinless black cod, about 4oz each

1 tablespoons olive oil

1/2- cup white wine

2 cups chicken broth

2 tablespoons capers

3 cups whole cherry tomatoes

2 garlic cloves, minced

2 tablespoons (DANS) honey

1 tablespoons fresh thyme

2 tablespoons lime juice

1/2- cup roasted pine nuts

Salt and pepper to taste



DIRECTIONS:



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

2. Add garlic and cook, until fragrant about 1 minute.

3. Add wine and let simmer until reduced by half, about 3 minutes.

4. Add honey, and cook until honey is hot, add whole cherry tomatoes.

5. Let the honey mixture start to bubble around the tomatoes.

6. The tomatoes will turn brown and start to burst.

7. Add broth, lemon juice and salt and pepper, cook about 8 minutes.

8. Season the fish with salt and pepper.

9. Stir the thyme and capers into the sauce.

10. Nestle the fish into the sauce, return to simmer, cover and reduce to low.

11. Cook until fish is just cooked through, about 4 minutes.

12. Transfer fish to a bowl and spoon the sauce over the fish.

13. Add roasted pine nuts over the fish.



ENJOY DAN:

ARE FRIEND SARAJANE RANTS WON 1st RUNNER UP WITH THIS CHILI RECIPE GOOD GOING SARA ENJOY DAN

Sarajane Rants




SOUTHWESTERN BEAN SOUTH

1 15 oz. can red kidney beans

1 15 oz. pinto or black beans

3 cups water

1 14oz. Mexi-style stewed tomatoes

1 10 oz. pkg. whole kernel corn

2-3 med carrots sliced

1 large onion chopped

1 4 oz. can chopped green chili peppers

2 Tblsp. Instant beef or chicken bouillon cubes

1 to 2 tsp chili powder

2 or more gloves garlic minced



Adding meat is optional….I like Italian sausage cut in slices.

Put all ingredients in a crock pot and cook 10 to 12 hours low heat or 5 to

Sunday, March 13, 2011

WHAT THE HECK???????? SPAGHETTI AND PEAS????????ENJOY DAN:

SPLIT PEA SOUP WITH HAM AND SPAGHETTI by CHEF DAN


Serves 30-40 (WHAT THE HECK SPAGHETTI)



INGREDIENTS:

5 pounds green split peas

1pound of spaghetti

22 cups beef broth

5 pounds ham cut into bit size pieces

12 garlic cloves, crushed

10 carrots, graded

5 onions, grated

1/3 cup curry powder

3 teaspoons ground cloves

1/2- cup hoisin sauce

Salt and pepper to taste



DIRECTIONS:



Soak peas overnight in ample water, drain before using this recipe.

1. Pour peas and broth in a soup pot.

2. Bring to a boil over high-heat.

3. Cover and reduce heat to medium-low.

4. Simmer for about 40-45 minutes or until peas begin to soften.

5. Stir in ham, garlic, carrots, onions, curry powder, cloves, and hoisin sauce.

6. Cover and simmer for about 45 minutes more, stirring occasionally.

7. Add spaghetti the last 15 minutes of cooking.

8. Add more beef broth when needed.



CROUTONS: (PRE-HEAT OVEN TO 300 DEGREES)

25 slices bread

1/3 cup melted butter

2 tablespoon garlic salt

2 tablespoons dried parsley







DIRECTIONS:

1 Brush bread on both sides with melted butter

2 Cut bread slices up into small cubes, sprinkle with garlic salt and parsley

3 Arrange cubes on an ungreased cookie sheet.

4 Bake at 300 degrees for 15-20 minutes or until browned.

5 Let cool and serve with the soup.



ENJOY DAN: hallelujah

Saturday, March 12, 2011

MEYER LEMONS ARE BACK IN THE STORE AND THEY ARE SO SWEET AND HEALTHY ENJOY DAN:

CHICKEN CUTLETS WITH MEYER LEMON by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound chicken or turkey cutlets, skinless, boneless

1 tablespoon grapeseed oil

1/4- cup all-purpose flour

1/3 cup white wine

1//2 cup chicken broth

Juice from 3 Meyer lemons

2 tablespoons tart cherries

Add salt and pepper to taste



DIRECTIONS:



1. Place cutlets between 2 sheets of plastic wrap.

2. Pound until cutlets are 1/4-inch thick, using meat mallet or heavy skillet.

3. Sprinkle cutlets with salt and pepper.

4. Place flour in bowl; and dredge cutlets in flour.

5. Melt oil in a skillet over medium-high heat.

6. Sauté one side 2 minutes and turn over and sauté 1 minute.

7. Remove cutlets from the pan.

8. Add wine to pan, bring to a boil, scraping browned bits.

9. Cook 1 minute or until liquid almost evaporates

10. Stir in cutlets, broth; bring to a boil.

11. Cook about 4 minutes or until liquid has reduced to about 2 tablespoons.

12. Stir in juice and tart cherries.

13. Serve juice over cutlets.



ENJOY DAN

DINNER SUNDAY NIGHT ADDING TO BOEUF BOURGUIGNON AND ASIAN PEARS AND LETS NOT FORGET MARTINIS ENJOY DAN

ROASTED RED POTATOES WITH HERBS by CHEF DAN:


Serves 6-8



INGREDIENTS:



1 pound small red potatoes, about 30 scrubbed and dried

1 onion, cut into 6-8 wedges

1/4- cup almond oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

6 garlic cloves, finely crushed

6 springs fresh rosemary (stems removed)

1 teaspoon dried dill weed

6 parsley springs, stems and leaves finely chopped



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. Quarter potatoes with the skin on and place in large bowl.

2. Add almond oil, salt, black pepper, garlic, rosemary, dill, and parsley, toss in the bowl until evenly coated.

3. Transfer seasoned potatoes to a non-stick baking dish or a baking sheet covered with aluminum foil.

4. Place in oven for about 30-40 minutes, turning once, or until potatoes are tender and golden brown.



ENJOY DAN: hallelujah

Friday, March 11, 2011

I HAVE REVISED THIS RECIPE HOPE IT IS FOR THE BETTER, I AM COOKING THIS FOR 8 PEOPLE ON SUNDAY DAN

BOEUF BOURGUIGNON by CHEF DAN:


Serves 6 (REVISED)



INGREDIENTS:

3 pounds lean stewing beef chuck

2 cups beef stock

5 tablespoons butter

2 tablespoon olive oil

2 tablespoons flour

1 bottle red wine, young and full bodied (like Beaujolais or a good Burgundy)

3 cups beef stock or (2.5oz) can beef gravy

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

4 whole cloves

4 allspice berries

2 bay leaves

2 tablespoons tomato paste

3 tablespoons butter

Herb bouquet (4 fresh parsley and thyme springs sprigs)

1 pound pearl onions, carefully peeled

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



DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)

1. Stir beef and 2 cups red wine in a Dutch oven and marinate in the refrigerator overnight.

2. Remove beef from refrigerator.

3. In a Dutch oven heat 1 tablespoon each of butter and oil, add shallots, carrots, onions, over medium-high heat and sauté for about 5 minutes.

4. Add garlic, whole cloves, and allspice berries, and sauté for about 1 minute.

5. Remove from Dutch oven and set aside

6. Remove beef from marinate, reserve marinate.

7. Dredge beef in flour to coat.

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

9. Work in batches and brown beef until browned on all sides, adding more oil as needed.

10. Stir in the wine and stock (or gravy) add vegetables, bay leaves and marinate to pot just enough to meat and vegetables are barely covered.

11. Add tomato paste, herb bouquet; bring to a simmer on top of the stove, for about 5 minutes.

12. Cover casserole and put into the oven.

13. Regulate heat so the liquid simmers very slowly for 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 banquet.

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, March 10, 2011

NOW BEEF BRISKET FOR A SMALLER GROUP ST. PAT'S DAY ON ITS WAY AND YOU NEED TO MARINATE THE BRISKET FOR 3-6 DAYS ENJOY DAN.

CORNED BEEF AND CABBAGE THE REAL THING by CHEF DAN:


Serves 4- 6



INGREDIENTS:



6 pounds of beef brisket

2 cups pickling salt

2 tablespoons pickling spice

5 quarts hot water

1/4- cup dry mustard

2 allspice berries

2 whole cloves

5 whole garlic cloves

5 crushed garlic cloves

6 black peppercorns

5 red potatoes, halved

2 onions, quarter

3 carrots, peeled and cut crosswise into 1/3 s

3 parsnips, peeled and cut crosswise into 1/3 s

3 turnips peeled and quartered

1 heat of cabbage, cut into 6 wedges

3 bay leaves



DIRECTIONS:



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

2. Throw in pickling salt, dry mustard, picking spice, whole garlic.

3. Let cool and add beef brisket and top with a plate to keep it submerged.

4. Let soak for 3-6 days in the refrigerator.

5. Discard brine, then rinse beef brisket in cold water.

6. In a stock pot, place the beef brisket, crushed garlic, peppercorns, onions, allspice, cloves, bay leaves and salt, and enough water to cover.

7. Bring to a boil, skimming scum from the surface.

8. Cover stock pot and let simmer for about 2 hours.

9. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage.

10. Cover and simmer for about 1-1/2 hours more.

11. Remove bay leaves.

12. Slice meat diagonal against the grain.



ENJOY DAN:

ST. PATTY'S DAY IS COMMING SO CORNED BEEF AND CABBAGE ENJOY DAN:

CORNED BEEF AND CABBAGE by CHEF DAN:


Serves30-40



INGREDIENTS:



10 pounds beef brisket

4 cups pickling salt

2 tablespoons pickling spice

22 cups water or more if needed

1 cup dry mustard

8 allspice berries

7 whole cloves

12 garlic cloves, crushed

6 whole garlic cloves

15 black peppercorns

15 potatoes, halved

15 onions, quartered

15 carrots, peeled and cut crosswise into 1/3 s

4 parsnips, peeled and cut crosswise into 1/3 s

3 turnips, peeled and cut crosswise into 1/3

3 heads cabbage, cut into 6 wedges

5 bay leaves



DIRECTION:



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

2. Throw in pickling salt, dry mustard, pickling spice, whole garlic.

3. Let cool and add beef brisket and top with a plate to keep it submerged.

4. Let soak in brining liquid for 4-6 days in the refrigerator.

5. Discard brine, then rinse beef brisket in cold water.

6. In a stock pot, place the beef brisket, crushed garlic, peppercorn, onions, allspice, cloves, bay leaves and salt, add enough water to cover.

7. Bring to a boil, skimming scum from surface.

8. Cover stock pot and let simmer for about 2 hours.

9. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage.

10. Cover and simmer for about 1-1/2 more hours.

11. Slice meat diagonal against the grain.



ENJOY DAN:

Wednesday, March 9, 2011

FOR GOURMET DINNER GROUP

MALFATTI IN A SPICE MEAT SAUCE by CHEF DAN:






RAVIOLI: 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 black truffle oil

Salt and pepper







FOR THE RAVIOLA:



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 ravioli come out at the surface, remove them and drain, proceed to second batch.

7. Set aside in a strainer.



TOMATO SAUCE:



1. Make sauce by browning the meat in a skillet over medium-heat, cook 5-7 minutes.

2. To the cooked meat add all tomato sauce ingredients, reduce heat and simmer for 15-20 minutes.

3. Add ravioli and simmer for about 12 minutes until everything cooked trough.

4. Sprinkle the top with parmesan cheese and black truffle oil.



ENLOY DAN:

THIS WAS SO GOOD I HAD TO SHARE WITH EVERYBODY. FROM KAREN VAN DUSEN

BLACK FOREST COOKIES WITH TART CHARRIES from KAREN VAN DUSEN’


Makes 2 dozen 3-inch cookies



WHISK TOGETHER:

3/4- cup all-purpose flour

3/4- sugar

3/4- teaspoon baking powder

1/4- teaspoon table salt



MELT: ADD

1/2- stick unsalted butter

1/3 cup cocoa powder

1 egg

1 teaspoon instant coffee granules mixed with 2 tablespoons hot water

1/2- teaspoon vanilla



FOLD IN:

1//3 cup semi-sweet chocolate chips

1/3 cup dried tart cherries bought at the GOOSE or SAFEWAY or COSTCO.



ROLL IN:

3/4- cup powdered sugar



PRE-HEAT OVEN TO 350 DEGREES; line two baking sheets parchment paper.



1. Whisk flour, sugar, baking powder, and salt together in a bowl.

2. Melt butter in a second bowl in a microwave or a small sauce pan over low heat.

3. Add cocoa to melted butter, whisking until smooth.

4. Stir in the egg, coffee mixture, and vanilla.

5. Fully blending in each one before adding the next.

6. Stir chocolate mixture into flour mixture just until combined

7. Fold chocolate chips and tart cherries into the dough until evenly distributed.

8. Shape into generous 2-inch balls using a #40 cookie scoop or a heaping tablespoon measure.

9. Roll balls in powdered sugar 2 times, making the coating thick.

10. On the prepared baking sheet arrange 2-inches apart.

11. Bake for 12-14 minutes, or until cookies are cracked, yet still soft.

12. DO NOT OVER BAKE.

13. Let cookies cool on the pan for 5 minutes, and then transfer to a rack.



OH SO GOOD ENJOY DAN:

WOW SWEET AND SOUR STEW WHAT COULD BE BETTER ENJOY DAN:

SWEET AND SOUR CLASSIC STEW by CHEF DAN:


Serves 30- 40



INGREDIENTS:



SAUTE:

8 pound stew meat

4 tablespoons olive oil

15 carrots, peeled and cut into 1/2-inch rounds

3 heads cabbage, cored and cut into wedges

12 onions cut into 2-inch pieces

12 cloves garlic, minced

1 tablespoon salt

2 teaspoons fresh ground black pepper



SPICE BLEND:

2 tablespoons ground allspice

1/4- cup dried basil

1/4- cup sweet paprika

1/4- cup brown sugar

1 cup raisins

4 apples, peeled and chopped



LIQUID:

2 cups vinegar

22 cups beef broth

1 gallon can diced tomatoes



DIRECTIONS:

1. In a skillet add 2 tablespoons oil over medium-high heat and sauté meat in batches until well browned.

2. Remove meat to stock pot.

3. In the skillet add 2 tablespoons of oil and sauté, carrots, cabbage and onions for about 5-7 minutes.

4. Sprinkle with salt and pepper.

5. Stir in garlic, allspice, basil, paprika, raisins, and apples, cook until spices are fragrant. About 3-5 minutes.

6. Add stock and tomatoes to pot with the meat and bring to a boil.

7. Add vegetables, spices, and raisins and apples

8. Pour the vinegar into the skillet and boil it down as you scrape up any brown glaze from the bottom of the pan.

9. When there is no liquid left stir into the broth.

10. Simmer on low for 1-1/2 -2 hours.

11. You want the sauce to be thick and rich tasting with a sweet-tart balance.

12. Add more sugar, vinegar, salt and or pepper as needed.



ENJOY DAN: hallelujah

Monday, March 7, 2011

HERE IS A LITTLE SOUR IN YOUR MOUTH BUT OH SO GOOD: ENJOY DAN:

RADIATORI WITH ROASTED PEPPERS AND TART CHERRIES by CHEF DAN:


Serves 4



INGREDIENTS:



2 cups radiatori pasta

1/4- cup pine nuts

1 tablespoon olive oil

1 onion, chopped

1/4- cup tart cherries

2 cloves garlic, minced

1 red bell pepper

1/2- cup feta cheese

2 tablespoons fresh basil

2 tablespoons fresh mint

Salt and pepper to taste



DIRECTIONS:



1. Clean and remove seeds of the bell pepper, cut in half or if gas grills leave whole and put metal rod through the middle.

2. Season lightly with salt and pepper and a little olive oil and place skin side down on a hot grill, and cook until skin blisters and peppers soften (4-6 minutes. Let the skin get nice and black.

3. Let cool (But do not wash), remove black skin and slice as desired.

4. Cook pasta according to package directions.

5. Drain pasta over a bowl and reserve 1/2 cup cooking liquid.

6. In a small dry cast-iron skillet heat over medium-low heat and add pine nuts and cook about 2-4 minutes or until nice and brown, Stir frequently, or shake pan a lot.

7. In a large skillet over medium-heat, add oil and swirl to coat.

8. Add onions, tart cherries, garlic, cook about 6-8 minutes.

9. Add bell peppers and pasta and 1/2- cup reserved cooking liquid; cook about 2 minutes, stir in to combine.

10. Remove from heat.

11. Stir in feta, mint, basil, and salt and pepper to taste.

12. Sprinkle with the toasted pine nuts



ENJOY DAN:

Friday, March 4, 2011

A SMOKY, TANGY, SWEET CHICKEN DISH ENJOY DAN:

ASIAN PEARS WITH PROSCIUTTO AND MINT by CHEF DAN:


Serves 2



INGREDIENTS:



1 tablespoon canned pear nectar

2 teaspoons olive oil

1 teaspoon white balsamic vinegar

2 star anise, crushed in a spice grinder, or in a mortar and pestle

2 tablespoons, fresh mint, or 1 teaspoon dried mint

1 unpeeled Asian pear, halved cored, and each half cut into wedges

Thin slices prosciutto slices



DIRECTIONS:



1. Mix oil, pear nectar, and star anise in a bowl.

2. Stir in 1 tablespoon of mint. Or 1/2- teaspoon dried mint.

3. Season to taste with salt.

4. Arrange pear wedges on plates.

5. Drizzle vinaigrette over.

6. Top with prosciutto.

7. Sprinkle with fresh ground black pepper, and 1 remaining 1 tablespoon mint, or 1/2- dried mint.



ENJOY DAN:

Thursday, March 3, 2011

ASIAN PEARS JUICY AND DELICIOUS WOW LET'S EAT NOW ENJOY DAN:

ASIAN PEARS WITH PROSCIUTTO AND MINT by CHEF DAN:


Serves 2



INGREDIENTS:



2 tablespoon canned pear nectar

2 teaspoons olive oil

2 teaspoon white balsamic vinegar

2 star anise, crushed in a spice grinder, or in a mortar and pestle

2 tablespoons, fresh mint, or 1 teaspoon dried mint

1 unpeeled Asian pear, halved cored, and each half cut into wedges

Thin slices prosciutto slices



DIRECTIONS:



1. Mix oil, pear nectar, and star anise in a bowl.

2. Stir in 1 tablespoon of mint. Or 1/2- teaspoon dried mint.

3. Season to taste with salt.

4. Arrange pear wedges on plates.

5. Drizzle vinaigrette over.

6. Top with prosciutto.

7. Sprinkle with fresh ground black pepper, and 1 remaining 1 tablespoon mint, or 1/2- dried mint.



ENJOY DAN:

YES I OWN STARBUCK STOCK AND HERE IS TO STARBUCK COFFEE ENJOY DAN

STARBUCKS SOUP by CHEF DAN:


Makes 10 cups



INGREDIENT:



3 cups strong brewed STARBUCKS coffee

2 tablespoons butter

1 cup shallots, chopped

1 cup carrots, chopped

2 cans (14.5oz) can of diced tomatoes

1 (6oz) can tomato paste

I packet of Splenda, or 2 teaspoons white sugar

A splash of FRANK’s chili with lime RED HOT

A couple squirts of DARIGOLD whipped light cream



DIRECTIONS:



1. In a sauce pot, melt butter over medium-heat.

2. Add shallots, and carrots.

3. Cook about 5 minutes or until nearly tender. Stirring occasionally.

4. Add tomatoes, STURBUCKS coffee, tomato paste, sugar, and FRANKS hot sauce.

5. Bring to a boil and then reduce heat.

6. Cover and simmer for 20-25 minutes. Cool slightly.

7. With an immersion blender or a food processor blend until smooth.

8. With immersion blender blend in the pot if using food processor return to pot.

9. Add a couple squirts of whipped cream and heat through.

10. Pour into mugs and top with whipped cream.



ENJOY DAN: hallelujah

Wednesday, March 2, 2011

chicken 'SOPA de LIMA FOR 2-4 THAT"S WHATS FOR LUNCH ENJOY DAN:

CHICKEN “SOPA de LIMA” AND HOMINY by CHEF DAN:


Serves 2-4



INGREDIENTS:



10 oz. boneless, skinless chicken breasts

1 tablespoon olive oil

4 cups chicken stock

2 shallots, chopped

3 garlic cloves, minced

1 (15oz) can hominy, drained

1 tablespoon oregano

1/2- teaspoon red chili flakes

1 tablespoon chili powder

1 teaspoon salt

3 tablespoons fresh cilantro

1/8 cup feta cheese



DIRECTIONS:



1. Cut the chicken breast crosswise into 1-1/2-inch pieces.

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

3. Add shallots, stirring often, about 4 minutes.

4. Stir in garlic, oregano, chili powder, and red pepper flakes, and sauté about 2 minutes.

5. In a 6 quart pot, add broth, sautéed vegetables, hominy, and chicken.

6. Bring to a boil.

7. Reduce heat to medium.

8. Cover and simmer gently for about 12-15 minutes, or until chicken is cooked through.

9. Remove from heat and stir in lime juice, and fresh cilantro.

10. Season with salt and pepper.

11. Ladle into bowls, top with feta cheese, and serve



ENJOY DAN:

SOPA DE LIMA, COMFORTING YET REFRESHING OH YEA BABE ENJOY DAN:

CHICKEN SOUP WITH LIME AND HOMINY by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 pounds boneless, skinless chicken breast

22 cups chicken broth

2 tablespoon vegetable oil

8 onions, diced

10 garlic cloves, minced

1 (28oz) can diced tomatoes

1/4- cup oregano

2 tablespoons chili powder

3 cups corn
1 (26oz) can hominy

1 tablespoon salt

3 jalapenos, minced

1/3 cup lime juice



DIRECTIONS:



1. Cut each chicken breast crosswise into 1-1/2-inch pieces.

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

3. Add onion, stirring often, about 5 minutes.

4. Stir in the garlic, oregano, chili powder, salt and jalapenos, and sauté another 2 minutes.

5. In a soup pot, add the broth, sautéed vegetables, hominy, and corn and chicken.

6. Bring to a boil.

7. Reduce heat to medium.

8. Cover and simmer gently for about 12-15 minutes, or until chicken is cooked through.

9. Remove from heat and add lime juice.





ENJOY DAN:

MADE SOME RICE AND THOUGHT FRIED RICE SOUNDED GOOD FOR DINNER TONIGHT ENJOY DAN

FRIED RICE by CHEF DAN:


Serves 2-4



INGREDIENTS:



1 cup jasmine rice

2-1/4 cups lightly salted water

1/3 cups carrots, chopped

1/4- cup frozen peas

1 tablespoon olive oil

1 egg

1 tablespoons soy sauce

1 teaspoon sesame oil



DIRECTIONS:



1. In a sauce-pan combine rice water and salt.

2. Bring to a boil.

3. Reduce heat.

4. Cover and simmer for 20 minutes.

5. In a sauce-pan, boil carrots in water for 3-5 minutes.

6. Drop peas into boiling water, and drain.

7. Heat wok over medium-high heat.

8. Add oil, and then stir in carrots and peas.

9. Cook about 30-40- seconds.

10. Crack in egg; stir quickly to scramble egg with vegetables.

11. Stir in cooked rice.

12. Drizzle in soy sauce, and toss rice to coat.

13. Drizzle with sesame oil, and toss again.



ENJOY DAN:

THE LADIES LIKED MAKING DUMPLINGS SO MUCH I DECIDED TO LET THEM MATZO BALLS ENJOY DAN

MITZO BALL SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



1 pound matzo meal

18 eggs

1-1/2 cups butter, softened

Salt and pepper to taste



DIRECTIONS:



1. Mix all the ingredients together until evenly disturbed (no lumps).

2. Cover with wax paper and refrigerate for about 30 minutes.

3. Roll dough into balls about the size of a golf ball.

4. To keep from sticking to your hands, spray with cooking spray or oil.

5. Drop balls into boiling water.

6. Cook the balls for 20 minutes.

7. When the balls float back to the top as they are cooked.

8. The balls should expand to about 2-1/2 times their original size, about the size of a tennis ball.

9. Check to make sure that the balls are done by cutting in-half.

10. The center should look grainy and yellow.



VEGTABLES BROTH:



8 carrots cut into chunks

8 onions cut into chunks

6 parsnips cut into chunks

16 cloves of garlic

2 tablespoon celery seed

2 tablespoon tarragon seed

2 tablespoons turmeric

2 tablespoons dill

2 tablespoons parsley

Salt and pepper to taste

22 cups chicken broth



DIRECTIONS:



1. In a stock pot, add all ingredients and stock.

2. Bring to a boil, reduce heat and simmer for about 2 hours.

3. Taste and adjust seasoning.

4. Let cool.

5. Strain vegetables out of the broth.

6. Serve with matzo balls



ENJOY DAN: hallelujah