Monday, May 30, 2011

WE GOT SPINACH SO LET'S HAVE LUNCH MAYBE ADD A LITTLE FETA ENJOY DAN:

HOT SPINACH SALAD WITH BECAN BITS AND TOMATOES by CHEF DAN:


Serves 4



INGREDIENTS:

2-3 bunches of spinach (about 1 pound) trimmed and cleaned

1 onion, halved and thinly sliced

2 cups grape tomatoes

1/4 cup white balsamic vinegar

1/4- cup sour cherries

1 tablespoon sugar

3 tablespoons crumbled bacon bits
1/4-CUP FETA CHEESE

1/2 cup pine nuts

Sea salt and fresh ground black pepper



DIRECTIONS:



1. In a sauce pan over medium-heat add onion, cook, stirring occasionally, about 5-7 minutes.

2. Add tomatoes, vinegar, cherries, and sugar; simmer until liquid thickens slightly, about 2 minutes.

3. Place spinach in a large bowl and pour hot tomato-mixture over.

4. Toss quickly to coat and wilt spinach.

5. Season with salt and pepper.

6. Sprinkle with bacon bits and pine nuts, and feta cheese.

ENJOY DAN: (ROCK-ON)

Sunday, May 29, 2011

THIS RICE IS VERY FRAGRANT AND VERY ENJOYABLE

JASMINE RICE by CHEF DAN:


Serves 4



INGREDIENTS:



1 tablespoon olive oil

3-inch piece cinnamon stick

2 green cardamom pods

1 onion, thinly sliced

1 cup jasmine rice

1 teaspoon salt

1-1/2 cups chicken stock



DIRECTIONS:



1. Heat oil in a sauce pan over high heat or until just shimmering.

2. Add cinnamon stick and cardamom pods, and cook, stirring until pods pop.

3. Add onion and cook until browned, about 2 minutes.

4. Stir In jasmine rice, and salt, stirring for about 1 minute.

5. Add chicken stock and bring to a boil.

6. Reduce heat to simmer and cook until stock is absorbed and rice is tender about 17-20 minutes.

7. Let stand covered for 8-10 minutes.

8. Fluff with fork and serve.

ENJOY DAN: (ROCK-ON)

THAI----- BBQ YOU JUST NEVER KNOW WHATS NEXT. ENJOY DAN:

THAI STEAK ON THE BARBEQUE by CHEF DAN


Serves 4



INGREDIENTS:



1-1/2-pounds sirloin, flank or skirt steak

1 tablespoon Red Curry paste

1/2- cup brown sugar

1/2-cup soy sauce

2 tablespoon fresh ginger grated

2 garlic cloves, minced



DIRECTIONS:



1. In a sauce pan combine, Red Curry paste, brown sugar, soy sauce, ginger and garlic.

2. Bring to a boil over medium-heat.

3. Mix until curry paste is completely dissolved.

4. Cool

5. In a gallon zip-lock bag add steak and cooled marinate.

6. Marinate 1-2 hours, turning every 1/2- hour.

7. Remove steak from marinate.

8. On the BBQ. Cook steak the way you like it.

9. In a sauce pan add the marinate and bring to a boil and simmer about 5 minutes.

10. Serve marinate on the side and use as a dipping sauce.

ENJOY DAN: (ROCK-ON)

FISH SAUCE, LIME JUICE, PEPPERS , EGGPLANT WOW WHAT COULD BE BETTER DAN ENJOY

THAI BEEF WITH GREEN CURRY by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds flank or sirloin, steak cut on the bias into stripes

2 tablespoons green curry paste

2 tablespoons grape-seed oil

1 (19oz) can (MAY PLOY) coconut milk

1 bell pepper, cut into chunks

1 eggplant, cut into chunks

2 cups snap peas, cut on the bias

1 cup chicken stock

1/3 cup fresh basil

2 jalapeno or Thai chilies, seeded and sliced

1 onion, halved and sliced thin

5 cloves garlic, minced

1 thumb size fresh ginger, minced

2 tablespoons fish sauce

1/2- teaspoon cumin

1 tablespoon brown sugar

2 tablespoons lime juice

1 cup fresh cilantro, leaves and stems



DIRECTIONS:



1. In a blender add, chilies, onion, garlic, ginger, fish sauce, cumin, brown sugar, lime juice, cilantro.

2. Add 1/4- cup coconut milk, just to help blend.

3. Set aside.

4. Heat a wok over medium-heat, add oil then add green curry, stir-fry briefly.

5. Add the chicken stock, blended spices, and bring to a boil, add the meat.

6. Stir and reduce heat to medium, and cook about 6-8 minutes.

7. Stir in the coconut milk, eggplant, bell pepper, snap peas, stir everything together and simmer for about 10 minutes, or until eggplant is tender.

8. Taste and see if it needs more lime juice if too salty, add more sugar if not sweet enough, add more fish sauce if not salty or flavorful enough.

9. Sprinkle with a generous amount of fresh basil. Serve with jasmine rice

ENJOY DAN: (ROCK-ON)

Saturday, May 28, 2011

THAI AGAIN BUT OH SO GOOD ENJOY DAN:

THAI PANANG CHICKEN CURRY by CHEF DAN:


Serves 4-6



INGREDIENTS:



1to 1-1-1/2 pounds chicken breast halves, cut into ½-inch slices

1 can (18.5oz) can coconut milk

1 tablespoon red curry paste

8 kaffir leaves (lime leaves) or 2 teaspoons lime juice.

1 onion, thinly sliced

2 large fresh basil springs

1 bell pepper, red, or green, cut into 1/4-inch stripes

1 (8oz) can water sliced water chestnuts, drained

1 tablespoon tamaring paste

2 tablespoons fish sauce

1 teaspoon brown sugar

Jasmine rice



DIRECTIONS:



1. Heat 1/2- cup coconut cream off the top of the can, red curry paste, and red curry leaves or 2 teaspoons lime juice in a skillet over medium-high heat.

2. Stir until mixture thickens, about 2 -3 minutes.

3. Stir in remaining coconut milk, onion, and basil springs, bring to a boil and boil until mixture thickens, about 5 minutes.

4. Reduce heat to medium-low, add chicken, bell pepper, water chestnuts, tamarind paste, fish sauce, and sugar.

5. Simmer until chicken is cooked through, stirring often, 6-8 minutes.

6. Serve with jasmine rice.

ENJOY DAN: (ROCK-ON)

EASY IS WHAT WE LIKE. JUST GO FOR IT ENJOY DAN:

EGGPLANT PARMESAN MADE EASY by CHEF DAN:


Serves 4



INGREDIENTS:



2 small eggplants, sliced ½-inch thick crosswise

1 tablespoon grape-seed oil

1 cup milk

3 tablespoons all-purpose flour

3 garlic cloves, minced

2 teaspoons dried basil

2 teaspoons Italian seasoning

1 (14.5oz) can marinara sauce

1 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

1 cup fresh snipped oregano



DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)



1. Arrange eggplants on baking sheets.

2. Brush both sides with oil, season with S&P.

3. Bake until golden brown, about 20-25 minutes.

4. Meanwhile, make sauce: off heat in a sauce-pan, whisk together 1/4-cup milk, flour, dried basil, garlic, and Italian seasoning.

5. Gradually whisk in remaining milk and 1/2-cup marinara sauce.

6. Bring to a boil; reduce to simmer, and cook until mixture has thickened, 2-3 minutes.

7. Spread 1/4- cup marinara sauce in the bottom of a baking dish,

8. Alternate layers of baked eggplant with sauce mixture

9. Sprinkle reaming marinara sauce.

10. Top with mozzarella and parmesan cheese.

11. Bake on upper rack until brown and bubbling, about 12-15 minutes.

12. Top with fresh snipped oregano.

ENJOY DAN: (ROCK-ON)

CRISPY BAKED EGGPLANT ENJOY DAN:

EGGPLANT PARMESAN by CHEF DAN:


Serves 4



INGREDIENTS:



2 eggplants, (2pounds)

1 tablespoons olive oil

1 onion, chopped

2 egg whites

1/2-cup all-purpose flour

1/2- cup water

1/2-cup cornmeal

1-cup panko (Japanese bread crumbs)

3 garlic cloves, minced

2 teaspoons Italian seasoning

1/2-teaspoon red pepper flacks

1 (26oz) can classic Italian garlic and herb spaghetti sauce

1/2- cup parmesan cheese

1/2- cup English cheddar (COASSTAL from COSTCO) or parmigiano-reggiano



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. In a skillet over medium-high heat, add oil and sauté onions for about 5 minutes.

2. Add garlic and red-pepper flakes, cook 1 minute.

3. Add 2 teaspoon Italian seasoning, spaghetti sauce, and season with S&P.

4. Bring to a simmer and let cook 10 minutes.

5. Reserve sauce for eggplant dish.

6. Set up 3 baking dishes, dish #1 flour seasoned with salt and pepper.

7. #2 dish whisk the egg whites.

8. #3 combine pinko, cornmeal, 2 tablespoons parmesan and season with S&P.

9. Slice eggplant into 3/4-inch crosswise slices, dredge them dish #1, #2, and #3.

10. Spread 1/2-cup spaghetti sauce in the bottom of a baking dish.

11. Alternate layers of baked eggplant with spaghetti sauce.

12. Sprinkle with remaining parmesan and cheddar cheese.

13. Bake on upper rack until bubbling, 12-15 minutes.

ENJOY DAN: (ROCK-ON)

Friday, May 27, 2011

GINGER AND SHRIMP WITH GARLIC CHILI PEPPER WOW ENJOY DAN:

THAI SHRIMP AND GINGER STIR-FRY by CHEF DAN:


Serves 4



INGREDIENTS:



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

2-inches fresh ginger, finely graded

4 tablespoons grape-seed oil. divided

3 tablespoons light soy sauce

1 tablespoon rice wine vinegar

1 tablespoon garlic chili pepper sauce

2 teaspoons sugar

1 tablespoon cornstarch

2 bell peppers, red or green or yellow, seeds and ribs removed, cut into 1-1/2-inch pieces

7 scallions, cut diagonally into 2-inch pieces

Salt and pepper to taste



DIRECTIONS:



1. Whisk together ginger, soy sauce, vinegar, sugar, cornstarch, and chili sauce.

2. Set aside.

3. Season shrimp with salt and pepper.

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

5. Cook half the shrimp turning once, or just until opaque, 2-3 minutes.

6. Transfer to a plate.

7. Add I tablespoon of oil; repeat with remaining shrimp, transfer to plate

8. Add remaining oil to skillet, cook bell pepper and white part of scallions over medium-heat, stirring until crisp tender, about 3 minutes.

9. Whisk reserved sauce, pour into skillet, and bring to a boil.

10. Cook until thickened, about 1 minute.

11. Add shrimp and green parts of scallions, stir until coated with sauce, about 30 seconds.

ENJOY DAN: (ROCK-ON)

WHAT ANOUTHER THAI RECIPE???????? YAH SUREYABETCHA ENJOY DAN:

THAI BEEF SALAD WITH RED-CURRY by CHEF DAN:


Serves 4-6 (YAM NUEA)



INGREDIENTS:



1-1/2 pounds of grilled sirloin steak, sliced thinly

1/4-cup lime juice

1 red onion thinly sliced

5 garlic cloves, minced

2 tablespoons fish sauce

1 tablespoon red curry paste

2 tablespoons sweet chili sauce

1 English cucumber, unpeeled, thinly sliced

A handful cilantro, chopped

A couple of handfuls of spinach or baby lettuce mix



DIRECTIONS:



1. Heat fish sauce with red curry paste in a sauce pan until the curry is dissolved.

2. Add red curry mixture to a large bowl and combine with the lime juice, and sweet chili sauce.

3. Add beef, cucumber, onion, garlic, and cilantro.

4. Toss and mix thoroughly

5. Serve as is-or on a plate of greens with beef mixture on the top.

ENJOY DAN: (ROCK-ON)

Thursday, May 26, 2011

BBQ, SALMON WHAT COULD BE BETTER WITH LEMON, BUTTER, AND ROSEMARY OUT OF THE GARDEN ENJOY DAN;

SALMON WITH LEMON BUTTER ON THE GRILL by CHEF DAN:


Serves 4



INGREDIENTS:



2 pound salmon fillet

1/2- cup melted butter

2 tablespoons lime juice

1/4- cup Marsala wine

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh chives

Salt and pepper to taste



DIRECTIONS:



1. Combine the butter, lime juice and wine.

2. Stir until well blended.

3. Create a foil pan out of aluminum foil that is least 4-inches bigger than the salmon.

4. Spoon 3 tablespoons of the butter sauce on the bottom of the foil.

5. Place fillet skin side down.

6. Drizzle on the 2-3 tablespoons of the butter mixture.

7. Sprinkle the fish with the rosemary leaves.

8. Season with salt and pepper.

9. On a BBQ. Over medium-hot heat, place the foil pan on the grates.

10. Heat of the BBQ should be 375 degrees.

11. Basting with the sauce several times while cooking.

12. Fish is done when the flesh is just flaking, about 10 minutes.

13. Remove the fish to a serving platter and drizzle with the flavorful sauce that developed during cooking.

14. Sprinkle with fresh chives.

ENJOY DAN: (ROCK-ON)

BBQ

SOBA GINGER AND GARLIC AND CHICKEN THIS IS A REAL NOODLE SOUP ENJOY DAN:

SOBA(JAPANESE NOODLES) SOUP WITH CHICKEN by CHEF DAN:


Serves 30-40



INGREDIENTS:



DASHI STOCK:

4oz’s dried seaweed (kombu)

25 cups of water

7 cups carrots, coarsely chopped

5 onions, coarsely chopped

1 head of celery, coarsely chopped

THE SOUP:

10 skinless chicken breast halves

3 pounds soba noodles, uncooked

25 cups dashi stock

2 tablespoons chili sauce

2 pounds shiitake mushrooms

1cup light soy sauce

¼ cup lime juice

4 cups spinach leaves, hand shredded and loosely packed

5 tablespoons fresh ginger peeled and minced

15 garlic cloves, minced

Salt and pepper to taste

DIRECTIONS:

1. Place the seaweed (kombu) and 5 cups of water in a stock pot and bring to a boil.

2. Reduce heat and simmer of over medium-heat for about 20 minutes.

3. Add 20 more cups water, carrots, onions, and celery to the seaweed broth.

4. Bring to a boil and then simmer for 30 minutes.

5. Strain into another stock pot and discard the seaweed (kombu) and vegetables.

6. Set stock with the broth aside.

7. In a Dutch oven over medium-heat, add 2 cups seaweed broth, chicken breasts, ginger, garlic, soy sauce, chili sauce, and mushrooms

8. Bring to a boil and reduce heat to simmer and cook 1 hour.

9. Remove chicken and shred the meat.

10. Bring the stock pot with broth to a boil.

11. Add all the ingredients from the Dutch oven, soba and spinach.

12. Reduce heat and simmer for 5 minutes.

13. Stir in lime juice and serve with scallions. ENJOY DAN: (ROCK-ON)

Wednesday, May 25, 2011

PORK AND GREENS WHAT COULD BE HEALTHIER ENJOY DAN

PORK TENDERLOIN WITDH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SWISS CHARD by CHEF DAN:


Serves 4



INGREDIENTS:



2-1 pork tenderloin, trimmed

4 tablespoons grape seed oil

1/4-cup orange juice

2 tablespoon Dijon mustard

1 tablespoons DAN’S honey

2 garlic cloves, minced

4 bunches Swiss chard, washed and chopped, or any greens, mustard, spinach.

Salt and pepper to taste



DIRECTIONS:



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

2. Add pork to the skillet, and cook, turning occasionally, 20-25 minutes.

3. Internal temperature should be above 140 degrees.

4. Transfer to a plate and tent with aluminum foil.

5. Mean while in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons grape seed oil, and season with salt and pepper.

6. Set vinaigrette aside.

7. In the pot heat remaining tablespoon grape seed oil over high heat.

8. Add as much Swiss chard as will fits.

9. Toss until wilted, adding more Swiss chard as there is room, 3-5 minutes.

10. Drain off excess liquid and season with salt and pepper.

11. Slice pork and drizzle with vinaigrette.

12. Serve over Swiss chard.



ENJOY DAN: (ROCK-ON)

THIS IS GREAT FOR PICNIC OR BIG GATHERING ENJOY DAN:

CROCK POT CARAMELIZED WALLA WALLA SWEET ONION SOUP by CHEF DAN:


For N.W Tulip Trekkers Friends Picnic

Serves 20



INGREDIENTS:



10 WALLA WALLA sweet onion, thinly sliced

1/4-cup butter

10 cups beef stock

2 tablespoons red curry paste

2 cups white wine

1/4-cup white balsamic vinegar

1 cup molasses

2 teaspoons liquid smoke





DIRECTIONS:



1. Peel the onion and cut into 1/4-inch rings

2. Melt the butter in a soup pot over medium-high heat.

3. Add onions and molasses.

4. Cook stirring occasionally, until onion turn brown about 20-30 minutes.

5. Add curry paste and stir until dissolve into onions.

6. Add two cups beef broth.

7. Mix until browned bits on the bottom of the pot are released.

8. Add remaining broth, wine, vinegar and liquid smoke.

9. Stir and bring to a boil.

10. Pour into crock pot.

11. Cook on low for 10-15 hours, it’s almost impossible to overcook.

12. Serve with French bread with cheese on top. Or in each bowl add cheese.

ENJOY DAN: (ROCK-ON)

Monday, May 23, 2011

WOW RAW BOK CHOY AND DRY NOODLES WHAT COULD BE BETTER???? ENJOY DAN:

SALAD WITH RAW BOK-CHOY AND DRESSING by CHEF DAN:


Serves 4 (REVISION)



INGREDIENTS:



10-12 heads of Bok-Choy

1 package chow mein noodles



DRESSING:



2 cloves garlic, minced

1inch fresh ginger, sliced and minced

2 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons DAN’S honey

1 tablespoons rice vinegar

2 teaspoons sesame oil

Splash cayenne pepper

Garnish

1 tablespoon toasted black sesame seeds



DIRECTIONS:



1. In a bowl whisk all the dressing ingredients together except the peanuts.

2. Wash well the Bok Choy and trim, chop the stems into bite size pieces and then chop the greens.

3. In abowl combine Bok Choy and chow mein noodles.

4. Toss with the salad dressing, just enough to wet.

5. Garnish with sesame seeds.

ENJOY DAN: (ROCK-ON)

THIS IS SALAD WEEK WOW SHRIMP AND FRESH TORTELLINI ENJOY DAN:

WITH FRESH TORTELLINI, SHRIMP AND ASPARAGUS


Serves 4 by CHEF DAN:



INGREDIENTS:



1 pound shrimp, peeled and deveined

1 large bunch asparagus, trimmed

3/4pound fresh tortellini rainbow pasta

3 tablespoons light soy sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon sugar

3 scallions, diagonally sliced

1 cup fresh basil



DIRECTIONS:



1. In a fry pan with 1-inch salted water, cook asparagus about 2 minutes.

2. Transfer asparagus to a colander and rinse under cold water.

3. In a pot of salted boiling water add shrimp and cook until pink about 2 minutes.

4. Transfer shrimp to a bowl with asparagus.

5. Return water to boil and cook pasta according to package instructions.

6. Drain pasta in a colander.

7. Meanwhile, in a bowl whisk together, soy sauce, oil, vinegar, and sugar.

8. Divide noodles between bowls and drizzle with dressing.

9. Top with asparagus and shrimp and sprinkle with scallions and basil.

ENJOY DAN: (ROCK-ON)

DO THIS SALAD WITH PORK, TURKEY CUTLETS OR JUST CHICKEN ENJOY DAN:

SALAD WITH MANGO AND CHICKEN by CHEF DAN:


Serves 4



INGREDIENTS:



4 chicken breasts halves, boneless, skinless

1 large ripe mango, peeled, pitted, and cut into 1-inch pieces

1 English cucumber, cut into 1-inch pieces

3 large hand-full’s of organic half&half spring mix&baby spinach, or head of romaine, chopped

2-1/2 tablespoons olive oil

2 tablespoons DAN’S honey

2 tablespoons lime juice

1 tablespoon chili powder

Salt and pepper to taste



DIRECTIONS:



1. In a skillet; heat 1 teaspoon oil over medium-heat.

2. Season chicken breast with salt & pepper, and ½- tablespoon chili powder.

3. Cook until chicken is browned, about 4 minutes each side.

4. Transfer to cutting board and tent with tin-foil.

5. Let sit 5 minutes before thinly slicing.

6. In a large bowl, whisk together 2 tablespoons olive oil, 1/2- tablespoon chili powder, DAN’S honey, and lime juice.

7. Add mongo, cucumber, and lettuce and toss to combine.

8. Divide salad on plates and serve with chicken slices.

ENJOY DAN: (ROCK-ON)

ON A DIET EAT THIS SALAD WITH MORE COMMING UP, SALAD THAT IS ENJOY DAN:

SALAD WITH CHICKPEA, GREEN BEANS, AND TOMATOES


Serves 4 By CHEF DAN:



INGREDIENTS:



1-2 pounds of green beans, trimmed

1 pint of cherry tomatoes halved or any type of tomatoes, cut into ½-inch wedges

1 (15oz) can chickpeas, rinsed and drained

3 tablespoons lemon juice

2 tablespoons grape-seed oil

Zest from one lemon

2 shallots, diced

1/4-cup feta cheese

Salt and pepper to taste

1/2- cup roughly chopped fresh basil



DIRECTIONS:



1. In a pot of salted boiling water, add green beans and cook for about 4 minutes.

2. Drain and rinse under cold water to stop the cooking.

3. In a bowl, whisk together lemon juice, and oil.

4. Stir in tomatoes, shallots, chickpeas, and lemon zest.

5. Add feta and basil and stir to combine.

6. Season with salt and pepper.

7. Arrange green beans on a serving dish and top with tomato mixture.

A PINCH OF RED PEPPER FLACKS

ENJOY DAN: (ROCK-ON)

Sunday, May 22, 2011

TARRAGON AND CHICKEN WITH CHERRY TOMATOES WOW ENJOY DAN:

TARRAGON CHICKEN WITH CHERRY TOMATOES by CHEF DAN:


Serves 4



INGREDIENTS:



4 boneless, skinless, chicken halves

2 cups cherry tomatoes, sliced lengthwise in half

1-1/2- tablespoons butter

1 tablespoons olive oil

3 shallots, minced

1/2 cup white wine

1 cup chicken broth

3 tablespoons Dijon mustard

1 tablespoon freshly chopped tarragon, plus additional for garnish

Salt and pepper to taste



DIRECTIONS:



1. Season chicken with salt and pepper.

2. Melt 1 tablespoon each butter and olive oil in a sauté pan over medium-high heat.

3. And chicken and sauté until browned, about 5-7 minutes each side.

4. Remove chicken to a plate and set aside.

5. Add shallots and cherry tomatoes to pan and sauté 1 minute.

6. Add wine and chicken broth.

7. Bring to a boil.

8. Whisk in mustard and tarragon and boil until reduced by 1/2- about 5-6 minutes.

9. Stir in 1/2-tablespoon butter and set aside.

10. Cut chicken into thin slices and arrange on a serving platter.

11. Spoon sauce on the chicken and serve.

12. Garnish with tarragon leaves.

ENJOY DAN: (ROCK-ON)

THIS CRISP SALAD IS SLIGHTLY SWEET BUT OH SOOOO GOOD ENJOY DAN:

MINI CUCUMBERS AND SNAP-PEAS WITH TUNA by CHEF DAN:

(REVISION)
Serves 4



INGREDIENTS:



2 cans solid white tuna in water, drained and flaked

4 mini cucumbers, halved lengthwise and cut into ¼-inch half moons, (the crunchy little cucumber with big taste)

1-1/2- cup snap-peas cut diagonally into 1-inch pieces
2 HAND FULL'S OF SPRING-MIX&BABY SPINACH FROM COSTCO
10 CERRY TOMATOES, SLICED IN HALF LENGTHWISE

2 teaspoons black toasted black sesame seed

2 tablespoons olive oil

3 tablespoons rice vinegar

1 tablespoon sugar

Sea salt and freshly ground black pepper



DIRECTIONS:



1. In a bowl, stir together sesame seeds, vinegar, sugar and oil.

2. Add cucumber, spring-mix, cherry tomatoes, snap-peas, and tuna.

3. Season with salt and pepper.

4. Toss well.

5. Sprinkle with fresh tarragon leaves or fresh basil

ENJOY DAN: (ROCK-ON)

Wednesday, May 18, 2011

THIS GOES WITH THE CUBAN BLACK BEANS OR ANY TIME YOU WANT TO ADD A LITTLE SOUTH TO YOUR MOUTH DAN:

CUMIN SCENTED RICE by CHEF DAN:


Serves a bunch



INGREDIENTS:



1-1/2 tablespoons butter

1 tablespoon cumin seeds

3 cup uncooked jasmine rice

2 tablespoons lime juice

6 cup water

2 teaspoons sea salt



DIRECTIONS:



1. Heat butter over medium-heat in a large saucepan.

2. When butter is melted, add cumin seeds, and sauté for 1 minute.

3. Stir in rice and cook for 2 minutes.

4. Mix wall.

5. Reduce heat and cook covered on low for 156 minutes or until water has evaporates.

ENJOY DAN: (ROCK-ON)

NOT TOO SPICY AND JUST A LITTLE BIT SWEET. ENJOY DAN:

MOROS-Y- CRISTIANOS Cuban Black Beans and Cumin Scented Rice


Serves 40: by CHEF DAN:



INGREDIENTS:



1 (pound) bag dried black beans, rinsed and picked over

25 cups water

4 tablespoons olive oil

3 onions, finely c hopped

12 garlic cloves, finely chopped

4 bell peppers, red or green, chopped

4 jalapenos, seeded and finely chopped

2 bay leaves

Salt and pepper to taste

1 (28oz) can tomato paste

1/4-cup vinegar

4 cups red wine

1/4- cup oregano

1/4- cup brown sugar

1/4- cup cumin

Cumin Scented rice, recipe follows



DIRECTIONS:



1. Soak beans overnight.

2. Drain and place in water to cover in stock pot.

3. Bring to a boil, reduce heat and simmer for 1-1/2 –2 hours.

4. Heat oil in a saucepan over medium-heat, and sauté onions, bell peppers, jalapenos, and garlic until tender

5. Add the chopped chilies, cumin and season with salt and pepper, add the bay leaves, tomato paste, and cook for about 10-12 minutes, stirring occasionally.

6. Add I cup of drained black beans to the onion mixture in the sauce pan and mash thoroughly with the rest of the ingredients in the skillet.

7. Stir in the sugar and 3 tablespoons dried oregano.

8. Add the bean and onion mixture to the bean pot, cook and simmer for 1-hour.

9. Then add red wine, vinegar, 1 tablespoon dried oregano.

10. Cook until sauce thickens.

ENJOY DAN: (ROCK-ON)

Tuesday, May 17, 2011

IF YOU LIKE MUSHROOMS YOU WILL LIKE THIS ENJOY DAN:

MUSHROOMS WITH PASTA AND TOMATO SAUCE by CHEF DAN:


Serves 4



INGREDIENTS:



2 portabella mushrooms, stems and gills removed, caps cut into 1/2-inch pieces

1/2-cup dried gourmet blend mushrooms, soaked in hot water for 20 minutes

2 tablespoons olive oil

5 cloves garlic, sliced thin

1 tablespoon tomato paste

2 teaspoons fresh rosemary leaves

1 (14.5oz) can diced tomatoes

1 pound angle hair spaghetti

Salt and pepper to taste

Grated parmesan cheese for serving



DIRECTIONS:



1. When dried mushrooms are soft, chop into bit size pieces, reserve 1-cup liquid.

2. In a skillet add oil over medium-heat and when sizzling add portabella mushrooms, and chopped mushroom blend, garlic, tomato paste, and rosemary.

3. Cook, stirring occasionally, until all liquid has evaporated, and tomato paste has started to brown, 5-7 minutes.

4. Add 1-cup reserved mushroom water, diced tomatoes, and there juices.

5. Increase to heat to high and then bring to a simmer on medium-low.

6. Simmer until thickened, 15-20 minutes.

7. Season with salt and pepper.

8. Meanwhile, bring 4 quarts of water to a boil, and cook pasta according to package directions.

9. Drain pasta, reserving 1-cup liquid, and return pasta to the pot.

10. Add sauce to pasta and toss to combine.

11. Adjust consistency with reserved pasta water and season with salt and pepper.

12. Serve with grated parmesan cheese.

ENJOY DAN: (ROCK-ON)

Monday, May 16, 2011

SPICY CURRY WITH PEANUT BUTTER AND NOODLES WOW' WOW. ENJOY DAN

THAI STEAK WITH SPICY NOODLES by CHEF DAN:


Serves 4



INGREDIENTS:



1 flank steak (about 1-/12 pounds)

1 tablespoon grape-seed oil

1/2- cup creamy peanut butter

1/2- cup coconut milk

13/ cup lime juice

3 tablespoons fish sauce

4 garlic cloves, minced

1 tablespoon red curry paste

2 teaspoons brown sugar

1 (12oz) package rice noodles

4 scallions, sliced thin

Salt and pepper to taste



DIRECTIONS:



1. In a bowl add 4 cups salted boiling water enough to cover the rice noodles, let rest 1/2- hour.

2. Meanwhile, blend peanut butter, coconut milk, lime juice, fish sauce, garlic, curry paste, and sugar in blender until smooth.

3. Drain noodles and toss witdsh1/2 cup peanut sauce and scallions.

4. Season with salt and pepper and set aside.

5. Season steak with salt and pepper.

6. In a skillet heat oil over medium-high heat, until just smoking.

7. Cook steak until browned about 3-4 minutes each side.

8. Transfer to cutting board and tent for 5 minutes.

9. Then slice steak thin against the grain.

10. Transfer steak to a platter.

SOUP NOW WE ARE COOKING ENJOY DAN:

THAI CHICKEN OR SHRIMP AND RICE SOUP by CHEF DAN:


Serves 4



INGRESIENTS:



4 chicken breasts, boneless, skinless, thinly sliced crosswise, then slices cut lengthwise into thin strips.

Or 1 pound shrimp, peeled and deveined

1 quart chicken stock

2 tablespoons red curry paste

1 (19oz) can coconut milk (Mae Ploy)

4 garlic cloves, coarsely chopped

1 (2-inch) piece fresh ginger, peeled, coarsely chopped

1 teaspoon coriander seeds, crushed

1 cup jasmine rice

1/4- pound snap peas, cuts diagonally into 1-inch pieces

2 tablespoons fish sauce

2 tablespoons lime juice

1 teaspoon salt or to taste

2 cup loosely whole fresh cilantro, plus 1/2- cup chopped cilantro



DIRECTIONS:



1. Combine stock, red curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves.

2. In a stock pot over medium-high heat, bring to a boil and then simmer, uncovered for about 15-20 minutes.

3. Pour through a paper-towel-lined sieve into a larger stock pot and discard solids.

4. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

5. Add chicken or shrimp and simmer just enough to pouch, about 3 minutes.

6. Stir in coconut milk, snap peas, and fish sauce and simmer, uncovered until cooked through until peas are crisp-tender, about 2 minutes.

7. Remove from heat and stir in lime juice, salt, and chopped cilantro.



ENJOY DAN: (ROCK-ON)



SERVE WITH JASMINE RICE and LIME WEDGES

WOW SHRIMP AND GREEN CURRY WITH PEAS AND BASIL ENJOY DAN:

THAI SHIMP WITH GREEN CURRY by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound shrimp, shelled and divined

2 tablespoons green curry paste

1 (19oz) can Mae Ploy coconut milk

2 tablespoons fish sauce

2 teaspoon brown sugar

1 cup frozen green peas, thawed

1 hand full fresh basil leaves, cut into bite size pieces



DIRECTIONS:



1. Spoon 1/2 cup of the thick coconut cream from the top of the can.

2. Over medium-heat add the curry paste, and coconut cream.

3. Whisking and stirring constantly, until smooth.

4. Whisk in the remaining coconut milk and bring to a boil over high heat.

5. Reduce heat to low, add the fish sauce and simmer for 5 minutes, whisking occasionally.

6. Increase heat to medium-high, stir in the shrimp and cook just until the shrimp are opaque, throughout, 2-3 minutes.

7. Stir in the peas and basil and cook stirring, until the peas are heated through, about 1 minute.

ENJOY DAN: (ROCK-ON)

THIS SOUP WILL PLEASE THE HEART. ENJOY DAN

MEXICAN WEDDING SOUP by CHEF DAN:


Serves 40



INGREDIENTS:



7 pounds sausage or 4 cooked chickens

22 cups broth

6 onions, chopped

5 green peppers, chopped

8 cloves garlic, minced

5 cups whole kernel corn

1 (28oz) can diced tomatoes

2 large cans tomato juice

5 (15oz) cans kidney beans

4 cups rice

1-1/2 cup chili powder,

3/4- cup paprika

Salt and pepper to taste



DIRECTION:



1. Brown sausage in a large pot, over medium-heat, cook until browned about 5-7 minutes.

2. Drain all but 2 tablespoons of fat.

3. Add onions. Green peppers, and garlic, cook over medium-heat until the vegetables are tender, about 5-7 minutes.

4. Add broth, corn, diced tomatoes, tomato juice, kidney beans, rice, chili powder, paprika, and salt and pepper.

5. Bring to a boil and reduce heat to simmer.

6. Simmer about 45 minutes, or until the rice is tender, stirring occasionally.



ENJOY DAN: (ROCK-ON)

Sunday, May 15, 2011

THESE MEATY PORTABELLAS MARINTED IN OIL GARLIC, WINE, AND VINEGAR ARE WONDERFUL ENJOY DAN:

PORTABELLA MUSHROOMS by CHEF DAN:


Serves 2-3



INGREDIENTS:



2 portabellas mushrooms

2 tablespoons dry white wine

1 tablespoons grape-seed oil

2 tablespoon white balsamic vinegar

2 garlic cloves, minced

Pinch of salt

Pinch of dried oregano



DIRECTIONS: (PRE-HEAT BROILER)

1. Clean mushrooms and remove stems.

2. Place on a plate stem sides up.

3. Combine wine, oil, vinegar, garlic and salt, in mixing bowl and whisk together.

4. Pour evenly over the mushrooms caps and let stand 1 hour.

5. Broil 4-5 minutes, turn and broil another 4-5 minutes.

6. Remove from broiler, sprinkle with oregano.

ENJOY DAN: (ROCK ON)

Saturday, May 14, 2011

BERRIES ARE COMING INTO SEASON LET'S MAKE SOME VINEGAR ENJOY DAN

BERRY VINEGAR by CHEF DAN:

Makes 1-1/2 cups



INGREDIENTS:



1/2-pound fresh, blueberries, raspberries, or black berries

1-1/2 cups apple cider vinegar

2 tablespoons white sugar



DIRECTIONS:



1. Put berries in a heat proof bowl.

2. In a sauce pan over medium-heat, add vinegar and sugar.

3. Bring to a boil and then pour over the berries in the bowl.

4. Cool to room temperature.

5. Cover and allow the berries to seep in the vinegar at room temperature for 2 days.

6. Set a sieve over a bowl lined with cheese cloth.

7. Strain in the berries, vinegar, mixture through the sieve.

8. Gently push in the berries to release any liquid.

9. Transfer to a sterilized jar with tight fitting lid.

10. Store in dark room up to 6 months



ENJOY DAN: (ROCK ON)

MUSHROOMS AND POLENTA WOW WHAT A TASTY DISH; ENJOY DAN

POLENTA WITH PORTABELLA MUSHROOM by CHEF DAN:


Serves 4



INGREIENTS:



1 tablespoon olive oil

1 fresh portabella mushroom, steam removed, quarter and sliced

1 onion, finely chopped

4 garlic cloves, minced

3 tablespoons red wine

2 teaspoons fresh oregano

2 (14.5oz) can diced tomatoes

1 cup water

1/3 cup cornmeal

1 tablespoon butter

1/2- cup parmesan cheese

1/8 teaspoon salt



DIRECTIONS:



1. In a skillet heat oil over medium-high heat.

2. Add mushrooms, onion, and garlic.

3. Cook and stir for about 5 minutes, or until mushroom is tender.

4. Add wine and oregano.

5. Bring to a boil; reduce heat and simmer, covered, for about 5 minutes.

6. Stir in tomatoes, heat through and remove from the heat.

7. Meanwhile for the polenta, in a bowl mix together 1/2 cup water and the cornmeal; set aside.

8. In a sauce pan, bring the remaining 1/2 cup of water, butter, and salt to a boil.

9. Slowly add the cornmeal mixture, stirring constantly.

10. Reduce heat to low.

11. Cook and stir about 10 minutes or until polenta is thick.

12. Stir in cheese.

13. To serve, divide the polenta into bowls and top with the mushroom mixture.

14. Garnish with additional fresh oregano.

ENJOY DAN: ROCK ON

WOK COOKING WITH CHICKEN AND SPICES ENJOY DAN:

CHICKEN PAD-THAI by CHEF DAN:


Serves 6



INGREDIENTS:



1/3 cup brown sugar

1/3 cup fish sauce

1/3 cup tamarind concentrate or 1//3 cup lime juice

1 tablespoon paprika

1/4- teaspoon s kosher salt

5 tablespoons grape-seed oil

2 garlic cloves, minced

1 (5oz) cake pressed tofu, thinly sliced

3 eggs

12 oz rice sticks, (Pad-Thai noodles) soaked in hot water for 30 minutes and drained

2 cups chicken broth

4 chicken breast, boneless, skinless, cut into bit size pieces

1 cup bean sprouts

1/2- cup fresh basil

3 scallions (white and green part) thinly sliced diagonally

2 jalapenos, or Thai peppers seeded and thinly sliced

1 lime, cut into 6 wedges

1/4- cup, chopped, unsalted, roasted peanuts



DIRECTIONS:

1. In a bowl, whisk the fish sauce, tamarind concentrate, or lime juice, and brown sugar until the sugar is completely dissolved. Set aside.

2. In a wok, heat 2 tablespoons of oil over high heat until simmering hot.

3. Add the garlic and stir-fry until golden, about 20 seconds.

4. Add the chicken and stir-fry until chicken is no longer pink, about 2-3 minutes.

5. Transfer to a bowl. Leaving as much oil behind as possible. Set aside.

6. Add the tofu and stir-fry until golden brown, about 1 minute.

7. Transfer to the bowl of chicken, and set aside

8. Add 1 tablespoons oil to wok over high-heat.

9. Add eggs to the wok and scramble gently to break the yolks, cook about 1 minute.

10. Add to yet another bowl and set aside.

11. Heat the remaining 2 tablespoons of oil in the wok over high-heat.

12. Add the drained noodles, broth, and the fish sauce mixture.

13. Cook, tossing occasionally until the noodles have completely absorbed the liquid and are sizzling 4-6 minutes.

14. Add the chicken and tofu, toss a few times and divide between plates or bowls.

15. Garnish each serving with some scrambled egg, sprouts, basil, peanuts, scallions and chilies.

16. Serve hot with lime wedges on the side for squeezing over the noodles. ENJOY DAN:

Thursday, May 12, 2011

MADE THIS FOR THE SOUP KICHEN AND EVERY BODY LOVE IT SO I MADE RECIPE FOR 4 NOT 40 SO ENJOU DAN

SWEET AND SOUR CLASSIC STEW by CHEF DAN:


Serves 4



INGREDIENTS:



SAUTE:

1-2 pounds beef stew meat

1 tablespoon olive oil

2 carrots, peeled and cut into ½-inch rounds

1 head of cabbage, cored and cut into wedges

1 onion, chopped

3 garlic cloves, minced

1 cup rhubarb, cut into 1-inch pieces

1 cup mushrooms, sliced

1 red bell pepper, thinly sliced

1/2- teaspoon each salt & pepper



SPICE BLEND:

2 teaspoons ground allspice

1 tablespoon dried basil

1 tablespoon sweet paprika

2 tablespoons A-1 steak sauce

1 tablespoon brown sugar

2 tablespoons raisins

1 apple, peeled and chopped



LIQUID:

1 cup vinegar

4 cups beef stock



DIRECTIONS:



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

2. Remove meat to stock pot.

3. In the same skillet sauté, carrots, cabbage and onions, rhubarb, bell pepper, and mushrooms about 5-7 minutes, add to soup pot. Add more oil if needed.

4. Stir in garlic, all the spices including apples and raisins, cook until fragrant, about 3-5 minutes, add to soup pot.

5. Add beef stock to the pot with the meat, spices and vegetables, bring to a boil.

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

7. Add vinegar to soup pot.

8. Simmer on low for 1-1/12 hours.

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

10. Add more, sugar, vinegar, A-1 sauce with salt and pepper as needed.



ENJOY DAN: ROCK ON

Sunday, May 8, 2011

ADDED MORE STUFF ENJOY DAN

SARUTEED MUSHROOMS AND CHERRY TOMATOES by CHEF DAN:


Serves 4



INGREDIENTS:



1 cup fresh mushrooms (baby portabella) sliced

1 tablespoon grape-seed oil

10 garlic cloves, peeled and slightly crushed

1 cup cherry tomatoes, sliced

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons sweet chili sauce

1 teaspoon each salt and pepper

1 cup fresh basil, chopped



DIRECTIONS:



1. In a skillet heat grape-seed oil over medium-heat until just smoking.

2. Add mushrooms, garlic and tomatoes.

3. Add salt and pepper.

4. Sauté 5 minutes.

5. Add soy sauce, balsamic vinegar and sweet chili sauce.

6. Reduce heat cover and simmer for about12-15 minutes or until garlic is cook through.

7. Serve by itself or with steak or chicken.

ENJOY DAN: ROCK ON

THIS IS WHAT WE HAVE IN THE REFRIGERATE SO THAT'S FOR DINNER. ENJOY DAN

SARUTEED MUSHROOMS AND CHERRY TOMATOES by CHEF DAN:


Serves 4



INGREDIENTS:



1 cup fresh mushrooms (baby portabella) sliced

1 tablespoon grape-seed oil

10 garlic cloves, peeled and slightly crushed

1 cup cherry tomatoes, sliced

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons sweet chili sauce

1 teaspoon each salt and pepper

1 cup fresh basil, chopped



DIRECTIONS:



1. In a skillet heat grape-seed oil over medium-heat until just smoking.

2. Add mushrooms, garlic and tomatoes.

3. Add salt and pepper.

4. Sauté 5 minutes.

5. Add soy sauce, balsamic vinegar and sweet chili sauce.

6. Reduce heat cover and simmer for about12-15 minutes or until garlic is cook through.

7. Serve by itself or with steak or chicken.

ENJOY DAN: ROCK ON

Saturday, May 7, 2011

WADDINI BROUGHT IN FROM HIS GARDEN LOTS OFSWISS CHARD-- THANK YOU ENJOY DAN

SWISS CHARD SALAD FOR THE SOUP KITCHEN by CHEF DAN:


Serves 20

1/2- cup grape-seed oil

16 garlic cloves, minced

12 bunches Swiss chard, cut into thin stripes

30 mushrooms, sliced

2 onions, chopped

2 apples, cored and seeded, and sliced

2 cups balsamic vinegar

40 grape tomatoes, quarter

1 cup feta cheese

1 cup raisins, soaked in hot water

12 pinches salt and pepper



DIRECTIONS:



1. Heat the grape-seed oil in a skillet over medium-low heat.

2. Cook garlic until the oil is just fragrant, about 1 minute.

3. Add Swiss chard to the garlic and cook until wilted, 3-5 minutes.

4. Transfer the chard and garlic to a bowl.

5. Reserve any liquid in the skillet and return it to the heat.

6. Add the mushrooms and onion and cook 3-5 minutes.

7. Pour balsamic vinegar over the mushrooms and onion mixture, cook stirring 3-5 minutes.

8. Add to the bowl with the chard mixture along with tomatoes, apple and raisins

9. Toss with feta cheese.

10. Season with about 12 pinches of salt and pepper.



ENJOY DAN: ROCK ON

Friday, May 6, 2011

GOAT MEAT MARINATED IN YOGURT, GINGER, GARLIC, CHILI POWDER, TURMERIC AND SALT UP TO 4 HOURS WOW WOW. ENJOY DAN.

Serves 6 FOR THE GOURMET GROUP:




INGREDIENTS:



3 pounds lean goat meat (leg or shoulder) cut into 1 to 1-1/2-inch cubes

1 tablespoon butter

1 onion, roughly chopped

2- inches fresh ginger (peeled and chopped) (divided)

10 garlic cloves, minced, (divided)

3 tablespoons yellow chili paste

1 tablespoon chili powder

1 teaspoon cloves

2 cinnamon sticks

2-cups plain yogurt, divided

1/2- teaspoon turmeric

3 tablespoons grape-seed oil

3 tomatoes, finely chopped or mashed, or a half can diced tomatoes

1 tablespoons cumin, dry-roasted and ground

4 tablespoons coriander

1 teaspoons fennel seeds, dry-roasted and ground

1/2- cup water, more if needed

1/4- cup lemon juice

2 teaspoons Garam Masala

1 bunch of cilantro leaves

4 scallions, sliced

Salt to taste



DIRECTIONS: (PRE-HEAT OVEN TO 160 DEGREES)



1. In a blender, blend the onion, 2 tablespoons each of garlic and ginger, with 4 tablespoons water into a smooth paste. Set aside.

2. In a mixing bowl, combine meat, butter, 2 tablespoons each of garlic and ginger, chili powder, 1 cup yogurt, turmeric, and salt.

3. Rub and message well into each piece vigorously by using hand.

4. Cover and allow meat marinate up to four hours at room temperature or refrigerator overnight. Bring back to room temperature before cooking.

5. Heat oil in cast iron skillet over medium-high heat, until just smoking.

6. Add yellow chili paste, and tomatoes, stirring frequently until moisture has evaporated and the smells are fragrant.

7. Mix in onion paste, ground cumin, cloves, cinnamon sticks, coriander, yogurt, and funnel seeds

8. Add marinated goat meat pieces and mix to coat the spices well.

9. Add 1/2- cup water and continuing cooking covered until the sauce begins to simmer and the meat is well browned on all sides

10. Add Garam Masala and stir well.

11. Add more water (2 tablespoons at a time) if needed

12. Remove from the heat, put on a lid and cook in the oven for 2-1/2 to 3 hours. Stirring every 30 minutes.

13. Place the pan back on the stove over medium-heat and let simmer for 5-8 minutes to reduce the sauce until thick.

14. Add lemon juice and adjust salt to your taste.

15. Transfer to serving dish, add cilantro and scallions.



GARAM MASALA:



1/2- cup cumin seeds

1/2- cup coriander seeds

1 tablespoon peppercorn

1 tablespoon cardamom seeds

2-inch cinnamon stick

1 tablespoon whole cloves

1 teaspoon ground nutmeg (do not dry roost)



DIRECTIONS:



Dry roast the spices separately in a pan over medium-heat until fragrant.

Grind to a fine powder in a spice grinder.

Store in a airtight jar.



Serve with chopped tomato and serve with Indian bread or rice.





ENJOY DAN: ROCK ON

THAI THAI THAI AND MORE THAI ENJOY DAN:

THAI GRILLED FLANK STEAK by CHEF DAN:


Serves 4



CHILE MIXTURE:

2 tablespoons grape-seed oil

2 tablespoons yellow curry paste

2 garlic cloves, minced



MARINADE:

1/4- cup lime juice

1 teaspoon coarse sea salt

1 flank steak, about 1-2 pounds



SAUCE, PUREE:

1/2- cup fresh cilantro

1/2- cup fresh mint

1/4- cup water

2 tablespoons lime juice

1 tablespoon peanut butter

1 tablespoon DAN’S honey

½ teaspoon coarse sea salt

CHILE MIXTURE

1. Simmer oil, curry paste, and garlic in a sauce pan, until the room smells good.

2. Set aside.

3. Marinade, whisk lime juice, salt, and chili mixture.

4. Score steak with diamond pattern, against the grain on both sides.

5. Pour half the marinade over steak in a resalable plastic bag.

6. Marinade for 30 minutes in the refrigerator and 30 minutes at room temperature.

7. PRE-HEAT grill to high, brush grill with oil.

8. Cook for about 4 minutes each side.

9. SAUCE: puree cilantro, mint, water, lime juice, peanut butter, honey, salt and remaining chili mixture.

10. Thinly slice steak against the grain and serve.

ENJOY DAN: rock on

PORK AND RED WINE WHAT COULD BE BETTER ENJOY DAN:

PORK TENDERLOIN WITH RED WINE AND MUSHROOMS by CHEF DAN:


Serves 4



INGREDIENTS:



1 (1-1/2 to 2 pound) pork tenderloin

2 tablespoons grape-seed oil

6 whole garlic cloves, peeled

1 onion, quartered

2 cups baby whole portabella mushrooms

2 cups red wine, or more as needed

1/2- teaspoon each salt and pepper



DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)



1. Trim fat from roast and sprinkle generously with salt and pepper.

2. In a skillet heat 2 tablespoons oil over medium-high heat until just smoking.

3. Brown meat on all sides, about 5-7 minutes.

4. Place pork in baking dish, top with garlic, onion, and mushrooms.

5. Pour red wine over.

6. Add more red wine if it does not come up 1/2- way.

7. Bake in pre-heated oven for 50 minutes.

8. Turn meat over at 25 minutes.

9. Internal temperature should be 160 degrees.



ENJOY DAN: rock on

Thursday, May 5, 2011

BEET CRISP TASTING INGREDIENT OH BUT SO GOOD ENJOY SWEET AND SOUR. DAN:

CHICKEN SWEET AND SOUR: POLLO IN AGRODOLCE by CHEF DAN:


Serves4



INGREDIENTS:



3 pounds boneless, skinless chicken breasts

2 tablespoons grape-seed oil

2 beets, peeled and cut into ½-inch cubes

1 onion, chopped

1/4- cup Craisins, soaked and drained

2 tablespoons sugar

1/2- cup red wine vinegar

2 tablespoons capers

1/2 cup green olives, chopped

1/4- cup pine nuts, toasted

Salt and pepper to taste



DIRECTIONS:



1. Whisk together vinegar and sugar together in a bowl until sugar dissolves.

2. Toss beets with ½ teaspoon salt and ¼ teaspoon pepper in microwave safe bowl.

3. Cover microwave on high until beets are tender, about 4 minutes.

4. Season chicken breast with salt and pepper.

5. Heat 2 tablespoons oil in a Dutch oven over medium-high heat until just smoking.

6. Add the chicken and cook until golden brown, about 5 minutes each side.

7. Remove chicken and set aside.

8. Add onions and cook, stirring constantly for about 5 minutes.

9. Return chicken breasts to the pot, add beets, soaked craisins, vinegar mixture, capers, and olives.

10. Turn heat to high and let cook, turning the chicken constantly.

11. Cook until liquid reduces to syrupy consistency, about 5 minutes.

12. Turn heat to medium-low, cover and cook 20-25 minutes.

13. Top with toasted pine nuts



ENJOY DAN: rock on

THE SWEETNESS OF THE APRCOT IN THE TOPPING IS TEMPERED BY THE LEMON ZEST WOW ENJOY DAN:

PORK CHOPS WITH APRICOT AND ENDIVES by CHEF DAN:


Serves 4



INGREDIENTS:



4 bone-in rib or center cut, 3/4-1-inch thick

2 slices white bread, torn into quarters

1 tablespoon grated zest from I lemon

2 tablespoons butter, melted

1/2- cup apricots, chopped

3 tablespoons grape-seed oil

2 heads endive, thinly sliced crosswise

3 tablespoons fresh chives, chopped

Salt and pepper to taste



DIRECTIONS: (PRE-HEAT OVEN TO 475 DEGREES)



1. Combine bread, zest, and butter in a food processor and process until large crumbs form, about 8 pulses.

2. Transfer to a bowl and fold in chopped apricots.

3. Brush baking sheet with 1 tablespoon oil and place endive on the sheet.

4. Season with salt and pepper.

5. Roast until golden brown, about 6-8 minutes.

6. Transfer to a platter.

7. Season pork chops with salt and pepper.

8. In a skillet and 2 tablespoons oil over medium-high heat until just smoking.

9. Cook pork until well browned on the first side, about 2 minutes.

10. Flip pork and add crumbs to the top of each chop, pressing to adhere.

11. Transfer the skillet to the oven.

12. Cook until pork registers 140 degrees and crust is starting to brown, about 4 minutes.

13. Adjust heat to broil and cook until crumbs are golden brown, about 4 additional minutes.

14. Transfer chops to platter with endive and sprinkle with chives.



ENJOY DAN: rock on

THE SECOND BELL PEPPER RECIPE ENJOY DAN

STUFFED BELL PEPPERS WITH GROUND TURKEY AND UNCLE BEN”S RICE


By CHEF DAN:



Serves 4



INGREDIENTS:



4 red or green bell peppers, halved through stem (left intact), cored and seeded

1 tablespoons olive oil

1 pound ground turkey or chicken

1 onion, chopped fine

3 garlic cloves, minced

1 (8.8oz) package Uncle Bens brown ready rice

3 cups shredded pepper-jack cheese

1/2- cup mild green taco sauce

1/4- cup cilantro

Salt and pepper to taste



DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES).



1. Place pepper in a microwave-safe bowl, cover and microwave on high. 3-5 minutes.

2. In a skillet heat 1 tablespoon oil over medium-high heat.

3. Add ground meat and cook for about 5 minutes.

4. Add onion and cook 4 minutes longer.

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

6. Stir in rice, green taco sauce and cook about 2 minutes.

7. Off heat stir in 2 cups cheese and cilantro, and season with salt and pepper.

8. Stuff the cooked ingredients into bell peppers until overflowing.

9. Place on a cookie sheet and in pre-heated oven.

10. Bake about 10-12 minutes.

ENJOY DAN: rock on

THIS IS ONE OF WO STUFFED BELL PEPPERS YOUR CHOICE ENJOY DAN

STUFFED BELL PEPPERS by CHEF DAN: serves 4or 6





INGREDIENTS:



Pound ground turkey or chicken white meat

1 onion, chopped

4 garlic cloves, crushed

6 mushroom, finely chopped

1-1/2- cups cooked brown rice

1 can sliced water chestnuts

1/2- cup sharp cheddar cheese

1/2- cup pace picante sauce4 or 6 green or red bell peppers



DIRECTIONS:



PRE HEAT OVEN TO 350 degrees

1. Core peppers and boil for 10 minutes.

2. Remove from water and set aside in a shallow bowl baking dish.

3. In a skillet over medium-high heat add white meat until nice and browned.

4. Add onion and garlic and sauté for about5 minutes.

5. Add mushrooms and water chestnuts.

6. Lower heat to medium and add rice, cheese and salsa.

7. Warm all together until the cheese is melted.

8. Stuff the cooked ingredients into bell peppers until overflowing.

9. Place in pre-heated oven for about 10-12 minutes



ENJOY DAN: hallelujah

Monday, May 2, 2011

WOW PINE NUTS, CHICKEN BREAST AND PARMESAN WHAT COULD BE BETTER ENJOY DAN:

CRUSTED WITH PINE NUTSAND PARMESAN by CHEF DAN:


Serves 4



INGREDIENTS:



4 chicken breasts, boneless, skinless

1/2- cup Panko crumbs, (Japanese bread crumbs)

1/3 cup pine nuts, toasted , slightly chopped

1/3 cup parmesan cheese

4 garlic clove, minced

2 tablespoons olive oil

1/4- cup light mayonnaise

Salt and pepper

1/2- cup fresh basil





DIRECTIONS:



1. Pre-heat oven to 450 degrees.

2. In a bowl combine Panko, pine nuts, parmesan, garlic cloves, olive oil, and 1/4- teaspoon each salt and pepper.

3. In a second bowl combine mayonnaise and 1/4-cup basil.

4. Coat chicken breast with mayonnaise and press lightly to adhere in Panko mixture.

5. Place coated chicken breasts in a baking dish and place in the oven.

6. Bake chicken until crumbs are golden brown about 18-22 minutes.

7. Season with salt and pepper and top with fresh basil.

THIS IS A BRIGHT TANGY FAVOR OF RHUBARB-CHERRIES. ENJOY DAN:

RHUBARB-CHERRY SAUCE by CHEF DAN:


Makes a couple cups (For pork chops or pork tenderloin or any meat)



INGREDIENTS:



1 pound rhubarb, trimmed, stalks cut into 1 inch pieces

1 shallots, minced

1 inch fresh ginger, sliced and minced

1/3 cup cream sherry

1/4 cup dried cherries

1/4- cup sugar



DIRECTIONS:



1. In a skillet over medium-heat add shallots and ginger and cook about 3 minutes.

2. Add rhubarb, cream sherry, cherries, and sugar, cook until rhubarb is tender about 6 minutes.

3. Season with salt and pepper.

ENJOY DAN: rock on

Sunday, May 1, 2011

JUST IN TIME FOR MOTHERS DAY LOWWWW FATTT ENJOY DAN:

MOTHER’S DAY BREAKFAST by CHEF DAN:


Serves: 2



INGREDIENTS:



2 eggs (farm fresh would be good)

2 split English muffins

1/4 cup (TILLAMOOK) pepper-jack cheese

2 slices Canadian bacon

2 whole ripe tomatoes

1/2- red, or yellow bell pepper, seeded

1 poblano pepper, seeded

2 garlic cloves, minced

2 teaspoons olive oil

1 tablespoon lime juice

1 tablespooon fresh chives

Salt and pepper to taste



DIRECTIONS:



1. Turn on broiler and on a cookie sheet place the tomatoes, peppers and garlic.

2. Broil turning once or until peppers and garlic are spotty, about 12-15 minutes.

3. Transfer to food processor, add lime juice a little salt and pepper, puree to smooth.

4. In a toaster oven or regular oven toast English muffin with 2 tablespoons cheese on each, toast until cheese is melted, leave in oven to keep warm.

5. Brown Canadian bacon in a non-stick skillet over medium-high heat.

6. Remove bacon and place on top of English muffin halves.

7. Add olive oil to the pan and heat until simmering.

8. Crack the eggs into the skillet, in my case egg white, and cook as desired.

9. To serve, place two English muffins halves on a plate.

10. One with Canadian bacon and one without.

11. Place an egg on top of the Canadian bacon, spoon salsa over both muffin halves, and sprinkle with chives.

ENJOY DAN:

WADDINI BROUGHT IN FROM THE GARDEN TON'S OF SWISS CHARD. ENJOY DAN:

SWISS CHARD WITH BARLEY AND LENTIL SOUP by CHEF DAN:


Serves 20 ( FROM WASDDINI’S FARM-SWISS- CHARD)



INGREDIENTS:



2 tablespoons olive oil

5 onions, chopped

7 carrots, chopped

5 garlic cloves, minced

1 tablespoon cumin

8 quarts chicken broth

3 cups barley

3 cups lentils

1 (28oz) can tomatoes

1/2-cup lemon juice

16 cups coarsely chopped Waddini’s Swiss Chard, about 2 large bunches

1 tablespoon dried basil

1 tablespoon dried thyme



DIRECTIONS:



1. In a dry skillet over medium-heat toast the barley 1 cup at a time, until nicely browned. Set aside.

2. Add oil over medium-high heat and add onions and carrots; sauté until onion are golden brown, about 8-10 minutes.

3. Add garlic and stir 1 minutes.

4. Mix in cumin and stir 30 seconds.

5. In a stock pot add broth, barley; bring to a boil.

6. Reduce heat; partially cover and simmer 30-40 minutes.

7. Stir in tomatoes, basil, thyme, lemon juice and lentils; cover and simmer until barley and lentils are tender, about 30-40 minutes.

8. Add chard to soup; cover and simmer until chard is tender, about 5 minutes.

9. Season with salt and pepper.

ENJOY DAN: