Saturday, June 25, 2011

FRENCH TOAST THAT'S WHAT'S FOR BREAKFEST. ENJOY DAN

FRENCH TOAST WITH PARMESAN CHEESE by CHEF DAN:


Serves 4



INGREDIENTS:



2 eggs

1-1/2 cups fat-free milk

1 pint cherry tomatoes, cut in-half

3 garlic cloves, sliced thin

3 tablespoons olive oil

2 tablespoons fresh basil

3 tablespoons all-purpose flour

1 cup shredded parmesan cheese, plus 1/4-cup

4 (3/4-inch) slices Italian bread



DIRECTIONS: (PRE-HEAT OVEN 450 DEGREES)



1. Toss tomatoes and garlic with 1 tablespoons oil in a bowl and season with salt and pepper.

2. On a baking sheet arrange garlic and tomatoes cut side up, roast about 20 minutes or until skins begin to brown.

3. Transfer to bowl and toss garlic, tomato with the fresh basil.

4. Whisk eggs in a bowl with milk, flour, 2 cups grated cheese and a little salt and pepper.

5. Another bowl add 1/4- cup of shredded parmesan cheese.

6. Soak bread 4 slices at a time, in milk mixture, for 5 minutes, flipping half way through.

7. Remove each piece of bread, shaking off excess, and dredge in shredded cheese, pressing to adhere.

8. Heat 1 tablespoons oil in a skillet over medium-heat until simmering.

9. Cook 4 slices bread until golden brown and crisp, 2-3 minutes.

10. Serve with roasted tomatoes and garlic.

ENJOY DAN: (ROCK-ON)

WOW!!!! SKINLESS, BONELESS CHICKEN BREASTS POACHED DIRECTLY OVER 5 SEEDS ENJOY DAN:

CHICKEN WITH FIVE SEED SAUCE by CHEF DAN:


Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breasts

2 tablespoons olive oil

1 cup chicken broth

1/2- cup pumpkin seeds

1/4-cup fennel seeds

1/4-cup black sesame seeds

1/4-cup black kalonji seeds (nigella seeds) has nutty peppery taste and smells like oregano

2 tablespoons cumin seeds

1/2- teaspoon each of fresh ground black pepper and ALLSPICE

4 garlic cloves, minced

2 tablespoons lime juice

6 fresh tomatillos, husked and rinsed

2 jalapenos chilies, stemmed and seeded

Handful of fresh cilantro

DIRECTIONS:



1. Toast pumpkin seeds in a cast-iron skillet over medium-heat, stirring constantly, until skins begin to pop. Set aside

2. In a food processor add all seeds plus black pepper, allspice, until finely ground.

3. Place in a bowl.

4. In the processor add tomatillos, and garlic, and process until coarsely ground.

5. Season chicken with salt and pepper.

6. Heat oil in a skillet over medium-high heat until shimmering.

7. Add pumpkin seed mixture, and cook for 3 minutes, until fragrant and golden

8. Add tomatillo mixture, broth, salt and stir to combine.

9. Bring to simmer and lay chicken breast in the pan.

10. Cook chicken covered for about 14-16 minutes, until chicken registers 160 degrees, flipping chicken over half-way through.

11. Transfer chicken to a serving platter.

12. Reduce sauce slightly and add lime juice and cilantro.

13. Server sauce over chicken and ENJOY DAN: hallelujah

Friday, June 24, 2011

SWEET HOISIN AND CHILI GARLIC SAUCE ADD TO COMPLEX FLAVORS ENJOY DAN:

STIR-FRY PORK WITH MUSHROOMS AND SNAP-PEAS by CHEF DAN:


Serves 4



INGREDIENTS:



1 pork tenderloin, sliced crosswise into 1/4-inch slices

3 tablespoons olive oil

4 garlic cloves, minced

1 thumb size fresh ginger, grated

1/3cup hoisin sauce

2tablespoons soy sauce

1 teaspoon chili garlic sauce

1/2- cup water

2 large portabella mushrooms, stems removes and sliced into 1/4-inch slices

8 oz snap peas, ends removed, sliced on the bias

3 cups half greens half spinach



DIRECTIONS:



1. Whisk hoisin sauce, water, soy sauce, and chili garlic sauce together in a bowl

2. Heat 1 tablespoons oil in skillet over medium-high heat until just smoking.

3. Add half the pork and cook about 2 minutes, transfer to a plate.

4. Repeat with additional oil and remaining pork.

5. Add mushrooms and remaining oil to empty skillet and cook about 3 minutes

6. Add snap peas and cook until very crisp, about 3 minutes.

7. Add garlic and ginger and cook until fragrant, about 30 seconds.

8. Add pork and any accumulated juices, greens-spinach mixture, hoisin mixture and toss until greens wilts and sauce thickens about 1 minute.

ENJOY DAN: (ROCK-ON)

POT-LUCK FOOD ENJOY DAN

CHICKEN WINGS WITH PINEAPPLE by CHEF DAN:


Serves 20 or so (FOR SCATCHET-HEAD POT-LUCK)



INGREDIENTS:



30 chicken wings

1/3- cup soy sauce

1/4-cup cider vinegar

1/2-cup DAN’S honey

2 tablespoons prepared horseradish

1 (16oz) can pineapple chunks

2 tablespoons ground ginger

2 tablespoons ground garlic

2 tablespoons ground cumin

1 tablespoons cornstarch



DIRECTIONS:



1. Combine soy sauce, vinegar, DAN’S honey, ginger, garlic, and cumin in a sauce pan.

2. Bring to a boil, stirring until honey has dissolved.

3. Place chicken wings in crock-pot.

4. Pour heated mixture over the top of the wings.

5. Cook on low for 7-8 hours.

6. Mix cornstarch with 1/2-cup cold water.

7. Stir into pan juices.

8. Cook on high until thickened.

ENJOY DAN: hallelujah

THE FOOD BANK GAVE US MUSHROOMS SO THE SOUP KITCHEN GETS MUSHROOM SOUP

MUSHROOM SOUP WITH COCONUT MILK by CHEF DAN:


Serves 30



INGREDIENTS:



4 tablespoons butter

20 cups button mushrooms

3 onions, chopped

22 cups chicken broth

1-1/4-cups all-purpose flour

1 gallon can coconut milk

1/4-cup lemon juice

3 tablespoons dried thyme

1/4-cup ground cinnamon



DIRECTIONS:



1. In a food processor coarsely chop the mushrooms with the lime juice.

2. Melt the butter in a saucepan over medium-heat.

3. Sauté onions, for about 5-7 minutes or until soft.

4. Mix in flour until smooth.

5. In a soup pot, over medium-heat add onions and mushrooms, gradually stir in chicken broth.

6. Cook stirring for about 5-7 minutes, or until thick and bubbly.

7. Stir in coconut milk, thyme, season with salt and pepper, and sprinkle with cinnamon.

8. Reduce heat and simmer for 20 minutes.

9. Do not boil.

ENJOY DAN: ROCK-ON)

Thursday, June 23, 2011

SHRIMP AND PASTA WITH TARRAGON LET'S EAT DAN:

SHRIMP WITH PASTA, RICOTTA AND TARRAGON by CHEF DAN:


Serves 4



1 pound shrimp. Peeled and divined

1 pound corkscrew pasta

3 garlic cloves, minced

1 cup part-skim ricotta

1 tablespoons butter

1 tablespoon olive oil

12 oz snap peas, stem ends removed

2 tablespoons tarragon

2 tablespoons lemon juice

4 radishes, thinly sliced for topping

Salt and pepper to taste



DIRECTIONS:



1. In a stock pot of boiling salted water, cook pasta 3 minutes.

2. Add snap peas, cook 3-4 more minutes.

3. Reserve 1/2-cup pasta water, drain pasta and vegetables.

4. Place in a bowl and keep warm

5. In a skillet, heat the butter and olive oil over medium heat.

6. Add the garlic and 1 tablespoon tarragon, cook until fragrant about 1 minute.

7. Add the shrimp, with 1/2-cup pasta liquid and cook until shrimp turn pink, liquid reduce by half about 3 minutes.

8. Remove the shrimp to bowl leaving liquid and seasonings in the pan.

9. Add ricotta, lemon juice, salt and pepper and 1 tablespoon tarragon.

10. Stir the mixture over low heat till heated through.

11. Combine pasta with cheese sauce, top with shrimp, radishes.

ENJPOY DAN: (ROCK-ON)

Tuesday, June 21, 2011

THIS SO GOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!! ENJOY DAN

Jalapeño JELLY by CHEF DAN:


6 jars 1 cup each



INGREDIENTS: (wear gloves when chopping jalapeños)



2 green bell peppers, corded, seeded

12 jalapeños, corded, seeded

1-1/2-cups cider vinegar

1 pinch of salt

4 cups granulated sugar

3- ounce bottle liquid pectin, (use only CERTO liquid pectin

4 jalapenos, seeded and finely chopped

1/3cup lime juice



DIRECTIONS:



1. Combine bell peppers and 12 jalapeños in a food processor and blend until finely chopped.

2. Transfer the peppers to a saucepan, and stir in the cider vinegar.

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

4. Stain the mixture through cheesecloth, and press hard to get all the juice out, discard pulp.

5. Return the liquid to the saucepan, stir in lime juice, salt and sugar, and cook until sugar is dissolved.

6. Bring to a rolling boil over medium-high heat.

7. Boil for 1 minute.

8. Stir in the liquid pectin.

9. Stir in remaining 4 jalapeño.

10. Ladle into sterile jars leaving 1/4-inch headspace.

11. Using a metal rack, place jars on rack cover jars with water.

12. Cook in boiling water for 5 minutes.

13. Refrigerate jelly after seal is broken. ENJOY DAN: (ROCKL-ON)

Monday, June 20, 2011

CHICKEN TENDERS AND TART CHERRIES WOW! WHAT A COMBO ENJOY DAN:

CHICKEN SALAD WITH RED TART CHERRIES AND FETA by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds chicken cutlets

1/2- cup reduced fat sour cream

1/2- cup feta cheese, crumbled

2 tablespoons fresh chives

2 teaspoons white balsamic vinegar

2 tablespoons grape-seed oil

6 cups half spring mix half baby spinach

1 cup red tart cherries

Coarse salt and freshly ground black pepper

1/4 cup pine nuts



DIRECTIONS:



1. In a bowl, whack together sour cream, feta cheese, chives, vinegar, and 2 tablespoons water.

2. Set aside.

3. Season with salt and pepper.

4. Season chicken tenders with salt and pepper.

5. In a skillet, heat oil over medium-high heat until sizzling.

6. Add chicken and cook until opaque about 2-3 minutes

7. Divide spring mix and baby spinach among 4 plates.

8. Add chicken and top with cherries, goat cheese and pine nuts.

9. Serve with dressing along side.

ENJOY DAN: (ROCK-ON)

OH YAH A LITTLE SOUTH IN YOUR MOUTH ENJOY DAN:

KATGIBER’S GRILLED STUFFED (FIRECRACKER) JALAPENOS


Serves 8 by CHEF DAN:



INGREDIENTS:



25 fresh jalapenos peppers, halved lengthwise and seeded

1 (8oz) package cream cheese

1/4cup sharp cheddar cheese, shredded

4 garlic cloves, minced

1 teaspoon lime juice

1/4-cup green onions, minced

1/4-teaspoon salt

A hand full fresh cilantro

1 beef steak tomato, chopped and seeded





DIRECTIONS:



1. Pre-heat the grill to medium-high heat.

2. Combine cheeses, garlic, lime juice, green onions, and salt in a bowl.

3. Stirring to mix thoroughly.

4. Divide cheese mixture evenly and fill the pepper halves.

5. Place peppers cheese side up.

6. Cover and grill peppers for 8-10 minutes or until bottoms are charred, and cheese is lightly browned.

7. Place on a platter.

8. Top with cilantro and fresh tomato.

ENJOY DAN: (ROCK-ON)

Sunday, June 19, 2011

FATHERS DAY STIR-FRY PLUS FLANK STEAK WOW ENJOY DAN:

:




2 tablespoons brown sugar

2 tablespoons lime juice

1 tablespoon soy sauce

1 tablespoons fish sauce

1 tablespoon oyster sauce

1 teaspoons corn-starch

1 tablespoon chunky peanut butter

2 tablespoons grape-seed oil

4 garlic cloves, minced

2 leeks, washed and the white thinly sliced

2 carrots, peeled and sliced

1 bell pepper, sliced

1 tomato, cut into bit size pieces

1 cup snap-peas, trimmed and cut on the bias

7 button mushrooms, sliced

7 asparagus stalks, trimmed and cut on the bias

2 leeks, washed, thinly sliced

3 bok-choy washed and white parts sliced, add leaves at end

1/2-cup pineapple chunks

1 teaspoon red pepper flakes

DIRECTIONS:

1. In a bowl add sugar, lime juice, soy sauce, fish sauce, oyster sauce, stir in corn-starch, mix well.

2. In a wok over medium-high heat add 1 tablespoons oil until smoking add peanut butter, garlic, leeks, carrots, bell peppers, red pepper flakes, and stir-fry 2 minutes.

3. Add remaining 1 tablespoon oil and remaining vegetables and stir-fry 5-7 minutes. Or until vegetables are tender crisp.

4. Stir soy sauce mixture and pour over the vegetables, add pineapple, and toss so the entire mixture is evenly coated in sauce.

5. Bring to a boil and cook for 1 minute. ENJOY DAN hallelujah

YES WE SERVE SALAD AT THE SOUP KITCHEN ENJOY DAN:

CARROT SALAD FOR THE SOUP KITCHEN by CHEF DAN:


Serves 30



INGREDIENTS;



15 carrots, shredded

4 apples, peeled, corded and shredded

1/4-cup lemon juice

1/3-cup DAN’S honey

3//4 cup dry roasted peanuts, or slivered almonds

Salt and pepper to taste



DIRECTIONS:



1. In a bowl, combine the carrots, apples, lemon juice, DAN’S honey nuts and salt and pepper.

2. Toss and chill.

ENJOY DAN: (ROCK-ON)

BALI CHICKEN WITH PEANUT SAUCE ENJOY DAN:

BALI CHICKEN WITH SATE SAUCE by CHEF DAN:


Serves 4-6



INGREDIENTS:



4 chicken breasts, halved, boned, skinned

2 tablespoons grape-seed oil

1 pound rice noodles

2 cups carrots, cut into thin strips

5 baby cucumbers, cut into thin strips

Handful mint

4 garlic cloves, chopped

2 tablespoons lime juice

4 tablespoons fish sauce

1 tablespoon brown sugar

1 jalapeno pepper, chopped



DIRECTIONS:



1. Mix garlic, lime juice, fish sauce, sugar, and jalapeno pepper, in a zip-lock bag.

2. Add chicken and marinade for 2-4 hours.

3. In a fry pan over medium-heat add oil, and when sizzling add chicken, cook about 4 minutes each side.

4. Soak the noodles in boiling hot water for 30 minutes, then drain. Set aside.

5. Arrange the noodles on a plate and put the chicken on top, followed by carrots, and cucumber.

6. Add sate sauce and mint.



SATE SAUCE:



3/4-cup crunchy peanut butter

2 garlic cloves, minced

1 thumb size galangal, graded

2 tablespoon brown sugar

4 tablespoons soy sauce

2 tablespoons lime juice

2 shallots, sliced

1 chili pepper, chopped

1-1/2cup coconut milk

2 tablespoons fish sauce



DIRECTIONS:



1. In a sauce-pan over medium-heat add shallots, chili peppers and garlic.

2. Cook about 5 minutes.

3. Add the peanut butter and fry 2 more minutes.

4. In a blender combine all ingredients, except fish sauce.

5. Puree until mixture become semi-thick. Add water if necessary.

6. Heat the sauce over medium-heat and slowly add fish sauce.

7. Pour sauce over chicken, carrots, and cucumber.

ENJOY DAN: (ROCK-ON)

Saturday, June 18, 2011

THAI THAT'S WHATS FOR DINNER, AND COCONUT RICE WOW ENJOY DAN

THAI BEEF WITH COCONUT RICE by CHEF DAN:


Serves 4



INGREDIENTS.



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

1 cup jasmine rice

1 (19oz) can (MAE-PLOY) coconut milk

3 cloves garlic, chopped

1-1inch piece of fresh ginger, minced

1 teaspoon brown sugar

1 tablespoon grape-seed oil

2 tablespoons fish sauce

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon yellow curry paste

1 cup fresh basil

Kocher salt



DIRECTIONS:



1. In a sauce pan, combine rice, coconut milk, 3/4-cup water, and 1/2-teaspoon salt.

2. Cover and bring to a boil.

3. Reduce heat and cook for about 25 minutes.

4. In a bowl combine, fish sauce, soy sauce, lime juice, and sugar, combine and set aside.

5. In a wok add oil over high-heat.

6. When oil is sizzling add curry paste, ginger, and garlic, stirring constantly for 30 seconds.

7. Add beef strips and cook for 1-2 minutes.

8. Add soy mixture and cook 30 seconds.

9. Add basil and stir to combine.

10. Serve steak over coconut rice.

ENJOY DAN hallelujah

Friday, June 17, 2011

CHICKEN AND FRESH HERBS OH YEA BABE ENJOY DAN:

CHICKEN WITH FRESH HERBS OUT OF THE GARDEN by CHEF DAN:


Serves 4



INGREDIENTS:



2 chicken breast, skinless, boneless

1 tablespoons olive oil

2 tablespoon butter

3 garlic cloves, minced

3/4- cup fresh herbs, chocolate mint, sliver thyme, lemon thyme, red sage, rosemary, cilantro, and basil

1/3 cup red wine vinegar, plus more for sprinkling

1 tablespoon Dijon mustard

1/4- cup vermouth

1 teaspoon each of kosher salt and freshly ground black pepper



DIRECTIONS:



1. Pound chicken breast with heavy fry pan until 1/4-inch thick.

2. In a bowl add oil, vinegar, garlic, 1/2 cup herbs, mustard, S.&.P.

3. Mix well.

4. In a fry pan over medium-heat add 1 tablespoon butter until sizzling.

5. Add bowl of herb mixture, and chicken, cook until browned on all sides, about 4 minutes.

6. Transfer to a platter.

7. Add 1 tablespoon remaining butter, and vermouth to the fry pan, and cook 1 minute.

8. Pour the sauce over the chicken.

9. Sprinkle with additional vinegar and 1/4-cup herb mixture.



ENJOY DAN: (ROCK-ON)

Thursday, June 16, 2011

ADDED A LITTLE SPICE TO MY SHRIMP BOCK-CHOY ASARAGUS TOMATOE RECIPE ENJOY DAN:

SHRIMP SAUTEED WITH BOK-CHOY, ASPARAGUS AND TOMATOES by CHEF DAN:


Serves 4 (REVISED) ADD 1 TEASPOON CHILI GARLIC SAUCE)



INGREDIENTS:



1 pound shrimp, peeled and deveined

1 cup cherry tomatoes

7 baby bok-choy, sliced lengthwise down the middle, and chopped

10 asparagus stalks, cut on the bias in 2-inch pieces

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons fresh lime juice

Kosher salt and fresh ground black pepper to taste

1 teaspoon chili garlic sauce



DIRECTIONS:



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

2. Add tomatoes and cook stirring often, until they blister, about 2 minutes.

3. Add chili garlic sauce, garlic and cook about 30 seconds.

4. Add bok-choy, asparagus and cook for 2 minutes, stirring often.

5. Add shrimp and cook stirring often, or until almost cooked through, about 3 minutes.

6. Add lime juice and season with salt and pepper.

7. Toss to combine.

ENJOY DAN: hallelujah

SHRIMP AND VEGG'S WITH LIME JUICE ENJOY DAN

SHRIMP SAUTEED WITH BOK-CHOY, ASPARAGUS AND TOMATOES by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound shrimp, peeled and deveined

1 cup cherry tomatoes

7 baby bok-choy, sliced lengthwise down the middle, and chopped

10 asparagus stalks, cut on the bias in 2-inch pieces

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons fresh lime juice

Kosher salt and fresh ground black pepper to taste



DIRECTIONS:



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

2. Add tomatoes and cook stirring often, until they blister, about 2 minutes.

3. Add garlic and cook about 30 seconds.

4. Add bok-choy, asparagus and cook for 2 minutes, stirring often.

5. Add shrimp and cook stirring often, or until almost cooked through, about 3 minutes.

6. Add lime juice and season with salt and pepper.

7. Toss to combine.

ENJOY DAN: hallelujah

Wednesday, June 15, 2011

HAM-HOCKS AND MIXED DRY BEANS THE SOUP KITCHEN WILL LOVE THIS DAN

MIXED BEANS AND BARLEY SOUP by CHEF DAN:


Serves 40



INGREDIENTS:



8 pounds smoked ham hocks

22 cups broth

1-1/3 cups dry kidney beans

1-1/3-cups barley

1-1/3- cups pinto beans

1-1/3- cups green split peas

1-1/3-cups dried lentils

1-1/3-cup black beans

10 carrots, chopped

6 ribs celery, chopped

1 cup ketchup

1-cup dried minced onion

2 teaspoons ground cumin

2 teaspoons garlic powder

1/2- cup Worcestershire sauce

4 bay leaves

1/4 Italian seasoning



DIRECTIONS:



1. In a soup pot, combine the beans. Lentils, and barley with water.

2. Soak overnight.

3. Combine ham-hocks, beans, lintels, barley, onions, ketchup Worcestershire sauce, bay leaves, cumin, garlic powder, and Italian seasoning in soup pot.

4. Heat to boiling.

5. Reduce heat and simmer, covered, for 2 hours.

6. Remove ham-hocks from the soup.

7. Remove meat from bone, chop and return to soup.

8. Stir in carrots, and celery; heat to a boil.

9. Reduce heat and simmer, covered for 45 minutes.

10. Season with salt and pepper. ENJOY DAN: hallelujah

BEANS, BEANS, AND MORE BEANS. THIS WAS WONDERFUL DAN

TUNA AND GREEN BEAN SALAD by CHEF DAN:


Serves 4

INGREDIENTS:



1 (7oz) can solid white tuna packed in water, drained and broke into pieces

1 pound green beans, trimmed,

2 red potatoes, diced

1/4 cup white wine vinegar

2 garlic cloves, chopped

2 scallions, cut in 2-inch pieces on the bias

3 tablespoons grape-seed oil

1 tablespoons dried oregano

12 cherry tomatoes, halved

1/2- fresh basil, torn into pieces

1/4- cup fresh cilantro, chopped

1/4-cup feta cheese, crumbled

Kosher salt and freshly ground black pepper



DIRECTIONS:



1. Cook the green beans in a stock pot of boiling water, stirring occasionally, about 4 minutes.

2. Transfer the green beans to ice water to stop cooking, reserve cooking liquid.

3. Drain and pat dry.

4. Add 2 teaspoons salt to the cooking liquid and bring to a simmer.

5. Add potatoes and cook until tender, about 8-10 minutes.

6. Transfer potatoes to ice water to cool.

7. Drain potatoes.

8. Pat dry.

9. In a bowl whisk white wine vinegar, garlic, oil, oregano, and 1 teaspoon each salt and pepper.

10. Place the tomatoes, basil and cilantro in a large serving bowl,

11. Add the tuna and toss gently to combine.

12. Add the green beans and potatoes and combine.

13. Pour the dressing over the salad to coat.

14. Top with scallions and feta cheese. ENJOY DAN: hallelujah

Monday, June 13, 2011

FISH SOUP THAT'S WHAT THE SOUP KITCHEN GET'S. ENJOY DAN:

SOUPA de POISSON (FISH-SOUP) by CHEFDAN:


Serves 20:



INGRDIENTS:



7 pounds fish (halibut, red snapper, sea bass,) Cut into bite size pieces

1 gallon of coconut milk

3 tablespoons grape-seed oil

8 potatoes, diced in ½-inch cubes

7 onions, halved and sliced

8 carrots, diced in 1/4- cubes

1 gallon can diced tomatoes

12 cloves garlic, finely sliced

3 bay leaves

2 teaspoons fennel seeds

2 teaspoons dried thyme leaves

2 teaspoons Italian seasoning

15 cups fish stock

1 teaspoon cayenne

1/4-cup fish sauce

Kosher salt and freshly ground black pepper

DIRECTIONS:



1. In a stock pot, heat oil over-medium heat.

2. Add onions, garlic, and carrots and sauté until well browned, about 5-7 minutes.

3. Add stock, tomatoes, potatoes, dried thyme leaves, bay leaves, fennel seeds, Italian seasoning, S.&.P, and cayenne pepper.

4. Bring to a boil cover and cook 20 minutes, or until the potatoes are soft.

5. Stir in fish, and coconut milk, fish sauce, and simmer for about 20 minutes or until fish is cooked through.

ENJOY DAN: (ROCK-ON)

Sunday, June 12, 2011

FRIED NOODLES AND ASPARAGUS AND BOK CHOY WOW! ENJOY DAN:

ASPARAGUS AND BOK-CHOY WITH FRIED NOODLES by CHEF DAN:


Serves 4



INGREDIENTS:



12 stalks of asparagus

6 bok Choy heads

2 tablespoons grape-seed oil

12 oz fresh yaki-soba noodles

1 cup chicken broth

2 tablespoons soy sauce



DIRECTIONS:



1. Bring 2 quarts of salted water to boil, add noodles and cook about 2minutes.

2. Add asparagus and cook 2 minutes longer.

3. Drain and remove the asparagus.

4. Cut the asparagus on the bias in 2-inch pieces.

5. In a skillet over medium-high heat add 1 tablespoons grape-seed oil.

6. When sizzling add yaki-soba noodles.

7. Place a cast-iron skillet on top the noodles.

8. Cook until crisp about 2-3 minutes.

9. Flip and add 1 tablespoon grape-seed oil, and repeat process.

10. Place noodles on a serving platter.

11. Then the same skillet pour in the chicken stock and bok Choy.

12. Cover and simmer, stirring once-in-while.

13. When the chicken stock is gone, place over the fried noodles.

14. Add cooked cut asparagus to the fried noodles.

ENJOY DAN: (ROCK-ON)

Saturday, June 11, 2011

WOW IF YOU HAVE NOT HAVE WILLAMETTE VALLEY BEFF FILLETS WRAPED IN BACON YOU HAVE MISSED SOMTHING

STEAK ON THE BBQ. WITH TOMATOES AND SCALLIONS by CHEF DAN:


Serves 2



INGREDIENTS:



1 tablespoon grape-seed oil, divided

2 bacon wrapped beef fillet (WILLAMETTE VALLEY)

1 pint cherry tomatoes

12 scallions, cut on the bias in 2-inch slices

2 tablespoon balsamic vinegar

Kosher salt and fresh ground pepper



DIRECTIONS:

1. On the grill heat to high and oil the grates, season with salt and pepper and cook 3-4 minutes per side.

2. Transfer to a plate and tent.

3. Meanwhile place a double layer of foil on the grill.

4. Top with tomatoes, and scallions, drizzle with oil, grill about 6-8 minutes

5. Transfer vegetables to a bowl and toss with vinegar and season with S.&P.

6. Top steak with vegetables.

ENJOY DAN: (ROCK-ON)

CABBAGE SALAD WITH SESAME DRESSING ENJOY DAN:

DRESSING FOR THE SOUP KITCHEN by CHEF DAN:


Serves 30



INGREDIENTS:



1/2- cup rice vinegar

1/2- cup balsamic vinegar

1/2- cup soy sauce

1 cup orange juice

6 cloves garlic, minced

1 thumb size fresh ginger, minced

1/2- cup (DAN’S) honey

1/2-cup olive oil

1/4- cup water

1/2- cup sesame seeds.



DIRECTIONS:



1. In a quart jar mix all ingredients together except the sesame seeds.

2. Cover the jar with a tight fitting lid, and shake well.

3. Remove lid and heat jar in a microwave for 1 minute just to dissolve the honey.

4. Let cool and stir in the sesame seed.

5. Shake well before serving.

ENJOY DAN: (ROCK-ON)

GREAT SALAD DRESSING FOR ANY SALAD ESPECIALLY CABBAGE ENJOY DAN

ASIAN SESAME SALAD DRESSSING RECIPE by CHEF DAN:


Serves 2-4



INGRTEDIENTS:
ASIAN SESAME SALAD DRESSSING RECIPE by CHEF DAN:


Serves 2-4



INGRTEDIENTS:



1 tablespoon rice vinegar

1 tablespoon white balsamic vinegar

1 tablespoon light soy sauce

2 tablespoons orange juice

2 cloves garlic, minced

1 thumb size fresh ginger, peeled and grated

1 tablespoon (DAN’S) honey

2 tablespoons olive oil

3 teaspoons water

1 tablespoon toasted black sesame seeds



DIRECTIONS:



1. In a pint mason jar.

2. Combine the rice wine vinegar, balsamic vinegar, orange juice, garlic, ginger, (DAN’S) honey, olive oil and water.

3. Cover the jar with a tight fitting lid, and shake well.

4. Remove lid and heat jar in the microwave for 1 minute just to dissolve the honey.

5. Let cool and shake well before serving.

6. Stir in sesame seed

7. Store in the mason jar in the refrigerator.

ENJOY DAN: (ROCK-ON)










1 tablespoon rice vinegar

1 tablespoon white balsamic vinegar

1 tablespoon light soy sauce

2 tablespoons orange juice

2 cloves garlic, minced

1 thumb size fresh ginger, peeled and grated

1 tablespoon (DAN’S) honey

2 tablespoons olive oil

3 teaspoons water

1 tablespoon toasted black sesame seeds



DIRECTIONS:



1. In a pint mason jar.

2. Combine the rice wine vinegar, balsamic vinegar, orange juice, garlic, ginger, (DAN’S) honey, olive oil and water.

3. Cover the jar with a tight fitting lid, and shake well.

4. Remove lid and heat jar in the microwave for 1 minute just to dissolve the honey.

5. Let cool and shake well before serving.

6. Store in the mason jar in the refrigerator.

ENJOY DAN: (ROCK-ON)

PUT A LITTLE SOUTH IN YOUR MOUTH, CHICKEN, PEANUTS, AND GARLIC CHILI SAUCE ENJOY DAN:

KUNG-PAO CHICKEN by CHEF DAN:


Serves 4



INGREDIENTS:

1 pound skinless, boneless chicken breasts halves- cut into chunks

3 tablespoons sesame oil-divided

1 cup onion, chopped

3 garlic cloves, minced

2 tablespoons white wine, divided

2 tablespoons soy sauce, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water, divided

2 tablespoon garlic chili paste

1 teaspoon rice vinegar

2 teaspoons brown sugar

1 cup red bell pepper, thinly sliced

1 cup snap peas, cut bias in 1-inch pieces

1 (8oz) can water chestnuts

4 ounces chopped peanuts

TO MAKE MAARINATE:

1. Combine 1 tbs. wine, 1 tbs. soy sauce, 1 tbs. oil, 1 tbs. cornstarch/water mixture.

2. Mix together in a bowl and add chicken pieces and toss to coat.

3. Cover bowl and refrigerator for about 1 hour.

TO MAKE SAUCE:

1. Combine in a bowl, 1 tbs. wine, 1 tbs. soy sauce, 1 tbs. oil, 1tbs. cornstarch/water mixture, chili paste, vinegar, and sugar, thoroughly mix.

2. In a skillet over medium-heat add onion, and sauté for 3 minutes.

3. Add garlic; sauté for 30 seconds.

4. Add bell peppers and snap peas, water chestnuts and peanuts and sauté for about 3 minutes.

5. Heat sauce slowly until aromatic.

6. Meanwhile remove chicken from marinate.

7. In a skillet add 1 tablespoon oil and sauté chicken over medium-heat until meat is white and juices run clear.

8. When sauce is aromatic, add cooked chicken and let all simmer together until sauce thickens, about 5 minutes. ENJOY DAN: (ROCK-ON)

Friday, June 10, 2011

RICE WITH COCONUT MILK WHAT COULD BE BETTER ENJOY DAN:

THAI JASMINE COCONUT RICE by CHEF DAN:


Serves 4



INGREDIENTS:



Combine 1 cup uncooked jasmine rice

1-1/4 cup water or chicken broth

1/2- cup coconut milk

1 teaspoon salt



DIRECTIONS:



1. In a sauce pan add above ingredients to a boil.

2. Cover and simmer.

3. Cook about 15-20 minutes, or until liquid is absorbed, and rice is tender.

4. Remove from, fluff with a fork.

5. Stir in 1/4- cup fresh cilantro

RICE PILAF WITH GARDEN HERBS EASY AND VERY TASTY. ENJOY DAN:

RICE PILAF WITH HERBS OUT MY GARDEN by CHEF DAN:


Serves 2-4



INGREDIENTS:



1 cup jasmine rice

2 cups chicken broth

2 tablespoon grape-seed oil

1/4- cup red onion, finely diced

2 cloves garlic, minced

1 teaspoon salt

1/2- teaspoon freshly ground black pepper

1/3 cup fresh herbs out of the garden, chocolate mint, lime thyme, garlic chives, basil and cilantro.



DIRECTIONS:



1. In a sauce-pan over medium-high heat add the oil.

2. When sizzling add the onions and cook, stirring often, 4-5 minutes.

3. Add the garlic and sauté for 30 seconds.

4. Add the rice and sauté coating with the oil, until toasted, 4-5 minutes.

5. Season with salt and pepper.

6. Add the chicken stock to the pan and cook, stirring occasionally, until it comes to a boil.

7. Cover and cook the rice for 25-30 minutes.

8. Remove from the heat and the lid.

9. Add the herbs to the pan and fluff with a fork to combine.



ENJOY DAN: (ROCK-ON)

Thursday, June 9, 2011

BOY ORANGE ZEST AND JUICE WITH GAND MARNIER LIQUEUR WHAT COULD BE BETTER ENJOY DAN:

FRENCH TOAST THAT ALL THE GUESTS LIKE BERDENE’A FAVORATE by CHEF DAN:


12 slices



INGREDIENTS:



I loaf French bread, cut into 1/2-inch slices, or Texas bread

5 eggs

2-1/2 orange liqueur or Grand Marnier

1 tablespoon white sugar

2 teaspoons finely grated orange zest

2 tablespoon fresh orange juice

1-1/4 cup milk

4 tablespoon almond oil

4 tablespoon butter

Coarse salt

Pure maple syrup



DIRECTIONS:



1. In bowl, beat eggs with a fork.

2. Beat in liqueur, sugar, pinch of salt, orange zest and juice.

3. Add milk and beat until combined.

4. In cast-iron skillet, heat 4 tablespoons of oil and 2 tablespoons butter over medium-heat until sizzling.

5. Gently dip bread one slice at a time into egg mixture to coat, add to skillet.

6. Cook onto golden brown (do not crowd) in batched, about 5 minutes per side. Reduce heat if toast gets to brown.

7. Transfer to wire rack.

8. Repeat with remaining bread, adding more oil and butter as needed.

9. Serve with powdered sugar, butter and pure maple syrup or jam.

ENJOY DAN (ROCK-ON)

TRY IT YOU WILL LIKE IT ENJOY DAN:

THAI SHRIMP NOODLE BOWL by CHEF DAN


Serves 4



INGREDIENTS:



1 pound frozen cooked shrimp, tails-on peeled and divined

3 tablespoons olive oil

1 tablespoon fish sauce

1 thumb-size fresh ginger, peeled and thinly sliced

2 garlic cloves, thinly sliced

Zest from 2 limes, finely shredded

1 tablespoon fresh lime juice

1 tablespoon DAN’S honey

1 tablespoon fresh cilantro, finely chopped

1/2- teaspoon garlic chili sauce



DIRECTIONS:



1. Mix all ingredients together except shrimp and mix thoroughly.

2. Taste two salty add more lime juice.

3. If not salty enough add more fish sauce.

4. If not sweet enough add more DAN’S honey.

5. Put in the refrigerate and defrost for 8 hours, stirring occasionally.

6. When the shrimp are thawed and the flavors have marinated into the shrimp.

7. Drain and serve. (Oh yea babe now we are cooking

ENJOY DAN: (ROCK-ON)

MORE SALADS WHEN WILL IT EVER END ENJOY DAN:

SALAD WIDTH CUCUMBER, RADISHES, AND LEEKS by CHEF DAN:


Serves 4



Combine in a big bowl 1/4- cup rice vinegar, 2 teaspoons sesame oil, 1/4-teaspoons freshly ground black pepper, 1/8 teaspoon kosher salt.

Add 2 cups thinly sliced cucumber, 1/2- cup thinly sliced radishes.

Add 3 tablespoons leeks, washed and thinly sliced.

Toss well to combine.

ENJOY DAN: (ROCK-ON)

PARMESAN MAKES EVERYTHING TASTE BETTER--BUY A CHUNK AND GRATE IT YOUR SELF ENJOY DAN:

GREEN BEANS WITH GARLIC, MUSHROOMS, AND LEEKS by CHEF DAN:


Serves 4



INGREDIENTS:



1 pounds of fresh green beans,

1 pound fresh button mushrooms, sliced into thirds

4 garlic cloves, thinly sliced

2 leeks, washed and sliced (white and light green parts only)

2 tablespoons butter

1 tablespoon lemon juice

2 tablespoons finely grated parmesan cheese



DIRECTIONS:



1. In a sauce pan over medium-heat add butter and when sizzles add garlic and cook 30 seconds.

2. Add mushrooms, and leeks and cook for about 3-4 minutes.

3. Meanwhile bring 4 cups of salted water to a boil.

4. Add green beans and cook 2-3 minutes.

5. Drain and add do the sauce pan with the mushroom mixture.

6. Add lemon juice and parmesan cheese, toss and combine.

ENJOY DAN: (ROCK-ON)

Wednesday, June 8, 2011

GOT FRESH BEANS GOT FRESH MUSHROOM SO LET'S MAKE A RECIPE ENJOY DAN:

GREEN BEANS AND MUSHROOM ROASTED IN THE OVEN by CHEF DAN:


Serves 4-6



8 oz baby portabellas, sliced into ½-inch pieces

1 pound fresh green beans

1-tablepoon olive oil

1 tablespoon white balsamic vinegar

Kosher salt and fresh ground black pepper

3 tablespoons parmesan cheese



DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)



1. Wash mushroom and dry completely.

2. Trim ends of the beans and cut into 1-inch bit size pieces, on diagonally.

3. Put beans and mushroom in a zip lock bag.

4. Whisk oil and white balsamic vinegar and pour into the bag.

5. Coat beans and mushroom with mixture.

6. Arrange on a cookie sheet spreading the beans and mushroom so they are not crowded.

7. Roast 2-30 minutes or until liquid has evaporated.

8. Sprinkle with salt and pepper and parmesan cheese.

ENJOY DAN: (ROCK-ON)

EASY CUCUMBER, TOMATO SALAD: ENJOY DAN:

SALAD WITH TOMATO, CUCUMBER AND FETA by CHEF DAN:


Serves 4



INGREDIENTS:



10 baby cucumbers, chopped into small cubes, from (COSTCO)

2 tomatoes, chopped into small cubes

1/2- red onion finely sliced

4 scallions, cut on bias

1/2- cup feta cheese, crumbles

1/2- cup fresh chocolate mint

1/4- cup fresh lemon juice

2 teaspoons sugar

3 tablespoons olive oil

1/4- cup fresh basil

Kosher salt and freshly ground black pepper to taste



DIRECTIONS:



1. Combine cucumbers, tomatoes, red onion, scallions, 1/2 the feta, and chocolate mint in a bowl.

2. Whisk oil, lemon juice, sugar, in a bowl.

3. Season with salt and pepper.

4. Pour dressing over salad; toss to coat.

5. Refrigerate for 4 hours or all-night.

6. Sprinkle the remaining feta cheese, and basil over the top before serving.

ENJOY DAN: (ROCK-ON)

MY GRANDSON IS SERVING A MISSION IN ARGENTINA SO SOME STEAK FOR HIM WHEN HE COMES HOME. ENJOY DAN:

ARGENTINA GRILLED SKIRT STEAK WITH CHIMICHRRI SAUCE:


Serves 4 (FOR GRANDSON DAVID)



FOR CHIMICHURRI SAUCE:

1/2- cup chopped fresh cilantro

1/2- cup fresh oregano

1/4- cup chopped red onion

2 garlic cloves, minced

1/4- teaspoon smoked hot paprika

1/8 teaspoon red pepper flakes

2 tablespoons lime juice

4 tablespoons red wine vinegar

1/4- cup virgin olive oil

1 teaspoon kosher salt



STEAK:

2 teaspoons olive oil

1-1/2 pounds sirloin steak, 1-inch thick

Kosher salt and freshly ground black pepper



DIRECTIONS:



1. For sauce: in a skillet over medium-high heat 2 tablespoons oil and paprika until paprika is fragrant, about 2-3 minutes. Set aside and let cool.

2. In a food processor, combine cilantro, oregano, red onion, garlic, lime juice and red pepper flakes.

3. Pulse to chop, add vinegar, and salt and slowly drizzle in cooled oil with processor running, chop until sauce is emulsified and chunky.

4. Heat 2 tablespoons oil to a cast-iron skillet over medium-high heat.

5. Season steaks with salt and pepper.

6. Cook steaks, flipping, until golden brown, about 6 minutes for rare.

7. Remove from skillet and let rest 8-10 minutes.

8. Slice steak thinly and top with Chimichurri sauce.

ENJOY DAN: (ROCK-ON)

WOW CRISPY NOODLES WITH CHICKEN YOU ARE GOING TO LOVE THIS ENJOY DAN:

STIR-FRY CHICKEN WITH PAN FRIED NOODLES by CHEF DAN:


Serves 4



INGREDIENTS:



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

12 oz’s fresh soba noodles

3 tablespoons grape-seed oil

1 cup chicken broth

2 teaspoons cornstarch

5 garlic cloves, sliced thin

1 thumb size fresh ginger, peeled and sliced into thin matchsticks

4 scallions, cut thin on the bias

2 tablespoons soy sauce

2 tablespoons Marsala cooking wine

1 tablespoon green curry paste

1/2- cup roasted peanuts, chopped



DIRECTIONS:

1. Bring 3 quarts of salted water to a boil.

2. Add noodles and cook, about 3 minutes.

3. Drain, toss and add 2 scallions.

4. Marinate the chicken in 1 tablespoon soy sauce, and 1 tablespoons Marsala for about 20 minutes.

5. In a bowl whisk together remaining soy sauce, Marsala, broth, and cornstarch.

6. In a cast-iron skillet over medium-high, heat 1 tablespoons oil until smoking.

7. Add noodles to skillet and with another skillet, press into noodles.

8. Cook until crisp, about 2-3 minutes.

9. Flip and add I tablespoon oil and do the same process.

10. Place noodles on serving platter.

11. Add remaining oil, curry paste, garlic, ginger, to a wok over high heat and cook until fragrant about 1 minute, add chicken and cook about 4-5 min.

12. Stirring continually.

13. Cut crispy noodles into wedges and place chicken on top with remaining scallion and roasted peanuts. ENJOY DAN: (ROCK-ON)

Sunday, June 5, 2011

SERVE WITH A BRICK OF CREAM CHEESE AND SPREAD ON CRACKERS ENJOY DAN:

Jalapeño JELLY by CHEF DAN:


6 jars 1 cup each



INGREDIENTS: (wear gloves when chopping jalapeños)



2 green bell peppers, corded, seeded

12 jalapeños, corded, seeded

1-1/2-cups cider vinegar

1 pinch of salt

6 cups granulated sugar

6- ounce bottle liquid pectin, (use only CERTO liquid pectin

4 jalapenos, seeded and finely chopped



DIRECTIONS:



1. Combine bell peppers and 12 jalapeños in a food processor and blend until finely chopped.

2. Transfer the peppers to a saucepan, and stir in the cider vinegar.

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

4. Stain the mixture through cheesecloth, and discard pulp.

5. Return the liquid to the saucepan, stir in salt and sugar, until sugar is dissolved.

6. Bring to a rolling boil over medium-high heat.

7. Boil for 1 minute.

8. Stir in the liquid pectin.

9. Stir in remaining 4 jalapeño.

10. Ladle into sterile jars leaving 1/inch headspace.

11. Seal jars in hot water bath.

12. Refrigerate jelly after seal is broken.

ENJOY DAN: (ROCK-ON)

FISH AND CHIPS THAT ARE BAKED NOT FRIED SO THIS HEALTHIER ENJOY DAN

FISH AND CHIPS by CHEF DAN:




Serves 4 (HEALTHIER THAN TAKE-OUT)



INGREDIENTS:



4 baking potatoes, scrubbed and unpeeled

1 teaspoon fresh rosemary, chopped

3 tablespoons olive oil

1/2- teaspoon sea salt

1/4- teaspoon freshly ground black pepper

2 cups PANKO (Japanese breadcrumbs)

2 egg whites

1/4- cup all-purpose flour

1-1/2 pounds whitefish fillets, cut into 5-1-inch stripes

1/4- teaspoon red pepper flacks



DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)



1. Cut each potato lengthwise into quarters, then cut each quarter lengthwise into 3-inch wedges.

2. In a bowl toss with 2 tablespoons oil, rosemary, 1/4- teaspoon salt, and pepper.

3. Spread on a baking sheet in a single layer.

4. Bake until brown and crisp, turning occasionally, about 30-35 minutes.

5. Put flour in a shallow dish.

6. Place panko in another shallow dish.

7. In a medium bowl whip egg whites with whisk until they are foamy.

8. Working in batches, dredge fish in the flour, shaking off any excess.

9. Dip into egg whites to coat completely.

10. Then dredge in PANKO patting on crumbs to coat completely.

11. Place fish on a prepared rack in a pan and bake for about 8 minutes.

12. Reset oven control to broil and broil for 2 minutes or until fish turn opaque. Serve with roasted potatoes.

ENJOY DAN: (ROCK-ON)

Saturday, June 4, 2011

THE EARTHY SOBA NOODLES PROVIDE AN INTERESTING CONTRASST TO THE SEA NORI SEAWEED ENJOY DAN:

SOBA NOODLES WITH TERIYAKI by CHEF DAN:


Serves 4



INGREDIENTS:

1 pound soba (buckwheat noodles)

2 tablespoons grape-seed oil

2 small eggplants, slice in half lengthwise and cut into 1/4inch moon slices

1 pound baby portabellas, stem removed and slice thinly

6 oz’s snap peas, cut on the bias, in half

5 small bok choy, cut in half, separate white part from leaves

1 bunch scallions, cut on the bias in 1-inch pieces

2 tablespoon black sesame seed, toasted

1 sheet nori seaweed, cut into very thin slices

TERIYAKI sauce

1 thumb size piece of fresh ginger, minced

1 cup soy sauce

1/4- cup mirin

1/4- cup brown sugar

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1/2- teaspoon chili powder

DIRECTION:

1. In a pot of salted water, bring to a boil add noodles and cook about 8 minutes. Drain and add sesame oil, mix thoroughly.

2. Meanwhile prepare teriyaki sauce by whisking together all the sauce ingredients in a small pot.

3. Bring to a boil and simmer for 5 minutes, keep warm.

4. In a wok add oil over high-heat until sizzling.

5. Add eggplant slices, and mushroom, stirring constantly while sautéing.

6. When the eggplant and mushrooms are almost cooked, add the vegetables.

7. Continue tossing them as they fry about 7-9 minutes.

8. If vegetables start to stick add some Saki or water, or a little sauce.

9. Add sauce to coat and cook another 2-3 minutes.

10. Spoon vegetables over hot noodles, drizzle sauce over top with seeds.

ENJOY DAN: (ROCK-ON)

YES I HAVE FRESH CHOCOLATE MINT IN MY HERB GARDEN. THIS HAS OLD FLAVORS JUST ENJOY DAN:

WILTED SPINACH SALAD by CHEF DAN:


Serves 4



VINAIGRETTE:



4 cloves garlic, minced

1/4- white balsamic vinegar

1 tablespoon red wine

2 teaspoons DAN’S honey

1 teaspoon spicy brown mustard

1/2 –teaspoon salt

1/4- teaspoon fresh cracked pepper

1/4-cup olive oil



SALAD:



1 pound spinach leaves, washed

1 red bell pepper

1 red onion, finely sliced

1/4- cup fresh chocolate mint

1/4-cup pine nuts

1/2- cup feta cheese, crumbled



DIRECTIONS:



1. Combine the first 7 ingredients.

2. Slowly drizzle in the olive oil, whisking continually.

3. Correct seasoning to taste.

4. Combine spinach, peppers, onions, in a large salad bowl.

5. Just before serving heat dressing over medium-heat in a sauce pan.

6. When it begins to simmer, remove from heat and drizzle over the salad while tossing to mix thoroughly.

7. Mix in fresh chocolate mint, and garnish with pine nuts and feta cheese.



ENJOY DAN: (ROCK-ON)

THE SOUP KITCHEN IS EATING GOOD TODAY DONATED BY CLINTON FOOD MART THANKS DAN:

SPILT PEA SOUP WITH HAM by CHEF DAN:


Serves 30- 40 (LORI’S CROUTONS)



INGREDIENTS:



5 pounds green split peas, picked over and rinsed

5 pound ham

6 onions: chopped

10 carrots, thinly sliced

7 celery stalks, thinly sliced

4 tablespoons of dried thyme leaves

22 cups chicken broth

3 tablespoons grape-seed oil

1//4 cup lemon juice

Using day old bread about 6-10 loaves

1/4- cup butter



DIRECTIONS:



1. Cook ham and cut the meat into 1/2-inch cubes.

2. Reserve the bone for the soup.

3. In soup pot over medium-heat add oil and heat till oil sizzles.

4. Add all vegetables and cook until vegetables begin to soften for 5-8 minutes.

5. Add broth, split peas, ham bone and thyme leaves.

6. Bring to a boil, reduce heat to medium-low, partially cover and simmer for 1 hour.

7. Have sous LORI make croutons.

8. In a skillet over medium-heat melt the butter, add bread and cook tossing occasionally until brown and crisp.

9. Remove the bone from the soup.

10. With immersion blender, puree soup until nice and thick.

11. Add ham cubes to the soup and simmer until heated through, about 30 minutes.

12. Add salt and pepper and lemon juice to taste.

13. Add SOUS LORI’S croutons to each bowl.

ENJOY DAN: (ROCK-ON)

THE SUN IS SHINNING<<< GET OUT THE BBQ. ENJOY DAN:

TURKEY BURGER by CHEF DAN:


Serves 4



INGREDIENTS:



1 ½ pounds of ground white turkey meat (from payless grocery)

1/2- cup parmesan cheese

4 scallions, thinly sliced

1/4- cup panko (Japanese breadcrumbs

1/4- cup (Trader Joe’s) spicy brown mustard

2 garlic cloves, minced



DIRECTIONS:



1. In a bowl, combine ground turkey with cheese, scallions, panko, mustard, and garlic.

2. Season with salt and pepper.

3. From mixture into 4 1-inch patties.

4. On a grill or fry pan sear one side until browned, 1-2 minutes.

5. Flip and cook until cooked through, about 5 -8 minutes.



ENJOY DAN: (ROCK-ON)

ON A HOT SUMMER DAY THIS WONDERFUL ENJOY DAN:

FIRE MARSHALL RANDY’S FAVORITE DRINK (my nephew)






1 liter of vodka

1 12oz of ROSE’S sweetened lime juice

Take 6 oz of vodka out of the liter

Put into vodka 6 oz of ROSE’S sweetened lime juice

Keep the vodka in the freezer

ENJOY DAN: (ROCK-ON)

Friday, June 3, 2011

A LITTLE JALAPENO AND CHICKEN WOW WHAT COULD BE BETTER ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:


Serves 4



INGREDIENTS:



2 cups cooked chicken

2 teaspoons olive oil

1 head of romaine lettuce, chopped into bite size pieces, or cabbage

1/4- cup lime juice

1 jalapeno, seeded and chopped

2 teaspoons soy sauce

2 teaspoons fish sauce

1 cup carrots, shredded

1/2- cup fresh cilantro leaves

1/2- cup mint leaves

1 teaspoon brown sugar



DIRECTIONS:



1. In a large bowl, whisk together lime juice, jalapeno, oil, and sugar, stir until mixed thoroughly.

2. Add romaine, carrots, cilantro, mint, and chicken, toss to combine.

ENJOY DAN: (ROCK-ON)

GREEN BEANS BERDEN'S FAVORITE ENJOY DAN:

GREEN BEANS WITH PARMESAN by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound fresh green beans, trimmed

2 tablespoons butter

1 tablespoon lemon juice

2 tablespoons parmesan cheese

Sea salt and freshly ground black pepper



DIRECTIONS:



1. Bring a pot of salted water to boil.

2. Add green beans, and cook until tender about 2-4 minutes.

3. Drain the beans and return to the pot.

4. Add butter, lemon juice, and 1 tablespoon parmesan cheese.

5. Season with salt and pepper.

6. Toss to combine.

7. Serve sprinkled with remaining parmesan cheese.

ENJOY DAN: (ROCK-ON)

THAI SHRIMP WITH GREEN CURRY AND FISH SAUCE WOW WOW DAN

THAI SHRIMP WITH SNAP PEAS AND GREEN CURRY by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound shrimp, peeled and divined

2 cups snap peas, cut in-half on the bias

2 tablespoon grape-seed oil

1 (19oz) can MAY-PLOY coconut milk

1 cup chicken broth

1 tablespoon green curry paste

2 tablespoon lime juice

2 tablespoons fish sauce

1 tablespoon brown sugar

Handful of fresh basil



DIRECTIONS:



1. In a saucepan heat the oil over medium-high heat.

2. Add curry paste cook until it sizzles and fragrant, about 1 minutes.

3. Add coconut milk and broth and bring to a simmer, stirring often, about 5 minutes, allowing the flavors to develop.

4. Increase heat and bring to a boil.

5. Add shrimp, sugar, snap peas, lime juice, cook about 2 minutes.

6. Add fish sauce, stir to combine.

7. Remove from heat.

8. Let rest for 5 minutes.

9. Serve with jasmine rice or noodles and garnish with Thai pepper and basil.

ENJOY DAN: (ROCK-ON)

GOING ON A DIET TRY THIS ENJOY DAN

ASPARAGUS-ORANGE-SALAD WITH PINE NUTS by CHEF DAN:


Serves 4



INGREDIENTS:



1 head romaine lettuce, chopped

1 orange

1 pound asparagus, trimmed

1/4-cup orange juice

1 thumb size piece fresh ginger root, peeled and minced

1 tablespoon olive oil

1 tablespoon pine nuts



DIRECTIONS: (PRE-HEAT OVEN TO 425)



1. Zest orange and reserve zest.

2. Divide lettuce between salad plates, with segments of the orange.

3. Place asparagus on a baking sheet and spray with non-stick spray.

4. Roast asparagus for 12-15 minutes.

5. Divide evenly on the plates.

6. Whisk together orange juice, ginger, olive oil, and orange zest.

7. Drizzle over salad plates and sprinkle with pin-nuts.

ENJOY DAN: (ROCK-ON)

Thursday, June 2, 2011

MORE NOODLES OH YEA BABE ENJOY DAN:

SOBA NOODLES WITH BABY PORTABELLS WITH GINGER BROTH by CHEF DAN:


Serves 4



INGREDIENTS:



8 oz soba noodles

2 teaspoons sesame oil

2 teaspoon grape-seed oil

1 thumb size fresh ginger, minced

2 shallots, thinly sliced

13 baby portabella mushrooms, steamed and quarter

2 cups chicken stock

2 teaspoons rice wine vinegar

1 tablespoon soy sauce

4 cups, spinach, Swiss chard, or mustard greens

4 scallions, cut on a bias



DIRECTIONS:



1. In a large pot salted water bring to a boil.

2. Add noodles and cook for 10 minutes.

3. Drain and cover with sesame oil, set aside.

4. In a sauce pan over medium-heat add grape-seed oil.

5. Add ginger, shallots, and mushrooms, cook and stir for about 2 minutes.

6. Stir in chicken stock, vinegar, and soy sauce, about 5 minutes.

7. Bring to a simmer and cook until mushrooms are golden brown.

8. Add greens and scallions and stir to combine.

9. To serve, divide noodles among 4 bowls; ladle soup over noodles.

ENJOY DAN: (ROCK-ON)

MARINATE AND GREEN CURRY BRING A LETTLE ZIP TO THIS DISH. ENJOY DAN:

STIR-FRY SOBA NOODLES WITH MARINATED MEAT by CHEF DAN:


Serves 4

MARINATE:

2 tablespoon sesame oil divided 1 for marinate 1 for stir-fry

1 tablespoon lemon juice

1 tablespoons orange juice

1/2- cup light soy sauce

2 tablespoon fish sauce

4 garlic cloves, minced

1 thumb size fresh ginger, minced

2 tablespoons honey

1. Mix all marinate ingredients together.

2. Pour over sliced meat.

3. Machinate fro 4-24 hours.

MEAT, SOBA, AND VEGETABLES:

12oz beef or pork, thinly sliced

12oz soba noodles

1 cup beef stock

1 tablespoon cornstarch

1 tablespoon green curry paste

1 eggplant, peeled and cut into 3/4-inch cubes

1 bell pepper, cut into 1//2 stripes

1 onion, halved and thinly sliced

1 whole tomato, chopped

1 cup fresh baby portabellas, steamed and sliced

1/2- pound bok choy, split in half lengthwise

12 Fresh asparagus, cut on a bias every 2-inches

15 fresh green beans, cut on the bias every 2-inches

15 fresh snap peas, cut in half on the bias.

DIRECTIONS:

1. Heat 1 tablespoon sesame oil in a wok over medium-high heat.

2. Add green curry and meat and cook, stirring, about one minute, set aside.

3. Add 1 tablespoon oil, stock and all the vegetables and marinate, cook stirring, about 4 minutes.

4. Stir in meat, cornstarch, and soba noodles, and cook stirring for about 3 minutes. ENJOY DAN: (ROCK-ON)

FOUR THAI CLASSIC TASTES ENJOY DAN:

            THE FOUR CLASSIC TASTES

Sour:  (if too salty add following)
Vinegar, lemon & lime juice, wine, sour cream, buttermilk, tamarind, rhubarb, pickles, mustard and lemongrass.

SALTY:    (NOT SALTY ENOUGH ADD FOLLOWLING)
Soy sauce, fish sauce, anchovies, olives, mustard, capers, and some cheeses feta.

SWEET:    (NOT SWEET ENOUGH ADD FOLLOWING)
Sugars, honey, maple syrup, fruit juices, molasses, chocolate, ketchup, hoisin sauce, and roasted bell peppers.

BITTER:  (TO ADJUST THE FAVLORS ADD FOLLOWLING)
Endive, watercress, cabbage, kale, mustard greens, dark chocolate, Brussels sprouts, grapefruit, coffee, walnuts, and freshly ground black pepper.
    ENJOY DAN:                                                               (ROCK-ON)

Wednesday, June 1, 2011

THE SOUP KITCHEN GOT IN A LOT VEGETABLES SSSSSOOOOOOOO VEGETABLE SOUPENJOY DAN:

HEARTY VEGTEABLE BARLEY SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 cups barley, uncooked

5 cups macaroni

26 cups vegetable broth

2 tablespoons butter

6 onions, chopped

4 cups mushrooms, sliced

15 carrots, chopped

6 turnips, chopped

6 cups corn kernels

6 cups, fresh green beans, cut on the bias

15 new potatoes, chopped

12 stalks celery, diced

1 head cabbage, chopped

6 garlic cloves, minced

1 (28oz) can diced tomatoes

1 (28oz) can v-8 juice

1/4- cup chili powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 cup lime juice



DIRECTIONS:



1. Toast the barley one cup at a time in a dry frying pan, toast until nice and brown.

2. Heat butter in same fry pan over medium-heat.

3. Cook onion until translucent.

4. In a stock pot add vegetable broth and all vegetables, lime juice, and diced tomatoes.

5. Bring to a boil, add barley, macaroni and spices.

6. Add more stock if needed. ENJOY DAN: (ROCK-ON)