Monday, August 29, 2011

SOBA NOODLES VERY TANGY AND SWEET ENJOY DAN:


      COLD SABA NOODLES WITH SHIITAKE MUSHROOMS AND CUCUMBERS by CHEF DAN:
Serves 4-6

INGRESIENTS:

1 pound shiitake mushrooms, stems removed
1 pound soba noodles
1 English cucumber, peeled, halved, seeded, and cut into thick matchsticks
1/4-cup rice wine
3 garlic cloves, minced
1 thumb size fresh ginger, minced
3 tablespoons lime juice
2 tablespoon sesame oil, divided
1 teaspoon chili garlic sauce
1/4-cup hoisin sauce
1/4-cup peanut butter
1/2-cup water
1/2cup dry roasted peanuts
Garnish with fresh basil and mint, and lime wedges

DIRECTIONS:

1.     In a bowl, toss the mushrooms, with 1 tablespoon sesame oil and season with salt and pepper.
2.     In a saucepan heat 1 tablespoon sesame oil over medium-heat and cook mushrooms  until tender, about 2-4 minutes. Set aside.
3.     Over medium-heat add 1 tablespoon sesame oil and add garlic, ginger, chili paste and sauté 1 minute, stirring constantly.
4.     Stir in hoisin, rice wine, peanut butter and water, mix well.
5.     Bring the mixture to a simmer and simmer about 3- 4 minutes.
6.     Remove from heat and let cool.
7.     Bring a pot of salted water to a boil, and add soba noodles and cook for 4-5 minutes, stirring noodles constantly with chop sticks.
8.     Drain and rinse the noodles under cold water, using your finger to separate the noodles while cooling.
9.     Transfer the noodles to a large bowl.
10.                        Add mushroom, scallions, cucumber and dressing and toss well.
11.                        Top with peanuts and fresh basil.
12.                        Serve with lime wedges.
      ENJOY DAN:                                                    SAVOUR!

THIS SPICY COMBINATION OF EGGPLANT AND TOMATO IS A CLASSIC SICILIAN DISH ENJOY DAN:


                                                PENNE ALLA NORMA by CHEF DAN:
Serves 4-6

INGRESIENTS:

1 pound penne
2 tablespoons olive oil
1 eggplant, cut into 3/4-inch chunks
1 onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1-1/2- pounds plum tomatoes, cored and cut into 1/2-inch chunks
1 (8oz) can tomato sauce
1-teaspoon red pepper flacks
1/3- cup finely chopped fresh mint
10 fresh basil leaves, roughly torn
3/4-cup ricotta cheese
Whole parmigiano-reggian cheese, to shave at the table
Salt and pepper to taste

DIRECTIONS:

1.     Cook pasta according to package directions.
2.     Drain and set aside.
3.     Reserve 1 cup pasta water.
4.     Heat oil in a skillet over medium-heat.
5.     Add onion, garlic, and crushed red pepper, sauté for about 5 minutes.
6.     Add eggplant, season with salt and pepper.
7.     Cover and cook until eggplant begins to release its juices, about 5 minutes.
8.     Add more pasta water if necessary.
9.     Uncover and cook stirring until tender, about 5-7 minutes.
10.                        Add tomatoes, tomato sauce, and 1/2-cup reserved pasta water, sauté another 5-7 minutes.
11.                        In a bowl mix together ricotta, and mint.
12.                        Toss sauce and basil with pasta.
13.                        Serve the pasta in bowls and top with ricotta-mint mixture and lots of shavings of parmigiano-reggian cheese, and some more fresh basil.
         ENJOY DAN:                                                             




Sunday, August 28, 2011

ADD SOME GREENS TO YOUR LIFE" ENJOY DAN:


                                       BABY BOK CHOY by CHEF DAN:
Serves 4-6

INGREDIENTS:

1-1/2 pounds baby Bok Choy
1 tablespoon olive oil
3 garlic cloves, minced
1 thumb size fresh ginger, grated
3 tablespoons broth
2 tablespoons white wine
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2-teaspoon sesame oil

DIRECTIONS:

1.     Trim stems, cut thick part.
2.     Separate out the leaves.
3.     Keep center intact.
4.     In a wok heat olive oil over medium-high heat.
5.     Add fresh ginger, let the ginger gently sizzle.
6.     Until golden brown about 2 minutes.
7.     Add Bok Choy to the wok and stir-fry until Bok Choy becomes golden brown, about 2 minutes.
8.     Remove Bok Choy to a serving plate.
9.     Add broth, wine, garlic, oyster sauce, soy sauce, and brown sugar to the wok.
10.                        Cook another 2 minutes or so to allow the flavors to meld.
11.                        Pour over Bok Choy.
12.                        Season with salt and drizzle a bit of sesame oil on top.
ENJOY DAN:                                                                 SAUOUR!




WOW!! A LITTLE HEAT TO HAVE WITH YOUR TOAST: ENJOY DAN:


                  JALAPENO RELISH FOR DENNIS AND TERRY by CHEF DAN:
Serves 10

INGREDIENTS:

1 cup sweet pickle relish
8 garlic cloves, peeled
1/2- cup sweet chili sauce
4 jalapeños, chopped
1 tablespoon chopped Serrano peppers
1/4- cup lime juice
3 tablespoons deli mustard
2 tablespoons brown sugar

DIRECTIONS:

1.     In a culsinart food processor, thoroughly mix all ingredients.
ENJOY DAN:                                                           SAVOUR!

Wednesday, August 24, 2011

SUMMER IS HERE AND SO ARE TOMATOES, ENJOY DAN:


             INSALATA CAPRESE SALAD by CHEF DAN
Serves 4

INGREDIENTS:

2- 8-ounce fresh mozzarella balls, cutting each ball into 4 slices
2 large tomatoes, cutting each tomato in 4 slices.
2 cups (TRADER JOE’S) balsamic vinegar
1/4-cup olive oil
1 tablespoons lemon juice
Zest from one lemon
1 tablespoon capers, divided
Handful fresh basil
Kosher salt and freshly ground black pepper

DIRECTIONS:

1.     Put balsamic vinegar in a sauce-pan over medium- heat.
2.     Simmer for 12-15 minutes.
3.     Do not burn.
4.     Let the balsamic vinegar reduce until it slowly starts to thicken.
5.     Remove from heat when it is nice and thick.
6.     Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack.
7.     Tuck a couple basil leaves in between tomato and mozzarella slices.
8.     Set aside.
9.     In a blender, combine olive oil, lemon juice, and half the capers.
10.                        Puree until smooth.
11.                        Season with salt and pepper.
12.                        Drizzle a bit of the dressing over each mozzarella-tomato stack.
13.                        Top with the remaining capers, and a bit of the lemon zest over each stack.
ENJOY DAN:                                            SAVOUR!
         


Monday, August 22, 2011

TENDER PINK SHRIMP WITH RUM FLAME WOW!!!! ENJOY DAN:


                             SHRIMP AU (100-PROFF) RUM by CHEF DAN:
Serves 4

INGREDIENTS:

 1 pound raw shrimp
1/4-cup butter
2 garlic cloves, crushed
2 shallots, finely mince
1 tablespoons lemon juice
1/4-teaspoon dried tarragon
3 tablespoons 100 proof rum
Kosher salt and freshly ground black pepper

DIRECTIONS:

1.     Peel and devein shrimp, leaving tail on.
2.     Heat butter in a skillet over medium-high heat, when the butter is sizzling add the shrimp and sauté, until shrimp turn pink, about 2-3 minutes.
3.     Add garlic, shallots, lemon juice, tarragon, and salt and pepper.
4.     Cook about 1 minute.
5.     Pour rum over the shrimp and ignite.
6.     Use long wooden matches or if you gas just tilt the pan toward the flame.
7.     As soon as the flame subsides. SERVE AND ENJOY DAN:           SAVOUR!



THIS IS STEW TO WARM YOUR HEART: ENJOY DAN:

        HALIBUT AND MUSSELS STEW WITH FENNEL AND SAFFRON by CHEF DAN:
Serves 4

DIRECTIONS:

8 ounces skinless halibut fillets or other firm white fish, cut 1-inch chunks
10 PENN COVE mussels, scrubbed and debearded
2 tablespoons olive oil
1 onion, thinly sliced
1 fennel bulb, stalks and fronts removed, quarter lengthwise, cored and thinly sliced
1 carrot, peeled and thinly sliced
1 bell pepper, cored and thinly sliced
3 garlic cloves
1/4-cup tomato paste
1 bottle (8oz) clam juice
1 (15.5oz) can chickpeas, drained and rinsed
2 pinches saffron
1 teaspoon fresh thyme, chopped
2 tablespoons goat cheese or feta cheese
1/4-teaspoon HUNGARIAN paprika
3 cups water
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.     Heat the oil over medium-heat.
2.     When sizzling add onion, fennel, carrot, and bell pepper.
3.     Stirring occasionally for about 5-7 minutes.
4.     Add the tomato paste and mince garlic, about 1 minute.
5.     Add clam juice and simmer for about 2 minutes.
6.     Add 3 cups of water, chickpeas, thyme, paprika, and saffron.
7.     Simmer and cover until the vegetables are tender and the stew has thickened, about 25 minutes.
8.     Season with salt and pepper.
9.     Sprinkle with the cheese.
10.                        Serve with baguette slices
    ENJOY DAN:                                                   SAVOUR!

Thursday, August 18, 2011

OMELET WITH JUST CHEESE AND TARRAGON; ENJOY DAN:


                                 OMELET WITH  MASCARPONE FRESCA CHEESE by CHEF DAN:
Serves 2                                         (ITALIAN STYLE CREAM CHEESE)   
                                                         (COULD SUBSTITUTE ANY CHEESE)
INGREDIENTS:

1/4-cup water
1 tablespoon fresh chopped tarragon
1/4-teaspoon crushed red pepper flakes
1/4-teaspoon kosher salt
4 eggs
1 egg white
1 tablespoon olive oil, divided
1/4- cup mascarpone fresco, set out to soften
Fresh tarragon leaves

DIRECTIONS:

1.     Combine first 6 ingredients in a bowl, and whisk thoroughly.
2.     Heat a 8-10-inch skillet, over medium-high heat,
3.     Add half the olive oil, swirl to coat.
4.     Add half the egg mixture to the pan.
5.     Cook the egg mixture until the edges begin to set, about 1 minute.
6.     Slide the front edge of the spatula between edge of omelet and pan.
7.     Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.
8.     Repeat process on opposite edge of omelet.
9.     Continuing cooking until center is set, about 2 minutes.
10.                        Sprinkle 1/2- the cheese evenly over half the omelet.
11.                        Loosen omelet with spatula, and fold in half.
12.                        Slide onto plate.
13.                        Repeat with second omelet.
14.                        Garnish with tarragon leaves
ENJOY  DAN:                                                                       SAVOUR!

A LADY BROUGHT IN ALPACA BONES AND MEAT SO THE SOUP KITCHEN GETS ALPACA SOUP ENJOY DAN:


                                ALPACA SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20    (TASTES KIND-OF-LIKE GOAT OR LAMB)

INGREDIENTS:

14 cups alpaca broth
5 pounds alpaca neck bones and stew meat
2 tablespoons olive oil
1/2cup lemon juice
3 onions, diced
2 cloves, garlic
3 cups carrots, sliced
3 cups cabbage, chopped
2 tablespoons each allspice, nutmeg, cloves, paprika, and cinnamon
3 tablespoons curry powder
4-5 red chilies, left whole

DIRECTIONS:

1.     Heat the olive in a large skillet until smoking over medium-high heat.
2.     Add the alpaca meat, and cook until browned on all sides, about 7 minutes.
3.     Stir in the onion, garlic, carrots, cabbage and all spices, cook about 6 minutes.
4.     In a stock pot bring broth to a boil.
5.     Add alpaca mixture, and red chilies.
6.     Reduce to medium-low, cover and simmer until meat is tender, about 1-1/2-hours.
7.     Stir occasionally and add more stock if needed.
       ENJOY DAN:                                                                           hallelujah



Wednesday, August 17, 2011

TOMATO-MANGO SAUCE GOOD ON A LOT OF THINGS: ENJOY DAN:


                  MANGO SAUCE CHUTNEY FOR HAMBERGERS by CHEF DAN:
Serves 4

INGREDIENTS:

1/2-cup tomatoes, chopped
1/2-cup mango, chopped
2 tablespoons brown sugar
2 tablespoons lime juice
1/2-cup low-fat Greek yogurt
2 teaspoons fresh oregano
2 tablespoons fresh basil, chopped
2 teaspoons sweet chili sauce

DIRECTIONS:

TO MAKE THE CHUTNEY:
1.     Mix the tomatoes, mango, and basil in a bowl, set aside.
2.     Combine sugar, lime juice, yogurt. oregano, and sweet chili sauce.
3.     In a blender, blend until smooth.
4.     Toss the tomato-mango mixture with the yogurt dressing.
5.     Refrigerate until ready to serve.
       ENJOY DAN:                                                         SAVOUR!                                                                                                                                        



Tuesday, August 16, 2011

THAI STIR- FRY YOU CAN ADD ANY VEGETABLES YOU WANT ENJOY DAN:


                            THAI-STIR-FRY VEGETABLES WITH STIR-FRY SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
1/4- cup onion chopped
4 cloves garlic, minced
2 teaspoon Serrano pepper, chopped
1-inch fresh ginger, sliced into matchstick pieces
5-6 dried gourmet mushroom blend, soaked in hot water for 20 minutes, and sliced
2 cups red cabbage, thinly sliced
1 red or yellow bell pepper, slice into strips
1 cup baby bok-choy, cut in half or thirds
1/2-cup tofu
10 stalks of asparagus, cut in half on a bias
1/3cup snap peas
1/3cup white corn
1 (8oz) can water chestnuts
1 cup fresh basil, chopped

STIR-FRY SAUCE:
1 tablespoon sesame oil
1/4- cup chicken broth or white wine
2 teaspoons brown sugar
2 tablespoons fish sauce
3 tablespoons lime juice
2       tablespoon soy sauce

DIRECTIONS:
1.     Combine all stir-fry ingredients together in a bowl.
2.     Stir well until the sugar is dissolved.
3.     In a wok over medium-high heat, add the oil.
4.     Add onion, garlic, ginger and Serrano pepper, and stir-fry 1-2 minutes.
5.     Add carrots, cabbage, mushrooms, asparagus, water chestnuts, bell pepper and 1/2- the stir-fry sauce.
6.     Stir-fry enough to gently simmer vegetables in the sauce, about 2 minutes.
7.     Add the bok-choy, tofu, snap-peas, and corn and the rest of the stir-fry sauce.
8.     Cook until bok-choy is bright green and crisp, about 2 more minutes.
9.     Serve with jasmine rice or noodles.
10.                        Top with roasted peanuts and fresh basil.       ENJOY DAN:                 SAVOUR!



Monday, August 15, 2011

CHICKEN, CHESTNUTS, CABBAGE, CARROTS-- THESE ARE HEALTHY WRAPS ENJOY DAN:


                                 THAI LETTECE WRAPS BY CHEF DAN:
Serves 6

INGREDIENTS:

 2-pounds  chicken tender cut into thin 2-inch stripes
12 Boston lettuce leaves, about 1 head
2 tablespoon olive oil
2 tablespoon rice vinegar
1-inch fresh ginger, minced
4 garlic cloves, minced
2 cups package shredded cabbage and carrot mix
5  scallions, cut on the bias
3/4-cup hoisin sauce
2 tablespoons soy sauce or sweet soy sauce
1 can (8oz) water chestnuts, drained and diced
1 tablespoon fish sauce
2 cups fresh basil or mint leaves
1/3cup sliced almonds, toasted

DIRECRIONS:

1.     Heat 1 tablespoon olive oil in a skillet over medium-high heat.
2.     Add the chicken, garlic, ginger, water chestnuts, cabbage and carrot mix, and scallions, stir-fry 4-6 minutes.
3.     Add hoisin, and sweet soy sauce to glaze the mixture, toss a minute or so.
4.     Add basil or mint leaves and wilt leaves.
5.     Add rice vinegar and fish sauce and stir to coat.
6.     Transfer cooked chicken and vegetables to a bowl.
7.     Place spoonfuls of chicken into a piece of lettuce and fold lettuce over to eat.
8.     Kind like a taco.
9.     Sprinkle with almonds.
                                              ENJOY DAN:                                                 SAVOUR!


Sunday, August 14, 2011

WOW! ROASTED RED BELL PEPPERS WITH FETA CHEESE ENJOY DAN


                           SALAD WITH ROASTED RED PEPPERS AND FETA CHEESE by CHEF DAN:
Serves 4

INGREDIENTS:

4 red bell peppers
1/4-cup green pearls manzanilla pimento stuffed olives
1 tablespoon capers
1 tablespoon white balsamic vinegar
1 teaspoon lemon zest
1 teaspoon olive oil
1/4-cup feta cheese
Salt and pepper to taste
A handful fresh chopped basil

DIRECTIONS:

1.     On a gas range place red pepper on open flame.
2.     Or on a barbeque place on the grill.
3.     Rotate until black on all sides.
4.     Place in plastic grocery bag. For about 20-minutes.
5.     Rub with paper towels to remove skin.
6.     DO-NOT rinse in water.
7.     Stem seed and cut each pepper lengthwise into 4 pieces.
8.     Arrange peppers on a serving platter.
9.     Drizzle with olive oil.
10.                        Top with vinegar, and lemon zest.
11.                        Season with salt and pepper.
12.                        Sprinkle with feta cheese and chopped basil.
                ENJOY DAN:                                                                    SAVOUR!


SEA SCALLOPS IN COCONUT MILK-- WHAT A TREAT: ENJOY DAN:


                THAI SCALLOPS WITH RED CURY PASTE AND COCONUT MILK by CHEF DAN:
Serves 4

INGREDIENTS:

10-12 sea scallops
2 tablespoons butter
1-inch fresh ginger, minced
1 (19oz) can MAY PLOY coconut milk
1 tablespoon red curry paste
1 tablespoon lime juice
Salt and pepper to taste
A hand full of chopped cilantro

DIRECTIONS:

1.     In a skillet over medium-heat add the butter.
2.     Season the scallops with salt and pepper and pan-sear until there is 1/4-inch golden crest on each side while still translucent in the center, about 1-1/2mintes each side.
3.     Set aside and keep warm.
4.     Add onions, and ginger to the skillet drippings, mix well until onions are lightly browned
5.     Add 1/2- can coconut milk and red curry to the skillet.
6.     Stirring until curry is dissolved.
7.     Add remaining coconut milk.
8.     Bring to a boil.
9.     Cook until sauce is thickened, stirring occasionally.
10.                        Add scallops back to skillet.
11.                        Simmer gently until scallops are warmed through.
12.                        Remove from heat and add lime juice.
13.                        Sprinkle with cilantro.
       ENJOY DAN:                                                        SAVOUR!