Wednesday, November 30, 2011

WOW! CHICKEN, MUSHROOMS, AND POLENTA ENJOY DAN:

      CHICKEN CACCIATORE WITH POLENTA AND CHANTERELLES MUSHROOMS
                                                                                                     By CHEF DAN:

Serves 4

1-1/2-pounds chicken breasts, boneless, skinless, pounded to 1/4-inch thick
12 ounces chanterelles mushrooms, trimmed and quartered
1 onion, cut into wedges
4 garlic cloves, sliced
4 tablespoons butter
1/4-cup all-purpose flour
2 (14.5oz) can diced tomatoes
1 cup dry white wine
1 tablespoon capers
Salt and pepper to taste
Garnish with fresh oregano

POLENTA:
1/3-cup white corn meal
1-cup water
1/2-cup parmesan cheese
1 tablespoon butter
1/8-teaspoon salt

DIRECTIONS:

1.    In a skillet add 2 tablespoons butter over medium-heat until hot and sizzling.
2.    Add seasoned chicken breasts.
3.    Sear chicken for about 5 minutes or until chicken browned nicely.
4.    Set aside and cover with foil.
5.    In the skillet add 2 tablespoons butter, and mushrooms, stirring occasionally, until browned about 2-3 minutes.
Add flour stirring 1 minute.
6.    Add tomatoes, wine, garlic, capers and chicken and their juices.
7.    Bring to a boil and reduce heat to a simmer, and cook until chicken is cooked through about 12-15 minutes.
8.    Meanwhile in bowl mix together corn meal and 1/2-cup water
9.    In a sauce pan bring the remaining 1/2-cup water, butter, and salt to a boil.
10. Slowly adding corn meal mixture, stirring constantly.
11. Cook stirring for about 10 minutes or until polenta is thick.
12. Stir in cheese.
13. Serve chicken cacciatore over polenta, and garnish with fresh oregano.
              ENJOY DAN:                                      BON-APPETITE!!

Monday, November 28, 2011

CHIPOTLE PEPPERS WOW A LITTLE SPICE FOR THE TREE FARM CREW ENJOY DAN:W

           CHILI MACARONI FOR THE TREE FARM CREW by CHEF DAN:
Serves 20

INGREDIENTS:

7 pounds stew meat
1/4- cup olive oil
2 cups all-purpose flour
6 pounds uncooked macaroni
4 (15 oz) cans kidney beans
1 (#6) can diced tomatoes
6 onions, chopped
1/3 cup chili powder
1/4-cup cumin
1/4- unsweetened cocoa powder
3 tablespoons chipotle minced chili peppers in adobo sauce
1/4-cup molasses
2 cups burgundy
1/4-cup garlic powder
1/4-cup dried oregano
1 cup masa harira flour
1 bag corn chips

DIRECTIONS:

1.    Throw the stew meat in the flour to coat.
2.    In a skillet add oil over medium- heat, and when sizzling.
3.    Add floured meat and brown on all sides.
4.    Remove meat with  slotted spoon to soup pot.
5.    Strain grease and add onions to the skillet and sauté for 5 minutes.
6.    In a stock pot of meat add  all other ingredients, except masa harina and corn chips.
7.    Bring to a boil and cook for 15 minutes.
8.    Reduce heat and add masa harina and simmer for about 1 hour.

ENJOY DAN:                                     BON-APPETITE!!


Friday, November 25, 2011

A STEAMING BOWL OF THIS SOUP IS GREAT ON A COLD DAY ENJOY DAN:

               CROCK POT TURKEY AND BEAN CHILI by CHEF DAN:
Serves 20

INGREDIENTS:

3-4 pounds ground turkey
8 slices Canadian bacon, cut into 1/2-slices
4 (14.5 oz) cans diced tomatoes
2 onions, diced small
5 garlic cloves, minced
2 jalapenos, seeds removed and finely chopped
1 cans EACH kidney beans, pinto beans, chickpeas, black beans, and chili beans
1/4-cup chili powder
1/4- tablespoons cocoa powder
1 tablespoon ground cumin
1/4-cup molasses
1 hand full fresh cilantro


DIRECTIONS:

1.    In a skillet over medium-heat cook ground turkey for about 5 minutes or until nice and browned.
2.    Add Canadian bacon, onions and garlic, cook stirring for about 5 minutes.
3.    Transfer to a crock-pot.
4.    Add all together ingredients.
5.    Cook on low heat about 8 hours.
6.    Garnish with fresh cilantro, jalapeno peppers, sour cream and maybe some cheddar cheese.

    
              ENJOY DAN:                                           BON-APPETITE!!

5 KINDS OF BEANS WHAT A CROWD-PLEASER ENJOY DAN:

               CROCK POT TURKEY AND BEAN CHILI by CHEF DAN:
Serves 20

INGREDIENTS:

3-4 pounds ground turkey
8 slices Canadian bacon, cut into 1/2-slices
4 (14.5 oz) cans diced tomatoes
2 onions, diced small
5 garlic cloves, minced
2 jalapenos, seeds removed and finely chopped
1 cans EACH kidney beans, pinto beans, chickpeas, black beans, and chili beans
1/4-cup chili powder
1/4- tablespoons cocoa powder
1 tablespoon ground cumin
1/4-cup molasses
1 hand full fresh cilantro


DIRECTIONS:

1.    In a skillet over medium-heat cook ground turkey for about 5 minutes or until nice and browned.
2.    Add Canadian bacon, onions and garlic, cook stirring for about 5 minutes.
3.    Transfer to a crock-pot.
4.    Add all together ingredients.
5.    Cook on low heat about 8 hours.
6.    Garnish with fresh cilantro, jalapeno peppers, sour cream and maybe some cheddar cheese.

    
              ENJOY DAN:                                           BON-APPETITE!!

SHORT RIBS WITH PINEAPPLE AND GARLIC CHILI SAUCE YUMMY!!!!!!!!!!!!! ENJOY DAN:

         CROCK POT SWEET AND SOUR BEEF SHORT RIBS by CHEF DAN:
Serves 20

INGREDIENTS:

10 pounds, boneless beef short ribs
1 cup all-purpose flour
3 teaspoons salt
1 teaspoon black pepper
1/2-cup butter
6 onions, quarter
1 (20 oz) can pineapple chunks
4 cups beef broth
1 cup garlic chili sauce
1/2-cup DAN’S honey
1-1/2- cup red wine vinegar
1/4-cup catsup
1/4—cup Worcestershire sauce
6 garlic cloves, minced
3 tablespoons chili powder

DIRECTIONS:

1.    Put flour, salt and pepper in a bag.
2.    Add ribs and shake to coat.
3.    In a skillet brown ribs in butter over medium-high heat.
4.    Through in slow cooker.
5.    In the same skillet, combine remaining ingredients.
6.    Bring to a boil, stirring.
7.    Pout over ribs.
8.    Cover and cook on low 8-9 hours.
9.    On high 5-6 hours.

ENJOY DAN:                                    BON-APPETITE!!

Wednesday, November 23, 2011

DELICIOUS AND SPICY SOUP WITH SHRIMP AND STRAW MUSHROOMS ENJOY DAN:

           THAI COCONUT SOUP WITH SHRIMP by CHEF DAN:
Serves 8-10

INGREDIENTS:

I pound shrimp, with shells
1 tablespoon olive oil
2 (19oz) cans MAY-PLOY coconut milk
4 stalks lemongrass, outer leaves discarded and root ends trimmed
1 thumb-size fresh ginger, grated
1 tablespoon red curry paste
4 cup clam juice
3 tablespoon fish sauce
1 tablespoons brown sugar
1(14.5oz) can straw mushrooms
1/4-cup lime juice
1/4-cup fresh chopped cilantro root and leaves

DIRECTIONS:

1.   Rinse shrimp and shells, reserving shells.
2.   Cut lemongrass stalks into 1-inch sections, and crush lightly with flat side of a heavy knife.
3.   In a pot combine crushed lemongrass stalks, shrimp shells, clam juice, cilantro roots and a little salt and pepper.
4.   Bring to a boil and simmer for 20 minutes.
5.   Strain broth through a fine sieve into another pot.
6.   In a sauce pan heat the oil over medium-heat.
7.   When hot add red curry paste and ginger sauté for 1 minute.
8.   Add to broth and simmer broth for 5 minutes.
9.   Add shrimp and simmer for 1 minute.
10.                Stir in coconut milk, fish sauce, brown sugar straw mushrooms.
11.                Simmer for 5 more minutes
12.                Stir in lime juice and season with salt and pepper.
13.                Garnish with cilantro leaves.

               ENJOY DAN:                                  APPETITE!!

ALL I CAN SAY IS YUMMY!!!!!!!!!! SLOW COOKED BEEF RIBS WITH RED WINE SAUCE ENJOY DAN:

SLOW COOKER SHORT RIBS FOR BILLICK’S TREE FARM CREW by CHEF DAN:
Serves 20

INGREDIENTS:

8-10 pounds beef short rib
Coarse salt and freshly ground black pepper to taste
1/3-cup all-purpose flour
2 cups beef broth
1/2-cup olive oil
6 garlic cloves, minced
3 onions, sliced
2 teaspoons dry mustard
2 cups red wine
1/2- cup brown sugar
1/2-cup red wine vinegar
2 cups chili sauce
1/4-cup Worcestershire sauce
3 teaspoons chili powder
13 tablespoons dried thyme

DIRECTIONS

1.    Put flour, salt and pepper in a bag.
2.    Add ribs and shake to coat.
3.    In a skillet, heat olive oil over medium-high heat.
4.    Brown short ribs in the olive oil.
5.    Put ribs in the crock-pot.
6.    In the skillet, combine all other ingredients.
7.    Bring to a boil, stirring.
8.    Pour over ribs.
9.    Cover and cook for about 9 hours.
10. Goes great over egg noodles.

ENJOY DAN:                                      BON-APPETITE:



Monday, November 21, 2011

SHRIMP MANGO AND AVOCADO WOW!! ARE WE HEALTHY TONIGHT ENJOY DAN:

SHRIMP MANGO AND AVOCADO SALAD WITH SPINACH by CHEF DAN:
Serves 4

INGREDIENTS:

20 tails-on shrimp with the shell on
1 mango, cubed
2 avocadoes, halved lengthwise and pitted
8 cups baby spinach, torn into bit size pieces
1 red onion, thinly sliced
1 jalapeño pepper, minced
2 tablespoon champagne vinegar
3 tablespoons soy sauce
1 tablespoon toasted sesame seeds
A hand full of fresh cilantro

DIRECTIONS:

1.    Prepare an ice bath.
2.    Bring a pot of water to a boil.
3.    Reduce heat and add shrimp.
4.    Poach shrimp a little less than 2 minutes.
5.    Transfer shrimp to ice-water bath.
6.    When cool, drain, peel and deveined and chop into pieces.
7.    Combine shrimp, mango, avocadoes, red onion and jalapeno pepper.
8.    In a bowl mix together champagne vinegar, and soy sauce.
9.    Mount shrimp mixture on baby spinach.
10. Drizzle with soy and vinegar mixture.
11. Top with toasted sesame seeds and cilantro.

ENJOY DAN:                                   BON-APPETITE!!

Sunday, November 20, 2011

WE STILL HAVE ACORN SQUASH SO LETS STUFF THEM WILD RICE AND APPLES ENJOY DAN:

ACORN SQUASH STUFFED WITH RICE, SAUSAGE AND APPLE by CHEF DAN:
Serves 4

INGREDIENTS:

2 acorn squash, halved through the middle and seeded
1 cup brown or wild rice cooked according to package directions
1/2-pound turkey or chicken sausage
2 tablespoons grape-seed oil
1/2-onion, thinly sliced or 2 shallots, thinly sliced
1/4-cup red tart cherries
1/4-cup orange juice
1/2-teaspoons EACH sage and thyme
2 teaspoons DAN”S honey
2 tablespoons pecans, chopped
Salt and pepper to taste

DIRECTIONS:                  (PRE-HEAT OVEN TO 375 DEGREES)

1.    In a baking sheet lined with foil, drizzle the squash halves with a little oil, and sprinkle with salt and pepper.
2.    Place skin side up and cover with foil.
3.    Bake for about 45 minutes.
4.    In a skillet over medium-heat, brown the sausage and when browned add the shallots and apples and continue cooking until apples are tender and sausage cooked through.
5.    Stir in red tart cherries, pecans, and thyme
6.    In a bowl, toss to combine the cooked rice and sausage mixture.
7.    In a bowl, whisk to combine orange juice, and DAN’S honey.
8.    Pour over rice and sausage mixture and toss to incorporate.
9.    Once the squash have cooked, turn them over on the baking sheet.
10. Fill each squash with 1/4-of the filling.
11. Return to oven, cook uncovered for 12 minutes.
12. Garnish with a little salt & pepper, cinnamon and ground cloves.

ENJOY DAN:                                    BON-APPETITE!!



THAI SPICES WITH RICE NOODLES AND CHICKEN WOW ENJOY DAN:

            CROCK POT THAI CHICKEN COCONUT SOUP by CHEF DAN:
Serves 20

INGREDIENTS:

6 pounds skinless, boneless diced chicken thighs or 12 diced chicken breast halves
2 (19-oz) MAE PLOY coconut milk
10 cups chicken broth
3 tablespoons soy sauce
1/2-cup lime juice
1/4-cup fish sauce
6 tablespoons oyster sauce
2 cups peanut butter
3 tablespoons red curry paste
1 onion, chopped
6 garlic cloves, minced
1 thumb-size fresh ginger, finely chopped
3 sweet potatoes, diced
2 (14-oz) rice noodles
1 cup roasted dry peanuts
1 cup fresh cilantro

DIRECTIONS:

1.    Combine broth, soy sauce, coconut milk, chili paste, lime juice, fish sauce, oyster sauce and peanut butter in the crock pot.
2.    Stir in onion, garlic, ginger, sweet potatoes, and diced chicken.
3.    Cook on high 4-6 hours.
4.    Cook on low 6-8 hours.
5.    Stir in rice noodles into the crock pot.
6.    Cook on high until the noodles are soft, about 20 minutes.
7.    Garnish with cilantro and roasted peanuts.

ENJOY DAN:                                   BON-APPETITE!!

28 DEGREES TODAY WHAT COULD BE BETTER THAN CORNED BEEF AND CABBAGE ENJOY DAN:

                    CROCK POT CORNED BEEF AND CABBAGE by CHEF DAN:
Serves 12

INGREDIENTS:

1 4 pound corned beef brisket with spice packet
3/4-head of cabbage, cut into wedges
1 onion, cut into wedges
6 carrots, chopped into chunks
10 red potatoes, chopped into chunks
1 (12oz) bottle stout or dark ale


HORSERADISH SAUCE:
1/2-cup cream
1/4-cup sour cream
1/4-prepared horseradish

DIRECTIONS:

1.    Place the potatoes, carrots, and onions in the bottom of the crock pot.
2.    Sprinkle the brisket with the season packet.
3.    Pour beer mixture over the meat.
4.    Cook on low 10-12 hours.
5.    Remove meat and add cabbage to crock pot.
6.    Cook 40-45 minutes longer.
7.    Combine horseradish sauce in a bowl.
8.    Slice meat thinly across the grain and serve with hot vegetables.
9.    Serve with horseradish sauce.

ENJOY DAN:                                           BON-APPETITE!!

Saturday, November 19, 2011

SWEET AND SOUR CHICKEN IN THE CROCK POT WOW!!!!!!!!!!!!!! ENJOY DAN:

      WHIDBEY ISLAND SWEET & SOUR CHICKEN IN THE CROCK POT by CHEF DAN:
Serves 12

INGREDIENTS:

12 skinless boneless chicken breasts, halved cut into 1/2-strips
1 (32oz) can pineapple chunks in syrup
2 cups all-purpose flour
4 tablespoons butter
1 (32oz) box chicken broth
1 cup lime juice
1/2-cup brown sugar
1/2-cup soy sauce
6 garlic cloves, minced
2 tablespoons red curry
1 cup peanut butter
3 bell peppers cut into thin strips
1/4-cup cornstarch
1-cup water

1.    In a bowl add flour and dredge the chicken pieces through the flour.
2.    In a skillet heat 2 tablespoons butter over medium-heat.
3.    When sizzling add floured chicken, and cook for 3-5 minutes or until chicken is browned on all sides.
4.    Repeat until all the chicken is cooked, add more butter in needed.
5.    After each batch is cooked add to bottom of crock pot.
6.    Drain pineapple and reserve liquid.
7.    In a sauce pan add remaining butter over medium-heat.
8.    When hot add red curry and sauté for 30 seconds.
9.    Add pineapple syrup, chicken broth, lime juice, brown sugar, peanut butter and soy sauce.
10. Heat until sugar and peanut butter dissolves.
11. Pour over the chicken in the crock pot.
12. Heat on high for 1 hour.
13. Add pineapple chunks, garlic and green pepper.
14. Cover and cook on low for 7-9 hours.
15. Half an hour before serving mix to together cornstarch and water and add to crock pot.

            ENJOY DAN:                                                    BON-APPETITE!!