Monday, January 31, 2011

FROM MY GOOD FRIEND CHEF LORI KATZAKIN

BARBECUE SAUCE by CHEF LORI KATAZKIN


Serves a few:



INGREDIENTS:



1/3 CUP PURE MAPLE SYURP

1/4- CUP STRONG BREWED COFFEE

1/4- CUP BOURBON OR WHISKEY

1 TABLESPOONS WORCHETSHIRE SAUCE

2 TEASPOONS DRY MUSTARD

1 TEASPOON ONION POWDER

1/4- TEASPOON TABASCO SAUCE



DIRECTIONS:



1. COMBINE AND BRING TO A BOIL.

2. ADD 1-1/2 CUPS OF KETCHUP.

3. SIMMER FOR 15 MINUTES.

ENJOY DAN: THANKS LORI

WHAT A GREAT DISH TO TAKE TO A POTLUCK. ENJPY DAN

BLACK BEAN TORTILLA CASSEROLE WITH MUSHROOMS AND OLIVES


Serves4-6 by CHEF DAN:



INGREDIENTS:



2 tablespoons olive oil

3/4- pound button mushrooms, trimmed and quarter or 1/2- package sliced mushrooms

2 garlic cloves, minced

1/2 teaspoon smoked paprika

1/2 teaspoon red pepper flakes

Sea salt and fresh ground black pepper

1 can (15.5 ounce) black beans, rinsed and drained

1 cup black olives, sliced

8 corn tortillas, warmed and halved

2 cups PACE salsa

1-1/2 cups mozzarella cheese



DIRECTIONS:



1. PRE-HEAT OVEN TO 4OO DEGREES.

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

3. Add mushrooms and cook, stirring often, until browned, about 6-8 minutes.

4. Add garlic, smoked paprika, red pepper flakes, and salt and pepper to taste.

5. Add black beans and stir to combine.

6. Cook to warm through, about 3-5 minutes.

7. Remove from heat.

8. Arrange 5 tortillas halves in a 2 quart baking dish.

9. Top with half the bean mixture and 1/2- cup salsa.

10. Then sprinkle with one-third of the cheese.

11. Repeat with another layer, tortillas, bean mixture, salsa, and cheese.

12. Top with remaining tortilla halves, salsa, and cheese.

13. Cover with foil, and bake until the cheese in the middle melts, about 10-12 minutes.

14. Uncover and bake until is bubbling, about 5 minutes.



ENJOY DAN: saukairl

Sunday, January 30, 2011

WE GOT CHICKEN WE GOT MUSHROOMS SO MAKE A RECIPE ENJOY DAN

BAKED PARMESAN CHICKEN WITH MUSHROOMS by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pounds chicken tenders, (you can cut up chicken breasts into cutlets)

2 tablespoon olive oil (plus 2 teaspoons for the mushrooms)

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

1/3 cup parmesan cheese

2 teaspoon dried thyme

1/4- teaspoon salt

3/4- pound baby portabella mushrooms, trimmed and quarter



DIRECTIONS:



1. PRE- HEAT OVEN TO 450 DEGREES

2. In a flat mixing bowl, mix together panko, parmesan cheese, 1 tablespoon olive oil, salt and dried thyme.

3. Dredge chicken tenders in panko mixture, gently pressing into the chicken.

4. In a 9 x13 baking dish, place tenders.

5. Drizzle with 1 tablespoon oil.

6. Place in the oven on the upper rack.

7. Bake until the tops are golden brown about 15-20 minutes.

8. Meanwhile, in a bowl add 2 teaspoons olive oil, throw in some salt and pepper to taste.

9. Add mushrooms and completely coat.

10. On a baking sheet, add the mushrooms.

11. In the oven place baking sheet on the lower rack, and bake until golden brown, about 20 minutes.



ENJOY DAN: saukairl

Saturday, January 29, 2011

NOW HERE IS A HEALTHY DESSERT. ENJOY DAN

SABAYON WITH FRESH FRUIT by CHEF DAN:


Serves 6



INGREDIENTS:



3 egg yolks

3 tablespoons sugar

1/2- cup tequila

2/3 cup sherry



DIRECTIONS:



1. Whisk yolks and sugar to blend in top of a double boiler.

2. Gradually whisk in half the tequila, and sherry.

3. Set over simmering water and whisk till mixture holds shape for 3 seconds when drizzled from whisk.

4. About 5 minutes.

5. Remove from over water and chill till cold, whisking occasionally.

6. Fold into sabayon with remaining tequila and sherry.





FRUIT:

1 cantaloupe

2 pints strawberries

2 cups grapes



DIRECTIONS:



1. Seed cantaloupe; cut into thin slices and peel.

2. Halve strawberries.

3. Leave grapes whole.

4. In individual bowls add the fruit and spoon sauce over.

5. With a propane burner, burn the top until nice and brown.



ENJOY DAN: saukairl

SUPER-BOWL COMMING UP. SO WHAT COULD BE BETTER FOR SOUP KITCHEN. ENJOY DAN

SUPER-BOWL CHILI FOR THE SOUP KITCHEN by CHEF DAN:


Serves30-40



INGREDIENTS:



6-8 pounds hamburger

2 tablespoons olive oil

6 bell peppers, chopped

6 onions, chopped

1 gallon can of diced tomatoes

4 cups dried pinto beans

20 cups beef broth

1/4- cup chocolate-syrup

1/4- cup chili powder

1 can chopped canned chipotle Chili peppers, in adobo sauce

4 tablespoons cumin

4 tablespoons dried oregano, crushed

1 big bag corn chips



DIRICTIONS: (soak beans all-night, drain off water, and fill with fresh water and bring to a boil and the simmer 2-3 hours)



1. In a large skillet, cook meat until brown, stirring to break up meat as it cooks.

2. Drain off fat.

3. Meanwhile, in a stock pot add olive oil over medium-high heat.

4. Add onions and bell peppers, and cook for about 5-6 minutes.

5. Add broth, meat, tomatoes, beans, chocolate syrup, chili powder, chipotle Chile peppers, cumin, and oregano.

6. Increase heat and bring to a boil, then reduce heat and simmer for about 2 hours.

7. Salt and pepper to taste.

8. Serve with sour cream or corn chips.

9. Enjoy the game. DAN: hallelujah

Friday, January 28, 2011

AT COSTCO I BOUGHT BABY PORTOBELLO MUSHROOMS SO HERE MY ATTEMPT TO MAKE A RECIPE. ENJOY DAN

SAUTEED MUSHROOMS WITH SEASAME AND GINGER by CHEF DAN:


Serves 4



INGREDIENTS:



2 tablespoons grape-seed oil

1-1/2- pounds baby Portobello mushrooms, cleaned, stems trimmed, and quarter

1 tablespoon sesame seed toasted

1 tablespoon ginger, minced

2 tablespoons mirin

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 scallions, thinly sliced



DIRSECTIONS:



1. Heat 1 tablespoon grape-seed oil in a skillet over medium-high heat until sizzling.

2. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes.

3. Increase heat to high and cook stirring occasionally, until liquid has completely evaporated, about 6-7 minutes.

4. Add remaining tablespoon oil, reduce heat to medium, and continue to cook until mushroom are a dark brown, about 8 minutes.

5. Add sesame seed and ginger and cook, stirring constantly, unstill ginger is fragrant, abound 30 seconds.

6. Add mirin and soy sauce and cook, stirring until liquid has evaporated, about 30 seconds.

7. Remove from heat and stir in sesame oil.

8. Transfer to serving dish, and sprinkle with scallions, and enjoy.



ENJOY DAN: hallelujah

MY SISTER GAVE ME A LOT ORANGES FROM PHX ARIZONA AND I HAD TO MAKE A RECIPE

STEAK SALAD WITH ORANGE-HONEY DRESSING by CHEF DAN:


Serves 2-4



INGREDIENTS:



2 Tablespoons pecan oil

2 sirloin steaks fat trimmed (4 oz) each

2 oranges, peeled and pith removed

3 tablespoons Dan’s honey

2 romaine hearts, coarsely chopped

1 red onion, thinly sliced

2 carrots, shaved with a vegetable peeler.

A bunch of fresh basil, chopped



DIRECTIONS:



1. In a skillet over medium-high heat, add 1 tablespoon oil, until sizzling.

2. Season meat with salt and pepper.

3. Cook meat until medium rare, about 5 minutes, flip halfway through.

4. Transfer to cutting board and let rest, about 5 minutes.

5. Thinly slice against the grain.

6. Over a bowl, cut out orange segments, and then squeeze juice from membranes.

7. Whisk in honey and 1 tablespoon oil.

8. Season with salt and pepper.

9. Add chopped romaine hearts, red onion, and carrots and toss to combine.

10. Transfer salad to plate and top with steak.

11. Top with orange-honey dressing and fresh basil.



ENJOY DAN:

Thursday, January 27, 2011

ON HOLLAND AMERICA CRUISE THEY SERVED SOTO AYAM SO HERE IS MY VERSION OF THAT SOUP ENJOY DAN.

INDONESIAN SOTO AYAM (CHICKEN SOUP) by CHEF DAN:


Serves 4-6



INGREDIENTS:



2 chicken breasts, cubed

1/4-cup lime juice (marinate chicken breast in lime juice for 2 hours or more)



SOUP:

1 can coconut milk

2 cups chicken broth

1 tablespoon olive oil



SPICES:

1-1/2- tablespoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon allspice

1 teaspoon black peppercorns

4 shallots, chopped

4 garlic cloves, chopped

2 inches fresh ginger, minced

1 cup bean sprouts

1/2- head green cabbage, chopped

1/2- head Chinese cabbage, chopped

1 (8oz) package rice noodles, soaked in hot water for 30 minutes



DIRECTIONS:



1. Blend the spices in a spice grinder.

2. In a skillet add spices over low heat and stir until spices are just brown.

3. Add olive oil, shallots, garlic, and ginger, browned nicely for about 2 minutes.

4. In a stock pot add coconut milk, and chicken broth, bring to a boil.

5. Add the spices, cabbages, rice noodles and chicken breast with lime juice.

6. Simmer for 30 minutes.

7. Add bean sprouts just before serving.



ENJOY DAN: hallelujah

WHAT COULD BE BETTER HEALTHT FRIES. McDONLDS EAT YOUR HEART OUT ENJOY DAN

HEALTHY BAKED FRIES by CHEF DAN


Serves 2-4



INGREDIENTS:



3 russet potatoes cut lengthwise into 1/4-inch stripes

1 tablespoon grape-seed oil

1 tablespoon herbs de Provence

1 tablespoon garlic powder

Sea salt and black pepper to taste

Cooking spray



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. In a large bowl cover sliced potatoes with water.

2. Refrigerate 3- 4 hours or all-night.

3. Lightly coat a baking sheet with cooking spray.

4. Drain potatoes and pat dry.

5. Dry bowl and add potatoes.

6. Toss the potatoes with oil, herb de Provence, garlic powder and salt and pepper.

7. Arrange in a single layer on the baking sheet.

8. Bake until golden brown and crisp.

9. Cook about 45 minutes.

10. Turn potatoes over and cook 15 minutes more.



ENJOY DAN:

Wednesday, January 26, 2011

WE ARE BACK DROVE 7000 MILES IN OUR MOTER HOME WOW BAM TORTELLINE THATS WHATS FOR DINNER

TORTELLINI WITH MUSHROOMS by CHEF DAN


Serves 4-6



INGREDIENTS;



1 pounds white or shiitakes mushrooms,sliced large

2 tablespoons butter, divided

2-3 garlic cloves, minced

1 teaspoon dried thyme

1/2 – teaspoon salt

1/4-teaspoon freshly ground black pepper

1/2- cup Madeira

10 0z olivieeri 5 cheese tortellini



DIRECTIONS:



1. In a skillet add 1 tablespoon butter over medium heat sauté mushrooms until golden brown, about 6-8 minutes.

2. Add garlic and thyme cook about 1 minute.

3. Add salt and pepper.

4. Add Madeira.

5. Reduce heat and simmer for about 5 minutes.

6. Cook pasta according to directions on the package.

7. Add pasta to the mushroom mixture and simmer for 2 minutes.

8. Add 1 tablespoon butter at the end.



ENJOY DAN hallelujah