THESE ARTICHOKES ARE GRILLED WITH LEMON AND GARLIC WOW!!! WHAT A WAY TO EAT ARTICHOKES. ENJOY DAN:

              KILLER BARBEQUE ARTICOKES WITH LEMON AND BUTTER by CHEF DAN:

Serves 4

INGREDIENTS:

2 artichokes, trimmed and halved and choke scraped out

1 lemon, quarter

1/2-cup butter

4 cloves garlic, chopped, divided

1 shallot, chopped, divided

3 thyme springs

1 teaspoon each salt and pepper

DIRECTIONS:        (PRE-HEAT OUT DOOR GRILL TO LOW-HEAT)

1.     In a large pot of boiling salted water, add halved artichokes, lemon wedges, thyme springs, 1/2- the garlic and shallots.

2.     Boil for about 20-25 minutes.

3.     Drain and set aside.

4.     Melt the butter in a sauce pan over medium-heat.

5.     Stir in remaining garlic and shallot.

6.     Cook until fragrant, remove from the heat.

7.     Place the artichoke halves onto pre-heated grill.

8.     Brush some melted butter onto them.

9.     Cook 8-10 minutes, basting with butter and turning frequently until tips are a little charred.

10.                        Serve with remaining butter as a dipping sauce

ENJOY DAN:                           SAVOUR!

SQUASH SOUP Di ZUCCA ENJOY DAN:

                  WINTER SQUASH SOUP: SCAPECE Di ZUCCA by CHEF DAN:

Serves 6

INGREDIENTS:

2 winter squash (pumpkin, Hubbard, or butternut, seeded and cut 3/4 of the squash into 1-inch cubes, the rest cut into 1/4-slices

1 onion, peeled

1/4-cup olive oil, divided

1/4-cup butter, divided

1/2-teaspoon red chili flakes

1/2- teaspoon freshly grated nutmeg

1 tablespoon dried oregano

1 pound ZITI pasta

1/2- cup grated parmesan cheese

DIRECTIONS:

1.     Boil the onion lightly salted water for about 20 minutes, until it is tender.

2.     Drain and mince the onion.

3.     Place the squash cubes in a saucepan of lightly salted water.

4.     Bring to a boil, and boil until tender when pierced with a fork.

5.     Drain through a colander.

6.     In a food processor with a metal blade, puree until smooth.

7.     Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-heat.

8.     Add squash slices and sauté until golden brown on both sides.

9.     Remove slices to a paper towel to drain.

10.                        Add the minced onion and remaining oil and butter to the skillet and sauté for about 5 minutes.

11.                        Add the pureed squash, red pepper flakes, nutmeg, oregano, and salt and pepper to taste.

12.                        Cook over low-heat, adding a little pasta water if pan is to dry and squash is sticking, sauté about 5 minutes.

13.                        Meanwhile bring a saucepan of salted water to a boil, and cook ZITI according to package directions.

14.                        Drain pasta through a colander.

15.                        Add drained pasta to the skillet with the squash, and combine thoroughly.

16.                        Over high-heat and cook until heated thru.

17.                        Top each bowl with fried squash slices and parmesan cheese.

ENJOY DAN:                                                     ROCK-ON 

MANGO'S ARE IN SEASON LET'S HAVE SOME COLD THAI MANGO SOUP ENJOY DAN:

                THAI COLD MANGO COCONUT SOUP WITH MANGO RELISH by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 teaspoons olive oil

2 teaspoons red curry paste

1 onion diced

2 mangos, peeled and quarter

1 tablespoon brown sugar

1 teaspoon fish sauce

1/2-inch fresh ginger, grated

1 can (19oz) MAE PLOY coconut milk

1 cup water 1/2 cup plain yogurt

2 tablespoons lime juice

DIRECTIONS:

1.     In skillet over medium-heat add olive oil.

2.     When oil is sizzling add red curry paste and cook until melted and the room smells good.

3.     Add onion and sauté for about 5 minutes.

4.     In a blender, puree onion mixture, mangoes, brown sugar, ginger and fish sauce until smooth.

5.     Add coconut milk, water, yogurt, and slime juice; process to combine.

6.     Transfer to a bowl and refrigerate for about 3 hours or overnight.

MANGO RELISH:

1.     1 mango, peeled and diced.

2.     2 tablespoons brown sugar.

3.     2 teaspoons lime juice

4.     A handful of fresh basil.

            DIRECTIONS:

1.     In a bowl combine mango, brown sugar, lime juice, and fresh basil.

2.     Let set for 20 minutes.

3.     Ladle cold soup into chilled bowls and top each with a dollop of mango relish.

ENJOY DAN:                                                                SAVOUR!

  

THIS IS DELICIOUS IT MUST BE THE CAN OF DR. PEPPER ENJOY DAN:

LONDON BROIL MARINATED OVERNIGHT COOKED ON THE BBQ. by CHEF DAN:

Serves 4

INGREDIENTS:

5/8- (1-1/2- pounds) beef flank steak

MARINADE:

1/4-cup olive oil

1 (12oz) can doctor pepper cola

2 tablespoons Worcestershire sauce

1 tablespoon dry mustard

1 teaspoon each sea salt, fresh ground black pepper, divided

1 teaspoons dried oregano, divided

1 teaspoon dried thyme, divided

4 garlic cloves, diced

DIRECTIONS:

1.     Mix marinade ingredients together, and pour in large plastic bag.

2.     Score the surface of the steak, making diamond shapes 1/4-inch deep.

3.     Add to marinade bag, seal and turn to coat.

4.     Marinade overnight.

5.     Drain and discard marinade.

6.      On the steak combine the remaining salt & pepper, oregano, and thyme.

7.     Grill steak, covered over medium-high heat for 6-8 minutes on each side.

8.     For medium rare meat thermometer should read 145 degrees, medium 160 degrees.

9.     Thinly slice across the grain.

ENJOY DAN:                                                  SAVOUR!

THIN SLICED STEAK SAUTEED IN ONIONS WITH MARINARA SAUCE AND PASTA ENJOY DAN:

               STEAK HELEN WITH SPAGHETTI AND RED SAUCE by   CHEF DAN:

Serves 4

INGREDIENTS:

5/8 ( 1-1/2-pounds) beef sirloin or flank steak, slice diagonally very thin

3 tablespoons orange juice

1 onion, chopped

1/4-cup soy sauce

3/4 teaspoons coarse salt

2 tablespoons olive oil

1 (16oz) jar (marinara) spaghetti sauce

1/3 cup red wine

12 ounces spaghetti pasta

DIRECTIONS:

1.     Heat a skillet over medium-high heat.

2.     Add oil to hot pan.

3.     Add meat and sauté till browned.

4.     Stir in onion and sauté.

5.     Stir in marinara sauce and wine and bring to a boil.

6.     Reduce heat, cover and simmer for 45 minutes.

7.     In a large pot of boiling salted water, cook noodles until al dente.

8.     Remove from heat and drain.

9.     Serve meat sauce over noodles

       

             ENJOY DAN:                                              

GARLIC, GARLIC, AND MORE GARLIC WITH ASPARAGUS ENJOY DAN:

                      ASPARAGUS WITH LOT’S OF GARLIC by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 pounds of asparagus, trimmed

2 tablespoons olive oil

8 cloves garlic, thinly sliced

1-inch ginger, peeled and thinly sliced

Sea salt and freshly ground black pepper

DIRECTIONS:   (pre-heat oven to 400 degrees)

1.     In a large bowl toss, asparagus, oil, garlic, ginger, and salt and pepper.

2.     Spread on a baking sheet.

3.     Roast until tender and browned in spots, about 15 minutes.

ENJOY DAN:                                                 SAVOUR!

WOW FRESH SALMON, LIME, ASPARAGUS, AND PASTA WOW!!!!!!!!!!! ENJOY DAN:

         BARBAQUE SALMON WITH ASARAGUS AND RADIATORI by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2 pounds fresh salmon fillets

I cup radiatori

1 pound fresh asparagus, cut on the bias in 2 inch pieces

I onion, thinly sliced

2 scallions, thinly sliced

5 tablespoons butter, melted, divided

2 tablespoons lime juice, divided

1 tablespoons lime zest

2 teaspoons OLD BAY

1 tablespoon fresh tarragon, chopped

2 garlic cloves, crushed

1-inch fresh ginger, crushed

DIRECTIONS:

1.    Fire up the grill.

2.    Mix melted 3 tablespoon butter and lime juice together.

3.    Lay salmon on the tin foil (enough to wrap the salmon completely).

4.    Add to the salmon, butter mixture, onion, scallions, old bay, and tarragon.

5.    Seal the salmon in the foil.

6.    Grill for about 15 minutes.

7.    Meanwhile cook the radiator in plenty of salted boiling water, according to package directions, drain.

8.    In a skillet over medium-high heat add 2 tablespoon butter, 1 tablespoon lime juice, garlic, ginger, lime zest and asparagus.

9.    Cook for 3-4 minutes.

10.                       Add drained pasta and cook until pasta is coated.

11.                       Top with parmesan cheese.

12.                       Serve along with salmon.

            ENJOY DAN:                                                      SAVOUR!

THESE ARE REALLY NOT DRUNKEN NOODLES ENJOY DAN:

                  THAI DRUNKEN NOODLES by CHEF DAN:

Serves 4-6                     (PAD KEE MAO)

INGREDIENTS:

1 pound chicken tender

2 tablespoons olive oil

1 (14oz) package rice stick noodles

3 cloves garlic, minced

2 cups broccoli crowns, chopped

1 cup snap peas, cut in half on the bias

2 cups bean sprouts, washed

1package extra-firm tofu, diced

2 carrots, sliced into match sticks

1 red onion, thinly sliced

2 Thai chilies, seeded and minced, can use jalapeños

1 bell pepper, sliced

1/3cup fresh basil, torn

SAUCE:

1/4-cup soy sauce

1 tablespoon fish sauce

2 tablespoons oyster sauce

1tablespoon brown sugar

2 tablespoons lime juice

1 tablespoon sweet and sour sauce

DIRECTIONS:

1.    Soak noodles in hot water for 20 minutes.

2.     Mix thoroughly all the Sauce ingredients in a bowl, set aside.

3.    In a wok sauté, garlic, onions, chilies, tofu, and carrots in olive oil for about 2-3 minutes.

4.    Add chicken tender, and brown about 4-5 minutes.

5.    Add broccoli, snap peas, bell pepper, and sauté for about 3 minutes.

6.    Add bean sprouts and basil.

7.    Add noodles, Sauce mixture to the chicken and vegetables and toss thoroughly.

8.    Simmer for 2-3 minutes, or until sauce is absorbed.

9.    Serve with lime wedges and jasmine rice. ENJOY DAN:     SAVOUR!

CHICKEN IN PEANUT SAUCE AND SPINACH OR SWISS CHARD ENJOY DAN:

CHICKEN IN PEANUT SAUCE WITH SPINACH OR SWISS CHARD by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-pounds chicken breast, cut against the grain into 1/4-inch pieces

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

1 thumb size fresh ginger root, peeled, and thinly sliced

1/2-cup peanut sauce, (recipe to follow)

1 teaspoon yellow curry paste

16oz baby spinach or Swiss chard

1/2-cup cherry tomatoes, halved

1/4-cup chopped peanuts

2       Thai chilies, seeded and thinly sliced

DIRECTIONS:

1.    In a soup pot, bring 1-1/2 quarts of salted water to a boil.

2.    Add chicken, return to simmer, stirring occasionally, about 5 minutes.

3.    With a slatted spoon, remove chicken to a bowl and cover.

4.    In a sauce pan add coconut milk and ginger slices bring to a boil.

5.    Add peanut sauce, and yellow curry paste.

6.    Reduce heat and simmer for 3-4 minutes.

7.    Add chicken, and salt and pepper to taste.

8.    Reduce heat and simmer for 2-3 minutes.

9.    Remove ginger.

10.                       Add spinach or Swiss chard to a pot of salted boiling water and cook for about 20-30 seconds.

11.                       Drain and arrange on plates.

12.                       Pour hot chicken and sauce in middle of spinach.

13.                       Top with tomatoes, peanuts and sliced chilies.

PEANUT SAUCE:

1.    1/4-cup smooth peanut butter.

2.    2 tablespoons soy sauce.

3.    2 cloves garlic, chopped

4.    1/4-cup water.

5.    1 tablespoons brown sugar.

6.    2 tablespoons lime juice.

In a sauce pan, combine all ingredients, stirring over medium-heat until peanut butter has melted. Or microwave for 30-40 seconds. ENJOY DAN:

THE BROTH IS THE REASON THIS SOUP IS GREAT AND OF COURSE THAI PEPPERS ENJOY DAN:

       HOT AND SOUR SHRIMP SOUP WITH STRAW MUSHROOMS: by CHEF DAN:

Serves 6-8

INGREDIENTS:

1 pound whole (in the shell) raw, if frozen soak in cold salted water until thawed and then drain

1 quart of chicken stalk

1 tablespoon olive oil

2 stalks chopped peeled fresh lemongrass, lightly crushed

Thumb size fresh ginger, peeled and lightly crushed

6 kaffer lime leaves, or 2-1/2 teaspoons grated lime rind

4 Thai chilies or Serrano chilies, lightly crushed, (divided)

3 tablespoons fish sauce

6 cilantro stems, lightly crushed

3 tablespoons lime juice

1 (15oz) can straw mushrooms, or 12 fresh mushrooms

1/2-cup fresh cilantro leaves

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

DIRECTIONS:

1.    Peel the shrimp.

2.    Heat the oil over medium-high heat.

3.    Add shrimp shells and 2 Thai peppers.

4.    Sauté for about 2 minutes.

5.    Combine the lemongrass, kaffer lime leaves, the stock, shrimp peelings, mixture, cilantro stems, to the soup pot.

6.    Bring to a boil.

7.    Lower the heat and simmer very gently for 20 minutes.

8.    Strain the stock through a sieve and return stock to the rinsed-out pan

9.    Add fish sauce, lime juice, stir and taste, adding more fish sauce, or lime juice if needed.

10.                       Over medium-heat add shrimp and straw mushrooms, cook until shrimp are opaque, about 2-3 minutes.

11.                       Sprinkle with cilantro leaves, thinly sliced Thai chilies, and scallions.

             ENJOY DAN:                                                      SAVOUR!

WHIDBEY ISLAND BAGEL COMPANY OHHHHH SOOOO GOODDDD ENJOY DAN:

                KIICHILI’S BAGELS WITH CAESAR SALAD by CHEF DAN:

Serves 2

INGREDIENTS:

2 KIICHILI’S bagels, whole wheat, jalapenos, or whatever, sliced and toasted.

3 tablespoons Caesar salad dressing

2 thin slices (WALLA-WALLA) onion

1 cup torn romaine

1/4 teaspoon of  (SUNSHINE SAUCE) Sweet Spicy Habanero Mustard

1/2-cup shaved Parmigiano-Reggiano cheese

DIRECTIONS:

1.    In a bowl mix the spicy mustard with Caesar dressing.

2.    Spread mustard mixture on cut side of bagel.

3.    Arrange half of the WALLA-WALLA sweet onion, romaine lettuce, and cheese on bottom half of the bagels, and repeat layers.

4.    Top with the top halves of bagels.

               ENJOY DAN:                                         SAVOUR

SHRIMP AND BUTTERMILK DRESSING---UNBELIEVABLE ENJOY DAN:

                               SHRIMP SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound shrimp peeled and deveined

1 tablespoons grape-seed oil

2 tablespoons chicken stock

2-3 romaine hearts, coarsely chopped

1 cup buttermilk

1 avocado, halved, pitted, and peeled

1/4- cup lime juice, from 2 limes and the zest

1/4- cup pine nuts

Kosher salt and fresh ground black pepper

1 red bell pepper, thinly sliced

2 scallions, slice in 1-inch pieces on the basis

1/2- cup fresh basil

          DIRECTIONS:

1.    In a blender, combine buttermilk, avocado, lime juice and zest and 2 tablespoons chicken stock.

2.    Blend until smooth, about 20 seconds.

3.    Season with salt and pepper.

4.    In a skillet over medium-high heat, season shrimp with salt and pepper.

5.    Cook until opaque, about 2-3 minutes.

6.    In a large bowl, toss together the romaine, pine nuts, basil, shrimp, red pepper, and 1 cup dressing toss until combined.

7.    Top with basil and scallions.

ENJOY DAN:                                                                 SAVOUR!

RASPBERRIES AND BLACKBERRIES ARE HERE SO LET'S MAKE A LIQUEUR; ENJOY DAN:

                          RASPBERRY LIQUEUR  by CHEF DAN:

35-40 drinks

INGREDIENTS:

1 pound fresh raspberries

3 cups vodka (or 1-1/2 cups pure grain alcohol+ 1-1/2 cups water

1-1/4 cups fine sugar

DIRETIONS:

1.    Rinse and check the raspberries and place them in a container.

2.    Add vodka and mix.

3.    Store in a cool dark place

4.    Stir daily the first 5 days, and then once a week for 3-4 weeks.

5.    Strain and transfer the unsweetened liqueur to an ageing container ( glass bottle with  tight fitting lid)

6.    Add the sugar, cap and let mellow for at least 3 months

7.    After 3 months strain the liqueur thru a cloth.

8.    Add more sugar if necessary.

9.    The liqueur should mellow at least 6 months before drinking.

10.                       The color of the raspberry liqueur is bright red and the flavor is delicious if the sugar content is correct and if the liqueur has mellowed properly.

11.                       You can use loganberries, blackberries, boysenberries.

ENJOY DAN:                                                                SAVOUR!