Monday, December 31, 2012

POMEGRANATE, APPLE, PEARS AND CHICKEN ENJOY DAN:


CHICKEN SALAD WITH APPLES AND POMEGRANATE by CHEF DAN:

Serves 4

 

INGREDIENTS:

FOR THE VINAIGRETTE:

2 tablespoons apple cider vinegar

2 tablespoon orange juice

1 tablespoon honey

1 shallot, thinly sliced

3 tablespoon olive oil

Salt and pepper to taste

 

Directions for Vinaigrette:

 Place all ingredients in a mason jar with a secure lid and shake the living daylights out of it.

 

FOR THE POACHED CHICKEN:

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

3 cups chicken stock

4 cilantro stems

2 bay leaves

 

Directions for poached chicken:

In stock pot add broth and bring to a boil.

Add chicken cilantro, and bay leaves.

Reduce heat and simmer for 7 minutes uncovered.

Cover and allow to rest for 10 minutes.

Discard stock and cut chicken into thin slices.

 

SALAD:

1 head of romaine lettuce

1 Fuji apple, (quarter and cored and thinly sliced)

1 pomegranate, cut in quarters and seeded in a bowl under water

1/2-cup pine nuts, toasted

1 pear, cored and sliced

1/4-tarragon leaves

1/4-cup feta cheese

 

DIRECTIONS FOR SALAD:

1.    Tear the lettuce into a bowl, along with chicken, pomegranate seeds, apple, pear, pine nuts, and tarragon, season with salt and pepper.

2.    Add vinaigrette and top with feta cheese.

   ENJOY DAN:                         HALLELUJAH!!

HAPPY NEW YEAR WITH BLACK EYED PEAS FOR GOOD LUCK ENJOY DAN:


HAPPY NEW YEAR WITH GOOD LUCK BLACK EYED PEAS AND BLACK BEANS

                                                                                              By CHEF DAN

Serves 8-10

 

INGREDIENTS:

 

1 pound fresh ground turkey

2 tablespoons grape-seed oil

2 cups dried black eyed peas

2 cups dried black beans

1 cup pearl barley, roasted in a dry frying pan for 2 minutes.

1 bunch of Swiss chard, stems discarded and leaves halved lengthwise, then thinly sliced crosswise

4 cloves garlic

2 ham smoked ham hocks

3 bay leaves

2 cups sliced mushrooms

2 bell peppers, chopped

2 onions, chopped

2 (14.5 Oz) can diced tomatoes

1 (4 Oz) can diced chilies

2 cups Pace Picante sauce

2 cups beef broth

1 teaspoon EACH thyme, rosemary, red pepper flakes, and Italian seasoning

1/4-cup lemon juice

 

DIRECTIONS:

 

1.    Soak peas and beans in water overnight.

2.    The next day drain and add enough water to cover the peas and beans.

3.     Add ham hock, bay leaves and bring to a boil and simmer for about 2 hours.

4.    Remove from heat and refrigerate over night.

5.    In a skillet add oil over medium-high heat.

6.    Add ground turkey and sauté until nice and brown.

7.    Add onions, garlic, mushrooms, bell peppers, herbs and diced chilies.

8.    Sauté for 4-5 minutes.

9.    Add to soften beans, along with broth, barley, tomatoes and Picante sauce,

10. Bring soup to a boil and then simmer for about 1 hour.

11. The last 20 minutes add Swiss chard and lemon juice.

 

       ENJOY DAN:                            HALLELUJAH!!

 

Sunday, December 30, 2012

STEAK WITH COGNAC OR BRANDY ENJOY DAN:


                   FIRE MARSHAL’S STEAK DIANE by CHEF DAN:

Serves 4

 

INGREDIENTS:                     

  

1-1/2-pounds flank steak or London broil

Sea salt and freshly ground black pepper

2 tablespoon melted butter, 1 tablespoons grape-seed oil

2 garlic cloves, minced

2 shallots minced

3 tablespoon sherry

1/4-cup Cognac or Brandy

1 cup sliced button mushroom caps

2 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1/4-cup cream

2 tablespoon beef stock

1 teaspoon red hot pepper sauce

3 tablespoons lemon juice

3 tablespoons fresh chopped chives

 

DIRECTIONS:

1.    In a skillet add 1 tablespoon butter over medium-heat.

2.    Add the shallots, and garlic and cook for 1 minute.

3.    Add the mushrooms and cook stirring for 2 minutes.

4.    Tilt the pan towards you and add the brandy, and catch on fire, or use a match.

5.    When flame has burned our add the mustard and cream, mix and cook 1 minute.

6.    Add beef stock, Worcestershire and hot sauce and stir to combine.

7.    Take off heat and whisk in lemon juice.

 

COOKING STEAK IN AN IRON SKILLET ON THE COOK-TOP THEN THE OVEN.

1.    Wrap steak in plastic wrap and let warm at room temperature for 1 hour.

2.    Rub both sides with oil and melted butter, season with salt and pepper.

3.    Preheat oven to 500 degrees.

4.    In a cast-iron skillet over high-heat on stove top add oil and heat.

5.    Put the steak in the skillet and cook 90 seconds each side, for RARE meat 2 minutes for medium-rare.

6.    Place skillet in the oven on the middle rack.

7.    Cook 3 minutes without flipping over, allow to rest for 5 minutes.

8.    Cut the steak in half with the grain, and then slice the meat on the diagonal across the grain into 1/8-inch slice.

9.    Serve with the sauce.

10. Top with sliced fresh chives.

ENJOY DAN:                                          HALLELUJAH!!

 

CHILI WITH BLACK-EYED PEAS AND BLACK BEANS ENJOY DAN:


BLACK EYED PEA CHILI IN THE CROCK POT by CHEF DAN:

Serves 6-8

 

INGREDIENTS:

 

1 tablespoon grape-seed oil

1 pound dry black-eyed peas, soaked overnight and drained

1 pound black beans, soaked overnight and drained

1 pound lean ground turkey meat

1 pound kale or Swiss chard

1 onion, diced

4 garlic cloves, minced

1 red bell pepper

1 (14 Oz) can diced tomatoes

2 cups Pace Picante sauce

2 tablespoon Chile powder

1 tablespoon cumin

2 teaspoons EACH fennel seed, oregano and thyme

2 cups beef broth

1/4-cup juice from Meyer Lemons a cross between lemon and mandarin oranges

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:

 

1.    In sauce pan over medium-high heat add oil and when sizzling add meat onion, pepper, and garlic and cook for 3-4 minutes or until ground turkey is browned.

2.    In a crock-pot add meat mixture.

3.    Add soaked peas and beans.

4.    Add tomatoes, and picante sauce.

5.    Stir in broth and spices.

6.    Season with salt and pepper

7.    Cover, cook on low for 8-10 hours.

8.    20 minutes before finished add kale or Swiss chard and Meyers lemon juice.

 

ENJOY DAN:                             HALLELUJAH!!

 

 

Saturday, December 29, 2012

WOW!! HOT DIP CRAB MEAT WITH CHEESE ENJOY DAN:


                             HOT CRAB DIP by CHEF DAN:

Makes 4 cups

(Cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

INGREDIENTS:

 

1 pound lump crab meat or 2 (6 Oz) cans crab meat, drained

1 pound pepper jack cheese, grated

2 (8 Oz) packages cream cheese

4 tablespoons mayonnaise

1/4-cup parmesan cheese

8 scallions, finely chopped

6 roasted garlic cloves, minced

3 tablespoon Worcestershire sauce

3 teaspoon hot sauce

3 tablespoon prepared horseradish

2 tablespoons fresh lime juice

1/2-teaspoon dry mustard

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PRE-HEAT OVEN TO 325 DEGREES)

 

1.   Combine all the ingredients in a Flameware casserole dish and gently stir until thoroughly mixed.

2.   Bake for 40 minutes.

3.   Serve hot with Triscuit or toast

 

      ENJOY DAN:                                          HALLELUJAH!!

CRAB CAKES AWESOM ENJOY DAN:


                AWESOME CRAB CAKES by CHEF DAN:

Makes 8 crab cakes

 

INGREDIENTS:

 

I pound lump crab meat, fresh or pasteurized

1 egg

1/4-cup light mayonnaise

2 teaspoons Dijon mustard

2 teaspoon Old Bay seasoning

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1-1/2-cup Panko

1 tablespoon fresh parsley, chopped

1 tablespoon Frank Red Hot Pepper sauce

2 tablespoons butter

1 tablespoon olive oil

Lemon wedges for serving

 

DIRECTIONS:

 

1.   Drain crabmeat and put into a bowl.

2.   In another bowl, whisk egg, mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, 1/4- teaspoon sea salt and Franks hot sauce.

3.   Add crabmeat and mix to combine, do not over mix.

4.   Sprinkle the Panko and parsley over the top and mix thoroughly.

5.   Cover with plastic wrap and refrigerate for up to 3 hours.

6.   Shape the crab cakes into 8 patties, about 1-inch thick.

7.   In a skillet heat the butter with the olive oil over medium-heat.

8.   When butter is frothy, add the cakes to the pan.

9.   Cook about 4 minutes, or until golden brown on the underside, flip and reduce heat to medium-low and cook another 4-5 minutes or until golden brown.

10.                Serve with lemon wedges.

 

                    ENJOY DAN:                       HALLELUJAH!!

Friday, December 28, 2012

CHATEAUBRIAND BEEF TENDERLOIN WOW!! ENJOY DAN:


CHATEAUBRIAND BEEF TENDERLOIN FOR NEW YEARS DINNER by CHEF DAN:

Serves 8-10 (cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

4 pounds beef tenderloin (center cut)

8 beef marrow bones, sold at Payless Foods, sold as dog bones

6 scallions, finely sliced

10 mushrooms, finely sliced

1/2-red wine

2 spring’s fresh rosemary

2 spring’s fresh tarragon

4 tablespoons anchovy butter, recipe to follow

2 tablespoon olive oil

Fresh tarragon for garnish

Chateau potatoes, recipe to follow

 

DIRECTIONS:       (PRE-HEAT OVEN TO 450 DEGREES AND 400 DEGREES)

 

1.    Bones should be 3-4-inch long.

2.    In 450 degree preheated oven, in a baking dish, stand the bone straight up and bake for 20 minutes.

3.    Remove from oven and let cool.

4.    Scoop the marrow out of the bones using a narrow spoon.

5.    Cut pocket lengthwise in the side of the tenderloin.

6.    Place bone marrow in the pockets.

7.    With kitchen twine, tie roasts so marrow stays in pockets.

8.    Melt 3 tablespoons anchovy butter and olive oil in a skillet over medium-high heat, until sizzling.

9.    Season the beef and add to skillet, do not move for 3 minutes.

10. Repeat the same browning process on the rest of the meat.

11. Place the roast in a Flameware casserole dish and place in 400 degree pre-heated oven.

12. Roast 15 minutes for medium-rare, 20 minutes for medium.

13. Remove from oven, tent and let rest for 15 minutes

14. Meanwhile in a sauce pan, over medium-heat. Using left over sauce from roast sauté shallots for about 5 minutes.

15. Add wine, mushrooms, rosemary and tarragon springs.

16. Bring to a boil, scraping up all the browned bits on the bottom of the pan.

17. Reduce by half or until slightly thickened.

18. Remove from heat add reaming butter and an outer spring of tarragon

19. Serve the chateaubriand, sliced on the bias with the sauce.

 

 

 

 

ANCHOVY BUTTER:

4 tablespoons butter

1 teaspoon Anchovy paste

1 tablespoon parsley, chopped

Place butter, Anchovy paste and parsley on a board and work into a smooth paste.

 

 

CHATEAU POTATOES:

 

1/4-cup butter.

2 pounds potatoes peeled and cut into small rounds.

1 tablespoon fresh parsley, chopped.

3/4-teaspoon sea salt.

1/4-teaspoon freshly ground black pepper.

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

 

1.    Melt the butter in oven-proof skillet over medium-heat.

2.    Add potatoes and sauté for 5 minutes.

3.    Place skillet into the oven, roosting the potatoes, stirring often, for 20 minutes.

4.    Remove the skillet from the oven and sprinkle with chopped parsley, salt, and pepper, over the browned potatoes.

 

ENJOY DAN:                                          HALLELUJAH!!

         

 

 

 

Thursday, December 27, 2012

TOMATILLOS AND CHICKEN WOW!! ENJOY DAN:


                   TOMATILLO CHICKEN BREASTS by CHEF DAN:

Serves 4

 

MARINATE:

 1/2-cup teriyaki or light soy sauce

1 tablespoon chili powder

1 teaspoon ground cumin

2 garlic cloves, minced

1 thumb size fresh ginger, crushed

1 (12 Oz) bottle 1.P.A. beer

4 skinless, boneless chicken halves

 

DIRECTIONS:

1.    In a bowl mix all ingredients together.

2.    In a zip-lock bag add chicken and pour marinate over and combine.

3.    Refrigerator 2-4 hours or overnight.

 

INGREDIENTS

1 pound tomatillos

2 tablespoons cornmeal

2 tablespoons all-purpose flour

2 tablespoon olive oil

1 (4 Oz) can green chili pepper

1 bunch fresh cilantro, chopped

 

DIRECTIONS:

 

1.    Remove papery husks from tomatillos; rinse under cold water.

2.    Cut into quarters and set aside.

3.    Remove chicken from the marinate, reserve 1 cup

4.    In a bowl add cornmeal, all-purpose flour and season with salt and pepper.

5.    Dredge chicken thru the cornmeal mixture.

6.    Heat a skillet over medium-high heat.

7.    Add oil and when sizzling add chicken and cook 3 minutes on each side or until browned, chicken will not be cooked through at this point.

8.    Add reserves halved tomatillos, and 1 cup marinate chilies and cilantro and bring to simmer.

9.    Cover and simmer for 25-30 minutes, or until chicken is tender.

10. Garnish with jalapenos cheese

       ENJOY DAN>                                BON-APPETITE!!