Tuesday, May 29, 2012

LOTS OF RHUBARB HAS COME INTO THE SOUP KITCHEN SOOOOO RHUBARB SOUP ENJOY DAN:

RHUBARB LENTIL SOUP by CHEF DAN:
Serves 20 or so

INGREDIENTS:
15 cups water
2 tablespoons butter
6 cups lentils
10 pounds rhubarb
8 stalks of celery, finely chopped
5 onions, finely chopped
7 carrots, finely chopped
2 cups sugar
1 tablespoon cinnamon
2 tablespoons vanilla
1/4-cup cornstarch
2 tablespoons water
1 tablespoon lemon juice

DIRECTIONS:

1. Wash fresh rhubarb and remove skins and chop.
2. In a stock pot add butter over medium-heat and heat until sizzling.
3. Add celery, onions, and carrots.
4. Sauté for 4 minutes.
5. Add rhubarb and sauté 3 more minutes.
6. Add water, lentils, sugar, cinnamon, vanilla, and lemon juice.
7. Bring to a boil.
8. Cover, reduce heat and simmer for 40 minutes or until lentils are tender.
9. Add a little water to the cornstarch and mix.
10. A dd to the rhubarb mixture, stirring until slightly thickened.
11. Season with salt and pepper.

ENJOY DAN: BON-APPETITE!!

Monday, May 28, 2012

SALMON SALAD FOR THE SOUP KITCHEN ENJOY DAN:

SALMON PASTA SALAD WITH LEMON DRESSING BY GODFATHER OF SOUP
Serves 20 or more CHEF DAN:

INGREDIENTS:
2 pounds canned salmon
2 pounds macaroni, cooked, drained and cooled
4 cups carrots, thinly sliced
4 cups celery, thinly sliced
2/3-cup olives, sliced
1 bell pepper, thinly sliced
Salt and black pepper to taste.

LEMON DRESSING:
1. 1 cup olive oil
2. 1/2-cup lemon juice
3. 5 garlic cloves, minced
4. 2 teaspoon dried dill weed
5. Zest of 1 lemon. Plus juice
6. Black pepper to taste

DIRECTIONS:
1. Cook pasta according to package directions.
2. In a large bowl mix together, salmon, cooled macaroni, carrots, celery, bell pepper, and salt and pepper.
3. In a blender whisk together lemon dressing ingredients until well blended.

ENJOY DAN: BON-APPETITE!!

STRAWBERRIES AND RHUBARB CRISP FOR THE LADIES AT THE SOUP KITCHEN ENJOY DAN:

OLD FASHIONED STRAWBERRY RHUBARB CRISP FOR THE LADIES AT THE SOUP KITCHEN by the GODFATHER OF SOUP CHEF DAN:
Serves 8-10

FILLING:
4 cups rhubarb, sliced 1/2-inch thick
1-1/3-cup sugar
5 cups, strawberries, hulled and quartered
1 orange, zested and juiced (1/2-cup)
2 tablespoons cornstarch
1 teaspoons vanilla extract
2 tablespoons balsamic vinegar

TOPPING:
1 stick butter, softened
1-1/2-cups brown sugar
1-1/2-cups all-purpose flour
1-1/4-cups rolled oats
2 teaspoons cinnamon
1/2-teaspoon nutmeg
Pinch of salt

DIRECTIONS: (PREHEAT OVEN TO 375 DEGREES)

1. In a bowl, toss in the rhubarb and 3/4-cup of the sugar and let rest for 15 minutes, stirring occasionally.
2. In another bowl toss in the strawberries with remaining sugar let rest.
3. With a slotted spoon transfer rhubarb to the strawberries.
4. Add cornstarch, orange zest, juice, vanilla, and vinegar, stir well.
5. Transfer the mixture to a baking dish.
6. Using your finger combine all topping ingredients together.
7. Mix until large crumbs form.
8. Sprinkle the topping evenly over the filling.
9. Bake in pre-heated oven for 30 minutes, or until nicely browned.
10. Let rest 10 minutes.
ENJOY DAN: BON-APETITE!!

Sunday, May 27, 2012

QUINOA PATTIES WOW HOW HEALTHY CAN YOU GET ENJOY DAN:

CHEESY QUINOA WITH ROASTED GARLIC AND LEMON AIOLI
Makes 10-12 patties by CHEF DAN:

INGREDIENTS:
2-1/2-cups cooked and cooled quinoa (about 1 cup uncooked)
2/3- cup grated fontina cheese
1 cup panko (Japanese bread crumbs)
2 greens onion thinly sliced
1 egg lightly beaten
1/2-teaspoon freshly ground black pepper
1 tablespoon olive oil for frying
Kosher salt to taste
AIOLI:
1/2-Greek yogurt, Low fat
1 head roosted garlic
1 tablespoon lemon juice
1/4-teaspoon cayenne pepper
FOR THE CAKES:
1. Place all ingredients except the oil, in a bowl and stir until well combined.
2. Season with S.&.P, and let sit 5-10 minutes.
3. In a skillet over medium-heat, add oil until sizzling.
4. Form 1/4-cup patties with quinoa mixture and place in heated pan.
5. Cook quinoa cakes for about 5 minutes on each side.
6. Repeat until all patties have been cooked, set aside.
FOR THE AIOLI:
1. Place all ingredients into a blender, season with S. &.P.
2. Blend until smooth.
3. Serve alongside the warm cakes.
ROASTING GARLIC: (PRE-HEAT OVEN 400 DEGREES)
1. Aluminum foil
2. 1-2 teaspoon olive oil
3. Remove papery covering off the cloves.
4. Slice the top off the head so that the cloves are exposed.
5. Place on a piece of aluminum foil and drizzle with olive oil.
6. Fold the foil completely over the garlic to seal it.
7. Bake for 40 minutes or until garlic is soft.
ENJOY DAN: hallelujah

Saturday, May 26, 2012

GNOCCHI AND MUSHROOMS WOW!!!!!!! ENJOY DAN:

TRI COLOR GNOCCHI POTATOES WITH MUSHROOMS by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 (17.5oz) package ARCHER FARMS tri-color gnocchi potatoes
1 tablespoons butter
1 tablespoon olive oil
1/4-oz dried gourmet mushroom blend
2 cups baby portabellas, sliced
12 stalks asparagus, trimmed and sliced diagonally
1/2-onion, thinly sliced
1 cup peas
1/4-cup toasted pine nuts
1/4-cup parmesan cheese

DIRECTIONS:

1. In a bowl, combine dried mushroom with 1 cup boiling water.
2. Cover and let sit for 30 minutes, drain; reserve mushroom water.
3. Chop mushrooms and set aside.
4. Heat salted water in a pot and add gnocchi bring to a boil and cook 2-3 minutes.
5. Place cooked gnocchi in a large bowl.
6. In a skillet over medium-high heat, combine butter and oil until melted.
7. Add dried mushroom and baby portabellas and cook, until soft and golden; transfer to a plate.
8. Combine asparagus and onion to the skillet, season with S &P.
9. Cook for about 3-4 minutes or until onion are soft.
10. Add cooked mushrooms and the peas to the skillet and heat through, using a little mushroom liquid if necessary.
11. Toss mushrooms and onion mixture into the gnocchi bowl and combine thoroughl, mix in the pine nuts and parmesan cheese.

ENJOY DAN: BON-APPETITE!!

Friday, May 25, 2012

MY FRIEND SARAJANE SENT ME THIS RECIPE ENJOY DAN:

SARAJANE’S CHICKEN, ORZO AND ASPARAGUS by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound chicken tenders
2 tablespoons olive oil
1 cup orzo
1/2-cup chicken broth
1 pound asparagus, ends trimmed and cut diagonally in 3-inch pieces
1 (10oz) can artichoke hearts, water packed, quarter
1 tablespoon capers, drained
2 cloves garlic, minced
1/3-cup parmesan cheese
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. For the orzo follow directions on the box.
2. In a skillet over medium-heat and 1 tablespoon olive oil and heat until sizzling.
3. Add chicken tender and cook until nice and browned about 2-3 minutes.
4. Remove from pan.
5. Add remaining oil to the skillet and add asparagus, artichokes, capers, and garlic cloves and sauté for 2-3 minutes.
6. Pour in the chicken broth and add the chicken and orzo.
7. Mix thoroughly and heat through.
8. Season with salt and pepper.
9. Top with parmesan cheese and a hand full fresh basil.

ENJOY DAN: hallelujah:

THE KETCHUP OF THE EAST TAMARIND CHUTNEY ENJOY DAN:

TAMARIND INDIAN CHUTNEY by CHEF DAN:

Makes 1-cup

INGREDIENTS:

3 tablespoons tamarind concentrate
1 cup water
1/4-cup brown sugar
1 teaspoon EACH coriander, cumin, anise seeds
1/2-teaspoon EACH chipotle chili powder, caraway seeds, and salt
1 2-inch cinnamon stick, broken in half

DIRECTIONS:

1. Toast coriander, cumin, anise, caraway seeds in a skillet over medium-heat, stirring, until fragrant and a shade darker, about 2 minutes.
2. Cool completely.
3. In coffee grinder, finely grind until smooth.
4. In a sauce pan add tamarind concentrate, water, brown sugar, chili powder, salt ground seeds and cinnamon sticks, and bring to a boil.
5. Bring to a lively simmer, then reduce heat to medium-low and cook until slightly thickened, about 10 minutes.
6. Remove from heat and cool to room temperature.
7. Pour into a clean jar and cover with a tight-fitting lid.
8. Store the chutney for weeks in the refrigerator.
9. Tamarind is known as the ketchup of Asia.

ENJOY DAN: hallelujah

Thursday, May 24, 2012

WOW PINEAPPLE GINGER AND VODKA ENJOY DAN:

FREAL’S INFUSED PINEAPPLE VODKA by CHEF DAN:

24 drinks



1 fresh pineapple

4-inches fresh ginger, cut into thin slices

1 quart Vodka



PREPARING THE PINEAPPLE:



1. Cut the top and the bottom off the pineapple.

2. Stand the pineapple on one end and use a sharp knife to shear off the outer skin from the sides.

3. Remove all of the skin and eyes from the pineapple.

4. Cut the pineapple into 1/2-inch slices.

5. Lay each slice flat and cut into quarters.

6. Stack the pineapple pieces, ginger in a jar designed that will allow the vodka to flow around each piece of pineapple and ginger.

7. Pour in vodka.

8. Tighten lid on the jar and place in a dark place for 10 days.

9. Strain the Vodka, and ginger using a strainer.

10. Strain into a clean bottle and refrigerate.

11. Use the Vodka stained pineapple and ginger for a garnish.



PINEAPPLE GINGER Martini



2 oz pineapple infused Vodka, pineapple and ginger mixture.

1 oz sprite.

1 dash Tabasco sauce.



ENJOY DAN: BON APPETITE!!

Wednesday, May 23, 2012

WE HAVE ALL THIS FRUIT SOOOOOO FRUIT SALAD ENJOY DAN:

FRUIT SALAD WITH HONEY DRESSING by CHEF DAN:
Serves 4

DRESSING INGREDIENTS:

1/2- cup Greek yogurt
1/4-cup light mayonnaise
2 tablespoons DAN’S honey
2 tablespoons lemon juice
1/2-teaspoon dry mustard
1 teaspoon vanilla extract
Sea salt and freshly ground black pepper

SALAD:

1 heat of romaine lettuce roughly chopped
1 avocado, peeled and sliced
1 banana, sliced
1 pear, peeled and diced
2 cups fresh pineapple, peeled and diced
10-12 strawberries, halved
1 apple, cored and diced
1/2-cup toasted pine nuts

DIRECTIONS:

1. In a bowl whisk together all mixing ingredients.
2. Set aside.
3. Place all the fruit and the pine nuts in a large bowl and toss to combine.
4. Add the dressing and toss to combine.

ENJOY DAN: BON-APPETITE!!

Tuesday, May 22, 2012

TRY THIS YOU WILL LIKE THAI NOODLES WITH PEANUT DRESSING ENJOY DAN:

THAI NOODLES WITH PEANUT DRESSING by CHEF DAN:

INGREDIENTS:
Serves 4

1 (14 oz) package 1/4-inch wide rice sticks
4 chicken breast, boneless, skinless, cubed
2 teaspoons sesame oil
1 thumb size fresh ginger, grated
4 garlic cloves
2 Thai chilies (halved lengthwise and seed removed)
2 tablespoons soy sauce
2 tablespoons grape-seed oil

DRESSING:
1/3-cup creamy peanut butter
2 tablespoons brown sugar
3 Tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons red chili paste
1 bunch cilantro (chopped), reserve 1/4-cup leaves for garnish

DIRECTIONS:
1. Bring a large pot of salted water, bring to a boil and throw in the rice sticks.
2. Let sit 20 minutes, then drain and add sesame oil. Place in a bowl.
3. In a bowl, whisk together, soy sauce, ginger, garlic, and chilies.
4. Add the cubed chicken to the marinate and chill for 30 minutes.
5. For the dressing, in sauce pan heat sesame oil over medium-low heat: add all other dressing ingredients and sauté for 2 minutes.
6. Pour warm dressing over the noodles, toss and set aside.
7. In a skillet heat grape-seed oil over medium-high heat.
8. Add cubed chicken, with the marinate and sear an all sides, about 4-5 minutes.
9. Combine all ingredients in with the noodles and toss to coat.
10. Garnish with cilantro leaves.
ENJOY DAN: BON-APPETITE!!

Monday, May 21, 2012

EGGPLANT OH YAH SOOOO GOOOOOD ENJOY DAN:

EGGPLANT CAPONATA by CHEF DAN:
Serves 4-6

INGRESIENTS:

2 large eggplants, peeled and cubed (½-inch)
1/4-cup golden raisins
2 tablespoons grape-seed oil
1 bell peppers, diced
1 red onion diced
2 garlic cloves, minced
2 tablespoon capers, drained
1/4-cup kalamata olives, pitted and chopped
1/2-cup diced tomatoes
1/2- cup balsamic vinegar
1/4- cup brown sugar
1/4- pin nuts, toasted
Salt and pepper to taste
1 bunch fresh basil, finely chopped

DIRECTIONS:

1. Place raisins in a bowl of water and microwave for 30 seconds.
2. Let stand 15 minutes; drain set aside.
3. In a skillet heat 1 tablespoons oil over medium-high heat.
4. Add eggplant and sauté for 8-10 minutes or until golden brown.
5. Spoon eggplant into a large bowl and set aside.
6. Add onion, bell pepper, and sauté 4-5 minutes.
7. Add garlic and sauté 1 minute.
8. Add tomatoes sauté 2 minutes.
9. Add tomatoe mixture into bowl with eggplant.
10. Return pan to medium- heat.
11. Add 1 tablespoon oil and add sugar, and vinegar, stirring until sugar dissolves.
12. Stir in raisins, olives and capers.
13. Remove from heat and stir in basil.
14. Add to eggplant mixture, stirring to combine.
15. Top with toasted pine nuts. ENJOY DAN: BON-APPETITE!!

MORE ARUGULA SALAD ENJOY DAN:

ARUGULA SALAD WITH LEMON DRESSING by CHEF DAN:
Serves 4

4 cups baby arugula
1/3-cup grated parmesan cheese
2 tablespoons lemon juice
1 cup jarred artichokes packed in water
1 cup cherry tomatoes
2 tablespoons olive oil

DIRECTIONS:

1. Blend parmesan cheese, lemon juice, and olive oil in a blender.
2. Season with kosher salt and freshly ground black pepper
3. In a bowl add arugula, artichokes, and cherry tomatoes.
4. Toss with enough dressing to coat.

ENJOY DAN: BON-APPETITE!!

Sunday, May 20, 2012

BERDENE BOUGHT ARUGULA PLANTS SOOOOOOOOO SALAD WITH ORZO ENJOY DAN:

ORZO SALAD WITH ARUGULA AND PESTO DRESSING: by CHEF DAN:

Serves 4-6
INGREDIENTS:

5 ounces baby arugula
1 cup jarred artichokes packed in water, drained, rinsed and quarter
1/2-cup radishes, sliced
2 carrots, grated
1 avocado, peeled and sliced into wedges
2 cups cherry or grape tomatoes, halved
1/4-cup red wine vinegar
1/2-teaspoon kosher salt
1/4- teaspoon fresh ground black pepper
1 pound orzo
PESTO: (makes 1 cup)
1-1/3-cup fresh basil
2/3- tablespoon dried basil leaves, crushed
2 garlic cloves, chopped
1/4-cup olive oil
1/4-cup balsamic vinegar
2 teaspoons sugar
1/4- fresh graded parmesan cheese

DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Add pasta, and cook according package directions.
3. Drain and add to a large serving bowl.
4. Toast the pine nuts in a dry skillet over medium-heat until golden brown.
5. In a blender add pine nuts and garlic until minced.
6. Then add the fresh & dry basil, Parmesan, balsamic vinegar and process until finely minced.
7. With the machine running, drizzle in the olive oil in a steady stream.
8. Process until well blended.
9. In the bowl with the orzo add arugula and all vegetables.
10. Stir to combine and drizzle 1/2-the pesto over the salad and serve. ENJOY DAN: APPETITE!!

DUMP CAKE FOR THE HARD WORKING LADIES AT THE SOUP KITCHEN ENJOY DAN:

SOUPS KITCHEN LADIES DUMP CAKE by CHEF DAN:
Serves10-12

INGREDIENTS:

1 white cake mix
1 (15oz) can, crushed pineapple
1 can pie filling, apple, blueberry, cherry, or whatever you like
1 cube of soften butter

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. In a cast-iron skillet or cake pan DUMP the pineapple in and spread evenly over the bottom.
2. Next DUMP in the pie filling and spread evenly over the pineapple.
3. Sprinkle the cake mix over the fruit layers.
4. Pour the melted butter over the cake.
5. In a pre-heated oven bake for 1 hour.
6. Cake will have a light brown top.
7. Serve with whipped topping.

ENJOY DAN: BON-APPETITE!!

Saturday, May 19, 2012

EGG DROP SOUP WOW!!!!! ENJOY DAN:

EGG DROP SOUP by CHEF DAN:
Serves 4

INGREDIENTS:

4 cups chicken broth
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
4 garlic cloves, minced
1 thumb-size fresh ginger
1 cup straw mushrooms
4 ounces rice noodles, broken into 3-inch pieces
2 tablespoons cornstarch
2 eggs lightly beaten
1-1/2 cups cooked, shredded chicken
3 tablespoons fresh chives, chopped

DIRECTIONS:

1. Bring the broth, soy sauce, rice vinegar, garlic, ginger, and straw mushrooms.
2. Bring to a boil over high heat.
3. Reduce heat and simmer for 10-12 minutes.
4. Add rice noodles.
5. Cook about 5 more minutes.
6. Meanwhile, stir together the cornstarch and 2 tablespoons water in a bowl.
7. Whisk into broth and cook for 1 minute or until thickened.
8. Stir the soup so it is moving in circular direction.
9. Pour the beaten eggs in a slow, steady stream.
10. Stir in cooked chicken and garnish with fresh chives.

ENJOY DAN: BON-APPETITE!!

BEETS, CHICKPEAS, APPLES AND TUNA ENJOY DAN:

BEET SALAD WITH TUNA by CHEF DAN:
Serves 4

INGREDIENTS:

14 ounces solid white tuna, chilled
3 tablespoons olive oil
3-4 fresh cooked beets, sliced and drained
1 head romaine lettuce, cut into 1-inch wedges
3-cups fresh spinach, torn
1 tart apple, cored and cubed
1 cup celery, chopped
2 Hard boiled eggs, chopped
1/3-cup balsamic vinegar
1 tablespoon Dijon mustard
1/2-teaspoon dill weed
1(15.5oz) can chickpeas, drained and rinsed

DIRECTIONS:

1. In a bowl whisk together vinegar, mustard, dill weed and oil.
2. Reserve 1/4-cup of the dressing.
3. Season with kosher salt and freshly ground black pepper.
4. Toss together romaine, spinach, apple, celery, beets and chickpeas.
5. Top with tuna and hard boiled eggs and reserved dressing.

ENJOY DAN: BON-APPETITE!!

Friday, May 18, 2012

SOUP KITCHEN BLACK BEAN WITH QUINOA ENJOY DAN:

BLACK BEAN WITH QUINOA SOUP by CHEF DAN:
Serves 40

INGREDIENTS:

4 cups uncooked quinoa, rinsed
8 cups water

4 cups dried black beans
22 cups water
2 tablespoons butter
4 onions, chopped
7 garlic cloves, minced
1/4-cup chili powder
1/4-cup ground cumin
1 (50oz) can diced tomatoes
1 (50 oz) can corn
3 tablespoon EACH dried rosemary, Italian seasoning, thyme, and oregano.
Salt and pepper to taste.

DIRECTIONS:

1. Soak the bean in water the day before using.
2. Next day drain and add beans to the stock pot add water and bring to a boil.
3. Simmer for about 2 hours.
4. Bring the quinoa and 8 cups of water to a boil.
5. Reduce heat to medium-low, cover and cook until tender about 20 minutes. Set aside
6. In a skillet add butter and sauté the onions for 5 minutes.
7. Add garlic and sauté for 1 minute.
8. In the stock pot when the beans are soft add onion, garlic, tomatoes, corn and all spices.
9. Add more water if necessary.
10. Bring to boil and reduce heat and simmer for 1 hour.
11. Add cooked quinoa and simmer for 20 more minutes.

ENJOY DAN: BON-APPETITE!!

PINEAPPLE WITH MINT WOW WHAT COULD BE BETTER ENJOY DAN:

PINEAPPLE WITH MINT by CHEF DAN:
Serves 4

INGREDIENTS:

1 ripe pineapple
1/4-cup white sugar
A handful fresh mint
Greek yogurt if desired

DIRECTIONS:

1. Cut both ends off and peel the skin with a knife, removing black bits.
2. Then cut the pineapple into quarters and remove the core.
3. Finally slice into quarters, lengthwise, as thin as you can.
4. Lay flat in one or two layers on a plate.
5. Take the plate to the tables and pass around.
6. Pass around a dish of yogurt.
7. With a pestle and mortar, toss in mint leaves with the sugar.
8. Beat the hell out of the mint leaves.
9. See the sugar change color and the smell will be unbelievable.
10. Takes a minute or so of continual beating.
11. Sprinkle the sugar-mint mixture over the pineapple.
12. Holy cow all your guest will say this wonderful.

ENJOY DAN: BON-APPETITE!!

SARA IS STAYING WITH US SOOOOOOOOO A RECIPE OF FRESH PINEAPPLE ENJOY DAN:

SARAJANES PINEAPPLE SUNDAE by CHEF DAN:
Serves 4

INGREDIENTS:

2 cups coarsely chopped fresh pineapple
3 tablespoons brown sugar
3 tablespoons orange juice
2 teaspoons DAN’S honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4-cup slivered toasted almonds
2 cups Greek yogurt

DIRECTIONS: (PRE-HEAT BROILER)

1. In a bowl combine brown sugar, orange juice, honey, cinnamon, and ginger.
2. Whisk well.
3. Toss in pineapple, and combine well.
4. On a cookie sheet lined with foil, spread pineapple mixture in a single layer.
5. Broil for about 5 minutes, or until bubbly.
6. In 4 dessert bowls, spoon 1/2-cup Greek yogurt into each bowl.
7. Top with 1/4-cup of pineapple mixture.
8. Top with toasted slivered almonds.

ENJOY DAN: BON-APPETITE!!

SARA IS STAYING WITH US SOOOOOOOOO A RECIPE OF FRESH PINEAPPLE ENJOY DAN:

SARAJANES PINEAPPLE SUNDAE by CHEF DAN:
Serves 4

INGREDIENTS:

2 cups coarsely chopped fresh pineapple
3 tablespoons brown sugar
3 tablespoons orange juice
2 teaspoons DAN’S honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4-cup slivered toasted almonds
2 cups Greek yogurt

DIRECTIONS: (PRE-HEAT BROILER)

1. In a bowl combine brown sugar, orange juice, honey, cinnamon, and ginger.
2. Whisk well.
3. Toss in pineapple, and combine well.
4. On a cookie sheet lined with foil, spread pineapple mixture in a single layer.
5. Broil for about 5 minutes, or until bubbly.
6. In 4 dessert bowls, spoon 1/2-cup Greek yogurt into each bowl.
7. Top with 1/4-cup of pineapple mixture.
8. Top with toasted slivered almonds.

ENJOY DAN: BON-APPETITE!!

SARA IS STAYING WITH US SOOOOOOOOO A RECIPE OF FRESH PINEAPPLE ENJOY DAN:

SARAJANES PINEAPPLE SUNDAE by CHEF DAN:
Serves 4

INGREDIENTS:

2 cups coarsely chopped fresh pineapple
3 tablespoons brown sugar
3 tablespoons orange juice
2 teaspoons DAN’S honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4-cup slivered toasted almonds
2 cups Greek yogurt

DIRECTIONS: (PRE-HEAT BROILER)

1. In a bowl combine brown sugar, orange juice, honey, cinnamon, and ginger.
2. Whisk well.
3. Toss in pineapple, and combine well.
4. On a cookie sheet lined with foil, spread pineapple mixture in a single layer.
5. Broil for about 5 minutes, or until bubbly.
6. In 4 dessert bowls, spoon 1/2-cup Greek yogurt into each bowl.
7. Top with 1/4-cup of pineapple mixture.
8. Top with toasted slivered almonds.

ENJOY DAN: BON-APPETITE!!

Thursday, May 17, 2012

MOO SHU PORK WITH SWEET CHILI SAUCE WOW THIS WAS GOOD ENJOY DAN:

MOO SHU PORK by CHEF DAN:
Serves 4

INGREDIENTS:

3/4-pound pork tenderloin, cut into thin strips
3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 tablespoons grape-seed oil
1 bell pepper thinly sliced
1 14-ounce bag coleslaw mix
1 cup baby portabella mushrooms, sliced
4 garlic cloves, finely chopped
2 tablespoons MAE PLOY sweet chili sauce
1/4-cup white wine or water
1 leaves of romaine lettuce

DIRECTIONS:

1. In a bowl whisk the hoisin sauce, vinegar, garlic and a little salt and pepper.
2. Add the pork and chill for 20-30 minutes.
3. Heat 1 tablespoon grape-seed oil in a skillet or wok over medium-high heat.
4. Remove the meat from the marinate and stir-fry (reserving marinate) until nice and browned about 4 minutes.
5. Transfer pork to a bowl.
6. Stir white wine into the skillet and stir with pan juices and pour over cooked pork, cover.
7. Add remaining 1 tablespoons grape-seed oil over medium-high heat.
8. Add mushrooms, bell pepper and stir-fry until the mushrooms are golden brown and the peppers are soft, about 2 minutes.
9. Add the coleslaw and cook until wilted, about 3 minutes.
10. Add pork and reserved marinate, sweet chili sauce and stir-fry 2 more minutes or until heated through.
11. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
ENJOY DAN: BON-APPETITE!!

Wednesday, May 16, 2012

HOLY COW!!!!! SWORDFISH WITH HOME MADE LINGUINE AND ARTICHOKE HEARTS ENJOY DAN:

SWORDFISH STEAKS WITH WILD MUSHROOM LINGUINE by CHEF DAN:
Serves 2

INGREDIENTS:

4 to 6 ounces linguine
2 (6oz) swordfish steaks
1/2- cup al-purpose flour
2 tablespoons olive oil
5 garlic cloves, minced
1 cup baby portabella mushrooms, sliced
2 tablespoons lemon juice
1 (12oz) jar marinated artichokes hearts, drained
1 (15oz) can diced tomatoes, undrained
2 tablespoons fresh rosemary
2 lemon slices for garnish.

DIRECTIONS:

1. Prepare linguine according to package directions.
2. Drain, reserving 1 cup of liquid to pour over the linguine.
3. Set aside.
4. Heat 1 tablespoon oil in a skillet over medium-high heat.
5. Season with salt and pepper. And dredge in flour.
6. Add swordfish to the hot oil, and cook until browned outside and medium rare on the inside, about 3-4 minutes.
7. Remove from skillet, cover and keep warm.
8. Sauté garlic in remaining tablespoon of olive oil for 1 minute.
9. Add mushrooms and lemon juice, cook 3-4 minutes or until mushrooms are tender.
10. Stir in artichokes hearts and remaining ingredients.
11. Heat through and serve over the drained linguine.
12. Serve lemon slices over each steak.

ENJOY DAN: BON-APPETITE!!

Tuesday, May 15, 2012

LET'S EAT--- STORE BOUGHT CHICKEN WOW!!!!!!!! ENJOY DAN:

CHICKEN SALAD WITH MANGO, SNAP PEAS AND BOK CHOY WITH PEANUT DRESSING by CHEF DAN:
Serves 2

INGREDIENTS:

1 store bought cooked chicken, cut into bit size pieces
1 cup snap peas, cut on the bias
1 mango, peeled and sliced into 1-inch pieces
1 red pepper, trimmed, seeded, and sliced into 1-inch pieces
3 baby bok choy, thinly sliced crosswise
1 cucumber, thinly sliced crosswise
1 jalapeno, thin sliced

Dressing:
1/3-cup creamy peanut butter
3 tablespoons hot water
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoon brown sugar
2 teaspoons Thai red curry paste
1 teaspoon salt

DIRECTIONS:

1. To prepare dressing combine peanut butter and next 6 ingredients in a bowl.
2. Stir with a whisk until smooth.
3. Set aside.
4. In a large bowl add chicken, snap peas, mango, red pepper, bok choy, cucumber, and jalapeno.
5. Stir in peanut dressing.

ENJOY DAN: BON-APPETITE!!

Saturday, May 12, 2012

MY DENTIST IS A VEGAN SO THIS RECIPE ENJOY DAN:

GOODWIN'S BITTER SWEET TOFU STIR-FRY by CHEF DAN
Serves 4

16 ounces firm tofu cut into bite size cubes
2 tablespoon olive oil
1 tablespoon fresh ginger root, minced
2 tablespoons red curry paste
4 cups stir-fry vegetables, mushrooms, bell peppers, asparagus, Bok Choy, cabbage or cauliflower
3 tablespoons lime juice
1/3-cup teriyaki sauce or Thai peanut sauce
14 ounces coconut milk
1/2-cup fresh basil, chopped
2 teaspoons toasted sesame seeds

DIRECTIONS:

1. Heat a wok on high and add oil.
2. When oil is sizzling add tofu and stir-fry until golden brown, about 2 minutes.
3. Remove tofu and set aside, leaving reaming oil in the wok.
4. Stir in fresh ginger and curry paste into hot oil.
5. When curry paste is fragrant and the ginger begins to turn golden, add the stir-fry vegetables and sauté 1-2 minutes.
6. Add lime juice, teriyaki sauce, coconut milk and tofu.
7. Bring the coconut milk to a simmer, and cook a few more minutes until the vegetables are tender and tofu is hot.
8. Stir in chopped basil and top with toasted sesame seeds.

ENJOY DAN: BON-APPETITE!!

Friday, May 11, 2012

MOM DAY IS ALMOST HERE SO LETS FEED MOM ENJOY DAN:

“MOM’S DAY” RAMEKIN BAKED EGGS by CHEF DAN:
Serves 2

INGREDIENTS:

2 eggs
2 tablespoons cream
1 teaspoons cheddar cheese, shredded
1 teaspoon fresh parsley, chives or herbs of your choice
1/3-tablespoons butter
1 slice Canadian bacon
Salt and pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Coat 2 ramekins with 1/2-teaspoon butter.
2. Pour boiling water into a baking dish,
3. Set ramekin in the boiling water and 1 tablespoon cream.
4. When cream is warm, break egg to each ramekin.
5. Top with the other tablespoon cream, salt and pepper, cheese, Canadian bacon and fresh herbs.
6. Dot with butter
7. in a pre-heated oven bake for 10-12 minutes.
8. The whites should be firm and the yolk thick.

ENJOY DAN: BON-APPETITE!!

THIS IS SOME SERIOUS HOT SAUCE ENJOY DAN:

SWEET SPICY HABINERO SAUCE by CHEF DAN:

INGREDIENTS:

15 habanero’s, chilies seeded
1 (20oz) can pineapple pieces
1 cup yellow mustard
1/2- cup brown sugar
1 tablespoon olive oil
6 cloves of garlic
2 tablespoons Worcestershire sauce
2 tablespoons EACH jalapeno powder, curry powder, chipotle powder, and garam masala powder

DIRECTIONS:

1. In a blender mix all ingredients together and stand back.
Blend until smooth.
2. Get a bottle of tequila, drink it and use the bottle to funnel the sauce into.
3. Let your imagination run free as to what kind of a whopper you can tell about the hot sauce origins.
4. EXAMPLE:
5. One day in COZY ROADHOUSE in Clinton I meet this old buzzard and he tells me………………
6. Keep refrigerated , and it will last till 2018.

ENJOY DAN: BON-APPETITE:

Thursday, May 10, 2012

THIS IS EASY AND A WINNER ENJOY DAN:

CROCK POT FRUIT COBBLER FOR THE SOUP KITCHEN LADIES
By CHEF DAN:
Serves 10

INGREDIENTS:

1 (20oz) bottle of Dr. Pepper or 7 up
2 (22oz) cans pie filling of you choice, such as blueberry, apple, cherry or pineapple (mix or match)
2 yellow cake mixes
1 stick of butter
2 tablespoons oil
1 cup walnuts, chopped

DIRECTIONS:

1. Open the Dr. pepper or 7up and let sit for 15 minutes so the carbonation can fizz out.
2. Whip oil with a paper towel all over the interior of the crock-pot dish.
3. Open the 2 cans of pie filling on pour into the crock-pot.
4. Pour both boxes of the cake mix on top of the pie filling.
5. Pour in 1/2- the Dr. Pepper or 7up.
6. Drink the rest.
7. Make patties out of the butter and dot around the top of the cake mix.
8. Sprinkle the chopped walnuts on top.
9. Cover and cook on low for 2-3 hours or until bubbly and lightly browned.

ENJOY DAN: BON-APPETITE!!

Wednesday, May 9, 2012

CHICKEN, PINEAPPLE, RICE WITH VEGGIES ENJOY DAN:

CHICKEN STIR FRY FRIED RICE AND PINEAPPLE by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound chicken tenders, cut into strips
2 tablespoons grape-seed oil
2 cups jasmine rice, cooked
1 (15oz) can pineapple with natural juices
5 cloves garlic, minced
1 thumb-size fresh ginger, peeled and grated
1 cup peas
1 cup mushrooms, sliced
1 cup edamame
1/2-bell pepper
1/2-onion, chopped
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons lime juice
1 teaspoon garlic chili sauce
2 eggs, beaten
3 tablespoons water mixed with corn starch
1/4-cup roasted peanuts
1/2- English cucumber, sliced into quarters, for garnish

DIRECTIONS:
1. Heat 1 tablespoon of grape seed oil in a wok over medium-heat.
2. Add the chicken, bell pepper, garlic, chili sauce, ginger and onion.
3. Stir-fry until the chicken is cooked through, about 5 minutes.
4. Remove chicken mixture and keep warm.
5. Heat 1 tablespoon oil in the wok over medium-heat.
6. Add the cooked rice, pineapple and peanuts, heat through.
7. Stir in soy sauce, hoisin sauce, lime juice, peas, and edamame.
8. Cook for 1-2 minutes.
9. Push rice to side and scramble the eggs to blend with the rice.
10. Return chicken mixture to the wok and stir to blend with the rice.
11. Stir the cornstarch in the water and add to wok
12. Heat through, garnish with cucumber. ENJOY DAN

CORN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CORN SOUP by CHEF DAN
Serves 40

INGREDIENTS:

4 tablespoons butter
8 onions, chopped
10 garlic cloves, minced
20 cups vegetables broth
1 gallon can whole kernel corn
1 gallon canned cream corn
10 potatoes, chopped
1 tablespoon white pepper
1 gallon can coconut milk
2 cups cream cheese
1 cup lime juice
1 (20oz) can green chilies
1 tablespoon cayenne pepper
1 cup fresh chives

DIRECTIONS:

1. Heat butter in a skillet over medium-heat.
2. When hot add onions and sauté for 5 minutes.
3. Add garlic and sauté for 1 minute.
4. In a stock pot add the stock, onion mixture, creamed corn and whole kennel corn and the potatoes.
5. Bring to a boil and simmer for 20-30 minutes.
6. Add all the other ingredients and simmer for 1 hour.
7. Garnish with chives

ENJOY DAN: BON-APPETITE!!

Friday, May 4, 2012

PORK WITH ORANGE MARMALADE TACOS AND SLAW WOW!!!! ENJOY DAN

CROCK POT PORK MARMALADE TACOS WITH SLAW by CHEF DAN:
Serves 8-10

INGREDIENTS:

2-3 pound pork tenderloin
2 cups chicken broth
1 onion, chopped
1/4 -cup soy sauce
1/4-cup hoisin sauce
2 garlic cloves, minced
1 cup orange marmalade
1/4-cup cornstarch
1 teaspoon red pepper flakes
20 corn tortillas
Cabbage claw, recipe follows

DIRECTIONS:
1. Place the onions in the bottom of a 5 quart crock pot cooker.
2. Place the pork tenderloin on top of the onions.
3. In a bowl whisk together soy sauce, hoisin sauce, garlic, orange marmalade, cornstarch, and red pepper flakes.
4. Pour mixture over the pork.
5. Cook on low for 8 hours.
6. Remove pork and shred with a fork. Can use the cooking sauce.
7. Wrap tortillas in damp towels 10 to a towel and microwave for 30 seconds.
8. Set out shredded pork and tortillas with cabbage slaw.
9. Have guests assemble their own tacos.

CABBAGE SLAW:
1 head red cabbage, shredded
2 carrots, coarsely grated
1/2-cup light mayonnaise
3 tablespoons buttermilk
2 tablespoon brown sugar
1/4-cup cider vinegar
Kosher salt and freshly ground black pepper to taste
Directions:
1. Combine shredded cabbage and grated carrots in a bowl.
2. Add all the ingredients and toss to combine. ENJOY DAN:

Thursday, May 3, 2012

SOUP KITCHEN EVERY WEEK GET BAGELS FROM KIICHIL'S BAKERY SO EVERY WEEK WE USE HIS BAGEL TO MAKE BREAD PUDDING ENJOY DAN:

KIICHLI’S BAGEL’S & CHOCLATE CHIP BREAD PUDDING
By CHEF DAN
INGREDIENTS:

15-20 KIICHI’S bagels (torn into bit-size pieces)
2-1/2-cup chocolate chips
5 tablespoons butter, melted
7 eggs, beaten
3 egg yolks
1 cup dark chocolate coco
8 cup half and half
3-cups brown sugar
3 tablespoons vanilla

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Place eggs, egg yolks, sugar. Cocoa, and half and half, in a stainless mixing bowl, whisking all ingredients together until completely blended.
2. Whisk in vanilla.
3. Place bit-size bagels in a baking pan.
4. Pour egg mixture over the bagels and press down to make sure the mixture soaks in.
5. Place the pan on top of a baking sheet and add 1/4-inch of water.
6. Bake in pre-heated oven for about 45-50 minutes.
7. The last 20 minutes of baking, spread semi-sweet chocolate chips on top until slightly melted.

ENJOY DAN: BON-APPETITE!!

SISTER-IN-LAW COMMING SO SHRIMP WRAPPED IN TURKEY BACON ENJOY DAN:

TURKEY BACON WRAPPED SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:

12 shrimp uncooked
6 slices uncured (JENNIE-O) turkey bacon (from Costco)
2 tablespoons olive oil
1/4-cup vermouth or bourbon
2 tablespoon fresh lemon juice
1/2-teaspoon chili powder
2 teaspoon oregano
3 garlic cloves, minced
1 teaspoon cracked black pepper
Splash of fresh lemon juice

DIRECTIONS: (PPRE-HEAT OVEN TO 400 DEGREES)

1. Peel shrimp, leaving tails on, devein if necessary.
2. Tear each slice of bacon lengthwise into 2-inch long pieces.
3. Wrap I strip of bacon around each shrimp.
4. Place bacon wrapped shrimp in a bowl.
5. Stir together, oil, vermouth, chili powder, oregano, rosemary, lemon juice, garlic cloves and cracked black pepper.
6. Add to shrimp turning to coat.
7. Cover and marinate for 1-hour or up to 4 hours.
8. In an oven-proof dish add bacon wrapped shrimp.
9. Drizzle on top of the bacon wrapped shrimp with the marinate.
10. Place in pre-heated oven and bake for 5-6 minutes.
11. Garnish with rosemary springs and lemon wedges.

ENJOY DAN: BON-APPETITE

Wednesday, May 2, 2012

AVACADO, MANGO, CHERRY TOMATOE WITH PINE NUTS ENJOY DAN:

AVOCADO, MANGO AND CHERRY TOMATO SALAD by CHEF DAN:
SERVES 2


Ingredients:

I mango, cut into chunks
3/4-cup cherry tomatoes, halved
1 avocado, halved, pitted, peeled and cut into chunks
1/2-red onion thinly sliced
1/4-cup feta cheese, reserve 1 teaspoon for dressing
1/4-cup toasted pine nuts
Salad greens

DRESSING:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon feta cheese
S&P to taste.

DIRECTIONS:

1. In a bowl combine mango, cherry tomatoes, and avocado.
2. For the dressing combine olive oil, vinegar, lemon juice, garlic, and salt and pepper.
3. Pour dressing on the tomato, mango, and onion mixture.
4. Chill up to 4 hours.
5. Mix in avocado before serving.
6. Serve on a bed of greens.

ENJOY DAN: BON-APPETITE

WE HAVE MANGO'S, CHERRY TOMATOES AND AVOCADOS SO LET'S HAVE A SALAD ENJOY DAN:

AVOCADO, MANGO AND CHERRY TOMATO SALAD by CHEF DAN:
SERVES 2


Ingredients:

I mango, cut into chunks
3/4-cup cherry tomatoes, halved
1 avocado, halved, pitted, peeled and cut into chunks
1/2-red onion thinly sliced
1/4-cup feta cheese, reserve 1 teaspoon for dressing
Salad greens

DRESSING:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon feta cheese
S&P to taste.

DIRECTIONS:

1. In a bowl combine mango, cherry tomatoes, and avocado.
2. For the dressing combine olive oil, vinegar, lemon juice, garlic, and salt and pepper.
3. Pour dressing on the tomato, mango, and onion mixture.
4. Chill up to 4 hours.
5. Mix in avocado before serving.
6. Serve on a bed of greens.

ENJOY DAN: BON-APPETITE!!

WOW!!!!!!! ANOUTHER SOUP ENJOY DAN:

MEXICAN CORN SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:

4 tablespoons grape-seed oil
5 onions, chopped
20 potatoes, diced
6 cloves garlic, minced
20 cups water
1 gallon can yellow hominy
1 gallon can diced tomatoes
2 (15.5oz) bags frozen peas
2 tablespoon cumin
3 tablespoon Smokey paprika
3 tablespoons oregano
A couple of jalapenos, seeded and sliced

DIRECTIONS:

1. In a stock pot, melt the butter over medium-heat and when sizzling.
2. Add onion and sauté for about 5 minutes.
3. Pour in the water and bring to a boil.
4. Add remaing ingredients and simmer for 1 hour.
5. Garnish with broken tortilla chips.

ENJOY DAN: BON-APPETITE!!

SOPA de ALBONDIGAS FOR THE SOUP KITCHEN ENJOY DAN:

CINCO de MAYO SOPA de ALBONDIGAS SOUP by CHEF DAN:
Serves 30-40

MEATBALLS:

4 pounds ground hamburger
4 pounds ground turkey burger
5 eggs
5 cups cornmeal
10 garlic cloves, minced
5 cups parmesan cheese
2 teaspoons EACH dried basil, oregano, cumin, chili powder, salt and pepper

SOUP:

1. 22 cups beef broth
10 carrots, chopped
5 onions diced
1 gallon can of diced tomatoes
1 gallon can of corn kernels
1 (28oz) can chopped green chilies, with liquid
5 cups uncooked alphabet pasta

DIRECTIONS: (MEAT BALLS)

1. Combine all the meatball mixture.
2. Mix into mini meatballs the size of golf balls.
3. In a soup stock pot add the garlic over medium-heat and stir –fry for about 5 minutes.
4. Add beef stock, carrots, tomatoes, corn, and green chilies.
5. Cover and bring to a boil and add meat balls.
6. Cook about 1 hour or until
7. Add pasta and simmer for about 20-30 minutes.

ENJOY DAN: BON-APPETITE!!

MANGO'S ARE IN JUST IN TIME FOR CINCO de MAYO MARGARITAS ENJOY DAN:

CINCO de MAYO MANGO MARGARITAS by CHEF DAN:
Makes 2/3- of a cup

INGREDIENTS:

2 oz. tequila
2oz. raspberry liqueur
1/2- ripe mango, peeled and seeded
2 tablespoon sugar
1 tablespoons lime juice
1 cup ice cubes

DIRECTIONS:

1. In a blender, combine the tequila, raspberry liqueur, mango, sugar lime juice.
2. Add ice and blend until smooth.
3. Rim glasses in salt of that’s your wish.

ENJOY DAN: BON-APPETITE!!

HEAT THAT'S SOME SAY IT TASTE LIKE HEINZE 57 SAUCE ENJOY DAN

DAN’S HEAT CHILI SAUCE by CHEF DAN:
Makes a pint:

INGREDIENTS:

12 habanero chilies, seeded
2 oranges, peeled
1 cup mustard
1/4-cup brown sugar
1/4-cup MAE PLOY sweet chili sauce
2 tablespoons gram masala
2 tablespoons curry powder
2 tablespoons cumin powder
2 tablespoons chipotle chili powder
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. In a blender mix all the ingredients together.
2. Blend until smooth.

USES:

1. Great on tacos or any meat dish.
2. Good mixed with mayonnaise or yogurt and topped on chicken.