Tuesday, July 31, 2012

BEETS FROM THE FARM ENJOY DAN:

BEETS SAUTEED FROM THE GIBERSONS FARM by CHEF DAN:

Serves 4

INGREDIENTS:

3 young cooked beets, sliced
1/4-cup butter
2 garlic cloves, minced
1 onion, chopped
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. To cook beets, trim them leaving 1-1/2-inch stem.
2. Place in a pot of salted water a splash of white vinegar to retain the color enough water to cover the whole beets.
3. Bring to a boil, and then simmer until tender.
4. Drain and wearing rubber gloves peel off skin.
5. Cool and slice.
6. Melt butter in a frying pan over medium- heat.
7. Add onions, garlic, beet slices and salt and pepper.
8. Sauté onions, garlic and beets for about 5 minutes until onions are translucent.
9. Sprinkle lemon juice over the top.

ENJOY DAN: BON-APPETITE!!

Sunday, July 29, 2012

ROSTED CHICKEN IN A FLAMEWARE CASSEROLE DISH ENJOY DAN:

ROASTED CHICKEN WITH ROSEMARY AND GARLIC by CHEF DAN:
Serves 4-6 Flame-ware casserole dish from Robbie@CookonClay.com
INGREDIENTS:

1 roasting chicken (5-7) pounds, rinsed, giblets and neck removed
Cooking spray
3 tablespoons fresh rosemary plus 4 springs for garnish
6 garlic cloves, thinly chopped
1 onion, quarter
1 teaspoon salt
1 lemon thinly sliced

DIRECTIONS: (PRE-OVEN TO 400 DEGREES)

1. In a bowl combine rosemary garlic salt and fresh ginger
2. Gently loosen the skin on the breast and add 1/2- of the rosemary mixture, and place under the skin.
3. Spray chicken with cooking spray and season with salt.
4. Add remaining rosemary mixture to the cavity with quarter onion and 2 or so fresh rosemary springs.
5. In a pre-heated oven place chicken in flame ware baking dish.
6. Bake for about 2 hours or until internal thermometer reads 175.
7. Remove from oven and let rest 12 minutes.
8. Garnish with rosemary springs and lemon slices.

ENJOY DAN: BON-APPETITE!!

MORE CHICKEN CURRY ENJOY DAN:

CHICKEN CURRY WITH COCONUT RICE by CHEF DAN:
Serves 4

INGREDIENTS:
4 chicken breasts, skinless, boneless
3 teaspoons grape-seed oil, divided
3 garlic cloves, minced
1 (19 oz) can MAE PLOY coconut milk,
1 thumb-size fresh ginger minced
2 teaspoon curry powder
1 teaspoon turmeric
1/4-teaspoon cayenne pepper
1/2-teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 1 tablespoons water to form slurry

COCONUT RICE INGREDIENTS:
1 cup basmati rice
1/2-cup toasted sliced almonds
1/2-cup coconut
1 cup mandarin oranges
2 scallions cut on the bias in 1-inch pieces

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Rub chicken, with curry powder, cayenne and some kosher salt.
2. In a flame ware casserole dish place seasoned chicken.
3. In bowl, mix together, garlic, ginger, coconut milk, tumeric and chili sauce.
4. Pour over chicken, cover and bake for 55 minutes.
5. Remove from oven and stir in the slurry, return to oven for 5 minutes
6. Cook rice according to package directions.

7. RICE DIRECTIONS:
8. In a dry fry pan over low-heat toast slivered almond and coconut, until the almonds are golden brown and the coconut is crispy.
9. When the rice is cooked add the scallions, mandarin oranges, and 1/2-the toasted almonds and 1/2- coconut mixture.
10. Stir and place a dollop of rice onto each plate.
11. Place a chicken breast over the rice, and spoon a generous amount of sauce over each plate.
12. Top with equal amount of toasted almonds and coconut.
ENJOY DAN: BON-APPETITE!!

CHICKEN CURRY WHAT COILD BE BETTER ENJOY DAN:

CHICKEN CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless chicken tenders
2 tablespoons grape-seed oil
2 tablespoons butter
2 tablespoon all-purpose flour
2 teaspoons turmeric
1/2-teaspoon EACH garlic powder, onion powder, and cumin
2 tablespoon chili powder
1 tablespoon curry powder
1 can MAE PLOY coconut milk
3 tablespoon green curry paste
1 tablespoon brown sugar
2 teaspoon lime juice

THE SAUCE:
1. In a wok add butter over medium-high heat.
2. Stir in green chili paste and when sizzling and smelling good, stir in coconut milk, turmeric, garlic, onion, cumin, chili, brown sugar, lime juice, and curry powder.
3. Reduce the heat and cook gently for 5 minutes.
4. Remove wok from the heat and let cool.
5. In a food processor, blend all ingredients until smooth.
6. Put back in the pan and simmer for 30 minutes until the sauce has darkened in color to a orangey brown and has thickened.



THE CHICKEN:
1. Season the flour and toss the chicken tender in this to coat them.
2. Heat oil in a wok over high-heat.
3. Add chicken and stir fry for a couple of minutes, until they turn white.
4. Stir in the curry sauce and heat through.
5. Serve with jasmine rice on the side.

ENJOY DAN: BON-APPETITE!!

Friday, July 27, 2012

MORE POLENTA FOR THE SOUP KITCHEN ENJOY DAN:

BAKED POLENTA FOR THE LADIES IN THE SOUP KITCHEN by CHEF DAN:
Serves 10 Flameware casserole from Robbie@CookonClay.com

POLENTA

1-1/2-cups yellow cornmeal
5 cups water
1/2-teaspoon salt
1/4-teaspoon white pepper

INGREDIENTS:
1 pound spicy turkey sausage
1 teaspoon olive oil
1/4-cup parmesan cheese
1 (26 oz) jar garden-style spaghetti sauce
2 cups shredded mozzarella cheese.

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta into a Flame ware casserole dish.
5. Bake uncovered for 20 minutes.
6. Meanwhile in a skillet, cook sausage in oil over medium-heat for about 5 minutes.
7. Add spaghetti sauce and cook for 5 more minutes.
8. Spread over polenta; sprinkle with mozzarella cheese.
9. Bake for 12 -15 minutes longer or until the cheese is melted.
10. Let rest 15 minutes.

ENJOY DAN: BON-APPETITE!!

POLENTA ON FLAMEWARE CASSEROLE ENJOY DAN:

BAKED POLENTA WITH SAUSAGE CASSEROLE by CHEF DAN:
Serve 4 Flame ware casserole dish from robbie@CookonClay.com
POLENTA:
4-cups water
1/2-teaspoon salt
1/4-teaspoon pepper
1-1/2 cups corn meal
TOMATO SAUCE:
1 tablespoon olive oil
1 pound spicy turkey sausage
1 (15 oz) can crushed tomatoes
1 onions, halved lengthwise, then cut into thin wedges
1 bell pepper, cut lengthwise into thin wedges
2 garlic cloves, minced
1/4-teaspoon hot pepper flakes
8-ounces fresh mozzarella, cut into 1/4-inch rounds
1/3-cup ricotta cheese
2 tablespoons parmesan cheese.

PREPARE IN ADVANCE: (PRE-HEAT OVEN TO 375 DEGREES)
1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a thin stream, stirring constantly.
3. Reduce heat and cook on very low–heat for 15-20 minutes or so.
4. Pour polenta in a loaf pan and chill a few hours or overnight.
5. Prepare sauce by heating oil in a sauce pan over medium-heat.
6. Add sausage, onion, garlic, bell pepper, red pepper flakes, cook for 5 minutes.
7. Add tomatoes, salt and pepper; cook 20 minutes, or until thick.
8. In a casserole dish pour 1 cup of tomato sauce into the bottom.
9. Unmold polenta and cut into 1/2-inch slices.
10. Cut each slice in half on the bias.
11. Arrange overlapping slices on top if the sauce.
12. Dot with ricotta cheese.
13. Spoon the remaining sauce and top with fresh mozzarella and parmesan cheese.
14. Bake for 30-35 minutes, or until golden brown.
ENJOY DAN: BON-APPETITE!!

MIRIN WHAT A GREAT MARINATE WITH CHICKEN OR BEEF ENJOY DAN:

CHICKEN BREASTS MARINATED IN MIRIN by CHEF DAN:
Serves 4

INGREDIENTS:
3 chicken breast, boneless, skinless
1 cup mirin
2 garlic cloves
12 ounces rice noodles
1 tablespoons toasted sesame oil
6 baby portabella mushrooms
1 Walla Walla sweet onion, thinly sliced
2 bell peppers, thinly sliced
1 tablespoon corn starch
1/4-cup water
1/4-cup light soy sauce

DIRECTIONS
1. In a zip lock bag, combine the chicken, mirin, garlic and a little salt and pepper.
2. Refrigerate for 1-2 hours.
3. In a pot of salted water bring to a boil, turn off heat and add rice noodles.
4. Let rest for 30 minutes, and then drain.
5. In a skillet over medium-high heat add 1 tablespoon sesame oil.
6. Remove the chicken from the marinate (reserve ring the marinate) and add to the skillet.
7. Sauté until chicken is browned on all sides, about 5-6 minutes.
8. Transfer chicken to a platter.
9. Return heat to the skillet and add mushrooms, onions, and peppers and sauté for about 5 minutes.
10. Return the chicken to the skillet with reserved marinate along with the drained noodles.
11. In a bowl combine water and cornstarch, stir and then add soy sauce.
12. Add to the skillet, stir well and simmer for 2 minutes.

ENJOY DAN: BON-APPETITE!!

THE SOUP KITCHEN GOT IN 2 BIG HAMS SO THIS RECIPE ENJOY DAN:

SPLIT PEA SOUP WITH HAM AND SPAGHETTI by CHEF DAN
Serves 30-40 (WHAT THE HECK SPAGHETTI)

INGREDIENTS:
5 pounds green split peas
1pound of spaghetti
22 cups beef broth
5 pounds ham cut into bit size pieces
12 garlic cloves, crushed
10 carrots, graded
5 onions, grated
1/3 cup curry powder
3 teaspoons ground cloves
1/2- cup hoisin sauce
Salt and pepper to taste

DIRECTIONS:

Soak peas overnight in ample water, drain before using this recipe.
1. Pour peas and broth in a soup pot.
2. Bring to a boil over high-heat.
3. Cover and reduce heat to medium-low.
4. Simmer for about 40-45 minutes or until peas begin to soften.
5. Stir in ham, garlic, carrots, onions, curry powder, cloves, and hoisin sauce.
6. Cover and simmer for about 45 minutes more, stirring occasionally.
7. Add spaghetti the last 15 minutes of cooking.
8. Add more beef broth when needed.

CROUTONS: (PRE-HEAT OVEN TO 300 DEGREES)
25 slices bread
1/3 cup melted butter
2 tablespoon garlic salt
2 tablespoons dried parsley



DIRECTIONS:
1 Brush bread on both sides with melted butter
2 Cut bread slices up into small cubes, sprinkle with garlic salt and parsley
3 Arrange cubes on an ungreased cookie sheet.
4 Bake at 300 degrees for 15-20 minutes or until browned.
5 Let cool and serve with the soup.

ENJOY DAN: hallelujah

Thursday, July 26, 2012

WOW!! PINEAPPLE AND CABBAGE ENJOY DAN:

CABBAGE SALAD WITH NOODLES AND PINEAPPLE DRESSING by CHEF DAN
Serves 4

INGREDIENTS:
1/2-head cabbage, shredded
12 ounces rice sticks
2 green onions cut on the bias in 1-inch slices
1 red bell pepper, thinly sliced
2 carrots, thinly sliced
1/4-cup toasted almonds, sliced
2 tablespoon toasted sesame seeds
1/2-cup fresh Thai basil
1 lime, sliced in half-moons, for garnish

DRESSING:
1 cup pineapple juice
1/2-cup pineapple chunks
2 tablespoon light soy sauce
1-inch fresh ginger, chopped
2 garlic cloves, chopped
2 tablespoon rice vinegar
1 teaspoon green chili paste
1 tablespoon olive oil

DIRECTIONS:
1. Bring 4 cups of water to a boil and pour over needles and let rest for 30 minutes.
2. In a bowl add drained rice noodles, all vegetables and seeds and mix thoroughly.
3. In a blender, combine all dressing ingredients together and blend until smooth.
4. Set aside.
5. Drizzle dressing over the noodle, vegetables-seed mixture.
6. Garnish with lime wedges and basil.

ENJOY DAN: BON-APPETITE!!

Monday, July 23, 2012

SHRIMP WITH ARTICHOKE HEARTS AND OLIVES WOW!!!! ENJOY DAN:

MEDITERRANEAN SHRIMP: by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound shrimp
1 cup orzo
2 cups baby spinach
1 (13.75) can artichoke hearts, quarter
12 pitted kalamata olives cut in half
3 tablespoons olive oil
1/2-bell pepper, seeded and chopped
1 tablespoon deli mustard
1 onion, chopped
3 garlic cloves, minced
1/2-teaspoon cumin powder
1 teaspoon Italian seasoning
1/4-cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey

DIRECTIONS:

1. Bring a sauce pan of salted water to a boil.
2. Add orzo and cook according to package directions.
3. In bowl of salted ice water add frozen shrimp, let thaw 20 minutes.
4. Drain.
5. In a bowl, whisk together, lemon juice, vinegar, honey, and mustard.
6. Pour in 2 tablespoon olive oil while whisking. Set aside.
7. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
8. Add onion, garlic, bell pepper, Italian seasoning, cumin and sauté 3 minutes.
9. Stir in spinach and cook until wilted about 2 minutes.
10. Stir in drained artichoke hearts, olives and shrimp.
11. Stir in orzo and lemon juice mixture and cook about 2-3 minutes.
12. Transfer to large serving bowl and ENJOY DAN:
BON-APPETITE!!

TIKKA MASALA IN A CLAY FLAMEWARE DISH ENJOY DAN:

CHICKEN TIKKA MASALA IN FLAMEWARE CLAY COOKING POT
By CHEF DAN:
Serves 4-6 CLAY POT FROM Robbie@ClayonClay.com.

MARINATE:
3 whole chicken breast, boneless, skinless, cut into bit size pieces
1/4-cup low- fat yogurt
1 thumb-size fresh ginger, minced
2 garlic cloves, minced
2 tablespoon lemon juice
1 teaspoon cumin powder
2 teaspoons coriander powder
1-teaspoon paprika
1/2-teaspoon turmeric
1/2-teaspoon chili powder

MASALA SAUCE:
2 tablespoon butter
2 garlic cloves, minced
1 jalapeno, de-seeded and finely chopped
1 onion, diced
2 teaspoon ground cumin
1 cup yogurt
1 pound tomatoes, chopped
1 tablespoon green chilies
1 tablespoon chili powder
1 teaspoon garam masala
1 teaspoon fenugreek
1 handful each fresh cilantro
1 tablespoon honey
Kosher salt and freshly ground black pepper

CHICKEN TIKKA: (PRE-HEAT OVEN TO 350 DEGREES)
1. In a mixing bowl, combine marinate ingredients.
2. Add chicken and marinate in the refrigerate for 1-hour to overnight.




MASALA SAUCE:

1. Melt butter in a skillet over medium-high heat.
2. Add garlic, jalapeno and onion and cook for about 4 minutes.
3. Add chicken and marinate and bring to a simmer and cook on medium-low for about 20 minutes.
4. Add next 7 ingredients, and simmer on low until sauce thickens about 20 minutes.
5. Season with salt and pepper and honey.
6. Garnish cilantro and serve with jasmine rice.

ENJOY DAN: BON-APPETITE!!

CLAY-POT COOKING WITH FLAMEWARE POTS ENJOY DAN:

ASIAN CLAY POT CHICKEN by CHEF DAN:
Serves 4 FLAMEWARE COOKING POT by Robbie@CookonClay.com


MARINATE:
3 chicken breasts, boneless, skinless, cut into big chunks
4 garlic cloves, minced
1 tablespoon sesame oil
2 tablespoons lime juice
1 tablespoon hoisin sauce
1 tablespoons fish sauce

INGREDIENTS:
1/2-cup chicken stock
1/4-cup dry sherry
6 baby bok Choy
1 onion, quarter
8 baby portabella mushrooms, halved

DIRECTIONS: (PREHEAT OVEN TO 360 DEGREES)

1. Mix all marinate ingredients together in a bowl.
2. Add chicken and stir.
3. Cover and place in the refrigerate for 2 hours or overnight.
4. Place chicken, marinate, quarter onion, bok choy, dry cherry, and 1/2-cup chicken stock in the clay flameware cooking pot.
5. In pre-heated oven place clay pot.
6. Bake for 1 hour or until chicken is tender
7. Add baby portabellas mushroom 15 minutes before end of cooking.

ENJOY DAN: BON-APPETITE!!

WE HAVE TOP RAMEN NOODLES SO WE HAVE A SALAD ENJOY DAN:

ORIENTAL CRUNCHY SALAD FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20-30

INGREDIENTS:

6 packages top ramen noodles
2 heads cabbage, shredded, or chopped
5 carrots, peeled and thinly sliced
1 bunch green onion, thinly sliced
1 cup Almond, slivered
1/2-cup sesame seeds
Salt and pepper to taste

DRESSING:

1-cup chicken broth
1-cup rice vinegar
1 Cup light soy sauce
1 cup peanut butter
3 garlic cloves, minced
1 thumb size fresh ginger minced

DIRECTIONS:

1. Prepare dressing and set aside.
2. Smash noodles and brown in a dry frying pan.
3. Once noodles begin to brown add almonds and seeds.
4. When start to turn golden brown remove from heat and set aside.
5. In a bowl add cabbage, carrots, and green onions, mix well.
6. Combine the ramen/almond seed mixture and stir well.
7. Add dressing and stir to coat.
ENJOY DAN: BON-APPETITE!!

Friday, July 20, 2012

SPANISH CLAY POT COOKING ENJOY DAN:

SPANISH CHICKEN IN CLAY by CHEF DAN:
Serves 4 CLAY POTS by robbie@CookonClay.com

INGREDIENTS:

4 chicken breasts, boneless, skinless
4 cups chicken stock
2/3 bottle white wine
1 teaspoon saffron
1 whole garlic bulb
2 onions, quartered
3 whole carrots, peeled
4 ribs celery
6 new potatoes, sliced into ½-inch slices
1-cup snap peas, trimmed
1-cup baby portabella mushrooms, sliced
14 large Spanish style olives
1 lemon, sliced into 1/4-inch slices
1 hand full of fresh thyme leaves, torn
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 4OO DEGREES)

1. In a clay flatware cooking pot whisk together white wine, chicken stock, saffron and salt and pepper to taste.
2. Take garlic bulb and cut off ¼ of the top. Place while bulb in the corner of the pot.
3. Arrange onions, carrots, celery, snap peas, sliced mushrooms in the bottom of your pot.
4. Arrange potatoes slices on top.
5. Lay chicken breast and lemon slices on top of the vegetables and top with olives.
6. Cover with fresh thyme.
7. Cover and bake in pre-heated oven for 1-1/2-hours.
8. Serve from the cooking pot.

ENJOY DAN: BON-APPETITE!!

Thursday, July 19, 2012

MORE CLAY POT RECIPES ENJOY DAN:

CHOCOLATE BERRY MEDLEY from Robbie@CookonClay.com FOR THE LADIES AT THE SOUP KITCHEN
Serves 10-12 By CHEF DAN:
INGREDIENTS:
1-1/2- pounds berry medley
10 ounces bittersweet chocolate, chopped fine
1 cube butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
1/4-teaspoon espresso powder
2 cup almonds, sliced
1/4-cup all-purpose flour
5 eggs
3/4-cup sugar
GLAZE:
3/4-cup bittersweet chocolate, chopped fine
1/2-cup half-and-half
1/2-can whipped heavy cream
DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Melt butter and chocolate in a double boiler stirring, until smooth.
2. Remove from heat let cool for 30 minutes.
3. Stir in vanilla, and espresso powder.
4. In a food processor chop slivers almonds until finely ground, add flour and a little salt, process till combined, about 15 seconds.
5. Transfer almond-flour mixture to a bowl.
6. Process eggs, in the empty food processor, and blend for 3 minutes.
7. With processor running, slowly add sugar to combine.
8. Using a Wisk gently fold egg mixture into chocolate mixture.
9. Sprinkle 1/2 the almond-flour mixture over chocolate egg mixture.
Sprinkle remaining almond-flour and whisk until combined.
10. In square baker clay pot add berry medley, almond-flour mixture and chocolate-egg mixture blend well.
11. Bake for 1-hour and 20 minutes.
12. Cool completely before topping.
13. Bring cream to a boil in a sauce pan add chocolate and stir until smooth.
14. Pour chocolate & whipped cream on top and whole berries.
ENJOY DAN: BON-APPETITE!!

CLAY-POT COOKING FROM COOKONCLAY ON WHIDBEY ISLAND ENJOY DAN:

CHICKEN IN A SQUARE BAKER CLAY POT FROM RobbieCookonClay.com
By CHEF DAN:
Serves 4

INGREDIENTS:

1 (3 pound) frying chicken, giblets removed
1/4-cup fresh lemon juice, (reserve lemon shell)
5 garlic cloves, left whole
1 onion, quarter
3 carrots, cut into 4 fourths on the bias
12 cherry tomatoes
2/3-bottle of cheap dry white wine
1/2- cup cream cherry
2 bay leaves
1 cup fresh herbs, springs of rosemary, lemon thyme basil, or chocolate basil

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. Wash chicken in cold water and pat dry.
2. Rub chicken all over with 2 tablespoons of lemon juice and season all-sides with kosher salt and freshly ground black pepper.
3. Throw in the cavity rosemary springs bay leaves and the lemon shell.
4. In the clay pot add garlic cloves, onion and carrots.
5. Lay chicken breasts UP on top of vegetables and add the tomatoes and fresh herbs.
6. Pour in the cheap wine, and cream cherry.
7. Cover the square baker clay pot and cook 1 to 1-1/2- hours.
8. Remove from oven and let rest for 10 minutes.
9. Slice and serve with risotto, orzo, rice pilaf or jasmine rice

ENJOY DAN: BON-APPETITE!!

MOJO AND MORE MOJO WITH STEAK ENJOY DAN:

MOJO SIRLOIN STEAK PUTS A LITTLE SOUTH IN YOUR MOUTH
By CHEF DAN:
Serves 4
FOR THE MOJO:
6 garlic cloves
2 jalapenos, or Thai peppers or habaneros, core, seeded, and minced
2 teaspoon cumin seeds, toasted, and ground in a seed grinder
2 teaspoons mustard seeds, toasted and ground in a seed grinder
1/4-cup olive oil
1/4-cup orange juice
2 tablespoons lime juice
Kosher salt and freshly ground black pepper to taste

FORTHE STEAK
1-1/2-pounds sirloin steak
2 Walla Walla sweet onions, thickly sliced and bushed with olive oil

FOR THE MOJO:
1. In a food processor pulse the garlic, chilies, and toasted seeds until smooth.
2. Set aside
3. In a skillet heat the oil until almost smoking.
4. Add garlic-chili mixture, stir and take off the heat, let stand 10 minutes.
5. Whisk in the orange and lime juice, season with salt and pepper.
6. Put the steak in a zip-lock bag and pour 1 cup of cooled MOJO.
7. Seal and refrigerate for 1-2 hours or all-night.
8. Refrigerate the remaining MOJO.
9. Light a gas grill and season steaks with salt and pepper.
10. Discard marinate and place the steaks on the hot grill and cook 3-4 minutes on each side for medium-rare.
11. At the same time grill the Walla Walla sweets until nicely browned.
12. On a fry pan over low-heat add reserved MOJO and warm up.
13. Slice steak very thin on the bias and serve with warmed MOJO and grilled onions.

ENJOY DAN: BON-APPETITE!!

BLACK BEANS AND PORK WOW!!!!!!!!!!! ENJOY DAN:

CUBAN PORK TENDERLOIN WITH BLACK BEAN SALSA by CHEF DAN:
Serves 4

SALSA:
1 (15oz) can black beans, drained and rinsed
2 oranges, peeled, sectioned and cuts into 1/2-inch pieces
1 avocado, peeled, seeded and coarsely chopped
2 shallots, chopped
2 tablespoon orange juice
A hand full of fresh cilantro, chopped
Kosher salt and freshly ground black pepper

CUBAN MARINATE:
1 pound pork tenderloin
1/4-olive oil
3 tablespoon lime juice
1 tablespoons (MAURER’S) essence of Cuba

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)
1. For the salsa, mix all ingredients together into a bowl, blend well.
2. Refrigerate for up to 1 hour.
3. For the pork; mix oil, lime juice and seasoning in a zip-lock bag.
4. Add pork and marinate for at least 1 hour.
5. Remove pork from marinate and place in a baking dish.
6. Discard marinate.
7. In the pre-heated oven add pork and baked 25-30 minutes.
8. Let stand 5 minutes and then slice in 1/2-inch pieces.
9. Serve with the black bean salsa.

ENJOY DAN: BON-APPETITE:

Sunday, July 15, 2012

I AM GOING CLAY POT COOKING. CLAY POTS FROM WHIDBEY ISLAND DESIGNED BY ROBBIE AND MARYON

THAI STYLE CLAY-POT CHICKEN BREASTS by CHEF DAN:
Serves 4

INGREDIENTS.

4 chicken breasts, boneless, skinless
2 tablespoons olive oil
2 shallots, thinly sliced
3 garlic cloves, crushed
1 thumb size fresh ginger, crushed
2 tablespoon lime juice
1 tablespoon lime zest
2 tablespoon red curry paste
1 teaspoon tamarind paste
2 (20 oz) can coconut milk
1 cup chicken stock
2 tablespoon brown sugar
A bunch cilantro chopped.

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. In a wok over medium-high heat add oil and when sizzling.
2. Add shallots, garlic, fresh ginger, lime juice, curry paste and tamarind.
3. Sauté about 3-4 minutes,
4. Add coconut milk, chicken stock, lime zest, and brown sugar.
5. Sauté 2-3 minutes.
6. Transfer to glazed clay casserole dish, designed by BOBBIE and MARYON.
7. Bake in pre-heated oven for about 50 minutes, or until the chicken is tender.
8. Garnish with fresh cilantro.

ENJOY DAN: BON-APPETITE!!

LIVER AND ONIONS WOW!!!!!!!!!ENJOY DAN:

LIVER AND ONIONS MY WAY by CHEF DAN
Serves 10-12

INGREDIENTS:
3 pounds of beef liver
2 cups butter milk
Soak liver in buttermilk for 1-2 hours.
1/2-butter

ALL-PURPOSE FLOUR FOR DREDGING.
2 cup flour
1 cup panko bread crumbs
1 teaspoon cayenne pepper
1 teaspoon chili powder
1/2-teaspoons salt
1 teaspoon garlic powder

ONIONS:
3 Walla-Walla sweets, sliced into rings
1/2-cup butter
1 tablespoons Worcestershire sauce
1 tablespoon lemon juice.
2 tablespoons sugar

DIRECTIONS:
1. In a skillet fry the onions in butter over medium-high heat.
2. Add Worcestershire sauce, lemon juice and sugar.
3. Cook until caramelized about 7 minutes. Set aside.
4. Remove liver from buttermilk and pat dry.
5. Dredge liver through the flour mixture, shake off any excess.
6. In the same skillet add butter over-medium-high heat.
7. Cook liver in batches 1-1/2 to-2 minutes on each side.
8. Repeat cooking the liver, until all the liver is cooked.
9. Serve over onions.

ENJOY DAN: BON-APPETITE!!

BAKED BEANS FOR THE SOUP KITCHEN ENJOY DAN:

BAKED BEANS FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:

3 (50 oz) Original flavor baked beans
5 cups ketchup
2 cups maple syrup
2 cup molasses
1 cup barbeque sauce
2/3 cup vinegar
1 cup yellow mustard
1/4- cup Worcestershire sauce
2 teaspoon liquid smoke

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Combine all ingredients in a Dutch oven.
2. Mix thoroughly.
3. In pre-heated oven cook 2-1/2-hours or until thick.

ENJOY DAN: BON-APPETITE!!

Saturday, July 14, 2012

THIS IS VEGAN UNTIL YOU ADD THE PRAWNS SO ENJOY DAN:

PENNE PASTA WITH RICOTTA SAUCE WITH SPINACH by CHEF DAN:
Serves 4

INGREDIENTS.

3 cups penne pasta or ziti pasta
1 tablespoons olive oil
1 cup light ricotta cheese
1/3-cup milk
5 cups baby spinach
3 garlic cloves
4 tomatoes,DICED
1/8-teaspoon fresh ground whole nutmeg
2 teaspoons snipped fresh thyme
2 teaspoons fresh snipped basil
2 tablespoons parmesan cheese

DIRECTIONS:

1. Heat olive oil in a skillet and start salted water to boil for pasta.
2. Add garlic to skillet and cook 1 minute.
3. Stir in spinach,diced tomatoes, nutmeg, and stir until spinach is wilted.
4. Stir in ricotta, milk and parmesan cheese.
5. Add pasta to boiling water and cook until al dente.
6. Cook ricotta mixture until creamy, about 5 minutes.
7. Put spinach and tomato mixture into a bowl.
8. Drain pasta and add to the sauce.
9. Toss the pasta and sauce together.
10. Serve with basil and thyme on top.

EXTRA:
1. Add prawns about 12 ounces(peeled and deveined)
2. In step 2 while cooking garlic add prawns and cook for 3-5 minutes.
3. So mix in the prawns with pasta and sauce mixture.
ENJOY DAN: BON-APPETITE!!

Friday, July 13, 2012

DRUMETTES OH BOY CAN'T WAIT ENJOY DAN:

LARRY’S 81st BIRTHDAY PARTY CHICKEN DRUMETTES by CHEF DAN:
Serves 10 (IN THE CROCK-POT)

INGREDIENTS:

3 pounds drumettes
1 can cola cola
1 onion, chopped
1 (20oz) can pineapple tidbits
1 cup low sodium soy sauce
1/2-cup Dan's honey
14-cup dry sherry
5 cloves garlic, minced
1 thumb-size fresh ginger, minced
2 tablespoon lime juice
5 fresh rosemary springs
1/2-teaspoon salt

DIRECTIONS: (PRE-HEAT OVEN TO BROIL)

1. Place drumettes on a baking sheet.
2. Place under the broiler and broil 20 minutes, turning once after 10 minutes.
3. Transfer chicken to crock-pot.
4. Mix together all ingredients and pour over the drumettes.
5. Cover and cook on low for 5-6 hours.

ENJOY DAN: BON-APPETITE!!

SHRIMP WITH A KICK ENJOY DAN:

SPICY MARINATED SHRIMP by CHEF DAN
Serves 8-10

INGREDIENTS:

2 pounds shrimp, peeled and deveined
2 tablespoons olive oil
1/4-cup vermouth, tequila or sake
1/4- cup lemon juice
2 bay leafs.
2 Walla Walla sweet onions, chopped
2 tablespoons fresh thyme
1 tablespoon fresh marjoram
1 teaspoon TABASCO garlic pepper sauce
4 garlic cloves, minced
1 jalapeno, finely chopped
1 teaspoon mustard seed

DIRECTIONS:

1. Combine shrimp, thyme, bay leaf, marjoram, lemon juice, hot sauce, and mustard seeds in a zip-lock bag.
2. Marinate in the refrigerator 2-4 hours turning bag occasionally.
3. Heat 1 tablespoon oil in a deep skillet over medium-high heat.
4. When sizzling add onions and cook for 4-5 minutes.
5. Add garlic , jalapeno and cook 1 minute.
6. Add vermouth, tequila or sake and a little salt and pepper.
7. Pour shrimp and marinate in with the onion mixture.
8. Cook over medium-low heat for about 10- 15 minutes or until shrimp turn pink.
9. Remove bay leaf.
10. Serve shrimp and some juice over jasmine rice.

ENJOY DAN: BON-APPETITE!!

Thursday, July 12, 2012

PINEAPPLE COUSCOUS SALAD AND IT WAS FOR LUNCH TODAY AND IT WAS GREAT ENJOY DAN:

PINEAPPLE COUSCOUS SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1/2- cup chicken broth
2/3-cup uncooked couscous
3 cups baby spinach
1/2-(20oz) can pineapple tidbits, drained
1/4-cup toasted pecans
1/2-Walla Walla sweet onion, finely chopped
2 teaspoons dried mint
1 clove garlic, minced
Some juice from the pineapple to sweeten
A handful of fresh basil leaves

DIRECTIONS:

1. In a sauce pan bring chicken stock to a boil.
2. Slowly stir in couscous.
3. Cover and remove from heat; let stand for 5 minutes.
4. Fluff with a fork.
5. In bowl combine couscous, pineapple, toasted pecans, onions, mint and garlic.
6. Add pineapple juice to make a nice dressing.
7. Toss to coat.
8. Refrigerate until chilled.
9. Serve over baby spinach.
10. Top with fresh basil.

ENJOY DAN: BON-APPETITE!!

WE HAVE 50 POUNDS OF CARROTS SO CARROT SALAD ENJOY DAN:

CARROT SALAD WITH PINEAPPLE FOR THE SOUP KITCHEN
by CHEF DAN:
Serves 30-40

INGREDIENTS:

24 carrots, (grated or julienned)
5 (20oz) cans pineapple (tidbits drained)
4 cups miniature marshmallows
5 cups raisins
2 cups celery
6 cups pineapple yogurt
1/2-cup white sugar
2 cups dry peanuts

DIRECTIONS:

1. Soak raisins in hot water for 30 minutes.
2. Drain and dry.
3. In bowl, toss together the carrots, pineapple, marshmallows, raisins and celery.
4. Mix together the yogurt, sugar, and a little salt.
5. Pour over the carrot mixture and toss to combine.
6. Use some of the pineapple juice to sweeten a little.
7. Top with peanuts.
8. Chill for at least 2 hours.

ENJOY DAN: BON-APPETITE!!

WE HAVE FRESH CRAB ENJOY DAN:

MAXWELLS FAMOUS CRAB OMELET by CHEF DAN:
Serves 2

INGREDIENTS:

1 cup fresh crab meat
4 eggs, separated
2 tablespoons butter
1/2-Walla Walla sweet onion, finely chopped
6 baby portabella mushrooms, cleaned, steamed, and sliced 1/4-inch thick
2 teaspoons dry sherry
2 tablespoons milk
1/2-teaspoon old bay
1/2-teaspoons lemon zest
1 pinch dried parsley, thyme, garlic powder, and nutmeg
1/2-cup shredded Swiss cheese

DIRECTIONS:

1. Melt 1 tablespoon butter in a skillet over medium-high heat until sizzling.
2. Add onion and mushrooms and cook for about 5-6 minutes.
3. Add sherry and cook until evaporated, about 1 minute.
4. Transfer onions and mushrooms to a bowl.
5. In a bowl, beat eggs yolks and milk to blend.
6. In a separate bowl, beat egg whites with a beater until soft peaks form.
7. Fold eggs milk mixture into whites.
8. Melt 1 tablespoons butter in a frying over medium-heat until sizzling.
9. Pour in egg mixture into skillet.
10. Sprinkle mushrooms, crab meat and old bay, lemon zest and herbs evenly over the top.
11. Cook until omelet begins to set, about 3 minutes.
12. Sprinkle with Swiss cheese.
13. Using a spatula, fold omelet over, forming semicircle.
14. Cover skillet, until omelet puffs and is cooked through about 3 minutes. Slide omelet on to a plate. ENJOY DAN: BON-APPETITE!

A NICE GERMAN RECIPE, BEEF ROULADEN ENJOY DAN:

BEEF ROULADEN by CHEF DAN:
Serves 4

INGREDIENTS:

4 beef sirloin, pounded to ¼-inch thick
1 tablespoon grape-seed oil
1/4-cup Dijon mustard
1 onion, cut into wedges
3 dill pickles cut into wedges
1 (12oz) can beef broth
1 teaspoon paprika
1/2-cup water
1tablespoon cornstarch
1/2-cup warm water
2 tablespoon sour cream

DIRECTIONS:

1. Place sirloin flat on a cutting board, spread on mustard, paprika, and salt and pepper to taste.
2. Place 1 onion wedge and 1 pickle wedge onto the steak.
3. Roll the steaks jelly-roll style and secure with toothpicks.
4. Heat the oil in a skillet over medium-heat.
5. Cook meat on all sides until browned.
6. Add the beef broth and water; bring to a boil.
7. Reduce heat to medium-low, cover and simmer for 30-40 minutes.
8. Remove meat rolls and strain the broth mixture and return liquid to the skillet.
9. Whisk together the cornstarch and 1/2 cup of warm water.
10. Slowly pour the cornstarch slurry into the skillet, stirring until sauce has thickened about 2-3 minutes.
11. Stir in sour cream.
12. Return rolls to the sauce and heat through.

ENJOY DAN: BON-APPETITE!!

FRESH BLACKBERRIES ARE IN SO PORK AND BLACKBERRY CHUTNEY ENJOY DAN:

PORK MEDALLIONS WITH CINNAMON COUSCOUS AND BLACKBERRY CHUTNEY by CHEF DAN:
Serves 4

INGREDIENTS:

3 tablespoons butter, divided
1 pork tenderloin (1-1/2-pounds) cut into 1-inch slices
2 shallots, thinly sliced
1/4-cup raspberry vincotto vinegar or champagne vinegar
1/4-cup brown sugar
1-1/2-cups fresh blackberries
2-1/2-cups water
1 teaspoon ground cinnamon
1/2-teaspoon sea salt
1 tablespoons butter
1-1/2-cup couscous

DIRECTIONS:

1. In a large saucepan, bring, water, cinnamon, 1/2-teaspoon salt and 1 tablespoon butter to a boil.
2. Stir in couscous and let rest for 10 minutes.
3. In a sauce pan, melt I tablespoons butter over medium-heat.
4. Add shallots and sauté for about 5-7 minutes.
5. Add vinegar, brown sugar, blackberries and cook until mixture is syrupy and some o the blackberries have collapsed, about 10 minutes.
6. Season with sea salt and freshly ground black pepper.
7. Meanwhile, season pork with salt pepper.
8. In a skillet, melt 1 tablespoon butter over medium-high heat.
9. Add half the pork slices and cook, flipping once, abbot 5-7 minutes.
10. Repeat with remaining 1 tablespoon butter and pork slices.
11. Serve pork topped with chutney and couscous on the side.

ENJOY DAN: BON-APPETITE!!

APPLE CRISP FOR THE LADIES ENJOY DAN:

APPLE CRISP FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN:
Serves 12

INGREDIENTS:

1-1/2-cups all-purpose flour
1 cup roiled oats
1-1/2-cups brown sugar
2 teaspoon ground cinnamon
2 tablespoons lemon juice
3/4-cup brown sugar
3/4-cup butter, melted
6 cups Rome, Cortland, or other baking apples, pared, cored and sliced
3/4-cup white sugar
2 tablespoons cornstarch
3/4-cup milk
3/4-teaspoon vanilla extract
1/2-cup walnuts, chopped

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. In a bowl, combine flour, brown sugar, cinnamon, lemon juice, and melted butter.
2. Stir in walnuts.
3. Stir until crumbly.
4. Press half the oat mixture into a 9 x 13-inch baking dish.
5. Cover with sliced apples.
6. In a sauce pan, combine white sugar, cornstarch, milk, and vanilla.
7. Cook, stirring, until thick and clear, about 10 minutes.
8. Pour over apples.
9. Cover apples with remaining crumble mixture.
10. Bake in pre-heated oven for about 45 minutes, or until bubbly and golden.

ENJOY DAN: BON-APPETITE!!

Wednesday, July 11, 2012

HALIBUT TONIGHT ENJOY DAN:

HALIBUT PAN FRIED WITH WHITE WINE by CHEF DAN:
Serves 2

INGREDIENTS:

1 pound fresh halibut steaks
1/2-cup all-purpose flour
1 egg white
2 tablespoons butter
1 tablespoon grape-seed oil
1 onion, finely chopped
2 scallions, finely chopped
2 tablespoon chicken stock
2 tablespoons white wine
1 tablespoon fresh rosemary

DIRECTIONS:

1. In a flat dish add all-purpose flour.
2. Whisk the egg white in a bowl.
3. Dredge halibut steaks in the egg whites then in the flour.
4. Shake off excess flour.
5. In a fry pan add 1 tablespoon butter and 1 tablespoon oil over medium-heat.
6. When sizzling add onion and shallots and sauté for 4-5 minutes.
7. Add steaks and cook for 2-3 minutes.
8. Add white wine, and chicken stock, and cook 2 minutes.
9. Add 1 tablespoon butter, and rosemary.
10. Serve with jasmine rice.

ENJOY DAN: BON-APPETITE!!

SAUSAGE SOUP WOW!!!!!!!!!! ENJOY DAN:

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

INGREDIENTS:

22 cups chicken broth
2 tablespoons olive oil
12 potatoes, halved and sliced
3 pounds pork sausage links
4 onions, diced
4 garlic cloves, minced
1 tablespoon red pepper
1/2-cup crumbled bacon
12 cups kale
1 quart half and half

DIRECTIONS: (PRE-HEAT OVEN TO 300 DEGREES)

1. Place sausage links on a baking sheet and bake 25 minutes.
2. Slice into 1/2-inch slices.
3. Heat oil in a stock-pot over medium-heat.
4. Sauté onions for about 5 minutes.
5. Add garlic and red pepper and sauté 1 minute.
6. Stir in broth, potatoes and simmer for 20 minutes.
7. Reduce heat to low and add sausage, kale and half and half.
8. Simmer for about 15 minutes or until heated through.
9. Top with crumbled bacon.

ENJOY DAN: BON-APPETITE!!

CHICKEN WITH LOT'S OF SEEDS ENJOY DAN:

CHICKEN SALAD WITH FENNEL AND CUMIN SEEDS by CHEF DAN:
Serves 4

INGREDIENTS:

4 chicken tenders, skinless, boneless
3 tablespoon olive oil
1 cup all-purpose flour
4 cups half & half—half spring lettuce and half baby spinach
1 teaspoon EACH fennel, cumin, and yellow mustard seeds
2 cloves garlic, minced
1 tablespoon cider vinegar
12 cherry tomatoes, halved
1 bell pepper, cored and diced
1 avocado, peeled, pitted, and diced
1/4-cup feta cheese
1/2-cup red tart cherries

DIRECTIONS:
1. In a flat dish add flour and little salt & pepper.
2. Place chicken breast in the flour, shake off any excess.
3. In a dry fry pan add seeds and toast until they start to pop.
4. In a seed grinder add toasted seeds and grind until smooth.
5. In a skillet over medium-high heat add 1 tablespoon olive oil and when hot add seeds and, garlic sauté for 1 minute.
6. Add chicken to the skillet and cook 3-4 minutes on each side.
7. Set aside and let cool.
8. In a bowl, whisk together the 2 tablespoons olive oil, vinegar, and a little s & p, add the tomatoes and toss well.
9. Divide the half spring lettuce and half spinach between 4 serving plates.
10. Top with bell pepper and avocado.
11. Crumble feta cheese over each plate and then sprinkle with tart cherries.
12. Add chicken tenders, with seeds and pour on oil and vinegar dressing.
ENJOY DAN: BON-APPETITE!!

WE GOT 50 POUNDS OF CARROTS SO CARROT SOUP ENJOY DAN:

VEGAN CARROT SOUP by CHEF DAN:
Serves 30-40

INGREDIENTS:

20 cups vegetable broth
3 tablespoons vegetable oil
40 carrots, peeled and sliced
5 onions, diced
15 potatoes, quarter
3 tablespoons curry powder
2 tablespoons ground cinnamon
3 tablespoon ground fresh ginger
1 (50oz) can coconut milk

DIRECTIONS:

1. Heat oil in a soup pot over medium-heat.
2. Add onion and garlic and sauté for 5 minutes, stirring often.
3. Add carrots and potatoes, cooking for a few minutes to allow the carrots to sweat out their juices.
4. Pour in the vegetable broth into the pot, and season with ginger, curry powder, ground cinnamon, and salt and pepper.
5. Bring to a boil and then simmer for 30-40 minutes, or until the carrots are tender.
6. With an immersion blender blend till almost smooth.
7. Stir in the coconut milk, and simmer for about 20 minutes.

ENJOY DAN: BON-APPETITE!!

Tuesday, July 10, 2012

SOUP'S ON AT AT THE SOUP KITCHEN MACARONI AND CHEESE FOR THE KIDS ENJOY DAN:

BAKED MACARONI AND CHEESE FOR THE VACATION BIBLE SCHOOL
By CHEF DAN:
Serves 30-40

INGREDIENTS:

2 pounds elbow macaroni
1/2-cup butter
2 onions, chopped
5 bay leaves
1 cup all-purpose flour
1/4-cup dry mustard
2 quarts half and half
5 eggs
1/4-cup paprika
2 pounds Velveeta cheese
1 tablespoon salt
1/4-teaspoons black pepper
TOPPING:
1/2-cup butter
5 cups Panko

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. In a stock pot of boiling salted water cook pasta to al dents.
2. In a separate bowl melt the butter.
3. Whisk in the flour and mustard for about 5 minutes to make sure it’s free of lumps.
4. Stir in the milk, onion, bay leaf, and paprika.
5. Simmer for 10 minutes and remove bay leaves.
6. Temper in egg.
7. Stir in 3/4-of the cheese.
8. Season with salt and pepper.
9. Fold in the macaroni into the mix and pour into a big pan.
10. Top with remaining cheese.
11. Melt the butter in a sauce pan and toss into Panko to coat.
12. Top the macaroni with Panko crumbs.
13. Bake for 30-40 minutes.
ENJOY DAN: BON-APPETITE!!

Saturday, July 7, 2012

WATERGATE SALAD WOW!!!!!!!!!! ENJOY DAN:

WATERGATE SALAD FOR THE LADIES AT THE SOUP KITCHEN
By CHEF DAN:
Serves 10

INGREDIENTS:

1 (20 oz.) can crushed pineapple
1 instant pistachio pudding and pie filling
1/2-cup sliced almonds
2 bananas, diced
1 cup miniature marshmallows
1/2-cup maraschino cherries
8 oz. whipped topping

Directions:

1. PUT PINEAPPLE WITH JUICE IN A BOWL.
2. STIR IN PUDDING MIX.
3. STIR TO COMBINE.
4. STIR IN REMAINING INGREDIENTS.
5. REFRIGERATE OVERNIGHT AND SERVE.

ENJOY DAN: BON-APPETITE!!

Friday, July 6, 2012

GOOD EATS AND LOW FAT GROUND CHICKEN ENJOY DAN:

LAYERED LOW FAT TOSTADA BAKE by CHEF DAN:
Serves 6-8

MIDDLE LAYER:

1 pound ground chicken or turkey
1 onion, chopped
1 envelope taco seasoning
1 (8oz.) can tomato sauce
1 (16oz.) can fat free refried beans
1 (4oz.) can green chilies

BOTTOM LAYER:
1 cup reduced fat Bisques
1/2-cup yellow corn meal
1/4-cup fat free milk
1 egg whites
2 tablespoons olive oil

TOP LAYER:
In a bowl stir together to combine
1 cup fat free sour cream
1 egg white
2 cups low-fat cheddar cheese,

DIRECTIONS: (PRE-HEAT OVEN TO 175 DEGREES)
1. Grease rectangular baking dish, 12x7 ½-x 2.
MIDDLE LAYER:
Cook and stir ground chicken or turkey and onion in a skillet until browned about 5 minutes
Stir in taco seasoning, tomato sauce, beans, and chilies

BOTTOM LAYER:
Mix bisquick, cornmeal, milk, and oil, whip for about 30 seconds
Spread in bottom of dish
Spoon chicken mixture on top then spread on the top layer.
Bake for 30 minutes or until hot and bubbly
ENJOY DAN: BON-APPETITE!!

HALIBUT CHOWDER: THE SOUP KITCHEN IS EATING GOOD NOW ENJOY DAN:

HALIBUT CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

10 pounds halibut fillets, cut into 1-inch cubes
10 onions, thinly sliced
2 tablespoon butter
2 (40 oz.) can clam juice
10-cups chicken stock
15 new potatoes, cubed
1 pound fresh mushrooms
1 (50 oz.) can coconut milk
6 garlic cloves, minced
6 carrots sliced
5 cups corn
2 tablespoons EACH fennel seed, dried thyme, dried Italian seasoning and red pepper flakes.

DIRECTIONS:

1. In a soup pot, sauté onions, carrots, and mushrooms in butter over medium-high heat.
2. Sauté for 5-6 minutes.
3. Add garlic and cook 1 minute longer.
4. Add clam juice, chicken stock and bring to a boil.
5. Add potatoes, and corn and simmer for 45 minutes.
6. Add the fish and simmer for about 15-20 minutes.
7. Add coconut milk and simmer for 5 minutes.

ENJOY DAN: BON-APPETITE!!

CRAB CAKES THE EASY WAY ENJOY DAN:

CRAB CLAW MEAT SIMPLE AND EASY by CHEF DAN:
Serves 4

1 (8oz) cup Waterfront bistro claw crab meat (from Safeway)
1 tablespoon olive oil
1 egg
2 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4-teaspoon hot sauce
1 teaspoon lime juice
1/4-cup Panko

DIRECTIONS:

1. Gently combine all ingredients.
2. Shape into 4 cakes.
3. Pan fry in olive oil over medium-high heat.
4. Fry 3-4 minutes.

ENJOY DAN: BON-APPETITE!!

Thursday, July 5, 2012

CRAB SEASON IS HERE SO CRAB CAKES ENJOY DAN:

CRAB CAKES FOR SABRINA by CHEF DAN:
Serves 4-6

CRAB CAKES:
8-oz claw meat (from waterfront bistro brand at Safeway)
1 pound lump crab meat
2 tablespoon olive oil
1/4-cup Panko (Japanese bread crumbs)
3 scallions, diced
1 tablespoon old bay seasoning
1 egg

CRAB CAKE SAUCE:
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1 teapoon lemon juice
1/2-tdeaspoon TABASCO garlic pepper sauce

FOR THE CRAB CAKES:

1. Mix all ingredients together, except for the lump crab meat.
2. Fold in the lump crab meat.
3. Shape crab meat into 4-6 patties.
4. In a sauce pan add olive oil over medium-high heat.
5. Add crab cakes and sauté for 2-3-minutes on each side.
6. Using a food processor combine all ingredients and blend until smooth.
7. Add olive oil while blending.

ENJOY DAN: BON-APPETITE!!

Monday, July 2, 2012

VIETNAMESE SANDWICHES WOW ENJOY DAN:

VIETNAMESE STYLE BANH MI BAGUETTE by CHEF DAN:
Serves 4-6 sandwiches

SLAW:
1/2 cup rice vinegar
1/4-cup sugar
1/2-cup water
1 English cucumber, cut into matchsticks
1/2-cup carrot, cut into matchsticks
1/2-cup jicama, cut into matchsticks
Kosher salt

MAINATE FOR PORK TENDERLOIN
1-1/2- pounds pork tenderloin
1 tablespoon olive oil
1 tablespoons brown sugar
2 tablespoon maple syrup
1 tablespoon finely chopped onion
1/4-cup hoisin sauce
1/2-teaspoon Chinese five spice powder
2 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce

SANDWICHES:
4 (10-inch) baguettes
1/4-cup mayonnaise
1/4-teaspoon sriracha or garlic chili sauce
1 jalapeno, thinly sluiced
1 bunch cilantro, mint and Thai basil

Making the slaw:

1. In a saucepan, combine water, vinegar, sugar, and bring to a boil.
2. Transfer to a bowl and let cool.
3. Add the carrot, cucumber, jicama and a little kosher salt.
4. Refrigerator up to 4 hours or overnight.



DIRECTIONS: (HEAT OVEN TO 400 DEGREES)

1. Cut tenderloin across the grain of meat into 1/2-inch pieces.
2. Flatten each piece to an even 1/4-inch between two pieces of saran wrap using a meat ponder or the bottom of a cast-iron pan.
3. Mix all marinate ingredients together.
4. Add meat to the marinade and use your hands to ensure all the meat is coated.
5. Marinate up to 4 hours or overnight.
6. In a skillet over medium-high heat.
7. Add marinate sauce and bring to a boil and add meat strips and cook for about 4 minutes.
8. In a pre-heated oven slice the baguette open lengthwise, and slather the insides with mayonnaise, and sriracha
9. Arrange the baguettes on a baking sheet and bake until hot and crispy about 5 minutes.
10. Add cucumber, carrot, jicama, jalapeno and cilantro, mint and Thai basil.

ENJOY DAN: BON-APPETITE!!

Sunday, July 1, 2012

CHICKEN WITH FRESH TARRAGON WOW!!!!!!!! ENJOY DAN:

CREAMY TARRAGON CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

2 pounds boneless, skinless, chicken breasts, trimmed of fat
1 cup chicken broth
1/3-cup low fat Greek yogurt
1/3-cup low fat mayonnaise
1 tablespoon fresh tarragon, chopped
1-1/2-cup seedless grapes, halved
1 cup celery, diced
1 cup snap peas
1/3-cup toasted pine nuts
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (pre-heat oven at 450 degrees)

1. Arrange chicken in a baking dish large enough to hold chicken in a single layer.
2. Pour broth around the chicken.
3. Bake chicken in pre-heated oven for about 35 minutes or until internal temperature registers at 170 degrees.
4. Transfer chicken to a cutting board.
5. When cool cut into cubes.
6. Stir yogurt, mayonnaise, tarragon, a little salt and pepper into a bowl
7. Add celery, snap peas, grapes, chicken and the toasted pine nuts.
8. Stir to coat.
9. Refrigerate for 1 hour.

ENJOY DAN: BON-APPETITE!!

WOW INDIAN SPICES AND SHRIMP WHAT COULD BE BETTER ENJOY DAN:

INDIAN SPICED SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound shrimp in shell, peeled and deveined
1 tablespoon grape-seed oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seed
1 teaspoon kalonji seeds (nigella seeds)
1/8-teaspon turmeric
1/4-teaspoon black peppercorn
1 teaspoon dried red chili flakes
1 handful fresh cilantro, chopped
1 teaspoon tamarind concentrate or 2 tablespoon lime juice
1/4-cup shallots, minced
1/2-cup chicken broth

DIRECTIONS:

1. In a cast-iron skillet toast all the seeds, turmeric and red chili flakes over medium-heat.
2. Shaking pan until the spices become fragrant, 1 or 2 minutes.
3. Set aside and let cool.
4. In a spice grinder grind all toasted seed, turmeric and chili flakes.
5. Combine cilantro, tamarind and spices in a bowl, add shrimp turn to coat.
6. Cover and refrigerate for 30 minutes.
7. In a sauce pan heat the oil over medium-high heat add shallots and shrimp, seed mixture and cook until shrimp is pink on all sides, 1-2 minutes.
8. Add chicken broth and cook 1 more minute.
9. Serves over jasmine rice.

ENJOY DAN: BON-APPETITE!!