Friday, September 28, 2012

A MEDITERRANEAN SALAD ENJOY DAN:


COUSCOUS MEDITERRANEAN BLEND AND AVOCADO SALAD

                                                                    by CHEF DAN

                                                                               

Serves 4

 

INGREDIENTS:

 

2 ripe avocados, halved, peeled, and sliced

2/3-cup uncooked quinoa, rinsed and drained

1-1/3-cup chicken stock

2 cups cherry tomatoes, halved

1/2-cup onion, diced

1 cucumber, peeled and diced

1/4-cup lime juice

1 teaspoon ground cumin

1/4-cup feta cheese

1 head of romaine lettuce

Sea salt and freshly ground black pepper to taste

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.   Bring the couscous and chicken stock to a boil in a sauce pan over medium-high heat.

2.   Reduce heat to medium-low, cover and simmer for about 18 minutes or until liquid is absorbed.

3.   Pour into a bowl and refrigerate for 1 hour or until chilled.

4.   Once the couscous has chilled, stir in tomatoes, cucumber, and onion.

5.   In a bowl whisk together, lime juice, cumin, feta cheese, salt and pepper, toss to coat.

6.   Divide the leaves of the romaine lettuce onto salad plates.

7.   Top with couscous salad mixture.

8.   Garnish with slices of avocado and toasted pine nuts.

 

ENJOY DAN:                                BON-APPETITE!!

 

 

QUINOA AND AVOCADO SALAD ENJOY DAN:


QUINOA AND AVOCADO SALAD WITH ARUGULA by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

2 ripe avocados, halved, peeled, and sliced

2/3-cup uncooked quinoa, rinsed and drained

1-1/3-cup chicken stock

2 cups cherry tomatoes, halved

1/2-cup onion, diced

1 cucumber, peeled and diced

1/4-cup lime juice

1 teaspoon ground cumin

1/4-cup feta cheese

4 cups arugula

Sea salt and freshly ground black pepper to taste

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.   Bring the quinoa and chicken stock to a boil in a sauce pan over medium-high heat.

2.   Reduce heat to medium-low, cover and simmer for about 15 minutes or until liquid is absorbed.

3.   Pour into a bowl and refrigerate for 1 hour or until chilled.

4.   Once the quinoa has chilled, stir in tomatoes, cucumber, and onion.

5.   In a bowl whisk together, lime juice, cumin, feta cheese, salt and pepper, toss to coat.

6.   Divide the arugula onto salad plates.

7.   Top with quinoa salad.

8.   Garnish with slices of avocado and toasted pine nuts.

 

ENJOY DAN:                                BON-APPETITE!!

 

 

AUGERGINE CAVIAR (PURPLE EGGPLANT) ENJOY DAN:


AUBERGINE CAVIAR by CHEF DAN:

 

Serves 8-10    ( Eggplant Caviar also known as poor man’s Caviar, a perfect spread for toasted pita or rye bread)

 

INGREDIENTS:

 

2 purple aubergine (eggplants)

10 cloves garlic, crushed

2 teaspoons cumin

1 bunch of fresh parsley

2-3 tablespoons olive oil

3 tablespoon lemon juice

A pinch of sea salt

 

DIRECTIONS:          (PRE-HEAT OVEN TO 400 DEGREES)

 

1.   Halved the eggplant lengthwise.

2.   Lightly brush the bottoms with olive oil.

3.   Lay cut side down on a baking sheet, and bake until completely soft, about 25 minutes.

4.   When cool enough to handle, peel and chop coarsely.

5.   In a blender add garlic, cumin, parsley, olive oil, lemon juice and a pinch of salt.

6.   Add to coarsely chopped eggplant.

7.   Serve the mixture spooned onto pita bread, dark rye bread or croutes.

               ENJOY DAN:              BON-APPETITE!!

 

Thursday, September 27, 2012


BILLICK'S GRILLED STUFFED (FIRECRACKER) JALAPENOS

Serves 8                                                                               by CHEF DAN:

 

INGREDIENTS:

 

25 fresh jalapenos peppers, halved lengthwise and seeded

1 (8oz) package cream cheese

1/4cup sharp cheddar cheese, shredded

4 garlic cloves, minced

1 teaspoon lime juice

1/4-cup green onions, minced

1/4-teaspoon salt

A hand full fresh cilantro

1 beef steak tomato, chopped and seeded

 

 

DIRECTIONS:

 

1.    Pre-heat the grill to medium-high heat.

2.    Combine cheeses, garlic, lime juice, green onions, and salt in a bowl.

3.    Stirring to mix thoroughly.

4.    Divide cheese mixture evenly and fill the pepper halves.

5.    Place peppers cheese side up.

6.    Cover and grill peppers for 8-10 minutes or until bottoms are charred, and cheese is lightly browned.

7.    Place on a platter.

8.    Top with cilantro and fresh tomato.

ENJOY DAN:                                                        (ROCK-ON)

 

 

 

STIR-FRY THAT'S WHAT FOR DINNER TONIGHT ENJOY DAN:


       PORK STIR FRY WITH VEGTABLES AND RICE NOODLES by CHEF DAN:

Serves 4

 

INGREDIENTS:

8 ounces vermicelli rice sticks

1 pound pork, cut into bit-size pieces

3 cloves garlic, crushed

2 tablespoons olive oil

1 onion, halved and thinly sliced

1 thumb-size fresh ginger, sliced thinly

1/2-cup chicken stock

1 (8 Oz) can sliced water chestnuts

1 red pepper, cut into thin strips

1/2-cup sliced mushrooms

4 baby Bok Choy, thinly sliced

10 cherry tomatoes, halved

6 asparagus spears cut on the bias in 2-inch strips

Sea salt and freshly ground black pepper to taste

 

Marinate:

2 teaspoons dissolved in 3 tablespoons sly sauce

 

STIR-FRY SAUCE

2 tablespoon soy sauce

1 teaspoon fish sauce

1 tablespoon hoisin sauce

2 teaspoon sugar

2 tablespoon lime juice

1/4-cup chicken stock

1 teaspoon red chili paste

 

DIRECTIONS:

1.    Soak the noodles in hot water for 10 manures, rinse in cold water and drain.

2.    Combine all stir-fry ingredients together and mix thoroughly, set aside.

3.    In a wok add 2 tablespoon oil over medium-high heat.

4.    Add garlic, ginger, onions, and pork, together with the marinate, chicken stock and stir-fry for 5 minutes.

5.    Add red pepper, water chestnuts, mushrooms, Bok Choy, asparagus, cherry tomatoes, and stir-fry for 3 minutes.

6.    Add noodles plus stir-fry sauce and using two utensils lift and turn the noodles and vegetables until well mixed.

7.    Cook for 2-3 minutes or until heated through.

8.    Lift meat noodles, and vegetables out of the wok and mound on serving plates.

9.    Sprinkle with fresh basil and garnish with lime wedges.

ENJOY DAN:              BON-APPETITE!!

 

 

 

WE HAVE ASIAN PEARS ENJOY DAN:


                        ASIAN PEAR SALAD by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1 Asian pear, quarter and cut into thin pieces

2 cups baby greens (spinach or arugula)

1/4-cup feta cheese

1/4-cup toasted pine nuts

2 tablespoons olive oil

3 tablespoons lemon juice

1 tablespoon rice wine vinegar

1 tablespoon honey or sugar

2 scallions, small dice

Seat salt and freshly ground black pepper to taste

 

DRESSING:

 

1.   In a bowl whisk together, lemon juice, vinegar, and honey.

2.   While whisking constantly, drizzle in oil, add salt and pepper to taste.

3.   Add scallion to the vinaigrette and then set aside.

4.   In a bowl combine the Asian pear, baby greens, feta cheese and toasted pine nuts.

5.   Drizzle the vinaigrette over the Asian pear mixture and toss well.

 

     ENJOY DAN:           BON-APPETITE!!

 

 

 

WE HAVE ASIAN PEARS SOOOOOOO RECIPE ENJOY DAN:


ASIAN PEAR AS MARINADE OR SALAD DRESSING by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

2 Asian pears, peeled, cored and cut into chunks

1-1/2-cup soy sauce

1/4-cup sake

3 tablespoons sugar

A pinch of sea salt and freshly ground black pepper

3 garlic cloves, chopped

3 scallions, thinly sliced

1 teaspoon hot sesame oil

1 tablespoon black sesame seeds, toasted

 

DIRECTIONS:

1.   In a blender combine the Asian pear, soy sauce, sake, sugar, garlic and a pinch of sea salt and pepper.

2.   Process until smooth.

3.   Transfer to a bowl and stir in scallions, sesame oil, and toasted sesame seeds.

4.   Enjoy as a marinade or salad dressing.

 

    ENJOY DAN:                  BON-APPETITE!!

POLANTA WITH GARLIC AND TRUFFLE OIL WOW!!!!!!!!!!!!!!


POLENTA WITH GARLIC AND BLACK TRUFFLE OIL by CHEF DAN:

Serves 4

INGREDIENTS:

 

2-cup non-low-fat milk

3/4-cup polenta

1-cup chicken broth

2 cloves garlic, crushed

1 teaspoon butter

1 cup baby portabella mushrooms, finely chopped

1/2-cup low fat cream cheese or mascarpone

1/4-cup parmesan cheese, grated

3/4-teaspoon black truffle oil

3/4-teaspoon fig vincotto vinegar

Sea salt and freshly ground pepper to taste

 

DIRECTIONS:

 

1.   Combine milk, broth, and garlic and a little salt in a sauce pan.

2.   Bring to a boil; reduce heat to a low boil.

3.   Gradually add polenta, stirring constantly, pouring in a slow stream.

4.   Reduce heat and simmer for about 20-30 minutes or until polenta is thick and creamy.

5.   Meanwhile melt butter in a skillet over medium-heat.

6.   Stir in mushrooms, saute until the mushrooms are brown, about 7 minutes.

7.   Stir mushrooms, cream cheese or mascarpone, parmesan cheese, truffle oil and fig vinegar into the polenta.

8.   Season with salt and pepper.

9.   Ladle into bowls and drizzle with more truffle oil to taste.

 

                  ENJOY DAN:                      BON-APPETITE!!

Wednesday, September 26, 2012

TOMATILLO SALSA WOW WHAT COULD BE BETTER ENJOY DAN


      TOMATILLO CHICKEN WITH TOMATILLO SALSA by CHEF DAN:

Serves 8-10

INGREDIENTS:

6 boneless, skinless, chicken halves

2 pounds tomatillo (husked and rinsed)

3 jalapenos

5 tablespoons olive oil, divided

4 cups chicken broth

1 onion, chopped

8 garlic cloves, chopped

2 tablespoons lime juice

1/4-cup brown sugar

2 tablespoons chipotle chili powder

1(16.5 Oz) can black beans, drained

1 cup cilantro, rough chopped, divided

Corn tortillas

DIRECTIONS:         (PRE-HEAT OVEN TO 375 DEGREES)

1.   On a gas stove, put tomatillos and jalapenos on the flame.

2.   Char until black on all sides.

3.   Place in a plastic bag for 1/2-hour.

4.   Remove peel off blackened skin, DO not run under water.

5.   In a food processor fitted with a metal blade, transfer the tomatillo and chilies and puree until smooth.

6.   1 a sauce-pan heat 2 tablespoons olive oil over medium-heat.

7.   Add onions, garlic, and cook for 5 minutes.

8.   Raise heat to medium-high add tomatillo puree and cook 3 minutes.

9.   Add broth, brown sugar, lime juice, chili powder, 1/4-cup cilantro and black beans.

10.                Reduce heat and simmer for 12 minutes, remove from heat and set aside.

11.                Season chicken liberally with salt and pepper.

12.                 Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet.

13.                Add chicken and cook for 7-8 minutes or until browned.

14.                In the oven-proof skillet add chicken and pour tomatillo sauce over the chicken and bake for 15- 20 minutes.

15.                Add reaming cilantro and serve with corn tortillas.

ENJOY DAN:                              BON-APPETITE!!

ASIAN STYLE PORTABELLA MUSHROOMS ENJOY DAN:


PORTABELLA MUSHROOMS WITH FETA CHEESE by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 portabella mushrooms, stems removed

3 tablespoons crumbled feta cheese

2 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon fresh ginger, minced

1 garlic clove, minced

 

DIRECTIONS:        (PRE-HEAT OVEN TO 425 DEGREES)

1.   Place mushroom caps, grill side up on a baking sheet.

2.   Wisk together soy sauce, sesame oil, ginger and garlic in a bowl.

3.   Brush the mixture evenly over the mushroom.

4.   Bake for 25 minutes.

5.   Remove and sprinkle 1-1/2- tablespoons feta onto each cap.

6.   Return to oven and bake an additional 10 minutes or until cheese is melted.

           ENJOY DAN:                        BON-APPETITE!!

A CLASSIC INDIAN DISH ENJOY DAN:


                           CHICKEN CHANA DHANSAK by CHEF DAN:

Serves 4      (CLASSIC INDIAN DISH)

 

INGREDIENTS:

1 pound boneless chicken

4 cups vegetable broth

1 sweet potato, peeled and diced

3 cups chick-peas, drained

1 cup dried red lentils

1/2-cup chana dal (soak at least 24 hour prior)

3 cloves garlic, crushed

1 thumb-size fresh ginger, chopped

3 green chilies

2 onion, chopped

3 tablespoons butter

1 tablespoons olive oil

1/4-teaspoon sea salt

2 tablespoons tamarind paste

 

CHANA DHANSAK (DAL)

2 whole cloves

1/2-teaspoons EACH seeds, cumin, fennel, coriander, cardamom, sesame, fenugreek, and peppercorn

1 tablespoon turmeric

1/4-teaspoon EACH ground, nutmeg and cinnamon

 

DIRECTIONS:

In a dry fry-pan toasted all the seed, cloves remove and let cool.

In a coffee grinder, add seeds, cloves and turmeric, nutmeg, and cinnamon, grind for 20 seconds.

Place in an air tight jar.

 

DIRECTIONS:

1.    Heat olive oil in a pan over medium-high heat add chicken and cook for 5 minutes or until browned.

2.    Remove from pan, cover and set aside.

3.    In a sauce pan over medium-high heat add olive oil and when hot, add onions and sauté for 7-8 minutes.

4.    Add 3 tablespoons butter to the pan and throw in the garlic, ginger and red peppers.

5.    Sauté for 1 minute, add 1/2-cup dhansak (dal) spice mixture and sauté for 1 minute longer.

6.    Add vegetables stock, tamarind paste, lentils, and sweet potato and simmer for 15 minutes.

7.    Add chicken, chickpeas, and sea salt and heat through for about 15 minutes.

8.    Garnish with fresh cilantro

9.    Serve naan bread

 

ENJOY:                                      BON-APPETITE!!