Thursday, January 31, 2013

COUSCOUS WITH A TWIST ENJOY DAN:


COUSCOUS SALAD WITH SOUR DRIED CHERRIES by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1-3/4 cup-chicken broth

1 cup-Mediterranean couscous blend

1/3-cup dried sour cherries

1 teaspoon ground cinnamon

1/4-teaspoon ground cumin

Juice from 2 Meyer’s lemons

Zest from 1 Meyer’s lemon

1/3cup toasted sliced almonds

1/4-cup chopped scallions

2 tablespoons fresh basil, chopped

1/4-teaspoon sea salt

1 tablespoon melted butter

 

DIRECTIONS:

 

1.   In a dry fry pan heat over medium-heat.

2.   Add couscous and cook until toasted and slightly browned.

3.   In a stock pot with tight fitting lid add broth and bring to a boil.

4.   Add couscous, sour cherries, cinnamon, cumin, salt lemon zest and cook according to package directions:

5.   My package says 18-20 minutes.

6.   In a bowl mix together lemon juice,  scallions, almonds, butter and basil.

7.   Take off heat and let rest 5-10 minutes.

8.   Fluff with a fork and stir in lemon juice mixture.

 

ENJOY DAN:                                BON-APPETITE!!

 

PORK MARINATE ENJOY DAN:


         PORK TENDERLOIN MARINATE by CHEF DAN:

Marinate for 1# pork tenderloin

 

DIRECTIONS:

 

1/2-cup soy sauce

1/4-cup YOSHISA’S marinate and cooking sauce

1/4-cup orange sauce

2 tablespoons liquid smoke

 1/4-teaspoon EACH–ginger powder, onion powder, and garlic powder

 

DIRECTIONS;

 

1.  In a zip-lock bag add pork tenderloin and combine all the ingredients, mix thoroughly.

2.  Refrigerate overnight.

 

ENJOY DAN:               BON-APPETITE!!

Wednesday, January 30, 2013

CAJUN MAC AND CAJUN SPICE RUB ENJOY DAN:


                     CAJUN MAC AND CHEESE by CHEF DAN:

Serves 6 (Flameware casserole dish by Robbie@CookonClay.com

INGREDIENTS:

1 (12 Oz) package elbow macaroni

2-1/2 cups cheddar cheese, shredded

2 tablespoon butter

1 onion, chopped

3 garlic cloves, minced

1 bell pepper, finely chopped

12-ounce can evaporated milk

2 tablespoons butter

2 eggs, lightly beaten

2 teaspoon EACH all purpose flour, and yellow mustard

2 tablespoons Cajun spice rubs

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cook macaroni according to package directions drain.

2.   In a greased Flameware casserole dish

3.   Place cooked macaroni and cheese in casserole dish, mix, thoroughly.

4.   Set aside.

5.   In a sauce pan add butter over medium-heat, and when hot.

6.   Add onion and garlic and sauté for 4-5 minutes.

7.   Stir in bell pepper and sauté for 1 minute.

8.   Stir onion mixture into cheese macaroni into the casserole dish.

9.   In bowl whisk together milk, eggs, flour, mustard, Cajun spice rub, add a splash of salt and pour over the pasta mixture.

10.                Bake, for 15-20 minutes or until bubbly and heated through.

 

         CAJUN SPICE RUB MIX RECIPE by CHEF DAN:

Makes 1 cup (GIVE YOUR MOUTH A KICK)

INGREDIENTS:

1/4-cup sea salt

1/4-cup chipotle Chile powder

1/4-cup smoke paprika

1/4- cup cayenne

1/4-cup black pepper

1/4-cup garlic granules

2 tablespoons EACH dried thyme, basil, oregano, yeast flakes, and coriander powder.

DIRECTIONS:

1.  Mix all ingredients together and place in a jar.

2.  Store in cool place for 6- 8 months.

Us this mixture for bbq. Steaks, shrimp blackened fish, soups and sauces.    ENJOY DAN:         BON-APPETITE!!

Monday, January 28, 2013

SPICE RUB TO PUT A LITTLE SOUTH IN YOUR MOUTH ENJOY DAN:


         CAJUN SPICE RUB MIX RECIPE by CHEF DAN:

Makes 1 cup (GIVE YOUR MOUTH A KICK)

 

INGREDIENTS:

 

1/4-cup sea salt

1/4-cup chipotle Chile powder

1/4-cup smoke paprika

1/4- cup cayenne

1/4-cup black pepper

1/4-cup garlic granules

2 tablespoons EACH dried thyme, basil, oregano, yeast flakes, and coriander powder.

 

DIRECTIONS:

 

1.  Mix al ingredients together and place in a jar.

2.  Store in cool place for 6 8 months.

Us this mixture for bbq. Steaks, shrimp blackened fish, soups and sauces.

 

 

ENJOY DAN:

 

PORK TENDERLOIN AND BEETS WOW!! ENJOY DAN:


ORANGE PORK WITH ROASTED BEET SALAD by CHEF DAN:

Serves 4 (cooked in Flameware casserole dish fromRobbie@cookon Clay.com

 

1 pound pork tenderloin, trimmed

 

MARINATE:

1 cup orange juice

1/3-cup light soy sauce

2 springs of fresh rosemary

3 cloves garlic, minced

 

DIRECTIONS:

1.   Whisk marinate together and add pork.

2.   Marinate at least 1 hour or preferably overnight in the refrigerator.

 

INGREDIENTS:

1 ½- pounds beets, trimmed

2 teaspoon olive oil

1 onion, thinly sliced

1 teaspoon orange rind, grated

2 tablespoons dried sour cherries

2 tablespoons Fig Vincotto Vinegar

1/2-cup fresh orange juice

1 teaspoon sugar

1 cup chicken broth

1/4-cup white wine

 

DIRECTIONS:             (PRE-HEAT OVEN TO 400 DEGREES)

 

1.   In pre-heated oven wrap beets in foil and roast about 45 minutes.

2.   Let cool; using your finger, peel the beets, under running water.

3.   Remove pork from marinate, discard marinate.

4.   In a skillet over medium-heat, add olive oil and onion and sauté for 5-6 minutes.

5.   Add next 7 ingredients after onions;

6.   Bring to a boil, then reduce heat and simmer for 15 minutes.

7.   Place pork in Flameware casserole dish, season with salt and pepper.

8.   Roast for about 20-25 minutes or until internal temperature is 145 degrees F.

9.   Halved the beets lengthwise, and then slice crosswise 1/4-inch thick.

10.                Let the tenderloin rest and slice the tenderloin into 1/2-inch pieces.

11.                On a plate add sliced tenderloin and beets and pour the sauce over it.

          ENJOY DAN:                           BON-APPETITE!!

 

PIZZA ON THE GRILL ENJOY DAN:


PIZZA EGGPLANT GRILLED ON SABRINA’S GRILL by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1 eggplant cut lengthwise 3/4-inch thick

4 tablespoon olive oil

1 tablespoon garlic clove, crushed

1/4-teaspoon black pepper

4 whole-wheat pitas

1 (2-1/4 Oz) can black olives with jalapenos

1/2- cup EACH shredded mozzarella cheese, and feta cheese

1/4-teaspoon red pepper flakes

1/4-cup fresh basil

A pinch of salt

 

DIRECTIONS:

 

1.   Brush eggplant with 2 tablespoons olive oil.

2.   Then sprinkle with garlic and black pepper.

3.   Grill eggplant over medium-high fire for about 10 minutes.

4.   Turn to brown evenly.

5.   Brush pitas with I tablespoon olive oil

6.   Layer grilled eggplant, and black olives over crust.

7.   Sprinkle with mixed cheese, red pepper flakes and basil.

8.   Drizzle a little olive oil over the top.

9.   Put pizza on the grill: lower lid.

10.                Grill until cheese melts.

 

            ENJOY DAN:                          BON-APPETITE!!

Sunday, January 27, 2013

MOSST SOUGHT AFTER POTAOE SALAD FROM ROBERTA ENJOY DAN:


ROBERTA HAPPEL AWARD WINNING POTATOE SALAD RECIPE:

 

Roberta works in the soup kitchen and the most requested is her potato salad:

She also does desserts and has time to wash the pot and pans WOW!!!!!!!!!

  What a women!!!

Serves 20

Roberta does not use measurements (just add ingredients to taste)

 

INGREDIENTS:

One (1) 5 pound bag of potatoes (any kind)

Mayo to taste

Mustard to taste

Relish to taste (either sweet or dill)

4 hard boiled eggs, shelled and chopped

Onion (white, yellow or red-quantity depends on your preference and volume you are making-Diced

Celery, diced

Red pepper, diced

Salt and Pepper to taste

Bacon bits (optional)

Dry dill (optional)

 

DIRECTIONS:

 

1.     Boil potatoes with skins on until soft (but not to soft- a little firm).

2.     Once potatoes have cooled, cut into quarters or to your bit-size preference.

3.     Add all remaining ingredients and mix until blended.

4.     Add additional Mayo, & Relish based on moisture preference.

 

ENJOY ROBERTA:

 

GLAZE FOR PRE-COOKED HAM ENJOY DAN:


GLAZE FOR FULLY COOKED SPIRAL-CUT BONE IN HAM

                                                                    By CHEF DAN:

1 6-8 pound ham

 

INGREDIENTS:

 

1 cup Dijon mustard

1/2-cup Yoshida’s marinate and cooking sauce

1/2-cup honey

1/4-cup brown sugar

3 garlic cloves, minced

1 tablespoon freshly ground black pepper

1 tablespoon balsamic vinegar

 

DIRECTIONS:                   (PRE-HEAT OVEN TO 350 DEGREES)

 

1.   In a baking pan lightly coated with cooking spray.

2.  Place ham, cut side down, in the pan.

3.  Let rest at room temperature for 1 hour.

4.  Meanwhile whisk together remaining ingredients in a bowl.

5.  Transfer 1 cup to a serving bowl, cover and reserve for sauce.

6.  Cover and set aside remaining mixture for glaze.

7.  Bake ham for 1-1/2-hours.

8.  Pour glaze over ham, covering completely.

9.  Continue to bake for 15-20 minutes or until golden brown.

10.              Or until internal temperature is 140 degrees F

11.              Serve ham with sauce.

 

ENJOY DAN:                                BON-APPETITE!!

 

TOP RAMEN NOODLE SOUP ENJOY DAN:


TOP RAMEN FOR THE SOUP KITCHEN by CHEF DAN:

        Serves 30-40

 

INGREDIENTS:

       

40 cups vegetable broth

15 (3.5 Oz) packages ramen noodles, chicken or beef

1/2-cup soy sauce

2 packages coleslaw mix

1-4-inchpiece fresh ginger, peeled and minced

1 teaspoon red pepper flakes

2 bunches of scallions, sliced

 

Directions:

 

1.  In a stock pot bring broth to a boil, over high-heat.

2.  Stir in top ramen  to  break up the noodles.

3.  Cover and reduce heat to medium.

4.  Add soy sauce, coleslaw mix, ginger, and red pepper flakes.

5.  Simmer for 15 minutes.

6.  Stir scallions and serve.

 

ENJOY DAN:                                 BON-APPETITE!!

 

 

 

Thursday, January 24, 2013

WASABI MAYO IN POTDATO SALAD ENJOY DAN:


WASABI MAYONNAISE & AVOCADO POTATO SALAD FOR ROBERTA

                                                                                  By CHEF DAN:

Serves 20

 

INGREDIENTS:

 

5 pounds new potatoes cut into 1-inch cubes

8 hard-boiled eggs, chopped

1/2-cup pickle relish

7 stalks celery, chopped

1 cup TRADER JOE’S wasabi mayonnaise

1/4-cup yellow mustard

1 bunch scallions, white and green parts, chopped

3 ripe Avocado, peeled, seeded and diced

Sea salt to taste

 

DIRECTIONS:

 

1.  In a stock pot, cover potatoes with water.

2.  Bring to a boil: reduce heat and simmer until tender.

3.  Rinse in cold water, drain and cool to room temperature.

4.  In a bowl, whisk together the pickle relish,  mustard, and  wasabi mayonnaise.

5.  Fold in the cubed potatoes, avocado, eggs, celery, scallions, and salt.

 

  ENJOY DAN:                            BON-APPETITE!!

 

 

 

 

HAM AND WHITE BEANS WOW!! ENJOY DAN:


HAM AND WHITE BEAN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

 

3 tablespoons olive oil

2 pound ham bone

5 pounds cooked ham, diced

5 onions, diced

11 garlic cloves, diced

15 new potatoes, diced

7 carrots, peeled and diced

6 stacks celery, diced

3 tablespoon Italian seasoning

22 cups chicken broth

4 cups white beans

1 (50 Oz) can diced tomatoes

2 teaspoon black pepper

1 teaspoon salt

2 teaspoon cumin

 

DIRECTIONS:

 

1.   Soak bean overnight, in salted water, then drain.

2.   In a stock pot, add oil and sauté onions and garlic over medium-heat for about 5-6 minutes.

3.   Add reaming vegetables and sauté for 7-8 minutes.

4.   Add seasoning, ham shank, drained beans and stock.

5.   Bring to a boil.

6.   Reduce heat to simmer, cover and cook for 1-1/2-hours.

7.   Remove ham shank from the soup.

8.   Let ham shank cool and then remove the meat.

9.   Add cooked ham to pot plus meat form the shank.

10.                Continue cooking on simmer for an additional 30-45 minutes.

 

              ENJOY DAN:                                      BON-APPETITE!!