Thursday, February 28, 2013

POBLANO PEPPERS WITH FISH AND AVOCADO SAUCE ENJOY DAN:


POBLANO PEPPERS STUFFED WITH FISH WITH AVOCADO SAUCE
                                                                                 By CHEF DAN:
Makes 4
INGREDIENTS:
4 poblano peppers
4 fillets of tilapia
1 tablespoon olive oil
3/4-cup couscous
 1-cup Pico de Gallo (recipe to follow)
1/3-cup  EACH cream cheese, and pepper jack cheese
1/2-teaspoon EACH smoky paprika, cumin, chili powder, and cayenne pepper
 Avocado sauce (recipe to follow)

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.  Roast poblano pepper over open gas flame or on the bbq.
2.  When blackened and blistered, place in a plastic bag.
3.  When cool peel off the skin with a paring knife, do not run under water, and leave stems attached.
4.   In a skillet over medium-high heat add oil and when hot.
5.  Add  tilapia, couscous, Pico de Gallo, and 1 cup of water, bake 15 minutes,
6.  Flake tilapia and combine with couscous and Pico de Gallo.
7.  In a bowl combine couscous  mixture with cheeses, and spices.
8.  Cut each chili down one side and remove the seeds.
9.  Stuff each pepper with couscous, cheese mixture and place on a baking sheet and bake for 8-10 minutes.
10.              Top with avocado sauce, and cilantro.

PICO de GALLO:   (makes 2 cups)
1-1/2-cups seeded diced tomatoes, 1/4-cup diced onion, 1 diced jalapeƱo, 2 minced garlic cloves, and 1/4-cup lime juice, 2 tablespoons cilantro, chopped plus extra for garnish, salt and pepper.

AVACADO SAUCE:
1 ripe avocado, 1/2-cup reduced fat yogurt, 2 tablespoon lime juice, salt and pepper.   ENJOY DAN_    BON-APPETITE!!

Wednesday, February 27, 2013

VEGETABLE SOUP FOR THE SOUP KITCHEN ENJOY DAN:


GREEN BEAN WITH BROCCOLI, POTATO, CABBAGE SOUP
                                                                            By CHEF DAN:
Serves 30-40

INGREDIENTS:
1/4-cup olive oil
45 cups broth
7 cups green beans cut into 1-inch pieces
7 cups broccoli, chopped
7 onions, chopped
15 carrots, chopped
15 celery stalks, chopped
1 head of cabbage, shredded
4 pounds potatoes, peeled and cut into cubes
1/2-teaspoon salt
1    gallon can diced tomatoes
 2-tablespoon paprika
 2-tablespoon dried savory
 7-teaspoon dried thyme
 7-bay leaves
 8-eggs
1/2-cup vinegar
 4-cups macaroni

DIRECTIONS:
1.  In a stock pot over medium-high heat add oil, and when hot.
2.  Add onion, carrots, celery and garlic and cook 5-7 minutes.
3.  Add broth, cabbage, potatoes, thyme, paprika, savory, bay leaves and salt.
4.  Bring to a boil and then reduce heat and simmer for 30 minutes.
5.  Add the tomatoes, green beans, and broccoli, return to simmer, and cook for another 30 minutes.
6.  The last 15 minutes, whip the eggs.
7.  Temper egg by lading some hot broth into the bowl.
8.  Stir the soup while add the egg to the simmering broth.
9.  Stir in the macaroni and vinegar.
10.              Remove the bay leaves. ENJOY DAN:      SAVOUR!!

SALMON SALAD WITH A ASIAN TOUCH ENJOY DAN:


SALMON WITH ORGANIC SPRING MIX SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1/3-white wine or sake
3 tablespoons mirin
3 tablespoon soy sauce
2 tablespoon fish sauce
1 tablespoon rice wine vinegar
1-1/2-pounds salmon fillet cut into 4 portions
1 thumb-size fresh ginger, thinly sliced
2 garlic cloves, minced
1 cup snap peas, cut in half diagonally
1 cup radishes, thinly sliced

DIRECTIONS:

1.  Combine wine, mirin, soy sauce, fish sauce, vinegar, ginger and garlic in a skillet.
2.  Bring to a boil over medium-high heat and cook for 4-5 minutes.
3.  Add fish.
4.  Cover and cook just until opaque, 4-7 minutes.
5.  Combine spring mix with snap peas and radishes in a bowl.
6.  Use the poaching liquid for the dressing on the salad.
7.  And serve the salad on top of the salmon.

              ENJOY DAN:         SAVOUR!!


QUINOA WITH SPROUTED RICE WOW!!!!!!!!! ENJOY DAN:


QUINOA AND SPROUTED RICE BLEND WITH CRAISINS
                                                                    By CHEF DAN:
Serves 4

INGREDIENTS:

1 cup quinoa and sprouted rice bend
1-3/4-cup water
1/2-teaspoon sea salt
1 tablespoons olive oil
1 cup toasted pine nuts
2 garlic cloves, minced
1/2-teaspoon curry powder
1/4- cup craisins
1/4-cup dried sour cherries
1/4-cup fresh chopped mint

DIRECTIONS:

1.  In a sauce pan with a tight fitting lid, add water.
2.  Bring water to a boil, add quinoa blend and salt.
3.  Reduce heat cover and cook 25 minutes or until water is absorbed.
4.  In a skillet heat oil over medium-low heat.
5.  Add pine nuts and cook, stirring until fragrant, about 1 minute.
6.  Stir in the garlic and curry powder.
7.  Then the cooked quinoa blend and craisins and sour cherries.
8.  Toss until heated through.
9.  Sprinkle with mint and season with salt and pepper.

                              ENJOY DAN:                        SAVOUR!!

Monday, February 25, 2013

TIKKA MASALA WITH CHICKEN WOW!! ENJOY DAN:


                      CHICKEN TIKKA MASALA by CHEF DAN:
Serves a party of 6-8

INGREDIENTS:

5 pounds chicken breast
3 tablespoon ground cumin
3 tablespoons smoky paprika
2 tablespoons ground coriander seeds
2 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 teaspoon garam masala
12 garlic cloves, minced and divided
1 thumb-size fresh ginger, mince, about 3 tablespoons, divided
2 cup low fat yogurt
3/4-cup fresh lemon juice
1/4-cup butter
1 onion, thinly sliced
1 (28 Oz) can whole peeled tomatoes, mashed
1 handful fresh cilantro leaves and stems, roughly chopped
1 cup cream
Kosher salt

DIRECTIONS:

1.   Score chicken breasts deeply at 1-inch intervals with a sharp knife.
2.   Place in baking dish.
3.   Combine cumin, paprika, coriander, turmeric, cayenne, garam masala in a bowl and whisk to combine.
4.   Set aside 3 tablespoons of the spice mixture.
5.   Combining remaining 6 tablespoons spice mixture 8 garlic cloves, 2 tablespoons ginger, yogurt, 1/2-cup lemon juice and some salt, whisk to combine.
6.   Pour marinate all over the chicken breast, cover and refrigerate overnight, turn occasionally.
7.   In a Dutch oven heat butter over medium-high heat and when hot.
8.   Add chicken with marinate and cook over medium heat for 20 minutes.
9.   Add onions, remaining garlic, and ginger, cook for 5-7 minutes.
10.                Add reserved spice mixture and sautĆ© for 30 seconds.
11.                Add tomatoes and half the cilantro, and simmer for 15 minutes.
12.                Stir in cream and remaining lemon juice.
13.                Cook until chicken internal temperature is 170 degrees.
14.                Garnish with remaining cilantro and serve with rice.
       ENJOY DAN:                            SAVOUR!!

QUINOA AND OATMEAL CEREAL


             QUINOA AND OATMEAL CEREAL by CHEF DAN: 
Serves 4

INGREDIENTS:

1/2-cup well rinsed quinoa
1/2-cup steel-cut oats
1 apple, cored and coarse chopped
1/3-cup raisins
1 teaspoon cinnamon
1 teaspoon kosher salt
Handful walnuts, chopped
2 cups water

TOPPINGS:
Honey
Bananas
Fresh berries

DIRECTIONS:

1.  In a pot bring water to a boil and add all the ingredients except the toppings.
2.  Reduce heat and simmer for 20-30 minutes or until grains are soft.
3.  Stir and serve with honey, banana, berries and milk.

ENJOY DAN:         BON-APPETITE!!

ASIAN STYLE POBLANO PEPPERS


POBLANO PEPPER ASIAN STYLE STUFFED WITH SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:

4 poblano peppers
1-pound shrimp, peeled and divined
2 tablespoons olive oil
2 shallots, finely chopped
1 thumb-size fresh ginger, minced
2 garlic cloves, minced
1 tablespoon soy sauce
2 tablespoon fish sauce
1 handful fresh basil

VINAIGRETTE:

1 shallot, finely minced
1/2-cup roasted peanuts, chopped
1/4-cup olive oil
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons mirin sauce

DIRECTIONS:

1.   Roast chilies over open gas flame on the stove or BBQ. Grill.
2.   When blackened and blistered place in plastic bag and let cool.
3.   Peel off the skin with a paring knife, do not run under water.
4.   In a sautĆ© pan over high-heat add olive oil and when sizzling.
5.   Add shallots and ginger, cook about 4 minutes.
6.   Add garlic and cook 1 minute.
7.   Add shrimp and cook for 2 minutes.
8.   Add soy sauce, fish sauce, and basil.
9.   Turn the heat down to medium and cook for another 5 minutes.
10.                Place shrimp mixture on a cookie sheet and let cool.
11.                Cut a slit on each Chile and remove the seeds leave stem attached.
12.                In a bowl, whisk together, peanuts, shallots, olive oil, lime juice, fish sauce, and mirin.
13.                Divide the shrimp mixture into 4 equal parts.
14.                Stuff each pepper with the shrimp mixture.
15.                Spoon vinaigrette over the peppers.
       ENJOY DAN:       BON-APPETITE!!

POBLANOS STUFFED WITH SHRIMP OH YEA ENJOY DAN:


POBLANOS STUFFED WITH SHRIMP AND GOAT CHEESE by CHEF DAN:
Serves 4

INGREDIENTS:
4 roasted pobanos peppers
1 roasted red bell pepper
STUFFED POBLANOS:
1/2-pound cooked shrimp
4 ounces goat cheese, room temperature
1/2-cup extra sharp white cheddar cheese
1/2-bell red pepper, chopped
1 handful fresh cilantro, chopped
1 handful fresh basil, chopped
Sea salt and ground black pepper to taste

RED BELL PEPPER SAUCE:
1 tablespoon olive oil
1 onion, chopped
1 (14.5 Oz) can fire-roasted tomatoes
1 garlic cloves, minced
1 Serrano pepper, seeded and finely chopped
Sea salt and ground black pepper to taste

DIRECTIONS:   (PRE-OVEN TO 350 DEGREES)
1.   Roasted pepper and chilies over open gas flame or in the oven.
2.   When blackened and blistered, place in a plastic bag and let cool.
3.   Peel off skin with a paring knife, do not run under water.
4.   Set peppers and chilies aside.
5.   In a baking sheet lined with aluminum foil.
6.   Cut each chile down one side and remove the seeds, leave stem attached
7.   In a bowl combine goat cheese, cheddar cheese, shrimp, onion, roasted tomatoes, chopped red pepper, cilantro, basil and salt and pepper.
8.   Stir well.
9.   Divide the cheese mixture into 4 equal portions.
10.                Place one portion into each chile, do not overfill.
11.                Close each chile, overlapping the edges slightly.
12.                Place on prepared baking sheet and bake for 10-12 minutes.
TO MAKE THE SAUCE:
13.                Discard stems and seeds of the bell pepper.
14.                In a skillet over medium-heat add oil and sautĆ© onion and garlic for about 3-4 minutes.
15.                In a blender combine all pepper sauce ingredients.
16.                Place a stuffed poblanos on a plate and pour sauce over pepper.
ENJOY DAN:          BON-APPETITE!!

Sunday, February 24, 2013

DINNER TONIGHT IS PORK AND MUSHROOM SAUCE ENJOY DAN:


PORK CENTER CUT WITH MUSHROOM SAUCE by CHEF DAN:
Serves 2

INGREDIENTS:
CHOPS:
2 boneless pork center cut 1-inch thick
1 tablespoon olive oil
1 tablespoon butter
1/4-teaspoon EACH garlic powder, paprika, salt and pepper

MUSHROOM SAUCE:
1 tablespoon butter
1 onion, diced
1 garlic clove, minced
10 ounces baby portabella mushrooms, sliced 1/2-inch thick
1/2-can (6 Oz) cream of mushroom soup
1 teaspoon fresh thyme
2 tablespoons lemon juice
1/4-cup white wine or sherry
1/4- EACH teaspoon kosher salt and black pepper


DIRECTIONS: CHOPS:
1.  Heat oil and butter in a skillet over medium-high heat.
2.  Rub pork loin with garlic powder, paprika, salt and pepper.
3.  Brown pork 3 minutes on each side, flip half through.
4.  Set aside.

MUSHROOM SAUCE:
1.  Melt butter over medium-heat; add onion, garlic and sautĆ© 4-5 minutes.
2.  Add mushrooms and sautĆ© for 8-10 minutes.
3.  Add thyme, lemon juice, wine/sherry, simmer for 5 minutes.
4.  Stir in mushroom soup, salt & pepper.
5.  Add pork to mushroom sauce.
6.   Cover and cook 10-12 minutes,

ENJOY DAN:   BON-APPETITE!!   (Serve with couscous)

PORK AND MUSTARD HOW ABOUT THAT ENJOY DAN:


MUSTARD CRUSTED PORK LOIN by CHEF DAN:
Serves 4

 3-4 pound pork tenderloin
2 tablespoons butter
2 shallots, finely sliced
1 teaspoon dried thyme
1/2-cup dry vermouth
1/2-cup Dijon mustard
1 egg
 1/4-teaspoon ground Sichuan peppercorns (recipe to follow)
2 tablespoons olive oil
1-cup Panko and 1/2-cup Parmesan cheese, mixed with dried thyme and parsley

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)
1.  In a skillet, melt the butter.
2.  Add the shallots and thyme and cook over moderate heat for 2 minutes.
3.  Add vermouth and reduce to half.
4.  Transfer to a bowl and whisk in the mustard, egg, pepper and a pinch of salt.
5.  Heat the oil in an oven-proof skillet over medium-heat.
6.  Rub 1/2- the mustard rub all over the tenderloin.
7.  Add to the heated skillet and brown on all sides, about 7-8 minutes.
8.  Mix remaining mustard mixture to the Panko mixture.
9.  Pat the mixture all over the tenderloin and bake for 50 minutes or until internal temperature is 130 degrees.
10.              Let sit 15 minutes before carving.

PEPPERCORNS:
1 cup Sichuan peppercorns
2 tablespoon kosher salt
In a dry fry-pan add peppercorn and roast on low heat for a couple minutes or until they are popping, stirring often.
When cool place in a spice grinder with salt and grind until course, but not powdery. ENJOY DAN:   BON-APPETITE!!

Saturday, February 23, 2013

PORK LO MEIN MY WAY ENJOY DAN


               PORK LO MEIN WITH RICE STICKS by CHEF DAN:
Serve 4

INGREDIENTS:
I pound boneless pork tenderloin, cut into 1/4-inch wide stripes
1 (8 Oz) package rice stick noodles
MARINATE:    (mix in a bowl and set aside)
2 teaspoon cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
VEGETABLES:
2 tablespoons grape-seed oil
2 cloves garlic, minced
1 thumb-size fresh ginger finely cut
4 ounces button mushrooms or shiitake mushroom caps, sliced
4 cups thinly sliced cabbage (1/2-head)
1 cup snap peas, cut in half on the bias
1 red bell pepper, sliced
1 onion, cut into wedges,
 For garnish cut 3 scallions on the bias in 1/2-inch pieces
SAUCE:    (mix in a bowl and set aside)
4 teaspoons cornstarch
1 cup chicken broth
2 tablespoons oyster sauce
2 garlic cloves, crushed
1/4-inch fresh ginger, thinly sliced
1 tablespoon grape-seed oil and 1 tablespoon sesame oil
SEASONING FOR THE RICE NOODLES:    (mix in a bowl and set aside)
1 Tablespoon grape-seed oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
 DIRECTIONS:
1.   Add pork to marinate and marinate for up to 1 hour.
2.   Place noodles in a bowl and pour boiling over and let sit 20 minutes.
3.   Drain and add seasoning to the noodles.
4.   In a wok over high-heat 2 tablespoon oil and stir fry the vegetables, 3-4 minutes
5.   Sprinkle with some salt and sugar, set aside.
6.   Add 2 TBS. oil over high-heat in the wok and stir-fry pork for 2 minutes.
7.   Add sauce mixture, stir until thickened
8.   Add vegetables and mix well.
9.   Add seasoned noodles to the wok and heat through.
10.                Garnish with scallions. 
ENJOY DAN:    BON-APPETITE!!