Sunday, March 31, 2013

WOW WAS THIS GREAT DAN:


SABRINA'S CHOCOHOTOPOTS WITH ESPRESSO by CHEF DAN:
Serves 4

INGREDIENTS:

1 stick of butter
 4 ounces semisweet chocolate, with 60% cocoa solids
1 teaspoon espresso
2 eggs
3/4-cup superfine sugar
1 teaspoon vanilla
3 tablespoon flour
4 ramekins

DIRECTIONS:         PRE-HEAT OVEN TO 400-DEGREES)

1.   Place a baking sheet in a pre-heated oven.
2.   2. Butter the ramekins with 1 tablespoon butter.
3.   3. In a bowl suspended over a pan of simmering water, melt the, dark chocolate with 1 stick of butter, and espresso.
4.    Set aside to cool.
5.   In another bowl, mix the eggs, sugar, vanilla, and flour.
6.   With a whisk beat in the cooled butter and chocolate mixture.
7.   Divide the mixture between 4 buttered ramekins.
8.   Bake for 20 minutes.
9.   Place each ramekin on a plate and enjoy.

ENJOY DAN:                                                BON-APPETITE!!

HERBS FOR ROASTING ENJOY DAN:


HERBS FOR ROASTED POTATOES AND MEAT by CHEF DAN:

INGREDIENTS:

2 teaspoons kosher salt
1 teaspoon whole black peppercorns
2 garlic cloves, chopped
1 teaspoon allspice
1 bay leave torn in pieces
2 tablespoon grape-seed oil
1 teaspoon dried marjoram
1/2-teaspoon dried rosemary
1/2-teaspoon dried sage
1/2-teaspoon dried oregano

DIRECTIONS:

1.   In a blender combine all dry ingredients and pulse a few times and then blend as you slowly add oil.
2.   Blend until smooth.

      ENJOY DAN:                  BON-APPETITE!!



CRAB OMELET FOR EASTER ENJOY DAN:


                                    CRAB OMELET by CHEF DAN:
Serves 2

INGREDIENTS:

2 tablespoons butter
4 eggs
1 cup crabmeat
2 tablespoon milk
1 shallot, chopped
2 tablespoons parmesan cheese
1/2-cup fresh baby portabella mushrooms, sliced
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2-teaspoon white pepper
Garnish with fresh chives

DIRECTIONS:

1.   Melt butter in a skillet over medium-high heat.
2.   Stir in shallot and mushrooms, sauté for 5 minutes.
3.   With a slotted spoon transfer to a plate.
4.   In a bowl, beat egg yolks, rosemary, thyme, milk, salt and pepper.
5.   In a separate bowl beat egg whites with a dry beater until peaks form.
6.   Fold yolk mixture into whites.
7.   Return skillet to medium-high heat,
8.   When butter sizzles, pour egg mixture into the skillet.
9.   Sprinkle shallots, mushrooms and crab meat over the top.
10.                Cook until omelet begins to set, about 3 minutes.
11.                Sprinkle with cheese.
12.                Using a spatula, fold omelet over.
13.                Cover skillet; cook until omelet puffs for 2-3 minutes.
14.                Garnish with fresh chives

ENJOY DAN:                             BON-APPETITE!!

Friday, March 29, 2013

WE WERE GIVEN 6 POUNDS OF CREAM CHEESE SO SOUP ENJOY DAN:


CHICKEN SOUP WITH GARBANZO BEANS AND CREAM CHEESE by CHEF DAN:
Serves 30-40

INGREDIENTS:
2 whole cooked chickens
1 (50 Oz) can garbanzo beans
1 (50 Oz) can whole corn
1 (50 Oz) can diced tomatoes
22 cups broth
5 onions
4 tablespoon butter
2 bell peppers, chopped
12 garlic cloves
10 potatoes, peeled and diced
2 tablespoons cumin
1/2- cup parsley
2 teaspoons cayenne pepper
1-1/2-cups flour
5 cups milk
3 pounds cream cheese

DIRECTIONS:
1.   In a stock pot over medium-high heat add butter and when sizzling.
2.   Add onions and sauté for 5 minutes.
3.   Add garlic, bell peppers, carrots and potatoes, sauté for 2 minutes.
4.   Add broth and bring to a boil.
5.   Reduce heat: cover and simmer for 20 minutes.
6.   Add chicken, tomatoes, cumin, cayenne, parsley, corn, garbanzo beans, salt and pepper.
7.   Heat through.
8.   Combine flour and milk until smooth.
9.   Add to vegetables.
10.                Bring to a boil and cook for 20 minutes, stirring often.
11.                Reduce heat and add cream cheese.
12.                Stir until cream cheese is melted.

ENJOY DAN:                           BON-APPETITE!!
          

Wednesday, March 27, 2013

THE RUSSIANS ARE COMING FOR DINNER SO LET'S START WITH HARD COOKED EGGS ENJOY DAN:


HARD BOILED EGGS FOR FRIENDSHIP FORCE ON WHIDBEY ISLAND
                                                                                           By CHEF DAN:
12 servings

INGREDIENTS: 
6 hard-cooked eggs old ones are better
1/2-cup mayonnaise
2 tablespoons Franks hot sauce
1/8-teaspoon white pepper
1/2-teaspoon kosher salt
1 tablespoon scallions finely chopped
1 teaspoon vinegar
Smoky paprika and cilantro for garnish

DIRECTIONS:

1.   Slice boiled eggs lengthwise.
2.   Scoop out the yolks into a bowl and place the whites on a serving try.
3.   Mash the yolks, mayonnaise, vinegar, scallions, and hot sauce.
4.   Season with salt and pepper.
5.   Add yolk mixture to the egg halves.
6.   Garnish with paprika and cilantro.

ENJOY DAN:          BON-APPETITE!!

Monday, March 25, 2013

PAD THAI WITH SHRIMP AND CHICKEN WOW ENJOY DAN:


SHRIMP PAD THAI WITH CHICKEN AND PAD THAI SAUCE by CHEF DAN:
Serves  6

INGREDIENTS:
12 Oz Thai rice noodles
12 shrimp, 21-25 count, peeled and divined
1 pounds chicken tenders, chopped into bit size pieces
1 tablespoon soy sauce
4 scallions, stems only (white removed) cut on the bias into 1-inch pieces
6 garlic cloves, minced
1 thumb-size fresh galangal, grated
2 tablespoons garlic Chile sauce
2 eggs
4 oz fresh firm tofu, cut into 1/2-cubes
3 cups bean sprouts, washed
2 tablespoons grape-seed oil
Lime wedges fresh cilantro, and roasted peanuts for serving

PAD THAI SAUCE (sauce that taste sour-sweet first then followed by salty and spicy) 2 tablespoon red curry paste
4 tablespoon tamarind paste
1/4-cup chicken stock
2 teaspoon white pepper
2 tablespoons palm sugar, grated
2 tablespoon fish sauce

DIRECTIONS:
1.   In boiling water add the rice noodles and let rest for 10 minutes, drain, set aside
2.   Toss chicken in 1 tablespoon soy sauce, set aside.
3.   In a bowl combine Pad Thai sauce, set aside
4.   In a wok over medium-high heat, add 2 tablespoon oil swirl around then add white part of the onion, garlic, tofu, galangal, and chili sauce.
5.   Stir-fry 1 minute.
6.   Add chicken and stir-fry 2 minutes, then add shrimp and cook 2-3 minutes longer.
7.   Push ingredients aside, making room in the middle to add your eggs.
8.    Crack the eggs in the middle and stir fry for 1 minute.
9.   Add noodles and drizzle with 1/3 Pad Thai sauce
10.                Stir fry everything together keeping heat at medium & high.
11.                Adding more sauce every 30 seconds, cook for 10-12 minutes
12.                Turn off heat and fold in bean sprouts.
13.                Sprinkle with green onion, nuts, cilantro and garnish with lime wedges.
     ENJOY DAN:            BON-APPETITE!!

QUINOA AND LENTILS FOR THE SOUP KITCHEN ENJOY DAN:


QUINOA PEANUT SOUP (SOPA de MANI) WITH LENTILS by CHEF DAN:                                                                                            serves 30-40  (for a heartier meal add diced cooked chicken)

INGREDIENTS:
4 tablespoon olive oil
6 cups quinoa, rinsed
6 cups lentils, rinsed
30 cups vegetable broth
6 onions, chopped
6 cloves garlic, minced
7 carrots, chopped
6 potatoes, diced
4 red bell peppers, chopped
4 cups peanut butter
3 tablespoon cumin
1 teaspoon red pepper flakes
Salt and black pepper to taste

DIRECTIONS:
1.   In a stock pot sauté onions in the oil until browned.
2.   Stir in garlic and cook for 30 seconds.
3.   Stir in the carrots, potatoes, lentils, quinoa, and then add water.
4.   Bring to a boil over high-heat.
5.   Reduce to simmer, cover and simmer for up to 1 hour.
6.   Stir in red peppers, cumin and cook for 4-5 minutes.
7.   Stir in peanut butter until it is combined with the broth.
8.   Season with red pepper flakes and salt and pepper.

      ENJOY DAN:                  BON-APPETITE!!


           

Sunday, March 24, 2013

SOUP WITH QUINOA, LENTILS ENJOY DAN:


         QUINOA PEANUT SOUP (SOPA de MANI) by CHEF DAN:
Serves 4 

INGREDIENTS:
2 teaspoon grape-seed oil
1/2-cup quinoa
1/2-cup lentils
4 cups chicken broth
2 cups water
1-onion, chopped
2 garlic cloves, minced
1 sweet potatoes, diced
2 carrots, sliced
1 bell pepper, chopped
1/2-cup peanut butter
1 tablespoon cilantro, chopped
6 cherry tomatoes, halved
1 tablespoon garlic chili sauce
Kosher salt and freshly ground black pepper

DIRECTIONS:
1.   Heat oil in a skillet over medium-heat.
2.   Stir in onion, cherry tomatoes and sauté for 5 minutes.
3.   Stir in garlic and cook 30 seconds.
4.   Stir in carrots, potato, lentils and quinoa.
5.   Add broth, water and bring to a boil.
6.   Reduce heat and simmer for 18 minutes.
7.   Stir in bell pepper, and cook 3 minutes.
8.   Stir in peanut butter until combined.
9.   Remove from heat and stir in chili hot sauce, cilantro and salt and pepper.
                      ENJOY DAN:                        BON-APPETITE!!


TARRAGON WITH ASPARAGUS AND MUSHROOMS ENJOY DAN:


ASPARAGUS, MUSHROOMS WITH TARRAGON SHERRY by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 pound asparagus, trimmed and cut on the bias in 2-inch pieces
2 shallots, finely chopped
1/4-pound fresh baby portabella mushrooms
1 tablespoon fresh tarragon, chopped
2 tablespoon butter

DRESSING:
1 tablespoon Sherry vinegar
1/2-teaspoon Dijon mustard
2 teaspoon fresh tarragon
2 tablespoon grape-seed oil
1/4-teaspoon kosher salt
1/8-teaspoon fresh ground black pepper

DIRECTIONS:
1.   Cook asparagus separately in a pot of salted boiling water for 2-3 minutes
2.   With a slotted spoon transfer to a colander to rinse under coil water.
3.   Pat dry.
4.   In a skillet over medium-high heat add 1 tablespoon butter.
5.   When foam subsides, add shallots and sauté for 2 minutes.
6.   Add mushrooms and sauté, stirring frequently, for about 5 minutes.
7.   Add asparagus, tarragon and reaming butter and sauté for 3 minutes.
8.   Meanwhile whisk together vinegar, mustard, salt and pepper in a bowl and add oil in a slow stream whisking until emulsified.
9.   Whisk in tarragon.
10.                Serve  dressing over asparagus mixture.

ENJOY DAN:          BON-APPETITE!!

LEMON PUDDING NEED I SAY MORE ENJOY DAN:


LEMON PUDDING CAKE FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN
Makes 12 squares

INGREDIENTS:
4 eggs separated
1/2 cup lemon juice
Zest of one lemon
1 tablespoon butter
1-1/2-cups white sugar
1/2-cup all-purpose flour
1/2-teaspoon salt
1-1/2-cups milk or buttermilk

GARNISH:
1 cup raspberries
1 cup blueberries
1 cup strawberries
2 tablespoon confections sugar

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)
1.   Beat together egg yolks, lemon juice, zest, and butter.
2.   Mix until thick and lemon color.
3.   Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
4.   Beat egg whites until stiff blend egg whites into the batter, having mixer on low speed.
5.   Pour into a baking dish.
6.   In a pre-heated oven: place baking dish in a pan of boiling water that goes 1/2-way up the sides of the baking dish.
7.   Bake 25-30 minutes or until the cakes have pulled away slightly from the sides.
8.   Top with fresh fruit and dust with powdered sugar.

ENJOY DAN:                            BON-APPETITE!!

MOST ASKED FOR SOUP AT THE SOUP KITCHEN ENJOY DAN:


CHILI MACARONI WITH BEANS FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
7 pounds ground beef
3 tablespoons olive oil
22 cups beef broth
6 cups uncooked elbow macaroni
4 cups pinto beans, soaked overnight and then drained
4 green bell peppers, diced
1 (#6 can) diced tomatoes
5 onions, chopped
1 (16 Oz) package sliced mushrooms
1/4- cup chili powder
2 tablespoons (EACH) cumin, cinnamon powder, smoked paprika, and black pepper.
3 teaspoon ground ginger
1/4-cup cocoa
6 garlic cloves, minced
1/4-cup Italian seasoning
2 tablespoons black pepper
1 tablespoon salt
1/4-cup brown sugar
6 bay leaves

DIRECTIONS:
1.   In a stock pot add broth and drained beans and bring to a boil.
2.   Reduce heat and simmer for about 2 hours.
3.   Heat the olive oil in skillet over medium-heat.
4.   Stir in the green pepper, and onions, sauté for 5 minutes.
5.   Increase heat and stir in the hamburger.
6.   Cook and stir until meat is browned, and then drain off grease.
7.   When the beans are soft add and the ingredients and bring to a boil and the simmer for 1 hour.
8.   Stir in the macaroni and cook for about 15 minutes longer.

ENJOY DAN:                              BON-APPETITE!!

Saturday, March 23, 2013

EASTER DINNER LAMB ENJOY DAN:


HERB ENCRUSTED LAMB WITH BABY MEDLEY POTATOES FOR EASTER DINNER WITH THE CLASENS by CHEF DAN:
Serves 4-6

MARINATE:
1/4-cup Dijon mustard
2 tablespoon mustard seed, ground fine
1/2-cup dry red wine or Marsala cooking wine
4 garlic cloves, minced
1/4-cup grape-seed oil
1/4-cup fresh mint
2 tablespoons (EACH) finely chopped fresh thyme and rosemary
1 teaspoon (EACH) kosher salt and freshly ground white pepper
1-5 pound boneless lamb leg or shoulder roast

POTATOES:
3 pounds baby medley of colorful petite Idaho potatoes
1/4-cup grape-seed oil
Juice and finely grated peel of 2 lemons and lemons sliced thinly
6 garlic cloves, peeled and cut into slivers
1 teaspoon (EACH) kosher salt and freshly ground white pepper
3 springs each fresh rosemary, thyme and sage coarsely chopped

DIRECTIONS FOR MARINATE:   (PRE-HEAT OVEN TO 350 DEGREES)
1.   In a bowl wish together the mustard, wine, and garlic.
2.   Slowly drizzle in the oil to form an emulsion.
3.   Then whisk in the herbs salt and pepper.
4.   Rub the mixture over the lamb entirely and then put into zip-lock bag and refrigerate over night, turning the bag occasionally.
5.   In a large bowl, toss the potatoes with remaining ingredients.
6.   Place lamb in roasting pan and roast for 30 minutes.
7.   Remove lamb and place potato mixture around the lamb.
8.   Return to the oven and roast for 1 hour or until internal thermometer is 140 degrees for medium-rare.
9.   Remove; lamb and place on a cutting board and let rest awhile.

FOR THE GRAVY:
1 cup red wine
2 cups beef stock
2 tablespoons butter
3 tablespoon all-purpose flour
Mix the gravy ingredients in the lamb pan and bring to a boil, and then simmer until gravy thickens, serve over meat and potatoes.
ENJOY DAN:                                                               BON-APPETITE!!