Sunday, April 28, 2013

SHRIMP WITH PASTA AND MUSHROOMS WOW!!!!ENJOY DAN:


SHRIMP WITH PASTA AND CREAMY VERMOUTH SAUCE by CHEF DAN.
Serves 4

INGREDIENTS:

1 cup Acini di Pepe
Water for the pasta
1 tablespoon butter
1 tablespoon olive oil
1 pound shrimp, deveined and shells removed
4 garlic cloves, minced
1/4-teaspoon dried oregano
1/4-teaspoon dried red pepper flakes
1/2- cup dry vermouth
1-teaspoon lemon juice
6 baby portabella mushrooms
1 (14.5 Oz) can diced tomatoes
3/4-cup coconut milk
1 teaspoon fresh chives.

DIRECTIONS:

1.   Boil enough water for the pasta.
2.   When water comes to a boil add splash of salt.
3.   Cook until as dente;  drain and set aside.
4.   In a skillet over medium-heat add butter and oil.
5.   When hot add vermouth lemon juice and mushrooms and sauté for 4-5 minutes.
6.    Add red pepper flakes, garlic, and oregano.
7.   Add shrimp and sauté until pink.
8.   Add tomatoes, and bring the sauce to a simmer.
9.   Add coconut milk and pasta and heat through.
10.                Top with chopped chives.

ENJOY DAN:                      BON-APPETITE!!

Saturday, April 27, 2013

COLD SOUP FOR THE SOUP KITCHEN RHUBARB AND STRAWBERRIES ENJOY DAN:


COLD RHUBARB SOUP WITH STRAWBERRIES by CHEF DAN:
Serves 30-40  

INGREDIENTS:

20 cups water
40 stalks of rhubarb
5 cups strawberries
5 cups sugar
2 cups orange juice
3 teaspoons cinnamon
5 tablespoon lemon juice
1/4-cup vanilla
3/4-cup cornstarch
1/2-cup water
1-1/4-teaspoon kosher salt
1 quart yogurt served with dollops of yogurt

DIRECTIONS:

1.   Wash rhubarb stalks,  with a potato peeler, peel the stalks, trim ends and cut into chunks
2.   In a stock-pot combine the rhubarb pieces, water, 4 cups sugar, orange juice, cinnamon, vanilla and salt, over medium-high heat and bring to a boil.
3.   Combine the cornstarch and 1/2-cup water and add to the rhubarb.
4.   Reduce heat and simmer for 4 minutes.
5.   In a blender combine strawberries and 1 cup of sugar, blend till smooth.
6.   Add to the rhubarb, mixture.
7.   Simmer for  10-12 minutes or until rhubarb is falling apart.
8.   Remove from heat and stir in lemon juice.
9.   Refrigerate until chilled.
10.                Serve with dollops of yogurt.


     ENJOY DAN:                                   BON-APPETITE!!

FISH SAUCE WITH CHILIES WOW ENJOY DAN:


   PRIK NAM PLA FISH SAUCE WITH CHILIES by CHEF DAN:
Makes 1 generous cup

INGREDIENTS:

3 Thai chilies or Serrano chilies
2 jalapeno chilies
1 cup fish sauce
2 shallots chopped
5 garlic cloves, chopped
1/8-cup lime juice
2 tablespoon brown sugar

DIRECTIONS:

1.  In a food processor, blend all ingredients.
2.  Blend until somewhat smooth.
3.  Transfer to a jar with a tight fitting lid.
4.  Store in the refrigerator.
5.  In Thailand they take a pinch of salt to cut the heat.

ENJOY DAN:                           BON-APPETITE!!


Wednesday, April 24, 2013

PEAS AND BARLEY SOUP WOW!! ENJOY DAN:


                          CURRY SPLIT PEA SOUP by CHEF DAN:
Serves 30 40

INGREDIENTS:
1/4-cup olive oil
1/2-cup lemon juice
12 garlic cloves, minced
8 carrots, sliced
4 onions, sliced
12 stacks celery, sliced
5 bay leaves
30-cups vegetables stock
11 cups dried split peas
2 cups toasted barley
1/4-cup curry powder
2 teaspoon cayenne pepper
2 tablespoons (EACH) Italian seasoning, oregano, thyme, and cumin
1 tablespoon black peppercorns
1 teaspoon liquid smoke
3 cup potato flakes
Garnish with toasted croutons

DIRECTIONS:

1.   In a stock-pot cover peas with 2 quarts of water and soak overnight.
2.    In a soup-pot over medium-heat, heat the olive oil and stir in the lemon juice, garlic, carrots, onions, bay leaves, and celery.
3.   Cook and stir for 20 minutes.
4.   With an immersion blend, blend vegetables until mixture form a smooth paste.
5.   Pour in the stock and bring to a boil over medium-heat.
6.    Stir in peas, barley, potato flakes and all spices including curry powder, and smoke.
7.   Reduce heat to simmer, and simmer for 1 hour.
8.   Season with salt and pepper to taste
9.   Garnish with roasted croutons.

ENJOY DAN:                                         BON-APPETITE!!

Sunday, April 21, 2013

SOUTH OF THE BOARDER FISH RODRIGO FISH FILETS ENJOY DAN:


           BAKED WHITE FISH RODRIGO STYLE by CHEF DAN:
Serves 4

INGREDIENTS:
2 scallions thinly slice, on the bias
1 bunch cilantro leaves, chopped
2 jalapeno peppers, blackened
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon hoisin sauce
1/4-lime juice
2 tablespoons fish sauce
3 tablespoons olive oil
4 tilapia or sea bass, red snapper, cat fish, gently rinsed and patted dry
1 cup all-purpose flour
1/2-cup parmesan cheese
Sea salt and freshly ground black pepper to taste
6 warm tortillas

DIRECTIONS:
1.   Roast jalapenos over open flame or on the barbeque.
2.   When blackened and blistered place in a paper bag.
3.   Peel off the skin with a paring knife, slice set aside.
4.   In a mixing bowl, combine scallions, sliced jalapenos, cilantro, soy sauce, mirin, hosin sauce, lime juice, fish sauce and 1 tablespoon oil.
5.   Set aside for 15-20 minutes.
6.   Sprinkle the fish filets with salt and pepper.
7.   In a bowl mix all-purpose flour with parmesan cheese.
8.   Dredge the filets in the flour mixture and coat thoroughly each side.
9.   In a skillet over medium-heat add oil and when sizzling.
10.                Add fish filets and sear for 3 minutes per side.
11.                Let the bottom brown thoroughly.
12.                Flip and brown the other side.
13.                When fish flakes with a fork it is done
14.                Place the fish on a platter and pour the sauce on top.
15.                Serve with warm tortillas

ENJOY DAN:                                    BON-APPETITE!!




THAI WITH SALMON AND WATERCRESS ENJOY DAN:


THAI SALMON CURRY WITH MUSHROOMS WITH WATERCRESS by CHEF DAN:
Serves 4

INGREDIENTS;
1 (1 pound) salmon fillet, skinned and cut into 1/4-inch cubes
1 tablespoon grape-seed oil
2 cups fresh portabella mushroms, sliced
1 tablespoon red curry paste
1 onion, thinly sliced
2 garlic cloves, minced
1 thumb size fresh ginger, minced
2 teaspoon cumin
2 teaspoon curry powder
1 (19 Oz) can MAY PLOY coconut milk
2 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
1 (8 Oz) bottle of clam juice

2 bunches of watercress or arugula

DIRECTIONS:
1.   Heat oil in a skillet over medium-high heat.
2.   When sizzling add curry paste and cook for 45 seconds.
3.   Add onion, garlic, and ginger, cumin, and curry powder, sauté for 4 minutes.
4.   Add coconut milk, and next 4 ingredients, except watercress.
5.   Bring to a boil; reduce heat and simmer 3-4 minutes.
6.   Add salmon, cover and cook 4 minutes.
7.   Arrange watercress or arugula evenly over the fish.
8.   Cover and cook 4 minutes or until fish flakes easily with a fork.

ENJOY DAN:                                         BON-APPETITE!!

CHICKEN MARSALA WITH 2 KINDS OF MUSHROOMS ENJOY DAN:


CHICKEN MARSALA WITH MUSHROOMS by CHEF DAN:
Serves 4

INGREDIENTS:
4 skinless, boneless chicken breasts halves, pounded 1/4-inch thick
1/4-cup all-purpose flour
Kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 onion, chopped
3 garlic cloves, chopped
12 ounces portabella mushrooms, sliced
1 cup gourmet dried mushroom blend (from Costco)
4 tablespoon olive oil
2-1/2-cups Marsalis wine
3 tablespoons lemon juice
1 teaspoon red pepper flakes
1/3-cup fresh parsley
1/3-cup fresh basil

DIRECTIONS:
1.   Soak dried mushrooms in boiling water for 10-12 minutes.
2.   Drain and chop, reserve the water.
3.   In a skillet add 2 tablespoons oil over medium-heat. Sauté onion and garlic for 2 minutes.
4.   Mix chopped dried and fresh mushroom and 2 tablespoons of flour in the onion mixture.
5.   Heat through until flour is lightly browned; set aside.
6.   Combine the remaining flour with salt, pepper and Italian seasoning.
7.   Dredge chicken in the flour mixture.
8.   In a skillet melt 2 tablespoons oil over medium-heat.
9.   Add chicken and cook for about 2 minutes on each side.
10.                Stir in marsala, lemon juice, reserved mushroom broth and red pepper flakes
11.                Cover and simmer for 12 minutes, or until chicken is cooked through.
12.                Stir in parsley and basil uncovered, and simmer for 10 minutes.
13.                Arrange chicken on a platter and spoon mushroom sauce over top.

ENJOY DAN:                      BON-APPETITE!!


Saturday, April 20, 2013

SCALLOPS WRAPPED IN PROSCIUTTO ENJOY DAN:


      PROSCIUTTO WRAPPED SCALLOPS SALAD by CHEF DAN:
Serves 4

INGREDIENTS:
5 slices of prosciutto, halved lengthwise
10 sea scallops
2 tablespoon butter
1/2-cup uncooked quinoa
1-1/2-teaspoon balsamic vinegar
1 tablespoon Dan’s honey
2 tablespoons lemon juice
4 tablespoons grape-seed oil
1/4-cup celery finely chopped
1/4-cup shallots, finely chopped
1/4-cup Fuji skin on apple, finely chopped
5 baby portabella mushrooms, chopped
2 cups arugula
2 tablespoons fresh basil
1/2-cup feta cheese
1/4- cup toasted pine nuts
1/2-teaspoon Hawaiian black salt
1/4-teaspoon black pepper

INGREDIENTS:
1.   Wrap I piece of prosciutto around each scallop.
2.   Transfer to a plate, cover and refrigerate until needed.
3.   Place quinoa in a fine sieve and hold under cold water.
4.   Bring 1 cup of water to a boil in a sauce pan.
5.   Reduce to low, and simmer for 15 minutes.
6.   Fluff with a fork, and set aside.
7.   Whisk together vinegar, honey lemon juice, and 2 tablespoon grape-seed oil in a bowl; set aside.
8.   Heat 2 tablespoon grape-seed oil in a skillet over medium-high heat.
9.   Add celery, shallots, apples, and mushrooms and sauté 5-7 minutes.
10.                Add cooked quinoa, toss together gently and heat through.
11.                In a large bowl add arugula; add cooked quinoa mixture, season with salt and pepper.
12.                Add the vinegar, vinegar, honey dressing, feta cheese, toasted pine nuts, and fresh basil.
13.                In another fry pan melt the butter over high-heat,
14.                Add scallops and sear on both sides for 1 minute.
15.                Transfer salad to plates, top with scallops and serve.

 ENJOY DAN:                                   BON-APPETITE!!



Friday, April 19, 2013

BLACK BEANS WITH SOME TASTE ENJOY DAN:


                               BLACK BEAN SOUP by CHEF DAN:
Serves 30-40

INGREDIENTS:
7 cups dry black beans
15 cups of water
1/4-cup olive oil
5 onions, chopped
6 garlic cloves, minced
8 carrots, chipped
22 cups vegetable broth
2 teaspoons cayenne pepper
1/2-cup chili powder
2 teaspoon ground cumin
1/2-cup balsamic vinegar or rice wine vinegar
1/4-cups soy sauce
1-1/2-teaspoon liquid smoke
2 teaspoons Hawaiian black salt
1-1/2 teaspoon black pepper

DIRECTIONS:
1.   In a stock-pot add dried black beans, add 6 cups of water, let soak overnight.
2.   In another stock-pot, heat olive oil, and add onions, garlic, and carrots.
3.   Sauté for 5 minutes.
4.   Drain and rinse soaked black beans.
5.   Add pre-soaked beans along with broth to the vegetable mixture.
6.    Bring to a boil and reduce heat to simmer.
7.   Add cayenne, chili powder, and cumin.
8.   Partially cover the pot and simmer for 2 to 2-1/2- hours.
9.   Puree soup in batches, and return to the pot.
10.                Add vinegar, soy sauce, liquid smoke, salt and pepper.

ENJOY DAN:                           BON-APPETITE!!

PORK AND ORANGE GLAZE ENJOY DAN:


                    PORK WITH ORANGE GLAZE by CHEF DAN:
Serves 4

BRINE:
1/2-cup kosher salt
1 teaspoon black peppercorns
1/4-cup soy sauce
1 bay leaf
1/3-cup Dan’s honey
4 tea bags, black tea
4 bone in pork chops

GLAZE:
1 Tablespoon toasted sesame oil
1/3-cup orange marmalade
1/3-cup soy sauce
3 tablespoon rice wine vinegar
1/2-cup white wine
1 tablespoon mirin
2 tablespoons fresh ginger, grated
 Tablespoon Dan’s honey
2 tablespoons Dijon mustard
1/4-teaspoon red pepper flacks
Salt and pepper to taste

FOR THE GLAZE:
1.   Combine all the ingredients in a sauce pan, over medium-high heat.
2.   Bring to a low boil and reduce heat to low, simmer for 10 minutes.

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)
1.   Combine 2 quarts of water, and all other brine ingredients.
2.   In a zip-lock bag, place the pork chops and the brine.
3.   Refrigerate overnight.
4.   Remove the chops and discard the brine.
5.   Sprinkle pork chops with salt and pepper.
6.   Heat a skillet over medium-heat.
7.   Add pork chops, cook until browned, turning once.
8.   Place chops in baking dish, spreading 1/2- the marinate over the chops.
9.   Bake uncovered for 15 minutes.
10.                Turn chops; spoon remaining marinate over the chops, spreading evenly.
11.                Bake for 15-20 minutes longer or until internal temperature is 160 degrees.
12.                To serve spoon pan drippings over chops.
ENJOY DAN:                          BON-APPETITE!!

STRAWBERRIES-RHUBARB CRISP WOW!! ENJOY DAN:


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

INGREDIENTS:
12 stalks of rhubarb
2 pints of fresh strawberries, halved
3 cups sugar
2 teaspoons orange zest
1 tablespoon cornstarch
1/2-cup orange juice
1 cup all-purpose flour
3 cups brown sugar
1/2- teaspoon salt
1-1/2-cups oatmeal
1-1/2 sticks butter, diced
2 teaspoon cinnamon
Whipping cream

DIRECTIONS:        (PRE-HEAT OVEN TO 375 DEGREES)

1.  Toss the strawberries, rhubarb, white sugar and the orange zest into a bowl.
2.  Dissolve cornstarch into the orange juice.
3.  Add cinnamon and salt to the orange juice.
4.  Mix with strawberry-rhubarb mixture.
5.  Pour into a oven proof baking dish coated with cooking spray.
6.  Combine flour, brown sugar, rolled oats and melted butter over strawberry-rhubarb mixture.
7.  Bake for 45 minutes.
8.  Top with whipped heavy cream

ENJOY DAN:                             BON-APPETITE!!