Friday, May 31, 2013

SOUP KITCHEN LADIES GET RHUBARB CRUMB BARS ENJOY DAN:

                     RHUBARB CRUMB BAR by CHEF DAN:
Serves 12

INGREDIENTS:

6 tablespoons butter, melted
1 cup all-purpose flour
1/2-cup brown sugar
1/4-teaspoon kosher salt

CAKE:
6-cups rhubarb, slice lengthwise and cut into 1/2-cubes
1 tablespoon brown sugar
1 cup all-purpose flour
3 tablespoons corn starch
1/2-cup warm water
1 stick butter, room temperature
1-cup powder sugar
2 eggs
1 teaspoon vanilla extract

DIRECTIONS:    (PRE-HEAT THE OVEN TO 350 DEGREES)
1.   Butter a baking pan lined with parchment paper, leaving an overhang.
2.   Butter and flour parchment paper.

CRUMB:
1. Whisk together butter, brown sugar, and salt.
2. Add flour and mix with a fork to make large crumbs.

CAKE:
1.   In a bowl, combine rhubarb, brown sugar, 1/4-cup flour.
2.   In a small bowl whisk together cornstarch with warm water.
3.   In another bowl whisk 3/4-cup flour, cornstarch and salt.
4.   In a bowl using an electric mixer, beat butter and powdered sugar, until light and fluffy.
5.   Beat in eggs, one at a time.
6.   With mixer on low, beat in vanilla, then flour mixture.
7.   Spread batter in prepared pan.
8.   Sprinkle with rhubarb and top with crumb mixture.
9.   Bake in pre-heated oven for 45-50 minutes.
10.        Let cool and lift out parchment paper and cut into squares.

ENJOY DAN:                                                    HALLELUJAH!!




Thursday, May 30, 2013

TACOS WITH OVEN BAKED FRY BREAD ENJOY DAN:

INDIAN VEGETARIAN TACOS WITH NAVAJO BAKED FRY BREAD by CHEF DAN:
Serves 4

INGREDIENTS:
1-tablespoon olive oil
1 onion, fine dice
3 garlic cloves, minced
1 red bell pepper, diced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon cumin
2 poblano peppers, roasted peeled, seeded and cut into strips
1 cup tender cooked pinto beans
1 cup tender cooked black beans
1 (8 oz) can tomato sauce
1 cup cherry tomatoes, halved
2 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
1/2-cup salsa

DIRECTIONS:
1.   Heat oil in a skillet over medium-high heat, heat until hot.
2.   Add onion, and next 6 ingredients, and sauté 4 minutes,
3.   Add beans and tomato sauce.
4.   Bring to a boil and then simmer for 20 minutes.
5.   When cool add to bowl and stir to combine.

FRY BREAD:                 (PRE-HEAT 0VEN TO 350 DEGREES)
3-cup a-purpose flour
1/2-teaspoon sea salt
3 teaspoon baking powder
1-1/2- cups warm water
1 tablespoon grape-seed oil

DIRECTIONS:
1.   Put flour, baking powder, and salt in a bowl, mix well and add water until dough begins to ball up.
2.   On a floured surface knead dough, then place in a refrigerate for 1 hour.
3.   On a lightly floured surface pat and roll out baseball size pieces of dough.
4.   Divide into 8 sections and flatten out sections to look like pancakes.
5.   Add oil to an oven on an oven proof baking pan, heat until hot.
6.   Set the 8 pieces in the fry pan and bake in a pre-heated oven for 10 minutes.
7.   After fry bread is done top with 1/4-cup bean mixture.
8.   Top with lettuce, cherry tomatoes, cheese and salsa.

ENJOY DAN:                         BON-APPETITE!!




LIME CHICKEN WITH ORZO ENJOY DAN:

               LIME CHICKEN SOUP WITH ORZO by CHEF DAN:
Serves 30-40

INGREDIENTS:
1 tablespoon olive oil
2 whole chickens, neck and giblets removed
22 cups chicken broth
4 cups orzo
6 tomatillos
2 jalapenos
5 onions, diced
6 cloves garlic, minced
1 cup lime juice
1 tablespoon cumin
5 tablespoons dried oregano
4 bell peppers, chopped
2 teaspoon red chili flakes
4 cups corn
30 tortillas cut into wedges
3 cups cilantro, coarsely chopped

DIRECTIONS:                         (PRE-HEAT OVEN TO 375 THEN 350 DEGREES)

1.   Place chicken on a baking sheet and sprinkle with Johnny’s seasoning.
2.   Bake at 375 degrees for 1:15 minutes.
3.   Roasted tomatillos and jalapenos for 20 minutes in 350 degree oven.
4.   When cool place in a blender, and blend until smooth.
5.   Arrange tortilla wedges on a baking sheet in a 350 degree oven.
6.   Drizzle a little oil over them, sprinkle with 1 teaspoon EACH cumin, chili powder and paprika, and bake for 10 minutes.
7.   Place orzo in 8 cups of water, bring to a boil and cook 15 minutes.
8.   In a stock pot add 1 tablespoon olive oil over medium-high heat.
9.   Add onions peppers and celery and simmer for 15 minutes.
10.                Stir in 3 cups of broth and add garlic, tomatillos mixture and spices.
11.                Simmer for another 5 minutes and add all the stock.
12.                When the chicken is cool, remove to a cutting board and shred chicken.
13.                Then stir the chicken into soup.
14.                Add corn, orzo, lime juice, and cilantro.
15.                Garnish with tortilla strips
16.                ENJOY DAN:                      HALLELUJAH!!



Wednesday, May 29, 2013

OVEN ROASTED BAY POTATOES TO GO WITH THE STEAK AND ASPARAGUS ENJOY DAN:

OVEN ROASTED BABY MEDLEY POTATOES WITH HERBS by CHEF DAN:
Makes 6 cups:

INGREDIENTS:
2 pounds baby medley, halved
1 sweet potato, peeled and cut in big chunks
6 garlic cloves, cracked away from skin
1/4-cup balsamic vinegar
1 onion, peeled cut in half through the root and thinly slice
1 tablespoon butter
2-3 tablespoon olive oil
2 spring fresh rosemary
Kosher salt and freshly ground black pepper


DIRECTIONS:                 (PRE-HEAT OVEN TO 450 DEGREES)
1.   In a skillet heat 1 tablespoon butter over medium-high heat.
2.   Add onion sauté for 10 minutes or until caramelized.
3.   Stir in balsamic vinegar and combine with onion.
4.   Cook until liquid has evaporated.
5.   In a mixing bowl combine, baby potatoes, sweet potato, olive oil, thyme, garlic and season with salt and pepper.
6.   Toss well to coat.
7.   On a cookie sheet sprayed with cooking spray and add potatoes mixture and roast for 40 minutes, uncovered.
8.   Combine with caramelized onion.

ENJOY DAN:                   HALLELUJAH!!


STEAK AND ASPARAGUS IT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

                STEAK AND ASPARAGUS SALAD by CHEF DAN:
Serves 2
1 pound Willamette Valley tenderloin steak

 FOR THE VINAIGRETTE:
2 tablespoons hoisin sauce
2 tablespoons lime juice
2 tablespoons chicken broth
2 tablespoons olive oil
1 thumb-size fresh ginger, minced
1 teaspoon tamarind
1 teaspoon fish sauce
1 teaspoon hot Chinese-style mustard powder

SALAD:
2 teaspoons white pepper-corns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds

1 pound asparagus, trimmed and thinly sliced on the diagonal
4 thin red onion slices
1 red bell pepper, thinly sliced

Orange slices for garnish

DIRECTIONS:
1.   In a blender blend all vinaigrette ingredients until smooth.
2.   In a coffee grinder grind all the salad seed and peppercorns to a fine powder.
3.   Brush steaks with oil: sprinkle each side salt & pepper and 1-teaspoon spice mix.
4.   Let rest for 30 minutes.
5.   Heat cast-iron skillet over high-heat.
6.   Cook steaks 3 minutes on each side for medium well done.
7.   Transfer to a plate, tent with foil to keep warm.
8.   Meanwhile coat asparagus, onion slices and red pepper with olive oil.
9.   In the same skillet add asparagus, onion, and red pepper and cook until slightly charred, about 4 minutes.
10.                Cut steak crosswise into thin slices.
11.                Arrange steak and vegetables on plate and drizzle with dressing.
12.                Garnish with orange slices.
ENJOY DAN:                        HALLELUJAH!!


TOOK THIS TO A PARTY AND WOW EVERYBODY WANTED TH RECIPE WHISKEY SAUCE ENJOY DAN:

                 BOURBON WHISKEY SAUCE by CHEF DAN:
Makes 2 cups

INGREDIENTS:

1/2-onion finely sliced
4 garlic cloves
3/4-cup whiskey
1 cup ketchup
1/4-cup tomatoes paste
1/2-cup cider vinegar
2 teaspoons liquid smoke
1/4-cup dark molasses
3 teaspoon chili powder
3 teaspoons green chili powder
2 teaspoon cumin
1-1/2- teaspoon smoked paprika
1 teaspoon ground mustard
1 tablespoon soy sauce
Kosher salt and black pepper to taste

INGREDIENTS:

1.   In a skillet of medium-heat, combine the onion, garlic and whiskey.
2.   Simmer for low-heat for 5 minutes.
3.   Combine all remaining ingredients and add to the sauce pan and simmer for 10 more minutes.
4.   Bottle and refrigerate up to 1 month.


ENJOY DAN:                             HALLELUJAH!!

Monday, May 27, 2013

BURGERS WITH A LITTLE BIT OF CURRY ENJOY DAN:

BURGERS WITH CURRY PASTE AND CRUMBLY GORGONZOLA by CHEF DAN:
Serves 4

INGREDIENTS:

1 tablespoon red curry paste
1 tablespoon olive oil
1 shallot, finely sliced
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2-teaspoon smoky paprika
2 teaspoons soy sauce
1 pound ground beef
1/4-cup crumbly gorgonzola cheese

DIRECTIONS:
1.   In a skillet add oil and over medium-high heat.
2.   Add curry paste and when bubbling add shallot, ginger and garlic, sauté for 5 minutes.
3.   Set aside, and place in the refrigerator.
4.   Combine beef with chilled sautéed ingredients; add paprika, and soy sauce.
5.   Mix until well incorporated.
6.   Form into balls, leaving a hole in the middle of each ball.
7.   Fill the depression with gorgonzola cheese.
8.   On a flat surface press each ball until flattened.
9.   Brush grill grated with oil.
10.                Heat grill to medium-high.
11.                Grill burgers for 5-6 minutes on each side, or until internal temperature reaches 165

ENJOY DAN:                                BON-APPETITE!!



Sunday, May 26, 2013

HEALTHY THAI CHICKEN BURGERS ENJOY DAN:

              THAI CHICKEN BURGERS by CHEF DAN:
Serves 4

 INGREDIENTS:
1 pound chicken
1-1/2-cup Panko
1/2-cup peanut sauce
1 tablespoon red curry paste
2 cloves garlic, minced
Zest of one lime
2 tablespoons lime juice.
1 teaspoon soy sauce
1 tablespoon dry  roasted peanuts, finely chopped
1 shallot, minced
2 tablespoon fresh cilantro
4 hamburger buns, split and toasted

DIRECTIONS:
1.   In a bowl mix together ground chicken, peanut sauce, garlic, Panko, curry paste, zest, shallot, soy sauce, cilantro, and peanuts.
2.   Do not over-mix.
3.   Form into patties.
4.   Lightly oil grate, and place burger o grill.
5.   Cook 3-5 minutes per-side.
6.   Remove and sprinkle with lime juice


ENJOY DAN:                                HALLELUJAH!!

THAI EGGS WITH HOLLANDAISE SAUCE ENJOY DAN:

                 THAI CURRIED EGGS BENEDICT by CHEF DAN:
Serves 4

INGREDIENTS:
1 Teaspoon rice wine vinegar
1 quart of water
4 eggs
A pinch of salt
1 stick of butter
2 egg yolks
2 tablespoons lemon juice
1 tablespoon red curry paste
1 tablespoon brown sugar
1/2- teaspoon fish sauce
1 tablespoon tamarind puree
1/2- tablespoon olive oil
4 slices Canadian bacon
4 English muffins

DIRECTIONS:
1.   Fill a pot with 1 quart of water.
2.   Add vinegar and a pinch of salt.
3.   Bring to a gentle simmer.
4.   Melt butter in a sauce pan over low-heat, do not burn\

HOLLANDAISE SAUCE:
1.   In a blender add egg yolks, lemon juice, red curry paste, brown sugar, fish sauce, and tamarind puree.
2.   With the blender on high drizzle in the butter until mixture thickens.
3.   If you want a thinner sauce add a couple tablespoons of water.
4.   In the simmering water add 4 eggs and pouch until whites are set and yolks are skimmed over.
5.   While eggs are pouching add oil to a skillet over medium-heat.
6.   Add Canadian bacon and sauté till heated through.
7.   Toast the English muffins.
8.   On the toasted buttered muffin, add the Canadian bacon, and then pouched egg.
9.   Spoon 2 tablespoons curried sauce over the eggs.


ENJOY DAN:                             HALLELUJAH!!

Saturday, May 25, 2013

TEQUILA WITH CHICKEN AND LIME JUICE WITH ONION SLAW ENJOY DAN:

      TEQUILA LIME CHICKEN BREAST WITH ONION SLAW by CHEF DAN:
Serves 4
INGREDIENTS:
4 boneless, chicken breasts, with the skin on
1 tablespoon grated lime rind
1-cup lime juice
1/2-cup orange juice
3/4-cup tequila
2 garlic cloves, minced
1 tablespoon chili powder
1 jalapeno, minced
A pinch of, salt, dill weed, Smokey paprika, cayenne, cumin, and black pepper

DIRECTIONS:
1.   In a bowl, whisk together, orange juice, lime rind and juice, orange juice, tequila, chili powder, jalapeno pepper, garlic, and all spices.
2.   Add the chicken breasts and refrigerate overnight.
3.   Heat a grill and brush rack with oil to prevent the chicken from sticking.
4.   Remove chicken breast from the marinate, sprinkle with salt & pepper
5.   Grill skin side down for 5 minutes.
6.   Turn the chicken and cook for another 10 minutes.
7.   Remove from the grill to a plate.
8.   Cover and let rest for 5 minutes.
SLAW:
1/3-cup olive oil
1 red onion, thinly sliced
1 head cabbage, red or white or Napa
1 cup green onions, coarsely chopped
1/4-cup balsamic vinegar
2 jalapenos
2 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
1/4-cup fresh cilantro, chopped
DIRECTIONS:
1.   In a blender, blend green onions, vinegar, mayonnaise, salt and pepper.
2.   Blend until smooth, adding oil while blender is running.
3.   Place cabbage and red onion in a bowl, add the dressing and stir to combine.
4.   Fold in the cilantro and season with salt and pepper to taste.
ENJOY DAN:                         HALLELUJAH!!



Friday, May 24, 2013

BURGERS WITH TEQUILA ENJOY DAN:

                     TEQUILA LIME BURGERS by CHEF DAN:
Serves 8

INGREDIENTS:
2 pounds ground
1/4-cup garlic teriyaki sauce
1/4-cup Worcestershire sauce
2 tablespoons Montreal steak seasoning
1 tablespoon chili powder
1-1/2-teaspoons ground cumin
1/2-teaspoon cayenne pepper
3 tablespoons TEQUILA
2 tablespoons lime juice
Zest of 1 lime
1 teaspoon salt

DIRECTIONS:
1.   Preheat outdoor grill for high-heat and lightly oil grate.
2.   Mix together ground beef and all the ingredients in a bowl until evenly combined.
3.   Form 8 patties from the mixture.
4.   Cook patties on pre-heated grill to desired doneness.
5.    On the grill add red peppers, onion, mushrooms until slightly blackened.
6.   Server meat on toasted bun and top with grilled veggies.


ENJOY DAN:                       HALLELUJAH!!