Sunday, June 30, 2013

SHRIMP MARINATED WITH SOY, LIME AND ADD ORZO ENJOY DAN:

SPICY SOY LIME MARINATED SHRIMP WITH ORZO by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 cup orzo
2 cups chicken broth
2 shallots, peeled and chopped
1 thumb-size fresh ginger, peeled and chopped
4 garlic cloves, smashed
3/4-cup light soy sauce
1 tablespoon sweet chili sauce
1/2-cup lime juice
2 tablespoons brown sugar
2 teaspoons (EACH) chili powder, cumin, smoked paprika
3 tablespoon olive oil, divided
24 large shrimp, peeled and deveined
1/4-cup scallions

DIRECTIONS:
1.   Cook orzo according to package directions.
2.   Place soy sauce, sweet chili sauce, lime juice, brown sugar, and spices in a blender and blend until smooth.
3.   Add 2 tablespoons olive oil and blend until combined.
4.   In a zip-lock bag add marinate and shrimp.
5.   Marinate for up to 4 hours.
6.   Remove from marinate and reserve marinate.
7.   In a skillet over medium-high-heat add 1 tablespoon olive oil and when sizzling.
8.   Add shallots, ginger, garlic cloves, shrimp and sauté for two minutes.
9.   Add marinate and bring to a boil, reduce heat and simmer for 4-5 minutes.
10.        Add cooked orzo and stir to combine.

ENJOY DAN:           HALLELUJAH!!


QUICHE WITH FETA CHEESE ENJOY DAN:

CHERRY TOMATOES AND FETA CHEESE QUICHE by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 (9-inch) unbaked pie crust
2 pints cherry tomatoes
3/4-cup crumbled feta cheese
3 tablespoon balsamic vinegar
1 tablespoon olive oil
2 eggs
1/2-cup sour cream
1 tablespoon all-purpose flour
1/2-fresh chives
Pinch of salt, sugar, and red pepper flakes

DIRECTIONS:     (pre-heat oven to 200 degrees and then 400 degrees)

1.   In pre-heated 200 degree oven, place cherry tomatoes on a baking tray and drizzle with olive oil, balsamic vinegar and a splash of salt.
2.   Bake for 35-45 minutes or until blistered.
3.   Remove from the oven and turn up the heat to 400 degrees.
4.   In bowl whisk together the eggs, sour cream, flour, salt, sugar, and red pepper flakes.
5.   In the pie crust, add half the crumbled feta cheese.
6.   Place the cherry tomatoes on top.
7.   Add the egg mixture.
8.   Sprinkle with reaming feta and chives.
9.   Bake in 400 degree oven and bake for  35-40 minutes or until the filling is set and golden brown.
10.                Let rest 10 minutes.

ENJOY DAN:                    HALLELUJAH

Saturday, June 29, 2013

PORTABELLA MUSHROOM STUFFED WITH CRAB AND SHRIMP. ENJOY DAN:

PORTABELLA MUSHROOMS STUFFED WITH CRAB AND SHRIMP
                                                                                             by CHEF DAN:
Serves 4

INGREDIENTS:
4 portabella mushrooms
1 cup flaked crab meat
1/2-pound shrimp (cleaned and roughly chopped)
3 tablespoons cream cheese (softened)
1 red bell pepper, (finely diced)
1 onion, finely diced
2 garlic cloves, crushed
3 tablespoons butter
1/2-cup grated Parmesan cheese
1-cup shredded Mozzarella cheese, (divided)
1-tablespoon (EACH) fresh tarragon and rosemary
3 tablespoons balsamic vinegar

DIRECTIONS:                (PRE-HEAT OVEN TO 350 DEGREES)
1.   Remove stems caps and dice, set aside.
2.   Carefully scrape away the dark gills from the bottom of the mushrooms and discard.
3.   Melt butter in a skillet over medium-heat.
4.   Add bell pepper, onion, and chopped stems, sauté for 5 minutes.
5.   Add garlic and sauté for 1 minute.
6.   Add shrimp crab meat and shrimp and cook until shrimp are pink.
7.   Remove mixture and place in a bowl.
8.   Add cream cheese, balsamic vinegar to the mixture and stir well.
9.   Add all other ingredients, except 1/2-cup Mozzarella cheese.
10.                Divide stuffing mixture into equal portions and stuff caps of the mushrooms.
11.                Sprinkle tops with Mozzarella.
12.                Add to a prepared baking dish the stuffed portabellas.
13.                Place the dish in the pre-heat oven and bake until mushrooms are tender and stuffing begins to brown, about 35 minutes,


ENJOY DAN:                               BON-APPETITE!!

Wednesday, June 26, 2013

PORTABELLA HAMBURGER WITH AVOCADO PASTE

         PORTABELLA HAMBURGER WITH AVOCADO PASTE by CHEF DAN:
Serves 4

INGREDIENTS:
4 portabella mushrooms
2 tablespoon olive oil, divided
3 Tablespoon lemon juice, divided
2 avocados with seed and flesh removed
2 garlic cloves, sliced
1 WALLA WALLA sweet, sliced into ½-inch rounds
1 red pepper, seeded and cut in half
1/2-cup Wasabi mayonnaise (TRADER JOE’S)
8 fresh basil leaves
4 slices Provolone cheese
4 slices Prosciutto
1 red pepper, seeded and cut in half
1 jalapeño seed and cut in half (optional)
4 whole Kaiser Rolls split

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)
1.   Wash mushrooms and pat dry.
2.   Gently twist off the stem of each mushroom.
3.   Holding a mushroom in one hand, using a spoon gently scrape out the gills from the underside of the portabella mushroom cap and discard.
4.   Place them on a prepared baking sheet with sliced onion and red pepper, and jalapeno if using.
5.   Sprinkle with 2 tablespoon lemon juice a splash of salt and drizzle 1 tablespoon olive oil over them.
6.   Bake in a pre-heated oven for 30 minutes, turning once.
7.   Add prosciutto and provolone cheese and bake 10-12 minutes.
8.   Set aside
9.   Combine avocado flesh, basil leaves, lemon juice, garlic, and mayonnaise in a blender, drizzle olive oil while blender is running.
10.                Puree until smooth.
11.                Set aside.
12.                Toast the Kaiser rolls.
13.                Spread the avocado paste generously on both the top and bottom of the Kaiser rolls.
14.                Then place the baked mushroom, roasted onion, red pepper and jalapeño.

ENJOY DAN:                               BON-APPETITE!!


Tuesday, June 25, 2013

KALE SALAD WITH ORZO AND FETA ENJOY DAN:

                        KALE SALAD WITH ORZO by CHEF DAN:
Serves 4

INGREDIENTS:
1 teaspoon ground turmeric
1 cup orzo
2 cups salted water
4 cups chopped fresh kale
2 tablespoon olive oil
1/4- cup lemon juice
 2 tablespoon red wine vinegar
1 red pepper, diced
1 onion, diced
1 teaspoon Dijon mustard
1/4-cup sour cherries
1/4-cup feta cheese
1/4-cup toasted pine nuts
1/4-cup fresh basil

DIRECTIONS:
1.   In a stock pot add 2 cups of salted water, bring to a boil.
2.   Sprinkle turmeric over the boiling water and stir in the orzo.
3.   Return to a boil; cook uncovered for about 10-11 minutes.
4.   Drain and set aside.
5.   In a skillet cook kale in 1 tablespoon hot oil over medium-heat until slightly wilted, about 5 minutes.
6.   Remove from heat and let cool.
7.   In bowl, combine together lemon juice, red wine vinegar, and Dijon mustard and 1 tablespoon olive oil.
8.   Set-aside
9.   In a large bowl, combine kale, orzo, onion, bell pepper, mixing well.
10.                Add lemon juice mixture, pine nuts, basil, sour cherries and feta cheese.
11.                Cover and chill for 1 hour.

ENJOY DAN:                                    BON-APPETITE!!



Sunday, June 23, 2013

MEXICAN SHRIMP COCKTAILS ENJOY DAN:

MEXICAN SHRIMP COCKTAIL WITH PICO de GALLO by CHEF DAN:
Serves 4

INGREDIENTS:

10-12 jumbo shrimp
2 Roma tomatoes, diced
I onion, finely chopped
1 cup, peeled, diced cucumber
1/2-cup diced celery
1 jalapeno pepper, seeded, chopped, and blackened over a flame
1 (6 Oz) can Snap-y Tom
1/2- (11.5 Oz) can spicy V/8 juice
2 springs fresh cilantro, finely chopped
1/2-cup ketchup
1/4-cup lime juice
1/2-cup Pico de Gallo, recipe to follow
1 avocado, cut into chunks
Kosher salt and fresh ground black pepper

DIRECTIONS:
1.   If frozen shrimp place in a bowl of cold salted water and let res 30 minutes.
2.   Peel shrimp and put the shells in a pot of salted boiling water.
3.   Bring to a boil and simmer for 20 minutes.
4.   Place the shrimp in the simmering water and cook 2-3 minutes.
5.   Drain and set aside.
6.   Cut half the shrimp into large chunks, leaving half whole.
7.   Put the chopped shrimp in a bowl with reaming ingredients.
8.   Stir to combine.
9.   Top each bowl with whole shrimp and season with salt & pepper.

PICO de GALLO:
1 tomato, diced
1/2-onion, finely chopped
1/2-fresh jalapeno pepper, seeded and chopped
2 springs cilantro, finely chopped
1 green onion, finely chopped
1/2-teaspoon garlic powder
2 tablespoon lime juice
Kosher salt and pepper to taste

DIRECTIONS:
1.   Mix all ingredients in a bowl and refrigerate for 30 minutes.

ENJOY DAN:                            HALLELUJAH!!

ETHIOPIAN LENTIL CURRY FOR THE SOUP KITCHEN ENJOY DAN:

ETHIOPIAN LENTIL CURRY FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20-30

INGREDIENTS:
1/4-cup vegetables oil
3 onions, diced
7 garlic cloves, chopped
3 cups broccoli florets
8 stalks of celery
3 baking potatoes
15 cup vegetables broth
4 cups toasted barley
5 cups green lentils
2 tablespoon curry powder
2 tablespoons Berbere seasoning
1 quart yogurt

DIRECTIONS:
1.   Heat the oil in a stock-pot over medium-heat.
2.   Add the onions, garlic and broccoli, and celery, cook for 5 minutes.
3.   Peel the potatoes and heat in the microwave for 5-8 minutes.
4.   Transfer the potatoes and vegetables to a food processor and blend until smooth.
5.   Return to pot add broth and bring to a boil.
6.   Add barley, lentils and curry powers.
7.   Simmer over low-heat, cover and simmer for 1 hour.
8.   Stir in yogurt.


ENJOY DAN:                               BON-APPETITE!!

LENTIL CURRY WITH BERBERE SEASONING ENJOY DAN:

                          ETHIOPIAN LENTIL CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
2 cups chicken broth or water
1 onion, diced
2 garlic cloves, minced
1 cup lentils
1 cauliflower head, cut into bit size pieces
2 carrots, peeled and finely sliced
1 (12 Oz) bag frozen peas
1 (12 Oz) can tomato paste
1 (14.5 Oz) can diced tomatoes
1 tablespoon Garam Masala
2 tablespoons Berbere seasoning
1/4-cup low-fat yogurt
Garnish with fresh mint

DIRECTIONS:
1.   In a stock-pot over medium-heat add oil and when sizzling.
2.   Add onions and sauté for 5 minutes.
3.   Add garlic and sauté for 1 minute.
4.   Combine cauliflower, carrots, peas and lentils in the pot, sprinkle with masala and berbere seasoning and sauté for 5 minutes.
5.   Pour in crushed tomatoes and tomato paste into the pot and stir to combine.
6.   Add 2 cups chicken broth and bring curry to a boil.
7.   Reduce heat, cover, and simmer for 1 hour.
8.   Mix in yogurt.
9.   Garnish with fresh mint.


ENJOY DAN:                                 BON-APPETITE!!

Saturday, June 22, 2013

KALE CHIPS WITH A BIT ENJOY DAN:

         KALE CHIPS WITH LEMON ZEST AND CHILI POWDER by CHEF DAN:
Serves 4-6

INGREDIENTS:
12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Zest of one lemon
1 teaspoon chili powder
Sea salt to taste

DIRECTIONS:     (PRE-HEAT OVEN TO 300 DEGREES)
1.   Toss kale with olive oil and sprinkle with salt.
2.   Arrange leaves in single layer on 2 large baking sheets.
3.   Bake until crisp, about 35 minutes for flat leaves.
4.   33 minutes for wrinkled leaves.
5.   Sprinkle lemon zest and chili powder as soon as they come out of the oven.


ENJOY DAN:                           HALLELUJAH!!

ROASTED TOFU WITH VEGETABLES ENJOY DAN:

     VIETNAMESE NOODLE SALAD WITH ROASTED TOFU by CHEF DAN:
Serves 4

BAKED TOFU:
1 (16 Oz) block extra firm tofu
2 tablespoon brown sugar
1 tablespoon chili garlic sauce
1/4-cup soy sauce
1/4-cup lemon juice
2 cloves garlic, grated
2 tablespoons fresh ginger, grated

SALAD;
1 (8 Oz) package of thin rice noodles
1/2-cup smooth peanut butter
1 cup snap peas
1 red bell pepper, thinly sliced
2 carrots, thinly sliced
1 cup cauliflower florets
1 cup chopped cilantro
1 cup roasted peanuts

DIRECTIONS:                                     (PRE-HEAT OVEN TO 450 DEGREES)
1.   Place rice noodles in boiling water and sit for 15 minutes, drain, and set aside.
2.   Coat a baking sheet with pam.
3.   Place whole block of tofu on the baking sheet and press with a cast iron skillet for 20 minutes, to release the excess liquid.
4.   Slice into squares.
5.   In a bowl combine brown sugar, chili garlic sauce, soy sauce, lemon juice, garlic and ginger.
6.   Add tofu squares and let marinate for 30 minutes.
7.   Place on a baking sheet in the pre-heated oven bake for 20 minutes turning once.
8.   When cool slice into matchsticks, reserve marinate.
9.   In a salad bowl whisk together peanut butter into the reserved marinate.
10.                Add the rice noodles, snap peas, bell pepper, carrots, cauliflower, and cilantro.
11.                Toss to coat with the marinate.
12.                Top with tofu and peanuts.

ENJOY DAN:                         BON-APPETITE!!



Friday, June 21, 2013

GREEN PESTO WITH A BITE AND PASTA ENJOY DAN:

PASTA WITH GREEN CHILE CILANTRO PESTO SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
1 (13.5 Oz) package multigrain angel hair pasta
4 cups lightly packed fresh cilantro leaves
1-1/2-cup parmesan cheese
1 (4 Oz) can chopped green chilies
1 jalapeno, seeded and chopped
3/4-cup fresh chives
1/2-cup roasted almonds
3 cloves garlic, peeled
1/3-cup olive oil
Kosher salt and ground black pepper

DIRECTIONS:
1.   Cook pasta in a large pot of salted water, cook according to package directions.
2.   Drain and reserve 2 cups pasta water.
3.   In food processor, pulse almonds until smooth.
4.   Add cilantro, parmesan cheese, green chilies, jalapeno, garlic and chives.
5.   With processor running, add oil in steady stream until emulsified.
6.   Season with salt and pepper.
7.   Toss pesto with cooked pasta, and reserved cooking water, if
necessary.

ENJOY DAN:       BON-APPETITE