Wednesday, September 25, 2013

NOODLE SALAD WITH TOFU ENJOY DAN:


NOODLE SALAD WITH PEANUT SAUCE FOR JANS BIRTHDAY by CHEF DAN:

Serves 10-12

 

INGREDIENTS:

1 (12 Oz) package bean threads, (cellophane noodles)

1 (16 Oz) package frozen edamame, thawed

1 head cauliflower, cut up and sliced

2 bell peppers, cored and chopped

1 onion, finely chopped

1 (16 Oz) package firm tofu, cubed

1/4- cup peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon Agave Nectar

1 thumb-size fresh ginger

1 teaspoon crushed red pepper

1/4-dry roasted peanuts

Lime wedges

 

DIRECTIONS:

1.   In a bowl combine beans threads and thawed edamame.

2.   Pour enough boiling water over to cover completely.

3.   Cover and let stand 20 minutes.

4.   Drain well.

5.   Snip noodles 5 or 6 times.

6.   In a bowl add veggies, onion, cubed tofu,, noodles, edamame and toss to combine.

7.   For the dressing, place peanut butter in a microwave safe bowl.

8.   Microwave on high for about 40 seconds, or until melted.

9.   Whisk in soy sauce, rice vinegar, Agave Nectar, ginger, and crushed red pepper, and toss  to combine

10.                Garnish with dry roasted peanuts and serve with lemon wedges.

 

ENJOY DAN:                                 BON-APPETITE!!

NOODLES AND TOFU ENJOY DAN:


SPICY RICE NOODLES WITH PEANUT SAUCE AND TOFU by CHEF DAN:

Serves 10

 

INGREDIENTS:

12 ounces rice noodles

 2 tablespoons olive oil

1 jalapeno, seed and diced

1/2-cup peanut butter

1-cup veggie broth

1 head cauliflower, chopped

1 broccoli floret, chopped

1 red bell pepper, thinly sliced

5 baby portabella mushrooms, sliced

6 carrots, peeled and thinly sliced

1 pound firm tofu, cubed

2 tablespoon EACH soy sauce, lime juice, mirin, and rice wine vinegar

Ground cayenne pepper to taste

Garnish with bean sprouts, cilantro and lime juice

 

DIRECTIONS:

1.   Bring 4 cups water to a boil and pour over noodles, drain after 15 minutes.

2.   Heat oil in a skillet over medium-heat.

3.   Sauté jalapeño, cauliflower, broccoli, red pepper, mushrooms, and carrots for 5-7 minutes.

4.   In a bowl combine, soy sauce, lime juice, mirin, rice wine vinegar, and cayenne.

5.   Pour over tofu cubes and let marinate for 20 minutes.

6.   Then pour broth, peanut butter and tofu mixture into skillet with the veggies.

7.     Bring to a boil and then simmer for 15-18 minutes.

8.   Add rice noodles and heat through.

9.   Garnish with bean sprouts, cilantro, and lime juice.

 

ENJOY DAN:                                    BON-APPETITE!!

 

 

 

 

NOODLES AND TOFU ENJOY DAN:


SPICY RICE NOODLES WITH PEANUT SAUCE AND TOFU by CHEF DAN:

Serves 10

 

INGREDIENTS:

12 ounces rice noodles

 2 tablespoons olive oil

1 jalapeno, seed and diced

1/2-cup peanut butter

1-cup veggie broth

1 head cauliflower, chopped

1 broccoli floret, chopped

1 red bell pepper, thinly sliced

5 baby portabella mushrooms, sliced

6 carrots, peeled and thinly sliced

1 pound firm tofu, cubed

2 tablespoon EACH soy sauce, lime juice, mirin, and rice wine vinegar

Ground cayenne pepper to taste

Garnish with bean sprouts, cilantro and lime juice

 

DIRECTIONS:

1.   Bring 4 cups water to a boil and pour over noodles, drain after 15 minutes.

2.   Heat oil in a skillet over medium-heat.

3.   Sauté jalapeño, cauliflower, broccoli, red pepper, mushrooms, and carrots for 5-7 minutes.

4.   In a bowl combine, soy sauce, lime juice, mirin, rice wine vinegar, and cayenne.

5.   Pour over tofu cubes and let marinate for 20 minutes.

6.   Then pour broth, peanut butter and tofu mixture into skillet with the veggies.

7.     Bring to a boil and then simmer for 15-18 minutes.

8.   Add rice noodles and heat through.

9.   Garnish with bean sprouts, cilantro, and lime juice.

 

ENJOY DAN:                                    BON-APPETITE!!

 

 

 

 

Monday, September 23, 2013

DRUMSTICKS IN THE CROCK-POT ENJOY DAN:


CHICKEN DRUMSTICKS IN THE CROCK POT FOR BLOOMS STEM PICKERS

                                                                                               By CHEF DAN:

Serves 10-12

 

INGREDIENTS:

1/2-cup DAN’S honey

1/2-cup brown sugar

1/3-cup balsamic vinegar

8 ounces Pace Picante sauce

1/3-cup soy sauce

1 tablespoons chili powder

6 garlic cloves, minced

1 thumb-size fresh ginger

2 teaspoon chili garlic sauce

1 teaspoon black pepper

12-15 drumsticks, skinned

A handful fresh cilantro

 

DIRECTIONS:

1.   In a sauce pan add honey and next 9 ingredients, through pepper.

2.   Bring to a boil, then lower temperature and simmer for 5 minutes.

3.   Remove from heat and allow to cool.

4.   In the crock-pot add the drumsticks and pour the sauce over.

5.   Stir the drumstick around a little to coat.

6.   Put on the lid and cook on high for 4 hours.

7.   Flipping chicken a couple of times during the cooking process.

8.   Serve with steamed white rice and serve.

 

ENJOY DAN:                 BON-APPETITE!!

Sunday, September 22, 2013

SHRIMP HOT AND SOUR ENJOY DAN:


                  HOT AND SOUR SHRIMP SOUP by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

1 pound (in the shell) raw, if frozen soaked in salted cold water until thawed)

4 cup shrimp-shell broth

7 ounces firm tofu

2 cups Shiitake-ya dried mushroom blend

1 tablespoon grape-seed oil

1/4-cornstarch

Kosher salt to taste

1 thumb-size fresh ginger, peeled and smashed

 1/2-can bamboo shoots

3 tablespoon Sun Luck hot chili oil

1/2-cup red wine vinegar

2 eggs lightly beaten

2 tablespoon soy sauce

2 tablespoons sesame oil

2 scallions, thinly sliced on the bias

 

DIRECTIONS:

1.   Peel the shrimp.

2.   Heat 1 tablespoon grape-seed oil in a skillet over medium-high heat.

3.   Add shrimp shells and sauté 2 minutes.

4.   In pot water add shells and bring to a boil, simmer for 20 minutes.

5.   Strain in to another pot and set aside.

6.   Put tofu in a zip-lock bag and freeze for 24 hours.

7.   Remove from freezer and let thaw for 1 hour, cut into 3-X1/4-inch thick.

8.   Wash mushroom and place in boiling water for 10 minutes, drain, cut into bite size pieces, set aside

9.   In a bowl whisk cornstarch in water until smooth, set aside

10.                In the pot with shrimp-shell broth, bring to a boil.

11.                Stir in fresh ginger, mushrooms and cook 1 minute.

12.                 Reduce heat stir in tofu, bamboo shoots, and hot pepper oil.

13.                Cook for 2 minutes, reduce heat and simmer for 2 minutes.

14.                Add shrimp and simmer for 2 more minutes, stir in vinegar.

15.                Stir the cornstarch and slowly add to soup while swirling it in.

16.                Stir until soup thickens; add the eggs the same way.

17.                Stir in the soy sauce, and sesame oil, and remove from heat.

18.                Season with more hot pepper oil or vinegar to achieve hot & sour

19.                Top with scallions.

 

ENJOY DAN:        BON-APPETITE!!

 

Saturday, September 21, 2013


CURRIED CHICKPEA SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

2 tablespoon olive oil

1(50 Oz) can chickpeas, rinsed and drained

12 garlic cloves, minced

8 onions, chopped

10 carrots, chopped

1/4-curry powder

1 tablespoon turmeric

1 tablespoon cumin

1 tablespoon fresh pepper

1 tablespoon ginger powder

3 cups milk

Salt and pepper to taste

40 slices French bread

 

DIRECTIONS:

1.   In stock-pot over medium-heat, add oil and when sizzling.

2.   Add the onions and sauté for 5 minutes.

3.   Add the garlic and sauté for 1 minute.

4.   Stir in chickpeas, carrots, curry powder, turmeric, cumin, ginger powder and season with salt and pepper.

5.   Reduce heat to low, cover; simmer for 20-30 minutes.

6.   With an immersion blender blend until semi-smooth.

7.   Stir in milk and serve.

8.    

TOAST THE BREAD:  (PRE-HEAT OVEN TO 400 DEGREES)

40 pieces bread.

1/4-cup olive oil

10 cloves garlic minced

Line a baking sheet with parchment pepper.

Cut French bread into cubes.

Place on the baking sheet.

Add olive oil and garlic.

Using your hand gently toss the bread to coat oil and garlic

Bake for 15-20 minutes, or until well toasted.

 

ENJOY DAN:                           HALLELUJAH!!

 

 

Friday, September 20, 2013

ROASTED EGGPLANT AND HOW TO MAKE POMEGRANATE MOLASSES ENJOY DAN;


ROASTED EGGPLANT WITH POMEGRANATE MOLASSES DRESSING

                                                                                                By CHEF DAN:

Serves 2-3

INGREDIENTS:

2 medium eggplants

2 tablespoons olive oil

Kosher salt

2 teaspoons fennel seeds

2 garlic cloves, minced

1 teaspoon cumin

1/4-cup balsamic vinegar

1/4-cup honey

2 tablespoon lemon juice

1/4-cup pomegranate molasses (recipe to follow)

4- tablespoons olive oil

4 large handfuls arugula leaves

1 onion, thinly sliced

2 cups cherry tomatoes, halved

1/2-cup toasted pine nuts

1/4-cup feta cheese

Kosher salt and black pepper to taste

INGREDIENTS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Peel and cut eggplants into thick 1-inch rounds.

2.   Brush both sides with oil, season with salt and pepper.

3.   Place on a prepared baking in a pre-heated oven and bake 15 minutes.

4.   Let cool and set aside.

5.   Using a mortar and pestle, crush fennel seed and garlic to make a paste.

6.   In a bowl add crushed- garlic, cumin, vinegar, honey, lemon juice, pomegranate molasses, and olive oil.

7.   Whisk together to emulsify dressing, set aside

8.   In a serving platter lay arugula leaves.

9.   Sprinkle on onion, tomatoes, salt, and pepper.

10.                Toss to combine; scatter the eggplant slice on the salad.

11.                Garnish with toasted pine nuts and feta cheese.

POMEGRANATE MOLASSES:

4 cups 100 %pomegranate juice,

2/3-cup sugar,

1/3-cup lemon juice.

DIRECTIONS:   (MAKES 1 CUP)

Place ingredients in a sauce-pan over medium-heat.

Once sugar has dissolved, reduce heat to very low-simmer and allow to simmer for60 -70 minutes or until reduce by 75%.

Stirring every 15 minutes.

ENJOY DAN:               HALLELUJAH!!

 

 

Thursday, September 19, 2013

AVOCADO CAESAR SALAD WOW!!! ENJOY DAN:


AVOCADO CAESAR SALAD WITH AVOCADO DRESSING by CHEF DAN:

Serves4

 

INGREDIENTS:

1/4-baguette, cut into 1-inch cubes

2 tablespoon olive oil

2 garlic cloves, chopped

2 heads romaine lettuce

Avocado dressing (recipe to follow)

1/2-ripe avocado, peeled, seeded and cubed

1/2- cup cherry tomatoes

 

AVOCADO CAESAR DRESSING:

1/2-ripe avocado, peeled, seeded and cubed

2 garlic cloves

2 tablespoon lemon juice

3 tablespoon olive oil

1/2-teaspoon Dijon mustard

1 teaspoon anchovy paste

1/2-teaspoon Worcestershire sauce

1/4-cup Parmesan cheese

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS FOR DRESSING:

1.   In a blender combine all ingredients and process until smooth.

2.   Season with salt and pepper.

3.   Transfer to a bowl.

 

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Transfer cubed bread to a parchment lined baking sheet.

2.   Drizzle bread with olive oil, sprinkle with garlic.

3.   Using hand gently toss the bread to coat with garlic and olive oil.

4.   Bake for 15-20 minutes, or until golden brown.

5.   Set aside.

6.   Tear the lettuce into bit-size pieces and add croutons.

7.   Pour the dressing on top of lettuce and croutons, and toss to combine.

8.   And top with  reaming avocado and cherry tomatoes

9.   Serve with shots of tequila.

 

 ENJOY DAN:                                HALLELUJAH!!