Thursday, October 31, 2013

HOME MADE CHICKEN SOUP WITH MUSHROOMS ENJOY DAN:


CHICKEN WITH BABY PORTABELLA MUSHROOMS AND NOODLE SOUP

                                                                                                By CHEF DAN:

Serves 2

 

INGREDIENTS:

1 skinless, boneless, chicken breast, cooked

4 cups chicken broth

1 teaspoon peppercorns

1 thumb-size fresh ginger, peeled and finely chopped

1 carrots, sliced

12-14-baby-portabella mushrooms, quartered

2 tablespoon soy sauce

1 tablespoon fish sauce

1 stick of lemon grass, bruised and cut into 3-inch pieces

2 teaspoons sugar

1 cup frozen peas

1 teaspoon Sambal Oelek

4-ounces rice noodles

1/2-teaspoon dried thyme

3 scallions, sliced on the bias in 1/4-inch pieces

 

DIRECTIONS:

1.   In a stock-pot over medium-high heat add broth and brings to a boil.

2.   Add peppercorns and chicken breast,

3.   Reduce heat and simmer for 20 minutes.

4.   Remove from broth and refrigerate until ready to use.

5.   Place rice noodles in a bowl and pour hot water over and let sit 20 minutes or until soft, cut into 3-inch pieces.

6.   Remove chicken pull into shreds,

7.   Using the remaining broth, heat to boiling.

8.   Add the chicken, ginger, carrots, mushrooms, soy sauce, fish sauce, scallions, lemongrass, sugar, peas, Sambal Orlek and thyme,

9.   Reduce heat and simmer gently for 5-7 minutes.

10.                Add rice noodles and simmer for another 5 minutes.

11.                Serve in bowls and garnish with scallions.

 

 

ENJOY DAN:                      BON-APPETITE!!

 

 

 

Wednesday, October 30, 2013

EGGPLANT WITH CAPERS AND OLIVES ENJOY DAN:


                       EGGPLANT CAPONATA by CHEF DAN:

Serves 4

 

INGREDIENTS:

4 tablespoons olive oil

 1 eggplant, cut into 1-inch cubes

Season with kosher salt and freshly ground black pepper

1 onion, chopped

4 garlic cloves, minced

3 Roma tomatoes, chopped

2 tablespoon red wine vinegar

1/4-golden raisins

2 tablespoons capers, rinsed and drained

2 tablespoon sugar

1/2-teaspoon red pepper flakes

1/4- cup fresh basil

1/4-cup roasted pin nuts.

3/8-cup green olives, pitted and roughly chopped

 

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

1.   Toss cubed eggplant with 2 tablespoons olive oil and sprinkle with salt.

2.   On greased cookie sheet; spread eggplant in a single layer.

3.   Season with salt and pepper.

4.   Bake eggplant for 25 minutes.

5.   Meanwhile, sauté onion over medium heat and add 2 tablespoons of remaining olive oil, cook for 5 minutes.

6.   Add garlic and sauté 1 minute.

7.   Add tomatoes and eggplant, and cook 3 minutes more.

8.   Add red wine vinegar, raisins, capers, sugar, and chili flakes, and pine nuts.

9.   Garnish with olives.

 

ENJOY DAN:                      BON-APPETITE!!

 

 

Monday, October 28, 2013

HUNGARIAN CHICKEN PAPRIKASH FOR THE SOUP KITCHEN ENJOY DAN:


EMORY’S HUNGARIAN CHICKEN PAPRIKASH FOR THE SOUP KITCHEN

                                                                                                   By CHEF DAN:

Serves 30-40

 

INGREDIENTS:

2 pound wide egg noodles

15 pounds whole chicken cut into pieces

4 cups flour

3/4-cup Hungarian paprika

7 onions, chopped

4 tablespoon olive oil

2 tablespoons cayenne pepper

1 (50 Oz) can diced tomatoes

20 cups chicken broth

7 cups sour cream
Salt and pepper to taste

 

DIRECTIONS:   (pre-heat oven to 350 degrees.

1.   Cook pasta according to pack package directions.

2.   Combine flour, 1/4-cup paprika, and salt and pepper.

3.   Reserve any remaining flour mixture.

4.   Dredge chicken in flour mixture.

5.   Add oil to a stock-pot; over medium-high heat.

6.   Add chicken and brown on both sides, about 10-12 minutes.

7.   Remove chicken from pot.

8.   Add a little oil to the pot; add onions, cayenne pepper and remaining, paprika, and salt.

9.   Sauté onion for 4-5 minutes.

10.                Return chicken to the pot and add enough broth to cover.

11.                Add diced tomatoes.

12.                Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

13.                Remove from heat and let paprikash cool down.

14.                Add some liquid from the pot and add into the flour mixture and stir with whisk until smooth.

15.                Add mixture to pot, stirring constantly.

16.                Simmer for 5-7 minutes.

17.                Add sour cream, stirring constantly.

18.                Cook for a couple minutes to heat through.

19.                Serve over pasta.

 

ENJOY DAN:                                      BON-APPETITE!!

UDON NOODLES WITH GINGER PEANUT SAUCE ENJOY DAN:


NOODLES WITH CAULIFLOWER AND GINGER PEANUT SAUCE by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 (8 Oz) package udon noodles

2 cups cauliflower

1 red bell pepper

4 scallions, thinly sliced

1/2-cup peanuts, chopped

1/3-cup soy sauce

1-teaspoons sesame oil

2 tablespoons grape-seed oil

2 tablespoons peanut butter

1 thumb-size fresh ginger

2 tablespoons rice wine vinegar

2 tablespoons honey

2 garlic cloves, minced

 2 teaspoons red pepper flakes

 

DIRECTIONS:

1.   Prepare noodles as directed on package.

2.   Drain well, and place in a bowl.

3.   Add cauliflower, bell pepper, scallions, and half the peanuts.

4.   In a bowl whisk together soy sauce, sesame oil, grape-seed oil, peanut butter, ginger, vinegar, honey, garlic and red pepper flakes.

5.   Add to udon noodles mixture and toss thoroughly to coat.

6.   Top with remaining peanuts.

 

 

ENJOY DAN:                    BON-APPETITE!!

APPLE TORT WOW!! ENJOY DAN:


APPLE TORT FOR THE LADIES IN THE SOUP KITCHEN by CHEF DAN:

Serves10

 

INGREDIENTS:

1/2-butter, softened

1 cup all-purpose flour

1/2-teaspoon baking powder

1-teaspoon baking soda

1 cup sugar, divided

1 teaspoon vanilla

1/4-teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

4 apples or 2 cups of apples, peeled and sliced

1/4-cup almonds, chopped

 

DIRECTIONS:                (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cream together butter and sugar.

2.   Add egg, vanilla and beat well.

3.   Shift together, flour, baking powder, baking soda, salt, cinnamon, and nutmeg;

4.   Stir into egg mixture.

5.   Add sliced apples and nuts into the batter, which will be hard to stir.

6.   Pour into greased and floured 9-inch pie pan and spread until smooth.

7.   Bake for 45 minutes to 1 hour, until just brown.

 

ENJOY DAN:                             A-LA!!

Sunday, October 27, 2013

CHICKEN AND SOBA NOODLES ENJOY DAN:


CHICKEN WITH SOBA NOODLES AND WHITE MISO by CHEF DAN:

Serves 4 

 

INGREDIENTS:

1(7.2 Oz) fresh soba noodles

1-1/2-pounds boneless, skinless chicken breast

2 tablespoon grape-seed oil

4 cups chicken broth

4 garlic cloves, minced

1 thumb-size fresh ginger, gated

3 tablespoon white miso

1-1/2-tablespoons soy sauce

8 baby portabella mushrooms, halved

1cup Napa cabbage, shredded

1 bunch scallions, sliced, white and green parts separated

2 tablespoon toasted sesame seeds

 

DIRECTIONS:

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

2.   Add mushrooms and sauté for 3-4 minutes.

3.   Add scallions, whites, garlic and ginger and sauté for 1 minute.

4.   Add chicken broth, miso, soy sauce, and remaining tablespoon oil.

5.   Bring to a boil.

6.   Stir in chicken, Napa cabbage, noodles, and mushrooms.

7.   Cover and reduce heat to medium and cook, stirring now and then for 3-5 minutes.

8.   Sprinkle with scallions and seemed seeds.

 

ENJOY DAN:                         BON-APPETITE!!

LOZ AND CHEESE ON CUCUMBER ENJOY DAN:


LOX WITH FROMAGE BLANC, CREAM CHEESE AND CUCUMBER

                                                                                      by CHEF DAN:

                                                                      

Serves 12

 

INGREDIENTS:

2 cucumbers, sliced 1/4-inch thick

1 (9 Oz) package smoked salmon, coarsely chopped

2 cups Fromage Blanc cheese (fresh French cheese similar to yogurt)

2 cups sour cream

1 tablespoon capers coarsely chopped

3 shallots, diced

1-1/2-tablespoon lemon juice

2 tablespoons fresh dill leaves chopped plus more for garnish

1 (4 Oz) jar caviar or 1/4-cup salmon roe

Kosher salt and freshly ground black pepper to taste

 

 

DIRECTIONS:

1.   Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving each other section intact.

2.   Cut off the ends of cucumber and slice into 1-inch rounds.

3.   Place the smoked salmon, Fromage Blanc, sour cream, capers, shallots, lemon juice, 2 tablespoon fresh dill and season with salt and pepper in a food processor.

4.   Process until smooth about 20-30 seconds.

5.   At this point, the salmon mixture to a pastry bag with star 8 tip.

6.   Refrigerate up to 4 hours.

7.   When ready to serve, arrange the cucumber slices on a serving platter.

8.   Pip about 1 tablespoon of the salmon mixture onto each slice.

9.   Top with caviar or salmon roe.

10.                Garnish with fresh dill.

 

ENJOY DAN:                         BON-APPETITE!!

 

SWEET AND SOUR TOFU ENJOY DAN:


SWEET AND SOUR TOFU WITH VEGETABLES by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 (14 Oz) package firm tofu, pressed and cut into thin 1/4-inch pieces

1 tablespoon corn starch

1 cup vegetable broth

1/4-cup rice wine vinegar

2 tablespoons EACH soy sauce, hoisin sauce, tamarind ketchup, and brown sugar

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1/2-teaspoon cayenne pepper

2 tablespoons grape-seed oil

1 onion, diced

2 carrots, sliced

2 bell peppers, diced

1 cup baby portabella mushrooms, quartered

3 green scallions, sliced

1 cup diced pineapple, drained

1 (8 Oz) package rice noodles

 

DIRECTIONS:

1.   Place the rice noodles into a bowl and pour hot water over the noodles let rest for 20 minutes, and the cut into 3-inch pieces.

2.   In a large bowl, mix together the cornstarch, and vegetables broth.

3.   Then add vinegar, soy sauce, hoisin sauce, tamarind, ketchup, brown sugar, ginger, and cayenne pepper.

4.   Set aside.

5.   In a wok, stir-fry the onion and carrots, for about 5 minutes; add garlic and sauté 1 minute.

6.   Add bell peppers and mushrooms and stir another 4-5 minutes.

7.   Add the vegetable broth mixture and cook until it thickens about 5-7 minutes.

8.   Add pineapple, tofu, and rice noodles and stir-fry at least 5 more

Minutes.

9.   Garnish with scallions.

 

 

ENJOY DAN:                               BON-APPETITE!!

 

Saturday, October 26, 2013

BRINED TURKEY WITH A RUB ENJOY DAN:


BRINED TURKEY FOR THANKSGIVING DINNER AT THE SAULS by CHEF DAN:

15-18 pound turkey

 

TURKEY RUB:

1/3-cup rub, recipe to follow

2 tablespoons lemon juice

2 onion, quarter

1 lemon halved

2 tablespoon olive oil

 

TURKEY:      (PREHEAT OVEN TO 400 THEN 350 DEGREES)

1.   Remove turkey from brine, rinse in cold water and pat dry.

2.   Discard brine.

3.   In a bowl combine rub, lemon juice and stir to combine.

4.   Rub the mixture under the skin on the turkey breast, thighs, legs, and inside the cavity.

5.   Rub olive oil all over the body.

6.   Stuff cavity with onion, and lemons.

7.   Coat a rack with Pam and place turkey breast side down and let rest for30 minutes.

8.   Roast turkey for30 minutes at 400 degrees.

9.   Reduce heat to 350 degrees, adding 2 cups hot water to the pan.

10.                Roast for 30 minutes more, and remove from the oven.

11.                Turn turkey breast side UP and cook at 350 degrees until internal temperature is 165 degrees.

12.                Transfer to cutting board, and let rest until internal temperature is 70 degrees.

 

RUB RECIPE:

1/4-cup dry mustard

2 tablespoons EACH brown sugar, chili powder, garlic powder, and ginger powder.

1 tablespoon EACH cinnamon, nutmeg, and ground pepper.

Pinch of dried basil and basil.

Combine all ingredients together and place in container with a lid.

 

BRINE FOR SAULS FAMILIES THANKSGIVING TURKEY by CHEF DAN:

Makes for 15-18 pound turkey

 

INGREDIENTS:

1 gallon water

1-1/2- cups salt

1 cup sugar

6 bay leaves

1 cup soy sauce

2 tablespoons whole coriander seeds

1 tablespoon dried juniper berries

2 tablespoons black peppercorns

1 tablespoon fennel seeds

1 teaspoon black mustard seeds

1 tablespoon red pepper flakes

1 bottle dry Riesling

2 onions, thinly sliced

1 handful fresh thyme

8 cups cold water

4 cups ice cubes

 

DIRECTIONS:

1. Marinate at least 8 hours and no more the 16 hours, before you plan to serve your turkey.

2. In a stock-pot bring 1 quart water, salt, bay leaves, sugar, spices and all other ingredients to a boil over high-heat.

3. Stir until salt has dissolved.

4. Let cool to room temperature.

5. Then stir in ice water and ice.

6. Remove neck and giblets from turkey and discard.

7. Add turkey to the brine; keep submerged.

8. Cover and refrigerate or up to 16 no longer.

 

ENJOY DAN:                           BON-APPETITE!!