Thursday, November 28, 2013

BUTTERNUT SQUASH, AND APPLES ENJOY DAN:


BAKED BUTTERNUT SQUASH WITH APPLES by CHEF DAN:

Serves 8

 

INGREDIENTS:

1/2-teaspoon salt

2 tablespoons brown sugar

1/2-teaspoon ground cinnamon

1/4-teaspoon ground nutmeg

1-1/2-pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes

2-3 Granny Smith apples, cored, cut into 1-inch pieces

1 onion, chopped

3/4-cup dried cranberries

1 thumb-size fresh ginger, chopped

2 tablespoon olive oil

1/4-cup maple syrup

1 tablespoon balsamic vinegar

1/4-cup toasted pecans, chopped

 

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   Lightly oil a 9x13 casserole dish.

2.   In a bowl, combine brown sugar, salt, cinnamon, and nutmeg.

3.   Stir to combine and set aside.

4.   In a mixing bowl, combine butternut squash cubes, apple pieces, onion, cranberries and ginger and mix well.

5.   In another bowl whisk together, oil maple syrup, balsamic vinegar and lemon juice.

6.   Toss the butternut squash mixture with the olive oil mixture.

7.   Toss with the brown sugar until evenly coated.

8.   Spread the butternut squash mixture into the casserole dish and bake for 45minutes, stirring halfway through.

 

ENJOY DAN:               BON-APPETITE!!

 

BREAKFAST POLENTA ENJOY DAN:


                         BREAKFAST POLENTA by CHEF DAN:

Serves 4

 

INGREDIENTS:

3-cups water

1/2-teaspoon kosher salt

1 tablespoon butter

1-1/2-tablespoon honey, plus more for serving

1-cup yellow polenta

1/4-cup milk

1/2-ripe pear, sliced thin

1-cup blueberries

1/4-cup coarsely chopped pecans

A pinch of cinnamon and nutmeg

 

DIRECTIONS:

1.   Bring water to a boil, and add salt.

2.   Turn down to simmer, add yellow polenta in a steady stream, whisking constantly.

3.   Whisk occasionally for 5-8 minutes.

4.   Whisk in butter and milk into the polenta and whisk until desired consistency is reached.

5.   Top with pears, blueberries, pecans, and drizzle with more honey.

 

ENJOY DAN:                                BON-APPETITE!!

CHICKEN, ONION, AND POTATOES ENJOY DAN:


CHICKEN WITH BALSAMIC ONIONS AND PARMESAN POTATOES by CHEF DAN:

Serves 4

 

INGREDIENTS:

4 red potatoes cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper to taste

1 tablespoon butter

1/4-cup parmesan cheese

1/4-cup fresh cilantro, chopped

4 boneless, skinless, chicken breasts

1/4-cup balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon olive oil

2 onions, thinly sliced

4 cups baby spinach

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a bowl put in balsamic vinegar, mustard, lemon juice, garlic and olive oil.

2.   Mix and place in a zip lock bag.

3.   Add chicken and marinated for 2 hours or overnight.

4.   In a stock-pot combine potatoes and salted water to cover by 1-inch.

5.   Cover and bring to a boil and cook for 6-8 minutes.

6.   Drain and return potatoes to the pot.

7.   Toss in butter, parmesan cheese, cilantro, season with salt and pepper.

8.   Cover to keep warm.

9.   In a skillet, heat olive oil over medium-high heat.

10.                Remove chicken from marinate and add chicken to skillet, reserving marinate.

11.                Season and cook turning once for about 5 minutes.

12.                Transfer to a greased baking dish.

13.                In a pre-heated oven; roast for about 10-12 minutes.

14.                Add marinate to skillet over medium-heat.

15.                Add onions and bring to a boil, reduce heat and simmer for 15 minutes.

16.                Serve the chicken on a bed of spinach and top with onions.

17.                Serve the potatoes on the side.

 

ENJOY DAN:             BON-APPETITE!!

Monday, November 25, 2013

STUFFED JALAPENOS WITH CAYANNE ENJOY DAN:


SCREAMING STUFFED JALAPENOS WITH CREAM CHEESE by CHEF DAN:

Makes 12

 

INGREDIENTS:

12 jalapenos peppers

1/4-cup onion, minced

1/4-cup fresh cilantro, chopped

3/4-cup cream cheese

1-1/2-teaspoon cayenne pepper

1-1/2-teaspoon chili powder

1 teaspoon dried oregano

1 teaspoons kosher salt (more or less to taste)

4 tablespoon jack cheese, cut into long batons

 

DIRECTIONS:  (PRE-HEAT OVEN TO 375 DEGREES)

1.   Slice jalapeƱos in half lengthwise.

2.   Scrape out the seeds and ribs from each jalapeƱo.

3.   Mix together all the filling except the jack cheese.

4.   Pack the filling into the pepper and nestle a baton of jack cheese onto the filling of each one.

5.   Arrange the peppers on a foil lined baking sheet.

6.   Bake for 20-30 minutes, or until cheese is bubbly and lightly browned, and peppers are cooked.

7.   Allow to cool before serving.

 

ENJOY DAN:                 BON-APPETITE!!

 

SWEET POTATOES WITH NOODLE KUGEL ENJOY DAN:


SWEET POTATOES NOODLE KUGEL by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

8 ounces egg noodles for Passover

2 tablespoon butter

2 sweet potatoes, peeled and grated (about 4 cups)

2 eggs

2 egg whites

1/4-cup low fat cottage cheese or sour cream

2 tablespoons orange marmalade

1 teaspoon kosher salt, plus more to salt water for noodles

1/4-cup chopped pecans, toasted

 

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cook noodles according to package directions.

2.   Drain and set aside.

3.   Meanwhile, melt the butter in a skillet over medium-heat.

4.   Add sweet potatoes; sautĆ©ed until tender, about 8 minutes.

5.   Let cool 5 minutes.

6.   Beat together eggs and egg whites in a large, bowl.

7.   Add cottage cheese, jam and salt; mix well.

8.   Add sweet potatoes, mixture; mix well.

9.   Stir in noodles.

10.                Transfer to a prepared baking dish.

11.                Cover with foil.

12.                Bake 30 minutes or until heated through.

13.                Top with toasted pecans; let stand 5 minutes before serving.

 

ENJOY DAN:      BON-APPETITE!!

 

MUSSELS WITH HERBS AND GARLIC ENJOY DAN:


      MOULES PROVENCAL WITH HERBS AND GARLIC by CHEF DAN:

Serves 3-4

 

INGREDIENTS:

2-1/2-pounds mussels (rinsed and cleaned)

2 tablespoon olive oil

1 bunch of scallion, thinly sliced on the bias

Pinch fennel fronds, chopped 4 garlic cloves, thinly sliced

2- tomatoes, chopped

Pinch red pepper flakes

1 cup dry white wine or dry vermouth

2 tablespoons lemon juice

Small handful fresh thyme, chopped

A small handful fresh basil, chopped

A small handful fresh oregano, chopped

Kosher salt and freshly ground black pepper to taste

Crusty bread, for serving

 

DIRECTIONS:

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

2.   Add scallion, fennel, and garlic.

3.   SautĆ© 5 minutes.

4.   Add tomatoes, and red pepper flakes.

5.   Add wine, stirring with a wooden spoon to scrape off any brown bits from the pan.

6.   Add lemon juice, thyme, oregano, mussels and season with salt and pepper.

7.   Stir to combine.

8.   Cook covered, until mussels open, about 3-5 minutes.

9.   Sprinkle with fresh basil and serve with crusty bread.

 

ENJOY DAN:                  BON-APPETITE!!

 

Thursday, November 21, 2013

CARIBBEAN SHRIMP WITH JERK SEASONING ENJOY DAN:


             CARIBBEAN SHRIMP SALAD by CHEF DAN:

Serves 4

 

INGREDIENTS:

1-tablespoon olive oil

1-pound raw shrimp peeled and deveined

1-red pepper, diced

1 tablespoon jerk seasoning, recipe to follow

1-(15 Oz) can black beans

3/4-cup frozen corn, defrosted

1-jicama, peeled and diced

1 avocado, pitted, peeled and diced

1 ripe mango, diced

2 bags baby spinach

 

DRESSING INGREDIENTS:

2/3-cup lime juice

1 tablespoon dark rum

1 tablespoon brown sugar or Agave Nectar

2 tablespoon olive oil

2 tablespoons cilantro, chopped

1 teaspoon EACH Dijon mustard, fresh ginger and minced garlic

1/2-jalapeno, seeded and minced

 

DIRECTIONS:

1.   Whisk together all the dressing ingredients in a bowl.

2.   Remove 1/2-the dressing and reserve for dressing the spinach.

3.   Rinse and drain the black beans, add to the dressing.

4.   Place red peppers, corn, mango, jicama, and mango into the dressing and stir to coat.

5.   Toss the shrimp into the jerk seasoning, toss to coat.

6.   Heat a skillet over high heat; sautĆ© shrimp in olive oil for 3-4 minutes.

7.   Toss spinach with reserved dressing.

8.   Divide between 4 dinner plates, top with marinated vegetables, sautĆ©ed shrimp and avocado slices.

 

JERK SEASONING:

2 tablespoons minced onions, 3 teaspoons dried thyme, 2 teaspoons ground allspice, 2 teaspoons ground black pepper, 1/2-teaspoon ground cinnamon, 1/2-teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1/4-teaspoon cumin, and 2 teaspoons sugar.

 

ENJOY DAN:                              BON-APPETITE!!

 

 

 

Wednesday, November 20, 2013

WHO DOSE NOT LIKE MEAT AND POTATOES ENJOY DAN:


MEAT AND POTATOES FOR THE SOUP KITCHEN by CHEF DAN:      

Serves 30-40

 

INGREDIENTS:

7 pounds beef chuck roast

30 potatoes, peeled and cubed

1/4-cup olive oil

5 onions, chopped

7 carrots, peeled and sliced

6 garlic cloves, minced

2-1/2-cup sliced mushrooms

22 cups chicken broth

5 cups whole milk

2-cups ketchup

1 (48 Oz) can diced tomatoes

2 tablespoons dried thyme

2 tablespoons dried, basil

 

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES-THEN 425 DEGREES)

1.   Place roast on a baking sheet, covered with aluminum foil.

2.   Bake in a 350 degree oven for 1 hour.

3.   Place potatoes on a baking dish, drizzle with olive and sprinkle with salt and pepper in a 425 degree oven.

4.   Bake for 25-30 minutes.

5.   In large stock-pot, add roasts and fill with water and bring to a boil.

6.   Reduce heat, cover and simmer for 1 hour or until the meat is tender.

7.   Remove meat and let cool, reserving the liquid.

8.   In another stock-pot add olive oil and when simmering.

9.   Add onion and carrots and sautĆ© for 5 minutes.

10.                Add mushrooms and cook 3 minutes.

11.                Add garlic and cook 1 minute.

12.                Add the reserved beef liquid plus, as much chicken broth as necessary.

13.                 Add all remaining ingredients except the milk.

14.                Bring to a boil, reduce heat and simmer, uncovered, for 20-30 minutes.

15.                With an emersion blender, blend until nearly smooth.

16.                Add milk and season with salt and pepper.

 

ENJOY DAN:                 BON-APPETITE!!

PICKLED JALAPENOS FOR GIFTS ENJOY DAN:


JALAPENOS IN ESCABECHE FOR THE JALAPENOS LOVERS by CHEF DAN:

Makes 6 pints    (4 weeks picking time) (2013 Christmas gifts)

                          (6 sterilized pint-size jars)

                          (Store in dark place for 1 year)

                          (Once opened, keep in the refrigerator for two months)

 

INGREDIENTS:

2 pounds fresh green jalapenos

1/3-cup olive oil

2-3 white onions, thickly sliced

4 carrots, peeled and thickly sliced

1 head garlic, cloves separated but not peeled, pu 1 clove in each jar

24 white peppercorns (4 per jar)

1-1/2- tablespoons sea salt, divided

4 cups white vinegar

1-1/2- tablespoons cumin seeds

6 fresh thyme, or 1/4-teaspoon dried thyme, in each jar

6 fresh spring oregano, or 1/2-teaspoon dried oregano, in each jar

6 fresh spring’s marjoram or 1/4-teaspon dried marjoram, in each jar

1/2- tablespoons sugar

 

DIRECTIONS:

1.   Wash the chilies, leaving the steams intact.

2.   Cut a cross in the tip of each chili so the vinegar will be able to penetrate the chili.

3.   Heat the oil in a Dutch oven and add the chilies, onions, carrots and garlic.

4.   Fry over medium-heat for 10 minutes, turning occasionally.

5.   Add the vinegar, salt, sugar, and herbs.

6.   Bring to a boil; lower heat to simmer for 5 minutes.

7.   In 6 sterilized jars, divide evenly, with chilies and vegetables.

8.   Add 4 peppercorns per jar.

9.   Top with the vinegar and seal.

10.                Process in a hot water bath for 10-12 minutes.

 

ENJOY DAN:                       BON-JALAPENOS!!