Friday, December 26, 2014

                 GREEK MOUSSAKA WITH EGGPLANT by CHEF DAN:
Serves 10

INGREDIENTS:
3 tablespoon olive oil
2 red onions, finely chopped
1 pound crimini mushrooms, coarsely chipped
4 garlic cloves
1/4-cup dried currants
 2 pound of ground beef and lamb
2 cups chopped plum tomatoes
2 tablespoon tomato paste
1/2-teaspons EACH ground cinnamon, ground ginger, and ground allspice
1/8-teaspon cayenne
Pinch of ground cloves
1 cup white wine
3 bay leaves
Sea salt and freshly ground black pepper to taste

BECHAMEL:
6 tablespoon unsalted butter
6 tablespoon all-purpose flour
Sea salt and pinch of white pepper to taste
Pinch of nutmeg
2 egg yolks
1/2-cup ricotta cheese
1/2-cup goat cheese

VEGETABLES:
2-3 eggplants, peeled and cut lengthwise into 1/8-inch slices
2 zucchini, peeled and sliced on the bias into large ovals 1/8-inch slices
Olive oil
1-1/2-cups canned chopped tomatoes, drained
Sea salt and freshly ground black pepper to taste
1 tablespoon lemon zest

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)
1.   Soak the currants in warm water for 30 minutes. Drain.
2.   In a skillet heat oil over medium-heat and when sizzling.
3.   Add onions and sauté for 5 minutes.
4.   Add mushrooms, garlic and meat, cook and stir for 8 minutes.
5.   Add tomatoes, tomato paste, spices, bay leaves, wine, salt and pepper.\
6.   Bring to a boil; cover reduce heat and simmer for 1-1/2-to 2 hours.
7.    
BECHAMEL:
1.   Heat the butter in a skillet over medium-heat, when sizzling.
2.   Add the flour, whisk until the flour turns to a light golden brown.
3.   Pour in milk and whisk until thick 15-20 minutes, season with S. & P. and nutmeg.
4.   Remove from heat and whisk the yolks into the hot béchamel.
5.   Add cheeses and whisk until smooth: set aside


1.   In a preheat oven place eggplant in one layer on an oiled sheet-pan.
2.   Brush the top with oil, and bake for about 12 minutes.
3.   In skillet heat 2 tablespoon of olive oil when sizzling.
4.   Add zucchini slices, turning once, remove and blot with paper towels.

TO ASSEMBLE:
1.   Spread 3 tablespoons of olive oil on the bottom of large baking dish.
2.   Spoon the crushed tomatoes on the bottom of the pan.
3.   Season with salt and pepper.
4.   Place a layer of eggplant on top.
5.   Spread about 1/3 of the meat sauce over the eggplant slices.
6.   Spread a layer of zucchini seaso with salt and pepper.
7.   Then a layer of meat sauce.
8.   Finish with a layer eggplants slices, and the last of the meat sauce spreading evenly on top.
9.   Pour the remaining béchamel over the top spreading evenly with a spatula.
10.                Bake uncovered, for about 45-50minutes.
11.                 Remove, cool, cut into serving pieces.

ENJOY DAN:                                             BON=APPETITE!!

Wednesday, December 24, 2014

CREAMY COCONUT MUSHROOM AND QUINOA ENJOY DAn

CREAMY COCONUT MUSHROOM AND QUINOA SOUP ENJOY CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
1 cooked chicken breast, shredded (optional)
1 cup sliced crimini mushrooms
2 shallots, diced
3 garlic cloves, crushed
3 cup chicken broth
2 tablespoons flour
1 (19 Oz) can Mae Ploy coconut milk
1/3 cup quinoa
1 tablespoon lemon juice
1/2-teaspoon garlic-pepper seasoning
Sea salt to taste
1 teaspoon fresh snipped chives for garnish

DIRECTIONS:
1.   In a Dutch oven heat the oil over medium-heat when sizzling.
2.   Add mushrooms, shallots, and garlic and sauté for 5-7 minutes.
3.   Add flour and stir to combine and the mushrooms are coated.
4.   Add coconut milk and broth, followed by the quinoa.
5.   Stir in shredded chicken and lemon juice.
6.   Season with salt and garlic pepper seasoning.
7.   Cover and simmer for 15 minutes stirring occasionally.
8.   Garnish with fresh chives.

ENJOY DAN:                                          BON-APPETITE!!



Tuesday, December 23, 2014

HOT PEPPER CHEESE BALL ENJOY DAN:

                            HOT PEPPER CHEESE BALL by CHEF DAN:
Serves 12

INGREDIENTS:
1 jalapenos, blackened
8 ounces cream cheese
8 ounces shredded Pepper Jack cheese
8 ounces shredded Cheddar
4 ounces Gorgonzola cheese
1/4-teaspoon garlic powder
1/4-teaspoon onion powder
1-(1 Oz) package dry ranch dressing
1 tablespoon Worcestershire sauce
3 tablespoon fresh snipped chives
1 cup roasted sunflower ad pumpkin seeds

DIRECTIONS:
1.   Over an open flame blacken jalapeños pepper.
2.   Place in paper bag.
3.   When cool; remove black skin and dice.
4.   In a bowl stir together, cream cheese, jalapenos’, shredded chesses, Gorgonzola cheese, garlic powder, onion powder, ranch dressing Worcestershire sauce and chives.
5.   Shape mixture into a ball.
6.   Roil into 1 or 2 balls.
7.   Wrap balls in plastic wrap and place up o 4 hours or overnight in the refrigerator.

ENJOY DAN:                                      BON-APPETITE!!






Monday, December 22, 2014

BAKED SPAGHETTI SQUASH WITH WHITE TURKEY MEAT ENJOY DAN:

BAKED SPAGHETTI SQUASH WITH WHITE TURKEY MEAT by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
1 spaghetti squash
1 pound ground white turkey meat
1 onion, finely chopped
1 green bell pepper, finely sliced
8 crimini mushrooms, finely sliced
1 cup thinly sliced kale
3 garlic cloves, smashed
1 tablespoon dried Italian seasoning
1 tablespoon fresh sage
1 (24 Oz) jar BERTOLLI, olive oil, basil and garlic sauce
1/3-cup shredded Mozzarella cheese

DIRECTION: (PRE-HEAT OVEN TO 375 DEGREES)
1.   Wash squash and poke several holes in the squash.
2.   Place on prepared baking sheet and bake for 45-50 minutes.
3.   Remove from the oven and let cool.
4.   Then using a fork, scrape out the “spaghetti” like strands of the squash into a bowl.
5.   In a skillet add oil over medium-heat when sizzling.
6.   Add onions, mushrooms, bell peppers, and sauté for 4 minutes; add garlic and sauté 1 minute.
7.   Add kale, Italian seasoning, sage, and cook 1 more minute.
8.   Add turkey meat, and cook, break up into pieces and cook until browned, about 3-4 minutes.
9.   Add spaghetti strands to the turkey mixture and stir to combine.
10.                Cook until squash is heated through.
11.                Remove from heat and add shredded Mozzarella cheese


ENJOY DAN:                                         BON-APPETITE!!

SALT- BAKED FRESH TROUT STUFF WITH HERBS ENJOY DAN:

        SALT BAKED FRESH TROUT STUFFED WITH HERBS AND LEMON
                                                                                              By CHEF DAN:
Serves 2

INGREDIENTS:
2 whole trout (3/4-pounds) each or I whole fish, about 1-1/2-pounds
1 tablespoon olive oil
2 lemons, thinly sliced
3 cups sea salt mixed with 2 cups coarse salt and I cup fine salt
1/2-teaspoon dried dill, 3 spring fresh dill
1/2-teaspoon dried tarragon, or 3 spring fresh tarragon
1/4-teaspoon smoky paprika
1 egg white
Water

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)
1.   Stuff each fish cavity with lemons, herbs, and paprika.
2.   Very lightly cover the whole outside for fish with oil.
3.   In a bowl, mix together the salts and the egg white.
4.   Add water a bit at a time until the mixture reaches a consistency of wet sand.
5.   On a rimmed baking sheet, create a layer of the salt mixture about the size of the 2 fish, 1/4-inch thick.
6.   Place the fish on the bed, and mound the salt around each fish, about 1/4-inch thick, creating a tight seal.
7.   Leave head and tail peeping out.
8.   Bake for 30-40 minutes.
9.   Remove fish oven and using a spatula, crack salt crust ad remove (it should come off in one large piece.
10.                Let fish sit for 5 minutes before serving.


ENJOY DAN:                                   BON-APPETITE!!

Saturday, December 20, 2014

QUINOA GRAPE SALAD ENJOY DAN:

                       QUINOA GRAPE SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

DRESSING:
2 garlic cloves, smashed
2 tablespoons hoisin sauce
2 tablespoon oyster sauce
2 tablespoon soy sauce
1-teaspoon fresh ginger, grated
3-tablespoons sesame oil
1/4-cup rice wine vinegar

SALAD:
4 cups cooked quinoa
4 scallions, bias-sliced into 1/2-inch lengths
3 cups black, red, or green seedless grapes
2 cups kale, thinly sliced
1/2-cup goat cheese, crumbled
1/2-cup pumpkin seeds
1/2-cup sunflower seeds

DIRECTIONS:
1.   Combine dressing ingredients in a Mason jar and shake well.
2.   Place quinoa in a serving bowl.
3.   Add scallions, grapes, kale, goat cheese and seeds, toss well.
4.   Pour half the dressing on the salad and mix well.
5.   Add reaming dressing and mix again.

ENJOY DAN:                                       BON-APPETITE!!


CHICKEN WITH QUINOA ENJOY DAN:

                          CHICKEN WITH QUINOA by CHEF DAN;
Serves 4

INGREDIENTS:
1-1/2-cups chicken broth
3/4-cups quinoa, rinsed and drained
1/3-cup fresh cilantro, chopped
1 teaspoon lime zest, divided
1 tablespoon olive oil
4 skinless, boneless, chicken breast halves
Juice from 1 orange
2 tablespoon fresh lime juice
2 teaspoon honey
1 tablespoon butter
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Flatten chicken with heavy fry-pan until 1/4-inch thick.
2.   Season with salt and pepper, set aside
3.   Combine 1-1/4 cup broth and quinoa in a sauce-pan.
4.   Bring to a boil.
5.   Cover, reduce heat and cook for 15 minutes or until quinoa is tender.
6.   Stir in cilantro and 1/2-teaspoon zest, season with salt to taste.
7.   In a skillet add oil over medium-high heat when sizzling.
8.   Add seasoned chicken and cook for 4 minutes on each side.
9.   Remove chicken.
10.                Add remaining broth, cook for 1 minute, scraping pan to loosen browned bits.
11.                Stir in remaining zest, orange juice, lime juice and honey.
12.                Reduce heat to simmer and cook 2 minutes.
13.                Stir n butter.
14.                 Return chicken to skillet; turn to coat.
15.                Serve chicken with quinoa.


ENJOY DAN:                                              BON-APPETITE!!

CHORIZO AND PEAS WITH ITALIAN RISOTTO ENJOY DAN:

CHORIZO AND PEAS WITH ITALIAN RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
1 pound bulk chorizo
2-tablespoons butter, divided
1 onion, diced
1-1/2-cups Royal Italian Superfine Arborio
3/4- white wine (Pinot Grigio)
4 cup hot chicken broth
1 cup peas
1/2-cup Ambrose Parmigianino Reggiano
2 tablespoons fresh chives
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   In a sauté-pan add oil over medium-heat when sizzling.
2.   Add sausage and cook 5-7 minutes, breaking up with a wooden spoon.
3.   Using a slotted spoon, remove the sausage and set aside.
4.   Add 2 tablespoons of butter to the pan drippings when sizzling.
5.   Add onions and sauté for 4-5 minutes.
6.   Add risotto and cook stirring for 1 minute.
7.   Add wine and reduce heat and to medium-low.
8.   Add broth 1 cup at a time, stirring constantly, until liquid is absorbed.
9.   Reserving 1/2-cup broth.
10.                Continue adding broth and stirring until is broth is absorbed and rice is cooked, about 20-30 minutes.
11.                Fold in sausage, peas and Parmigianino Reggiano cheese.
12.                Remove from heat and add 1 tablespoon butter and 1/2-cup broth.
13.                Add chives and season with salt and pepper to taste.

ENJOY DAN:                                                        BON-APPETITE!!


Friday, December 19, 2014

SHRIMP IN COCONUT MILK ENJOY DAN:

                         SHRIMP IN COCONUT MILK by CHEF DAN:
serves 4

INGREDIENTS:
1 tablespoons olive oil
1 onion, cubed
1 carrot, cut into matchsticks
1 teaspoon red curry paste
1 (19 Oz) can Mae Ploy coconut milk
1 tomatoes, chopped
1-pound shelled, deveined shrimp
 1 cup cooked quinoa
1/2-cup cilantro, chopped
Lime wedges

DIRECTIONS:
1. Heat oil in a skillet over medium-heat when sizzling.
2. Add curry paste and sauté for 30 seconds.
3. Add onion, and carrot, sauté for 4-5 minutes.
4. Stir in coconut milk.
5. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink about 3-4 minutes.
6. Spoon shrimp mixture over quinoa and sprinkle with cilantro.
7. Serve with lime wedges.

ENJOY DAN:                                      BUON-APPETITE!!


OVEN BAKED RED PEPPER RISOTTO ENJOY DAN:

               OVEN BAKED RED PEPPER RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:
2 cups chicken broth
1 tablespoons olive oil
1-onion, diced
1 roasted red bell pepper, diced
2/3-cup of Royal Italian Superfine Arborio
1-cup white wine
Sea salt and freshly ground black pepper to taste
1 (14.5 Oz) can diced tomatoes
1/4--cup feta cheese
1/4-cup Parmesan cheese
A pinch of turmeric

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)
1.   Heat the oil over medium-heat in an ovenproof pan when sizzling.
2.   Add onions and sauté for 2 minutes.
3.   Increase heat medium-high heat; add rice and stir for 1 minute.
4.   Pour in wine, stirring until absorbed,
5.   Pour in tomatoes, peppers and 1-2/3- cups of the broth.
6.   Cover and bake in the oven for 25 minutes or until rice is tender and creamy.
7.   Stir In reaming broth and cheeses.
8.   Sprinkle with turmeric.

ENJOY DAN:                                     BUON-APPETITE!!


BUTTERMILK BAKED CHICKEN WITH CREAM OF MUSHROOMS SOUP ENJOY DAN:

BUTTERMILK BAKED CHICKEN WITH CREAM OF MUSHROOM SOUP
                                                                                             By CHEF DAN:
Severs 4

INGREDIENTS
1-cup buttermilk, divided
 4 boneless, skinless, chicken breasts halves
8 crimini mushrooms, sliced
1 cup Panko
1-1/2-cups cornmeal
1/2-cup Parmesan cheese
 2 garlic loves, smashed
1/4-teaspoon Herb de Provence
1/4-teaspoon cayenne pepper
2 teaspoons EACH onion powder, and smoked paprika
1-1/2- teaspoons fresh thyme
1 (10-3/4 Oz) can cream of mushrooms soup
Sea salt and freshly ground black pepper to taste

DIRECTIONS:   (PRE-HEAT OVEN TO 425 DEGREES)
1.   Pound chicken heavy fry-pan to flatten breasts.
2.   Add 1/2-cup buttermilk and cayenne pepper to a zip-lock bag.
3.   Add chicken, garlic and Herbs de Provence.
4.   Marinate for 1 hour or overnight, in the refrigerator.
5.   In a shallow dish whisk together Panko, cornmeal, Parmesan cheese, onion powder, and smoked paprika.
6.   Season with salt and pepper to taste
7.   Remove chicken from buttermilk mixture.
8.   Dip buttermilk chicken into Panko mixture pressing gently into the crumbs to coat
9.   Place on prepared baking dish, add mushrooms and thyme.
10.                Arrange chicken breast in the baking dish.
11.                Bake for 20 minutes, turn and bake 10 minutes longer.
12.                Stir together remain buttermilk and cream of mushroom soup.
13.                Pour over chicken and bake 10 minutes longer.
14.                Internal temperature should register 165.


ENJOY DAN                      BON-APPETITE!!