Saturday, April 19, 2014

SHRIMP, LEMONS AND PASTA ENJOY DAN:

SHRIMP WITH MEYER LEMON AND ANGLE HAIR PASTA by CHEF DAN:
Serves 4

INGREDIENTS:
6 garlic cloves
4 tablespoon olive oil
 1 teaspoon red pepper flakes
Sea salt and freshly cracked black pepper to taste
1 pound shrimp, peeled deveined, with shells reserved
4 cups water
2 stalks lemongrass, in 4-inch lengths, crushed
2 Meyer lemons, zested and juiced, divided
1/2-onion, quartered
1 pound angel hair pasta
2 tablespoon butter
3 tablespoon capers, drained
1/4-cup fresh basil

DIRECTIONS:
1.   In a Ziploc bag add juice of one lemon, 2 tablespoons olive oil, red pepper flakes, garlic, shrimp, salt and pepper to taste.
2.   Place in refrigerate for 1/2-hour to 1 hour.
3.   In stock- pot filled with 4 cups of salted water, add shrimp shells, lemongrass, onion, and the zest.
4.    Bring to a boil.
5.   Cover, reduce heat and simmer for 20 minutes,
6.   Strain into a bowl and discard shells, lemongrass, onion and zest.
7.   In a stock-pot add salted water and bring to a boil.
8.   Add angel hair pasta and cook according to package directions.
9.   Drain and reserve 1/2-cup liquid.
10.                Heat a skillet with 2 tablespoon olive oil over high-heat.
11.                Remove shrimp from marinate, reserving the marinate.
12.                Add shrimp and sauté until they turn pink.
13.                Remove shrimp to a plate.
14.                 Add reserved marinate to the skillet, 1 cup shrimp stock and pasta water, cook until sauce reduces in half.
15.                Add remaining lemon juice, butter, capers and the basil.
16.                Add in the shrimp and pasta and stir to combine with the sauce.
17.                Season with salt and pepper.


ENJOY DAN:                         BON-APPETITE!!




Friday, April 18, 2014

CRISPY FRIED GARLIC CHICKEN ENJOY DAN:

              OVEN FRIED GARLIC CHICKEN by CHEF DAN:
Serves 4

INGREDIENTS:
4-boneless, skinless chicken breast, about 1-1/2-pounds
3 tablespoons olive oil
2 tablespoons plain yogurt or mayo
1 teaspoon EACH dried rosemary, thyme and Italian seasoning
4 garlic cloves, minced
1 teaspoon sea salt
1 tablespoon lemon juice
1/2- teaspoon EACH freshly cracked black pepper, paprika, and cayenne
1/4-teaspoon sea salt
3/4-cup Panko
1/2-cup parmesan cheese
Pam cooking spray

DIRECTIONS:       (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place chicken breast in a Ziploc bag.
2.   Add oil, yogurt, rosemary, thyme, and Italian seasoning, garlic, lemon juice, salt and pepper.
3.   Zip bag and shake to evenly distribute marinate.
4.   Refrigerate for 30 minutes or more.
5.   On a prepared baking sheet, add a wire rack sprayed with pam.
6.   Place Panko and cheese in a bowl, whisk to combine.
7.   Set-aside.
8.   Remove chicken from the marinate and set on a plate.
9.   Pat off excess marinate.
10.                Sprinkle chicken with a dash of salt and pepper.
11.                 Dip into the Panko-cheese mixture, tossing to coat evenly.
12.                Place chicken on the wire rack.
13.                Stray the chicken with pam.
14.                Bake for 25-30 minutes.
15.                Garnish with fresh herbs such as basil, rosemary or cilantro.


ENJOY DAN:         BON-APPETITE!!




Wednesday, April 16, 2014

BEST POTATO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

           SOUPS KITCHEN BEST POTATO SALAD by CHEF DAN:
Serves 20-30

INGREDIENTS:
10 pounds red potatoes, cooked and diced
1 onion, chopped
3-3/4-cups mayonnaise
1/3-cup rice wine vinegar
1/4-cup sugar
1/4-cup yellow mustard
2-1/2- teaspoons EACH garlic powder, paprika and salt
1-1/4-teaspoon black pepper
5 celery ribs, sliced
10 hard-boiled eggs

DIRECTIONS:
1.   Boil potatoes in salted water until done.
2.   Cool to room temperature.
3.   Place diced potatoes in a big bowl.
4.   Mix in mayonnaise, vinegar, sugar, mustard, garlic powder, paprika, salt and pepper.
5.   Add potatoes.
6.   Add celery and onions mix well.
7.   Stir in eggs.
8.   Try not to mash the potatoes much.

ENJOY DAN:                           BON-APPETITE!!



BAKED RISOTTO ENJOY DAN:

               DAN'S ROAD TRIP BAKED RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoons olive oil
3 cups broth divided
1 onion finely chopped 1 garlic clove, minced
1 cup risotto
1/3-cup white wine
1/2-cup Parmesan cheese
1-tablespoon butter
2 tablespoons cilantro, chopped
Sea salt and fresh cracked black pepper

DIRECTIONS:      (PRE-HEAT OVEN TO 425 DEGREES)
1.   In a Dutch oven, heat oil over medium-high heat when sizzling.
2.   Add onion sauté for 4 minutes; add garlic and sauté for 1 minute more.
3.   Add rice to coat the grains with oil and sauté for 1-2 minutes.
4.   Stir in wine and cook until it has evaporated, about 1 minute.
5.   Stir in 2 cups of broth and season with salt and pepper.
6.   Bring to a boil.
7.   Cover and transfer to the oven, and bake for 20-25 minutes.
8.   Remove from oven and stir in 1 cup broth, butter, Parmesan cheese and cilantro.
9.   Just so the consistency of the risotto is creamy.

               

ENJOY DAN:                                                               BON-APPETITE!!

Monday, April 14, 2014

TOM KA WITH TOFU ENJOY DAN:

                       TOM KA GAI WITH TOFU by CHEF DAN:
Serves 4

INGREDIENTS:
1 (14 Oz) firm tofu
1 (19 Oz) Mae Ploy coconut milk
2 cups chicken stock
2 cups water
2 tablespoons fish sauce
2 springs lemongrass, cut into 4-inch pieces, flattened with flat side of knife
2 tablespoon lime juice
4 garlic cloves
Thumb-size fresh ginger, minced
2 tablespoons butter.
1-pound shrimp, peeled and deveined
7 baby Portobello mushrooms, halved
1 tomato, diced
1 teaspoon (Sky Valley) Sriacha Chile sauce
1/4-cup fresh basil
2 cupS bean sprouts

DIRECTIONS:
1.   Place tofu in a strainer between several paper towels and top with heavy pan.
2.   Let rest 30 minutes.
3.   Pat dry and lay flat and cut into 1/2-inch slices.
4.   Place broth water, coconut milk, fish sauce, lemongrass, zest, chili sauce, and season with salt and pepper.
5.   In a skillet over medium-high heat add butter when sizzling.
6.   Add mushrooms and ginger and sauté for 4 minutes.
7.   Add garlic and shrimp and sauté about 2 minutes.
8.   Add to soup-pot and heat through.
9.   Remove from heat add tomato, lime juice, bean sprouts and basil and stir well.


ENJOY DAN:             BON-APPETITE!!

Sunday, April 13, 2014

HASSELBACK POTATOES WOW!! ENJOY DAN:

              BAKED HASSELBACK RUSSET POTATOES by CHEF DAN:
Serves 4

INGREDIENTS:
 4 (8-Oz) baking potatoes, cleaned with skin on
1 tablespoons olive oil
5 tablespoons butter
1/4-teaspoon seasoned salt (recipe to follow)
2 tablespoon paisley, chopped
3 tablespoons bread crumbs
1 garlic clove, minced
1 teaspoon fresh rosemary, finely chopped
1/4-cup parmesan cheese

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)
1.   Thinly slice the potatoes in 1/4-inch thick slices.
2.   Only go 3/4-of the way through.
3.   Melt butter and add oil and all spices.
4.   Add potatoes to a prepared baking sheet.
5.   With a spoon, begin drizzling the gaps of every potato.
6.   Make sure each potato get a generous amount of melted butter.
7.   After 35-40 minutes into the cooking process.
8.   Remove from oven add parsley, bread crumbs, garlic, rosemary parmesan cheese and season with salt and pepper.
9.   Return to oven and bake 20 more minutes until nicely browned.

SEASONED SALT:
1/2-cup sea salt
1/4-cup dried parsley
2 teaspoon EACH onion powder, garlic powder, celery salt and cumin powder.
1 teaspoon EACH dried oregano, rosemary, thyme, sage, marjoram leaves, basil, celery seed, paprika, turmeric, sugar and dried kelp.
Place all ingredients in a mini food processor and blend on low until smooth.
Store in an air tight container.

ENJOY DAN:               BON-APPETITE!!







Saturday, April 12, 2014

STORE BOUGHT ROTISSERIE CHICKEN IN PITA BREAD ENJOY DAN:

                UTAH TRIP MOROCCAN CHICKEN SALAD PITAS
Serves 4

INGREDIENTS:
1 cup fresh spinach
1/2-fresh mint
1 shallot, coarsely chopped
1 garlic clove, minced
1/2-cup nonfat yogurt
1/4-teaspoons sea salt and freshly cracked black pepper
1 tablespoon lemon juice
1 tablespoon olive oil
1/2-teaspoon EACH ground cinnamon, ground cumin, jalapeño powder, lemon pepper, and curry powder
1 tablespoon sweet ginger, garlic seasoning
1/8-teaspoon cayenne
6 ounces chopped skinless, boneless store bought rotisserie chicken breast
2 (6-inch) whole-wheat pitas, halved
1 red bell pepper, chopped
1 tablespoon pine nuts

DIRECTIONS:
1.   Place first 4 ingredients in a food processor and process until to coarsely chopped.
2.   Place spinach mixture in a bowl.
3.   Stir in yogurt and salt and pepper
4.   Combine juice, and next 8 ingredients in a bowl.
5.   Add chicken and toss.
6.   Spread 2 tablespoons spinach mixture in each pita half.
7.   Divide chicken mixture among pits halves.
8.   Sprinkle with bell pepper and pine nuts

ENJOY DAN:                        BON-APPETITE!!



Friday, April 11, 2014

CHICKEN POTATO SOUP FOR THE SOUP KITCHEN ENJOY DAN:

                      CHICKEN POTATO SOUP by CHEF DAN:
Serves 30-40

INGREDIENTS:
4 tablespoons butter
5 onions, chopped
4 garlic cloves, minced
22 cups chicken broth
15 potatoes cut into 1/2-cubes
8 pounds chicken breasts, cooked and diced
2 teaspoon salt
1 teaspoon pepper
1-cup all-purpose flour
6 cups milk
5 (8 Oz) cans evaporated milk
1 (48 Oz) can corn
2 bags peas
1 pound fresh sliced mushrooms
1/4-cup chives

DIRECTIONS:
1.   In a soup-pot add butter over medium-high heat, when sizzling.
2.   Add onions and sauté for 5 minutes.
3.   Add garlic and sauté for 1 minute.
4.   Stir in corn, peas and mushrooms and sauté for 7 minutes.
5.   Stir in broth and potatoes, bring to a boil.
6.   Reduce heat, cover and simmer for 20 minutes.
7.   Stir in chicken, salt and pepper.
8.   Combine flour and milk and stir until smooth.
9.   Stir into soup-pot.
10.                Add evaporated milk.
11.                Bring to a boil; reduce heat, cover and simmer for 30 minutes.
12.                Top with chives.



ENJOY DAN:       BON-APPETITE!!

CHICKEN WITH TOFU ASPARAGUS AND BABY PORTOBELLO MUSHROOMS ENJOY DAN:

CHICKEN STIR FRY WITH TOFU ASPARAGUS AND BABY PORTOBELLO MUSHROOMS                                                                          by CHEF DAN:                                                      
Serves 4

INGREDIENTS:
1 pound boneless, skinless chicken breast, cut into 3/4-inch chunks
1 (14 Oz) package firm tofu
1/4-cup flour
1 cup chicken stock
1/4-cup honey
1/4-cup light soy sauce
1 tablespoon mirin
1 thumb-size fresh ginger, grated
3 garlic cloves, minced
1-tablespoon sweet chili sauce
3 tablespoons olive oil, divided
1 bunch of asparagus, trimmed and cut on the bias in 1-inch pieces
1 shallot, thinly sliced
6 baby portabella mushrooms quarter
1/4-cup toasted sesame seeds.

DIRECTIONS:
1.   Place tofu between several paper towels and top with a heavy pan.
2.   Let rest 30 minutes.
3.   Pat dry and lay flat and cut into 1/2-slices.
4.   Coat chicken with flour in a bowl, coat and set aside.
5.   Add stock, honey, soy sauce, mirin, ginger, garlic and sweet chili sauce, to remaining flour and stir until smooth.
6.   In a wok heat 2 tablespoons oil over medium-high heat when sizzling.
7.   Add tofu and stir fry for 5-6 minutes, or until nice and crispy.
8.   Remove tofu and set aside.
9.   Add remaining oil and when sizzling add chicken and stir fry 5 minutes.
10.                Remove from wok and place with the tofu.
11.                Add vegetables and stir-fry for 5 more minutes or until tender crisp.
12.                Stir in stock mixture, stirring constantly, bring to a boil on medium-heat and boil 2 minutes.
13.                Add tofu and chicken, stir fry until heated through.
14.                Top with sesame seeds.
15.                Serve with jasmine rice


ENJOY DAN:              BON-APPETITE!!


CHICKEN TENDER WITH CARAMELIZED FENNEL ENJOY DAN:

BAKED CHICKEN TENDERS WITH CARAMELIZED FENNEL AND ROSEMARY
                                                                                                  By CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2-pounds boneless, skinless, chicken tenders
1/4-cup potato starch
1 large fennel bulb (about 1-1/2-pounds, cut into 1/2-inch slices
2 teaspoons EACH dried rosemary, herbs de province, and basil
2 shallots, smashed
3 garlic cloves, smashed
2 tablespoons grape-seed oil
1 teaspoon coarse sea salt
3/4-teaspoon fresh cracked black pepper
3/4-teaspoon ground white pepper
2 tablespoon chopped cilantro

DIRECTIONS:      (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place the chicken and flour mixture in a zip-lock bag and toss to coat.
2.   Shake off excess flour.
3.   On a prepared baking sheet, place the chicken, fennel, shallots, and garlic.
4.   Drizzle olive oil and sprinkle with herbs, salt and pepper.
5.   Bake for 40-45 minutes.
6.   Sprinkle with cilantro before serving.
7.   Serve with polenta or mashed potatoes.

ENJOY DAN:                            BON-APPETITE!!



Thursday, April 10, 2014

GENERAL TSO'S TOFU ENJOY DAN:

                               GENERAL TSO'S TOFU by CHEF DAN:
SERVES 4

INGREDIENTS:
1 (14 Oz) package firm tofu
4 tablespoons potato starch
Sea salt and freshly ground black pepper to taste
4 tablespoon grape-seed oil
4 garlic cloves, minced
1 thumb-size fresh ginger, minced
2 tablespoons tamarind concentrate
1 tablespoon red curry paste
1-cup vegetable broth
1/4-cup brown sugar
3 tablespoons light soy sauce
 2 tablespoons EACH rice vinegar, mirin, and sherry wine
1 tablespoon sesame seeds

DIRECTIONS:
1.   Place tofu between several paper towels and top with a heavy pan;
2.   Let rest for 30 minutes.
3.   Pat dry and cut into 1-inch cubes.
4.   In a wok heat 2 tablespoons oil over medium-heat and when sizzling.
5.   Combine 3 tablespoon potato starch with salt and pepper.
6.   Dredge tofu and fry in hot oil, until golden brown and crispy.
7.   Set aside.
8.   Add remaining oil and when sizzling add red curry paste, and when fragrant.
9.   Add garlic and ginger and sauté for 1 minute.
10.                Add broth, sugar, soy sauce, rice vinegar, mirin, sherry wine.
11.                Bring to a boil and reduce heat to a simmer.
12.                Mix 2 tablespoons water with 1 tablespoon potato starch.
13.                Add to wok mixture stirring well.
14.                Add fried tofu and coat evenly.
15.                Top with sesame seeds.
16.                Add any vegetables at the very end, such as steamed broccoli, snap peas, asparagus, bell peppers, or bok choy.
17.                Serve over Jasmine rice.

ENHJOY DAN:                                      BON-APPETITE!!