Monday, June 30, 2014

VEGGIE QUESADILLAS ON THE 4th ENJOY DAN:

VEGGIE QUESADILLAS FOR THE 4th OF JULY PARTY by CHEF DAN:
Serves 6

INGREDIENTS:
3 tablespoons olive oil
2 zucchini, diced
2 red bell peppers, chopped
2 carrots, chopped
2 yellow squash, chopped
1 Walla Walla sweet onion, chopped
12 bottom mushrooms, chopped
1 eggplant, diced
8 cherry tomatoes, halved
12 (10-inch) whole wheat tortillas
1-1/2-cups shredded sharp cheese
1-1/2-cups jalapenos, cheese
6 tablespoons taco sauce
1/2-teaspoon ground cumin
3 dashes of sea salt and freshly ground black pepper
Garnish with guacamole, sour cream salsa and olives

DIRECTIONS:
1.   Place all veggies, taco sauce, and cumin, in a bowl and add 2 tablespoons olive oil, toss to cover.
2.   Season with salt and pepper.
3.   On a barbecue grill turn to high, place a steel grill fry pan.
4.   Add eggplant and grill for 3-4 minutes,
5.   Add all vegetables, cover and grill 8-10 minutes.
6.   Shaking often adding oil as needed.
7.   The flames, roasts the vegetables and gives them a nice smoky flavor.
8.   Spray a fry pan with Pam.
9.   Place 1 tortilla shell into the pan.
10.                Put a thin layer of cheese onto the shell.
11.                Scatter the vegetables mixture over the top of the cheese.
12.                Add another layer of cheese and cover with second tortilla shell.
13.                Cook on both sides until lightly brown.
14.                Repeat until all the ingredients are used up.
15.                Garnish with guacamole, sour cream, salsa, and olives.


ENJOY DAN:                                     BON-APPETITE!!

Saturday, June 28, 2014

THAI BASIL PASTO OUT OF MY GARDEN ENJOY DAN:

THAI BASIL PESTO WITH SLIVERED ALMONDS AND PINE NUTS by CHEF DAN:
Makes about 1 cup

INGREDIENTS:
1/2-cup olive oil
4 garlic cloves plus 2 roasted garlic cloves
3 cups fresh Thai basil 3 tablespoon pine nuts
1/4-cup sliced almonds
1/2-teaspoon chili powder
1/2-cup parmesan cheese
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Place the Thai basil in the blender.
2.   Pout 1 tablespoon olive oil and blend basil into a paste.
3.   Gradually add pine nuts and almonds.
4.   Add parmesan cheese, garlic, chili powder and reaming oil.
5.   Continue to blend until smooth.


ENJOY DAN:                              BON-APPETITE!!

HAM AND LENTIL SOUP FOR THE SOUP KITCHEN WOW!! ENJOY DAN:

HAM AND LENTIL SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
5 tablespoon s vegetable oil
7 onions, chopped
6 stalks of celery, diced
15 garlic cloves, minced
22 cups chicken broth
8 cups dried lentils
1-7 pound ham, diced
1-(50 Oz) can diced tomatoes
1/4-cup cider vinegar
3 tablespoons oregano
3 tablespoons Worcestershire sauce
3 tablespoons dried parsley
1 bunch kale, chopped
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   In a stock-pot add oil over medium-high heat, when sizzling.
2.   Add onion and sauté for 4-5 minutes.
3.   Add celery and garlic and sauté for 3 minutes.
4.   Combine lentils, ham, and stock; bring to a boil.
5.   Reduce heat; simmer for 30 minutes.
6.   Add remaining ingredients.
7.   simmer until veggies are tender; about 30 minutes.
8.   Remove 8-10 cups of lentils , broth and veggies and puree.
9.   Return to the soup and stir.
10.                Add kale and let simmer for 10-15 minutes.

ENJOY DAN:                                BON-APPETITE!!


Thursday, June 26, 2014

POACHED COD AND HARICOTS VERTS AND CORN AND LORI'S PESTO ENJOY DAN:

POACHED COD AND HARICOTS VERTS AND CORN WITH LORIS PESTO
                                                                                          by CHEF DAN:
Serves 4

INGREDIENTS:
4 (6 Oz) pieces cod fillets (about 1-inch thick) skin removed  
Sea salt and freshly ground pepper to taste
1 tablespoon olive oil
1/2-pound haricots verts, (green beans) cut crosswise (about 2-1/2-cups)
2 shallots, thinly sliced
2 ears corn, kernels cut off the cob (about 1 cup)
1-1/2-cup vegetarian broth
1/4-cup Lori’s pesto\

DIRECTION:
1.   In pot of boiling salted water add corn and cook 3 minutes.
2.   Remove from the eater and let cool.
3.   When cool cut off the kernels; set aside
4.   Heat oil in a skillet over medium-high heat when sizzling.
5.   Add beans and shallots and sauté for about 2 minutes.
6.   Sprinkle both sides of the cod with salt and pepper.
7.   Spread the beans into a flat layer in the pan and place the cod on top.
8.   Add broth increase the heat to high.
9.   Cover and cook 4-6 minutes.
10.                Remove the cod and beans to a platter and keep warm.
11.                The remaining broth cook until reduced to 1/2-cup about 5 minutes.
12.                Remove from heat and stir in Lorie’s pesto and cooked corn.
13.                Pour sauce, and corn  over the fish and beans.
14.                Serve with lemon or lime wedges.

ENJOY DAN:                                              BON-APPETITE!!


Wednesday, June 25, 2014

TRI COLOR SALAD WITH TRI-COLOR PASTA ENJOY DAN:

               TRI COLOR SALAD WITH TRI COLOR PASTA by CHEF DAN:   
Serves 4   

INGREDIENTS:
2 cups bow-tie pasta
1 tablespoon shallots, minced
2 tablespoon red-wine vinegar
1 tablespoon lemon juice
1 tablespoon water
3 teaspoon olive oil
2 teaspoon Dijon mustard
1/4-teaspoon sugar
1-1/2-cup endive
1-1/2-cups radicchio, cut into 1-inch pieces
1-1/2-cups of corn (from 2 ears of corn)
1 cucumber, cut into 1-inch pieces
1 /2-head cauliflower, cut into bit-size pieces
Coarse salt and freshly ground black pepper

DIRECTIONS:
1.   Cook paste according to package direction.  
2.   Combine shallots, vinegar, lemon juice, water, olive oil, mustard, and sugar.      
3.   Season with salt and pepper.
4.   Stirring well with a whisk.
5.   Add all vegetables and toss to coat.                 


ENJOY DAN:                                           BON-APPETITE!!

WOW SPICY BURGERS JUST FOR YOU ENJOY DAN:

    SPICY BURGERS FOR THE MARJORIE'S B AUGUST BASH by CHEF DAN:
Serves 15

INGREDIENTS:
4 pounds ground beef, 85 percent lean
3 jalapeno peppers, seeded, pith removed, finely minced
2 chipotle peppers, seeded and finely minced
2 tablespoons minced garlic
2 teaspoon ground cumin
1/4-teaspoon sea salt
2 avocado, peeled and roughly chopped
4 tomatillos, husked, roughly chopped
4 tablespoons lime juice
3 tablespoon fresh cilantro, roughly chopped

DIRECTIONS:
1.   Mix ground beef, jalapenos, chipotle, garlic, cumin, and salt together in a large bowl.
2.   Using your hand to mix and form into patties.

FOR THE SALSA:
1.   Stir the avocados, tomatillos, lime juice, cilantro and a splash of salt.
2.   Mash with a fork will help hold the mixture together.
3.   Grill about 4 minutes on each side.
4.   Serve the burgers, topped with the salsa.


ENJOY DAN:                                   BON-APPETITE!!

Tuesday, June 24, 2014

WATERMELION SALAD WITH WALLA WALLA SWEET ONION AND FETA CHEESE ENJOY DAN:

WATERMELON SALAD WITH WALLA WALLA SWEET ONION AND FETA CHEESE   
                                                                                                    by CHEF DAN:
Serves 4

INGREDIENTS:
3 cups seedless watermelon, (rind removed) cut into bit size pieces
1 cup cucumber, cut into 1/4-inch pieces
1 Walla Walla sweet onion, cut into rings
2 tablespoons fresh lime juice
2 tablespoons fresh basil, or fresh mintd
2 tablespoons balsamic vinegar
1-cup feta cheese

DIRECTIONS:
1.   Combine all ingredients and enjoy.

ENJOY DAN:                        BON-APPETITE!!



WATERMELION SALAD WITH FETA CHEESE ENJOY DAN:

WATERMELON SALAD WITH WALLA WALLA SWEET ONION by CHEF DAN:
Serves 4

INGREDIENTS:
3 cups seedless watermelon, (rind removed) cut into bit size pieces
1 cup cucumber, cut into 1/4-inch pieces
2 tablespoons fresh lime juice
2 tablespoons fresh basil
2 tablespoon fresh basil
2 tablespoons balsamic vinegar

DIRECTIONS:
1.   Combine all ingredients and enjoy.

ENJOY DAN:                        BON-APPETITE!!


We are going to be in Dublin at the Belvedere on 9 9 14.
We like to meet some of the people who go to my blog.
just respond to my blog and i will read it.
Thanks in advance Dan

Friday, June 13, 2014

THAI PORTABELLA MUSHROOM SANDWICH ENJOY DAN:

      THAI GRILLED PORTABELLA MUSHROOMS SANDWICH by CHEF DAN:
Serves 2

INGREDIENTS:
1 stalk of lemongrass cut into small sections
2 tablespoons fish sauce
2 tablespoon chili garlic sauce
Zest of one orange
Zest of one lime
1 jalapeño pepper, seeds removed
2 tablespoon grape-seed oil
4 portabella mushrooms, cleaned stem and grill removed
1 roasted red pepper
1/4-cup sun dried tomatoes
1/4-cup THAI mayonnaise, recipe to follow
4 slices provolone cheese
1/2-cup cilantro
1/2-cup lettuce, thinly sliced
Caibatta bread, sliced in big pieces

DIRECTIONS:
1.   In a blender add lemongrass, fish sauce, chili sauce, jalapeno zest of lime and orange.
2.   Pulse until you have a smooth marinate, stir in oil.
3.   In a zip-lock bag add mushrooms and marinate, refrigerator for 1 hour.
4.   Heat you grill to medium, remove mushrooms from marinate.
5.   Place on grill, cover and cook 5 minutes on each side.
6.   Add the cheese and sun dried tomatoes, cook 1 minute more.
7.   Place big pieces of caibatta bread and toast until nice and crispy.
8.   On the bottom half spread mayonnaise, top with portabellas, cilantro and lettuce.
9.   You can make this an open face sandwich.

THAI MAYONNAISE:  makes 1-1/3-cup
1 Cup mayonnaise
2 scallions, thinly sliced
1/4-cup EACH basil and cilantro
2 tablespoons sweet chili sauce
1/4-teaspoon curry powder
1 tablespoon lime juice

DIRECTIONS:
In a blender blend all ingredients until smooth.


Thursday, June 12, 2014

HEMP BERGERS ENJOY DAN:

                      HEMP BERGER'S MY WAY by CHEF DAN:
Makes 6 patties

INGREDIENTS:
10 ounces soft tofu
1 cup hemp seeds
1/4-cup sunflower seeds
2 tablespoons black sesame seeds
1/2-onion, chopped
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1 teaspoon EACH dried basil, dried, thyme, garlic powder, cumin powder, and ginger powder
2 cups herb seasoned stuffing

DIRECTIONS:   (PRE-HEAT OVEN TO 300 DEGREES)
1.   In a blender, puree tofu and the rest of the ingredients except stuffing.
2.   Put stuffing into a bowl and pour tofu mixture over top.
3.   Mix well.
4.   Form into burger patties and place on a greased baking sheet.
5.   Place in a pre-heated oven and bake for 25-30 minutes or until golden brown.
6.   Top with tomato, catsup, lettuce or whatever you like.

ENJOY DAN:                              BON-APPETITE!!



RICE NOODLES WITH SHRIMP MY WAY ENJOY DAN:

               RICE NOODLES WITH SHRIMP MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
4 tablespoons grape-seed oil
1 tablespoon red curry paste
2 tablespoons curry powder
16 ounces rice noodles
4 tablespoons soy sauce
1 tablespoon brown sugar
1 pound shrimp, peeled, deveined, tails removed and cut into 1/2-inch pieces
4 eggs, lightly beaten
Pinch of Tabasco salt
4 garlic cloves, minced
1 thumb size fresh ginger, grated
1 red bell pepper, seeded and cut into 2-inch matchsticks
2 shallots, sliced thin
1-cup chicken broth
1 tablespoon lime juice
4 scallions cut on the bias into 1/2-inch pieces
8 ounces bean sprouts

DIRECTIONS:
1.   Soak rice noodles in hot water for 20 minutes.
2.   Drain with a pair of scissors cut in 3-inch pieces.
3.   In a skillet, heat 2 tablespoons oil over medium-low heat when sizzling.
4.   Add red curry paste stirring occasionally until fragrant.
5.   Add curry powder and sauté for 2 minutes, remove from heat.
6.   Set aside.
7.   In a skillet heat 2 teaspoon oil over medium-high heat when simmering.
8.   Add shrimp even layered, cook without moving for 90 seconds.
9.   Stir and continue to cook until pink, slide shrimp to one side.
10.                Add 1 teaspoon oil to the skillet; add eggs add 1/4-teaspoon Tabasco salt, stir egg gently for 1 minute.
11.                Stir eggs into shrimp and continue to cook for 40 seconds.
12.                Transfer egg-shrimp mixture to a bowl.
13.                Reduce heat to medium, add 1 teaspoon oil when simmering.
14.                Add ginger and garlic and sauté for 1 minute.
15.                Add red pepper and shallots and sauté for 2 minutes.
16.                Transfer to egg-shrimp bowl.
17.                Return skillet to medium-high; add broth and bring to a simmer.
18.                Add noodles and heat through.
19.                Add noodles to shrimp bowl toss to combine.
20.                Top with bean sprouts, scallions, and lime juice.
ENJOY DAN:                                                   BON-APPETITE!!


Wednesday, June 11, 2014

WOW CAIPIRINAH COCKTAIL FROM BRAZIL ENJOY DAN:

FIRE CHIEFS BILLICKS CAIPIRINHA COCKTAIL by CHEF DAN:
Serves 4

INGREDIENTS:
4 limes quartered
2 tablespoons brown sugar, can use white sugar
1 cup cachaca (dark rum)
6 cups ice

DIRECTIUONS:
1.   Combine cut limes and sugar into a quart jar.
2.   Mesh with a wooden spoon, until the lime juice and the sugar dissolve.
3.   Pour rum or vodka to taste.
4.   Fill the glass with ice and stir again.

ENJOY DAN:                                                    BON-APPETIT

WOW CAULIFLOWER SOUP WITH HEMP SEED ENJOY DAN:

                 RAW CAULIFLOWER COLD HEMP SOUP by CHEF DAN:
Serves 2

INGREDIENTS:
1/2-cup hemp seeds
1 cup cauliflower, chopped
1 tablespoon nutritional yeast
1/2-teaspoon turmeric
2 teaspoons curry powder
2 tablespoon lemon juice
1 tablespoon lemon-pepper
1 cup vegetables broth
2 garlic cloves, chopped
Pinch of cayenne powder

DIRECTIONS:
1.   Place all ingredients in a blender and blend until smooth and creamy.



ENJOY DAN:                                    BON-APPETITE!!

GINGER HOISIN SHRIMP WHAT COULD BE BETTER ENJOY DAN:

GINGER HOISIN SHRIMP ON THE GRILL FOR THE BILLICKS BEACH PARTY
                                                                                               by CHEF DAN:
Serves 6-8

MARINATE:
1 thumb-size fresh ginger, peeled and minced
3 garlic cloves, minced
1/2-teaspoon freshly ground black pepper
3 tablespoon soy sauce
3 tablespoon hoisin sauce
2 tablespoon miirin
1 tablespoon fish sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
2 tablespoon sake, rice wine or dry cherry

SHRIMP:
2 pound shrimp, not shelled, but with legs removed, rinsed and patted dry
3 scallion, sliced

DIRECTIONS:
1.   Combine the marinate ingredients in large bowl.
2.   Add shrimp and toss to coat with seasoning.
3.   Refrigerate for 45 minutes up to 1 hour.
4.   Reserve marinate.
5.   Prepare grill for two zone cooking.
6.   On a gas grill set one burner on high and one burner on low.
7.   Brush the grate with oil and place the shrimp on their sides.
8.   About 1-inch apart over the hottest part of the fire.
9.   Quickly brush them with any reaming marinade then count to 30.
10.                Turn them right away with tongs and move from highest heat.
11.                Finish cooking the shrimp until they turn pink about 3 minutes.
12.                Remove to platter and sprinkle with scallions.
13.                Serve with jasmine rice.


ENJOY DAN:                                                            BON-APPETITE!!