Thursday, July 31, 2014

UDON NOODLES WITH BOK CHOY AND TOFU ENJOY DAN:

         UDON NOODLES WITH BOK CHOY AND TOFU by CHEF DAN:
Serves 4

INGREDIENTS:
1-(12-Oz) udon noodles, uncooked
2 tablespoon EACH soy sauce, fish sauce and honey
1 tablespoon EACH oyster sauce, tamarind sauce, and balsamic vinegar
2 teaspoons cornstarch
1 tablespoon grape-seed oil
1 thumb-size fresh ginger, grated
2 garlic cloves, minced
1 red bell pepper, cut into thin stripes
4 scallions cut into 1-inch pieces on the bias
2 heads Bok Choy, cut ribs and leaves crosswise into 1/4-to-1/2-inch slices.
1/4-cup dry roasted peanuts

DIRECTIONS:
1.   Cook udon according to package directions, drain.
2.   Set aside.
3.   In a bowl stir together soy sauce, fish sauce, honey, oyster sauce, tamarind sauce, vinegar, and cornstarch and sesame oil.
4.   Set aside.
5.   In a wok add oil over medium-high heat, when sizzling.
6.   Stir fry the garlic and ginger, for 1 minute.
7.   Add pepper and green onions, stir-fry 2 minutes.
8.   Remove vegetables.
9.   Add Bok Choy and stir-fry about 3-4 minutes.
10.                Remove Bok-Choy.
11.                Add tofu and stir-fry for 4 minutes, push tofu from the center of the wok to the sides.
12.                Stir soy sauce mixture; add to the center of the wok.
13.                Cook and stir until slightly thickened.
14.                Add drained noodles; stir all the ingredients with the sauce.
15.                Top with dry-roasted peanuts.

ENJOY DAN:                   BON-JALAPENO

Wednesday, July 30, 2014

UDON NOODLES WITH CUCUMBER AND MUSHROOM SALAD ENJOY DAN;

UDON NOODLES WITH CUCUMBER AND MUSHROOM SALAD by CHEF DAN:
Serves 4

INGREDIENTS:
7 ounces Udon noodles, uncooked
2-cucumbers cut into 1/8-inch thick stripes
1-(7 Oz) package silken firm tofu, cut into 1/2-inch strips
1- bell pepper
6 baby portabella mushrooms
2 garlic clove, minced
1 thumb-size fresh ginger, minced
2 teaspoon toasted sesame oil

DRESSING:
2-Tablespoons soy sauce
3 tablespoons rice vinegar
1-tablespoon lime juice
1 tablespoons toasted sesame oil
2 tablespoons crunchy peanut butter
2 tablespoons brown sugar
1-cup roughly chopped basil
3- cups salad greens
1/4-cup dry roasted peanuts

DIRECTIONS:
1.   Cook Udon according to package directions; drain.
2.   Heat sesame oil in a skillet over medium-high heat; when sizzling.
3.   Add tofu and sauté for 2-3 minutes or until golden brown.
4.   Set aside.
5.   Add bell pepper, and mushrooms and sauté for 3-4 minutes.
6.   Add garlic and ginger and sauté 1 more minutes.
7.   Whisk together in a bowl soy sauce and next 5 ingredients.
8.   Set aside.
9.   Toss together in a bowl, salad greens, Udon noodles, tofu mixture, and bell pepper mixture.
10.                Add dressing mixture and mix well.
11.                Top with fresh basil and dry roasted peanuts.


ENJOY DAN:                               BON-JALAPENOS!!

BRADLEY'S EGGS IN THE NEST ENJOY DAN:

      GRANDSONS BRADLEY EGGS IN THE NEST by GRANDPA DAN:
Serves 2

INGREDIENTS:
2 (1-inch) slices bread
1 teaspoon butter
2 eggs
1 teaspoon zesty lemon pepper
Sea salt to taste

DIRECTIONS:
1.   Using a 3-inch cookie cutter to cut a shape out of the bread.
2.   Melt the butter in a sauce-pan over medium-heat, when sizzling.
3.   Add bread slices.
4.   Crack egg into each bread hole.
5.   Lay the cutout shape in the pan wherever it will fit, toast until golden brown about 3-4 minutes.
6.   Sprinkle with, lemon pepper and  salt.
7.   Flip the egg nest to the other side and finish cooking the egg about 1 minute.
8.   Serve with toasted shape.
9.   Serve with Franks Red Hot sauce.

ENJOY DAN:                                 BON- JALAPENOS!!


Monday, July 28, 2014

CRAB OMELETTE WITH AVOCADO SALSA ENJOY DAN:

CRAB OMELETTE WITH AVOCADO SALSA by CHEF DAN:
Serves 2

INGREDIENTS:
1-pound fresh crab meat
4 eggs
2-ounces goat cheese
2-tablespoons almond milk
2 tablespoons snipped fresh chives
1 avocado, sliced
1-cup fresh basil, torn
1-shallot, sliced
1-tablespoon lime juice
1 teaspoon sugar
1 teaspoon sesame oil
1-teaspoons butter
Sea salt and freshly ground black pepper to taste

TO MAKE THE SALSA:
1.   Combine avocado, basil, and shallot, in a bowl.
2.   Mix together lime juice, sugar, and sesame oil.
3.   Add to the salad and toss to combine.

PREPARATION:
1.   Lightly whisk eggs, milk, and chives in a bowl.
2.   In a sauté-pan, melt butter over medium-heat.
3.   Scatter the crab meat and cook for 1 minute.
4.   Stir in egg mixture and using a spatula, pull edges of egg into center as it sets to release uncooked egg out to the edges of pan.
5.   Cook for 2-3 minute add goat cheese and basil; using a spatula, fold the omelet covering the ingredients.
6.   Cook for 1 minute longer and serve.
7.   Cut in half and slide onto plates.
8.   Top with salsa and serve with lime wedges.


ENJOY DAN:                                              BON-JALAPENO!!

SPAGHETTI WITH BURNT BUTTER ENJOY DAN:

MS CLASEN SPAGHETTI WITH BURNT BUTTER by CHEF DAN:
Serves 6-8

1 Pound uncooked pasta (Penne Linguini, or Fuselli)
1-cup butter
1-cup freshly grated Parmesan, Romano or Greek Mizithra cheese
3 garlic cloves, minced
1-cup fresh basil, torn

PASTA DIRECTIONS:
1.   Fill a pot with plenty of salted cold water and bring to a boil over high-heat.
2.   Add the pasta of choice and boil until Al Dente, according to package directions:
3.   Drain pasta well in a colander.
4.   Transfer to serving bowl.

 BROWNED BUTTER PROCEDURE DIRECTIONS:
1.   Cut 2 sticks of butter into 8 pieces.
2.   Place in sauce pan over medium-heat.
3.   Bring butter to a slow boil, stirring constantly to prevent residue sticking to the pan.
4.   When butter is frothy, and when its color has turned to an amber golden color, but not dark brown or black.
5.   Add garlic and sauté 1 minuteslonger.
6.   Remove from the heat and add to the drained pasta.
7.   Top with fresh basil.


ENJOY DAN:                             BON-JALAPENO!!

Sunday, July 27, 2014

WALLA WALLA SWEET ONION SOUP ENJOY DAN:

             WALLA WALLA SWEET ONION SOUP by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
5 Walla Walla sweet onions, sliced
2 cloves of garlic, minced
1-(32 Oz) box vegetarian broth
1-1/2-cup BLOOMS award winning Semillon wine
1 bay leaf
1/2-teaspoon dried thyme
6 slices of toasted French bread, 1/2-inch thick
3/4-cup grated Swill cheese
1/4-cup grated Parmesan cheese
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   In a Dutch oven, melt the butter.
2.   Add olive oil, onions, and garlic.
3.   Cover and cook on low-heat for about 30 minutes, stirring occasionally.
4.   Stir in the broth, BLOOMS Semillon wine, bay leaf, thyme, salt and pepper.
5.   Bring to a boil; reduce heat, cover and simmer for 20 minutes.
6.   Discard bay leaf.
7.   Meanwhile, arrange French bread on a broiler pan.
8.   Broil until each side is golden brown.
9.   Ladle soup into individual ovenproof bowls.
10.                Float a slice of bread in each bowl.
11.                Sprinkle with Swiss cheese and top with Parmesan cheese.
12.                Broil until cheese is melted and bubbly.

ENJOY DAN:                                BON-JALAPENO

Saturday, July 26, 2014

AVOCADO COCONUT OIL TOAST ENJOY DAN:

               AVOCADO COCONUT OIL TOAST by CHEF DAN:
Serves 4

INGREDIENTS.

4 slices Essential Baking Multi grain bread
1 avocado, thinly sliced
1 tablespoon lemon juice
2 teaspoon Trader Joe’s coconut oil
1/2-teaspoon smoked paprika
Sea salt to taste
1/4-jalapeno thinly sliced, optional

DIRECTIONS:
1.   Toast Essential Baking Multi grain bread.
2.   In a bowl combine lemon juice, coconut oil and paprika.
3.   Spread coconut mixture over the toast.
4.   Add sliced avocado and enjoy.
5.   Season with sea salt.

ENJOY DAN:                         BON-JALAPENO!!


CHICKEN ENCHILADAS ENJOY DAN:

                        CHICKEN ENCHILADAS by CHEF DAN:
Serves 4

INGREDIENTS:
1-(16 Oz) can black beans
1-(10 Oz) bag frozen corn, drained
1/2-cup non-fat sour cream
1-(4 Oz) can green chilies
1-(10 Oz) can enchiladas sauce
1-1/2-cups salsa
2 teaspoons EACH chili powder, ground cumin, smoked paprika, dried oregano
1 cup Monterey Jack cheese
2-cups cooked chicken breast, cubed
4 scallions, sliced
1/4-cup cilantro
8 corn tortillas

DIRECTIONS:      (PRE-HEAT OVEN TO 350 F DEGREES)
1.   In a bowl, mix the sour cream, chili powder, cumin. Paprika and oregano.
2.   Reserve 2 tablespoons of the cheese for topping.
3.   Add the remaining cheese to the sour cream mixture, fold in the chicken, salsa, cilantro, beans, corn, green chilies and half the scallions.
4.   Grease a 13-in-X-9-in baking dish.
5.   Soften the tortillas according package directions.
6.   Spoon 1/2–cup enchilada sauce into the baking dish.
7.         Spoon about 1/3-cup of chicken mixture down the center of each tortilla.
8.   Roll up and place seam side down over sauce.
9.   Top with remaining enchiladas sauce.
10.                Cover and bake in pre-heated oven for 25-30 minutes.
11.                Top with 2 tablespoons cheese and reaming scallions and bake 5 minutes longer.
12.                Serve with lettuce, tomato, sour cream and olives.

ENJOY DAN:                           BON-JALAPENO!!


Friday, July 25, 2014

STRAWBERRY JAM WITH BLOOMS SEMILLON WHITE WINE ENJOY DAN:

    STRAWBERRY JAM WITH BLOOMS SEMILLON WHITE WINE by CHEF DAN:
Makes 5-1/2-pints
(Blooms award winning Silver Medal Semillon wine)
Makes 5-1/2-pint jars

INGREDIENTS:
2 cups strawberries
1 cup Blooms Semillon wine
3 tablespoons lemon juice
3 tablespoon pectin
1 cup honey
1 teaspoon butter

DIRECTIONS:
1.   Process 5-1/2-pint jars in a hot water bath for 10 minutes.
2.   Remove jars from the water bath to a clean towel.
3.   Add lids and rings in hot water.
4.   Combine strawberries, and wine in a saucepan.
5.   Stir in lemon juice, pectin,honey and butter.
6.   Bring to a boil over high-heat.
7.   Boil for 3 minutes, stirring frequently.
8.   Pack into satirized jars; wipe lids and place lids and rings on.
9.   As the jam cools, shake frequently to redistribute the content.
10.                Store in dark cool place for 1 year.


ENJOY DAN:                                 BON-APPETITE!!

AHI POKE WITH GREEN PAPAYA SALAD ENJOY DAN:

          AHI POKE WITH GREEN PAPAYA SALAD by CHEF DAN:
Serves 10

INGREDIENTS:
2 pounds fresh ahi tuna
1 red onion, finely sliced
5 scallions, chopped fine
1 thumb-size fresh ginger, grated
1/4-cup soy sauce
1/4-cup rice wine vinegar
1/4-cup mirin
4 tablespoon toasted black sesame seeds
4 tablespoon sesame oil
2 tablespoons Sriracha sauce
1 ripe avocado, cubed
1 teaspoon sea salt

DIRECTIONS:
1.   Cut Ahi into 1/2-inch cubes, set aside and refrigerate.
2.   Blend all ingredients in a bowl except the avocado.
3.   Mix well, and refrigerate for 30 minutes.
4.   When ready to serve toss Ahi, avocado and all other ingredients together.

GREEN PAPAYA SALAD WITH LIME VINAIGRETTE:
2-cups shredded green papaya
2 cloves of garlic, peeled
2-fresh birds eye chili, seeds removed and thinly sliced
1 tablespoon soy sauce
1 tablespoon EACH brown sugar, lime juice, soy sauce tamarind paste and fish sauce
1 tablespoon fresh chives
DIRECTIONS;
1.   Peel the papaya, cut into quarters and scoop out and discard the pips.
2.   Shred papaya with a mandolin slicer to get 2 cups of papaya shreds.
3.   In a large bowl combine the papaya and all the ingredients
4.   Top with fresh chives.
LIME VINAIGRETTE:
2 Tablespoons EACH lime juice and honey
4 teaspoon wasabi paste
3 tablespoons olive oil
2 garlic cloves, minced
Sea salt and freshly ground black pepper to taste.
1.   Combine all ingredients in a screw top jar and shake vigorously.
2.   Pour over salad.  ENJOY DAN:               BON-JALAPENO


Thursday, July 24, 2014

THAI HOT AND SPICY TOFU SOUP ENJOY DAN:

            THAI HOT AND SPICY TOFU SOUP by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 stalks lemongrass, cut into 3-inch pieces and pounded with the flat part of a knife.
2 kaffir lime leaves or 1 tablespoon lime zest
4 garlic cloves, chopped
1 thumb-size fresh ginger
4 cups vegetable broth
3 tablespoons olive oil
1-(16 Oz) package firm tofu, drained and cubed
6 baby portabella mushrooms, halved
1 onion, sliced
1 tablespoon red curry paste
3 tablespoon fish sauce
1 tablespoon Sriracha chili sauce
1 tablespoon lime juice
1-(19.5 Oz) Mae Ploy coconut milk
Garnish with 2 fresh jalapenos, sliced into rings

DIRECTIONS:
1.   Heat 2 tablespoon oil in skillet over medium-high heat when sizzling.
2.   Add tofu cubes, and fry until all sides golden and crispy, set aside.
3.   Stir lemongrass, kaffir leaves, garlic and ginger together in a soup-pot
4.   Add broth and bring to a boil; reduce heat and simmer for 20 minutes.
5.   Drain broth, discarding lemongrass, leaves, garlic and ginger.
6.   Set broth aside.
7.   In a soup-pot add reaming oil over medium-heat when sizzling.
8.   Add red curry paste, Sriraha and stir fry 1 minute.
9.   Add mushrooms and onion and sauté for 4-5 minutes.
10.                Stir in tofu, broth, fish sauce, lime juice, and coconut milk.
11.                Reduce heat and simmer for 20 minutes.
12.                Serve in bowls and garnish with jalapeno slices.


ENJOY DAN:                                               BON-APPETITE!!