Sunday, August 31, 2014

BAY SCALLOPS WITH SUN-DRIED TOMATOES AND MY PESTO ENJOY DAN:

BAY SCALLOPS WITH SUN DRIED TOMATOES AND DANS MINT PESTO
                                                                                                   By CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
1 pound frozen bay scallops, place in salted water to thaw.
When thawed, drain and pat dry.
2 cloves garlic, minced
1/2-cup sun dried tomatoes, drained and patted dry, sliced
1/2-cup dry white wine, Pinot Grigio
1/2-Dan’s mint pesto, recipe to follow
1 pound whole wheat angel hair pasta

DIRECTIONS:
1.   Heat the oil in a skillet over high-heat when sizzling.
2.   Add scallops and sauté 30 seconds without stirring.
3.   Then stir and cook 1 minute.
4.   Add garlic and sun dried tomatoes.
5.   Cook stirring for 1 minute.
6.   Add wine and cook 2 minutes longer.
7.   Remove from heat and stir in Dan’s pesto.
8.   Serve over pasta.

DAN’S MINT PESTO:
3 tomatoes, chopped
2 cups loosely packed fresh mint leaves
1/2-cup EACH parsley leaves and Parmesan cheese
1/3-cup olive oil
1/4-cup pine nuts
3 tablespoons water
2 garlic cloves, smashed
1 tablespoon lemon juice
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   In a food processor, blend all ingredients together.
2.   While machine is running slowly pour in oil and continue until smooth.


ENJOY DAN:                                      BON-APPETITE!!




IRISH FISH CAKES ENJOY DAN:

                            IRISH FISH CAKES by CHEF DAN:
Serves 4

INGREDIENTS:
6 potatoes, peeled and diced
2 tablespoon butter
4 fish fillets, your choice
1 tablespoon ketchup
1 tablespoon fresh parsley
1 tablespoon lemon juice
3 tablespoons all-purpose flour
Sea salt and freshly ground black pepper to taste
2 eggs, beaten, divided
1 teaspoon water
1/2-cup Irish Porridge rolled oats
3 tablespoons olive oil

DIRECTIONS:
1.   Place the cubed potatoes in pot of salted boiling water.
2.   Bring water to second boil; cover reduces heat and cook 20 minutes.
3.   Drain set aside to cool.
4.   Place fillets in a skillet and cover with water.
5.   Bring to a boil over medium-heat, and then simmer for 5-10 minutes.
6.   Drain fish and set aside.
7.   Add 2 tablespoons butter to the potatoes and mix thoroughly.
8.   Once mashed, add ketchup, parsley, lemon juice, and egg mix well.
9.   Flake the cooked and drained fish into the potato mixture, combine.
10.                Add 3 tablespoons flour and mix well.
11.                Using floured hand, from fish mixture into 1-inch patties.
12.                In a bowl beat I egg and 1 tablespoon water together.
13.                In another bowl add oats.
14.                Dip each fish cake into egg mixture, coating it well.
15.                In a skillet heat oil over medium-heat when sizzling.
16.                Cook fish cakes for about 8 minutes on each side until they are golden brown.
ENJOY DAN:                                        BON-APPETITE!!


Saturday, August 30, 2014

ROASTED CHICKEN WITH SUMAC, ZA'ATAR AND

ROASTED CHICKEN WITH SUMAC ZA'ATAR AND BALSAMIC VINEGAR by CHEF DAN:
Serves 4

INGREDIENTS:
4 tablespoon olive oil, divided
2 chicken breasts, divided in half
2 onions, thinly sliced
2 tablespoons ground sumac
2 tablespoon za’atar
4 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper to taste
1/4- toasted pine nuts


DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGrEES)
1.   In a Ziploc bag, mix chicken, with the 2 tbs. olive oil, onions, garlic, sumac, balsamic vinegar, salt and pepper.
2.   Refrigerate overnight.
3.   Transfer the chicken and its marinade to a prepared baking sheet.
4.   Sprinkle za’atar all over the chicken and onions.
5.   Roast for about 20-30 minutes.
6.   Meanwhile in a dry frying pan toast pine nuts over low heat for 3-4 minutes.
7.   Transfer the hot chicken and onion to a serving plate.
8.   Add pine nuts and drizzle remaining olive oil and sprinkle with more za’atar.



ENJOY DAN:               BON-APPETITE!!

ONION SOUP WITH GUINNESS AND IRISH CHEDDAR CHEESE ENJOY DAN:

      ONION SOUP WITH GUINNESS AND IRISH CHEDDAR CHEESE
                                                                                         By CHEF DAN:
Serves 10-12

INGREDIENTS:
2 tablespoon olive oil
5 garlic cloves, minced
2 onions, thinly sliced
2 pound, peeled and diced potatoes
1 tablespoon Freeh thyme leaves, chopped
1/4-cup sherry wine vinegar
2 quarts Guinness
6 cups beef stock
6 slices country bread cut into 1/2-inch thick pieces, toasted
1/2-pound Irish Cheddar cheese

DIRECTIONS:      (PRE-HEAT BOILER)
1.   In skillet over medium-high heat add oil when sizzling.
2.   Add onions, season with salt and sauté for 4-5 minutes.
3.   Add garlic and sauté 1 minute.
4.   Reduce heat to low and sauté 15 minutes, stirring occasionally.
5.   Add thyme, vinegar, and beer, cook until beer reduces by half.
6.   Add beef stock and potatoes bring to a boil and cook 10-12 minutes.
7.   Transfer soup to an oven proof serving dish.
8.   Top with toasted bread slices and sliced cheddar.
9.   Broil until cheese melts and starts to slightly brown.


ENJOY DAN:           BON-APPETITE!!

IRISH PUB BEEF STEW WITH GUINNESS BEER ENJOY DAN:

IRISH PUB BEEF STEW WITH GUINNESS BEER by CHEF DAN:
 SERVES 4-6

INGREDIENTS:
4 tablespoons olive oil
2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons all purpose flour
1 onion, chopped
8 carrots, peeled and cut into 1-Inch pieces
3 potatoes, thinly sliced
3 potatoes cut into quarters
3 garlic cloves, minced
1 teaspoon kosher salt
1/2-teaspoons freshly ground black pepper
3 cups stout Guinness beer
2 cups broth
1 tablespoon water
1 tablespoons corn starch

DIRECTIONS:
1.   Add 2 tablespoons oil in a skillet over medium-heat when sizzling.
2.   Add meat and flour to coat and fry until browned.
3.   Set aside.
4.   Add remaining oil and over medium-heat, when sizzling.
5.   Add onions carrots and salt and pepper sauté 4-5 minutes.
6.   Add garlic and sauté 1 minute.
7.   Stir in beer, broth, sliced and quartered potatoes.
8.   Bring to a boil over high-heat.
9.   Cover and simmer for 2 hours,
10.                The last 30 minutes mix water with cornstarch and add to soup.

ENJOY DAN:                                  BON-APPETITE!!



IRISH COCKLE SOUP WITH MUSSELS ENJOY DAN:

                  IRISH COCKLE (ANRAITH RUACAN) SOUP by CHEF DAN:
Serves 4-6

INGREDIENTS:
5 pound, 1/2-clams, and 1/2-mussels
1/8-cup butter
1 onion, peeled and finely chopped
2 garlic cloves
2 sticks celery, finely chopped
1 pint milk
2 tablespoon all-purpose flour
2 tablespoon chopped parsley
 2-1/2-pounds potatoes, peeled and cubed
Sea salt and freshly ground black pepper
1/4-cup fresh chives, chopped


DIRECTIONS:
1.   Wash and scrub the cockles and mussels well.
2.   Place in sauce pan with salted water
3.   Cover brings to a boil, shaking pan from time to time.
4.   Cook until cockle and mussels open.
5.   When cool strain and reserving the liquid.
6.   Set aside
7.   Melt butter over medium-high heat and when sizzling.
8.   Add onion and sauté for 5 minutes, stir in flour and cook 1 minute.
9.   Mix the cockle liquid and milk together and slowly add flour mixture.
10.                Stirring until smoothly blended.
11.                Add celery and cook 3-4 minutes, add parsley and S-&-P.
12.                Bring to a boil add potatoes and cook 10 minutes.
13.                Add cockles and mussels and heat through.
14.                Add chives and serve.

ENJOY DAN:                                           BON-APPETITE!!


Friday, August 29, 2014

CHILI FOR CHILI LOVERS ENJOY DAN:

CHILI FOR THE REAL CHILI LOVERS by CHEF DAN
MAKES A LOT:

INGREDIENTS: in 3 steps

STEP 1
2 Pounds of tri-tip roast.
Cubed and trimmed of fat
2 (14.5 Oz) cans of beef broth
1 (8 Oz) can tomatoes sauce
3 pitted prunes
1/4-cup olive oil

STEP 2
1 Tablespoon Smokey paprika
2 teaspoons onion powder
1 tablespoon garlic powder
2 bouillon cubes
1/2-tablespoon EACH FRANKS red hot seasoning, green chili powder, and chipotle powder
2 tablespoons masa harina

STEP 3
2 tablespoons Cayenne pepper
1 teaspoon pepper
1/2-teaspoon garlic powder
3 tablespoon Tabasco garlic pepper sauce

DIRECTIONS:
1.   In a stock-pot add oil over medium high heat when sizzling.
2.   Add meat and brown an all sides.
3.   Add broth, tomato sauce, prunes and step 1 ingredient.
4.   Cook over high simmer for 2 hours.
5.   Remove prunes after first hour.
6.   Add water if necessary and cook longer if meat is not tender.
7.   Add second step 30 minutes before serving.
8.   Add third step 15 minutes before serving.
9.    Tabasco sauce and Frank’s hot sauce seasoning for taste.

ENJOY DAN:                                                                BON-APPETITE!!


BLACKBERRY SUMMER SMASH ENJOY DAN:

HAPPY HOUR BLACKBERRY SUMMER SMASH by CHEF DAN:
Serves 2

INGREDIENTS:
1/4-cup bourbon
1 tablespoon water
1/2-cup blackberries
1 tablespoon sugar
1-1/2- tablespoons fresh lemon juice
1/2-cup ginger beer
12 fresh basil leaves or thyme leaves
Ice cubes

DIRECTIONS:
1.   Muddle the sugar, blackberries, lemon juice, and ginger beer in a cocktail shaker.
2.   Add ice and bourbon and shake until very cold.
3.   Finish with mint leaves or thyme leaves.


ENJOY DAN:                            BON-APPETITE!!

Thursday, August 28, 2014

INDIAN PORK VINDALOO FILLETS WITH VINDALOO PASTE ENJOY DAN:

         INDIAN PORK VINDALOO WITH VINDALOO PASTE by CHEF DAN:
Serves 4-6


VINDALLO PASTE:
Thumb-size fresh ginger, grated
5 garlic cloves, chopped
3 red chilies, chopped
2 teaspoons EACH ground turmeric and cardamom
4 whole cloves
6 peppercorns
1 teaspoon cinnamon
1/2-teaspoon paanch phoran, recipe to follow
1/2-cup lemon juice
2 pounds pork fillets
1/4- cup oil
1/4-cup tamarind paste
1 tablespoon vinegar
2 cups of water

TO MAKE THE VINDALOO PASTE:
1.   Place ginger and next 9 ingredients in a food processor.
2.   Process for couple of minutes pulse until smooth.
3.   Set aside.
4.   Trim excess fat off the fillets, and cut into cubes.
5.   Heat the oil in a skillet over medium-heat when sizzling.
6.   Add the meat and cook meat until browned.
7.   Add Vindaloo past, paanch phoran, and water bring to a boil.
8.   Reduce heat, cover and simmer for 1-1/2-hours or until meat is tender.
9.   Turn off heat add tamarind and vinegar.
10.                Stir to combine.

PAANCH PHORAN RECIPE:
1/2-teaspoon EACH cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and mustard seeds.

DIRECTIONS:
1.   In a dry fry pan roast seeds until they start to pop.
2.   Remove from pan and let cool.
3.   In a spice grinder, pulse into powder.

ENJOY DAN:             BON-APPETITE!!





TADKA DAAL WITH MUNG BEANS ENJOY DAN:

                 TADKA DAAL WITH MUNG BEANS by CHEF DAN:
Serves 4-6

INGREDIENTS:
1-1/2-cups mung yellow beans
2 green chilies
1 teaspoon grated fresh ginger (adrak)
1 teaspoons grated garlic, (lehsun)
1/2-teaspoon turmeric powder, (haldi)
Sea salt to taste
2 teaspoon butter
1 whole dry red chili, broken into pieces
1/2-onion, sliced
1-tomato, chopped
1/2-teaspoon Paanch Phoran, (see recipe below)
 GARNISH:
3 tablespoon coriander (dhania)
1 tablespoon butter

DIRECTIONS:
1.   In a sauce pan of boiling water, add mung beans, green chilies, ginger, garlic, turmeric powder  and salt  bring to a boil.
2.   Simmer over medium-heat, stirring occasionally, until beans are tender, about 30 minutes.
3.   Remove green chilies and discard them.
4.   Whisk to mash the beans, set aside.
5.   In a sauce pan add butter, Paanch Phoran, red chilies, and onions, sauté for 4-5mintes.
6.   Add tomatoes and sauté another 3 minutes.
7.   Add the dals, mix well and bring to a boil.
8.   Serve hot garnished with coriander and butter.
9.   Serve with white rice.

PAANCH PHORAN RECIPE:
1/2-teaspoons cumin seeds (jeera)
1/2-teaspoon fennel seeds (saunf)
1/2-teaspoon nigella seeds (kalonji)
1/2-teaspoon fenugreek seeds (methi)
1/2-teasppns mustard seeds (rai/sarson)

DIRECTIONS:
In a dry fry pan roast seed until they start to pop.
Remove from pan and let cool.
In spice grinder, grind into a powder.


ENJOY DAN:                                                   BON-APPETITE

MARINATE FOR MEAT ENJOY DAN:

                      MARINATE FOR MEAT by CHEF DAN:
Serves 4

INGREDIENTS:
Thumb-size fresh ginger, sliced
6 scallions, chopped
1 jalapeno, chopped
1/2-cup water
1/4-EACH orange juice, lemon juice, and olive oil
2 tablespoons EACH Worcestershire sauce, soy sauce, and sugar
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   In a bowl add water, ginger, scallions, jalapeno, orange and lemon juice, Worcestershire, soy sauce and sugar.
2.   In blender; pulse until smooth.
3.   While pulsing slowly add oil.
4.   In a Ziploc bag place meat in and add marinate and refrigerate overnight.

ENJOY DAN:                                   BON-APPETITE!!


Wednesday, August 27, 2014

BAKED CHICKEN BREASTS WITH ORANGE D' ORANGES AND MINT PESTO ENJOY DAN:

BAKED CHICKEN BREASTS WITH ORANGE D' ORANGES AND DAN' ORANGE S MINT PESTO
                                                                                                   By CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless chicken breasts
1/2-walnuts, chopped
1/4-cup feta cheese, crumbled
3 tablespoons orange marmalade
Sea salt and freshly ground black pepper, to taste
1/3-cup Panko
1 egg, lightly beaten
1 tablespoon olive oil
Dan’s mint pesto, recipe to follow

DIRECTIONS:      (PRE-HEAT OVEN TO 375 DEGREES)
1.   Cut a slit in one side of each chicken to create a pocket 4” long.
2.   In a bowl, combine 1/4-cup walnuts, feta cheese and orange marmalade.
3.   Stuff each breast with 1/4-of the mixture, season with salt and pepper
4.   On a plate, combine Panko, and remaining walnuts,
5.   Dip each breast into egg, and then dredge into Panko mixture.
6.   Heat oil in a skillet over medium-heat.
7.   Cook chicken until golden brown, 3-4 minutes on each side.
8.   Transfer to oven; baked until cooked through, about 15 minutes.
9.   Serve with hot pesto on the side.

MINT PESTO.
3 tomatoes, chopped
2 cups loosely packed fresh mint leaves
1/2-cup parsley leaves
1/2-cup Parmesan cheese
1/3-cup olive oil
1/4-cup pine nuts
3 tablespoon water
2 garlic cloves
1 tablespoon lemon juice
Sea salt and freshly ground black pepper to taste
DIRECTIONS;
1.   In a food processor, blend all pesto ingredients together.
2.   While machine is running slowly add oil and continue until smooth.


ENJOY DAN:                       BON-APPETITE!!