Monday, September 29, 2014

INDIAN CURRY MURGH KARI WITH SPICES ENJOY DAN:

INDIAN CHICKEN CURRY MURGH KARI FOR SUNRISE DENTAL by CHEF DAN:
Serves 12

INGREDIENTS:
4 Pounds cut-up chicken fryer
3 tablespoons olive oil
1 cup raw unsalted cashews
1 tablespoon fennel seeds
1 tablespoon curry powder
2 onions, chopped
2 tomatoes, quarter
8 garlic cloves, minced
1 thumb-size fresh ginger, peeled and chopped into 1-inch pieces
1-tablespoon EACH sea salt, turmeric, garam masala, and red chili powder
2 tablespoon red curry paste
3 tablespoon olive oil
2-cups plain yogurt
1 tablespoon EACH dried fenugreek, and paprika
1 2-inch cinnamon stick
4 green cardamom pods
4 cloves
4 jalapenos, or Serrano peppers, stems removed, halved lengthwise
A handful fresh cilantro, chopped

DIRECTIONS:
1.   Place the chicken in a 6 quart crock-pot.
2.   Cook cashews, curry and fennel seeds in a dry skillet for 2 minutes stirring until fragrant.
3.   In a food processor, pulse the cashew mixture, onion, tomato, ginger, and garlic until smooth.
4.   Transfer paste to a bowl.
5.   Whisk in salt, turmeric, garam masala, oil, yogurt, red chili powder, fenugreek, paprika, and red curry paste.
6.   Pour mixture over the chicken.
7.   Add cinnamon stick, cardamom pods, cloves, and jalapenos, mix gently
8.   Cook on low for 8 hours.
9.   Garnish with cilantro and serve with naan.

ENJOY DAN:                                                             BON-JALAPENOS)



Sunday, September 28, 2014

EGGPLANT AND SQUASH LASAGNA ENJOY DAN:

EGGPLANT AND SQUASH LASAGNA by CHEF DAN:
Serves 6

INGREDIENTS:
1 large crookneck squash
1 or 2 eggplants
2 tablespoons olive oil
3 garlic cloves, sliced
1 tablespoon fresh basil leave (plus additional for garish)
1 tablespoon fresh oregano leaves
1 (15 Oz) container of ricotta cheese
Black pepper to taste
2-1/2-cups marinara sauce
Cooking spray
1 (8 Oz) package pre-cooked lasagna noodles (Traders Joe’s brand)
1/2-cup shredded part-skim mozzarella cheese

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.   Slice eggplant and squash lengthwise into 8 slices each.
2.   Marinate eggplant and squash with oil, and garlic, in a zip-lock bag for 1 hour in the refrigerator.
3.   Combine basil oregano, ricotta and black pepper in a bowl.
4.   Arrange 4 noodles over the bottom of a greased 9 X 13 baking dish.
5.   Top with 1 cup of marinara, half of eggplant, and half of squash.
6.   Spread 1/2-the ricotta mixture over vegetables.
7.   Next cover with 4 noodles.
8.   Spread 1 cup of marinara over noodles.
9.   Layer with remaining eggplant and squash slices.
10.                Arrange remaining 4 noodles over vegetables, and spread remaining ricotta mixture and remaining marinara sauce over the noodles.
11.                Top with mozzarella.
12.                Cover with foil coated with cooking spray and bake at 350 degrees for 35 minutes.
13.                Uncover and bake an additional 25 minutes or until cheese is bubbly.
14.                Garnish with fresh basil.


ENJOY DAN:                                 BON-APPETITE!!

COLLAGE BOYZ JON AND J-BOB MAC AND CHEESE ENJOY DAN:

         COLLAGE BOYZ JON & J BOB MAC AND CHEESE by CHEF DAN:
Serves 4

INGREDIENTS:
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoon all-purpose flour
3 cups milk
1/2-teaspoon dried oregano
2 cups pepper jack cheese
1/2-cup bread crumbs
Pinch of Smokey paprika

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)
1.   Cook macaroni according to package directions drain well.
2.   In a sauce-pan, melt 4 tablespoons butter over medium-heat.
3.   Add flour and cook stirring for 2 minutes (to make a roux).
4.   Slowly add milk stirring constantly.
5.   Stir in cheese, reduce to low and cook stirring until cheese is melted about 3 minutes.
6.   Add macaroni to cheese sauce, stirring to coat well.
7.   Transfer macaroni mixture to a 9 X 13 baking dish.
8.   Melt remaining 2 tablespoons butter in a skillet over medium-heat.
9.   Add bread-crumbs, oregano and cook stirring until browned.
10.                Spread bread-crumb mixture over macaroni and sprinkle with paprika.
11.                Bake for 30 minutes,

ENJOY DAN:                                                         BON-APPETITE!!



Saturday, September 27, 2014

ROASTED FINGERLING POTATOES WITH GARLIC AND ROSEMARY ENJOY DAN:

ROASTED FINGERLING POTATOES WITH GARLIC AND ROSEMARY
                                                                                            By CHEF DAN:
Serves 4

INGREDIENTS:
2 pounds fingerling potatoes, washed and scrubbed
5 cloves garlic, crushed and finely minced
2 tablespoons olive oil
1 tablespoon fresh rosemary
2 teaspoons lemon juice
1 tablespoons FRANKS  red hot seasoning powder
Sea salt and freshly ground black pepper to taste
1 tablespoon fresh chives, snipped

DIRECTIONS:    (PRE-HEAT OVEN TO 450 DEGREES)   
1.   Combine first 7 ingredients in a bowl, tossing to coat.
2.   Grease a rimmed cookie sheet with cooking spray or olive oil.
3.   Arrange the coated potatoes mixture in a single layer.
4.   Bake in pre-heated oven for 25 -30 minutes.
5.   Turning after 15 minutes.
6.   Sprinkle with fresh chives.

ENJOY DAN:                                                BON-APPETITE

BLACK COD WITH MISO SAKE AND GINGER JUICE ENJOY DAN:

BACK COD WITH MISO SAKE AND GINGER JUICE by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon ginger juice
1 cup sake
1 cup mirin
2 cups white or yellow miso paste
1/2-cup brown sugar
Four (6 Oz) fillets black cod

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)
1.   In sauce pan, bring mirin, sake and warm over medium-heat.
2.   Whisk in miso until dissolved about 5 minutes.
3.   Add sugar and stir until dissolved.
4.   Grate ginger into a bowl and squeeze the pulp to get the juice.
5.   Place marinate in baking dish to let cool.
6.   Add fish and ginger juice turn to coat.
7.   Cover and refrigerate for 1 or 2 days.
8.   Add the fillets to the hot pan and sear until golden brown and caramelized on the bottom, 30 second to 1 minute.
9.   Transfer fillets to a prepared baking sheet, seared side up.
10.                Bake until fish is cooked through and flakes easily, about 6-7 minutes.
11.                Transfer to individual pales and serve.


ENJOY DAN:                                                                BON-APPETITE!!

NOODLE-LESS ZUCCHINI AND MUSHROOM LASAGNA ENJOY DAN:

NOODLE-LESS ZUCCHINI AND MUSHROOM LASAGNA by CHEF DAN:    
Serves 10

TOMATO SAUCE:
2 (15 Oz) cans diced tomatoes
2 garlic cloves
1 tablespoon fennel seeds, slightly crushed to release the flavor
1 teaspoon ground oregano
1/4-cup fresh basil
1 teaspoon sugar
1/2-teaspoon red pepper flakes
2 tablespoon olive oil
CHEESE FILLING:
1 pound ricotta cheese
1 cup grated Parmesan cheese
1 egg
Sea salt and freshly ground black pepper to taste
VEGETABLES:
2 tablespoon grape-seed oil
3 medium zucchini
2 teaspoons sea salt
8 baby portabella mushrooms, sliced
1 (16 Oz) package frozen chopped spinach thawed and drained
1 onion, diced
2 tablespoons flour
12 fresh basil leaves
4 cups shredded mozzarella cheese
DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)
1.   Slice the zucchini lengthwise with mandolin into 1/8-inch slices.
2.   Sprinkle with salt and let sit for 30 minutes then pat dry with towel.
3.   Rub with 1 tablespoons olive oil, place on a prepared baking sheet and bake 10 minutes in pre-heated oven and then allowed to cool.
4.   In a bowl combine ricotta, Parmesan, egg, and salt.
5.   In a sauce-pan add tomato sauce mixture, including oil, seeds and herbs, for 45-60 minutes.
6.   In a skillet add butter over medium-high heat; add onions, mushrooms and spinach and sauté for 5 minutes.
7.   Remove from heat; add flour to the mixture and stir well.
8.   In a prepared 9-X-13 baking dish spread 1/3-of sauce on the bottom.
9.   Add layer roasted zucchini to cover sauce, add 1/2 ricotta mixture.
10.                Add another layer of zucchini slices; add tomato sauce, then vegetable mixture, remaining ricotta mixture, half the shredded cheese.
11.                Add third layer and top with basil leaves, and reaming cheese.
12.                Bake in pre-heated oven for 40-50 minutes.

13.                Allow to cool for 30 minutes before slicing. ENJOY DAN: APPETITE

NO-NOODLE ZUCCHINI WITH GROUND TURKEY AND SPINACH ENJOY DAN:

NO NOODLE ZUCCHINI WITH GROUND TURKEY AND SPINACH by CHEF DAN:
Serves 8
INGREDIENTS:
1 pound ground turkey
1 tablespoon olive oil
1 onion, chopped
1 roasted green bell pepper
3 garlic cloves, minced
2 (15 Oz) cans diced tomatoes
1/4-teaspoon red pepper flakes
1/2-teaspoon EACH dried oregano, basil, and salt
3 zucchini
1 tablespoon butter
1 (16 Oz) package frozen chopped spinach thawed and drained
7 baby portabella mushroom, halved
1-1/2-cups part-skim ricotta cheese
1/4-cup Parmigiano-Reggiano cheese
1 egg
4 cups shredded Part-skim mozzarella cheese
DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)
1.   In a deep skillet over medium-high heat.
2.   Add ground turkey and splash of salt, cook breaking up meat with a wooden spoon and cook for 4-5 minutes or until browned.
3.   Drain the meat in a colander, set aside.
4.   In the same skillet add oil over medium-heat when sizzling.
5.   Add onion, bell pepper, mushrooms and garlic and sauté for 5 minutes.
6.   Return the meat to the pan; add tomatoes, red pepper flakes, herbs, splash of salt and pepper.
7.   Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
8.   Remove lid and simmer for 10 minutes until thickened.
9.   Slice the zucchini lengthwise with a mandolin into 1/8-inch slices.
10.                Lightly salt the zucchini and set aside for 15 minutes.
11.                Blot the zucchini with a paper towel.
12.                In another skillet add butter over medium-heat add zucchini and cook 2-3 minutes each side, or until lightly browned.
13.                In a bowl combine ricotta, Parmesan and egg.
14.                Spread 1/2-turkey sauce to cover the bottom of a 9-X-13X-2-1/2 baking dish.
15.                Make a layer of zucchini over the sauce.
16.                Add all the spinach over the zucchini, 1/2-cup ricotta mixture.
17.                Sprinkle with 1 cup mozzarella.
18.                Then layer zucchini, 1-1/2-cups meat sauce, 1/2-cup ricotta mixture and 1 cup mozzarella.
19.                Add the third layer and cover with aluminum foil.
20.                Bake in preheat oven for 30 minutes, bake uncovered for 20 M.
21.                Add remaining cheese and bake 10 minutes.      ENJOY DAN:


AVOCADO ARUGULA SALAD WITH OR WITHOUT CHICKEN BASIL VINAIGRETTE ENJOY DAN:

AVOCADO ARUGULA SALAD WITH BASIL VINAIGRETTE by CHEF DAN:
Serves 4

INGREDIENTS FOR VINAIGRETTE:
1 avocado, pitted, peeled and diced
1 cup fresh basil leaves
2 tablespoon fresh chives
2 tablespoons lime juice
2 tablespoons apple cider vinegar
2 tablespoon honey
1 teaspoon chili garlic sauce
1 teaspoon fresh ginger, chopped
1 clove garlic, chopped
3 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste

SALAD:
3 cups arugula leaves
6 cherry tomatoes, halved
2 tablespoons Parmesan cheese
2 tablespoon EACH fresh mint, cilantro, and basil.
1/4-cup roasted walnuts.

DIRECTIONS:
1.   In a blender combine all vinaigrette ingredients, except oil, S. &.P.
2.   Puree until smooth.
3.   With motor running slowly add oil, salt & pepper to form an emulsion.
4.   In a salad bowl combine arugula, cherry tomatoes, Parmesan cheese and fresh herbs.
5.   Lightly drizzle Avocado-Basil Vinaigrette on the salad.
6.   Top with roasted walnuts.

ALTERNATIVE:
4 boneless, skinless, chicken breast, (Cooked and shredded)

ENJOY DAN:                   BON-APPETITE!!



Friday, September 26, 2014

MUSHROOM GARLIC TOAST FOR COLLEGE STUDENTS ENJOY DAN:

MUSHROOMS GARLIC TOAST by CHEF DAN:
Serves 4

INGREDIENTS:
8 slices bacon
4 slices multi-grain bread
3-4 garlic cloves, minced
4 cups sliced mixed mushrooms
1 teaspoon dried oregano
1/2-teaspoon red pepper flakes
Kosher salt to taste
1 teaspoon lemon pepper
3/4-shredded mozzarella cheese
1 tablespoon fresh chives, snipped

DIRECTIONS:       (TURN ON THE BROILER)
1.   Cook bacon until crisp.
2.   Set aside and keep warm.
3.   Sauté garlic in the bacon fat and cook 1 minute.
4.   Add mushrooms and sauté for 4 minutes.
5.   Toss in oregano, pepper flakes, salt, lemon pepper, mix well.
6.   Toast the bread slices.
7.   Spread mushroom mixture on the toast.
8.    Top with bacon and cheese.
9.   Broil for a few minutes or until cheese melts.
10.                Top with fresh chives.

ENJOY DAN:          BON-APPETITE!!


THAI BEEF SALAD WITH COLESLAW MIX AND GINGER DRESSING ENJOY DAN:

THAI BEEF SALAD WITH COLESLAW MIX AND GINGER DRESSING by CHEF DAN:
Serves 4

INGREDIENTS:

1-1/2-pound flank steak, trimmed
2 tablespoons soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
1 (16 Oz) bag coleslaw mix
1 tablespoon fish sauce
1 tablespoon, minced peeled fresh ginger
1 bunch of scallions, bias sliced into ½-inch lengths
2 carrots, thinly sliced
1/3- cup fresh mint leaves, torn
1/4-cup dry roasted peanuts.

GINGER DRESSING:
1/4-cup rice vinegar
2 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon fresh ginger grated
1/2-teaspoon kosher salt

DIRECTION:
1.   In a Ziploc bag add steak, soy sauce, oil, garlic cloves, fish sauce and grated ginger.
2.   Refrigerate for several hours or overnight.
3.   In a skillet add oil over medium-heat heat when sizzling.
4.   Remove steak from marinate and pat dry and discard marinate.
5.   Place in hot skillet over high heat and cook 6 minutes on each side or until desired degree of doneness.
6.   In a bowl combine, coleslaw mix, scallions and carrots.
7.   In a sauce pan combine all ginger dressing ingredients.
8.   Heat to boil over medium-high heat, stirring until sugar dissolves.
9.   Toss warm dressing with vegetables.
10.                Cut steak into thin slices and add to salad.
11.                Top with mint leaves and peanuts.

ENJOY DAN:                           BON-APPETITE!!