Thursday, November 27, 2014

THAI PENN COVE MUSSELS ENJOY DAN:

                         THAI PENN COVE MUSSELS by CHEF DAN:
Serves 4

INGREDIENTS:
2 teaspoon sesame oil
2-3 pounds Penn Cove mussels
3 garlic cloves, minced
1 thumb-size fresh ginger, minced
1 stalk of lemon grass, cut into 3-inch pieces
1 tablespoon fish sauce
1 Tablespoon red curry paste
1(19 Oz) can Mae Ploy coconut milk
1 (8 Oz) bottle clam juice
1/4-cup lime juice
2 teaspoon brown sugar
2 cups fresh cilantro, chopped

INGREDIENTS:
1.   In a stock-pot heat oil over medium-het when sizzling.
2.   Add red curry paste and sauté for 30 seconds.
3.   Add garlic, ginger, and lemon-grass and sauté for minute.
4.   Add fish sauce coconut milk, clam juice, lime juice, and sugar.
5.   Bring to a boil.
6.   Add mussels.
7.   Cover and steam the mussels in the broth 3-5 minutes, until mussels are open.
8.   Remove from heat and discard and unopened mussels.
9.   Pour mussels and broth into a serving bowl and toss with cilantro.
10.                Serve with lime wedges and Italian bread.


ENJOY DAN:                                                         BUON-APPETITE

Sunday, November 23, 2014

VEGETABLE CONFETTI SOUP (WINTER WONDER SOUP) ENJOY DAN:

VEGETABLE CONFETTI SOUP (winter wonder soup) by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
1 onion, chopped
1 shallot, chopped
2 cloves garlic
2 leeks white and light green parts, sliced and washed
1-1/2-cups, quinoa, barley and red lentils
3 cups water
8 crimini mushrooms, quartered
2 carrots, chopped
2 parsnips, chopped
1/2-celery root, thinly sliced
2 sweet potatoes, peeled and chopped
Juice of 1 lemon and a 3-inch strip of lemon zest
3 quarts vegetables stock
Sea salt and freshly ground black pepper to taste
5 fresh rosemary springs

DIRECTIONS:        
1.   In a stock-pot heat oil over medium-heat when sizzling.
2.   Add onion, shallot, garlic, and leeks, mushrooms and sauté for 4-5 minutes.
3.   Add mixed grains and sauté until grains are slightly toasted and begin to brown.
4.   Add water bring to a boil and simmer until reduced by half.
5.   Add vegetables, celery root, lemon juice and zest, stock and rosemary springs.
6.   Simmer for 25-30 minutes.
7.    Remove rosemary springs and season with salt and pepper.


Friday, November 21, 2014

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA ENJOY DAN:

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA by CHEF DAN:
Serves 8

INGREDIENTS:
12 ounces red enchilada sauce, homemade or Traders Joe’s
1-teaspoon olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeno, seeded and diced
1 cup corn
1 teaspoon olive oil
3 cups peeled butternut squash, cut 2-1/2-inch-dice
Sea salt and freshly ground black pepper to taste
1 (10 Oz) can tomatoes with green chilies
1 (15 Oz) can black beans
1/4-cup cilantro
1 teaspoon EACH cumin, smoked paprika and chili powder
8 corn tortillas
2 tablespoon scallions, bias-sliced into 1/2--inch lengths
1/4-cup low fat sour cream, for serving

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place 1/4-cup enchilada sauce on the bottom of a prepared baking dish.
2.   In a skillet heat oil over medium-high heat when sizzling.
3.   Add onions, garlic, jalapenos and sauté for 3-4 minutes.
4.   Add cubed butternut, tomatoes, black beans, water, corn, cilantro, cumin, paprika, chili powder and season with salt and pepper.
5.   Cover and cook for about 30-35 minutes.
6.   Place a generous 1/3-cup filling in the center of each tortilla and roll.
7.   Place on the baking dish, seam side down.
8.   Top with remaining enchilada sauce and cheese.
9.   Bake; cover with foil until hot and the cheese is melted, about 10 minutes.
10.                Top with scallions and sour cream.

ENJOY DAN:                                                       BUON-APPETITE!!


BAKED SPAGHETTI SQUASH WITH MUSHROOMS ENJOY DAN:

          BAKED SPAGHETTI SQUASH WITH MUSHROOMS by CHEF DAN:
Serves 4

INGREDIENTS:
1 medium spaghetti squash
2 tablespoon butter
6 crimini mushrooms (baby portabella) quartered
1 bell pepper, yellow red or green
1 onion, finely chopped
4 garlic cloves, minced
10- Olives, pitted
1 teaspoon Italian seasoning
2 teaspoon dried basil
1 teaspoon dried oregano
2 cups marinara sauce
1-1/2-cups Italian blend cheese
1/4-cup parsley for garnish

DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1.   Poke several holes in the squash and place on prepared baking sheet.
2.   Bake in pre-heated oven for 50 to 60 minutes.
3.   Remove and let cool for about 12 minutes.
4.   Cut spaghetti squash lengthwise, using a fork remove and discard the seeds.
5.   In a skillet add butter over medium-heat when sizzling.
6.   Add onion, mushrooms, bell pepper and sauté 4 minutes
7.   Add garlic and sauté 1 minute.
8.   In a pre-pared baking dish, spread half the squash into the dish.
9.   Add half the onion mixture, half the olives and seasoning and herbs.  
10.                 Top with half the sauce and half the cheese.
11.                Top reaming onion mixture, olives and sauce.
12.                Bake 30 minutes.
13.                Sprinkle with reaming cheese and bake 5 minutes longer or until cheese is melted.
14.                Let stand 10 minutes.
15.                Sprinkle with parsley.


ENJOY DAN:                                                                BUON-APPETITE!!

Thursday, November 20, 2014

GINGER MISO WITH SAKE GLAZED EGGPLANT ENJOY DAN:

GINGER MISO WITH SAKE GLAZED EGGPLANT by CHEF DAN:
serves 4

INGREDIENTS:
2 medium eggplants
1 tablespoon grape-seed oil
1/3-cup white miso
1 thumb-size fresh ginger, grated
2 teaspoon sesame oil
1-tablespoon mirin
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sweet chili sauce
 3 tablespoons scallions, bias sliced into 1/2--inch lengths, divided
3     tablespoons toasted sesame seeds, divided

DIRECTIONS:  (PRE-HEAT OVEN TO 425 DEGREES)
1.    Slice eggplant into 1/2-inch slices and with a cookie cutter make 3-inch rounds,
2.   Brush both sides with oil and place on a prepared baking sheet.
3.   Roast eggplant, flipping once for about 20- minutes.
4.   Remove from oven.
5.   Arrange on a rack in upper third of and heat to broil.
6.   Meanwhile, whisk miso and next 7 ingredients together in a bowl.
7.   Stir in 1/2-teaspoon sesame seeds and 2 tablespoon scallions.
8.   Smear top of eggplant slices with miso sauce.
9.   Broil until golden brown and somewhat charred, 4-5 minutes.
10.                Remove from oven and sprinkle with remaining sesame seeds and scallions.



ENJOY DAN:                                               BUON-APPETITE!!

Sunday, November 16, 2014

SPICY WHOLE ROASTED CAULIFLOWER ENJOY DAN:

          SPICY WHOLE ROASTED CAULIFLOWER by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 tablespoon coconut oil
1 head of cauliflower
1-1/2cups low-fat yogurt
1 lime, zest and juice
2 tablespoon chili powder
1 tablespoon EACH smoked paprika, cumin, garlic powder, and curry powder
Sea salt and freshly ground black pepper to taste

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.   On a prepared baking sheet lightly greased with coconut oil.
2.   Wash cauliflower and trim greens from stem side.
3.   Use a knife to cut around the base of the cauliflower, removing the center core but leaving the florets intact.
4.   In a bowl, combine the yogurt with the lime zest and juice, chili powder, paprika, cumin, garlic powder, and curry powder.
5.   Season with salt and pepper to taste.
6.   Dunk the cauliflower into the bowl, using your hands to smear the marinate evenly over the surface.
7.   Reserve any leftover marinate to use as a garnish when serving.
8.   Place the cauliflower on the prepared baking sheet and roast for 1 hour, until it is golden brown and fork tender.
9.   The marinate will make a crust on the surface of the cauliflower.
10.                Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a green salad with lime juice and olive oil dressing.


ENJOY DAN:                                                BUON-APPETITE!!                                    

SWEET POTATO APPLE GRATIN ENJOY DAN:

               SWEET POTATO APPLE GRATIN by CHEF DAN:
Serves 8-10

INGREDIENTS:
2 tablespoon olive oil
4 sweet potatoes, peeled, and sliced into 1/8-inch rounds
3-Granny Smith apples, peeled, halved, cored and sliced 1/8-inch thick
2 shallots, thinly sliced
1-thumb-size fresh ginger, minced
1/3-cup dates, chopped
1/2-cup apple cider
1/4-cup maple syrup
2 tablespoons dark rum
1 teaspoon curry powder
1/2-teaspoon cinnamon
1/4-teaspoons EACH nutmeg, ground mace
Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)
1.   Spray the insides of a 6-cup baking dish.
2.   Add oil to a sauté pan over medium-heat when sizzling.
3.   Add shallots, ginger, curry powder, cinnamon, nutmeg, mace, and sauté for 2 minutes.
4.   Add chopped dates, apple cider, maple syrup, rum and sauté for 1 minute.
5.   Place sweet potatoes and apples in a large bowl.
6.   Pour shallot curry mixture over them.
7.   Season with salt and pepper.
8.   Neatly arrange the layer of potatoes–apple mixture into the prepared baking dish.
9.   Pour any reaming shallot-curry mixture over the top.
10.                Cover with aluminum foil and bake in pre-heated oven for 30 minutes.
11.                Remove the aluminum foil and bake an additional 20 minutes, or when the potatoes are fork tender and top is lightly browned.


ENJOY DAN:                                  BUON-APPETITE!!

Saturday, November 15, 2014

CUCUMBERS CUPS STUFFED WITH SPICY CRAB ENJOY DAN:

          CUCUMBERS CUPS STUFFED WITH SPICY CRAB by CHEF DAN:
Makes 16

INGREDIENTS:
2 whole English cucumbers cut into 3/4-inch-thick rounds
1/2-cup shredded crab meat
4 scallions, finely chopped white and green parts
3 tablespoon fresh cilantro, chopped
3 tablespoons sour cream
3 tablespoons cream cheese
1 tablespoon picketed jalapeños, chopped
1-teaspoon pepper sauce
Sea salt and freshly ground pepper to taste
Fresh cilantro springs

INGREDIENTS:
1.   Combine crab meat with next 7 ingredients.
2.   Season with salt and pepper.
3.   Using a small melon baller, scoop out most of the insides seeds part of the rounds, leaving the walls leaving the shells intact.
4.   Fill the centers and slightly mound crab atop cucumber.
5.   Garnish with cilantro springs.


ENJOY DAN:                                          BUON-APPETITE!!

PUMPKIN RISOTTO ENJOY DAN:

                         PUMPKIN RISOTTO by CHEF DAN:
Serves 16

INGREDIENTS:
1 large pumpkin
2 tablespoon butter
2 tablespoon olive oil
2 onions, chopped
3 garlic cloves, minced
6 cups Arborio rice
12-15 cups vegetable stock
1-cup Parmesan cheese
Sea salt and freshly ground black pepper to taste
1/2-cup sage leaves

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)
1.   Cut the pumpkin in to chunks and drizzle with olive oil and a splash of salt
2.   On a prepared baking sheet place pumpkin and bake for 1 hour.
3.   Set aside and let cool.
4.   Heat butter and oil over medium-high heat when sizzling.
5.   Add onions and garlic.
6.   Add rice and cook, stirring until rice is coated with oil.
7.   Pour 2 cups of broth; cook stirring until most the liquid is absorbed.
8.   Reduce heat and simmer continue stirring add 1 cup of liquid at a time
9.   This takes about 20 minutes.
10.                Stir in baked pumpkin and cheese.
11.                Heat through and serve, with sage leaves.

ENJOY DAN:                                                  BUON-APPETITE!!



KASHKE BADEMJAN IRANIAN EGGPLANT DASH ENJOY DAN:|

          KASHKE BADEMJAN IRANIAN EGGPLANT DISH by CHEF DAN:
Serves 4

INGREDIENTS:
3 eggplants, sliced lengthwise into 1/2-inch slices
Salt
1 tablespoon olive oil
2 onions, sliced
4 garlic cloves, minced
2 tablespoon olive oil
1/2-cup yogurt
Sea salt and freshly ground black pepper to taste
1/2-teaspoon turmeric
3 tomatoes, coarsely chopped
1/2-cup walnuts
1/2-cup water
1 tablespoon dried mint

DIRECTIONS:     (PRE-HEAT OVEN TO 325 DEGREES)
1.   Peel the eggplants.
2.   Dry eggplant with paper towels and sprinkle with salt.
3.   Rinse off.
4.   Baste eggplant with 1 tablespoon olive oil on both sides.
5.   Lie in an oven-proof dish and bake until golden brown, about 35 minutes.
6.   Set aside.
7.   In a skillet add 2 tablespoon oil over medium-high heat when sizzling.
8.   Add onion and sauté for 4-5 minute.
9.   Add garlic and turmeric and sauté 1 minute.
10.                Add water, tomatoes, eggplant, salt and pepper, and half the yogurt.
11.                Reduce heat and simmer for 10 minutes or until tomatoes and eggplant become soft.
12.                Mash the contents with a fork.
13.                Add walnuts and remaining yogurt, simmer for 2-3 minutes.
14.                In small fry-pan, fry mint in a splash of oil.
15.                Drizzle over eggplant as garnish.

ENJOY DAN:                                  BUON-APPETITE!!



ERWTENSOEP DUTCH PEA SOUP ENJOY DAN:

                  ERWTENSOEP DUTCH PEA SOUP by CHEF DAN:
Serves 30-40

INGREDIENTS:
5 pounds dried green split peas (spliterwten)
3 ham hocks
4 pounds smoked sausage (worst)
3 pounds bacon, one-inch thick, cubed
3 leeks cut lengthwise into 1-inch pieces (prei)
2 celery roots or bulb, diced (bleekslderie)
7 bouillon cubes
2 fennel bulbs, diced (venkel)
7 potatoes, diced
6 bay leaves

DIRECTIONS:
1.   Wash the peas and soak them in covered in water overnight.
2.   Next day rinse and add new water and bring to a boil.
3.   Add 2 or 3 bouillon cubes, ham hocks and bacon, reduce heat and simmer for 1-1/2-hours.
4.   Remove hocks, and set aside to cool.
5.   Remove the meat and add meat to pot.
6.   Add leeks, celeriac, fennel bulb and potatoes cook for another hour or until soup becomes thick.
7.   Add the sausage, let it warm through and season with added bouillon cubes.

ENJOY DAN:                                                              BUON-APPETITE!!