Friday, February 28, 2014

RED WINE AND MEAT WITH HORSERADISH MASHED POTATOES ENJOY DAN:

RED WINE POT ROAST WITH HORSERADISH MASHED POTATOES IN THE CROCK POT
                                                                                                       By CHEF DAN:
Serves 6-8

INGREDIENTS:
1 (3 to 3-1/2) pound boned beef roast trimmed
A healthy amount of fresh ground black pepper
1 tablespoon olive oil
3 carrots cut into matchsticks
1 onion, chopped
3 garlic cloves, quartered
9 baby portabella mushrooms, halved
1-teaspoon EACH thyme, paprika, lemon pepper, rosemary, and salt
2 cups Merlot
1/2-cup water
1/2-cup tomato paste
1-1/2-teaspoon cornstarch
1-(2 Oz) package of dry onion mix
6 cups horseradish potatoes (recipe to follow)

HORSERADISH MASHED POTATOES:
3 pounds russet potatoes, washed and peeled, and cut into 1-1/2-inch chunks
1 cup sour cream
2 tablespoons butter
Salt and pepper to taste
2 tablespoons prepared horseradish

DIRECTIONS FOR HORSERADISH   MASHED POTATOES:
1.   In a stock-pot bring 2 quarts of water to a boil.
2.   Add chunks of potatoes and bring to boil over high heat,
3.   Reduce heat cover and simmer for 20-25 minutes.
4.   Drain and cool; when cool add sour cream, butter and mash the potatoes.
5.   Season with salt and pepper and add horseradish, mix to consistency desired.

DIRECTIONS FOR CROCK-POT:
1.   Sprinkle roast generously with fresh ground black pepper.
2.   In a skillet over medium-high heat add oil and when simmering.
3.   Add roast and brown on all sides.
4.   Add to crock-pot and mix all the other ingredients together and pour over the meat.
5.   Cover and cook on low for 7-8 hours.
6.   Remove roast to a platter, let cool 10 minutes and slice into healthy slices.
7.   Turn crock-pot to high and whisk cornstarch into the juices.
8.   Spoon juices over the sliced meat.
9.   Serve with horseradish potatoes.

ENJOY DAN:                                                                    BON-JOUR     



Thursday, February 27, 2014

MEYERS LEMON AND CHICKEN IN THE CROCK-POT ENJOY DAN:

          CROCK POT MEYERS LEMON CHICKEN by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 onion
1 cup cornmeal
8 ounces cremini mushrooms, halved
1 fennel bulb, trimmed and quartered
2 teaspoons smoky paprika
1-teaspoon lemon-pepper
1 tablespoon oregano
1/2-teaspoon garlic powder
A splash of salt
2 tablespoons EACH butter and olive oil
4 skinless, boneless chicken breasts
1/2-cup chicken broth
1/2-cup white wine
2 tablespoon Meyers lemon juice
2- Meyers lemons, quartered
Sea salt and freshly ground pepper to taste

DIRECTIONS:
1.   Coarsely dice the onion (big chunks).
2.   Place in bottom of crock-pot.
3.   Combine cornmeal, paprika, lemon pepper, oregano, garlic powder, a little salt in a bowl; set aside.
4.   Heat the butter and oil in a skillet over medium-heat and when simmering.
5.   Dredge both sides of each chicken breast in the cornmeal mixture.
6.   Place chicken in the hot skillet and brown 3-5 minutes on each side.
7.   Place on top of onions in crock-pot.
8.   Add mushrooms  fennel bulb and quartered Meyers lemons.
9.   In the same skillet, add the broth, wine and lemon juice, over medium-low heat.
10.                Season with salt and pepper.
11.                Pour the liquid over the chicken in the crock-pot.
12.                Cover and cook on low for 7-8 hours.
13.                Serve over egg noodles.


ENJOY DAN:                         BON-APPETITE!!

Wednesday, February 26, 2014

BAKED SHRIMP IN COCONUT WOW!!!!!! ENJOY DAN:

                      BAKED COCONUT SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound shrimp, peeled and deveined
2 egg whites beaten until foamy
1/3-cup cornstarch
1 teaspoon kosher salt
1/2-teaspoon cumin
3/4-teaspoon cayenne
1-teaspoon garlic powder
1 cup sweetened coconut flakes

DIRECTIONS:       (PRE-HEAT OVEN TO 500 DEGREES)
1.   Rinse and dry shrimp with paper towels.
2.   In a bowl mix cornstarch, salt cumin, garlic powder and cayenne.
3.   In another bowl add coconut flakes.
4.   Working with shrimp 1 at a time.
5.   Dredge in the cornstarch mixture.
6.   Then dip in egg whites.
7.   Then roll the shrimp in the coconut, making sure to coat the shrimp well.
8.   Place on a prepared baking sheet and repeat with remaining shrimp.
9.   Bake the shrimp until bright pink, about 6 minutes per side.
10.                Flip shrimp half way through baking.

ENJOY DAN:                                               BON-APPETITE!!



WOW JICAMA, CABBAGE, CELERY ROT AND SUNCHUCK ENJOY DAN:

JICAMA, CABBAGE, CELERY ROOT, SUNCHUCK, AND CARROT SALAD
                                                                                       By CHEF DAN:
Serves 4

SALAD:
1 small jicama, peeled and cut into matchsticks
1 head green cabbage, shredded
1 small celery root, peeled and cut into matchsticks
1 sunchock (Jerusalem artichoke) peeled and cut into matchsticks
2 carrots, peeled and cut into matchsticks
1/3-cup craisins
1/2-sunflower seeds
Sea salt and freshly ground pepper to taste

DRESSING:
3 tablespoons sour cream or mayonnaise
1/4-cup orange juice
1 tablespoon lime juice
3 teaspoons brown mustard
2 teaspoon honey

MAKE THE SALAD:
In a large bowl combine all the salad ingredients, mix thoroughly.

MAKE DRESSING:
In a bowl, whisk together and the dressing ingredients.
Pour dressing over salad, toss well, and chill until ready to serve.

ENJOY DAN:                       BON-APPETITE!!!


MUSHROOMS IN BALSAMIC VINEGAR ENJOY DAN:

BALSAMIC VINEGAR MARINATED MUSHROOMS by CHEF DAN:
Serves 4

INGREDIENTS:
1 pounds baby portabella mushrooms or button mushrooms, quartered
2 tablespoons olive oil
2 shallots, chopped
2 garlic cloves, minced
2 tablespoons fresh rosemary, minced
2-tablespoons red wine
3-tablespoons balsamic vinegar
1/2-tablespoon brown sugar
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Heat a skillet heat oil over medium-high heat and when sizzling.
2.   Add shallots, and mushrooms and sauté for 5 minutes.
3.   Add garlic, rosemary and sauté for 1 minute.
4.   Add red wine, increase heat to high-heat, stir and cook 1 minute.
5.   Add vinegar, brown sugar and season with salt and pepper.
6.   Reduce heat to low and simmer for 10 minutes.


ENJOY DAN:       BON-APPETITE!!

SLAW WITH CABBAGE, CARROT, JICAMA AND APPLE ENJOY DAN:

                      CABBAGE CARROT JICAMA AND APPLE SLAW by CHEF DAN:
Serves 4

INGREDIENTS:

1 small head red cabbage, shredded
1 carrot, peeled and shredded
1 small jicama, peeled and shredded
1 apple, cored and thinly sliced
1 red bell pepper, cored and very thinly sliced
1/2-red onion, halved and very thinly sliced longwise
2 tablespoon rice wine vinegar
1/4-cup sour cream
1/4-cup raisins
2 tablespoon honey
1/2- tablespoon chives or 2 scallions, cut on the bias
1/2- tablespoon dried oregano
1/2-teaspoon kosher salt
1/4-teaspoon white pepper
2 teaspoon whole anise (optional)

DIRECTIONS:
1.   In a dry skillet over low heat roast the anise until they smell good.
2.   Remove from heat and grind into a powder in a coffee grinder.
3.   In a bowl combine cabbage, carrots, jicama, apple, bell pepper, onion, and raisins.
4.   In another bowl combine honey, and rice wine vinegar, whisk until smooth.
5.   Add the sour cream, chives, oregano, anise powder, salt and pepper.
6.   Whisk all the ingredients together.
7.   Stir into cabbage mixture and chill before serving.


ENJOY DAN:                    BON-APPETITE!!

Monday, February 24, 2014

CABBAGE, CARROT, JICAMA SLAW ENJOY DAN:

         CABBAGE CARROT SLAW FOR THE SOUP KITCHEN by CHEF DAN:
Serves 24

INGREDIENTS:
8 cups cabbage, shredded
5 cups carrots, shredded
3 cups jicama, shredded
1 cup reduce wine vinegar
1 cup sour cream
2 cups raisins
1/4-honey
1 tablespoon dried oregano
1/4-cup chives
1-1/2-teaspoon salt
1/2-teaspoon white pepper


INGREDIENTS:
1.   In a large bowl combine the cabbage, carrots, jicama, and raisins.
2.   In another bowl combine the honey and rice wine vinegar until smooth.
3.   Stir in sour cream,  oregano, chives, salt and pepper.
4.   Stir into cabbage mixture and chill before serving.


ENJOY DAN:       BON-APPETITE!!

RED LENTILS AND RICE ENJOY DAN:

BHAJA MUGER DAAL VEGETARIAN BEGALI (RED LINTELS) by CHEF DAN:
Serves 30-40

INGREDIENTS:
10 cups water
8 cup dry red lentils
6 cups rice
1-tablespoon EACH turmeric powder, red chili [powder,  yellow mustard seeds, fenugreek seeds, kalonji seeds, crushed red Chile flakes,  five spice and fennel seeds
3 teaspoons curry powder
3 tablespoon olive oil
22 cups water
1 (50 Oz) can diced tomatoes
10 garlic cloves chopped
5 onions, chopped
10 carrots, chopped
7 stalks of celery
1/2-cup soy sauce
2 teaspoons salt

DIRECTIONS:
1.   In a skillet with 1 teaspoon of olive oil roast all the seeds.
2.   Remove from the heat and let cool/
3.   Grind the roasted seeds in a seed grinder.
4.   In a stock pot add olive oil and when simmering.
5.   Add onions, carrots and celery and sauté for 5 minutes.
6.   Add garlic, ground seed, and curry powder, and salt, sauté for 1 minute.
7.   Add water, red lentils, rice, diced tomatoes, and bring to a boil.
8.   Reduce heat and simmer for 1 hour.
9.   Add soy sauce and simmer for 10 minutes more.
10.                With immersion blender and blend till smooth.

ENJOY DAN:                      BON-APPETITE!!





Monday, February 17, 2014

MEXICAN CHICKEN SOUP FROM GEORGIA JOHNSON ENJOY DAN:

                         MEXICAN CHICKEN SOUP
RECIPE FROM GEORGIA JOHNSON                                                     by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound chicken breast (chopped)
         *she used chicken thigh meat
1 medium onion, chopped
1-1/2-teaspoon garlic powder
1 tablespoon oil
2 cans (15-Oz) Northern beans
1 can (14-Oz) Chicken broth
2 cans (40- Oz) diced green chilies
1 tablespoon salted
1 teaspoon cumin
1 teaspoon dried oregano
1/2-teaspoon white pepper
2 cups shredded Jack Cheese
1 cup sour cream
1/2-cup cream

DIRECTIONS:
1.   Sauté chicken and onion in oil.
2.   Add beans broth, chilies, and seasoning.
3.   Bring to a boil.
4.   Add cheese until melted.
5.   Add sour cream and cream.
6.   Serve with  crushed “Juanita” corn chips

ENJOY  DAN:             BON-APPETITE!!

LENTILS AND SPLIT PEAS WITH COCONUT MILK ENJOY DAN:

                    LENTIL AND SPLIT PEA SOUP WITH COCONUT by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 tablespoons olive oil
1/2-onion, diced
1 carrot small diced
1 red bell pepper, diced
2 garlic cloves, roughly chopped
1 /2-inch fresh ginger, finely chopped
1 teaspoon cumin
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon black pepper
2 tablespoon tomato paste
1 (19 Oz) can MAE PLOY
3/4-cup lintels
3/4-cup split peas
3 cups water

DIRECTIONS:
1.   In a skillet over medium-high heat add oil and when simmering.
2.   Add onion, carrot, bell pepper, along with a pinch of salt.
3.   Sauté for 5-7 minutes.
4.   Add garlic, ginger, cumin, curry powder, turmeric, black pepper, and sauté for 3 minutes.
5.   Stir in tomato paste and coconut milk.
6.   Stir in the lentils and split peas stirring for 30 seconds.
7.   Add the water a splash of salt and bring to a boil.
8.   Reduce heat cover and simmer for 20 minutes.
9.   Remove cover and simmer for 12 minutes longer.
10.                Season with kosher salt and freshly ground black pepper.

ENJOY DAN:        BON-APPETITE!!


Sunday, February 16, 2014

TURKEY MEAT HASH ENJOY DAN:

                           TURKEY HASH by CHEF DAN:
Serves 6

INGREDIENTS:
2 sweet potatoes
1 tablespoon butter
1 onion, chopped
6 baby portabella mushrooms, quartered
1 red bell pepper,
2 garlic cloves, minced
4 cups ground white turkey meat
1-cup chicken broth
1/2--teaspoon cumin
1/2-teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoon lime juice

DIRECTIONS:
1.   Bring a pot of salted water to boil.
2.   Add sweet potatoes, and cook for about 5 minutes, or until tender.
3.   Drain and set aside and chop.
4.   In sauce-pan over medium-high heat add butter and when simmering.
5.   Add onion, mushrooms, bell pepper, and sauté for 5 minutes.
6.   Add garlic, cumin, paprika, thyme, and parsley, sauté for 1 minute.
7.   Add ground turkey and sauté for 5 minutes.
8.   Add broth and bring to a boil and then reduce heat and simmer for 4 minutes.
9.   Add cooked sweet potatoes, lime juice and heat through.


ENJOY DAN:                          BON-APPETITE!!

THAI COCONUT LENTIL SOUP VEGAN ENJOY DAN:

THAI COCONUT LENTIL SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
2 tablespoons olive oil
1/3- cup curry powder
2 teaspoons cinnamon
1/4-cup turmeric
4 onions, chopped
7 carrots, small dice
1 large thumb-size fresh ginger, grated
7 garlic cloves, chopped
2 tablespoon yellow curry paste
2 cups tomatoes  paste
1/3-cup brown sugar
2 tablespoon sea salt
26 cup water
3 cups shredded coconut
1 (56 Oz) can coconut milk
8 cups lentils
1 (56 Oz) can garbanzo beans
1/4-cup lime juice

DIRECTIONS:
1.   In a stock-pot heat oil over medium-heat and when simmering.
2.   Add curry powder, yellow curry paste, turmeric, and cinnamon and cook for 2 minutes.
3.   Add onion and sauté for 3 minutes.
4.   Add carrots, ginger, garlic, tomato paste, sugar, salt, sauté for 4 minutes.
5.   Pour in water, shredded coconut, coconut milk, lentils, and garbanzo beans.
6.    Bring to a boil then reduce heat and simmer for 40-50 minutes, or until the lentils are tender and soup has thickened.
7.   Add lime juice and serve.

ENJOY DAN:                                BON-APPETITE!!


Saturday, February 15, 2014

BEET GREENS ENJOY DAN:

                            BEET GREENS RECIPE by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoons olive oil
1 tablespoons butter
1-pound beet greens
1 tablespoon bacon bits
1/4-onion, chopped
1 garlic clove, minced
3/4-cup water
1 tablespoon brown sugar
1/4-teaspoon crushed red pepper flakes
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

DIRECTIONS:
1.   Heat the oil and butter in a skillet over medium-high heat.
2.   Add onion and sauté for 4 minutes.
3.   Add garlic and cook for 1 more minute.
4.   Add water to the pan, stirring to loosen any particles from the bottom of the pan.
5.   Stir in sugar and red pepper flakes
6.   Bring mixture to a boil.
7.    Add the beet greens; gently toss in the onion mixture so the greens are well coated.
8.   Reduce heat to low, cover and simmer for 15 minutes or until greens are tender.
9.   Stir in lemon juice.
10.                Season with salt and pepper to taste.

ENJOY DAN:          BON-APPETITE!!