Monday, March 31, 2014

QUINOA ASPARAGUS AND LORIE'S PESTO ENJOY DAN:

QUINOA AND ASPARAGUS WITH LORIE'S PESTO by CHEF DAN:
Serves 4

INGREDIENTS:
1 Cup quinoa
 2 cups vegetarian broth
1 cup Lorie’s pesto (recipe to follow)
1-1/2-cup cherry tomatoes
2 cups Asparagus, trimmed and cut on the bias in 1/2-inch pieces
1/4-teaspoon EACH dried basil and marjoram
1/8-teaspoon freshly ground black pepper
Sea salt to taste
1/2-cup parmesan cheese

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)
1.   Bring vegetable broth to a boil, add quinoa and when boiling again.
2.   Reduce heat and simmer for 15 minutes.
3.   Fluff and set aside.
4.   Place the asparagus and cherry tomatoes on prepared baking sheet.
5.   Drizzle with a little oil and a pinch of salt.
6.   In a preheated oven roast for 15-20 minutes.
7.   Remove from oven and toss with the quinoa.
8.   Sprinkle the top with cheese and bake 20 minutes more or until the cheese is melted.

LORIE’S PESTO:
1/2-cup pine nuts
4 cup packed fresh basil
1/2-teaspoon salt
2/3-cup olive oil
8 garlic cloves
1/2-cup Parmesan cheese

DIRECTIONS:
1.   In a blender pulse the first 3 ingredients together.
2.   While pulsing ads, oil in a slow steady stream.
3.   Remove from blender and stir in Parmesan cheese.


ENJOY DAN:           BON-APPETITE!!

Sunday, March 30, 2014

TOFU SWISS CHARD STIR FRY ENJOY DAN:

                    TOFU SWISS CHARD STIR FRY by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil, divided
1 (8 Oz) package of firm tofu
2 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 onion, thinly sliced
1 tablespoon hoisin sauce
6 baby portabella mushroom, halved
1/4-cup vegetable broth
1 bell pepper, thinly sliced
1 large bunch Swiss chard, washed, stems diced and leaves shredded
1 pinch of red pepper flakes
1 tablespoon sesame seeds
Kosher salt and freshly ground black pepper

DIRECTIONS:
1.   Drain the water from tofu and wrap in paper towels and place in a strainer with heavy weight on top.
2.   Let set 20-30 minutes.
3.   Cut into 1-inch cubes.
4.   In a wok heat 1 tablespoon olive oil over high-heat when sizzling.
5.   Add tofu and soy sauce and cook until golden brown and crispy.
6.   Set aside.
7.   Heat remaining oil in a wok over high heat, when sizzling.
8.   Add onion and sauté for 4 minutes.
9.   Add bell pepper, broth, mushrooms, balsamic vinegar, and hoisin sauce and sauté for 3-4 more minutes.
10.                Reduce heat add chard stem and leaves, red pepper flakes and sesame seeds tossing to combine.
11.                Return tofu to wok, cover and simmer for 4-5 minutes,
12.                Season with salt and pepper.

ENJOY DAN:                                 BON-APPETITE!!



Saturday, March 29, 2014

AVOCADO LEMONGRASS SOUP ENJOY DAN:

                AVOCADO LEMONGRASS SOUP by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
2 garlic cloves
1 shallot, thinly sliced
1 (19 Oz) can MAE PLOY coconut milk
1/2-cup white wine
2 avocados, split seeds removed
1-lemongrass stalk, cut into 3-inch pieces and with the flat part of a knife, smash.
1 tablespoon lime juice
1 tablespoon tarragon
4 lime wedges

DIRECTIONS:
1.   In a sauce pan over medium-high heat add oil, when sizzling.
2.   Add white wine, garlic shallot, and lemongrass, sauté for 4 minutes.
3.   Reduce heat: add coconut milk, avocado, lime juice. Tarragon, and simmer for 10-12 minutes.
4.   Season with kosher salt and freshly ground black pepper to taste.
5.   Remove lemongrass pieces and serve with lime wedges.


ENJOY DAN:            BON-APPETITE!!

Friday, March 28, 2014

ROASTED CHICKEN BREAST WITH RED WINE ENJOY DAN:

ROASTED CHICKEN BREAST WITH TOMATO AND RED WINE by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless. Skinless, chicken breast halves, about 1-1/2-pounds
2 tablespoons grape-seed oil, divided
Kosher salt and freshly ground black pepper
8 baby portabella mushrooms, halved
1 pound cherry tomatoes, halved
2 garlic cloves, crushed
1 red bell pepper, cored and cut into thin stripes
1/2-cup red wine
2 cups chicken stock
1/4-teaspoon EACH dried thyme and dried tarragon
2 tablespoons Herbs de Provence
2 tablespoon, lemon juice
1-1/2 teaspoon cornstarch, mixed with 2 tablespoons water
2 teaspoons Dijon mustard

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES:
1.   Season chicken with salt and pepper.
2.   Heat an oven-proof skillet over medium-high heat; add  oil when sizzling.
3.   Add chicken to the pan and cook 2 minutes without touching.
4.   Flip over and cook for 1 minute.
5.   Transfer skillet to the oven, cook 8-10 minutes or until internal temperature is 165 F.
6.   Transfer the chicken to a large platter, tent with foil, let rest.
7.   Return pan to high-heat and add  the red wine.
8.   Cook scraping the pan with a wooden spoon to incorporate any tiny bits.
9.   Add chicken stock, mushrooms, cherry tomatoes, garlic, bell peppers, thyme, tarragon, herbs de Provence.
10.                Bring to a boil and reduce heat, cover and cook 4 minutes.
11.                Stir in lemon juice, Dijon mustard, cornstarch mixture.
12.                Simmer for a couple of minutes and season with salt and pepper.



ENJOY DAN:                           BON-APPETITE!!

POLISH POTATO SALAD ENJOY DANl

MARCIAS POLISH POTATO SALAD FOR THE SOUP KITCHEN by CHEF DAN
Serves 20

INGREDIENTS:
I bag small red potatoes, about 26 potatoes, cooked and diced
1 (32 Oz) package frozen peas, cooked and drained
8 large dill pickles, diced
1/4-cup pickle juice
4 tablespoons fresh dill
1 cup green onion, chopped
1-1/2-cup mayonnaise
1-1/2-cup sour cream
4 tablespoon prepared mustard

GARNISH:
1 Bunch fresh radish, thinly sliced
1 tablespoon paprika


DIRECTIONS:
1.   Mix the peas, pickles, pickle juice, onions and dill, season with salt and pepper.
2.   Mix mayonnaise, sour cream and mustard and add to the salad.
3.   Garnish and chill for 2 hours.

ENJOY DAN:                                                     BON-APPETITE

UDON NOODLE SOUP ENJOY DAN:

              JAPANESE UDON NOODLE SOUP by CHEF DAN:
Serves 2

INGREDIENTS:
1 (7.3 Oz) package fresh udon noodle soup
4 cups vegetable stock
1 thumb-size fresh ginger, peeled and thinly sliced
2 carrots, peeled and thinly sliced
1/2-snap peas cut in half on the bias
1 (15 Oz) can straw mushrooms, drained and rinsed
1 tablespoon soy sauce
1 tablespoon white miso
4 scallions, thinly sliced on the bias

DIRECTIONS:
1.   Cook the udon noodles according to package directions, drain and set aside.
2.   In sauce-pan bring the stock to a boil.
3.   Lower heat to medium and add the carrots, and cook about 2 minutes.
4.   Add the snap peas and cook 1 minute.
5.   Add the straw mushrooms and cook 1 minute longer.
6.   Remove from heat.
7.   Spoon the miso in a bowl with a cup of cooking liquid.
8.   Whisk until the miso is dissolved, and then pour miso mixture into the pot.
9.   Add soy sauce and simmer for 2-3 minutes.
10.                Stir in udon and scallion and heat through.

ENJOY DAN:                                   BON-APPETITE!!



Monday, March 24, 2014

GLAZED SHRIMP WITH A SPOT OF RUM ENJOY DAN:

GLAZED SHRIMP WITH CITRUS AND A SPOT OF RUM by CHEF DAN:
Makes 4 servings

INGREDIENTS:
2 tablespoon orange juice
2 tablespoons Meyer lemon juice
4 tablespoon lime juice, divided
2 tablespoons cornstarch
2 tablespoons dark rum
2 tablespoons garlic minced
2-tablespoons thumb-size fresh ginger, grated
1/4-tablespoon chipotle chili powder
1 pound shrimp, peeled and deveined, tail left on.
2 tablespoons butter
3/4-cup sesame seed
Kosher salt and freshly ground black pepper to taste

GLAZE:
1.   Whisk together cornstarch with 2 tablespoon lime juice.
2.   In bowl combine, orange juice, lemon juice, remaining lime juice, rum, garlic, ginger, and chili powder.
3.   Add shrimp to the bowl and toss to coat.
4.   Place sesame seeds in a pie pan.
5.   Dip shrimp into the seeds coating both sides.
6.   Add butter to a skillet over medium-heat.
7.   Add shrimp and sauté for 3 minutes.
8.   Stir in juice-rum mixture and cornstarch and cook 1-2 minutes.
9.   Tossing to coat.
10.                Season with salt and pepper.


ENJOY DAN:                    BON-APPETITE!!


BAKED MAPLE SALMON FILLETS ENJOY DAN:

                          BAKED MAPLE SALMON by CHEF DAN:
Serves 4

INGREDIENTS:
4 skinless, salmon fillets (3 Oz) each
1/4-cup coarsely chopped walnuts
1/4-cup maple syrup
1/4-cup orange juice
1 tablespoon Meyer lemon juice (juice from Meyer lemons)
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
2 garlic cloves, minced
2 teaspoon ginger powder

DIRECTIONS:      (PRE-HEAT OVEN TO 425 DEGREES)
1.   In a bowl mix the syrup orange juice, lemon juice, rice vinegar, garlic clove and ginger powder.
2.   Place salmon in a shallow baking dish.
3.   Chop the walnuts by hand or a hand held blender.
4.   Distribute evenly on top of the fillets.
5.   Using a spoon gently baste the marinade over the top of each fillet.
6.   Cover and let rest in the marinate for 30 minutes.
7.   Place baking dish in a pre-heated oven, bake for 15-20 minutes, or until easily flaked with a fork.
8.   While the fish is baking, baste top with marinate at least once or twice.
9.   Discard leftover marinate.

ENJOY DAN:                                         BON-APPETITE!!



Sunday, March 23, 2014

THAI PENN CLOVE MUSSELS ENJOY DAN:

THAI PENN COVE MUSSELS by CHEF DAN:
Serves 4

INGREDIENTS:
1 stalk of lemongrass
2 tablespoon grape-seed oil
3 garlic cloves, thinly sliced
1-onion, thinly sliced
1 thumb-size fresh ginger, peeled and chopped
2 tablespoons red curry paste
2 tablespoons tamarind concentrate
2 tablespoon Meyer lemon juice
1 (8 Oz) jar clam juice
1 (19 Oz) can Mae Ploy coconut milk
1 cup sake
2-pounds fresh Penn Cove mussels
2 tablespoons fish sauce
1 hand full fresh Thai basil

DIRECTIONS:
1.   Trim the lemongrass, leaving 6-inches at the root end, discard the tops.
2.   Smash the stalks with the flat side of a knife, and cut into 1-inch pieces.
3.   Add oil in a skillet over medium-high heat and when sizzling.
4.   Add sliced onion and sauté for 5 minutes.
5.   Add the garlic, lemongrass, ginger, curry paste, tamarind, and sauté for 2 minute.
6.   Add the coconut milk, fish sauce, clam juice, and sake.
7.   Reduce to simmer.
8.   Add Penn Cove mussels, cover and cook for 5-8 minutes or until mussels open.
9.   Discard any that do not open.
10.                Add lemon juice.
11.                Serve with crusty bread, and fresh Thai basil.

ENJOY DAN:                                                              BON-APPETITE!!


Saturday, March 22, 2014

SWEET AND SPICY CHICKEN TENDERS ENJOY DAN:

SWEET AND SPICY CHICKEN TENDERS FOR RANDY'S TREE FARM WORKERS
                                                                                                    By CHEF DAN:
Serves 16

INGREDIENTS:
10 pounds chicken tenders, cut into chunks
3 tablespoon olive oil
1/4-cup lime juice
1/2-cup Randy’s honey
2-cup brown sugar
1-cup rice wine vinegar
1 thumb-size fresh ginger, chopped
4 garlic cloves, chopped
2 tablespoons Sriracha sauce
1/4-cup chili powder
1/4-cup cornstarch
1/4-cold water

DIRECTIONS:
1.   Whisk together olive oil, lime juice, and Sriracha sauce.
2.   Pour into a gallon Ziploc bag.
3.   Place chicken chunks into the bag, seal and place in the frig for 1 hour.
4.   Mix together Randy’s honey, sugar, vinegar, ginger, chili powder, and garlic in a bowl.
5.   Remove chicken tender from marinate.
6.   Heat oil in a skillet over medium-heat when sizzling.
7.   Add chicken chunks to the skillet for about 2 minutes stirring constantly.
8.   Add Randy” honey mixture with the marinate to the skillet.
9.   Mix cornstarch with cold water and pour into skillet.
10.                Reduce heat and simmer for 10-12 minutes,

ENJOY DAN:                            BON-APPETITE!!



WHOLE WHEAT PASTA WITH GARLIC SHRIMP AND ASPARAGUS ENJOY DAN:

WHOLE WHEAT ANGEL HAIR PASTA WITH GARLIC SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
8 ounces whole wheat angel hair pasta
1 pound asparagus, cut on the bias in 1-1/2-inch pieces
2 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon fresh oregano, chopped
1 pound shelled, deveined uncooked shrimp
1/4- teaspoon EACH red pepper flakes, Old Bay and salt.
8 baby portabella mushrooms, quartered
12 cherry tomatoes, halved
1/4-cup grated Gruyere cheese

DIRECTIONS:
1.   Cook pasta according to package directions.
2.   Add the asparagus the last 3 minutes of cooking.
3.   Drain and reserve 1/4-cup pasta water
4.   Heat oil in a wok over medium-heat, when sizzling.
5.   Add garlic and oregano; cook for 30 seconds, stirring constantly.
6.   Add shrimp. Mushrooms, Red pepper flakes, Old Bay, and salt.
7.   Adding as much pasta water as needed.
8.   Stir-fry for 4 minutes or until shrimp turn pink.
9.   Toss in the pasta mixture, adding tomatoes and cheese.


ENJOY DAN:                         BON-APPETITE!!

BLACK BEAN HUMMUS ENJOY DAN:

                      BLACK BEAN HUMMUS by CHEF DAN:
8 servings

INGREDIENTS:
1 cup dry black beans
2 cups water
2 tablespoon Meyer lemon juice
1-1/2-tablespoons tahini
1-teaspoon cumin
1/2-teaspoon sea salt
1/4-teaspoon EACH cayenne, chili powder, and paprika
Pinch of cinnamon
Pinch of coriander
1/2-cup cilantro, chopped

DIRECTIONS:
1.   Soak beans in water for 6-8 hours or overnight.
2.   Drain and rinse.
3.   Add beans to a pot of water and bring to a boil.
4.   Reduce heat and simmer for 50-60 minutes.
5.   Place beans and all ingredients except cilantro in a food presser.
6.   Pulse until smooth.
7.   Refrigerate.
8.   Use on pita or wraps or tortilla chips.
9.   Garnish with cilantro.

ENJOY DAN:                            BON-APPETITE!!