THAI SPAGHETTI SQUASH WITH PEANUT SAUCE ENJOY DAN:

                    THAI SPAGHETTI SQUASH WITH PEANUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 large spaghetti squash

1-(19 Oz) can Mae Ploy coconut milk

1/2-cup crunchy peanut butter

1 tablespoon EACH chili garlic sauce, soy sauce, fish sauce, tamarind paste, honey, rice vinegar and coconut oil

1 dash EACH ground ginger, ground cinnamon and fresh ground black pepper

4 scallion, chopped on the bias in 1/4-pieces

1/2-dry roasted peanuts

GARNISH with cilantro, scallion, and Coconut flakes

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.      Poke several holes in the squash shell and place on prepared baking sheet.

2.      Bake 45 minute and let cool.

3.      Cut in half tip to tip and scoop out the seeds with a spoon, scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

4.      Whisk together coconut milk, peanut butter, chili garlic sauce, soy sauced, fish sauce tamarind paste, rice vinegar and coconut oil in a bowl.

5.      Whisk in a dash of ground ginger, cinnamon and ground black pepper.

6.      Combine with cooked squash.

7.      Toss with scallions, and dry peanuts.

8.      Garnish with cilantro, scallion, and coconut flakes.

ENJOY DAN:                                                     BON-APPETITE!!

ROASTED PUMPKIN SEEDS SOAKED IN SALT WATER ENJOY DAN:

           ROASTED PUMPKIN SEEDS SOAKED IN SALT WATER by CHEF DAN

Makes 1-1/2- cups

INGREDIENTS:

1-1/2-cups pumpkin seeds

2-teaspoon EACH, olive oil, chili powder, garlic powder, onion powder, cayenne pepper, Cajun seasoning, seasoning salts

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.    It is OK to leave some strings and pulp on the seeds, clean off the major chunks.

SEEDS SOAKED IN SALT WATER:

1.   Fill a bowl about 2/3-full with water.

2.   Add salt to the water until saturated.

3.   Place seeds in salt water solution and let set 8 to 48 hours.

4.   Drain all the water from the bowl.

5.   Pat dry with paper towels.

6.   Toss pumpkin seeds in a bowl and mix with olive oil and all the seasoning.

7.   Spread pumpkin seeds in a single layer on baking sheet.

8.   Bake for about 45 minutes, stirring occasionally, until golden brown.

ENJOY DAN:                                           BON-APPETITE!!

  

MUSHROOM LAMB CHOPS WITH MINT SAUCE ENJOY DAN:

            MUSHROOM LAMB CHOPS WITH MINT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 lamb chops

1 tablespoon butter

Sea salt and freshly ground black pepper to taste

1 garlic clove, minced

2 shallots, chopped

8 baby-portabella mushrooms, quartered

 MINT SAUCE:

2 tablespoon rice wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoon olive oil

1/4-cup fresh mint leaves, finely chopped.

MAKE MINT SAUCE:

1.   In a bowl, combine vinegar, mustard, and honey.

2.   Whisk in oil and mint.

3.   Season with salt and pepper and set aside.

LAMB CHOPS AND MINT:

1.   Heat a skillet over medium-heat heat.

2.   Season chops with salt and pepper.

3.   Add chops to the skillet and cook 2-4 minutes each side.

4.   Transfer to plate and set aside.

5.   Melt the butter in a skillet over medium-heat.

6.   Add mushrooms and season with salt and pepper.

7.   Cook until browned about 5 minutes.

8.   Add 2 tablespoon water; stir, scraping up browned bits, until liquid has evaporated about 1 minute.

9.   Arrange chops on serving plates, and top with mint sauce.

10.                Serve with mushrooms.

ENJOY DAN:                                                         BON-APPETITE!!

TWICE BAKED SWEET POTATOES WITH CHIPTOLE PECANS ENJOY DAN:

TWICE BAKED SWEET POTATOES WITH CHIPOTLE PECANS b y CHEF DAN:

Serves 6

INGREDIENTS:

6 sweet potatoes, scrubbed and halved lengthwise

1 tablespoon grape-seed oil

4 tablespoon butter, cut into small pieces

1/4-cup maple syrup

1/2-teaspoon cinnamon

1 tablespoon vanilla

1/4-teaspoon chipotle chili powder

Pinch of sea salt

CHIPOTLE PECANS:

3 tablespoons butter

1-1/3-cup pecans

Tablespoon brown sugar

3/4-teaspoon chipotle powder

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.      Wash and Bake the sweet potatoes rubbed with oil in pre-heated oven for 1 hour.

2.      Remove from oven and place on cutting board to cool slightly.

3.      Cut a 2-inch slice off the top of each potato and scoop out soft insides in a bowl.

4.      Using a whisk, mash and stir the sweet potato until dry, about 4 minutes.

5.      Add butter, maple syrup, cinnamon, chipotle chili powder, vanilla, and salt.

6.      Whisk until smooth.

7.      Spoon back into the potato shells.

CHIPOTLE PECANS:

1.      Melt butter in a skillet over medium-heat when sizzling.

2.      Add pecans, chipotle chili powder and sugar, stirring until the sugar begins to caramelize and the pecans are coat with the sauce, 4-5 minutes.

3.      Pack pecans on top of the potato.

4.      Place on a prepared baking sheet and bake in 350 degrees oven for 15 minutes.

ENJOY DAN:                                                            BON-APPETITE!!

SHRIMP WITH CREAMY POLENTA ENJOY DAN:

                 SHRIMP WITH CREAMY POLENTA by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp, shelled and deveined

1 tablespoon smoked paprika

1/4-teaspoon EACH chili powder, ground cumin, onion powder, garlic powder, habanera pepper, cayenne pepper, and FRANKS red hot seasoning

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chicken stock

1 red bell pepper, diced

1 tablespoon red curry paste

1 cup white wine

1 (19 Oz) can Mae Ploy coconut milk, reserve 1/4-cup

2/3-cup tomato puree

CREAMY POLENTA:

1 cup polenta

4 cups chicken stock

1/4-cup of reserved coconut milk

2 tablespoons butter

1-cup Parmesan cheese

POLENTA:

1.   In a sauce-pan, bring the chicken stock and coconut milk to a simmer.  

2.   Turn to low and slowly stir in the polenta.

3.   Cook for 5 minutes on low-heat, stirring with a whisk to prevent lumps.

4.   When the mixture is creamy, turn off heat and stir in butter and Parmesan cheese.

5.   Set aside

SHRIMP:

1.   Marinate shrimp with the smoked paprika and a pinch of sea salt.

2.   Heat the oil in a skillet over medium-heat when sizzling.

3.   Add curry paste, stir until paste fragrant abort 1 minute.

4.   Add the shrimp and sauté for 3-4 minutes.

5.   Remove shrimp from skillet and sit aside.

6.   Add red bell pepper, garlic and sauté 2 minutes.

7.   Add chicken stock and white wine until reduced by 2/3, 3 minutes.

8.   Add coconut milk and tomato puree, cook for another 3-4 minutes.

9.   Stir in cooked shrimp and pour over the polenta.

10.                Garnish with snipped chives.

ENJOY DAN:                                                           BON-APPETITE!!

CUCUMBER CUP STUFFED WITH CRAB ENJOY DAN:

                           CUCUMBER CUPS STUFFED WITH CRAB by CHEF DAN:

Serves 24

INGREDIENTS:

3 English cucumbers

1/4-cup sour cream

1/4-cup cream cheese, softened

3/4-cup crab meat

Sauce:

3/4-vegetable broth

1 tablespoon oyster sauce

1 tablespoon soy sauce

1/4-teaspoon sugar

1 teaspoon cornstarch

1/2-teaspoon sesame oil

DIRECTIONS:

1.   Remove the peel from the cucumbers using a vegetable peeler,

2.   Cut the cucumber into 2-inch rounds.

3.   Using a small melon baler, scoop out most of the inside seed part of the rounds.

4.   You want to leave the walls and a thick portion of the bottom intact.

5.   In a bowl, combine the sour cream and the cream cheese, with a fork until well combined.

6.   Add crab and stir to combine.

7.   Fill each cucumber cup with the crab dip.

8.   In a sauce-pan add all sauce ingredients, over medium-heat.

9.   Stir and bring to a boil.

10.                Remove from heat and let cool.

11.                Drizzle sauce over the cucumber crab dip.

ENJOY DAN:                                                                 BON-APPETITE!!

CHICKEN THIGHS IN THE CROCK POT ENJOY DAN:

                 CHICKEN THIGHS IN THE CROCK POT FOR THE TREE FARM BOYZ by CHEF DAN:

Serves 14

INGREDIENTS:

14 skinless boneless chicken thighs

2 cup soy sauce

2 cups ketchup 1-1/2-cups Seabeck honey

12 cloves garlic, minced

1 tablespoon FRANKS red hot seasoning

1 tablespoon dried basil

DIRECTIONS:

1.      Lay chicken thighs into the bottom of a crock-pot.

2.      Whisk next 5 ingredients In a bowl.

3.      Pour over chicken thighs.

4.      Cook on low for 6-7 hours.

ENJOY DAN:                                                            BON-APPETITE!!

MY MOM'S THANKSGIVING JELL-O SALAD ENJOY DAN:

BERNICE SAUL (MOM’S) THANKSGIVING JELL-O SALAD FROM SISTER BETH

                                                                                          By CHEF DAN:

Serves 8

INGREDIENTS:

2 (3 Oz) packages lime jell-o

2 cups of boiling water

1 cup evaporated milk

1- (8 Oz) package cream cheese, softened

1 (15 Oz) can crushed pineapple, drained

 1/2-cup mayonnaise

3/4-cup chopped pecans

DIRECTIONS:

1.   Dissolve jello in water.

2.   Add cream cheese.

3.   Use an electric beater to mix softened cream cheese and jello together.

4.   Add all other ingredients.

5.   Pour in a square or round pan.

6.   Chill until firm.

ENJOY DAN:                         BON-APPETITE!!

CHOCOLATE BARK WITH NUTS AND RAISINS ENJOY DAN:

     CHOCOLATE BARK WITH NUTS AND RAISINS by CHEF DAN:

Makes 1 13-X-18-inch pan, about 3 dozen

INGREDIENTS:

1-cup roughly chopped walnuts

1-cup roughly chopped almonds

1/2- cup Pistachios, roughly chopped

1/2-cup raisins

1/2-cup corn syrup

20 ounces bittersweet chocolate (62% to 71% cacao) finely chopped

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1.   Line a 13-by 18-inch baking sheet with parchment paper.

2.   In a bowl toss the nuts, and raisins with corn syrup until evenly coated.

3.   Spread on a single layer on the prepared baking sheet.

4.   Bake, stirring once, until nuts are roasted and caramelized, about 25-30 minutes.

5.   Transfer nuts to a wire rack to cool, separating the nuts and raisins as they cool.

6.   Line the baking sheet with a clean sheet of parchment paper.

7.   In a double boiler set over a sauce-pan of simmering water.

8.   Melt 3 cups chopped bittersweet chocolate, stirring occasionally.

9.   When evenly melted, remove from heat and add remaining 1-cup.

10.                Stir to almost melted, and then set over the simmering water again.

11.                Containing stirring slowly, until just melted.

12.                Remove from heat and add the nuts and raisins.

13.                Fold until evenly coated.

14.                Spread on the prepared  baking sheet with parchment paper,

15.                Refrigerate until set about 3 hours.

16.                Break bark into pieces and enjoy.

ENJOY DAN:                                               BON-APPETITE!!

LEG OF LAMB MY WAY ENJOY DAN:

                                       LEG OF LAMB MY WAY by CHEF DAN:

Serves 12-14

INGREDIENTS:

3 tablespoons garlic powder

2 tablespoon Sichuan pepper

2 tablespoons EACH toasted cumin seeds, and toasted fennel seeds

1 tablespoon EACH coriander seed, smoked paprika, ground cinnamon, garam masala and chili garlic sauce

2 teaspoon sea salt

1 (5-pound) boneless leg of lamb, trimmed

1 onion, diced

1/2-cup fresh mint leaves

3 tablespoons olive oil

2 tablespoons red wine vinegar

3 garlic cloves, minced

1/2-teaspoon freshly ground black pepper

2 cups EACH peeled parsnips, peeled carrots, fennel bulb, and butter nut squash all thinly sliced

2 tablespoon olive oil

2 tablespoon lemon juice

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.      Combine first 9 ingredients in a bowl.

2.      Add 1 teaspoon sea salt to spice mixture.

3.      Rub spice mixture evenly over lamb; reroll roast; secure at 1-inch intervals with twine.

4.      Wrap in plastic wrap; refrigerator overnight.

5.       Remove from fridge and let stand 30 minutes.

6.      Place lamb on a wire rack in a roasting pan,

7.       pour 4 cups of water into pan.

8.      Roast at 375 for 1 hour and 45 minutes, until thermometer reads 130 degrees.

9.      Let stand 20 minutes and then cut across grain into thin slices.

10.  Place drippings from pan in a sauce-pan, and bring to a boil over high-heat.

11.  Cook until reduced to 1 cup.

12.  Combine onion and next 5 ingredients in a bowl, stir in 1/2-teaspoon sea salt.

13.  Combine remaining sea salt, parsnips and remaining ingredients in a bowl.

14.  Toss to coat, serve with lamb.

15.  Top lamb with mixture and drizzle with jus.

ENJOY DAN:                                                                                        BON-APPETITE!!