Thursday, December 31, 2015

SHRIMP COCKTAIL MY WAY ENJOY DAN:

                      SHRIMP COCKTAIL MY WAY by CHEF DAN:
Serves 4-6

POUCHING LIQUID:
2-1/2- quarts of cold water
2(8 Oz) jar clam juice
1/2-onion, sliced
1/2- lemon
3-garlic cloves, peeled and smashed
2-spring’s fresh tarragon
2 teaspoons fennel seeds
1 tablespoon Old Bay
1 teaspoon Seasoned Pepper Medley
1 bay leaf

COCKTAIL SAUCE:
1/2-cup ketchup
1/4-cup EACH chili garlic sauce, and prepared horseradish
1/4-cup Sweet Chili Sauce
1 teaspoon EACH lemon juice and Worcestershire sauce
3 drops Tabasco Chipotle Smoked pepper sauce
A pinch of seas salt
1-1/2-pounds shell on deveined jumbo shrimp

DIRECTIONS:
1.   Stir water and next 9 ingredients together in a stock pot.
2.   Bring to a simmer and cook until flavors blend, about 15 minutes.
3.   Whisk ketchup and next 7 ingredients in a bowl.
4.   Chill for 20-30 minutes.
5.   Bring pouching liquid to a boil; add shrimp when they turn bright pink they are ready about 4-5 minutes.
6.   Transfer shrimp to a bowl of ice water and immerse in ice water until cold.
7.   Arrange cold shrimp on a platter and serve with chilled sauce.

ENJOY DAN:                                                       BON-APPETIITE!!



CROCK POT RAVIOLI WITH SPINACH ENJOY DAN:

CROCK POT CHEESE RAVIOLI WITH SPINACH by CHEF DAN:
Serves 6

INGREDIENTS:
1 cup mozzarella cheese
1 cup Parmesan cheese
1 (16 Oz) jar of Barilla Traditional Basil Pesto sauce
1 onion, chopped
2 garlic cloves, minced
1 (10.5 Oz) can ROT*TEL diced tomatoes and green chilies
1 teaspoon EACH oregano and Italian seasoning.
1 (10.5 Oz) can cheddar cheese soup
1(16 Oz) bag frozen spinach ravioli

DIRECTIONS:
1.   Spray the crock pot with Pam.
2.   In a bowl mix the pasta sauce and next 6 ingredients.
3.   Add frozen spinach ravioli.
4.   Cook on high for 3-4 hours.
5.   On low for 7-8 hours.
6.   When ready to serve sprinkle the mozzarella and Parmesan cheese on each serving.

ENJOY DAN:                                            BON-APPETITE!!


Wednesday, December 30, 2015

PORK BUTT ON THE TRAEGER PELLET GRILL ENJOY DAN:

             PORK BUTT ON THE TRAEGER PELLET GRILL by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 4-5 pound pork butt, trimmed of fat
3 tablespoons Carolina style Pork Butt BBQ. Seasoning


MARINATE:
1 cup soy sauce
1 cup dry sherry
1 cup strong brewed coffee
1/4-cup honey
3 tablespoon olive oil
2 teaspoons Seasoning Pepper medley
1 teaspoon EACH ground cloves, and ground anise
2 garlic cloves, minced

  MARINATE DIRECTIONS:
1.   Whisk all the ingredients in a bowl.
2.   Set aside
3.   Reserve the marinate after you marinate the roast.
4.   In a skillet bring marinate to a boil and then simmer for 10 minutes.
5.   Use as a dipping sauce.

DIRECTIONS:
1.   Start the Traeger grill on smoke with the lid open and smoke for 5 minutes.
2.   Set the temperature to 225 F and preheat, lid closed for 15 minutes.
3.   Rub the Carolina Pork Butt BBQ seasoning on the roast.
4.   Put the roast on the grill grates, fat side up, and cook 3 hours.
5.   Transfer to a baking sheet and roast 5-6 additional hours.
6.   Internal temperature should be 160 F.
7.   If roast browns too much cover with aluminum foil.
8.   Transfer to a cutting board and let rest 30 minutes.

ENJOY DAN:                                        BON-APPETITE!!



ROASTED BEETS GOAT CHEESE AND ARUGULA SALAD ENJOY DAN:

ROASTED BEETS GOAT CHEESE AND ARUGULA SALAD by CHEF DAN:
Serves 4    

INGREDIENTS:
4 roasted beets
1/3-cup toasted walnuts, coarsely chopped

VINAIGRETTE:
1 shallot, finely chopped
2 tablespoons balsamic vinegar
2 tablespoon olive oil
2 teaspoons EACH stone ground mustard, fresh rosemary, chopped, and honey.
Sea salt and Seasoned Pepper Medley

DIRECTIONS:
1.   Combine all ingredients, whisk together and set aside.

SALAD:
6 cups Arugula
1/2-red onion, thinly sliced
1/3-cup goat cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Wash beets and wrap in aluminum foil.
2.   Bake in preheated oven for about 1 hour.
3.   Remove let cool slightly.
4.   Peel and set aside.
5.   In a bowl, add just dressing to coat arugula.
6.   Divide salad on plates.
7.    Top with red onion and sprinkle with goat cheese and toasted walnuts.

ENJOY DAN:                                                         BON-APPETITE!!


VANILLA EXTRACT IN VODKA RUM OR WHISKEY ENJOY DAN:

VANILLA EXTRACT IN VODKA RUM OR WHISKEY by CHEF DAN:
1(750 ML) liter

INGREDIENTS:
1-bottle of Vodka, Rum, or Whiskey
15 Madagascar Bourbon Planifolia (vanilla beans)

DIRECTIONS:
1.   Use a sharp knife to slit open the vanilla beans.
2.   Slip the vanilla beans into the bottle.
3.   Close and store for 1 month, (store in a paper bag) in a dark place.
4.   Shake a few times each week.
5.   After 1 month; set a sieve with cheese cloth over a 1 quart measuring bowl.
6.   Pour strained extract into a bottle.
7.   Add 1 vanilla bean the bottle and drink up.

ENJOY DAN:                                              BON-APPETITE!!


Monday, December 28, 2015

CROCK POT BLACK EYED PEAS FOR NEW YEARS EVE ENJOY DAN:

CROCK POT BLACK EYED PEAS FOR NEW YEARS EVE by CHEF DAN:
Severs 4

INGREDIENTS:
12 ounces dried black beans
1 onion, cut into quarters
1 bell pepper, sliced
1 ham hock
1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies
2 fresh tomatoes
1/2-bunch fresh parsley
1 tablespoon za’atar (recipe to follow)
2 teaspoon EACH garlic powder, onion powder, and rosemary
Sea salt and Seasoned Pepper medley

DIRECTIONS:
1.   Place beans in the bottom of a 6 quart crock pot.
2.   Add the onion and bell pepper, and za’atar, garlic powder, onion powder, and rosemary.
3.   Add the ham hock.
4.   Add enough HOT water cover.
5.   Cover and cook on low for about 8 hours.
6.   Remover the ham hock and cut of the meat and put back in the pot.

ZA’ATAR RECIPE:
Blend I teaspoons EACH ground sumac, sesame seeds, and dried thyme.
1/4- teaspoon EACH sea salt, and Seasoned Pepper Medley.

ENJOY DAN:                                                 BON-APPPETITE!!





Sunday, December 27, 2015

SPICED BRINE SALMON ON THE TRAEGAR PELLET GRILL ENJOY DAN:

SPICED BRINE SALMON ON THE TRAEGER PELLET GRILL by CHEF DAN::
Serves 4

SPICE MARINATE:
1 cup vodka
1/3-cup brown sugar
2 tablespoon seas salt
2 tablespoon mixed pickling spice (recipe to follow)
2 teaspoon crushed dill seeds
1- Cup water
1-1/2-pound fresh salmon fillets


DIRECTIONS:
1.   Place the marinate in a plastic bag, add salmon, message the bag to make sure the salmon is immersed.
2.   Refrigerate for 2-4-hours.
3.   Remove the salmon from the refrigerate and drain it.
4.   Reserve the marinate.
5.   Let fish sit uncovered for 20 minutes.
6.   Stir the marinate brine with 1 cup of water in a sauce pan and boil for 2 minutes.
7.   Set aside.
8.   Start the Tredeger grill on Smoke with the lid open for 5 minutes.
9.   Arrange the salmon, skin side down on the grill grate.
10.                Smoke for 30 minutes.
11.                Increase heat to 225 degrees F.
12.                Cook salmon for 45 minutes basting frequently.
13.                Bake until salmon flakes easily.
14.                Transfer to platter and serve.

PICKING SPICE:
2 tablespoons whole mustard seeds
1 tablespoons whole allspice berries
2 teaspoons whole coriander seeds
2 teaspoons EACH red pepper flakes and ground ginger
2 crushed bay leaves, crumbled
2 cinnamon sticks broken I half
5 whole cloves

DIRECTONS:
In a spice grinder all seeds and grind until smooth.

ENJOY DAN:                           BON-APPETITE!!


Saturday, December 26, 2015

POLENTA WITH WHOLE BLACK TRUFFLES MUSHROOMS ENJOY DAN:

POLENTA WITH WHOLE BLACK TRUFFLES MUSHROOMS by CHEF DAN:
Serves:

POLENTA:
1 cup course cornmeal
4 cups vegetarian stock
2 tablespoons butter
1 garlic cloves, smashed
3 tablespoons Parmesan cheese
1/4-teaspoon sea salt

INGREDIENTS:
2 whole black fresh thinly sliced truffles mushrooms from Greece
2 shallots, minced
12 crimini mushrooms, sliced
1/2-cup Marsala wine
1/3cup vegetarian broth
2 spring fresh rosemary
Sea salt and Seasoned Pepper Medley to taste
2 tablespoon black truffle oil
1 tablespoon fresh parsley, finely chopped

DIRECTIONS:
1.   In a sauce pan over medium-low heat bring stock to a boil.
2.   Add butter and salt.
3.    Whisk in the polenta in a slow steam, stirring constantly.
4.   Heat over medium-low for 3 minutes.
5.   Cover and simmer for another 20 minutes, if gets to thick add water.
6.   Stir in Parmesan just before serving.
7.    Heat oil in a skillet over medium-high heat and when sizzling.
8.   Add shallot and sauté for 3 minutes.
9.   Reduce heat to medium; add Truffle sliced mushrooms and crimini mushrooms.
10.                Slowly pour in Marsala wine, rosemary and S. &.P.
11.                Cook for 1 minute then and broth.
12.                Simmer for 10 minutes or until most of the liquid has evaporated.
13.                Drizzle with truffle oil and serve immediately.
14.                Top with fresh polenta and parsley.

ENJOY DAN:                                                               BON-APPETITE!!
                   





Friday, December 25, 2015

FIRECRACKER AWESOME BOOZE ENJOY DAN:

                    FIRECRACKER AWESOME BOOZE by CHEF DAN:
Makes 1 quart

INGREDIENTS:
1 quart vodka
2 fresh jalapenos split
2 fresh Serrano’s, split
Jalapeno-stuffed olives for garnish

DIRECTIONS:
1.    In a quart jar, combine vodka and chilies and cover.\
2.   Let marinate seep at room temperature for at least 3 days or longer if desired.
3.   Transfer to the freezer and allow to chill thoroughly.
4.   Serves straight up and over ice.
5.   Garnish with olives or a twist of lime.

ENJOY DAN:                                            BON-APPETITE!!


SPICED RED WINE CRANBERRY SAUCE ENJOY DAN:

          SPICED RED WINE CRANBERRY SAUCE ENJOY DAN:
Makes 10 servings

INGREDIENTS:
1/4-cup brown sugar
1/4-cup white sugar
3/4-cup merlot or other dry red wine
1/4-cup orange juice
1 teaspoon fresh grated ginger
1 star anis
1 cinnamon stick
1/2-teaspoon all spice
1 (12 Oz) package fresh cranberries

DIRECTIONS:
1.   Combine all ingredients in a saucepan.
2.   Bring to a boil and simmer for 3 minutes or until sugar has dissolved.
3.   Add cranberries; simmer for 12 minutes or until cranberries POP and mixture thickens slightly.
4.   Remove from heat; cool to room temperature.
5.   Cover and chill.

ENJOY DAN:                                                         BON-APPETITE!!

HOMEMADE CRANBERRY SAUCE ENJOY DAN:

                 HOMEMADE CRANBERRY SAUCE by CHEF DAN:
About 3 cups

INGREDIENTS:
1 cup honey
¾-cup fresh orange juice
1/4-cup water
A pinch of sea salt
1 (12 Oz) package fresh cranberries

DIRECTIONS:
1.   In a sauce pan over medium-heat combine the honey, orange juice, water and salt.
2.   Stir until honey has dissolved.
3.   Add in the cranberries and pace a lid on half way through.
4.    Simmer for 10 minutes or until the cranberries have burst and softened.
5.   Transfer to a bowl to cool, then chill.


ENJOY DAN:                                           BON-APPETITE!!

Thursday, December 24, 2015

TANYA 'S KAHLUA ICE CREAM SMOOTHIE WITH CREAM ENJOY DAN:

TANYA’S KAHLUA ICE CREAM SMOOTHIE WITH CREAM by CHEF DAN:
Serves 1

INGREDIENTS:
1/4-cup Kahlua
3 scoops ice cream
1/2-cup cream
Whopped heavy cream
2 teaspoons grated bittersweet chocolate

DIRECTIONS:
1.   Place Kahula, ice cream in  a blender,
2.   Blend until completely mixed.
3.   Pour into a glass.
4.   Top with whipped cream, and grated bittersweet chocolate.
5.   Add 1 tablespoon Kahula.

ENJOY DAN:                                         BON-APPETITE!!!


KAREN B PINEAPPLE JELLO SALAD ENJOY DAN:

                KAREN B PINEAPPLE JELLO SALAD by CHEF DAN:
Serves a few

INGREDIENTS:
1 (16 Oz) container cool whip, thawed,
1 (16.4 Oz) can large crushed pineapple,
1 (4.3 Oz) package jello

DIRECTIONS:
1.   Drain pineapple.
2.    Mix cool whip, crushed pineapple and cottage cheese
3.   Mix in jello and refrigerate.

ENJOY DAN:                                    BON-APPETITE!!


RED QUINOA WITH CORN AND AVOCADO SALAD ENJOY DAN:

RED QUINOA WITH CORN AND AVOCADO SALAD by CHEF DAN:
Serves 6-8

INGREDIENTS:
2 cup red quinoa
1 (32Oz) package vegetarian broth
1 (15.5 Oz) can black beans, drained and rinsed
1 (12 Oz) package frozen sweet corn, thawed
1 avocado, cut into 1/2-inch pieces
1 pint grape tomatoes
1 onion, finely diced
1/4-teaspoon EACH oregano, basil, dried thyme, and Tandoori masala
1 cup cilantro salad dressing, (recipe to follow)
2 tablespoon olive oil
Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:
1.   Cook quinoa according to package directions;
2.   While quinoa is cooking, combine the black beans and next 8 ingredients in a bowl.
3.   Top with salad dressing and toss gently.
4.   When quinoa is cooked, toss with 2 tablespoons olive oil.
5.   Season with salt and pepper.
6.   Spread quinoa on serving platter and top with black bean mixture.
7.   Garnish with any reaming cilantro.

CILANTRO SALAD DRESSING:
1 cup loosely packed cilantro, stems removed
1/2-plain Greek yogurt
2 garlic cloves
1 tablespoon lime juice
Pinch of sea salt
Pinch sumac
1/4-cup olive oil
2 tablespoons apple cider vinegar

 DRESSING DIRECTIONS:
1.   In a bowl combine olive oil with lime juice,
2.   Combine cilantro and next 5 ingredients in a food processor.
3.   With the motor running, add oil and vinegar in a slow stream until emulsified; set aside.

ENJOY DAN:                                       BON-APPETITE!!