Saturday, January 31, 2015

BEER CHEESE FONDUE IN THE CROCK-POT ENJOY DAN:

              BEER CHEESE FONDUE IN THE CROCK POT by CHEF DAN:
Serves 10-12

INGREDIENTS:
1 loaf ciabatta bread, cubed
1/2-cup all-purpose flour
2 teaspoon chipotle powder
1 pound pepper jack cheese, shredded
1-pound sharp cheddar cheese, shredded
2 (12 Oz) I.P.A. beer
2 garlic cloves, minced
1 teaspoon mustard powder
1 (4 Oz) can chopped green chilies
2 jalapeno peppers, sliced

DIRECTIONS:
1.   Mix flour with chipotle powder, mustard powder, and toss with shredded cheeses.
2.   Pour beer into crock-pot and cover with shredded cheese mixture.
3.   Place garlic, green chilies and jalapenos over cheese.
4.   Do not stir until cheese has begun to melt.
5.   Cook on low 2 hours.
6.   Use fondue forks or bamboo skewers.
7.   Serve with cubed ciabatta.

ENJOY DAN:                                             BON-APPETITE!!




ITALIAN STYLE RIB EYE STEAKS ENJOY DAN:

               ITALIAN STYLE RUBBED RIB EYE STEAKS by CHEF DAN:
Serves 4

INGREDIENTS:
2-1-1/4-pound rib-in rib eye steaks
2 tablespoon grape-seed oil

RUB INGREDIENTS:
1/2-cup dry porcini mushrooms, finely ground into a powder in a spice grinder
1-1/2-teaspoons brown sugar
2 tablespoons coarsely ground black pepper
1-1/2-teaspoon smoked paprika
2 teaspoon red chili flake
2 teaspoons ground coriander
1 teaspoon EACH dry mustard, garlic powder, and onion powder
Sea salt to taste

DIRECTIONS:
1.   Coat rib eye steaks in 1 tablespoon olive oil and set aside.
2.   In a bowl, mix together rub ingredients, and thoroughly rub dry mix onto surface of each oil coasted steak.
3.   Place steaks in zip-lock plastic bag, removing as mush air as possible.
4.   Place in the refrigerator overnight, but better if left 2 nights turning once a day.
5.   Remove steaks from the refrigerator and drain off any accumulated liquid.
6.   Pat dry but don’t remove any rub.
7.   Season with salt.
8.   In a cast-iron skillet, heat the remaining oil until simmering.
9.   Add the steaks over moderate heat, turning once, until medium-rare.
10.                5-7 minutes per side.
11.                Transfer streaks to a cutting board and let rest 10 minutes.


ENJOY DAN:                                            BON-APPETITE!!


SEAHAWKS SUPER BOWL MARGARITA GUACAMOLE ENJOY DAN:

      SEAHAWKS SUPER BOWL MARGARITA GUACAMOLE by CHEF DAN:
Serves 8-10

INGREDIENTS:
4 ripe avocados, seeded and peeled
3 tablespoon lime juice
3/8-cup tequila
6 scallions, bias cut sliced into 1/2-inch lengths
2 plum tomatoes, chopped
2 garlic cloves, smashed
1 red onion, minced
1 jalapeno, minced
A handful cilantro
1/4-teaspoon sea salt

DIRECTIONS:
1.   Combine avocado with lime juice, stirring to coat.
2.   Mash with a fork, leaving mixture slightly lumpy.
3.   Add tequila and remaining ingredients.
4.   Stir until well blended.
5.   Serve with tortilla chips.


ENJOY DAN:                                          BON-APPETITE!!

Friday, January 30, 2015

CROCK POT CHEESE FONDUE ENJOY DAN:

                  CROCK POT CHEESE FONDUE by CHEF DAN:
Serves 10

INGREDIENTS:
2 garlic cloves cut in half
3 cups Pinot Grigio wine
1 tablespoon lemon juice
1 cup Swiss cheese, shredded
2 cups sharp cheddar cheese, shredded
3 tablespoons flour
3 tablespoons cherry brandy
A splash of freshly ground nutmeg
A splash of freshly ground black pepper
A splash of Smoked paprika
1 loaf crusty bread, cut into 1-inch pieces

DIRECTIONS:
1.   Rub garlic halves over the sides and bottom of a skillet.
2.   Heat wine until just beginning to bubble.
3.   Add lemon juice.
4.   Combine cheeses and flour and gradually stir into the wine mixture.
5.   Keep stirring, until cheese is melted and blended well.
6.   Spray crock-pot with pam.
7.   Pour cheese mixture into the prepared crock-pot.
8.   Add brandy and stir well.
9.   Sprinkle with nutmeg, pepper and paprika.
10.                Cover and cook on high for 30 minutes.
11.                Turn to low and cook for 1-3 hours.
12.                Keep on low while serving.
13.                Serve with fondue forks and crusty bread.



ENJOY DAN:                                                                      BON-APPETITE!!

Thursday, January 29, 2015

STEWART'S CROCKPOT CHOCOLATE FONDUE ENJOY DAN:

STEWART’S CROCKPOT CHOCOLATE FONDUE by CHEF DAN:
Serves 10

INGREDIENTS:
1-1/2-cups chocolate chips, (semi-sweet, dark, milk or white)
1-(19 Oz) can Mae Ploy coconut milk
1 teaspoon vanilla
1 tablespoon Grand Marnier
1 tablespoon dark rum
1 tablespoon Peppermint Schnapps
1 tablespoon cream de coco
1 teaspoon Jasmine essence, or peppermint, orange, extra ct
1 pinch Espresso powder

DIRECTIONS:
1.   Put chocolate chips in the crock-pot.
2.   Add evaporated milk and a teaspoon vanilla.
3.   Add all bozo and coffee powder.
4.   Cove on low setting for about 1 hour.
5.   Serve with apple chunks, banana slices, cubes of pound cake, or strawberries.


ENJOY DAN:                                               BON-APPETITE!!

POTATO CABBAGE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

ULTIMATE POTATO CABBAGE SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
2 head of cabbage, finely sliced
7 stalks celery, diced
10 carrots, thinly sliced
4 onions, chopped
10 cloves of garlic, smashed
30 potatoes, cubed
22 cups vegetarian stock
4 tablespoon butter, divided
2 tablespoon olive oil
1 cup all-purpose flour
1 quart of half and half
1 tablespoon dried tarragon
1 teaspoon EACH coriander seeds, fennel seeds, and cumin seeds
A handful fresh cilantro, chopped
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Combine the cabbage, celery, carrots, onions, garlic, and 2 tablespoons butter, and olive oil in stock-pot over medium-high.
2.   Sauté for 4-5 minutes.
3.   Add stock and potatoes, bring to a boil.
4.   Reduce heat cover and simmer for 1 hour.
5.   In a sauce-pan melt 2 tablespoon butter over medium-high heat.
6.   Whisk in the flour, cook stirring constantly for 1-2 minutes.
7.   Whisk in half-half, tarragon, seeds and cilantro.
8.   Bring cream mixture to a boil and cook stirring constantly, until thickened.
9.   Stir cream mixture into the stock-pot.
10.                Puree about 1/2-the soup and return to stock-pot.
11.                Adjust seasoning to taste.


ENJOY DAN:                                                     BON-APPETITE!!

Monday, January 26, 2015

SALMON WITH SMOKED PAPRIKA AND MUSTARD ENJOY DAN:

SALMON WITH  SMOKED PAPRIKA AND MUSTARD by CHEF DAN:
Serves 4

INGREDIENTS:
1 (4 Oz) wild sockeye fillets
3 tablespoons INGLEHOFFER stone ground mustard
1 tablespoon honey
1/2-teaspoon smoked paprika
1/4-teaspoon green chipotle powder
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)
1.   Line a baking sheet with foil and spray with Pam.
2.   Combine mustard, honey, paprika, chipotle powder.
3.   Season with salt and pepper to taste.
4.   Spread evenly with mustard mixture.
5.   Bake until salmon flakes nicely, 8 to 10 minutes.


ENJOY DAN:                                                             BON-APPETITE!!



Sunday, January 25, 2015

TURKISH MUHAMMARA RED PEPPER DIP ENJOY DAN:

TURKISH MUHAMMARA RED PEPPER DIP by CHEF DAN:
Serves 8

INGREDIENTS:
2 red roasted bell peppers
2 Gaelic cloves, smashed
1 onion, finely chopped
1 tablespoon Sambal Oelek, or to desired heat
3/4-cup Panko, toasted
3/4-cup walnuts, ground
3 tablespoon lemon juice
2 teaspoon honey
1 tablespoon yogurt
2 teaspoon cumin seeds, roasted and coarsely ground
Sea salt and freshly ground black pepper to taste
2-3 tablespoons olive oil
Turkish flat bread

DIRECTIONS:
1.   Roast peppers over an open flame or on a BBQ until blackened.
2.   Place in a paper bag for 20 minutes.
3.   Remove and peel off blackened skin, do not rinse under water.
4.   In a food processor mash pepper and set aside.
5.   Add to food processor garlic, onion, Sambal Oelek, Panko and walnuts.
6.   Pulse 2-3 time.
7.   Add lemon juice and honey, yogurt, cumin, salt and pepper to taste.
8.   While pulsing add olive oil until smooth.
9.   Stir in mash red pepper.
10.                Serve on Turkish flat bread, pide, naan, or plain crackers
11.                 
12.                ENJOY DAN:                                                     BON-APPETITE!!  



YORKSHIRE PUDDING RECIPE FROM ENGLAND IN 1870 ENJOY DAN:

YORKSHIRE PUDDING RECIPE FROM ENGLAND IN 1870 by MARGARET RACE:

INGREDIENTS
2 eggs, large
1 cup milk
1 cup flour, all purpose flour
1/2-teaspoon salt
1/4-cup beef dripping or shortening

DIRECTIONS:
1.   Whisk together eggs and milk.
2.   Add flour and salt.
3.   Beat until smooth using a hand beater.
4.   Heat 9X13 inch glass dish in 450 degrees oven for 10 minutes.
5.   Add beef drippings.
6.   Pour in batter all at once,
7.   Bake for 15 minutes.
8.   Reduce heat to 350 and continue cooking for 15 minutes until pudding is puffy and golden brown.
9.   Cut into squares and serve immediately—it deflates quickly.

ENJOY DAN:                                    BON-APPETITE!!


Saturday, January 24, 2015

MOROCCAN HARIRA BEAN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

MOROCCAN HARIRA BEAN SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
20 cups vegetarian stock
3 cups dry lentils
2 tablespoon oil vie oil
3 onions, chopped
3 cinnamon sticks
1 thumb-size fresh ginger, grated
1 tablespoon EACH ground tarmac, ground cumin, smoked paprika, and grand black pepper
3 915 Oz) cans garbanzo beans, drained
3 (15 Oz) cans kidney beans, rinse and drained
1 (50 Oz) can diced tomatoes
3 cups orzo
3 bunches of cilantro
1/4-cup lemon juice

DIRECTIONS:
1.   Stir vegetarian stock and lentils together in a stock-pot; bring to a boil.
2.   Reduce heat to low and simmer while preparing onions.
3.   Heat oil in a skillet over medium-heat when sizzling.
4.   Add the onions, cinnamon stick, ginger, turmeric, cumin, paprika and black pepper.
5.   Sauté for 5 minutes, and add to stock.
6.   Pour garbanzo, beans, kidney beans, diced tomatoes and orzo into the stock.
7.   Stir cilantro into the stock; reduce heat to low and simmer until lentils are tender, about 1 hour.
8.   Drizzle with lemon juice and enjoy.

ENJOY DAN:                                                                    BON-APPET

MOROCCAN MEATLOAF WITH DIPPING SAUCE ENJOY DAN:

                MOROCCAN MEAT LOAF WITH DIPPING SAUCE by CHEF DAN:
Serves 6-8

INGREDIENTS:
1 pound ground lamb
1 pound ground turkey meat
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
3 garlic cloves,
1 teaspoon EACH smoked paprika, ground cumin, curry powder and coriander
1/4-teaspoon EACH cayenne, cinnamon, kosher salt and black pepper
1-1/4-cups of Panko
2 eggs
1/4-fresh chopped cilantro
2 tablespoons plain Greek yogurt

DIPPING SAUCE:
1.   1/2-cup chopped tomatoes
2.   2 tablespoons EACH  plain yogurt, and lemon juice
3.   1 clove garlic
4.   1/2-teaspoon  EACH ground cumin, ground coriander,  and ground cinnamon,
5.   1/4-teaspoon cayenne pepper
6.   Sea salt and freshly ground black pepper to taste.

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)
1.   Add oil in a skillet over medium-high heat when sizzling.
2.   Add onion, carrot, and garlic, sauté for 5 minutes.
3.   Remove from heat and let cool for 15 minutes.
4.   Place the ground meat in mixing bowl.
5.   Add paprika, cumin, curry powder, coriander, cayenne, cinnamon, eggs, Panko, cilantro, yogurt, salt and pepper to taste.
6.   Stir the sautéed vegetables to the ground meat.
7.   Combine thoroughly and form into an oval loaf.
8.   Transfer to prepared 1/2-quart loaf pan and bake 25-30 minutes.
9.   While the meatloaf bakes, make the sauce.
10.                Combine all the ingredients in a food processor and process until smooth.
11.                Transfer to a serving dish.
12.                Remove the meatloaf from the oven and let arrest 5 minutes.
13.                Slice and serve with dipping sauce.

ENJOY DAN:                                                                    BON-APPETITE!!




MOROCCAN TURKEY MEATBALLS IN CROCK-POT FOR GIBERSON’S SUPER BOWL
                                                                                                               By CHEF DAN:
Makes 32 meatballs

INGREDIENTS:
1 (14 Oz) can diced tomatoes
1/2-cup chicken broth
1/2-cup chopped apricots
1 onion, finely chopped
2 tablespoon butter
4 garlic cloves, smashed
1/2-teaspoon cumin
1 teaspoon fennel seeds
1 tablespoon smoked paprika
1 tablespoon dried parsley
1 tablespoon brown sugar
1 tablespoon lemon juice
2 pounds ground turkey
1/2-cup Panko
2 tablespoon almond milk
1/4-teaspoon cayenne pepper
Garnish with 6 scallions, bias cut sliced into 1/2-inch lengths

DIRECTIONS:
1.   Combine the tomatoes, chicken broth, apricots, onion, and butter in the bottom of a crock-pot.
2.   Add 2 garlic cloves, cumin, fennel seeds, 2 teaspoons paprika, 2 teaspoon parsley 2 teaspoon brown sugar and lemon juice.
3.   Season with kosher salt and freshly ground black pepper to taste.
4.   Combine the turkey, Panko, almond milk, remaining garlic, remaining parsley, and remaining brown sugar in a bowl.
5.   Add cayenne, and season with salt and pepper.
6.   Dampen your hands and form the mixture into about 32 balls 1-1/2-inch.
7.   Place the meatballs in a single layer in the crock-pot.
8.   Cover and cook on low for 6 hours.
9.   Garnish with scallions.

ENJOY DAN:                               BON-APPETITE!!