Monday, March 30, 2015

PORTOBELLA MUSHROOM STUFFED WITH GORGONZOLA ENJOY DAN:

PORTABELLA MUSHROOM STUFFED WITH GORGONZOLA by CHEF DAN:
Serves 2

INGREDIENTS:
2 Portabella mushrooms, stalks removed and chopped
1-3/4-ounce butter
Sea salt and freshly ground black pepper taste
3 tablespoon fresh cilantro, chopped plus more for garnish
3/4-teaspoon cumin powder
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, finely chopped
2 mushroom stalks, finely chopped
1/2-Romero pepper, chopped
1/4-cup gorgonzola
1/4-cup Panko
1/4-cup fresh chives

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place the mushrooms on a baking sheet sprayed with Pam.
2.   Divide the butter between each mushroom.
3.   Season with salt and pepper, and divide cilantro onto each.
4.   Place in the pre-heated oven and bake for 10 minutes.
5.   In a skillet heat the oil over medium-high heat when sizzling.
6.   Add shallot, cumin powder, and sauté for 3 minutes.
7.    Add garlic and mushroom stalks, Romero pepper, and sauté for 2 minutes.
8.   Spoon the mixture into the 2 baked mushrooms.
9.   Place gorgonzola n top and sprinkle with Panko.
10.                Place the mushrooms into the oven and roast 4 more minutes.
11.                Then place under the broiler and broil for 2 minutes or until the top is golden brown and bubbling.
12.                Place the mushrooms onto a serving plate and sprinkle on cilantro and chives.

ENJOY DAN:                                   BON-APPETITE

CEVICHE WITH SEAFOOD AND AVOCADO ENJOY DAN:

                MIXED SEAFOOD CEVICHE WITH AVOCADO by CHEF DAN:
Serves 4

INGREDIENTS:
8 (Oz) sashimi grade tuna, diced
7 (Oz) smoked mussels
7 (Oz) squid
1/2- cucumber, diced
1 avocado, peeled, pitted and diced
2 scallions, bias-sliced into 1/2-inch lengths
1 jalapeno, thinly sliced
1 tablespoon chia seeds
1 tablespoon lime juice
3 teaspoons sesame oil
1/2-cup soy sauce

DIRECTIONS:
1.   In a bowl, combine, ahi, mussels, squid, avocado, scallions, jalapeno, and chia seeds.
2.   Pour in lime juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado.
3.   Place this bowl in a larger bowl that has been filled with ice.
4.   Chill in the refrigerator no longer than 15 minutes.
5.   Once chilled, remove the bowl from the ice, and invert onto serving plate.
6.   Serve with toasted bread.

ENJOY DAN:                                   BON-APPETITE!!


Sunday, March 29, 2015

STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER ENJOY DAN:

          STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER by CHEF DAN:
Serves 4

INGREDIENTS:
4 fresh artichokes
1 lemon slices in rounds
6 cloves of garlic, sliced
1/4-cup parsley
Sea salt and freshly ground black pepper to taste

GARLIC LEMON BUTTER:
1/2-cup butter
1 tablespoon lemon juice
3 garlic cloves, minced
2 teaspoon dried thyme

DIRECTIONS:
1.   Wash artichokes, make sure to shake out excess water so the don’t get soggy when steamed.
2.   Cut stems and top 1-1/2-inches from artichokes.
3.   Cut away outside row of artichokes leaves.
4.   Using scissors cut off pointed tips of leaves.
5.   Stuff lemon slices, garlic, parsley and thyme into artichokes.
6.   Sprinkle with salt and pepper.
7.   Place in vegetable steamer, covered over boiling water.
8.   Steam for about 35 minutes or until knife pieces base easily.
9.   Pull out with thongs and let cool 10 minutes.
10.                 Meanwhile in a skillet over medium-heat add butter when sizzling.
11.                Add garlic and thyme, cook 1 minute.
12.                Add lemon juice and butter.
13.                Whisk until butter melts.
14.                Season with salt and pepper to taste.
15.                Serve artichokes with seasoned butter.

ENJOY DAN:                                      BON-APPETITE!!


Saturday, March 28, 2015

RISOTTO PRIMAVERA ENJOY DAN:

                             RISOTTO PRIMAVERA by CHEF DAN:
Serves 6-8

INGREDIENTS:
4-1/2-cups mushroom broth
1/2-cup dried porcini mushrooms
2 tablespoons EACH olive oil and butter
1 bunch asparagus spears, trimmed, cut on the bias into 1-inch pieces
1/2-onion, finely diced
2 garlic cloves, minced
3 whole carrots, peeled and finely diced
1/2-cup cauliflower pieces
1 yellow squash, finely diced
 Sea salt or to taste. Freshly ground black pepper to taste
1/4-cup butter, cut into 1-inch pieces
1-1/2- cups Arborio rice
1-1/2-cups dry white wine
Sea salt to taste
1 cup frozen peas, thawed
1/4-cup mascarpone or cream cheese
2 tablespoons finely grated Parmesan cheese, plus more for serving.

DIRECTIONS:
1.   Bring 4-1/2-cups of water to boil in sauce-pan.
2.   Add dried porcini mushrooms; remove from heat and let rest 30 minutes until soften.
3.   Using a slotted spoon, transfer to work surface, reserving liquid.
4.   Chop mushrooms coarsely.
5.   Heat  the mushroom broth to a swimmer, and set aside
6.   In skillet heat oil and butter over medium-low heat when sizzling.
7.   Add asparagus, onion, garlic, carrots, stir and sauté for 4 minutes.
8.   Add cauliflower and squash, hit with salt and cook 1 minute.
9.   Remove from skillet and set aside.
10.                Add butter to the same skillet over medium-low heat
11.                Add rice and stir, cooking for 1 minute; add 1/2-the wine.
12.                Adding salt and pepper; stir and cook until liquid is absorbed.
13.                Add other half of wine and cook until absorbed.
14.                Over the next 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed.
15.                Add peas, stirring to combine.
16.                Once rice is cooked, remove from heat, stir in mascarpone, Parmesan and vegetables until all the mascarpone is combined.

ENJOY DAN:                                    BON-APPETITE!! 



Friday, March 27, 2015

OVERNIGHT MUESLI MY WAY ENJOY DAN:

                         OVERNIGHT MUESLI MY WAY by CHEF DAN:
Makes 4 servings:

INGREDIENTS:
2 cups John McCann steel cut oat meal
1-3/4-cup soy milk
3 tablespoon lemon juice
1/4-cup chia seeds
1/4-cup walnuts, chopped
2 tablespoon honey, maple syrup or agave
1/4-teaspoon pure vanilla
Splash of cinnamon
1/4-cup shredded coconut
1-1/2-cups Greek yogurt


DIRECTIONS:
1.   In a large bowl comb oats, soy milk, lemon juice, chia seeds, walnuts, honey, vanilla, cinnamon, and shredded coconut.
2.   Stir to combine.
3.   Cover and place in the refrigerator overnight.
4.   To serve, scoop the soak mixture into a bowl and top with Greek yogurt to form a porridge-like consistency when mixed in.

TOP WITH YOUR FAVORITE FRUITS, NUTS, AND DRIED BERRIES:
1 apple, cored and grated with peel on
1/4-cup EACH walnuts, blueberries, strawberries, raisins, banana, flax seeds, chopped tarragon or mint.

ENJOY DAN:                                                          BON-APPETITE!!



ASPARAGUS WITH TARRAGON VINAIGRETTE ENJOY DAN:

        ASPARAGUS WITH TARRAGON VINAIGRETTE by CHEF DAN:
Serves 4

INGREDIENTS:
1-bunch fresh asparagus, woody ends trimmed, peeled if desired
Salt for boiling water
1 tablespoon tarragon vinegar
1 shallot, peeled and roughly chopped
1-teaspoon Dijon mustard
1 teaspoon fresh tarragon
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Bring a pot of water of salted water to a boil.
2.   Make an ice bath by filling a large bowl ice and cold water.
3.   Add asparagus to the boiling water and cook for 3-4 minutes.
4.   Strain the asparagus and transfer to the ice bath to cool.
5.   Drain well and pat dry with paper towels.
6.   In a blender add vinegar, shallot, tarragon, and Dijon mustard.
7.   Adding oil in a slow stream until emulsified.
8.   Arrange asparagus on a platter.
9.   Drizzle with vinaigrette and grind lots of black pepper.

ENJOY DAN:                                 BON-APPETITE!!


UPSIDE DOWN BAKED CHICKEN TOSTADA ENJOY DAN:

       UPSIDE DOWN BAKED CHICKEN TOSTADA by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless chicken breast, sliced
1 onion, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon EACH cumin, chipotle powder, and chicken seasoning
1 (15 Oz) can black beans, drained and rinsed
1 (15 Oz) can whole kernel sweet corn
1 (15 Oz) can fire roasted tomatoes
1 package dry ranch dressing
1 can Pillsbury Crescent Rolls, in sheet form if possible
 1 dash of garlic powder
1 tablespoon olive oil
1 cup shredded cheddar cheese
Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)
1.   Heat oil in a Dutch oven over medium-heat when sizzling.
2.   Add onion and sauté for 4-5 minutes; add garlic and sauté 1 minute.
3.   Add sliced chicken, cumin, chipotle powder, chicken seasoning, black beans, corn, tomatoes, ranch seasoning and salt and pepper to taste.
4.   Stir and cook 5 minutes, or until heated through.
5.   Pour into a 9 X 13 inch baking dish that has been sprayed with Pam.
6.   Place Crescent Roll sheet over the top of chicken, brush with olive oil, season with garlic powder and a splash of salt.
7.   Bake 20 minutes, until just starting to get brown.
8.   Top with cheese and bake an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.


ENJOY DAN:                                   BON-APPETITE!!

BAKED WHITE FISH WITH PARMESAN CHEESE AND LORI'S PESTO CRUST ENJOY DAN:

BAKED WHITE FISH WITH PARMESAN AND LORI’S PESTO CRUST
                                                                                        By CHEF DAN:
Serves 4

INGREDIENTS:
4 fish fillets, (6 Oz) each, red snapper, or sole fillets, or halibut, or tilapia
1/4-cup toasted pine nuts
1/4-cup Lori’s pesto, (recipe to follow)
4 tablespoons Parmesan cheese
1 clove garlic clove, minced
2 teaspoon lemon pepper
3 tablespoon mayonnaise

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)
1.   Spray a casserole dish with Pam.
2.   In a dry iron skillet toast pine nuts, then chop and set aside.
3.   Remove fillets from the refrigerator and let sit and come to room temperature.
4.   In a bowl add chopped pine nuts, Parmesan cheese, minced garlic, Lori’s pesto, lemon pepper, and mayonnaise.
5.   Rub the pesto crust mixture evenly over the fish fillets.
6.   Pile it on so all the crust mixture is used.
7.   Bake fish 12-15 minutes, until fish is firm to the touch and mixture is slightly browned

LORI’S PESTO RECIPE:
12-cup pine nuts
4 cups packed fresh basil
1/2-teaspoon salt
2/3 cup olive oil
8 garlic cloves,
1/2-cup Parmesan cheese
1.   In a blender pulse the first 3 ingredients together.
2.   While pulsing add oil in a slow steady stream.
3.   Remove from blender and stir in Parmesan cheese.

ENJOY DAN:                                            BON-APPETITE!!



Thursday, March 26, 2015

TOFU LASAGNA WITH SPINACH AND EGGPLANT ENJOY DAN:

TOFU LASAGNA WITH SPINACH AND EGGPLANT by CHEF DAN:
Serves 10-12

INGREDIENTS:
1 (16 0z) box lasagna needles, cooked and drained
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
8 crimini mushrooms, halve
1 eggplant, diced
1 (12 0z) package firm tofu
1 (16 Oz) shredded mozzarella cheese
1 (16 Oz) container of ricotta cheese
2 (10 Oz) package frozen spinach, chopped and thawed
2 (16 Oz) jars spaghetti sauce
2 tablespoon lemon juice
3 tablespoon fresh basil, chopped
Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)
1.   Place tofu in a strainer between several paper towels and top with heavy pan to press out the liquid.
2.   Let rest 30 minutes, reserving 2 tablespoon of the liquid.
3.   Cook lasagna according to package directions.
4.   In a skillet add oil over medium-high heat when sizzling.
5.   Add onion garlic, mushrooms, and eggplant sauté for 5-7 minutes.
6.   Set aside.
7.   In blender place tofu and reserved 2 tablespoons of liquid.
8.   Cover and process until blended.
9.   Add ricotta cheese, process 1-2 minutes.
10.                Transfer to a bowl and stir in basil, lemon juice, and mushroom mixture.
11.                Stir in spinach and a splash of salt and set aside.
12.                Drain noodles.
13.                Spread half of the marinara sauce into a 9 X 13-inch baking dish, sprayed with Pam.
14.                Layer with 3 noodles, 1/2- the tofu mixture and 1/2- the spinach mixture.
15.                Repeat layers of noodles, tofu and spinach.
16.                Top with remaining noodles and marinara sauce.
17.                Sprinkle with cheeses.
18.                Bake uncovered for 35-40 minutes until heated through and cheese is melted, let stand for 10 minutes.

ENJOY DAN:                            BON-APPETITE!!


Wednesday, March 25, 2015

TIIRAMISU AN ITALIAN CLASSIC ENJOY DAN:


                             TIRAMISU A ITALIAN CLASSIC by CHEF DAN:
Serves 6-8

INGREDIENTS:
3 cups strong espresso coffee, cooled to room temperature
4 eggs, separated
1/2-cup sugar
1 cup heavy whipping cream
1/2-cup Kailua or coffee liqueur
1/4-cup Bailey’s Irish Cream
1 pound mascarpone cheese
1 cup heavy cream
3/4-cup dark chocolate, finely grated
1 packet Lady Finger Biscuits
1/2-cup heavy whipping cream

DIRECTIONS:
1.   Whisk the eggs yolks and sugar until smooth.
2.   Beat with electric mixer until mixture goes pale and thick.
3.   Add mascarpone and beat until combined.
4.   Whip the cream until stiff peaks hold, fold gently into the egg mixture.
5.   Beat egg whites to soft peaks, in a clean bowl.
6.   If there is any grease, they won’t whip properly.
7.   Fold the whites into the mascarpone egg mixture.
8.   Put the coffee, Kailua, and Irish cream in a bowl.
9.   Dip biscuits into coffee one at a time.
10.                Layer your dish with coffee mixture covering the whole bottom.
11.                Place half the mascarpone mix on top and spread out.
12.                Repeat with remaining biscuits and mascarpone, finishing with creamy layer.
13.                Smooth the surface.
14.                Dust with finely grated chocolate.
15.                Refrigerate for 6 hours or overnight.

ENJOY DAN:                                           BON-APPETITE!!