Thursday, April 30, 2015

CINCO de MAYO CHICKEN MEXICAN POZOLE FOR THE SOUP KITCHEN ENJOY DAN:

CINCO de MAYO CHICKEN MEXICAN POZOLE FOR SOUP KITCHEN
                                                                                                 By CHEF DAN:
Serves 30-40

 INGREDIENTS:
6 pounds chicken breast
6 pounds chicken thighs
12 tomatillos, husk removed and rinsed
4 onions cut in half
6 carrots cut in half
6 celery sticks, cut in half
4 limes cut in half
12 stems cilantro
1 (6 pound (9Oz) can white hominy, drained and rinsed
3 (10 Oz) cans enchilada sauce
22 cups chicken stock
2 tablespoons berbare, seasoning
2 tablespoon cumin powder
2 teaspoon black pepper
1 teaspoon oregano
3 garlic cloves, separated
12 radishes for topping
2 fresh packages of fresh corn tortillas

DIRECTIONS:
1.   Place the chicken pieces, vegetables, tomatillos cilantro, limes, enchilada sauce, berbare, cumin, black pepper, oregano and garlic.
2.   Add 22 cups water, to a sock-pot; bring to boil.
3.   Reduce heat cover and simmer for 4-6 hours.
4.   Remove chicken parts from the stock and place in the refrigerate overnight.
5.   Place stock in the refrigerate overnight, next day skin off fat.
6.   Next day pull chicken from the bones; shred the chicken into strands.
7.   Add the shredded chicken to the soup-pot.
8.   Add hominy to the soup-pot and bring to a boil.
9.   Reduce heat; cover and simmer for 1 hour.
10.                Top with radishes.
DIRECTIONS FOR TORTILLAS:  (PRE-HEAT OVEN TO 350 DEGREES)
36 corn tortillas
2 tablespoon olive oil
Fine salt and chili powder
Coat each tortilla with olive oil, hit with a splash of salt and chili powder.
Place on baking sheet and bake 12-15 minutes.

ENJOY DAN:                                                       BON-APPETITE!!


Monday, April 27, 2015

BAKED POPCORN SHRIMP WITH CHEESY CAULIFLOWER ENJOY DAN:

BAKED POPCORN SHRIMP WITH CHEESY CAULIFLOWER by CHEF DAN:
Serves 4

INGREDIENTS:
2 egg whites
1 teaspoon Old Bay seasoning
1/2-teaspoon EACH garlic and onion powder
1 cup Panko
1/3-cup Parmesan cheese
1 pound shrimp, peeled and deveined
1/2-cup sour cream
1/4-cup sweet chili sauce
1 teaspoon cayenne
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)
1.   Whisk egg whites, Old Bay, garlic, onion powder and a pinch of salt in a bowl.
2.   Mix Panko with Parmesan cheese in another bowl,
3.   Add shrimp to the egg mixture, and stir until well coated.
4.   Transfer to the Panko mixture, stir until well coated.
5.   Arrange shrimp on prepared baking sheet sprayed with Pam.
6.   Bake in pre-heated oven for 6-8 minutes.
7.   Dipping sauce: combine sour cream, sweet chili sauce, cayenne and a smidgen of salt in a bowl.
8.   Serve shrimp with dipping sauce

CHEESY CAULIFLOWER.
1.   I head of cauliflower, broken into florets
2.   1/4-cup butter
3.   1/4-cup all-purpose flour
4.   1-1/3-cups of milk
5.   1/3-cup extra sharp cheese
6.   Sea salt and white pepper to taste

DIRECTIONS:
1.   Place a steamer insert into a saucepan with 2-inches of water.
2.   Bring water to boil and add florets to the insert, stream 8-10 minutes.
3.   Melt butter in a skillet over medium-heat, whisk flour into melted butter, stirring until mixture thickens and darkens, 3-4 minutes.
4.   Gradually whisk milk into butter mixture, stirring constantly, about 8 minutes.
5.   Remove from heat; stir in cheese and season salt and pepper.
6.   Stir in steamed cauliflower, and coat with the cheese.

ENJOY DAN:                                        BON-APPETIITE!!

Sunday, April 26, 2015

BAKED POPCORN SHRIMP ENJOY DAN:

                         BAKED POPCORN SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
2 egg whites
1-teaspoon Old Bay seasoning
1/2-teaspoon garlic powder
1/2-teaspoon onion powder
1 cup Panko
1/3-cup Parmesan cheese
1 pound shrimp, peeled and deveined
1/2-cup sour cream
1/4-cup sweet chili sauce
1 teaspoon cayenne
Sea salt to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 450 DEGREES)
1.   Whisk egg whites, Old Bay, garlic powder, onion powder and pinch of salt in a bowl.
2.   Mix Panko with parmesan cheese to another bowl.
3.   Add shrimp to the egg mixture, and stir until well coated.
4.   Transfer to the Panko mixture, stir until well coated.
5.   Arrange shrimp on prepared baking sheet sprayed with Pam.
6.   Bake in pre-heated oven for 6-8 minutes.
7.   Meanwhile, combine sour cream, sweet chili sauce and cayenne and a smidgen of salt in a bowl.
8.   Serve shrimp with dipping sauce.

ENJOY DAN:                                                                         BON-APPETITE!!


RHUBARB WITH BERRIES AND GRAND MARNIER ENJOY DAN

RHUBARB WITH BERRIES GINGER AND GRAND MARNIER by CHEF DAN:
Serves 6

INGREDIENTS:
2 pounds fresh rhubarb cut into 3/4-inch chunks
1 cup sugar
Sea salt to taste
2 cups frozen strawberries
1-cup frozen raspberries
1-cup frozen blueberries
1/3-cup lemon juice
1/3-orange juice
1 teaspoon fresh ginger, grated
2 tablespoon Gran Marnier or Triple Sec liqueur

DIRECTIONS:
1.   In a saucepan place rhubarb, sugar, salt, ginger, and 2/3-cup water.
2.   Bring to a boil, then lower simmer and simmer for 10 minutes.
3.   Stir occasionally until the rhubarb is tender.
4.   Remove from heat, stir in berries, and juices.
5.   When cool add liqueur.
6.   Serve with vanilla ice cream.


ENJOY DAN:                                            BON-APPETITE!!

NORTH CAROLINA SHRIMP AND GRITS ENJOY DAN:

           NORTH CAROLINA SHRIMP AND GRITS by CHEF DAN:
Serves 4-6

SHRIMP:
1 pound shrimp, peeled and deveined
2 cups of water
2 tablespoons Old Bay seasoning
2 tablespoons smoked paprika
1 tablespoon Herbs de Province
1-tablespoon lemon juice
1 garlic clove, minced

GRITS:
2 cups chicken broth
2 tablespoons butter
1 cup grits
1 tablespoon tomato paste
3/4-cup half-n-half
2 cups shredded Fontana cheese

SAUCE:
2 tablespoons butter
1 garlic clove, minced
3 tablespoon all-purpose flour
1 cup chicken broth
1/2-cup half-n-half
1/2-teaspoon cayenne pepper

DIRECTIONS:
1.   Combine shrimp ingredients in a bowl; add shrimp, season with S & P.
2.   Marinate for 20 minutes.
3.   In a saucepan bring chicken stock, and butter to a boil.
4.   Slowly add the grits whisking for about 5 minutes.
5.   Add tomato paste, half-n-half and cheese.
6.   Keep whisking for another 3 minutes or until grits become creamy.
7.   In a skillet add 2 tablespoon butter over medium-heat when sizzling.
8.   Add garlic and sauté for 1 minute, add spiced shrimp until they turn pink, set aside in a bowl.
9.   With the dripping from the shrimp add 3 tablespoon flour; stir making a roux, cook for 10 minutes until flour turns dark brown.
10.                Slowly add chicken broth, garlic, half-n-half and cayenne, whisking for 2 minutes, set aside.
11.                Place a few heaping spoonful of steaming cheese grits onto a plate, top with several sizzling shrimp.
12.                Drizzle with roux sauce over the top of the shrimp.

ENJOY DAN:                                                                              BON-APPETITE!!

Saturday, April 25, 2015

PENN COVE MUSSELS WITH RISOTTO AND SAFFRON ENJOY DAN:

PENN COVE MUSSELS WITH RISOTTO AND SAFFRON by CHEF DAN:
Serves 4

STEAMED MUSSELS:
1 (8 Oz) bottle clam juice
2 tablespoons butter
1 tablespoon red curry paste
3 garlic cloves, chopped
1 thumb-size fresh ginger, peeled and grated
2 spring tarragon
2 pound Penn Cove mussels

RISOTTO:
1-shallot, finely chopped
4 tablespoons butter
 Strained stock form steamed mussels, from above, plus chicken broth as needed
1/2-teaspoon saffron
1/2-cup white wine
2 cups Royal Italian Superfine Arborio rice
Sea salt and freshly ground black pepper to taste

DIRECTIONS: SEAMED MUSSELS:
1.   Add all steamed mussel ingredients to a pot except mussels
2.   Cover and simmer for 2 minutes and then add mussels.
3.   Simmer for about 4 minutes, (discard any that do not open).
4.   Remove mussels; reserve liquid, set aside.

RISOTTO:
1.   Sauté onion in butter in skillet over medium-low heat for 4 minutes.
2.   Combine reserved mussel broth and enough chicken brotth to make 5 cups
3.   Heat to a low simmer and keep warm.
4.   In a separate sauce pan, boil saffron in 1/2-cup of broth until dissolved.
5.   Set aside.
6.   Increase heat on the onion skillet to medium, add wine and allow to evaporate.
7.   Add rice and cook 4 minutes, stirring to coat thoroughly.

DIRECTIONS:
1.   Add 1/2-cup of simmering broth to the rice, stirring constantly.
2.   When rice has absorbed each portion of broth, add another.
3.   After 15 minutes add saffron with its hot broth.
4.   After 20 minutes or so rice should be cook to desired firmness.
Remove from heat and stir in mussels and season with salt and pepper.  ENJOY DAN:                                             BON-APPETITE

Friday, April 24, 2015

STRAWBERRY MASCARPONE TART WITH PORT GLAZE ENJOY DAN:

STRAWBERRY MASCARPONE TART WITH PORT GLAZE by CHEF DAN:
Serves 8

INGREDIENTS:
1-1/2-pound fresh strawberries, trimmed and halved lengthwise
1/3-cup sugar
1/4-cup fresh basil, minced
3/4-cup ruby port
12 ounces mascarpone cheese
4 ounces ricotta cheese
1/4-cup confectioners’ sugar
1-teaspoon balsamic vinegar
1/2-teaspoons lemon zest, grated
3/4-teaspoon vanilla extract
1 (1.9 Oz) package Athens mini tart shells, thawed

DIRECTIONS:   PRE-HEAT OVEN TO 375 DEGREES)
1.   Bake thawed Athens mini tart shells in pre-heated oven on a baking sheet for about 12 minutes or until golden brown.
2.   Set aside and let cool.
3.   Stir together strawberries, and granulated sugar in a bowl and let stand for 30 minutes, stirring occasionally.
4.   Strain in a sieve set over a sauce-pan, reserving berries.
5.   Add port to the liquid in the sauce-pan and boil until reduced 1/4-cup.
6.   Should take about 10-15 minutes.
7.   Transfer to a bowl to cool slightly.
8.   Whisk together minced basil, mascarpone, confectioners’ sugar, balsamic vinegar, zest, vanilla and a pinch of salt, whisk until stiff.
9.   Spread mascarpone mixture evenly in cooled fillo shell, then top with strawberries.
10.                Drizzle port glaze over tart.

ENJOY DAN:                                                 BON-APPETITE!!


INDIAN SPICED LENTIL SOUP WITH RHUBARB WITH KALE ENJOY DAN:

INDIAN SPICED LENTIL SOUP WITH RHUBARB FOR THE SOUP KITCHEN
                                                                                                    By CHEF DAN:
Serves 20-30

INGREDIENTS:
3 tablespoon olive oil
2 tablespoon mustard seeds
2 teaspoons cumin seeds
1 onion, chopped
1 thumb-size fresh ginger, grated
3 garlic cloves, minced
8 potatoes, diced
1/2-cup raisins
3 cups lentils, rinsed and drained
14 cup vegetable broth
1 pound fresh chopped rhubarb, cut into 1/2-inch slices
6 cups fresh kale

DIRECTIONS:
1.   In a dry fry-pan heat seeds over low heat when they start popping.
2.   Take off heat and let cool, then in a spice grinder, pulse until smooth.
3.   In a skillet add 2 tablespoons oil over medium-high heat when sizzling.
4.   Add ginger and sauté for 2 minutes.
5.   Add, garlic and sauté 1 minute season with salt and pepper
6.   Set aside,
7.   Heat remaining 1 tbs. oil in the skillet over medium-heat, when sizzling.
8.   Add onion and raisins and sauté for 10 minutes.
9.   Stir in lentils and broth; bring to a boil.
10.                 Reduce heat and simmer for 25 minutes.
11.                Stir in rhubarb and cook 6 minutes.
12.                Add kale, cover and cook mixture 6 minutes more.
13.                Stir mixture to incorporate rhubarb and kale.
14.                Stir in spice mixture, and ginger garlic mixture.
15.                Heat for about 4 minutes or until heated through.



ENJOY DAN:                                                     BON-APPETITE!!

JHINGA PULAO PRAWNS PULAO) ENJOY DAN:

                      JHINGA PULAO (PRAWNS PULAO) by CHEF DAN:
Serve 4
INGREDIENTS: PRAWN STOCK:
1 pounds prawns/ Jhinga
10-cups water
2 red chili
2 teaspoons turmeric powder
Sea salt to taste
MARINATE FOR PRAWNS:
2 teaspoons garlic, ginger paste (recipe to follow)
1/2-turmeric powder3/4teaspoon chili powder
3 teaspoon vegetable oil
PULAO MASALA:
3 tablespoons vegetables oil
8 green cardamoms
2-3-inch cinnamon sticks
3 onions, chopped
3 green chilies, chopped
1 teaspoon EACH pepper seeds, cumin seeds, and fennel seeds
2-1/2-teaspoons garlic, ginger paste
 1 teaspoon turmeric powder
1 tablespoon coriander powder
1 cup grated coconut
4 cups jasmine rice, washed and soaked for 1/2-hour
6-8 cups prawn stock
1 tablespoon lime juice
12 mint leaves
Sea salt and freshly ground black pepper to taste
DIRECTIONS:
1.   Boil prawn heads and prawn skins in water, add chili, turmeric, and salt, boil for 20 minutes.
2.   Drain and reserve broth, discard heads and skin, set broth aside.
3.   Mix all marinate ingredients together, coat the prawns and let sit for 1/2 –hour.
4.   Heat the oil in a skillet over medium-high heat when sizzling.
5.   Add green cardamom, cinnamon sticks, and seeds sauté for 1 minute.
6.    Add onions, green chilies, garlic ginger paste and all powdered spices.
7.   Sauté for 4 minutes, stir in tomatoes, coconut, and stir to mix well.
8.   Toss in the rice, turn up the heat, add prawn stock,  cook 20 minutes.
9.   Add marinated prawns and gently mix, add lime juice and mint leaves.
GARLIC-GINGER PASTE.
6 garlic cloves, 3-inches fresh ginger, 1-1/2-teaspoons salt, 1 teaspoon turmeric and 1 teaspoon olive oil.
Peel and chop garlic and ginger, place in a blender, add salt turmeric and oil.
Blend until smooth.

ENJOY DAN:                                                            BON-APPETITE!!