Sunday, May 31, 2015

BILLICKS TEQUILA LIME CHICKEN WITH SCALLION SLAW ENJOY DAN:

BILLICKS TEQUILA LIME CHICKEN WITH SCALLION SLAW by CHEF DAN:
Serves 4
Tequila Lime Chicken:
1/2--cup CAMARENA tequila 100% agave azul
1 cup lime juice
1/2-orange juice
1 tablespoon chili powder
1 tablespoon sumac
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
4 skinless, boneless chicken breasts halves
Sea salt and freshly ground black pepper to taste

CHICKEN DIRECTIONS:
1.   Combine the tequila and the next 6 ingredients in bowl.
2.   Add the chicken breast and marinate overnight in the refrigerator.
3.   Spray the grates with Pam, and heat to medium-high.
4.   Remove chicken breasts from the marinate and season with S. &.P.
5.   Grill for 5 minutes then turn over and grill 10 more minutes.
6.   Remove from the grill to a plate and cover.
SLAW:
6 scallions, coarsely chopped
1/4-cup red wine vinegar
2 Serrano chilies
2 tablespoon mayonnaise
3 tablespoon sesame oil
1 teaspoon EACH dry mustard and celery seeds
Sea salt and freshly ground black pepper to taste
1/2-head purple cabbage, finely shredded
1 red onion, halved and thinly sliced
1/4-cup cilantro leaves, chopped
3 tablespoon sesame seeds

 SLAW DIRECTIONS:
1.   Blend scallions and next 8 ingredients in a blender and blend until emulsified.
2.   Place cabbage and red onion in a bowl, add the dressing, and stir until combined.
3.   Fold in cilantro, top with sesame seeds.
4.   Serve salad with chicken.
ENJOY DAN:                                              BON-APPETITE!!




SNAP PEA SALAD WITH THAI VINAIGRETTE ENJOY DAN:

SNAP PEA SALAD WITH THAI VINAIGRETTE by CHEF DAN:
Serves 4

DRESSING:
1-tablespoon rice vinegar
1 tablespoon lime juice
2 garlic cloves, minced
1 tablespoon mirin
2 teaspoons fish sauce
1-1/2-teaspoons chili garlic paste
1 tablespoon Tamarind concentrate
1 tablespoon brown sugar
2 tablespoons sesame oil

SALAD:
1 (8 Oz) package sugar snap peas, ends trimmed, and cut on the bias into 1/2-inch pieces
1/2-English cucumber, halved lengthwise, then thinly sliced crosswise
1 red bell pepper, diced
1/2-head cabbage, finely chopped
2 carrots, halved lengthwise, and thinly sliced crosswise
2 scallions, bias-sliced into 1/2-inch lengths
3/4-cup chopped fresh cilantro
1/4-cup dry roasted peanuts

 DRESSING:
1.   Place all ingredients in a bowl except the oil and whisk to combine.
2.   Slowly drizzle in the oil, whisking continuously, until incorporated.
3.   Set aside.

SALAD:
1.   Place snap peas and next 6 ingredients in a large bowl.
2.   Drizzle with the dressing, and toss to coat.
3.   Transfer to a serving platter, sprinkle with peanuts and serve.

ENJOY DAN:                                          BON-APPETITE!!



ROASTED BELL PEPPERS ANCHOVY SALAD WITH BLACK BEANS ENJOY DAN:

ROASTED BELL PEPPERS ANCHOVY SALAD WITH BLACK BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
4 red bell peppers
Sea salt to taste
2 anchovy fillets packed in olive oil, minced
2 garlic cloves, minced
2-teaspoon sherry vinegar
2 tablespoon olive oil
1 tablespoon Tandoori masala
1 (15 Oz) can black beans. Drained and rinsed
1/4-cup crumbled goat cheese
1 cup arugula

DIRECTIONS:
1.   Soak anchovies in buttermilk for 20 minutes, rinse and set aside.
2.   Char bell peppers over the flames of a gas burner, turning with thongs until blackened.
3.   Remove heat and place in a paper bag for 20 minutes.
4.   Scrape off skins with a paring knife and wipe flesh with paper towel.
5.   Keep stems intact, cut peppers in half lengthwise, then remove and discard seeds.
6.   Arrange on a platter and season with salt and pepper.
7.   Whisk tougher anchovies, garlic, vinegar, oil, Tandoori masala in a bowl.
8.   Add black beans to coat.
9.   Spoon anchovy mixture over pepper and top with goat cheese and arugula.


ENJOY DAN:                                           BON-APPETITE!!

SPICY AHI TOMATO JALEPENO CEVICHE WITH SOY SESAME DRESSING ENJOY DAN:

SPICY AHI TOMATO JALEPENO CEVICHE WITH SOY SESAME DRESSING
                                                                                               By CHEF DAN:
Serves 4
FOR THE CEVICHE:
12 ounces sashimi grade tuna, cut into small diced
1 vine ripe tomato, diced
1 jalapeƱo chili pepper, seeded and minced
1 tablespoon soy sauce
1/2-teaspoon EACH sesame oil and rice wine vinegar
A pinch of oregano
1/2-cup cilantro, chopped

FOR THE SOY SESAME DRESSING:
3 tablespoon soy sauce
2 tablespoon mirin
2 shallots, chopped
1 tablespoon EACH rice wine vinegar, and lime juice
1 teaspoon EACH sesame oil and Randy’s honey

FOR GARNISH:
1/2-Greek yogurt or mayonnaise
1 teaspoon Srirache Chili sauce

1 tablespoon sesame seeds
1 English cucumber, sliced paper thin
1/2-cup rice vinegar
1/2-teaspoon EACH sesame oil, and red pepper flakes
2 rice crackers, split in half

DIRECTIONS:
1.   Combine all ceviche ingredients except the avocado, set aside.
2.   In a blender mix all soy sesame dressing and blend until smooth.
3.   Combine yogurt and Sriarche chili sauce, set aside for dipping sauce.
4.   Combine cucumber, vinegar, oil, and chili flakes in a bowl.
5.   Allow cucumber mixture time to “quick pickle” for 2 hours or more.
6.   1n 4-3-inch tartlet molds in the center of a plate.
7.   Layer the cucumbers around the rings.
8.   Inside the molds, form a small pile of the ceviche, half-way up the mold.
9.   Add with a layer of avocado, then top with a layer of tuna.
10.                Top with yogurt mixture, add sesame seeds.
11.                Finish with rice cracker.
12.                Lift off mold and drizzle with dressing all around.
ENJOY DAN:                                                   BON-APPETITE!!



Saturday, May 30, 2015

LEMON ASPARAGUS RISOTTO ENJOY DAN:

                LEMON ASPARAGUS RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound asparagus spears, trimmed
4 cups chicken broth
1 tablespoon butter
1 onion, diced
Sea salt and freshly ground pepper to taste
1 garlic clove, minced
1 cup Arborio rice
1/2-cup dry white wine
1/4-cup Pamigiano Reggiano cheese, grated
2 tablespoon lemon juice
1 tablespoon butter

DIRECTIONS:
1.   Cut asparagus into 1-inch pieces.
2.   In skillet add water bring to a boil and blanch asparagus for 2 minutes.
3.   Remove with slotted spoon and place in an ice bath to stop cooking.
4.   Drain asparagus from the water and set aside.
5.   Heat chicken broth in a saucepan over medium-heat; keep at a simmer.
6.   In a saucepan add butter over medium-heat when sizzling.
7.   Add onion and sautĆ© for minutes, season with salt and pepper.
8.   Stir in garlic and Arborio rice, cook until lightly toasted.
9.   Pour wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes.
10.                Stir chicken broth into rice, one ladleful at a time allowing liquid to absorb completely before adding more while stirring constantly.
11.                Add asparagus and stir; should take you about 20-25 minutes.
12.                Remove from heat addd 1 tablespoon butter, Pamigiano Reggiano cheese, lemon juice and zest.

ENJOY DAN:                                                       BON-APPETITE!!




Friday, May 29, 2015

SPICY SHRIMP WITH RICE NOODLES ENJOY DAN:

                  SPICY SHRIMP WITH RICE NOODLES by CHEF DAN:
Serves 2

INGREDIENTS:
8 ounces shrimp, (peeled and deveined)
4 ounce package rice noodles
1/4- chicken broth
1 cup cauliflower florets,
1 carrot, peeled and diced
1/4-cup snow peas
6 crimini mushrooms, quartered
1 teaspoon EACH Tandoori masala, smoked paprika, and ground ginger
1 teaspoon EACH sumac, red pepper flakes
1/2-teaspoon sesame oil
1 tablespoon lime juice

 SAUCE:
2 scallions cut on the bias into 1/2-slcies
2 garlic cloves, minced
3 tablespoon soy sauce
1 tablespoon EACH olive oil, and lime juice
2 tablespoons each brown sugar, and rice vinegar
1/2-teasspoon red pepper flakes

DIRECTIONS:
1.   Bring water to a boil and pour over rice noodles and let sit 20 minutes.
2.   Drain and set aside.
3.   Mix the chicken broth with Tandoori masala, paprika, ginger, sumac, red pepper flakes, oil, and lime juice, in a bowl.
4.   In a skillet over high heat add the sauce and bring to a boil.
5.   Add drained rice noodles, cauliflower, carrots, snow peas, mushrooms and shrimp.
6.    Stir fry for 5 minutes, or until the liquid is reduced to a thick sauce, stir a few times.
7.   In a large serving bowl, combine all sauce ingredients.
8.   Add the stir fry mixture; toss to coat with the sauce and serve.

ENJOY DAN:                                                 BON-APPETITE!!


Wednesday, May 27, 2015

GRILLED MOROCCAN SPICED CHICKEN BREAST ENJOY DAN:

GRILLED MOROCCAN SPICED CHICKEN BREASTS by CHEF DAN:
Serves 4

INGREDIENTS:
4 skinless, boneless chicken breast halves
3 tablespoons olive oil
1 tablespoon EACH ground coriander. Ground cumin, chili powder, brown sugar, and turmeric
1 teaspoon EACH Tandoori and Berbere
1/2-teaspoon EACH sea salt ground cinnamon, ground caraway, and black pepper.

DIRECTIONS:
1.   Place chicken in a zip lock bag and with iron skillet pound until the breast is 1/3-inch thick.
2.   In a bowl combine the coriander and next 10 ingredients.
3.   Add oil and stir to combine.
4.   On a baking sheet, rub the mixture all over the chicken breasts.
5.   Place in the refrigerate up to 4 hours or overnight.
6.   Return to room temperature.
7.   Lightly oil the grates.
8.   Grill the chicken over medium-heat 375-425 degrees for about 4 minutes each side.
9.   Reduce heat to 250 275 and grill for 20-25 minutes or until internal temperature is 135 degrees.
10.                Transfer to a cutting board and let sit 10 minutes.
11.                Serve with warm naan and yogurt.

ENJOY DAN:                                            BON-APPETITE!!



Monday, May 25, 2015

TANYA J MESQUITE SMOKIN' CUP BURGER ENJOY DAN:

          TANYA J MESQUITE SMOKIN’ CUP BURGER by CHEF DAN:
Serves 4     (authentic wood smoke flavors in single-use cups for BBQ.)

INGREDIENTS:
1 mesquite Smokin’ cup (a robust & southwest flavor)
1/2- mayonnaise
1/3-cup ketchup
2 tablespoons minced chipotle in adobo sauce
1 teaspoon EACH sumac and berbere
8 slices prosciutto
1-1/2-pounds lean ground beef
2 teaspoons smoked paprika
1 onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
1 avocado, quartered lengthwise, peeled, cut lengthwise into 1/3-inch slices
Olive oil for brushing on onion and avocado
1 handful cilantro, chopped
4 hamburger buns, grilled and toasted

DIRECTIONS:
1.   Remove cup from package and peel off vent sticker.
2.   Position cup beneath food grate on heat source.
3.   After heating, cup will begin to smoke and provide flavorful cooking.
4.   In a food processor, puree mayonnaise, 1 tablespoon chipotle, sumac, and berbere, transfer to a bowl.
5.   Cook prosciutto over medium-heat, until crisp, drain on paper towels.
6.   Mix beef with chipotle, paprika and 1 teaspoon salt until combined.
7.   Form into 4 (4-inch) patties.
8.   Oil grill rack and heat to medium-heat.
9.   Brush both sides of onion rounds and avocado slices with olive oil.
10.                Add onion rounds and grill rack, turning once until slightly charred 2-3 minutes, remove wooden picks.
11.                Grill avocado slices on the grill rack for about 30 seconds.
12.                Grill patties, covered until internal temperature is 160 degrees.
13.                About 5-6 minutes each side.
14.                Put sauce on toasted buns and make burgers with lettuce, avocado, prosciutto, onion, and cilantro.

ENJOY DAN:                                      BON-APPETITE!!



Sunday, May 24, 2015

FRESH MORELS WITH SHRIMP SAUTED IN BUTTER ENJOY DAN:

           FRESH MORELS WITH SHRIMP SAUT'ED IN BUTTER by CHEF DAN:
Serves 2-3

INGREDIENTS:
8 ounces of fresh morels
1 pound shrimp
4 tablespoon (1/2-stick) butter
1 shallot, finely diced
1 fresh thyme or rosemary
2 garlic cloves, minced
2 tablespoon white wine or sherry
Lemon wedges for serving

DIRECTIONS:
1.   Wash and cut fresh morel mushrooms into quarters, slicing long ways.
2.   Soak in salted water to remove and kill these little pesty critters.
3.   Leave soak for at least 2 hours.
4.   Peel and devein the shrimp.
5.   In a skillet over medium- heat, melt the butter until foam appears.
6.   Add shallots fresh thyme and garlic and sautĆ© for 2 minutes.
7.   Add the morels and shrimp, lightly seasoned with salt and pepper.
8.   SautĆ© stirring occasionally until the mushrooms release their moisture.
9.   Add white wine or sherry and cook until shrimp are pink, about 4-5 minutes.
10.                Serves with lemon wedges.


ENJOY DAN:                                    BON-APPETITE!!


Saturday, May 23, 2015

SLOW ROASTED SHALLOT AND GARLIC VINAIGRETTE ENJOY DAN:

SLOW ROASTED SHALLOT AND GARLIC VINAIGRETTE by CHEF DAN:
Makes 1 cup

SHALLOTS:
1 pound whole shallots, peeled
4 cloves garlic, peeled
1/4-cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
2-tablespoon sherry
1 tablespoon Dijon mustard
2 teaspoon brown sugar
2 teaspoons Worcestershire sauce
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 DEGREES)
1.   In baking dish combine shallots, garlic and 2 tablespoon oil.
2.   Cover and bake until tender and golden about 50 minutes.
3.   Drain oil; take shallots and garlic and transfer to a food processor.
4.   Reserve oil.
5.   While machine is running add remaining oil and blend until smooth.
6.   Puree shallots and garlic and transfer to skillet, over medium-heat.
7.   Add all ingredients and reserved oil and sautĆ©, stirring for about 3 minutes.
8.   Process until well blended.
9.   Season with sea salt and freshly ground black pepper to taste.
10.                Refrigerate and bring to room temperature before using.

  
ENJOY DAN:                                                          BON-APPETITE

Friday, May 22, 2015

HOISIN GRILLED FLANK STEAK WITH NOODLE SALAD ENJOY DAN:

HOISIN GRILLED FLANK STEAK WITH NOODLE SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound flank steak, trimmed of visible fat
1/2-teaspoon sea salt
3/4-tablespoon EACH chili powder, and black pepper
1 teaspoon EACH espresso powder, and brown sugar,
2 teaspoons EACH onion powder, and berbere powder
2 tablespoon EACH ketchup, and soy sauce
1/4-cup hoisin sauce
3/4-teaspoon EACH chili powder and Sriacha sauce
1/2-tablespoon EACH honey, rice wine vinegar and liquid smoke
2 cloves garlic, minced
1 thumb-size fresh ginger, grated
Sea salt and freshly ground black pepper to taste
Olive oil

SALAD:
4 ounces uncooked udon noodles or soba noodles
2 carrots, shredded
8 radishes, thinly sliced
1 English cucumber, thinly sliced
2 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon EACH Sriacha and soy sauce

DIRECTIONS:
1.   Combine salt and next 6 ingredients thoroughly in a bowl.
2.   Coat the entire steak with spice rub.
3.   Wrap in plastic wrap and chill 8 hours or overnight.
4.   In a sauce-pan combine ketchup and next 9 ingredients together.
5.   Mix well and bring to a boil over medium-heat.
6.   Reduce heat and simmer for 30 minutes.
7.   Divide sauce in half and reserve.
8.   Remove flank steak from the refrigerator and let come to room temp.
9.   Clean grill and turn on high, scrape off dry rub and rub with olive  oil.
10.                Grill 3-4 minutes each side and brush with BBQ. sauce.
11.                Remove from grill and brush again with BBQ. sauce, rest 10 min.
12.                Cook noodles according to package directions.
13.                Drain; place noodles carrots, radishes, and cucumber in a bowl.
14.                In another bowl add rice vinegar and all the rest of ingredients.
15.                Mix well pour into cooked noodles and vegetables and stir to combine.
16.                Serve salad  with flank steak.


ENJOY DAN:                                                       BON-APPETITE!!