Monday, June 29, 2015

CUBANO SANDWICH EO EAT ON HAT ISLAND WITH THE BOYZ ENJOY DAN:

CUBANO SANDWICH TO EAT ON HAT ISLAND WITH THE BOYZ by CHEF DAN:
4 sandwiches

INGREDIENTS:
1/2-cup mayonnaise
3 tablespoons yellow mustard
4 chipotle chilies in adobo sauce
1 French loaf style bread
4 slices deli ham
4 slices Cuban pork (lechon asado)
1/2-pound Swiss cheese
3-or-4 pickle slices


DIRECTIONS:
1.   In a food processor add the mayonnaise yellow mustard and chilies, pulse until smooth.
2.   Cut the bread into sections about 8-inches long.
3.   Cut these in half and generously spread mayo mixture on halves.

MAKE EACH CUBIN SANDWICH in this order.
1.   Pickles, roasted pork, ham, a dab of mustard and cheese, be generous.
2.   On a Forman grill prepared with Pam.
3.   Add sandwich and close lid and fry for 5 minutes on each side.


ENJOY DAN:                                                        BON-APPETITE!!






Sunday, June 28, 2015

EGGPLANT PARMESAN IN THE CROCK POT ENJOY DAN:

             EGGPLANT PARMESAN IN THE CROCK POT by CHEF DAN:
Serves 4

INGREDIENTS:
3 cups cooked quinoa
1/4-cup walnuts, chopped
4 garlic cloves, minced
6 chicken tender
1 cup Thick’n Chunky Salsa Verde
1/4-cup vegetarian broth
1/4-cup dried cherries, soaked in hot water for 10 minutes
1 teaspoon honey
3/4-teaspoon EACH cumin, smoked paprika, Tabasco Smoked Chipotle pepper sauce and green Zaatar
1/2-teaspoon cinnamon

DIRECTIONS:
1.   Place all ingredients, except quinoa in the Crockpot in order listed.
2.   Stir gently to cover the chicken tenders
3.   Cook on low for 6 hours.
4.   Serve over cooked quinoa.

ENJOY DAN:                                                    BON-APPETITE!!




Saturday, June 27, 2015

\KALE QUINOA WITH LEMON VINAGRETTE ENJOY DAN:

KALE QUINOA SALAD WITH LEMON VINAGRETTE by CHEF DAN:
Serves 4

INGREDIENTS:
1 cups quinoa
2 cups water, or chicken broth
10 kale leaves, torn into bit size pieces
1 avocado, peeled, pitted and diced
1/2-cucumber, chopped
1/2- red bell pepper, chopped
1 tablespoon gorgonzola cheese
3 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2-teaspoon EACH smoked paprika, green Zaatar, and Tandoori masala
1 cup walnuts, chopped
1 cup dried cherries


DIRECTIONS:
1.   Bring water to boil in a saucepan.
2.   Stir quinoa into the boiling water, reduce to medium-low.
3.   Cover and simmer until water absorbs into the quinoa, about 12-15 minutes, allow to cool for 5 minutes.
4.   Place kale in a steamer basket over 1-inch of boiling water in a pot.
5.   Cover and steam kale until hot about 45 seconds.
6.   Transfer to a large plate.
7.   Top kale with quinoa, avocado, cucumber, bell pepper, onion,  gorgonzola cheese,  and smoked paprika, green Zaatar and Tandoori masala.
8.   Whisk oil, lemon juice, Dijon mustard, sea salt and freshly ground black pepper, together in a bowl until the oil emulsifies into the dressing.
9.   Pour over the salad
10.                Top with walnuts and dried cherries.

ENJOY DAN:                                     BON-APPETITE!!








QUINOA LENTIL SALAD WITH YOGURT DRESSING NJOY DAN:

QUINOA LENDTIL SALAD WITH YOGURT DRESSING by CHEF DAN:
Serves 4

INGREDIENTS:
1 cup quinoa
2 cups water or chicken broth
1 cup cooked red lentils
6 cherry tomatoes, halved
1 (15.5 Oz) can black beans, drained and washed
2 scallions cut on the bias
1 handful fresh mint, chopped
1 handful fresh oregano, chopped

YOGURT DRESSING:
2 tablespoons olive oil
1/2-cup yogurt
1/4-cup red wine vinegar
1 teaspoon EACH cumin, Turkish oregano and green zaatar
Sea salt to taste

DIRECTIONS;
1.   Bring quinoa salted water to a boil in saucepan.
2.   Reduce heat to medium-low, cover and simmer for about 15 minutes.
3.   Set aside.
4.   Whisk all yogurt dressing ingredients together in a bowl.
5.   Combine cooked quinoa, cooked lentils tomatoes, black beans and scallions.
6.   Pour dressing over quinoa mixture; toss to coat.
7.   Stir in mint and oregano, season with salt and pepper to taste.

ENJOY DAN:                                              BON-APPETITE!!


CHICKEN ENCHILADAS WITH BLACK BEANS IN THE CROCK POT ENJOY DAN:

CHICKEN ENCHILADAS WITH BLACK BEANS IN THE CROCK POT by CHEF DAN:
Serves 6

INGREDIENTS:
1 cup chicken broth
2 (14 Oz) cans Cansold el Paso enchilada sauce
1/3-cup chili powder
1/2-cup all-purpose flour
1 onion, finely chopped
2 garlic cloves
1 (15.5 Oz) can black beans
2 teaspoons ground cumin
1 teaspoon EACH Turkish oregano, and Tandoori masala
1 pinch of cayenne pepper
Sea salt and fleshly ground black pepper to taste
2 cups shredded rotisserie chicken
12 white corn tortillas cut into lengthwise stripes
1 cup Monterey jack cheese

DIRECTIONS:
1.   Blend chicken broth, enchilada sauce, chili powder, flour, garlic, cumin, oregano, masala, cayenne pepper, and S. &. P, to taste.
2.   Place chicken broth ingredients in a blender and blend until smooth.
3.   Reserve 2 cups.
4.   Combine chicken, onion, black beans, reserved sauce in another bowl.
5.   Spray the inside of a crock pot with Pam.
6.   Place 1/3-tortillas in the bottom of the crock-pot.
7.   Top with 1/3-of enchilada sauce, with 1/3-each of, chicken mixture and shredded cheese.
8.   Repeat layers, ending with a layer of cheese.
9.   Cook on low for4-6 hours.

ENJOY DAN:                                       BON-APPETITE!!


Friday, June 26, 2015

TURKEY ENCHILADAS WITH BLACK BEANS IN THE CROCK POT ENJOY DAN:

TURKEY ENCHILADAS WITH BLACK BEANS IN THE CROCK POT by CHEF DAN:
Serves 12

INGREDIENTS:
2 pounds ground turkey
2 onions, chopped
1 bell pepper, chopped
3 garlic cloves, minced
2 (14 Oz) cans enchilada sauce
3 (15.5 Oz) cans black beans
2 (14.5 Oz) can fire roasted diced tomatoes
2/3-cup water
1/4-cup chili powder
2 teaspoon cumin
1 teaspoon EACH oregano, green zaatar, and garam marsala
12 corn tortillas cut lengthwise stripes
2 cups shredded Cheddar cheese

DIRECTIONS:
1.   Crumble turkey in a skillet over medium heat.
2.   Stir in onion, bell pepper, and garlic into the turkey.
3.   Cook and stir until turkey is completely browned, 5-7 minutes.
4.   Add the black beans, diced tomatoes, water, chili powder, cumin, oregano, zaatar, and garam masala.
5.   Bring to a boil, cover, reduce heat and simmer for 10-12 minutes.
6.   Spray the inside of crock –pot with Pam.
7.   Place 1/3-cut tortillas in the bottom of the crock pot.
8.   Top with 1/3-of the turkey sauce, and 1/2-cup cheese.
9.   Repeat layers until ingredients are fully used.
10.                Cook on low for 5-6 hours.


ENJOY DAN:                                     BON-APPETITE!!                                          

LENTIL QUINOA AND MUSHROOM BURGERS ENJOY DAN:

             LENTIL QUINOA AND MUSHROOM BURGERS by CHEF DAN:
Makes 12-14

INGREDIENTS:
2-cup cooked quinoa
1-1/2- cooked cup red lentils
1 tablespoon oil
1 onion, finely chopped
1 carrot, shredded
8 crimini mushrooms, roughly chopped
2 garlic cloves, minced
1/2-cup salsa
1 teaspoon EACH ground fennel, and ground smoked paprika
2 tablespoons EACH cornstarch, and flax seed
1/4-cup ground nuts, ground is spice grinder
1 tablespoon EACH soy sauce, and lemon juice
2 tablespoon yeast flakes
1/4-cilenro, minced

DIRECTIONS:
1.   Add lentils to a sieve and set aside to drain.
2.   Combine cornstarch, ground nuts, and yeast and flax seeds in a big bowl.
3.   Heat oil in a skillet over medium-heat when sizzling.
4.   Add onion, carrot, mushrooms, garlic, salsa and sauté for 5 minutes.
5.   Add all spices and sauté 1 minute more.
6.    Add to the big bowl, fried vegetables, quinoa, lentils, soy sauce, lemon juice, cilantro and salt and pepper to taste.
7.   Stir and form the mixture into a ball.
8.   The dough should be stiff enough to hold a shape when formed.
9.   Add flour if needed.
10.                Heat a skillet over medium-heat with splash of oil to fry patties.
11.                Divide the patty dough into 12-14 balls and flatten into 1/2--inch patties.
12.                Fry on each side for about 10 minutes or until well browned.
13.                Press the patties down gently with a spatula to flatten them.

ENJOY DAN:                                                   BON-APPETITE!!


Thursday, June 25, 2015

KALE AND BEET SALAD WITH GORGONZOLA AND WALNUTS ENJOY DAN:

KALE AND BEET SALAD WITH GORGONZOLA AND WALNUTS by CHEF DAN:
Serves 6

INGREDIENTS:
1 cup fresh mint leaves, torn
1/3-cup thinly vertically sliced WALLA WALLA sweet onion
1 bunch fresh kale, torn
1/4-cup plain low fat yogurt
2 tablespoons buttermilk
2 teaspoons rice wine vinegar
1-1/2-teaspoon olive oil
1/4-teaspoon EACH sea salt, black pepper, green zaatar, and Tandoori masala
4 hard cooked eggs, quartered lengthwise
4 beets, quartered
1/2-cup walnuts, roasted and chopped
2 ounces gorgonzola

DIRECTIONS: (PRE-HEAT OVEN TO 375)
1.   Place beets in a baking dish with 1/4-cup water.
2.   Cover with foil and roast beets for 45 minutes.
3.   Let cool and the dice.
4.   Combine mint, onion, and kale in a large bowl.
5.   Combine yogurt, buttermilk, vinegar, oil, salt, pepper and spices.
6.   Place in a bowl and whisk.
7.   Drizzle yogurt mixture over kale mixture
8.   Toss gently to coat.
9.   Arrange eggs and beets over the salad.
10.                Sprinkle with nuts and cheese.

ENJOY DAN:                                            BON-APPETITE!!


Wednesday, June 24, 2015

BARBEQUE CORN SWEET AND SMOKEY MY WAY ENJOY DAN:

BARBEQUE CORN SWEET & SMOKEY MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
4 ears of corn
1/4-cup melted butter
1/4-EACH sea salt, Chili powder, and roasted garlic powder
1/8-teaspoon EACH black pepper and Italian seasoning
A pinch of Porcini and salt

DIRECTIONS:
1.   Remove leaves from husk.
2.   Place corn in a large bowl and fill with water to cover the corn.
3.   Soak for up to 4 hours or overnight.
4.   Pour off the water and shake off excess water from the corn
5.   Peel back the husk, leaving the husk on about 2-3 inches on the bottom of the corn.
6.   Remove silk.
7.   Combine butter and remaining ingredients into a bowl.
8.   Generously brush the butter mixture all over the corn.
9.   Gather the husk at the top of the corn.
10.                Use a piece of falling husk to tie a knot around the tip of the corn.
11.                This will hold the husk into place as the corn cooks.
12.                Place on oiled grill over medium-heat.
13.                Cook 20 minute, turning every 5-10 minutes,
14.                Remove from heat and enjoy.


ENJOY DAN:                                                      BON-APPETITE!!

LYON'S AND WOHFERT POTATO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

          LYONS AND WOHFERT POTATO SALAD FOR THE SOUP KITCHEN
                                                                                             By CHEF DAN:
Makes 6 pounds

INGREDIENTS:
5 pounds skin red potatoes
3 cups celery, diced
1-1/2-cups onion, diced
2 cups diced pickles
12 hard boiled eggs cut into chunky pieces
1-1/2-cups green onion, diced
1/4-cup vinegar
1-1/2-cups mayonnaise
2 teaspoon salt
1 teaspoon sugar
1/4-teaspoon paprika

DIRECTIONS:
1.   Bring a stock pot of salted water to a boil.
2.   Add potatoes; reduce heat cover and simmer for about 20 minutes.
3.   Drain the potatoes in a colander.
4.   Then place colander with the potatoes over an empty pot.
5.   Cover with a dry kitchen towel and let steam for 20 minutes.
6.   Cut potatoes into 1-inch chunks.
7.   Place eggs in a saucepan, cover with cold water.
8.   Bring water to a boil; cover and remove from heat.
9.   Let eggs stand for 12 minutes in hot water.
10.                Remove from hot water, cool, peel and chop.
11.                In a large bowl, combine, potatoes and all remaining ingredients.
12.                Mix together and refrigerate until ready to serve.


ENJOY DAN:                                        BON-APPETITE!!

Monday, June 22, 2015

TOFU WITH KALE AND RICE NOODLES ENJOY DAN:

             TOFU WITH KALE AND RICE NOODLES by CHEF DAN:
Serves 4

INGREDIENTS:
1 (8 Oz) package rice noodles
1 (14 Oz) firm tofu, drained
1/3-cup rice wine vinegar
1 bunch kale stems and center ribs removed
1 tablespoon garlic ginger paste, (recipe to follow)
2 scallions, bias-sliced into 1/2-inch lengths
1/2-cup light soy sauce
1/2-teaspoon smoked paprika
2 tablespoon brown sugar
1/4-cup peanut butter
Dry roasted peanuts

DIRECTIONS:
1.   Bring 3 cup of water to a boil remove from heat and add noodles.
2.   Let sit 20 minutes, and then drain, set aside.
3.   Slice tofu into eight 1/2-inch pieces.
4.   Drain on paper towels in a colander with a heavy weight on top, for 30 minutes.
5.   Stir together vinegar, garlic ginger paste, and scallions in a bowl.
6.   Toss 3 tablespoons of mixture with kale in another bowl.
7.   Stir in soy sauce, paprika, sugar, peanut butter and remaining vinegar mixture.
8.   Arrange tofu in a single layer in a baking dish.
9.   Pour soy sauce mixture over top, turning to coat.
10.                Divide noodles, tofu, and kale among 4 serving bowl.
11.                Drizzle with soy sauce mixture.
12.                Top with peanuts and scallions.

GARLIC GINGER PASTE:
1/2-cup whole garlic cloves, peeled
1/2-cup fresh ginger, peeled and cut into 1/2-inch slice
3 tablespoons olive oil

DIRECTIONS:
1.   Throw the garlic, ginger and oil into a blender and blend until it foams into a semi-paste.
2.   Save what you don’t use in a glass jar.
3.   It will last in the fridge for 1 month.
4.   Use in marinated, pasta sauce, stir-fry, and crock-pot recipes.

ENJOY DAN:                                                       BON-APPETITE!!