Friday, July 31, 2015

BAKED GNOCCHI WITH RICOTTA AND CHICKEN BREAST ENJOY DAN:

BAKED GNOCCHI WITH RICOTTA AND CHICKEN BREASTS by CHEF DAN:
Serves 4

INGREDIENTS:
1 (16 Oz) package Gia Russa Gnocchi
1 tablespoon butter
1 pound cooked, cubed chicken breast
1-1/2-cups marinara sauce
1/2-onion, chopped
2 garlic cloves, minced
3/4-cup ricotta cheese
1/4-cup grated parmesan cheese
Chopped cilantro

DIRECTIONS:
1.   Prepare the boiler.
2.   Bring a pot of salted water to boil.
3.   Cook according to package directions.
4.   Drain and set aside.
5.   Add oil to a skillet over medium-heat when sizzling.
6.   Add onion and sauté for 4-5 minutes.
7.   Add garlic and sauté for 1 minute.
8.   In a 2 quart baking dish place the gnocchi, onion, and garlic.
9.   Pour the marinara sauce the top.
10.                Dollop the ricotta over the top, then sprinkle with parmesan.
11.                Place under the boiler until the cheese is melted and heated through, about 5 minutes.
12.                Top with cilantro.


ENJOY DAN:                                          HALLELUJAH!!

DRUNKEN MELON BALLS ENJOY DAN:

                     DRUNKEN MELON BALLS by CHEF DAN:
Makes about 7 cups

INGREDIENTS:
Use a melon ball scoop
1 small, seedless watermelon
1 cantaloupe
1 honeydew melon
1 cup vodka
1/2-cup Kirshwasser cherry flavored brandy
1/2-cup triple sec
1/4-cup raspberry liquor

DIRECTIONS:
1.   Slice the fruit in half and remove the seeds from the cantaloupe and honeydew.
2.   Use a melon ball scoop to scoop the melons and place in 1/2-gallion jar with a lid.
3.   Pour in vodka brandy triple se, and raspberry.
4.   Pour liquid over the melon balls and refrigerate overnight.
5.   Making sure they are all submerged.

ENJOY DAN:                                                            HALLELUJAH!!


Thursday, July 30, 2015

SKILLET CHICKEN ZUCCHINI PARMESAN ENJOY DAN:

SKILLET CHICKEN AND ZUCCHINI PARMESAN by CHEF DAN:
Serves 3-4 

INGREDIENTS:
1 (24 Oz) jar Bertolli organic olive oil, basil and garlic sauce
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2-onion, diced
6 crimini, mushrooms, halved
1/3-cup Parmesan cheese, grated
1 tablespoon each Turkish oregano, and Italian seasoning
1 zucchini, sliced
Fresh mozzarella, sliced
1 pound whole wheat angel hair pasta

DIRECTIONS:
1.   Cook pasta according to package directions:
2.   Season chicken with salt and pepper, oregano and Italian seasoning.
3.   In a skillet, heat 1 tablespoon olive oil over medium-low heat when sizzling.
4.   Add onion and mushrooms; sauté for 5 minutes.
5.   Add chicken and brown on each side for 3-4 minutes.
6.   Sprinkle breasts with Parmesan cheese
7.   Add sauce to skillet and cook on low for 30 minutes.
8.   With 5 minutes remaining, brown zucchini with remaining oil in a separate skillet.
9.   Arrange zucchini and mozzarella over chicken breast and simmer for an additional 15-20 minutes.
10.                Serve over pasta and top with Parmesan cheese.

ENJOY DAN:                                         HALLELUJAH!!


CHICKEN TIKKA MASALA FOR THE SOUP KITCHEN ENJOY DAN:

     CHICKEN TIKKA MASALA FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30 -40

INGREDIENTS:
1 pint plain yogurt
2 tablespoons EACH tandoori masala, and paprika
1 tablespoons EACH cumin seeds, and berbere powder
2-1/2-teaspoons EACH cayenne pepper, ground coriander and black pepper
5 pounds skinless, boneless, chicken breasts cut into 1-inch stripes
1/4-cup vegetable oil
12 garlic cloves, minced
1 thumb size fresh ginger
1 (48 Oz) can diced tomatoes
2 cups tomato paste
1 cup water
1 tablespoon garam masala
2-1/2 teaspoon EACH ground coriander, ground turmeric, and salt
1 (19 Oz) can Mae Ploy coconut milk

DIRECTIONS:  (PREHEAT OVEN TO 450 DEGREES)
1.   Combine yogurt, tandoori marsala, paprika, black pepper, 1/2-teaspoon salt, cayenne pepper and ground coriander in a bowl.
2.   Add chicken stripes and toss to coat.
3.   Cover and marinate for 2 hours.
4.   Place chicken strips in a prepared baking sheet.
5.   Bake until browned about 10 minutes.
6.   Heat oil in a stock pot over medium-heat when sizzling.
7.   Add cumin seeds, berbere, lightly roasted and aromatic about 3minutes.
8.   Add onions and sauté for 4 minutes.
9.   Add garlic, ginger and cook another 3 minutes.
10.                Stir in diced tomato, tomato paste, and water and cook 10 minutes.
11.                Reduce heat, cover and simmer for 30 minutes.
12.                 Cook and stir in garam masala, ground coriander,  turmeric, and salt  into the tomato mixture.
13.                Mix in cooked chicken, coconut milk and stir to coat.
14.                Cover and let simmer for 20 minutes.

ENJOY DAN:                                         HALLELUJAH!!



TOMATO TOAST WITH PEACHES AVOCADO AND BASIL ENJOY DAN:

TOMATO TOAST WITH PEACHES, AVOCADO AND BASIL by CHEF DAN:
Serves 4-6

INGREDIENTS:
6 thick slices ciabatta bread
2 tablespoon butter
5 ounces fresh mozzarella, sliced 1/4-inch thick
1 garlic clove, minced
1 beef steak tomato, sliced 1/4-inch thick
2 peaches, sliced into 1/4-inch thick
1 avocado, sliced into 1/4-inch thick
Chopped fresh basil
Drizzle of olive oil
Drizzle with fig vinegar
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Spread each toast evenly with butter and layer of mozzarella, garlic, tomatoes, peaches and avocado on top.
2.   Top with fresh basil and drizzle with olive oil, fig vinegar, and season with salt and pepper to taste.


ENJOY DAN:                                                  HALLELUJAH!!

Wednesday, July 29, 2015

PERSIAN CUCUMBER (MAAST O KHIAR) SALAD ENJOY DAN:

           PERSIAN CUCUMBER (MAAST O KHIAR) SALAD by CHEF DAN:
Serves 6-8

INGREDIENTS:
1 large cucumber, finely diced
2 teaspoons dried dill
1/4-cup fresh mint leaves
2 garlic cloves, peeled
1/2-teaspoons sea salt
2 cups Greek yogurt
1/2-cup golden raisins, soaked in hot water and then drained
Sea salt and freshly ground black pepper
2 teaspoon olive oil
1/3-cup roasted walnuts


DIRECTIONS:
1.   Add garlic cloves and salt to a mortar and pestle and pound to a paste.
2.   In a serving bowl combine garlic paste, yogurt, dill and mint.
3.   Cover and refrigerate until ready to serve.
4.   Stir in the cucumber, golden raisins, olive oil, roasted walnuts salt and pepper to taste.

ENJOY DAN:                                                         HALLELUJAH!!




CUBAN CHICKEN STEW (fricase de pollo) by CHEF DAN:

                 CUBAN CHICKEN STEW (fricase de pollo) by CHEF DAN:
Serves 4
INGREDIENTS:
4 boneless, skinless chicken breasts
1 teaspoon EACH sazon, salt, cumin oregano, and paprika
1 bay leaf
6 garlic cloves, mashed to a paste in a mortar and pestle
1/2-tdeaswpoon black pepper
1/4-cup EACH lime juice, and lemon juice
1/2-cup orange juice
1 tablespoon olive oil
COOKING SAUCE:
4 tablespoons olive oil
1 onion, finely diced
1 green bell pepper, cored, seeded, and finely diced
6 garlic cloves
1/4-teaspoon smoked paprika
1/2-teaspoon EACH ground cumin, and dried oregano
1-(8Oz) can tomato sauce
1 tablespoon tomato paste
1 cup white wine
6 garlic stuffed olives
2 tablespoons EACH capers and raisins
1 teaspoon EACH chipotle pdw, turmeric pdw, and cayenne powder
7 red potatoes, peeled and quartered
1 cup chicken stock
DIRECTIONS:
1.   Place the chicken in a large bowl; rub the salt, sazon, cumin, oregano, and paprika into the skin.
2.   In another bowl combine the garlic, bay leaf, citrus juices and 1 tbs oil.
3.   Pour over the chicken and mix well, cover and refrigerate for 3 hours or overnight.
4.   In a Dutch oven add 2 tablespoons oil over medium-heat when sizzling.
5.   Add chicken scrapping off the marinate, reserve marinate
6.   Brown the chicken on all sides, brown for about 10 minutes.
7.   In the same pot add remaining oil; sauté the onions, and peppers for 4 minutes.
8.   Add garlic paprika, cumin, oregano, chipotle, turmeric and cayenne powder; cook for 3 more minutes.
9.   Add tomato sauce and paste, mix well to combine.
10.                Add reserve marinate, wine and cook stirring for 5 minutes.
11.                Add the olives, capers, raisins and season with salt and pepper.
12.                Return chicken to the pot, add potatoes and stock, lower heat and simmer for 30 minutes.
13.                Serve over black beans and rice.
ENJOY DAN:                                                            HALLELUJAH!!




Tuesday, July 28, 2015

WORLD FAMOUS FRIED ZUCCHINI ENJOY DAN:

                                                                 GIBERSON’S FARM
                                                         WORLD FAMOUS FRIED ZUCCHINI    by chef DAN
Serves 10
INGREDIENTS:
3 ZUCCHINI (1/4-INCH SLICES)
2 EGGS, BEATEN
3 TABLESPOONS MILK
1/2-CUP CORNMEAL
1 TEASPOON BASIL
1 TEASPOON GARLIC POWDER
3 TABLESPOONS OLIVE OIL
DIRECTION:
1. COMBINE EGGS AND MILK IN A SHALLOW BOWL.
2. COMBINE CORNMEAL, BASIL AND GARLIC POWDER IN ANOTHER SMALL BOWL.
3. DIP ZUCCHINI SLICES FIRST INTO EGG MIXTURE, THEN IN CRUMB MIXTURE TO COAT EVENLY.
4. HEAT OIL IN LARGE NONSTICK SKILLET OVER MEDIUM HEAT.
5. FRY ZUCCHINI IN HOT OIL FOR 3 MINUTES OR UNTIL LIGHTLY BROWNED.
6. TURN ZUCCHINI OVER AND COOK FOR 3 MINUTES OR UNTIL TENDER AND LIGHTLY BROWNED.

                                                            ENJOY DAN:

Monday, July 27, 2015

GREEN TOMATO TOAST WITH MAYONNAISE AND CHIVES ENJOY DAN:

GREEN TOMATO TOAST WITH MAYONNAISE AND CHIVES by CHEF DAN:
Serves 6

INGREDIENTS:
6 tablespoons mayonnaise
1/4-cup fresh snipped chives
6 slices multi-grain bread
1-pound green tomatoes
1-1/2-teaspoons EACH sea salt and freshly ground black pepper
1 teaspoon green zaatar

DIRECTIONS:
1.   Combine mayonnaise, 2 tablespoons chives in a bowl.
2.   Spread each toast with 1 heaping tablespoon, chive-mayonnaise.
3.   Divide tomato slices among toast and sprinkle with salt, pepper and zaatar.
4.   Top with remaining 2 tablespoon chives.


ENJOY DAN:                                       HALLELUJAH!!
CUBAN CHICKEN STEW (fricase de pollo) by CHEF DAN:
Serves 4
INGREDIENTS:
4 boneless, skinless chicken breasts
1 tablespoons sazon
1 bay leaf
6 garlic cloves, mashed to a paste in a mortar and pestle
1/4-cup EACH lime juice, and lemon juice
1/2-cup orange juice
1 tablespoon olive oil
COOKING SAUCE:
4 tablespoons olive oil
1 onion, finely diced
1 green bell pepper, cored, seeded, and finely diced
6 garlic cloves
1/4-teaspoon smoked paprika
1/2-teaspoon EACH ground cumin, and dried oregano
1-(8Oz) can tomato sauce
1 tablespoon tomato pasteCUBAN CHICKEN STEW (FRICASE DE POLLO) ENJOY DAN:
6 garlic stuffed olives
2 tablespoons EACH capers and raisins
1 teaspoon EACH chipotle pdw, turmeric pdw, and cayenne powder
7 red potatoes, peeled and quartered
1 cup chicken stock
DIRECTIONS:
1.   Place the chicken in a large bowl; rub the salt, sazon, cumin, oregano, and paprika into the skin.
2.   In another bowl combine the garlic, bay leaf, citrus juices and 1 tbs oil.
3.   Pour over the chicken and mix well, cover and refrigerate for 3 hours or overnight.
4.   In a Dutch oven add 2 tablespoons oil over medium-heat when sizzling.
5.   Add chicken scrapping off the marinate, reserve marinate
6.   Brown the chicken on all sides, brown for about 10 minutes.
7.   In the same pot add remaining oil; sauté the onions, and peppers for 4 minutes.
8.   Add garlic paprika, cumin, oregano, chipotle, turmeric and cayenne powder; cook for 3 more minutes.
9.   Add tomato sauce and paste, mix well to combine.
10.                Add reserve marinate, wine and cook stirring for 5 minutes.
11.                Add the olives, capers, raisins and season with salt and pepper.
12.                Return chicken to the pot, add potatoes and stock, lower heat and simmer for 30 minutes.
13.                Serve over black beans and rice.
ENJOY DAN:                                                            HALLELUJAH!!


CUBAN STYLE PICADILLO ENJOY DAN:

                       CUBAN STYLE PICADILLO by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
2 garlic cloves, minced
1 onion, chopped
1/2- red bell pepper, chopped
1 pound ground turkey
6 garlic stuffed olives, quartered
1/2-cup crisins
1 tablespoon capers
1 (8 Oz) can tomato sauce
2-tablespoons sazon (recipe to follow)
1/4-cup white wine
1tablespoon EACH cumin and berbere 1 teaspoon brown sugar
Sea salt to taste

INGREDIENTS:
1.   Heat oil in a skillet over medium-heat when sizzling.
2.   Add garlic, onion, and bell pepper and sauté 5-7 minutes.
3.   Crumble ground turkey in the skillet, cook until browned 5-7 minutes.
4.   Stir in white wine and scrape bottom of skillet.
5.   Stir in olives, craisins, capers, tomatoes sauce, cumin, berbere, sugar and salt.
6.   Cover, reduce heat to low, and simmer for 5-8 minutes,
7.   Serve over black beans and rice.

SAZON: (MAKES 1/3CUP)
1 tablespoon ground annatto seeds or paprika
1 tablespoons ground coriander powder
1 tablespoon ground cumin
1 tablespoon garlic powder
2 teaspoons dried Turkey oregano
2 teaspoons sea salt and freshly ground black pepper
DIRECTIONS:
1.   Mix all ingredients together and store the sazon in a airtight container.
2.   Lasts 3 months.


ENJOY DAN:                                                       HALLELUJAH!!






Sunday, July 26, 2015

FISH TACOS WITH CABBAGE SLAW ENJOY DAN:

FISH TACOS WITH CABBAGE SLAW by CHEF DAN:
Serves 4
BEER BATTER:
1 cup cornmeal
1 cup Mexican lager, such as Dos Equis
Sea salt and freshly ground black pepper to taste
CREMA:
1/3- cup sour cream
3 tablespoon lime juice
Pinch of sea salt
2 tablespoons water
FISH:
2 pounds tilapia fillets
1/2-cup medium-grind cornmeal
1-tablespoons mixed chipotle powder, (recipe to follow)
1/2-teaspoon EACH sea salt and garlic powder
4 tablespoon of grape-seed oil for frying
SLAW:
4 Cups shredded cabbage
1 tablespoons olive oil
1/2-teaspoon EACH apple cider vinegar, and honey
2 tablespoons EACH minced jalapeno and minced shallots
Freshly ground black pepper to taste
TACOS:
8 corn tortillas, warmed
1 avocado, sliced, 1-jalapeno, thinly sliced, 3 scallions, minced, torn cilantro leaves, and lime wedges
Directions:
1.   Mix the cornmeal, salt and pepper in a bowl, gradually add the beer while whisking; set aside for 15 minutes before using.
2.   In a bowl stir lime juice, salt and sour cream and using as much water as needed do that the crema just drizzles off the tip of a spoon.
3.   Combine chipotle powder mixture, and salt in a trey.
4.   Rinse tilapia, pat dry and slice into 2-inch sections:
5.   Drudge both sides of tilapia into the cornmeal mixture.
6.   In a skillet add oil over medium-high when sizzling.
7.   Add fillets and fry 2-3 minutes flip and fry 2-3 minutes until golden br.
8.   Place in a platter lined with a brown paper bag, season with salt.
9.   In a large bowl set shredded cabbage, in a bowl whisk together lime juice, olive oil, apple cider vinegar and honey.
10.                Stir in jalapeno, scallions, and some black pepper.
11.                Fill the warmed tacos with slaw, a few avocado slices.
12.                Add fish and drizzle with crema, jalapeno slices, scallions, lime juice. CHIPOTLE MIXTURE: 1 tablespoon EACH chipotle powder, turmeric and cayenne powder.
ENJOY DAN:                                                                             HALLELUJAH!!