Monday, August 31, 2015

EMERY'S CRISPY CORNMEAL WAFFLES ENJOY DAN:

             EMERY’S CRISPY CORNMEAL WAFFLES by CHEF DAN:
Serves 4

FRESH ORANGE SEGMENTS:
3 large, juicy oranges
1 to 3 teaspoons sugar, plus more as needed
2 teaspoons Grand Marnier or other orange liqueur

WAFFLES:
4 tablespoons butter (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
1 cup cornmeal, preferably stone ground
2 teaspoons double-acting baking powder
1/2-teaspoon baking soda
1/4-teaspoon salt
2 cups buttermilk
1/4-cup pure maple syrup
2 eggs

DIRECTIONS: (PREHEAT WAFFLE IRON)
1.   Using a sharp knife, peel the oranges so that you remove the white pith and expose the fruit’s juicy pulp as you r remove the rind.
2.   Working over a nonreactive bowl, cut between each orange segment so that the segment—minus the connection membrane- drops into the bowl.
3.   When you’ve cut all the segments, squeeze the juice from the remaining membranes into the bowl; discard membranes.
4.   Using a spoon, pick out and discard and seeds that may have falling into the bowl.
5.   Stir in sugar, adjusting to taste, and Grand Marnier, cover set aside.
6.   Melt the butter and set aside.
7.   In a bowl, whisk together the flour, and next 4 ingredients.
8.   In another bowl thoroughly combine buttermilk, syrup and eggs.
9.   Pour the liquid ingredients over dry ingredients and whisk until blended
10.                Stir in melted butter.
11.                Spray preheated waffle iron with Pam.
12.                Spoon 1.2-cup of batter onto hot iron.
13.                Smooth the batter with a spatula to the edges of the grids.
14.                Close lid and bake until browned and crisp.
15.                Serve with favorite topping, blueberries, syrup ECT.

ENJOY DAN:                                                                                HALLELUJAH!!



Sunday, August 30, 2015

TOP ROUND STEAK WITH ALMOND MEAL FLOUR ENJOY DAN:

   TOP ROUND STEAK WITH ALMOND MEAL FLOUR MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:
2 pounds, boneless, 3/4-inch thick top beef bottom round steaks, trimmed and cut into serving pieces
1/4-cup Traders Joe’s just almond meal flour
1/4-teaspoon EACH sea salt and freshly ground black pepper
2 tablespoon olive oil
1 (10 Oz) can Ro Tel diced tomatoes and green chilies
1 teaspoon dried basil
1 teaspoon Penzeys roasted garlic
1 (12 Oz) can lemon lime soda
1 teaspoon sumac
1 tablespoon Worcestershire sauce
1 onion, sliced
1 green bell pepper, sliced
1 carrot, sliced

DIRECTIONS:
1.   In a zip-lock bag, combine flour, salt and pepper, shake to combine.
2.   Add the meat and shake to coat.
3.   Using a casts-iron skillet; pound the flour into the meat while still in the bag.
4.   Heat the oil in a casts-iron skillet over medium-high heat when sizzling.
5.   Add meat and brown quickly on both sides.
6.   Reduce heat and add the tomatoes, basil, garlic soda, sumac, Worcestershire sauce, onion, bell pepper and carrot.
7.   Cover; reduce heat and gently simmers for 1-1/2-to 2 hours.
8.   Stirring every so often.
9.   Once the meat is tender and the sauce has thickened it’s ready.
10.                Serve with mashed potatoes.


ENJOY DAN:                                           BON-APPETITE!!

CHICKEN TAKKA MASALA FOR THE STEWART'S POTLUCK ENJOY DAN:

CHICKEN TIKKA MASALA FOR THE STEWART’S POTLUCK by CHEF DAN:
Serves 12

INGREDIENTS:
1 thumb-size fresh ginger, peeled and thinly sliced
4 garlic cloves, peeled
1/2-onion, peeled
2 teaspoon olive oil

1-1/2-pounds, boneless skinless, chicken breasts, cut into 1-inch cubes
2 teaspoons sea salt
3/4-teaspoon freshly ground black pepper, divided
2 teaspoon EACH Tandoori masala, garam masala, and sumac, divided
2 tablespoon olive oil
2 tablespoons butter
1 tablespoon tomato paste
2 teaspoon turmeric
1/4-teaspoon cayenne pepper
1 (28 Oz) can diced tomatoes
1 (10Oz) package frozen peas
1/2-cup plain yogurt
1 tablespoon lemon juice
1/2-cup fresh cilantro


DIRECTIONS:
1.   With a mortar & pestle add ginger, garlic and onion pound until smooth adding olive oil as needed.
2.   Toss chicken 1-1/2-teaspoon salt and 1/2-teaspoon black pepper and 1 teaspoon of each of the spices in a bowl.
3.   Heat oil in a skillet over medium-high heat when sizzling.
4.   Add chicken and cook, until lightly browned, about 5 minutes.
5.   Transfer to a bowl.
6.   In the same skillet add butter over medium-high heat when sizzling.
7.   Add ginger mixture, 1/2-teaspoon salt, and 1/4-teaspoons black pepper.
8.   Sauté for 3 minutes adding tomato paste, turmeric, cayenne, and remaining spices, cook for 30 seconds.
9.   Add tomatoes, stirring occasionally for 2-3 minutes.
10.                Return chicken to the skillet, add peas, and cook for 1-2 minutes.
11.                Remove from heat and stir in yogurt and lemon juice.
12.                Season with salt and pepper.
13.                Top with cilantro and serve with naan.

ENJOY DAN:                                                          HALLELUJAH!!


Saturday, August 29, 2015

SALMON CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

        SALMON CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
6 tablespoons vegetable oil
20-30 prawn shells
6 onions
2 bunches fresh thyme
6 bay leaves
A handful of fresh dill
3 tablespoon black peppercorns
3 lemons, peeled
3 (10 Oz) cans tomato sauce
2 cups white wine
22 cups water

CHOWDER:
5 tablespoons vegetable oil
5 onion, diced
2 pounds bacon, cooked and cut into 3/4-inch cubes
4 celery stocks cut large dice
8 Yukon gold potatoes, large dice
1 half gallon half & half
4 pound wild caught salmon, cut into 1/4-inch cubes
Salt and pepper to taste
1/4-cup EACH lemon juice, tarragon and chives

DIRECTIONS FOR SHELL STOCK:
1.   In a stock-pot over low-heat, add oil and next 8 ingredients.
2.   Cook for 4 minutes.
3.   Add wine, water and simmer for 45 minutes.
4.   Strain and reserve

CHOWDER:
1.   In a stock-pot over low-heat, add the oil and sweet the onions with the bacon and celery for 5-7 minutes.
2.   Add the potatoes and sweat another 5 minutes.
3.   Add the thyme, shell stock, cream and bring to a simmer for 20 minutes.
4.   Add salmon with salt and pepper, and lemon juice.
5.   Garnish with tarragon and chives.

ENJOY DAN:                                                      BON-APPETITE!!


Thursday, August 27, 2015

OVEN FRIED CHICKEN WITH CHEDDAR CHEESE AND GARLIC ENJOY DAN:

OVEN FRIED CHICKEN WITH CHEDDAR CHEESE AND GARLIC by CHEF DAN:
Serves 4

INGREDIENTS:
1/3-cup butter, melted
3 garlic cloves, minced
2 teaspoons Penzeys roasted garlic powder
1/2-teaspoon Sweet Mesquite seasoning salt
3/4-cup Panko
1/2-cup cheddar cheese, grated
1/4-cup Parmesan cheese, grated
1/2-teaspoon ground b black pepper
4 boneless, skinless chicken breasts

DIRECTIONS:     (PREHEAT OVEN TO 350 DEGREES)
1.   Butter an 11x 7-inch baking dish.
2.   In a bowl, combine melted butter with minced garlic, and I teaspoon roosted garlic powder and seasoning salt.
3.   In another bowl, combine Panko, 1/2-of grated cheddar cheese, Parmesan cheese and 1 teaspoon garlic powder and black pepper.
4.   Dip chicken in butter mixture, then in Panko.
5.   Place in prepared baking dish and bake uncovered for 35-40 minutes.
6.   Top with shredded cheddar cheese the last 5 minutes of baking.

ENJOY DAN:                                                       BAO-APPETITE!!  


RAND'S PEBRE CHILEAN CHILI SALSA ENJOY DAN:

                 RANDYS PEBRE CHILEAN CHILI SALSA by CHEF DAN:
Makes 3 cups

INGREDIENTS:
6 scallions, chopped
1 tomato
1 handful fresh cilantro, chopped
4 garlic cloves
3 tablespoons red wine vinegar
1 tablespoon sriracha
1 tablespoon lemon juice
1/2-taablespoon olive oil
1/2-tablespoon red pepper flakes
Sea salt to taste
Water

DIRECTIONS:
1.   Mix everything, except water together in a bowl.
2.   Add enough water to barely cover the contents.
3.   Mix everything together, cover, and place in the refrigerator for few hours to let the flavors blend.
4.   Beat eaten the day it is made.
5.   Serves with tortilla chips.

ENJOY DAN:                                                                      HALLELUJAH

CHILEAN SEAFOOD STEW ENJOY DAN:

                             CHILEAN SEAFOOD STEW by CHEF DAN:
Serves 6

INGREDIENTS:
3 tablespoon olive oil
1 onion, sliced
1-EACH red, yellow, and orange bell pepper, sliced
4 garlic cloves, finely chopped
1 tablespoon Merken spice blend, recipe to follow)
1 cup white wine
1 (8 Oz) bottle clam juice
2 (10 Oz) can diced tomatoes and green chilies
1 bay leaf
1/4 -cup lime juice plus 2 limes cut into 2-inch pieces
2 pound Chilean sea bass, cut into bit-size pieces
1 pound shrimp, peeled
4 scallions, bias-sliced into 1/2-inch lengths
1 handful cilantro leaves, chopped
Corn tortillas, warmed

DIRECTIONS:
1.   In a  skillet, heat olive oil over medium-high heat when sizzling.
2.   Add onions and sauté for about 8 minutes until turning brown.
3.   Add bell peppers and sauté another 3 minutes.
4.   Add garlic, Maerken spice blend, wine, clam juice, tomatoes, bay leaf, and lime juice.
5.   Bring to a boil, then reduce heat and simmer for 15 minutes.
6.   Add sea bass and shrimp and cook 5 more minutes, until shrimp are opaque.
7.   Serve with lime wedges and warm tortillas.

CHILEAN SPICE BLEND A TRADITIONAL SPICE BLEND:
Dried and smoked aji cacho de cabra chilies, toasted corianders seeds, cumin, and salt.

ENJOY DAN:                                  BON-APPETITE!!


Wednesday, August 26, 2015

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN FOR THE FAMILY ENJOY DAN:

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN) FOR THE FAMILY by CHEF DAN
serves 6

INGREDIENTS:

1 tablespoon sesame oil plus 1-1/2-teaspoons
2 torpedo onions
1 onion, chopped
3 tablespoon butter
1 tablespoon lemon juice
1-tablespoon garlic ginger paste (recipe to follow)
1-teaspoon EACH Tandoori masala, sumac, berbere, cumin powder and chili powder
3-4 drops liquid smoke
2 bay leaves
1 (19) can Mae Ploy coconut milk
1-(15.5 Oz) can diced tomatoes and green chilies
Sea salt and freshly ground black pepper to taste

1 tablespoon grape-seed oil
1-1/2-pouunds boneless, skinless chicken breasts, cut into bit size pieces
2 teaspoon garam masala
A pinch of cayenne pepper
1-1/2-teaspoon cornstarch plus 1/3-cup water.

DIRECTIONS:
1.   Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.
2.   Add onions and sauté for 4 minutes.
3.   Stir in butter, lemon juice, garlic-ginger paste, spices, bay leaves, and smoke; cook stirring for 1 minute.
4.   Add diced tomatoes and sauté for 2 minutes, stirring frequently.
5.   Stir in coconut milk, reduce heat and simmer for 10 minutes.
6.   Season with salt and pepper and remove from heat.
7.   Heat oil in a skillet over medium-heat when sizzling.
8.   Add chicken and cook until browned about 10 minutes.
9.   Reduce heat and season with garam masala and cayenne.
10.                Stir in 1/4-cup sauce, and simmer until liquid has reduced.
11.                Stir chicken into the sauce.
12.                Mix together cornstarch and water and stir into sauce.
13.                Cook chicken in sauce for 10 minutes.
GARLIC GINGER PASTE:
4 ounces EACH garlic and ginger
1 tablespoon oil
In a mortar and pestle pound ingredients until smooth adding oil as needed.


ENJOY DAN:                                                   HALLELUJAH:

Monday, August 24, 2015

VEGETABLES SALAD WITH YOGURT AND BUTTERMILK ENJOY DAN:

VEGETABLE SALAD WITH YOGURT AND BUTTERMILK by CHEF DAN:
Serves 4

INGREDIENTS:
1 tomato, diced
1 English cucumber, cut into small dice
3 radishes cut into small dice
2 scallions, bias sliced into 1/2-inch lengths
1/4-cup buttermilk
3 tablespoons-cup plain yogurt
1 tablespoon EACH fresh dill fronds, chopped, fresh mint, fresh basil chopped
1 teaspoon Tandoori masala
Sea salt and freshly ground black pepper to taste
1/4-cup feta cheese
2 teaspoon sesame oil for garnish
1/4-dry roasted peanuts

DIRECTIONS:
1.   Whisk together the buttermilk and yogurt in a mixing bowl until smooth.
2.   Stir in tomato, cucumber, radishes, scallion, dill fronds, mint, basil, Tandoori masala, feta cheese, season with salt and pepper.
3.   Cover and refrigerate up to 2 days.
4.   Divide into individual bowls and drizzle with olive oil and sprinkle with roasted peanuts.

ENJOY DAN:                                                                       BON-APPETITE

DELI STYLE PICKLES ENJOY DAN:

                                DELI STYLE PICKLES by CHEF DAN:
Serves 12
INGREDIENTS:
12 small Kirby (pickling) cucumbers
8 cups water
1/2-cup sea salt
6 garlic cloves, whole
3 fresh dill seed heads
3 jalapenos, thinly sliced
4- Teaspoon whole peppercorns
1/4-cup pickling spice (recipe to follow)
8 torpedo whole onions
1 cinnamon stick, broken
3 bay leaves

DIRECTIONS:
1.   Fill a bowl with ice water.
2.   Add cucumbers, swishing them around to dislodge any dirt and to plump them before brinning.
3.   Soak for 30 minutes then remove them and scrub away any remaining dirt.
4.   Combine 8 cups of water and salt to stock-pot over high-heat.
5.   Bring to a boil, stirring to dissolve salt (this is your brine)
6.   Remove from heat and let cool completely.
7.   Divide garlic, sill seeds heads, jalapenos, peppercorns, picking spice, broken cinnamon sticks, and bay leaves among four jars.
8.   Trim off and discard 1/8-inch from both ends of each cucumber.
9.   Pack 3 into each jar standing upright.
10.                Pour the brine over the cucumbers, covering them completely.
11.                Loosely cap of the jars; place in the sun for 3 days.
12.                Everyday loosen the caps and “burp: the jars.
13.                Replace cap and continue to fermentation
14.                The water will become cloudy, and lazy bubbles will appear that is a good thing.
15.                After three days, slice off a piece of one pickle from each jar.
16.                Taste it; is it sour enough for you? If not allow to ferment more.
17.                Taste it every day until it’s the way you like.
18.                Once you like it tighten caps and refrigerate for 1 month.
PICKLING SPICE:
1 tablespoon EACH whole allspice berries, fennel seeds, dill seeds, red pepper flakes, celery seeds and ginger powder
2 tablespoons whole mustard seeds, 2 teaspoons coriander seeds,
6 whole cloves, 4 bay leaves, crumble
2 cinnamon sticks crushed


ENJOY DAN:                                           HALLELUJAH!!

Sunday, August 23, 2015

PANZANELLA SALAD WITH ANCHOVY PASTE ENJOY DAN:

       PANZANELLA SALAD WITH ANCHOVY PASTE by CHEF DAN:
Makes 12 cups

INGREDIENTS:
1/4-cup olive oil
4 cups ESSENTIAL BAKING COMPANY organic Ciabatta bread cut into 1-inch cubes
3 anchovies, fillets paste, recipe to follow
1/3-cup Balsamic vinegar
2 beef steak tomatoes cut into bit size pieces
1 English cucumber, peeled, seeded and diced
1 onion, thinly sliced
2 garlic cloves, minced
1/2-each red and green bell pepper, sliced
1/3-cup fresh basil, torn
Sea salt and freshly ground pepper to taste
Parmesan cheese shavings

DIRECTION: (PRE HEAT OVEN TO 375 DEGREES)
1.   In a bowl add anchovies and 2 cups buttermilk; let set 20-30 minutes.
2.   Drain and set anchovies aside.
3.   On a prepared baking sheet lay the bread cubes and bake for 6-10 minutes, remove from oven and set aside.
4.   Toss tomatoes, 1/2-teaspoon salt in a salad bowl, set aside.
5.   Whisk the olive oil and balsamic vinegar into anchovy paste.
6.   Add the bread cubes and toss to combine.
7.   Add tomatoes, cucumber, onion, bell peppers, basil and S.&.P.
8.   Toss the ingredients gently to coat.
9.   Marinate in a cool palace (not the refrigerator) for 1 hour.
10.                Top with shivers of Parmesan cheese.

ANCHOVY PASTE:
8 ounces anchovies packed in oil, drained, coarsely chopped
2 tablespoons Panko
1/2-cup butter
3 tablespoon lemon juice
2 garlic cloves, minced
1 pinch EACH cinnamon, ground ginger and black pepper

DIRECTIONS:
1.   Using a mortar and pestle, pound the anchovies and butter to a smooth paste.
2.   Stir in Panko, lemon juice, garlic cloves, spices and pepper.
3.   Make the paste into a large ramekin.
4.   Cover and chill for before serving.

ENJOY DAN:                                     HALLELUJAH!!