OVEN BAKED BARBEQUE CHICKEN THIGHS FOR THE SOUP KITCHEN

OVEN BAKED BARBEQUE CHICKEN THIGHS FOR THE SOUP KITCHEN

                                                                                                 By CHEF DAN:

Serve 30-40

INGREDIENTS: (PRE-HEAT OVEN TO 350 DEGREES)

30-40 chicken thighs

1/4-cup Curry Jamaiguino en Polvo

SAUCE:

2 cups barbeque sauce

1/4-cup dry mustard mustard

2 tablespoons Worcestershire sauce

1 cup brown sugar

1/4-cup chili powder

1/4-cup garlic powder

1-cup water

INGREDIENTS:

1.   Season thighs with Jamaiguino en Polvo.

2.   Bake in pre-heated oven for 45 minutes.

3.   Drain off fat.

4.    Combine remaining ingredients for sauce.

5.   Bring to a low boil.

6.   Cover with sauce and bake an additional 15 minutes.

7.   Internal temperature should be 160 degrees.

ENJOY DAN:                                                       BON-APPETITE!!

NEW ORLEANS STYLE BBQ SHRMP ENJOY DAN:

               NEW ORLEANS STYLE BBQ SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon butter

2 garlic cloves, minced

1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on

3 tablespoon Worcestershire sauce

1 tablespoon Tabasco chipotle smoked pepper sauce

1 tablespoon Tabasco green pepper sauce

1 tablespoon lemon juice

3 teaspoon Creole seasoning (recipe to follow)

1 cup I.P.A. beer

1 teaspoon rosemary leaves, minced

Sea salt and freshly ground black pepper to taste

1 loaf French bread, thickly sliced on the bias and warmed

DIRECTIONS:

1.   Melt butter in a skillet over medium-heat when sizzling.

2.   Sauté garlic until browned and fragrant, about 1-2 minutes.

3.   Add shrimp and cook 1 minute on each side.

4.   Increase heat to high and add Worcestershire sauce, hot sauces, lemon juice, Creole seasoning, and salt and pepper to taste, sauté 2 minutes,

5.   Remove shrimp from skillet.

6.   Add beer and rosemary and stir to deglaze, cook until reduced by half.

7.   Return shrimp to the skillet and quickly toss to coat in the sauce.

8.   Serve with bread.

CREOLE SEASONING RECIPE:    (makes 1/4-cup)

2 teaspoon EACH salt, and garlic power

2-1/2-teaspoons smoked paprika

1 teaspoon EACH black pepper, onion powder, cayenne and cumin

1-1/4/teaspoon dried oregano

1/2-teaspoon red pepper flakes

DIRECTIONS:

Stir all the ingredients together and store in an air-tight container.

ENJOY DAN:                                                BON-APPETITE!!

ZA' ATAR FISH WITH COUSCOUS KALE AND FETA CHEESE ENJOY DAN:

ZA’ ATAR FISH WITH COUSCOUS KALE AND FETA CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup couscous

1 teaspoon sea salt

2 tablespoons olive oil

4 (6 Oz) cat fish, arctic char, or sea bass skin on 3/4-inch thick

3/4-teaspoon freshly ground black pepper

8 teaspoons za’atar seasoning (recipe to follow)

1 pound kale leaves roughly chopped

1/4-cup white wine

1/4-cup pomegranate seeds

1/2-cup feta cheese, crumbles

1-tablespoon lemon juice

DIRECTIONS;

1.   Cook couscous according to package directions:

2.   Once cooked, drain and transfer to a bowl.

3.   Season fish fillets with 1 tablespoon olive oil and salt and pepper.

4.   Rub each fillet with za’atar.

5.   Add 1 tablespoon oil over medium-high heat when sizzling.

6.   Add fish fillets, skin side down, and sear until golden brown and crispy 4-6 minutes.

7.   Flip fish and cook 1-2 minutes more.

8.   Transfer to a platter.

9.   To the skillet add kale, wine 1/4-teaspoon EACH salt and pepper.

10.                Add chard mixture to the bowl with couscous.

11.                Fold in pomegranate seeds, feta, and 1/2-tablespoon oil.

12.                Pour in lemon juice and stir to combine.

ZA’ATAR SPICE RECIPE:  (make 3/4-cup)

1/4-cup ground sumac

2 tablespoons EACH thyme, ground marjoram and lemon pepper

3 tablespoons toasted sesame seeds

1 teaspoon EACH sage and basil

2 tablespoons coarse salt

DIRECTIONS:

1.   In a spice grinder; pulse ingredients into a powder are formed.

ENJOY DAN:                              BON-APPETITE

OVEN BAKED RICE FOR THE SOUP KITCHEN ENJOY DAN:

OVEN BAKED RICE FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

7 cups white rice

16-cup water

1-3/4-cup butter

2 tablespoons white vinegar

1 tablespoon garlic salt

1 tablespoon seasoning salt

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)

1.   Spray a baking dish with Pam.

2.   Pour the rice into the prepared baking pan.

3.   In a stock-pot add water, butter, vinegar, garlic salt, seasoning salt.

4.   Bring to a rolling boil.

5.   Pour the water mixture over the rice.

6.   Stir.

7.   Cover tightly and bake for 20-25 minutes.

ENJOY DAN:                                 BON-APPETITE!!

RED CURRY SHRIMP STEAMED DUMPLINGS ENJOY DAN:

RED CURRY SHRIMP STEAMED DUMPLINGS by CHEF DAN:

Makes 24 dumplings

INGREDIENTS:

24 wonton wrappers

MIX:

1 pound shrimp, peeled and deveined

2 scallions, roughly chopped

2 teaspoons fresh ginger, grated

1 teaspoons Thai curry paste

1 teaspoon fish sauce

2 tablespoons oyster sauce

1/2-teaspoon sesame oil

DIPPING SAUCE:

1 cup soy sauce

1/4-cup rice wine vinegar

1 teaspoon red curry paste

2 tablespoon brown sugar

1/2-teaspoon fresh ginger, minced

1 teaspoon sesame oil

1 teaspoon lime zest

1 cup water

1 tablespoon cilantro leaves

DIRECTIONS:

1.   In the work bowl of a food processor fitted with a metal blade,

2.   Add shrimp, scallions, ginger, curry paste, fish sauce, oyster sauce, and oil.

3.   Pulse severs times until the ingredients come together and form a finely-chopped paste;

4.   Working with 1 wonton wrapper at a time, place 1 teaspoons of shrimp mixture in the center.

5.   Wet your finger and rum it around the edge of wonton wrapper.

6.   Then, pull all corners to the center, and pinch to seal the dumpling.

7.   Repeat with remaining wontons and filling.

8.   In a wok add 2-3-cups water, place bamboo steamer basket over the top of the water but not touching the water.

9.   Spray Pam on the bottom of the bamboo steaming basket.

10.                Place dumpling in the basket, cover and steam for 8-10 minutes.

11.                Stir together the dipping sauce in a bowl and serve with dumplings.

BROWN JASMINE RICE POMEGRANATE ARILS NUT SALAD ENJOY DAN:

BROWN JASMINE RICE POMEGRANATE ARILS NUT SALAD by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup TRADER JOE’S brown jasmine rice

2 cups water

1/4-teaspoon sea salt

DRESSING:

1/4-cup white wine vinegar

2-tablespoon olive oil

1 tablespoon brown sugar

2 teaspoon Dijon mustard

1/4-teaspoon sea salt or to taste

1 apple (Fiji, granny smith or red delicious

1/4-cup Sweet Bursts Pomegranate Arils

1 shallot, finely diced

2 tablespoon Gruyere cheese, shredded

1/4-cup toasted chopped hazelnuts

Lettuce leaves

DIRECTIONS:

1.   Rinse rice and drain.

2.   Bring salted water to a boil; stir in rice, cover reduce heat and simmer for 30-35 minutes.

3.   Cool rice completely with lid off.

4.   Chill in refrigerate for 1-2 hours or for a couple of days.

DRESSING AND SALAD ASSEMBLY:

1.   In a bowl, combine vinegar, oil, sugar, mustard and salt.

2.   Cut apples into thin bit-size wedges and toss with dressing.

3.   Add rice, Pomegranate, shallot and cheese to bowl.

4.   Stir just before serving.

5.   Stir in roasted nuts.

6.   Serve on lettuce leaves

ENJOY DAN:                                                                BON-APPETITE!!

ROASTED ASPARAGUS AND MUSHROOMS WITH AUBERGE VINEGAR ENJOY DAN:

ROASTED ASPARAGUS AND MUSHROOMS WITH AUBERGE GE VINEGAR

                                                                                              By CHEF DAN:

Serves 4

INGREDIENTS:

1 bunch fresh asparagus, trimmed

10 fresh crimini, quarter

2 springs fresh rosemary, minced

2 tablespoons olive oil

3-teaspoons Auberge Srtisan Vinegar or sherry wine vinegar or balsamic

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 425 DEGREES)

1.   Lightly spray roasting-pan with Pam.

2.   Place the asparagus and mushrooms in a bowl.

3.   Drizzle with the olive oil, then season with rosemary and salt and pepper.

4.   Toss well.

5.   Spread the vegetables in a single layer.

6.   Roast for 10 minutes or until the vegetables are tender and browned.

7.   Turning once or twice.

8.   Place on a serving platter.

9.   Sprinkle vegetables with vinegar and toss to combine.

10.                Season with salt and pepper to taste.

ENJOY DAN:                                      BON-APPETITE!!

CAJUN RED BEANS AND RICE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

           CAJUN RED BEANS AND RICE SOUP FOR THE SOUP KITCHEN

                                                                                          By CHEF DAN:

Serves 30-40

INGREDIENTS:

4 cups dry red kidney beans

3 tablespoons vegetables oil

4 onions, chopped

3 green bell peppers, chopped

2 red bell peppers, chopped

1/3-cup garlic, crushed

7 stacks of celery, chopped

22-cup vegetable stock

8 bay leaves

2 teaspoon cayenne peppers

1 tablespoon EACH dried thyme, and Herbs de Province

1 teaspoon EACH dried sage and chili powder

1-1/2-tablespoon Cajun seasoning (recipe to follow)

2 pounds Genoa Salami, thinly sliced

15 cups water

7 cups rice

DIRECTIONS:

1.   Rinse beans and soak overnight in a pot of water.

2.   In a skillet heat oil over medium-heat when sizzling.

3.   Add onion, bell peppers, garlic and celery, and sauté for 4 minutes.

4.   Rinse beans and transfer to a stock-pot with 6 cups of water.

5.   Stir in cooked vegetables into beans.

6.   Season with bay leaves, and next 6 ingredients, simmer for 3 hours.

7.   Stir

8.   Salami into bean mixture and simmer for 30 minutes.

9.   Meanwhile, prepare the rice in a pot with 6 cups of water.

10.                Bring to a boil; reduce heat to low cover and simmer 20 minutes.

11.                Serve beans over white rice.

CAJUN SEASONING RECIPE:

2 tablespoon EACH onion powder, garlic powder, dried oregano, dried basil, and dried Herbs de Province

1 tablespoon EACH dried thyme, black pepper and white pepper

3 teaspoons cayenne pepper

5 tablespoons smoked paprika

4 tablespoon seasoning salt (like Lawry’s seasoned salt)

ENJOY DAN:                                               BON-APPETITE!!

CRAB OMELET ENJOY DAN:

                                CRAB OMELET by CHEF DAN:

Serves 2

INGREDIENTS:

2 tablespoon butter

3 baby portabella mushrooms, sliced

3 eggs, separated

2 tablespoon milk, heavy cream or coconut milk

1 cup crabmeat

1 cup Gruyere cheese, shredded

2 tablespoon fresh snipped chives

DIRECTIONS;
1. Melt butter in skillet over medium-high heat when sizzling.

2. Add mushrooms and sauté for about 5 minutes.

3. Remove from fry-pan and set aside.

4. In a bowl, beat yolks and milk to blend.

5. In a separate bowl, beat egg whites with a dry beater until soft peaks form.

6. Fold whites into yolk mixture.

7. Return skillet to medium-high heat when sizzling.

8. Pour egg mixture into skillet.

9. Sprinkle mushrooms and crab meat evenly over the top.

10. Cook until omelet begins to set, about 2-3 minutes.

11. Sprinkle with Gruyere cheese.

12. Using a spatula, fold over, forming semicircle.

13. Cover and cook until omelet puffs and is cooked through, about 2-3 minutes.

14 top with fresh snipped chives.

ENJOY DAN:                                 BON-APPETITE!!

CRUSTED FISH FILLETS WITH CORNMEAL ENJOY DAN:

CRUSTED BAKED TILAPIA OR CATFISH WITH CORNMEAL by CHEF DAN:

                                                                                               

Serves 4

INGREDIENTS:

3-4 Tilapia fillets

1/4- butter

1/3-cup cornmeal

2 tablespoons finely grated Parmesan cheese

1/2-teaspoon garlic powder

1/2-teaspoon cumin powders

1/2-teaspoon lemon pepper

1/2-teaspoon Old Bay

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   Melt butter in a skillet over low-heat.

2.   In a bowl mix cornmeal, Parmesan, powders and Old Bay.

3.   Dip each fillet in the butter, turning to coat both sides.

4.   Then into the cornmeal mixture to stick to fillet.

5.   Bake in pre-heat oven for 20-25 minutes.

6.   Serve with lemon wedges.

ENJOY DAN:                 BON-APPETITE!!

ASIAN SHRIMP AND CHIVES STEAMED DUMPLINGS FOR CHINESE NEW YEAR ENJOY DAN:

       ASIAN SHRIMP AND CHIVES STEAMED DUMPLINGS FOR CHINESE NEW YEAR

                                                                                                           by CHEF DAN:

30 dumplings

INGREDIENTS:

1-(8 Oz) package wonton wrappers

MIX:

1/2-pound peeled and deveined shrimp

2 tablespoons carrots, minced

2 tablespoon scallions, minced

1 teaspoon fresh ginger, minced

2 tablespoon oyster sauce

1 tablespoon mirin

1/2-teaspoon sesame oil

SAUCE:

4 tablespoon soy sauce

1/4-cup rice wine vinegar

1/2-teaspoon Sambao Oelek

1/2-teaspoon fresh ginger, minced

1/4-teaspoon sesame oil

1/2-cup water

2 tablespoon fresh snipped chives

DIRECTIONS:

1.   Take 1/2-pound shrimp and mice fine in food processer, place in a bowl.

2.   Take the other 1/2-pound and dice.

3.   Combine rest of the mix ingredients in the bowl.

4.   With a spoon, place about small spoonful or mixture into wonton wrappers.

5.   Moisten outside edge.

6.   Fold corner (opposite the seal).

7.   Top should look like cross.

8.   Combine sauce ingredients in a bowl and mix very well.

9.   Place 2-3 cups of water in a wok and place bamboo steamer basket over the water not touching.

10.                Use Pam on the bottom of the bamboo basket.

11.                Place dumplings in steamer.

12.                Cover and steam 8-10 minutes.

13.                Serve on plate with the dipping sauce.

ENJOY DAN:                        BON-APPETITE!!