Saturday, September 26, 2015

CHEF EMORY'S OMELET IN A ZIPLOC BAG ENJOY DAN:

              CHEF EMORY’S OMELET IN A ZIPLOC BAG by CHEF DAN:
Serves 1 to 8 bags

INGREDIENTS FOR EACH BAG:
2 eggs for each bag
2 slices of ham, chopped (optional)
1/2-cup Cheddar cheese, shredded
1/4-bell pepper, chopped
2 cherry tomatoes, chopped
1 tablespoon Salsa Verde
2 chimini mushrooms, chopped
2 teaspoons (McCormick) zesty lemon and pepper

DIRECTIONS:
1.   Crack the eggs into a Ziploc bag (freezer bag)
2.   Press out most of the air, and seal.
3.   Shake or squeeze t beat the eggs.
4.   Open the bag and put in all your ingredients.
5.   Squeeze out most the air.
6.   Seal the bag.
7.   Bring pot water to a boil.
8.   Place Ziploc bag in the boiling water.
9.   Cook exactly 13 minutes.
10.                Open the bag, and let the omelet roll out onto a plate.
11.                The omelet should roll out easily.


ENJOY DAN:                                                        HALLELUJAH!!

Friday, September 25, 2015

BERDENE'S FAVORITE RICE BOWL ENJOY DAN:

                  BERDENE’S FAVORITE RICE BOWL by CHEF DAN:
Serves 4

INGREDIENTS
4 teaspoons olive oil
1-cup Jasmine rice
2 cups water
1/2-cup Pace Salsa
1/2-onion, diced
1 sweet potato, peeled and diced
1/2-teaspoon EACH cumin, sumac, and Tandoori masala
3/4-teaspoon chili powder
1 cup kale, chopped
1 (14.5 Oz) can kidney beans, drained
1 (14.5 Oz) can black beans, drained
Sea salt and freshly ground black pepper to taste

CHICKEN:
1 pound boneless, skinless chicken breast, cubed
Sea salt and freshly ground black pepper to taste
1/2-teaspoon EACH cumin, garlic powder, and Chile powder

DIRECTIONS:
1.   In a saucepan, add the water, salsa and rice.
2.   Bring to a boil, cover simmer for 17-20 minutes.
3.   In a skillet heat 2 teaspoons olive oil, when sizzling.
4.   Add onion and sauté for 5 minute.
5.   Add sweet potato, cumin sumac, Tandoori masala, and Chile powder.
6.   Sauté until the sweet potato are tender.
7.   Add chopped kale and cook until kale is just welted.
8.   Stir in beans, turn heat to low while you prepare the chicken.
9.   Add 2 teaspoons olive oil to a skillet when sizzling.
10.                Add chicken and seasoning and cook until chicken is done.
11.                Set aside.
12.                In the skillet with sweet potato combine, the cooked rice and the vegetables.
13.                To serve, scoop the rice and vegetables mixture into bowls.
14.                Top with cubed chicken.
15.                Serve with lime wedges, avocado slices and salsa and shredded cheese.

ENJOY DAN:                                                 HALLELUJAH!!


TRAEGER SMOKED CHICKEN BREAST WITH JAMAICAN JERK ENJOY DAN:

TRAEGER SMOKED CHICKEN BREAST WITH JAMAICAN JERK RUB
                                                                                                    by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless (about 6 ounces each)
1 cup Eaton’s Jamaican jerk seasoning

DIRECTIONS:
1.   Season each chicken breast with Jerk Jamaican seasoning.
2.   Start the Traeger grill on smoke with the lid open until the fire is established.
3.   Set the temperature to 350 F and preheat with lid closed for about 15 minutes.
4.   Arrange the chicken breast on the grill grate and cook.
5.   Turning once halfway through the cooking time 25-30-minutes.
6.   Cook until the thermometer reads 170 F.
7.   Remove to platter and let rest for 2-3 minutes.
8.   Serve over Jasmine rice.


ENJOY DAN:                                                             BON-APPETITE!!

DAN'S ASIAN MARINATE FOR WHOLE CHICKEN ON TRAEGER SMOKER ENJOY DAN:

DAN’S ASIAN MARINATE FOR WHOLE CHICKEN ON A TRAEGER SMOKER
                                                                                                    by CHEF DAN:
Serves 4

MARINATE:
6 tablespoon light soy  sauce
3 EACH tablespoon hoisin sauce, oyster sauce and white wine
2 scallions, bias-sliced into 1/2-inch lengths
1 tablespoon EACH brown sugar, fresh minced ginger
1 teaspoon EACH liquid smoke and sumac
1-3-4-pound chicken (giblets removed)
1 large Ziploc bag.

DIRECTIONS:
1.   Mix all ingredients tougher in a bowl stir until the sugar has dissolved.
2.   Submerge the chicken marinate
3.   Cover and place in the refrigerate for no more than 4 hours.
4.   Remove from the marinate.
5.   Dry with paper towels.
6.   Tuck the wings behind the back.
7.   Tie the legs together with string.
8.   When ready to cook.
9.   Start the Traeger grill on Smoke with the lid open with the lid open 4-5 minutes or until fire is established.
10.                Set temperature to 450 degrees F.
11.                Close lid and preheat for about 15 minutes.
12.                Place the bird on the grill grates; close the lid.
13.                Roast for 70-90 minutes or into internal temperature is 165 F.
14.                Remove to a platter and let rest for 5-10 minutes.
15.                Serve with scallions:

ENJOY DAN:                                                           HALLELUJAH!!




Monday, September 21, 2015

PEPPERS STUFFED WITH MUSHROOMS AND TOMATO ENJOY DAN:

PEPPERS STUFFED WITH MUSHROOMS AND TOMATO by CHEF DAN:
Serves 4

INGREDIENTS:
2 red or yellow peppers
1 tablespoon walnut oil
8 crimini mushrooms, diced
1 shallot, minced
2 garlic cloves, crushed
1 (8 Oz) jar sun dried tomatoes
1/4-Panko
1/4-cup walnuts, chopped
1/2-cup fresh mint leaves, chopped
1 teaspoon dried red chili flakes
3 teaspoons Lori’s pesto
1/4-teaspoon curry powder

DIRECTIONS: (PREHEAT OVEN TO 275 DEGREES F)
1.   Heat the oil in a skillet over medium-high heat when sizzling.
2.   Add mushrooms and stir fry for 5 minutes.
3.   Season with sea salt and freshly ground black pepper to taste.
4.   Stir in the shallots, garlic cloves, sun dried tomatoes, panko, mint leaves, chili flakes, Lori’s pesto, and curry powder.
5.   Thoroughly combine.
6.   Cut the peppers in half top to bottom.
7.   Carefully remove the seeds and membrane.
8.   In an oven proof baking dish add mushroom stuffing to the peppers halves.
9.   Cover and bake for 35-40 minutes.

ENJOY DAN:                                                                BON-APPETITE!!




CHICKEN PUTTANESCA WITH SPAGHETTI SQUASH ENJOY DAN:

CHICKEN PUTTANESCA WITH SPAGHETTI SQUASH by CHEF DAN:
Serves 4

INGREDIENTS:
2 boneless, skinless chicken breast cut into bit size pieces
1/4-teaspoon EACH sea salt and freshly ground black pepper
Pam cooking spray
1/2-teaspoon dried Turkish oregano
3 garlic cloves, minced
12-cherry tomatoes, left whole
8 crimini mushrooms, halved
1/4-cup pitted and quarter Kalamata olives
1 tablespoon capers, drained
1/2-teaspoon red pepper flakes
3 tablespoon olive oil, divided
Freshly grated Parmesan cheese

DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES F)
1.   In a skillet add 1 tablespoon oil over medium-high heat when sizzling.
2.   Add chicken, seasoned with salt and pepper, cook until just barely cooked through; set aside.
3.   Halve squash lengthwise and scoop seeds.
4.   Season with salt and pepper.
5.   Coat baking sheet with Pam; layer halves cut side down, and bake for 30 minutes.
6.   Combine oregano, garlic, cherry tomatoes, mushrooms, olives, capers red pepper flakes, and 2 tablespoons olive oil in a bowl.
7.   Remove baking sheet from the oven and transfer tomatoes mixture and chicken pieces on to the baking sheet alongside the squash.
8.   Return to oven and cook for 15 minutes more.
9.   Remove baking sheet from oven and scrape squash crosswise to pull strands from shell into a bowl; discard shells.
10.                Using the back of a fork, gently push down on the sheet to break the tomatoes up to release their juices.
11.                Scrape tomato mixture, chicken and any juices into a bowl with the squash.
12.                Serve in individual bowl.
13.                Top with freshly grated Parmesan cheese.

ENJOY DAN:                                                              BON-APPETITE!!




Sunday, September 20, 2015

JOYCE SWEET POTATO ROUNDS WITH CHEESE AND LORI'S PESTO ENJOY DAN:

     JOYCE SWEET POTATO ROUNDS WITH CHEESE AND LORI’S PESTO
                                                                                                   By CHEF DAN:
Serves 4

INGREDIENTS
4 unpeeled sweet potatoes into 1/’2-inch rounds
1 tablespoon olive oil
1-cup ricotta cheese
1 (15 Oz) spicy black beans
1-cup Lori’s basil pesto

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1.   Lightly oil each sweet potato.
2.   Place on a lightly oiled baking sheet in single layer.
3.   In a preheat oven roast for 30-35 minutes.
4.   Remove from oven and top with Lori’s pesto, cheese and black beans.


ENJOY DAN:                                                 HALLELUJAH!!

PACK'S SA;MON WITH TOMATOES FOR THE SOUP KITCHEN ENJOY DAN:

     PACK’S SALMON WITH TOMATOES FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
1 bottle of sake
10 cup Uncle Ben’s rice
30 cups fish stock
6 fresh caught salmon
2 tablespoon EACH dill weed and paprika
2 6 pound can of diced tomatoes
2 tablespoon garlic, minced
1/2-cup lemon juice
3 lemons, sliced
1/3-cup parsley
1 tablespoon black pepper and chives

DIRECTIONS:
1.   In a stock-pot add vegetable broth, sake and bring to a boil.
2.   Add salmon and cook for 20 minutes.
3.   Remove salmon and let cool, then cut into bit-size pieces.
4.   Bring salmon broth to a boil, add rice, dill weed, paprika, tomatoes, garlic lemon juice and salt and pepper to taste.
5.   Add salmon, cover reduce heat and simmer for 1 hour.
6.   Add parsley, chives and lemon slices.


ENJOY DAN:                                                             BON-APPETITE!!

Friday, September 18, 2015

SMOKED SHILI CON CARNE ON A TRAEGER GRILL FOR SCATCHET HEAT COOK OFF ENJOY DAN:

SMOKED CHILI CON CARNE ON A TRAEGER GRILL FOR SCATCHET HEAD CHILI COOK-OFF                                                                         by CHEF DAN:
Serves 8

MAIN INGREDIENTS:
2 tablespoons peanut oil
4 pounds chuck trimmed of fat and silver skin and cut into bite–size pieces
1 onion, diced
2 red bell pepper, stemmed, seeded and diced
6 garlic cloves, sliced
2 (10 Oz) cans Ro*Tel dice tomatoes with green chilies
1 cup strong brewed coffee
1 tablespoon tomato paste
2 (15 Oz) can chili beans and sauce
1 tablespoon chocolate chips

CHILI SEASONING:
2 tablespoon cumin
2 teaspoon oregano
2 tablespoons chili powder
1 tablespoon Jerry’s red pepper powder
2 Jerry’s green smoked pepper
1 tablespoon liquid smoke

DIRECTIONS:
1.    With a Steel Grill Fry Pan add meat and vegetables.
2.   Start the Traeger grill on smoke with the lid open until the fire is established (4-5 minutes).
3.   Put the Perforated Steel Grail Fry Pan on the grates.
4.   Add to pan and  smoke the meat and vegetables, and garlic for 1 hour.
5.   In a cast iron skillet add oil; pour in the meat and vegetables.
6.   Add Ro*Tel tomatoes, coffee, tomato paste, and all  the chili seasoning.
7.   Increase the heat on the Traeger to 300 F and cook the chili for about 2 hours.
8.   Stir in the Chile beans and chocolate chips.
9.   Taste add spice if needed if two thin put 2 cups in a blender puree, stir back into the chili.
10.                Continue to simmer for 30 minutes to 1 hour.

SUGGESTED TOPPINGS:
Chopped fresh cilantro, grated cheese, sliced scallions, sour cream, tortilla chips, or hot sauce.

ENJOY DAN:                                                               BON-APPETITE!!



CLASSIC BLOODY MARY WITH SUN GOLDEN TOMATOES ENJOY DAN:

CLASSIC BLOODY MARY WITH SUN GOLDEN TOMATOES by CHEF DAN:
Serves 8

JUICE:
4 pound sun golden tomatoes, quarter
1 teaspoon sea salt
1 cup pickle juice
3/4-cup spicy tomato vegetable juice (V8)
 2 teaspoons Worcestershire sauce
1 teaspoon lemon-pepper
1/2-teaspoon Old Bay
3 dashed Tabasco Smoked Chipotle sauce

THE COCKTAILS:
I cup vodka
1 pint tomato juice mixture

DIRECTIONS FOR JUICE:
1.   Puree tomatoes and salt in a blender.
2.   Blend until smooth.
3.   Place in a pitcher, cover and chill for 1 hour.
4.   Strain mixture through a mesh sieve into a bowl.
5.   Get as liquid as you can should be about 5 cups; discard solids.
6.   Add pickle juice and next 5 ingredients.
7.   Stir to combine; chill until ready to serve.

ASSEMBLY:
1.   Stir tomato juice just to combine.
2.   Fill each glass with ice and 1/8-cup vodka, then top off 2/3-cup juice.
3.   Serve with a celery stalk and Tabasco alongside.

ENJOY DAN:                                                HALLELUJAH!!





GINGER GARLIC PASTE ENJOY DAN:

GINGER GARLIC PASTE by CHEF DAN:

INGREDIENTS:

3-inches fresh ginger
6 garlic cloves 1-1/2 teaspoon sea salt
1 tablespoon turmeric
2 teaspoons Balti seasoning
1 tablespoon olive oil, or as needed

DIRECTIONS:
1.          Peel and chop ginger and garlic.
2.          Place in a blender, while bender is running.
3.          Add turmeric Balti and oil.
4.          Blend until smooth.

ENJOY DAN:                                      BON-APPETITE!!


Thursday, September 17, 2015

SMOKED SALMON ON A TRAEGER PELLET GRILL WITH DAN"S RUB ENJOY DAN:

SMOKED SALMON ON A TRAEGER PELLET GRILL WITH DAN’S RUB
                                                                                           By CHEF DAN:
Serve 4

RUB INGREDIENTS:
2 tablespoons red pepper flakes
2 teaspoon EACH white peppercorn, black peppercorns, coriander
1 teaspoon EACH cumin seeds, fennel seeds, dill seeds, and mustard seeds.
1 teaspoon EACH paprika, garlic powder, onion powder, and cayenne powder.

DIRECTIONS:
1.   In a cast-iron skillet over medium-heat.
2.   Add red pepper flakes, peppercorn and all seeds.
3.   Stir until aromatic and beginning to pop, about 2-3 minutes.
4.   Let cool and grind in spice grinder.
5.   Blend in paprika, garlic powder, onion powder, and cayenne.
6.   Place in a bowl and combine thoroughly

SALMON:
1-1/2- 2 Pounds (wild caught) salmon fillets.

DIRECTIONS:
1.   Rub salmon fillets with Dan’s rub and let rest, uncovered in the refrigerator for 3 hours.
2.   When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established about 5 minutes.
3.   Leave on Smoke setting.
4.   Arrange the salmon (skin side down) on the grill grates.
5.   Smoke for 2 -2/1/2 hours or until fish flakes easily with a fork.
6.   It depends on the thickness of the fish.
7.   There is no need to turn the fish.
8.   Transfer to a wire rack to cool.
       
ENJOY DAN:                                                           HALLELUJAH!!