Sunday, January 31, 2016

CHINESE NEW YEAR CHICKEN PEANUT CHOW MEIN ENJOY DAN:

CHINESE NEW YEAR CHICKEN PEANUT CHOW MEIN BY CHEF DAN:
Serves 4

INGREDIENTS:
 1 cup carrots, thinly sliced
1 (12 Oz) package sugar snap peas cut on the bias in 12- inch lengths
2 (6 Oz) package chow mein noodles
1-tablespoon sesame oil, divided
1/2-pound skinless, boneless chicken breast
3 tablespoons soy sauce divided
2 tablespoons EACH oyster sauce, fish sauce and mirin
1/4-teaspoon red pepper flakes
1 teaspoon EACH sugar, smoked paprika, and turmeric
1 cup chicken broth
8 crimini mushroom, halved
1/2-thumb-size fresh ginger, minced
6 scallions, bias-sliced into 1/2-inch lengths
1/4-cup dry roasted peanuts

DIRECTIONS:
1.   Cook carrots, snap peas and noodles in salted boiling water for 3 minutes.
2.   Drained, and set aside.
3.   Heat 2 teaspoons sesame oil in a skillet over medium-high heat.
4.   When sizzling; cut chicken crosswise into strips.
5.   Add chicken and 1 teaspoon sesame oil, soy sauce and stir fry 3 minutes, set aside and keep warm.
6.   In a bowl combine remaining 2 tablespoons soy sauce, and next 8 ingredients.
7.   Heat remaining 1 teaspoons oil over medium-high heat when sizzling.
8.   Add mushrooms, and ginger to the skillet; stir fry 3 minutes.
9.   Add broth mixture, and cook 1 minute.
10.                Add noodle mixture and chicken to the skillet.
11.                Cook 1 minute tossing to combine,
12.                Sprinkle with scallions and dry roasted peanuts.


ENJOY DAN:                                                           BON-APPETITE!!

CHINESE NEW YEAR SWEET AND SOUR SHRIMP ENJOY DAN:

         CHINESE NEW YEAR SWEET AND SOUR SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
1 (8 Oz) package firm tofu
2 tablespoon corn starch, divided
1 pound shrimp, peeled and deveined
1/4-cup EACH chicken stock, and soy sauce
2 tablespoons brown sugar
3 tablespoons rice vinegar
1 tablespoon EACH chili garlic sauce, Mae Ploy sweet chili sauce
2 teaspoon fish sauce
2 teaspoons EACH sesame oil, and vegetable oil
1 onion, cubed
1-bell pepper, chopped
1 thumb-size fresh ginger, grated
4 garlic cloves, smashed
1 (8 Oz) can pineapple chunks in juice, drained
1 cup cooked jasmine rice

DIRECTIONS:
1.   Place tofu between paper towels until barley moist.
2.   Cut into 1/2-inch cubes.
3.   Combine tofu with 1 tablespoon cornstarch, and shrimp.
4.   Combine remaining cornstarch, chicken stock, and next 8 ingredients.
5.   Set aside.
6.   In a wok add sesame oil over medium-high heat and when sizzling.
7.   Add shrimp mixture to the wok and sauté for 3 minutes.
8.   Place shrimp mixture in a bowl.
9.   Heat vegetable oil in the wok over medium-high heat; when sizzling.
10.                Add onion, bell pepper ginger, garlic and pineapple.
11.                Sauté for 2 minutes.
12.                Add shrimp mixture, and cook 1 minute.
13.                Add sock to the wok and cook 1 minute.
14.                Serve over rice.

ENJOY DAN:                                                          BON-APPETITE!!




VEGETABLE STOCK FROM THE SOUP KITCHEN ENJOY DAN:

       VEGETABLE STOCK FROM THE SOUP KITCHEN by CHEF DAN:
Makes 22 cups                                       (beats bought-en stock with MSG)

INGREDIENTS:
1 large stock pot 3/4-filled with water or water from boiled potatoes.
Add end from onions, peels form carrots, potatoes peels, celery ends and the discarded ends or leaves of any vegetable.
1 (6 Oz) can tomato paste
1 head garlic cloves, thinly sliced
1 thumb-size fresh ginger, peeled and thinly sliced
2 tablespoon EACH dried parsley, cilantro, thyme and Italian seasoning
4 bay leaves
1 tablespoon EACH black peppercorns, coriander seeds, black mustard seeds and fennel seeds

DIRECTIONS:
1.   Add tomato paste and next 11 ingredients to the vegetable stock-pot.
2.   Bring the pot of stock to a boil and then simmer for 2 hours.
3.   Let cool and then strain into another soup pot.
4.   Refrigerate for a few days.

ENOJY DAN:                                                  BON-APPETITE!!


BROWN BUTTER SCALLOP CURRY ENJOY DAN:

                BROWNE BUTTER SCALLOP CURRY by CHEF DAN
Serves 2-3

INGREDIENTS:
1 pound large scallops
Sea salt and Seasoned Pepper Medley to taste
3 tablespoon butter
1/2 teaspoon lemon peel
1 teaspoon curry powder
Hand full fresh chopped parsley

INGREDIENTS:
1.   Season the scallops with salt and pepper.
2.   Heat a skillet over medium-heat, add butter and when sizzling.
3.   Melt the butter, curry powder and slowly it will turn into brownish color and start to foam.
4.   Arrange the scallops on the hot skillet and sear on both sides.
5.   Cook about 40 second each side.
6.   Add lemon peel and parsley.
7.   Serve with jasmine rice.

ENJOY DAN:                                              BON-AAPPETITE!!


CHINESE NEW YEAR WITH CURRY SHRIMP AND SCALLOPS ENJOY DAN:

                   CHINESE NEW YEAR CURRY WITH SHRIMP AND SCALLOPS     
              
Chinese New Year recipe that will bring you and your taste buds good fortune
Serves 4

INGREDIENTS:
1-tablespoon green curry paste
1 onion, cubed
6 Oz. prawns
6 Oz. bog scallops
Zest from one lime
1 tablespoon sesame oil
2 tablespoons brown sugar
1/4-teaspoon fish sauce
1 (4 Oz) can bamboo shoots
1 (19.5 Oz) can Mae Ploy coconut milk
1/4-cup water
4 scallions, bias-sliced into 1/2-inch lengths


DIRECTIONS:
1.   Add oil to a wok over medium high heat and when sizzling.
2.   Add green curry paste and sauté until aromatic.
3.   Stir in onion and sauté for 3-4 minutes.
4.   Add coconut milk, water, zest, and bamboo shoots; bring to a boil.
5.   Add the scallops and prawns into the pot and boil for 1-2 minutes.
6.   (DO NOT OVER COOK THEM)
7.   Add fish sauce, sugar, and stir-continuously for 10 seconds.
8.   Add scallions.
9.   Serve with steamed jasmine rice

ENJOY DAN:                                                  BON-APPETITE!!


Saturday, January 30, 2016

THREE BEAN CHILI BAKE ENJOY DAN:

                         THREE BEAN CHILI BAKE by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 tablespoon grape-seed oil
 1 onion, diced
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoon EACH paprika, turmeric and cumin
3 tablespoons chili powder
2 teaspoon EACH paprika and turmeric
1 (12 Oz) package frozen corn, defrosted
1 (10.5 Oz) RO*TEL tomatoes with green chilies
1 (8 Oz) can tomatoes sauce
1/4-cup ketchup
1(15 Oz) can black beans
1 (15 Oz) can chili beans
1 (15 Oz) can kidney beans
1 (32 Oz) can spicy V/8 juice
1 box penne pasta, cooked and drained
1/2-cup Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   In a skillet add oil over medium-high heat and sizzling.
2.   Add onion and sauté for 4-5 minutes; add garlic and sauté 1 minute.
3.   Season with chili powder and next 6 ingredients.
4.   Stir in tomatoes, corn, tomato sauce, ketchup, and V/8 juice.
5.    Cook for about 10 minutes.
6.   Add beans; reduce heat, cover and simmer for 4 minutes.
7.   In prepared baking dish, add the cooked pasta.
8.   Toss with 1/2-the sauce and top with reaming sauce.
9.   Bake in preheated oven for 15 minutes.
10.                Remove from oven and add cheese and bake an additional 5 minutes.

ENJOY DAN:                                   BON-APPETITE!!


CHICKPEA CURRY ENJOY DAN:

                                  CHICKPEA CURRY by CHEF DAN:
Serves  4

INGREDIENTS:
2 tablespoon grape seed oil
1 onion, chopped
3 garlic cloves, minced
1 thumb-size fresh ginger, grated
1 tablespoon red curry paste
2 (15.5 Oz) cans chickpeas, drained
1 tablespoon curry powder
2 teaspoons turmeric
2 tablespoons soy sauce
2 EACH brown sugar, and lime juice
1 (10.5 Oz) can RO*TEL  tomatoes with green chilies
Handful fresh cilantro, chopped
1 (19.5 Oz) can Mae Ploy coconut milk
4 cups cooked jasmine rice

DIRECTIONS:
1.   Heat oil in skillet over medium-high heat and when sizzling.
2.   Add curry paste and when the room is aromatic, add onion and ginger.
3.   Sauté for 4-5 minutes, add garlic and sauté 1 minute.
4.   Add chickpeas, and next 5 ingredients; bring to a boil and cook 5 minutes.
5.   Stir in RO*TEL tomatoes, reduce heat and simmer for about 4 minutes.
6.   Stir in cilantro and serve over rice.

ENJOY DAN:                                               BON-APPETITE!!


Friday, January 29, 2016

CURRY CHICKEN WITH GINGER ENJOY DAN:

                   CURRY CHICKEN WITH GINGER by CHEF DAN
Serves 4

INGREDIENTS:
1-1/2-pounds skinless, boneless chicken breast
2 tablespoon EACH lime juice, fish sauce and mirin
1 tablespoon EACH red curry paste and brown sugar
1/2-teaspoon EACH garam masala, and tandoori powder
1 (19.5 Oz) Mae Ploy coconut milk
1 onion, chopped
1-red bell pepper, cored and sliced
1-thumb-size fresh ginger, thinly sliced

DIRECTIONS:
1.   Slice chicken into thin strips, cutting against the grain to remaining tender; set aside.
2.   In a bowl, mix together lime juice and next 6 ingredients; set aside.
3.   In a skeet over medium-high heat add curry paste and when aromatic.
4.   Stir in 1/2-the coconut milk, stirring frequently to dissolve the mixture.
5.   Add remaining coconut milk, onion, bell pepper.
6.   Bring to a boil. Then simmer for 2 minutes.
7.   Add lime juice mixture and sliced chicken.
8.   Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
9.   Add cilantro and ginger; stir to cook about 2 minutes more.
10.                Serve over Jasmine rice.

ENJOY DAN:                                                    BON-APPETITE!



CHICKEN THIGHS ON THE TREAGER PELLET GRILL ENJOY DAN:

CHICKEN THIGHS ON THE TRAEGER PELLET GRILL by CHEF DAN”
16 chicken thighs                               (A GREAT SUPER BOWL APPETIZER)

INGREDIENTS:
1 (32 Oz) container plain yogurt
Sea salt and Seasoned Pepper Medley to taste
1/2-teaspoon ground cloves
1 thumb-size fresh ginger, grated
3 garlic cloves, smashed
4 teaspoons smoked paprika
2 teaspoons EACH ground cumin, ground cinnamon, ground coriander and Tandoori Masala
16 chicken thighs
Oil spray

DIRECTIONS:
1.   In a bowl stir together yogurt, and nest 4 ingredients.
2.   Stir in ginger, and garlic and next 5 ingredients:
3.   In zip-loc bag pour yogurt mixture and throw in thighs.
4.   Refrigerate overnight, turning bag occasionally.
5.   Start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes)
6.   Set temperature to 350 F and preheat, lid closed, for about 15  minutes
7.   Lift the chicken from the marinate (discard marinate).
8.   Arrange chicken thighs, skin-side down, on the grill grate.
9.   Grill for 40-45 minutes or until chicken reaches 170 F.
10.                Do not turn chicken while cooking.
11.                Let rest 2 minutes before serving.

ENJOY DAN:                                                             BON-APPETITE!!



Thursday, January 28, 2016

BAKED BEET GREEN ENJOY DAN:

                               BAKED BEET GREENS by CHEF DAN:
Servers 4

INGREDIENTS
1 large bunch beet greens
1 tablespoon Traders Joe’s lemon oil
2 garlic cloves, minced
1/4-teaspoon red pepper flakes
Sea salt and Seasoned Pepper Seasoning to taste

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   Line a baking sheet with parchment pepper.
2.   Add beet greens and blot with towels to remove excess water.
3.   Remove inter rib of beet stems
4.   Add beet greens to a large bowl.
5.   Add oil, garlic, red pepper flacks.
6.   Lay the beet green in as single layer on a prepared baking sheet.
7.   Sprinkle with salt and pepper to taste, season on both sides.
8.   Bake beet greens for 15 minutes.
9.   Turn beet leaves and cook for 10 minutes longer or until leaves are crisp.

ENJOY DAN:                                                 BON-APPETITE!!


THAI SWEET CHILI TURKEY SAUSAGE FOR THE SUPER BOWL ENJOY DAN:

THAI SWEET CHILI TURKEY SAUSAGE FOR THE SUPER BOWL by CHEF DAN:
Makes 40 appetizers 20 serving 2 each

INGREDIENTS:
1-tablespoon olive oil
1-(1.25 pounds) Jennie-O ground turkey breast (extra lean)
2 shallots, finely chopped
1/4-teaspoon EACH crushed red pepper, and Lemon pepper
Handful fresh cilantro, minced
1-(8 Oz) cream cheese room temperature
1/4-cup Mae Ploy Sweet Chili Sauce, plus more for dipping
1-(17.3) box Puff Pastry
1 egg beaten with 1 tablespoon water
3 tablespoon toasted sesame seeds

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Cover baking sheet with parchment paper.
2.   Add oil in a skillet over medium-high and when sizzling.
3.   Add sausage and shallots and sauté for about 4 minutes.
4.   Add red pepper and lemon pepper and mix into the sausage mixture.
5.   Sauté for about 2 manures; let cool and mix in cilantro, set aside.
6.   Add cream cheese in a mixing bowl beat until smooth.
7.   Add Sweet Chili Sauce to cream cheese and mix to incorporate.
8.   On lightly floured work surface, roll out 1 sheet puff pastry to 15-X-12-inches,
9.   Cut into 5 (3-inch) rows by 4 (3-inch) rows, which equals 20-3-inch squares. ; refrigerate remaining puff pastry sheets until ready to use.
10.                Dab corners of a square with beaten egg.
11.                Add 1 teaspoons cream cheese in the center of the square, top with 1 teaspoon of turkey sausage.
12.                Bring 4 corners to middle, pinch together and twist to seal.
13.                Place on baking sheet; repeat with 19 remaining squares.
14.                Brush bundles with beaten egg and sprinkle with sesame seeds.
15.                Bake for about 20 minutes, or until golden.
16.                Repeat with reaming sheet of puff pastry.
17.                Serve with a bowl of Sweet Chili Sauce.

ENJOY DAN:                                                     BON-APPETIITE!!