Saturday, February 27, 2016

TURKEY BREAST WITH WET BRINE ON THE TRAEGER GRILL ENJOY DAN:

TURKEY BREAST WITH WET BRINE ON THE TRAEGER GRILL by CHEF DAN:
Serves 8-10

BRINE:
In large pot add water 3/4-full
Add 1 cup picking salt
1/4-rice wine vinegar
 1/2-cup sugar.

1.   Over high heat bring to boil and boil until sugar has dissolved.
2.   When cool add turkey breast and refrigerate overnight.
3.   Then remove and pat dry with paper towels.
4.   Coat with olive oil and use Smoked Paprika Rub over surfaces.
5.   Start the Traeger grill on smoke with the lid open until fire is established, about 5 minutes.
6.   Close lid and heat on 300 degrees F for 15 minutes.
7.   Place turkey breast skin up on the grill.
8.   Close lid  and cook 2-3 hours.
9.   Switch setting to Smoke and cook 1-2 hours.
10.                Then switch to 300 F until thermometer register 180 F.
11.                Remove from grill; let rest 10-15 minutes.

ENJOY DAN:                                                    BON-APPETITE!!



ORENSO NO GOMAE (SPINACH GOMAE) ENJOY DAN:

                HORENSO NO GOMAE (SPINACH GOMAE) by CHEF DAN:
Serves 4

INGREDIENTS:
1 bunch spinach
4 tablespoons sesame seeds paste (recipe to follow
1/2-teaspoon sugar
1-tablespoon EACH soy sauce and Sake
1 teaspoon sesame oil

DIRECTIONS:
1.   Swash spinach in a bowl of water and rinse.
2.   In a pot of boiling water and a pinch of salt.
3.   Boil spinach standing up and boil for 1 minute.
4.   Strain and wash with cold water, cut into 1.5-inch pieces.
5.   Mix paste with the spinach.
6.   Roll spinach into bunches and the size of sushi.

SESAME PASTE:
Grind 4 tablespoon sesame seeds into a paste in a spice grinder
Mix together sugar, soy sauce, Sake, and sesame oil.

ENJOY DAN:                                       PLANT SEEDS & SING SONGS:



Thursday, February 25, 2016

TURKEY LETTUCE WRAPS ENJOY DAN:

                             TURKEY LETTUCE WRAPS by CHEF DAN:
Serves 4

INGREDIENTS:
1/2-cup pine nuts
2 teaspoons olive oil
1 pound ground turkey
1 tablespoon cornstarch
3/4-cup hoisin sauce
2-1/2-cups cooked brown rice
Iceberg lettuce leaves

DIRECTIONS:
1.   In a dry cast-iron skillet toast pine nuts until brown not burnt.
2.   In a skillet add oil over medium-heat when sizzling.
3.   Add turkey meat cook until browned.
4.   Stir in cornstarch and hoisin sauce and add pine nuts, mix well.
5.   Place in lettuce leaves; roll up and serve.


ENJOY DAN:                                            PLANT SEEDS & SING SONGS!!

SINGAPORE MAI FUN ENJOY DAN:

                              SINGAPORE MAI FUN by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 (6 Oz) package Mai Fun noodles (py mai fun)
1/2-cup chicken broth
3 tablespoon soy sauce
2 tablespoons brandy
1 teaspoon sugar
Sea salt and freshly ground black pepper to taste
Cooking spray
1 tablespoon grape-seed oil
1 egg, beaten,
1 red bell pepper, cut into strips
1 thumb-size fresh ginger, grated
1/4-teaspoon EACH red pepper flakes and Tandoori Masala
3 garlic cloves, smashed
8 ounces skinless, boneless chicken breasts, thinly sliced
1 tablespoon curry powder
8 ounces shrimp, peeled and deveined
6 scallions, bias-sliced into 1/2-inch lengths

DIRECTIONS:
1.   Cook rice mai fun noodles according to package directions:
2.   Combine broth, and next 4 ingredients, stir until sugar is dissolved.
3.   Heat 1 teaspoon oil in a wok over medium-high heat, when sizzling.
4.   Add egg stir fry for 30 seconds, remove from pan.
5.   Heat remaining 2 teaspoons oil over medium-high heat when sizzling.
6.   Add bell pepper, and next 4 ingredients, stir fry for 30 seconds.
7.   Add chicken and stir-fry for about 2 minutes.
8.   Add curry and shrimp and stir-fry another 2 minutes.
9.   Stir in noodles, broth mixture, egg cook 1 minute until heated through.
10.                Stir in scallions.

ENJOY DAN:                                                       PLANT SEEDS & SING SONGS!!



Monday, February 22, 2016

SPICY CHICKEN STEW WITH BRITT'S BLACK MARKET KIMCHI SLOW COOKED
                                                                                                     By CHEF DAN
Serves 16

INGREDIENTS:
9 pound cut up whole chicken
2 tablespoons grape-seed oil
1/2-cup Britt’s Kimchi (from Whidbey Island)
8 potatoes cut into chunks
5 carrots cut into big chunks
2 onions cut into big chunks
1 thumb-size fresh ginger sliced
7 garlic cloves,
4 scallions, bias sliced into 1/2-inch lengths

SAUCE:
2 tablespoon red pepper flakes
2 tablespoon brown sugar
1/3-cup soy sauce
1/3-cup rice wine vinegar
2 tablespoons honey
3 tablespoons red curry sauce
2 tablespoon sesame oil
1/4-cup toasted sesame seeds.

DIRECTIONS:
1.   In a skillet add oil over medium-high heat and when sizzling.
2.   Add chicken parts and brow non all sides about 10 minutes.
3.   Repeat as necessary.
4.   Add to crock pot and remaining ingredients except scallions, sesame oil and seeds.
5.   Stir well to coat.
6.   Cook on high for 4 hours and on low for 8 hours.
7.   With a 1/2-hour to go add sesame oil and scallions.
8.   Serve with Jasmine rice.

ENJPY DAN:                           PLANT SEEDS & SING SONGS!!





SWEET AND SPICY SRIRACHA BAKED CHICKEN THIGHS ENJOY DAN:

SWEET AND SPICY SRIRACHA BAKED CHICKEN THIGHS by CHEF DAN:
Serves 4

INGREDIENTS:
10-chicken thighs
1/2-cup Dijon mustard
1/4- molasses
1/4-cup red wine vinegar
1 teaspoon hot mustard powder
Sea salt and Sponsored Pepper Medley to taste
1-teaspoon Sriracha sauce
1 onion sliced into rings
4 cloves garlic, minced
Vegetable oil for the skillet and top of the chicken

DIRECTIONS:      (PREHEAT OVEN TO 450 f)
1.   Cut two slits in the top of each thigh.
2.   Combine all other ingredients except onion, garlic and oil.
3.   Marinate the thighs over night in the refrigerate.
4.   In a preheated oven spray a baking sheet with Pam.
5.   Scatter the onion rings and garlic on it.
6.   Add the marinated chicken and bake for 35-40 minutes.
7.   In a skillet heat up the left over marinate and serve over the cooked thighs, along with dripping from the baking sheet.

ENJOY DAN:                                             PLANTSEEDS & SING SONGS:







Sunday, February 21, 2016

ROASTED CURRIED ASPARAGUS AND CAULIFLOWER SALAD ENJOY DAN:

ROASTED CURRIED ASPARAGUS AND CAULIFLOWER SALAD by CHEF DAN:
Serves 4

INGREDIENTS:
1 bunch asparagus, trimmed
1 head cauliflower, cut into 1-inch florets
2 heads of garlic
3 tablespoon lemon oil
1-teaspoon EACH curry powder, garam masala, and Tandoori masala
Sea salt and Seasoned Pepper Medley to taste
1/4-cup fresh snipped chives
2 tablespoons lemon juice
1/2 cup toasted walnuts, chopped
5 ounces baby arugula

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.    Slice the tips off the garlic heads, exposing the cloves.
2.   Place the heads in a baking dish.
3.   Pour 1 tablespoon lemon over them, season with salt and pepper.
4.   Roast 30-40 minutes or until garlic is soft.
5.   When cool, gently squeeze garlic cloves from the skins to a dish.
6.   Add chives to the garlic dish, swirl in the lemon juice, set aside.
7.   In bowl toss cauliflower, asparagus and next 7 ingredients.
8.   Toss again to combine.
9.   Place on a prepared baking sheet and roast for 25-30 minutes.
10.                Transfer to serving platter, toss with arugula.
11.                Top with garlic mixture.
12.                Top with toasted chopped walnuts.

ENJOY DAN:                                        PLANT SEEDS & SING SONGS!!



SHELLFISH GUMBO WITH SHRIMP CLAMS CRAYFISH AND OYSTERS ENJOY DAN:

SHELLFISH GUMBO WITH SHRIMP CLAMS CRAYFISH OYSTERS by CHEF DAN:
                                    (J-BOB’S SECOND GRADUATION PARTY)
Serves 15-20

INGREDIENTS:
1-1/2-cups vegetable oil
2-1/2-cups all purpose flour
1 green bell pepper, diced
2 onion, chopped
6 garlic cloves, minced
5 stalks celery, diced
2 (15.5 Oz) and diced tomatoes
2 tablespoons EACH Frank’s red hot sauce, Louisiana Hot Sauce and Cajun seasoning
1/2 teaspoon cayenne pepper
Sea salt and Seasoned Pepper Medley to taste
15 cups shrimp stock (recipe to follow)
1/2-cup fresh snipped chives
1 pound crayfish tails
1 pound shrimp, peeled and deveined
18 chucked oysters
1 pound EACH mussels and clams, in the shell and cleaned
 DIRECTIONS:
1.   In a skillet heat the oil over medium-low heat until just warm.
2.   Gradually stir in the flour, and stir until mixture turns into “peanut butter “brown and darkened about 15-20 minutes.
3.   This is your roux.
4.   Once roux is browned, increase temperature to medium-high heat.
5. Add the bell pepper, onions, garlic, celery, to the skillet and sauté for 6-8 minutes.
6. Stir in shrimp stock diced tomatoes, chives, Frank’s hot sauce and next 5 ingredients.
7.    Reduce heat to low and simmer for 30 minutes, stirring occasionally.
8.   Add the crayfish, shrimp, oysters, mussels, and clams.
9.   Cook about 5 minutes or until the shrimp are opaque and shells are opened.
10. Discard unopened shells.
11.                Serves with hot cooked rice.
SHRIMP STOCK:
Take shells from the shrimp, add to 15 cups boiling water, along with 1 thumb-size fresh ginger, slice, 4 cloves garlic, onion, shallots skins, celery ends 12 peppercorns and sea salt.
Reduce heat and simmer for 20 minutes.
Drain through a strainer and reserve liquid, discard solids.


ENJOY DAN:                                    PLANT SEEDS & SING SONGS:

Saturday, February 20, 2016

ROSTED CURRIED CAULIFLOWER SALAD WITH ORANGE AND TARRAGON ENJOY DAN:

ROASTED CURRIED CAULIFLOWER SALAD WITH ORANGE AND TARRAGON
                                                                                                    By CHEF DAN:
Serves 4

INGREDIENTS:
1 head cauliflower, cut into 1-inch florets
2 shallots, thinly sliced
1-1/2-teaspoon EACH curry powder, garam masala, and Tamdoori masala
5 tablespoon olive oil
Sea salt and Seasoned Pepper Medley to taste
2 navel oranges
1 tablespoon rice vinegar
2 teaspoons EACH Dijon mustard, and lemon pepper
3 tablespoons fresh tarragon, coarsely chopped
1/4-cup slivered almonds
1/4-craisins
5 ounces baby arugula

DIRECTIONS: (PREHEAT THE OVEN TO 450 F)
1.    In a bowl toss cauliflower and nest 4 ingredients:
2.   Add 2 tablespoons of the olive oil and season with S. &.P. to taste.
3.   Toss again.
4.   Place on prepared baking sheet and roast for abbot 20-25 minutes.
5.   Meanwhile slice the ends off the oranges so they lay flat on the cutting board.
6.   Cut the segments from the membranes, letting them fall into the bowl.
7.   In another bowl whisk the vinegar, mustard and lemon pepper with 3 tablespoon olive oil.
8.   Whisk in 3 tablespoons orange juice, and season with salt and pepper.
9.   Add the cauliflower, almonds, and craisins to the orange segments.
10.                Toss with enough vinaigrette to coat.
11.                Transfer to serving platter; toss the arugula with just enough vinaigrette to coat lightly.
12.                Top the cauliflower mixture with arugula.
13.                Drizzle with reaming vinaigrette, and serve.

ENJOY DAN:                                 PLANT SEEDS & SING SONGS:









PAN SEARED SEA SCALLOPS WITH CILANTRO GREMOLATA ENNOY DAN:

      PAN SEARED SEA SCALLOPS WITH SESAME CILANTRO GREMOLATA
                                                                                             By CHEF DAN
Serves 2

INGREDIENTS:
2 tablespoons mirin
2 tablespoons lime juice
3 teaspoons tamarind paste
2 teaspoons sesame oil
1/2- thumb-size fresh ginger, grated
8 large sea scallops
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil.

GREMOLATA:
Zest from 1 lime
1 garlic clove, minced
2 tablespoon cilantro

DIRECTIONS;
In a bowl add all ingredients and mix well.

DIRECTIONS:
1.   In a bowl combine mirin and next 4 ingredients:
2.   Add scallops, toss and set aside for 15 minutes.
3.   Meanwhile, in a bowl combine gremolata; set aside.
4.   In a skillet add oil over high-heat and when sizzling.
5.   Take the scallops from the marinate, pat dry and season with S. &. P.
6.   Cook the scallops until nicely browned on both sides, about 1 minute.
7.   Sprinkle with the gremolata mixture.


ENJOY DAN:                                                    PLANT SEEDS & SING SONGS:

SHRIMP CHOW MEIN ENJOY DAN:

                             SHRIMP CHOW MEIN by CHEF DAN:
Serves 4

INGREDIENTS:
1 (8 Oz) steamed chow mein (Chinese Noodles)
2 tablespoons EACH soy sauce, oyster sauce, brown sugar, rice wine vinegar
2 teaspoon fish sauce
1/2-teaspoon EACH garlic powder, five spice powder, and ground ginger
2 teaspoon vegetable oil
1 pound shrimp, peeled and deveined
1/2-onion, thinly sliced
6 crimini mushrooms, sliced
2 eggs

DIRECTIONS:
1.   Soak the steamed chow mein in cold water for 5 minutes.
2.   Rinse a few times until the water is clear and chow mien is soft.
3.   Drain excess water and set aside.
4.   Mix soy sauce 7 ingredients in a bowl until sugar dissolves, set aside.
5.   Heat oil in a skillet over medium-heat and when sizzling.
6.   Add shrimp and cook until they start to change color 1-2 minutes.
7.   Add onion and mushrooms and sauté for 4 minutes.
8.   Push vegetables to the side and cook the eggs, scrambling slightly.
9.   Stir the cooked eggs with the shrimp and vegetables.
10.                Add the cooked noodles and the sauce.
11.                Stir and cook until hot and evenly mixed about 2 minutes.

ENJOY DAN:                                                PLANT SEEDS AND SING SONGS

Friday, February 19, 2016

SEAFOOD EVERY FRIDAY FOR LENT CHEESY CASSEROLE ENJOY DAN:

SEAFOOD EVERY FRIDAY FOR LENT CHEESY CASSEROLE by CHEF DAN:
Serves 2-4

INGREDIENTS:
1 pound shrimp, peeled and deveined
1/2-pound calamari
1/2-pound octopus
1 cup broccoli chopped
12 cherry tomatoes
1 (17.6 Oz) bag Farfalle Bow Ties pasta
1 can Alfredo sauce
1/4-cup feta cheese
1/4-cup Parmesan cheese
3 tablespoons olive oil
2 tablespoon butter
3 garlic cloves, minced
1/2-tablespoon EACH dried basil, dried tarragon, dried Italian seasoning and old bay

DIRECTIONS: (preheat the oven to 350 F)
1.   Cook pasta according to package directions.
2.   In skillet add 1 tablespoon olive oil over medium-heat, when sizzling.
3.   Add season shrimp and sauté 2-3 minutes, set aside.
4.   Wash and pat dry the calamari, in a skillet add 2 tablespoons oil over medium heat.
5.   Add calamari, octopus, butter and garlic season with S. &. P.
6.   Cook tossing frequently until the fish is cooked through 1-2 minutes.
7.   Combine all ingredients including pasta except feta and Parmesan cheese in a prepared baking dish, mix thoroughly.
8.   Cover with Alfredo sauce, feta and Parmesan cheese.
9.   Bake 20 minutes or until browned and bubbly.

ENJOY DAN:                                 PLANT SEEDS & SING SONGS: