Thursday, June 30, 2016

PALEO HOME MADE KETCHUP ENJOY DAN:

                         PALEO HOME MADE KETCHUP by CHEF DAN:
Yields 1.5 cups

INGREDIENTS:
1 (6 Oz) can tomato paste
2 tablespoons lemon juice
1/4-teaspoon EACH dry mustard cinnamon and fennel powder
A pinch of ground cloves
A pinch of ground allspice
1/8-teaspoon cayenne powder

DIRECTIONS:
1.   Simply combine all ingredients together in a bowl and whisk well to combine.
2.   Refrigerate overnight to let the flavors develop.


ENJOY DAN:                         SING SONGS & PLANT SEEDS!!

LOCAL ISLAND PORK BRISKET FOR THE SOUP KITCHEN ENJOY DAN"

LOCAL ISLAND PORK RIBS FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
1-9 pound cooked pork brisket (recipe to follow)
3 tablespoons vegetable oil
20 bakers potatoes, cubed
4 carrots cut into chunks
4 onions, diced
1 (5 pound) can diced tomatoes
5 garlic cloves, minced
18 cup vegetarian broth
4 spring rosemary
3 bay leaves

RUB:
1/2-tablespoon EACH garlic salt, onion salt, Johnny’s seasoning celery salt, Worcestershire sauce and 1 bottle of barbecue sauce, and 3-0z liquid smoke.


BRISKET DIRECTIONS: (PREHEAT OVEN TO 250 F)
1.   Trim fat from brisket, and then sprinkle meat liberally with all salts.
2.   Line a baking pan with enough foil to seal over the meat.
3.   Put meat on foil lined pan and pour liquid smoke over the meat.
4.   Seal the foil and refrigerate overnight.
5.   The next day drain the meat and sprinkle with Worcestershire sauce.
6.   Cover with foil and bake 6 hours n a 250 F oven.
7.   Then open foil and pour a bottle of barbecue sauce and bake 1 hour.
8.   Let cool and then chopped into bit-size pieces.

SOUP:
1.   In a stock pot add oil over medium-high heat and when sizzling.
2.   Add carrot, onions and sauté for 4-5 minutes.
3.   Add garlic and sauté 1 minute.
4.   Add broth, potatoes, rosemary, bay leaves, and bring to a boil.
5.   Reduce heat cover and simmer for 1 hour.
6.   Add chopped meat and simmer 30 minutes longer.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!


BEER CAN CABBAGE THE ULTIMATE FRILLED VEGETABLE ENJOY DAN:

BEER CAN CABBAGE THE ULTIMATE GRILLED VEGETABLE by CHEF DAN:
Serves 3-4

INGREDIENTS:
1 cabbage head
1/2-can of beer
1 tablespoon vegetable oil
1 teaspoon EACH smoked paprika, and cayenne pepper
1 bottle KC Masterpiece barbecue sauce
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Cabbage has no natural cavity (obviously), so you will have to crave one out yourself.
2.   Just cut out a hole large enough for a can of beer will fit halfway inside.
3.   Scoop out the core with a spoon.
4.   In a bowl mix oil with paprika, and cayenne.
5.   Brush the oil mixture all over the cabbage, season with salt & pepper.
6.   Next, grab a can of beer and drink half of it.
7.   Shove the can inside your hollowed-out cruciferous.
8.   Coat the cabbage wit BBQ sauce, and set upright on the grill.
9.   Cook for about 45 minutes, brushing with BBQ sauce every 15 minutes.
10.                Baste until the leaves are browned.
11.                Remove cabbage from the grill and remove the beer can throne.
12.                Slice into stripes, and place on Kaiser rolls with carrots and grilled onions for a tasty sandwich.

ENJOY DAN:                                     SING SONGS & PLANT SEEDS!!

“It’s not enough to teach children how to cook.
We should take food seriously enough to teach everybody how to eat.
How to savor what we eat” James Beard          


Wednesday, June 29, 2016

WALLA WALLA SWEET BAKED ONIONS ALA VERMOUTH ENJOY DAN:

WALLA WALLA SWEET BAKED ONIONS ALA VERMOUTH by CHEF DAN:
Serves 4

INGREDIENTS:

4 Walla-Walla sweet onions
1 tablespoon butter in each onion
1 beef bouillon in each onion
1 tablespoon vermouth or more to you liking
2 tablespoons Parmesan cheese

DIRECTIONS:                  (PRE-HEAT OVEN TO 350 DEGREES)

1.   Peel skin from onion.
2.   Cut off the top.
3.   Cut in the top a whole large enough to put butter, bouillon cube and a splash of vermouth.
4.   Fill the whole with butter and bouillon cube.
5.   Place the onion on aluminum foil and pour in the vermouth.
6.   Double wrap the onion in the foil.
7.   Leaving a slight vent on the top.
8.   Place in pre-heated oven in a pan with a wire rack.
9.   Bake 1 hour.
10.                Add a little Parmesan cheese on to the hot onion.


ENJOY DAN:                          HALLELUJAH!!

WHIDBEY ISLAND MEATLOAF THE PALEO WAY ENJOY DAN:

          WHIDBEY ISLAND MEATLOAF THE PALEO WAY by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound ground turkey
1 tablespoon avocado oil
1 Walla Walla sweet onion, chopped
2 garlic cloves, minced
2 tablespoons Dijon mustard
8 crimini mushrooms, sliced
1 red pepper, diced
1 (12 Oz) bag spinach
1/2- (8 Oz) can tomato sauce
1 cup walnuts, chopped
1/2-cup coconut milk
1 tablespoon lemon juice
1/4-cup Trader Joe’s coconut flour
1/2-teaspoon EACH rosemary and thyme
Sea salt and fresh ground black pepper to taste
1 egg whites for glazing

 DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   In a bowl combine turkey and all ingredients, except egg whites.
2.   With your hand mix all ingredients until well combined.
3.   Grease a 10-inch loaf pan.
4.   Transfer mixture to the baking pan.
5.   Glaze with egg whites
6.   Bake for 30 minutes.


ENJOY DAN:                          SING SONGS & PLANNT SEEDS!!

Sunday, June 26, 2016

CUMIN CHILI ROASTED COD ENJOY DAN:

                     CUMIN CHILI ROASTED COD by CHEF DAN:
Serves 4 

INGREDIENTS:
1 pound cod fillets, (about 3/4-inch thick)
1/2-teaspoon EACH chili powder. Smoked paprika, lemon pepper, and oregano
2 tablespoon butter
1/2-teaspoon cumin
2 tablespoon lime juice
Kosher salt to taste

DIRECTIONS:           (PREHEAT OVEN TO 450 F)
1.   Lightly coat a roasting with Pam.
2.   Arrange cod fillets skin-side down.
3.   Sprinkle the cod with chili powder and next 3 ingredients and salt to taste.
4.   Roast 5-7 minutes or until the cod is just opaque and flakes when tested with a fork.
5.   In skillet melt butter over medium-low heat, swirling occasionally until the butter begins to brown,
6.   Add cumin and lime juice and continue to cook, swirling 1 minute longer.
7.   Remove the cod from the oven.
8.   Drizzle the cumin-lime butter over the top.


ENJOY DAN:                           SING SONGS & PLANT SEEDS!!

THAI SWEET POTATO CURRY ENJOY DAN:

                        THAI SWEET POTATO CURRY by CHEF DAN:
Serves 2

INGREDIENTS:
1 tablespoon red curry paste
1 (10 Oz) can coconut milk
2 sweet potatoes, chopped
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon lime juice
1/2-lemongrass, sliced finely
1 thumb-size fresh ginger, sliced finely
2 teaspoon raw honey
1 teaspoons garlic chili sauce
1 tablespoon tamarind
Hand full fresh basil leaves

DIRECTIONS:
1.   In a skillet over medium-heat.
2.   Add a little water to the pan.
3.   Then add sweet potatoes, onion, and bell pepper, stir to combine.
4.   Add lime juice, and next 5 ingredients, stir to combine.
5.   Add coconut milk and red curry paste, and sauté for 2 minutes.
6.   Add water, just enough to cover the ingredients and let them cook.
7.   Stirring occasionally.
8.   Cook the Thai curry on a low-medium heat for 30-40 minutes.
9.   Place a lid on the skillet, but not fully covered, add more water if necessary.
10.                Keep a gap as to allow the steam to escape.
11.                Once cooked, serve into bowl and top with fresh basil.


ENJOY DAN:                              SING SONGS & PLANT SEEDS

PALEO MAYONNAISE ENJOY DAN:

                         PALEO MAYONNAISE MY WAY by CHEF DAN:
20 servings

INGREDIENTS:
1 egg
1-tablespoon lime juice
1 garlic clove, chopped
1/2- teaspoon EACH ground mustard, and sea salt
1/4-teaspoon green chipotle powder
1-cup avocado oil

DIRECTIONS:
1.   Put the egg in a food processor and process until blended.
2.   While the processor is running, VERY slowly drizzle the oil into the mixer.
3.   Add a little at a time and give it time to start emulsifying and thickening.
4.   Continue to slowly add the rest of the oil until it is very thick and all incorporated.
5.   Add the remaining ingredients and process some more.
6.   Pour into a Mason jar with lid and keep in the refrigerator.


ENJOY DAN:                                                SING SONGS & PLANT SEEDS!!



Saturday, June 25, 2016

AMSTERDAM'S SAYUR LODEH (VEGETABLE CURRY) ENJOY DAN:

AMSTERDAM’S SAYUR LODEH (VEGETABLES CURRY) by CHEF DAN:
Serves 4

INGREDIENTS:
3 teaspoons avocado oil
1 (19 Oz) can Mae Ploy coconut milk
1-1/2-cup vegetables broth
2 bay leaves
1 lemongrass stock, cut into 4-inch pieces
1/2-head cauliflower, cut into florets
2 carrots cut into matchsticks
1 (15 Oz) package extra firm tofu
1/2-pound fresh green beans, trimmed, & bias sliced into 1/2-inch lengths
1/2-tablespoon brown sager

SPICE PASTE:
2 shallots, coarsely chopped
2 garlic cloves, coarsely chopped
1 fresh red chili, coarsely chopped
1 teaspoon EACH fish sauce, curry powder, and coriander
1/2-teaspoon EACH ground cumin, and turmeric

DIRECTIONS.
1.   To make the spice paste add all ingredients in a blender and run till smooth.
2.   In a skillet heat oil over medium-heat and when sizzling.
3.   Cook the blended spice paste; cook 3 minutes stirring frequently.
4.   Add coconut milk, bay leaves, and lemongrass.
5.   Reduce to simmer and simmer for 15 minutes.
6.   Add tofu and vegetables.
7.   Cook for 5 minutes or until vegetables are tender and crisp.
8.   Add brown sugar. And stir until combined.
9.   Remove bay leaves and lemongrass and serve


ENJOY DAN:                                          SINNG SONGS & PLANT SEEDS!!

Sunday, June 19, 2016

PALEO SPINACH AND POUCHED EGGS ENJOY DAN:

PALEO SPINACH AND POUCHED EGGS AND SPICES by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon coconut oil, plus more for drizzling
1/2-teaspoon EACH cumin, curry blend and turmeric
4 eggs

DIRECTIONS:
1.   Fill 2-inches of water in a skillet over medium-heat.
2.   Until bubbles appear on the surface.
3.   In another skillet add coconut oil, and place on medium-high heat.
4.   Once oil is warmed add spinach and sauté until almost tender and wilted.
5.    Add cumin, curry and turmeric, and season with S. &. P.
6.   Cover and continue cooking for another minute stirring occasionally.
7.   Drain excess moisture by moving spinach into a colander.
8.   In a cup carefully crack one egg.
9.   Slowly add egg into the skillet in simmering water without breaking.
10.                Do the same with remaining eggs.
11.                Cook eggs in simmering water for about 2-3 minutes.
12.                Cook until whites are set and yolks are runny.
13.                Devise spinach evenly among 4 bowls and top each with poached egg.
14.                Drizzle with a splash of coconut oil.


ENJOY DAN:                           SING SONGS & PLANT SEEDS!!

PALEO DIET POUCHED EGGS IN TOMATO SAUCE ENJOY DAN:

     PALEO DIET POUCHED EGGS IN TOMATO SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
2 Tablespoons olive oil
3 garlic cloves, minced
1 (10 Oz) can RO*TEL diced tomatoes with green chilies
1/2-teaspoon EACH cumin, curry blend and turmeric
Kosher salt & freshly ground black pepper to taste
4 eggs
Fresh snipped fresh chives

DIRECTIONS:
1.   In a skillet add 1 tablespoon oil over medium-heat and when sizzling.
2.   Add garlic and sauté 1 minute.
3.   Stir in next 6 ingredients.
4.   Bring to a gentle boil for boil, uncovered about 12-15 minutes or until tomatoes begin to thicken stirring occasionally.
5.   Break eggs, one at a time, into a small cup and slip into tomato mixture
6.   Simmer covered for about 5 minutes or until whites are set and yolks are runny.
7.   Drizzle with remaining oil and sprinkle with chives.

ENJOY DAN:                              SING SONGS & PLANT SEEDS!!



POACHED EGGS IN TOMATO SAUCE ENJOY DAN:

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS by CHEF DAN:
Serves 4

INGREDIENTS:
3 tablespoon \olive oil
1 onion, finely chopped
4 garlic cloves, coarsely chopped
1 jalapeno, seeded and finely chopped
1 (15 Oz) can chickpeas, drained
2 teaspoon smoked paprika
1 teaspoon EACH ground cumin, curry blend, and turmeric
1 (10 Oz) can RO*TEL diced tomatoes with green chilies
Kosher salt and freshly ground black pepper to taste
1 cup coarsely crumbled feta
4 eggs
1 tablespoon EACH fresh parsley and fresh cilantro
Warm pita bread

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   In a cast-iron skillet add oil over medium-high heat when sizzling.
2.   Add onion, garlic and jalapeno; cook stirring for about 6-7 minutes.
3.   Add chickpeas and 4 ingredients and cook 2 minutes longer.
4.   Add tomatoes and their juices.
5.   Bring to a boil reduce heat and to medium-low and simmer, stirring occasionally for about 15 minutes.
6.   Season with salt & pepper to taste.
7.   Sprinkle with feta cheese evenly over the sauce.
8.   Crack eggs one at a time and place over sauce, spacing evenly apart.
9.   Transfer skillet to the oven until whites are set and yolks are runny 5-7 minutes.
10.                Garnish with parsley and cilantro.
11.                Serve with pita bread.

ENJOY DAN:                               SING SONGS & PLANT SEEDS!!


OPEN FACE GRAVIAX SANDWICH WITH GUACAMOLE ENJOY DAN:

OPEN FACE GRAVIAX SANDWICHES WITH GUACAMOLE by CHEF DAN:
Serves 4

INGREDIENTS:
2-ripe avocados, halved, pitted, and peeled
1 tablespoon fresh lemon juice
4 cherry tomatoes, diced
1/4-cup finely chopped red onion
3 tablespoons fresh cilantro, chopped
3 tablespoon fresh coriander
2 teaspoons minced seeded jalapeno
1 tablespoon fresh basil, chopped
4 slices rugbrod (rye bread) toasted
1 cup thinly sliced iceberg lettuce
8 ounces thinly sliced gravlax (salmon that been cured in salt, sugar &                                dill)

DIRECTIONS:
1.   In a bowl place avocado and lime juice; mash coarsely with a fork.
2.   Mix in tomatoes and next 5 ingredients.
3.   Season with salt & pepper to taste.
4.   Arrange toast on a plate.
5.   Spread with guacamole, reserving 2 tablespoons for garnish.
6.   Top with lettuce.
7.   Overlap salmon on lettuce.
8.   Garnish with a dollop of guacamole.

ENJOY DAN:                           SING SONGS & PLANT SEEDS!!