Wednesday, August 31, 2016

SOUTH WHIDBEY STEW WITH PENN COVE MUSSELS ENJOY DAN:

SOUTH WHIDBEY SEAFOOD STEW WITH PENN COVE MUSSELS by CHEF DAN:
serves 5-6

INGREDIENTS:
8 sea scallops
2 tablespoon olive oil
8 jumbo shrimp, cleaned tails left on
1-1/2 pounds Penn Cove Mussels
1-large shallot, thinly sliced
1 fennel bulb, thinly sliced with a few fronds reserved
2 garlic cloves, minced
1/2-teaspoon hot sauce plus more for serving
1--cup dry red wine
1 cup bottled clam juice
1-1/2cups chicken stock
1 (15 Oz) can RO*TEL hot diced tomatoes
2 thyme springs
1 bay leaf
1/4-cup fresh oregano, minced
1/2-teaspoon hot sauce plus more for serving
sourdough toast for serving

INGREDIENTS:
  1. Pat dry scallops and season with salt.
  2. In a stock pot add oil over medium-high heat and when sizzling.
  3. Ad scallops and sear on both sides, 1-2 minutes per side.
  4. remove & set aside.
  5. add shallot and fennel and saute for about 5 minutes.
  6. season with sea salt and freshly ground black pepper to taste
  7. add garlic and hot sauce and saute for 2 minutes.
  8. deglaze with red wine, scraping up all of the bits stuck to the pan.
  9. add broth clam juice, chicken stock, tomatoes and bay leaf.
  10. bring to a boil; reduce heat and simmer for 25-30 minutes.
  11. add shrimp and Penn Cove Mussels and simmer for 5-8 minutes.
  12. discard any unopened mussels.
  13. add the scallops, thyme springs, and oregano, cook 2 minutes.
  14. taste broth, add more salt a& pepper or hot sauce as needed
  15. serve with sourdough toast.


ENJOY DAN: BON-APPETITE!!

CROCK POT COWBOY BEANS FOR DOT'S NEIGHBORHOOD PARTY ENJOY DAN:

CROCK POT COWBOY BEANS FOR DOT'S NEIGHBORHOOD PARTY by CHEF DAN:
serves 12

INGREDIENTS:
2 tablespoons bacon crumbles
1/2-pound ground beef
1/2-pound sausage
1 onion, chopped
1 tablespoon EACH ground cumin, and turmeric
1 (16 Oz) can of pork & beans
1 (15.5 Oz) can whole kernel corn
1 (15 Oz) cans EACH chile beans, black beans, white beans, and pinto beans, drained
1 (10.5 Oz_ can RO*TEL tomatoes, diced
1/2-cup EACH barbecue sauce, catsup, and molasses
2 tablespoon dry mustard
2 tablespoons chili powder
1 teaspoon EACH salt and chortle powder

DIRECTIONS:
  1. in a skillet over medium-heat brown your beef and sausage.
  2. toss your onion in with your meat mixture and cook for 5-7 minutes.
  3. place meat mixture in a prepared crock pot, add bacon crumbles.
  4. pour all the beans, and corn and reaming ingredients in the crock-pot.
  5. stir to combine.
  6. cover and cook on high for 1 hour.
  7. reduce heat to low and cook covered for 2-4 hours.



ENJOY DAN: SONG SONGS & PLANT SEEDS!!

Tuesday, August 30, 2016

INDIAN CHICKEN MASALA ENJOY DAN:

INDIAN CHICKEN MASALA by CHEF DAN:
serves 4

INGREDIENTS:
1 cup Greek yogurt
1 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon EACH ground cinnamon, and tandoori masala
2 tablespoon chili powder
2 teaspoons freshly ground black pepper
1 thumb-size fresh ginger, grated
4 teaspoon sea salt
3 boneless, skinless chicken breasts, cut into b it-size pieces
4 skewers
1 tablespoons butter
2 cloves garlic, minced
1 cup coconut milk
2 beef steak tomatoes, diced
4 tablespoon onion paste (recipe to follow)

DIRECTIONS:
  1. marinate chicken with lime juice, 2 tablespoon salt, ginger, chili powder, cinnamon, and tandoori masala.
  2. refrigerate for 1-2 hours.
  3. lightly oil the grill and thread the marinated chicken pieces onto the grill.
  4. grill until well done.
  5. in a skillet add butter and when sizzling.
  6. add garlic and add in the remaining dry spices and seasoning.
  7. add onion paste and saute for 4-5 minutes or until golden brown.
  8. add coconut milk and diced tomatoes and lower heat and simmer for about 10 minutes or until thick consistency is reached.
  9. ad the grilled chicken and cook for another 10 minutes.
ONION PASTE:
1 onion, roughly chopped
4 cloves
1 stick cinnamon
4 whole black peppercorns
combine all ingredients plus 1/2-cup water in a skillet over medium-heat.
saute for about 7 minutes or until onion are soft.
allow to cool and the blend in blender until smooth.

ENJOY DAN: SING SONG & PLANT SEEDS!!



Sunday, August 28, 2016

SAUTEED GREEN BEANS WITH BRITT'S BLACK MARKET KIMCHI ENJOY DANl


SAUTEED GREEN BEANS WITH BRITT’S BLACK MARKET KIMCHI by CHEF DAN:
Serves 6

INGREDIENTS:
1 pound green/string beans or hericot verts
2 garlic cloves, minced
2 tablespoons sun-dried tomatoes
2 tablespoons Britt's Black Market Kinchi
1 tablespoons liquid aminos (soy protein)
2 teaspoons honey
2 teaspoon toasted sesame oil
1 tablespoon olive oil for cooking
2 scallions, bias sliced into 1/2-inch lengths
2 teaspoon toasted sesame seeds
sea salt and freshly ground black pepper to taste

DIRECTIONS:
  1. Wash and trim the green/string beans; drain and dry.
  2. stir together, garlic, and next 5 ingredients.
  3. set aside.
  4. heat oil in a skillet over medium-high heat and when sizzling.
  5. add the string beans and saute until the beans are lightly browned, should take about 5 minutes.
  6. remove beans form the skillet and set aside.
  7. heat the skillet again over medium-heat.
  8. add garlic sauce mixture and saute until sauce starts to bubble.
  9. add the reserved beans; lower heat and mix well.
  10. remove from from heat and stir in scallions.
  11. season with salt and pepper to taste.
  12. garnish with toasted sesame seeds.


ENJOY DAN: BON-APPETITE!!

ASIAN PEAR FETA ARUGULA SALAD ENJOY DAN:

ASIAN PEAR PECAN FETA ARUGULA SALAD by CHEF DAN:
Serves 6-8

INGREDIENTS:
10 ounces arugula
3 Asian pears, cored and thinly sliced
1 cup pecans, toasted
4 ounces feta crumbled cheese
1 onion, thinly sliced
1/2-cup dried cranberries
1/4-teaspoon EACH curry powder, and ground ginger

MAPLE CIDER VINAIGRETTE:
1/3cup olive oil
1/4cup apple cider vinegar
2 tablespoon maple syrup
2 teaspoons dry mustard
sea salt and freshly ground black pepper to taste

DIRECTIONS:
  1. in a salad bowl toss together, arugula, and next 7 ingredients.
  2. place all the maple cider vinaigrette in a Mason jar and shake to blend well.
  3. drizzle with desired amount of dressing over the salad and toss to coat.

ENJOY DAN: BON-APPETITE!!



Saturday, August 27, 2016

WATERMELON GRANITA ENJOY DAN:

WATERMELON GRANITA by CHEF DAN:

INGREDIENTS:

6 cups seedless watermelon, cut into 1-inch pieces, half a watermelon
3/4-cup tequila
2/3-cup lime juice
1/4-cup Blue Raw Agave
1/4-teaspoon curry blend
1/2-cup loosely packed mint leaves

DIRECTIONS:
  1. Place all ingredients in a bowl.
  2. Using an immersion blender, puree until smooth.
  3. Transfer pureed mixture into a9X13 baking pan.
  4. Place in the freezer and freeze for 1 hour.
  5. take out and scrape ice crystals that have formed and mix well.
  6. return to the freezer and freeze for and repeat process.
  7. Do this for 4 hours.
  8. transfer granita to a freeze safe sealable container.

ENJOY DAN: SING SONG & PLANT SEEDS!!




THAI SHRIMP SALAD WITH PEANUT DRESSING ENJOY DAN:

          THAI SHRIMP SALAD WITH PEANUT DRESSING by CHEF DAN:
    Serves 2

SHRIMP:
1/2-pound raw shrimp, peeled and deveined
2 teaspoons EACH honey and tandoori Marsala
1 garlic clove, minced
1 thumb-size fresh ginger
1 tablespoon olive oil
1 tablespoon lemon juice
sea salt to taste

SALAD:
2 ounces kale
1 cucumber, spiralized
1 carrot, peeled and spiralized
2 scallions, bias-sliced into 1/2-inch lengths
1 red bell pepper, cubed
1 cup cabbage, finely sliced
3 tablespoons dry roasted peanuts

DRESSING:
2 tablespoons peanut butter
3 teaspoons rice vinegar
2 tablespoons EACH sesame oil, sweet chili sauce, and honey
1 teaspoon soy sauce

DIRECTIONS:
  1. Place all salad ingredients in a bowl.
  2. In a bowl combine all dressing ingredients and whisk to combine.
  3. Add dressing to the vegetable bowl and mix well.
  4. Place shrimp and next ingredients in a bowl and mix until shrimp are well coated.
  5. Let marinate for 30 minutes.
  6. In a skillet over medium-high heat and when hot.
  7. lower heat to medium; add shrimp mixture and cook shrimp until they turn pink.
  8. top salad with the shrimp and serve.

ENJOY DAN: SING SONGS & PLANT SEEDS!!












MIDDLE EASTERN BRAISED CAULIFLOWER ENJOY DAN:

MIDDLE EASTERN BRAISED CAULIFLOWER by CHEF DAN
Serves 6

INGREDIENTS:
3 tablespoon olive oil
2 shallots, finely chopped
2 garlic cloves, minced
1/2-teaspoon EACH cumin, tandoori Marsala, ground coriander, salt, ground marjoram
6 cups cauliflower-florets, (1-1nch thick)
2 plum tomatoes, diced


DIRECTIONS:

  1. Heat 2 tablespoon oil in a skillet over medium-heat when sizzling.
  2. Add shallots and garlic and saute for about 1 minute.
  3. Sprinkle with cumin and next 4 ingredients.
  4. Stir and saute for 30 seconds.
  5. Add remaining tablespoon oil, cauliflower and tomatoes.
  6. Cover and cook, stirring occasionally, for 10 minutes.
  7. Uncover and cook, stirring occasionally, for 10 more minutes or until sauce is thickened.
    ENJOY DAN: SING SONGS & PLANT SEEDS!!

Friday, August 26, 2016

GRILLED CHICKEN SANDWICH WITH MANGO SALSA ENJOY DAN:

     GRILLED CHICKEN SANDWICH WITH MANGO SALSA ENJOY DAN:
Serves 6

INGREDIENTS:
1 mango, chopped
1 avocado, chopped
1 cucumber, thinly sliced
1/2-onion, sliced into rings
2 tablespoon fresh lime juice
6 slices of cooked chicken breast
1/4-cup mayonnaise
1 teaspoon EACH ground cumin, chili powder, and curry blend
green leaf lettuce as needed
6 ciabatta roils

DIRECTIONS:
  1. Combine the mango and next 4 ingredients to make mango salsa.
  2. Make ahead of time and set aside.
  3. Stir together mayonnaise, cumin, chili powder, and curry blend.
  4. Spread mayonnaise mixture on bottom half of the rolls.
  5. Fill with leaf lettuce, and chicken breasts.
  6. Fold on the top and serve.

ENJOY DAN: SING SONGS & PLANT SEEDS!!




JAMBALAYA WITH FRUIT AND QUINOA ENJOY DAN:

JAMBALAYA WITH FRUIT AND QUINOA by CHEF DAN:
serves 4

INGREDIENTS
3 tablespoon almond flour
2 tablespoons olive oil
1 (12 Oz) package AIDELLIS chicken apple sausage

2 tablespoon olive oil
1 onion, chopped
1 bell pepper, diced
2 garlic cloves, minced
2 bay leaves
1-1/2-cup quinoa
1 teaspoon EACH dried thyme, and oregano
1/2 teaspoon chili powder
1/4-teaspoon EACH cayenne pepper, and curry blend
1/4-cup smoked paprika
1/2-teaspoon EACH kosher salt and freshly ground black pepper
1/3-cup white wine
1 (10.5 Oz) can RO*TEl diced tomatoes
1-1/2-cup chicken broth
1 pound peeled and deeveined shrimp
1/2-cup EACH fresh pineapple, mango, apple and avocado

    DIRECTIONS: (PRE-HEAT OVEN TO 400 F)
  1. lightly grease a casserole dish with lid.
  2. place the flour in a shallow dish; dip the sausage in the flour to coat.
  3. in a skillet heat 2 tablespoons olive oil over medium-heat.
  4. cook the sausage for 2 minutes until browned on all sides.
  5. transfer to a plate, set aside.
  6. in the same skillet add 2 tablespoon oil over medium-heat when sizzling.
  7. add onion, bell pepper, garlic, and bay leaves; saute for 2 minutes.
  8. add the quinoa, stir and cook until the quinoa turns opaque , 3-4 minutes.
  9. stir in thyme and next 10 ingredients.
  10. add sausage and increase heat-heat and bring mixture to a boil.
  11. transfer quinoa mixture to casserole dish and place in preheated oven.
  12. bake for 20-25 minutes.
  13. remove from the oven and stir in the shrimp, pineapple, mango, apple, and avocado.
  14. blending thoroughly with the quinoa mixture,
  15. cover and bake 10-15 minutes.

ENJOY DAN: SING SONGS PLANT SEEDS & DANCE!!






PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN ENJOY DAN:

PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN by CHEF DAN:
serves 4

INGREDIENTS:
6 pattypan squash
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 teaspoons EACH cumin, and curry blend
1/2- teaspoon EACH dried oregano, basil, and thyme
1 tomato, diced
2 ears corn, kernels removed
1/2-cup vegetable broth
1-1/2-cups cooked quinoa
1/2-teaspoons sriracha
sea salt and freshly ground black pepper to taste
1/2-cup goat cheese
1/4-cup fresh cilantro

DIRECTIONS: (preheat oven to 350 f)
  1. Spray a 9 X 11 baking dish with Pam.
  2. Hollow out the pattypan squash by removing the stem end.
  3. Then scoop out most of the insides, leaving a 1/4-inch shell.
  4. Discard as many of the seeds as you can.
  5. Reserve 1/2-cup chopped squash insides.
  6. Heat oil in a skillet over medium-high heat and when sizzling.
  7. Add onion and saute for 3 minutes add garlic and saute 1 minute.
  8. Stir in cumin and next 4 ingredients and saute 1 more minute.
  9. Add reserved squash insides, tomato and saute for 3 minutes.
  10. Cook on medium-heat until most of the liquid has evaporated.
  11. Remove from heat and stir in 1/4-cup of the cheese.
  12. Divide filling into pattypan squash.
  13. Pour 1/4-cup of water into bottom of baking dish.
  14. Add squash, cover and bake for 20 minutes.
  15. Top with cilantro and remain g cheese


ENJOY DAN: SING SONGS, PLANT SEEDS & DANCE!!

Wednesday, August 24, 2016


GRILLED POTENTA AND SPINACH STRAWBERRY SALAD By CHEF DAN:

serves 4



INGREDIENTS:

½-cup cornmeal

1 teaspoon EACH kosher salt, cumin, & curry blend

2 scallions, bias-sliced into ½-inch lengths

1 tablespoon EACH grape-seed oil, & lemon juice

kosher salt and freshly ground black pepper to taste

1 cup spinach

1 cup fresh strawberries, sliced

½ sliced cucumber

¼-cup EACH fresh parsley, fresh snipped chives & goat cheese



DIRECTIONS:

1.in a saucepan bring 1-cup of water to a boil.

2. In a bowl stir together cornmeal, 1/3-cup cold water, salt, cumin & curry blend.

3. slowly add cornmeal mixture to boiling water, stirring constantly.

4. reduce heat to medium and cook 15 minutes or until thickened.

5.remove from heat ans stir in scallions.

6. spread polenta into plastic-lined 9-inch cake pan.

7.let stand 30 minutes, then cover and chill fro 1 hour.

8. remove polenta from pan; pat dry.

9. brush both sides with 2 teaspoons oil.

10. Place on the grill sprayed with Pam over medium-heat.

11.cover and grill 15 minutes or until heated through, turning once.

12.transfer to serving dish.

13.in a salad bowl whisk together reaming oil. Lemon juice, season with S.&.P

14. add spinach, strawberries, cucumber, parsley and chives.

15. place on polenta cake and sprinkle with goat cheese.



ENJOY DAN: SING SONGS & PLANT SEEDS!!




Sunday, August 7, 2016

ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA ENJOY DAN:

ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA
                                                                                                    By CHEF DAN:
Serve 8

INGREDIENTS:
1 tablespoon olive oil plus 2 tablespoons
4 bell peppers, halve through the stem, seeds and ribs removed but stem intact
1 pint cherry tomatoes, halved
1 onion, diced
1 cup packed fresh basil leaves, chiffonaded (sliced into ribbons)
3 garlic cloves, finely chopped
1/4-cup pitted black olives, or green olives
1/4-teaspoon red pepper flakes
1/3-cup fresh ricotta
Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PREHEAT THE OVEN TO 425 F)
1.   Spray the baking pan with Pam, or 1 tablespoon olive oil.
2.   Arrange peppers, cut side up, in baking pan, lightly oil the edges & stems.
3.   In a bowl, toss the tomatoes, and next 7 ingredients, plus 2 tablespoons oil.
4.   Divide mixture among pepper and roast for 20 minutes or until peppers are tender.


ENJOY DAN:                                    SING SONGS & DANCE!!


CROCK POT FRENCH ONION SOUP FOR THE SUP KITCHEN ENJOY DAN:

CROCK POT FRENCH ONION SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 12-14

INGREDIENTS:
10 Walla Walla sweet onion, sliced & separated into rings
1/4-to 1/2-cup butter
10 cups beef stock
4 cups Whidbey Island Pinot Gris wine
1 cup sherry
1 tablespoon liquid smoke
3 tablespoons Worcestershire sauce
4 garlic cloves, minced
12 slices French bread, buttered
2 cups Romano or 3/4-cup shredded parmesan cheese

DIRECTIONS:
1.   Add the butter in a skillet over medium-high heat when sizzling.
2.   Add onions and sauté until limp & glazed
3.   Transfer to crock-pot.
4.   Add beef stock, and next 5 ingredients.
5.   Cover and cook on low for 6-8 hours.
6.   Place French bread on a baking sheet.
7.   Sprinkle generously with cheese
8.   Place under preheated boiler until lightly toasted.
9.   Ladle soup into bowls.
10.                Float a slice of toasted French bread on top of each bowl.

ENJOY DAN:                            SING SONGS & DANCE!!




Saturday, August 6, 2016

THAI SPICY GROUND CHICKEN ' LARB GAI' ENJOY DAN:

                 
             THAI SPICY GROUND CHICKEN ‘LARB GAI’ by CHEF DAN:
Serves 4

DRESSING:
1/3-cup lime juice
2 tablespoon fish sauce
2 teaspoons Amber Raw Blue agave
1/2-teaspoon Sriracha

CHICKEN:
1-1/2 chicken tenders, cut into small cubes
1/2-cup coarsely chopped shallots
2 tablespoon thinly sliced lemongrass
2 teaspoons lime zest
1 red Thai chili, thinly sliced
1-teaspoon EACH chipotle powder, sea salt
1 garlic clove, thinly sliced
2 tablespoons fish sauce
3 tablespoons coconut oil, divided
Fresh large cabbage leaves or romaine leaves

 DRESSING DIRECTIONS:
1.   Stir all ingredients in a bowl to blend, set aside.

CHICKEN:
1.   Combine first 9 ingredients in a food processor.
2.   Sizzle 1 tablespoon coconut oil over and pulse until finely chopped.
3.   Heat reaming tablespoons coconut oil in a skillet over medium-heat when sizzling.
4.   Add chicken mixture and sauté, breaking up into small pieces.
5.   Sauté until chicken starts to turn golden brown and cooked through.
6.   About 6 minutes.
7.   Place 2 cabbage or lettuce leaves on each plate.
8.   Top leaves with chicken mixture, dividing evenly.
9.   Spoon the reserved dressing over the top.

GARNISH:

With cilantro, sliced radishes, cucumber, or coriander leaves

BANANA GARONLA ENJOY DAN

                               BANANA GRANOLA by CHEF DAN:
Makes 5 cups

INGREDIENTS:
1 cup gluten free rolled oats
1 cup raw almonds
1 cup raw walnuts
1 cup sunflower seeds
1/2-cup flax seeds
1 teaspoon ground cinnamon
1/2-teaspoon EACH ground ginger, cardamom, & curry blend
1/4-cup dried dates
1/4-teaspoon kosher salt
1/4-cup coconut oil, melted
2 ripe bananas, mashed until smooth
1 tablespoon raw honey
1/2-cup dried blueberries

DIRECTIONS:  (PREHEAT THE OVEN TO 350 F)
1.   In a bowl whisk together oats, and next 10 ingredients:
2.   In separate bowl, whisk together mashed bananas, coconut oil, and honey.
3.   Pour over the granola and stir to well to combine.
4.   Spread evenly on the prepared baking sheet.
5.   Bake for 25-30 minutes, stirring once half-way through, until golden brown.
6.   Remove from oven, and carefully stir in the dried blueberries.
7.   Store in an airtight container.

ENJOY DAN:                                                 SONG SONGS & DANCE!!


Friday, August 5, 2016

SLOW COOK CHOCOLATE PEANUT BUTTER LAVA CAKE ENJOY DAN:

SLOW COOK CHOCOLATE PEANUT BUTTER LAVA CAKE by CHEF DAN:
Serves 12

INGREDIENTS:
2 cups all purpose flour or almond flour
1 cup of sugar or 2/3-cup Amber Raw Blue Agave
3/4-cup baking cocoa, divided
4 teaspoons baking powder
1 teaspoon salt
1 cup almond milk
2 eggs
3 tablespoon olive oil
2 (10 Oz) bag peanut butter chips
1 cup semi-sweet chocolate chips
3 cup hot water

INGREDIENTS:
1.   Spray crock-pot with Pam.
2.   Combine flour agave, baking powder, and salt.
3.   Add milk, oil, and vanilla, eggs, and stir to combine.
4.   Gently stir in bag of peanut butter chips.
5.   Place in the crock-pot and spread evenly.
6.   Combine semi-sweet chocolate chips & half the cocoa in a separate bowl.
7.   Pour evenly over the batter (Do Not Stir).
8.   Pour the second bag of peanut butter chips evenly across the top.
9.   Cover and cook on high for about 2 hours, until cake passed toothpick test.
10.                Turn off crock-pot and remove lid.
11.                Let stand for 30-40 minutes.
12.                Serve cake & spoon chocolate LAVA from bottom of crock-pot over cake.


ENJOY DAN:                                                       SING SONGS & PLANT SEEDS!!