Monday, October 31, 2016

IRISH PUB BEEF STEW ENJOY DAN:

                          IRISH PUB BEEF STEW by CHEF DAN:
Serves 14

INGREDIENTS:
3 pounds well marbled chuck beef stew meat
3 t tablespoon olive oil
3 teaspoon sea salt
4 cups beef broth
2 cups water
1 bottle stout Guinness beer
1 cup red wine
2 tablespoon tomato paste
1 tablespoon sugar
1 tablespoon EACH dried thyme, Worcestershire sauce and smoked paprika
2 bay leaves
2 tablespoons butter
3 pound new potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 onion, chopped
4 carrots, cut into 1-inch pieces
1/2-teaspoon black pepper
2 tablespoons fresh cilantro, chopped

DIRECTIONS:
1.   season meat with salt and pepper.
2.   In a stock pot add oil over medium-high heat and when sizzling.
3.   Add the meat and cook without stirring, until nicely browned.
4.   The use thongs to turn pieces over to brown the other side.
5.   Add garlic and sauté for 30 seconds.
6.   Add broth and next 9 ingredients, stirring to combine
7.   Bring mixture to a simmer: cover, and simmer for 1 hour, stirring occasionally.
8.   While the pot of meat and stock is simmering.
9.   Melt the butter in a skillet over medium-high heat and when sizzling.
10.                Add onions and carrots and sauté for 9 minutes.
11.                Set aside.
12.                When beef has simmered for 1 hour, add the onion and carrots.
13.                Add black pepper and salt.
14.                Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
15.                Discard bay leaves
16.                Sprinkle with cilantro and serve.

ENJOY DAN:                                                   BON-APPETITE!!


CHICKEN AND BACON CORN CHOWDER ENJOY DAN:

    CHICKEN AND BACON CORN CHOWDER FOR THE TREE FARM WORKERS
                                                                                                     by CHEF DAN:
serves 14

POACHING:
Water
6 pound skinless, boneless chicken breast
4 onion, chopped
6 carrots, chopped
4 garlic cloves
4 springs fresh thyme
1 teaspoon black peppercorns
Sea salt

CHOWDER:
1-1/2-quarts chicken broth from poaching.
1 pound bacon
1 tablespoon olive oil
1/2-teaspoon EACH nutmeg and smoked paprika
2 onions, diced
6 Yukon Gold potatoes
1 (16 Oz) bag frozen corn
3 cup heavy cream
Fresh ground black pepper

DIRECTIONS:
1.    In a stock pot poach the chicken, and next 6 ingredients.
2.    Add water to cover, at least 3 quarts.
3.    Bring water to a simmer over medium-heat, skimming occasionally.
4.    Simmer for about 40 minutes.
5.    Drain the chicken mixture reserving the broth.
6.    In a stock pot heat the bacon and olive oil over medium-heat.
7.    Cook until the bacon is frim but not crisp, about 5 minutes.
8.    Add the onions to the bacon and sauté for 5 more minutes.
9.    Add the potatoes, corn, thyme, nutmeg, paprika and cook for about 8 minutes.
10. Add reserved broth, chicken, potatoes, corn and raise heat to medium-high and bring to a boil.
11.  Reduce heat to medium and simmer for 12 minutes or until potatoes are soft
12. Add cream and simmer till heated through.
13. Season with salt and pepper.

ENJOY DAN:                                                                               BON-APPETITE!!


ITALIAN CHICKEN CACCIATORE SICILIAN STYLE ENJOY DAN:

ITALIAN CHICKEN CACCIATORE SICILIAN STYLE FOR THE TREE FARM
                                                                                                    By CHEF DAN:
Serves 16

INGREDIENTS:
3 tablespoons olive oil
8 pounds’ chicken drumsticks and chicken thighs
2 onions, chopped
6 garlic cloves
12 cremini mushrooms, sliced
2 bell peppers, diced
2 tablespoons EACH dried basil, and dried oregano
2 (28Oz) cans diced tomatoes
1 (6 Oz) can tomato paste
3/4-cup red wine
1 teaspoon sea salt
1/2-teaspoon black pepper
1/3cup green olives
1/4-cup red wine vinegar
1/4-cup capers
1 tablespoon sugar
2 tablespoon red pepper flakes
2 bay leaves
10 cups hot cooked macaroni or any pasta to your licking

DIRECTIONS:
1.   In stock pot heat 2 tablespoons oil over medium-high heat when sizzling.
2.   Add chicken thighs and drumsticks and sauté for 3-4 minutes, until lightly browned.
3.   Set aside.
4.   Add remaining oil, and add onions and next 3 ingredients; sauté for 5 minutes.
5.    Add basil a d next 12 ingredients.
6.   Return chicken to the stock pot and bring to a boil.
7.   Cover reduce heat and simmer for 30 minutes.
8.   Uncover and simmer doe 30 minutes more or until chicken is tender.
9.   Remove bay leaves.
10.                Serve with pasta.

ENJOY DAN:                               SING SONGS AND PLANT SEEDS!!






Sunday, October 30, 2016

ROASTED SWEET POTATO WITH SYRUP AND CINNAMON ENJOY DAN:

ROASTED SWEET POTATOES WITH SYRUP AND CINNAMON by CHEF DAN:
Serves 4

INGREDIENTS:
4 sweet potatoes, peeled and cut 1-inch cubes
1/4-cup olive oil
1/4-cup pure maple syrup, plus more for drizzling potatoes after cooked
2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 tablespoon tart cherries
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (preheat oven to 375 F)
1.   Lay the sweet potatoes out in single layer on a baking dish.
2.   Drizzle with oil, and next 6 ingredients:
3.    Roast for 25-30 minutes
4.   Take sweet potatoes out of the oven and transfer to a serving plate.
5.   Drizzle with pure maple syrup.

ENJOY DAN:                                  SING SONGS AND PLANT POTATO SEEDS!!


SAVORY OVEN ROASTED TURNIPS ENJOY DAN:

               SAVORY OVEN ROASTED TURNIPS by CHEF DAN:
Serves 4

INGREDIENTS:
2 pounds’ turnips, peeled, quarter and thinly sliced
1 onion, thinly sliced
3-4 garlic cloves, minced
11 tablespoon olive oil
1 teaspoon EACH dried basil, dried oregano, dried parsley
1/2-teaspon EACH rosemary, nutmeg and tandoori masala
1/8-teaspoon cayenne pepper
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (preheat oven to 450 F)
1.   In a13Xp baking pan, com bine turnips, onion and garlic.
2.   Add olive oil and toss.
3.   Add seasonings and stir to combine.
4.   Bake in preheated oven for 30-40 minutes.


ENJOY DAN:                                    BON-APPETITE!!


Saturday, October 29, 2016

PROSCIUTTO WRAPPED AVOCADO AND EGG ENJOY DAN:

PROSCIUTTO WRAPPED AVOCADO AND EGG by CHEF DAN:
Serves 2

INGREDIENTS:
2 ripe, ready to eat avocados
2 teaspoons vinegar
2 egg slices
6-prosciutto slices
2 tablespoons black truffle oil
1/2- teaspoon chili powder
Sea salt and freshly ground black pepper to taste
Tomaso slices for garnish
Fresh parsley for garnish

DIRECTIONS FOR POUCHING EGGS:
1.   Fill a skillet with water to the depth of 1/2-inch.
2.   Add vinegar and bring to a boil; reduce heat to simmer.
3.   Break an egg into a cup and slip egg into the simmering water.
4.   Repeat with another egg, allowing an equal amount of space in the vinegar water.
5.   Sprinkle eggs with chili powder, salt and pepper.
6.   Cover and cook for 3-4 minutes or until the whites are set and yolks begin to thicken but not hard.
7.   Using a slotted spoon to remove the egg: set aside.
8.   Prepare the prosciutto slices by flatting them with the back of a knife.
9.   Halve the avocado and remove the outer skin.
10.                Scoop out the middle of the avocado so it is the same size as the pouched egg.
11.                Carefully put the egg inside and enclose with both sides of the avocado.
12.                Wrap the sealed avocado tightly om prosciutto slices, 2 strips horizontally and one vertically.
13.                Repeat process for the other egg.
14.                Fry the prosciutto-wrapped avocado in truffle oil over medium-heat for about 10 minutes.
15.                Turn frequently until the prosciutto is crispy all over.
16.                Place on paper towel to drain excess oil before serving.
17.                Slice the avocado sprinkle with chili powder, salt and pepper to taste.
18.                Serve with tomato sliced and chopped parsley.


ENJOY DAN:                                                                       BON-APPETITE!!

Friday, October 28, 2016

ROASTED RADISHES AND TURNIPS WITH LORI'S PESTO ENJOY DAN:

ROASTED RADISHES AND TURNIPS WITH LORI PESTO by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon butter
1 tablespoon vegetable
3 bunches radishes, trimmed
1 pound turnips with greens trimmed off (if large cut into quarters)
3 tablespoon Lori’s pesto
Sea salt and freshly ground black pepper to taste
1/4-cup white wine
1 tablespoon balsamic vinegar
1 teaspoon syrup
Fresh minced parsley for garnish

DIRECTIONS:
1.   Combine butter and oil in a skillet over medium-heat, when sizzling.
2.   Add the turnips, radishes and cook stirring, until they are coated with butter, about 3-4 minutes.
3.   Add reaming ingredients, except for the garnish, stirring and cover.
4.   Turn the heat to low and cook until the turnips and radishes are barely tender about 5 minutes.
5.   Uncover and raise the heat to medium-high.
6.   Cook, stirring, until vegetable are glazed and the liquid is syrupy, about 2 more minutes.
7.   Garnish with fresh parsley.

LORI’S PESTO:
1/2-cup pine nuts
4 cups packed fresh basil
8 garlic cloves
1/2-teaspoon salt
2/3-cup olive oil
1/2-cup Parmesan cheese

Directions:
1.   In a blender pulse the first 4 ingredients together.
2.   While pulsing add, oil in a slow steady stream.
3.   Remove blender and stir in Parmesan cheese.

ENJOY DAN:                                SONG SONGS AND PLANT TURNIP SEEDS!!




BISON STEW ENJOY DAN:

                                    BISON STEW by CHEF DAN:
Serves 4
INGREDIENTS:
1 tablespoon vegetable oil
2-pounds bison meat cut into 1-inch cubes
1 onion, diced
1 carrot, diced
4 garlic cloves, minced
1 thumb-size fresh ginger, minced, ground nutmeg, dried thyme and dried oregano
1/8-teaspoon ground cloves
1 cup hearty red wine
1/2-cup dried cranberries
2 tablespoon orange juice
Sea salt and freshly ground black pepper to taste
1 tablespoon fresh cilantro for garnish

DIRECTIONS:
1.   Lightly sprinkle the bison meat with salt and pepper.
2.   In skillet add oil over medium-high heat and when sizzling.
3.   Add the meat in batches; brown all slices making sure not to crowd the pan.
4.   Set aside:
5.   Add the onions and next 7 ingredients, cook stirring for about 5 minutes.
6.   Stir in the wine, and orange juice to deglaze the skillet.
7.   Return the bison meat to the skillet, bring to boil.
8.   Cover reduce heat and simmer until meat is tender about 1 hour.

ENJOY DAN:                                        BON-APPETITE!!


SWEET POTATO AND SPAGHETTI SQUASH CASSEROLE ENJOY DAN:

SWEET POTATO AND SPAGHETTI SQUASH CASSEROLE by CHEF DAN:
Serves 4

CASSEROLE:
1 medium-size spaghetti squash
2 sweet potatoes
1 eggs
1 tablespoon coconut oil
1 tablespoon pure maple syrup
1 teaspoon EACH garlic powder, onion powder and ginger powder
pinch of salt

TOPPING:
1/2-cup toasted pecans, chopped
1/2-teaswpon coconut oil
1 tablespoon pure maple syrup
1 teaspoon cinnamon

DIRECTIONS: (preheat oven to 400 F then reduce heat to 350 F)
1.   Wash and pierce the sweet potatoes.
2.   Pierce the shell of the pumpkin with a sharp knife.
3.   Baked for 45-50 minutes.
4.   Reduce heat to 350 F.
5.   Remove the potato skins and mash in a mixing bowl.
6.   remove the spaghetti squash: cut in half and remove the seeds.
7.   Add the meaty flesh to the bowl with sweet potatoes.
8.   Whisking the remaining casserole ingredients into a bowl.
9.   Spread in an 8x11 baking dish.
10.                Roughly chop the pecans and toss with reaming ingredients:
11.                Spread the topping evenly on top of the casserole.
12.                Bake for 30 minutes.
13.                Let sit for 5-10 minutes before serving.

ENJOY DAN:                      SING SONG AND PLANT SQUASH SEEDS!!



Thursday, October 27, 2016

TEXAS COWBOY CHILI ENJOY DAN:

                              TEXAS COWBOY CHILI by CHEF DAN:
Serves 10
7 dried ancho chilies
5-New Mexico chilies
3 chili cascabel pods
3 chili mulato pods
6 chili japones pods
8 garlic cloves, unpeeled
1 bottle I.P.A. beer
1 tablespoon sea salt plus 1-3/4-kosher salt, divided
1-3/4-black pepper, divided
1 teaspoon honey
7 tablespoon vegetable oil
6-pounds beef chuck, trimmed and cut into bite size pieces
2 onions, chopped
1 tablespoon EACH cumin, and habanero powder
4 cup beef broth
2 teaspoons EACH oregano, and turmeric
2 tablespoons EACH masa harina, maple syrup, and red wine vinegar
Lime wedges for serving

DIRECTIONS:
1.    In a dry skillet over high heat toast the peppers in batches, until browned in spots bur not burned 30 to 40 seconds.
2.    Toast garlic cloves in their skins in the same skillet, for 3 minutes.
3.    Cur peppers in half lengthwise; remove stem and seeds.
4.    Place chilies in a heatproof bowl.
5.     Pour boiling water over chilies and submerge and soak for 45 minutes; reserve liquid.
6.    Peel garlic cloves and place in a blender.
7.    Add soaked chilies along with 4 cups reserved liquid.
8.    Add 1 tablespoon salt, 1 teaspoon pepper, and honey, puree until smooth.
9.    Strain the puree through a fine-mesh sieve in a bowl using a spatula to press the puree through: set aside.
10. In a stock pot add 2 tablespoon oil over medium-high heat when sizzling.
11. Add of the beef, 1/2-teaspoon salt and 1/4-teaspoon pepper and lightly brown the meat, 6-8 minutes per batch.
12. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning with 1/2-teaspoon salt and 1/4-teaspoon pepper.
13. Lower heat to medium and add 1 tablespoon oil, cook the onion with 1/4-teaspoon salt until soft stirring for 5 minutes.
14. Add cumin, and habanero powder stirring 11 more minute.
15. Add chili puree and bring to a simmer, add broth, browned meat, oregano, turmeric, maple syrup, and red wine vinegar.
16. Combine 2 cup water to the masa harina add to pot, and bring to a boil.
17. Reduce to simmer, and cook, uncovered for, until meat is tender and broth is thickened, about 3 hours.
18. Allow the chili to sit at least 1 hour or overnight to allow the flavors to meld.
19. Serve with lime wedges, sour cream, jalapeno or cilantro.
ENJOY DAN:                                          HALLELUJAH!!