Monday, November 28, 2016

CHICKEN BACON CORN POTATO STEW FOR THE SOP KITCHEN ENJOY DAN:

CHICKEN BACON CORN POTATOE STEW FOR THE SOUP KITCHEN BY CHEF DAN:
Servers 30-40

INGREDIENTS:
10 pounds whole chicken
4 pounds bacon, cut crosswise into 1/2-inch slices
4 teaspoons salt
3 teaspoon black pepper
4 onions, chopped
4 carrots, chopped
4 stalks of celery, thinly sliced
1 (8 Oz) box mushrooms, sliced
6 teaspoon dried oregano
1 tablespoon smoked paprika
5 pound potatoes, cut into 1/2-inch cubes
22 cup chicken broth
4 pound, frozen corn
1 cup lemon juice
1/2-gallon almond milk

DIRECTION:
1.    In a stock pot add 2 gallons of water and place whole chickens in the pot.
2.    Add salt and peppercorns.
3.    Bring to a boil and boil for 1 hour, set aside and let cool.
4.    Once cool cut into chunks, set aside.
5.    In a stock pot add bacon and sauté until crisp.
6.    Remove with slotted spoon to a platter, drain all grease except for 2 tablespoons.
7.    Add onion to pot along with next 5 ingredients and sauté for 7 minutes.
8.    Add broth and bring to a boil then add potatoes, corn.
9.    reduce heat and simmer for 30 minutes.
10. Add cooked chicken and simmer for 20 minutes.
11. Add  lemon juice, almond milk and stir until well incorporated.

ENJOY DAN:             BON-APPETITE!!





Thursday, November 24, 2016

SHRIMP SCAMPI WITH GRAND MAARNIER SAUCE ENJOY DAN:

         SHRIMP SCAMPI WITH GRAND MARNIER SAUCE by CHEF DAN:
Serves 2-3

SHRIMP INGREDIENTS:
1 pound (16-20) shrimp, peeled, deveined and split down the back
1/4-teaspoon baking soda
1/2-teaspoon sea salt
3 tablespoon olive oil
¼-teaspoon red chili flakes
1 cup Grand Marnier Sauce (recipe to follow)

DIRECTIONS:
1.    In a bow place shrimp, baking soda, salt, red pepper flakes and toss to combine.
2.    Set aside for 1 hour.
3.    In a skillet over high-heat add oil and when sizzling.
4.    Add shrimp mixture; stir until opaque about 2 minutes.
5.    Remove shrimp and place in a serving platter.

GRAND MARNIER SAUCE:
3/4- cup butter, room temperature
1 cup orange juice
2 tablespoon pure maple syrup
1 teaspoon orange zest
1/3-cup Grand Marnier

DIRECTIONS:
1.    Slice butter into 1/4-inch slices
2.    In a saucepan, heat orange juice, syrup, and zest, on low temperature stirring often for 5 minutes.
3.    Increase heat and bring to a boil.
4.    The mixture will thicken and become syrupy.
5.     Whisk the mixture and add the butter, piece by piece.
6.    When thoroughly blended, remove from, and stir in Grand Marnier.
7.    Drizzle Grand Marnier sauce over the shrimp and serve.


ENJOY DAN:                         BON-APPETITE!!

APPLE CRANBERRY AND PECAN SALAD ENJOY DAN:

APPLE CRANBERRY AND PECAN SALAD by CHEF  DAN:
Serves 4

SALAD:
6 cups baby spinach with arugula
1 cup toasted pecans
1/3-cup tart dried cherries
1/3-cup crumbled blue cheese
1/2-cup fresh cranberries
2 apples, sliced

DRESSING:
1 cup-orange juice
3 tablespoons grape-seed oil
4 tablespoon apple cider
2 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoon honey
 Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Whisk the dressing together and set aside.
2.   Toss all the salad ingredients together and then cover with dressing.

ENJOY DAN:                                 HEART AND SOUL IN THE KITCHEN!!



CRANBERRY FLATBREAD ENJOY DAN:

                        CRANBERRY FLATBREAD by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2-cup fresh cranberries
1/4-teaspoon salt
1/4-cup EACH pumpkin seed, and hazelnuts
1/2-teaspoon dried Italian seasoning
2 flatbreads

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   Mix cranberries and next 4 ingredients.
2.   In a prepared baking dish add cranberry mixture.
3.   Roast for 15 minutes or until berries burst, stirring twice.
4.   Remove from oven and stir until cranberries are broken down and the mixture is thick.
5.   Set aside:
6.   Lay flatbread out on the surface.
7.   Spread the hot cranberry mixture over the flatbreads, dividing evenly.
8.   Top with feta cheese.
9.   Place in oven and bake for another 10 minutes or until cheese is melted, and flatbread is crispy.
10.                Cut into 8 strips.


ENJOY DAN:                            SING SONGS AND PLANT SEEDS!!

Friday, November 18, 2016

MOROCCAN CHICKEN AND COUSCOUS SUP FOR THE SOUP KITCHEN ENJOY DAN:

   MOROCCAN CHICKEN AND COUSCOUS SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
7-pounds skinless boneless chicken thighs
4 cups chicken broth
4-tablespoons butter
2 tablespoons vegetable oil
2 onions, chopped
2 tablespoon Moroccan seasoning (recipe to follow)
22-cups chicken stock
1 (48 Oz) can diced tomatoes
1 pumpkin, cut, seeded, and cut into cubes
1/4-lemon juice
10-cups couscous

DIRECTIONS: (preheat oven to 350 F)
1.    On a prepared large baking dish add 10 cups chicken broth couscous and thighs.
2.    Bake in preheated oven for 1 hour.
3.    Heat butter and oil in a stock pot over medium-high heat and when sizzling.
4.    Add onion, and carrots and sauté for 5 minutes.
5.    Stir Moroccan seasoning, and stir in the stock and tomatoes.
6.    Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender.
7.    Add lemon juice and simmer for 5 more minutes.
8.    Remove chicken and couscous from the oven and let cool
9.    Once cool cut chicken thighs into bite-size pieces.
10. Add chicken pieces and couscous to the stock pot and simmer for 20 minutes.

MOROCCCAN SEASONING:
1 teaspoon EACH ground cumin, ground ginger curry powder and salt.
1/2-teaspoon EACH black pepper, ground cinnamon, ground coriander, cayenne pepper, ground allspice, turmeric and smoked paprika
1/4-teaspoons ground cloves

DIRECTIONS:
Whisk together all ingredients in a bowl until well combined.


ENJOY DAN:                            BON-APPETITE!!

TRADITIONAL THNKSGIVING TURKEY ON THE TRAEGER GRILL ENJOY DAN:


TRADITIONAL THANKSGIVING TURKEY ON THE TRAEGER GRILL by CHEF DAN:

Serves 8-12

 

INGREDIENTS:

1-(18-20 lb.) turkey

1/2-pound, Kerrygold pure Irish butter

8 springs thyme

6 cloves garlic

2 tablespoons smoked paprika spice rub

1 spring rosemary

1 tablespoon black pepper medley

1/2-teapoon sea salt

 

DIRECTIONS:

1.   in a bowl combine butter and next 5 ingredients.

2.   Prep the turkey by separating the skin from the breast creating a pocket to stuff the compound butter in.

3.   Cover and entire breast with 1/4-inch thickness of butter mixture.

4.   Season the whole turkey with salt and pepper.

5.   When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established 4-5 minutes.

6.   Set the temperature to 325 F and preheat, lid closed, for 10-15 minutes.

7.   Put the roasting pan with the turkey directly on the grill grate.

8.   Roast the turkey for 3 or 4 hours or until internal temperature is 165

F.

BRINE:

I like to brine my turkey overnight in a brine.

2 quarts’ water

1-1/2- canning salt

1 cup brown sugar

1/2-cup soy sauce

2 tablespoons black pepper

 

 

 

ENJOY DAN:                                 HEART AND SOUL ON THE TRAEGER GRILL!!

CRANBERRY GLAZED TURKEY MEATBALLS ENJOY DAN:

CRANBERRY GLAZED TURKEY MEATBALLS by CHEF DAN
makes 30 meatballs

CRANBERRY GLAZE:
1 cup sugar
1 cup water
1 (12 Oz) bag fresh cranberries
A pinch of sea salt
1 teaspoons orange zest
1 teaspoon minced ginger
1 teaspoon EACH garlic powder and onion powder
2 teaspoons apple cider vinegar
1/4-teaspoon cayenne

MEATBALLS:
1/2-cup Panko (Japanese bread crumbs)
2 tablespoon milk
1/4-cup ricotta cheese
1 egg
1-1/4-pound ground turkey
1 jalapeno pepper, seeded and sliced
1 teaspoon sea salt
1/4- teaspoons EACH Worcestershire sauce and black pepper
Flour for dusting, if necessary
2 tablespoons vegetable oil

CRANBERRY GLAZE:
1.    Mix all the gaze ingredients except cayenne in sauce pan.
2.    Mix well and simmer until most of the berries have burst, about 15 minutes.
3.    Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with side of a rubber spatula.
4.    Add cayenne.

PREPARE MEATBALLS:
1.    In a bowl, put the panko and sprinkle with milk.
2.    In another bowl whisk, together the ricotta and the egg until smooth.
3.    Add the ground turkey 4 ingredients and add the Panko mixture.
4.    Gently mix with your hands until the ingredients are all incorporated.
5.    Gently roll out small meatballs about a 1-inch wide with the palms of your hands and set on a prepared baking sheet
BROWN THE MEATBALLS:
1.    Add oil to a skillet over medium-heat and when sizzling.
2.    Working in batches, add the meatballs don’t crowd, and brown all over.
3.    With fork nudge the meatball, turning them, if slightly wet, coat with flour.
4.    Once the meatballs are browned and the glaze has been strained.
5.    Add the glaze to the skillet with the meatballs, simmer for 5 minutes.
6.    Remove meatballs to a serving dish and pour glaze over them.

ENJOY DAN:                              BON-APPETITE!!




          

Thursday, November 17, 2016

LEFT OVER TURKEY PAD THAI ENJOY DAN:

                LEFT OVER TURKEY PAD THAI by CHEF DAN:
Serves 4

INGREDIENTS:
1 (8 Oz) package rice noodles
3 tablespoon brown sugar
2 tablespoons EACH tomato paste, lime juice, fish sauce, and tamarind concentrate
1 tablespoon rice vinegar
2 teaspoons coconut oil
1 pound ground turkey
4 scallions, bias sliced into 1/2-inch lengths, divided
1 tablespoons chili garlic sauce
1 cup fresh bean sprouts
1/2-cup coconut milk
1/3-cup dry roasted peanuts
2 tablespoons basil, torn

DIRECTIONS:
1.   Place rice noodles in a boil and cover with hot boil water.
2.   Let sit 20 minutes, drain, and set aside.
3.   Meanwhile whisk brown sugar, and next 5 ingredients in a bowl.
4.   Set aside.
5.   Heat oil in skillet over medium-high heat and when sizzling.
6.   Add turkey and 1/2-the scallions.
7.   Crumble and stir the meat with a wooden spoon as it browns.
8.   Cook until meat is cooked through about 8 minutes.
9.   Add coconut milk and chili garlic sauce and cook for 2 minutes.
10.                Transfer the turkey mixture to a bowl.
11.                Add the reserved sauce to the skillet and add the noodles and sprouts.
12.                Cook over medium-heat, stirring until noodles mixture is heated through, about 1 minute.
13.                transfer noodle mixture to the bowl with the turkey.
14.                Add the remaining scallions and toss to coat.
15.                Serve each portion topped with basil and nuts.


EENJOY DAN:                                      BON-APPETITE!!

TWICE BAKED BUTTERNUT SQUASH ENJOY DAN:

               TWICE BAKED BUTTERNUT SQUASH by CHEF DAN:
Serves 4

INGREDIENTS:
2 butternut squash, halved lengthwise and seeds removed
1 tablespoon olive oil
2 shallots, diced
1/2-cup uncooked quinoa
1 cup water
1/2-cup gorgonzola cheese, plus extra for topping
2 teaspoons EACH paprika, cumin powder, and thyme
1/4-teaspoon EACH sea salt and freshly ground black pepper

INSTRUCTIONS (preheat oven to 450 F and 425)
1.   Place each half of squash cut side down in a baking dish.
2.   Pour in 1/2-inch water in the bottom of the dish.
3.   Place in oven and bake at 450 F until tender about 40 minutes.
4.   Once done remove from oven and set aside.
5.   Lower temperature to 425 F.
6.   Rinse quinoa ad set aside.
7.   In a skillet heat olive oil over medium-low heat and when sizzling.
8.   Add shallots and sauté until fragrant.
9.   Add quinoa and water, bring to a boil.
10.                Reduced heat to simmer, and let cook for 12-15 minutes.
11.                While quinoa cooks, scoop the flesh out and leave 1/4-inch border around the squash halves so they hold their shape.
12.                In a bowl mash, together the squash, gorgonzola, herbs and spices and salt and pepper.
13.                Once everything is combined, spoon the squash mixture into the skins.
14.                Drain water from the baking dish and return butternut squash to the dish.
15.                Sprinkle with extra gorgonzola cheese and return to oven.
16.                Bake for 12-15 minutes longer or until cheese has melted and tops begin to brown.
17.                Remove from oven, and serve.

ENJOY DAN:                                  SING SONGS AND PLANT SQUASH SEEDS!!




ACORN SQUASH STUFFED WITH CRANBERRIES AND APPLES ENJOY DAN:

ACORN SQUASH STUFFED WITH CRANBERRIES AND APPLES by CHEF DAN:
Serves 4

INGREDIENTS:
2 acorn squash, sliced lengthwise and seeds removed
4 tablespoon warmed coconut oil, divided
1 cup fresh cranberries
1/2-cup raw walnuts
1/2-cup pine nuts
1 teaspoon EACH cinnamon, cumin, oregano, and sage
1/2-teaspoons EACH nutmeg, and chili powder


DIRECTIONS: (preheat the oven to 375 F)
1.   Prepare a baking dish with Pam and set aside.
2.   Place the sliced squash in the prepared baking dish.
3.   Drizzle with 1 tablespoon coconut oil on each slice and cover with foil.
4.   Place in the oven and bake for 30 minutes.
5.   While squash is baking, combine cranberries and next 8 ingredients in a bowl.
6.   After 30 minutes, remove the squash from the oven and remove the foil.
7.   Transfer the cranberry mixture to the squash cavities, dividing the mixture between the 4 squash.
8.   Replace the foil and place back in the oven.
9.   Bake for 1 hour or until squash are tender and cranberries are softened.
10.                Remove from and serve.

ENJOY DAN:                              SING SONGS AND PLANT ACORN SEEDS!!



DAN DAN NOODLES WITH GROUND PORK ENJOY DAN:

              DAN DAN NOODLES WITH GROUND PORK by CHEF DAN:
Serves 4
CHILI OIL:
2 tablespoon Sichuan peppercorns
1-inch piece of cinnamon
2-star anise
1 cup grape-seed oi
3 tablespoons crushed red pepper flakes
MEAT:
2 tablespoons vegetable oil
1 pound ground pork
2 tablespoons fresh ginger, minced
2 tablespoon lemongrass, minced
2 garlic cloves, minced
1/3-cup dry sherry
2 tablespoons dark soy sauce
2 tablespoon scallions, minced
1/2- teaspoon five spice powder
1/2-cup preserved Chinese pickled vegetables
2 tablespoons EACH hoisin sauce and oyster sauce
SAUCE:
1/3-cup chicken broth
3 tablespoons sesame paste
2 tablespoons EACH dark soy sauce, brown sugar, and garlic chili sauce
1/2-teaspoon Sichuan peppercorns
FINISH:
2-pounds fresh ramen noodles
1 bunch of bok choy
2 tablespoon EACH toasted sesame oil, thinly sliced scallions., and toasted peanuts
‘MAKE CHILI OIL:
1.    Heat the oil, Sichuan, peppercorns, and next 4 ingredients.
2.    Slowly heat to 325 F then turn off heat and let steep for 7 minutes.
3.    Remove the ingredients with a slotted spoon leaving the oil.
4.    Add the crushed pepper flakes and allow to steep in the oil.
5.    Allow to cool this makes more than you need, so pour extra in Mason jar, and refrigerate.
MEAT MIXTURE:
1.    In a wok, heat a teaspoon oil over medium-heat, add the ground pork.
2.    Brown the ground pork.
3.    Add hoisin sauce and next 9 ingredients, cook until all liquid has evaporated.
4.    Set aside.
SAUCE:
1.    Mix together all ingredients, taste and adjust seasoning if necessary.
NOODLES:
1.    Cook the noodles per package directions, blanch the bok choy.

Divide the sauce among 4 bowls, followed by the noodles and bok choy.
Add the cooked pork and add picked vegetables over the top.
Sprinkle with chopped peanuts and scallions.

ENJOY DAN:                                         BON-APPETITE!!