Sunday, December 31, 2017

PORK AND POBLANO STEW ENJOY DAN:

                      PORK AND POBLANO STEW by CHEF DAN:
Serves 4

INGREDIENTS:
3 fresh poblano peppers
1 tablespoon olive oil
1-1/4-pounds pork tenderloin, cut into 3/4-to1-inch pieces
Salt
1 onion, chopped
1 red bell pepper, cut into 1-inch pieces
1 teaspoon EACH cumin, and  chili powder
2 garlic cloves, minced
1 tablespoon EACH dried oregano and Italian seasoning
1 (14 Oz) can chicken broth
1 chipotle chili in adobo sauce, minced
1 (14.5 Oz) can fire roasted tomatoes with garlic, undrained
1 sweet potato, peeled and cubed 1/2-inch to 3/4-inch pieces
Garnish with Mexican sour cream, cilantro, toasted pumpkin seeds

DIRECTIONS:
1.   On a gas flame, blacken the poblano peppers.
2.   When blackened place in a paper bag for 20-30 minutes.
3.   Then remove blackened skin, then chop into 1/2-inch pieces.
4.   Add oil to a skillet over medium-high heat and when sizzling.
5.   Add the pork and brown all sides.
6.   Sprinkle with salt while they sear.
7.   Remove the pork and set aside.
8.   Add the onion, and bell pepper and sauté for 4 minutes.
9.   Add the cumin and next 3 ingredients and sauté 1 minute.
10  Add chicken broth and next 3 ingredients.
11  Plus add pork and poblano pepper.
12  Bring to a boil and then simmer for 1 hour.
13  Then add chopped sweet potato and simmer 30 minutes more.
14  Garnish with Mexican sour cream. Cilantro and toasted pumpkin seeds.

ENJOY DAN:                                                                           BON-APPETITE!!


Saturday, December 30, 2017

CHEF EMORY CHICKEN ALFREDO ENJOY DAN:

                   CHEF EMORY CHICKEN ALFREDO by CHEF DAN:
Serves 2

INGREDIENTS:
2 tablespoons olive oil
1/2-pound-chicken tenders
1/4-teaspoon salt
1 teaspoon black pepper
1 (14.5 Oz) jar Prego Roasted Garlic Parmesan Alfredo
8 ounces (1/2 of a 1-pound package) fettuccine pasta, cooked and drained
2 tablespoons chopped fresh parsley

HOW TO MAKE IT:
STEP 1
1.   Heat the oil in 12-inch skillet over medium-high heat.
2.   Sprinkle the chicken with salt and pepper.
3.   Add the chicken to the skillet and cook until the chicken is cooked through, stirring occasionally.
4.   Remove the chicken from the skillet and keep warm.

STEP 2
1.   Stir the Alfredo sauce in the skillet and heat through.
2.   Add the chicken and fettuccine and toss to coat.

STEP 3
1.   Sprinkle with Parsley and serve immediately.

ENJOY DAN:                                                                 BON-APPETITE!!


Friday, December 29, 2017

KOREAN BIBIMBAP ENJOY DAN:

                             KOREAN BIBIMBAP by CHEF DAN:
Serves 3-4
4-cup cooked jasmine rice

MEAT AND MEAT SAUCE
1/2-pound ground beef
2 tablespoon chili garlic sauce
1 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 garlic cloves, minced

VEGETABLES:
6 cups fresh spinach
1 large handful fresh bean sprouts
8 cremini mushrooms, sliced
1 EACH carrot, cucumber, and scallions

BIBIMBAP SAUCE:
2 tablespoon Korean red chili paste (Gochujang)
1 tablespoon sesame oil
1 tablespoon EACH honey, water, and toasted sesame seeds
1 teaspoon EACH apple cider vinegar, and minced garlic

DIRECTIONS:
1.   Marinate meat in the meat sauce for 30 minutes or more.
2.   In a wok add some sesame oil over medium-high heat when sizzling.
3.   Add the fresh spinach, and mushrooms and sauté for 3 minutes.
4.   Set aside.
5.   Add marinated beef with marinate to the wok and sauté until browned.
6.   Peel ad grate the carrots, thinly slice the cucumbers, and thinly slice the scallions:

OTHER TOPPINGS:
4 cups hot beef stock
4 eggs
1/4-cup Kinch
1 tablespoon EACH white sesame seeds, and black sesame seeds

BUILD THE BOWLS:
1.   Add 1 cup of boiling stock, 1 cup cooked rice, followed by 1/4 of the cooked spinach, mushrooms, 1/4-cup of the ground beef, some cucumber, carrots, some Kimchi.
2.   Sprinkle sliced scallions and sesame seeds over the top.
3.   Place egg into the bowls of hot liquid.
ENJOY DAN:                                                           BON-APPETITE!!                     


Tuesday, December 26, 2017

SALMON WITH GINGER AND MOLASSES GLAZE. ENJOY DAN:

            SALMON WITH GINGER AND MOLASSES by CHEF DAN:
Serves 4

INGREDIENTS:
4 salmon fillets (6-8 Oz) each
3 tablespoon soy sauce
2 tablespoon olive oil
 2 tablespoons molasses
1/2-teaspoon EACH fish sauce chili powder, smoked paprika, and salt
1 teaspoon ginger powder

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Mix all ingredients together and marinate 1 hour.
2.   Reserve marinate for a later step.
3.   Bake salmon for 12-15 minutes or until flakes easily with a fork.
4.   Meanwhile pour the leftover marinate in a saucepan over medium-heat
5.   Cook until it reduces to thick glaze.
6.   Serve salmon with marinate reduction.


ENJOY DAN:                                                 PLANT SEEDS AND EAT FISH!!

Saturday, December 23, 2017

SAVANNA STYLE CRAB BISQUE ENJOY DAN:

             SAVANNAH STYLE CRAB BISQUE by CHEF DAN:
Saves 10

INGREDIENTS:
1/2-cup all-purpose flour
1 tablespoon butter
Cooking spray
2 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, smashed
1 tablespoon Old Bay Seasoning
1 teaspoon EACH kosher salt and freshly ground black pepper
1/2-teaspoon EACH smoked paprika, Tandoori powder, and dried thyme
1 bay leaf
4 cups shell fish stock (recipe to follow)
1 (19 Oz) can Mae Ploy coconut milk
1 (22.6 Oz) can cream of mushrooms soup
1-pound crab meat
1/2-cup dry sherry

DIRECTIONS:
1.   Place flour in a cast-iron skillet over medium-heat, stirring constantly with a whisk.
2.   Remove from heat.
3.   In a skillet melt the butter over medium-high heat and when sizzling.
4.   Add carrots and next 4 ingredients, sauté for 5 minutes.
5.   Add Old Bay Seasoning and next 6 ingredients and sauté for 2 minutes.
6.   Sprinkle the brown flour over the vegetables mixture.
7.   Cook 1 minutes, stirring frequently.
8.   Stir in the fish stock; bring to a boil.
9.   Reduce heat and simmer for 12 minutes, until slightly thick stirring often.
10   Stir in coconut milk, mushroom soup, sherry and cook 4 minutes.
11  Stir in crab meat and cook 5 minutes or until heated through.
12  discard bay leaf before serving.

CRAB STOCK:
1-quart chicken stock or water, 1 tablespoon olive oil, 2 tablespoons fresh ginger grated, 4 garlic cloves, smashed, 2 tablespoons brown sugar, 3 tablespoon fish sauce, and 1 tablespoon red curry paste.

ENJOY DAN:                        BON-APPETITE!! AND EAT CRAB!!


          

Friday, December 22, 2017

APEROL KOMBUCHA COCKTAIL ENJOY DAN:

                       APEROL KOMBUCHA COCTAIL by CHEF DAN:
Serves 8

INGREDIENTS:
2 cups gin
1-1/2cups Aperol
1 (16 Oz) bottle chilled kombucha, preferably ginger or lemon flavored
4 (12 Oz) can club soda
Spring of mint
Slices of lemon

DIRECTIONS:
1.   Combine gin with Aperol and kombucha in a pitcher or glass jar.
2.   Stir well.
3.   To make each cocktail, fill a glass with ice and pour gin mixture to come up halfway in the glass.
4.   Top off with club soda.
5.   Place a mint spring on each glass and a slice of lemon.


ENJOY DAN:                                    BE HAPPY DRINK KOMBUCHA COCKTAIL!!

Thursday, December 21, 2017

TUCSON ROASTED RED PEPPPER TOMATO SOUP ENJOY DAN:

         TUCSON ROASTED RED PEPPER TOMATO SOUP by CHEF DAN:
Serves 4

INGREDIENTS:
2 red bell peppers
1 (26.4 Oz) Pome finely chopped tomatoes from Italy
1 (12 Oz) can tomato paste
1 (16.6 Oz) can coconut
1-1/2-teaspoons EACH dried basil and smoked paprika
1 tablespoon EACH garlic powder and ginger powder
1 teaspoon dried basil
1/2-teaspoon EACH kosher salt and freshly ground black pepper
Pinch of red pepper flakes

DIRECTIONS:
1.   Roast peppers over open flame until blackened.
2.   Place in a paper bag and let cool.
3.    Remove seeds and stem and thinly slice.
4.   In the meantime, add remaining soup ingredients into a stock pot and bring to a simmer.
5.   Add peppers to the stock pot.
6.   With immersion blender, blend soup until smooth.
7.   Heat to medium-low and simmer for 15 minutes.
8.   Season with salt and pepper.
9.   Top with Parmesan cheese

ENJOY DAN:                                                                     BON-APPETITE!!


CHICKEN CACCIATORE MY WAY ENJOY DAN:

                   CHICKEN CACCIATORE MY WAY by CHEF DAN:
Serves 6

INGREDIENTS:
1 whole chicken, cut into pieces or 6 skinless, boneless, chicken breast
halves
1 teaspoon olive oil
1/4-cup green onion, bias cut into 1/2-lenghs
2 (15 Oz) cans crushed tomatoes
1 12 Oz) can enchilada sauce
2 cup fresh mushrooms, sliced
2 garlic cloves, smashed
1 cup Burgundy
1/2-teaspoon black pepper
1 teaspoon EACH Italian seasoning, dried oregano, and dried thyme
1 (16 Oz) package spaghetti

DIRECTIONS:
1.   Prepare spaghetti according to package directions:
2.   In a skillet, lightly brown chicken pieces or chicken breast in oil over medium-heat.
3.   Remove the chicken and tent to keep warm.
4.   In the same skillet, cook the onions until tender.
5.   Add cured tomatoes and next 7 ingredients:
6.   Stir to blend.
7.   Return chicken to the skillet, cover, and simmer for about 40 minutes.
8.   Serve over spaghetti.

ENJOY DAN:                                                                   BON-APPETITE!!                 



Tuesday, December 19, 2017

OVERNIGHT EGGNOG FRENCH TOAST ENJOY DAN:

        OVERNIGHT EGGNOG FRENCH TOAST by CHEF DAN:
Serves 8-10    (OH YEAH BABE THIS IS GOOD)

INGREDIENTS:
1/4-cup butter, melted
1 large loaf bread, sliced 1-inch thick
7 eggs
2 cups eggnog
1/4-cup dark rum
4 tablespoon pure maple syrup
1/4-teaspoon EACH nutmeg, cinnamon, and allspice
1-1/2-teaspoon vanilla
salt to taste
1/4-cup toasted pecans, chopped

DIRECTIONS: (PREHEAT THE OVEN TO 450 F)
1.   Beat together eggs and next 8 ingredients.
2.   Dip other sides on each of bread in this mixture and them side by side in a greased baking dish.
3.   Pour and any remaining mixture over the slices.
4.   Cover and refrigerate overnight.
5.   The next day bake in preheated oven for 20-25 minutes.
6.   Place on rack to cool slightly.
7.   Dust with powder sugar.
8.   Serve with pure maple syrup melted butter

ENJOY DAN:                                                  BON-APPETITE!!





DIPPING SAUCE MY WAY ENJOY DAN:

DIPPING SAUCE MY WAY FOR POT STICKERS by CHEF DAN:
Makes 1/2-cup

INGREDIENTS:
4 tablespoon soy sauce
2 tablespoon water
1 tablespoon rice vinegar
2 tablespoon pure maple syrup
1 teaspoon sesame oil
1/2-teaspoon hoisin sauce

DIRECTIONS:
1.   Whisk all ingredients together.

 ENJOY DAN:                                                         BON-APPETITE!!




Monday, December 18, 2017

APPLE CIDER VINEGAR AND TURMERIC DRINK ENJOY DAN:

            APPLE CIDER VINEGAR AND TURMERIC DRINK by CHEF DAN:
1 shot each morning

INGREDIENTS:
1 tablespoon apple cider vinegar
1 tablespoon turmeric
1/4-teaspoon ginger
1 tablespoon pure maple syrup
Dash of cayenne pepper

DIRECTIONS:
1.   Mix ingredients in a small jar and add 2 tablespoons warm water.
2.   Shake like mad.
3.   Drink all at once before eating in the morning.


ENJOY DAN:                      DRINK APPLE CIDER VINEGAR IN THE MORNING!!

Sunday, December 17, 2017

PALEO MAPLE GRANOLA ENJOY DAN:

                             PALEO MAPLE GRANOLA by CHEF DAN:
Makes 4 cups

INGREDIENTS:
1 cup pumpkin seeds
1 cup almonds, slivered
1 cup sunflower seeds
1 cup chopped hazelnuts
1 tablespoon pure vanilla extract
6 tablespoons pure maple syrup
1/2-cup craisins
1-1/2-teaspoon ground cinnamon

DIRECTIONS: (PREHEAT THE OVEN TO 325 F)
1.   Line a baking sheet with foil.
2.   In a bowl pumpkin seeds and next 3 ingredients.
3.   Mix in remaining ingredients and a splash of kosher salt.
4.   Pour maple sauce over the seeds and mix thoroughly.
5.   Press mixture into the pan.
6.   Bake for 40 minutes.
7.   Allow granola to cool,
8.   Then break it into pieces and add chocolate chips.


ENJOY DAN:                                                    BON-APPETITE!

MAPLE SWEET POTATO PUREE ENJOY DAN:

                       MAPLE SWEET POTATO PUREE by CHEF DAN:
Serves 4

INGREDIENTS:
3 sweet potatoes. Unpeeled
2 tablespoons Mexican sour cream
1 tablespoon butter, room temperature
3 tablespoon pure maple syrup
1 tablespoon lime juice
1 pinch of cayenne pepper

HAZELNUT BROWN BUTTER:
4 tablespoons butter
1/4-cup hazelnuts, chopped
1 shallot, smashed
1/2- tablespoon EACH dried parsley dried tarragon and dried chives

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)
1.   Pierce the skin of each sweet potato in a few places.
2.   Place on sheet of foil in a preheated oven, and bake 55 minutes.
3.   Remove from oven and let cool.
4.   Cut each sweet potato in half lengthwise, scoop out the pulp.
5.   Place in food processor along with sour cream, and next 4 ingredients:
6.   Process until smooth.
7.   Transfer to a baking dish and cover to keep warm.

BROWN BUTTER:
1.   In a skillet melt butter over medium-high heat and cook until gold about 2-3-minutes.
2.   Add hazelnuts and stir until golden 1-2 minutes longer.
3.   Add shallot, parsley, tarragon, and chives sauté 1 minute.
4.   Season with salt and pepper.
5.   Drizzle the brown butter over the hot sweet potatoes.


ENJOY DAN:                                                                               BON-APPETITE!