Thursday, July 27, 2017

APPLE CRISP MY WAY ENJOY DAN:

                                  APPLE CRISP MY WAY by CHEF DAN:
1 apple crest

INGREDIENTS:
4 cups apples, peeled, cored, and sliced thin
1/4-cup Mae Ploy coconut milk
2 teaspoon lemon juice
2 tablespoons pure maple syrup
1 teaspoon EACH cinnamon, and nutmeg

TOPPING:
1/4-cup coconut flour
1/4-cup almond flour
3 tablespoons slivered almonds, chopped
1-tablespoon coconut flakes
3 tablespoons coconut oil
Pinch of salt

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   In a mixing bowl, combine apples, and remaining ingredients.
2.   In another bowl combine all the ingredients for the topping.
3.   Mix with your hands until mixture is crumbly,
4.   If too dry add more coconut oil.
5.   Grease an 8X8 baking dish.
6.   Pour apple mixture into the pan.
7.   Evenly sprinkle the crumble over the apples.
8.   Bake about 20-25 minutes, or until apples are tender.
9.   Serves warm.

ENJOY DAN;                                   SING SONGS AND EAT FRUIT:


HAM AND CREAM CHEESE BAGEL FROM WHIDBEY ISLAND BAGEL FACTORY ENJOY DAN:

    HAM AND CREAM CHEESE BAGEL FROM WHIDBEY BAGEL FACTORY 
                                                                                                  By CHEF DAN:
4 servings

INGREDIENTS:
3/4-cup fully cooked ham
20 pepperoni slices
1/2-cup pizza sauce
1 cup cream cheese
4 Whidbey Island bagels, sliced
1 cup shredded mozzarella cheese
Season with salt and pepper

DIRECTIONS:
1.   Place bagels on a baking sheet.
2.   Spread with pizza sauce.
3.   Spread cream cheese evenly on each bagel.
4.   Arrange five slices of pepperoni on each, covering bagel hole with one slice.
5.   Top each with ham, and cheese.
6.   Season with salt and pepper.
7.   Add a fried egg for something a little different.

ENJOY DAN:                                  SING SONGS AND EAT BAGELS!!


Wednesday, July 26, 2017

DOLE WHIP MY WAY ENJOY DAN:

                             DOLE WHIP MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
4 cups frozen pineapple chunks
1 cup Mae Ploy coconut milk
1 frozen banana
Juice of one lime
Juice of one lemon
Pinch of salt
4 fresh pineapple wedges

DIRECTIONS:
1.   Process frozen pineapple and remaining ingredients in aa blender.
2.   Blend until very smooth.
3.   Divide among glasses.
4.   Garnish with pineapple wedges.


ENJOY DAN:                                                      SING SONGS AND EAT FRUIT!!

PORK RIBS WITH CILANTRO PEANUT PESTO ENJOY DAN:

           PORK RIB WITH CILANTRO PEANUT PESTO by CHEF DAN:
Serves 4

PESTO INGREDIENTS:
1 bunch fresh cilantro, leaves and tender stems
2 tablespoons peanut butter
1 clove garlic, minced
1 tablespoons olive oil
1 3-inch piece fresh ginger, grated
2 teaspoon EACH soy sauce and fish sauce
1-1/2-teaspoon brown sugar
Zest and juice of 1 lemon
1/4-teaspoon cayenne pepper

PORK:
4 pork ribs about 1/2-inch thick
1-tablespoon sesame oil, divided
1/4-teaspoon EACH salt and pepper
2 tablespoons dry roasted peanuts, coarsely chopped
Cilantro leaves for garnish

DIRECTIONS:
1.   Combine cilantro and next 10 ingredients in a blender.
2.   Blend until smooth.
3.   Brush both sides of meat with oil and season with salt and pepper.
4.   In a skillet over medium-high with remining oil and when sizzling.
5.   Add chops and cook for 2-3 minutes on each side or until internal temperature is 145 F.
6.   Serve pork with about 1-1/2-tablespoons pesto drizzled over each chop
7.   Garnish with peanuts and cilantro leaves.

ENJOY DAN:           SLOW THE FORK DOWN AND EAT MEAT!!


Tuesday, July 25, 2017

CHICKEN AND ASPARAGUS STIR FRY by CHEF DAN:
Serves 4

MARINATE:
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons lemon juice
1 teaspoon cornstarch  

CHICKEN:
1-pound chicken tenders
1 tablespoon olive oil
2 garlic cloves, minced
1-2-inch fresh ginger cut into matchsticks
3 scallions, bias- sliced into 1/2-inch sliced
1-pound asparagus, stems trimmed, sliced into 1-inch pieces
1 tablespoon dry sherry

DIRECTIONS;
1.   In a glass dish, whisk together soy sauce and remaining ingredients.
2.   Add chicken and coat well with marinate.
3.   Cover and refrigerate for 30 minutes.
4.   In a skillet add oil over medium-high heat, and when sizzling.
5.   Add garlic, ginger, and sauté for 1 minute.
6.   Reserving the marinate, add chicken, followed by scallions, and asparagus.
7.   Stir fry for about 4 minutes or until chicken is no longer pink.
8.   Add marinate, and sherry and cook until slightly thickened.

ENJOY DAN:                            SING SONGS AND PLANT VEGETABLES!!



Sunday, July 23, 2017

ASIAN ASPARAGUS MY WAY ENJOY DAN;

                    ASIAN ASPARAGUS MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound asparagus, washed and stemmed napped off
2 teaspoon olive oil
1/4-cup water
2 garlic cloves, minced
Pinch of sugar
1 teaspoon EACH sesame oil, soy sauce, hoisin, sauce, oyster sauce dry sherry and mirin
1 tablespoon hoisin sauce
2 teaspoon rice wine vinegar
1/4-teaspoon red pepper flakes
3 scallions, cut on the bias into 1/2-inch lengths

DIRECTIONS:
1.   Cut asparagus into 2-inch pieces.
2.   Heat oil in a wok over high-heat.
3.   Add asparagus and cook 1 minute.
4.   Add water and sugar to the asparagus.
5.   Cover and steam for 2 minutes,
6.   Stirring to combine all ingredient.
7.   Uncover wok and add remaining ingredients and cook 1 minute, stirring to coat the asparagus with spice mixture.

ENJOY DAN:                     SING SONGS AND EAT HEALTHY

ASIAN ASPARAGUS OR GREEN BEANS ENJOY DAN:

            ASIAN ASPARAGUS OR GREEN BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound asparagus or green beans, trimmed
1 tablespoon cornstarch
1/3-cup hoisin sauce
4 tablespoons soy sauce
4 garlic cloves, minced
1 thumb-size fresh ginger, grated
3 tablespoon honey
1-1/2-tablespoon dry sherry
1-2 teaspoon chili garlic sauce
2 teaspoons toasted sesame oil
1 tablespoons toasted sesame seeds

DIRECTIONS:
1.   Steam asparagus or green beans until crisp tender; set aside.
2.   In a bowl whisk together cornstarch, 2 tablespoons hoisin sauce, and 1 tablespoon sauce.
3.   Set aside.
4.   In a skillet add oil over medium-high heat and when sizzling.
5.   Add garlic and ginger and sauté for 1 minute.
6.   Add remaining hoisin, soy sauce, honey, sherry, garlic chili sauce and sesame oil.
7.   Simmer over low heat for about 10 minutes, stirring occasionally.
8.   Whisk in cornstarch, and hoisin mixture; stir and heat until thickened.
9.   Add asparagus/green beans to the skillet and toss until evenly coated with sauce.
10.                Simmer over low heat for 10 minutes, stirring occasionally.
11.                Transfer to a platter and drizzle with any remaining sauce in the skillet.
12.                Sprinkle with toasted sesame seeds.


ENJOY DAN:                          SINGSONGS AND PLANT SEEDS!!





GARLIC GINGER SHRIMP STIR FRY ENJOY DAN:

                  GARLIC GINGER SHRIMP STIR FRY by CHEF DAN:
Serves 4

MARINATE:
15 large shrimp, raw and peeled
3 garlic cloves, chopped
Hand full fresh cilantro, chopped
2 teaspoons paprika
Sea salt and freshly ground black pepper to taste
1/4-cup olive oil
2 tablespoons butter
2 tablespoon oyster sauce
1 tablespoon soy sauce
Garnish with fresh snipped chives

DIRECTIONS:
1.   In a Ziploc bag, mix shrimp and next 6 ingredients together.
2.   Swish it around good to coat all the shrimp.
3.   Refrigerate for 1 hour.
4.   In skillet add butter over medium-heat.
5.   Add oyster sauce and soy sauce.
6.   Toss shrimp in a skillet and sauté for about 6 minutes or until opaque.
7.   Top with fresh snipped chives.

ENJOY DAN:                                                 FOR THE LOVE OF SEA FOOD!!
  



Saturday, July 22, 2017

SWISS CHARD WITH ONIONS AND GARLIC ENJOY DAN:

                      SWISS CHARD WITH ONIONS AND GARLIC by CHEF DAN:
Serves 4-6

ROASTED GARLIC:
1 bulb garlic cloves
2 tablespoons olive oil
1/2-teaspoon EACH dried oregano, lemon pepper, turmeric, salt, and pepper

SWISS CHARD:
2 tablespoon olive oil
1/2-Walla Walla sweet onion, finely chopped
2 bunches Swiss chard, coarsely chopped
2 tomatoes, finely chopped
1 teaspoon salt
1 cup water
1/2-cup next toasted walnuts, chopped

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   Cut off the head of the garlic to expose cloves.
2.   Make double layer of aluminum foil about 6X6 inches square.
3.   Place the garlic in the center and bring up both sides to form cup.
4.   Drizzle olive oil and next 5 ingredients, bring side up and twist to seal.
5.   Roast in preheated oven for 50 minutes to 1 hour.
6.   In a 6-quart stockpot, heat oil over medium-high heat; when sizzling.
7.   Add onions and sauté for 4 minutes.
8.   Add next 4 ingredients, plus roasted garlic, cook for 4-6 minutes, stirring occasionally.
9.   Top with toasted walnuts:

ENJOY DAN:                                   COOK EAT SHARE!!



Friday, July 21, 2017

BURGERS WITH BRITT'S BLACK MARKET KIMCHI ENJOY DAN:

BURGERS WITH BRITT’S BLACK-MARKET KIMCHI by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound lean ground beef
1 cup Britt’s Black-Market Kimchi (from Whidbey Island)
3 scallions, bias sliced into 1/2-inch lengths
1 tablespoon Korean Gochu Jang chili paste
1 teaspoon sesame oil
1 teaspoon EACH toasted sesame seeds and chai seeds
2 tablespoon mayonnaises
4 whole-wheat buns, toasted
1/2-English cucumber, sliced

DIRECTIONS:
1.   Preheat grill to medium-high.
2.   Combine ground beef, scallions, 2 teaspoons Gochu Janng chili paste, seeds and sesame oil in a bowl.
3.    Gently knead together, do not overmix.
4.   Form into 4 patties, about 4-inches wide.
5.   Grill burgers about 4 minutes per side.
6.   Let rest 5 minutes.
7.   Combine mayonnaise, and reamaning chili paste in a bowl.
8.   Arrange the burgers on toasted buns with 2 tablespoons mayonnaise mixture, 3 slices of cucumber and 1/4-cup Britt’s kimchi.

ENJOY DAN:                                            HEART AND SOUL IN THE KITCHEN!!


Thursday, July 20, 2017

                    SPICY COLD KIMCHI NOODLES by CHEF DAN:
Serves 4
KOREAN VEGETABLES:
4 cups blend of Daikon, carrots, and cucumber, julienned
1/2-cup aged Kimchi, cut into small pieces (From BRITTS on Whidbey Island) _
1/2-teaspoon kosher salt
2 tablespoon red pepper flakes
1-1/2-tablespoon rice vinegar
1-1/2-brown sugar
1 tablespoon sesame seeds
1 garlic clove, minced

BIBIM SAUCE:
2 tablespoon soy sauce
1-Fuji apple, julienned
1 Asian pear, julienned
1 carrot, julienned
2 tablespoon gochu garu
2 garlic cloves, minced
1 tablespoon EACH sesame seeds, sesame oil, rice vinegar and honey

NOODLE SALAD:
1 (16 Oz) package Korean Vermicelli noodles
1 tablespoon EACH sesame oil, rice vinegar, and Korean veggies (form above)
1 (12 Oz) package of mixed greens
1 shredded cucumber
2 hard boil eggs
KOREAN VEGETABLES:
1.   Place julienned verges in a bowl and sprinkle with salt.
2.   Let set about 5 minutes.
3.   In another bowl mix, together Britt’s Kimchi and remaining ingredients.
4.   Pour the spicy mixture over the vegetables, mix thoroughly.
5.   Chill for at least 30 minutes.
BIBIM SAUCE:
1.   In a food processor, blend together all Bibim ingredients until smooth.
2.   In a pot of salted boiling water; cook noodles for 10 minutes.
3.   Drain and rinse in cold water.
4.   Place the noodles in a bowl and pour Bibim over the top, mix tougher.
ASSEMBLE:
David noodles among bowl; drizzle the season oil and vinegar and top with Korean vegetables, fresh misted greens, more cucumbers and hard boil egg, and sprinkle with sesame seeds.


ENJOY DAN:                                 SING SONGSAND EAT KOREAN KIMCHE!!

MARINATED BELL PEPPER WITH GARLIC AND MARJORAM ENJOY DAN:

MARINATED BELL PEPPER WITH GARLIC AND MARJORAM by CHEF DAN:
Serves 4

INGREDIENTS:
4 bell peppers
2 garlic cloves, very thinly sliced
3 tablespoons olive oil
1 tablespoon fig balsamic vinegar
1 tablespoon marjoram, divided
1/2-teaspoon EACH turmeric, and Hungarian paprika

DIRECTIONS:
1.   O a gas fired stove, or BBQ. Fire roast pepper until blackened and blistered all over.
2.   Place in a bowl; cover with plastic wrap and let sweat for 15-20 minutes.
3.   Remove skin and seeds from peppers; discard.
4.   Tear peppers into 2-inch strips.
5.   Toss in bowl and add garlic, oil, vinegar, 2 teaspoon marjoram, turmeric and paprika.

ENJOY DAN:                       BE STRONG KEEP FAITH SLOW THE FORK DOWN!!


Wednesday, July 19, 2017

EASY OVERNIGHT QUINOA BREAKFAST RECIPE ENJOY DAN:

EASY OVERNIGHT QUINOA BREAKFAST RECIPE by CHEF DAN:
Serves 2

INGREDIENTS:
1-1/2-cups almond milk
1/2-cup cooked quinoa
4 tablespoons chai seeds
2 tablespoons maple syrup
1/2-teaspoon vanilla extract
1 pinch of cinnamon
1 handful almond slivers

GARNISH:
2 cups slice strawberries or blueberries or bananas

DIRECTIONS:
1.   Add ingredients except garnish to a 2-pint Mason jars and stir together.
2.   Tighten lid and place in the fridge overnight.
3.   Remove from fridge and serve with one or two of the garnishes.


ENJOY DAN:                                       ENJOY LIFE AND EAT BREAKFAST!!                                               

THAI FISH TACOS WITH THAI SLAW ENJOY DAN:

                   THAI FISH TACOS WITH THAI SLAW by CHEF DAN:
Serves 4 

FISH MARINATE:
1/2-cup liquid aminos
1/4- cup lime juice
1/4-cup water
1 tablespoon red curry paste
3 garlic cloves
1 tablespoon honey
1/3-cup Mae Ploy coconut milk
2-pound mahi mahi or other white fish

THAI SLAW DRESSING:
1 tablespoon EACH fish sauce, and hoisin sauce
1/4-cup lime juice
2 teaspoons sesame oil
1 teaspoon garlic chili sauce
1/3-cup Mae Ploy coconut milk
1/2-creamy peanut butter
1 tablespoon pure maple syrup

THAI SLAW:
2 cups cabbage thinly sliced
1 cup Napa cabbage, thinly sliced
2 carrots, shaved and peeled
1/2-cup daikon, cut into matchsticks
1 red onion, thinly sliced
3 tablespoon cilantro
Corn tortillas
1 avocado, sliced

MARINATE:
1.   Whisk all marinate ingredients together except fish in a bowl.
2.   Add fish and marinate for 1 hour.
DRESSING:
1.   In a skillet over medium-low heat, add all dressing ingredients and cook, stirring often for 5 minutes.
2.   Combine cabbage and next 5 ingredients and half slaw dressing.
3.   Preheat grill to medium-heat, place fish on grill and grill 5-7-minutes or until opaque turning once.
4.   Warm tortillas, your way.
5.   Remove fish and roughly chop, serve with warm tortillas.
6.   Topped with Thai slaw, sliced avocado and extra dressing.

ENJOY DAN:                                                             FOR THE LOVE OF TACOS