Wednesday, November 22, 2017

GREEK OCTOPUS ENJOY DAN:

            OCTAPODI KOKKINSTO GREEK OCTOPUS by CHEFF DAN:
Serves 4

INGREDIENTS.
1 small octopus, about 2 pounds
4 tablespoons olive oil
2 leeks, trimmed and cut into 1/2-inch cylinders
3 garlic cloves
1 tablespoon black pepper
1 (15.5 Oz) can crushed tomatoes
1/2-red wine
1 orange, with skin, cut into small triangular segments
1 teaspoon EACH curry powder, red chili powder, and garam masala
3 springs fresh thyme
1/2-cup pitted green olives
1/2-cup pitted Kalamata olives

DIRECTIONS:
1.   Clean the octopus.
2.   Remove the hood and then using a sharp knife remove the beak.
3.   Cut the hood into 1-inch wide strips.
4.   Cut the octopus into 8 pieces along with the tentacles.
5.   In a skillet over low-heat, add 2 tablespoon olive oil and when sizzling.
6.   Cook leeks in the oil for 14 minutes or until they start to caramelize.
7.   Meanwhile in a stock pot het remining oil over medium-low heat.
8.   Stir in garlic, then add octopus tentacles and hood and stir.
9.   Cover and cook until octopus turn a deep pink.
10.                Add leeks, black pepper and next 6 ingredients.
11.                Season with salt and pepper.
12.                Cover and simmer for 45-55 minutes.
13.                10 minutes before serving add olives.

ENJOY DAN:                                                     EAT SEAFOOD AND ENJOY LIFE!!



HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM ENJOY DAN:

HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM by CHEF DAN:

Serves 8-10



INGREDIENTS:

4 sweet potatoes

1/2-cup brown sugar

1 cup almond milk

2 eggs

1 teaspoon EACH vanilla extract and cinnamon

1-1/2-teaspoos EACH sea salt, pumpkin spice, and nutmeg



TOPPING:

1-cup brown sugar

1 cup pecans, finely chopped

3/4-cup all-purpose flour

3/4-stick butter, melted
1 (7 Oz) jar marshmallow cream



DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a preheated oven bake sweet for 30 35 minutes or until fork tender.

2.   Slice open and scoop out the flesh into a bowl.

3.   Add brown sugar, and next 7 ingredients.

4.   With a potato masher, mash them up just enough, you don’t want perfectly smooth.

5.   In a separate bowl, add brown sugar, chopped pecans, flour, and melted butter.

6.   Mix until thoroughly combined.

7.   Spread sweet potato mixture in a prepared baking dish.

8.   Add marshmallow cream over the sweet potato mixture.

9.   Sprinkle the crumb mixture all over the top.

10  Bake in preheated oven for about 30 minutes.



ENJOY DAN:                                                                  BON-APPETITE!!





Monday, November 20, 2017

CURRY SPLIT SOUP MY WAY ENJOY DAN:

                   CURRY SPLIT PEA SOUP MY WAY by CHEF DAN:
Serves 4-6

INGREDIENTS:
2-tablespoon butter
1-onion, sliced
2-garlic cloves, roughly chopped
2-tablespoon fresh ginger
1-teaspoon EACH turmeric, garam masala and tandoori masala
2-teaspoon EACH cumin, and curry powder
1-roasted sweet potatoes
1cup EACH frozen peas, carrots, and cauliflower
2-cups split peas
6 cups vegetable broth
1 (19 Oz) can Mar Ploy coconut milk
1/3-cup orange juice
1-cup mustard greens for garnish

DIRECTIONS:
1.   In a stock pot, warm the butter over medium-heat and when sizzling.
2.   Add onion and season with salt and pepper; sauté for 4 minutes.
3.   Add ginger and next 11 ingredients.
4.   Stir and bring the mixture to a boil.
5.   Reduce heat to a genital simmer.
6.   Cover and cook 50 minutes.
7.   With an immersion blender, blend until almost smooth.
8.   Stir in coconut milk, and orange juice.

ENJOY DAN:                                                        SING SONGS AND EAT SOUP!!



Sunday, November 19, 2017

SLOW COOKED HOT SPICE APPLE CIDER ENJOY DAN:

         SLOW COOKER HOT SPICED APPLE CIDER by CHEF DAN:
Makes 8 cups

INGREDIENTS:
2 quarts apple cider
6 (3-inch) cinnamon sticks
1 orange
2 tablespoon whole cloves
1 tablespoon EACH allspice berries and juniper berries, crushed
Rum of your choice optimal
Additional cinnamon sticks for serving

DIRECTIONS:
1.   Wrap allspice berries and juniper berries in cheesecloth.
2.   Pour apple cider into a crock pot.
3.   Add cinnamon sticks, allspice and juniper berries.
4.   With a toothpick, poke holes all around the orange 1/2-1-inch apart.
5.   Place orange into cider in the slow cooker.
6.   Cook on low until hot and spiced through, about 4 hours.
7.   Ladle into mugs along an ounce of rum if using.
8.   Place a cinnamon stick in each mug and serve.


ENJOY DAN:                              FOR THE LOVE OF FOOD AND DRINK!!

JAPENESE STYLE PANCAKES WITH BLUEBERRY SAUCE ENJOY DAN:

       JAPANESE STYLE PANCAKES WITH BLUEBERRY SAUCE by CHEF DAN:
Serves 4

JAPANESE STLE PANCAKES:
2 eggs
3/4-cup almond milk
3 tablespoon sugar + 1 teaspoon
1/2-teaspoon vanilla
1/4-teaspoon salt
1-1/2-cup coconut flour
1 teaspoon baking powder
1/4-teaspoon baking soda

DIRECTIONS:
1.   In a bowl add the eggs and whisk quickly.
2.   Then add the milk and vanilla, then add the sugar and whisk.
3.   Then add the flour, baking powder and baking soda whisk to incorporate well.
4.   Let batter sit for 15 minutes.
5.   Heat a skillet over medium-low heat and using a pastry brush.
6.   Brush the inside of a ring mold with oil.
7.   Add remining oil to the skillet, place ring in center of the skillet.
8.   Let heat up for a few minutes and then pour batter into the mold until it is half full.
9.   Cook the pancake for four minutes or until bubbles start to form on top
10  Use a spatula to carefully flip the pancake and mold over and cook 3 more minutes or until golden brown.
11  Serve with blueberry sauce or pure maple syrup

BLUBERRY SAUCE:
1 cup fresh blueberries
2 teaspoons corn starch
2 tablespoon brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

DIRECTIONS:
1.   Combine all ingredients in a skillet.
2.   Let blueberries cook down until they burst, and sauce has thickened.
3.   Transfer to glass bowl and set aside.

ENJOY DAN:                                                         BE STRONG KEEP FAITH!!




WAFFLES WITH APPLE CIDER MAPLE SYRUP ENJOY DAN:

       WAFFLES WITH APPLE CIDER MAPLE SYRUP by CHEF DAN:
Servers 6

APPLE CIDER MAPLE SYRUP:
1 cup apple cider
1 cup maple syrup
2 tablespoons butter

DIRECTIONS:
1.   In a saucepan, combine apple cider and syrup and bring to a boil.
2.   Sir often to prevent syrup from burning.
3.   Once syrup has a thick consistency, turn off heat.
4.   Remove from heat and stir in butter.
5.   Serve the waffles on a plate and drizzle a good amount of syrup.

WAFFLES:
2-1/4-cups Original Bisquick mix
1-1/4-cups almond milk
2 tablespoon honey
2 tablespoon olive oil
1 teaspoon ground cinnamon
1/8-teaspoon EACH ground coriander and ground nutmeg
1/2-apple finely chopped peeled apple

DIRECTIONS
1.   Heat waffle iron sprayed with Pam before each batter is added.
2.   In a bowl stir in all waffle ingredients except apple.
3.   Blend well then stir in apple.
4.   Pour batter onto center of ho waffle-iron.
5.   Close lid and bake for 5 minutes or until steam stops.
6.   Remove and serve with syrup.

ENJOY DAN:                                                    FOR THE LOVE OF FOOD!!


HAZELNUT CRUSHED CHICKEN TENDER ENJOY DAN:

           HAZELNUT CRUSTED CHICKEN TENDERS by CHEF DAN:
Serves 4

INGREDIENTS:
Cooking spray
2 teaspoon Dijon mustard
1 egg
1/2-cup Panko
1/3-cup toasted and finely chopped hazelnuts
1-1/2-teaspoon dried sage
1/2- teaspoon EACH garlic powder and ginger powder
1-pound skinless, boneless chicken tender
4 teaspoon olive oil, divided
1 shallot, chopped
3/4-cup chicken stock
1-cup-Pinot Gris wine or ruby port or other sweet wine
1/4-cup tart cranberries
 2 teaspoons EACH butter, and balsamic vinegar

DIRECTIONS; (PREHEAT OVEN TO 425 F)
1.   Place a wire rack on a baking sheet; coat with Pam.
2.   Combine mustard and egg in a dish, stirring with a whisk.
3.   Combine Panko and the next 4 ingredients in a bowl.
4.   Sprinkle chicken with salt and pepper to taste.
5.   Dip chicken in egg mixture; dredge in panko mixture, pressing to adhere.
6.   Add 1 tablespoon oil to a skillet over medium-heat and when sizzling.
7.   Add chicken tender and 2 minutes on each side or until browned.
8.   Place chicken on prepared rack and bake at 425 for 12-15 minutes.
9.   Whip skillet clean and add remaining 1 teaspoons oil to the skillet.
10  Add shallot and sauté for 1-2 minutes.
11  Add chicken stock, wine, and cranberries; bring to a boil.
12  Reduce heat to simmer for 4 minutes or until liquid has reduced by half
13  Remove from heat and add butter and balsamic vinegar.
14  Stirring until butter melts.
15  Spoon mixture over baked chicken tenders.

ENJOY DAN:                                               EATING VEGTABLES AND CHICKEN!!



Saturday, November 18, 2017

CROCK POT HORSERADISH MASHED POTATOES ENJOY DAN:

       CROCK POT HORSERADISH MASHED POTATOES by CHEF DAN:
Serves 8

INGREDIENTS:
8 russet potatoes, peeled and diced
6 garlic cloves
1/2-cup broth
4 tablespoons butter, cubed
1/2-cup Mexican sour cream
4 tablespoons horseradish
1 cup shredded Parmesan cheese
2 tablespoons fresh snipped chives

DIRECTIONS:
1.   Place the potatoes, garlic, broth, and butter in the crock pot
2.   Cook on low for 4 hours or until the potatoes are soft.
3.   Add the remaining ingredients.
4.   Cook 20 more minutes and mix everything thoroughly.
5.   Transfer to a bowl and mash.

ENJOY DAN:                                                         FOR THE LOVE OF COOKING

CROCK POT HAM WITH PINEAPPLE RINGS ENJOY DAN:

           CROCK POT HAM WITH PINEAPPLE RINGS by CHEF DAN:
Serves 8

INGREDIENTS:
6-pound ham fully cooked bone in
1 (15.5 Oz) can pineapple rings, with juice
1/2-cup honey
2 tablespoons Dijon mustard
1/4-teaspoon ground cloves
1/4-teaspoon EACH nutmeg and masala curry
1/4-cup water
Salt and pepper to taste

DIRECTIONS:
1.   Place ham in the crock pot with fat side down.
2.   Use toothpicks to attach pineapple to the ham.
3.   Combine the pineapple juice, and next 6 ingredients.
4.   Add to a skillet over medium heat and simmer until warm and honey has dissolved.
5.   Pour the mixture over the ham.
6.   Cook on low for 6-8 hours, basting with cooking juices every few hours.
7.   Cut ham into serving size portions and serve with juices.

ENJOY DAN:                                                            FOR THE LOVE OF FOOD!!       


Friday, November 17, 2017

CRANBERRIES SQUASH WITH CRANBERRIES AND APPLE 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 apple. chopped
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 9 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!!



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!!



Thursday, November 16, 2017

BLUEBERRY HABANERO LEMON JAM ENJOY DAN:

                 BLUEBERRY HABANERO LEMON JAM by CHEF DAN:
Makes 4 half pints

INGREDIENTS:
3 (12 Oz) package frozen blueberries, reserve 1 cup
3 cups fine sugar
3 small cinnamon sticks
4 habaneros, seeded veined and finely chopped
3 jalapenos, seeded and finely chopped
3 lemons, zested
1/2-cup lemon juice
1 packet pectin
Pinch of salt

DIRECTIONS:
1.   Place blueberries and sugar in a pot.
2.   Stir well and allow blueberries to marinate.
3.   With a vegetable peeler, zest the lemons, making sure you don’t get the white pith.
4.   Then cut into fine strips, you need 1/4-cup.
5.   Juice the lemons and strain, you need 1/2-cup juice.
6.   Add the juice and zest to the blueberries and stir well.
7.   In a dry cast-iron skillet toast the cinnamon stick, about 1-2 minutes.
8.   With a potato masher, mash the blueberries until squished.
9.   Add blueberries to skillet along with cinnamon, peppers, and salt.
10  Bring to a boil over medium-high heat.
11  Reduce heat and simmer for 45 minutes, or until mixture is thick and keeps bubbling when you stir it.
12  Add remaining reserved cup of blueberries.
13  Bring back to a boil for about 2 minutes.
14  Remove from heat and stir in pectin stirring well.
15  Fill    sterile Mason jars leaving ½-inch head space.
16  To make shelf stable, process in boiling bah water for 10 minutes.


ENJOY DAN:                                            EATING FRUIT JAM AND LOVING IT!!