Sunday, April 30, 2017

HOMEMADE VANILLA EXTRACT ENJOY DAN:

                  HOMEMADE VANILLA EXTRACT by CHEF DAN:
1 liter

INGREDIENTS:
1 liter vodka
10 vanilla beans

DIRECTIONS:
1.   Using a sharp knife to cut lengthwise down the center of the vanilla beans, leaving about an inch at the top of the vanilla bean uncut.
2.   Put the vanilla bean in a bottle of vodka.
3.   Tightly cover the bottle and give it a good shake.
4.   Store in a dry cool place for 2-3 months.
5.   Give the bottle a good shake every week or so.
6.   Just so you don’t forget about the extract.
7.   Put in a small jar and give them to your friends.


ENJOY DAN:                COOK WITH SOUL AND EAT WITH PLEASURE!!                  

Friday, April 28, 2017

SKILLET SHRIMP AND STONE GROUND GRITS ENJOY DAN:

          SKILLET SHRIMP AND STONE GROUND GRITS by CHEF DAN:
Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
I onion, chopped
3 garlic cloves, chopped
1 bell pepper, seeded and diced
1 (10.5 Oz) can ROTE diced tomatoes with green chilies
2 cup Palmetto Farms Stone Ground Yellow Grits
3 cup chicken broth
1-1/2-teaspoons Old Bay
1 teaspoon lemon pepper
1 pound shrimp, peeled and deveined

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   In an oven proof skillet add oil over medium-high heat when sizzling.
2.   Add onions, bell pepper and garlic and sauté for 4-5 minutes.
3.   Add grits and cook, stirring 1 minutes.
4.   Stir in tomatoes, broth, Old Bay and lemon pepper, season with salt.
5.   Bring mixture to a boil.
6.   Cover and transfer ovenproof skillet to the oven.
7.   Bake for about 20 minutes.
8.   Uncover lay shrimp on the grits, recover, continue to bake until shrimp are opaque, about 6-8 minutes.

ENJOY DAN:                      COOK WITH SOUL AND EAT WITH PLEASURE!!



Thursday, April 27, 2017

OVEN ROASTED BEET CHIPS ENJOY DAN:

                        OVEN ROASTED BEET CHIPS by CHEF DAN:
Serves 3-4 cups

INGREDIENTS:
6-8 beets, rinsed and scrubbed
1 tablespoon olive oil, or coconut oil
1 tablespoon lemon pepper
1 tablespoon Herb de Provence

DIRECTIONS: (PREHEAT OVEN TO 350)
1.    Peel your beets and slice 1/16th of an inch on a mandolin or sharp knife.
2.   In a mixing bowl toss your beets oil of your choice and remaining ingredients, toss to combine.
3.   With baking sheets, one for beetS and one to hold beets down.
4.   Add sliced beets and place on top with 2nd baking sheet.
5.   Bake 20 minutes; then remove top baking sheet.
6.   Bake an additional 20 minutes.
7.   Transfer to a wire rack and let cool; the chip will be crispy when cool.

ENJOY DAN:                                    COOK WITH SOUL EAT WITH PLEASURE!!


Tuesday, April 25, 2017

SLOW COOKED BEEF SHORT RIBS WITH VEGGIES ENJOY DAN:

SLOW COOKED BEEF SHORT RIBS WITH VEGGIES by CHEF DAN:
Serves 12

INGREDIENTS:
5 pound English short ribs
6 red potatoes.
6 multi colored carrots, whole and peeled
4 garlic cloves, whole and peeled
1 teaspoon salt
2 teaspoon EACH smoked paprika, curry powder, and chili powder
4 fresh bay leaves
5 fresh marjoram leaves
4 fresh oregano leaves
4 fresh rosemary springs
1/4--cup beef broth
2 beef bouillon cubes
1/2-cup red wine
2 tablespoon cornstarch dissolved in 2 tablespoons cold water
Garnish with fresh parsley

DIRECTIONS:
1.   Place the potatoes, carrots, and garlic in the bottom of the slow cooker.
2.   Rub the herbs and seasoning and place the beef on top of the vegetables.
3.   Add the broth bouillon cubs and wine.
4.   Cover and cook on low for 8-10 hours.

WHEN IT’S TIME TO SERVE:
1.   Remove the ribs, vegetables and transfer them to a serving platter.
2.   Cover to keep them warm.
3.   Strain the cooking liquid and skim off the fat.
4.   Combine 2 cups of the cooking liquid and cornstarch mixture in a saucepan; stir until blended.
5.   Cook over medium-heat for 1 minute or until thickened, stirring constantly.
6.   Garnish with fresh parsley

ENJOY DAN:                               SING SONGS AND EAT BEEF!!


BAKED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCE ENJOY DAN:

BAKED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCE by CHEF DAN:                                                                                      
Serves 4

INGREDIENTS:
1 pound chicken tenders
1-1/2-cup buttermilk
2 teaspoons EACH smoked paprika, sugar, salt, and Old Bay
1 teaspoon black pepper
1-1/2-cups Italian Style Bread crumbs
1 cup Parmesan cheese
Olive oil

HONEY MAUSTARD DIPPING SAUCE:
Makes 1-1/4-cup
4 tablespoons Dijon mustard
1/4-cup each honey, and Mexican sour cream
2 tablespoon rice vinegar
3/4-teaspoon Worcestershire sauce

DIRECTIONS:
1.   Place chicken strips in a gallon-zip lock bag.
2.   Add buttermilk and next 5 ingredients.
3.   Seal and shake so chicken pieces are well-coated with the buttermilk mixture.
4.   Refrigerate for up to 4 hours or overnight.
5.   Place the bread crumbs and Parmesan cheese in bowl.
6.   Remove chicken strips from the buttermilk mixture.
7.   Dredge in the bread crumb mixture to evenly coat.
8.   Arrange strips on a baking sheet and drizzle with olive oil.
9.   Bake for 12-15 minutes or until cooked through and golden brown.
10.                Serve with dipping sauce.

DIPPING SAUCE:
1.   Combine all dipping sauce ingredients in a bowl.
2.   Whisk until smooth.

ENJOY DAN:                                   SING SONGS AND PLANT SEEDS!!


Sunday, April 23, 2017

TURKISH STYLE POACHED EGGS MY WAY ENJOY DAN:

TURKISH STYLE POACHED EGGS MY WAY by CHEF DAN:
Serves 2

INGREDIENTS:
1 cup Mexican sour cream
2 garlic cloves
1/4-teaspoon kosher salt, plus more for sprinkling
Large pinch fresh ground black pepper
4 farm fresh eggs
2 tablespoons apple cider vinegar
2 tablespoon butter
1/2-teaspoon EACH smoked paprika and turmeric
Pinch of cayenne
1/4-cup feta cheese
2 tablespoon fresh mint, chopped
2 tablespoons pistachios, finely chopped
Pita bread for serving

DIRECTIONS:
1.   Put the cream cheese in a bowl and whisk in the garlic, salt, & pepper.
2.   Divide the cream cheese between 2 bowls.
3.   Break and egg into 4 tea cups and line a plate with a paper towel.
4.   Fill a saucepan about two-thirds full of water.
5.   Bring to a boil over high-heat.
6.   lower heat to simmer so water is barely simmering.
7.   Gently add the eggs into whirling water.
8.   Cook for 3 minutes for a soft yolk.
9.   If whites start to spread out create a whirlpool.
10.                Lift the pouched eggs out of the water with a slotted spoon and place on the paper lined plate to drain.
11.                In a skillet over medium-heat, melt butter and when sizzling.
12.                Add smoked paprika, turmeric, and cayenne, sizzle 1 minutes or until butter begins to brown.
13.                Place 2 egg on top the cream cheese in each bowl and pour the spice butter over the eggs.
14.                Top with feta cheese, salt, mint and pistachios.
15.                Serve pita bread.

ENJOY DAN:                               SHARING LIFE LOVE AND FOOD!!


SPRING GREEN RISOTTO ENJOY DAN:

                     SPRING GREEN RISOTTO by CHEF DAN:
Serves 4-6

INGREDIENTS:
3 tablespoons olive oil divided
1 onion, chopped
2 garlic cloves, smashed
5 cups vegetable stock
1-1/2-cups Royal Italian Superfine Arborio
1 big bunch fresh asparagus spears (about 1 pound)
8 ounces fresh English peas
8 ounces snap peas
8 ounces frozen shelled Edamame
1 cup Parmesan cheese
1/2-cup dry white wine
3 tablespoon unsalted butter, diced
Freshly ground black pepper to taste
Pinch of red pepper flakes
1/4-teaspoon lemon zest
1 tablespoon fresh lemon juice
Handful fresh basil for garnish

DIRECTIONS: (PREHEAT OVEN 375 F)
1.   Heat 2 tablespoon oil in a skillet over medium-heat until sizzling.
2.   Add onions and a pinch of kosher salt stirring occasionally, sauté 5 minutes, add garlic and sauté 1 minutes.
3.   Add 4 cups broth (3 cups broth 1 cup water) cover and bring to a boil over medium-high-heat.
4.   Remove from heat and stir in rice; cover the pot and bake for 55 minutes, on the middle rack.
5.    Meanwhile, snip off the tough ends of the asparagus and discard.
6.   Bias-slice into 1/2-inch lengths.
7.   On baking sheet toss the asparagus with 1 tablespoon oil and splash of salt, set aside.
8.   Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven.
9.   Carefully remove the risotto pot from the oven; take the lid off.
10.                Dump all the peas inside, return to oven and bake more 10 min.
11.                Remove the pot from the oven but let the asparagus bake 10 more minutes.
12.                Remove the lid and pour in remaining broth and next 6 ingredients.
13.                Stir vigorously for 2-3 minutes, stir in roasted asparagus.
14.                Season with salt and pepper, divide into bowl and top with basil.


ENJOY DAN:                         SING SONGS PLANT SEEDS AND ENJOY SPRING!!

Saturday, April 22, 2017

HOISIN ROASTED MULTI COLORED CARROTS ENJOY DAN:

            HOISIN ROASTED MULTI COLORED CARROTS by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound multi colored carrots, half-lengthwise
2 tablespoon olive oil
1-1/2- teaspoons unsalted butter
2 tablespoons water
1 tablespoon hoisin sauce
1-1/2-teaspoons pure maple syrup
1/4-teaspoon kosher salt
1 tablespoon lemon juice
2 springs fresh rosemary

DIRECTIONS:
1.   In a skillet over medium-high heat add oil and butter when sizzling.
2.   Add carrots in a single layer; cook without stirring for 5 minutes.
3.   Stir and arrange in a single layer; cook without stirring for 5 more minutes.
4.   Combine water and next 5 ingredients.
5.   Add to the skillet and sauté 1-2 minutes or until carrots are glazed.

ENJOY DAN:                                                                 LIVE LOVE AND COOK!!


Friday, April 21, 2017

HOISIN SALMON WITH SESAME SEEDS ENJOY DAN:

              HOISIN SALMON WITH SESAME SEEDS by CHEF DAN:
Serves 4

INGREDIENTS:
4 (6-ounce) salmon fillets
2 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2-teaspoon EACH fish sauce, and mirin
1 tablespoon rice vinegar
2 teaspoons sesame oil
1/4-teaspoon EACH grated fresh ginger, and red pepper flacks
4 scallions, bias sliced into 1/2-inch slices
2 tablespoons toasted sesame seed

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Toast sesame seed in a dry iron skillet, roast until they pop.
2.   Set aside.
3.   Spray baking dish with Pam.
4.   In a bowl whisk, together hoisin sauce and next 8 ingredients.
5.   Place salmon fillets in baking dish.
6.   Pour sauce over salmon and bake 15 minutes.
7.   Remove from oven and sprinkle with scallions.

ENJOY DAN:                                 BE STRONG AND KEEP FAITH!!



Thursday, April 20, 2017

BEEF SHORT RIBS FOR DAN'S RETIREMENT PARTY ENJOY DAN:

BEEF SHORT RIBS FOR DAN’S RETIREMENT PARTY by CHEF DAN:
Serves 12

INGREDIENTS:
8 pounds’ beef short ribs
2 tablespoons vegetables oil
4 onions, cut into wedges
6 potatoes, peeled and halved
6 carrots, peeled and halved
3 cup red wine
2 cups beef broth
3 teaspoon EACH paprika, curry powder, turmeric and chili powder
1 teaspoon EACH Coleman’s dry mustard, Worcestershire sauce, and horseradish
3 teaspoon EACH kosher salt, black pepper
3 teaspoon corn starch
5 teaspoons cold water

DIRECTIONS:
1.   Brown ribs in oil and place in crock pot with onions, spuds, and carrots.
2.   Mix together the remaining ingredients a pour over ribs and veggies.
3.   Cover and cook for 10 hours.
4.   Mix cornstarch with cold water.
5.   Remove ribs and veggies, add the cornstarch mixture to thicken.

ENJOY DAN:                                                             LIVE LOVE AND LAUGH!!


SHRIMP STUFFED BELL PEPPERS ENJOY DAN:

                   SHRIMP STUFFED BELL PEPPERS by CHEF DAN:
Serves 4

INGREDIENTS:
4 bell peppers1 pound shrimp, peeled and deveined
1 tablespoon butter
2 garlic cloves
1/2-onion, chopped
4 scallions, bias-sliced into 1/2-inch lengths
1-cup couscous
1-1/4-cup water with 1 teaspoon butter,1/4-teaspoon salt and 1 bay leaf
1 tablespoon Worcestershire sauce
1-(8 Oz) can tomato sauce
1/2-teaspoon red pepper flakes
1/2-cup Panko
2 tablespoon butter, melted
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   Cut tops from bell pepper, remove and discard seeds and membrane.
2.   Parboil peppers for about 5-8 minutes.
3.   Turn upside down to drain.
4.   Melt butter, in a skillet over medium-heat when sizzling.
5.   Add garlic, onions, and scallions; sauté for 3 minutes.
6.   Add water, butter, salt, bay leaf: bring to a boil.
7.   Stir in couscous and take off heat.
8.   Cover and allow to sit 5 minutes; fluff with a fork.
9.   Mix in Worcestershire sauce, tomato sauce, red pepper flakes, shrimp and season with salt and pepper.
10.                Place peppers in a prepared baking dish and fill with shrimp mixture.
11.                Toss the Panko in the melted butter and put on top of the peppers.
12.                Put some water in the bottom of the baking dish and bake in preheated oven for 15-20 minutes covered with foil.
13.                Remove foil and continue to bake for additional15-20 minutes.


ENJOY DAN:                                       SING SONGS AND PLANT SEEDS!!


Wednesday, April 19, 2017

QUINOA CRUSTED CAULIFLOWER STEAKS ENJOY DAN:

              QUINOA CRUSTED CAULIFLOWER STEAKS, by CHEF DAN:
Serves 2

CAULIFLOWER STEAKS:
1 large heat purple cauliflower
2 eggs
2 tablespoon almond milk
2-cups cooked quinoa
1/2-cup Panko
1/4-teaspoon EACH garlic powder, onion powder, and paprika
2 tablespoons olive oil
2 tablespoon za’atar
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Lightly grease a baking sheet.
2.   Strip away any excess greens on the head of the cauliflower.
3.   With the stem side, down on the cutting board, cut two 1/2-inch steaks from the center of the cauliflower, revering florets as they fall off.
4.   In a dish, whisk together the eggs and almond milk. spread out the cooked quinoa on a piece of aluminum foil.
5.   Sprinkle the Panko over the quinoa.
6.   With your fingers, squeeze the quinoa and Panko together until the moisture of the quinoa is absorbed.
7.   Sprinkle the cauliflower with garlic powder, onion powder and paprika.
8.   Coat the cauliflower steaks in the egg mixture.
9.   Sprinkle with za’atar
10.                Then carefully transfer to the quinoa mixture and coat.
11.                Repeat the process to double coat.
12.                Heat 1 tablespoon oil in a skillet over medium-low heat and when sizzling.
13.                Add 1 steak and fry the steak for 3-4 minutes on each side, until brown and crispy.
14.                Repeat with the remaining steak.
15.                Transfer the steaks to the prepared baking sheet.
16.                Bake the stakes for 15 minutes or until tender.


ENJOY DAN:                                      LIVE LOVE AND LAUGH!!