Friday, September 22, 2017

KOREAN STEAK TACOS ENJOY DAN:

                           KOREAN STEAK TACOS by CHEF DAN:
Makes 16 tacos

STEAK:
2 (1-1/2-inch thick) flat iron or skirt steak
1 tablespoon olive oil
1 cups sea salt
Freshly ground black pepper

SPICY GINGER SAUCE:
2 tablespoons oyster sauce
1 tablespoon mirin
1 tablespoon fresh grated ginger
1 teaspoon EACH Gochi Jang red chili paste and fish sauce
1 tablespoon brown sugar

TACOS:
16 corn tortillas, lightly toasted
1/2-cup mayonnaise mixed with 1 tablespoon Wasabi paste
2 cups finely shredded daikon
1 cup Kimchi
1 tablespoons ground coriander

DIRECTIONS:
1.   Rub the steaks with oil.
2.   Spread half the salt over a tray, top with steaks and cover with remaining salt, let rest 20-30 minutes.
3.   Wipe all the salt from the steaks, and sprinkle with pepper.
4.   Preheat an iron skillet over high-heat, add oil and when sizzling.
5.   Add steak, and cook turning every minute for 2-3 minutes.
6.   The last 30 seconds of cooking add the spicy ginger sauce and turn to caramelized both sides.
7.   Let rest for 5 minutes.
8.   Then thinly slice ate steaks
9.   Spread the tortillas with mayo mixture.
10.                Top with daikon, steak, and kimchi
GINGER SAUCE.
1.   Place the oyster sauce and remaining ingredients in a bowl and stir until sugar has dissolved.

ENJOY DAN:                                                 SING SONGS AND EAT KIMCHI!!



Thursday, September 21, 2017

OVEN RISOTTO WITH BUTTERNUT SQUASH ENJOY DAN:

             OVEN RISOTTO WITH BUTTERNUT SQUASH by CHEF DAN:
Servers 4

INGREDIENTS:
2 tablespoon olive oil
1/2-onion, diced
3 garlic cloves, diced
1-1/2-cups ROYAL ITALIAN SUPERFINE ARBORIO
1/2-cup white wine
2 tablespoons butter
1 butternut squash, halved, peeled, seeded, and cut into 1-inch chunks
4 cups vegetables broth
Sea salt and freshly ground black pepper to taste   
1 cup grated Parmesan cheese

DIRECTIONS:(PREHEAT OVEN TO 400 F)
1.   Add olive oil to a skillet over medium-high heat when sizzling
2.   Add onions and garlic; sauté for about 4 minutes.
3.   Add rice and stir and sauté for 3 more minutes or rice is lightly toasted.
4.   Add wine and season with salt and pepper, cook until wine is reduced.
5.   In a prepared baking dish, add rice ingredients.
6.   Dump in both and squash, giving it a good stir.
7.   Bake, covered for about 40 minutes, or until all the liquid is absorbed.
8.   After baking stir in the butter, and gently stir to incorporate the squash throughout the rice. 
9.   Dish into bowl, topped with Parmesan cheese. 

ENJOY DAN:                                                              BE STRONG KEEP FAITH

CHOCOLATE AVOCADO MOUSSE ENJOY DAN:

                      CHOCOLATE AVOCADO MOUSSE by CHEF DAN:
2-3 servings

INGREDIENTS:
1 avocado
1/2-cup semisweet chocolate chips
1/2-cup almond milk
1 teaspoon pure maple syrup
1/2-teaspoon vanilla extract
1 shot of espresso coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut oil
1/4-teaspoon sea salt
Garnish with fresh raspberries

DIRECTIONS:
1.   Place the chocolate chips in a bowl.
2.   Place over a saucepan or barely simmering water.
3.   Stir until the chocolate is melted and smooth, about 3 minutes.
4.   Place the melted chocolate, and the next 6 ingredients in a food processor.
5.   Blend until smooth, and creamy.
6.   Spoon into glasses and refrigerate for at least 3 hours.
7.   Garnish with raspberries.

ENJOY DAN:                                              SING SONGS AND EAT CHOCOLATE!!


Monday, September 18, 2017

RED WINE DARK CHOCOLATE COOKIES ENJOY DAN:

                RED WINE DARK CHOCOLATE COOKIES by CHEF DAN:
Makes about 40 cookies

INGREDIENTS:
1/2-cup coconut flour
1/2-cup dark cocoa powder
1 teaspoon baking soda
1-teaspoon sea salt
3 tablespoon butter
3/4-cup brown sugar
2 tablespoons pure maple syrup
1egg
3/4-teaspoon vanilla extract
1/2-cup Merlot red wine
10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   In a bowl combine flour and next 3 ingredients.
2.   Set aside.
3.   In another bowl: cream together, butter and next 3 ingredients.
4.   Add the egg, vanilla, and Merlot.
5.   Once combined, gradually adding the dry ingredient, and mix well with each addition.
6.   Fold in the chocolate chips and spoon out a rounded tablespoon onto a prepared baking sheet.
7.   Leaving 2-inches for so between.
8.   Bake in preheated oven for 8-10 minutes.
9.   Let cool slightly before transferring to a cooling rack.

ENJOY DAN:                                           EATING CHOCOLATE AND LOVING IT!!




VEGETABLES AND ARUGULA SALAD ENJOY DAN:

               VEGETABLES AND ARUGULA SALAD by CHEF DAN:
Serves 2 

INGREDIENTS:
1 tablespoon lemon juice
1 tablespoon olive oil
1/4-EACH teaspoon sea salt, and freshly ground black pepper
1 carrot, spiralized
4 red radishes
1 beet, spiralized
1 tart apple thinly sliced
5 cup arugula
1/4-cup feta cheese
4 tablespoon flax seed vinaigrette

FLAX SEED VINAIGRETTE:
3 tablespoon flax seed
2 tablespoon balsamic vinegar
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Soak the flax seeds in the balsamic vinegar for 20 minutes,
2.   Add flax mixture to a bowl; and add remaning ingredients.
3.   Whisk to combine.

DIRECTIONS:
1.   In a salad bowl whisk, together lemon juice and next 3 ingredients.
2.   Whisk until well combined.
3.   Add the carrot and next 3 ingredients.
4.   Gently toss the vegetables with vinaigrette, evenly coat.
5.   Top with feta cheese.
6.   On a plate add arugula and top with vegetables mixture

ENJOY DAN:                              SHING SONGS AND EAT FLAX SEEDS

Sunday, September 17, 2017

CABBAGE KIMCHI WITH DAIKON ENJOY DAN:

                CABBAGE KIMCHI WITH DAIKON by CHEF DAN:
Makes 1 quart

INGREDIENTS:
1 head cabbage
8 cups water
1-1/4-cup coarse sea salt
4 scallions, bias sliced into 1/2-inch lengths
1 onion sliced
1/2-daikon, peeled and cut into match sticks
1 poblano pepper, roasted
1 Anaheim pepper, roasted
1 serrano pepper, roosted

KIMCHI SAUCE:
1/2-onion, sliced
5 cloves garlic, smashed
1 thumb-size fresh ginger minced
1 apple, thinly chopped
4 tablespoons Korean Gochi Jang red Chile paste
3 tablespoons fish sauce
2 tablespoon Mirin
1 tablespoon anchovy paste
2 cups water

DIRECTIONS:
1.   Blacken peppers on a gas stove top, roast until blackened; place in bag.
2.   When cool remove blackened skin and slice into strips.
3.   Dissolve the coarse salt with 8 cups of warm water in mixing bowl.
4.   Add the cabbage and toss to mix.
5.   Soak for 3 hours in the salt solution and toss ever 30 minutes.
6.   In a bowl make the kimchi sauce by combining all the ingredients.
7.   Rinse the cabbage under cold water 3 times and drain in colander for 15 -20 minutes,
8.   Rinse and dry the bowl rinsed for salting.
9.   Mix scallions, and next 5 ingredients and salted cabbage with kimchi sauce.
10.                Taste and adjust seasoning by adding more fish sauce or mirin.
11.                Transfer cabbage kimchi into a traditional onggi jar.
12.                Pour 2-cups water into a bowl, give it a swirl, and pour the liquid over the kimchi.
13.                Let ferment for about 10 days, taste, and ferment 10 days longer if desired.

ENJOY DAN:                                 BE STRONG KEEP FAITH AND EAT KIMCHI

BULGOGI JEONGOL (HOT POT) ENJOY DAN:

                       BULGOGI JEONGOL (HOT POT) by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound flank steak, thinly sliced

MARINATE:
3 tablespoon soy sauce
1 tablespoon EACH pure maple syrup, honey, and mirin
2 garlic cloves, minced
1 thumb-size fresh ginger, grated
1 tablespoon EACH toasted sesame oil, and Korean chili paste Gochu Jang
1 Fuji apple
1/8-teaspoon fresh ground black pepper

BROTH:
3 each 3-X-3-inch dried kelp
1/2-Daikon radish, peeled and cut into big chunks
1/2-onion
1-Tablespoon EACH soy sauce, sesame seeds and Gochujang
Sea salt and freshly ground black pepper to taste

VEGETABLES:
1 carrot, thinly sliced
1/2-napa cabbage, thinly sliced
1/2-onion, chopped into bite-size pieces
6 cremini mushrooms, quartered
3 scallions, bias slice into 1/2-inch lengths
2-cups watercress

NOODLES:
1 sweet potato, spiralized, soaked in warm water for 20 minutes.

DIRECTIONS:
1.   Mix all marinate ingredients in a bowl.
2.   Add the thinly sliced meat into the marinate.
3.   Marinate in the refrigerator for 2-4 hours
4.   Put 5 cups water the broth vegetables in a stock pot, bring to a boil.
5.   Reduce heat to medium and continue to boil for 15 minutes.
6.   Discard vegetables and season broth with soy sauce, salt, and pepper.
7.   Using a wide shallow pot, neatly arrange the bulgogi and vegetables, in a cluster.
8.   Add the sweet potato zoodles; pour in 3-4 cups of hot broth.
9.   Bring to aa boil and cook for 10-12 minutes or until vegetables are soft.


ENJOY DAN:                              SING SONGS AND EAT SPICY KOREAN FOOD!!

Saturday, September 16, 2017

SPIRALIZED CURLY SWEET POTATO WITH GARLIC AIOLI ENJOY DAN

 SPIRALIZED CURLY SWEET POTATO FRIES WITH GARLIC AIOLI by CHEF DAN:
Serves 2

CURLY SWEET POTATO FRIES:
1 sweet potato with C blade on a spiralized machine
1 tablespoon avocado
1 teaspoon EACH smoked paprika, turmeric
1/2-teaspoon EACH garlic powder, cumin, and onion powder

GARLIC AIOLI:
2 tablespoon mayonnaise
1 garlic clove
1/2-teaspoon lemon juice
Pinch of sea salt and freshly ground black pepper

DIRECTIONS: (PREHEAT THE OVEN TO 425 F)
1.   Spiralize the sweet potato and place it on prepared sheet pan.
2.   Drizzle the oil and sprinkle the spices on top.
3.   using your hands mix all ingredients together, so each piece is coated.
4.   Bake the sweet potato for 20-25 minutes or until crispy.
5.   Do not overcook so keep an eye on them.
6.   In a bowl mix, together all garlic aioli ingredients and stir until well combined.
7.   Mix the sweet potato fries from the oven and serve with garlic aioli.

ENJOY DAN:                   EAT SWEET POTATOES AND SLOW THE FORK DOWN!!



SPIRALIZED EGGS BENEDICT WITH SWEET POTATO ENJOY DAN:

    SPIRIALIZED EGGS BENEDICT WITH SWEET POTATO by CHEF DAN:
Serves 3

INGREDIENTS:
1 sweet potatoes, bladé c, noodles trimmer
Pam cooking spray
1/2-teaspoon EACH garlic powder, onion powder and turmeric
Sea salt and freshly ground black pepper to taste
1 avocado, insides cubed

HOLLANDAISE SAUCE:
2 egg yolks
1 tablespoon lemon juice
1/2-teaspoon salt
1 chipotle pepper + 1 teaspoon adobo sauce
3 tablespoon coconut oil, melted

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   Place sweet potato znoodles on a baking sheet, lightly coated with Pam.
2.   Season with garlic powder and next 4 ingredients.
3.   Sprinkle over with avocado cubes and roast for 10-14 minutes.
4.   Place egg yolks, and next 4 ingredients in a blender.
5.   With the blender running on slow; pour in the coconut oil, blend until thickened.
6.   Set aside
7.   Fill a saucepan halfway with salted water and bring to steady simmer.
8.   Crack the eggs individually into a ramekin.
9.    Create a gentle whirlpool in the simmering water to help the egg wrap around the yolk.
10.                Cook for 3 minutes.
11.                Remove with slotted spoon and gently rest on paper towel lined plate.
12.                When the potatoes and avocado are done, place like a “nest” on three plates.
13.                Top each with poached egg and drizzle with hollandaise sauce.
14.                Garnish with parsley.


ENJOY DAN:                                                            FOR THE JOY OF COOKING!!

TIJUANA CAESAR SALAD MY WAY ENJOY DAN:

                      TIJUANA CAESAR SALAD MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
1 head romaine lettuce
1-teaspoon Worcestershire sauce
1/2-teaspoon anchovy paste
1 clove garlic, minced
1/4-teaspoon Dijon mustard
1 tablespoon lime juice
3 tablespoon olive oil
1/4-cup Parmesan cheese
1 coddled egg
1/4-cup freshly ground grated Parmesan cheese
2 thick slices day oil French bread, cut into cubes.
1 tablespoon butter, melted
1 garlic clove, minced
1 teaspoon dried parsley
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   Arrange French bread on a prepared baking sheet.
2.   Melt butter in a sauce pan over medium-heat.
3.   Cook and stir 1 clove garlic for 1-2 minutes.
4.   Pour butter mixture over bread cubes, season with parsley, salt, and pepper, toss to coat.
5.   Bake in preheated oven for 10-15 minutes or until lightly browned and crispy.
6.   Whisk Worcestershire sauce and next 4 ingredients in a bowl.
7.   Slowly drizzle in olive oil,
8.   Whisk until emulsified.
9.   Combine romaine lettuce Parmesans cheese, and half the dressing in a bowl; toss to coat.
10.                Add croutons and remaining dressing, toss to coat.


ENJOY DAN:                                                                         COOK EAT SHARE!! 

FLAXSEED WALNUT CRUSTED TILAPIA ENJOY DAN:

               FLAXSEED WALNUT CRUSTED TILAPIA by CHEF DAN:
Serves 4

INGREDIENTS:
4-Tilapia fillets, cut in half lengthwise
Ground pepper to season
Sea salt to taste
1/4 cup toasted walnut, crushed
1/4-cup EACH ground flax seeds and ground chai seeds
1 tablespoon lemon juice
3/4-teaspoon EACH sea salt, garlic powder and smoked paprika
1/4-teaspon crushed red pepper
1 egg beaten
3 tablespoons olive oil

DIRECTIONS:
1.   Add fish and egg to a bowl and toss to coat.
2.   Crush the walnut coarsely in a seed grinder.
3.   Grind the flax and chia seeds in seed grinder.
4.   Add walnuts and next 7 ingredients and place on a plate
5.   Remove fish from the egg mixture shaking off excess.
6.   Coat the fish evenly with ground walnut mixture.
7.   In a skillet add oil over medium-heat and when sizzling.
8.   Place the coated fillets in the skillet.
10   Fry fish 3 minutes on each side or until fish flakes easily.

ENJOY DAN:                                                     BE STROMG KEEP FAITH!!