Tuesday, October 31, 2017

DATES WRAPPED WITH BACON AND JALAPENO PEPPERS ENJOY DAN:

DATES WRAPPED WITH BACON AND JALAPENO PEPPERS by CHEF DAN:
26 dates

INGREDIENTS:
26 dates
26 jalapeno slices
13 slices of bacon, cut in half lengthwise
1/2-cup cream cheese
1/2-cup shredded sharp cheddar cheese
1 tablespoon water chestnuts, finely sliced
26 toothpicks

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Cut a slit in the side of the date, lengthwise and replace the pit with a jalapeno slice.
2.   In a bowl add cream cheese, water chestnuts and cheese, stir to combine.
3.   Top the jalapeno with cream cheese mixture.
4.   DO NOT over fill.
5.   Wrap each stuffed jalapeno half tightly with a piece of bacon.
6.   Secure with a toothpick.
7.   Arrange on a prepared baking sheet and bake until the bacon is cooked through and is crispy.
8.   About 15 minutes.

ENJOY DAN:                                                    EAT HEALTHY EAT JALAPENOS!!





Monday, October 30, 2017

SWEET POTATO NACHOS ENJOY DAN:

                    SWEET POTATO NACHOS by CHEF DAN:
Serves 4-6

INGREDIENTS:
3-4 sweet potatoes
2 tablespoon olive oil
1 teaspoon EACH chili powder, cumin, and smoked paprika
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 cup black beans, drained and rinsed

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   Cut each sweet potato lengthwise into 8 wedges.
2.   Halve long wedges crosswise.
3.   On prepared rimmed baking sheet, toss potatoes with olive oil, and next 5 ingredients.
4.   Toss until well coated.
5.   Roast potatoes until browned and tender, about 15-20 minutes.
6.   Then pile high with cheese, and beans.
7.   Place back into the oven and roast a few minutes until cheese is melted.
8.   Garnish with scallions, cilantro Mexican sour cream or picante salsa.

ENJOY DAN:       COOKING IS LIKE BEING IN THE MAFIA ONCE IN NEVER OUT!!


HERB CRUSTED RACK OF LAMB WITH POTATOES ENJOY DAN:

HERB CRUSTED RACK OF LAMB WITH POTATOES by CHEF DAN:
Serves 8
LAMB:
2 (8 rib) rack of lamb. (each 1-1/2-lb), trimmed of all but a thin layer of fat
1-1/2-teaspoons salt
3/4-teaspoon black pepper
2 teaspoons olive oil
POTATOES:
4 cups chicken stock
1 spring thyme 2 springs rosemary
3 garlic cloves, smashed
2 garlic cloves, peeled and sliced
2 onions, sliced
4 Yukon gold potatoes, peeled with a mandolin
1 tablespoon olive oil
HERB CRUST
1-1/2-cups Panko
1/3-cup grated parmesan cheese
1 spring EACH parsley, thyme, coriander, and rosemary
2 tablespoon Dijon mustard
Splash of olive oil
LAMB: (PREHEAT OVEN TO 400 F)
1.   Place lamb on cutting board fat side up.
2.   Lightly score the fat layer with a sharp knife,
3.   Sprinkle with salt and pepper
4.   Heat some oil over high-heat in an iron skillet; seal the lamb by holding each side in the oil long enough to develop color.
5.   Transfer to oven and bake 8 minutes.
CRUST:
1.   Place all ingredients for the crust except the mustard into a blender, pulse until mixture turn green adding just splash of olive oil.
2.   Pour into a deep dish: set aside.
ASSEMBLEY:
1.   Remove lamb from oven and brush generously with mustard.
2.   Dip the lamb into the crust mixture coating it completely, repeat until completely covered.
3.   Place back in the oven for 3-4 minutes or until ready to serve.
POTATOES: (PREHEAT OVEN TO 400 F)
1.   Bring the stock to a boil and infuse with next 3 ingredients.
2.   Strain in a sieve and discard solids.
3.   Add oil to a skillet over medium-high heat, and when sizzling.
4.    add onion, garlic, sauté 4 minutes or until softened and lightly colored.
5.   In an oven proof prepared dish, add a layer onion, then potatoes, repeat until all potatoes are used, season with salt & pepper.
6.   Pour stock over the potato mixture and bake 25-30 minutes.
ENJOY DAN:                                             HEART AND SOUL IN THE KITCHEN!!


Sunday, October 29, 2017

POACH PEARS MY WAY ENJOY DAN:

                                     POACHED PEARS MY WAY:
Serves 4

INGREDIENTS.
4 pears, Anjou, Bartlett, or bosc
2 cups water
2 cups red wine
1 teaspoon EACH mirin, vanilla extract
1 cinnamon stick
Garlic clove, smashed
1 stem of fresh rosemary
2 whole cloves
1 tablespoon lemon juice
2-star anise
1 bay leaf

DIRECTIONS:
1.   Peel the pears, and place in a skillet, and 2 cups water.
2.   Add wine and remaining ingredients over high heat.
3.   Bring to a boil; reduce heat to simmer
4.   cook stirring gently for about 15 minutes.
5.   Remove skillet from heat; let pears cook in the sauce.
6.   With a slotted spoon, transfer pears to a plate.
7.   Pour poaching liquid through a sieve set over a bowl.
8.   Discard solids, and return liquid to the skillet.
9.   Place over medium-high heat, and cook until liquid has reduced to syrup.
10.                About 45 minutes.
11.                Arrange pears on individual plates, and drizzle liquid over them.

ENJOY DAN:                                                       EAT FRUIT AND ENJOY FOOD

LOW SODIUM CHICKEN COCONUT CURRY ENJOY DAN:

             LOW SODIUM CHICKEN COCONUT CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
4 skinless, boneless chicken breasts, halves
2 carrots, chopped
1 red onion, chopped
1-1/2-teaspoon curry powder
1 tablespoon all-purpose flour
2 teaspoon hot water
1 (19.5 Oz) can Mae Ploy coconut milk
1 cup craisins
1 apple, finely chopped

DIRECTIONS:
1.   In a skillet over medium-heat, evenly brown the chicken breast halves.
2.   Mix in carrots, and onions, sauté for 4 minutes.
3.   In a bowl, mix curry powder and flour with hot water.
4.   Blend in coconut milk, forming a thick paste.
5.   Mix curry powder paste, craisins , and apple into the skillet.
6.   Thoroughly coat chicken with the mixture.
7.   Cover reduce heat; simmer for 30-45 minutes, until chicken is no longer pink, and juices run clear.

ENJOY DAN:                                               SING SONGS AND EAT NO SALT!!




Saturday, October 28, 2017

SWEET POTATO POUCHED EGG BUDDHA BOWL ENJOY DAN:

           SWEET POTATO POUCHED EGG BUDDHA BOWL by CHEF DAN:
Makes 4 bowls
SWEET POTATO:
2 sweet potatoes, cut into large chunks1 tablespoon olive oil
2 teaspoon turmeric
1 teaspoon EACH garlic powder, and onion powder
Sea salt to taste

LEMON HERB DRESSING:
1/4- lemon juice
2 tablespoon apple cider vinegar
1 garlic clove, smashed
1 tablespoon honey
1/4-cup EACH fresh snipped chives, and fresh tarragon, roughly chopped
Sea salt to taste
14-cup olive oil
POUCHED EGG:
4 cups water
3 tablespoon apple cider vinegar
4 eggs
BUDDHA BOWL:
1/2-cup cooked quinoa
1/2-cup cooked lentils

SWEET POTATOES DIRECTIONS (PREHEAT OVEN TO 450 F)
1.    Spray a baking sheet with Pam.
2.   Combine all ingredients and toss well to coat the potato chunks.
3.   Spread in one layer on baking sheet; roasted for 2-25 minutes, or until soft and beginning to brown.
4.    Remove from oven and set aside.
DRESSING:
1.   In a food processor, combine all ingredients except olive oil.
2.   Add oil well the blender is blending, bend to your desired consistency.
POUCHED EGG:
1.   In sauce pan, heat the water and vinegar; bring to a boil.
2.   With a spoon create a circular motion, crack eggs into water.
3.   Remove heat and let sit for 4-5 minutes.

BUDDHA BOWL:
1.   In a serving bowls, spoon cooked quinoa, and lentils into the bottom of each bowl.
2.   Place 1-cup arugula over the quinoa mixture, then place sweet potatoes on top.
3.   Using a slotted spoon, carefully remove poached and place on top.
4.   Sprinkle with lemon herb dressing.

ENJOY DAN:                                     LIVE LAUGH LOVE AND ENJOY COOKING!!

SESAME CRUSTED AHI TUNA ENJOY DAN:

                     SESAME CRUSTED AHI TUNA by CHEF DAN:
Serves 4

INGREDIENTS:
4 Ahi Tuna steaks (6 Oz) each
1/4-cup white sesame seeds
1/4-cup black sesame seeds
1/4-cup mustard seeds
Sea salt and freshly ground black pepper to taste
2 tablespoon sesame oil
2-avocados (thinly sliced)
4 cups arugula
Wasabi Mayonnaise (recipe to follow)

DIRECTIONS:
1.   Combine the seeds, salt and pepper in a bowl.
2.   Completely coat the tuna steaks in the mixture.
3.   Pressing seeds and seasoning into the flash.
4.   Heat the oil in a skillet over medium-high heat when sizzling.
5.   Through in a few seeds to sauté for 20 seconds.
6.   Add tuna steaks and sear for less than 1 minutes on the flat sides.
7.   While gently holding the steaks with tongs, sear 20 seconds on the short sides.
8.   Set avocado slices on an arugula and then place tuna steaks on top.
9.   Drizzle with wasabi mayonnaise.

WASABI MAYONNAISE:
2 tablespoons wasabi powder
2 tablespoons water
1/2-cup mayonnaise

DIRECTIONS:
1.   Mix the wasabi powder with water until it forms a paste.
2.   Mix with mayonnaise.

ENJOY DAN:                                           SING SONGS AND EAT SUSHI!!


Friday, October 27, 2017

SLOW COOKED THAI CHICKEN THIGHS FOR THE XMAS FARM WORKERS ENJOY DAN:

  SLOW COOKER THAI CHICKEN THIGHS FOR THE XMAS FARM WORKERS
                                                                                                   By CHEF DAN:
Serves 12

INGREDIENTS:
16-20 chicken thighs
3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
2 (19.5 Oz) can Mae Ploy coconut milk
1 (3 Oz) package peanut sauce mix
4 tablespoon red curry paste
1/2-cup peanut butter
1 cup chicken broth
1/2-cup soy sauce
4 tablespoon brown sugar
2 onions, sliced
4 garlic cloves, minced
1 thumb-size fresh ginger, grated
6 Thai chilies, seeded
2 tablespoon lime juice
16 ounces rice noodles
1/2-cup dry roasted peanuts

DIRECTIONS:
1.   Season the chicken thighs with salt and pepper.
2.   In a skillet add oil over medium-high heat.
3.   Brown on all sides about 4 minutes each side.
4.   Add the chicken to slow cooker.
5.   Add coconut milk and next 6 items.
6.   Give the pot a stir, then add onions, and next 3 ingredients.
7.   Cook on low 5-6 hours.
8.   With 1 hour to go add the rice noodles and cook for another hour.
9.   Before serving add lime juice.
 

ENJOY DAN:                                       SPICE MAKES THE WORLD GO AROUND!!
                  WHOLE ROASTED KABOCHA SQUASH by CHEF DAN:
Serves 4

INGREDIENTS:
1 kabocha squash (3-4 pounds)

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Place whole kabocha in a baking dish.
2.   Using a sharp knife punch holes in the squash.
3.   Bake for about 1 hour or until soft.
4.   Cut and scoop out the seeds.
5.   Serve with chipotle butter

CHIPOTLE BUTTER:
1 stick butter, at room temperature.
3 chipotle chilies (canned)
2 teaspoons chipotle sauce
1 tablespoon lime juice
A pinch of cumin

DIRECTIONS:
1.   Puree all ingredients in a blender.
2.   Whipped until combined
3.   Place the butter ingredients on a sheet of plastic wrap.
4.   Roll the butter up, forming it into long log shape.
5.   Place in the refrigerator or freezer until ready to use.

ENJOY DAN:                                            HEART AND SOUL IN THE KITCHEN!!



APPLE QUINOA WALNUT BREAKFAST BOWL ENJOY DAN:

                        APPLE QUINOA WALNUT BREAKFAST BOWL
Serves 2

INGREDIENTS:
1/2-cup quinoa
1-Granny Smith apple, or your choice, diced
3/4-cup almond milk
2 tablespoons craisins
2 teaspoons EACH cinnamon, and pure maple syrup
2 tablespoon walnuts
1 teaspoon EACH chia seeds, flax seeds, and pumpkins seeds

INGREDIENTS:
1.   Cook quinoa according to package directions.
2.   In a skillet add quinoa, 1/2-cup of diced apple, milk and craisins.
3.   Bring to a boil, over medium-high heat; then simmer for 15-20 minutes
4.   Stirring occasionally, until nearly all the water has been absorbed.
5.   Remove from skillet.
6.   Stir in maple syrup and cinnamon, into the cooked quinoa.
7.   Divide quinoa between bowls and top with remining diced apples, walnuts, chai, flax, and pumpkin seeds.
8.   Serve hot.

ENJOY DAN:                                                            FOOD FOR GOOD HEALTH!! 


Thursday, October 26, 2017

PEAR TOAST WITH MASCARPONE ENJOY DAN:

              PEAR TOAST WITH MASCARPONE by CHEF DAN:
Serve 2

INGREDIENTS:
5 tablespoons mascarpone
2 slices toasted San Juan 9 grain bread by Franz
8 slices peeled pear and sliced
Pinch of cardamom and ground cinnamon
1/2-cup arugula

DIRECTIONS:
1.   Spread mascarpone cheese on the toast.
2.   Place on top of the cheese with arugula.
3.   Then add pears slices.
4.   Sprinkle with cardamom and cinnamon.


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

Wednesday, October 25, 2017

MONGOLIAN BEEF IN THE CROCK POT ENJOY DAN:

            MONGOLIAN BEEF IN THE CROCK POT by CHEF DAN:
Serves 12

INGREDIENTS:
2 (8 Oz) packages rice noodles
6 pounds beef flank steak
2 onions, thinly sliced
1-1/2cups soy sauce
1-1/2-cups dry sherry
1-1/2-cups chicken broth
4 garlic cloves, minced
1/4-cupEACH hoisin sauce, and mirin
1-1/2-cups brown sugar
2 tablespoon ground ginger
1 tablespoon red pepper flakes
1/4-cup cornstarch
1 bunch of scallions, bias cut into 1/2-inch slices
2 cups red wine

DIRECTIONS: rice noodles and pour boiling water over and let sit 20 minutes.
1.    
2.   Slice the flank steak thinly across the grain, the strips should be 2-3-inches long each; set aside.
3.   Combine the onion, and the next 9 ingredients.
4.   Place mixture in the cock-pot.
5.   Put the cornstarch a Ziploc bag; add sliced beef and toss well to coat.
6.   Add coated beef into the crock-pot, gently pushing it into the liquid to cover.
7.   Pour in the red wine.
8.   Cook on low for 5-6 hours.
9.   1 hour before serving, turn the crock-pot to high, add the scallion.
10  Stir and cook an additional hour.
11  Add soft rice noodles and stir to incorporate.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!