PULLED PORK SAUCE FOR THE SOUP KITCHEN ENJOY DAN:

PULLED PORK SAUCE FOR THE SOUP KITCHEN by CHEF DAN:

Makes 10 cups

INGREDIENTS:

3 cups ketchup

3 cup BBQ. sauce

2 tablespoons butter

1 cup brown sugar

1/2-cup EACH apple cider vinegar, molasses, and lemon juice

1/4-cup EACH chili powder, and spicy mustard

2 tablespoons EACH onion powder, garlic powder and dry mustard

1 tablespoon EACH black pepper, cayenne, soy sauce, and liquid smoke

DIRECTIONS:

1.   Add butter to a skillet over medium-heat and when sizzling.

2.   Add all ingredients and let simmer uncovered, stirring occasionally until thickened.

3.    Remove from heat and let cool.

  ENJOY DAN:                                            HEART AND SOUL IN THE KITCHEN

NEW ORLANS CREOLE GUMBO FOR THE SOUP KITCHEN ENJOY DAN:

     NEW ORLEANS CREOLE GUMBO FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

1 cup all-purpose flour

3/4-cup vegetables oil

4 celery stalks, diced

2 onions, chopped

2 green bell peppers, diced

1 red bell pepper, diced

3 garlic cloves, smashed

1 (15 Oz) can diced tomatoes

22 cups water

6 cubes beef bouillon

1 tablespoon EACH dried oregano, dried thyme, dried basil, black pepper, and creole seasoning

1 teaspoon EACH Old Bay and chili powder

1 (48 Oz) can diced tomatoes

1 pound andouille sausage sliced, halved again into half circles

10 boneless chicken thighs

File powder for serving, (sassafras powder)

DIRECTIONS:

1.    In a bowl combine chopped peppers, chopped celery, garlic, and onion.

2.    Set aside.

3.    In small bowl combine the oregano, and next 6 ingredients.

4.    Set aside.

5.    In a stock pot over medium-low heat add oil add flour; whisk to combine.

6.    Stir roux every 15-20 seconds, string ever 15-20 seconds’ fox about 20 minutes or until you have achieved the color of peanut butter.

7.    Once the roux is made, add all vegetables.

8.    The roux will bubble and thicken immediately into a paste which coats the vegetables.

9.    Let the veggies cook over medium-heat for about 10 minutes.

10. Sprinkle in spice mixture over the vegetables, stir and cook for 5 minutes longer.

11. Add water ad bouillon cubes, canned tomatoes, chicken thighs and sausage.

12. Reduce heat cover and simmer for 3 hours.

13. Take the lid off the last 30 minutes.

14. Once the meat is cooked through shred the chicken.

15. Add sassafras powder.

ENJOY DAN:                                                                          BE STRONG KEEP FAITH

ISTANBUL TURKEY ISLAK BURGER ENJOY DAN:

                     ISTANBUL TURKEY ISLAK BURGER by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds ground beef chuck (20% lean)

1 egg

1 onion, finely chopped

1/2-cup Panko

2 tablespoons, chopped parsley

2 teaspoons EACH smoked paprika, and turmeric

Salt and pepper to taste

1 tablespoon olive oil

4 brioche buns, halved

TOMATO SAUCE:

2 tablespoon olive oil

3 garlic cloves, sliced

5 ripe tomatoes, finely chopped

2 teaspoons EACH fig balsamic vinegar, mustard powder, and turmeric

1 tablespoon EACH tomato sauce, tomato paste, and dried chili flakes

1/2-teaspoon honey

DIRECTIONS:

1.   Place beef and next 9 ingredients in a bowl: mix thoroughly.

2.   Shape meat ingredients into 4 round patties.

3.   Set aside.

TO MAKE SAUCE:

1.   In a skillet add 1 tablespoon oil over medium-heat and when sizzling.

2.   Add garlic and sauté for 1 minute, stirring; add tomatoes and remaining ingredients.

3.   Bring to a boil, stirring to combine, reduce heat and simmer for 4 minutes.

4.   Cool to room temperature and transfer to a large bowl

5.   Heat 1 tablespoon oil in a skillet over medium-heat when sizzling.

6.   Add patties and cook for 3 minutes on each side or until just cooked.

7.   Place a patty on each of the bun bases and cover with bun tops.

8.   Submerge burgers in sauce, turning to coat and absorb some of the sauce.

9.   Remove; place in a steamer set over a saucepan of gently simmering water and steam for 3 minutes or until buns are soft and begin to loss their shape slightly.

10.                Serve immediately.

ENJOY DAN:                                             FOR THE LOVE OF FOOD!!

SLOW COOKED RED CURRY LENTILS FOR THE SLOW FOOD POTLUCK ENJOY DAN:

SLOW COOKED RED CURRY LENTILS FOR THE SLOW FOOD POTLUCK

                                                                                                   by CHEF DAN:

Feeds 16

INGREDIENTS:

1-1/2 cups red lentils

1-1/2-cups French green lentils

1-1/2 cups brown lentils

1 (10 Oz) bag frozen mustard greens

1/2 head EACH red cauliflower, florets, and white cauliflower florets

1 onion, diced

1 thumb-size fresh ginger, minced

4 cups vegetable broth

2 tablespoons curry paste

1 tablespoon EACH garam masala, Tandoori masala, and Turmeric powder

1 teaspoon EACH cayenne pepper and sea salt

1 (1 Oz) can chick peas, drained

2 (15 Oz) cans tomato puree

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons lime juice

1 (16 Oz) bag frozen mustard greens

DIRECTIONS:

1.   Rinse the lentils and place in a crock-pot.

2.   Add all the ingredients except for the lime juice and cilantro.

3.   Cook on low for 6-8 hours.

4.   1 hour before serving stir in lime juice and mustard greens.

ENJOY DAN:                                                SLOW THE FORK DOWN!!

BEET AND GOAT CHEESE ARUGULA ENJOY DAN:

                 BEET AND GOAT CHEESE ARUGULA by CHEF DAN:

Serves 4

INGREDIENTS:

4 large beets washed and trimmed (reserving leaves)

2 shallots, quartered

1 tablespoon cumin seeds

1 tablespoon olive oil

3 tablespoons goat cheese, crumbled

Sea salt and freshly ground black pepper to taste

1 tablespoon candied pecans

Garnish 

1/4-cup crasins

Avocado, peeled and pitted and cube

 BALSAMIC VINAIGRETTE:

1 tablespoon Dijon mustard

1/4-teaspoon mustard powder

2 tablespoon balsamic vinegar

3 tablespoons olive oil

1 teaspoon honey

1/2-teaspoons EACH dried basil and dried tarragon

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Place the beets, shallots, and cumin seeds on a double thickness of foil.

2.   Drizzle with oil, and salt and pepper.

3.   Bake in a preheated oven for 55 minutes.

4.   When cool cut beets and shallots into slices.

5.   In a blender add all balsamic vinegar ingredients.

6.    While blender is running add oil until emulsified.

7.   Toss arugula, candied pecans, cranberries, and beet mixture in a bowl with vinaigrette to coat.

8.    Season with salt and pepper to taste.

9.   Mound the salad atop 4 plates, arrange beets around the salad.

10.                Sprinkle with goat cheese and avocado and serve.

ENJOY DAN:                                 FOR THE LOVE OF FOOD!!

BARLEY AND LENTIL SOUP FOR THE SOUP KITCHEN ENJOY DAN:

           BARLEY AND LENTIL VEGETABLE SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS;

4 tablespoon oil
22 Cups vegetables broth

4-cups uncooked barley

3-cups lentils

3 (15 Oz) cans garbanzo beans, drained

4 onions, chopped

6 carrots, chopped

6 stalks celery, chopped

4 garlic cloves, smashed

1 tablespoon EACH dried parsley, thyme, cumin powder, paprika, Worcestershire sauce, and white sugar

8 bay leaves

2 teaspoon marjoram

Salt and pepper to taste

INGREDIENTS:

1.   In a soup pot heat, over medium-heat and when sizzling.

2.   Add onions and next 9 ingredients, and sauté for 5 minutes.

3.   Add stock and next 3 ingredients, bay leaves and bring to a boil.

4.   Reduce heat and simmer for about 1 hour.

5.   Season with salt and pepper, remove bay leaves.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!

SAUSAGE AND PEPPER BREAKFAST CASSEROLE ENJOY DAN:

SAUSAGE AND PEPPER BREAKFAST CASSEROLE by CHEF DAN:

SERVE 2

INGREDIENTS

Cooking spray

1 tablespoon butter

4 eggs

3 tablespoons almond milk

1 teaspoon EACH allspice, cinnamon, and mustard powder

2 breakfast turkey sausage patties

1/2-bell pepper

1 garlic clove, smashed

Sea salt and freshly ground pepper to taste

DIRECTIONS; (PREHEAT OVE NTO 375 F)

1.   spray the skillet cooking spray.

2.   Heat the skillet over medium-high heat when sizzling.

3.   Add sausage patties.

4.   Cook sausage patties as per package directions

5.   Remove from skillet and chop into pieces and place in a bowl.

6.   Turn heat to medium; add 1 tablespoon butter and add bell pepper.

7.   Saute for 3-4 minutes, add garlic, and cook 1 minute longer.

8.   Spread this mixture into a prepared baking dish.

9.   In a bowl whisk, together eggs and next 3 ingredients.

10.                Pour the eggs mixture over the sausage mixture and bake for 20-25 minutes, until eggs are set.

ENJOY DAN:                                                         FOR THE LOVE OF FOOD!!

POULET A LA NORMANDY (CHICKEN NORMANDY) ENJOY DAN:

POULET A LA NOMANDE (CHICKEN NORMANDY) by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breast

2 tablespoons butter

Flour for dredging

1/2-cup brandy) or apple brandy

1 teaspoon EACH garlic powder and dried thyme

1-1/2-cups hard cider, preferably a French one

3 Honeycrisp apples, cored, peeled, and cut into 1-1/2inch chunks

10 pearl onions peeled

2 tablespoon corn starch

5 tablespoons Mexican sour cream

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Sprinkle chicken with salt and pepper and let rest for 20 minutes.

2.   Heat oi in a skillet over medium-high heat and when sizzling.

3.   Dredge chicken in flour and place in the skillet, fry until golden brown about 6-8 minutes.

4.   Flip and sear other side un till golden about 3-4 minutes.

5.   When chicken is well browned; pour in brandy and light the liquor on fire, being careful not set anything on fire.

6.   Cook until fire subsides.

7.   Add cider, onions, garlic powder and thyme.

8.   Bring to a boil over medium-heat, then reduce heat to a gentle simmer.

9.   Place apple chunks on top of the chicken; cover and simmer for 35-40 minutes.

10.                Remove chicken, onion, and apples to a serving dish; cover them.

11.                Make a slurry with cornstarch and 3 tablespoons cold water.

12.                Stir into braising liquid and bring to a simmer until thickened, about 1 minute.

13.                Stir in the sour cream, season with salt and pepper.

14.                Replace chicken, onion, and apples in the sauce.

15.                Heat through.

ENJOY DAN:                                                       FOR THE LOVE OF FOOD!!

BAKED CHICKEN TENDERS WITH BREAD CRUMBS ENJOY DAN:

        BAKED CHICKEN TENDERS WITH BREAD CRUMBS by CHEF DAN:

Serves 4

INGREDIENTS:

8-10 chicken tenders

1/2-cup mayonnaise

1/4-cup Parmesan cheese

3 cups Progresso garlic and herb, bread crumbs

1 teaspoon EACH oregano, and smoked paprika

2 teaspoons EACH garlic powder, and onion powder

1/2-teaspoon cayenne pepper

DIRECTIONS: (PREHEAT OVEN TO 4OO F)

1.   Prepare a baking sheet with aluminum foil and topped with a wire rack.

2.   Spray with Pam.

3.   Mix mayonnaise with oregano and next 4 ingredients.

4.   Combine bread crumbs and Parmesan in a dredging pan.

5.   Paint all sides with the mayo paste.

6.   Roll the tender in the breadcrumbs and place on a prepared pan.

7.   Sprinkle the top with a little of the leftover breading mix.

8.   Bake at preheat oven for about 50 minutes or until internal temperature is 165 F

ENJOY DAN:                                    FOR THE LOVE OF FOOD!!

POULET A LA NORMANDE ENJOY DAN:

                            POULET A LA NORMANDE by CHEF DAN:  

Serves 4

INGREDIENTS:

1 (3-1/2-pound) chicken, cut into 8 bone-in-pieces

Kosher salt and freshly ground black pepper to taste

5 tablespoon butter

2 onions, diced

2 carrots, diced

3 springs thyme

2 bay leaves

1/2-cup cognac

1-1/4-cup hard cider from Lake Chelan

1 cup chicken stock

1 bag pearl onions, peeled

3 Honeycrisp apples, peeled, cored, and cut into 1-1/2-chumks

4 tablespoon Mexican sour cream

DIRECTONS:

1.   Season the chicken with salt and pepper.

2.   Heat 2 tablespoons butter in a skillet over medium-high heat when sizzling.

3.   Brown chicken skin-side down until golden brown, 6-8 minutes.

4.   Flip and sear the other side until golden, another 3 minutes.

5.   Transfer to a plate

6.   Add onion carrots, thyme and bay leaf, and sauté for 5 minutes.

7.   Add cognac, warm slightly, then stand back and ignite it.

8.   Once the flame die, add the cider, scraping the up the brown bits.

9.   Bring to a boil and reduce by half.

10.                Add stock and return chicken to the skillet.

11.                Simmer covered for 20 minutes.

12.                Transfer breast pieces to a bowl; cook legs and thighs 10 minutes longer, keep warm.

13.                Soak pearl onion in warm water before peeling.

14.                Melt 2 tablespoons butter in a skillet over medium-heat.

15.                Add the onions a pinch of salt and sauté for 10 minutes, stirring.

16.                Add 1 tablespoon butter increase heat to medium-high.

17.                  Add apples and sear each side for 10-15 minutes, until caramelized.

18.                Stir in the cognac sauce and return to the skillet.

19.                Add the juices from the chicken.

20.                Whisk in the sour cream and simmer until sauce thickens.

21.                Add chicken pieces and warm through.

22.                Remove bay leaves and thyme springs.

FRUGAL CHEF DAN:                                   SHARING LIFE LOVE AND FOOD

BERT'S TURKISH EGGPLANT CASSEROLE ENJOY DAN:

                  BERT’S TURKISH EGGPLANT CASSEROLE by CHEF DAN:

Serves 6

INGREDIENTS:

3 cups bulgur

2 eggplants

2 tablespoon lemon juice

1 teaspoon salt

2 tablespoon olive oil

2-pounds ground lamb

4 garlic cloves, smashed

2 tablespoon tomato paste

1 tablespoon EACH ground cumin, coriander, and paprika

2 teaspoons EACH sumac, and za’atar

1/4-teaspoon cayenne pepper

1/4-fresh cilantro

2 tomatoes sliced

DIRECTIONS: PREHEAT OVEN TO 400 F)

1.    In a saucepan bring 3/4-cup water to a boil; stir in bulgur.

2.    Reduce heat to low: cover and cook until no liquid remains, about 10 minutes.

3.    Fluff with a fork., set aside.

4.    Meanwhile, pressing lightly, roll eggplant over work surface to loosen flesh.

5.    Cut in half lengthwise.

6.    With a spoon, scoop out flesh, leaving 1/2-inch thick shells.

7.    Sprinkle shells with 1 tablespoon of the lemon juice, 1/2-teaspoon salt.

8.    Set aside and chop flesh.

9.    In a skillet heat 1 tablespoon oil over medium-high heat when sizzling.

10. Add lamb, garlic, and reaming salt; sauté until meat is no longer pink.

11. Stir in bulgur, breaking up with a spoon; transfer to a bowl.

12. Heat remaining oil over medium-heat.

13.  Saute chopped eggplant, splash of salt and ground cumin and next 5 ingredients.

14. Saute for 5-7 minutes.

15. Add lamb mixture, stir in cilantro, and remaining lemon juice.

16. Fill eggplant shells with lamb mixture.

17. Place in a prepared baking dish.

18. Spread tomato sauce and tomato slices over the top.

19. Bake in preheated oven for 1 hour.

ENJOY DAN:                                SHARING LIFE LOVE AND FOOD!!