Monday, December 31, 2018

INSTANT POT SADDLE LAMB CHOPS ENJOY DAN:


                       INSTANT POT SADDLE LAMB CHOPS CURRY
Serves 4

INGREDIENTS:
2-tablespoon olive oil
4-saddle single rib lamb chops, about 1/2-inch thick
1-teaspoon salt
1/2-teaspoon freshly ground black pepper
1-teaspoon EACH dried marjoram, dried sage, ginger powder, garlic powder, and dried thyme
1-1/2teaspoon tandoori masala
2-cup broth
4 potatoes, peeled and cut into 2-inch pieces
3 tablespoons corn starch
1/3-cup water

DIRECTIONS
1.   Turn Instant Pot to sauté, and when sizzling or says Hot.
2.   In a bowl mix together salt, pepper and all herbs including masala.
3.   Press herb mixture into the chops.
4.   Place season chops in hot oil and brown on each side, 3 minutes each side.
5.   Add broth.
6.   Then cover the pot and set high-pressure to 50 minutes.
7.   Then quick release.
8.    Open led transfer chops to serving platter, keep warm.
9.    Add potatoes, then place lid on again.
10  Bring to high-pressure and set for 12 minutes.
11  Do quick release, and check potatoes for doneness.
12  Using a slotted spoon transfer potato to a serving platter.
13  Cover and keep warm while making gravy.
14  Whisk together cornstarch and water; then add to pot.
15  Stir: it should thicken immediately if not thickening turn to sauté and sauté for an additional few minutes.

ENJOY DAN:                               THAT’S LIFE COOKING IN THE INSTANT POT!!





Sunday, December 30, 2018

RACHEL'S INSTANT POT MEXICAN RICE ENJOY DAN:


            RACHEL’S INSTANT POT MEXICAN RICE by CHEF DAN:
Serves 4-6

INGREDIENTS:
1-tablespoon olive oil
1-pound lean ground chicken or turkey
1 onion, diced
1 teaspoon sea salt
1-cup long grain brown rice
2-bell peppers, 1-red 1- green, cut into 3/4-inch wide stripes
1-(15 Oz) can black beans, drained and rinsed
1-(15 Oz) can pinto beans, drained and rinsed
1-(3 Oz) can green chilies, sliced
1-cup corn kernels
1-(16 Oz) jar chunky medium salsa
2 tablespoon chili powder
1-tablespoon EACH cumin, and garlic powder
1/2-teaspoon EACH oregano and paprika
1-cup shredded Mexican blend cheese, divided

DIRECTIONS:
1.   Turn Instant Pot to Saute: add oil, and when sizzling.
2.   Add ground chicken, onion and salt.
3.   Cook and stir, breaking up ground chicken, until meat is no longer pink
4.   About 7 minutes.
5.   Add brown rice and next 12 ingredients, stir to combine.
6.   Cover and seal Instant Pot on high pressure (manual) for 20 minutes.
7.   Allow pressure to release naturally for 20 minutes.
8.   Then release any remaining pressure.
9.   Remove lid and stir, taste and adjust seasoning.
10  Stir in 1/2-cup of shredded cheese.
11  Then sprinkle remaining cheese over the top.
12  Let rest 10 additional minutes to allow cheese to melt, and liquid to absorb.
13  Serve with your favorite toppings, cilantro, avocado, Tortillas chips Mexican sour cream, plan Greek yogurt and scallion.

ENJOY DAN:                                                                            BON-APPETTITE!!


INSTANT POT GARLIC MASHED POTATOES ENJOY DAN:


           INSTANT POT GARLIC MASSHED POTATOES by CHEF DAN:
Serves 6

INGREDIENTS:
2-pound russet or Yukon Gold potatoes, about 6-7 potatoes, cut into 1/2-pieces
2 cups chicken broth
4 garlic cloves, smashed
1/2-teaspoon EACH salt, and Italian seasoning
1-cup Mexican sour cream
1-cup coconut milk
1-spring fresh rosemary
2-tablespoon butter
Fresh snipped chives

DIRECTIONS:
1.   Add potatoes to your instant pot.
2.   Add chicken broth, and next 6 ingredients, stir to combine.
3.   Put the lid on, turn value to sealing.
4.   And set to manual, high pressure for 10 minutes
5.   It will take 5-10 minutes to come to pressure.
6.   When time is over, turn instant pot OFF.
7.   Let the pressure release naturally for about 5-8 minutes.
8.   Open the value to release remaining pressure.
9.   Add butter and mash until smooth.
10  Season to taste and top with fresh snipped chives.

ENJOY DAN:                                                       SING SONGS AND BE HAPPY!!

INSTANT POT MUSHROOM RISOTTO ENJOY DAN:


                INSTANT POT MUSHROOM RISOTTO by CHEF DAN:
Serves 6

INGREDIENTS:
2 cups Royal Italian Superfine Arborio (rice)
3 tablespoons olive oil
6 tablespoons butter, divided
1-teaspoon fennel seeds
4 cups chicken stock + 1 cup mushroom liquid
1/2-cup dried shiitake mushrooms
14 cremini mushrooms sliced
1 onion, finely diced
1-shallot, finely diced
4 garlic cloves, minced
1 cup red wine
1-spring rosemary
1/4-teaspoon crushed red pepper
1 cup Parmesan cheese, finely grated
3 tablespoon soy sauce, divided
Sea salt and freshly ground black pepper to taste
Garnish with fresh snipped chives

DIRECTIONS:
1.    Rehydrate dried mushrooms in 2 cups warm water for 20 minutes.
2.    Remove mushrooms and squeeze out the water, reserve the water.
3.    Thin slice the mushrooms and set aside.
4.    Select sauté on the instant pot over medium-high heat when sizzling.
5.    Press sauté button, (wait until indicator says HOT.)
6.    Pour 2 tablespoons of oil & butter, add fennel seeds and roast 1 minute
7.    Add all the mushrooms, stir to evenly coat the mushrooms with oil & butter.
8.    At the 8-minute mark drain some of the moisture off, to speed up process.
9.    Let the moisture evaporate completely and season with 2 TBS. soy sauce.
10  This will take about 20-22 minutes.
11  Meanwhile combine mushroom stock and chicken stock, & 1 tablespoons soy sauce, in a container and set aside.
12  Add diced onions, shallots, garlic and sauté for 1 minute.
13  Move everything to one side of the pot to make room for oil & rice.
14  Add 1 tablespoon oil and 2 tablespoons butter.
15  Add 2 cups arborio rice in the oil sauté until evenly coated, 3-4 minutes
16  Add red pepper flakes and rosemary spring.
17  Deglaze with red wine, scrap bottom of pot with a wooden spoon.
18  Pour reserved 4 cups chicken stock + mudroom stock into pot.
19  Close lid and high pressure for 7 minutes.
20  Quick release and open lid carefully, if to runny hit sauté button and sauté for a few more minutes.
21  Then remove rosemary spring and stir in remaining butter and Parmesan cheese.
22  Top with fresh snipped chives.       (OH LA LA)

ENJOY DAN:           (Take a bite and blow an “Italian Chef Kiss) with your fingertips!!                     

Saturday, December 29, 2018

INSTANT POT BLACK EYED PEAS ENJOY DAN:

               INSTANT POT BLACK EYED CURRY by CHEF DAN:
Serves 8

PASTE:
1-onion, chopped
3 tomatoes cut into big chunks
1-thumb-size fresh ginger, peeled and chopped
 3 garlic cloves, chopped
1-jalepeno, roasted and chopped

BLACK-EYED PEAS:
1-tablespoons olive oil
1-tablespoon butter
1 teaspoon EACH Cumin seeds, fennel seeds and fenugreek seeds,
Sea salt to taste
1/2-teaspoon turmeric
1-teaspoon EACH chili powder, and coriander powder
1-tablespooon smoked paprika
1-pound black eyed peas, rinsed
4 ounces Portabella mushrooms, chopped
5 cups chicken stock
1 (14 Oz) can fire roasted diced tomatoes
2 cups kale, chopped
1/2-teaspoon EACH garam masala and tandoori masala

DIRECTIONS FOR PASTE:
1.   In a food processor, process paste ingredients, pulse until coarse.
2.   Turn on instant pot to sauté mode.
3.   Add oil and butter; when hot add cumin, fennel and fenugreek seeds.
4.   Let the seeds sizzle a bit, then add paste, and sauté for 1 minute.
5.   Now add salt and next 4 ingredients and mushrooms: sauté for 4 minutes.
6.   Add stock black eyed peas and roasted tomatoes.
7.   Close lid, keep the vent on sealing position, change the setting to manual for 18 minutes.
8.   Once beeps, press cancel.
9.   Let the pressure naturally for 15 minutes, and then release pressure manually by changing the vent position.
10  Once pin drops stir in kale, garam masala, and tandoori masala.

ENJOY DAN:                                       NEW YEARS PARTY BLANK EYED PEAS!!



Thursday, December 27, 2018

PARMESAN RISOTTO ENJOY DAN:


                 INSTANT POT PARMESAN RISOTTTO by CHEF DAN:
Serves 4

INGREDIENTS:
1/4-cup butter
1 onion, diced
1 cup white wine
1 cup Arborio rice
3 cups chicken stock
1/2-teaspoon white pepper
1-1/2-cup grated Parmesan cheese


DIRECTIONS:
1.   Warm the stock in the microwave, helps risotto come together faster.
2.   Set the pot to medium-sauté and melt the butter.
3.   Add onion and sauté for 5 minutes.
4.   Add rice to the pressure cooker, stir until every grain is coated with butter.
5.   Turn off sauté function and deglaze the pan with wine, stirring frequently or until wine has almost evaporated.
6.   Add warmed chicken stock, cover the pot, and set the cooker to MANUAL, HIGH and dial down to 5 minutes.
7.   After 5 minutes release the pressure by using quick release.
8.   Carefully remove the lid, using oven mitts.
9.   Remove the insert from the cooker to prevent overcooking.
10  Add cheese, pepper and a splash of salt.

ENJOY DAN:                               FAST COOKING BUT SLOW THE FORK DOWN!!

Wednesday, December 26, 2018

INSTANT POT JAMBALAYA ENJOY DAN:


                            INSTANT POT JAMBALAYA by CHEF DAN:
Serves 6

INGREDIENTS:
1-onion, diced
1 bell pepper, dived
3-garlic cloves, minced
1-tablespoons butter
1-tablespoon Oliver oil
1-(28 Oz) can diced tomatoes with juice
1-(12 Oz) package Andouille sausage, sliced
1-cup chicken broth
1-tablespoon Creole seasoning
2 teaspoons EACH chili powder, and soy sauce
1-teaspoon EACH dried oregano and dried oregano
1 tablespoon Worcestershire sauce

DIRECTIONS:
1.   Turn instant pot to sauté setting, add butter and oil
2.   When hot, add sliced sausage.
3.   Cook 2-3 minutes. Or until slightly browned
4.   Add onion, bell pepper and cook about 4 minutes.
5.   Add garlic and cook 1 minute, stirring often.
6.   Season with Creole seasoning, and next 4 ingredients, stirring well.
7.   Add Worcestershire sauce, chicken broth, tomatoes and rice.
8.   Stir well.
9.   Place lid on instant pot, making sure vent is closed.
10  Turn to high on manual setting and set for 8 minutes.
11  When time is up, release steam and remove lid.
12  Stir and let sit for 5 minutes before serving.

ENJOY DAN:                                 COOK AND USE INSTANT POT!!

Sunday, December 16, 2018

TRAEGE GRILL HONEY GLAZED ROASTED HAM ENJOY DAN:


    TRAEGER GRILL HONEY GLAZED ROASTED HAM by CHEF DAN
Serves bunch

INGREDIENTS:1-(12 Lb.) spiral ham
1/4-whole cloves
1/4-cup corn syrup
2-cups local bee honey
2-teaspoons mustard powder
1-stick butter, softened

DIRECTIONS:
1.    On the Traeger grill, set temperature 325 F and preheat, lid closed for 15 minutes.
2.   Score ham, then smear with softened butter and stud with whole cloves.
3.   Place ham in foil-lined pan.
4.   Combine the corn syrup, honey and mustard powder.
5.   warm if necessary,
6.   pour 3/4-of the glaze over the ham and roast for 75 minutes.
7.   Beast the ham every 15 minutes.
8.   Remove from grill and let rest a few minutes.

ENJOY DAN:                                                                       STAY STRONG!!


FRUIT NUT AND SEEDS ENJOY DAN:


                           SPICY FRUIT NUTS AND SEEDS by CHEF DAN:
Makes about 1 pound: (In Copper-Plated Moscow Mule Mugs)

INGREDIENT:
2-egg whites
1 teaspoon sea salt
1/2-teaspoon-EACH ground cumin, cayenne pepper, curry powder, ground cinnamon, ground nutmeg and creole seasoning
1/3-cut EACH dried date, chopped dried candied ginger, chopped dried sweetened pineapple chopped. Golden raisins, dried apricot, chopped
1/3-cup EACH nuts, almond, pecans, walnuts, cashews
1/3-cup seeds EACH sunflower, and pumpkin seeds
4 tablespoon pure maple syrup
2 tablespoons brown sugar
2 tablespoon butter, softened

DIRECTIONS (PREHEAT OVEN TO 300 F)
1.   line a baking sheet with aluminum foil and set aside.
2.   In a bowl, whisk egg whites until foamy.
3.   In another bowl mix spices.
4.   Fold nuts into egg whites, when sufficiently coated
5.   Fold in spices, and butter
6.   Transfer nuts mixture to a prepared baking sheet.
10   Spread into a single layer.
11  Bake for 30-35 minutes, stirring once.
12  Remove from oven to let cool.
13  Allow to cool completely before transferring to air tight container.
14  Place in
15  Copper-Plated Moscow Mule Mugs makes nice Christmas gifts.
16  Can be stored for 3-4 weeks.

ENJOY DAN:                                              GETTING OLD IS NOT FOR SISSY’S!!


MARSHMALLOW CREAM ENJOY DAN:


GRAPE SALAD WITH MARSHMALLOW CREAM by CHEF DAN:
Serves 16

INGREDIENTS:
2 pounds green seedless grapes
2 pounds red seedless grapes
2-(8 Oz) sour cream
2-(7 Oz) jar of marshmallow cream
1 teaspoon vanilla extract

TOPPING INGREDIENTS:
1 cup brown sugar
1 cup walnuts, chopped

DIRECTIONS:
1.   Wash and stem grapes.
2.   Mix sour cream, marshmallow cream, sugar and vanilla, blend well.
3.   Stir grapes into the mixture, and pour into a large bowl.
4.   Combine brown sugar and walnuts.
5.   Sprinkle over the top to cover completely.
6.   Chill overnight.

ENJOY DAN:                         BON-APPETITE!!


Friday, December 14, 2018

INSTANT POT FILIPINO ARROZ CALDO ENJOY DAN:


                    INSTANT POT FILIPINO ARROZ CALDO by CHEF DAN:
Serves 4

INGREDIENTS:
3 tablespoons olive oil
1-(12 Oz) package chorizo, casing removed, sliced into 1/4-inch rounds
1 bunch kale, stems removed and thinly sliced, leaves torn into bit-size pieces
2-pound Yukon gold potatoes, cut into 1-inch pieces
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon fish sauce
1 teaspoon salt
1/4-teaspoon black pepper
2-bay leaves

DIRECTIONS:
1.   Pour oil into cooker insert and select “sauté”
2.   When is sizzling, add sausage cook stirring occasionally until somewhat browned, about 5 minutes.
3.   Pour off excess fat.
4.   Add kale, potatoes, onion, garlic, and fish sauce stir to coat.
5.   Season with salt & pepper.
6.   Add bay leaves and 6 cups of water.
7.   Stir to combine, then turn off cooker.
8.   Lock on lid, making sure steam release value is in the proper seal position.
9.   Select “Manual” and program for 6 minutes at high pressure.
10  As son at time has elapsed, turn off cooker, “Quick Release”.
11  The steam will unlock the lid.
12  Taste season if needed
13  Divide among bowls and serve.

ENJOY DAN:                                                              STAY STRONG AND PRAY!!