SOLE MEUNIERE WITH BROWN BUTTER ENJOY DAN:

         SOLE MEUNIERE WITH BROWN BUTTER SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) sole fillets

2 cups buttermilk

Sea salt and freshly ground black pepper to taste

2 tablespoon olive oil

1 cup flour

1/2-tablespoon zaatar

1 tablespoon dried parsley

4 tablespoon butter

2 tablespoons balsamic vinegar

Lemon slices

DIRECTIONS:

1.   Soak fillets in buttermilk for 20 minutes.

2.   Remove and pat dry.

3.   Season fillets with salt and pepper.

4.   Heat 1 tablespoon oil over medium-heat in a skillet until hot.

5.   Pour flour into a dish and season with zaatar

6.   Dredge fillets in flour, shaking of any excess flour.

7.   Dip the fillets back into the buttermilk and then again into the flour.

8.   Place fillets in the hot skillet and cook over medium-heat for 2-3 minutes per side, until golden brown and crispy.

9.   Transfer fillets to a platter and sprinkle with parsley.

10  Wipe skillet clean and add butter, heat until butter begins to brown.

11  Remove from heat and stir in balsamic vinegar.

12  Pour sauce over the fish and serve.

13  Garnish with lemons.

ENJOY DAN:                                                                              HALLELUJAH!!

AHI TUNA WITH SESAME SEEDS ENJOY DAN:

                    AHI TUNA WITH SESAME SEEDS by CHEF DAN:

Serves 4

INGREDIENTS:

4 ahi tuna steaks

1 tablespoon sesame oil

¼-teaspoon kosher salt

2 tablespoon black sesame seeds

3 tablespoon white sesame seeds

DIRECTIONS;

1.   Heat sesame oil in a skillet over medium-high heat when sizzling.

2.   Sprinkle tune with salt.

3.   Combine back and white sesame seeds in bowl.

4.   Press the tuna into them to a heavy coat.

5.   In hot skillet fry tuna for about 2 minutes per side or less.

ENJOY DAN:                                                                       BOUN-APPETIE!!

BAKED EGGS WITH SPINACH AND TOMATOES ENJOY DAN:

         BAKED EGGS WITH SPINACH AND TOMATOES by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon butter

1/2-pound fresh spinach

8 cremini mushrooms, sliced

1/8-teaspoon EACH garlic powder, onion powder red pepper flakes and cumin

Kosher salt and freshly ground black pepper to taste

2 Roma tomatoes, cut into chunks

1 (15.5 Oz) can tomato sauce

4 eggs

1/2-cup shredded cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a skillet over medium-heat, add butter and when sizzling

2.   Add mushrooms, and sauté for 4-5 minutes.

3.   Add tomatoes and tomato sauce and sauté for 1 minutes.

4.   Add spices and sauté 1 minute longer.

5.   Season with salt and pepper to taste.

6.   Coat a casserole dish sprayed with Pam.

7.   Pour all ingredients into the prepared baking dish.

8.   Crack the eggs on top of the spinach mixture.

9.   Top with shredded cheese.

10   Place in the preheated oven and bake for 15-20 minutes.

ENJOY DAN:                                                                    BOUN-APPETITE!!

BAKED EGGS WITH SPINACH AND SWEET POTATOES ENJOY DAN:

BAKED EGGS WITH SPINACH IN SWEET POTATOES by CHEF DAN;

Serves 3-4

INGREDIENTS:

2 sweet potatoes

1 tablespoon butter

1 cup packed baby spinach, finely chopped

1/2-teaspoon EACH chili powder, and tandoori powder

Kosher salt and freshly ground black pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Bake sweet potatoes for 50-60 minutes.

2.   Slice sweet potatoes in half and scoop out most of the flesh.

3.   Leave a small rim of flesh around the Skin.

4.   Reserve the flesh for another use.

5.   Season sweet potato with salt and pepper.

6.   Add small cubes of butter to each half.

7.   Top with chopped spinach, chili powder and tandoori powder.

8.   Carefully break one egg into each sweet potato half.

9.   Bake in a preheated oven for about 15 minutes.

10  Season with salt and pepper to taste.

ENJOY DAN:                                                                       BON-APPETITE!!

           

KIMCHI RICE ENJOY DAN:

                                       KIMCHI RICE by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup jasmine rice

2 cups water

1/2-teaspon kosher salt

3/4-cup BRIT’S kimchi

DIRECTIONS;

1.   In a prepared pot add water, rice, and salt, bring to a boil.

2.   Reduce eat and simmer for 20 minutes.

3.   Fluff with wood paddle and stir in kimchi.

ENJOY DAN:                                                      SING SONS AND EAT KIMCHE!!

ROASTED HONEY SHRIMP ENJOY DAN:

                        ROASTED HONEY SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound shrimp, peeled and deveined

2 tablespoon lemon juice

3 tablespoon olive oil

1 tablespoon EACH-soy sauce, paprika, and cumin

2 tablespoon honey

1 tablespoon fresh snipped chives, chopped

GARNISH:

1/2-tablespoon chopped fresh chives

1/2-teaspon lemon zest

DIRECTIONS:

1.    In a zip Lok bag whisk together lemon juices, and next 5 ingredients.

2.    Add shrimp and marinate in the refrigerator for 1 hour.

GARNISH:

1.    In a bowl, stir together chives, and lemon zest, cover and refrigerate

 until ready to use.

OVEN: (PREHEAT OVEN TO 450 F)

1.    Transfer shrimp to a prepared baking dish, place shrimp in a single layer.

2.    Bake 8-10 minutes.

3.    Sprinkle the top with garnish and serve.

ENJOY DAN:                                                   SING SONGS AND EAT SHRIMP!!

ROASTED CAULIFLOWER MY WAY ENJOY DAN:

ROASTED CAULIFLOWER MY WAY by CHEF DAN:

serves 4

INGREDIENTS:

1 head cauliflower

2 tablespoons olive oil

1 teaspoon EACH garlic salt and smoked paprika

1/2-teaspoon EACH black pepper, and chili powder

1/2-cup Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Trim cauliflower and cut into bite-size florets.

2.   Drizzle with olive oil.

3.   Sprinkle with next 3 ingredients

4.   Toss cauliflower until seasonings are well distributed.

5.   Pour into a prepared baking dish and bake for 15 minutes.

6.   Add Parmesan cheese and bake 10 minutes longer.

7.   Cauliflower should be golden brown.

8.   Remove from oven and pour into a serving dish.

ENJOY DAN:                                                 EAT YOUR VEGETABLES!!

WHOLE ROASTED TROUT ENJOY DAN;

                             WHOLE ROASTED TROUT by CHEF DAN:

Serves 2

INGREDIENTS:

2 small whole trout, gutted and cleaned

1 whole lemon, thinly sliced

1 tablespoon olive oil

FOR THE RUB:

1/2-teaspon turmeric

1/4-teaspoon EACH fennel seeds, cumin seeds and mustard seeds

1/8-teaspon EACH coriander seeds, peppercorn, and salt

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a cast-iron skillet toast the seeds, and salt, over low-heat; cook until they start to pop.

2.   Let cool and transfer to spice grinder and grind into a powder.

3.   Wash the trout under cold water to remove and slime.

4.   Using a sharp knife, make three or four cuts along each side of the fish.

5.   The cut should be deep enough to pierce the skin and penetrate the flesh.

6.   Work the rub each side of the fish and into the cavity where it was gutted.

7.   Place lemon slices into the cavity.

8.    Arrange fishes on a prepared baking trey with a wire rack.

9.   Drizzle with olive oil and place in preheated oven.

10  Roast 25-20 minutes.

11  Serve steamed vegetables.

ENJOY DAN:                                              BON-APPETITE!!

BONE MARROW IN THE SLOW COOKER ENJOY DAN;

          BONE BROTH IN THE SLOW COOKER MY WAY by CHEF DAN:

Serves 8

INGREDIENTS:

2-pounds beef bones, with marrow

1-pound beef neck bones

1 onion, chopped

2 stalks celery, chopped

3 carrots, chopped

1 stalk lemongrass, smashed

16 garlic cloves, smashed

2 teaspoon black peppercorns

2 bay leaves

Enough water to cover meat

2 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Line a baking sheet with aluminum foil.

2.   Spread the neck bones and beef bones on the prepared baking sheet.

3.   Roast the bones in the preheated oven for 30 minutes.

4.   Place onions, and next 6 ingredients in the crock pot.

5.   Place roasted bones over the vegetables.

6.   Cove the bone mixture with enough water to cover.

7.   Add cider vinegar and salt.

8.   Cook on low for 8-10 hours.

9.   Pour broth through a fine-mesh strainer.

10.                Discard any strained solids.

ENJOY DAN:                                        BON-APPETITE!!

SKILLET CURRY CHICKEN ENJOY DAN:

                            SKILLET CURRY CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

4 (6 Oz) boneless, skinless chicken breasts

2 tablespoon curry powder

1 tablespoon tandoori powder

1 onion, chopped

1 Gala apple, cored and chopped

5 tablespoon golden raisins

1 (14.5-Oz) can chicken broth

1/4-cup toasted slivered almonds

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Rub the chicken breasts with the curry powder with teaspoon salt.

2.   Heat oil in skillet over medium-heat and when sizzling.

3.   Add chicken and sauté for 7-8 minutes.

4.   Transfer chicken to a plate.

5.   Add onions to the skillet and sauté for 4 minutes.

6.   Stir in apples, raisins and chicken broth and bring to a simmer.

7.   Return chicken to the skillet.

8.   Transfer to the oven and bake for about 10 minutes.

9.   Transfer chicken to a cutting board.

10  Bias sliced and serve, top with toasted slivered almonds.

11  Serve with jasmine rice.

ENJOY DAN:                                                                    BON-APPETITE!!

SPAGHETTI SQUASH WITH LORI'S PESTO AND SHRIMP ENJOY DAN:

     SPAGHETTI SQUASH WITH LORI’S PESTO AND SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1 (4 pound) spaghetti squash

2 tablespoons olive oil

Salt and pepper

ROAST THE SPAGHETTI SQUASH: (PREHEAT OVEN TO 400 F)

1.    Chop the tip and the tail off; stand the squash up-right on a cutting board.

2.    Carefully cut the squash in half lengthwise, remove the seeds.

3.    Rub 1 tablespoon olive oil over the flesh and sprinkle salt and pepper.

4.    Place both halves on a prepared baking sheet.

5.    Roast for 45-50- minutes or until flesh is tender then allow to cool.

6.    When cool, use fork to gently scrape the flesh, releasing spaghetti like strands.

7.    Place spaghetti flesh in a bowl.

LORI’S PESTO SAUCE:

1/4-cup tightly packed basil leaves

2 garlic cloves, minced

1/2-cup pine nuts

1/4-teaspoon salt

1/4-cup Parmesan cheese

1/2-cup olive oil

DIRECTIONS:

1.     In a blender pulse the first 4 ingredients.

2.     While pulsing add the oil and pulse until emulsified.

3.    Remove from blender and stir in Parmesan cheese.

THE SHRIMP:

1-pound raw shrimp, peeled and deveined

2 tablespoons olive oil

3 garlic cloves, smashed

SAUTE THE SHRIMP:

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

2.    Place the shrimp in the hot skillet, add the garlic.

3.    Cook the shrimp until they turn pink about1-2 minutes.

4.    Flip the shrimp and sauté on the other side for abut1-or 2 minutes

5.    Lower the heat to medium-low add the pesto sauce, shrimp, and prepared spaghetti.

6.    Fold together and cook until everything is hot.

FOR SERVING:

1.    Toasted pine nuts

2.    Lemon wedges

ENJOY DAN:                                                                        LIVE LONG EAT SHRIMP

PORK LOIN ROAST WITH ROASTED APPLES AND BRUSSELS SPROUTS ENJOY DAN:

PORK LOIN ROAST WITH ROASTED APPLES AND BRUSSELS SPROUTS by CHEF DAN;

Serves 4

INGREDIENTS:

4 (1-inch) thick pork loin slices

1 teaspoon EACH smoked paprika, chili powder, tandoori masala and dried sage

1/8-teaspoon EACH ground cinnamon, allspice, and ground red pepper

2 tablespoon pure maple syrup, divided

2 teaspoons fresh rosemary, divided

1 teaspoon kosher salt

1/2-teaspoon black pepper

2 tablespoons olive oil

3 tablespoon apple cider vinegar

1 Fuji apple, cut into 1/2-inch wedges

1 Pound brussels sprouts, trimmed and halved

DIECTIONS: (PREHEAT OVEN TO 425 F)

1.    Line a rimmed baking sheet with aluminum foil and spray with Pam.

2.    Stir together paprika, and next 6 ingredients, 1 tablespoon syrup, 1 teaspoon rosemary, and 1/2-tespoon salt and pepper.

3.    Rub each pork loin with 1/2-teaspoon olive oil.

4.    Rub both sides of loin with the rub.

5.    Whisk together vinegar, remaining maple syrup, 1 teaspoon rosemary and remaining salt and pepper.

6.    Slowly whisk in the oil and whisk until blended.

7.    Place the apples, brussels sprouts, and 1/4-cup of the vinegar mixture in a bowl; toss to coat.

8.    Place pork loin in he center of the baking sheet.

9.    Place the apple, brussels sprout mixture round the loins.

10. Bake 12 minutes; turn loins and bake until internal temperature is 140 F.

11. 15 minutes more.

12. Transfer the pork to a serving platter.

13. Stir the apple mixture on a baking sheet and spread into an even layer.

14. Turn the oven to broil, broil the apple mixture 3-4 minutes or until lightly charred.

15. Transfer mixture to a bowl.

16. Toss together the apple mixture with the remaining vinegar mixture.

17. Season with salt and pepper.

        

ENJOY DAN:                                                                                               VOILA!!