Monday, February 26, 2018

SLOW COOKER KOREAN CHILI BEEF BRISKET ENJOY DAN:


                 SLOW COOKER KOREAN CHILI BEEF BRISKET by CHEF DAN:
Serves 10-12

INGREDIENTS:
4-5- pound beef brisket, cut into 4 pieces
1 tablespoon red chili flakes
1 tablespoon Korean gochugaru
1 tablespoon smoked paprika
2 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 thumb-size fresh ginger, grated
2 cups red wine
1/2-teaspoon liquid smoke
1/4-cup Korean gochujang chili paste
2 tablespoons EACH ketchup, soy sauce, Worcestershire sauce and brown sugar
2 teaspoons EACH fish sauce, and sesame oil 3 cups beef broth

DIRECTIONS:
1.    Rub beef with red chili flakes and next4 ingredients.
2.    Press mixture into both sides of the brisket and refrigerate overnight.
3.    Add oil to a skillet over medium-high heat and when sizzling.
4.    Add brisket sear for several minutes on each side until lightly brown (5-7 minutes.
5.    Transfer to a plate.
6.    Add onion to skillet and sauté for 4 minutes, add garlic and ginger and sauté 1 minute.
7.    Add onion mixture to the crock pot and place the brisket on top.
8.    Add all remaining ingredients.
9.    Cook on high for 5-6 hours cook on low for 8-10 hours.
10. With 1 hour remaining, remove meat from crock pot, let rest 10 minutes.
11. Cut into thin slices and return to cook pot.

ENJOY DAN:                                                       SLOW THE FORK DOWN!!




BEEF TEQUILA CHILI ENJOY DAN:


                                 BEEF TEQUILA CHILI by CHEF DAN
Serves 8

INGREDIENTS:
2 tablespoon olive oil, divided
2-pounds lean, rump roast cut into 1-inch chunks
2 onions, chopped
1 bell pepper, diced
2 carrots, diced
2 jalapeno peppers, minced
4 garlic cloves, smashed
1/4-cup masa harina, or cornmeal
1 tablespoon EACH ground cumin and chili powder
1-cup tequila
2 tablespoons unsweetened cocoa
1 tablespoon liquid smoke
3/4- EACH teaspoon salt, and pepper
2 (10.5 Oz) cans ROT*TEL tomatoes with green chilies
2 cups beef broth
2 cup corn
1/2-cup fresh chopped cilantro

DIRECTIONS:
1.    In a stock pot add1 tablespoon oil over medium-high h eat and when sizzling.
2.    Add beef chunks and sauté for 5 minutes or until browned on all sides.
3.    Remove from pot and set aside.
4.    Add remaining oil and when sizzling
5.    Add onions and next 4 ingredients; sauté 5 minutes.
6.    Return beef to the pot and sprinkle masa harina, cumin, and chili powder.
7.    Cook for 1 minute, stirring constantly.
8.    Add tequila and next 7 ingredients: bring to a boil.
9.    Cover reduce heat and simmer for 2 hours or until beef is tender.
10. Ladle chili into bowls, sprinkle with cilantro.

ENJOY DAN:                                   EAT BEANS AND DRINK TEQUILA!!


BANANA HABANERO HOT SAUCE ENJOY DAN:


                BANANA HABANERO HOT SAUCE by CHEF DAN:
Makes 1 cup

INGREDIENTS:
4 habanero chilies, stemmed, halved, and deseeded
1 onion, chopped
4 garlic cloves
2 carrots, peeled and chopped
1 tablespoon apple cider vinegar
1 tablespoon lime juice
2 bananas
Kosher salt

DIRECTIONS:
1.   In a saucepan add habaneros, carrots, onion, and garlic cloves.
2.   Cover with water ad bring to a boil over high heat.
3.   Lower heat to medium and simmer for about 10 minutes.
4.   Using a slotted spoon, transfer chili mixture to a blender.
5.   Reserve cooking liquid.
6.   Pulse until combined.
7.   Then add 1/4-cup reserved liquid water, vinegar, lime juice, bananas, and salt.
8.   Puree until blended about 1 minutes.
9.   Add more reserved water if mixture is to thick.
10  Transfer hot sauce to a Mason jar, it will keep in the refrigerator for up to two weeks.

ENJOY DAN:                                                                             BON-APPETITE!!!



Sunday, February 25, 2018

PAN SEARED SHRIMP WITH TEQUILA ENJOY DAN:


                  PAN SEARED SHRIMP WITH TEQUILA by CHEF Dan:
Serves 4

INGREDIENTS:
1-pound shrimp, peeled and deveined
2 garlic cloves, thinly sliced
2 tablespoon olive oil
2 teaspoons black pepper
Sea salt to taste
1/4-teaspoon EACH paprika, and chili powder
2 tablespoons lime juice
1/2-cup tequila
1/2-teaspon Old Bay seasoning
2 tablespoons cilantro leaves

DIRECTIONS:
1.   Season the shrimp with salt, pepper, paprika, chili powder, and Old Bay Seasoning.
2.   Add oil to a skillet over medium-heat and when sizzling.
3.   Saute garlic until medium light brown.
4.   Through in the seasoned shrimp and sauté for 3 minutes.
5.   Pour in the tequila, toss in the skillet a few times.
6.   Add the lime juice, stir to combine.
7.   Turn off heat and add the cilantro.
8.   Serve the shrimp with Mexican rice or wrap with warm tortilla.

ENJOY DAN:                                                                   HALLELUJAH SHRIMP!!


PAN SEARED SEA SCALLOPS WITH TEQUILA ENJOY DAN:


            PAN SEARED SEA SCALLOPS WITH TEQUILA by CHEF DAN:
Serves 2

INGREDIENTS:
8 sea scallops
1 tablespoon olive oil
2 garlic cloves, thinly sliced
3 tablespoons tequila
2 tablespoons lime juice
 2 tablespoons butter
1/4-teaspoon freshly ground black pepper
Kosher salt to taste

DIRECTIONS:
1.   Add olive oil to a skillet over high-heat and when sizzling.
2.   Add garlic and sauté 1 minutes.
3.   Season scallops with salt and add to hot skillet; sear quickly.
4.   Remove scallops to a plate.
5.   Remove skillet for the heat, add tequila, lime juice and black pepper.
6.   Then return to heat and cook until reduced by half.
7.   Then stir in butter and a pinch of salt.

ENJOY DAN:                                                                       BON-APPETITE!!


Saturday, February 24, 2018

TEQUILA BAKED CHICKEN ENJOY DAN:


                       TEQUILA BAKED CHICKEN by CHEF DAN:
Serves 6

INGREDIENTS:
3 skinless boneless chicken breasts
1/4-cup tequila
3/4-cup shredded cheese
1/4-teaspoon EACH garlic powder and chili powder
1 tablespoon lime juice
Zest of one lime.

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   Put the chicken breasts on a prepared baking dish.
2.   Add tequila.
3.   Drizzle the lime juice over the chicken and add half of the zest of the lime.
4.   Sprinkle half the garlic and chili powder over the chicken.
5.   Cover with plastic wrap and marinate in the frig for 30 minutes.
6.   Remover from refrigerator.
7.   Turn the chicken over, and sprinkle the remaining garlic, chili powder, lime juice, and lime zest
8.   Cover and refrigerate for another 30 minutes.
9.   Remove plastic wrap and bake chicken for 25 minutes.
10  Transfer chicken to a roasting rack and bake for 10 more minutes.

ENJOY DAN:                            EAT CHICEKEN AND DRINK TEQUILA!!

YUMA STRAWBERRY MARGARITA ENJOY DAN:


                  YUMA STRAWBERRY MARGARITA by CHEF DAN:
Serves 4

INGREDIENTS:
3/4-cup tequila
1/4-ounce triple sec
1 cup frozen strawberries
1/2-cup frozen limeade
1 quarter lime
1/8-teaspoons salt

DIRECTIONS:
1.   Fill the blender with ice and blend the  ice is crushed.
2.   Pour in alcohol and then the limeade and strawberries.
3.   Blend until smooth.
4.   Serve with lime wedges and salted glasses.

ENJOY DAN:                                                                 BON-TEQUILA!!


Friday, February 23, 2018

ROASTED POBLANO PEPPER SOUP ENJOY DAN:


                    ROASTED POBLANO PEPEPR SOUP by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive
4 poblano peppers
2 cups chicken broth
1 onion, diced
1-teaspoon EACH cumin, and jalapeño powder
1/2-teaspoon kosher salt
1-1/2-cups shredded white cheddar cheese
2 teaspoons cornstarch

DIRECTIONS:
1.   Over a gas burner blacken the poblano peppers until all black.
2.   Remove and place in paper bag until cool.
3.   Once cool remove blackened skin, remove stems and seeds.
4.   Combine poblano peppers, broth, cumin, jalapeno powder and salt.
5.   Place in a blender and blend until smooth.
6.   In a skillet add oil over medium-high heat and when sizzling.
7.   Add onion and sauté for 5 minutes, add garlic and sauté 1 minutes.
8.   Add blended poblano mixture to the onions.
9.   Toss shredded cheese with cornstarch.
10  Over medium-heat stir cheese into the pureed soup until melted.
11  Heat until cheese is completely melted, and soup thickens slightly.

ENJOY DAN:                                                                     BON-APPETITE!!


BUTTERNUT SQUASH GNOCCHI ENJOY DAN:


                    BUTTERNUT SQUASH GNOCCHI by CHEF DAN:
Serves 4

INGREDIENTS:
1 butternut squash (2-1/2- to 3 pounds)
8 cremini mushrooms, halved
1 cup frozen pearl onions
2 tablespoons olive oil
1-taeaspoon kosher salt
1/2-tespoons black pepper
Pinch red pepper flakes
1 (16 Oz) package potato gnocchi
2 tablespoons Irish butter, softened
1/2-cup Parmigiano-Reggiano cheese, shredded, divided
Fresh basil, torn

DIRECTIONS: (PREHEAT OVEN TO 450 F)
1.   Peel butternut squash and cut into cubes.
2.   In a prepared baking sheet add squash cubes, onion, olive oil, red pepper flakes, salt and pepper.
3.   Stir mixture until coat, place in preheated oven and bake for 30 minutes.
4.   Meanwhile, prepare gnocchi according to package directions.
5.   Drain reserving 1 cup cooking water.
6.   Remove vegetable mixture from the oven,
7.   Stir in gnocchi and softened butter in a skillet over medium-high heat.
8.   Gradually add up to 1 cup cooking water, 1/4-cup at a time, stirring until a thick sauce begins to form.
9.   Stir in 1/4-cup cheese.
10.                Divide the vegetables and dumpling mixture evenly among 4 bowls.
11.                Garnish with basil.

ENJOY DAN:                                              VEGETABLES AND GNOCCHI WOW!!



SPAGHETTI CARBONARA MY WAY ENJOY DAN:


                SPAGHETTI CARBONARA MY WAY by CHEF DAN:
Serves 4

1 tablespoon olive oil
1-pound bacon, small dice
1 garlic clove, smashed
1-pound spaghetti
3 eggs, at room temperature
1 cup grated Parmesan cheese
Lots of black pepper
2 tablespoon salt

DIRECTIONS:
1.   Over high-heat, bring 1 gallon of water to a boil.
2.   Add salt and spaghetti and cook according to package directions.
3.   In a skillet add olive oil over medium-heat and when sizzling.
4.   Add bacon and garlic clove, cook until bacon is crisp, 8 minutes.
5.   Remove from heat and keep fat hot.
6.   In a mixing bowl, combine eggs, cheese, and black pepper.
7.   Whisk with great enthusiasm until egg mixture is well incorporated.
8.   Drain the pasta and add to the egg mixture.
9.   Add bacon, garlic and bacon hot bacon fat.
10  Stir until egg are cooked and pasta is well-coated and creamy.

ENJOY DAN:                                                  EAT CARBS AND ENJOY DAN:                                               


Thursday, February 22, 2018


                BEETS GREENS AND GOAT CHEESE by CHEF DAN:
Serves 2

INGREDIENTS:
2 tablespoons pumpkin seeds, toasted
2 beets
1 avocado, peeled, pitted and cur into bite size pieces
Handful salad greens
1/4-crumbled goat cheese
2 teaspoon kosher salt

VINAIGRETTE:
3 tablespoons apple cider vinegar
2 tablespoon lemon juice
 2 tablespoons olive oil
1 tablespoon fresh basil
2 tablespoon honey
1/4-teaspoon kosher salt
Fresh ground black pepper to taste

DIRECTIONS:
1.   In a dry skillet over low heat toast pumpkin seeds until they start to pop.
2.   Remove and let cool.
3.   Peel the rough skin off the beets with vegetables peeler.
4.   Using a spiralizer, make ribbons of beets.
Fill a saucepan two thirds full of water and 2 teaspoons salt.
5.   Over high heat, bring to a boil, add beet ribbons, and cook 2-3 minutes.
6.   Chill in ice bath.
7.   Drain and dry ribbons with a paper towel.
8.   Place In a salad bowl, add avocado, greens, and goat cheese.
9.   Pour vinaigrette over the top and toss to combine.
10  To with toasted pumpkin seeds.

VINAIGRETTE DIRECTIONS:
1.   Whisk all ingredients together in a mason jar and shake the devil out of it.

ENJOY DAN:                                  BE HEALTHY EAT YOUR BEETS!!!


Wednesday, February 21, 2018

CAULIFLOWER WITH MUSHROOMS AND CHESE SAUCE ENJOY DAN;

CAULIFLOWER WITH MUSHROOMS AND CHEESE SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
1 heat cauliflower

WHITE SAUCE:
2 tablespoon Kerrygold butter
1 cup grated Kerrygold white cheddar cheese
1 (4 Oz) can Festival mushrooms, drained
1/2-teaspoon turmeric
1/2-teaspoon cumin

DIRECTIONS:
1.   Clean cauliflower, leaving on some of the green to make it look pretty.
2.   Steam in shallow amount of water.

WHITE SAUCE.
Makes 2 cups:

1.   In saucepan add butter over low heat and when sizzling.
2.   Add cheese, and remaining ingredients.
3.   Saute for 1 minutes or until all ingredients are incorporated and cheesy.

ENJOY DAN:                                  EAT BUTER AND CHEESE FROM IRELAND!!


WEST AFRICAN STYLE STEW ENJOY DAN:


                             WEST AFRICAN STYLE STEW by CHEF DAN:
Serves 6

INGREDIENTS:
1-1/2-pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
1 teaspoon kosher salt
1/4-teaspoon freshly ground black pepper
3 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 thumb-size fresh ginger, peeled and grated
1 teaspoon EACH ground coriander and cayenne
1/2-teaspons ground cumin
1/4-teaspoon EACH ground turmeric, ground cinnamon and fenugreek seeds
5 cups chicken broth
1 (14.5 Oz) can diced tomatoes
2 sweet potatoes, peeled and cut into 1-inch chunks
1/2-bunch collard greens, (tough ribs discarded) leaves chopped
2 bell peppers, seeded and chopped
1/3-cup peanut butter (smooth or chunky)
1/4-cup dry roasted peanuts

DIRECTIONS:
1.    Season the chicken with 1/4-teaspoon salt and black pepper.
2.    Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.
3.    Add half the chicken and cook 3-4 minutes or until lightly browned transfer to a plate.
4.    Add 1 tablespoon oil to the skillet and cook remaining chicken, remove to a plate.
5.    Add remaining oil to the skillet; reduce heat to medium when sizzling.
6.    add onion and sauté 4 minutes.
7.    Add garlic and next 7 ingredients and remaining 3/4- teaspoon salt, cook, stirring for 30 seconds.
8.    Stir in broth and next 4 ingredients; bring mixture to a boil; reduce heat to medium-low, partially cover and cook for 20 minutes, or until are tender.
9.    Return chicken to the pot, increase to medium, once mixture starts to boil.
10. Stir in peanut butter until well incorporated, cook about 5 minutes or until the chicken is thoroughly done.

ENJOY DAN:                                                                                        BON-APPETITE!!