CUBAN PICADILLO CHILI ENJOY DAN:

                            CUBAN PICADILLO CHILI by CHEF DAN:

Serves 10                 (FOR RANDY’S TREE FARM WORKERS)

INGREDIENTS:

3 tablespoon olive oil

1-1/2-pounds ground beef

1-1/2-pounds chorizo sausage, chopped

2 onions chopped

1 bell pepper chopped

4 garlic cloves minced

2 potatoes peeled and diced

1 tablespoon EACH cumin, and jalapeno powder

2 teaspoon EACH chili powder, and cayenne powder

1 teaspoon EACH dried oregano and paprika

1/2-teaspoon ground cinnamon

2 (10.5 Oz) cans RO*TEL diced tomatoes

1 cup beef stock

1 tablespoon sugar

1/2-cup raisins

1/4cup pimento stuffed olives

2 tablespoons apple cider vinegar

1 tablespoon capers, drained

1/3-cup roasted almonds toasted

1 tablespoon lime juice

DIRECTIONS:

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

2.   Add the ground beef and chorizo sausage.

3.   Cook and stir for about 10 minutes or until meat is no longer pink.

4.   Stir in onion, bell peppers, and potatoes sauté for 4 minutes.

5.   Add garlic and sauté for 1 minute.

6.   Season with cumin and next 6 ingredients, cook for about 1 minute.

7.   Pour in the tomatoes and beef stock and sugar.

8.   Set the heat to low, cover and simmer for about 30 minutes.

9.   Stir in the raisins, and next 3 ingredients, simmer uncovered for 5 minutes.

10  Add almonds and lime juice, and cook until heated through.

ENJOY DAN:                                                                              LAUGH OFTEN!!

CUBAN MOJO PORK CHOPS ENJOY DAN:

                              CUBAN MOJO PORK CHOPS by CHEF DAN:

Serves 4

INGREDIENTS:

4 pork chops

1-1/2cups orange juice

3/4-cup lime juice

1-tablespoon freshly ground black pepper

1-1/2-teaspoon EACH cumin and jalapeno powder

1 teaspoon EACH cayenne pepper, garlic powder, dried oregano, and marjoram leaves

3 tablespoon olive oil

1/2-red onion thinly sliced

 3 garlic cloves,

1/4-cup white wine

DIRECTIONS:

1.   In a Ziploc bag mix together 1 cup orange juice 1/2-cup lime juice +pork.

2.   Let marinate for up to 4 hours.

3.   In a bowl whisk together, black pepper and next 6 ingredients.

4.   Dry the pork and coat with the spice mixture.

5.   In a skillet add oil over high heat and when sizzling.

6.   Add pork chops and sear each side for 1 minute.

7.   Reduce heat to medium-low, add onion, garlic, and sauté for 2 minutes.

8.   Add 1-1/2-cup orange juice, 1/4-cup lime juice and white wine.

9.   Reduce heat to low; simmer until liquid has reduced about 7-10 minutes

10  Remove chops from the skillet and cover to keep warm.

11  Reduce the liquid by half, then pour over the chops before serving.

ENJOY DAN:                                                                             LAUGH OFTEN!!!

CUBAN MOJO PORK ROAST ENJOY DAN:

                    CUBAN MOJO PORK ROAST by CHEF DAN:

Serves 8-10

MARINATE INGREDIENTS:

1/2-cup olive oil

1 cup cilantro, lightly packed

1 tablespoon orange zest

1/2-cup lime juice

1/4-cup mint leaves, lightly packed

8 garlic cloves

2 teaspoon EACH dried oregano, jalapeno powder, and cumin

1 teaspoon EACH sea salt, and freshly ground black pepper

PORK:

4 pounds pork shoulder, skinless boneless

MOJO SAUCE:

2 tablespoon lime juice

1/4-cup orange juice

1/2-teaspoon EACH pure maple syrup and ground cumin

Salt and pepper to taste

DIECTIONS: (PERHEAT OVEN TO 375 F)

1.   Combine marinate ingredients in food processor and blend until everything is finely chopped.

2.   Place in Ziploc bag with the pork: refrigerate overnight.

3.   Remove the pork from the marinate and bring to room temperature.

4.   Reserve the marinate.

5.   Place the pork on a rack in a roasting dish.

6.   Cover with aluminum foil:  bake in a preheated oven for 3-1/2-hours.

7.   Internal temperature 145 F.

8.   Remove foil and bake for 1/2-hour more.

9.   Remove from oven and let rest for 30 minutes: cover with foil.

10.                Slice and cover Mojo sauce and fried orange slices.

10  Serve with black beans.

MOJO SAUCE:

1.   Place the reserved marinate, Mojo sauce ingredients and 2 tablespoons of the roasting pan drippings into a saucepan.

2.   Bring to a boil and season with salt and pepper to taste.

3.   Adding more lime juice and syrup to taste.

4.   Lower heat to simmer and simmer for 1 minute, then set aside.

ENJOY DAN:                                                                              LAUGH OFTEN!!

CUBAN PICADILLO ENJOY DAN:

                                CUBAN PICADILLO by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds ground beef (or pork)

1/2-onion chopped

4 garlic cloves smashed

1/2-EACH red bell pepper, and green bell pepper, chopped

1 cup raisins

1/3-cup chopped pimento stuffed Spanish olives, with 1 tablespoon brine from the jar

1 (6 Oz) can tomato paste

1/4-cup white wine

1/2-teaspoon EACH cumin and dried oregano

1/4-bunch cilantro

DIRECTIONS:

1.   Brown the ground beef in a skillet over medium-high heat until crumbly and no longer pink, about 10 minutes.

2.   Pour off excess grease.

3.   Then stir in the onions and garlic and sauté for 2-3 minutes.

4.   Add bell peppers and the next 6 ingredients.

5.   Lower the heat cover and simmer for 10-12 minutes

ENJOY DAN:                                                                            LAUGH OFTEN!!

THAI CURRY BEEF FOR THE TREE FARM WORKERS ENJOY DAN:

THAI CURRY BEEF FOR THE TREE FARM WORKERS by CHEF DAN:

Serves 10-12 (CROCK POT)

INGREDIEINTS:

4 pounds beef stew meat cut into bit size cubes

2 tablespoon olive oil

2 lemongrass stalks, 1 roughly chopped

1 onion roughly chopped

2 green bell peppers sliced

6 garlic cloves minced

2-inch long fresh ginger peeled and roughly chopped

2 tablespoons curry paste

1/4-cup EACH fish sauce and red wine vinegar

3 tablespoons brown sugar

2 (14 Oz) cans coconut milk

2-star anise

1/4-cup lemon juice

DIRECTIONS:

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

2.   Add 1/3^rd of the stew meat and sauté until browned.

3.   Cook in batches add oil as needed.

4.   Add to crock pot.

5.   In a food processor bashed lemongrass and next 5 ingredients.

6.   Process until turn into a paste.

7.   Place paste in a skillet, cook stirring for about 5 minutes.

8.   Place on top of meat in the crock pot.

9.   Place fish sauce and next 4 ingredients in the crock pot.

10  Mix until combined.

11  Cover and cook on low for 7-8 hours.

12  Add lemon juice before serving.

ENJOY DAN:                                                                            BON-APPETITE!

GREEN BEANS WITH SHRIMP AND COCONUT CURRY ENJOY DAN:

GREEN BEANS WITH SHRIMP AND COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

3/4-pound green beans, trimmed, bias sliced into 1/2-inch lengths

3 lemongrass stalks

1 cup cilantro chopped

2 shallots coarsely chopped

2 jalapeno, coarsely chopped, seeds removed

2 tablespoon tandoori curry

1 tablespoon green curry paste

1 thumb-size fresh ginger coarsely chopped

2 garlic cloves coarsely chopped

1/4-cup fresh basil coarsely chopped (extra for garnish

1/4-cup water

2 tablespoons olive oil

1 (19 Oz) can Mae Ploy coconut milk

2-1/2pounds uncooked shrimp, peeled and deveined

Lime wedges for garnish

DIRECTIONS;

1.   Cook green beans in a pot of boiling water salted for 3 minutes, drain.

2.    Cut 2 inches from bottom of each lemongrass stalk; discard tops.

3.   Thinly slice bottom pieces and place in a blender.

4.   Add next 7 ingredients and chopped basil + 1/4-cup water.

5.   Blend until paste forms.

6.   Add oil to a skillet over medium -high heat and when sizzling.

7.   Add curry paste, stirring often for 3 minutes or until aromatic.

8.   Stir in coconut milk, bring to a simmer.

9.   Over medium-low heat add shrimp and sauté until opaque, 4-5 minutes

10  Stir in green beans, stir to heat through.

11  Season with salt and pepper to taste.

12  Serve in bowls with lime wedges.

ENJOY DAN:                                                                BON APPETIT!!

CHICKEN AND WAFFLES ENJOY DAN:

                                 CHICKEN AND WAFFLES by CHEF DAN:

Serves 4

BRINE:

2 pounds chicken tender

4 cups water

1/2-cup EACH brown sugar, and sea salt

INGREDIENTS:

2cups flour

2 tablespoons EACH garlic powder, paprika, chili powder, dry mustard, and oregano

1/4-teaspoon EACH ground coriander, onion powder and cayenne pepper

Sea salt and freshly ground black pepper to taste

1 cup buttermilk

Grapeseed oil for frying

3-4 cups crushed cornflakes

CORNMEAL WAFFLES:

2 cups all-purpose flour

1 cup cornmeal 2 tablespoon sugar

1 teaspoon baking powder

1/2-teaspoon baking soda

1 teaspoon sea alt

2-1/2-cups buttermilk

3 eggs, beaten room temperature

1/2-cup butter melted

1 tablespoon lemon juice

CHOLULA HOT SAUCE:

1/3-cup maple syrup

1 tablespoon melted butter

2 teaspoons Cholula hot sauce

CHICKEN DIRECTIONS: (PREHEAT DUTCH OVEN TO 375 F)

1.    Combine brine ingredients add tenders; refrigerate for 2 hours, drain.

2.    Combine flour and next 10 ingredients in a bowl: set aside.

3.    In another bowl combine egg and buttermilk: set aside.

4.    Dredge chicken in the flour mixture, dip in the buttermilk mixture, then coat with cornflakes.

5.    Repeat process again ending with cornflakes.

6.    Pour about 1-inch of oil in a Dutch oven when sizzling.

7.    Add chicken in batches and cook for 4-6 minutes, flipping once.

8.    Transfer to paper towels, to drain excess far.

CORNMEAT WAFFES:

1.    In a bowl combine flour5 ingredients; set aside.

2.    Whisk together buttermilk, butter, and lemon juice,

3.    Pour wet ingredients into dry ingredients, whisk just to combine.

4.    Let waffle batter rest for 15 minutes.

5.    Heat waffle iron and pour enough batter to cover 2/3-s of griddle surface.

6.    Cook until steam stops emerging, and waffles are golden brown, 4 minutes.

7.    Makes 10-12 waffles, top with fresh strawberries.

ENJOY DAN:                                                          SOOOOOOOOOOOOOOOO 

ROASTED CAULIFLOWER WITH PEANUT SAUCE ENJOY DAN:

ROASTED CAULIFLOWER WITH PEANUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 teaspoon EACH coriander seeds, cumin seeds, and fennel seeds

2 stalks lemongrass peeled and chopped

1 shallot finely diced

2 garlic cloves diced

1 thumb-size fresh ginger diced

1 jalapeno pepper sliced

1 lime (juice and juice)

2 tablespoons EACH fish sauce, hoisin sauce and mirin

1 tablespoon sesame oil

1 head cauliflower, cut into florets

1/4-cup peanut sauce (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Mix coriander seeds and next 13 ingredients together in a bowl.

2.   Add cauliflower and marinate for 1-hour or overnight, covered:

3.   On a prepared baking sheet add cauliflower in a single layer.

4.   Roast for 30-35 minutes or until golden brown.

5.   Top with warm peanut sauce.

PEANUT SAUCE:

1/2-cup peanut butter

1 (10.5 Oz) can coconut milk

1/2-cup EACH agave nectar, and lime juice

1/4-cup soy sauce

1/2-teasppon garlic powder

1/4-teaspon red pepper flakes

DIRECTIONS:

1.   Place all ingredients in a blender and blend until smooth.

ENJOY DAN:                                             ENJOY LIFE EAT VEGETABLES!!

CHICKEN AND SWEET POTATO WITH DAN'S HOT SAUCE ENJOY DAN:

    CHICKEN AND SWEET POTATO WITH DAN’S HOT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts, skinless and boneless

4 tablespoons Dan’s hot sauce (recipe to follow)

2 sweet potatoes diced and cut into 1/2-inch cubes

2-pound min potatoes

2 beets peeled and sliced

1 onion cut into 1/2-inch wedges

1 tablespoon olive oil

1/3-cup Mexican sour cream mixed with 1 tablespoon finely minced mint

Garnish with 2 scallions, bias cut into 1/2-inch lengths

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Put chicken breasts in Ziploc bag with 2 tablespoon Dan’s hot sauce.

2.    Seal and massage until well coated; then refrigerate for 2 hours or more.

3.    In a bowl add all vegetables and pour in olive oil and remaining hot sauce.

4.    On a prepared baking sheet add all vegetable, arrange chicken among them.

5.    Bake for 30-40 minutes; season with salt and pepper.

6.    Internal temperature should be 170 f.

7.    Garnish with Mexican sour cream mixture, and scallions.

DAN’S HOT SAUCE:

Mexico Chile, and Hatch chili

1/2-teaspoon EACH toasted caraway seeds, coriander seeds, and Kalonji seeds

1/2-teaspoon EACH ground Asafetida, and ground fenugreek

3/4-teaspoon EACH ground cumin, dried mint, and jalapeno powder

1 teaspoon sea salt

2 roasted red bell peppers

6 garlic cloves

1/4-cup red wine vinegar

2 tablespoon pure Maple Syrup

1/4-1-EACH Habanero dried chili pepper, Chile Cascabel, Chile Mulato, New cup olive oil

DIRECTIONS:

1.   Bring a saucepan if lightly salted water to a boil.

2.   Add chili peppers; cool, uncovered over medium-heat for 3 minutes.

3.   Drain and let cool.

4.   Remove seeds and membranes.

5.   Crush caraway seeds and next 8 ingredients in a mortar and pestle.

6.   Crush until finely ground.

7.   Transfer to a blender.

8.    Add bell peppers and next 3 ingredients.

9.   With the motor running add olive oil until emulsified.

ENJOY DAN:                             LIVE WELL LAUGH OFTEN AND LOVE MUCH!!

DAN'S HOT CHILI SAUCE ENJOY DAN:

                             DAN’S HOT CHILI SAUCE by CHEF DAN:

Makes 2-1/2-cups

INGREDIENTS:

1-EACH Habanero dried chili pepper, Chile Cascabel, Chile Mulato, New Mexico Chile, and Hatch chili

1/2-teaspoon EACH toasted caraway seeds, coriander seeds, and Kalonji seeds

1/2-teaspoon EACH ground Asafetida, and ground fenugreek

3/4-teaspoon EACH ground cumin, dried mint, and jalapeno powder

1 teaspoon sea salt

2 roasted red bell peppers

6 garlic cloves

1/4-cup red wine vinegar

2 tablespoon pure Maple Syrup

1/4-cup olive oil

DIRECTIONS:

1.   Bring a saucepan if lightly salted water to a boil.

2.   Add chili peppers; coo, uncovered over medium-heat for 3 minutes.

3.   Drain and let cool.

4.   Remove seeds and membranes.

5.   Crush caraway seeds and next 8 ingredients in a mortar and pestle.

6.   Crush until finely ground.

7.   Transfer to a blender.

8.    Add bell peppers and next 3 ingredients.

9.   With the motor running add olive oil until emulsified.

ENJOY DAN:                                                           BE HEALTHY EAT CHILIES!!