LEBANESE LAMB CHOPS WITH 9 SPICES ENJOY DAN:

            LEBANESE LAMB CHOPS WITH 9 SPICES by CHEF DAN:

Serves 4

LEBANESE NINE SPICES MIX.

1 tablespoon ground black pepper

1 teaspoon EACH ground allspice, ground coriander, ground cloves, ground cinnamon, ground nutmeg, ground fenugreek, and ground ginger.

Mix the spices together and store an airtight jar in a dark cupboard until needed.

LAMB CHOPS WITH NINE SPICES:

2tablespoons olive oil

2 garlic cloves smashed

1-1/2-tablespoons nine spice mix

1 tablespoon lemon juice

1 teaspoon EACH salt, and pepper

4 lamb chops

GARNISH:

With yogurt and lemon wedges.

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Mix garlic cloves and next 4 ingredients together in a bowl.

2.   Add the lamb chops and rub mixture into meat.

3.   Leave to marinate in a Ziploc bag for about 2 hours.

4.   Remove lamb chops from the fringe and let it come back to room temperature.

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

6.   Drain and transfer the lamb to the skillet.

7.   Discard marinates.

8.   Sear lamb, cooking for 3 minutes on each side.

9.   Transfer lamb to a prepared baking dish and place in oven.

10  Roast for 10 minutes; flip half way through.

11  Serve with couscous or jasmine rice.

ENJOY DAN:                                COOK WITH SOUL EAT WITH PLEASURE!!

SKY ROOT FARM SAUCY VEGETABLES STIR FRY ENJOY DAN

                    SKY ROOT FARM SAUCY VEGETABLE STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup chicken broth

2 tablespoon grape-seed oil

1/4-dry roasted peanuts

 SAUCY INGREDIENTS:

2 tablespoon light soy sauce

2 tablespoons orange marmalade

1 garlic clove minced

1-teaspoon sriracha

1 thumb-size fresh ginger grated

VEGETABLES:

2 carrots thinly sliced

1 fennel bulb thinly sliced

2 tomatoes sliced into chunks

2 onions cut into chunks

1 bunch parsley

1 bell pepper thinly sliced

8 cremini mushrooms sliced

DIRECTIONS:

1.    Whisk together all saucy ingredients in a bowl.

2.    Set aside.

3.    Heat the oil in a wok over medium-high heat and when sizzling.

4.    Add the vegetables

5.    Stir-fry until they tender-crisp.

6.    Add broth to the wok.

7.    Cook and stir until the mixture boils.

8.    The last-minute pour in saucy mixture.

9.    Sprinkle with dry roasted peanuts.

10. Serve with jasmine rice or noodles.

            ENJOY DAN:                              BOB-APPETITE!!

AVOCADO RADISH TOAST ENJOY DAN:

                        AVOCADO RADISH TOAST by CHEF DAN:

Serves 4

INGREDIENTS:

1.   Baguette sliced 1/8-inch thick

2.   2 avocadoes

3.   1 tablespoon fresh lime juice

4.   1/4-teaspoon EACH cumin and paprika

5.   1/4-teaspoon salt a+ splash on the bread

6.   Olive oil for drizzling

7.   6 radishes thinly sliced

8.   Fresh ground pepper to tastes

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place baguette slices in a single layer on a prepared baking sheet.

2.   Drizzle with olive oil and sprinkle with salt and pepper.

3.   Remove from oven.

4.   In a bowl, mash avocado and next 3 ingredients +1/2-teaspoon salt.

5.   Divide avocado among baguettes.

6.   Top with thinly sliced radishes.

ENJOY DAN:                     SING SONGS AND LAUGH OFTEN!!

DARK CHOCOLATE AVOCADO MOOSE ENJOY DAN:

             DARK CHOCOLATE AVOCADO MOUSSE by CHEF DAN:

SERVES 4

INGREDIENTS:

2 avocados

1/2-cup 70% cacao cocoa powder

1/3cup almond milk

1/3cup Vermont pure maple syrup

1 tablespoon coffee

1/2-teaspoon vanilla extract

1/4-teaaspoon cinnamon

Pinch of salt

DIRECTIONS:

1.   In a food processor, combine avocados and next 6 ingredients with a pinch of salt.

2.   Puree until smooth.

3.   Spoon the mousse into 4 ramekins and chill for at least 1 hour.

4.   Top with whipped cream.

ENJOY DAN:                              SING SONGS AND PLANT SEEDS!!

SOUTHERN JOHNNY CAPES ENJJOY DN:

                                           SOUTHERN JOHNNY CAKES by CHEF DAN:

Serves 4

INGREDIENTS:

2 cup fine-ground yellow or white cornmeal

1 teaspoon baking powder

1 tablespoon sugar

1/2-teaspoon salt

2 egg, lightly beaten

1 cup butter milk or coconut milk

2 teaspoon vanilla extract

1 tablespoon butter melted

Vermont pure maple syrup

DIRECTIONS:

1.   In a bowl, combine the cornmeal, and next 3 ingredients:

2.   Whisk in eggs, and next 3 ingredients.

3.   Coat a skillet with Pam and heat over medium-heat.

4.   Drop about 1/4-cup of the batter into the skillet and cook 2-3 minutes per side or until golden brown.

5.   Serve with warm maple syrup and or fresh raspberries.

ENJOY DAN:                                                          EAT WELL LAUGH OFTEN!!

ORANGE CHIPOTLE CHICKEN ENJOY DAN:

                     ORANGE CHIPOTLE CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1 teaspoon EACH Chile powder and jalapeno powder

1/2-teaspon cumin

1/2-teaspoon sea salt divided

1 teaspoon sesame oil

4 boneless, skinless, chicken breast, rinsed, patted dry

Juice of 1 orange about 1/3-cup

2 tablespoon Vermont pure maple syrup

1 teaspoon orange zest

2 Cups cooked rice

1/4-cup cilantro leaves

DIRECTIONS:

1.   Pound chicken with a mallet to 1/2-inch thick.

2.   In a bowl, combine chili powder, jalapeno power, cumin, 1/4-teaspon salt.

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

4.   Season both sides of the chicken with chili mixture, cook 3 minutes per side.

5.   Remove from skillet: set aside.

6.   Add orange juice and syrup and scrape bits left on the bottom of the skillet.

7.   Cook until slightly thickened, stirring constantly for 1 minute.

8.   Remove heat and stir in chipotle chilies in adobo sauce and orange zest.

9.   Add chicken back to skillet, return to medium-high heat and cook 1 minute turning constantly.

10  In a bowl combine cooked rice cilantro and 1/4-teaspoon salt.

11  Serve chicken over rice and spoon any excess glaze over top of chicken pieces.

ENJOY DAN:                         EAT WELL LAUGH OFTEN EAT HOT PEPPERS!!

SWEET AND SOUR INDIAN VEGETABLE STEW ENJOY DAN

     SWEET AND SOUR INDIAN VEGETABLE STEW by CHEF DAN:

Serves 4        (LANGANNOO STEW)

INGREDIENTS

1-small heat cauliflower

1-butternut squash cubed

1-eggplant

1-onion coarsely chopped

2-teaspoons red curry paste

1 (15 Oz) can of tomato sauce

2-teaspoons EACH tandoori masala, garama masala, and turmeric

1-tablespoon EACH Worcestershire sauce, balsamic vinegar and brown sugar

1/2-cup broth

1 (15 Oz) can chickpeas, rinsed and drained

1/4- cup cilantro, chopped

1/4 cup toasted slivered almonds

DIRECTIONS:

1.   chop cauliflower into small florets, chop squash into bite-size pieces, and cut eggplant into finger-size pieces.

2.   Coarsely chop onion.

3.   In a stock-pot add oil over medium-heat and when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Stir in curry paste and sauté for 30 seconds.

6.   Add tomato sauce and next 8 ingredients +cauliflower, butternut squash

and eggplant.

7.   Cover and bring to boil; then reduce heat and simmer for 30 minutes.

8.   Serve with jasmine rice, and a dollop of Mexican sour cream.

ENJOY DAN:                                                   EAT WELL AND LAUGH OFTEN!!

SPINACH AND ORZO SALAD ENJOY DAN:

                        SPINACH AND ORZO SALAD by CHEF DAN:

Servs 4

INGREDIENTS:

8 ounces orzo pasta

Salt

1/2-cup crumbles feta cheese

6 pitted Kalamata Greek olives

1 (8 Oz) bag baby spinach

1/2-cup onion chopped

2 tablespoon olive oil

1 tablespoon EACH balsamic vinegar, and lemon juice

1 teaspoon Dijon mustard

1/2-teaspoon EACH dried tarragon, basil and oregano

Salt and pepper to taste

PASTA:

1.   Bring a pot of salted water to a rolling boil.

2.   Add pasta leaving uncovered, cook over high-heat for 8-10 minutes.

PINE NUTS:

1.   Toast the pin nuts in a cast iron skillet over low heat, until browned.

2.   Place in a salad bowl.

SPINACH:

1.   Puree half the spinach in a blender with 1 tablespoon olive oil.

2.   Mix the spinach in the bowl with the pine nuts.

3.   Mix onion, feta, pine nuts, olives, and onion, and remaining spinach with the orzo

4.   Roughly chop half the spinach then gently mix with spinach mixture.

DRESSING:

1.   In Mason jar, combine the remaining oil, and next 7 ingredients.

2.   Put the lid on and shake to combine.

3.   Pour dressing over orzo spinach mixture and gently mix in until well incorporated.

4.   Chill 1 hour before serving.

ENJOY DAN:                                                    EAT WELL AND LAUGH OFTEN!!

OKTOBERFEST KIELBASA AND SAUERKRAUT ENJOY DAN:

CROCK POT OKTOBERFEST KIELBASA AND SAUERKRAUT by CHEF DAN:

Serves 8

INGREDIENTS:

1 (12 Oz) bottle dark Guinness beer

1 cup brown sugar

3-pound beef kielbasa

1 (32 Oz) jar sauerkraut, drained

Directions:

1.   Combine beer and brown sugar in skillet over medium-heat.

2.   Cook stirring occasionally, until the sugar melts and mixture slightly thickened.

3.   Set aside.

4.   Cut the kielbasa into links and place in the crock pot.

5.   Cover with drained sauerkraut.

6.   Pour in the beer and brown sugar over the top.

7.   Cook on high for 4-6 hours.

8.   Cook on low for 8- 10 hours.

ENJOY DAN:                                                    EAT WELL AND LAUGH OFTEN!!

HATCH CHILE SOUP WITH SHRIMP ENJOY DAN:

                      HATCH CHILE SOUP WITH SHRIMP by CHEF DAN:

Serves 4

SHRIMP INGREDIENTS:

1/2-pound shrimp

2 tablespoon olive oil

1 handful cilantro chopped

2 tablespoons lime juice

SOUP:

2 tablespoons olive oil

1/2-onion chopped

2 garlic cloves smashed

3 hatch chilies, (roasted over and 1open flame)

1(16 Oz) can chicken stock

1/2-cup coconut milk

Sea salt and ground black pepper to taste

1 (12 Oz) package frozen corn

1/4-cup crumbled feta cheese

DIRECTIONS:

1.   In a Ziploc bag mix together all shrimp ingredients + shrimp.

2.   Toss to coat and refrigerate for 1-2 hours.

3.   Add olive oil to a stock pot over medium-heat, when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Add chilies and cook 2 minutes, add garlic and sauté 1 minute.

6.   Add chicken stock and simmer for 30 minutes.

7.   Puree mixture with an immersion blender until smooth.

8.   Season with salt and pepper to taste.

9.   Add coconut milk, stir in corn and keep warm while you cook the shrimp.

10  Remove shrimp from Ziploc bag.

11  In skillet over medium-heat, add 1 tablespoon oil and when sizzling

12  Add shrimp; cook 1-2 minutes on each side.

13  Remove from skillet and place in a bowl.

14  Ladle soup into bowls on top of shrimp.

15  Top with crumbled feta cheese.

16  Serve with jasmine rice.

ENJOY DAN:                                                        EAT WELL AND LAUGH OFEN!!

SHRIMP IN CUBAN SOFRITO SAUCE ENJOY DAN:

                        SHRIMP IN CUBAN SOFRITO SAUCE by CHEF DAN:

Serves 2-3

INGREDIENTS:

1-pound shrimp peeled and deveined

1 (15 Oz) can tomato sauce

Pinch of sea salt

1/4-teaspoon EACH dried oregano, tameric and cumin

3 tablespoon olive oil

1/2-onion cut into small cubes

2 garlic cloves

1/2-bell pepper cut into small chunks

1/4-cup coking sherry

DIRECTIONS:

1.   In a bowl mix together, tomato sauce and next 4 ingredients.

2.   Heat the olive oil in skillet over medium-high heat, when sizzling.

3.   Add the onions and sauté for 4 minutes.

4.   Add garlic and bell pepper and sauté for 3-4 more minutes.

5.   Add sherry and gently stir into mixture.

6.   Bring to a boil and the low-heat and simmer; simmer for 15 minutes.

7.   Add the shrimp and cook for 5-6 minutes.

8.   After 3minutes turn them over to cook evenly.

9.   Serve with plenty of sauce, and jasmine rice.

ENJOY DAN:                                       EAT WELL AND LAUGH OFTEN!!

PORK CHOPS WITH PEARS ENJOY DAN:

            KATZAKIAN PORK CHOPS WITH PEARS by CHEF DAN:

Serves 4

INGREDIENTS:

4 pork chops

2 tablespoon olive oil

2 tablespoon butter

1 onion chopped

2 tablespoon ginger minced

2- pears, (Ubilean or Bartlett or Anjou)

1-1/2-cups chicken stock

3 tablespoon balsamic vinegar

2 tablespoons Vermont pure maple syrup

1/2-teaspoon fresh rosemary minced

 Ground black pepper to taste

DIRECTIONS:

1.   Salt the pork chops and score the fat.

2.   Make a few cuts on the outer layer of the pork chops, all the way through to prevent curling.

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

4.   Add chops and sear until nicely browned about 3-5 minutes.

5.   Turn over sear the other side for 1-2 minutes.

6.   Turn burner to low and cook until done internal temp 145 F.

7.   Remove from skillet to a platter to rest.

8.   Add butter; add onion, ginger, sauté for about 2 minutes.

9.   Then add pears and sauté for 1 minute more.

10  Add stock, vinegar and syrup and bring to a boil.

11  Boil vigorously until the liquid has reduced to 2/3, about 4-6 minutes.

12  Serve chops with the pear mixture.

ENJOY DAN:                                                           EAT WELL LAUGH OFTEN!!