PUMPKIN AND SWEET POTATO SOUP BAKED IN THE SHELL ENJOY AN:

 PUMPKIN AND SWEET POTATO SOUP BAKED IN THE SHELL by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 tablespoon EACH coriander seeds, and fennel seeds

2 teaspoon EACH cumin seeds and dried oregano

1/2-teaspoon EACH red pepper flakes, salt and pepper

2 garlic cloves

1 tablespoon olive oil

1 tablespoon butter softened

1 8-10-inch pumpkin

4 sweet potatoes

2 apples peeled and corded

1-1/2-quart chicken broth

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.    In a spice grinder grind coriander seed and next 5 ingredients.

2.    Blend in garlic and 1 tablespoon oil to form a paste.

3.     Using a sharp knife, cut the top of the pumpkin, creating a 4-inch diameter.

4.    With a metal spoon, scoop out the seeds and strings.

5.    Rub butter on cut-side of the lid and on the inside of the pumpkin.

6.    Smear the pumpkin and the potatoes with spice paste.

7.    Place pumpkin a prepared baking dish

8.    Peel sweet potatoes and cut each potato lengthwise into 5 wedges.

9.    Add sweet potatoes to the inside of the pumpkin with the apples

10. Add broth, then fit lid onto pumpkin.

11. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, 1-1/2-to 2 hours.

12. Carefully remove from the oven.

13.  With a long-handled spoon, remove sweet potatoes and apples.

14. Then gently scrape the flash from the bottom and sides of the pumpkin.

15. Be careful not puncture the walls.

16. Ladle the soup, including broth, sweet potatoes, apples, and pumpkin flesh into warm bowls.

ENJOY DAN:                                                                                  BON-APPETITE!!

DAY OF THE DEAD POSOLE ENJOY DAN:

        DAY OF THE DEAD (DIA DE LOS) POSOLE by CHEF DAN:

Serves 8

INGREDIENTS:

2 steamed seeded dried ancho chills

2-1/2-cup beef broth

2 tablespoon olive oil

2 pounds boneless pork shoulder cut into 1-inch pieces

kosher salt to taste

1 onion chopped

6 garlic cloves smashed

1-1/2-teaspoon dried oregano

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

1 (14.5 OZ) can diced tomatoes

2 (15 Oz) cans white hominy, rinsed and drained

3 (6-inch) corn tortillas, halved and cut into 1/4-inch strips

8 thinly sliced radishes

Handful fresh Cilento leaves

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.    Heat a skillet over medium-heat.

2.    Add chilis and sauté 1 minute or until toasted, stirring occasionally.

3.    Place chilies in a bowl and add 3 cups boiling water.

4.    Let stand 15- 20 minutes; drain chilies, discard liquid.

5.    Place chilies in a blender add broth and blend until smooth.

6.    Set aside.

7.    In stock pot add 1 tablespoon oil over medium-heat, when sizzling.

8.    Season pork with salt and add in batches to the pot and cook for 6 minutes.

9.    Or until browned, turning occasionally then place on a plate.

10. Repeat processor with remaining pork.

11. Add 1 teaspoon oil to a skillet over medium-high heat when sizzling.

12. Add onion and garlic and sauté 3-4 minutes.

13.  Add oregano and next 3 ingredients and sauté for 30 seconds, stirring.

14. Add reserved chilies mixture, tomatoes, pork and a splash of salt.

15. Reduce heat and simmer, partially covered for 1 hour.

16. Stir in hominy, and simmer for 20-25 minutes more.

17. On a prepared baking sheet, toss tortilla strips with remaining oil.

18. Spread in a single layer, bake for about 7 minutes or until brown and crispy.

19. Place 1 cup stew in each bowl.

20. Top each serving with 2 tablespoon radishes and cilantro.

ENJOY DAN:                                    FOR THE LOVE OF LIFE AND FOOD!!

LORI"S STUFFED PORTOBELLO MUSHROOMS ENJOY DAN:

LORI’S STUFFED PORTOBELLA MUSHROOMS by CHEF DAN:

Serves 4

MUSHROOMS:

4 Large portobello mushrooms

2 tablespoon grapeseed oil, for brushing mushrooms

STUFFING:

1 cup Lori’s pesto, (recipe to follow)

3/4-cup Parmesan cheese

1/2-cup julienned sun-dried tomatoes with oil

1/2-tablespoon Cholula Hot Sauce

1/2-cup Panko

1/2-teaspoon fresh snipped chives

1 cup mozzarella cheese shredded

Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Wipe the mushrooms with a damp paper towel to clean; dry well.

2.   Do not rinse under water.

3.   Brush the tops of the mushrooms with oil.

4.   Set aside

5.   In a bowl mix together, Lori’s pesto and next 5 ingredients.

6.   Season with salt and pepper and mix thoroughly.

7.   Divide the mixture evenly into 4 mushrooms caps.

8.   Top each with mozzarella cheese.

9.   Bake in preheated oven for 10-12 minutes or until cheese melts.

LORI’S PESTO:

1/4-cup tightly packed basil leaves

2 gallic 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.

ENJOY DAN:                                                   FOR THE LOVE OF FOOD!!

PORTOBELLA MUSHROOMS ENJOY DAN;

                  STUFFED PORTOBELLO MUSHROOM by CHEF DAN:

Serves 4

INGREDIENTS:

4 portabella mushrooms

2 tablespoon olive oil

1-red onion diced

3 garlic cloves smashed

Remove stems and finely chop

1/4-cup small shrimp, cut in half, lump crab meat, or albacore white tuna packed in water

1/2-teaspoon dried oregano

1/4-cup Panko

1/2-cup mozzarella cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Wash mushrooms.

2.   Remove stem and chop them finely.

3.   Set aside.

4.   Brush1 tablespoon olive oil all over the mushrooms on both sides.

5.   On prepared baking sheet place mushrooms and bake for 15 minutes.

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

7.   Add onion, garlic, mushrooms stems, oregano sauté for 4-5 minutes.

8.   Add shrimp, crab or whatever, season with salt and pepper to taste.

9.   Saute for about 3-4 minutes.

10  Remove mushrooms from the oven.

11  Scoop out more of the mushroom around the stem to make room for filling.

12  Scoop filling into the mushroom caps and place in oven for 15 minutes.

13  Top with mozzarella cheese.

ENJOY DAN:                                     HEART AND SOUL IN THE KITCHEN!!

         

SHRIMP AND PORK WONTON SOUP ENJOY DAN:

                     SHRIMP AND PORK WONTON SOUP by CHEF DAN:

 WONTON FILLING:

Serves 6

7 large shrimp, peeled and deveined, cut into 1/2-inch pieces

1/2-pound minced pork

1 thumb-size fresh ginger, finely grated

2 teaspoon sugar

3 shallots finely chopped

A handful fresh cilantro minced

3 tablespoons water chestnuts chopped

1 tablespoon EACH soy sauce, and sesame oil

1/2-teaspoon sriracha

2 tablespoons rice wine vinegar

1/2-teaspoon fish sauce

2 tablespoon sesame oil

32 wonton wrappers, rectangle (3-1/2-X 3-inches) thawed if frozen

SOUP:

7 cups chicken broth

1 tablespoon sesame oil

2 garlic cloves minced

1-thumb-size fresh ginger sliced

1-1/2-tablespoons EACH soy sauce, and mirin

6 cremini mushrooms sliced

1 carrot, thin sliced on the diagonal

4-leaves of baby bok choy

1-pound large shrimp peeled and deveined

5 scallions thinly sliced

WONTONS:

1.    In a bowl combine pork 10 ingredients + salt and pepper to taste.

2.    Mix until thoroughly combined.

3.    Place one wonton wrapper in the center of the cutting board.

4.    Place 2 teaspoon-size portion of pork mixture in the center of the wrapper.

5.    Top with a with single small shrimp.

6.    Using your fingertip, moisten the wrapper with water around the edge.

7.    Lift the2 opposite corners up to meet at a point, then use your finger to seal the rest of the sides.

8.    Pull 2 sides together to form a triangle into a plump folded crescent shape.

9.    Transfer to a plate in a single layer so they do not touch, repeat with remaining wontons.

1.    Bring the chicken broth to a boil, add a few wontons and boil for 3-5-minutes.

2.    Once cooked transfer to a large bowl.

3.    Heat sesame oil in a stock pot over medium-heat.

4.    Add garlic and ginger, stirring frequently for 1 minute.

5.    Stir in broth, soy sauce, mirin, mushrooms and carrots, cook 5 minutes.

6.    Add bok choy and shrimp, cooking 4-5 minutes, until shrimp have turned pink

SERVE:

1.    Divide wontons around 6 bowls; 4-5-to a bowl.

2.    Add vegetables and shrimp and 1 cup broth.

ENJOY DAN:                                                         EAT GOOD AND BEAT CANCER!!

CINNAMON TOAST ENJOY DAN:

                                   CINNAMON TOAST by CHEF DAN:

Serves 4

INGREDIENTS:

4 slices Dave’s sprouted whole grain bread

3 tablespoons butter softened

2 tablespoon sugar

3 tablespoon ground cinnamon

1/2-teaspoon vanilla extract

1/8-teaspoon ground nutmeg

DIRECTIONS: (PREHEAT THE OVEN TO 350 F) (THEN BROILER)

1.   Smash the softened butter with a fork.

2.   Dump in the sugar, and next 3 ingredients.

3.   Stir to completely combine.

4.   Spread the mixture on the bread slices, completely covering the surface.

5.   Place on a baking sheet and bake in preheated oven for 10 minutes.

6.   Turn the broiler on and broil until golden brown and bobbing.

7.   Cut the slices in half and serve.

ENJOY DAN:                                                 LOOK GOOD FEEL GREAT!!

CRAB POKE BOWL ENJOY DAN;

                                CRAB POKE BOWL by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup fresh crab meat

1/4-cup light soy sauce

1 tablespoon fish sauce

4 tablespoons rice wine vinegar

1 tablespoon hot sauce

2 teaspoon sesame oil

2 scallions, bias sliced into 1-inch slices

2 tablespoon toasted black sesame seeds

2 cups Jasmine rice

1 avocado, pitted, peeled and sliced

1 cup sliced cucumber

DIRECTIONS:

1.   Toss together crab and next 5 ingredients.

2.   Stir in scallions and sesame seeds.

3.   Let stand for 10 minutes.

4.   Divide rice among 4 bowl.

5.   Top with crab mixture, avocado and cucumber

ENJOY DAN:                                SHARE LIFE LOVE AND SEAFOOD!!

CHEESE STEAK SANDWICH ENJOY DAN:

                         CHEESE STEAK SANDWICH by CHEF DAN:

Serves 4

PEPPERS AND ONIONS:

1 tablespoon olive oil

2 onions, sliced 1/4-inch thick

1-1/2-bell peppers, slice 1/4-inch thick

1-1/2-tablespoons red wine vinegar

1/2-teaspoon EACH chili powder, paprika, and dried marjoram

Sea salt and freshly ground black pepper

STEAK AND ASSEMBLY:

2 pounds beef short ribs

4 10-inch long Italian sub rolls toasted

Sea salt and freshly ground black pepper to taste

4 slice extra sharp cheddar cheese

4-slices Swiss cheese

 DIRECTIONS: (PREHEAT OVERN TO BROIL SETTING)

1.   Freeze the short ribs for 50 minutes to 1 hour, makes it easier to thinly slice.

2.   Remove from refrigerator and cut crosswise then lengthwise in very thin stripes.

3.   Place the beef in a bowl.

4.   Mix together chili powder and next 2 ingredients + salt and pepper.

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

6.   Remove beef from the bowl and sauté until desired doneness.

7.   Remove from skillet.

8.   Add onions, bell peppers, paprika, garlic powder, + salt and pepper.

9.   Saute beef mixture for 25 minutes or so.

10  Remove skillet from the heat and add vinegar, give a good stir.

11  Divide the meat between the bottoms of 4 toasted rolls, layer with onion and green pepper.

12  Then top with sliced cheese.

10  Place on a cookie sheet, and broil until cheese is melted.

11  Cover with tops of rolls and serve.

ENJOY DAN:                                         LAUGHTER IS THE BEST MEDICINE!!

RED CURRY SHRIMP DUMPLINGS ENJOY DAN:

RED CURRY SHRIMP STEAMED DUMPLINGS by CHEF DAN:

INGREDIENTS:

24 wonton wrappers

MIX:

1 pound shrimp, peeled and deveined

2 scallions, roughly chopped

2 teaspoons fresh ginger, grated

1 teaspoons Thai curry paste

1 teaspoon fish sauce

2 tablespoons oyster sauce

1/2-teaspoon sesame oil

DIPPING SAUCE:

1 cup soy sauce

1/4-cup rice wine vinegar

1 teaspoon red curry paste

2 tablespoon brown sugar

1/2-teaspoon fresh ginger, minced

1 teaspoon sesame oil

1 teaspoon lime zest

1 cup water

1 tablespoon cilantro leaves

DIRECTIONS:

1.   In the work bowl of a food processor fitted with a metal blade,

2.   Add shrimp, scallions, ginger, curry paste, fish sauce, oyster sauce, and oil.

3.   Pulse severs times until the ingredients come together and form a finely-chopped paste;

4.   Working with 1 wonton wrapper at a time, place 1 teaspoons of shrimp mixture in the center.

5.   Wet your finger and rum it around the edge of wonton wrapper.

6.   Then, pull all corners to the center, and pinch to seal the dumpling.

7.   Repeat with remaining wontons and filling.

8.   In a wok add 2-3-cups water, place bamboo steamer basket over the top of the water but not touching the water.

9.   Spray Pam on the bottom of the bamboo steaming basket.

10.                Place dumpling in the basket, cover and steam for 8-10 minutes.

11.                Stir together the dipping sauce in a bowl and serve with dumplings.

ENJOY DAN:                                                  BON-APPETITE!!

BANANA CHOCOLATE PILE UP ENJOY DAN:

                     BANANA CHOCOLATE PILE UP by CHEF DAN:

Serves 4

INGREDIENTS:

4 servings

INGREDIENTS:

4 tablespoon bitter-sweet chocolate chips

2 bananas thinly sliced into rounds

2 tablespoon walnuts chopped21-teaspoon thermic

4 tablespoon yogurt

DIRECTIONS:

1.   Place chocolate in a bowl cover with saran wrap.

2.   Add chicalote, cover and place in microwave on low powder for 10 seconds or until chocolate has melted and smooth.

3.   Stir in turmeric.

4.   Arrange bananas rounds on a plate and sprinkle on walnuts.

5.   drizzle melted chocolate over the bananas.

6.   Top with yogurt.

   

ENJOY DAN:                                             LAUGHTER IS THE BEST MEDICINE!!