ROAST BEEF FOR CHRISTMAS ENJOY DAN:

                    ROAST BEEF FOR CHRISTMAS by CHEF DAN:

Serves 8        (smoked on the Traeger grill

INGREDIENTS:

1-7-8-pound beef roast (boneless prime rib, or bone-in-rib roast

1/4-cup Smokey Barbecue rub

DIRECTIONS:

1.   Coat the entire roast with Smokey Barbecue rub.

2.   Cover the roast and place in the refrigerator overnight.

3.   Next day remove from refrigerator and let come to room temperature.

WHEN READY TO COOK:

1.   Start the Traeger grill on Smoke with the lid open until fire is establish about 5 minutes.

2.   Arrange roast on the grill grate and smoke 3-4 hours.

3.   Set temp to 225 F and roast to internal temperature is 145 F.

4.   Could take 4-6 hours.

5.   Foil the meat and let rest for 30 minutes.

ENJOY DAN:                                             HEART AND SOUL IN  THE KITCHEN!!  

CHRISTMAS CRANBERRY MARTINI ENJOY DAN:

                 CHRISTMAS CRANBERRY MARTINI by CHEF DAN:

Serves 10    (for Tanya, Lori, David, Alex. J-bob, or everyone)

INGREDIENTS:

1-(12 Oz) package fresh cranberries +1/2-cup extra berries

2-cups cranberry juice +1-cup more

1-cup tequila, or vodka

1/4-cup orange liqueur, or dry vermouth

Fresh cranberries for garnish

Top with fresh mint

DIRECTIONS:

1.   In a skillet, bring cranberries and 2 cups of cranberry juice to a boil.

2.   Reduce heat; simmer for 5 minutes.

3.   Press through a strainer to remove skins; reserving juice, discard skins

4.   Transfer juice to a bowl + 1 extra cup cranberry juice.

5.   Add to the bowl tequila, and orange liqueur.

6.   With immersion blender; blend until smooth.

7.   Pour into 8-inch square pan.

8.   Cover and freeze until ice begin to form around the edges of the pan.

9.   About 1-1/2-hours.

10  Freeze some more until mushy about 30 minutes more.

11  Pour into martini glasses and top with reserved cranberries.

12  Top each glass with fresh mint.

ENJOY DAN:                                                               LET’S HAVE A PARTY!!                                

BUTTTERNUT SQUASH WITH CRANBERRIES SOUP ENJOY DAN:

BUTTERNUT SQUASH WITH CRANBERRIES SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

4 cups vegetables broth

1 butternut squash

1/2-cup cranberries

1 onion, chopped

2 carrots, shredded

2 parsnips, shredded

2 garlic cloves

2 tablespoon rosemary, finely crushed

1 cup apple cider

1/2-teaspoonEACH cinnamon, tandoori masala, and cumin

2 tablespoons toasted ground flax seeds

Sea salt and freshly ground pepper to taste

DIRECTIONS:

1.   Seed and cube the butternut squash.

2.   In a stock pot, combine cubed squash and next 5 ingredients.

3.   Add rosemary and next 7 ingredients.

4.   Cook over medium-heat for about 40 minutes.

5.   Lower heat to simmer and cook about 20- minutes more.

6.   With an immersion blender, puree until smooth.

7.   Serve warm with dollop of Greek yogurt and finely chopped basil

ENJOY DAN:                      EAT WELL LAUGH OFTEN AND EAT CRANBERRIES!!

CHEF LIANGS AGNOLOTTI SQUARE RAVIOLS ENJOY DAN:

   Capers + olives restaurant CHEF LIANGS RECIPE FOR AGNOLOTTI  RAVIOL’S  (restaurant at 2933 Colby ave.

Asked if this is something people can try at home, he responded “Absolutely!”
The necessary equipment includes a pasta maker, a pastry bag, a small pastry tip and pasta wheel cutter.
“It’s really easy to duplicate,” he said. “To make this pasta, you pretty much can make any stuffed pasta.”
Agnolotti pasta
Agnolotti pasta — ravioli’s smaller, squarer cousin — is made with delicata squash, hazelnuts, and Parmesan and ricotta cheeses.
To make this, you’ll need a pasta machine, a large cutting board, a sharp chef’s knife, a small pastry bag with a small tip, and a pasta wheel cutter.
For the pasta:
1 batch fresh egg pasta
2 cups semolina flour
1 cup all-purpose flour
4 eggs
1 tablespoon olive oil
Pinch salt
1-2 tablespoons water
For the ricotta filling:
1 cup ricotta
¼ cup shaved Parmesan
Zest from 1 lemon
Salt and pepper, to taste
For the pasta topping:
½ cup delicata squash, cut in ¼-inch-thick half moons
5 sage leaves
¼ cup chopped hazelnuts
Lemon juice
Parmesan for garnish
Put all dry ingredients into a bowl and make a hole in the center, into which the cracked eggs are added. Work the eggs into the flour with a fork until mixed. Knead with the pasta machine. Instead of extensively kneading the fresh pasta dough, fold it and run it through the pasta machine on one of the thicker settings.
Fold the pasta sheet over on itself and run it through the pasta machine again. Repeat 8 to 10 times, then cover the pasta with cling wrap and let it rest for 30 minutes at room temperature.
Unwrap the pasta and run it through the pasta machine on the highest or second-highest setting.
As the sheet of pasta comes off the pasta machine, lay it on a floured board and cut it into rectangular sheets about 12 inches long. Sprinkle flour lightly on each sheet after you cut it and continue stacking sheets on top of each other.

ENJOY DAN:                                                 BE SMART MAKE SQUAARE RAVIOLI’S!!

BUTTERNUT SQUASH AND APPLE SOUP ENJOY DAN:

                 BUTTERNUT SQUASH AND APPLE SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon butter

1-tablespoon olive oil

1 onion, chopped

1-butternut squash

2 garlic cloves, smashed

2 apples from Gibson’s garden

2-cups chicken broth

2 cups apple cider or juice

4 springs fresh rosemary

1/2-teaspoon EACH nutmeg and cinnamon

2 teaspoon salt

DIRECTIONS:

1.    In a stock pot heat the butter & olive oil over low-heat, when sizzling.

2.   Add onions and curry powder and sauté for about 20 minutes.

3.   Stir occasionally, scraping the bottom of the pot.

4.   Peel the squash and cut in half, remove the seeds,

5.   Then cut the squash into chunks.

6.   Peel quarter, and core the apples, cut into chunks.

7.   Add squash, apples garlic cloves, salt & pepper, and 2 cups of chicken broth to the pot.

8.   Add rosemary, nutmeg and cinnamon to the pot.

9.   Bring to a boil, cover and cook over low-heat for about 40 minutes.

10  Puree it coarsely in the bowl of a food processor fitted with a steel blade or immersion blender.

11  Pour soup back into the pot.

12  Add apple cider and just enough broth to make the consistency you want.

13  Remove rosemary springs.

ENJOY DAN:                                           EAT WELL LAUGH OFTEN AND SMILE!!

AFTER THANKSGIVING TURKEY CUTLETS MARSALA ENJOY DAN:

     AFTER THNAKSGIVING TURKEY CUTLETS MARSALA by CHEF DAN:

Serves 4

INGREDIENTS:

4 tablespoons butter

1 tablespoon fresh basil

3 garlic cloves, smashed

1-cup sliced crimini mushrooms

1 tablespoon cornstarch

1/2-cup chicken broth

1/2-cup Marsala wine

1/2-teaspoon EACH salt, and tandoori masala

1/4-teaspoon EACH fresh ground black pepper, and garlic powder

4-(4 Oz) turkey cutlets

DIRECTIONS:

1.   Flatten the cutlets on cutting board between 2 sheets plastic wrap.

2.   Smash thin with rolling pin or a cast-iron skillet until 1/4-inch thick.

3.   Heat 2 tablespoon butter in a skillet over medium-high heat when hot.

4.   Add basil, garlic and mushrooms; sauté for 5 minutes, stirring occasionally.

5.   Combine chicken broth and cornstarch in a bowl.

6.   Add broth mixture and marsala to the mushroom mixture.

7.   Bring to a boil; cook 1 minute, stirring constantly.

8.   Reduce heat to medium-low; cook 5 minutes, stirring frequently.

9.   While sauce cooks, combine salt and next 3 ingredients.

10  Sprinkle over turkey.

11  Heat 2 tablespoon butter in a skillet over medium-high heat when sizzling.

12  Add cutlets and cook 2 minutes on each side, or until done.

13  Serve with sauce.

ENJOY DAN:                                 COURAGE STRENGTH AND STAY STRONG!!

QUINOA STUFFED BELL PEPPERS ENJOY DAN:

                  QUINOA STUFFED BELL PEPPERS by CHEF DAN:

Serves 6 

INGREDIENTS:

6 bell peppers tops cut, stemmed and seeded

3/4-cup cooked quinoa

2 cups cooked lentils

1-(4 Oz) can green chilies

1 cup mushrooms, sliced

1-(15.5 Oz) can black beans, rinsed and drained

1-(15 Oz) can fire-roasted tomatoes

1/2- pepper jack cheese

1/4-cup feta cheese

1-teaspoon EACH garlic powder, cumin, chili powder and paprika

1/2-cup roasted cashews

Sat and pepper to taste

DIRECTIONS-(PREHEAT OVEN TO 350 F)

1.   Cut the top of the bell peppers.

2.   Remove the stem and carefully seed the peppers.

3.   Leaving the rest of the pepper intact.

4.   In a bowl, combine cooked quinoa and next 11 ingredients + salt and pepper taste.

5.    Spoon the quinoa mixture in each bell pepper cavity.

6.   Place bell peppers in a prepared baking dish cavity side up.

7.   Pop the peppers into the oven.

8.   Let them bake for 35-40 minutes.

9.   Top with roasted cashews.

ENJOY DAN:                                       EAT HEALTHY BE STRONG!!

FISH TACO ENJOY DAN:

                                      FISH TACO by CHEF DAN:

Serves 4

INGREDIENTS:

1/4-cup Mexican sour cream

2 tablespoon EACH fresh cilantro, and lime juice

1 jalapeno pepper, finely diced

1/2-onion, sliced

2-cups shredded cabbage

1-1/2-teaspoon EACH paprika, chili powder and brown sugar

1 teaspoon EACH dried thyme and dried oregano

3/4-teaspoon EACH garlic powder, and ground cumin

5-(6 Oz) tilapia fillets

1 tablespoon olive oil

8 (6-inch) corn tortillas

1/2-ripe avocado, thinly sliced

Lime wedges, and fresh salsa for serving

DIRECTIONS:

1.   Combine first ingredients in blender and blend until smooth.

2.   Combine jalapeno sauce, onion and cabbage in a bowl.

3.   Combine paprika and next 6 ingredients in bowl.

4.   Sprinkle over fish fillets.

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

6.   Add fish t the skillet and cook 3 minutes on each side.

7.   Warm tortillas according to package directions.

8.   Divide fish, onion mixture and avocado evenly among tortillas/

9.   Top fresh salsa and lime wedges.

ENJOY DAN:     Cooking is like love. It should be entered with abandon or not at all.

SEAFOOD FRA DIAVOLO ENJOY DAN:

                          SEAFOOD FRA DIAVOLO by CHEF DAN:

Serves 4-6

           (Tray and Boyz Christmas dish

INGREDIENTS:

2 tablespoon olive oil

1 tablespoon butter

20- Penn Cove Mussels

15- Manila clams

20-shraimp, shelled and deveined

3 whole calamari, cleaned, bodies, cut into rings, tentacles halved

2 teaspoons EACH Herbs de Provence and Old Bay seasoning

2 garlic cloves, smashed

1 onion, diced

1 cup red wine + 1/2-cup red wine

1/2-tube Mexican pork chorizo

4 cups tomato sauce

3 tablespoon tomato paste

1 package dry linguine

1/4-cup fresh parsley

 DIRECTIONS:

1.    Cook pasta according to package directions.

2.    In a skillet over medium-heat; place tomato sauce, paste and -1 cup wine.

3.    Gently simmer until warmed through, set aside & keep warm.

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

5.    Add onion, pork chorizo and sauté for 5-6 minutes

6.    then add garlic and sauté 1 minute.

7.    Reduce heat to medium add shrimp and sauté until opaque, about 5-6 minutes.

8.    Half way through cook the shrimp add 1/2-cup warm tomato sauce & Herbs de Provence and Old Bay.

9.    Then add calamari and stir in some warm tomato sauce.

10  Turn seafood down to low and cook gently, stirring frequently.

11  Place the Penn Cove mussels in pot, with 1/2-cup water and 1/2- red wine over medium-high heat.

12  Cover and steam for about 6 minutes, until they are opened.

13  Remove from heat add discard the water, cover until needed.

14  After pasta is al dente, drain and return pasta to the pot with remaining tomato sauce.

15  Along with onion mixture, and shrimp mixture, stir to combine.

16  Add pasta and onion mixture to a large bowl.

17  Pour the and seafood sauce over top.

18  Using a spoon, gently combine the sauce with the pasta.

19  Arrange the mussels, and clams decoratively in the pasta, hinge side down.

20  Garnish with fresh parsley.

ENJOY DAN:      (Man does not live by wards alone, despite the fact that sometimes he has to eat them)

BAKED LENTILS ENJOY DAN:

                                   BAKED LENTILS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-cup dry lentils, rinsed

2-cups water

1/2-onion, chopped

1 tablespoon EACH brown sugar, catsup, and molasses

1/8-teaspoon EACH marjoram, sage, thyme and salt

1/2-teaspoon EACH dry mustard, and Worcestershire sauce

4 tablespoon olive oil

1 bay leaf

8 cherry tomatoes, halved

2 cups Parmesan cheese, shredded

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Combine lentils and next 12 ingredients in prepared baking dish.

2.   Stir to combine.

3.   Cover ad bake for 45 minutes.

4.   Remove from oven and stir in tomatoes.

5.   Recover and bake for 15 minutes.

6.   Remove from oven and sprinkle with cheese.

7.   Bake uncovered for 5-7 minutes or until cheese is melted.

8.   Remove bay leaf serving.

ENJOY DAN:           FOOD IS NOT ABOUT IMPRESSING PEOPLE.

                         IT IS ABOUT MAKING THEM FEEL COMFORTABLE!!

BEAN SALAD WITH TUNA ENJOY DAN:

                      BEAN SALAD WITH TUNA by CHEF DAN:

Serves 4 

INGREDIENTS:

1-(15 Oz) can solid albacore tuna in water

1-(15 Oz) can garbanzo beans, rinsed and drained

2- tablespoons capers

1/2-cup red bell pepper, chopped

1/2-cup green bell pepper, chopped

1/4-cup Parmesan cheese

1/8-teaspoon Penzeys minced garlic

8 cherry tomatoes, halved

3-tablespoons olive oil

1-tablespoon honey

3-tablespoons balsamic vinegar

1/4-teaspoon onion powder

6 fresh basil

Dash of dried oregano

DIRECTIONS:

1.   Place the tuna in a bowl, using your fork to break into smaller pieces.

2.   In a bowl, combine tuna and 7-ingredients.

3.   In Mason jar with lid, combine the remaining ingredients SHAKE WELL.

4.   That would be olive oil through oregano.

5.   Pour over bean mixture and toss to coat.

ENJOY DAN:                                        EAT WELL LAUGH OFTEN!!

OLD MAN DAN'S TURKEY NOODLE SOUP ENJOY DAN:

OLD MAN DAN’S TURKEY NOODLE SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 onion, halved and chopped

2 garlic cloves, smashed

2 carrots, peeled, halved and chopped

3 celery stalks, halve lengthwise and chopped

1-bell pepper, chopped

1/2-tablespoon dried thyme

4 cups chicken stock

1/4-cup dry white wine

1 tablespoon soy sauce

2 cups spiral noodles

1-pound leftover turkey, chopped into bite size pieces

Salt and pepper to taste

1/2-tablespoon dried parsley.

DIRECTIONS:

1.   Heat oil on a stockpot over medium-heat and when sizzling.

2.   Add onion and sauté for 4 minutes.

3.   Add garlic and sauté 1 minute.

4.   Add carrots, celery, bell pepper, and thyme, cook for 5 minutes.

5.   Add broth, wine and soy sauce and bring to a boil.

6.   Add noodles: reduce heat to medium-low and simmer for 7 minutes.

7.   Stir in turkey and warm through about 2-3 minutes.

8.   Season with salt and pepper and top with parsley.

ENJOY DAN:                                              STAY STRONG AND BET CANCER!!