KINGS HAWAIIAN SWEET BREAD FRENCH TOAST ENJOY DAN:

           KINGS HAWAIIAN SWEET BREAD FRENCH TOAST by CHEF DAN;

Serves 6

INGREDIENTS:

12-thick slices Hawaiian Sweet Round bread

4 eggs

1/2-cup milk

1/2-teaspoons EACH vanilla, almond extract and cinnamon

1-tablespoon butter

Sprinkle of powdered sugar

Pure maple syrup

DIRECTIONS:

1.   Cut bread crosswise so that each slice is 1-inch thick.

2.   Set aside.

3.   In a shallow bowl, whisk together the eggs and next 4 ingredients.

4.   Mix occasionally to ensure it’s well blended.

5.   Dip slices into egg mixture.

6.   Add butter in a skillet over medium-heat sand when sizzling.

7.   Add slices into the skillet, fry until golden brown both sides.

8.   Sprinkle with powder sugar and cover with pure maple syrup.

9.   I covered both sides of bread with extra cinnamon.

ENJOY DAN:                                                              ALOHA NUI IOA!!

INSTANT POT CHICKEN WITH GOLDEN CURRY SAUCE MIX ENJOY DAN:

INSTANT POT CHICKEN WITH GOLDEN CURRY SAUCE MIX by CHEF DAN:

Serves 4

INGREDIENTS:

4-skinless, boneless chicken breast

1-tablespon olive oil

1-(10.5 Oz) can pineapple chunks

1/3-cup craisins (from Costco)

2-packets golden curry sauce mix

3 teaspoons potato starch

1-(13.5 Oz) can coconut milk

1 bell pepper

8 cremini mushrooms

1 onion

1-tablespoon fresh ginger, grated

1 tablespoon honey or brown sugar

1-teaspoon salt

1/2-teaspoon black pepper

DIRECTIONS:

1.   Cut the vegetables and chicken breast into chunks and dice the onion.

2.   Turn on Instant Pot.

3.   Press SAUTE and hot add oil and chicken and sauté about 4 minutes.

4.   Turn off SAUTE function.

5.   Add the remaining ingredients into the pot.

6.   Close the lid and close pressure release value.

7.   Press PRESSURE COOKER and set for 5 minutes on high.

8.   When finished cooking, press CANCEL button.

9.   Set timer for 5 minutes to release steam naturally.

10  Open lid and press SAUTE button.

11  Pour in potato starch mixed with 1 tablespoon water.

12  Cook for 1 minute before turning off pressure cooker completely.

13  Serve with rice.

ENJOY DAN:                                  LAUGH OFTEN             BON-APPETITE!!

INSTANT POT HAWAIIAN MOCHIKO CHICKEN ENJOY DAN:

INSTANT POT HAWAIIAN MOCHIKO CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

 4-boneless, skinless chicken breast cut into cubes

2/3-cups potato starch

1/3-cup mochiko, (sweet rice flour)

1/4-cup honey or pure maple syrup

1/3-cup soy sauces

1/2-teaspoon sesame oil

2-tablespoons oyster sauce

1-(14.5 Oz) can pineapple Tibbets

1-cup pineapple juice

1-gatlic cloves, minced

1/2-teaspoon fresh ginger, grated

2-scallions, chopped

2-cups bone broth

1-(14.5 Oz) can pineapple tidbits

1/2-teaspoon toasted sesame seeds

1/4-teaspoon red pepper flakes

DIRECTIONS:

1.   In a large sealable container, combine potato starch and next 10 ingredient.

2.   Add chicken and marinate overnight.

3.   In an Instant pot press SAUTE and when pot is hot.

4.   Add marinated chicken and sauté for 4-5 minutes.

5.   Add broth and pineapple tidbits.

6.   Place lid on Instant Pot and seal pressure value.

7.   Press PRESSURE COOKER and on high cook for 13 minutes.

8.   When time is up hit CANCEL and allow 10 minutes to naturally release pressure.

9.   Serve over a bed of rice or on a bed of lettuce.

10  Top with toasted sesame seeds and red pepper flakes.

ENJOY DAN:                                          STAY STRONG AND HAVE COURAGE!!

HAWAIIAN LOCO MOCO ENJOY DAN:

                                HAWAIIAN LOCO MOCO by CHEF DAN:

Serve 4

INGREDIENTS:

1-1/2-pounds ground beef

1/2-onion, finely minced

1/2-cup Panko

1-teaspoon EACH oyster sauce, Worcestershire sauce and honey

1/2-teaspoon black pepper

1-tablespoon olive oil

8 cremini mushrooms, sliced

3-tablespoons butter

2-tablespoon lukewarm water

1-1/2-tablespoon potato starch

2-cups bone broth

1-tablespoon soy sauce

2 teaspoon bourbon

4 eggs

4 cups white rice (cooked sticky rice)

DIRECITIONS:

1.   Add the ground beef and next 6 ingredients to a bowl; mix until well combined, don’t over mix, makes to dense.

2.   Split the mixture into 4 pieces and form into 4 patties, that are 3/4-inch thick.

3.   Add oil t a skillet over medium-heat and when sizzling.

4.   Add the patties and fry until they have a brown crust on 1 side, about 3 minutes.

5.   Flip the patties and fry until cooked through about 2-1/2-minues.

6.   Transfer the patties to a plate and keep warm.

7.   Add mushrooms to the skillet and sauté mushrooms until well browned.

8.   Add a bit of oil to a second skillet and fry the eggs to your likeness.

9.   Push the mushrooms to the side of the skillet and add the butter.

10  In a bowl mix warm water and potato starch, stir until well combined.

11  Add to the skillet with the butter and make a roux, stir until medium-brown.

12  Remove skillet from the heat, stir in bone stock, soy sauce, and bourbon.

13  Once the mixture is smooth and free of lumps.

14  Place back on the strove and bring to a boil, cooking until gravy is thick

15  To plate the Loco Moco, first put down  mound of rice.

16  Top with beef patties, then cover with mushroom gravy, top with a fried egg.

ENJOY DAN:                                                                 DAMN DELICIOUS!!

INSTANT POT BOK CHOY ENJOY DAN:

                             INSTANT POT BOK CHOY by CHEF DAN: serves 4

INGREDIENTS:

2-heads bok choy, tough bottoms trimmed

1-tablespoon sesame oil

1/2-cup vegetables broth

2 tablespoons hoisin sauce

1-tablespoon EACH rice vinegar, and soy sauce

2 carrots, chopped

1-bell pepper, cubed

4 garlic cloves, crushed

1/2-inch slice of ginger, peeled and crushed

1/4-teaspoon siracha

DIRECTIONS:

1.   Press SAUTE when hot pour the oil into the Instant Pot.

2.   Add garlic and ginger, sauté for about 1 minute.

3.   Add the trimmed bok choy, stem side down.

4.   Add remaining vegetables, hoisin sauce, vinegar and soy sauce, siracha, and sauté 3 more minutes.

5.   Sprinkle vegetables with salt, then pour the broth over everything.

6.   Place lid on and lock the pressure value.

7.   Press PRESSURE COOKER and cook on high for 5 minutes.

8.   Release pressure and scoop out vegetables with a slotted spoon.

9.   Place vegetables on a platter and serve juices from the Instant Pot.

ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!

INSTANT POT ST PATRICK'S CORN BEEF & CABBAGE ENJOY DAN:

INSTANT POT ST PATRICK’S CORN BEEF & CABBAGE by CHEF DAN:

Serves 6

INGREDIENTS:

1-onion, sliced

4 garlic cloves, lightly smashed

2-tablespoons picking spice (recipe to follow)

2.5-cups water

4-pounds beef brisket, rinsed and trimmed of excess fat

6-thyme springs

1-(12 ounce) bottle of Guinness

1-pound red skinned potatoes, cut into cubes

1 heat cabbage, cut into 8 wedges

1-pound baby carrots

2-tablespoon butter

Serve with whole grain mustard recipe (follow)

PICKLING SPICE:

1-teaspoon EACH mustard seeds, coriander seeds, and black peppercorns

1/2-teaspoon juniper berries (about 12)

1/4-teaspoon allspice berries, (about 6)

2-dried bay leaves

DIRECTIONS:

1.    In a mortar and pestle, coarsely crush the ingredients, set aside.

MUSTARD RECIPE:

1/2-cup sour cream

1/4-cup horseradish

2 tablespoons whole grain mustard

DIRECTIONS:

1.    Whisk all ingredients together and serve with the corn beef.

DIRECTIONS INSTANT POT:

1.    Place the corn beef in the pot fat side up on a rack on top of the onions

2.    Add picking spice and pour beer over the brisket.

3.    Seal lid and set on PRESSURE COOKER for 85 minutes.

4.    Let pressure release for 20 minutes then manually release.

5.    Remove corned beef and place on a cutting board, cover to keep warm

6.    Strain the liquid and discard solids, saving 2 cups liquid and place in pot.

7.    Add potatoes, carrots and cabbage wedges.

8.    Reserve reamaning cooking liquid.

9.    Seal lid with vegetables and set PRESSURE COOKER for 4 minutes.

10  Quick release pressure.

11  Slice corned beef against the grain.

12  Spoon a little bit of reserved liquid over the corn beef slices on the platter.

13  Drizzle with melted butter, serve with mustard recipe and enjoy.

ENJOY DAN:                        DON’T FORGET TO SHARE AND SLOW THE FORK DOWN!!

INSTANT POT MASHED POTATOES ENJOY DAN:

            INSTANT POT MASHED RED POTATOES by CHEF DAN:

Serves 6

INGREDIENTS:

2-pounds red potatoes, (cut into 1-inch cubes)

1-cup broth

2-teaspoons salt

3/4-wasrm buttermilk

6 tablespoons butter, softened

1/2-teaspoon EACH garlic powder, onion powder and curry powder

3-tablespoons butter

Salt and pepper to taste

2 tablespoon fresh snipped chives

DIRECTIONS:

1.   Place potato cubes  into the Instant Pot.

2.   add broth, garlic powder and next 2 ingredients +salt & pepper.

3.   Place on lid and close pressure value.

4.   Set to PRESSURE COOKER and cook 10 minutes on high.

5.   Then, complete a natural release for 5 minutes before opening value.

6.   Remove the lid and stir in butter and warm buttermilk

7.   Using a hand masher, lightly mash potatoes.

8.   Add just enough warm buttermilk so the potatoes are creamy not soupy.

9.   Mix in more warm buttermilk, depending how creamy you want.

10  Season with salt and pepper and top with fresh chives.

ENJOY DAN:                                COURAGE STRENGTH AND HOPE + CURE!!

FLOURLESS CHOCOLATE TORTE ENJOY DAN:

                       FLOURLESS CHOCOLATE TORTE by CHEF DAN:

Serves 12

INGREDIENTS:

1-1/2-cups dark chocolate, 65% or higher, finely chopped

1-1/2-cups Kerryggold Irish butter

1-1/2-cups granulated sugar

7 eggs-at room temperature

1-teaspoon pure vanilla extract

1/4-teaspoon pure vanilla extract

1-1/2-tablespoons dark rum or expresso

3-cups fresh raspberries

1/2-cup whipped cream

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)

1.   Grease and line a 9-inch springform pan with parchment paper.

2.   Grease again.

3.   Melt the chocolate and butter together in a double boiler.

4.   Melt until almost completely melted.

5.   Remove from heat and stir until smooth and totally melted.

6.   Add the eggs, one at a time, until fully combined between each addition.

7.   Continue to stir until the batter becomes thick, glossy and smooth.

8.   Stir in vanilla extract, almond extract and dark rum.

9.   Pour the batter into a prepared pan.

10  Bake 30-35-minutes, until the torte jiggles slightly in the middle, but is not completely set.

11  Let cool in the pan for 10 minutes.

12  Then unmold.

13  Dust with powdered sugar.

14  Cut into wedges and serve with fresh raspberries and whipped cream

ENJOY DAN:                              ENJOY LIFE AND EAT FLOURESS CAKE!!

AVOCADO SALAD ENJOY DAN:

                           AVOCADO SALAD by CHEF DAN:

Serves 4

AVOCADO INGREDIENTS:

2-avocads, peeled, pitted and diced

2-tomatoes, dice

1-bell pepper, chopped

1-scallion, finely chopped

1-teaspoon EACH coriander leaves, mint leaves and ground cumin

1-head savoy cabbage, chopped

1/4-cup walnuts, roasted and chopped

1 tablespoon lemon juice

1/4--cup corn chips

DRESSING:

1 tablespoon EACH tarragon vinegar, and maple syrup

1/4-teaspoon EACH mustard powder, dried mint leaves

1/2-teaspoon black pepper

Salt to taste

2-tablespoon olive oil

DIRECTONS:

1.   In a bowl combine vinegar and next 5 ingredients and then pour in olive oil until emulsified.

2.   In a bowl add all avocado ingredients and mix all ingredient well.

3.   Toss lightly with dressing and top with chips.

ENJOY DAN:                                                               STAY STRONG!!

INSTANT POT SHRIMP RISOTTO ENJOY DAN:

                          INSTANT POT SHRIMP RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons butter

1-onion, chopped

1-roasted bell red pepper

1/2-tablespoons dried oregano

1-tablespoon EACH paprika and turmeric

1/2-teaspoon EACH salt and black pepper

1/2-cup frozen peas

1-1/2-cup arborio rice

1/4-cup dry sherry

3-cups chicken broth

19-(10 Oz) bottle clam juice

1-pound shrimp, peeled, and deveined

1/2-cup Parmesan cheese, finely grated

DIRECTIONS;

1.   Over open flame blackened red pepper and then place in a paper bag.

2.   After 20 minutes remove blacken skin, then chop.

3.   In an Instant Pot press SAUTE button, add butter and when sizzling.

4.   Add onions and roasted red pepper and sauté for 4 minutes.

5.   Stir in oregano, and next 4 ingredients and sauté for 1 minutes.

6.   Add the rice and stir for 1 minute.

7.   Pour in the sherry and stir until absorbed.

8.   Add broth and clam juice, stir.

9.   Lock the lid on the pot and set the vent to sealing.

10  Press PRESSURE COOKER to high and cook 10 minutes.

11  Use the quick release to bring the pot back to normal pressure.

12  Remove the lid and set PRESSURE COOKER back to SAUTE.

13  Add the shrimp and stir until the shrimp is cooked, about 2 minutes.

14  Stir in the cheese.

15  Turn off heat and let sit for a couple of minutes.

ENJOY DAN:                                                                LOVE ALWAYS WINS!!

INSTANT POT SAAG (spinach) ENJOY DAN:

                        INSTANT POT SAAG (spinach) by CHEF DAN:

Serves 4-5

INGREDIENTS:

2-pounds baby spinach

3 tablespoon butter

1-pound (paneer) ricotta cheese

1-thumb-size fresh ginger, grated

4 gallic cloves, chopped

1 onion, chopped

1 serrano pepper, chopped

1-1-inch cinnamon stick

1-bay leaf

1/2-teaspoon chili powder

1-teaspoon garam masala

Salt and pepper to taste

1-cup yogurt

1-teaspoon lemon zest + 1-tablespons lemon juice

DIRECTIONS:

1.   Place a rack inside a 6-quart Instant Pot, add 2 cups water.

2.   Firmly pack the spinach inside the pot, it will be completely full.

3.   Place the lid on and close pressure value.

4.   Set Pressure Cooker on high for 1 minute.

5.   Let steam naturally release pressure.

6.   Drain the spinach in a sieve and discard liquid.

7.   Transfer the spinach to a food processor and pulse until finely chopped

8.   Set aside and keep warm.

9.   Wipe pot clean and return to base set to HIGH SAUTE.

10  Add butter and heat, stirring, until completely melted.

11  Add the ricotta cheese and brown on all sides for 6-8 minutes.

12  Transfer to a paper lined plate and set aside.

13  Add the ginger and next 7 ingredients and season with salt & pepper.

14  Cook for about 8 minutes.

15  Add the ricotta cheese, spinach, yogurt, lime juice and cook 5 minutes.

16  Serve with basmati rice or warm naan.

ENJOY DAN:                                                                  HIP-HIP-HIP-HOORAY!!