INSTANT POT KALE ENJOY DAN:

                                  INSTANT POT KALE by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespon olive oil

3-garlic cloves, finely sliced

1-pound kale, cleaned and stems trimmed

1/2-cup water

1/2-teaspoon salt

1/2-teaspoon red pepper flakes

1-tablespoon lemon juice

Fresh ground black pepper to taste

DIRECTIONS:

1.   Press SAUTE mode on Instant Pot, when it reads hot.

2.   Add oil and garlic, sauté for 2-3 minutes.

3.   Stir in big handfuls kale; fill the pot up, it will shrink down.

4.   Sprinkle with salt.

5.   Place the lid on the I. P. and close pressure release value.

6.   Press PRESSURE COOK and cook on high for 5 minutes.

7.   Quick release the pressure.

8.   Season with lemon juice and stir in fresh ground black pepper.

9.   Remove with thongs, leaving as much liquid in the pot as possible.

ENJOY DAN:                                            ENJOY LIFE EAT YOUR GREENS!!

HASSELBACK PINEAPPLE HAM ENJOY DAN:

                   HASSELBACK PINEAPPLE HAM by CHEF DAN:

Serves 8

INGREDIENTS:

1-boneless fully cooked ham (about 3 pounds)

1-(20 Oz) can sliced pineapple

2-teaspoon ground fresh ginger

1/2-cup brown sugar

1/2-teaspoon ground cinnamon

1/4-teaspoon ground cloves

DIRECTIONS:

1.   Combine pineapple juice from the can (about 1-cup).

2.   Combine with ginger and next 3-ingredients.

3.   In sauce pan add pineapple mixture, over medium-heat & bring to a boil.

4.   Reduce heat to medium-low & simmer for 10 minutes.

5.   It should be thick and syrupy.

6.   Remove ham from package, & rinse and pat dry with paper towels.

7.   Cut ham into 1/2-inch thick slices DO NOT cut through.

8.   Put pieces of pineapple into the ham slices.

9.   Brush 1/2-the glaze onto the ham.

10  Pour remaining glaze into Instant Pot.

11  Secure with bamboo skewers.

12  Place ham in the INSTANT Pot.

13  Secure lid & close pressure release value.

14  Set om MEAT MODE & cook for 15 minutes.

15  Let the pot naturally release.

16  Serve up the ham, reserve some of the juices inside the I. P. and serve with dinner.

ENJOY DAN:                                             MORE THAN DAMN DELICIOUS!!

INSTANT POT INDIAN WHOLE CHICKEN ENJOY DAN:

              INSTANT POT INDIAN WHOLE CHICKEN by CHEF DAN:

Makes 6-8 cups

RUB:

2-tablespoons EACH coriander seeds & ground turmeric

1-teaspoons ground cumin

1-tablespoon EACH cardamom seeds, whole black peppercorns

1-teaspoon EACH fennel seeds, mustard seeds, & red pepper flakes

DIRECTIONS:

In a cast-iron skillet heat seeds over low-heat, when they start popping remove from heat.

When cool place in spice grinder and grind into a powder.

INGREDIENTS:

1-lemon quartered

1-tablespoon butter

1-onion, quartered

2-carros, cut into 2-inch pieces

2-celery ribs, cut into 2-inch pieces

4 garlic cloves

1-cup broth

DIRECTIONS:

1.   Place lemon in the cavity of the chicken

2.   Remove the bag of giblets.

3.   Place chicken on a plate and message rub over the chicken & under the skin.

4.   Select SATUE mode & when it reads HOT, add butter and let melt.

5.   Then add chicken breast side up to the pot sauté 5-7 minutes.

6.   Flip chicken & vegetables herbs& sauté another 5-7 minutes.

7.   Press CANCEL mode & stop sauting.

8.   Add broth, press CANCEL mode.

9.   Place the lid on the I.P. and close pressure value.

10  Press PRESSURE COOK mode and cook on high for 24 minutes.

11  When cooking time is up let natural release pressure for 10 minutes.

12  Remove chicken to a plate and let cool.

13  Remove the meat from the bones.

COOKING TIMES FOR WHOLE CHICKEN.

3-pound chicken, set timer for 18 minutes

4-pound chicken, set timer for 24 minutes

5-pound chicken set timer for 30 minutes.

ENJOY DAN:                                            BON-APPETITE!!

INSTANT POT CHICKEN WITH NOODLES ENJOY DAN:

               INSTANT POT CHICKEN WITH NOODLES by CHEF DAN:

Serves 4

INGREDIENTS;

1-pound boneless, skinless chicken breast, cut into bit-size pieces

2-tablespoons butter

1-onion, diced

4-garlic cloves, smashed

1-(7Oz) jar peanut sauce

1-(12 Oz) package egg noodles

1-(16 Oz) bag frozen vegetables

4-cup chicken broth

1-teaspoon poultry seasoning (recipe to follow)

1/2-teaspoon EACH thyme, turmeric, and fish sauce

1-tablespon corn starch

DIRECTIONS:

1.   Turn I. P. onto SAUTE mode, when it says HOT.

2.   Add butter, allow to melt.

3.   Then add chicken, onion, garlic cloves, peanut sauce, poultry seasoning, thyme, turmeric, & fish sauce.

4.   Cook until chicken turn white.

5.   Turn I. P. off and add veggies.

6.   Add noodles by layering them.

7.   Add broth and close I.P. lid & turn off pressure vale.

8.   Hit PRESSURE COOK and cook on high and set timer for 8 minutes.

9.   Natural release for 5 minutes.

10  After 5 minutes, release any remaining pressure, turn off.

11  When pot is opened scoop out 1/2-cup of broth & add to a bowl.

12  Add cornstarch to the bowl, stir until smooth.

13  Turn I.P. to SAUTE mode & add corn starch mixture.

14  Stir & allow it to come to a boil.

15  When it comes to a boil, turn of I.P. & continue to stir.

POULRY SEASONING:  (makes 2 tablespoons)

3/4-teaspoon sage

1/4-teaspoon EACH thyme, & pepper

1-dah marjoram and cloves

ENJOY DAN:                               HEART AND SOUL IN THE KITCHEN!!

INSTANT POT CHANA MASALA ENJOY DAN:

                        INSTANT POT CHANA MASALA by CHEF DAN:

Serves 6

INGREDIENTS:

2-(15 Oz) garbanzo beans, drained & washed

2-cups water

1-tablespoon olive oil

2-poblano pepper, roasted

5-garlic cloves, minced

1-inch ginger peeled and grated

1-onion, diced

1-(15.5 Oz) cans diced tomatoes

1-teaspoon Fenugreek leaves

Cilantro for garnish

SPICES:

1/2-teaspoon cayenne pepper

1-teaspoon coriander powder

1-tablespoons garam masala, curry powder, tandoori masala

2-teaspoons salt or to taste

1teasppon Chile powder, & turmeric

WHOLE SPICES:

1-Teaspoon cumin seeds

2-bay leaves

1/2-teaspoon black peppercorns

1-stick cinnamon

DIRECTIONS:

1.   Start I. P. in SAUTE mode.

2.   Add oil, whole spices, garlic, ginger and poblano pepper.

3.   When garlic & ginger turn golden brown add onion, sauté for 4 minutes

4.   Add tomatoes, 2 cups water & all spices, including Fenugreek leaves.

5.   Add drained garbanzo beans & stir to combine.

6.   Secure lid and close pressure value.

7.   Push PRESSURE COOK and cook on high for 20 minutes.

8.   When finished cooking let pressure release naturally.

9.   Garnish with cilantro.

10  Serve with naan or bhatura (deep fried leavened bread.

ENJOY DAN:                                        STRONG AND EAT INDIAN FOOD!!

INSTANT POT MEXICAN STUFFED BELL PEPPERS ENJOY DAN:

           INSTANT POT MEXICAN STUFFED BELL PEPPERS by CHEF DAN

Serves 4

1-cup water for PRESSURE COOKER

PEPPERS:

4- large multi-color bell peppers, tops cut off & chopped peppers hallowed & seeded, add to mixing bowl

3/4-cup Jasmine rice

1-pound 93 % lean ground turkey

1-egg, beaten

1/3-cup Panko

2-teaspoons garlic powder, marjoram and paprika

1-teaspons EACH onion powder, marjoram leaves, and smoked paprika

2-teaspoons creole seasoning

1/2-teaspoon salt & pepper

1-1/2-oregano

1-tablespoon EACH oregano, cumin powder, & Chile powder

1/4-teaspooon chipotle powder

1-(3OZ) can green chilis, diced

1-(10-OZ) can enchilada sauce

1-cup shredded mozzarella cheese

DIRECTIONS:

1.   Place the cup of water in the PRESSURE COOKER.

2.   Add rice to the mixing bowl.

3.   Add ground turkey and remaining ingredients.

4.   Mix thoroughly to combine with rice & turkey.

5.   Fill each pepper with enough of the turkey mixture to come a little bit above pepper, except cheese.

6.   Place stuffed peppers on a trivet in the I. P.

7.   Put the lid on and close pressure value.

8.    They will be setting above the water.

9.   Press the PRESSURE COOKER button on high for 20 minutes.

10  When done let I. P. natural release for 10 minutes.

11  Check internal temperature should read 165 F.

12  If not fully cook put back in & Pressure Cook 5 more minutes.

13  Remove peppers and top with Mozzarella cheese, salsa and cilantro.

ENJOY DAN:                                                              DAMN DELICIOUS!!

KOREAN PORK CHOPS WITH GOCHUJANG MARINATE ENJOY DAN:

KOREAN PORK CHOPS WITH GOCHUJANG MARINATE by CHEF DAN:

Serves 4

INGREDIENTS:

4- (0Z0 Porterhouse pork chops, 1-inch thick

1-onion, finely chopped

3-tablespooms Korean Gochujang paste

2-tablespoon soy sauce

2 tablespoons toasted sesame oil

2 tablespoons Chinese rice wine. Or dry cherry

2-tablespoons EACH rice vinegar and mirin

1-tablespon brown sugar

1-1-inch fresh ginger, peeled and grated

2 garlic cloves, minced

2-teaspoons toasted sesame seeds

ASIAN SLAW:

3-tablespoon rice vinegar

1-tablespoon coarsely ground Korean hot red pepper flakes

2-tablespoons soy sauce

2-gatlic cloves, minced

1/2-teasp salt

3-tablespon vegetable oil

1-tablespoon sesame oil

1-(14 0Z) bag coleslaw

2-carrots, shredded

2-scallions, finely chopped

 MARINATE:

1.   Whisk the first 10 ingredients (excluding pork) together in a bowl.

2.   Pour into a zip-cock bag, add pork, coating the meat.

3.   Marinate for about 4-6-hours.

GRILL:

1.   Heat grill to medium-high heat.

2.   Remove pork from marinate—DO NOT shake off marinate.

3.   Discard remaining marinate.

4.   Cook for about 10 minutes or until internal temperature is 160 F.

ASIAN SLAW:

1.   Combine all slaw ingredients in a bowl and mix thoroughly.

SERVE:

1.   Divide slaw among 4 plates; top each with chop, sprinkle with sesame

seeds.

ENJOY DAN:          LIFE WITHOUT LOVE IS LIKE A TREE WITHOUT LEAVES.!!

ASIAN CHICKEN SALAD ENJOY DAN:

                                ASIAN CHICKEN SALAD by CHEF DAN:

Serves 4

WHISK:

3/4-cup mayonnaise

2tablespoon shallots, minced

1-tablespoon EACH Chile garlic sauce, sugar and turmeric

2-teaspoons EACH fresh grated ginger, fish sauce and mirin

1 tablespoon lime juice

Salt to taste

SPREAD:

1-baguette, split

COMBINE:

1-pound cooked boneless, skinless chicken breasts, shredded

1/4-cup fresh oregano, or mint

2-carrots, cut into ribbons with peeler

1-cucumber, cut into ribbons with peeler

WHISK:

1.   Whisk together all whisk ingredients & season with salt.

2.   Spread 1-tablespoon mayonnaise onto cut side of each baguette.

3.   Combine chicken and next 3 ingredients.

4.   Add remaining mayonnaise mixture.

5.   Serve with romaine or kale.

ENJOY DAN:                                      SHARE LIFE LOVE AND FOOD!!

GOCHUJANG ANG SAEWU GUI KOREAN SHRIMP ENJOY DAN:

      GOCHUJANG ANG SAEWU GUI KOREAN SHRIMP by CHEF DAN;

Serves 10

SOAK:

20 bamboo skewers (6-inch)

SHRIMP:

2-pounds extra-large shrimp (21-25) count

GOCHUJANG SAUCE:

1/3-cup honey

1/4-cup gochujang paste

2 tablespoon soy sauce

1-tablespoon EACH lemon juice, and grated ginger

4-scallions, white and green part, bias cut into 1-inch slices

1-tablespoon sesame oil

1/2-teaspoon sea salt

1/4-cup toasted sesame seeds

DIRECTIONS:

1.   Soak bamboo skewers in water.

2.   Peel and devein extra jumbo shrimp, tails left on.

3.   Whisk together honey and remaining ingredients.

4.   Reserve 1/2- sauce for a dipping sauce.

5.   Toss shrimp in remaining honey mixture.

6.   Let marinate for 30 minutes.

7.   Preheat grill to medium.

8.   Brush grates with oil.

9.   Thread 2 shrimp onto 2 skewers.

10  Repeat with remaining shrimp and skewers.

11  Grill shrimp for about 3 minutes or until cooked through.

12  Sprinkle shrimp with scallions, and sesame seeds.

13  Serve with reserved sauce.

ENJOY DAN:                                  STAY STRONG AND BEAT CANCER!!

HAWAIIAN RIB EYE STEAK ENJOY DAN:

                            HAWAIIAN RIB EYE STEAK by CHEF DAN:

Serves 4

INGREDIENTS:

2-cups pineapple juice

1/2-cup soy sauce

1/2-cup sugar

5-tablespoons apple cider vinegar

2-tablespoons sesame oil

1/2-onion, chopped

3-garlic cloves, smashed and finely chopped

1-1-inch fresh ginger, peeled and finely chopped

2-1-inch-thick bone in rib-eye steaks (about 3 pounds)                 

STEAK:

1.   Whisk pineapple juice and next 4 ingredients in a bowl.

2.   Whisk until sugar has dissolved.

3.   Add onion, ginger and garlic.

4.   Set aside 2 tablespoons marinate for butter.

5.   Transfer remaining marinate to zip-Lok bag; place steaks in marinate.

6.   Chill for at least overnight.

BUTTER AND ASSEMBLY:

1.   Whisk butter and oil in a bowl, vigorously whisk into reserved marinate.

2.   Transfer to the center of a sheet of parchment paper and roll up into a log. Chill for 1 hour or until firm.

3.   Heat a gas grill to high, just before cooking, leave 1 burner on low.

4.   Season steaks with salt.

5.   Grill over high heat, turning steaks until steaks are well browned.

6.   Extra blue 80-100 F

7.   Rare 120-125 F

8.   Medium-130-135 F

9.   Well done NOT in my kitchen.

10  Transfer steaks to a wire rack.

11  Slice butter log into 1/4-inch rounds and divide between steaks.

12  Let rest 10 minutes before slicing.

ENJOY DAN:                                                                       DAMN DELICIOUS!!