RHUBARB COMPOLTE ENJOY DAN:

                            RHUBARB COMPOLTE by CHEF DAN:

Makes 3-1/2-cups

INGREDIENTS:

1-pound rhubarb, cut into 1-inch pieces about 6 cups

1-knob fresh ginger, finely grated

1/2-cup light brown sugar

1-star anise

1-teaspoon vanilla extract

1-teaspoon pink peppercorns

12-ounces strawberries, cut into cubes

3-tablespoon corn starch

2-tablespoons Kirshwasser (optional)

DIRECTIONS:

1.   Combine all ingredients, except starch & Kirshwasser.

2.   In a saucepan over medium-heat to extract the juices.

3.   Cook until the rhubarb is al dente.

4.   Add the starch and simmer until the compote thickens.

5.   Remove from heat, stir in Kirshwasser is using.

6.   Transfer to a pan to cool.

ENJOY DAN:                                                DON’T FORGET TO SHARE!!      

JAMES GARDNER MAVERICK BURGER ENJOY DAN:

JAMES GARDNER MAVERICK BLENDED BURGER by CHEF DAN:

          Makes 6 burgers

INGREDIENTS:

1-tablespoon olive oil

 8-ounces Baby Bella or Cremini Mushrooms

1/2-small white onion

6-ounces cream cheese

3-green onions, thinly sliced

 1-pound ground beef, preferably grass fed 80/20

Kosher salt + black pepper

Burger buns

Sliced tomato.

DIRECTIONS:

1.   Place onion in the bowl of a food processor and pulse 5 times.

Add mushrooms and pulse until they are ground into very small pieces.

2.   Heat oil in a large skillet over medium-high heat.

3.   Add mushroom/onion mixture and cook, stirring occasionally, until mushrooms are softened and begin to turn golden brown.

4.   Remove heat and cool completely.

5.   Place the cream cheese and green onion in a small bowl and mash well with a fork; set aside.

6.   Preheat outdoor grill over medium-high heat.

7.   Place ground beef, mushrooms and onions in a large bowl and mix gently with your hands until combined.

8.   From the mixture into 6 patties and season both sides liberally salt and pepper.

9.   Place on an oiled grill grate and cook 8-10 minutes.

10  Flip once in between cooking, or until desired doneness.   

11  Place buns on the grill, cut side down, and cook until just beginning to char.

12  Spread cream cheese/green mixture on burger buns.

13  Top with tomato and a burger.

ENJOY DAN:                                                                   DAMN DELICIOUS

RUTH'S CABBAGE SOUP ENJOY DAN:

                           

                          RUTH’S CABBAGE SOUP by CHEF DAN:

Stubbornly good!

INGREDIENTS:

4-(8 Oz) cans tomato sauce

1-(8 Oz) cans water

2-(16 Oz) cans stewed tomatoes, blend in a blender with 2 onions

11-bay leaf

1/2-teaspoon seasoning salt

2-3-pounds short ribs or neck bones

1-medium cabbage or 1/2-large cabbage

1-cup packed light or dark brown sugar

Juice of 2 lemons

DIRECTIONS:

1.   Combine tomato sauce, water, tomatoes, and onions in large heavy pot.

2.   Add bay leaf, seasoning salt, celery salt, and ribs.

3.   Bring to a boil, lower heat and simmer for 2 hours.

4.   Shred cabbage and add to pot with brown sugar and lemon juice.

5.   Continue to cook for 2-more hours.

6.   Serve with warm black bread.

ENJOY DAN:                                                  STUBBORNLY DELICIOUS!!

WHATCHA GONNA DO STEW ENJOY DAN:

                           WHATCHA GONNA DO STEW by CHEF DAN:

          Serves 4-6

INGREDIENTS:

5-7-potatoes, peeled and cubed

2-4-carrots, sliced

1/2-cup chopped onions

1-garlic clove, minced

2-4-salks celery, sliced

1-(16 Oz) can tomatoes

1-t-bone or something good along with the fat, bone and all (cut meat into chunks, but add the bone to stock, too)

Water- (water to boil the vegetables)

Salt and pepper to taste

DIRECTIONS:

1.   Add the vegetables to boiling water.

2.   Cook until tender, then add all the other stuff and cook until it tastes good enough to eat.

ENJOY DAN:          SING SONGS AND BEAT CANCER!!

CURRIED CRANBERRY COUSCOUS ENJOY DAN:

                    CURRIED CRANBERRY COUSCOUS by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoon olive oil

3-cups bone broth

2-cups Israeli couscous

1/2-teaspoon tandoori curry powder

1/2-teaspoon kosher salt

1/2-cup chickpeas, rinsed & drained

1-cup dried cranberries

1-1/2-tablespoons fresh rosemary chopped

1-tablespoon olive oil

1-1/2-tablespoons fresh parsley

VINAIGRETTE:

1/4-cup apple cider vinegar

2-tablespoons maple syrup

1-tablespoons sea salt

1/2-teaspoon freshly ground black pepper

3 tablespoon olive oil

DIRECTIONS:

1.   In a bowl, combine the vinaigrette ingredients, except oil.

2.   Whisk in olive oil until smooth.

3.   Pour the vinaigrette over the couscous and toss to evenly coat.

DIRECTIONS:

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

2.   Add the couscous, tandoori, & salt & cook, stirring occasionally until slightly browned, about 3-5 minutes.

3.   Add the broth and bring to a boil.

4.   Simmer for about 10 minutes, or until liquid has evaporated.

5.   Add chickpeas, cranberries & oil, toss to combine.

6.   Transfer to a serving bowl.

7.   Garnish with parsley.

ENJOY DAN:                               HEART AND SOUL IN THE KITCHEN!!

                                                  

CRANBERRY WALNUT APPLE SLAW ENJOY DAN:

               CRANBERRY WALNUT APPLE SLAW by CHEF DAN:

Serves 8

DRESSING:

3/4-cup plain Greek yogurt

1/4-cup mayonnaise

2-tablesapoons lemon juice

1/4-cup honey

1/4-teaspoon mustard

1/2-teaspoon cumin

Sea salt and freshly ground black pepper to taste

COLESLAW:

1-small head Napa or savory cabbage, shredded

2-carrots, matchsticks

2-apples, sliced int matchsticks

1/2-red onion, sliced

3/4-cup walnuts, roasted and chopped

3/4-cup dried cranberries

DIRECTIONS:

1.   In a mixing bowl all dressing ingredients and season with salt & pepper.

2.   In a large bowl mix together all coleslaw ingredients.

3.   Pour dressing over cabbage mixture and toss to evenly coat.

ENJOY DAN:                          THE LOVE OF COOKING IS FOOD FOR THE SOUL!!

INSTANT POT COW HAND STEW ENJOY DAN:

                        INSTANT POT COW HAND STEW by CHEF DAN:

Serves 6-8

INGREDIENTS:

3-pounds beef, cubed

1-teaspoon EACH paprika, Italian seasoning, & chili powder

1/2-teaspoon salt

3-4-tablespoon vegetable oil

2-onions, sliced

1/4-teaspoon dried minced garlic

1/4-cup soy sauce

1-(16 Oz) can Spicy Hot V-8-juice

2-tablespoons Worcestershire sauce

1/2-cup chunky-style mild salsa

1-tablespoon chili powder

1/2-teaspoon EACH ground cloves & cinnamon

1/2-cup Yukon Jack whiskey

1/4-1/2- teaspoon red pepper flakes

2-cups EACH copped potatoes, & chopped carrots

1-cup chopped celery

2-tablespoon EACH cornstarch & cold water.

DIRECTIONS:

1.   Add the oil to the Instant Pot a=& turn on the SAUTE function.

2.   When oil starts to sizzle add the meat and season with paprika & next 3 ingredients.

3.   Cook the meat and brown on all sides.

4.   Add the V-8 juice to the Instant Pot and scrape the brown bits off the bottom.

5.   Add Worcestershire sauce & next 9 ingredients.

6.   Place lid on Instant Pot and close the pressure value.

7.   Press PRESSURE COOK & cook on high for 35 minutes.

8.   After 35 minutes let pressure release naturally for 12- minutes.

9.   Then do quick release.

10  Mix together the corn starch and cold water in a bowl.

11  Stir into stew until thickened.

ENJOY DAN:                                    DON’T EAT TO LIVE BUT LIVE TO EAT!!

LINDGARD SPAM TEA SANDWICHES ENJOY DAN:

                   LINDGARD SPAM TEA SANDWICHES by CHEF DAN:

Serves 12

INGREDIENTS:

1-can spam, grated

1-(8 Oz) block cream cheese, softened

1-tablespoon sweet pickle relish

1/2-cup mayonnaise

1-hard-boiled egg, grated

1/2-1-teaspoon creamed horseradish

1/4-cup chopped scallions, green & white parts

1/2-teaspoon black pepper

DIRECTIONS

1.   Grate spam.

2.   Combine all ingredients adding just enough mayonnaise to hold ingredients together.

3.   Great for sandwiches as an appetizer on bread or crackers

ENJOY DAN:                                                  MORE POWER TO YOU!!

SPIRALIZED VEGETABLES SALAD WITH CHICKPEAS ENJOY DAN:

          SPIRALIZED VEGETABLE SALAD WITH CHICKPEAS by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cabbage

1-daikon radish

4-multi colored carrots

1-yellow squash

1/4-cup yogurt, plain

1/2-avocado

1/4-cup water

2-tablespoons lemon juice +zest

1/2-cup cilantro leaves + 1/2-cup chopped cilantro for garnish

1-garlic clove minced

2-tablespoon craisins

1/4-teaspoon kosher salt

Fresh ground black pepper to taste

3-tablespoon olive oil

2-tablespoon toasted sesame seeds

CHICKPEAS:

1-(15 Oz) can chickpeas

2-tablespoons olive oil

1/2-teaspoon salt

CHICKPEAS: (PREHEAT OVEN TO 400 F)

1.   Drain and rinse the chickpeas and spread them out on a paper-towel lined baking sheet.

2.   Pat them dry, removing the skin that came off the beans.

3.   Toss chickpeas with oil & salt.

4.   Roast for 35 minutes until golden brown and crispy.

5.   To make crispier turn off the oven & let continue drying for 30-40 minutes.

SALAD:

1.   Cut the vegetables using a spiralizer.

2.   Add to a mixing b owl.

3.   Blend yogurt and next 5 ingredients into a blender & blend until smooth.

4.   Add olive oil and blend a few minutes or until creamy.

5.   Add craisins &season with salt & pepper.

6.   Toss together the noodles with the dressing, a small amount at a time.

ENJOY DAN:                                                  FOR THE LOVE OF FOOD!!

PAN ROASTED ENDIVE ENJOY DAN:

                         PAN ROASTED ENDIVE by CHEF DAN:

Serves 2

INGREDIENTS:

3-tablespoon olive oil

4-endive, halves and heads cut-side down

Pinch of salt

2-tablespoon apple cider vinegar

1-teaspoon EACH sugar salt & black pepper

3-tablespoons fresh snipped chives

DIRECTIONS;

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

2.   Add4 halved heads of endive, cut side down.

3.   Season with salt & pepper.

4.   Saute until brown & softened about 10 minutes, turning once.

5.   Add cedar vinegar & sugar.

6.   Simmer for about 1minutes or until syrupy.

7.   Serves with chives.

ENJOY DAN:                                                                   BON-APPETITE!!

 

STIR-FRY SHRIMP WITH PINEAPPLE ENJOY DAN:

                STIR-FRY SHRIMP WITH PINEAPPLE by CHEF DAN:   

Serves 4

INGREDIENTS:

2-tablespoons MAA PLOY sweet chili sauce

2-tablespoon dry sherry

2-tablespoon soy sauce

2-tablespoon water

2-teaspoons cornstarch

3-slices thick bacon cut into 1/2-inch pieces

1-bell pepper, chopped

12-ounces peeled and deveined raw shrimp

1-tablespoon fresh ginger, grated

11-garlic clove, minced

1/4-teaspoon red pepper flakes

1-1/2-cup fresh pineapple (I-inch pieces)

1-bunch scallions, cut on the bias into 1/2-slices

DIRECTIONS:

1.   Combine the sweet chili sauce and next 4 ingredients in a bowl.

2.   Cook bacon in a skillet over medium-high heat, stirring until crisp.

3.   About 5 minutes, using a slotted spoon transfer bacon to a plate.

4.   Add bell pepper into the drippings of the pan & sauté 1 minute.

5.   Add shrimp, & ginger, red pepper flakes and sauté shrimp until opaque, about 2 minutes.

6.   Stir in reserved sauce to the pan along with the pineapple & bacon.

7.   Cook stirring, until the sauce thickens, about 1 minutes.

8.   Top with scallions.

ENJOY DAN:                          COOK WITH SOUL AND EAT WITH PLEASURE!!

INSTANT POT STUFFED PEPPERS ENJOY DAN:

           INSTANT POT STUFFED BELL PEPPERS by CHEF DAN:

Serves 4

INGREDIENTS:

4-bell peppers (I used red, yellow and green)

1-cup uncooked couscous

1-onion, finely chopped

1-garlic clove, smashed

2-tablespoon soy sauce

1-egg

1-teaspoon EACH dried oregano, dried thyme, & basil

1/2-teaspoonEACH cumin, chili powder & sea salt

1-(14 Oz) can tomatoes

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

1-cup cheddar cheese, shredded

1-cup water

DIRECTIONS:

1.   Cut of the top parts and remove the membranes and seeds.

2.   Chop the tops and the end of peppers, set aside.

3.   In a bowl, combine soy sauce, and next 9 ingredients, set aside.

4.   In an Instant Pot press SAUTE mode and it says hot.

5.   Add onions & sauté 4 minutes, stirring constantly.

6.   Add garlic and sauté 1 minutes.

7.   Add chopped pepper pieces & sauté for about 4 minutes.

8.   Mix sauteed pepper ingredients to the bowl of soy sauce mixture.

9.   With your hands combine all ingredients, and stuff peppers.

10  Press CANCEL on the I.P. & add steam rack & place pepper on the rack.

11  Add 1 cup water.

12  Place the lid on and press PRESSURE COOK & seal the pressure value.

13  Cook on high for 15 minutes.

14  When finished press release value & release pressure

15  Serve with yogurt.

ENJOY DAN:                                            SHARE LIFE LOVE AND FOOD!!

RAND'S BBQ. SPARERIBS ENJOY DAN:

                         RANDY’S BBQ. SPARERIBS by CHEF DAN:

Feeds a bunch of people

INGREDIENTS:

1-large rack of ribs

1-cup Cranberry juice

3-ounces Pit Boss Tennessee Apple Butter seasoning

1-Traeger pellet smoker

DIRECTIONS:

1.   Rinse the ribs and trim the excess fat and the membrane from the back side of the bibs.

2.   Season both sides of the ribs with Apple Butter seasoning and let set at room temperature for 1 -hour.    

3.   Start the smoker 15 minutes before you are ready to place the ribs on the smoker; set your temperature at 180 F.

4.   Place the ribs directly on the grill and smoke for 3 hours.

5.    After 3-hour smoke time place rack of ribs on a large cookie sheet and baste with some cranberry sauce.  

6.   Place remaining juice onto the cookie sheet and tightly cover the ribs with foil.

7.    Place the ribs back into the smoker and turn heat to 275 F and smoke 3 more hours.

8.   At the end of 6 hours of cooking, remove the ribs from the pan and place on a wooden chopping board.

9.   Cut between each rib and place individual ribs into each serving bowl.

10  Ribs can be served with side of BBQ. sauce but most people will say that it is not needed.

11  Serve with side of Baked Beans or Loaded Potato salad.    

ENJOY DAN:                                        DON’T EAT TO LIVE BUT LIVE TO EAT!!