SALMON WITH MISO HONEY SAUCE ENJOY DAN:

               SALMON WITH MISO HONEY SAUCE by CHEF DAN:

serves 4

INGREDIENTS:

1-thumb-size fresh ginger, peeled and finely grated

2-tablespoon white miso

1-tablespoon honey

1-tablespoons rice vinegar

1/2-tablespoon sweet chili sauce

1-tablespoon olive oil

1-tablespoon sesame seeds toasted

4-(4 ounce) skin-on salmon fillets

kosher salt

3-scallions, bias sliced into 1/2-inch pieces

cooked rice

DIRECTIONS:

1.   Whisk ginger & next 5 ingredients + 1 tablespoon water in a bowl.

2.   Set aside.

3.   Heat a cast-iron skillet of medium-low heat & toast sesame seeds.

4.   Toast until golden brown then place in a bowl to cool.

5.   Lightly season salmon all over with salt.

6.   Place skin-down in an unheated cast-iron skillet.

7.   Set heat to medium heat, & cook undisturbed, for 5 minutes.

8.   Press down lightly on salmon with a spatula to ensure all the skin is making contact with skillet.

9.   Cook until flesh is opaque most of the way through, about 5 minutes.

10  Turn fillets over, then remove from the heat.

11  Leave fillet in the skillet for about 2 minutes.

12  Spoon reserves sauce onto plates.

13  Scoop some rice on top and set fillets, skin-side up on rice.

14  Scatters scallions over & sprinkle with toasted sesame seeds.

ENJOY DAN:                                                STAY STRONG BEAT CANCER!!

SHRIMP SCAMPI WITH GARLIC AND BUTTER ENJOY DAN:

          SHRIMP SCAMPI WITH GARLIC AND BUTTER by CHEF DAN:

serves 4

INGREDIENTS:

1-pound fresh or frozen raw shrimp, shelled deveined, tails left on

2-tablespoon olive oil

3-tablespoon Kerry gold butter (Irish butter)

garlic cloves. minced

1--tablespoon fresh parsley. chopped

sea salt & pepper

1-tablespoon lemon juice

1-pound strozzapreti pasta (from Italy)

water from the pasta

3/4-cup Parmesan cheese, grated

DIRECTIONS:

1.   Cook the spaghetti as director on the box.

2.   Rinse then dry shrimp with a paper towel.

3.   Add oil, 2-tablespoon butter to a skillet over & when sizzling.

4.   Add the garlic & sauté for 2 minutes, then add the parsley.

5.   turn up heat & add shrimp, lemon juice:  sauté for 4 minutes.

6.   Season with salt & pepper.

7.   Add water from the pasta, & 2 tablespoons butter.

8.   Stir well: remove from heat.

9.   Drain the pasta reserving some pasta water.

10  Place the shrimp in a bowl, with the pasta & add sauce.

11  Stir to coat the pasta.

12  Top with Parmesan cheese.

ENJOY DAN:                                              BE STRONG AND HAVE FAITH!!

FETTUCCINE WITH CRAB AND ASPARAGUS ENJOY DAN:

            FETTUCCINE WITH CRAB AND ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

1-bunch thick asparagus

12-ounces dried whole wheat fettuccine

3 tablespoons olive oil

8-crimini mushrooms, sliced

1-shallot, minced

4-garlic cloves, thinly sliced

1-cup white wine

1-cup vegetables broth

3-tablespoons lemon juice

sea salt and freshly ground black pepper to taste

1-pound lump crabmeat, drained & picked over to remove any cartage

1-tablespoon fresh oregano

1-ounce fresh goat cheese

DIRECTIONS:

1.   Cut off the asparagus tips (reserving them).

2.   Using a vegetable peeler hold each spear by its woody end, against a cutting board.

3.   Peel the stalks into long thin strips.

4.   Discard woody ends.

5.   Cook fettuccine according to package directions.

6.   Drain and return to pot.

7.   Add oil to a skillet over medium heat when sizzling.

8.   Add mushrooms, shallots & garlic & sauté for 5 minutes.

9.   Add white wine, broth & cook for 4 minutes or until liquid has reduced by half.

10  Add asparagus tips & strips, lemon juice S. & P. sauté for 2 minutes.

11  Stir in crabmeat & cook 1 minute.

12  Add the asparagus-crab mixture, the cooked pasta & remaining olive oil.

13   plus, oregano & goat cheese.

14  toss gently to incorporate.

ENJOY DAN:                                                    ENJOY LIFE LAUGH OFTEN!!

  

ZUCCHINI NODDLES WITH GINGER SAUCE ENJOY DAN:

        ZUCCHINI NOODLES WITH GINGER SAUCE by CHEF DAN:

Serves 2-3

SESAME ALMOND GINGER SAUCE:

3-tablespoons almond butter

3-tablespoon light soy sauce

2-tablespoon lime juice

2-tablespoons olive oil

2-tablespoons pure maple syrup

2-teaspoons fresh ginger peeled and grated

1/4-teaspoon red pepper flakes

1/8-teaspoons sea salt

ZUCCHINI ZOODLES:

2-tablespoon coconut oil

 3-garlic cloves, minced

1-bell pepper, cut into stripes

2-cups cabbage, thinly sliced

3-zucchini, spiralized

2-carrots, spiralized

SERVING:

 1/3-cup raw cashews

1-line cut into wedges

1/4-cup dried cilantro

2-teaspoons black sesame seeds

A pinch of sugar

2-eggs

PREPARE THE SAUCE:

1.    Add all ingredients for the sauce to a blender, blend until combined.

2.   Set aside.

ZUCCHINI ZOODLES:

1.   Heat oil in a skillet over medium-high heat & when sizzling.

2.   Add garlic and bell pepper, stirring occasionally for 2 minutes.

3.   Add remaining ingredients and sauté for about 5 minutes.

4.   Add the sauce and continue stirring until everything is well combined.

5.   Season with salt and pepper.

6.   Heat a nonstick skillet over medium heat.

7.   Crack and fry, sunny side up, just until whites are set but yolks are still runny.

8.   Serve the zucchini zoodle mixture & with cashews & serving mixture.

9.   Serve with egg on top.

ENJOY DAN:                                         sing (WE WILL BEAT YOU) (CANCER)

INSTANT POT BORSCHT SOUP ENJOY DAN:

                     INSTANT POT BORSCHT SOUP by CHEF DAN:

Serves 8

INGREDIENTS:

2-tablespoon olive oil

1-teaspoon salt

3-large beets

2-multicolored carrots, diced

2 garlic cloves, smashed

2 Yukon potatoes, cubed

1/2-head cabbage, shredded

8-crimini mushrooms sliced

5-cups broth

1-Bay leaf

1-1/2tablespoon tomato paste

1/2-teaspoon black pepper

1/2-teaspoon thyme

1/4-fresh dill, chopped

Garnish with sour cream

DIRECTIONS:

1.   Place washed beets in a steamer in the Instant Pot with 1 cup water.

2.   Close pressure value & steam, for 7 minutes, then quick release.

3.   Drop in ice bath, the skins will slip right off.

4.   Then the Instant Pot to SAUTE, close pressure value.

5.   Add olive oil when it says HOT.

6.   Pour in broth: add all vegetables salt & pepper: sauté for 22 minutes.

7.   Stir through & press Warm/cancel button.

8.   Place & lock the lid, close pressure release value.

9.   Hit PRESSURE button & cook on high for 14 minutes.

10   When finished do pressure release & release steam.

11  Serve the soup with fresh dill & sour cream.

ENJOY DAN:                                              STAY STRONG AND BEAT CANCER!!

BLACK RICE BANH MI BOWLS ENJOY DAN:

                       BLACK RICE BANH MI BOWLS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup black rice, rinsed

2-cups water

1-teaspoons salt

1-bay leaf

1-tablespoon EACH toasted sesame oil, & soy sauce

2-tablespoons fish sauce

1-teaspoon honey

1/4-cup rice vinegar

1-tablespoon sugar

1-multi-colored carrot, spiralized

1-daikon radish, spiralized

1/2-cup red cabbage, shredded

1/2--cup fresh mint

Garnish Sriracha mayo (recipe to follow) & sliced jalapeno

DIRECTIONS:

1.   Combine rice, water, bay leaf and 1/2-teaspoon salt in a saucepan.

2.   Bring to a boil over high heat.

3.   Reduce heat & simmer to maintain a gentle simmer.

4.   Cover and cook until the rice is tender about 30 minutes.

5.   Remove from heat & let stand for 5 minutes.

6.   In a bowl mix together, oil & next 4 ingredients.

7.   Whisk vinegar, sugar, remaining salt in a bowl.

8.   Add carrot, daikon, & let stand 15 minutes.

9.   Drain & discard liquid.

10  Divide the rice, marinated vegetables & cabbage among 4 bowls.

11  Serve topped with herbs, Sriracha mayo & jalapeno.

SRIRACHA MAYO:

1-garlic clove, minced

1-cup mayonnaise

3-tablespoons Sriracha

2-tablespoons lemon juice

1/4-teaspoon salt

DIRECTIONS:

1.   Whisk all ingredients together in a bowl.

ENJOY DAN:                      COURAGE STRENGTH HOPE AND CURE!!

QUICK ZUCCHINI PICKLE NOODLES ENJOY DAN:

                  QUICK ZUCCHINI PICKLE NOODLES by CHEF DAN:

Serves 8

INGREDIENTS:

2-zucchini, spiralized

8-fresh dill springs

1/4-cup rice vinegar

1/4-cup water

2-teaspoon mustard seeds

1-tablespoons sugar

1-garlic clove, smashed

1/4-teaspoon red pepper flakes

DIRECTIONS:

1.   Place spiralized zucchini in a heat proof pint jar.

2.   Add dill springs.

3.   In a skillet combine vinegar & remaining ingredients.

4.   Bring to a boil.

5.   Then pour into the jar.

6.   Let stand for 20 minutes.

7.   Drain & serve.

ENJOY DAN:                                                               FOOD FOR THE SOUL!!

INSTANT POT CARROT FENNEL SOUP ENJOY DAN:

                     INSTANT POT CARROT FENNEL SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

1-tablespooon butter

1-tablespoon olive oil

1-fennel bulb, remove fonds & slice into 1/4-inch slices

1-pound carrots-scrubbed, skin on, & trimmed, & chopped not 1/2-inch lengths

1-head cauliflower, chopped into florets

1-onion, chopped

1-sweet potato, peeled & cut into 2-inch pieces

2-garlic cloves, peeled and left whole

1-thumb-size fresh ginger, grated

1-teaspoon EACH cumin, ground coriander, & salt

1/2-teaspoon turmeric

1/4-teaspoon EACH cayenne pepper & black pepper

2-cup vegetable stock

1-(13.5 Oz) can coconut milk

1/4-cup raw cashews, + more for serving

DIRECTIONS:

1.   Add butter & oil to the Instant Pot & it reads hot.

2.   Add fennel bulb slice & next 4 ingredients, sauté for 8 minutes.

3.   Add garlic & next 7 ingredients, sauté for 1 minutes.

4.   Add broth & cashews, stir scraping the bottom with a wooden spoon.

5.   Place lid on & close pressure valve.

6.   Press PRESSURE COOK mode & cook on high for 15 minutes.

7.   When the cooking cycle is complete, immediately vent & release  the pressure.

8.   Carefully remove lid & let cool some, then pour in coconut milk.

9.   With an immersion blender, puree soup until smooth & creamy.

10  In a cast-iron skillet toast the raw cashews until golden.

11  When cool roughly chop then garnish the soup.

ENJOY DAN:                                   ENJOY LIFE BEAT CANCER!!

ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE ENJOY DAN:

ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons olive oil

2-zucchini, spiralized

1-carrot, spiralized

1-red bell pepper, cut into thin strips

1/2-cup cilantro, diced

3-scallions, bias cut into 1/2-inch slices

SPICY PEANUT SAUCE:

1-gatlic clove, minced

4 tablespoons peanut butter

2-tablespoon EACH lime juice, & soy sauce

1-tablespoon Sriracha chili sauce

1/2-teaspoon ground ginger

DIRECTIONS:

1.   In a bowl, whisk together garlic & all peanut sauce ingredients.

2.   Set aside.

3.   In a skillet heat oil over medium heat & when sizzling.

4.   Add spiralized zucchini, carrots and bell pepper.

5.   Stir-fry for 2 minutes, stirring constantly.

6.   Remove zoddles & place in a bowl.

7.   Add scallions, and peanut sauce.

8.   Toss until everything is coated well.

ENJOY DAN:                             THE KITCHEN IS THE LOVE OF THE HOME!!

LINGUINI WITH SHRIMP AND SCALLOPS ENJOY DAN:

           LINGUINI WITH SHRIMP AND SCALLOPS by CHEF DAN:

Serves 3

INGREDIENTS:

12-ounces dried linguini pasta

2-tablespoons olive oil

2-tablespoons butter

1/2-onion, diced

2-cloves garlic minced

1/2-pound baby scallops

1/2-pound cocktail shrimp

1/2-cup vodka

1-(14 Oz) can diced tomatoes

3/4-cup sun-dried tomatoes packed in oil & drained, thinly sliced

2/3-cup cream

2-tablspoons lemon juice

1/2-teaspoons EACH lemon pepper seasoning, paprika, & red pepper flakes

1/2-cup fresh basil

Freshly grated Parmesan cheese

Freshly ground black pepper

DIRECTIONS:

1.   In a pasta pot, cook the linguini in salted boiling water until al dente.

2.   In a skillet add olive oil & butter over medium heat & when sizzling.

3.   Saute onion & garlic for 4 minutes.

4.   Add vodka, increase to high & simmer for 3 minutes, or until reduced in half.

5.   Add tomatoes, & next 6 ingredients, continue to simmer for 4-5 minutes.

6.   Add shrimp cove & cook 1 minute.

7.   Add scallops cover & cook another minute.

8.   Stir in basil along with linguini.

9.   Cook, tossing the pasta for 2 minutes or until pasta is absorbed in the sauce.

10  Serve topped with freshly grated Parmesan cheese & freshly ground black pepper.

ENJOY DAN:                                            SING SONGS AND EAT SEAFOOD!!

INSTANT POT BRACIOLE ENJOY DAN!!

                     INSTANT POT ITALIAN  BRACIOLE by CHEF DAN:

Serves 4

INGREDIENTS:

4-flank steaks, pound until very thin, to 1/4-inch thickness

1/2-cup Panko bread crumbs

2-tablespoons Parmesan cheese grated

1-tablespoon EACH fresh parsley & basil, chopped

1-egg

8-slices prosciutto

3-tablespoons olive oil

1-onion, chopped

3 garlic cloves, minced

1 carrot, chopped

2-tablespoon tomato paste

1_ (28 Oz) can crushed tomatoes

1-tablespoon dried oregano

2-bay leaves

DIRECTIONS:

1.   In a bowl, stir together the Panko, and the next 4 ingredients.

2.   Season with salt and pepper.

3.   Arrange 2 slices prosciutto on each steak.

4.   Using a fork, spread filling evenly over the prosciutto on each steak.

5.   On steak at a time, starting at a short edge, roll each steak up.

6.   Secure tie the roll with twine at intervals along the roll, & then again lengthwise.

7.   Turn Instant Pot to SAUTE, & when id read HOT add the oil.

8.   Add steak rolls and sauté, turning frequently for 5-6 minutes.

9.   Remove rolls from the Instant Pot & set aside.

10  Then add onions, garlic, & carrot, & cook for 4 minutes.

11  Stir in tomatoes, oregano and bay leaves.

12  Nestle the rolls into the sauce.

13  Hit PRESSURE COOK then close pressure value.

14  Cook on high pressure for 30 minutes.

15  When finished let pressure release for 12 minutes then hit cancel.

16  Then remove rolls to a cutting board, cut the rolls crosswise into slices, about 1/2-inch thick, remove the twine as you go.

17  Spoon some of the sauce onto a platter & place the slices on top.

18  Spooning more sauce over the top.

19  Garnish with chopped parsley.

ENJOY DAN:                                 LIFE IS SHORT EAT ITALIAN FOOD!!