BLACK RICE MI BOWLS ENJOY DAN:

BLACK RICE BANH Mi BOWLS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup black rice

2-cups water

1-teaspoon salt, divided

1-tablespoon sesame oil

1-tablespoon EACH soy sauce, & mirin

2-teaspoons fish sauce

1-teaspoon pure maple syrup

1-(14 Oz) package tofu, drained & cubed

1/2-cup rice vinegar

1-tablespoon sugar

2-carrots, matchstick sliced

1-daikon radish, matchstick sliced

1-cup red cabbage, shredded

2-tablespoon Sriracha mayo (recipe to follow)

fresh mint

DIRECTIONS:

1.   Combine rice water, & 1/2-teaspoon salt in a skillet over high heat.

2.   Reduce heat cover & cook, simmer for about 30 minutes.

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

4.   Meanwhile, mix oil & next 4 ingredients in a bowl, add tofu; toss to coat.

5.   Whisk together vinegar, sugar, & remining salt.

6.   Add carrots & daikon & let stand for 20 minutes.

7.   Drain & discard liquid.

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

9.   Serve Sriracha mayo.

SRIRACH MAYO:

1-garlic clove, minced

1-cup mayonnaise

3-tablespoon Sriracha

2-tablespoons lemon juice

splash of kosher salt

Whisk all ingredients together to combine.

ENJOY DAN:                                    ALWAYS LIVE LIFE TO THE FULLEST!!

SHAVED VEGETABLES ENJOY DAN:

                             SHAVED VEGETABLES by CHEF DAN:

serves 4

INGREDIENTS:

2-tablespoons apple cider vinegar

2-teaspoons pure maple syrup

2-teaspoon olive oil

1-cup thinly sliced radishes (1 bunch)

1-carrot, shaved, with a vegetable peeler

2-zucchini, shaved with vegetable peeler

1-red onion, thinly sliced

1/4-cup roasted pumpkin seeds

4-tablespoons Gorgonzola cheese

1/4-teaspoon kosher salt

fresh ground black pepper.

2-spring fresh mint or 1/2-teaspoon dried mint

DIRECTIONS:

1.   Whisk together vinegar, maple syrup & olive oil in a bowl.

2.   Start toasting your pumpkin seeds in a dry cast-iron skillet over low heat.

3.   When they are browned & start popping, remove heat, set aside.

4.   In a salad bowl place radish, and next 4 ingredients.

5.   Add vinegar dressing and toss to coat.

6.   Add pumpkin seeds & next 3 ingredients.

7.   Top with mint.

ENJOY DAN:                                    ALWAYS LIVE LIFE TO THE  FULLEST!!

INSTANT POT GALLICAN OCTOPUS TAPA ENJOY DAN:

                 INSTANT POT GALLICIAN OCTOPUS TAPA by CHEF DAN:

Serves 4

1-1/2-pound cleaned octopus, rinsed

1-onion, halved

3 garlic cloves

1-bay leaf

1/2-cup white wine

1/2-teaspoon Old Bay

1-(14 Oz) can chopped tomatoes

1-pinch red pepper flakes

1-tablespoon olive oil

1/2-teaspoon EACH sea salt and freshly ground black pepper

lemon juice for drizzling & olive oil for drizzling

DIRECTIONS:

1.    Place octopus in the Instant Pot and cover with water.

2.   Add onion, and next 7 ingredients.

3.   Place lid on Pressure Cooker and close pressure value.

4.   Push Pressure Cooker button & cook for 15 minutes.

5.   Cut tentacles crosswise into 1/2-inch thick rounds.

6.   Arrange on a plate in a single layer.

7.   Drizzle with lemon juice & oil.

ENJOY DAN:                                      DON’T FORGET TO SHARE

CURRIED YOGURT AND CUCUMBERS ENJOY DAN:

CURRIED YOGURT AND CUCUMBER SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-English cucumber

1-tablspoons olive oi

1/8-teaspoon kosher salt

1/8-teaspoon ground peppercorns

2-tablespons shallots, minced

1/2-cups plain yogurt

2-tablespoon lemon juice

1/4-teaspoon curry powder

2-tespoons dried mint

DIRECTIONS:

1.   Combine cucumber, shallots, salt and pepper in a bowl.

2.   Whisk together yogurt, lemon juice, & curry powder in a bowl.

3.   Add dried mint

4.   Serve yogurt sauce over cucumberS.

ENJOY DAN:                                                             EAT DUCK EGGS!!

UDON SOUP WITH MISO ENJOY DAN:

                             UDON SOUP WITH MISO by CHEF DAN:

Serves 4

INGREDIENTS:

1-(7.34 Oz) package udon, discard flavor package

4-cups chicken broth

1/4-cup sliced carrots

11/2-cups snow peas, bias cut into ½-inch slices

1-cup button mushrooms, sliced

1/4-cup fresh peas

2-scallions, chopped

2-tablespoons miso paste

3-tablespoon soy sauce

2-tablespoon mirin

1-tablespoon sweet chili sauce

1-tablespoon sesame seeds for topping

DIRECTIONS:

1.   Cook the udon noodles according to package directions.

2.   Set aside

3.   In a pot, bring stock to a boil.

4.   Add soy sauce, mirin & sweet chili sauce.

5.   Lower heat to medium, add carrots & cook until carrots are crisp-tender, about 1-1/2-minutes.

6.   Add snow peas, mushrooms & fresh peas. cook for 1 minute.

7.   In a bowl, add miso paste.

8.   Add a cup of hot broth.

9.   Whisk together until miso is completely dissolved.

10  Then pour into the pot of soup.

11   Do not boil.

12  Stir in the noodles.

13  top with scallions and sesame seeds

ENJOY DAN:                                                            CARPE VONUM!!

GREEN CHILI ENJOY DAN:

                                        GREEN CHILI by CHEF DAN:

Serves 6

INGREDIENTS:

3-pounds boneless pork shoulder, trimmed & cut into 1-inch pieces

10-Anaheim chilies, steamed, halved lengthwise, & seeded

3-jalapeno chilis

1-(14 Oz) can diced tomatoes

1-taespoonolive oil

2-onion, chopped fine

8 garlic cloves, smashed

1-tablespoon EACH ground cumin, & instant coffee

1/4-EACH cup all-purpose flour & coco powder

4-cups chicken broth

pinch cayenne pepper

lime wedges

DIRECTIONS (HEAT BROILER AND THEN OVEN TO 325 F)

1.   Combine pork, 1/2-cup water & 1/2-teaspoon salt, in stock pot over medium-heat.

2.   Cover & cook for 20 minutes, stirring occasionally.

3.   Uncover & increase heat to medium-high.

4.    Cook 20 minutes, stirring frequently, until pork is browned.

5.   Transfer pork to a bowl & set aside.

6.   On a prepared baking sheet sprayed with Pam.

7.   Arrange Anaheim’s, skin side up, & jalapenos in a single layer.

8.   Place sheet on upper rack & broil until blackened, about 20 minutes.

10  Rotate sheet halfway through, flip jalapenos over.

11  Place Anaheim’s in a plastic bag & let sit for 20 minutes.

12  Set jalapenos aside.

13  Remove skins from Anaheim’s, chop into 1/2-inches pieces.

14  Place half in a bowl & half in blender& blend until smooth.

15  Transfer to the bowl with the chopped Anaheim’s.

16  Pulse tomatoes about 4 pulses.

17  Add oil to the stock pot & when sizzling add onions & cook 4-5 minutes.

18  Stir in garlic, cumin, instant coffee, & coco powder, cook 30 seconds.

19  Add flour & cook 1 minute, stir in broth, Anaheim’s, tomatoes & pork.

20  Place in the preheated oven bake for 1-1/4 hours

21  Remove stem & seeds form jalapenos, & then chop.

22  Stir into chili with salt, cayenne & serve with lime wedges.

      ENJOY DAN:                              ALWAYS LIVE YOUR LIFE TO THE FULLEST!!

CORN BEEF HASH MY WAY ENJOY DAN:

                    

                         CORN BEEF HASH MY WAY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2-3 tablespoons butter

1-onion, finely chopped

2-garlic cloves, minced

1-(12 Oz) cooked can corned beef

3-yukon potatoes, cooked & chopped

1-bell pepper, seeded and finely chopped

Salt to taste

1/4-teaspoon EACH dried thyme, & black peppercorns, crushed

2-pouched eggs

DIRECTIONS:

1.   In a skillet over medium-heat heat butter& when sizzling.

2.   Add the onion and sauté for 4 minutes.

3.   Add garlic and sauté for 1-minute.

4.   Mix in the corned beef, potatoes & bell peppers.

5.   Increase the heat to medium-high & press down with spatula.

6.   Cook until browned & then flip, stir until well browned.

7.   Flip again press down with a spatula so the brown evenly.

8.   Stir in thyme & black pepper

9.   Serve with 2 pouched eggs on top.

ENJOY DAN:                                  SING SONGS AND BEAT CANSER!!

CREAMY POLENTA WITH MUSHROOMS ENJOY DAN:

                 CREAMY POLENTA WITH MUSHROOMS by CHEF DAN:

Serves 2

INGREDIENTS:

10 button mushrooms, stems removed and cut in-half

2-tablespoons olive oil

1-tablespoon EACH balsamic vinegar, & soy sauce

2-garlic cloves, minced

1/2-teaspoon black peppercorn, crushed

1/4-fresh snipped chives

CREAMY POLENTA:

1-cup stone ground polenta

1-cup milk

1-1/2-cups vegetable broth

1/2-teaspoon kosher salt

2-tablespoon butter

1-bay leaf

1/2-cup freshly ground Parmesan cheese, grated + some for topping

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place the mushrooms in a bowl & drizzle with oil & balsamic vinegar.

2.   Add garlic and toss, season with salt & black pepper.

3.   Spread mushrooms evenly onto a prepared baking sheet.

4.   Roast for about 20 minutes or until mushrooms are tender.

5.   Bring water & milk to a boil, gradually add the corn meal in a stream.

6.   Stirring constantly till mixture begins to thicken.

7.   Reduce heat to low & partially cover whisk vigorously every 5 minutes.

8.   Cook until liquid is absorbed & polenta is creamy about 30 minutes.

10  Remove from heat; stir in butter & Parmesan cheese

11  Ladle the hot creamy polenta into bowl.

12   Serves the mushrooms mixture over the polenta, garnishee with Parmesan cheese.

13  Top with fresh snipped chives.

ENJOY DAN:                              COOK WITH SOUL EAT WITH PLEASURE!!                                                                                                             

         

CREAMY AVACOCDO

                     CREAMY AVOCADO DRESSING by CHEF DAN:

8-Servings

INGREDIENTS:

1-avacodo

1-cup fresh cilantro

1/2-cup plain yogurt

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

2-garlic cloves, quartered

1-tablespoon lemon juice

1/2-teaspoon honey

1/2-teaspoon EACH salt, and lemon pepper

DIRECTIONS:

1.   Place all in ingredients into a blender and blend until smooth.

ENJOY DAN:                                                  BON APPETITE!!

STUFFED POBLANO PEPPERS ENJOY DAN:

                  STUFFED POBLANO PEPPERS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup uncooked brown rice

1-onion, thinly sliced

2-garlic cloves, smashed

2-tomatoes, chopped

1/2-teaspoon cumin

1-teaspoon dried oregano

1/4-teaspoons salt

1/3cup chunky green salsa (plus more for topping)

1/4-cup fresh cilantro (plus more for topping)

PEPPERS:

4-poblano peppers

1-teaspoon avocado oil

BEANS:

1-(15 Oz) can black beans, drained

1/4-teaspon cumin

1-teaspoon EACH dried oregano, turmeric, & salt

TOPPINGS:

Green Chili Queso

Creamy Avocado Cilento Dressing (recipe to follow)

Fresh cilantro

sliced avocado

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.    Cook rice according to package directions:

2.    Then drain cover and set aside.

3.    On a gas burner blacken you peppers, after blackened place in plastic bag for 20 minutes or until cool.

4.    when cool peel away any blistered skin using a paring knife to cut the stem.

5.    Also cut a slit down one side of he pepper & use a spoon to scrape out the seeds.

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

7.    add onion & sauté for 4 minutes

8.    Add garlic & tomatoes & sauté 1 minute.

9.    Add cooked rice, cumin & next 4 ingredients.

10  .In a separate skillet over medium-heat add beans & season with salt.

11  Once bubbly & hot remove from heat; set aside.

12  In a prepared baking dish, place pepper, & spoon generous amount of rice filling into each pepper.

13  Top with bean mixture & some salsa; cover the dish with foil.

14  Bake in preheated oven for 15 minutes.

15  Then remove foil & bake for about 20-25 minutes.

16  Remove from oven & let cool then use your favorite toppings.

AVOCADO DRESSING:

Place all ingredients in a blender & blend until smooth.

ENJOY DAN:                                                  UVA UVAM VIVENDO VARIA FIT!!

INSTANT POT GREEN BEANS CURRY ENJOY DAN:

                    INSTANT POT GREEN BEAN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2-teaspoons olive oil

1/2-pound green beans,

1/2-teaspoon EACH mustard seeds & fennel seeds

5-whole cloves

1/4-teaspoon EACH ground asafetida, & chili powder

3-garlic cloves, smashed

1/2-teaspoon EACH turmeric & cumin

1/4-cup chicken broth

salt and pepper to taste

1/2-teaspoon lemon juice

DIRECTIONS:

1.   Trim & discard both ends of the green beans.

2.   Working with a many green beans as you can at once.

3.   Chop them into small pieces about 1/4-inch pieces.

4.   Select the SAUTE button on the Instant Pot, when reads HOT.

5.   Add oil, mustard seeds, & next 7 ingredients.

6.   sauté for about 1 minute.

7.   Add green beans & sauté about 1 minute.

8.   Add chicken broth and mix well.

9.   Close lid and close pressure value.

10  Select PRESSURE COOK & cook 2 minutes.

11  Let pressure release naturally for 5 minutes.

ENJOY DAN:                                     LOVE THE PRESSURE COOKER!!

PERUVIAN CEVICHE ENJOY DAN:

                               

                             PERUVIAN CEVICHE by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds very fresh fish fillets (corvina, escolar, Hamachi, mahi-mahi)

1-red onion, thinly sliced

1-cup fresh squeezed lime juice, from 15-20 Peruvian limes

1-teaspoons EACH garlic powder, & ginger powder

1-thumb-size fresh ginger,

1-2-halanro peppers, cut in half, without seeds & deveined, thinly chopped

3-4 cilantro springs

salt & pepper

finely chopped cilantro to taste

LECHE de TIGRE:

1.   Cut the fish into small cubes, place in a bowl & cover with cod water & 1 tablespoons salt.

2.   Cover and refrigerate for 20 minutes.

3.   Rinse the fish to remove the salt.

4.   Place the cubed of fish, half the onions, garlic, & ginger powder, hot pepper, & cilantro springs in a glass bowl and pour the lime juice over the ingredients.

5.   throw in a handful of ice cubes, (helps neutralize the acidity of the lime juice)

6.   Cover & refrigerate for about 15 minutes.

7.   Remove the hot peppers & cilantro springs from the mix.

8.   Add additional salt if needed.

9.   Use a spoon to place ceviche in each serving bowl.

10  Add additional sliced onions to each bowl.

11  Sprinkle with finely chopped cilantro, & hot peppers.

12  Serve with toasted bread & oil, garlic & herbs.

ENJOY DAN:                                                     BE HEALTHY EAT FISH!