BEEF RIB ROAST MY WAY ENJOY DAN:

                              BEEF RIB ROAST MY WAY by CHEF DAN:

Serves 8-10

INGREDIENTS:

5-teaspoons sea salt, divided

3/4 Ounces dried porcini, finely ground

1-8-pound bone-in beef roast rib, trimmed (4 -bones)

2-fennel bulbs with fronds, divided

12-garlic cloves, minced

6-tablespoons fresh rosemary, minced

1-tablespoon EACH ground fennel, ground red pepper & cumin powder

Zest of 3 lemons

7-tablespoons olive oil, divided + more if needed

2-pound fresh Shiitake, chanterelle & cremini mushrooms, thinly sliced

2 shallots, thinly sliced

6-spring thyme, + more for garnish

1/3-cup roasted pine nuts

1-tablespoon sherry vinegar

DIRECTIONS. (PREHEAT OVEN TO 325 F THEN 450 F)

1.    Combine-4-1/2-teaspoons salt & mushroom powder in a bowl.

2.    Rub the mixture all over the meat.

3.    Place the roast on a rack in a roasting pan fat side up.

4.    Refrigerate for about 2 days uncovered.

5.    Let the roast stand at room temperature for 1-hour.

6.    Finley chop fennel fonds.

7.    Combine fronds to make 6 tablespoons (reserve bulbs).

8.    Combine the fronds, & next 6 ingredients + 6 tablespoon oil in a bowl.

9.    Rub the mixture all over the meat

10  In preheat oven roast for for 2-3 hours or internal temperature reads 125 F for medium-rare.

11  Transfer the roast from rack to a cutting board.

12  Tent with foil for 30 minutes.

13  Increase oven temperature to 450-F.

14  Pour 1/2-cup of drippings from the roasting pan into a bowl.

15  Trim core & slice the fennel bulbs.

16  Add to the drippings along with mushrooms, shallots, thyme spring.

17  Toss to coat.

18  Divide the mixture between 2 baking sheets.

19  Roast, stirring occasionally for about 20-30 minutes.

20  Discard thyme.

21  Combine pine nuts & vinegar to a mini food processor, pulse until smooth.

22  Transfer the roasted vegetables to a serving bowl & toss with vinaigrette.

23  To carve the roast, remove bones by slicing along the contours between the meat & the bones.

24  Thinly slice the beef crosswise & serve the vegetables.

25  Garnish with more thyme.

ENJOY DAN:                                   LIVE WELL LAUGH OFTEN AND LOVE MUCH!!!      

HIBISCUS PUNCH ENJOY DAN:

                              HIBISCUS PUNCH by CHEF DAN:

Serves 24

INGREDIENTS:

8-hibiscus tea bags

12-juniper berries, crushed

1-cup sugar

1-(25.4 Oz) chilled MARTINELLI’s Sparkling cider

6-cups sliced assorted fruit (apples, oranges, kiwis)

4-cups chilled lemon-lime soda

DIRECTIONS:

1.   Bring 6-cups of water to a boil in a large saucepan.

2.   Remove from heat, add the tea bags & let steep until dark red.

3.   10-12 minutes.

4.   Remove the bags & gently squeeze the liquid into the saucepan.

5.   Add the juniper berries & sugar, stir to dissolve the sugar.

6.   Chill in refrigerator for at least 4 hours.

7.   Just before serving, pour chilled juice into a punch bowl.

8.   Stir in the fruit, chilled Martinelli’s, & lemon-lime soda.

9.   Add ice to the bowl & serve.

ENJOY DAN:                                                          DARN DELICIOUS!!!

PEPPERMINT CHEESE CAKE ENJOY DAN:

         PEPPERMINT BARK CHEESECAKE MY WAY by CHEF DAN:

Serves 16

INGREDIENTS:

30-ginger-snap cookies

1-tablespoon butter, melted

35-starlight mints, divided

4-(8 Oz) packages cream cheese, softened

1-cup sugar

4-eggs

1-(4 Oz) package Bakers semi-sweet chocolate

1-teaspoon peppermint extract

2-ounces Bakers white chocolate

1-(12 Oz) package peppermint bark.

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Using a food processer with a blade process 18 cookies until finely chopped.

2.   Add butter; mix well.

3.   Press onto the bottom of a 9-inch springform pan.

4.   bake 10 minutes.

5.   Crush 30 mints, then chop 10 of remaining cookies.

6.   Beat cream cheese & sugar in a bowl with mixer until blended.

7.   Add eggs 1 at a time,

8.   Mixing on low speed after each egg until just blended.

9.   Stir in mints & chopped cookies.

10  Pour over crust.

11  Bake 55-minutes or until almost set.

12  Refrigerate for 4 hours.

13  Crush remaining mints, then chop remaining cookies + peppermint extract.

14  Melt chocolate separately as directed on the package.

15  spread semi-sweet chocolate on a thin layer on a prepared baking sheet.

16  Top with tablespoonfuls white chocolate.

17  Swirl gently with spoon.

18  Top with crushed mints & chopped cookies.

19  Refrigerate until firm.

20  Break chocolate bark into small pieces.

21  Sprinkle over cheesecake before serving.

ENJOY DAN:                                                     MERRY CHRISTMAS!!!!

SPIRALIZED CELERIAC ZOODLES ENJOY DAN:

                  SPIRALIZED CELERIAC ZOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

2-1/2-pound celeriac (celery root), peeled

1-cup chicken broth

1/2-cup white wine

1-pound chicken tenders

8-garlic cloves, peeled

8-cups baby spinach

1-tablespoon cornstarch mix with 1-tablespoon water

1-cup Parmesan cheese, divided

1/2-cup Mexican sour cream

3-tablespoons butter

1/8-teaspoon EACH black pepper & allspice

1-tablespoon fresh cilantro

DIRECTIONS:

1.   Put a large pot of water on to boil.

2.   Spiralize the celeriac into strands, (about 10 cups) of zoodles.

3.   Combine broth, & next items in a saucepan.

4.   Bring to a boil over high heat.

5.   Cover reduce heat & simmer until chicken is cooked & garlic is soft.

6.   10-12 minutes.

7.   Cook the zoodles in the boiling water, stirring for about 2 minutes.

8.   Remove heat & stir in spinach, transfer to a colander, drain.

9.   Transfer to a serving bowl, cover & keep warm.

10  Transfer chicken to a cutting board & chop into bit-size pieces.

11  Puree the garlic & broth with an immersion blender, blend for 1 minute.

12  Bring mixture to a boil over medium-high heat.

13  Add cornstarch mixture & cook whisking until slightly thickened.

14  Whisk in 3/4-cup Parmesan cheese & next 4 ingredients.

15  Stir in chicken & cook for 1 minute.

16  Pour the chicken mixture over on top of spinach mixture in the bowl.

17  Serve with remaining Parmesan cheese & cilantro.

ENJOY DAN:                                                  SHARE LIFE LOVE AND FOOD!!!

TRIPLE CRANBERY SAUCE ENJOY DAN:

                           TRIPLE CRANBERRY SAUCE by CHEF DAN:

Makes 4 cups             (A THANKSGIVING SIDE DISH)

INGREDIENTS:

1-1/2-cups cranberry juice

1/2--cup sugar

1-(12 Oz) bag fresh or frozen cranberries

1/2-cup dried cranberries

4-tablespoons EACH orange juice, & orange marmalade

1-stick cinnamon

1-tablespoon orange zest

½-teaspoon ground allspice

DIRECTIONS;

1.   In a saucepan, combine cranberry juice, dried cranberries & sugar.

2.   Cover over medium-heat until the berries POP about 15 minutes.

3.   Remove from heat, stir in orange juice & next 4 ingredients.

4.   Remove cinnamon stick.

5.   Transfer to a bowl & refrigerate until chilled.

ENJOY DAN:                                           LOOK GOOD FEEL BETTER!!!

KALE DOLMAS WITH LAMB ENJOY DAN:

                            KALE DOLMAS WITH LAMB by CHEF DAN:

Serves 4

INGREDIENTS:

10-medium kale leaves, stems trimmed, + 4-cups chopped (from 2 large bunches)

1/4-cup Greek yogurt

1-teaspoon lemon zest

3-tablespoons lemon juice, divided

1-teaspoon salt, divided

1/4-tablspoon black pepper, divided

1-tablespon vegetable oil

1-onion, chopped

3 garlic cloves, minced

1-4-tablespoons water

1-pound ground lamb

2-cups cooked brown rice

2-tablespoon EACH fresh chopped dill & sage

DIRECTIONS:

1.   Bring a pot of water to a boil.

2.   Add kale leaves & cook until bright green & soft 3-4 minutes.

3.   Transfer leaves to a kitchen towel & pat dry.

4.   Drin water & wipe pot clean.

5.   Combine yogurt-1-1/4-teaspoon lemon juice + 1-teaspoon salt & pepper into a bowl: set-aside.

6.   Heat oil in the pot over medium-high heat & when sizzling.

7.   Add onion, garlic & chopped kale, adding 1-tablespoon water at a time to prevent burning.

8.   Stir for about 5 minutes, or until vegetables are almost tender.

9.   Add ground lamb & stir breaking up with a wooden spoon.

10  Saute for about 4 minutes, or until browned.

11  Stir in rice, dill, sage, 1-1/2-tablespoons lemon juice, 3/4-teaspoon salt & 1/4-teaspoon black pepper.

12  Stirring until hot, about 2 minutes, remove from heat.

13  Lay one of the kale leaves horizontally on a cutting board.

14  Place 1/4-cup of lamb mixture in the center.

15  Fold both ends of the leaf over the filling.

16  Starting with open side closest to you, roll into a tight cylinder.

17  Repeat with remaining kale leaves & filling.

18  Serve with reserved yogurt mixture.

ENJOY DAN:                                     SING SONG AND EAT GREENS!!!

HUMMUS MY WAY ENJOY DAN:

                                 HUMMUS MY WAY by CHEF DAN:

4-cups

INGREDIENTS:

1/2-garlic clove

¼-cup lemon juice

1(10 Oz) jar tahini

1-tablespoons salt

1/8-teaspoon sumac

1-teaspoon ground cumin

1-1-1/2-cups ice water

2-(15 Oz) cans chickpeas, drained & rinsed

DIRECTIONS:

1.   Drop the garlic clove into a food processor; add lemon juice.

2.   Pour the tahini on top.

3.   Add salt, sumac, & cumin.

4.   Process until mixture looks peanut-buttery, about 1-minute.

5.   Stream in the ice water, a little at a time, with motor running.

6.   Process just until the mixture is smooth & creamy.

7.   Add the chickpeas & process for about 3 minutes.

8.    Scraping the sides of the bowl as you go, until the chickpeas are completely blended & the hummus is smooth & uniform in color.

ENJOY DAN:                                               DON’T FORGET TO SHARE!!!

PRIME RIB ENJOY DAN:

                           CHRISTMAS PRIME RIB by CHEF DAN:

                            (Children & Grandchildren at the Saul’s 2019)

Serves 8-10

INGREDIENTS:

1-8-10-pound prime rib roast

6-garlic cloves whole

1/2-cup Worcestershire sauce

3-teaspoons EACH sea salt & pepper + extra for rubbing on the bird

3-tablespoons vegetable oil

1-tablespoon fresh rosemary, finely chopped

1-teaspoons fresh thyme

1-tablespoons garlic powder

DIRECTIONS: (PREHEAT TO 450 F THEN 350 F)

1.   With a sharp knife, cut 6 small slits all over the prime rib.

2.   Insert the garlic cloves into the slits.

3.   In a bowl mix together Worcestershire sauce & next 7 ingredients.

4.   Season the bird with salt & pepper.

5.   Then rub bird with Worcestershire mixture.

6.   Then refrigerate overnight, uncovered.

7.   Let rest 30 minutes when you remove from the refrigerator.

8.   in 450 f oven place the roast rib-side down in a prepared roasting pan.

9.   Bake for 30 minutes.

10   Lower temperature to 350 f or until internal 120 f.

11  Roast for 20 minutes per pound about 3-1/2-to 4 hours.

12  Remove from oven & cover tightly with aluminum foil.

13  Allow to rest for 15-20 minutes before carving.

INTERNAL TEMPERATURE:

115 f-120 f rare.

125 f-130 f medium rare.

135-f – 140 f medium

ENJOY DAN:                     EVERY MOMENT MATTERS LOVE YOUR FAMILY!!!              

SEAFOOD MAC AND CHEESE ENJOY DAN:

                    SEAFOOD MAC AND CHEESE by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-(16 Oz) package elbow macaroni, cooked 2 minutes less than al dente.

Drain & rinse with cold water

6-tablespoons butter, divided

1-pound shrimp peeled, deveined & chopped into 1/2-inch pieces

1/2-cup Panko

1-onion, diced

2-garlic cloves, minced

2-tablespoons green chilies, chopped

1/3-cup all-purpose flour

3-cups milk

1/2-teaspoon EACH Old Bay Seasoning & mustard powder

1-teaspoon salt (more or less to taste)

3/4-teaspoon ground black pepper

1-1/3-cup Extra sharp Cheddar cheese, shredded

1-1/3-cup Swiss cheese, shredded

1-1/3-cup Parmesan cheese, shredded

1/2-pound cooked lump crab meat

Fresh parsley, chopped

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Melt 1-tablespoon butter in a skillet over medium-high heat.

2.   Add shrimp & sauté, stirring constantly for 3 minutes or until pink.

3.   Remove from heat & set aside.

4.   In a large saucepan, melt 5 tablespoons butter.

5.   Transfer 2 tablespoon melt butter to a bowl: toss with Panko.

6.   Add onions garlic & chilies to the melted butter sauté for 3-4 minutes.

7.   Add flour & cook 1 minute, stirring constantly.

8.   Add milk, whisk until smooth & there are no lumps.

9.   Bring to a boil, reduce heat to a simmer, whisking constantly.

10  Season with salt, pepper, Old Bay mustard powder.

11  Remove from heat & add cheeses, whisk until smooth.

12  Fold in macaroni, shrimp & crab meat.

13  Transfer to a prepared casserole dish.

14  Top evenly with buttery Panko mixture.

15  Bake for 20 minutes, or until golden brown & sauce is bubbling.

16  Sprinkle with fresh parsley.

ENJOY DAN:                                           DAMN DELICIOUS!!!