BLACKENED CATFISH ENJOY DAN:

                          BLACKENED CATFISH by CHEF DAN:

Serves 4

INGREDIENTS:

4-(4 Oz) catfish fillets

1/2-cup melted butter

1/2-cup Cajun Seasoning

1-onion, chopped

1-green bell pepper, diced

CAJUN SEASONING:

1-teaspoon EACH black pepper, Mina Harissa & horseradish

2-tablespoons paprika

1-tablespoon EACH garlic powder, dried thyme & dried oregano

DIRECTIONS:

1.   In a bowl melt the butter in the microwave.

2.   Add rub spices into the melted butter

3.   Heat a cast-iron skillet over high heat.

4.   Dip catfish fillets into the melted butter mixture.

5.   Reserving remaining seasoning.

6.   Add fillet to hot skillet, it will sizzle up fiercely & smoke a lot.

7.   Cook 2-3 minutes on each side.

8.   Add the onion, bell pepper, & sauté 1 minute.

9.   Serve over Jasmine rice

ENJOY DAN:                        SHAZAM!!

CHILI RUBBED BEEF ROAST ENJOY DAN:

                         CHILI RUBBED BEEF ROAST by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-beef round sirloin tip roast (3-4 pounds)

1-tablespoons vegetables oil

 2-1/2-pounds sweet potatoes, peeled, cut into 1-inch pieces

Salt

RUB:

2-tablespoons chili powder

1/2-tablespoon EACH tomato paste & Gochujang

2-garlic cloves, minced

2-teaspoons cocoa powder

1-teaspoon ground cinnamon

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Combine rub ingredients in a bowl.

2.   Reserving 2 tablespoons of rub for potatoes.

3.   Press remaining rib mixture evenly over beef roast.

4.   Place roast on a prepared roasting pan.

5.   Roast for 1-3/4- hours to 2 hours for medium rare (140 f).

6.   Meanwhile combine reserved rub with oil in a bowl.

7.   Add sweet potatoes, toss to coat evenly.

8.   Place potatoes on a prepared baking sheet.

9.   Cover with aluminum foil & roast for 1 hour.

10  Uncover & roast for 15 additional minutes.

11  Let rest 15-20 before slicing.

12  Season beef & potatoes with salt & serve.

ENJOY DAN:                                   STAY STRONG AND BEAT CANCER!!!

RICE PILAF MU WAY ENJOY DAN:

                               RICE PILAF MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon butter

1-tablespoon oil

1-onion, finely chopped

2-garlic cloves, minced

1-thumb-size fresh ginger peeled & grated

1-teaspoon ground cinnamon

1-cup balsamic rice

1-3/4-cup vegetable broth

1-tablespoon tomato paste

1/4-teaspoon kosher salt

1/4-cup EACH craisins, & sliced almonds

2-tablespoons fresh thyme, chopped

DIRECTIONS:

1.   Add butter & oil in a pot over medium heat & when sizzling.

2.   Add onion, & next 3 ingredients, sauté for 4-5 minutes.

3.   Stir in rice & tomato paste and cook for 3-4 minutes.

4.   Stirring often.

5.   Stir in broth & salt; bring to a boil.

6.   Reduce heat to low, cover & simmer for 15 minutes.

7.   Place a kitchen towel or paper towel between the pot & lid.

8.   This will absorb the liquid from the steam.

9.   Let stand 10 minutes, then fluff with a fork.

10  Stir in craisins, almonds & fresh parsley.

ENJOY DAN:                                              FEARLESS AND FREE I AM!!!

QUINOA PILAF WITH CHICKPEAS RAISINS AND PINE NUTS ENJOY DAN:

       QUINOA PILAF WITH CHICKPEAS RAISINS AND TOASTED PINE NUTS

                                                                                               By CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2 cups quinoa.

3/4-cup golden raisins

3 tablespoons coconut oil

1 onion, finely chopped

2 garlic cloves

2 teaspoons curry powder

1 teaspoon EACH cumin, and sea salt

3 cups vegetables stock

1 bay leaf

1 cinnamon stick

1 (15 Oz) can chickpeas, drained and rinsed

1 cup pine nuts

DIRECTIONS;

1.   In a dry frying pan toast pine nuts 1/4-cup at a time.

2.   Toast until nice and brown, set aside.

3.   Heat coconut oil in a Dutch over medium-high heat and when sizzling.

4.   Add onions and garlic and sauté for 5 minutes.

5.   Add uncooked quinoa, curry powder, cumin, and salt, stirring to combine.

6.   Add vegetable stock, bay leaf, cinnamon stick and bring to a low-boil.

7.   Cover reduce heat and simmer for 20 minutes.

8.   Add the golden raisins, chickpeas, and pine nuts.

9.   Just mix to fluff and combine.

10.                Remove cinnamon stick and bay leaf.

ENJOY DAN:                    (BON-APPETITE!!)

INSTANT POT TOFU RAMEN BOWLS ENJOY DAN:

                  INSTANT POT TOFU RAMEN BOWLS by CHEF DAN:

Serves 3-4

INGREDIENTS:

6-tablespoons mirin

6-tablespoons soy sauce

2-tablespoons rice vinegar

1-tablespoon sesame oil

1-teaspoon EACH oyster sauce, & siracha sauce

1-thumb-size fresh ginger, peeled & smashed

2-garlic cloves, minced

1-(8 Oz) block extra firm tofu

4-cup vegetables broth

2-tablespoon white miso

1-(10 Oz) package Asian ramen noodles

DIRECTIONS:

1.   In a bowl combine mirin, 3-tablespoons soy sauce, & next 4 ingredients.

2.   Then add 1/2-the ginger & 1-garlic clove.

3.   Mix well, then add the tofu, turning to cover with the marinate.

4.   Marinate for up to 6 hours at room temperature, cover with a lid.

5.   Remove lid & place on a cutting board.

6.   Cut into 1-inch rectangles.

7.   Cover & set aside.

8.   Combine broth, remaining soy sauce, ginger, & garlic.

9.   Secure lid on Instant Pot and close pressure value.

10  Press Pressure Cook on high for 5 minutes.

11  Let release naturally.

12  Whisk tofu, Asian ramen noodles & miso into hot broth.

13  Whisk until noodles are soft & miso is melted

14  ladle into bowls

GARNISH WITH:

Shredded cabbage

Scallions, bias sliced into 1/2-inch slices

Sliced daikon

ENJOY DAN:                                                 BE STRONG KEEP FAITH!!!     

INSTANT POT BLACK EYED PEAS ENJOY DANl

                          INSTANT POT NEW YEARS EVE BLACK EYED PEAS by CHEF DAN:

Serves 12

INGREDIENTS:

1-tablespoon olive oil

1-onion, diced

2-carrots, diced

2-garlic cloves, finely chopped

2-ham hocks

1-pound black eyed peas soaked overnight in water rinsed & drained

6-cups vegetables broth

1-tablespoon EACH smoked paprika, Creole seasoning & red wine vinegar

1-fresh jalapeno,chopped

1-(6 Oz) can green chilies 

1/4-teaspoon liquid smoke

1-bay leaf

2-springs of fresh thyme

1-(15 Oz) can fire roasted diced tomatoes

2-cups roughly chopped kale

Salt & black pepper to taste

DIRECTIONS:

1.   Turn Instant Pot to SAUTE setting.

2.   Saute the onions, carrots in olive oil for about 5 minutes.

3.   Add minced garlic & cubed ham for another 4 minutes.

4.   Add the per-soaked, drained & rinsed black eyed peas.

5.   Add vegetables broth, & next 7 ingredients: stir together.

6.Hit Pressure cook on high & cook 30 minutes.

7.Pressure release naturally.

8.   Remove ham hock remove when pressure release is finished.

9.   Take the meat off the bone, chop it up & add back to the pot.

10  Discard bone.

11  Stir in 2 cups packed kale & tomatoes to the soup.

12  Season with salt & pepper.

ENJOY DAN:                                     STRENGTH HOPE AND CURE!!!

CRANBERRY NUT BREAD ENJOY DAN:

                           CRANBERRY NUT BREAD by CHEF DAN:

Yield one 9-X-5 loaf pan

INGREDIENTS:

2-cups all-purpose flour

1-1/2-teaspoon baking powder

1/2-teaspoon EACH baking soda, & salt

1-cup fresh cranberries, chopped

1/2-cup craisins (from Costco)

3/4-cup walnut, coarsely chopped

3/4-cup orange juice

1/2-cup granulated sugar

1/4-cup brown sugar

1/4-cup butter, melted

1-egg beaten

1-tablespoon orange zest

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Whisk together the flour, & next 4 ingredients in a bowl.

2.   Stir in chopped cranberries, craisins & walnuts to coat with flour mix.

3.   In a separate bowl combine orange juice, & next 5 ingredients.

4.   Pour the orange juice mixture into the flour nut cranberry mixture.

5.   Fold until just blended (Don’t over blend).

6.   Transfer dough into a prepared loaf pan.

7.   In a preheated oven bake for about 55 minutes, or until well done.

8.   Cool in pan for 12 minutes.

9.   Remove from loaf pan to a wire rack.

ENJOY DAN:                                                             DEVOUR SHAZAM!!!!

SQUID CURRY ENJOY DAN:

                                SQUID CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound squid/cuttlefish

1-onion finely chopped

1-bell pepper, finely chopped

4-garlic cloves, minced

5-curry leaves

1-thumb-size fresh ginger, crushed

1-tablespoon EACH curry powder & Tandoori Masala

1/4-teaspoon EACH toasted Fenugreek seeds, fennel seeds, & mustard seeds

1/4-teaspoon Turmeric powder

1-(19 Oz) can Mae Ploy Coconut milk

2-tablespoon tamarind paste

2-tablespoons vegetable oil

Sea salt & freshly ground black pepper to taste

DIRECTIONS:

1.   Clean the squids & cut them into ring style pieces.

2.   Rinse them well.

3.   Slice the onions & chop the garlic, set aside.

4.   Toast the fenugreek seeds, fennel seeds & mustard seeds, & some salt, over low heat until; seeds start to pop.

5.   Throw in the curry powder, tandoori masala: set aside.

6.   Add turmeric paste & salt to the squids, mix & marinate for 30 minutes

7.   Heat the oil in a skillet over medium-heat.

8.   Add sliced onions, bell pepper & sauté for 4 minutes.

9.   Add garlic, ginger, & Fenugreek mixture, stirring frequently.

10  Add marinated squid mixture & mix them well.

11  Cook covered over medium-high heat for 4-5 minutes.

12  Add coconut milk, reduce heat to low & cook 8-10 minutes.

ENJOY DAN                                      BON-APPETITE!!!                             

CRAB AND SPINACH DIP ENJOY DAN:

                        CRAB AND SPINACH DIP by CHEF DAN:

Serves 10-12

INGREDIENTS:

2-tablespoons butter’

1-onion, finely chopped

2-garlic cloves, finely chopped

Sea salt & freshly ground black pepper

1-(8 Oz) package cream cheese, softened

1-tablespoon Worcestershire sauce,

1-teaspoon EACH Frank’s hot sauce & creole seasoning

1/2-teaspoon EACH paprika, & dry mustard

1/8-teaspoon cayenne pepper

1-pound frozen chopped spinach, thawed & squeezed dry

1-cup lump crabmeat

1-cup shredded cheddar cheese

1/4- grated Parmesan cheese

2-tablespoon Panko

Blue tortilla chips

DIRECTIONS-(PREHEAT OVEN TO 425 F)

1.   Melt the butter in a pot over medium heat.

2.   Add the onion, garlic, season with salt & pepper.

3.   Stirring occasionally for about 6 minutes.

4.   Add the next 6 ingredients, stir until combined.

5.   Add the spinach & crabmeat, stir until warm & bubbly.

6.   Stir in cheeses, season with salt & pepper.

7.   Transfer the dip to a baking dish & top with Panko.

8.   Place the baking dish on a baking sheet.

9.   Bake until bubbling & golden brown, about 15 minutes.

10  Serve with Blue tortilla chips.

ENJOY DAN:                                           EVERY MOMENT MATTERS !!!                     

PORK MILANESE ENJOY DAN:

                             PORK MILANESE by CHEF DAN:

Serves 4

INGREDIENTS:

2-eggs

2/3-cup Panko

1/3-cup Parmesan cheese

2-teaspoon Italian seasoning

1-teaspoon smoked paprika

1-1/2-pounds pork chops, thin boneless

Salt & pepper to taste

1/2-lemon

Fresh cilantro

DIRECTIONS:

1.   Lightly beat eggs in a bowl.

2.   Set aside

3.   Mix Parmesan cheese, Italian Seasoning, & paprika in another bowl.

4.   Season Pork with salt & pepper.

5.   Place pork in the egg mixture.

6.   Then place coated pork in the Panko mixture.

7.   Rub more Panko mixture into chops, top bottom, every ware.

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

9.   Add pork chops & cook until golden brown on both sides.

10  About 6 minutes per side.

11  Squeeze lemon over the top.

12  Garnish with cilantro.

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

CRANBERRY SALAD MY WAY ENJOY DAN:

                         CRANBERRY SALAD MY WAY by CHEF DAN:

Serves 12

INGREDIENTS:

4-cups fresh cranberries

3-1/2-cups unsweetened pineapple juice

2-envelopes unsweetened gelatin

1/2-cup cold water

2-cups sugar

1-EACH orange & lemon slices, seeds removed

1-cup grapes, chopped

1-(20 Oz) can unsweetened pineapple tidbits, drained

1-cup slivered almonds

2-teaspoon grated orange zest

DIRECTIONS:

1.   In a skillet combine cranberries & pineapple juice.

2.   Cook over medium heat until berries pop, about 15 minutes.

3.   In a bowl, sprinkle gelatin over cold water: let stand for 4 minutes.

4.   In a skillet, combine the berry mixture, sugar & next 4 ingredients

5.   Reduce heat to medium-low & cook 18 minutes.

6.   Add softened gelatin.

7.   Remove orange & lemon slices & chop finely.

8.   Chill until partially set.

9.   Fold in the pineapple.

10  Top with slivered almonds & orange zest.

11  Chill until firm.

ENJOY DAN:                                        DAMN DELICIOUS!!!