LORI'S OVEN FRIED SOUTHERN STYLE HOT CHICKEN ENJOY DAN:

          LORI’S OVEN FRIED SOUTHERN STYLE HOT CHICKEN by CHEF DAN:

Serves 6-8

INGREDIENTS:

1/4-cup mayonnaise

3-tablespoons FRANKS RED HOT SAUCE

2-tablespoons Dijon mustard

1/2-teaspoon EACH garlic powder, & onion powder

2-1/2-teaspoons salt, divided

12-chicken drumsticks

1-1/2-cups Panko

1/2-cup finely grated Parmesan cheese

2-teaspoons smoked paprika

1-tablespoon cayenne pepper + 1-teaspoon

1/2-teaspoon granulated sugar

3-tablespoons vegetable oil

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Line a baking sheet with foil & set aside.

2.   Whisk mayo & next 4 ingredients + 1/2-teaspoon salt in a bowl.

3.   Add chicken & turn until well coated.

4.   Let stand 20 minutes.

5.   Combine Panko, Parmesan cheese + 1-teaspoon EACH paprika, cayenne pepper, salt in a bowl.

6.   Rub mixture together with your fingers, breaking crumbs into small bits.

7.   Roll drumsticks into mixture to coat completely.

8.   Shake off excess crumbs & place drumsticks on prepared baking sheet.

9.   Let stand 15-20 minutes.

10 Heat oven to 450 f

11 Bake chicken in the oven for 30 minutes, or until golden brown & crunchy.

12 Combine sugar, remaining garlic powder, onion powder, paprika, cayenne & salt in heat proof bowl.

13 Heat vegetable oil in a skillet over medium heat & when sizzling.

14 Pour oil over spices & stir well.

15 Soon as the chicken comes out of the oven.

16 Drizzle spiced oil evenly over drumsticks.

ENJOY DAN:                                        HOLY MOLEY BEAT THE VIRUS!!!!                         

KORESKI POLISH CASSEROLE ENJOY DAN:

                    KORESKI POLISH CASSEROLE by CHEF DAN:

Serves 6

INGREDIENTS:

2-cups uncooked penne pasta

3/4-pound sausage, cut into 1/2-inch slices

1-(10.3/4-Oz) can condensed cream of mushroom soup, undiluted

1/2-cup sauerkraut, rinsed & well drained

1-1/2-cups Swiss cheese, divided

3/4-cup low fat milk

2-scallions, chopped

1-tablespoon Dijon mustard

2-garlic cloves, minced

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Cook past according to package directions.

2.   Drain & transfer to a large bowl.

3.   Stir in sausage, & next 6 ingredients + 3/4-cup Swiss cheese.

4.   Spoon into a greased 8-inch square baking dish.

5.   Sprinkle with remaining cheese.

6.   Bake uncovered until bubbly & golden brown 45-50 minutes.

ENJOY DAN:                                  BEAT THIS VIRUS NOW!!!

CRISPY BAKED MILANESE CHICKEN ENJOY DAN:

              CRISPY BAKED MILANESE CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup Panko

1/2-cup coarsely grated Parmesan cheese

1/2-teaspoon smoked paprika

1/4-teaspoon black pepper, divided

4-tablespoons olive oil, divided

1-1/2-tablespoon Dijon mustard, divided

4-boneless, skinless chicken (6 Oz) pounded to 1/2-inch thick

4-garlic cloves, unpeeled

1-tablespoon aged balsamic vinegar

4-cups arugula salad mix

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a bowl, stir together panko, & next 3 ingredients, stir to combine.

2.   Add 1 tablespoon olive oil.

3.   Toss to combine.

4.   Rub 1-tablespoon Dijon mustard all over the chicken breasts.

5.   Then coat both sides with Panko mixture.

6.   Press the mixture into breasts coat.

7.   Place coated chicken breasts on rimmed baking sheet + garlic.

8.   Roast for 20 minutes, or chicken is cooked through & browned.

9.   Squeeze the roasted garlic into a bowl.

10 Add remaining olive oil, Dijon mustard, balsamic vinegar S & P.

11 Whisk to combine the dressing, mashing in the roasted garlic.

12 Place the chicken in a large bowl.

13 Add dressing & toss well to coat.

TO SERVE:

Place a piece of chicken on serving plates, with a mound of salad.

ENJOY DAY:                        BEAT WHATEVER THIS BAD STUFF IS!!!

CHEESE SOUFFLE ENJOY DAN:

                              EASY CHEESE SOUFFLE by CHEF DAN:

Serves 2          2-RAMEKINS

INGREDIENTS:

1-tablespoon white sugar

1-tablespoon all-purpose flour

1/4 teaspoon kosher salt

1/2-teaspon vanilla extract

1-teaspoon lemon zest

2-ounced cream cheese, softened

1/3-cup shredded cheddar cheese, Gruyere, Swiss or Gouda cheese

2-tablespoons grated Parmesan cheese

SOUFFLE:

Add first 7 ingredients on the list.

2-tablespoons butter, melted

2-range free eggs

2-tablespoons white sugar

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Brush butter on bottom & up the sides of 2-5-Oz ramekins.

2.   Scoop in some sugar, rotate ramekins to coat.

3.   Pour most of the sugar back to container.

4.   Place ramekins on a shallow baking pan.

5.   Add sugar, flour & next 4 ingredients + cheddar cheese.

6.   Add to the yolks.

7.   Mix souffle base with a spatula until sugar & flour disappear.

8.   Hit a pinch of salt.

9.   Beat with a whisk until soft peaks form.

10 Stir in & fold in 1/2-of the egg whites into souffle base until combined.

11 Gently fold the rest of the egg whites into the batter.

12 Fill the ramekins up to the lip with the batter.

13 Top with Parmesan cheese.

14 Bake in preheated oven for 25-30-minutes.

ENJOY DAN:                             FIGHT THIS FRIGGING DISEASE!!!!

STEAMED SOY & GINGER FISH ENJOY DAN:

                           STEAMED SOY & GINGER FISH by CHEF DAN:

Serves 4

INGREDIENTS:

5-scallions

2-6-8-Oz (black fish fillets) finely julienne

1-thumb-size fresh ginger peeled, finely julienned

8-cermini mushrooms, sliced

1/4-cup soy sauce

2-tablespoons EACH mirin & sake

2-tablespoons EACH vegetable oil & sesame oil

1-long red chili pepper deseeded & sliced

Steamed rice to serve

DIRECTIONS:

1.   Slice scallions lengthwise into long, thin stripes.

2.   Place in a bowl of cold water, & soak until ready to serve.

3.   In a wok put 1-cup water.

4.   Place a bamboo steamer basket in the wok over water.

5.   Place fish fillets onto plate & top with ginger.

6.   Place in bamboo steamer basket.

7.   Combine soy sauce & next 5 ingredients in a bowl & mix well.

8.   Then pour mixture over the fish.

9.   Bring water in wok to a boil.

10 Close bamboo steamer basket lid.

11 Seam for 10-12 minutes.

12 Serve with rice.

ENJOY DAN:           STAND STRONG AND BEAT THE VIRUS!!!!

INDIAN BUTTER CHICKEN ENJOY DAN:

   INDIAN BUTTER CHICKEN STYLE (MURGH MAKHANI) by CHEF DAN:

Serves 6

INGREDIENTS:

1/4-teaspoon cayenne pepper

1/4-teaspoon Each cinnamon, nutmeg, & cloves

2-teaspoons EACH garam masala, tandoori powder, & salt

1-tablespoon grated fresh ginger

3-cloves garlic, minced

1/2-teaspoon turmeric

1-(14.5 Oz) can dice tomatoes

1/2-cup plain yogurt

1-pound skinless, boneless chicken breast, cut into 2-inch cubes

1/4-cup butter

1-onion, chopped

2-red bell peppers, sliced

1-cup Coconut milk

DIRECTIONS:

1.   Mix the cayenne pepper & next 11 ingredients in a bowl.

2.   Stir in chicken into yogurt mixture.

3.   Let marinate for 1-hour or so.

4.   Melt the butter in a skillet over medium heat & when sizzling.

5.   Add bell pepper slices & onion, sauté 5- 7 minutes.

6.   Stirring occasionally.

7.   Add chicken & marinate to the skillet.

8.   Cook, stirring constantly for 5-7 minute, or until chicken is firm.

9.   Turn the heat to medium-high.

10 Pour in the coconut milk. Stirring constantly until mixture starts to boil.

11 Remove from heat & serve with Jasmine rice.

ENJOY DAN:                                         BEAT THIS FLU!!!!

SPICED BEETS ENJOY DAN::

                                        SPICED BEETS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup white vinegar

2-teaspoons sugar

1-teaspoon EACH juniper berries, 2-whole cloves, & 2-whole allspice (IF USING)

1-pound beets, RAWLE’S peeled & thinly sliced

DIRECTIONS:

1.   Combine 1-1/2-cups water & 2 tablespoons sea salt in a saucepan.

2.   Warm over medium-high heat.

3.   Add vinegar, sugar, juniper berries, cloves & allspice.

4.   Bring to a boil, stirring occasionally to dissolve the salt & sugar.

5.   Pack your beets into a 1-quart jar.

6.   Pour in the hot brine to cover completely.

7.   Let cool completely.

8.   Cover jar & refrigerate for at least 6 hours.

9.   Can store 2 weeks.

ENJOY DAN.                                   BEAT THE VIRUS!!!!

CANNELLINI BEANS AND ASPARAGUS ENJOY DAN:

                CANNELLINI BEANS AND ASPARAGUS SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound-trimmed into ribbons with a vegetable peeler

1-(15 Oz) can cannellini beans, rinsed & drained

2-tablespoons Each tarragon vinegar, and lemon juice

1 garlic clove

2tablespoons toasted pine nuts

Black pepper & salt to taste[DS1] 

3-tablespoons Panko

1-tablespoon olive oil.

DIRECTIONS:

1.   Mix cannellini beans, tarragon vinegar, lemon juice & garlic.

2.   Let rest 20 minutes.

3.   Shave your asparagus & add to the bowl:

4.   Add toasted pine nuts. 

5.   Season with salt & pepper, toss.

6.   Toast Panko with oil in a skillet over low heat.

7.   Sprinkle over salad.

ENJOY DAN:                                              EAT MORE VEGETABLES!!!

  

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 [DS1]

FERMENTED HOT SAUCE ENJOY DAN:

                       FERMENTED HOT SAUCE by CHEF DAN:

Makes 1-quart

6-cups green, yellow, red jalapeno peppers

3-bell peppers, cut into stripes

3-multicolored carrots, do not peel, cut into thin strips.

1/2-onion, sliced

4-cloves garlic, sliced

4-cardamon pods

1-teaspoon EACH coriander seeds, & black pepper

1/3-aged balsamic vinegar

1/2-teaspoon chili powder

1-tablespoon miso paste

SALTWATER BRINE:

 7cups water

5-teaspoons sea salt

DIRECTIONS:

1.   Heat the water & stir the sea salt into the warm water until dissolved.

2.   Let cool to room temperature.

3.   Wearing gloves, slice the peppers in half & remove stem & few seeds.

4.   Dump all the solids in a blender with 1/2-cup brie.

5.   Blend until somewhat smooth.

6.   Pour all into a 2-quart jar.

7.   Pour saltwater brine into the jar with chilies.

8.   If you need more liquid 1-teaspoon salt to 1- cup water.

9.   Weigh the top down with canning weights or zip-lock bag full of water.

10 Screw on top with vent.

11 Place in cool dark place 5-7 days, or until brine seems cloudy.

12 You will know it is fermenting by cloudy water & bubbling & activity.

13 When ready pour into 6-inch plastic squirt bottles.

ENJOY DAN:                                BE HEALTH EAT FERMENTED!!!!

INSTANT POT CORNED BEEF & CABBAGE ENJOY DAN:

              INSTANT POT CORNED BEEF & CABBAGE by CHEF DAN:

Serves 8

INGREDIENTS:

1-teaspoon EACH mustard seeds, black peppercorns, & coriander seeds

10 each juniper berries

5-allspice berries

2-dried bay leaves

1-flat cut 3-4-pound corned beef brisket

1-onion, peeled & quartered

3-garlic cloves, smashed

1-1/2-pounds carrots, peeled & quartered lengthwise

1-1/2-pounds small red potatoes

1/2-heat green cabbage, quartered lengthwise

1-bottle Gunnies beer

Whole grain mustard for serving

DIRECTIONS:

1.   In a mortar & pestle, coarsely crush seeds, bay leaf.

2.   Add to Instant Pot, along with brisket, onion, & garlic.

3.   Add enough water to completely cover the brisket.

4.   That’s about 8-10 cups + beer.

5.   Secure lid & close value.

6.   Push pressure cook and cook for 1-hour & 25 minutes.

7.   Manually release pressure,

8.   Using thongs, transfer to a cutting board.

9.   Tent with foil to keep warm.

10 To the Instant Pot add carrots, potatoes & cabbage.

11 Secure lid close value.

12 Push Pressure Cook and cook for 5 minutes.

13 Let pressure manually release.

14 Using a slotted spoon remove vegetables to a platter.

15 Thinly slice brisket against the grain & transfer to platter.

16 Spoon cooking liquid over the brisket.

17 Serve with whole grain mustard.

ENJOY DAN:                                          BEAT CANCER & THE FLU!!!!

FLAMBE EGGS WITH FRESH FRUIT ENJOY DAN:

                     FLAMBE EGGS WITH FRESH FRUIT by CHEF DAN:

Serves 2

INGREDIENTS

2-tablespoons butter

4-eggs

1/4-cup fresh blueberries

1/4-cup fresh raspberries

1/4-cup fresh strawberries

3-tablespoons rum or tequila

DIRECTIONS:

1.   In a hot skillet add butter & when sizzling.

2.   Add eggs & sauté 30 seconds.

3.   Throw in rum or tequila & let the fun start,

4.   As the flame grows add fresh fruit.

5.   Saute until flame goes out.

ENJOY DAN:                                         EAT YOUR FRUIT!!!