STEPS TO HELP WITH YOUR STIR-FRYING by CHEF DAN:
1. PREPARE all your ingredients in advance; this is helpful due to the frenzied pace of stir frying.
2. Start with the sauces.
3. Combine the chicken broth, cornstarch and any ingredients in a bowl, such as oyster sauce, vinegar, soy sauce, ECT. Set aside. Cornstarch mixed with soy sauce.
4. Chop all the vegetables and arrange in separate bowls. So that they’re ready to scooped up and tossed into the wok.
5. Heat the oil in the wok over medium-high heat for 2 minutes.
6. You want the oil very hot so the vegetables will cook quickly.
7. Add the sauces, and other ingredients, such as pineapple, red pepper flaked, curry, ECT.
8. Then bring the mixture to a boil, cornstarch-thickened sauces must be brought to a boil for the cornstarch to activate and not taste starchy. Cook 1 minute or until thick.
ENJOY DAN: hallelujah
Saturday, October 2, 2010
SWEET AND SOUR STIR-FRY. YOU CAN VERY THE INGREDIENTS AS YOU LIKE AND EVEN USE ALL KINDS OF NUTS. ENJOY DAN:
CHICKEN-PECANS STIR-FRY by CHEF DAN:
Serves 4-6
INGREDIENTS:
1-1/2 pounds chicken, boneless, skinless, pounded and cut into bite size pieces
1/2- cup chicken broth
3 tablespoons oyster sauce
1 tablespoon corn-starch
1 tablespoon DAN’S honey
1 tablespoon light soy sauce
2 tablespoon olive oil
10 scallions, sliced diagonally, and divided
I onion, cut into wedges
1 bell pepper, sliced into 1/4- strips
2 carrots, diagonally sliced
1 cup sliced mushrooms
1 (8oz) bag sugar snap peas, diagonally sliced
1/2-can (8oz) pineapple chunks, drained
1/2- cup pecans, or almonds, or cashews, your choice
1 tablespoon red curry paste or 1 teaspoon red pepper flakes
DIRECTIONS:
1. After chicken combine next 7 ingredients together in a bowl, set aside.
2. Heat 1 tablespoon oil in a wok over medium-high heat.
3. Add 5 sliced scallions, and onion wedges, stir-fry 1 minute.
4. Add bell pepper, carrot, and stir-fry 2 minutes.
5. Add mushrooms and peas, stir-fry 2 minutes.
6. Remove vegetables and keep warm.
7. Heat 1 tablespoon oil in the wok over medium-high heat.
8. Add chicken, stir-fry about 5 minutes. Add salt and pepper as desired.
9. Add broth mixture, vegetable mixture, pineapple, pecans, and red curry paste.
10. Bring to a boil, and cook until thickened, about 1 minute.
11. Stir in 5 sliced scallions.
12. Serve with jasmine rice.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
1-1/2 pounds chicken, boneless, skinless, pounded and cut into bite size pieces
1/2- cup chicken broth
3 tablespoons oyster sauce
1 tablespoon corn-starch
1 tablespoon DAN’S honey
1 tablespoon light soy sauce
2 tablespoon olive oil
10 scallions, sliced diagonally, and divided
I onion, cut into wedges
1 bell pepper, sliced into 1/4- strips
2 carrots, diagonally sliced
1 cup sliced mushrooms
1 (8oz) bag sugar snap peas, diagonally sliced
1/2-can (8oz) pineapple chunks, drained
1/2- cup pecans, or almonds, or cashews, your choice
1 tablespoon red curry paste or 1 teaspoon red pepper flakes
DIRECTIONS:
1. After chicken combine next 7 ingredients together in a bowl, set aside.
2. Heat 1 tablespoon oil in a wok over medium-high heat.
3. Add 5 sliced scallions, and onion wedges, stir-fry 1 minute.
4. Add bell pepper, carrot, and stir-fry 2 minutes.
5. Add mushrooms and peas, stir-fry 2 minutes.
6. Remove vegetables and keep warm.
7. Heat 1 tablespoon oil in the wok over medium-high heat.
8. Add chicken, stir-fry about 5 minutes. Add salt and pepper as desired.
9. Add broth mixture, vegetable mixture, pineapple, pecans, and red curry paste.
10. Bring to a boil, and cook until thickened, about 1 minute.
11. Stir in 5 sliced scallions.
12. Serve with jasmine rice.
ENJOY DAN: hallelujah
STIR-FRY YOUR MEALS WITH FAST- COOKING, FRESH-TASTING MENUS. ENJOY DAN:
SPICY CHICKEN STIR-FRY by CHEF DAN:
Serves 4
1-1/2 pounds chicken breasts, boneless, skinless, pounded cut into 3/4 – inch pieces
1 tablespoon corn starch
1 tablespoon brown sugar
1 cup chicken broth
1/4- cup light soy sauce
2 tablespoons rice vinegar
1/2-teaspoon red pepper flacks, or 1 tablespoon red curry paste
3 cups asparagus, sliced at a angle
2 tablespoons water
1 tablespoon olive oil
3 cloves garlic, minced
1 bell pepper, cut into ¾-inch pieces
1-inch piece fresh ginger root, minced
2 scallions, slice at a angle
2 tablespoons dry roasted peanuts
DIRECTIONS:
1. In a bowl, combine, cornstarch, sugar, chicken broth, vinegar, and red pepper flakes.
2. Set aside.
3. In a wok stir-fry chicken in hot oil for about 2-3 minutes.
4. Add asparagus, bell pepper, garlic and ginger.
5. Stir-fry for 3-4 minutes or until vegetables are tender and crisp.
6. Stir broth mixture.
7. Add to wok and bring to a boil.
8. Cook and stir for 1-3 minutes or until thickened.
9. Sprinkle with peanuts and scallions.
10. Serve with jasmine rice>
ENJOY DAN: hallelujah
Serves 4
1-1/2 pounds chicken breasts, boneless, skinless, pounded cut into 3/4 – inch pieces
1 tablespoon corn starch
1 tablespoon brown sugar
1 cup chicken broth
1/4- cup light soy sauce
2 tablespoons rice vinegar
1/2-teaspoon red pepper flacks, or 1 tablespoon red curry paste
3 cups asparagus, sliced at a angle
2 tablespoons water
1 tablespoon olive oil
3 cloves garlic, minced
1 bell pepper, cut into ¾-inch pieces
1-inch piece fresh ginger root, minced
2 scallions, slice at a angle
2 tablespoons dry roasted peanuts
DIRECTIONS:
1. In a bowl, combine, cornstarch, sugar, chicken broth, vinegar, and red pepper flakes.
2. Set aside.
3. In a wok stir-fry chicken in hot oil for about 2-3 minutes.
4. Add asparagus, bell pepper, garlic and ginger.
5. Stir-fry for 3-4 minutes or until vegetables are tender and crisp.
6. Stir broth mixture.
7. Add to wok and bring to a boil.
8. Cook and stir for 1-3 minutes or until thickened.
9. Sprinkle with peanuts and scallions.
10. Serve with jasmine rice>
ENJOY DAN: hallelujah
NEED A NUTRITIOUS MEAL THAT'S FULL OF FLAVOR'S AND EASY TO FIX ENJOY DAN:
UNBLIEVABLE STIR-FRIES by CHEF DAN:
Serves 4
PORK WITH SUGAR SNAP PEAS:
I pound pork tenderloin, cut into 1/4-inch slices
3 garlic cloves, minced
2 teaspoons olive oil
8oz fresh snap peas, cut on a angle
4 tablespoons light soy sauce
2 tablespoons of rice vinegar
1 tablespoon brown sugar or molasses
1-inch fresh ginger, grated
1 tablespoon red chili paste or 1/4-teaspoon red pepper flakes
DIRECTIONS:
1. In a wok, stir-fry pork and garlic in hot oil, for about 5-7 minutes.
2. Remove from skillet.
3. In the same pan, cook the peas in soy sauce, vinegar, sugar, ginger, and red chili paste.
4. Cook for about 4-5 minutes or until peas are crisp-tender.
5. Return pork to the wok, cook about 3 minutes or until glazed.
6. Serve with jasmine rice.
STIR-FRY CHICKEN MARINARA:
1-1/2 pounds chicken breast, boneless, skinless, pounded and cut into 2-inch strips
1/4-cup chicken broth
1/4-cup red wine
1 teaspoon Italian seasoning
1 can (14.5oz) diced tomatoes, undrained
1 (8oz) can tomato sauce
1 tablespoon corn starch
3 garlic cloves, minced
1 tablespoon olive oil
1 onion, chopped
1 eggplant, peeled and cut into3/4-inch cubes
1 green bell pepper, thinly sliced
Cooked whole wheat pasta or rice noodles
3 tablespoons parmesan cheese
DIRECTIONS:
1. Drain tomatoes, saving the juice. Set the tomatoes aside.
2. In a bowl combine the cornstarch, tomato sauce chicken broth, wine, soy sauce seasoning and reserved juice.
3. Stir ingredients until smooth. Set aside
4. In a wok stir-fry chicken and garlic in hot oil, for about 4 minutes. Set aside and keep warm.
5. In the same wok stir-fry the onion and pepper for 4 minutes.
6. Add eggplant; stir-fry for about 4-5 minutes or until tender.
7. Stir the chicken broth Sauce and add to wok.
8. Bring to a boil cook and stir for 2 minutes, or until thickened.
9. Add chicken and tomatoes, heat through.
10. Serve over pasta.
11. Top with cheese.
ENJOY DAN: hallelujah
Serves 4
PORK WITH SUGAR SNAP PEAS:
I pound pork tenderloin, cut into 1/4-inch slices
3 garlic cloves, minced
2 teaspoons olive oil
8oz fresh snap peas, cut on a angle
4 tablespoons light soy sauce
2 tablespoons of rice vinegar
1 tablespoon brown sugar or molasses
1-inch fresh ginger, grated
1 tablespoon red chili paste or 1/4-teaspoon red pepper flakes
DIRECTIONS:
1. In a wok, stir-fry pork and garlic in hot oil, for about 5-7 minutes.
2. Remove from skillet.
3. In the same pan, cook the peas in soy sauce, vinegar, sugar, ginger, and red chili paste.
4. Cook for about 4-5 minutes or until peas are crisp-tender.
5. Return pork to the wok, cook about 3 minutes or until glazed.
6. Serve with jasmine rice.
STIR-FRY CHICKEN MARINARA:
1-1/2 pounds chicken breast, boneless, skinless, pounded and cut into 2-inch strips
1/4-cup chicken broth
1/4-cup red wine
1 teaspoon Italian seasoning
1 can (14.5oz) diced tomatoes, undrained
1 (8oz) can tomato sauce
1 tablespoon corn starch
3 garlic cloves, minced
1 tablespoon olive oil
1 onion, chopped
1 eggplant, peeled and cut into3/4-inch cubes
1 green bell pepper, thinly sliced
Cooked whole wheat pasta or rice noodles
3 tablespoons parmesan cheese
DIRECTIONS:
1. Drain tomatoes, saving the juice. Set the tomatoes aside.
2. In a bowl combine the cornstarch, tomato sauce chicken broth, wine, soy sauce seasoning and reserved juice.
3. Stir ingredients until smooth. Set aside
4. In a wok stir-fry chicken and garlic in hot oil, for about 4 minutes. Set aside and keep warm.
5. In the same wok stir-fry the onion and pepper for 4 minutes.
6. Add eggplant; stir-fry for about 4-5 minutes or until tender.
7. Stir the chicken broth Sauce and add to wok.
8. Bring to a boil cook and stir for 2 minutes, or until thickened.
9. Add chicken and tomatoes, heat through.
10. Serve over pasta.
11. Top with cheese.
ENJOY DAN: hallelujah
Friday, October 1, 2010
WOW IS THIS DISH FULL OF FLAVOR. DWIGHT SCHULTZ PICKED IN THE WOOD FRESH CHANTERELLES AND THAT'S WHY I MADE THIS RECIPE ENJOY DAN:
CHICKEN CACCIATORE WITH THAI RICE NOODLES by CHEF DAN:
Serves 4-6
INGREDIENTS:
7 oz dried rice noodles
2 tablespoons olive oil
1-1/2 pounds chicken breasts, boneless, skinless, pounded to 1/4-inch thick
1 onion, chopped
6 cloves garlic, minced
1 green bell pepper, chopped
1-8oz package sliced mushrooms or fresh CHANTERELLE mushrooms.
2-14oz cans dice tomatoes
2 teaspoons Italian seasoning
1 teaspoon cornstarch
1/3 cup red wine
Sea salt and fresh ground black pepper to taste
DIRECTIONS:
1. Soak the dried rice noodles in hot water for 15-20 minutes, or until noodles are limp but still firm.
2. In a skillet over medium-high heat add olive oil.
3. Add chicken, salt and pepper.
4. Sauté chicken until golden brown and remove to palate with slotted spoon.
5. Add garlic and onions to the skillet.
6. Sauté until golden brown.
7. Add bell pepper, and mushrooms, using a little extra oil and salt if needed.
8. Sauté until mushrooms release juices.
9. Stirring, add tomatoes, Italian seasoning and chicken.
10. Mix cornstarch into red wine until dissolved and add to cacciatore.
11. Stir well and simmer for about 10-12 minutes.
12. Adjust salt and pepper.
13. Drain rice noodles.
14. Top noodles with cacciatore.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
7 oz dried rice noodles
2 tablespoons olive oil
1-1/2 pounds chicken breasts, boneless, skinless, pounded to 1/4-inch thick
1 onion, chopped
6 cloves garlic, minced
1 green bell pepper, chopped
1-8oz package sliced mushrooms or fresh CHANTERELLE mushrooms.
2-14oz cans dice tomatoes
2 teaspoons Italian seasoning
1 teaspoon cornstarch
1/3 cup red wine
Sea salt and fresh ground black pepper to taste
DIRECTIONS:
1. Soak the dried rice noodles in hot water for 15-20 minutes, or until noodles are limp but still firm.
2. In a skillet over medium-high heat add olive oil.
3. Add chicken, salt and pepper.
4. Sauté chicken until golden brown and remove to palate with slotted spoon.
5. Add garlic and onions to the skillet.
6. Sauté until golden brown.
7. Add bell pepper, and mushrooms, using a little extra oil and salt if needed.
8. Sauté until mushrooms release juices.
9. Stirring, add tomatoes, Italian seasoning and chicken.
10. Mix cornstarch into red wine until dissolved and add to cacciatore.
11. Stir well and simmer for about 10-12 minutes.
12. Adjust salt and pepper.
13. Drain rice noodles.
14. Top noodles with cacciatore.
ENJOY DAN: hallelujah
THIS IS GARLIC INFUSED DRESSING WITH RICE PASTA AND MOZZARELLA A NEW DIMENSION OF FLAVOR. ENJOY DAN:
THAI RICE NOODLES WITH FRESH MOZZARELLA AND TOMATO
4 servings
INGREDIENTS:
7 oz dried rice noodles
2 tablespoons olive oil
2 garlic cloves, minced
1/2- cup rice vinegar
1 teaspoon sugar
1 teaspoon each sea salt and fresh ground pepper
1 pint grape tomatoes, halved
2 cups fresh mozzarella, halved
2 shallots, finely chopped
1/2 cup fresh basil
DIRECTIONS:
1. Soak the dried rice noodles in warm water for 15-20 minutes, or until noodles are limp but still firm.
2. Heat oil in a skillet over medium heat.
3. Add noodles and garlic and cook for about 5 minutes or until garlic is just golden brown.
4. Remove from heat and pour into a large bowl.
5. Add vinegar, sugar, and S.&.P.
6. Whisk well.
7. Add tomatoes, mozzarella, shallots, and basil.
8. Mix well and serve.
ENJOY DAN:
4 servings
INGREDIENTS:
7 oz dried rice noodles
2 tablespoons olive oil
2 garlic cloves, minced
1/2- cup rice vinegar
1 teaspoon sugar
1 teaspoon each sea salt and fresh ground pepper
1 pint grape tomatoes, halved
2 cups fresh mozzarella, halved
2 shallots, finely chopped
1/2 cup fresh basil
DIRECTIONS:
1. Soak the dried rice noodles in warm water for 15-20 minutes, or until noodles are limp but still firm.
2. Heat oil in a skillet over medium heat.
3. Add noodles and garlic and cook for about 5 minutes or until garlic is just golden brown.
4. Remove from heat and pour into a large bowl.
5. Add vinegar, sugar, and S.&.P.
6. Whisk well.
7. Add tomatoes, mozzarella, shallots, and basil.
8. Mix well and serve.
ENJOY DAN:
SALMON AND CORN CHOWDER THAT WILL STICK TO YOUR RIBS. ENJOY DAN
CHUNKY SALMON CHOWDER by CHEF DAN:
Serves 30-40
INGREDIENTS:
5 pounds salmon
1 quart of clamato juice
20 garlic cloves, crushed
1 (32oz) can of corn
10 onions, chopped
1 quart coconut milk
1 gallon tomatoes, diced
2 tablespoons dried dill weed
12 bay leaves
1 tablespoon each dried oregano, thyme, basil, lemon pepper seasoning, fennel seed,
1 cup lime juice
Fish stock left over from boiling fish, about 5 quarts of fish stock
DIRECTIONS:
1. In a large soup pot bring 5 quarts of water to boil.
2. Add salmon, simmer for 20 minutes. Let cool.
3. In another soup pot using a strainer pour salmon and liquid.
4. Return liquid to soup pot and bring to a boil.
5. Add clamato juice, garlic, onions, corn, potatoes, tomatoes and bay leaves, and all spices.
6. Cover and simmer for 2 hours.
7. Stir in bite size pieces of salmon, coconut milk, lime juice, and simmer for 15 minutes.
8. Discard bay leaves and serve with bread.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
5 pounds salmon
1 quart of clamato juice
20 garlic cloves, crushed
1 (32oz) can of corn
10 onions, chopped
1 quart coconut milk
1 gallon tomatoes, diced
2 tablespoons dried dill weed
12 bay leaves
1 tablespoon each dried oregano, thyme, basil, lemon pepper seasoning, fennel seed,
1 cup lime juice
Fish stock left over from boiling fish, about 5 quarts of fish stock
DIRECTIONS:
1. In a large soup pot bring 5 quarts of water to boil.
2. Add salmon, simmer for 20 minutes. Let cool.
3. In another soup pot using a strainer pour salmon and liquid.
4. Return liquid to soup pot and bring to a boil.
5. Add clamato juice, garlic, onions, corn, potatoes, tomatoes and bay leaves, and all spices.
6. Cover and simmer for 2 hours.
7. Stir in bite size pieces of salmon, coconut milk, lime juice, and simmer for 15 minutes.
8. Discard bay leaves and serve with bread.
ENJOY DAN: hallelujah
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