FISH STEW WITH FENNEL by CHEF DAN:

                    FISH STEW WITH FENNEL by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 pound firm white fish (cod Pollock, halibut) skinless, cut into chunks

1 pound cooked peeled shrimp

1 onion, chopped

3 garlic cloves, sliced

1 fennel bulb, halved and shredded, or 1 tablespoon fennel seeds, crushed

1 bay leave

1 tablespoon red curry paste

2 tablespoons tomato paste

1 lemon thinly sliced

1 (15oz) can stewed tomatoes

2 cups white wine

2 cups fish stock

Bunch flat-leaf parsley chopped

DIRECTIONS:

1.    In a stock pot over medium-heat, add olive oil, onions, fennel, bay leaf and season with a pinch of sea salt and a couple grinds of freshly ground black pepper.

2.    Cook, stirring until the onion and fennel are soft, about 5-6 minutes.

3.    Add the red curry paste, lemon slices and tomato paste.

4.    Cook until; tomato paste turns deep reddish brown.

5.    Add stewed tomatoes, stock, wine, and simmer for 15-20 minutes.

6.    Turn down to gentle simmer and add the white fish, cover and cook for 2-3 minutes.

7.    Add the shrimp for a couple of minutes, until just cooked through.

8.    Stir in the parsley and serve with crusty bread.

ENJOY DAN:                        BON-APPETITE!!

CHICKEN TENDER WITH PEANUT BUTTER AND SWEET POTATOES by CHEF DAN:

CHICKEN TENDER WITH PEANUT BUTTER AND SWEET POTATOES by CVHEF DAN:

Serves 4

1 pound chicken cutlets

2 tablespoons grape seed oil

1 onion, coarsely chopped

2 cups chicken stock

3 garlic cloves, minced

2 sweet potatoes, peeled and cut into eights

1/2-cup chunky peanut butter

1 teaspoon garlic chili sauce

4 cups fresh spinach, cut crosswise into thin strips

2 tablespoons lemon juice

1 cup jasmine rice

DIRECTIONS:

1.    Heat the oil in a sauce pan over medium-heat.

2.    Add the onion and cook, stirring for about 5 minutes.

3.    Season the chicken tenders with salt and pepper.

4.    Add to the pan, turning once, cook for 12 minutes or until lightly browned.

5.    While the chicken is cooking, in a blender blend the peanut butter and chicken stock until smooth.

6.    Set aside.

7.    In a mortar and pestle, pound the garlic and Chile sauce into a paste.

8.    In the pan with chicken add the peanut butter mixture, and the garlic mixture.

9.    Stir to combine and cook 10 minutes.

10. Add the sweet potatoes, 1 teaspoon salt and 1/4-teaspons black pepper.

11. Continue cooking for 20-25 minutes.

12. Add the lemon juice and spinach, stirring for 2-3 minutes, or until the spinach is wilted.

13. Serve over rice.

                                  ENJOY DAN:                                  BON-APPETITE!!

SHRIMP THE EASY WAY by CHEF DAN:

                            SHRIMP THE EASY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp, peeled and deveined

2 tablespoons cornstarch

Thumb-size fresh ginger, minced

3 garlic cloves, minced

1 teaspoon kosher salt

1/2-teaspoon freshly ground black pepper

1 tablespoon grape seed oil

5 scallions cut on the bias in 2-inch pieces

DIRECTIONS:

1.    If frozen place in sated cold water for 30 minutes.

2.    Drain and rinse and pat dry.

3.    Mix the cornstarch, salt and pepper in a bowl.

4.    Place shrimp in the bowl of cornstarch mixture.

5.    Coat thoroughly.

6.    In a wok or frying pan heat oil until bubbling.

7.    Add shrimp, ginger, garlic, and scallions.

8.    Cook about 4 minutes or until shrimp have turned pink.

9.    Serve with pasta or rice.

            ENJOY DAN:                          BON-APPETITE!!

FOR MY BROTHER-IN-LAW TOM DEADY ENJOY DAN

      TOM’S FAVORITE PORK WITH APPLE AND FENNEL WITH SPINACH by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound pork tenderloin

1 tablespoon olive oil

1 fennel bulb, thinly sliced, fronds reserved for garnish

2 apples, peeled and cored and thinly sliced

1/3-cup rice wine vinegar

1 onion, thinly sliced

4 garlic cloves, minced

2 teaspoons cumin

1/4-teaspoon chipotle Chile powder

1/3-cup brown sugar

1/4-teaspoon ground cloves

1 teaspoon cinnamon

SPINACH:

18 ounce bag baby spinach

1 tablespoons olive oil

3 garlic cloves, minced

2 teaspoons caraway seeds

Kosher salt as desired

DIRECTIONS:                         (PRE-HEAT OVEN TO 400 DEGREES)

1.    Line a baking sheet with foil.

2.    Combine 1 teaspoon cumin, a little salt and chipotle chile powder.

3.    Trim pork, coat with olive oil, cumin, salt, and chili powder.

4.    Place pork on baking sheet and bake at 400 degrees for 20-30 minutes or internal temperature reaches 145 degrees.  Let rest for 5 minutes.

5.    In a skillet combine vinegar, brown sugar, cloves, remaining teaspoon cumin and cook 1 minute or until sugar dissolves.

6.    Add fennel, onion, apples, and garlic, cook 15-20 minutes, stirring frequently.

7.    In another skillet, heat olive oil over medium-heat.

8.    Add garlic and caraway seeds, cook 1 minute.

9.    Add spinach and cook until wilted, about 3 minutes.

10. Season with salt and garnish with fennel fronds.

                              ENJOY DAN:                         BON-APPETITE!!

           DUCK AND NOODLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 (4 pound) ducks

2 pounds rice noodles

2-cups raisins

4 apples-peeled, cored and chopped

3 tablespoons brown sugar

1/4-cup lemon juice

STOCK:

22 cups water

4 stacks celery, chopped

1 cup soy sauce

3 tablespoons old bay

1/4-cup mirin

3 tablespoons crushed garlic

3 cinnamon

4 star anise

2 tablespoons cayenne

5 whole cloves

10 all-spice berries

DIRECTIONS:

1.    The day before eating the soup.

2.    Cover the duck with water in a stock-pot.

3.    Add salt and all stock ingredients.

4.    Cover and cook for 1-2 hours.

5.    Remove the duck, and place in a pan.

6.    Place both duck and stock in the refrigerator.

7.    The next day, strain day stock pot and discard the solids.

8.    Remove the meat from the duck and make stock out of the bones.

9.    Over high-heat bring stock to a boil and add duck meat, raisins, apples, brown sugar, and noodles.

10. Reduce heat and simmer for about 1 hour.

11. Add lemon juice and serve.

ENJOY DAN:                                             BON-APPETITE!!

CHICKEN THAT'S WHAT FOR DINNER TONIGHT ENJOY DAN:

                               MARMALADE CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound chicken tenders

1 tablespoon olive oil

2 tablespoons rice wine vinegar

1 shallot finely sliced

1 cup orange juice

2 tablespoons orange marmalade

2 tablespoons DAN’S honey

2 teaspoons Dijon mustard

1 teaspoons cornstarch

1 orange, peeled and sectioned

1 teaspoon orange zest

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:          (PRE-HEAT OVEN TO 350 DEGREES)

1.    Whisk together olive oil, vinegar, orange juice, marmalade, honey, shallots, mustard, and cornstarch.

2.    Sprinkle chicken tender with salt and pepper.

3.    Place chicken tender in a 13x9x12-inch baking dish.

4.    Cover with marinade sauce.

5.    Bake for 30-40 minutes, basting occasionally.

6.     Add orange sections and orange zest and bake 12-15 minutes longer.

               ENJOY DAN:                                            BON-APPETITE!!

WOW CRISPY POTATOES ENJOY DAN:

                                CRISPY POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

2 baking potatoes, peeled and cut into 1/2-inch cubes

3 tablespoons water

2 tablespoons olive oil

1 tablespoons butter

Sea salt and freshly ground black pepper

DIRECTIONS:             (PRE-HEAT OVEN TO 375 DEGREES)

1.    In a sauté pan, heat oil over medium-heat heat.

2.    Add potatoes cubes and season with salt and pepper.

3.    Stirring for about 5 minutes.

4.    Turn heat to high.

5.    Add the water. Stir, and cover the pan with a lid.

6.    Steam the potatoes until the water evaporates, about 3-4 minutes.

7.    Every minutes or so lift lid and stir so potatoes don’t stick.

8.    Lower heat to medium and cook about 2 more minutes or until all the water is gone.

9.    Toss in the butter to coat the potatoes

10. On a baking sheet, sprayed with Pam, spread the potatoes cubes evenly on the sheet.

11. Bake in the oven for 20-25 minutes or until browned and nice and crisp.

12. Transfer to a bowl and serve.

               ENJOY DAN:                                       BON-APPETITE!!