TURKEY BACON WRAPPED SHRIMP by CHEF DAN:
Serves 4
INGREDIENTS:
12 shrimp uncooked
6 slices uncured (JENNIE-O) turkey bacon (from Costco)
2 tablespoons olive oil
1/4-cup vermouth or bourbon
2 tablespoon fresh lemon juice
1/2-teaspoon chili powder
2 teaspoon oregano
3 garlic cloves, minced
1 teaspoon cracked black pepper
Splash of fresh lemon juice
DIRECTIONS: (PPRE-HEAT OVEN TO 400 DEGREES)
1. Peel shrimp, leaving tails on, devein if necessary.
2. Tear each slice of bacon lengthwise into 2-inch long pieces.
3. Wrap I strip of bacon around each shrimp.
4. Place bacon wrapped shrimp in a bowl.
5. Stir together, oil, vermouth, chili powder, oregano, rosemary, lemon juice, garlic cloves and cracked black pepper.
6. Add to shrimp turning to coat.
7. Cover and marinate for 1-hour or up to 4 hours.
8. In an oven-proof dish add bacon wrapped shrimp.
9. Drizzle on top of the bacon wrapped shrimp with the marinate.
10. Place in pre-heated oven and bake for 5-6 minutes.
11. Garnish with rosemary springs and lemon wedges.
ENJOY DAN: BON-APPETITE
Thursday, May 3, 2012
Wednesday, May 2, 2012
AVACADO, MANGO, CHERRY TOMATOE WITH PINE NUTS ENJOY DAN:
AVOCADO, MANGO AND CHERRY TOMATO SALAD by CHEF DAN:
SERVES 2
Ingredients:
I mango, cut into chunks
3/4-cup cherry tomatoes, halved
1 avocado, halved, pitted, peeled and cut into chunks
1/2-red onion thinly sliced
1/4-cup feta cheese, reserve 1 teaspoon for dressing
1/4-cup toasted pine nuts
Salad greens
DRESSING:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon feta cheese
S&P to taste.
DIRECTIONS:
1. In a bowl combine mango, cherry tomatoes, and avocado.
2. For the dressing combine olive oil, vinegar, lemon juice, garlic, and salt and pepper.
3. Pour dressing on the tomato, mango, and onion mixture.
4. Chill up to 4 hours.
5. Mix in avocado before serving.
6. Serve on a bed of greens.
ENJOY DAN: BON-APPETITE
SERVES 2
Ingredients:
I mango, cut into chunks
3/4-cup cherry tomatoes, halved
1 avocado, halved, pitted, peeled and cut into chunks
1/2-red onion thinly sliced
1/4-cup feta cheese, reserve 1 teaspoon for dressing
1/4-cup toasted pine nuts
Salad greens
DRESSING:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon feta cheese
S&P to taste.
DIRECTIONS:
1. In a bowl combine mango, cherry tomatoes, and avocado.
2. For the dressing combine olive oil, vinegar, lemon juice, garlic, and salt and pepper.
3. Pour dressing on the tomato, mango, and onion mixture.
4. Chill up to 4 hours.
5. Mix in avocado before serving.
6. Serve on a bed of greens.
ENJOY DAN: BON-APPETITE
WE HAVE MANGO'S, CHERRY TOMATOES AND AVOCADOS SO LET'S HAVE A SALAD ENJOY DAN:
AVOCADO, MANGO AND CHERRY TOMATO SALAD by CHEF DAN:
SERVES 2
Ingredients:
I mango, cut into chunks
3/4-cup cherry tomatoes, halved
1 avocado, halved, pitted, peeled and cut into chunks
1/2-red onion thinly sliced
1/4-cup feta cheese, reserve 1 teaspoon for dressing
Salad greens
DRESSING:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon feta cheese
S&P to taste.
DIRECTIONS:
1. In a bowl combine mango, cherry tomatoes, and avocado.
2. For the dressing combine olive oil, vinegar, lemon juice, garlic, and salt and pepper.
3. Pour dressing on the tomato, mango, and onion mixture.
4. Chill up to 4 hours.
5. Mix in avocado before serving.
6. Serve on a bed of greens.
ENJOY DAN: BON-APPETITE!!
SERVES 2
Ingredients:
I mango, cut into chunks
3/4-cup cherry tomatoes, halved
1 avocado, halved, pitted, peeled and cut into chunks
1/2-red onion thinly sliced
1/4-cup feta cheese, reserve 1 teaspoon for dressing
Salad greens
DRESSING:
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon feta cheese
S&P to taste.
DIRECTIONS:
1. In a bowl combine mango, cherry tomatoes, and avocado.
2. For the dressing combine olive oil, vinegar, lemon juice, garlic, and salt and pepper.
3. Pour dressing on the tomato, mango, and onion mixture.
4. Chill up to 4 hours.
5. Mix in avocado before serving.
6. Serve on a bed of greens.
ENJOY DAN: BON-APPETITE!!
WOW!!!!!!! ANOUTHER SOUP ENJOY DAN:
MEXICAN CORN SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40
INGREDIENTS:
4 tablespoons grape-seed oil
5 onions, chopped
20 potatoes, diced
6 cloves garlic, minced
20 cups water
1 gallon can yellow hominy
1 gallon can diced tomatoes
2 (15.5oz) bags frozen peas
2 tablespoon cumin
3 tablespoon Smokey paprika
3 tablespoons oregano
A couple of jalapenos, seeded and sliced
DIRECTIONS:
1. In a stock pot, melt the butter over medium-heat and when sizzling.
2. Add onion and sauté for about 5 minutes.
3. Pour in the water and bring to a boil.
4. Add remaing ingredients and simmer for 1 hour.
5. Garnish with broken tortilla chips.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
INGREDIENTS:
4 tablespoons grape-seed oil
5 onions, chopped
20 potatoes, diced
6 cloves garlic, minced
20 cups water
1 gallon can yellow hominy
1 gallon can diced tomatoes
2 (15.5oz) bags frozen peas
2 tablespoon cumin
3 tablespoon Smokey paprika
3 tablespoons oregano
A couple of jalapenos, seeded and sliced
DIRECTIONS:
1. In a stock pot, melt the butter over medium-heat and when sizzling.
2. Add onion and sauté for about 5 minutes.
3. Pour in the water and bring to a boil.
4. Add remaing ingredients and simmer for 1 hour.
5. Garnish with broken tortilla chips.
ENJOY DAN: BON-APPETITE!!
SOPA de ALBONDIGAS FOR THE SOUP KITCHEN ENJOY DAN:
CINCO de MAYO SOPA de ALBONDIGAS SOUP by CHEF DAN:
Serves 30-40
MEATBALLS:
4 pounds ground hamburger
4 pounds ground turkey burger
5 eggs
5 cups cornmeal
10 garlic cloves, minced
5 cups parmesan cheese
2 teaspoons EACH dried basil, oregano, cumin, chili powder, salt and pepper
SOUP:
1. 22 cups beef broth
10 carrots, chopped
5 onions diced
1 gallon can of diced tomatoes
1 gallon can of corn kernels
1 (28oz) can chopped green chilies, with liquid
5 cups uncooked alphabet pasta
DIRECTIONS: (MEAT BALLS)
1. Combine all the meatball mixture.
2. Mix into mini meatballs the size of golf balls.
3. In a soup stock pot add the garlic over medium-heat and stir –fry for about 5 minutes.
4. Add beef stock, carrots, tomatoes, corn, and green chilies.
5. Cover and bring to a boil and add meat balls.
6. Cook about 1 hour or until
7. Add pasta and simmer for about 20-30 minutes.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
MEATBALLS:
4 pounds ground hamburger
4 pounds ground turkey burger
5 eggs
5 cups cornmeal
10 garlic cloves, minced
5 cups parmesan cheese
2 teaspoons EACH dried basil, oregano, cumin, chili powder, salt and pepper
SOUP:
1. 22 cups beef broth
10 carrots, chopped
5 onions diced
1 gallon can of diced tomatoes
1 gallon can of corn kernels
1 (28oz) can chopped green chilies, with liquid
5 cups uncooked alphabet pasta
DIRECTIONS: (MEAT BALLS)
1. Combine all the meatball mixture.
2. Mix into mini meatballs the size of golf balls.
3. In a soup stock pot add the garlic over medium-heat and stir –fry for about 5 minutes.
4. Add beef stock, carrots, tomatoes, corn, and green chilies.
5. Cover and bring to a boil and add meat balls.
6. Cook about 1 hour or until
7. Add pasta and simmer for about 20-30 minutes.
ENJOY DAN: BON-APPETITE!!
MANGO'S ARE IN JUST IN TIME FOR CINCO de MAYO MARGARITAS ENJOY DAN:
CINCO de MAYO MANGO MARGARITAS by CHEF DAN:
Makes 2/3- of a cup
INGREDIENTS:
2 oz. tequila
2oz. raspberry liqueur
1/2- ripe mango, peeled and seeded
2 tablespoon sugar
1 tablespoons lime juice
1 cup ice cubes
DIRECTIONS:
1. In a blender, combine the tequila, raspberry liqueur, mango, sugar lime juice.
2. Add ice and blend until smooth.
3. Rim glasses in salt of that’s your wish.
ENJOY DAN: BON-APPETITE!!
Makes 2/3- of a cup
INGREDIENTS:
2 oz. tequila
2oz. raspberry liqueur
1/2- ripe mango, peeled and seeded
2 tablespoon sugar
1 tablespoons lime juice
1 cup ice cubes
DIRECTIONS:
1. In a blender, combine the tequila, raspberry liqueur, mango, sugar lime juice.
2. Add ice and blend until smooth.
3. Rim glasses in salt of that’s your wish.
ENJOY DAN: BON-APPETITE!!
HEAT THAT'S SOME SAY IT TASTE LIKE HEINZE 57 SAUCE ENJOY DAN
DAN’S HEAT CHILI SAUCE by CHEF DAN:
Makes a pint:
INGREDIENTS:
12 habanero chilies, seeded
2 oranges, peeled
1 cup mustard
1/4-cup brown sugar
1/4-cup MAE PLOY sweet chili sauce
2 tablespoons gram masala
2 tablespoons curry powder
2 tablespoons cumin powder
2 tablespoons chipotle chili powder
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. In a blender mix all the ingredients together.
2. Blend until smooth.
USES:
1. Great on tacos or any meat dish.
2. Good mixed with mayonnaise or yogurt and topped on chicken.
Makes a pint:
INGREDIENTS:
12 habanero chilies, seeded
2 oranges, peeled
1 cup mustard
1/4-cup brown sugar
1/4-cup MAE PLOY sweet chili sauce
2 tablespoons gram masala
2 tablespoons curry powder
2 tablespoons cumin powder
2 tablespoons chipotle chili powder
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. In a blender mix all the ingredients together.
2. Blend until smooth.
USES:
1. Great on tacos or any meat dish.
2. Good mixed with mayonnaise or yogurt and topped on chicken.
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