MUSHROOM RISOTTO WITH CASHEWS by CHEF DAN:
Serves 4
INGREDIENTS:
3 cups beef broth
3 tablespoons butter, divided
2 cups baby portabella mushrooms, sliced
2 cups Arborio rice
1 onions, diced
2 garlic cloves, minced
1-teaspoon sea salt
1 teaspoon lemon zest
1-cup white wine
1/3-cup gorgonzola cheese, crumbled
1/4-cup cashews, chopped
DIRECTIONS:
1. Warm beef broth in a microwave.
2. In skillet, heat 2 tablespoons of butter over medium-heat.
3. Stir in mushrooms, onions, garlic, salt, and cook for 7-8 minutes.
4. Stir in rice and cook 2 minutes.
5. Add wine and stir to deglaze the pan, stir until almost evaporated.
6. Start adding the warm beef broth 1/2-cup at a time, stirring constantly until the rice absorbs all the broth before adding more.
7. Repeat until all the broth has been added and the rice is al dente, about 20 minutes,
8. Remove from heat and stir in 1 tablespoons butter, lemon zest and gorgonzola cheese, cashews and a pinch of sea salt pepper.
ENJOY DAN: BON-APPETITE!!
Monday, September 3, 2012
Sunday, September 2, 2012
CHICKEN AND BUTTERMILK WITH PANKO WOW!! ENJOY THE KICHEN BITCH DAN
CHICKEN TENDER WITH PANKO AND HOISIN MUSTARD SAUCE by CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2- pounds chicken tenders
1/2-cup buttermilk
3 cups Panko (Japanese bread crumbs)
1/4-teaspoon sea salt
HOISIN- MUSTARD SAUCE:
1 tablespoon Dijon honey
2 tablespoons honey
1/4-cup mayonnaise
1 teaspoon lemon juice
1/2-teaspoon curry
1 teaspoon red wine vinegar
DIRECTIONS FOR HOISIN-MUSTARD SAUCE:
1. In a bowl, stir together the mustard and mayonnaise until smooth.
2. Stir in the hoisin sauce, lemon juice, curry and red wine vinegar.
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat with the buttermilk.
2. Cover and chill for up to 4 hours.
3. Coating baking sheet with cooking spray.
4. In a shallow bowl place the Panko.
5. Season with salt.
6. Dip each piece of chicken in the Panko to fully coat.
7. Place on baking sheet in pre-heated oven and bake about 8-10 minutes.
8. Serve with hoisin- mustard sauce.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
1-1/2- pounds chicken tenders
1/2-cup buttermilk
3 cups Panko (Japanese bread crumbs)
1/4-teaspoon sea salt
HOISIN- MUSTARD SAUCE:
1 tablespoon Dijon honey
2 tablespoons honey
1/4-cup mayonnaise
1 teaspoon lemon juice
1/2-teaspoon curry
1 teaspoon red wine vinegar
DIRECTIONS FOR HOISIN-MUSTARD SAUCE:
1. In a bowl, stir together the mustard and mayonnaise until smooth.
2. Stir in the hoisin sauce, lemon juice, curry and red wine vinegar.
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat with the buttermilk.
2. Cover and chill for up to 4 hours.
3. Coating baking sheet with cooking spray.
4. In a shallow bowl place the Panko.
5. Season with salt.
6. Dip each piece of chicken in the Panko to fully coat.
7. Place on baking sheet in pre-heated oven and bake about 8-10 minutes.
8. Serve with hoisin- mustard sauce.
ENJOY DAN: BON-APPETITE!!
BERRY SEASON IS HERE SO LET'S MAKE SOME JAM ENJOY DAN:
JELLY WITH HABANEROS AND BLACKBERRY JUICE by CHEF DAN:
8 pints
INGREDIENTS:
15 habaneros, minced
1 cup Malbec red wine
1/2-cup blackberry juice
10 jalapenos, minced
1 tablespoons lemon juice
1/2-teaspoon cayenne pepper
2 (3 Oz) pouch liquid pectin
6 cups white sugar
1 teaspoon butter
DIRECTIONS:
1. Place jalapeno peppers and Melbec wine in a blender and blend until smooth, transfer to a stock pot.
2. Blend habaneros, blackberry juice, and cayenne pepper, and lemon juice, blend until smooth, transfer to stock pot.
3. Stir in liquid pectin, and butter into pepper mixture.
4. Bring to boil, stir in sugar, and stir until sugar has dissolved, about 2 minutes.
5. Remove from heat, stir for 5 minutes.
6. Skim foam off the top.
7. Sterilize jars and lids.
8. Pack jam into the hot jars; fill within 1/4-inch from the top.
9. Whip the rims of the jars to remove food residue.
10. Top with lids and screw on rings.
11. Place rack in bottom of stock pot, fill halfway with water and bring to a boil.
12. Lower jars into the boiling water using a holder.
13. Leave space between the jars and fill with water 1-inch above jars.
14. Cover pot and boil for 15 minutes.
15. Remove to a towel and place jars several inches apart.
16. Let cool and store in cool dark area.
ENJOY DAN: BON-APPETITE!!
8 pints
INGREDIENTS:
15 habaneros, minced
1 cup Malbec red wine
1/2-cup blackberry juice
10 jalapenos, minced
1 tablespoons lemon juice
1/2-teaspoon cayenne pepper
2 (3 Oz) pouch liquid pectin
6 cups white sugar
1 teaspoon butter
DIRECTIONS:
1. Place jalapeno peppers and Melbec wine in a blender and blend until smooth, transfer to a stock pot.
2. Blend habaneros, blackberry juice, and cayenne pepper, and lemon juice, blend until smooth, transfer to stock pot.
3. Stir in liquid pectin, and butter into pepper mixture.
4. Bring to boil, stir in sugar, and stir until sugar has dissolved, about 2 minutes.
5. Remove from heat, stir for 5 minutes.
6. Skim foam off the top.
7. Sterilize jars and lids.
8. Pack jam into the hot jars; fill within 1/4-inch from the top.
9. Whip the rims of the jars to remove food residue.
10. Top with lids and screw on rings.
11. Place rack in bottom of stock pot, fill halfway with water and bring to a boil.
12. Lower jars into the boiling water using a holder.
13. Leave space between the jars and fill with water 1-inch above jars.
14. Cover pot and boil for 15 minutes.
15. Remove to a towel and place jars several inches apart.
16. Let cool and store in cool dark area.
ENJOY DAN: BON-APPETITE!!
CUCUMBERS, FENNEL, POTATOES, AND HARICOTS VERTS ENJOY DAN:
CUCUMBER, FENNEL AND POTATO SALAD by CHEF DAN:
Serves 4-6
INGREDIENTS:
2 large cucumbers, peeled, cut in half lengthwise, seeded and sliced on the bias 1/8-inch thick
1 fennel bulb, trimmed, cut in half, corded and sliced 1/8-inch thick
1 pound red skinned new potatoes, diced
1/2-pound haricots, trimmed and cut on the bias in 2-inch slices
2 tablespoons olive oil
3 tablespoons lemon juice
3/4-teaspoons dill weed
1 onion, halved and cut crosswise 1/8-inch thick
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. On a baking sheet place the diced potatoes, season generously with salt and pepper.
2. Roast for about 30 minutes.
3. Meanwhile, bring a sauce pan or salted water to a boil.
4. Throw in the haricots and cook until just tender, 3-4 minutes.
5. Drain in a colander and run under cold water until cool.
6. Mix lemon juice, olive oil and dill weed, pinch of salt, stir to combine.
7. In a large bowl, combine cucumbers, fennel, new potatoes, onion, and haricots.
8. Pour lemon dressing over and toss to coat.
ENJOY DAN: BON-APPETITE!!
Serves 4-6
INGREDIENTS:
2 large cucumbers, peeled, cut in half lengthwise, seeded and sliced on the bias 1/8-inch thick
1 fennel bulb, trimmed, cut in half, corded and sliced 1/8-inch thick
1 pound red skinned new potatoes, diced
1/2-pound haricots, trimmed and cut on the bias in 2-inch slices
2 tablespoons olive oil
3 tablespoons lemon juice
3/4-teaspoons dill weed
1 onion, halved and cut crosswise 1/8-inch thick
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. On a baking sheet place the diced potatoes, season generously with salt and pepper.
2. Roast for about 30 minutes.
3. Meanwhile, bring a sauce pan or salted water to a boil.
4. Throw in the haricots and cook until just tender, 3-4 minutes.
5. Drain in a colander and run under cold water until cool.
6. Mix lemon juice, olive oil and dill weed, pinch of salt, stir to combine.
7. In a large bowl, combine cucumbers, fennel, new potatoes, onion, and haricots.
8. Pour lemon dressing over and toss to coat.
ENJOY DAN: BON-APPETITE!!
Saturday, September 1, 2012
FOOD BANK COOK OFF RAISING MONEY FOR THE FOOD BANK ENJOY DAN:
CELEBRATING EVERYTHING OUT OF THE GARDEN AT THE FOOD BANK
By CHEF DAN:
Serves 70-100 and DAN MAXWELL:
INGREDIENTS:
1 cup olive oil
8 cups couscous
10 onions chopped into bit size pieces
33 whole garlic cloves, peeled
8 cups green beans cut on the bias in 1-inch pieces
17 carrots, chopped, peeled and cut into 1-inch lengths
8 turnips, peeled and cut into 1-inch lengths
12 cups potatoes, chopped into bit size pieces
6 cups zucchini, chopped into bit-size pieces
4 bunches of kale, (ribs removed, leaves roughly shredded)
4 bunches Swiss chard, (ribs removed, leaves roughly shredded)
8 cups bok-choy, chopped into bit-size pieces
10 cups chopped tomatoes
40 cups spicy v-8 juice
1/2-cup dried Italian seasoning
1/2-cup light soy sauce
1/2-cup curry powder
5 teaspoons salt and 4 teaspoons black pepper
1 tablespoon fresh rosemary
3 cups cilantro, chopped
DIRECTIONS:
1. In a large bowl add 1/2-of the vegetables.
2. Add 1/4-cup olive oil, and coat and mix thoroughly.
3. Season with 4 EACH tablespoon soy sauce, Italian seasoning and curry powder, and 1 tablespoons red pepper flakes.
4. A pinch of salt and pepper.
4. Transfer the mixture to the steel grill fry pan.
5. Put on a medium-hot grill over open flame and blacken all the vegetables.
6. Repeat the ingredients and spices until all vegetables are blackened.
7. Meanwhile in a soup pot add spicy v-8 juice and bring to a boil.
8. Add all vegetables, couscous and simmer for 2 hours.
9. Adjust spices as needed.
ENJOY DAN: BON-APPETITE!!
By CHEF DAN:
Serves 70-100 and DAN MAXWELL:
INGREDIENTS:
1 cup olive oil
8 cups couscous
10 onions chopped into bit size pieces
33 whole garlic cloves, peeled
8 cups green beans cut on the bias in 1-inch pieces
17 carrots, chopped, peeled and cut into 1-inch lengths
8 turnips, peeled and cut into 1-inch lengths
12 cups potatoes, chopped into bit size pieces
6 cups zucchini, chopped into bit-size pieces
4 bunches of kale, (ribs removed, leaves roughly shredded)
4 bunches Swiss chard, (ribs removed, leaves roughly shredded)
8 cups bok-choy, chopped into bit-size pieces
10 cups chopped tomatoes
40 cups spicy v-8 juice
1/2-cup dried Italian seasoning
1/2-cup light soy sauce
1/2-cup curry powder
5 teaspoons salt and 4 teaspoons black pepper
1 tablespoon fresh rosemary
3 cups cilantro, chopped
DIRECTIONS:
1. In a large bowl add 1/2-of the vegetables.
2. Add 1/4-cup olive oil, and coat and mix thoroughly.
3. Season with 4 EACH tablespoon soy sauce, Italian seasoning and curry powder, and 1 tablespoons red pepper flakes.
4. A pinch of salt and pepper.
4. Transfer the mixture to the steel grill fry pan.
5. Put on a medium-hot grill over open flame and blacken all the vegetables.
6. Repeat the ingredients and spices until all vegetables are blackened.
7. Meanwhile in a soup pot add spicy v-8 juice and bring to a boil.
8. Add all vegetables, couscous and simmer for 2 hours.
9. Adjust spices as needed.
ENJOY DAN: BON-APPETITE!!
MY SISTER REFCIPE WOW!!!!!!!!!!! ENJOY DAN:
MARYLEE LYKES TO DANCE INSIDE OUT CHILI RELLERIOS
Serves 6-8
INGREDIENTS:
10 eggs separated
Beat egg whites with 1/2-teaspoon cream of tarter
Beat yokes to lemon color
MIX AND ADD TO YOKES:
1/2-cup flour-heaping sifted
1 teaspoon baking powder
1/2-teaspoon salt-heaping
Pinch of paprika
WITH YOKES ADD:
Pint curd cottage cheese
1-pound Dublinger cheese (TRADER JOE’S)
1/2-cup melted butter
2 (4 Oz) cans chopped green chilies
FOLD WHITES INTO THE MIX.
POUR INTO UNGREASED 9 X 13 PAN
BAKE 325 DEGREES 35-40 MINUTES.
CHECK WITH KNIFE
USE SALSA FOR TOPPING:
ENJOY DAN: BON-APPETITE!!
Serves 6-8
INGREDIENTS:
10 eggs separated
Beat egg whites with 1/2-teaspoon cream of tarter
Beat yokes to lemon color
MIX AND ADD TO YOKES:
1/2-cup flour-heaping sifted
1 teaspoon baking powder
1/2-teaspoon salt-heaping
Pinch of paprika
WITH YOKES ADD:
Pint curd cottage cheese
1-pound Dublinger cheese (TRADER JOE’S)
1/2-cup melted butter
2 (4 Oz) cans chopped green chilies
FOLD WHITES INTO THE MIX.
POUR INTO UNGREASED 9 X 13 PAN
BAKE 325 DEGREES 35-40 MINUTES.
CHECK WITH KNIFE
USE SALSA FOR TOPPING:
ENJOY DAN: BON-APPETITE!!
SALAD WITH BEETS, FETA, AND SPICY PINE NUTS ENJOY DAN:
RUBY SALAD WITH FETA AND SPICY PINE NUTS by CHEF DAN:
Serves 4
THE BEETS:
1 bunch of beets, trimmed and scrubbed
3 spring’s fresh rosemary
3 tablespoons olive oil
FOR VINAIGRETTE:
1 tablespoon Dijon mustard
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1/4-teaspoon grated lemon peel
Pinch of salt and pepper
3 tablespoons olive oil
THE SALAD:
4 cups cabbage, thinly sliced
1 0nion, thinly sliced
4 cups Bibb lettuce
1/3-cup feta cheese, crumbled
THE SPICY PINE NUTS:
1/3-cup pine nuts
1 teaspoon grape-seed oil
1 teaspoon chili powder
1/2-teaspoon cumin
A pinch of salt
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. On a baking sheet place the beets, rosemary and drizzle with oil.
2. Toss to coat and bake for 1-hour and 15 minutes.
3. When cool; peel and cut into wedges.
4. To cook the pine nuts add all ingredients in a bowl and toss to combine.
5. In pre-heated oven place pine nuts mixture on a baking sheet, bake for 4 minutes.
6. In a bowl, whisk together, vinaigrette dressing and slowly drizzle in the oil.
7. To assemble the salad combine all the salad ingredients and stir in the vinaigrette.
8. Top with spicy pine nuts.
ENJOY DAN: BON-APPETITE!!
Serves 4
THE BEETS:
1 bunch of beets, trimmed and scrubbed
3 spring’s fresh rosemary
3 tablespoons olive oil
FOR VINAIGRETTE:
1 tablespoon Dijon mustard
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1/4-teaspoon grated lemon peel
Pinch of salt and pepper
3 tablespoons olive oil
THE SALAD:
4 cups cabbage, thinly sliced
1 0nion, thinly sliced
4 cups Bibb lettuce
1/3-cup feta cheese, crumbled
THE SPICY PINE NUTS:
1/3-cup pine nuts
1 teaspoon grape-seed oil
1 teaspoon chili powder
1/2-teaspoon cumin
A pinch of salt
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. On a baking sheet place the beets, rosemary and drizzle with oil.
2. Toss to coat and bake for 1-hour and 15 minutes.
3. When cool; peel and cut into wedges.
4. To cook the pine nuts add all ingredients in a bowl and toss to combine.
5. In pre-heated oven place pine nuts mixture on a baking sheet, bake for 4 minutes.
6. In a bowl, whisk together, vinaigrette dressing and slowly drizzle in the oil.
7. To assemble the salad combine all the salad ingredients and stir in the vinaigrette.
8. Top with spicy pine nuts.
ENJOY DAN: BON-APPETITE!!
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