WHIDBEY ISLAND STYLE STEAK IN THE CROCK-POT ENJOY DAN:

WHIDBEY ISLAND STYLE STEAK CHILE IN A CROCK POT by CHEF DAN:

Serves 10-12

INGREDIENTS:

3 pounds tri-tip roast cubed

2 tablespoons cooking oil

1 pound chorizo

2 onions, chopped

1 bell pepper, seeded and chopped

6 garlic cloves

1 (4 Oz) can diced green chilies

1 (16 Oz) can kidney beans, drained and rinsed

1 (16 Oz) can black beans, drained and rinsed

1 (16 Oz) can corn, drained and rinsed

1 (16 Oz) bottle I.P.A. beer

1 (28 Oz) can tomatoes, diced

3 tablespoon chili powder

3 tablespoons yellow cornmeal

2 tablespoons coffee beans, freshly finely ground, and Mexican oregano

1 tablespoon EACH smoked paprika, ground cumin, brown sugar

1/2-teaspoon EACH salt, dry mustard, ground coriander, black pepper and cayenne pepper.

DIRECTIONS:

1.   Turn crock pot to high.

2.   In a bowl add chili powder and next 12 ingredients, mix thoroughly.

3.   Roll cubed steak in the seasoning, until thoroughly coated.

4.   In a skillet add oil over medium-high heat when sizzling.

5.   Add seasoned steak cubes and brown in batches; transfer to crock-pot.

6.   Add chorizo to the skillet and cook until brown, transfer to crock-pot.

7.   Add onions, bell pepper, and garlic and sauté for 5 minutes.

8.   Transfer to crock-pot.

9.   Stir in to the crock-pot, green chilies, beans, corn, beer and tomatoes.

10.                If not enough liquid add more beer.

11.                Cover and cook on low for 6-8 hours.

12.                Taste and adjust seasoning.

OPTIONAL:

Cooked macaroni, sour cream, cheddar cheese or sliced scallions.

ENJOY DAN:                BON-APPETITE!!

ROASTED CHICKEN WITH BLACK TRUFFLE AND TRUFFLE OIL ENJOY DAN:

ROASTED CHICKEN WITH BLACK TRUFFLE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon butter, at room temperature

1 teaspoon Madeira wine

1 (1-ounce) fresh black winter truffle, thinly sliced

2 tablespoons truffle oil

1 (3-4 pound) whole chicken, rinsed and patted dry

Sea salt and freshly ground black pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)

1.   Combine butter and wine in a bowl.

2.   Coarsely chop half the truffle slices, add to butter mixture.

3.   Stir to combine.

4.   Using your hands separate the skin of the chicken from the chicken breast.

5.   Gently slide the truffles slices between the skin and the chicken flesh.

6.   Evenly distribute the butter mixture under the skin with truffle slices.

7.   Then distribute across the breast and legs.

8.   Rub salt all over the body.

9.   Place on a plate and loosely cover with plastic wrap and refrigerate overnight.

10.                Remove chicken from the refrigerator and rub with truffle oil, let rest for 30 minutes.

11.                Place chicken in a roasting pan and bake in pre-heated oven for 75 minutes or until thermometer reads 165 F.

12.                Remove from oven and let sit for 15-20 minutes.

ENJOY DAN:           BON-APPETITE!!

GRILLED CORN, BLACKENED RED PEPPER AND AVOCADO ENJOY DAN:

SALAD WITH GRILLED CORN, AVOCADO WITH CILANTRO DRESSING                                                                                                        

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

2 ears of corn grilled on the barbeque

2 tablespoons fresh lime juice

3 garlic cloves, finely chopped

1/2-teaspoon EACH sea salt and freshly ground black pepper

1/4-cup olive oil

1 roasted red bell pepper

1 tomato, diced

2 ripe avocadoes, diced

2 scallions, finely chopped

1/4- cup fresh cilantro

DIRECTIONS:

1.   Soak ears of corn, still in the husk in water for at least 15 minutes.

2.   Set-on grate over medium-high fire.

3.   Cook 15 minutes, turning occasionally.

4.   Shuck and cut off corn, set aside.

5.   Over an open flame blacken red pepper until charred completely.

6.   Place in plastic bag, when cool rub off blackened skin.

7.   Cut into bit size pieces, set aside.

8.   In a bowl, whisk together the lime juice, garlic cloves, salt and pepper.

9.   Whisk in oil.

10.                In a large salad bowl, combine corn, red pepper, tomato, avocados, scallions, and cilantro.

11.                Add the dressing and toss to coat.

ENJOY DAN:                                       BON-APPETITE!!

LETTUCE WRAPS WITH SHRIMP ENJOY DAN:

                

                   LETTUCE WRAPS WITH SHRIMP by CHEF DAN:      

Serves 2

INGREDIENTS:

1 (8 Oz) package rice noodles

1-1/2 tablespoon lime juice

2 teaspoon cornstarch

1 tablespoon hoisin sauce

1 tablespoon soy sauce

3/4-pound shrimp, peeled and deveined and cut into thirds

1/8-cup EACH scallion tops, fresh basil, cilantro, and chopped toasted peanuts

1 tablespoon sunflower oil

1 red bell pepper, roosted

1/2-head iceberg lettuce or Napa cabbage, leaves flattened, pressed to flatten, rinsed and drained

1/2-pinch sea salt and freshly ground black pepper

SWEET AND SOUR DIPPING SAUCE:

1 tablespoon chili garlic sauce

1 tablespoon tamarind concentrate

1 garlic clove, minced

1 tablespoons fish sauce

1 tablespoon grated carrot

DIRECTIONS:

1.   In pot of hot water add rice noodles and let rest 20 minutes.

2.   Drain and set aside, cut into 3-inch lengths and set in serving platter.

3.   In a bowl add combine lime juice, cornstarch, hoisin sauce, soy sauce.

4.   Add shrimp and place in the refrigerator for 30 to 45 minutes.

5.   Chop the fresh herbs and peanuts and place in two ramekins.

6.   In a skillet, heat oil over medium-high heat when sizzling.

7.   Add bell pepper and sauté for 3 minutes.

8.   Add shrimp mixture and stir-fry for 2-3 minutes.

9.   Arrange lettuce leaves on a platter surrounded by the ramekins of herbs, and dipping sauce, rice sticks, and grated carrots.

10.                Take lettuce leaves and place some rice noodles on the leaf.

11.                Scoop 1/4-cup of shrimp mixture, then herbs.

12.                Add 1 teaspoons dipping sauce; then roll up and eat.

DIPPING SAUCE:

1.   In a mixing bowl combine chili garlic sauce, tamarind, garlic, and fish sauce.

2.   Add to serving platter and add grated carrots.

ENJOY DAN:                                               BON-APPETITE!!          

STIR-FRY EGGPLANT WITH SAKE AND MISO WOW ENJOY DAN:

STIR FRIED EGGPLANT WITH GINGER MISO AND SAKE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons grape-seed oil

2 tablespoons white miso

1 tablespoon sake

2 tablespoons sesame seeds

2 Japanese eggplants

1 thumb-size fresh ginger, finely chopped

1 tablespoon red curry paste

2 tablespoons tamarind concentrate

Fresh Thai basil

DIRECTIONS:

1.   Stir the miso, sake and sesame seeds together in a bowl, set aside.

2.   Slice eggplant in half lengthwise then slice on a diagonal crosswise a little less than 1/2-inch thick.

3.   In a wok over medium -heat add oil and when sizzling.

4.   Add red curry paste, stir to release the aroma.

5.   Add ginger and eggplant slices and toss to coat.

6.   Gently stir for 4 minutes or until eggplant is soft.

7.   Add miso mixture and tamarind concentrate into the wok.

8.   Heat through.

9.   Remove from heat and add Thai basil.

10.                Serve with rice noodles or jasmine rice.

ENJOY DAN:                                    BON-APPETITE!!

NAPA SLAW FOR THE SOUP KITCHEN ENJOY DAN:

              NAPA SLAW FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

1/2 cup butter

3 heads Napa cabbage, finely shredded

10 carrots cut into match sticks

8 spring onions, diced

4 (3 Oz) packages ramen noodles, uncooked, season packet discarded

2 cups slivered almonds

1 cup vegetable oil

1 cup rice vinegar

1/4-cup sugar

1/4-cup soy sauce

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Combine Napa, carrots, and green onions.

2.   Cover and refrigerate until ready to serve.

3.   Brake up ramen noodles.

4.   Melt butter in pan over medium-heat, add ramen noodles and almonds.

5.   Mix until coated with the butter.

6.   Spoon mixture onto a prepared baking sheet and bake in pre-heated oven, turning often to prevent burning.

7.   Remove from oven.

DRESSING:

1.   In a sauce-pan heat oil, vinegar, sugar, and soy sauce.

2.   Bring to a boil and boil for 1 minute, stirring constantly.

3.   Remove pan from the heat and let cool.

4.   Immediately before serving add dressing to the slaw.

ENJOY DAN:                          BON-APPETITE

SHRIMP AND PINEAPPLE WITH RICE NOODLES ENJOY DAN:

        THAI SHRIMP PINEAPPLE CURRY WITH RICE NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

8 (8 Oz) package rice noodles

2 tablespoon grape-seed oil

2 tablespoon red curry paste

1-pound shrimp, peeled and deveined

1 onion, vertically sliced

1 stalk lemongrass, cut into 4-inch pieces and smashed

1 (19 Oz) can Mae Ploy coconut milk

Zest of 1 lime

2 cups pineapple cubes

1 tablespoon EACH fish sauce, brown sugar, and lime juice

DIRECTIONS:

1.   Soak the rice noodles in hot water for 20 minutes; then drain.

2.   In a skillet heat oil over medium-high heat when sizzling.

3.   Add red curry paste and stir to release the aroma.

4.   Add onion, and stir-fry 4 minutes.

5.   Add coconut milk, lemongrass, and zest, bring to a boil.

6.   Add prawns and pineapple, cover reduce heat and simmer for 5 minutes.

7.   Add rice noodles and stir to combine.

8.   Add fish sauce, brown sugar and lime juice

9.   Heat through and serve.

ENJOY DAN:                               BON-APPETITE!!