ORZO RISOTTO ENJOY DAN:

     ORZO RISOTTO WITH BABY PORTABELLA MUSHROOMS by CHEF DAN:

Serves 4-6

INGREDIENTS:

4 tablespoons butter

1 shallot, minced

8 baby portabella mushrooms, sliced

2 garlic cloves, minced

2 cups orzo

5 cups chicken broth

1/2-cup dry sherry

1/2-teaspoon crushed red pepper flakes

1/3-cup grated Parmesan cheese

1 tablespoon lemon pepper

Chopped parsley

Sea salt to taste

INGREDIENTS:

1.   In a skillet over medium-high heat add 2 tablespoon butter when sizzling.

2.   Add sliced mushrooms, and shallot and sauté, stirring often for 5 minutes.

3.   Add garlic and sauté 1 minute.

4.   Reduce heat to medium add 2 tablespoons butter and 2 cups orzo pasta; stir for about 2 minutes or until golden brown.

5.   Add broth and sherry.

6.   Bring to a boil over high heat, reduce heat and simmer, stirring often, until pasta is tender and most of the liquid is absorbed about 10 minutes.

7.   Adding more broth as needed.

8.   Stir in Parmesan cheese, red pepper flakes, lemon pepper, and sea salt.

9.   Garnish with fresh parsley.

ENJOY DAN:                                     BON-APPETITE!!

LET'S PARTY WITH FONDUE, BACK TRUFFLE AND KIRSCH ENJOY DAN:

FONDUE WITH BLACK TRUFFLE OIL AND KIRSCH by CHEF DAN:

Serves 6

INGREDIENTS:

1 garlic clove

1 cup dry white wine

1/2-pound Swiss cheese, shredded

1/2-cheese with black truffles, (Traders Joe’s Italian Truffle Cheese)

2 tablespoon cornstarch

1 tablespoon lemon juice

1 tablespoon Kirsch (Cherry Brandy)

2 tablespoon black truffle oil

Pinch of nutmeg

Sea salt and freshly ground black pepper to taste

Baguette toasted, cut into 1-inch cubes

DIRECTIONS:

1.   In a bowl coat the cheese with cornstarch and set aside.

2.   Rub the inside of a fondue pot with garlic, and then discard.

3.   Over medium-heat, add the wine and lemon juice, bring to a gentle simmer.

4.   Gradually stir in the cheeses into the simmering liquid.

5.   Once smooth stir in the Kirsch, truffle oil and nutmeg.

SERVE WITH:

1.   Toasted baguette or sourdough, cubes

2.   Apple slices.

3.   Balanced vegetables, such as broccoli, cauliflower, carrots, and asparagus.

4.   Tiny whole boiled potatoes.

5.   Sliced of dry sausage

6.   Big hunks of bacon

ENJOY DAN:                        BON-APPETITE!!

CHOCOLATE FONDUE WITH PEANUT BUTTER ENJOY DAN:

            CHOCOLATE FONDUE WITH PEANUT BUTTER by CHEF DAN:

Serves 6

INGREDIENTS:

12 ounces semi-sweet chocolate chips or roughly chopped from a block

1/2-cup creamy peanut butter

2 tablespoon butter

1 (14 Oz) can sweetened condensed milk (not evaporated milk)

1 teaspoon vanilla extract

2 tablespoon Bailey’s Irish Cream

1/4-cup finely chopped hazelnuts

DIRECTIONS:

1.   In a heavy sauce-pan over medium-heat.

2.   Melt chocolate, peanut butter, butter with sweetened condensed milk and Bailey’s Irish Cream.

3.   Whisk until smooth and fully incorporated.

4.   Remove from heat.

5.   Add vanilla, nuts and place in fondue pot, heated on low with a low

flame.

6.   Use fondue forks or bamboo skewers

IDEAS FOR DIPPING:

 Strawberries

Banana pieces cut into 1-inch chunks

Candied ginger

Salted pretzels

Pineapple chunks

ENJOY DAN:                   BON-APPETITE!!

GREEN CHICKEN CURRY ENJOY DAN:

                            GREEN CHICKEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

4 chicken breasts, skinless, boneless, pound to 1/4-thick

1 cup chicken stock

1 (14 Oz) package tofu

1 stick of lemongrass, slice into 4 inch pieces

3/4- (19 Oz) can Mae Ploy coconut milk

1 tablespoon brown sugar

1 cup broccoli florets

7 cherry tomatoes

1 bell pepper, chopped into bit size pieces

1/2-cup Thai basil, chopped

 GREEN CURRY PASTS:
2 tablespoon green curry paste

1 (19 Oz) can Mae Ploy coconut milk

1 cup cilantro, leaves and stems

1 shallot, chopped

4 garlic cloves

1 thumb-size fresh ginger, sliced

1 tablespoon soy sauce

2 tablespoon lime juice

1/2-teaspoon EACH cumin, coriander and ground white pepper

1 tablespoon brown sugar

1/2-teaspoon sea salt

DIRECTIONS:

1.   Place tofu in a colander and wrap in towels and place have object on top.

2.   Remove tofu, cube and set aside.

3.   Place all green curry paste ingredients in a blender and pulse until smooth, adding a little coconut milk, if needed.

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

5.   Add chicken and stir-fry until golden brown about 4-6 minutes,

6.   Set aside,

7.   Add green curry paste ingredients and stir-fry 1 minute.

8.   Add cubed tofu, stir-fry till well incorporated with sauce. 

9.   Add stock, lemon grass and reduce heat and simmer for 10 minutes.

10.                Add coconut milk, plus vegetables (except Thai basil), and cooked chicken and simmer for 8 minutes.

11.                Top with Thai basil.

ENJOY DAN:                                                      BON- APPETITE!!

SWEET AND SOUR MUSSELS ENJOY DAN:

SEATTLE POST-INTELLIGENCER Wednesday, march 9 2005

            WINNER—SWEET-SOUR THAI MUSSELS CONTEST IN COUPEVILLE WASHINGTON ON WHIDBEY ISLAND     by CHEF DAN:

serves2-3

INGREDIENTS;

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 Thai pepper, sliced

1 can (19oz) MAE PLOY coconut milk

3/4- cup sweet-hot chili sauce ( recipe follows)

1-1/2- pounds mussels

DIRECTIONS:

1.     In dry2quart pot fry sliced Thai pepper until seeds pop. 

2.     Add garlic and ginger and cook for about 2 minutes.

3.     Add sweet-hot sauce and blend.

4.     Add coconut milk.

5.     Bring to a boil and add mussels.

6.     Cook until mussels open.

SWEET----SOUR CHILI SAUCE:

COOK AHEAD:

In a 1 quart sauce pan.

1 cup rice vinegar.

2/3-cup brown sugar.

1 tablespoon minced garlic.

2 tablespoons red pepper flakes.

2 tablespoons fish sauce.

Stir occasionally, over medium-high heat until mixture is reduced to 3/4- cup.

About 12 minutes.

                                          ENJOY DAN:                                            hallelujah

EDAMAME SALAD WITH FETA CHEESE ENJOY DAN:

EDAMAME SALAD WITH FETA CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

8 cups of water

1-1/2cups frozen shelled edamame

1/2-cup frozen peas

1-1/2-teaspoon rice wine vinegar

1-1/2-dark sesame oil

1-cup sliced onion

1-cup sliced cucumber

1 cup shredded carrot

1-handful cilantro, chopped

1 teaspoon sesame seeds

1/4-teaspoon sea salt

2 tablespoons crumbled feta cheese

1/4-cup fresh chives, chopped

DIRECTIONS:

1.   Bring 8 cups of water to boil in a sauce-pan.

2.   Add edamame and peas; cook 3 minutes, drain.

3.   Combine oil, vinegar, onion, cucumber, carrot, cilantro, sesame seeds and salt in a bowl.

4.   Stir in edamame and peas.

5.   Sprinkle with feta and chives.

ENJOY DAN:                                        BON-APPETITE!!

RED PEPPERS STUFFED WITH QUINOA AND ENCHILADA SAUCE ENJOY DAN:

PEPPERS STUFFED WITH QUINOA AND HOME MADE ENCHILADA SAUCE

                                                                                        By CHEF DAN:

Serves 8

4 red bell pepper, halved lengthwise, ribs removed, stem in tact

1 cup quinoa

2 tablespoon olive oil

1 onion, finely chopped

6 baby portabella mushrooms, sliced

2 cloves garlic, minced

1 tablespoon EACH a cumin, and smoked paprika

1 (15 Oz) can black beans drained

2 (15 Oz) cans diced tomatoes, liquid reserved

1 (4 Oz) can diced green chilies, do not drain

2 tablespoons lime juice

1-1/2-cup grated Monterey Jack Cheese

1 (18 Oz) jar homemade red enchilada sauce, recipe to follow

 DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

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

2.   Add onions, mushrooms and sauté 5 minutes.

3.   Add cumin, paprika, garlic, green chilies, and sauté 1 minute.

4.   Stir in drained tomatoes, cook 5 minutes.

5.   Stir in black beans, quinoa, and 2 cups of water and bring to a boil.

6.   Reduce heat, cover and simmer for 20 minutes.

7.   Stir in 1 cup cheese, enchilada sauce and lime juice.

8.   Season with sea salt and black pepper to taste.

9.   In a pre-heated oven pour liquid from the tomatoes in bottom of baking dish.

10.                Fill each bell pepper with 3/4-cup quinoa mixture, and place in baking dish.

11.                Cover with foil and bake 1 hour.

12.                 Uncover and sprinkle 1 tablespoon or remaining cheese.

13.                 Bake 15 minutes longer or until tops are browned.

14.                Let sit 5 minutes.

ENCHILADA SAUCE:

1 tablespoon olive oil, I onion minced, 1/2-teaspoon salt,  2 tablespoon chili powder, 2 tablespoon sour cream, 3 garlic cloves, minced,  2 teaspoons cumin, 2 teaspoons sugar, 2 (8 Oz) cans tomato sauce, 1/2-cup water

Directions:

1.   Heat oil in skillet over medium-heat when sizzling.

2.   Add onion, salt and sauté 5 minutes.

3.   Stir in chili powder, sour cream, garlic, cumin, and sugar.

4.   Stir in tomatoes sauce and water, and cook 5 minutes.

5.   Season with salt and pepper.   

ENJOY DAN:                                                                      BON-APPETITE!!