THAI STYLE CORNISH GAME HENS FOR THANKSGIVING ENJOY DAN:

CORNISH GAME HENS FOR THANKSGIVING AT OUR HOUSE by CHEF DAN:

Serves 2    (RECIPE NUMBER 1)

THAI:

3 tablespoons grape-seed oil, divided

2 teaspoons red curry paste

1 tablespoon tomato paste

1 (19 Oz) can MAY PLOY coconut milk

1 cup chicken stock

1 (15 Oz) can straw mushrooms

2 lemongrass stalks, tender white part only, cut into 3-inch pieces, smashed

3 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 tablespoon fish sauce

1 tablespoon brown sugar

6 cherry tomatoes

2- 2 pounds Cornish game hens, halved lengthwise, back bones removed

Fresh basil leaves

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

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

2. Add curry paste and tomato paste and stir until fragrant about 3 minutes.

3. Add coconut milk, broth mushrooms, lemongrass, garlic, ginger, fish sauce and brown sugar, bring to a simmer.

4. Remove from heat and season with salt and pepper to taste.

5. Heat 2 tablespoons oil in a skillet over high-heat when sizzling.

6. Sprinkle hens with salt and pepper, add to skillet and cook until browned, about 4 minutes.

7. Transfer to a 13 X 9 prepared baking dish.

8. Pour sauce over.

9. Bake uncovered until hens are cooked through, about 35 minutes.

10. Transfer hens to serving bowl; tent with foil.

11. Skim fat from surface.

12. Pour sauce in a skillet; boil for 5 minutes.

13. Pour sauce over hens.

14. Garnish with basil.

ENJOY DAN:                                                                             BON-APPETITE

THANKSGIVING TURKEY BRINE ENJOY DAN:

                  THANKSGIVING TURKEY BRINE by CHEF DAN:

Serves 12-14

APPLE BRINE:

1 gallon apple juice

1-1/2- sea salt

4 red apples, halved

2 oranges, quartered

1 cup brown sugar

2 tablespoons dried sage

4-5 fresh thyme springs

1 gallon, water

1/2-galleon ice water

GARLIC HERB BUTTER:

1/2-cup butter, softened

3 garlic cloves

1 tablespoon fresh parsley, chopped

 2 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

Sea salt and fresh ground black pepper to taste

1-13 to 15 pound turkey

 TO MAKE BRINE:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Combine 7 cups of apple juice with salt, apples, oranges, sugar, and herbs in a stock-pot.

2.   Bring to a boil and simmer for 5-8 minutes.

3.   Remove heat and add ice cubes, pour into a nonreactive container.

4.   Add reaming apple juice and water.

5.   Place turkey in brine, breast-side down, and fill cavity with brine.

6.    Submerge turkey completely and refrigerate overnight.

7.   While turkey is binning, combine all ingredients for Garlic Herb Butter.

8.   Set aside at room temperature until ready to use.

9.   After brining, remove turkey from brine and discard excess brine.

10.                Rinse turkey and pat dry with paper towels.

11.                Let stand uncovered for about 4 hours.

12.                When ready to roast, separate skin from turkey breast and legs.

13.                Stuff butter mixture under the skin.

14.                Rub remaining butter on the outside of the turkey.

15.                Roast for 2-1/2 to 3 hours or until thigh temperature is 160 degrees.

16.                Let stand 30 minutes before carving.

ENJOY DAN:                                        BON-APPETITE!!

BASA (catfish from Vietnam) WITH ORZO PASTA ENJOY DAN:

BASA (catfish from Vietnam) WITH ORZO PASTA by CHEF DAN:

Serves 4

INGREDIENTS:

3/4-cup orzo

2 basa fillets 3/4-pounds each

3 tablespoon butter, melted

Sea salt and freshly ground black pepper

4 garlic coves

1 whole lemon, thinly sliced

A hand full cilantro, roughly chopped, for garnish

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)

1.   Cook orzo according to package direction, omitting salt and fat.

2.   Drain and rinse.

3.   Place fish fillets in a pre-pared 9 X 13 baking dish season with salt and pepper.

4.   Combine melted butter with garlic and baste each fillet with the mixture.

5.   Layer lemon slice over the fillets.

6.   Top baking dish with aluminum foil and place in the pre-heated oven.

7.   Bake in pre-heat oven for 15 -20 minutes.

8.   Remove from oven and garnish with cilantro.

ENJOY DAN:                                   BON-APPETITE!!

SEARED BASA WITH ORZO PASTA WITH ARUGULA PESTO ENJOY DAN:

SEARED BASA (catfish from Vietnam) ORZO PASTA WITH ARUGULA PESTO

                                                                                                By CHEF DAN:

Serves 4

INGREDIENTS:

3/4-cup uncooked orzo pasta

4 (6 Oz) basa fillets

1-1/2-cups arugula

1/4-cup basil leaves, plus more for garnish

3 tablespoons feta cheese

2 tablespoon pine nuts, roasted

1 garlic clove,

2-1/2- tablespoons olive oil, divided

1/4-cup white wine

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Cook orzo according to package directions, omitting salt and fat.

2.   Drain in colander over a bowl, reserving 1/3-cup pasta cooking liquid.

3.   Place arugula, basil, cheese, salt, pepper, and garlic in a food processor; pulse 6 times.

4.   With processor running adding 2 tablespoon olive oil through the chute and process until smooth.

5.   Heat a skillet over medium-high heat adds reaming oil when sizzling.

6.   Add fish to skillet; cook 3 minutes on each side.

7.   Remove from skillet and keep warm.

8.   Add wine to pan, cook until mostly evaporated.

9.   Add basil mixture and reserved pasta water; bring to a simmer.

10.                Remove skillet from heat.

11.                Top with orzo with sauce and fish.

12.                Garnish with basil.

ENJOY DAN:                                       BON-APPETITE!!

SCOTTISH COCK-A-LEEKIE SOUP ENJOY DAN:

                 SCOTTISH COCK A LEEKIE SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

6 prunes

4 teaspoons Scotch

3 cups, chicken breasts, cooked and diced

4 tablespoons butter

2 garlic cloves, minced

3 potatoes, diced

6 leeks, (lightly green and white only) halved and cut into 1/2-inch slices

7 cups chicken broth

1/2-cup barley, dry

1 teaspoon dried thyme

2 bay leaves

1 teaspoon brown sugar

4 radishes, sliced

1/2-cup fresh parsley, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a bowl combine the prunes with the Scotch and 2 teaspoons water.

2.   Set aside.

3.   Heat butter in a stock-pot over medium-heat when sizzling.

4.   Add leeks, and garlic, sauté for about 20 minutes.

5.   Add potatoes, stir and sauté for 4 minutes.

6.   Add broth, chicken, barley, thyme leaves, bay leaves, and S. &. P.

7.   Cover and bring to a boil; reduce heat and simmer for 30 minutes.

8.   Stir in brown sugar and prunes and simmer 2 minutes.

9.   Remove bay leaves.

10.                Season with salt and pepper.

11.                Garnish with sliced radishes and fresh parsley.

ENJOY DAN:                                                                BON-APPETITE!!

TRADITIONAL SCOTTISH THANKSGIVING DINNER AT THE SAUL'S ENJOY DAN:

TRADITIONAL SCOTTISH THANKSGIVING DINNER AT THE SAUL'S by CHEF DAN:

Serves 10-12

INGREDIENTS:

10-12 pound young turkey

12 large prunes

1/4-cup whiskey

2 cups strong hot black tea

1 onion, chopped

2 stalks celery finely cut

1 pound ground turkey meat

1 egg

2 teaspoon nutmeg

12 walnuts

1/2-cup honey

DIRECTIONS;   (PRE-HEAT OVEN TO 350 DEGREES)

1.    Wash turkey inside and out with a cloth generously soaked in whiskey.

2.   Cover and refrigerate overnight.

3.   Place prunes in a Mason jar; pour the whiskey and hot tea on top.

4.   Screw on lid and keep on the counter to plump up prunes.

5.   The next day, in a bowl place, onion, celery ground turkey, egg and nutmeg.

6.   Stir until well mixed

7.    Season with kosher salt and freshly ground black pepper to taste.

8.   Remove pits from prunes, replacing with a walnut.

9.   Place honey in a bowl of hot water to soften.

10.                Dip each prune in honey and add prunes to stuffing.

11.                Place onion mixture into the turkey with the prunes.

12.                 Tie the legs and wrap the whole turkey in double thickness if heavy-duty foil.

13.                In Scotland, they wrap the turkey in heavy linen soaked in whiskey.

14.                Place turkey in a roasting pan and roast for 2-1/2-hours.

15.                Open up the top of the turkey and baste with the juices on the bottom.

16.                Pour over any remaining honey.

17.                Bake for another 30 minutes or until golden brown.

18.                Make gravy if the mood strikes you.

19.                Serve with Scottish leek soup.

ENJOY DAN:                         BON-APPETITE!!

BUTTERMILK OVEN FRIED CHICKEN WITH SWEET KALE CHOU FRISI DOUX ENJOY DAN:

 BUTTERMILK OVEN FRIED CHICKEN WITH SWEET KALE CHOU FRISI DOUX

 Serves 4

                                                                                                 By CHEF DAN:

INGREDIENTS:

4 cups sweet kale/ Chou frisi doux (from Costco)

3 tablespoon poppy seed dressing the come with sweet kale

1-1/2 teaspoon sugar

 1-1/2-teaspoon fennel seeds

1-1/2-cider vinegar

Kosher salt to taste

CHICKEN:

1 cup buttermilk

4 skinless, boneless, chicken breasts

1/3-cup Panko

1/3-cup cornmeal

2 tablespoon butter

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   To prepare coleslaw. Combine first 6 ingredients, toss to coat.

2.   Cover and chill.

3.   Combine buttermilk, and chicken in a bowl, turning to coat.

4.   Combine Panko, cornmeal in a shallow dish.

5.   Transfer chicken form buttermilk t a work surface.

6.   Sprinkle chicken with salt and pepper to taste.

7.   Dredge each breast into Panko, mixture, shaking off excess.

8.   Set aside.

9.   Repeat procedure with remaining chicken and Panko.

10.                Melt butter in a cast- iron skillet over medium-high heat.

11.                Add chicken to the pan and cook 3-4 minutes each side.

12.                Place chicken in pre-heated oven for about 30 minutes.

13.                Thermometer will register 156 degrees.

14.                Serve with coleslaw.

ENJOY DAN:                       BON-APPETITE!!