GRILLED SHORT RIBS FOR GIBERSON'S PARTY ENJOY DAN:

GRILLED SHORT BIBS FOR GIBERSONS PARTY (MY CONTRIBUTION)

                                                                                           By CHEF DAN:

Serves 8

DIRECTIONS:

1/2-cup almonds

1 tablespoon EACH sesame seeds, poppy seeds, cumin seeds, and mustard seeds.

1 cup roasted red peppers from a jar

2 canned chipotle chilies in adobo sauce

2 tablespoons sherry vinegar

2 tablespoons smoked paprika

Vegetable oil for grilling

4 pounds boneless beef short ribs (1-1/4-1-1/2-inch thick)

Freshly ground black pepper to taste

DIRECTIONS:

1.   In a dry cast-iron skillet roast almonds and seeds until they start popping.

2.   Remove from heat and let cool.

3.   Pulse almonds and seeds in a food processor until finely chopped.

4.   Add red peppers, chipotle peppers, vinegar, vinegar and paprika.

5.   Puree until well combined, season with a splash of sea salt.

6.   Prepare grill for medium-high, lightly oil grated.

7.   Season short ribs with salt and pepper, and toss in a baking sheet.

8.   Add 1/3-cup mole sauce; set remaining mole sauce aside for serving.

9.   Grill short ribs, turning occasionally, until charred on all sides.

10.                Internal thermometer should read 130 degrees for medium-rare.

11.                Should take about 8-10 minutes to grill.

12.                Transfer short ribs to a cutting board and let rest 10 minutes.

13.                Thinly slice ribs against the grain and serve alongside reserved mole.

ENJOY DAN:                                                 BON-APPETITE!!

SHRIMP IN THE CROCK POT ENJOY DAN:

                           SHRIMP IN THE CROCK POT by CHEF DAN:

6-8 servings

INGREDIENTS:

1/2-olive oil

6 garlic cloves, thinly sliced

1 teaspoon sea salt

1/4-teaspoon freshly ground black pepper

1 teaspoon EACH smoked paprika, Tandoori masala, and Turkish oregano

2 pounds large raw shrimp. Peeled and deveined

1 tablespoon cilantro, minced

DIRECTIONS:

1.   In a bowl mix all the ingredients together, except shrimp and cilantro, until all ingredients are well blended.

2.   Add to crock-pot.

3.   Cover and cook for 30 minutes.

4.   Stir in shrimp and stir making sure the shrimp are coated evenly.

5.   Cook on high for 10 minutes.

6.   Stir to ensure shrimp are well coated.

7.   Cover and cook 10 more minutes.

8.   Transfer to a serving dish and sprinkle with cilantro.

ENJOY DAN:                                                                             BON-APPETITE!!

OVEN BAKED STRAWBERRIES ENJOY DAN:

                   OVEN BAKED STRAWBERRIES by CHEF DAN:

Makes two pints:

INGREDIENTS:

2 pints strawberries, hulled and quartered

2 tablespoons agave nectar

3 tablespoon balsamic vinegar

2 teaspoons freshly ground black pepper

DIRECTIONS:  (PREHEAT OVEN TO 375 DEGREES)

1.   Rinse in cold water, shake off most of the water.

2.   Combine strawberries, agave, balsamic vinegar and pepper.

3.   In a baking dish mix all ingredients together.

4.   Bake in preheated oven for 30-35 minutes, until soft and bubbling.

5.   Remove from oven.

6.   Serve warm or room temperature or chilled you decide.

ENJOY DAN:                                         BON-APPETITE!!

VEGETARIAN JAMAICAN JERK KABOBS ENJOY DAN:

           VEGETARIAN JAMAICAN JERK KABOBS by CHEF DAN:

Serves 6

INGREDIENTS:

1/2-cup Eaton’s Jamaican Jerk Seasoning

1 (12 Oz) package extra firm tofu

1 bell pepper, cut into 1-1/2-inch cubes

1 onion, cut into 1/2-inch cubes

12 whole crimini mushrooms

6 bamboo skewers, soaked in water for 30 minutes

3 cups cooked brown rice, for serving

DIRECTIONS:

1.   In a bowl place 1/2-cup jerk seasoning.

2.   Place the tofu on plate lined with paper towels; drain for 1-hour.

3.   Then slice into 1-1/2-inch cubes

4.   Using your hands, alternate cubes of tofu, potato, bell pepper, onion, and mushrooms, onto 6 skewers.

5.   Place the skews on a baking dish and cover with 1/4-cup Jerk seasoning.

6.   Refrigerate for 8 hours or overnight.

7.   Set aside to grill.

8.   Grill on medium-heat on the top rack so as not to burn.

9.   Grill for 15 minutes, turning and brushing the Kabobs with reaming 1/4-cup Jerk seasoning.

10.                Grill 10-15 minutes longer.

11.                Remove from grill and serve over brown rice.

ENJOY DAN:                                                          BON-APPETITE!!

SHRIMP CEVICHE WITH AVOCADO ENJOY DAN:

                SHRIMP CEVICHE WITH AVOCADO by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds large shrimp, peeled and deveined

1/2-cup lime juice

1/2-cup lemon juice

5 roma (plum) tomatoes, diced

1 red onion, 1/2-inch dice

1/2-cup fresh cilantro, chopped

1 teaspoon dried Turkish oregano

1 Serrano chili, roughly chopped

Sea salt and freshly ground black pepper to taste

1 avocado, peeled, pitted and cut into 1/2- dice

1 English cucumber, peeled and sliced paper thin

12-16 tortilla chips for serving

INGREDIENTS:

1.   Cut the shrimp into 1-inch pieces, transfer to a bowl.

2.   Add lime, and lemon juice, stir to combine.

3.   Refrigerate up to 8 hours or overnight, the juices will cook them.

4.   Remove from refrigerator and mix in tomatoes, onion, cilantro, oregano, Serrano pepper and salt and pepper.

5.   In 4 culinary molds or 3-inch tartlet rings place in the center of a plate.

6.   Surround molds with thinly sliced cucumber.

7.   Divide crevice among 4 mold or rings.

8.   Top with avocado and serve with tortilla chips.

ENJOY DAN:                                                         BON-APPETITE!!

BEET RISOTTO ENJOY DAN:

                                    BEET RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

5 cups chicken broth

2 tablespoons olive oil

2 tablespoons butter

1-1/2-cup Italian Rice Superfine Arborio

2 large beets, peeled and cut into 1/2-inch cubes

1 onion, chopped

2 garlic cloves, minced

1/2-cup red wine

Sea salt and freshly ground black pepper to taste

1/2-cup crumbled goat cheese

3 tablespoon poppy seeds

2 tablespoons fresh snipped chives

DIRECTIONS:

1.   Bring broth 4 cups water to a boil in broth-pot over high-heat.

2.   Reduce heat to low simmer and keep on low simmer.

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

4.   Add rice to coat with oil, toast for 2 minutes.

5.   Add the beets, onion, and garlic, and sauté for 5 minutes.

6.   Season with salt and pepper

7.   Pour in wine and cook until absorbed into the rice.

8.   Then begin adding broth a couple ladles at a time.

9.   Stirring with each ladle, stirring constantly until liquid has evaporated.

10.                Continue add broth 1 ladle at a time as rice absorbs liquid.

11.                Stirring constantly and until rice is tender, 30-40 minutes.

12.                Remove from heat stir in the butter, cheese and top with poppy seeds and chives.

13.                Stir until well incorporated

ENJOY DAN:                                                     BON-APPETITE!!

OVEN BAKED SALMON WITH FRESH TARRAGON AND LEMON SAUCE ENJOY DAN:

OVEN BAKED SALMON WITH TARRAGON AND LEMON SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 salmon fillets, or steaks. About 6 ounces each

1 shallot,

2 garlic cloves,

1 lemon, see tip

2 tablespoon butter

1/2-cup white wine

1-tablespoon fresh tarragon

1 teaspoon EACH fennel seeds and thyme seeds

1/2-teaspoon cayenne pepper

Sea salt and freshly ground black pepper to taste

DIRECTIONS:   (PREHEAT OVEN TO 375 DEGREES)

1.   Toast seeds in a dry cast iron skillet, when they start to pop remove from heat and let cool.

2.   When cool coarsely grind in a spice grinder.

3.   Lightly salt and pepper salmon and arrange in a single layer in a prepared baking sheet.

4.   Bake 8-10 minutes, depending on thickness until opaque.

5.   Prepare the sauce while the fish bakes.

6.   Zest and juice one lemon, chop the shallot.

7.   In a saucepan, melt butter over medium-heat when sizzling.

8.   Add shallot and sauté for 2 minutes.

9.   Add wine lemon juice and zest, fresh tarragon ground seeds, and cayenne pepper.

10.                Cook for 3 minutes, stirring till combined, set aside.

11.                When fish is done, spoon sauce over it and serve.

TIP: freeze the lemon it makes it easy to zest.

Save lemon rinds in the freezer to have some ready to use.

ENJOY DAN:                                                     BON-APPETITE!!