SPICY TOMATILLO QUINOS SALAD WITH TOMATILLO VINAIGRETTE ENJOY DAN:

SPICY TOMATILLO QUINOA SALAD WITH TOMATILLO VINAIGRETTE

                                                                                               By CHEF DAN

Serves 6

VINAIGRETTE:

6 tomatillos, husked and rinsed, divided

1 onion, coarsely chopped

1/2-cup fresh cilantro, chopped

1 tablespoon olive oil

3-tablespoons lime juice

1-1/2-tablespoon balsamic vinegar

1/2-teaspoon sea salt

1/2-serrano chili, minced

2 garlic cloves, minced

3 cups water

2 cups quinoa

1 English cucumber, thinly sliced

4 radishes, halved and thinly sliced

1 red bell pepper, thinly sliced

1 cup corn

1/2-cup crumbled feta cheese

2 tablespoon fresh parsley, chopped

DIRECTIONS:

1.   Place all vinaigrette ingredients in a blender, process until smooth.

2.   Set aside:

3.   Place water in sauce pan over medium-heat, bring to a boil.

4.   Stir in quinoa, cover, reduce heat and simmer for 15-minutes or until water is absorbed.

5.   Cool.

6.   Transfer to a large bowl.

7.   Drizzle with tomatillo vinaigrette mixture, stir to combine.

8.   Add cucumber, radishes, bell peeper and corn to cooled quinoa mixture.

9.   Toss to combine.

10.                Top with cheese and parsley.

ENJOY DAN:                                                BON-APPETITE!!

TOMATILLO BREAKFAST TACOS ENJOY DAN:

                  TOMATILLO BREAKFAST TACOS by CHEF DAN:

Serves 4     2 tacos each

INGREDIENTS;

1 tablespoon olive oil

12 tomatillos, husked, rinsed, and coarsely chopped

1 onion, chopped

4 garlic cloves, minced

6 eggs, lightly beaten

1/4- teaspoon EACH berbare, green Zaatar, and chunky chat masala

1 teaspoon lemon pepper

8 corn tortillas, warmed

1/3-cup crumbled feta cheese

DIRECTIONS

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

2.   Add tomatillos, onion and garlic, stirring until most of the liquid from the tomatillos has evaporated about 10 minutes.

3.   Add eggs and spices plus lemon pepper.

4.   Cook stirring until the eggs are set 2-3 minutes.

5.   Divide the scrambles eggs among the tortillas and sprinkle with feta.

ENJOY DAN:                                                    BON-APPETITE!!

CHICKEN IN THE CROCK POT FOR THE DEADY'S GRADUATION PARTY ENJOY DAN:

CHICKEN IN THE CROCK POT FOR THE DEADY'S GRADUATION PARTY

                                                                                                   By CHEF DAN:

Serves 8-10

INGREDIENTS:

8 boneless, skinless chicken breasts

Sea salt, and freshly ground black pepper to taste

4 cups chicken broth

1/2- cup soy sauce

1/2-cup teriyaki sauce

1/2-cup apple cider vinegar

1/4-brown sugar

2 tablespoon toasted sesame oil

2 garlic cloves, minced

 1 teaspoon star anise

1/2-teaspoon EACH ground cinnamon, ground ginger, green zaatar, and sumac

1/2-cup crimini, mushrooms, sliced

1 (16 Oz) package of soba noodles

DIRECTIONS:

1.   Spray interior of crock pot with cooking spray.

2.   Season chicken with salt and pepper.

3.   Pound chicken with a mallet to about 1/2-inch thick.

4.   Cut into thin strips.

5.   Add to prepared crock pot

6.   Stir together, the broth and the next 11 ingredients.

7.   Stir in mushrooms, and pour over the chicken.

8.   Cook on low 4-5 hours.

9.   Stir in the soba noodles.

10.                Continue cooking for 30 minutes.

ENJOY DAN:                                          BON-APPETITE!!

CAST IRON SKILLET CORN BREAD ENJOY DAN:

               CAST IRON SKILLET CORN BREAD by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 cups cornmeal (yellow or white)

1/2-cup all-purpose flour

1 teaspoon sea salt

1 tablespoon baking powder

1/2-teaspoon baking soda

2 cups buttermilk

1 egg, lightly beaten

4 tablespoons butter, melted

DIRECTIONS:  (PREHEAT OVEN TO 425 DEGREES THEN 375 DEGREES)

1.   Place a 9-inch cast iron skillet inside the oven to heat while you make the batter.

2.   In a large bowl, stir together cornmeal, flour, baking powder, baking soda and salt.

3.   Whisk together buttermilk, egg and almost all the melted butter.

4.    Saving 1 tablespoon for the skillet later on.

5.   Take the skillet out of the oven.

6.   Reduce temperature to 375 degrees.

7.   Coat the bottom and the sides with the reserved melted butter.

8.   Pour the batter into the skillet and place in the oven.

9.   Bake for 20-25 minutes.

10.                Cornbread should be brown on top and pulling away from the sides of the skillet.

11.                Let rest for 10-15 minutes.

ENJOY DAN:                                                       BON-APPETITE!!

TORTILLA SOUP ENJOY DAN:

                                     TORTILLA SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

8 corn tortillas cut in half and thin into matchsticks-thin strips

A big splash or olive oil

A pinch of sea salt

1 tablespoon butter

15 cherry tomatoes

Another splash of olive oil

3 garlic cloves, chopped

2 Walla Walla sweet onions, chopped

1 teaspoon EACH ground cumin, Tandoori masala, berbere, and chili powder

2 teaspoons ground coriander

1 (10 Oz) can RO TEL diced tomatoes, and green chilies

6 cups vegetable broth

1 (7 Oz) can fire roasted green chillies

1/4-cup crumbled feta cheese

DIRECTIONS:  (preheat oven to 350 degrees)

1.   Gently toss the tortilla strips with a splash of oil and salt.

2.   Place on a baking sheet and bake in preheated oven for 10 minutes or until golden and crispy.

3.   Set aside.

4.   Halve the tomatoes and place on a roasting pan.

5.   Toss with a bit of oil and pinch or two of salt.

6.   Bake in preheated 350 degree oven and bake for 30 minutes, or until shrunken and golden around the  edges;

7.   Set aside

8.   In a soup pot add butter over medium-high heat when sizzling.

9.   Add onion and garlic and sauté for 4 minutes.

10.                Add spices and then the tomatoes; sauté for 1 minute more.

11.                Remove from heat.

12.                With  a immersion blender add 1 cup broth to the pot and onion mixture, blend until smooth, add remain broth and blend some more.

13.                Bring the soup back to a simmer and cook for 12-15 minutes.

14.                Serve in individual bowls topping with plenty of tortilla strips, the green chilies, and some goat cheese.

15.                Finish with sliced avocado, cilantro and scallions, and a squeeze of lime.

ENJOY DAN:                                                                    BON-APPETITE!!

BAKED BEANS IN MOMS CLAY POT FOR KATZAKIAN PARTY PARTY ENJOY DAN:

BAKED BEANS IN MOMS CLAY POT AT THE KATZAKIAN PARTY by CHEF DAN:

Serves 10

INGREDIENTS:

1-1/2-pounds pinto or navy beans

9 pieces Canadian bacon, diced

2 tablespoons butter

2 onion, chopped

2 teaspoons whole grain mustard

1 teaspoon dry mustard

1 cup EACH barbeque sauce, and coke cola

1 (15 Oz) can tomato sauce

1/2-cup Kailua liqueur

1/4-cup molasses

1/4-cup cider vinegar

1 tablespoon EACH liquid smoke, cumin powder, chili powder, instant coffee and Worcestershire sauce

Splash of sea salt

DIRECTIONS:    (PREHEAT OVEN TO 350 DEGREES)

1.   Soak the beans in water to cover overnight.

2.   Drain reserving 2 cups bean water and add to clay pot.

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

4.   Add onions and sauté for 4 -5 minutes,

5.   Add to clay pot.

6.   Combine all ingredients into the clay baking pot.

7.   Add enough reserved bean water just to cover.

8.   Bake in re-heat oven about 3 hours.

9.   Add lid half way through cooking, and add more reserved water liquid if necessary to prevent beans getting to dry.

ENJOY DAN:                                        BON-APPETITE!!

CHEROKEE AMERICAN INDIAN CORN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHEROKEE INDIAN CORN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS

3 tablespoons olive oil

1-1/2-cups pork loin, cut into 1-inch cubes

30 cup chicken broth

6- Rutabagas chopped

12 carrots, chopped

4 onions, chopped

10 cups hominy, drained

5 cups dried kidney beans

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Soak beans overnight, and then drain.

2.   In a stock-pot cover beans with water and cook for about 2 hours.

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

4.   Add pork and cook until browned about 8 minutes.

5.   Add pork to bean pot then add rutabagas, carrots, and onions.

6.   Bring to a boil; reduce heat simmer for about 1 hour.

7.   Stir hominy and kidney beans into pork vegetable mixture.

8.   Simmer for about 30 40 minutes.

9.   Season with salt and pepper.

ENJOY DAN:                                            BON-APPETITE!!