STEEL GRILL VEGETABLE LASAGNA WITH RICOTTA TOMATO SAUCE ENJOY DAN:

STEEL GRILL VEGETABLE LASAGNA WITH RICOTTA TOMATO SAUCE  By CHEF DAN:

Serves 8-10

RICOTTA TOMATO SAUCE:

2 tablespoons olive oil

1 onion finely chopped

6 garlic cloves, minced

5 spring’s fresh thyme

2 bay leaves

1 teaspoon EACH oregano,Tandoori masala, Turkish chili

2 cups wine

1 (10 Oz) can RO8TEL diced tomatoes and green chilies

1 cup Ricotta cheese

1/2-cup coarsely chopped fresh basil

Sea salt and freshly ground black pepper to taste

12 dried lasagna noodles

1 pound Mozzarella cheese

 VEGETABLES :

1 eggplant stemmed and trimmed, sliced lengthwise into 1/4-inch slices

3 tablespoon balsamic vinegar

3 tablespoon olive oil

3 zucchini, sliced lengthwise into 1/4-inch slices

2 bell peppers, cored, seeded and quartered

DIRECTIONS FOR COOKING.

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

2.       Add onions and sauté for 4 minutes; add garlic and sauté 1 minute.

3.       Add thyme, bay leaves, oregano, Tandoori masala, and Turkish chili.

4.       Cook for 2 minutes and add wine, bring to a boil; reduce heat and simmer for 12 minutes or until reduced by half.

5.       Stir in tomatoes and simmer for 50 minutes.

VEGETABLES WITH A STEEL GRILL ON THE BARBEQUE:

1.       In a bowl, whisk the vinegar and olive oil and season with S. &.P.

2.       In a bowl add eggplant, zucchini and bell peppers, pour vinegar over.

3.       Heat side burner on the barbeque, and place steel grill fry pan over high heat.

4.       Add vegetable and stir fry for 10 minutes.

5.       Remove from heat : place in a bowl and  stir in ricotta cheese, when cool puree 1/2- the vegetables and return to the bowl and  stir in the basil.

ASSEMBLY AND BAKE:

1.       Spread I cup of the tomato sauce over the bottom of a 13X9X2-inch baking dish.

2.       Lay 4 uncooked noodles over the sauce, breaking to fit.

3.       Lay 1/3-rd of the grilled vegetables over the noodles.

4.       Spoon 1-1/2-cups of the sauce over the vegetables and sprinkle 1/3-rd of the Mozzarella cheese over the top of the sauce.

5.       Repeat layering the noodles, vegetables sauce, and 1/3^rd Mozzarella.

6.       Repeat until all the noodles are used.

7.       Cover the dish with aluminum, and bake 45 minutes.

Remove the foil and add reaming cheese and bake uncovered for another 

SPAGHETTI SQUASH BAKE WITH RICOTTA AND VEGETABLES ENJOY DAN:

SPAGHETTI SQUASH BAKE WITH RICOTTA AND VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

3-4 pound spaghetti squash

2 teaspoons olive oil

1 (15 Oz) container of low fat Ricotta cheese

1 onion, finely chopped

1 bell pepper, finely sliced

8 crimini mushrooms, thinly sliced

3 garlic cloves, smashed

1 teaspoon EACH saffron threads, cumin, and sumac

1 (24 Oz) jar Marinara sauce

1/3-cup shredded Mozzarella cheese

DIRECTIONS: PREHEAT OVEN TO 375 DEGREES)

1.   Wash squash and pole several holes in the squash.

2.   Place on prepared baking dish and bake for 45-50 minutes.

3.   Remove from oven and let cool.

4.   Using a fork, scrape out the “spaghetti” like strands of the squash into a bowl.

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

6.   Add onions, mushrooms, bell peppers, sauté for 4-5 minutes.

7.   Add garlic and sauté for 1 minute.

8.   Add saffron, cumin, and sumac and cook 1 minute more.

9.   Remove from heat and add Ricotta cheese and combine.

10.                Place the squash into an even layer in the bottom of a prepared casserole dish.

11.                Add Ricotta, vegetable mixture.

12.                Finish with Marinara sauce over the top.

13.                Bake for 30 minutes.

14.                Remove from oven and add Mozzarella cheese and bake 15 minutes longer.

15.                Let rest 10 minutes.

ENJOY DAN:                                                       HALLELUJAH!!

THAI SPAGHETTI SQUASH WITH PEANUT SAUCE ENJOY DAN:

                    THAI SPAGHETTI SQUASH WITH PEANUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 large spaghetti squash

1-(19 Oz) can Mae Ploy coconut milk

1/2-cup crunchy peanut butter

1 tablespoon EACH chili garlic sauce, soy sauce, fish sauce, tamarind paste, honey, rice vinegar and coconut oil

1 dash EACH ground ginger, ground cinnamon and fresh ground black pepper

4 scallion, chopped on the bias in 1/4-pieces

1/2-dry roasted peanuts

GARNISH with cilantro, scallion, and Coconut flakes

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.      Poke several holes in the squash shell and place on prepared baking sheet.

2.      Bake 45 minute and let cool.

3.      Cut in half tip to tip and scoop out the seeds with a spoon, scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

4.      Whisk together coconut milk, peanut butter, chili garlic sauce, soy sauced, fish sauce tamarind paste, rice vinegar and coconut oil in a bowl.

5.      Whisk in a dash of ground ginger, cinnamon and ground black pepper.

6.      Combine with cooked squash.

7.      Toss with scallions, and dry peanuts.

8.      Garnish with cilantro, scallion, and coconut flakes.

ENJOY DAN:                                                     BON-APPETITE!!

TANDOORI MASALA CHCIKEN ON THE TRAEGER WOOD PELLET GRILL ENJOY DAN:

    TANDOORI MASALA CHICKEN ON THE TRAEGER WOOD PELLET GRILL

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breast halves with bones and skin

1 cup plain yogurt

2 tablespoons EACH rice wine vinegar, vegetable oil and lime juice

1 thumb-size fresh ginger, coarsely chopped

5 garlic cloves, coarsely chopped

1 tablespoons EACH Tandoori masala and garam Marsala

1-1/2-teaspoon sea salt

1 tablespoon smoked paprika

1/2-teaspoon black pepper

1/2-teaspoon ground cinnamon

5 tablespoons melted butter

Lemon wedges and thinly sliced lemon wedges for serving

Chicken spice rub (recipe to follow)

DIRECTIONS:

1.   In a blender place the yogurt and next 12 ingredients in the blender.

2.   Process until smooth.

3.   In a Zip lock bag place chicken and pour yogurt mixture over the chicken.

4.   Place in the refrigerate up to 8 hours.

5.   Drain the marinate and discard.

6.   Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).

7.   Brush the grates with oil.

8.   Set the temperature at 350 degrees and pre-heat for 15 minutes.

9.   Arrange the chicken breasts on the grill and cook turning once halfway through the cooking time for about 30 minutes.

10.                Internal temperature should read 170 degrees.

11.                Brush the chicken breast with chicken spices the last few minutes of cooking.

12.                Remove to a platter or plates.

SPICE RUB:

1 tablespoon EACH sea salt, smoked paprika, and brown sugar

2 teaspoons EACH black pepper and sumac

1/2-teaspoon celery seed

1-1/2-teaspoon garlic powder

DIRECTIONS:

1.   In a bowl mix all ingredients together and rub over chicken breasts.

ENJOY DAN:                                                                BON-APPETITE!!

HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS ENJOY DAN:

       HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

2 tablespoons Hungarian paprika

1 tablespoon onion powder

1/4-teaspoon EACH sumac and black pepper

16 ounces chicken broth

1 cup sour cream

1 tablespoon lemon juice

1 (4 Oz) can diced tomatoes

1-1/2-cup water

1/2-cup flour

DUMPLINGS:

3 eggs

2cups of flour

3/4-cup flour

¼ teaspoon salt

DIRECTIONS:

1.   Set a stock pot of water on to boil for the dumplings.

2.   With a heavy skillet pound chicken to 1/4-inch thick,.

3.   Cut into bit-size pieces.

4.   Add oil to a skillet over medium –high heat when sizzling.

5.   Add chicken and brown for about 6-8 minutes.

6.   Add paprika, onion powder, sumac, black pepper, tomatoes, and broth to the skillet.

7.   Bring to a boil cover and reduce heat and simmer for 25-30 minutes.

8.   Mix water, flour, lemon juice and sour cream, for the chicken, set aside.

9.   Mix eggs, flour, water, and salt for the dumplings in a bowl.

10.                With water boiling, reduce heat to low, slice the dough and add in small blobs

11.                Continue the process until all the dough is used, takes 2-3 minutes.

12.                Raise heat and boil dumplings for another 5-6 minutes or so.

13.                Using a spoon, draw some of the chicken sauce and put into the sour cream mixture.

14.                Thoroughly mix the sour cream mixture until smooth.

15.                Stir the mixture into the chicken skillet, mix until consistent.

16.                Bring to a boil stirring occasionally for sauce to thicken.

17.                Drain the water from the dumplings.

18.                Chicken and sauce is served on top of the dumplings.

ENJOY DAN:                                                     BON-APPETITE!!

BAKED SALON WITH DIJON AND GARLIC ENJOY DAN:

                 BAKED SALMON WITH DIJON AND GARLIC by CHEF DAN:

Serves 4

INGREDIENTS:

4 (4 Oz) salmon fillets (with skin on)

4 tablespoons Dijon mustard

3 garlic cloves, minced

2 tablespoon lime juice

1 tablespoon lemon pepper

1/4 cup fish spice (recipe to follow)

4 tablespoons butter

DIRECTIONS:  (PREHEAT OVEN TO 400 DEGREES)

1.   Line a baking sheet with foil, lightly Pam the foil.

2.   Place the salmon fillets skin side down on the foil.

3.   In a bowl mix together Dijon mustard, garlic cloves, lime juice, and lemon pepper.

4.   Spread 1 tablespoon of Dijon mustard mixture over the top.

5.   Top each fillet with about 1/4-1/3-cup fish spice pushing down gently to adhere to the fish.

6.   Drizzle about 2 tablespoons of melted butter on top.

7.   Bake for 15 minutes or until the fish flakes easily with a fork.

FISH SPICE:

1-1/2- teaspoon EACH celery seed, and smoked paprika

2 teaspoons cayenne

1/2-teaspoon thyme

1 teaspoon black pepper

2 bay leaves, crushed

1-teaspoon sea salt

1/2-teaspoon dry mustard

DIRECTIONS:

1.   Mix all spices and store in a tight container.

WHEN READY TO USE:

Mix with 1-1/2-cup cornmeal and 1 cup flour.

Add enough mixed spice to taste.

ENJOY DAN:                                              HALLELUJAH:

TURKISH RED LENTIL SOUP FOR THE SOUP KITCHEN ENJOY DAN:

       TURKISH RED LENTIL SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:
1/4-cup olive oil

 6 onions, diced

6 garlic cloves, minced

2 (10 Oz) cans ROTEL diced tomatoes and green chilies

22 cup chicken stock

4 cups red lentils

2 cups bulgur

1 cup rice

1 (10 Oz) can tomato paste

2 tablespoons EACH paprika, lemon pepper, sumac  cumin, and garam masala

1/4-cup dried mint

Sea salt and black pepper to taste

DIRECTIONS:

1.   Heat oil stock pot over medium-high heat when sizzling.

2.   Add onion and sauté for 5 minutes.

3.   Stir in garlic and sauté for 2 minutes.

4.   Add tomatoes and cook, stirring occasionally for 10 minutes.

5.   Pour in chicken stock, red lentils, bulgur, rice, tomato paste, paprika, lemon pepper, sumac, cumin, and garam masala.

6.   Add mint and season with salt and pepper.

7.   Bring to a boil; reduce heat to medium low and simmer for 45 minutes.

8.   Pour soup into a blender to no more than half full.

9.   Puree in batch until smooth.

ENJOY DAN:                                                             BON-APPETITE!!