KIMCHI MY WAY ENJOY DAN:

                                  KIMCHI MY WAY by CHEF DAN:

Makes 1 quart

DIRECTIONS:

1-2-pound Napa cabbage, old outer leaves removed and reserved

1 daikon, finely sliced

1 bunch of scallions, cut into 1-inch pieces

3 carrots, julienned

1 leek, thoroughly soaked to remove debris and sliced

1 bell pepper, thinly sliced

1 apple, thinly sliced

1 onions, thinly sliced

6 radishes, thinly sliced

2 jalapeños, finely chopped

4 garlic cloves, chopped

4 tablespoons salt

1 tablespoon EACH red pepper flakes, fish sauce and fresh ginger

3 tablespoons Gochu Jang (Korean hot pepper sauce

DIRECTIONS:

1.   Cut the cabbage in half lengthwise into 2-inch pieces, discarding root.

2.   Place in a bowl, sprinkle with salt and toss with your hands until coated.

3.   Add enough cold water to just cover (about 12 cups) making sure cabbage is submerged, ok if some leaves break the surface.

4.   Cover with plastic wrap; let sit at room temperature for 12-24 hours.

5.   Place a colander in the sink, drain the cabbage, rinse in cold water.

6.   Gently squeeze out the excess liquid and transfer to a bowl set aside.

7.   Place remaining ingredients in a bowl and stir to combine.

8.   Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coat with the mixture.

9.   In BRITTS Pickle-ator load vegetables, and 1 tablespoons salt into the jar.

10  Place weights on top, seal 4” gasket on rim or jar, place plastic lid on top of gasket, screw on metal ring, snug but not tight, insert airlock through grommet on plastic lid, fill airlock with water or brine to mid-line.

11  Put in a place out of direct sunlight, and keep at room temperature.

12  Ferment for 10 days taste and you can ferment 10 more days.

BRINE:

Mix and dissolve

1-quart water, 1-1/2-tablespoon salt.

ENJOY DAN:                           FOR THE LOVE OF FERMENTED VEGETABLES!!

FERMENTED GREEN CHILI BASE ENJOY DAN:

                   FERMENTED GREEN CHILI BASE by CHEF DAN:

Yields 2-1/2-cups

INGREDIENTS:

8 ancho peppers, steamed and seeded

8 green chilies, steamed and seeded

8 jalapenos, seamed and seeded

8 garlic cloves, roughly chopped

1 bunch of fresh dill

2 onions, roughly chopped

2 tablespoons whole coriander seeds, roasted and crushed

2 tablespoon whole cumin seeds, roasted and crushed

2-star anise

1 tablespoon salt

DIRECTIONS:

1.   Place all ingredients in a food processor and pulse until roughly chopped.

2.   Transfer to a Britt’s Pickle-ator jar.

3.   Pack them tightly and pressing out any air pockets as you go.

4.   Leave about 1-inch air space on top.

5.   Place weights on top.

6.   Screw the lid on tightly.

7.   Set the jar aside to ferment, in a closet for 14 days, or as long as 3 months.

8.   For the first week, check daily to make sure the weights are holding.

9.   Start tasting the ferment on day 10,

10  It is ready when it has an acidic vinegar- like quality.

11  Store in the refrigerate for I year.

Add a cup the fragmented green Chile base to your chili, soup, meats, beans to add more favor.

ENJOY DAN:                                                   EAT PLANTS AND ANIMALS!!

BUTTERED DILL POTATOES ENJOY DAN:

                      

                            BUTTERED DILL POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

16 Blushing Belle Little Potatoes, halved (from Costco)

2 tablespoons butter

1 teaspoon EACH dried dill, and dried oregano

1/2-teaspoon salt

1/4-teaspoon pepper

DIRECTIONS:

1.   Fill pot with about 3-inchesof sated water.

2.   Place a steamer insert in the bottom on top of the pot.

3.   Bring to a boil.

4.   Place halved potatoes in the steamer insert.

5.   Cover and steam the potatoes about 15 minutes.

6.   Remove potatoes from the pot, drain water.

7.   Return potatoes into the warm pot and add butter, dill, and oregano.

8.   Season with salt and pepper.

9.   Toss to coat until butter is melted and serve warm.               

ENJOY DAN:                              SING SONGS AND EAT VEGETABLES

APPLE CIDER CRANBERRY SAUCE ENJOY DAN:

                  APPLE CIDER CRANBERRY SAUCE by CHEF DAN:

Serves 10

INGREDIENTS:

2 (12 Oz) bags fresh cranberries

1/2-cup sugar

1/2-pure maple syrup

1 granny smith apple, peeled and finely diced

3/4-cup apple cider plus more if needed

1 teaspoon cinnamon

1 whole star anise

5 cardamom pods

1/2-teaspoon orange zest

DIRECTIONS:

1.   In a saucepan heat the cranberries, and next 3 ingredients.

2.   Cook over medium-heat until the cranberries start to pop.

3.   Add the remining ingredients and simmer for 30 minutes.

4.   I like to simmer my cranberry mixture for 1 hour.

5.   After 30 minutes remove the anise and cardamom pods.

6.   Cool slightly and then refrigerate.

7.   If you would like it thinner add some more cider.

ENJOY DAN:                                                  BE STRONG KEEP FAITH!!

ASIAN PEAR SALAD WITH GOAT CHEESE ENJOY DAN:

           ASIAN PEAR SALAD WITH GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon pure maple syrup

1/2-teaspoon EACH dried fennel and dried thyme

Sea salt and freshly ground black pepper to taste

4-cups fresh arugula

2 Asian pears, peeled cored and cut into slices

1/2-cup sunflower seeds

1/4- cup crumbled goat cheese

DRESSING.

1.   in a bowl, combine olive oil and next 4 ingredients mix well.

1.   Season with salt and pepper.

SALAD:

1.   Toss the arugula, pear slices, and sunflower seeds in a bowl.

2.   Toss with the dressing.

3.   Complete by topping the salad with crumbled goat cheese.

ENJOY DAN                                     EATING SALAD AND ENJOYING LIFE!!

SPICY CRANBERRY SAUCE ENJOY DAN:

                         SPICY CRANBERRY SAUCE by CHEF DAN:

Serves 8

INGREDIENTS:

1 (12 0z) package fresh cranberries

1-1/2-cups sugar

2-1/2-cups dry red wine

4 teaspoons fresh ginger, minced

1/2-teaspoon EACH tandoori masala, and powder, and turmeric

A pinch of allspice

A pinch of cinnamon

A pinch of nutmeg

1 tablespoon grape-seeds oil

DIRECTIONS:

1.   In a saucepan combine all ingredients, except pecans.

2.   Bring to a boil.

3.   Reduce heat; simmer, uncovered, until the berries start to pop, and mixture is thickened, about 30 minutes.

4.   Stir in pecans.

5.   Cool.

6.   Transfer to a serving bowl; cover and refrigerate until chilled.

7.   Sauce will thicken as it cools>

ENJOY DAN:                                       DAN DAN THE CURRY MAN!!

INDIAN CHICKEN (MURGH MAKHAI) MY WAY ENJOY DAN:

INDIAN BUTTER CHICKEN (MURGH MAKHAI) my WAY by CHEF DAN:

Serves 4

CHICKEN MARINADE:

1-1/2-pounds skinless, boneless chicken breasts, cut into 1-1/2-inc h cubes

2 tablespoon tandoori masala

1 teaspoons EACH garlic paste and ginger paste

1/2-cup yogurt

1 tablespoon olive oil

BUTTER CHICEKN SAUCE:

2 tablespoon butter, melted

1 onion, thinly sliced

1-1/2-teaspoon EACH garlic paste and ginger paste

1 (10.5 Oz) can RO*TEL tomatoes with green chilies

1 teaspoon chili powder

1-1/2-teaspoons EACH coriander powder, cumin, and turmeric

1-cup coconut milk

1/2-teaspoon EACH tandoori and garam masala

1/2-teaspoon fenugreek powder

CHICKEN DIRECTIONS;

1.   In a Ziploc bag combine all marinade ingredients add chicken and squeeze to coat.

2.   Refrigerate for 4 hours or overnight.

BUTTER CHICKEN SAUCE:

1.   Add 1 tablespoon butter to a Dutch oven over medium-heat and when sizzling.

2.   Add onion and sauté for 4-5 minutes.

3.   Add garlic and ginger paste and sauté for 1 minutes.

4.   Add tomatoes and next 4 ingredients.

5.   Cook for 4-5 minutes adding water if it starts to bubble.

6.   Remove from heat and add to a blender, blend until smooth.

7.   Adding more water if necessary.

ASSEMBLY:

1.   Add remaining butter to the Dutch oven over medium-heat.

2.   Add marinade chicken and sauté for 5-6 minutes, stirring to brown all sides.

3.   Add butter chicken sauce to the pot and heat everything through.

4.   Once it starts to bubble add coconut milk, tandoori and garam masala.

5.   When the sauce begins to simmer, add fenugreek powder.

6.   Serve over Jasmin rice with naan.

ENJOY DAN:                                DAN DAN THE CURRY MAN!!