JALAPENO PEPPERS STUFFED WITH CREAM CHEESE AND DATES ENJOY DAN

JALAPENO PEPPERS STUFFED CREAM CHEESE AND DATES by CHEF DAN:

Makes 20

INGREDIENTS:

20 dates cut in half

20 jalapenos

4 garlic cloves, minced

1/2-teaspoon EACH chili powder and cumin

1 teaspoon lime juice

1-(8 Oz) package cream cheese

1/2-cup shredded sharp cheddar cheese

1-tablespoon water chestnuts, chopped

1/8-teaspoon EACH sea salt and pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Cut jalapenos in half lengthwise, leaving

2.   In a bowl add garlic cloves and next 6 ingredients.

3.   Thoroughly mix until well combined.

4.   Cut dates in half, remove seed.

5.   After you clean and wash jalapenos stuff with garlic mixture.

6.   Do not over fill.

7.   Place half a date on top mixture in the jalapenos.

8.   Arrange on a prepared baking sheet.

9.   Bake for 18-20 minutes.

ENJOY DAN:                                                    EAT HEALTHY EAT JALAPENOS!!

CROCK POT CORNED BEEF AND CABBAGE ENJOY DAN:

                  CROCK POT CORNED BEEF AND CABBAGE by CHEF DAN:

Serves 8-10

INGREDIENTS:

5-6-pounds corned beef brisket

4 cups water

6 cloves garlic, crushed

2 onions, cut into wedges

2 tablespoons EACH sugar, and balsamic vinegar

1 bottle Gunnies beer

1 (16 Oz) bag baby carrots

6 red potatoes, quartered

3 parsnips, peeled and cut crosswise into 1/3s

3 turnips, peeled and cut into 1/3s

1 head cabbage, cut into wedges

SEASONING PACKET INGREDIENTS:

3 bay leaves, crushed

6 black peppercorns

1 tablespoons whole allspice berries

2 teaspoons EACH coriander seeds, and ginger powder

1 cinnamon stick

1 tablespoons mustard seeds

1/2-teaspoon EACH sea salt and pepper

DIRECTIONS:

1.    Place onion wedges and garlic at the bottom of the crockpot.

2.    Place beef on top of the onion and garlic.

3.    Next mix in water, beer, sugar, and vinegar.

4.    Pour over beef.

5.    Mix all seasoning packet ingredients together and sprinkle on top of the beef.

6.    Cook on low for 8 hours.

7.    After 4 hours, add carrots and next 3 ingredients to the crock pot, cover and continue cooking.

8.    When 1 hour remains, add cabbage to the crock pot, cover and continue cooking for the remaining of the time.

ENJOY DAN:                                                     SHARING LIFE LOVE AND FOOD!!             

DAVID'S GRASS FEED NEW YORK BEEF STEAK ENJOY DAN:

            DAVID'S GRASS FEED NEW YORK BEEF STEAK by CHEF DAN:

Serves 2

INGREDIENTS:

2- boneless New York steak (12 ounces each)

Salt

Freshly ground black pepper

4 tablespoon olive oil

6 cremini mushrooms sliced

1/3-cup brandy

2 cups beef stock

1 spring rosemary

DIRECTIONS:

1.   Heat a cast-iron skillet add oil over medium-high heat when sizzling.

2.   Season steaks with salt and pepper.

3.   Add steaks, rosemary and cook 2 minutes each side.

4.   Flip and cook 2 more minutes, set aside, let rest 5 minutes.

5.   In the hot skillet add mushrooms; cook until slight browned, set aside.

6.   Pour the brandy into the hot skillet and ignite.

7.   Let the flames die out naturally.

8.   Stir in the beef stock and boil until slightly thickener.

10  Return the mushrooms to the sauce.

11  Bring sauce to a boil and reduce a little more.

12  Slice steak against the grain and add to a bowl.

13  Pour hot sauce, and mushrooms over the top and enjoy.

ENJOY DAN:                                 SING SONGS AND EAT GRASS FEED STEAK!!

EASTER ROOT BEER GLAZED HAM ENJOY DAN:

          CROCK POT EASTER ROOT BEER GLAZED HAM  by CHEF DAN:

20 servings

GLAZE:

2 (12 Oz) cans root beer

3 teaspoons pepper jelly

2 teaspoons Red Hot chili sauce

1 stick cinnamon

1 bay leaf

1 teaspoon liquid smoke

1 tablespoon EACH  lemon juice, honey

Zest of 1 lemon

1 6-8-pound smoked ham

1/2-cup brown sugar

1/2-teaspoondry mustard

8 whole cloves

DIRECTONS:

1.   Combine all glaze ingredients in a skillet.

2.   Bring mixture to a boil, then lower heat to simmer.

3.   Sommer 30 minutes or until glaze becomes thick.

4.   Strain contents, and discard solids, reserving liquid.

5.   Score diamond patter into the ham and press cloves into the surface.

6.   Place in slow cooker and top with the glaze.

7.   Combine brown sugar, dry mustard, and pour mixture over the ham.

8.   Cool on low for 3-4   hours or until internal temperature is 140 F.

ENJOY DAN:                                              HEART AND SOUL IN THE KITCHEN!!

BEAN SPROUT SALAD ENJOY DAN:

                                 BEAN SPROUT SALAD by CHEF DAN:

Serves 4

VINAIGRETTTE:

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoons toasted sesame oil

2 teaspoon pure maple syrup

1 teaspoons garlic chili sauce

1/4-teaspoon dry mustard

SALAD:

2 cups bean sprouts mung bean sprouts

1/2-red bell pepper, thinly sliced

2 carrots, thinly sliced

2 scallions, bias-sliced into 1/2-inch lengths

1 tablespoon dried cilantro

1 cup chow Mein noodles

VINAIGRETTE DIRECTIONS:

1.   Toast the sesame seeds in a dry skillet, when they start popping.

2.   Remove and set aside.

3.   Whisk together all vinaigrette ingredients.

4.   Add toasted sesame seeds.

SALAD DIRECTIONS:

1.   Blanch been sprouts in boiling water for 1 minute, and strain.

2.   Combine bean sprouts and next 4 ingredients.

3.   Toss with vinaigrette and chow Mein noodles just before serving.

ENJOY DAN:                    COOK WITH SOUL AND EAT WITH PURPOSE!!                  

CAULIFLOWER CASSEROLE MY WAY ENJOY DAN:

              CAULIFLOWER CASSEROLE MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1 head of cauliflower, cut into florets

3 poblano peppers, seeded and diced

1 onion, sliced

2 garlic cloves, sliced

1/2-teaspoon EACH oregano, thyme, paprika, and red pepper flakes

1 teaspoon EACH tandoori powder, and ground ginger

1 cup tomato puree

1-cup shredded sharp cheddar cheese

1-cup cream cheese

1 tablespoon butter

2 tablespoon sesame oil

Sea salt and freshly ground black pepper to taste

DIRECTONS: (PREHEAT OVEN TO 400 F)

1.   In a bowl add cauliflower florets and next 9 ingredients.

2.   Add sesame oil and stir to combine.

3.   In a prepared baking sheet add cauliflower ingredients.

4.   Bake in preheated oven for 25-30 minutes.

5.   Remove from oven and add to a prepared casserole dish.

6.   Pour in tomato puree, and next 3 ingredients.

7.   Season with salt and pepper.

8.   Bake for 15 minutes or until cheese is melted.

ENJOY DAN:                               COOK WITH SOUL AND EAT WITH PLEASURE!!

AMACHI USUZUKURI YELLOWFINE SASIMI WITH TRUFFLE PONZU ENJOY DAN;

 

AMACHI USUZUKURI YELLOWFINE SASHIMI WITH TRUFFLE PONZU by CHEF DAN:

Serves 4

HAMACHI USUZUKURI:

6 ounces ahi tuna

2 asparagus spears

1 tablespoon wasabi in the tube

PICKLES COURGETTE:

1 cucumber, spiralized

1 tablespoon sugar

2 tablespoons rice vinegar

BEETROOT SAUCE:

3/4-cup beet juice

Pinch of salt

1 (2 Oz) Bonito flavored soup stock

TRUFFLE AND PEPPER SAUCE:

1/4-cup water

1/2- tablespoon truffle oil

1/2-tablespoon soy sauce

1/2-tablespoon lime juice

1/4-tablespoon mirin

1 pinch salt and pepper

4 asparagus tips

1 handful nameko mushrooms

1 radish, slice into petal shapes

Edible flowers

PICKLE COURGETTE:

1.    Place sugar and vinegar in a fry pan and gently heat until sugar dissolve.

2.    Remove and let cool.

3.    Spiralize the cucumber and place in a bowl; add sweetened vinegar.

4.    Place in the fridge overnight.

5.    Combine beetroot juice and salt in a pan and bring to a boil.

6.    Remove heat and let cool; then add Bonito and stir to dissolve set aside.

7.    Prepare the truffle sauce by placing water and next 5 ingredients.

8.    Stir until well combined and set aside until needed.

9.    Transfer beetroot mixture to a blender and pulse until smooth and thick.

10. Pass through sieve and set aside until ready to serv.

11. Thinly slice the ahi tuna into 16-20 pieces.

12. Place a dab f wasabi in the center of each piece of fish and curl into a spiral.

13. Spoon line of truffle sauce cross each serving plate and arrange Hamachi pieces over the top.

14. Drain the courgetti from picking mixture and divide among plates, spooning dots of the beetroot sauce across each one.

15. Scatter over the edible flowers asparagus tips, mushrooms, radish petals, to garnish; serve immediately.

ENJOY DAN:                                                                   ENJOY LIFE AND EAT AHI!!