INSTANT POT FRESH GREEN BEANS ENJOY DAN:

                  INSTANT POT FRESH GREEN BEANS BY CHEF DAN:

Serves 4

INGREDIENTS:

1-pound fresh green bean

1-cup chicken broth

1/2-onion, diced

4-slices Canadian Bacon

4-cremini mushrooms, sliced

1 garlic clove, smashed

1/2-teaspoon Creole seasoning

Salt & pepper to taste

DIRECTIONS:

1.   Place all ingredients in the Instant Pot.

2.   Place place on lid and close steam value.

3.   Press the STEAM butt on.

4.   Set timer for 2 minutes.

5.   When Timmer goes off quick release pressure value.

ENJOY DAN:                                                                   

CORNMEAL FRIED RATTLESNAKE ENJOY DAN:

                       CORNMEAL FRIED RATLESNAKE by CHEF DAN:

Serves 4

INGREDIENTS:

1-big rattlesnake, skinned & cleaned

1-cup buttermilk

1-cornmeal

1-cup flour

1-pinch salt

1/2-teaspoon EACH chili powder & cumin

1-teaspoon EACH garlic powder & tarragon powder

1/2-teaspoon onion powder & turmeric powder

4-tablespoons grape-seed oil

DIRECTIONS:

1.   Using a sharp knife remove the meat from the snake by cutting down the back, just slightly to 1-side of the spine from the heat to the rattle.

2.   Using the tip of the knife peel the meat from the bib cage.

3.   Then cut into 1-inch pieces, and place in a bowl of buttermilk.

4.   Mix and coat well to tenderize the snake.

5.   In a bowl, combine the cornmeal with flour and the spices.

6.   Add oil to a skillet over medium-high heat & when sizzling.

7.   Dredge the snake in the cornmeal mixture and fry for 2 minutes.

8.   Then transfer to a paper plate that is towel lined.

ENJOY DAN:                                                EVERY MOMENT MATTERS!!   

BUDDA BOWL ENJOY DAN:

                                    BUDDA BOWL by CHEF DAN:

Serves 4

POBLANO TAHINI SAUCE:

2-poblano peppers, roasted, roughly chopped

2 garlic cloves. Smashed

1/3-cup tahini sauce +1-cup of water

3-tablespoons lemon juice

1-tablespoon olive oil

Salt & freshly ground black pepper to taste

BUDDA BOWLS:

1-cup quinoa

2-sweet potatoes, peeled and cut into 1-inch cubes

1-1/2-tablespoons olive oil

2-teaspoons pure maple syrup

1-teaspoon orange zest

Salt to taste

1-(15 Oz) can chickpeas, drained, rinsed, and patted dry

1-tablespoon olive oil + 2 teaspoons

1/2-teaspoon EACH paprika, oregano & turmeric

1/8-teaspoon EACH ground cumin & cayenne pepper

Freshly ground black pepper to taste

4-garic cloves, peeled

1/8-teaspoon red pepper flakes

1-bunch Swiss chard, stemmed, leaves cut into I-inch strips

POBLANO SAUCE:

1.    In a blender, combine poblano and next 4 ingredients + water blend until smooth.

2.    Season with salt & pepper.

BUDDA BOWL: (PREHEAT OVEN TO 425 F)

1.    Cook quinoa in skillet according to package directions:

2.    In a bowl combine sweet potatoes 3-ingredients + pinch of salt.

3.    Mix until potatoes are coated.

4.    On a prepared baking dish spread sweet potatoes and bake 20 minutes.

5.    Flip them and bake 15 minutes longer.

6.    In a bowl combine, chickpeas, 2 teaspoon oil and next 5 ingredients.

7.    Mix until chickpeas are thoroughly coated.

8.    Spread chickpeas on the baking sheet with the sweet potatoes.

9.    Bake for 20 minutes, stirring half-way through.

10  In a skillet over medium-high heat add remaining oil and when sizzling

11  Add garlic & red pepper flakes, and sauté about 3 minutes

12  Add Swiss chard cover stirring until chard begins to wilt 2-3 minutes.

13  Uncover and add salt & pepper and cook about 2 minutes.

14  Put 1/2-cup of cooked quinoa in bottom of 4 bowls.

15  Top with sweet potatoes, roasted chickpeas & sauteed chard.

16  Drizzle with poblano sauce and serve with any extra sauce.

ENJOY DAN:                                                  HEART AND SOUL IN THE KITCHEN:

ROASTED CAULIFLOWER ENJOY DAN:

                              ROASTED CAULIFLOWER by CHEF DAN:

Serves 4

INGREDIENTS:

1-head cauliflower

1-tablespoon lemon juice

3-garlic cloves, peeled and coarsely minced

1-teaspoon each lemon & herb seasoning & Za’atar seasoning

1- tablespoon olive oil

Salt and pepper to taste

3-tablespoon freshly ground Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Cut the cauliflower into florets & place in bowl.

2.   In a bowl add lemon juice and next 3 ingredients, toss to combine.

3.   Sprinkle with lemon juice mixture over the cauliflower.

4.    Drizzle with olive oil.

5.   On a prepared baking sheet add seasoned florets in a single layer.

6.   Season with salt & pepper.

7.   Place in the preheated oven and bake 25-30 minutes

8.   Sprinkle with Parmesan cheese.

ENJOY DAN:                              LIVE WELL LAUGH OFTEN AND BEAT CANCER

ITAYA GRILLED OYSTERS ENJOY DAN;

                                 ITAYA GRILLED OYSTERS, by CHEF DAN:

Serves 8

INGREDIENTS:

3-tablespoon Kerry Gold Irish butter

2-garlic cloves, minced

1/4-cup parsley

1-tablespoon Worcestershire sauce

1/2-teaspoon lemon zest

1-teaspon EACH lemon juice & red pepper flakes

1/4-teaspoon ground black pepper

Pinch of salt

24-Kumamoto oysters, scrubbed

DIRECTIONS: (PREHEAT GRILL TO MEDIUM-HIGH:

1.   In a skillet heat butter over medium-heat and when sizzling.

2.   Add garlic and sauté 1-minutes.

3.   Remove from heat and stir in parsley & next 6 ingredients.

4.   Stir until well combined.

GRILL OYSTERS:

1.   Place on grill cupped-side down: grill until they pop open & the meat is firm, about 5 minutes.

2.   Transfer oyster to a plater cupped-side down (to retain as much of the juices as possible).

3.   Discard any that DO NOT open.

4.   Run an oyster knife or paring knife under the meat to separate it from the top shell.

5.   Top each ouster with butter mixture.

JAPENESE OYSTER SHOOTER:

2-tablespoon vodka

1 freshly cooked Kumamoto oyster

1/8-cup mirin

1-tablespoon rice wine vinegar

1-teaspoon wasabi powder

2 tablespoon soy sauce

3-tablespoon sake

Lemon wedges

DIRECTIONS:

1.   In a Mason jar add all shooter ingredients & shake like mad.

2.   Let sit 2 hours, so sediment sinks to the bottom.

3.   Place oysters in a chilled glass, add 2-tablespoon shooter liquid into the oysters.

4.   Drink as a shoot, allowing oyster to slide down your throat, DO-NOT CHEW.

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

GARLIC WHOLE ROASTED CAULIFLOWER ENJOY DAN:

             GARLIC WHOLE ROASTED CAULIFLOWER by CHEFF DAN:

Serves 4

 INGREDIENTS:

1-head cauliflower (about 3 pounds)

6-Thyme springs

6-rosemary springs

6-cloves garlic (3 smashed 3 thinly sliced

2-bay leaves

2-teaspoons EACH coriander seeds, mustard seeds and black peppercorns

1-teaspon EACH mustard seeds & fennel seeds

1-shallot, roughly chopped

1-tablespoon lemon juice

1-cup white wine

1/4-cup sugar

Sea salt and freshly ground black pepper to taste

3 tablespoons olive oil

2-tablespon fresh parsley

DIRECTIONS (PREHEAT OVEN To 450 F)

1.   Cut the stem flush with the bottom, keeping florets intact.

2.   With string bundle up the 3 thyme springs and3 rosemary springs.

3.   Cut a few slits into the core extending into the thick branches.

4.   Keeping the Florets intact.

5.   Put smashed garlic and next 6 ingredients in a square of cheesecloth.

6.    Pour-12-cups of water, in a large pot, so you can submerge the cauliflower.

7.   Add shallots, and next 6 ingredients + cheesecloth.

10  Bring to a boil whisking to dissolve the salt and sugar.

11  Add the cauliflower core side down and cook for about 15 minutes.

12  Remove the cauliflower to prepared baking sheet.

GARLIC OIL.

1.   Combine the remaining 3 spring of rosemary, thyme & sliced garlic cloves, olive oil and salt & pepper in a skillet over medium-heat.

2.   Saute for about 5 minutes, then discard the springs.

3.   Brush the cauliflower with half the oil.

4.   Roast the cauliflower, until browned about 30-40 minutes.

5.   Brushing half-way through with garlic oil.

6.   Transfer cauliflower to a cutting board.

7.   Add the parsley to the reserved garlic oil and spoon over the cauliflower.

8.   Cut into wedges.

ENJOY DAN:                                                              BE STRONG KEEP FAITH!!

APPLE GINGER CRISP ENJOY DAN:

                                 APPLE GINGER CRISP by CHEF DAN:

Serves 4

FILLING:

4-apples, peeled & sliced apples

2-tablespoon fresh ginger, grated

1-1/ 2-cups fresh cranberries  

3-tablespoons sugar

1/4-teaspoon EACH cinnamon, & nutmeg

1/2-teaspoon lemon juice

1-tablespoon corn starch

2-tablespoon walnuts

Pinch of kosher salt

TOPPINGS:

3/4-cup Ginger Snaps cookies, crumbs, (about 10-cookies)

3-tablespoon brown sugar

2-tablespoons rolled oats

1/4-teaspoon cinnamon

Pinch of kosher salt

1/2-stick cold butter, cut into small cubes

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a bowl combine, sliced apples, and next 7 ingredients + salt.

2.   Mix well and pour into a baking pan; set aside.

TOPPING:

1.   In a bowl, crumble cookie crumbs, and next 4 ingredients.

2.   Cut in the butter until it has a gravelly texture & the butter is the size of peas.

3.   Sprinkle the mixture evenly on top of the fruit filling.

4.   Bake for 50 minutes to 1 hour or until golden brown.

ENJOY DAN:                                           SING SONGS AND LAUGH OFTEN!!