INSTANT POT DELICIOUS MUSHROOM SOUP ENJOY DAN:

        INSTANT POT DELICIOUS MUSHROOMS SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoon olive oil

2-tablespoon butter

1-onion, diced

1-leek, the light & light green parts, chopped

2-garlic cloves, minced

1-pound cremini mushrooms, chopped

4-cups chicken broth

Teaspoons sea salt

1-teaspoon fresh thyme

1/4-teaspoons freshly ground black pepper

CASHEW CREAM:

1/4-CUP cashews, soaked in hot water for 1-hour

1/2-cup mushroom broth

DIRECTIONS:

1.   Remove cashews from the water and place in a blender.

2.   Add 1/2-cup broth and blend until smooth.

DIRECTIONS:

1.   In the Instant Pot press SAUTE mode and when it reads HOT.

2.   Add olive oil & butter, mushroom, leek, & onion, sauté for 8 minutes.

3.   Add garlic & sauté for 1 minute.

4.   Add wine & sauté until most of the liquid has evaporated

5.   Add salt, thyme, pepper and broth, stir.

6.   Press CANCEL mode.

7.   Secure lid on and close pressure value.

8.   Press PRESSURE COOK & cook on high for 5 minutes.

9.   Let natural release for 15 minutes

10  Add cashew cream to the soup & using an immersions blender blend soup to your licking.

ENJOY DAN:                                     SING SONGS AND EAT MUSHROOMS!!

ORZOTTO WITH FRIED EGGS ENJOY DAN:

                          ORZOTTO WITH FRIED EGGS by CHEF DAN:

Serves 4

INGREDIENTS:

4-cups chicken broth

1-tablespoon butter

2-tablespoons olive oil

1-onion, chopped

1-leek, chopped

1-cup orzo

1/3-cup white wine

1/4-cup fresh snipped chives, chopped

1/2-cup Parmesan cheese, shaved & divided

Salt & pepper to taste

4 eggs

1-teaspoon lemon rind, grated

DIRECTIONS:

1.   With a mandolin slice lemon peel.

2.   Bring stock to a simmer over medium-heat.

3.   Heat butter, 1-1/2 tablespoons in a skillet over medium-high heat & when sizzling.

4.   Add onion & leek and sauté for 10 minutes.

5.   Add orzo, cook 2 minutes, stirring occasionally.

6.   Add wine; cook 1 minute until liquid evaporates.

7.   Add 2/3-cup warm broth to the skillet.

8.   Add remaining broth 2/3-cup at a time, stirring occasionally until each portion is absorbed before adding more.

9.   Remove skillet from the heat, & stir in 3 tablespoons chives, 1/4-cup shaved Parmesan.

10  Heat remaining oil in another  skillet over medium-heat when sizzling.

11  Crock eggs into the skillet, cook 2 minutes.

12  Cover & cook 2 minutes more.

13  Divide orzo mixture among 4 bowls

14  Top each with an egg.

15  Sprinkle evenly with remaining chives & remaining Parmesan, black pepper & lemon rind.

ENJOY DAN:                                                              FOOD FOR THE SOUL!!

INSTANT POT PORK RAGU

 INSTANT POT PORK RAGU WITH POLENTA by CHEF DAN:

Serves 8

Ragu:

2.5-pound Boston Butt boneless pork shoulder, skin & excess fat removed, cut into 3-inch pieces

Salt & pepper to taste

1-tablespoons olive oil

1-onion, diced

4 garlic cloves, chopped

2-carrots, grated

2-tablespoon tomato paste

1-cup full-bodied red wine

1-(14 Oz) Centro tomatoes

1/2-teaspoon smoked paprika

2-springs EACH fresh rosemary & thyme (wrapped in a bundle)

2-bayleaves

1/4-cup craisins

POLENTA:

1-cup coarse cornmeal

4-cups broth

2-tablespoons butter

1-garlic clove, minced

A-pinch of salt

1/2-cup freshly grated parmesan cheese

1-tablespoon EACH fresh thyme & fresh rosemary, chopped

DIRECTIONS:

1.    Pat pork shoulder pieces dry and liberally season with salt & pepper.

2.    Heat Instant Pot to SAUTE & when it registers Hot.

3.    Add oil & when sizzling, add pork pieces & brown on all sides, 8-10 minutes.

4.    Transfer pork to a platter & pour off 1 tablespoon fat, leaving brown bits.

5.    Reduce heat to medium-low, and onions & a pinch of salt, sauté for about 4 minutes add garlic, craisins & sauté 2 minutes.

6.    Stir in tomato paste & cook 30 seconds.

7.    Deglaze pot with wine, scraping off the bottom.

8.    Add in the thyme herbs bay leaf & paprika, reduce the liquid by 1/2-.

9.    Add the pork shoulder and any juices back to the Pot.

10. Place lid on and close pressure value & hit PRESSURE COOKER for 30 minutes.

11. Use natural release method & transfer the meat to a cutting board.

12. Tear the meat apart with 2 forks, the add back to pot to combine.

13. Serve over polenta.

POLENTA:

1.    In a saucepan, add broth and salt, bring to a boil.

2.    Reduce heat, whisking in the cornmeal by slowly sprinkling it in.

3.    Once the cornmeal is incorporated into the broth, cover the saucepan.

4.    Simmer 30 minute on low-heat, stirring occasionally.

5.    Add butter, thyme and basil, & parmesan cheese; stir to combine.

ENJOY DAN:                                                       DON’T FORGET TO SHARE!!

TUNA POKE WITH MANGO ENJOY DAN:

                       TUNA POKE WITH MANGO by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon sesame oil

3-tablespoons soy sauce

1-tablespoon rice vinegar

1-pound sushi-grade yellowfin tuna, cut into 1/2-cubes

2-cups cubed mango

2/3-cup pineapple, cubed

2-tablespoons lime juice

1-Fresno chili, thinly sliced

1-garlic clove, smashed

1-tablespoons sesame seeds, toasted

2-ripe avocados, peeled and cubed

DIRECTIONS:

1.   Combine first 4 ingredients in a bowl.

2.   Combine garlic & remaining ingredients in a separate bowl.

3.   Toss gently to coat.

4.   Place about 3/4-cup mango mixture in each of 4 bowls

5.   Top each serving with about 1/2-cup tuna mixture.

ENJOY DAN;                                                    A DISH BEST EATEN COLD!!

MUSHROOMS TOAST WITH AVOCADO ENJOY DAN:

             MUSHROOMS TOAST WITH AVOCADO by CHEF DAN:

Serves 2

INGREDIENTS:

2-cups mushrooms, sliced any variety

2-tablespoons sesame oil

3-garlic cloves, roughly chopped

1-tablespoon balsamic vinegar

1-teaspoon dried oregano

Salt and pepper to taste

2-slices bread (your choice) toasted

1-avocado

1-tablespoon lemon juice

DIRECTIONS:

1.   Add oil to a skillet over high heat & when sizzling.

2.   Add garlic and sauté for 1 minute.

3.   Add the mushrooms, toss mushrooms in the oil.

4.   Cover & allow mushrooms to cook about 2 minutes, till tender & browned,

5.   Reduce heat to low, remove lid, add salt & pepper, and toss mushrooms a bit.

6.   Turn heat off and add vinegar.

7.   Turn heat back on to high & allow to burn off ay excess liquid.

8.   Turn off and let them sit in the pan while you prep the toast.

9.   Toast bread and mash avocado into the toast.

10  Squeeze lemon on top.

11  Top avocado toast with warm mushrooms

ENJOY DAN:                     LAUGH OFTEN AND BEAT CANCER!!

SAUTEED SCALLOPS WITH SWEET CHILI SAUCE ENJOY DAN:

           SAUTEED SCALLOPS WITH SWEET CHILI SAUCE by CHEF DAN:

Serves 2

INGREDIENTS:

3--tablespoon butter

2-limes

1-1/2-tablespoon May Ploy sweet chili sauce

2-garlic cloves, minced

1/4-cup red wine

1-tablespoon scallions, bias cut into 1/2-inch lengths

10-sea scallops, side muscle removed, patted dry

DIRECTIONS:

1.   Using a Microplane, finely grate enough peel from limes to measure 2-teaspoons.

2.   Cur 1 line into wedges and reserve.

3.   Mix butter and next 5 ingredients in a bowl.

4.   Season with salt & pepper.

5.   Sprinkle scallops with salt & pepper.

6.   Melt 2-tablespoons butter mixture into a skillet over medium-high heat.

7.   Add scallops and cook until just opaque, about 1-1/2 minute each side.

8.   Divide scallops between 2 plates.

9.   Drop butter mixture in small dollops over scallions on each plate.

10  Squeeze lime wedges over.

ENJOY DAN:                                COURAGE STRENGTH AND HOPE + CURE!!

TILAPIA WITH RICE ENJOY DAN:

                                TILAPIA WITH RICE by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon ground turmeric

1/2-teaspoon EACH kosher salt freshly ground black pepper, & cumin

1-1/2-pound tilapia fillets

2-tablespoons olive oil, divided

1-cup cooked rice

1-(10.5 Oz) can coconut milk

1-teaspoon sugar

1-1/2-teaspoon lime juice

1-cup carrots, match-stick cut

1/4-cup toasted unsweetened flaked coconut

DIRECTIONS:

1.   Stir turmeric, 1/2-teaspoon salt, pepper & cumin in a bowl.

2.   Sprinkle fish with spice mixture.

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

4.   Add half the fillets; cook until golden brown & fish flakes easily.

5.   2-3-minutes per side.

6.   Remove from skillet and keep warm.

7.   Repeat with remaining oil & remaining fillets.

8.   In the same skillet add coconut milk, sugar, remaining salt.

9.   Bring to a simmer over high-heat.

10  Cook stirring often, until thickened, 3-4 minutes.

11  Stir in lime juice.

12  Divide among 4-plates add cooked rice & coconut mixture

13  top evenly with carrots & fish.

14  Sprinkle with coconut flakes.

ENJOY DAN:                                                                        BON-APPETITE!!