PANCHOS ARGENTINOS DISFRUTAR DAN:

                        PANCHOS ARGENTINOS by CHEF DAN:

Serves 4              (ARGENTINE STYLE HOT DOGS)

FOR THE SALSA CRIOLLA:

1-onion, finely chopped

1-bell pepper, finely chopped

1-tomato, finely chopped

3-tablespoon olive oil

2-tablespoons olive oil

2-tablespons red wine vinegar or apple cider vinegar

1-tablespoon lemon juice

salt & pepper to taste

HOT DOG AND ASSEMBLY:

8 uncured natural casing all-beef sausages (such as Applegate)

4-hot dog buns

yellow mustard for serving

mayonnaise mixed with 1/8-teaspoon Merquen

DIRECTIONS:

1.   mix onion, bell pepper, & tomato in a bowl.

2.   Add oil, vinegar & lemon juice, toss to combine.

3.   Season with salt & pepper, then toss again.

MAKING THE HOT DOGS:

1.   Slice beef sausages in half lengthwise, going almost the way through so they can be opened like a book.

2.   They are still attached on one side.

3.   Heat oil in skillet over medium-high heat & when sizzling.

4.   Working in batches, cook sausages, cut side down.

5.   Weighting down with a spatula & turning once until slightly brown.

6.   About 2 minutes on each side.

7.   Transfer to a plate.

8.   Smear generous amount of mayonnaise mixture on both sides of the buns.

9.   Arrange 2 butterflied hot dogs on each side of the buns.

10  Cut side facing the buns.

11  Top with mustard & a generous amount of salsa.

DISFRUTAR DAN:                                                                   SALUD!!

SWEET POTATO AND APPLE HASH ENJOY DAN:

SWEET POTATO AND APPLE HASH by CHEF DAN:

Serves 4

INGREDIENTS:

2-sweet potatoes cut into uniform cubes

2-apples, (Fuji, Granny Smith or Pink Lady)

2-tablespoons coconut oil

1-Walla Walla sweet onion, diced

1-tablespoons chopped fresh sage or 1/2-teaspoon dried sage

1/2-teaspoon EACH garlic powder, & ground cinnamon

1/4-teaspoon EACH salt & pepper

DIRECTIONS: (PREHEAT OVEN TO 435 f)

1.   In a bowl toss sweet potato with oil

2.   Arrange in a single layer on prepared baking sheet.

3.   Roast for 10 minutes.

4.   Peel and chop apples while sweet potatoes are baking.

5.   Add oil to a skillet over medium heat when sizzling.

6.   Remove sweet potatoes from the oven.

7.   Add the sweet potatoes, onions, & apples to the skillet.

8.   Add sage, garlic powder, cinnamon, salt & pepper.

9.   Saute for 5-7 minutes stirring occasionally.

10  Garnish with nuts.

ENJOY DAN:                                              CARPE VINUM (serve the wine)                             

BING CHERRY COBBLER ENJOY DAN:

                        BING CHERRY COBBLER by CHEF DAN

Makes 1 cobbler

FILLINGS:

5-cups pitted fresh Bing cherries (about 3 pounds)

1-tablespoon fresh lemon juice

3-tablespoon sugar

TOPPINGS:

2/3-cup buttermilk

1-teaspoon vanilla extract

1-1/2-cups all-purpose flour

1-teaspoon baking powder

1/2-teaspoon EACH baking soda, ground cinnamon, allspice & salt

6-tablespoons (3/4-stick) cold butter, cut into 1/2-inch pieces

1-tablespoon sugar mixed with 1/4-teaspoon ground cinnamon

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   For individual serving, place six 1-cup ramekins on a baking sheet.

2.   For a large cobbler, have a 9-inch glass baking dish.

3.   In a large bowl, stir together the cherries, lemon juice & sugar until; mixed.

4.   Divide the fruit among the ramekins or pour into the baking dish.

5.   Bake for 10 minutes.

6.   In a bowl stir together the buttermilk & vanilla; set aside.

7.   In another bowl, sift together the flour and next 5 ingredients.

8.   Using a pastry blender or 2 knives, cut the butter until the mixture forms large, coarse crumbs the size of small peas.

9.   Pour the buttermilk mixture over the flour mixture, stir to combine a soft, sticky, evenly moistened dough forms.

10  You can also use an electric mixer.

11  Drop the dough by heaping spoonsful onto the hot fruit, spreading evenly over the surface.

12  The toping will not cover the fruit but will spread during baking.

13  Sprinkle the cinnamon sugar mixture evenly over the dough.

14  Bake the cobbler until the fruit is bubbling, the topping is brown & a toothpick comes out clean.

15  Bake 30-35 minutes.

16  Transfer to a wire rack & let cool for 15 minutes.

17  Serve warm.

ENJOY DAN                                                           LIVE WELL LAUGH OFTEN!!

SEAFOOD FRA DIAVOLO ENJOY DAN:

                             SEAFOOD FRA DIAVOLO by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound of clams & Penn cove mussels, (mixed) cleaned well

1-pound shrimp, peeled

1/2-pound squid tentacles

2-tablespoon olive oil

4-garlic cloves, grated

2-shallets, finely chopped

1-teaspoon red pepper flakes

1/2-teaspoon EACH dried oregano, & Old Bay seasoning

1/4-teaspoon Colombo seasoning

1/2-cup white wine

1/4-teaspoon EACH salt & pepper

1/3-fresh chopped Italian parsley

3/4-pound bucatini, or spaghetti or linguine

2-(14 Oz) cans whole tomatoes

2-tablespoon pepperoncini peppers, chopped + 1-tablespoon brine from the jar

1-lemon for serving

DIRECTIONS:

1.   Bring a pot of water to a boil.

2.   Salt water & then add pasta, stirring frequently.

3.   Cook according to package directions, drain & set aside.

4.   Add olive oil to a skillet & when sizzling.

5.   Add garlic, and next 5 ingredients sauté for 1-2 minutes, stirring.

6.   Add wine, salt & pepper, sauté for 2 minutes,

7.   Stir in Whole tomatoes mussels, clams, calamari, & pepperoncini peppers with juice.

8.   Cover & cook 2-3 minutes.

9.   Add shrimp, & cook another 2-3 minutes, or until shrimp are opaque & mussels & clams are open.

10  Remove from heat.

11  Add pasta to the skillet, stirring to coat in sauce.

12  Portion out pasta in bowl, then arrange seafood on top.

13  Serve with lemon squeezed over the top of each bowl.

ENJOY DAN:                                                               BON-APPETITE!!

CHOCOLATE RASPBERRIES ALMOND COOKIES ENJOY DAN:

           CHOCOLATE RASPBERRIES ALMOND COOKIES by CHEF DAN:

24 cookies

INGREDIENTS:

2/3-cup butter, softened

1/2-cup granulated sugar

3-egg whites or eggbeaters

1-teaspoon vanilla

1-teaspoon almond extract

1-1/2-cups all-purpose flour

1/4-teaspoon salt

2/3-cup finely chopped almonds

1/2-cup seedless raspberries jam

1/2-cup white chocolate chips melted

DIRECTIONS: (PREHEAT OVEN YO 375 F)

1.   In a mixing bowl, cream together butter & sugar.

2.   Beat in egg whites, vanilla, & almond extract.

3.   Beat in flour & salt until just combined

4.   Refrigerate for at least 1 hour.

5.   Shape into 1-inch balls.

6.   Roll each ball in chopped almonds to thoroughly coat.

7.   Arrange ball 2-inches apart on a prepared baking sheet.

8.   Press an indentation in the center of each dough ball by using your thumb.

9.   Bake for about 12 minutes, or until edges are slightly browned.

10  Remove to a wire rack.

11  In a microwave safe bowl, heat jam for 30 seconds.

12  Spoon a teaspoon of jam into the center of each thumbprint.

13  Drizzle melted white chocolate over thumbprints.

ENJOY DAN:                                                  DON’T FORGET TO SHARE!!

CHERRY JUICE SMOOTHIE ENJOY DAN:

                    CHERRY JUICE SMOOTHIE by CHEF DAN:

Makes 2 glasses

INGREDIENTS:

2-cups frozen pitted sweet cherries

1-tablespoon lime juice

1-cup coconut water

DIRECTIONS:

1.   Place all ingredients in a blender & blend until smooth.

ENJOY DAN:                                   ENJOY LIFE DRINK SMOOTHIES!!

CHOCOLATE ALMOND BARS ENJOY DAN:

                   CHOCOLATE ALMOND BARS by CHEF DAN:

Makes 2 dozen

INGREDIENTS:

3/4-cup butter, softened

1-1/2-cups whole wheat flour

3/4-cup sugar

1-1/3-cup cocoa powder

1/3-teaspoon baking soda

1/8-teaspoon salt

1-1/2-teaspoons vanilla extract

3-egg whites, or eggbeaters

3/4-cup seedless raspberry jam

1-cup sliced almonds

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   In a stand mixer add butter & sugar, beat until creamy.

2.   Add cocoa powder, baking soda, & salt.

3.   Beat until all ingredients are combined.

4.   Next add the egg whites, & vanilla extract.

5.   Then add in the flour & beat until combined.

6.   The dough should be a good ball constancy, if not put the dough in the refrigerator for a bit to harden up.

7.   Roll dough into 1-inch balls & place on parchment lice baking sheets, about 2-inches apart.

8.   Using your thumb, press each ball in the middle making a small imprint

9.   Add 1-teaspoon of raspberry jam to each chocolate ball imprint.

10  Add sliced almond on top of the jam.

11  Bake for 8-10 minutes or until golden brown.

12  Remove chocolate bars from the oven & let cool on a wire rick.

13  Then place in cookie wrappers.

ENJOY DAN:                                          CARPE VINUE (serve the wine)