SPAGHETTI SAUCE ENJOY DAN:

                        SPAGHETTI SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound EACH ground beef & ground sausage

Salt & pepper to taste

1-onion, chopped

1-(15 Oz) can tomato sauce

1-(6 Oz) can tomato paste

1/2-teaspoon EACH Italian seasoning & paprika

1-tablespoon red chili fakes

1-teaspoon EACH garlic powder & ginger powder

1-tablespoon EACH Worcestershire sauce & brown sugar

1-cup water

1/4-cup fresh basil leaves, chopped

DIRECTIONS:

1.   Season ground beef & ground pork with salt & pepper.

2.   Add beef & onion to a skillet over medium-high heat.

3.   Break up meat with wooden spoon & fry until browned.

4.   Add tomato sauce & next 8 ingredients:

5.   Stir to combine & bring to a boil.

6.   Add water & stir well.

7.   Reduce heat & simmer for 30 minutes.

8.   Add chopped basil.

ENJOY DAN:                            FOR THE LOVE OF FOOD!!!

CHICKEN CHOP SUEY ENJOY DAN:

                               CHICKEN CHOP SUEY by CHEF DAN:

Serves 2

INGREDIENTS:

3-tablespoon olive oil

1-pound boneless, skinless, chicken breast, cut into 1-inch pieces

1/2-teaspoon EACH dried tarragon, dried basil, dried marjoram

1/2-teaspoon lemon zest

1-onion, chopped

2-garlic cloves, minced

1-red bell pepper, chopped bit size

2-carrots, chopped

1-cup unsweetened pineapple tidbits, drained (reserve juice)

1-(8 Oz) can sliced water chestnuts, drained

1-cup bean sprouts

1-tablespoon EACH soy sauce & oyster sauce

1-cup water

1-tablespoon cornstarch mixed with 2 tablespoons water

DIRECTIONS:

1.   In a skillet, heat oil over medium heat & when sizzling.

2.   Add chicken, herbs & lemon zest, sauté until lightly browned.

3.   Add next 9 ingredients + 3/4-cup water.

4.   Bring to a boil, reduce heat, cover, simmer for 15 minutes.

5.   Combine cornstarch & remaining water.

6.   Gently stir into chicken mixture.

7.   Bring to a boil cook & stir until thickened.

8.   Serve with rice.

ENJOY DAN:                 COURAGE STRENGTH AND CURE!!!

BLACKENED CATFISH SANDWICH ENJOY DAN:

            BLACKENED CATFISH SANDWICH MY WAY by CHEF DAN:

Serves 2

INGREDIENTS:

1-catfish fillet

1-tablespoon honey

1/4-teaspoon EACH kosher salt & black pepper

1/2-teaspoon Gochujang

1/4-teaspoon ground cardamom

1-tablespoon prepared horseradish

2-tablespoon mayonnaise

2-tablespoon vegetable oil, divided

1-onion, halved & thinly sliced

1-green pepper, halved lengthwise, & sliced into thin stripes

1-baguette

1-teaspoon butter

DIRECTIONS:

1.   Pat the catfish dry with a paper towel.

2.   Coat with honey & season with the next 3-ingredients.

3.   Set aside.

4.   In a bowl, mix horseradish & mayonnaise.

5.   Place 1-tablespoon of oil in a skillet over medium-high heat.

6.   When simmering, add onion & green pepper, stir to coat.

7.   Cook, stirring occasionally for about 5-7 minutes.

8.   Remove from skillet.

9.   Set aside.

10  Add remaining oil & over medium-high heat when simmering.

11  Add catfish & fry until spices are blackened, 3 minutes per side.

12  Remove from heat.

13  Split the baguette down the middle lengthwise.

14  Melt the butter in another skillet over medium-high heat.

15   Place baguette facedown in the simmering butter.

16  Toast for 3 minutes.

17  Slide toasted baguette onto a plate.

18  Spread the top half with horseradish & mayonnaise mixture.

19  Top with catfish, onion, & pepper, & serve,

ENJOY DAN:                                LAUGH OFTEN DEVOUR!!!

CAJUN CATFISH BAHN MI SANDWICH ENJOY DAN:

                                  CAJUN CATFISH BAHN MI by CHEF DAN:

Serves 4

PICKLED VEGETABLES:

1/2-cup carrots

1/2-cup thinly sliced daikon

1-English cucumber, thinly sliced

1-onion, thinly sliced

2-cup Napa cabbage, shredded

1/2-cup rice wine vinegar

1-1/2-tablespoons sugar

1/4-teaspoon salt

SPICY MAYO:

1-cup mayonnaise

1-teaspoons Worcestershire sauce

1/2-teaspoon lemon juice

1-teaspoon EACH Creole Seasoning & Gochujang Seasoning

DIRECTIONS:

1.    In a mixing bowl add mayonnaise & remaining ingredients.

2.    Cover &refrigerate.

CATFISH:

1.    2-tablespoon vegetable oil

2.    4-mini baguettes, split lengthwise

3.    4-catfish fillets (5-Oz) each

4.    1-tablespoon lemon juice

5.    2-cup cornmeal

6.    1/4-cup flour

PICKLING VEGETABLES:

1.    In a mixing bowl, add vinegar & sugar.

2.    Stir to combine, add the cabbage.

3.    Pour of the vinegar mixture into another bowl.

4.    To the cabbage, add the mayonnaise & blend until incorporated.

5.    Cover & refrigerate.

6.    Using a vegetables peeler, peel long thin strips from the carrot, into the bowl containing the vinegar mixture.

7.    Then add daikon, cucumber, & onion.

DIRECTION: (PREHEAT OVEN TO 200 F)

1.    Slice open the mini baguettes, through the middle crosswise.

2.    Place on a baking sheet, 20 minutes before serving.

3.    Coat the catfish with lemon juice, shake off excess.

4.    Sprinkle fish with salt & pepper, cover & refrigerate 15 minutes.

5.    In a bowl, add cornmeal & flour, along with seasoning.

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

7.    Add the fish fillets to the breading & coat, fry until golden brown 10-15 min.

8.    Remove the baguettes from the oven & slather the inside with mayonnaise.

9.    Add portions of slaw & top with catfish.

10. Strain the vinegar from the pickled vegetables.

11.  Add equal amounts of carrots, daikon, cucumber & onion to the sandwich.

12. Serve with fresh cilantro & sliced jalapeno for a extra heat.

ENJOY DAN:                                   HEART AND SOL IN THE KITCHEN!!!                                  

SPAGHETTI SQUASH CASSEROLE ENJOY DAN:

                SPAGHETTI SQUASH CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

1-2-1/2-3-pound spaghetti squash, cut in half seeds removed

2-3-tablespoons water

1-pound lean ground beef

1/2-onion, sliced

2-garlic cloves

7-crimini mushrooms, sliced

1-teaspoon EACH dried oregano & Italian Seasoning

Kosher salt & freshly ground black pepper to taste

1-(28 Oz) can crushed tomatoes

1-cup shredded Mozzarella cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place squash cut side-side in a rimmed baking sheet.

2.   Bake for about 55 minutes or until soft.

3.   Cook ground beef in an ovenproof skillet over medium-high heat.

4.   Breaking it up with a wooden spoon for 5-7 minutes.

5.   Add onions & next 6 ingredients, cook stirring for 1 minute.

6.   Stir in tomatoes & bring to a boil.

7.   Reduce heat to maintain a simmer.

8.   Using a fork scrape the squash fresh from the shells into the sauce.

9.   Stir to combine.

10  Top with cheese.

11  Transfer the skillet to the oven & bake until bubbly, about 15 minutes.

12  Let stand for 5 minutes.

ENJOY DAN:                         EAT LIVE SLOW THE FORK DOWN!!!                                  

INSTANT POT WHOLE CHICKEN ENJOY DAN:

INSTANT POT WHOLE CHICKEN MY WAY by CHEF DAN:

Serves 4-6

INDIAN RUB:

1-tablespoon EACH chili powder, garam masala, cumin, coriander, garlic powder & ginger powder

2-tablespoons EACH lemon juice & olive oil

BUTTERMILK MARINATE:

2-cups buttermilk

1-tablespoon Dijon mustard

2-teaspoons EACH paprika, & hot sauce

1-teaspoon coarse salt

1-onion, coarsely chopped

4 garlic cloves, smashed

1/2-whole onion

1-cup chicken stock

DIRECTIONS: (PREHEAT THE OVEN TO 400 F)

1.   Place whole chicken in a plastic storage bag.

2.   Pour in buttermilk & all marinate ingredients in the bag.

3.   Thoroughly coat the chicken in the marinate, press out the air.

4.   Refrigerate overnight or up to 2 days.

5.   Remove the chicken from the marinate, whipping off excess marinate.

6.   In a bowl mix together INDIAN Rub +1-tablespoons oil.

7.   In another bowl place 1/2-the spices to create a paste.

8.   Rub the paste underneath the skin & all over the chicken.

9.   Hit Saute mode in the Instant Pot.

10  Add remaining oil and when pot registers Hot.

11  Sear the whole chicken, breast side down for about 4 minutes.

12  Flip & sear the other side, then Press Cancel.

13  Remove chicken, season the insides with salt & pepper.

14   place 1/2- whole onion in the cavity along with rub.

15  Place the trivet inside the Instant Pot & pour in chicken stock.

16  Press Pressure Cook & cook on high for 24-minutes, (6 minutes per pound).

17  Natural release for 15 minutes, then manual release function.

18  Let rest for 10 minutes.

19  Serve with your favorite sides.

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

SOLE MEUNIERE ENJOY DAN:

                                      SOLE MEUNIERE by CHEF DAN:

Serves 4

INGREDIENTS:

1-lemon

4-boned, skinned sole fillets

Salt

1/4-cup cornmeal

3-tablespoons butter

3-tablespoons capers, drained

3-tablespoons lemon juice

1-tablespoon Old Bay seasoning

2-tablespoons fresh thyme, finely chopped

Pepper to taste

DIRECTIONS; (PREHEAT OVEN TO 200 F)

1.   Rinse lemon, & with a knife, cut off & discard peel & membrane.

2.   Thinly slice lemon crosswise, discarding seeds & ends.

3.   Rinse sole & pat dry.

4.   Sprinkle with salt & pepper.

5.   Coat all sides with cornmeal.

6.   Lay pieces side by side on a sheet of plastic wrap.

7.   Add 2 tablespoons butter in a skillet over high heat.

8.   Cook until well browned on the bottom 1/2-to-2-minutes

9.   Transfer to a preheated oven on an oven proof platter.

10-Add remaining butter to the skillet over medium heat.

11-Add capers & stir until butter is melted.

12-Add lemon juice & remove from the heat.

13- Stir in fresh thyme

14- Scrape butter mixture over hot fish fillets.

15- Garnish with lemon slices Old Bay & thyme & pepper.

16- Transfer to plates season to taste with more salt.

ENJOY DAN:                                   DON’T FORGET TO SHARE!!!