HERE IS ANOTHER VERSION OF PESTO ENJOY DAN

DAN”S PESTO




serves 4









INGREDIENTS:









1 bunch fresh basil



1/4- cup sliced almonds or hazelnuts



2 cloves garlic.



2 tablespoons olive oil



the zest of one lime



juice of one lime



3 tablespoons water



3 tablespoons low fat yogurt



salt and pepper









DIRECTIONS:









In a blander put the basil, nuts, garlic, and olive oil.



Pour in zest and juice.



Add water and puree till smooth.



Season with salt and pepper.



Transfer to a bowl and stir in the yogurt.









ENJOY DAN: hallelujah

SALMON WITH LORI"S PESTO RECIPE IN A STEAMER ENJOY DAN:

SALMON IN A BAMBOO STEAMER BASKET WITH PESTO AND POTATOES.


Serves 4 by CHEF DAN:



INGREDIENTS:



1 pound wild salmon

1 pound new potatoes, halved

for garnish 1 cup fresh basil and 1 lemon, sliced



LORI”S PESTO RECIPE:



1/2- cup pine nuts

1/2- cup Parmesan cheese

4 cups fresh basil—really packed

1/2- teaspoon salt

2/3- cup olive oil

8 cloves of garlic

2 tablespoons fresh Parmesan or Romano cheese



DIRECTIONS FOR PESTO:

1.In a blender add all ingredients and puree until smooth.



DIRECTIONS: FOR SALMON:



1.Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer.

2.Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.

3.After the potatoes have cooked, place the salmon in the top tray. Leave potatoes in bottom layer.

4.Season with salt and pepper.

5.Cook until the salmon is opaque, 6-8 minutes.

6.Let the fish sit in the steamer off the heat.

7.Transfer the potatoes to a bowl and smash with 2 tablespoons olive oil and the cheese of your choice. And a little S&P.

8.Remove the salmon.

9.Top with the pesto.

10.Garnish with fresh basil.

11. Serve with the potatoes and lemon slices.



THANKS LORI FOR THE PESTO RECIPE ENJOY DAN: hallelujah

ORANGE SAUCE AND CHICKEN YOU BET ENJOY DAN: THAT'S WHAT IS FOR DINNER TONIGHT

CHICKEN WITH ORANGE SAUCE by CHEF DAN:




INGREDIENTS:



1-2 pounds boneless, skinless chicken pieces

2 tablespoons olive oil

1 egg

1 teaspoon salt

1/2- cup cornstarch, plus 1 tablespoon

1/4- cup flour

1 tablespoon fresh ginger, minced

3 garlic cloves, minced

1/4- teaspoon red curry paste

1/4- cup onions, chopped

1 tablespoon rice wine

1/4-cup water

2 tablespoons toasted poppy seeds

1 teaspoon sesame oil

1/2- cup (Panda Express) orange sauce (from COSTCO)



DIRECTIONS:



1.Cut chicken into small bite-size pieces, place in a bowl.

2.In another bowl add egg, salt, and 1 tablespoon olive oil, mix well.

3.Add cornstarch, and flour, mix well.

4.Add chicken to mixture and coat well.

5.In wok add a little oil to cover the bottom, over medium-high heat.

6.Add the chicken and cook until the pieces are cooked through, about 4-6 minutes.

7.Remove the cooked chicken from the pan.

8.In the hot wok add the ginger, curry paste, and garlic,rice wine and 1/2 cup orange sauce.

9.Combine the chicken with orange sauce, mix well.

10.Stir water into 1 tablespoon cornstarch until smooth.

11.Combine cornstarch mixture with chicken with orange sauce.

12.Add to chicken and heat until it thickens.

13.Stir in 1 teaspoon sesame oil.

14.Add poppy seed and enjoy.



ENJOY DAN: hallelujah

HERE COMES THE CHILI ENJOY DAN

BOSTON MARATHON by CHEF DAN:


serves 10-12



INGREDIENTS:



2 pounds lean beef cut into 1” cubes

2 pounds boneless pork cut into 1” cubes

3 tablespoons olive oil

2 onions, chopped

2 green bell peppers, chopped

6 garlic cloves, minced

1 28-oz can diced tomatoes, liquid reserved

1/3 cup chili powder

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon oregano

3 jalapeños, chopped

1 tablespoon molasses

1 16oz can black beans

1 cup dry red wine



DIRECTIONS:

1.Heat in a large dutch oven over medium-high heat.

2.Add onions, bell peppers and garlic and sauté until tender. About 15 minutes.

3.Transfer mixture to a plate.

4.Add beef and pork to dutch oven and cook over medium-high heat. Stirring occasionally, for about 15-20 minutes.

5.Return onion mixture to dutch oven.

6.Add tomatoes with liquid, chili powder, cumin, paprika, oregano, jalapeños., molasses.

7.Season with salt and pepper.

8.Cover dutch oven and simmer for about 1-1/2 hours.

9.Add black beans and red wine. Heat through and enjoy.



TOPPINGS: FOR EACH BOWL

1.grated cheddar cheese.

2.Chopped fresh cilantro.

3.Chopped red onions.

4.Sour cream.

5.1//2 cup fresh made pasta.

ENJOY DAN: hallelujah

THIS SWORDFISH IS PAN FRIED NOT BBQ. ENJOY DAN

INGREDIENTS:




2 swordfish steaks or mahi-mahi

1 cup sake

1 cup soy sauce

3 cloves garlic, crushed

1 cup white wine

1 cup grapes, red or white

1/4- cup fresh basil, chopped

1 tablespoon sesame oil

1 tablespoon lemon or lime juice

3 tablespoons butter



DIRECTIONS”



1. Marinate swordfish in sake, soy sauce, sesame oil, and garlic.

2. Refrigerate 3-4 hours.

3. Take out of marinate and pat dry.

4. In a skillet add butter over medium-high heat.

5. Add swordfish steaks and fry for about 3-4 minutes each side.

6. Meanwhile gently simmer the wine, lemon juice, basil and grapes for about 2 minutes.

7. Remove from heat and serve over the swordfish.

WOW HERE IS AN APPETIZER THAT WILL FLOOR YOUR GUESTS ENJOY DAN:

SQUID IN SHERRY MARINATE by CHEF DAN:


serves 4



SHERRY MAINATE:



3 tablespoons olive oil

1/4- cup dry sherry

6 garlic cloves, crushed

1 tablespoon dried oregano

1 tablespoon dried thyme

1 teaspoon paprika

1-2 pound squid or ( or baby octopus)

extra olive oil

a hand full of basil, chopped



DIRECTIONS: (ADD 1 TABLESPOONS RED CURRY PASTE)



1.To make marinate whisk a all ingredients together.

2.Add squid, cover, and let marinate in the refrigerator 3-4 hours.

3.Remove squid from the marinate.

4.In a skillet add little olive over medium-high heat.

5.Add red curry paste, cook for 1 minute until everything smells good.

6.Place squid in sizzling skillet and cook 2 minutes on each side,

7.Do NOT OVER COOK OR SQUID WILL BE RUBBERY.

8.To serve arrange on a platter and drizzle with a little olive oil and basil.



ENJOY DAN: hallelujah

GET BBQ. HOT BABE YOU GUYS GRILLING TIME IS HERE ENJOY DAN:

GRILLED SALMON IN FOIL by CHEF DAN:


serves 4



INGREDIENTS:



2 onions, 1/2- inch sliced

3 beef steak tomatoes, sliced

1-2 pound salmon fillet

1 cup Thai Sweet Red Chili (from COSTCO)

2 tablespoons olive oil

a couple hand fulls fresh basil leaves



DIRECTIONS:



1.Pre-heat grill to high.

2.Make a double thickness of foil (about 2 foot long)and lay over a baking sheet.

3.Spread onion on the foil, spread in center of foil to match fillet.

4.Add 1/2- the tomatoes on top of the onions.

5.Drizzle olive oil over tomatoes and onion.

6.Place salmon on tomatoes, skin side down.

7.Cover with the sweet red chili sauce, about 1/2- cup.

8.Pile with basil leaves, leaving a few for garnish.

9.Put remaining tomatoes atop basil.

10.Add the remaining sweet red chili sauce.

11.Fold lengthwise and roll foil down to seal top.

12.Roll up ends of foil to complete the seal.

13.Transfer salmon packet from baking sheet to the grill.

14.Close grill cover and cook about 40-45 minutes.

15.Transfer to a platter and garnish with fresh basil leaves.



ENJOY DAN: hallelujah