THAI RICE NOODLES WITH FRESH MOZZARELLA AND TOMATO
4 servings
INGREDIENTS:
7 oz dried rice noodles
2 tablespoons olive oil
2 garlic cloves, minced
1/2- cup rice vinegar
1 teaspoon sugar
1 teaspoon each sea salt and fresh ground pepper
1 pint grape tomatoes, halved
2 cups fresh mozzarella, halved
2 shallots, finely chopped
1/2 cup fresh basil
DIRECTIONS:
1. Soak the dried rice noodles in warm water for 15-20 minutes, or until noodles are limp but still firm.
2. Heat oil in a skillet over medium heat.
3. Add noodles and garlic and cook for about 5 minutes or until garlic is just golden brown.
4. Remove from heat and pour into a large bowl.
5. Add vinegar, sugar, and S.&.P.
6. Whisk well.
7. Add tomatoes, mozzarella, shallots, and basil.
8. Mix well and serve.
ENJOY DAN:
Friday, October 1, 2010
SALMON AND CORN CHOWDER THAT WILL STICK TO YOUR RIBS. ENJOY DAN
CHUNKY SALMON CHOWDER by CHEF DAN:
Serves 30-40
INGREDIENTS:
5 pounds salmon
1 quart of clamato juice
20 garlic cloves, crushed
1 (32oz) can of corn
10 onions, chopped
1 quart coconut milk
1 gallon tomatoes, diced
2 tablespoons dried dill weed
12 bay leaves
1 tablespoon each dried oregano, thyme, basil, lemon pepper seasoning, fennel seed,
1 cup lime juice
Fish stock left over from boiling fish, about 5 quarts of fish stock
DIRECTIONS:
1. In a large soup pot bring 5 quarts of water to boil.
2. Add salmon, simmer for 20 minutes. Let cool.
3. In another soup pot using a strainer pour salmon and liquid.
4. Return liquid to soup pot and bring to a boil.
5. Add clamato juice, garlic, onions, corn, potatoes, tomatoes and bay leaves, and all spices.
6. Cover and simmer for 2 hours.
7. Stir in bite size pieces of salmon, coconut milk, lime juice, and simmer for 15 minutes.
8. Discard bay leaves and serve with bread.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
5 pounds salmon
1 quart of clamato juice
20 garlic cloves, crushed
1 (32oz) can of corn
10 onions, chopped
1 quart coconut milk
1 gallon tomatoes, diced
2 tablespoons dried dill weed
12 bay leaves
1 tablespoon each dried oregano, thyme, basil, lemon pepper seasoning, fennel seed,
1 cup lime juice
Fish stock left over from boiling fish, about 5 quarts of fish stock
DIRECTIONS:
1. In a large soup pot bring 5 quarts of water to boil.
2. Add salmon, simmer for 20 minutes. Let cool.
3. In another soup pot using a strainer pour salmon and liquid.
4. Return liquid to soup pot and bring to a boil.
5. Add clamato juice, garlic, onions, corn, potatoes, tomatoes and bay leaves, and all spices.
6. Cover and simmer for 2 hours.
7. Stir in bite size pieces of salmon, coconut milk, lime juice, and simmer for 15 minutes.
8. Discard bay leaves and serve with bread.
ENJOY DAN: hallelujah
Thursday, September 30, 2010
IF YOU LIKE LEMONS THIS WILL REALLY TURN YOU ON. ENJOY DAN:
CHICKEN PICCATA by CHEF DAN:
Serves 2-4
INGREDIENTS:
3 chicken breasts, boneless, skinless and pounded into cutlets. About 1-1/2 pounds
1/2- cup all-purpose flour
Coarse salt and pepper
2 tablespoons olive oil
8 ounces whole wheat pasta
3/4- cup white wine
1 tablespoons garlic, minced
3 cups spinach, torn into pieces
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons butter
1 lemon, thinly sliced
DIRECTIONS:
1. Bring a pot of salted water to boil.
2. Place flour in a shallow bowl.
3. Season cutlets with salt and pepper, then dip into flour, turning to coat, shake off excess.
4. Coat a sauce pan with cooking spray, add oil, and heat over medium-high.
5. Sauté culets on each side 2-3 minutes.
6. Transfer cutlets to a warm platter.
7. Meanwhile, cook pasta in boiling water until al dente, according to package directions, the last 2 minutes of cooking pasta add spinach, and stir until submerged, drain and reserve 1/2 cup pasta water.
8. Over medium-high heat deglaze pan with wine and add minced garlic.
9. Cook until garlic slightly browned and liquid is nearly evaporated, about 3-4 minutes.
10. Add pasta water, lemon juice, and capers.
11. Return cutlets to pan and cook on each side for about 1 minute.
12. Transfer cutlet to 4 serving plates over the top of the pasta and spinach.
13. In the skillet over medium-high heat, finish the sauce with butter and lemons.
14. Once butter has melted, pour sauce over pasta, spinach and cutlets.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
3 chicken breasts, boneless, skinless and pounded into cutlets. About 1-1/2 pounds
1/2- cup all-purpose flour
Coarse salt and pepper
2 tablespoons olive oil
8 ounces whole wheat pasta
3/4- cup white wine
1 tablespoons garlic, minced
3 cups spinach, torn into pieces
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons butter
1 lemon, thinly sliced
DIRECTIONS:
1. Bring a pot of salted water to boil.
2. Place flour in a shallow bowl.
3. Season cutlets with salt and pepper, then dip into flour, turning to coat, shake off excess.
4. Coat a sauce pan with cooking spray, add oil, and heat over medium-high.
5. Sauté culets on each side 2-3 minutes.
6. Transfer cutlets to a warm platter.
7. Meanwhile, cook pasta in boiling water until al dente, according to package directions, the last 2 minutes of cooking pasta add spinach, and stir until submerged, drain and reserve 1/2 cup pasta water.
8. Over medium-high heat deglaze pan with wine and add minced garlic.
9. Cook until garlic slightly browned and liquid is nearly evaporated, about 3-4 minutes.
10. Add pasta water, lemon juice, and capers.
11. Return cutlets to pan and cook on each side for about 1 minute.
12. Transfer cutlet to 4 serving plates over the top of the pasta and spinach.
13. In the skillet over medium-high heat, finish the sauce with butter and lemons.
14. Once butter has melted, pour sauce over pasta, spinach and cutlets.
ENJOY DAN: hallelujah
Monday, September 27, 2010
CRUMBLED OR WHOLE WHAT A GARNISHMENT. ENJOY DAN
CRISPY PROSCIUTTO by CHEF DAN:
Makes 1 cup
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. Line a cookie sheets with 2 pieces of parchment paper.
2. Divide 12 slices prosciutto between baking sheets, laying them flat.
3. Bake, until fat turns golden brown and meat is darker, about 15 minutes.
4. Using tongs, carefully transfer prosciutto to paper towels to drain.
5. It will be crisp like bacon.
6. Can be used in whole pieces or crumbled.
7. When crumbled it could be used on baked potato, over scrambled eggs, tossed with cooked vegetables.
8. Or just enjoy DAN: hallelujah
Makes 1 cup
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. Line a cookie sheets with 2 pieces of parchment paper.
2. Divide 12 slices prosciutto between baking sheets, laying them flat.
3. Bake, until fat turns golden brown and meat is darker, about 15 minutes.
4. Using tongs, carefully transfer prosciutto to paper towels to drain.
5. It will be crisp like bacon.
6. Can be used in whole pieces or crumbled.
7. When crumbled it could be used on baked potato, over scrambled eggs, tossed with cooked vegetables.
8. Or just enjoy DAN: hallelujah
I HAVE MADE THIS SEVERAL TIMES AND IT IS A REAL CROWD PLEASER ENJOY DAN:
TOMATOES ON FILO DOUGH by CHEF DAN
Makes about 20 3-inch squares
INGRESIENTS:
7 sheets filo dough, thawed
5 tablespoons butter, melted
1/2-cup parmesan cheese, graded
1 onion, very thinly sliced
3 cups mozzarella cheese, shredded
8 Roma tomatoes, cut into 1/8-inch slices, needs to be cut very thin
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. On cookie sheet lined with parchments paper.
2. Spray paper with cooking oil spray, or brush lightly with cooking oil.
3. Lay I sheet filo and brush lightly with a little melted butter.
4. Sprinkle all over with 1 tablespoon parmesan.
5. Repeat layering 5 more times with filo, butter and parmesan.
6. Pressing each sheet firmly so it sticks to the sheet below.
7. Lay the last filo sheet on top, brushing with remaining melted butter, and sprinkle with remaining 1 tablespoon parmesan.
8. Scatter onions across filo, top with mozzarella and arrange tomato slices in a single layer.
9. Over lapping slightly.
10. Sprinkle with thyme and salt and pepper.
11. Bake until filo is golden brown, 30-35 minutes.
12. Cool 10 minutes and serve.
ENJOY DAN: hallelujah
Makes about 20 3-inch squares
INGRESIENTS:
7 sheets filo dough, thawed
5 tablespoons butter, melted
1/2-cup parmesan cheese, graded
1 onion, very thinly sliced
3 cups mozzarella cheese, shredded
8 Roma tomatoes, cut into 1/8-inch slices, needs to be cut very thin
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. On cookie sheet lined with parchments paper.
2. Spray paper with cooking oil spray, or brush lightly with cooking oil.
3. Lay I sheet filo and brush lightly with a little melted butter.
4. Sprinkle all over with 1 tablespoon parmesan.
5. Repeat layering 5 more times with filo, butter and parmesan.
6. Pressing each sheet firmly so it sticks to the sheet below.
7. Lay the last filo sheet on top, brushing with remaining melted butter, and sprinkle with remaining 1 tablespoon parmesan.
8. Scatter onions across filo, top with mozzarella and arrange tomato slices in a single layer.
9. Over lapping slightly.
10. Sprinkle with thyme and salt and pepper.
11. Bake until filo is golden brown, 30-35 minutes.
12. Cool 10 minutes and serve.
ENJOY DAN: hallelujah
THIS WILL MAKE EVERYBODY HAPPY, PORK AND APPLES, COULD USE PEARS WOW WHAT A DEAL ENJOY DAN
PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS by CHEF DAN:
Serves 4
INGRESIENTS:
1 4 pound pork roast, trimmed of fat
2 1/4- cup rice vinegar, or balsamic vinegar
3 2 tablespoons molasses, or maple syrup
4 3 red apples, halved and cored, each cut into 8 wedges
5 1 onion, halved and sliced into ½-inch thick pieces
6 1 tablespoon olive oil
7 Kosher salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 450 DEGREES:
1. TO MAKE THE GLAZE:
2. In a sauce pan, bring vinegar and maple syrup to boil over high-heat.
3. Stirring occasionally, about 3-4 minutes.
4. Set aside taking I tablespoon in reserve for drizzling.
5. Reserve the rest of the glaze in the sauce-pan.
6. In a bowl add apples and onion, toss with oil and salt and pepper.
7. On a baking sheet lined with parchment paper, arrange in single file.
8. Roast until golden brown, about 15 minutes.
9. Return apples and onions to the oven.
10. On another baking sheet lined with parchment paper.
11. Add pork and season with salt and pepper.
12. Roast 10 minutes.
13. Remove from oven: brush the glaze all over the pork.
14. Roast another 15-20 minutes, when the Thermometer reads 150 degrees.
15. Transfer pork to cutting board and let rest 10 minutes.
16. Slice 1/4-inch thick and drizzle with remaining tablespoon of the glaze.
17. Serve with apples and onions.
ENJOY DAN: hallelujah
Serves 4
INGRESIENTS:
1 4 pound pork roast, trimmed of fat
2 1/4- cup rice vinegar, or balsamic vinegar
3 2 tablespoons molasses, or maple syrup
4 3 red apples, halved and cored, each cut into 8 wedges
5 1 onion, halved and sliced into ½-inch thick pieces
6 1 tablespoon olive oil
7 Kosher salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 450 DEGREES:
1. TO MAKE THE GLAZE:
2. In a sauce pan, bring vinegar and maple syrup to boil over high-heat.
3. Stirring occasionally, about 3-4 minutes.
4. Set aside taking I tablespoon in reserve for drizzling.
5. Reserve the rest of the glaze in the sauce-pan.
6. In a bowl add apples and onion, toss with oil and salt and pepper.
7. On a baking sheet lined with parchment paper, arrange in single file.
8. Roast until golden brown, about 15 minutes.
9. Return apples and onions to the oven.
10. On another baking sheet lined with parchment paper.
11. Add pork and season with salt and pepper.
12. Roast 10 minutes.
13. Remove from oven: brush the glaze all over the pork.
14. Roast another 15-20 minutes, when the Thermometer reads 150 degrees.
15. Transfer pork to cutting board and let rest 10 minutes.
16. Slice 1/4-inch thick and drizzle with remaining tablespoon of the glaze.
17. Serve with apples and onions.
ENJOY DAN: hallelujah
BUTTERMILK AND CHICKEN WHAT COULD BE BETTER. ENJOY DAN:
BUTTERMILK BAKED CHICKEN by CHEF DAN:
Serves 4
INGREDIENTS:
4 chicken breasts, boneless, skinless, pounded till 1/4-inch thick.
2 cups low fat buttermilk
3 tablespoons Dan’s honey
6 garlic cloves, minced
1 cup Panko (Japanese bread crumbs)
1/4-teaspoon each sea salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 425 DEGREES
1. In a bowl whisk together, buttermilk, honey, garlic, and salt and pepper.
2. Place chicken in a plastic bag and refrigerate from two hour to all night.
3. Line a baking dish with foil.
4. A bowl, place Panko crumbs.
5. Place the chicken in the Panko and gently pressing onto chicken.
6. Discard marinate.
7. Bake until crumbs are lightly browned and chicken is cooked through. 30-40 minutes.
ENJPY DAN: hallelujah
Serves 4
INGREDIENTS:
4 chicken breasts, boneless, skinless, pounded till 1/4-inch thick.
2 cups low fat buttermilk
3 tablespoons Dan’s honey
6 garlic cloves, minced
1 cup Panko (Japanese bread crumbs)
1/4-teaspoon each sea salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 425 DEGREES
1. In a bowl whisk together, buttermilk, honey, garlic, and salt and pepper.
2. Place chicken in a plastic bag and refrigerate from two hour to all night.
3. Line a baking dish with foil.
4. A bowl, place Panko crumbs.
5. Place the chicken in the Panko and gently pressing onto chicken.
6. Discard marinate.
7. Bake until crumbs are lightly browned and chicken is cooked through. 30-40 minutes.
ENJPY DAN: hallelujah
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