STIR-FRY WITH BEANS AND PORK WOW!!!!!!!!!!!!!! ENJOY DAN:

                        THAI STIR-FRY WITH PORK AND GREEN-BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

12oz pork tenderloin, cut into 2-inch by 1/4-inch stripes.

1 pound green beans, trimmed and cut on the bias in 2-inch pieces

3 tablespoons soy sauce

1 tablespoon (KECAP MANIS) sweet soy sauce

1 tablespoon fish sauce

2 tablespoons (DAN’S HONEY)

2 garlic cloves, minced

2 tablespoons minced, fresh ginger

1/4-teaspoons dried crushed red pepper

2 tablespoons olive oil

1 red bell pepper, seed and cut into thin stripes

1 cup matchstick-size strips peeled carrots

1/3cup dry-roasted peanuts, chopped

DIRECTIONS:

1.     Mix pork, 1 tablespoon soy sauce, 1 tablespoons (DAN’S) honey, half the garlic, and dried red pepper in a bowl, set aside.

2.     Mix remaining 2 teaspoons of soy sauce, sweet soy sauce fish sauce and remaining honey in another bowl, set aside.

3.     Cook green beans and sauce pan of boiling salted water, for 3 minutes.

4.     Add carrots to green beans, and cook 1 minute.

5.     Drain beans and carrots.

6.     In a wok add 1 tablespoon olive oil over high-heat.

7.     Add pork mixture; stir-fry 1 minute.

8.     Transfer to dish.

9.     Add remaining olive oil and add red bell pepper, and stir-fry 1 minute.

10.                        Add green beans, carrots, garlic, stir-fry 1 minute.

11.                        Return pork to wok along with reserved soy sauce honey mixture, stir and heat through, about 1 minute.

12.                        Season with salt and pepper.

13.                        Sprinkle with chopped peanuts.

ENJOY DAN:                                                   hallelujah

ZUCCHINI-ZUCCHINI AND MORE ZUCCHINI ENJOY DAN:

                        ZUCCHINI AND ASPARAGUS by CHEF DAN:           

Serves 4-6

INGREDIENTS:

2 tablespons butter

4 small zucchini, sliced 1/4-inch thick

1 pound asparagus, trimmed

1 onion, cut into wedges

1 cup chicken broth

4 garlic cloves, minced

12 baby portabella mushrooms, sliced

2 tomatoes, diced

1 tablespoons white balsamic vinegar

1 tablespoon lime juice

1/4-cup freshly chopped parsley

1/4-cup freshly chopped basil

4 oz feta cheese

DIRECTIONS:

1.     Melt the butter over medium-high heat.

2.     Add the onions and sauté until translucent, about 4-5 minutes.

3.     Add garlic, mushrooms, broth and zucchini.

4.     Add salt and pepper.

5.     Bring mixture to a boil.

6.     Reduce heat and simmer until zucchini is crisp/tender, turning a few times.

7.     Remove from the heat and add tomatoes, balsamic vinegar, lime juice, parsley, and basil

8.     Top with feta cheese.

               ENJOY DAN:                                                        HALLELUJAH

    

IT IS THE SEASON--ZUCCHINI IN THE OVEN ENJOY DAN:

                                           ZUCCHINI OVEN CHIPS by CHEF DAN:

Serves 4

INGREDIENTS:

3 cups (1/4-inch thick) slices zucchini

3 tablespoons fat free milk

1/4- Panko bread crumbs

1/4-cup fresh grated parmesan cheese

1/4-teaspoon garlic powder

1/4-teaspoon  ginger powder

1/4-teaspoons coarse salt

1/8-teaspoons freshly ground black pepper

DIRECTIONS:       (PRE-HEAT OVEN TO 425 DEGREES)

1.     Combine Panko bread crumbs, parmesan cheese, garlic powder, ginger powder, and salt and pepper in a bowl stirring with a whisk.

2.     Place milk in a bowl.

3.     Dip zucchini slices in the milk.

4.     Dredge into Panko mixture.

5.     On a baking sheet place coated zucchini slices.

6.     Bake at 425-degrees for about 30 minutes, or until golden brown and crisp.

ENJOY DAN:                                           SAVOUR!

PAD SEE EW ALSO RIVER NOODLES by CHEF DAN: Serves 15 (IKAWA-CHO TOMODACHI’S DESU KIMASU) INGREDIENTS: 3 pounds broad flat rice noodles 2 pounds bok choy, cut into 1-inch pieces 3 eggs 3 pounds chicken, sliced thinly into strips 1 (12oz) package of tofu, drained and cubed 4 cloves garlic, minced 2 tablespoon olive oil 1/2- cup sherry or chicken broth for stir-frying MARINATE: 4 Tablespoons oyster sauce 4 tablespoons rice vinegar 4 tablespoons soy sauce 4 teaspoons brown sugar STIR-FRY SAUCE: 4 tablespoons sweet soy sauce, is thick like molasses 4 tablespoon light soy sauce 4 tablespoons fish sauce 2 tablespoons brown sugar 1 teaspoon ground white pepper DIRECTRIONS: 1. In a pot of boiling water, add noodles and let rest 30 minutes, and drain. 2. Stir together the marinade. 3. Pour over the strips of chicken and tofu and mix well. 4. Set aside. 5. Stir all stir-fry sauce ingredients together in a bowl. 6. In a wok add over medium-high heat, add 2 tablespoons olive oil. 7. Add the garlic and briefly stir-fry, about 30 seconds. 8. Add the chicken, and tofu along with marinade and stir-fry 2 minutes. 9. Add sherry or chicken broth, enough to keep ingredients stir-frying nicely. 10. Add bok choy and containing stir-frying for about 1 minute. 11. Push ingredients aside and break the eggs into the center of the wok. 12. Stir-fry to cook the egg, kind of like scrambled eggs. 13. Add the noodles and pour the stir-fry sauce over. 14. Stir until noodles break up about 2 minutes. 15. Take off heat to taste and add more fish sauce if needed. 16. Serve with Thai peppers or Thai chili sauce. ENJOY DAN: SAVOUR!

                     PAD SEE EW ALSO RIVER NOODLES by CHEF DAN:

Serves 15         (IKAWA-CHO TOMODACHI’S DESU KIMASU)

INGREDIENTS:

3 pounds  broad flat rice noodles

2  pounds bok choy, cut into 1-inch pieces

3 eggs

3 pounds chicken, sliced thinly into strips

1 (12oz) package of tofu, drained and cubed

4 cloves garlic, minced

2 tablespoon olive oil

1/2- cup sherry or chicken broth for stir-frying

MARINATE:

4 Tablespoons oyster sauce

4 tablespoons rice vinegar

4 tablespoons soy sauce

4 teaspoons brown sugar

STIR-FRY SAUCE:

4 tablespoons sweet soy sauce, is thick like molasses

4 tablespoon light soy sauce

4 tablespoons fish sauce

2 tablespoons brown sugar

1       teaspoon ground white pepper

DIRECTRIONS:

1.    In a pot of boiling water, add noodles and let rest 30 minutes, and drain.

2.    Stir together the marinade.

3.    Pour over the strips of chicken and tofu and mix well.

4.    Set aside.

5.    Stir all stir-fry sauce ingredients together in a bowl.

6.    In a wok add over medium-high heat, add 2 tablespoons olive oil.

7.    Add the garlic and briefly stir-fry, about 30 seconds.

8.    Add the chicken, and tofu along with marinade and stir-fry 2 minutes.

9.     Add sherry or chicken broth, enough to keep ingredients stir-frying nicely.

10.                       Add bok choy and containing stir-frying for about 1 minute.

11.                       Push ingredients aside and break the eggs into the center of the wok.

12.                       Stir-fry to cook the egg, kind of like scrambled eggs.

13.                       Add the noodles and pour the stir-fry sauce over.

14.                       Stir until noodles break up about 2 minutes.

15.                       Take off heat to taste and add more fish sauce if needed.

16.                       Serve with Thai peppers or Thai chili sauce.

                                      ENJOY DAN:                                                 SAVOUR!

WOW!! FRIED AND THEN BAKED WITH BUTTERMILK AND PANKO ENJOY DAN:

                           BAKED CHICKEN WITH ROSEMARY by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breast, boneless, skinless

2 tablespoons olive oil

1 cup buttermilk

1 cup (PANKO) Japanese bread crumbs

1 tablespoons Hungarian paprika

1 tablespoon finely chopped fresh rosemary

4 rosemary springs

Kosher salt and freshly ground black pepper

DIRECTIONS:          (PRE-HEAT OVEN TO 450 DEGREES)

1.     With a cast-iron skillet pound chicken breast until 1/4-inch thick.

2.     In a baking sheet lined with aluminum foil.

3.     Set aside.

4.     In a bowl, combine chicken, buttermilk, 1/2-teaspoons salt, and 1/4-teaspoon freshly ground black pepper.

5.     Set aside.

6.     In another bowl, whisk together Panko, paprika, chopped rosemary, and a little salt and pepper.

7.     Lift chicken from buttermilk, and dredge in the Panko (shacking off excess).

8.     In cast-iron skillet add oil over medium-high heat.

9.     Add rosemary springs, when rosemary sizzles, remove from heat and discard.

10.                        Add chicken and fry until golden brown about 2-3 minutes.

11.                        Transfer to foil lined cooking sheet.

12.                        Place in pre-heated oven and bake for about 10-12 minutes or until meat thermometer registers 165 degrees

               ENJOY DAN:                                               SAVOUR!

SHRIMP AND VEGGIES AND PASTA OH YA BABE ENJOY DAN

    SHRIMP WITH BOK-CHOY, ASPARAGUS, MUSHROOM, STIR-FRY by CHEF DAN:

Serves 2

INGREDIENTS:

1/4- cup rice wine

2 tablespoons oyster sauce

1 teaspoon hot sauce

1 teaspoon chili garlic sauce

1/2- teaspoon cornstarch

3 teaspoons olive oil

8 ounces raw shrimp, peeled and deveined

12 oz package of ronzoni pasta

1 tablespoon lime juice

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

10 baby portabella mushrooms

4 baby bok-choy, chopped

7 asparagus, cut on the bias, I-inch pieces

1 cup cherry tomatoes, halved

1 cup snap peas, ends removed and cut on the bias

1/2-teaspoon toasted sesame oil

DIRECTIONS:          (IF SHRIMP IS FROZEN SOAK IN SALTED WATER FOR 30 MINUTES)

1.     Cook pasta according to package directions.

2.     Combine rice wine, oyster sauce, hot sauce, and cornstarch in a bowl.

3.     In a wok heat 2 teaspoons oil over medium-high heat.

4.     Add shrimp and cook and stir, until pink, 1-2 minutes.

5.     Transfer to a plate.

6.     Add the remaining teaspoon oil, garlic and ginger, stirring constantly, about 30 seconds.

7.     Add mushrooms, bok-choy, asparagus, cherry tomatoes, and snap-peas.

8.     Continue cooking stirring once or twice or until vegetables are soft, 2-3 minutes.

9.     Add oyster sauce mixture and stir to coat.

10.                        Cover and cook until the sauce is thickened, about 1 minute.

11.                        Add pasta and stir to combine.

12.                        Add shrimp, cover and cook until vegetables are tender crisp, about 1 minute.

13.                        Remove from heat and stir in toasted sesame oil.

     ENJOY DAN:                                                         SAVOUR!

11 FRIENDS FROM IKAWA JAPAN ARE COMING FOR DINNER ENJOY DAN:

                JAPANESE COLD SOBA SALAD FOR IKAWA GUESTS by  CHEF DAN:

Serves 15

INGREDIENTS:

2 pounds dried soba (Japanese buckwheat noodles)

2 teaspoons dark sesame oil

1/4-cup rice vinegar

1/4-cup lime juice

Zest of one lime

1/2-cup soy sauce

3 tablespoons brown sugar

1 jalapeno, seeded and minced

4 garlic cloves, minced

1/2-head red cabbage, thinly sliced

1 English cucumber cut into 1/8-inch-thick matchsticks

3  carrots, cut into 1/8inch-thick matchsticks

1/3-cup toasted sesame seeds

1 cup fresh basil, torn

1 cup fresh mint, torn

DIRECTIONS:

1.     Cook soba according to package directions.

2.     Drain, rinse with cold water, and set aside.

3.     Pour into a large bowl, sesame oil, rice vinegar, zest, lime juice, and soy sauce.

4.     Mix in, brown sugar, jalapeno, and garlic; stir until sugar dissolves.

5.     Toss in cabbage, cucumber, carrots. mint and basil.

6.     Cut noodles into-3-inch lengths, stir into dressing mixture.

7.     Cover and refrigerate, for 1 hour.

8.     Toss salad again add top with toasted sesame seeds before serving.

9.     Serves with sliced limes.

ENJOY DAN:                                                      SAVOUR!