THAI CHICKEN THIGHS WOW!!!!!! ENJOY DAN

            THAI CHICKEN THIGHS IN THE CROCK POT by CHEF DAN:

Serves 12-14

INGREDIENTS:

24 boneless skinless chicken thighs

1-1/2-cups peanut butter

1 (24oz) jar pace picante sauce

2 tablespoons green curry paste

1 thumb size fresh ginger, minced

1/3-cip light soy sauce

1/3-cup lime juice

1/4-cup toasted peanuts

Jasmine rice with coconut milk and water

DIRECTIONS:

1.    Cook jasmine rice using 1 cup rice and 1-cup coconut milk and 1-cup water.

2.    Bring to a boil and then reduce heat and simmer of 20 minutes.

3.     Put all ingredients in the crock pot and cook on low for 6-8 hours.

4.    Sprinkle with toasted peanuts.

5.    Serve with jasmine rice.

          ENJOY DAN:                                          BON-APPETITE!!

MORE CROCK-POT RECIPES BEEF STROGANOFF WITH NOODLES ENJOY DAN:

                      CROCK POT BEEF STROGANOFF by CHEF DAN:

Serves 12-14

INGREDIENTS:

2 pounds beef sirloin steak cut into cubes or stewing beef cut into I-inch cubes

1 tablespoon grape-seed oil

1/2-cup all-purpose flour

1 teaspoon coarse salt

1/2-teaspon freshly ground black pepper

3 onions, finely sliced

4 garlic cloves, minced

1 (8oz) package mushroom, quartered

1 (10.5oz) cream of onion soup

1 (10.5oz) can cream of mushroom soup

1/3-cup Burgundy

1/3-cup lemon juice

1 (8oz) sour cream

1 (16oz) package egg noodles

DIRECTIONS:

1.    Cook noodles according to package directions,

2.    In a plastic bag combine flour, salt and pepper.

3.    In batches, add beef to seasoned flour and toss to coat.

4.    In a skillet add oil and heat to medium-heat.

5.    Add beef in batches and cook 5-7 minutes, or until browned on all sides.

6.    With a slotted spoon, transfer beef to crock pot.

7.    Add all other ingredients.

8.    Cook on low for 8-10 hours.

9.    On high 4-6 hours.

10. When hot and bubbling stir in sour cream.

11. Serve over noodles.

ENJOY DAN:                                     BON-APPETITE!!

CHICKEN CACCIATORE IN THE CROCK POT ENJOY DAN:

                     CROCK POT CHICKEN CACCIATORE by CHEF DAN:

Serves 10-12

INGREDIENTS:

12 skinless, boneless, chicken breast halves

2 onions, finely sliced

4 garlic cloves, finely sliced

2 (8oz) cans stewed tomatoes with chilies

2 cups burgundy

3 tablespoons, drained capers

1 teaspoon EACH dried oregano, basil, rosemary, and cilantro

1 pound fresh mushrooms, sliced

DIRECTIONS:

1.    Coat bottom of a skillet with olive oil and heat to medium-heat.

2.    Add chicken and brown on all sides.

3.    In the crock pot place sliced onion and garlic on the bottom.

4.    Add all the ingredients and top width stewed tomatoes.

5.    Cook on low for 7-9 hours.

ENJOY DAN:                                        BON-APPETITE!!

COOKING FOR THE TREE FARM CREW ENJOY DAN:

    CROCK POT PORK BUTT WITH SAUERKRAUT by CHEF DAN:

Serves 12

INGREDIENTS:

1- 5-6 pound pork butt

4 (15oz) cans sauerkraut

2 cups brown sugar

20 baby gourmet potato medley, whole and with skins on.

12 garlic whole cloves, peeled

2 envelopes dry onion soup mix

DIRECTIONS:

1.    Place butt in crock pot and other ingredients.

2.    Cook on high for 1 hour.

3.    Then cook on low for 6-8 hours.

ENJOY DAN:                                       BON-APPETITE!!

YES MORE 53rd ENJOY DAN:

      PEARS WITH BAKED MERINGUE WITH CHOCOLATE SAUCE

                 FOR BERDENE’S & DAN’S 53 rd ANNIVERSARY by CHEF DAN:

Serves 4

INGREDIENTS:

4 egg whites

1-1/4-cups powdered sugar

1/4-cup dry roasted hazelnuts

2 tablespoons butter

3 ripe pears

A thumb size fresh ginger, sliced

7-ounces bittersweet chocolate

1 pint whipping cream

2 ounces powdered sugar

1 vanilla bean halved and (seeds removed and set aside)

DIRECTIONS:             (PRE-HEAT OVEN TO 300 DEGREES)

1.    In a mixer place egg whites and whisk on medium until whites from peaks.

2.    Gradually add the powdered sugar and a pinch of salt.

3.    Turn mixer to highest setting and whisk for 7-8 minutes.

4.    On a baking sheet with a sheet of parchment paper, spoon the meringue out onto the paper.

5.    Using the back of a spoon, shape and swirl it into rectangle.

6.    Bake in pre-heated oven for 1 hour.

7.    Cut each pear into 3 slices.

8.    In a sauce pan over medium heat add butter and when sizzling add pears and ginger and sauté for 2-3 minutes.

9.    Take off heat and add bittersweet chocolate, stirring until it’s all melted.

10. Take the meringue out of the oven, and let cool.

11. Place meringue on a platter.

12. Whip the cream with powdered sugar and the vanilla seeds until it forms a soft peak.

13. Chop hazelnuts into fine pieces.

14. Sprinkle half hazelnut pieces on top of the meringue.

15. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce divide most of the pear pieces evenly over the top.

16. Pile over the rest of the whipped cream and pears.

17. Drizzle with more chocolate sauce, and then sprinkle the reaming hazelnuts.

ENJOY DAN:               BON-APPETITE!!

WHAT CAN I SAY 53 YEARS WOW!!!!!!!!!!!!!!!! DAN:

     BERDENE’’S- &- DAN’S 53rd ANNIVERSARY DINNER by CHEF DAN:

Serves 2

ROASTED RACK OF LAMB WITH ROSEMARY SAUCE, GOAT CHEESE AND POTATO CAKE:

LAMB:

1 tablespoon grape-seed oil

2 (4 ribs) racks of lamb, trimmed and reserved for sauce

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh, thyme

2 tablespoons MARMELADE D’ ORANGES

SAUCE:

1 tablespoon grape-seed oil

Reserved lamb trimmings

1 fresh spring rosemary

1/4-cup FIG vinegar

1 cup kitchen bouquet

3 tablespoons DAN’S honey

1/4-cup red wine

1 tablespoon butter, cut into cubes

Coarse salt and freshly ground black pepper to taste

FETA CHEESE POTATO CAKES:

2 potatoes

1 tablespoon al-purpose flour

1 egg

1/4-cup goat cheese

1 teaspoon grape-seed oil

Coarse salt and freshly ground black pepper to taste

SAUTEED VEGETABLES:

1 teaspoon grape-seed oil

1 carrot, cut into matchsticks

1 cup sugar snaps peas, cut on the bias

1 daikon, cut into matchsticks

DIRECTIONS:                           (PRE-HEAT OVEN TO 400 DEGREES)

1.    In a skillet over medium-heat add the oil.

2.    Season lamb with salt and pepper.

3.    Sear the lamb rack, fat side down first, about 2 minutes.

4.    Flip and sear the other side, about 2 minutes.

5.    Combine the rosemary, thyme and press an even amount into the seared lamb.

6.    Roast the lamb in the oven for 20 at 400 degrees.
then reduce to 300 degrees till the internal temperature reaches 135-140 degrees.

7.    Remove from oven and let rest for 3-5 minutes.

8.    Heat the marmalade d’ orange jam in a sauce pan over low-heat.

9.    When the jam is melted, turn off heat.

10. Brush a light coating of jam on each piece or lamb.

SAUCE:

1.    In a sauce pan over medium-heat, heat the oil until sizzling.

2.    Add the lamb trimmings, and rosemary, cook until trimming are cooked down and are golden brown, about 3-5 minutes.

3.    Deglaze the pan with the wine and cook until reduced by 2/3.

4.    Stir in the kitchen banquet and fig vinegar, and honey; simmer until thickened, about 5 minutes.

5.    Remove from the heat.

6.    Strain the sauce and set aside.

7.    Just before serving whisk in the butter and re-warm.

8.    Season as needed.

POTATO CAKES:                 (PRE-HEAT OVEN TO 400 DEGREES)

1.    Grate the potatoes and blend with the flour, egg, salt and pepper.

2.    In a greased meatloaf pan, fill half way with graded potatoes and drizzle with oil.

3.    Top the potatoes with salt and pepper and goat cheese.

4.    Top with the remaining potatoes.

5.    Bake the potatoes for about 20-30 minutes.

6.    Turn pan over to unmold the potato cake.

               JULIENNED VEGETABLES:

1.    Heat a sauté pan over medium-heat adds oil and heat until sizzling.

2.    Sauté the vegetables and season with salt and pepper.

3.    Cook until just softened about 3-5 minutes.

                TO SERVE:

1.    Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices.

2.    Serve 2 lamb chops on the bone and 2 slices of boneless meat.

3.    Add butter to the sauce and re-heat, pour over the lamb.

4.    Serve with potato cake and sautéed vegetables.

                                 ENJOY DAN:                     BON-APPETITE!!

HAD LEFTOVER MEATLOAF SO HAD TO USE BESIDES SANDWICHES ENJOY DAN:

                                  LEFTOVER MEATLOAF by CHEF DAN:

Serves 4

INGREDIENTS:

4 -6 slices leftover meatloaf

1 (32 oz) jar (KIRKLAND) marinara sauce

1/4-cup water

4-6 slices mozzarella cheese

DIRECTIONS:                            (PRE-HEAT OVEN TO 350 DEGREES)

1.    Place the meatloaf on the bottom of a 9 x 13 cooking dish.

2.    Pour marinara sauce over the meatloaf

3.    Place sliced or shredded on top of the marinara sauce.

4.    In pre-heated oven heat till heat through and she cheese is bubbly.

                       ENJOY DAN:                              BON-APPETITE!!