BEETS SAUTEED FROM THE GIBERSONS FARM by CHEF DAN:
Serves 4
INGREDIENTS:
3 young cooked beets, sliced
1/4-cup butter
2 garlic cloves, minced
1 onion, chopped
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. To cook beets, trim them leaving 1-1/2-inch stem.
2. Place in a pot of salted water a splash of white vinegar to retain the color enough water to cover the whole beets.
3. Bring to a boil, and then simmer until tender.
4. Drain and wearing rubber gloves peel off skin.
5. Cool and slice.
6. Melt butter in a frying pan over medium- heat.
7. Add onions, garlic, beet slices and salt and pepper.
8. Sauté onions, garlic and beets for about 5 minutes until onions are translucent.
9. Sprinkle lemon juice over the top.
ENJOY DAN: BON-APPETITE!!
Tuesday, July 31, 2012
Sunday, July 29, 2012
ROSTED CHICKEN IN A FLAMEWARE CASSEROLE DISH ENJOY DAN:
ROASTED CHICKEN WITH ROSEMARY AND GARLIC by CHEF DAN:
Serves 4-6 Flame-ware casserole dish from Robbie@CookonClay.com
INGREDIENTS:
1 roasting chicken (5-7) pounds, rinsed, giblets and neck removed
Cooking spray
3 tablespoons fresh rosemary plus 4 springs for garnish
6 garlic cloves, thinly chopped
1 onion, quarter
1 teaspoon salt
1 lemon thinly sliced
DIRECTIONS: (PRE-OVEN TO 400 DEGREES)
1. In a bowl combine rosemary garlic salt and fresh ginger
2. Gently loosen the skin on the breast and add 1/2- of the rosemary mixture, and place under the skin.
3. Spray chicken with cooking spray and season with salt.
4. Add remaining rosemary mixture to the cavity with quarter onion and 2 or so fresh rosemary springs.
5. In a pre-heated oven place chicken in flame ware baking dish.
6. Bake for about 2 hours or until internal thermometer reads 175.
7. Remove from oven and let rest 12 minutes.
8. Garnish with rosemary springs and lemon slices.
ENJOY DAN: BON-APPETITE!!
Serves 4-6 Flame-ware casserole dish from Robbie@CookonClay.com
INGREDIENTS:
1 roasting chicken (5-7) pounds, rinsed, giblets and neck removed
Cooking spray
3 tablespoons fresh rosemary plus 4 springs for garnish
6 garlic cloves, thinly chopped
1 onion, quarter
1 teaspoon salt
1 lemon thinly sliced
DIRECTIONS: (PRE-OVEN TO 400 DEGREES)
1. In a bowl combine rosemary garlic salt and fresh ginger
2. Gently loosen the skin on the breast and add 1/2- of the rosemary mixture, and place under the skin.
3. Spray chicken with cooking spray and season with salt.
4. Add remaining rosemary mixture to the cavity with quarter onion and 2 or so fresh rosemary springs.
5. In a pre-heated oven place chicken in flame ware baking dish.
6. Bake for about 2 hours or until internal thermometer reads 175.
7. Remove from oven and let rest 12 minutes.
8. Garnish with rosemary springs and lemon slices.
ENJOY DAN: BON-APPETITE!!
MORE CHICKEN CURRY ENJOY DAN:
CHICKEN CURRY WITH COCONUT RICE by CHEF DAN:
Serves 4
INGREDIENTS:
4 chicken breasts, skinless, boneless
3 teaspoons grape-seed oil, divided
3 garlic cloves, minced
1 (19 oz) can MAE PLOY coconut milk,
1 thumb-size fresh ginger minced
2 teaspoon curry powder
1 teaspoon turmeric
1/4-teaspoon cayenne pepper
1/2-teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 1 tablespoons water to form slurry
COCONUT RICE INGREDIENTS:
1 cup basmati rice
1/2-cup toasted sliced almonds
1/2-cup coconut
1 cup mandarin oranges
2 scallions cut on the bias in 1-inch pieces
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Rub chicken, with curry powder, cayenne and some kosher salt.
2. In a flame ware casserole dish place seasoned chicken.
3. In bowl, mix together, garlic, ginger, coconut milk, tumeric and chili sauce.
4. Pour over chicken, cover and bake for 55 minutes.
5. Remove from oven and stir in the slurry, return to oven for 5 minutes
6. Cook rice according to package directions.
7. RICE DIRECTIONS:
8. In a dry fry pan over low-heat toast slivered almond and coconut, until the almonds are golden brown and the coconut is crispy.
9. When the rice is cooked add the scallions, mandarin oranges, and 1/2-the toasted almonds and 1/2- coconut mixture.
10. Stir and place a dollop of rice onto each plate.
11. Place a chicken breast over the rice, and spoon a generous amount of sauce over each plate.
12. Top with equal amount of toasted almonds and coconut.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
4 chicken breasts, skinless, boneless
3 teaspoons grape-seed oil, divided
3 garlic cloves, minced
1 (19 oz) can MAE PLOY coconut milk,
1 thumb-size fresh ginger minced
2 teaspoon curry powder
1 teaspoon turmeric
1/4-teaspoon cayenne pepper
1/2-teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 1 tablespoons water to form slurry
COCONUT RICE INGREDIENTS:
1 cup basmati rice
1/2-cup toasted sliced almonds
1/2-cup coconut
1 cup mandarin oranges
2 scallions cut on the bias in 1-inch pieces
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Rub chicken, with curry powder, cayenne and some kosher salt.
2. In a flame ware casserole dish place seasoned chicken.
3. In bowl, mix together, garlic, ginger, coconut milk, tumeric and chili sauce.
4. Pour over chicken, cover and bake for 55 minutes.
5. Remove from oven and stir in the slurry, return to oven for 5 minutes
6. Cook rice according to package directions.
7. RICE DIRECTIONS:
8. In a dry fry pan over low-heat toast slivered almond and coconut, until the almonds are golden brown and the coconut is crispy.
9. When the rice is cooked add the scallions, mandarin oranges, and 1/2-the toasted almonds and 1/2- coconut mixture.
10. Stir and place a dollop of rice onto each plate.
11. Place a chicken breast over the rice, and spoon a generous amount of sauce over each plate.
12. Top with equal amount of toasted almonds and coconut.
ENJOY DAN: BON-APPETITE!!
CHICKEN CURRY WHAT COILD BE BETTER ENJOY DAN:
CHICKEN CURRY by CHEF DAN:
Serves 4
INGREDIENTS:
4 boneless, skinless chicken tenders
2 tablespoons grape-seed oil
2 tablespoons butter
2 tablespoon all-purpose flour
2 teaspoons turmeric
1/2-teaspoon EACH garlic powder, onion powder, and cumin
2 tablespoon chili powder
1 tablespoon curry powder
1 can MAE PLOY coconut milk
3 tablespoon green curry paste
1 tablespoon brown sugar
2 teaspoon lime juice
THE SAUCE:
1. In a wok add butter over medium-high heat.
2. Stir in green chili paste and when sizzling and smelling good, stir in coconut milk, turmeric, garlic, onion, cumin, chili, brown sugar, lime juice, and curry powder.
3. Reduce the heat and cook gently for 5 minutes.
4. Remove wok from the heat and let cool.
5. In a food processor, blend all ingredients until smooth.
6. Put back in the pan and simmer for 30 minutes until the sauce has darkened in color to a orangey brown and has thickened.
THE CHICKEN:
1. Season the flour and toss the chicken tender in this to coat them.
2. Heat oil in a wok over high-heat.
3. Add chicken and stir fry for a couple of minutes, until they turn white.
4. Stir in the curry sauce and heat through.
5. Serve with jasmine rice on the side.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
4 boneless, skinless chicken tenders
2 tablespoons grape-seed oil
2 tablespoons butter
2 tablespoon all-purpose flour
2 teaspoons turmeric
1/2-teaspoon EACH garlic powder, onion powder, and cumin
2 tablespoon chili powder
1 tablespoon curry powder
1 can MAE PLOY coconut milk
3 tablespoon green curry paste
1 tablespoon brown sugar
2 teaspoon lime juice
THE SAUCE:
1. In a wok add butter over medium-high heat.
2. Stir in green chili paste and when sizzling and smelling good, stir in coconut milk, turmeric, garlic, onion, cumin, chili, brown sugar, lime juice, and curry powder.
3. Reduce the heat and cook gently for 5 minutes.
4. Remove wok from the heat and let cool.
5. In a food processor, blend all ingredients until smooth.
6. Put back in the pan and simmer for 30 minutes until the sauce has darkened in color to a orangey brown and has thickened.
THE CHICKEN:
1. Season the flour and toss the chicken tender in this to coat them.
2. Heat oil in a wok over high-heat.
3. Add chicken and stir fry for a couple of minutes, until they turn white.
4. Stir in the curry sauce and heat through.
5. Serve with jasmine rice on the side.
ENJOY DAN: BON-APPETITE!!
Friday, July 27, 2012
MORE POLENTA FOR THE SOUP KITCHEN ENJOY DAN:
BAKED POLENTA FOR THE LADIES IN THE SOUP KITCHEN by CHEF DAN:
Serves 10 Flameware casserole from Robbie@CookonClay.com
POLENTA
1-1/2-cups yellow cornmeal
5 cups water
1/2-teaspoon salt
1/4-teaspoon white pepper
INGREDIENTS:
1 pound spicy turkey sausage
1 teaspoon olive oil
1/4-cup parmesan cheese
1 (26 oz) jar garden-style spaghetti sauce
2 cups shredded mozzarella cheese.
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta into a Flame ware casserole dish.
5. Bake uncovered for 20 minutes.
6. Meanwhile in a skillet, cook sausage in oil over medium-heat for about 5 minutes.
7. Add spaghetti sauce and cook for 5 more minutes.
8. Spread over polenta; sprinkle with mozzarella cheese.
9. Bake for 12 -15 minutes longer or until the cheese is melted.
10. Let rest 15 minutes.
ENJOY DAN: BON-APPETITE!!
Serves 10 Flameware casserole from Robbie@CookonClay.com
POLENTA
1-1/2-cups yellow cornmeal
5 cups water
1/2-teaspoon salt
1/4-teaspoon white pepper
INGREDIENTS:
1 pound spicy turkey sausage
1 teaspoon olive oil
1/4-cup parmesan cheese
1 (26 oz) jar garden-style spaghetti sauce
2 cups shredded mozzarella cheese.
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta into a Flame ware casserole dish.
5. Bake uncovered for 20 minutes.
6. Meanwhile in a skillet, cook sausage in oil over medium-heat for about 5 minutes.
7. Add spaghetti sauce and cook for 5 more minutes.
8. Spread over polenta; sprinkle with mozzarella cheese.
9. Bake for 12 -15 minutes longer or until the cheese is melted.
10. Let rest 15 minutes.
ENJOY DAN: BON-APPETITE!!
POLENTA ON FLAMEWARE CASSEROLE ENJOY DAN:
BAKED POLENTA WITH SAUSAGE CASSEROLE by CHEF DAN:
Serve 4 Flame ware casserole dish from robbie@CookonClay.com
POLENTA:
4-cups water
1/2-teaspoon salt
1/4-teaspoon pepper
1-1/2 cups corn meal
TOMATO SAUCE:
1 tablespoon olive oil
1 pound spicy turkey sausage
1 (15 oz) can crushed tomatoes
1 onions, halved lengthwise, then cut into thin wedges
1 bell pepper, cut lengthwise into thin wedges
2 garlic cloves, minced
1/4-teaspoon hot pepper flakes
8-ounces fresh mozzarella, cut into 1/4-inch rounds
1/3-cup ricotta cheese
2 tablespoons parmesan cheese.
PREPARE IN ADVANCE: (PRE-HEAT OVEN TO 375 DEGREES)
1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a thin stream, stirring constantly.
3. Reduce heat and cook on very low–heat for 15-20 minutes or so.
4. Pour polenta in a loaf pan and chill a few hours or overnight.
5. Prepare sauce by heating oil in a sauce pan over medium-heat.
6. Add sausage, onion, garlic, bell pepper, red pepper flakes, cook for 5 minutes.
7. Add tomatoes, salt and pepper; cook 20 minutes, or until thick.
8. In a casserole dish pour 1 cup of tomato sauce into the bottom.
9. Unmold polenta and cut into 1/2-inch slices.
10. Cut each slice in half on the bias.
11. Arrange overlapping slices on top if the sauce.
12. Dot with ricotta cheese.
13. Spoon the remaining sauce and top with fresh mozzarella and parmesan cheese.
14. Bake for 30-35 minutes, or until golden brown.
ENJOY DAN: BON-APPETITE!!
Serve 4 Flame ware casserole dish from robbie@CookonClay.com
POLENTA:
4-cups water
1/2-teaspoon salt
1/4-teaspoon pepper
1-1/2 cups corn meal
TOMATO SAUCE:
1 tablespoon olive oil
1 pound spicy turkey sausage
1 (15 oz) can crushed tomatoes
1 onions, halved lengthwise, then cut into thin wedges
1 bell pepper, cut lengthwise into thin wedges
2 garlic cloves, minced
1/4-teaspoon hot pepper flakes
8-ounces fresh mozzarella, cut into 1/4-inch rounds
1/3-cup ricotta cheese
2 tablespoons parmesan cheese.
PREPARE IN ADVANCE: (PRE-HEAT OVEN TO 375 DEGREES)
1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a thin stream, stirring constantly.
3. Reduce heat and cook on very low–heat for 15-20 minutes or so.
4. Pour polenta in a loaf pan and chill a few hours or overnight.
5. Prepare sauce by heating oil in a sauce pan over medium-heat.
6. Add sausage, onion, garlic, bell pepper, red pepper flakes, cook for 5 minutes.
7. Add tomatoes, salt and pepper; cook 20 minutes, or until thick.
8. In a casserole dish pour 1 cup of tomato sauce into the bottom.
9. Unmold polenta and cut into 1/2-inch slices.
10. Cut each slice in half on the bias.
11. Arrange overlapping slices on top if the sauce.
12. Dot with ricotta cheese.
13. Spoon the remaining sauce and top with fresh mozzarella and parmesan cheese.
14. Bake for 30-35 minutes, or until golden brown.
ENJOY DAN: BON-APPETITE!!
MIRIN WHAT A GREAT MARINATE WITH CHICKEN OR BEEF ENJOY DAN:
CHICKEN BREASTS MARINATED IN MIRIN by CHEF DAN:
Serves 4
INGREDIENTS:
3 chicken breast, boneless, skinless
1 cup mirin
2 garlic cloves
12 ounces rice noodles
1 tablespoons toasted sesame oil
6 baby portabella mushrooms
1 Walla Walla sweet onion, thinly sliced
2 bell peppers, thinly sliced
1 tablespoon corn starch
1/4-cup water
1/4-cup light soy sauce
DIRECTIONS
1. In a zip lock bag, combine the chicken, mirin, garlic and a little salt and pepper.
2. Refrigerate for 1-2 hours.
3. In a pot of salted water bring to a boil, turn off heat and add rice noodles.
4. Let rest for 30 minutes, and then drain.
5. In a skillet over medium-high heat add 1 tablespoon sesame oil.
6. Remove the chicken from the marinate (reserve ring the marinate) and add to the skillet.
7. Sauté until chicken is browned on all sides, about 5-6 minutes.
8. Transfer chicken to a platter.
9. Return heat to the skillet and add mushrooms, onions, and peppers and sauté for about 5 minutes.
10. Return the chicken to the skillet with reserved marinate along with the drained noodles.
11. In a bowl combine water and cornstarch, stir and then add soy sauce.
12. Add to the skillet, stir well and simmer for 2 minutes.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
3 chicken breast, boneless, skinless
1 cup mirin
2 garlic cloves
12 ounces rice noodles
1 tablespoons toasted sesame oil
6 baby portabella mushrooms
1 Walla Walla sweet onion, thinly sliced
2 bell peppers, thinly sliced
1 tablespoon corn starch
1/4-cup water
1/4-cup light soy sauce
DIRECTIONS
1. In a zip lock bag, combine the chicken, mirin, garlic and a little salt and pepper.
2. Refrigerate for 1-2 hours.
3. In a pot of salted water bring to a boil, turn off heat and add rice noodles.
4. Let rest for 30 minutes, and then drain.
5. In a skillet over medium-high heat add 1 tablespoon sesame oil.
6. Remove the chicken from the marinate (reserve ring the marinate) and add to the skillet.
7. Sauté until chicken is browned on all sides, about 5-6 minutes.
8. Transfer chicken to a platter.
9. Return heat to the skillet and add mushrooms, onions, and peppers and sauté for about 5 minutes.
10. Return the chicken to the skillet with reserved marinate along with the drained noodles.
11. In a bowl combine water and cornstarch, stir and then add soy sauce.
12. Add to the skillet, stir well and simmer for 2 minutes.
ENJOY DAN: BON-APPETITE!!
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