SPAGHETTI SQUASH CASSEROLE ENJOY DAN:

             SPAGHETTI SQUASH CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

1 spaghetti squash, halved lengthwise and seeded

1-tablespoon grape-seed oil

1 onion, chopped

5 baby portabella mushrooms, quartered

2 garlic cloves, minced

3/4-teaspoon dried basil

1 teaspoon smoked paprika

1/2- cup Greek yogurt

1 cup shredded mozzarella cheese

1/2-cup Panko

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)

1.   Cook squash on a prepared baking sheet for 40-50 minutes.

2.   Shred with a fork once cooled slightly.

3.   Then transfer to a pre-prepared baking dish, discarding shell.

4.   Leave the oven on.

5.   Heat 1 tablespoon oil in a skillet over medium-heat when sizzling.

6.   Add the onions, mushrooms, basil, paprika and sauté for 5 minutes.

7.   Add onion mixture and yogurt into the squash until mixed well.

8.   Sprinkle with cheese and Panko.

9.   Bake in pre-heated oven for 15 minutes, or until warmed through and top is lightly browned and toasted.

ENJOY DAN:                                         BON-APPETITE!!

VEGETARIAN CHILI WITH QUINOA FOR A COOK OFFF ENJOY DAN:

VEGETARIAN CHILI FOR SCATCHET HEADS CHILI COOK OFF by CHEF DAN:

Serves 12

INGREDIENTS:

1 cup quinoa

1 tablespoon olive oil

1 (15 Oz can kidney beans, drained and rinsed

1 (15 Oz) can black beans, drained and rinsed

1 (15 Oz) can garbanzo beans, drained and rinsed

1 (15 Oz) can corn, drained and rinsed

2 green bell pepper, diced

1 red bell pepper, diced

2 jalapeños, diced

3 (4 Oz) can chopped green chilies peppers

1 onion, diced

3 tablespoon dried oregano

1 tablespoon sea salt

1 (28 Oz) can crushed tomatoes

5 garlic cloves, minced

1 tablespoon EACH cumin, Ghirardelli cocoa powder, (unsweetened), smoked paprika and black pepper.

1/4-cup chili powder

 Freshly ground black pepper to taste

DIRECTIONS:

1.      Cook quinoa according to package directions:

2.      Heat oil in a stock-pot over medium-heat when sizzling.

3.      Stir in onion, and season with bay leaves, cumin, oregano, and salt.

4.      Cook and stir for about 5 minutes.

5.      Mix in bell peppers, jalapeno peppers, garlic, and green chili peppers.

6.      When the vegetables are heated through, mix in the quinoa.

7.      Reduce heat, cover to low and simmer for 5-7 minutes.

8.      Mix in tomatoes, and season chili with chilies powder, pepper, cocoa, and paprika.

9.       Stir in the beans and bring to a boil, reduce heat to low and simmer for 45 minutes.

10.  Stir in the corn and cook 10 minutes longer.

11.  Garnish the chili with scallions, avocado slices, cheese, yogurt or chips.

ENJOY DAN:                                                                                                 BON-APPETITE!!

BAKED TOMATO WITH CORNMEAL ENJOY DAN:

              BAKED TOMATOES WITH CORNMEAL by CHEF DAN:

Serves 4

INGREDIENTS:

 4 ripe tomatoes, sliced 1/4-inch thick

1/8-cup Romano cheese

2 egg whites

1/2-cup cornmeal

1 garlic clove, minced

1/2-teaspoon dried oregano

Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a bowl whisk egg whites.

2.   In another bowl add cornmeal

3.    Coat a baking dish with cooking spray.

4.   Place each tomato slice in the egg white followed buy the cornmeal.

5.   Place slices in baking dish.

6.   Sprinkle with cheese, garlic, oregano, salt and pepper to taste.

7.   Bake 20 minutes, or until cheese is lightly toasted.

ENJOY DAN:                                BON-APPETITE!!

SALMON WITH COCONUT CURRY ENJOY DAN:

            SALMON WITH COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) salmon fillets, skinned about 1-inch thick

1 tablespoon brown sugar

1-1/2-teaspoon red curry paste

1 (19 Oz) can Mae Ploy coconut milk

1 tablespoon fish sauce

1 tablespoons tamarind paste

A handful cilantro and Thai basil, finely chopped

Jasmine rice

DIRECTIONS:

1.   Cook jasmine rice according to package directions.

2.   Place curry pastes a stock-pot with 1/2-cup coconut milk.

3.   Heat over medium high heat and stir with a wooden spoon to break up the paste. 

4.   Add the remaining coconut milk and stir well.

5.   Add the fish sauce.

6.   Place salmon in the pot and spoon liquid over the pieces.

7.   Cover and poach for 5-10 minutes until opaque.  

8.   Just before serving add cilantro and basil.

9.   Serve with jasmine rice.

ENJOY DAN;                                      BON-APPETITE!!

ROASTED GARLIC MAC AND CHEESE FOR COLLEGE BOYZ ENJOY DAN:

ROASTED GARLIC MAC AND CHEESE FOR COLLEGE BOYZ by CHEF DAN:

Serves 4     (JON AND J-BOB)

INGREDIENTS:

1 bulb garlic

2 cup elbow macaroni

4 tablespoons butter

4 tablespoon flour

2-1/2-cups milk

1 egg beaten

5 cups jalapeno jack cheese

1 teaspoon salt

2 teaspoons freshly cracked pepper

2 tablespoons fresh thyme

DIRECTIONS:    

1.      Remove white papery skin from garlic heads (do not peel or separate the cloves)

2.      Place garlic heads in a microwave-safe bowl; rub garlic heads with oil

3.      Pour 3 tablespoon water into bottom of bowl.

4.      Cover with plastic wrap.

5.      Microwave on HIGH for 4 minutes and 30 seconds or until garlic is very tender.

6.      Let cool slightly; set aside.

7.      Separate garlic cloves; squeeze to extract garlic pulp, discard skins.

8.      Cook pasta according to package directions.

9.      Melt the butter in a large pot over medium-heat.

10.  Whisk in flour, allow to cook 1 minute.

11.  Slowly whisk in the milk.

12.  Heat to a simmer DO NOT boil.

13.  Slowly whisk a couple tablespoons of heated milk mixture into the egg to temper it.

14.  Pour into milk mixture.

15.  Whisk in cheese and allow to melt.

16.  Whisk in garlic pulp, fresh thyme, black pepper and salt.

17.  Stir in pasta, mix well.

18.  Remove from heat and let stand.

ENJOY GPA                                          BON-APPETITE!!

BUTTERMILK FRIED RABBIT ENJOY DAN:

                                             BUTTERMILK FRIED RABBIT by CHEF DAN:

Serves 4

INGREDIENTS

1 Rabbit cur into serving pieces

2 cups buttermilk, more if needed

Zest and juice of 1/2-lemon

2 tablespoons Italian seasoning

1 tablespoon (simply Asian) sweet ginger garlic seasoning

1 tablespoon smoked paprika

2 teaspoon cayenne powder

1-1/2-cups flour

Kosher salt to taste

1/4-cup vegetable oil

DIRECTIONS:

1.      Mix the buttermilk and all the spices including zest and lemon juice.

2.      Coat the rabbit with the mixture and set in a covered container.

3.      Refrigerate overnight.

4.      Take the rabbit out of the buttermilk and let drain in a colander.

5.      Don’t shake off the buttermilk, just leave it there.

6.      Pour the flour and salt into a plastic bag and shake to combine.

7.      Put pieces of rabbit into bag and shake to coat in flour.

8.      In a cast-iron fry pan add oil over medium-high heat when sizzling.

9.      Set pieces of rabbit in hot oil in one layer not touching.

10.  Fry for 8-12 minutes, fry gently you want a steady sizzle.

11.  Turn rabbit pieces over; fry until internal temperature is 160 degrees, until golden brown.

12.  Serve with polenta or pasta.

ENJOY DAN:                                                                                                          BON-APPETITE!!!