SWEET AND SPICY CHILI PEPPER JELLY ENJOY DAN:

              SWEET AND SPICY CHILI PEPPER JELLY by CHEF DAN:

Makes 4-5 (1/2-pints) jars

INGREDIENTS:

3 roasted red bell peppers

4 roasted jalapeno peppers,

3 tablespoons fruit Jell Pectin (from 1-3/4-oz box)

1/2-cup pineapple juice

3 cups of sugar

1 cup apple cider vinegar

1 tablespoon butter

3/4-teaspoon sea salt

DIRECTIONS:

1.   Wash jars lids, and screw bands in hot soapy water, then rinse bands and lids.

2.   Place empty jars on a rack in a boiling-water 8-10 quart pot.

3.   Add enough hot water to cover by 2-inches.

4.   Bring to a boil; cover and boil 10 minutes.

5.   Remove canner from heat leaving jars in the water, cover.

6.   In a sauce pan place lids in water; covered by 2-inches, bring to boil.

7.   Leaving li9des in the water until ready to use.

8.   Pulse roasted bell peppers, and roasted jalapeno peppers in food processor and finely chop (not pureed).

9.   Stir together pepper mixture, pineapple juice, vinegar, butter, salt and sugar in a stock-pot.

10.                Bring to a boil over high-heat; continue to boil stirring occasionally, for about 5 minutes.

11.                Gradually add pectin, whisking constantly.

12.                Return jelly to a vigorous boil, stirring constantly, for 1 or 2 minutes or until mixture has thickened slightly.

13.                Remove from heat.

14.                Quickly ladle jelly into sterile jars, filling with in 1/4-inch of the top.

15.                Cover with flat lids, screw on bands tightly.

16.                Place jars in rack, and slowly lower jars into canner.

17.                The water should cover the jars completely,

18.                Bring water to a boil and process for 5 minutes.

ENJOY DAN:                                     BON-APPETITE!!

FRESH LINGUINE WITH MUSHROOMS AND TRUFFLE OIL ENJOY DAN:

FRESH LINGUINE WITH MUSHROOMS AND TRUFFLE OIL by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup dried Shiitake Mushrooms

2/3-cup boiling water

1 pound spinach, basil, garlic, linguine

Sea salt to taste

1 tablespoon butter

1/4-cup shallots, chopped

3-4 garlic cloves, smashed

1/2-cup crimini mushrooms, coarsely chopped

2 tablespoons Marcela wine

1/4-cup Parmigiano-Reggiano cheese

1/4-cup coconut milk

1 teaspoon fresh sage, chopped

1/2-teaspoon freshly cracked black pepper

1 teaspoon (TRADER JOE’S) black truffle oil

DIRECTIONS:

1.   Rinse dried Shiitake mushrooms thoroughly.

2.   Combine Shiitake and 2/3-cup of boiling water in a bowl.

3.   Cover and let stand 30 minutes.

4.   Drain Shiitake over a bowl; reserving the liquid.

5.   Chop Shiitake mushrooms.

6.   Cook linguine according to package directions.

7.   Reserve 1/4-cup of liquid from pasta.

8.   Drain pasta in colander over a bowl.

9.   In a skillet over medium-heat add butter when sizzling.

10.                Add shallots, carimini mushrooms, and garlic.

11.                Sauté for 5 minutes, stirring frequently.

12.                Stir in Shiitake, Marcela wine and sea salt, cook 1 minute.

13.                Finely grate 1/8-teaspoon of cheese and crumble remaining cheese.

14.                Reduce heat to medium.

15.                Stir in pasta and the liquid from the pasta and mushrooms.

16.                Add grated cheese, coconut milk, sage, and pepper.

17.                Drizzle with truffle oil; toss.

18.                Serve with crumbled cheese and sage springs.

ENJOY DAN:                                            BUON-APPETITE!!

ARNIE'S CHRISTMAS RUM CAKE ENJOY DAN:

         ARNIE’S FAMOUS RUM CHRISTMAS CAKE by CHEF DAN:

Makes 1 cake

INGREDIENTS:

1 cup butter

1 teaspoon baking powder

1 cup water

1 teaspoon salt

1cup brown sugar

1 teaspoon lemon juice

4 large eggs

1 bottle rum

2 cups dried fruit

1 cup nuts

DIRECTIONS:   (PRE-HEAT OVEN TO 350 DEGREES)

1.   Sample the rum to be sure it’s of the finest quality.

2.   Select a large bowl; check the rum again to be sure it is just right.

3.   Turn on a electric mixture.

4.   Beat one cup of butter in a large fluffy bowl.

5.   Add 1 cup brown thugar and beat again.

6.   At this point, it’s best to make sure the rum is still OK.

7.   Try another cup just in case.

8.   Turn on the turner.

9.   Add 2 arge legs, 2 cups fried druit and beat til high.

10.                If the druit gets stuck in the beaters, just pry it loose with a drewscriver.

11.                Sample the rum again to test for tonsisticity.

12.                Next, sift 1/2-pint lemon juice.

13.                Check the rum, now fold in chopped butter and strained nuts.

14.                Add a babblespoon of brown thugar or whatever color you can find.

15.                Grease the oven.

16.                Turn the cake pan to 350 degrees and try not to fall over.

17.                Now pour the whole mess into coven and ake.

18.                Don’t forget to beat off the turner.

19.                Fishish the rum, and bo to ged.

CHOCOLATE RISOTTO ENJOY DAN:

            S.Z.C.CHOCOLATE RISOTTO by CHEF DAN:

SERVES 6

INGREDIENTS:

1/3-cup bittersweet chocolate, coarsely chopped

1/2-cup coconut milk

3 cups whole milk

1/2-teaspoon vanilla extract

1/3-cup sugar

1 cup Arborio rice

2 tablespoon unsalted butter

1/2-cup toasted almonds

DIRECTIONS:

1.  In the top of a double boiler over simmering water.

2.  Cone chocolate, cream, vanilla and stir until chocolate is melted.

3.  Set aside and keep warm.

4.  In a sauce-pan combine milk, rice, sugar, and butter.

5.  Place over low heat low-heat and cook stirring frequently, until rice is tender about 25-30 minutes.

6.  Remove from heat and stir in melted chocolate.

7.  Transfer to serving dish.

8.  Sprinkle with toasted almond and serve.

ENJOY DAN:                                                     BON-APPETITE!!

CURRIED CARROT APPLE GINGER AND PEANUT SOUP ENJOY DAN:

CURRIED CARROT APPLE GINGER AND PEANUT SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1 onion, chopped

1 tablespoon curry powder

1/4-teaspoon sea salt

1/2-teaspoon cinnamon

1-pinch nutmeg

1 bay leaf

4 carrots, peeled and chopped

1 thumb-size fresh ginger, peeled and grated

2 McIntosh or other apples, peeled and coarsely chopped

4 cups vegetables broth

1/4-cup peanut butter

2 tablespoon low-fat yogurt, for serving

Chopped dry roasted peanuts for serving

1 tablespoon fresh parsley for serving

DIRECTIONS:

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

2.   Add onion and sauté for 5 minutes.

3.   Add ginger and sauté 1 minute more.

4.   Stir in curry powder, salt, cinnamon, nutmeg and bay leaf.

5.   Add carrots, apples and sauté over medium-heat for 2 minutes.

6.   Add 3-1/2-cups broth, and bring to a boil.

7.   Cover reduce heat and simmer for about 25 minutes.

8.   Remove bay leaf.

9.   Pour in 1/2-cup broth and peanut butter, using an immersion blender.

10.                Blend until smooth.

11.                Garnish with yogurt, peanuts and parsley.

ENJOY DAN:                                                          BON-APPETITE!!

MUSHROOM AND ROASTED GARLIC RISOTTO ENJOY DAN:

MUSHROOM AND ROASTED GARLIC RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

2 whole garlic heads

5 cups chicken broth

2 tablespoons olive oil

1/2-cup Madeira, divided

1 onion, finely chopped

2 garlic cloves, finely chopped

10 crimini mushrooms, thinly sliced

1 ounce Shitake (dried black mushrooms)

1-1/2-cups of Royal Italian Superfine Arborio

1/4-cup Parmesan cheese, grated

1/2-teaspoon EACH sea salt and freshly ground black pepper

2 tablespoon butter

2 tablespoons fresh chives

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   Cut the top of each garlic head; discard.

2.   Rub cut side of each garlic head with 1 teaspoon olive oil.

3.   Remove papery skin from garlic heads.

4.   Wrap garlic in foil and bake for 1 hour; let cool for 12 minutes.

5.   Separate cloves; squeeze to extract garlic pulp.

6.   Combine garlic pulp with 2 tablespoon Madeira; mash with a fork.

7.   Bring 1-1/2-cups broth to a boil, add dried mushrooms.

8.   Let stand 30 minutes or until soft, then chop.

9.   Drain through a colander over a bowl, reserving liquid.

10.                Combine mushroom liquid with 3-1/2- cup broth.

11.                Bring to simmer in a sauce pan, and keep warm.

12.                Heat a Dutch oven over medium-heat, add oil, when sizzling.

13.                Add onion and sauté for 5 minutes; add garlic and sauté 1 minute.

14.                Add crimini and Shitake mushrooms, cook for 5 minutes, stirring occasionally.

15.                Add rice; sauté 1 minute stirring constantly.

16.                Add remaining Madeira; cook 1 minute or until liquid is absorbed.

17.                Stir in 1-1/2-cups broth; coo k 4 minutes or until liquid is absorbed.

18.                Add remaining broth 1/2-cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minute’s total).

19.                Reserve 1/3-cup broth for the last addition.

20.                Remove from heat, stir in garlic mixture, reaming broth, butter, cheese, salt and pepper, and chives.

ENJOY DAN:                                          BON-APPETITE!!

RISOTTO WITH LORI'S PESTO WITH SHRIMP ENJOY DAN:

             RISOTTO WITH LORI’S PESTO WITH SHRIMP by CHEF DAN:

Serves 4

 

INGREDIENTS:

1/4-cup Lori’s pesto (recipe to follow)

5 cups chicken broth

1-ounce Shitake dried black mushrooms

3 tablespoon butter

1 onion, chopped

2 garlic cloves, minced

10 crimini mushrooms, finely chopped

1-1/2- Royal Italian Superfine Arborio

2/3-cup white wine (Pinot Grigio)

2/3-cup Parm-Regiano cheese, finely grated

Sea salt and freshly ground black pepper to taste

1/2-pound shrimp. Peeled and deveined

 

DIRECTIONS:

1. Bring broth to a simmer and add Shitake dried black mushrooms.
2. Cover, remove from heat and set aside until mushrooms tender about 12 minutes.
3. Using a slotted spoon, remove mushrooms, cool and chop.
4. Heat  the broth over low heat and simmer until needed.
5. Melt butter in a Dutch oven over medium-heat when sizzling.
6. Add onions and sauté for 5 minutes.
7. Add garlic and sauté 1 minute.
8. Add crimini, and Shitake mushrooms and sauté for about 8 minutes.
9. Stir in the Arborio and coat with mushroom mixture.
10.  Add wine, cook, stirring often, until liquid is absorbed.
11.  Add simmering hot broth to rice 1/2-cup at a time, stirring and allowing rice to absorb stock before each addition of broth.
12. Repeat until all broth is gone and rice al dente, about 20-25 minutes, reserving 1/4-cup.
13. Stir in Parm-Regiano cheese and season with salt and pepper.
14.  Stir in shrimp, cook to heat through about 1 minute.
15. Remove from heat and stir in Lori’s pesto with 1/4-cup reserved broth.
    LORIE’S PESTO:
    1/2-cup pine nuts
    4 cup packed fresh basil
    1/2-teaspoon salt
    2/3-cup olive oil
    8 garlic cloves
    1/2-cup Parmesan cheese
     
    DIRECTIONS:

1. In a blender pulse the first 3 ingredients together.
2. While pulsing ads, oil in a slow steady stream.
3. Remove from blender and stir in Parmesan cheese.
   ENJOY DAN:                                                              BON-APPETITE!!