TANDOORI SQUID WITH MUNG BEANS ENJOY DAN:

             TANDOORI SQUID WITH MUNG BEANS by CHEF DAN:

Serves 4

TANDOORI SQUID

1-1/2-pounds whole squid

1 cup cornmeal

Cilantro for garnish

MARINATE:

2 garlic cloves, crushed

1/2-teaspoon sea salt

1 thumb-size fresh ginger, peeled and crushed

1 tablespoon lime juice

1 tablespoon yogurt

1 teaspoon curry powder

1/2-teaspoon cayenne powder

1 green chili, finely chopped

1 tablespoon olive oil

MUNG BEANS KEDGEREE:

2 cups mung beans, soaked overnight, and cooked until soft

1 teaspoon ground turmeric

1-1/2-tablespoons butter

1/4- teaspoon cumin seeds

1/4-teaspoon fennel seeds

3 scallions-bias-sliced into ½-inch lengths

1 green chili, finely chopped

1 cup jasmine rice

1 tablespoon fresh cilantro leaves

1 tablespoon lime juice

DIRECTIONS:

1.   Remove purple skin on the tubes and white body, cut tubs into rings.

2.   Place the squid in a bowl and add all marinate ingredients, mix well.

3.   Cover and leave to marinate 30 minutes.

4.   To make the kedgeree, wash the rice,

5.   Place in a pot add, 2-1/2-cups  water with turmeric and bring to a boil, then simmer for 20 minutes; set aside

6.   In a skillet heat oil over medium-heat when sizzling.

7.   In a bowl place cornmeal, and dredge squid in to cover.

8.   Add squid to the skillet and sauté for 2 minutes, set aside.

9.   Heat the butter in to the skillet and add the cumin and fennel seeds.

10.                Toast until they start popping, add green chilies, sauté 2 minutes.

11.                Stir in cooked mung beans, salt and gently fold in the rice over low heat for 4 minutes.

12.                Divide the kedgeree between 4 plates, place squid on top

13.                Finish with cilantro, scallions, and lime juice.

ENJOY DAN:                                                           BON-APPETITE!!

INDIAN SPICED PEN COVE MUSSELS ENJOY DAN:

                INDIAN SPICED PENN COVE MUSSELS by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-tablespoons coconut oil

2 pounds Penn Cove fresh mussels, rinsed

1 onion, coarsely chopped

3 garlic cloves

1 thumb-size fresh ginger, finely chopped

1-1/2-tablespoon garam masala

1 teaspoon curry powder,

1 teaspoon turmeric powder

1/4-teaspoon red-pepper flakes

1 (15 Oz) can diced tomatoes (with juice)

1 cup frozen peas, thawed

1 (19 Oz) can Mae Ploy coconut milk

1/2- cup cilantro finely chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

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

2.   Add garam masala, curry powder, turmeric powder, red pepper flakes to release the flavor.

3.   Add the onion, ginger and sauté for 3-4 minutes.

4.   Add garlic and sauté 1 minute.

5.   Stir in the tomatoes and 1/2-cup water.

6.   Season with sea salt and freshly ground black pepper to taste.

7.   Cover and bring to a boil.

8.   Add the mussels, peas and coconut milk to the skillet.

9.   Cover shaking occasionally, until mussels open, discarding any that don’t open.

10.                Sprinkle the cilantro over the mussels.

ENJOY DAN:                                                     BON-APPETITE!!

CHICKEN FLAME WITH IRISH WHISKEY AND MUSHROOM SAUCE ENJOY DAN:

CHICKEN FLAMBE WITH IRISH WHISKEY WITH MUSHROOM SAUCE

                                                                                           By CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breast

2 garlic cloves, peeled left whole

1/2-cup all-purpose flour

1/2-cup cornmeal

Sea salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 tablespoon butter

MUSHROOM SAUCE:

3 tablespoons butter

2 shallots, finely chopped

8 crimini mushrooms, sliced

1/3-cup Irish whiskey

1/4-cup half & half

2 tablespoon lemon juice

1 tablespoon fresh tarragon, finely chopped

DIRECTIONS:

1.   Place the chicken breast between 2 sheets of plastic wrap.

2.   Gently pound the chicken breasts to uniform thickness of 1/2-inch.

3.   Combine flour, cornmeal, salt and pepper and place in a shallow bowl.

4.   Dredge the chicken on both sides.

5.   In skillet over medium-high heat add the oil and butter when sizzling.

6.   Add chicken and cook until golden brown about 2 minutes each side.

7.   Set aside:

8.   While the chicken is cooking, make the sauce.

9.   In a saucepan over medium-heat, melt the butter when sizzling.

10.                Add shallots, mushrooms, and sauté 3 minutes, stirring constantly.

11.                Return the chicken to the skillet and remove from the heat.

12.                Pour in the whiskey over top, return to the heat.

13.                Stand back and ignite, as soon as the flames subside, stir in the half& half.

14.                Turn the chicken several times to coat with sauce.

15.                Finish with fresh tarragon and lemon juice

ENJOY DAN:                                            BON-APPETITE!!

CAULIFLOWER SPICY LENTIL CURRY IN THE CROCK POT ENJOY DAN:

     CAULIFLOWER SPICY LENTIL CURRY IN THE CROCK POT by CHEF DAN:

Serves 16

INGREDIENTS:

4 cups lentils

1 head cauliflower, cut into florets

2 onions, chopped

4 garlic cloves, minced

1 thumb-size fresh ginger grated

4 tablespoon butter

4 tablespoons curry powder

1 tablespoon each garam masala, chat masala, and tamarind concentrate

2 teaspoon turmeric

1/4-teaspoon cayenne pepper

1 teaspoon EACH mustard seeds, cumin seeds, and coriander seeds

3-cups vegetable broth

3 cups water

1 (15 Oz) can diced tomatoes

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon lemon juice

DIRECTIONS:

1.   In a dry iron skillet roasted seeds unit they start to pop.

2.   Remove from heat and let cool.

3.   When cool grind in a spice grinder until smooth.

4.   Rinse the lentil and place in the crock-pot.

5.   Add onion, garlic. Ginger, butter and all spices and roasted seeds.

6.   Pour diced tomatoes over the lentils.

7.   Add vegetable broth and water, stir to combine.

8.   Cover and cook on low8-10 hours.

9.   Stir in coconut milk and lemon juice.

10.                Cook 20 minutes longer.

11.                Serve with naan bread or rice;

ENJOY DAN:                                                                 BON-APPETITE!!

BRAISED BEEF HEART FOR THE SOUP KITCHEN ENJOY DAN:

          BRAISED BEEF HEART FOR THE SOUP KITCHEN by CHEF DAN:

Serves 8-10

INGREDIENTS:

3-4-pound beef heart

1 (2 Oz) package of onion soup mix

1 cup water

2 tablespoons grape-seed oil

2 onions

3 celery stacks, sliced

1 teaspoon prepared mustard

1 teaspoon sage

1 cube beef bouillon

1-cup Panko

DIRECTIONS:

1.   Trim any fat off the heart.

2.   Use a pair of kitchen scissors to cut off and large pieces of the connective tissue and around the top of the meat.

3.   Roll into and tie with a string.

4.   Brown in the oil on all sides.

5.   Put in Dutch oven and add the onions, cut each into 8 pieces.

6.   Add all other ingredients except the Panko.

7.   Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.

8.   After 2 hours add the Panko.

9.   When done, remove heart and slice into 1/4--inch slices.

10.                With an immersion blender, blend the juices to make gravy.

11.                Add flour and water to make the gravy thicker.

ENJOY DAN:                                                             BON-APPETITE!!

CELERY APPLE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CELERY APPLE SALAD FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

7 cups sliced celery

4 apples, thinly sliced

3 cups dried sweet cherries

3 cup frozen peas, thawed

3/4-cup mayonnaise

1/4-cup lemon juice, plus 1 tablespoon

1/2-cup, plus 2 tablespoons chopped pecans, toasted

Sea salt and freshly ground black pepper to taste

INGREDIENTS:

1.   In a bowl combine celery, apples, sweet cherries, peas, and pecans.

2.   Stir in mayonnaise, and lemon juice.

3.   Season with salt and pepper to taste.

4.   Chill before serving.

ENJOY DAN:                                                                      BON-APPETITE!!

PORTUGUESE PIRI PIRI SAUCE WITH CHICKEN ENJOY DAN:

PORTUGUESE PIRI PIRI SAUCE WITH CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon lemon juice

2 tablespoons red wine vinegar

4 tablespoon olive oil

1/2-onion, roughly chopped

2 cloves garlic, crushed

1 tablespoon EACH cayenne peeper, smoked paprika, chili powder, and chili flakes

1 teaspoon Turkish oregano

2 pounds boneless, skinless, chicken breast

Sea salt and freshly ground black pepper to taste

DIRECTIONS:   (PRE-HEAT OVEN TO 350 DEGREES)

1.   In bowl, whisk together all ingredients except chicken.

2.   Add the chicken and toss with tongs to coat in the marinate.

3.   Cover and refrigerate overnight.

4.   Heat a skillet over medium-high heat when very hot.

5.   Using tongs to transfer chicken breast out of the bowl, into the skillet.

6.   Reserving marinate.

7.   Let cook 2-3 minutes per side, until nice and browned.

8.   Pour the marinate over the chicken.

9.   Transfer skillet of marinated chicken to the pre-heated oven.

10.                Cook for 15 -20 minutes (depending of the thickness of the breasts).

11.                Internal temperature should be 156 degrees:

ENJOY DAN:                                      BON-APPETITE!!