TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA ON THE BARBECUE ENJOY DAN:

TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA ON THE BARBECUE

                                                                                                 By CHEF DAN:

Serves 4 barbequed

INGREDIENTS: FOR FISH:

1 tablespoon lime juice

1 tablespoon olive oil

1-teaspoon EACH chili powder, Tansdoori Masala, and cayenne pepper

1/2-teaspoon EACH cumin, sea salt and pepper

4 (4 Oz) tilapia, fillets, sliced lengthwise between thinner and thicker halves

8 corn tortillas, warmed

FOR ROASTED CORN SALSA:

1 cup corn kernels

1 cup peeled, diced jicama

1/2-red onion

1/2-cup diced red pepper

1 cucumber, peeled and finely diced

1 cup packed baby arugula leaves

1/2-teaspoon sea salt

2 tablespoon lime juice

1 avocado, finely diced

DIRECTIONS:  (PREHEAT AN OUTDOOR GRILL TO HIGH-HEAT)

1.   In a bowl, whisk together limed juice and next 7 ingredients.

2.   Add fish and toss well to coat.

3.   Cover with plastic wrap and place in the refrigerator for 30 minutes.

4.   Meanwhile, making corn salsa.

5.   In a bowl add corn kernels next 7 ingredients.

6.   Gently fold in the avocado.

7.   Lightly oil the grates on the barbeque.

8.   Remove fish fillets from the marinate and place on the grill.

9.   Grill thicker slices 3 minutes per side.

10.                Thinner slices 1-1/2-minutes per side.

11.                Place fish in warmed tortillas.

12.                Top with the corn salsa and fresh lime juice.

ENJOY Dan                                               BON-APPETITE

SPICY TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA ENJOY DAN:

SPICY TILAPIA FISH TACOS WITH CRUNCHY CORN SALSA by CHEF DAN:

Serves 4

INGREDIENTS: FOR FISH:

1 tablespoon lime juice

1 tablespoon olive oil

1-teaspoon EACH chili powder, Tansdoori Masala, and cayenne pepper

1/2-teaspoon EACH cumin, sea salt and pepper

1 pound tilapia, cut into bit size pieces

1 tablespoon coconut oil

8 corn tortillas, warmed

FOR ROASTED CORN SALSA:

1 cup corn kernels

1 cup peeled, diced jicama

1/2-red onion

1/2-cup diced red pepper

1 cucumber, peeled and finely diced

1/2-teaspoon sea salt

2 tablespoon lime juice

1 avocado, finely diced

DIRECTIONS:

1.   In a bowl, whisk together limed juice and next 7 ingredients.

2.   Add fish and toss well to coat.

3.   Cover with plastic wrap and place in the refrigerator for 30 minutes.

4.   Meanwhile, making corn salsa.

5.   In a bowl corn kernels next 6 ingredients.

6.   Gently fold in the avocado.

7.   Heat coconut oil in a sauce-a pan over medium-heat when sizzling.

8.   Add fish and for about 6-7 minutes, until firm and opaque.

9.   Place fish in warmed tortillas.

10.                Top with the corn salsa and fresh lime juice.

ENJOY Dan                                               BON-APPETITE!!

BAKED TILAPIA WITH LEMON BASIL VINAIGRETTE AND CUCUMBER TOMATO CANTALOUPE ENJOY DAN:

        BAKED TILAPIA WITH LEMON BASIL VINAIGRETTE AND CUCUMBER TOMATO CANTALOUPE SALAD                                                   by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons lemon juice

3 tablespoons fresh basil, mince, divided

2 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons capers, drained

2 teaspoons Dijon mustard

1/2-teaspoon lemon zest

4 tilapia fillets (6 Oz) each

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a bowl whisk together lemon juice and next 6 ingredients. Set aside 2 tablespoons for sauce.

2.   Brush both sides of the fillets vinaigrette and season with S-&-P.

3.   Place fillets in a prepared baking dish, bake for 10-12 minutes, when with a fork them eat flacks easily.

4.   Brush wit reserved sauce.

SALAD:

Serves 3

I English cucumber, peeled and medium dice

2 tomatoes, medium dice

1 cantaloupe, peeled and cut into 1-inch dice

2 tablespoons tomato herb vinegar

2 tablespoon grape-seed oil

1 teaspoon nectar

1 tablespoon lime juice EACH fresh chopped chives, and cilantro chopped

DIRECTIONS;

1.   Toss cucumbers, tomatoes, and cantaloupe in a bowl.

2.   Whisk together the vinegar, lime juice, oil, honey season with S-&-P.

3.   Toss with the fruit mixture.

4.   Cover and refrigerate for about 2 hours.

5.   Add chives and cilantro just before serving.

ENJOY DAN:                                   BON-APPETITE!!

SPICY PROSCIUTTO WRAPPED SEA SCALLOPS ENJOY DAN:

          SPICY PROSCIUTTO WRAPPED SEA SCALLOPS by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound prosciutto, sliced in half lengthwise

8 large sea scallops, patted dry

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon Tandoori Marsala

1 teaspoon berbere powder

1 teaspoon Cajun seasoning

1 lemon cut into wedges

DIRECTIONS:

1.   In a bowl combine butter, oil, and garlic.

2.   In another bowl combine spices and mix thoroughly.

3.   Wrap prosciutto slice around each scallop, secured with a toothpick.

4.   Sprinkle both sides of scallops with the spices.

5.   In a skillet add butter mixture over medium-high heat when sizzling.

6.   Add scallops and sear 1 minute on each side or until golden brown.

7.   Serve with lemon wedges.

ENJOY DAN:                                           BON-APPETITE!!

CELERY CREAM SOUP WITH CELERY ROOT FOR THE SOUP KITCHEN ENJOY DAN:

     CELERY CREAM SOUP WITH CELERY ROOT FOR THE SOUP KITCHEN

                                                                                                    By CHEF DAN:

Serves 30-40

INGREDIENTS:

1 stick of butter

8 pounds celery ribs, chopped

2 celery roots, peeled and chopped

8 onions, chopped

6 potatoes, peeled and cubed

6 carrots, chopped

4 apples, chopped

10 garlic cloves, chopped

1-1/2- cups all-purpose flour

30 cups vegetable broth

1/4-cup lemon juice

2 bunches Swiss chard

1 tablespoon EACH chili powder and Tandoori Marsala

2 tablespoon curry powder

Sea salt and white pepper to taste

DIRECTIONS:

1.   In soup-pot, melt butter; add celery, celery root, onion, potatoes, carrots, apples, garlic, chili, curry power, and tandoori Marsala.

2.   Cook over medium-low heat for about 5 minutes.

3.   Add flour and cook for 2-3 minutes, stirring continuously.

4.   Add vegetable broth and bay leaves and bring to a boil.

5.   Reduce heat cover and simmer for 45 minutes.

6.   Remove bay leaves and with an immersion blender blend until smooth.

7.   Add cream, lemon juice, Swiss chard, salt and pepper

8.   Reheat and simmer for 30 minutes.

ENJOY DAN:                                                      BON-APPETITE!!

SIR LYON'S BOURBON PROSCIUTTO WRAPPED SHRIMP IN THE OVEN ENJOY DAN:

SIR LYON’S BOURBON PROSCIUTTO WRAPPED SHRIMP IN THE OVEN

                                                                                                    By CHEF DAN:

Serves 4

BOURBON BBQ. SAUCE:

1 cup CHIVAS REGAL (aged 12 years)

1 (6 oz) can tomato paste

2 cups ketchup

1/3-cup cider vinegar

2 tablespoons EACH liquid smoke flavoring, molasses, Worcestershire sauce, Tabasco chipotle pepper sauce, and smoke paprika.

2 teaspoons EACH garlic powder, onion powder, and Tandoori masala

1 teaspoon each ground cumin, and mustard powder

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

Serve with coucous

DIRECTIONS FOR BARBECUE SAUCE:

1.   In a skillet over medium heat, whisk together all ingredients.

2.   Bring to a simmer and lower heat and simmer for 8-10 minutes.

SHRIMP:

24 large shrimp, shelled and deveined

1 tablespoon olive oil

Sea salt and freshly ground black pepper

12 slices of prosciutto, halved lengthwise

2 tablespoons flat leave parsley, chopped

Lime wedges for serving

DIRECTIONS FOR SHRIMP: (PRE- HEAT OVEN TO 400 DEGREES)

1.   In a bowl, toss the shrimp with the olive oil and season with S-&-P.

2.   Wrap each shrimp in a half slice of prosciutto and transfer to a baking sheet.

3.   Brush the shrimp with some of the barbecue sauce and arrange 1-inch apart.

4.   Roast the shrimp for 5 minutes.

5.   Brush with more barbecue sauce and roast for 5 minutes longer, or until the shrimp are firm and white and the barbecue sauce is shinny.

6.   Transfer the shrimp to a platter and sprinkle with chopped parsley.

7.   Serve with lime wedges and any reaming barbecue sauce for dipping.

8.   Serve with couscous and place shrimp over the couscous.

ENJOY DAN:                                             BON-APPETITE!!

SIR LYON''S BOURBON PROSCIUTTO WRAPPED SHRIMP ON THE BARBECUE ENJOY DAN:

SIR LYON’S BOURBON PROSCIUTTO WRAPPED SHRIMP ON THE BARBECUE

                                                                                                   By CHEF DAN:

Serves 4

BOURBON BBQ. SAUCE:

1 cup CHIVAS REGAL (aged 12 years)

1 (6 oz) can tomato paste

2 cups ketchup

1/3-cup cider vinegar

2 tablespoons EACH liquid smoke flavoring, molasses, Worcestershire sauce, Tabasco chipotle pepper sauce, and smoke paprika.

2 teaspoons EACH garlic powder, onion powder, and Tandoori masala

1 teaspoon each ground cumin, and mustard powder

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

DIRECTIONS FOR BARBECUE SAUCE:

1.   In a skillet over medium heat, whisk together all ingredients.

2.   Bring to a simmer and lower heat and simmer for 8-10 minutes.

SHRIMP:

24 large shrimp, shelled and deveined

1 tablespoon olive oil

Sea salt and freshly ground black pepper

12 slices of prosciutto, halved lengthwise

2 tablespoons flat leave parsley, chopped

Lime wedges for serving

DIRECTIONS FOR SHRIMP:

1.   Coat the grill grates with oil, thin heat to medium-high.

2.   In a bowl, toss the shrimp with the olive oil and season with S-&-P.

3.   Wrap each shrimp in a half slice of prosciutto.

4.   Thread the wrapped shrimp onto bamboo skewers, about 6 shrimp per skewer.

5.   Use a pastry brush to lightly baste the shrimp with the barbecue sauce.

6.   Grill 3 minutes one side, turn over, brush with more barbecue sauce, and grill 3 minutes longer, or until just pink and firm.

7.   Transfer the shrimp to a platter and sprinkle with chopped parsley.

8.   Serve with lime wedges and any reaming barbecue sauce for dipping.

ENJOY DAN:                                             BON-APPETITE!!