NORTH CAROLINE HILLY BILLY APPLE SONKER ENJOY DAN:

                                                      NORTH CAROLINA HILLYBILLY APPLE SONKER      by DAN

SONKER IS AN APPALACHIAN TERM FOR A DEEP- DISH FRUIT PIE. BETTER KNOWN AS (COBBLER).

8 SERVINGS

8 APPLES, PEELED, CORED AND SLICED

2 TABLESPOONS BUTTER

2 1/2 CUPS SUGAR

1/2 CUP ALL- PURPOSE FLOUR

1/2 TEASPOON CINNAMON

1 CUP WHIPPING CREAM

1 TEASPOON VANILLA

DOUGH FOR NORTH CAROLINA HILLBILLY APPLE SONKER**** RECIPE TO FOLLOW

DIRECTIONS:

1.       PREHEAT OVER TO 350 DEGREES.  GREASE A 10-INCH CAST IRON SKILLET WITH BUTTER.

2.       PLACE THE APPLES, 2 CUPS OF the SUGAR, FLOUR, AND CINNAMON IN A LARGE MIXING BOWL. TOSS LIGHTLY TO COAT THE APPLES WITH THE SUGAR MIXTURE.

3.       PLACE THE APPLES INTO THE PREHEATED SKILLET AND TOP WITH THE DOUGH FOR NORTH CAROLINA HILLBILLY APPLE SONKER. USING A PARING Knife, CUT 1-INCH STEAM HOLES IN THE TOP OF THE PASTRY FOR VENTILATION.

4.       BAKE THE SONKER FOR 1 HOUR OR UNTIL CRUST IS GOLDEN BROWN. REMOVE FROM OVEN.

5.       PLACE THE WHIPPING CREAM, 1/2 CUP SUGAR, AND VANILLA IN BOWL OF AN ELECTRIC MIXER. BEAT ON HIGH SPEED UNTIL SOFT PEAKS FORM, AND SERVE.

DOUGH:     YEALDS 3 CRUSTS. FREEZE TWO FOR LATER USE.

1 EGG

2 TEASPONS VINEGAR

3 CUPS ALL-PURPOSE FLOUR

1 TEASPOON SALT

1/2 CUP BUTTER

DIRECTIONS:

1.       BEAT THE EGG, 3/4 CUP TAP WATER, AND VINEGAR TOGETHER IN A BOWL.

2.       SIFT TOGETHER THE FLOUR AND SALT IN LARGE MIXING BOWL.

3.       USING YOUR HANDS, CRUMBLE THE BUTTER INTO THE FLOUR MIXTURE, BLENDING THOROUGHLY UNTIL MIXTURE RESEMBLES THE TEXTURE OF CORNMEAL. POUR IN THE WATER MIXTURE UNTIL THE DOUGH FORMS.

4.       TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH.

5.       DIVIDE INTO 3 EQUAL PORTIONS AND ROLL EACH CRUST INTO A CIRCLE UNTIL 1/4-INCH THICK.

                                                   ENJOY DAN:                                                                 hallelujah

TACOS WITH DAN'S SALSA MY WAY ENJOY DAN:

TACOS WITH DAN’S SALSA MY WAY by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-pounds boneless beef top sirloin, cut into thin bite-size slices

1/2-teaspoons sea salt

1 teaspoon freshly ground black pepper

1/4-cup sliced pickled jalapenos’ plus 2 tablespoons juice

12 tomatillos, husked and rinsed

2-4 tablespoons Dan’s salsa (recipe to follow

12 corn tortillas

1 onion, capped

 2 tomatoes, chopped

2 tablespoons olive oil

1 cup beef broth

1 avocado, pitted and sliced

1/2-fresh cilantro, chopped

 Wedges of lemon

DIRECTIONS:

1.   Place tomatillos in a pot and cover with water.

2.   Bring to a boil.

3.   Then simmer tomatillos until soft and begin to bust, about 10 minutes.

4.   Drain tomatillos, and set aside.

5.   Place sliced meat in a bowl, season with a squeeze of lemon S.&.P.

6.   Add jalapenos’, and juice over the meat and refrigerate for 30- minutes

7.   In a blender, combine tomatillos, jalapeño and juice, puree until thick.

8.   Heat 1 tablespoon oil over high heat when sizzling.

9.   Pour in tomatillo mixture.

10.                Cook stirring frequently for 5 minutes.

11.                Stir in beef and broth; reduce heat and simmer for 30 minutes.

12.                Transfer to a serving bowl

13.                Heat 1 tablespoon oil in a skillet over high heat when sizzling.

14.                Stir in 1/3-of the beef and sauté for 1 minute.

15.                Transfer to serving dish, and repeat with renaming beef.

16.                Heat tortillas in the oven or microwave, you choice.

17.                To serve, place 2 tortillas on top of each other.

18.                Add desired amount of meat, spoon on some tortilla mixture.

19.                Top with onions, avocado and cilantro.

20.                Garnish with lemon wedges to be squeezed over tacos.

SALSA:

8 tomatillos, husked,1 onion, chopped, 3 garlic cloves, crushed, 1 (4 oz) can chopped green chilies peppers, 1 jalapeno pepper, seeded and chopped and 1/4-cup fresh cilantro.

ENJOY DAN:                                           BON-APPETITE!!

CROCK POT BREAKFAST CASSEROLE WITH HOMEMADE SALSA ENJOY DAN

        CROCK POT BREAKFAST CASSEROLE WITH HOMEMADE SALSA

                                                                                           By CHEF DAN:

Serves 8

INGREDIENTS:

1 dozen eggs

1 cup milk

2 pounds frozen hash browns

1 pound sausage, browned and drained

1 onion, diced

3 cups Cheddar cheese, shredded

1/4-teaspoon EACH dry mustard cumin and garlic powder

1 teaspoon EACH tandoori powder, oregano smoked paprika and dill weed

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Beat 12 eggs until well blended.

2.   Beat in the milk, dry mustard, cumin, and paprika and garlic powder.

3.   Season with salt and pepper; set aside.

4.   Layer potatoes and sprinkle with onions.

5.   Next sprinkle in sausage.

6.   Top with cheese.

7.   Repeat this layering 2 mores times for a total 3 layers ending in cheese.

8.   Take your egg mixture and pour over the layers.

9.   Cook on low for 7-8 hours or until egg are set.

10.                Serve tomatillos salsa on the side.

HOMEMADE SALSA:

8 tomatillos, husked

1 onion, chopped

3 garlic cloves, chopped

1 (4 Oz) can chopped green chili peppers

1 jalapeno, seeded and chopped

1/4-cup fresh cilantro

DIRECTIONS:

Place tomatillos in a pot and cover with water.

Bring to a boil, then simmer until soft and begin to bust about 10 minutes.

Drain tomatillos and place in a food processor with all other ingredients.  

ENJOY DAN:                                      BON-APPETITE!!

GRANDBOYZ OVERNIGHT HAM AND EGG CASSEROLE WITH HOMEMADE SALSA ENJOY DAN:

GRANDBOYZ OVERNIGHT HAM AND EGG CASSEROLE WITH HOMEMADE SALSA                                                                                          by CHEF DAN:

Serves 9

INGREDIENTS:

1 tablespoon butter

4 cups frozen shredded hash brown potatoes, thawed

1 cup fully cooked ham

1 (4 Oz) can chopped green chilies

1 cup grated cheddar cheese

7 baby portabella mushrooms, sliced and sautéed in butter until soft

1 cup Monterey cheese

6 eggs

2 cups 2% milk

1 teaspoon each paprika, dry mustard, thyme and oregano

Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PREHEAT OVEN TO 350 DEGREES)

1.   In a greased 9X13 baking dish, layer the hash browns.

2.   Sprinkle with cheddar cheese.

3.   Place ham on top of cheese; then layer with mushrooms and chilies.

4.   Top with Monterey cheese.

5.   In a bowl, whisk eggs and add milk, salt, paprika, dry mustard, thyme, oregano, and black pepper.

6.   Pour over ingredients in the baking dish.

7.   Cover with plastic wrap and refrigerate overnight.

8.   In a pre-heated oven, uncover casserole and bake for 50-60 minutes, or until egg are set and no longer liquidly.

9.   Serve salsa on the side.

HOMEMADE SALSA:  makes 2 cups

8 tomatillos, husked

1 onion, chopped

3 garlic cloves, chopped

1 (4 Oz) can chopped green chili peppers

1 jalapeno, seeded and chopped

1/4-cup fresh cilantro

DIRECTIONS;

Place tomatillos in pot and cover with water.

Bring to a boil, then simmer tomatillos until soft and begin to bust, about 10 minutes.

Drain tomatillos and place in food processor with all other ingredients.

Blend until desired consistency.

ENJOY DAN:                                        BON-APPETITE!!

SPLIT PEA AND MUNG BEANS WITH HAM SOUP FOR THE SOUP KITCHEN ENJOY DAN:

SPLIT PEA AND MUNG BEANS WITH HAM SOUP FOR THE SOUP KITCHEN

                                                                                           By CHEF DAN:

Serves 30-40

INGREDIENTS:

1 10 pound ham

1 ham bone with some meat on it

4 cups dried split peas

2 cups dried mung beans

3 onions, chopped

3 cups celery, chopped

3 cloves garlic, minced

9 carrots cut into 1/2-inch slices6 bay leaves

3 tablespoon vegetable oil

6 potatoes

22 cups chicken stock

2 teaspoons EACH turmeric, cumin, ginger powder, and oregano

1 ham bone with meat left on the bone

6 bay leaves

Salt and black pepper to taste

DIRECTIONS:

1.   Soak beans overnight, in the morning; drain and rinse.

2.   Cook ham at 275 for three hours.

3.   Remove from oven let cool, cut into 1-inch pieces.

4.   In a stock pot, put beans and enough chicken stock to cover.

5.   Add turmeric, cumin, ginger powder, and oregano, bring to a boil.

6.   Cover reduces heat and simmers for 1 hour.

7.   Meanwhile in a skillet add oil when sizzling.

8.   Add onion, celery, and carrots, sauté for 5 minutes.

9.   Add garlic and sauté 1 minute.

10.                Add vegetables, ham bone, potatoes, and oregano to the stock-pot.

11.                Bring to a boil; cover and reduce heat and simmer for 45 minutes, stirring occasionally.

ENJOY DAN:                                                      BON-APPETITE!!

GRILLED ZUCCHINI EGGPLANT TOMATO SALAD MY WAY ENJOY DAN:

GRILLED ZUCCHINI EGGPLANT TOMATO SALAD MY WAY by CHEF DAN:

Serves 3-4

INGREDIENTS:

3 small zucchinis cut in halved lengthwise

3 tomatoes, halved lengthwise

1 eggplant, cut into 3/4-inch thick discs

2 medium red potatoes, sliced into 1/8-inch slices

1-1/2-tablespoons olive oil

Sea salt and freshly ground black pepper to taste

1 (14 Oz) can chickpeas

1/4-cup crumbled feta cheese

8 large mint leaves, thinly sliced

1/2-onion, finely chopped

2 tablespoons balsamic vinegar

DIRECTIONS:

1.   Coat grill pan Pam high temperature cooking spray.

2.   Set grill to medium-heat.

3.   Coat eggplant slices, tomato halves, zucchini halves, and potato with oil on both sides.

4.   Season with salt and pepper.

5.   Grill the vegetables, on one side, tomato with the skin side down.

6.   Put the cover down and grill for 5 minutes.

7.   Remove the tomatoes from the grill.

8.   Flip the rest of the vegetables, and cook for 5 more minutes.

9.   Cut the eggplant and zucchini into bit size pieces; place in a serving bowl.

10.                Add the chickpeas, feta cheese, fresh mint and chopped onion to the eggplant and zucchini.

11.                Add balsamic vinegar and mix gently.

ENJOY DAN:                                                   BON-APPETITE!!

INDIAN CUCUMBER AND YOGURT SALAD WITH CUCUMBER RAITA ENJOY DAN:

INDIAN CUCUMBER AND YOGURT SALAD WITH CUCUMBER RAITA

                                                                                                By CHEF DAN:

Serves 8

INGREDIENTS:

1 English cucumber, coarsely shredded

1 teaspoon sea salt

2 cups yogurt

1/2-onion, finely chopped

1 garlic cloves, minced

2 tablespoon golden raisins

1/4-cup fresh mint leaves, chopped

2 tablespoons lime juice

1/4-teaspoon EACH ground coriander, ground cumin, and Tandoori masala

Dash of ground nutmeg, ground cinnamon, and ground cardamom

Pinch of cayenne (optional)

Freshly ground black pepper

DIRECTIONS:

1.   Place cucumber in a colander, sprinkle with salt.

2.   Toss well; drain for 30 minutes.

3.   Rinse in cold water; drain.

4.   Place cucumber on several layers of paper towels.

5.   Let stand 5 minutes, pressing down occasionally.

6.   Combine the cucumber, yogurt, and reaming ingredients.

7.   Top with fresh mint, and freshly ground black pepper and cayenne.

ENJOY DAN:                                                BON-APPETITE!!