SMOKED SALMON ON A TRAEGER JUNIOR PELLET GRILL ENJOY DAN:

SMOKED SALMON ON A TRAEGER JUNIOR PELLET GRILL by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-to 2 pounds wild caught salmon

1 cup brown sugar

1 tablespoon fresh cracked black pepper

1/2-cup coarse salt

3 tablespoons sumac

1 cup vodka

1 lemon, sliced

DIRECTIONS:

1.   Place salmon in a zip-lock bag.

2.   Pout vodka into bag and massage the bag until the salmon is immersed.

3.   Refrigerate for 1-2- hours.

4.   Mix dry ingredients and apply to the salmon.

5.   Refrigerate for 2-4 hours.

6.   Rinse the cure and dry with paper towels.

7.   Set the traeger to smoke with the lid open until fire is established.

8.   Place lemon slices on top of salmon.

9.   Smoke salmon for 30 minutes (skin side down).

10.                Increase to225 to 230 degrees.

11.                Cook salmon for 45 minutes to 1 hour.

ENJOY DAN:                                                        HALLELUJAH!!

DAN'S TRAEGER SMOKER RIB FOR THE HOLIDAYS ENJOY DAN:

    DAN’S TRAEGER SMOKER RIBS FOR THE HOLIDAYS by CHEF DAN:

Serves 8

INGREDIENTS:

2-3 spareribs

1/3-cup brown sugar

1/4-cup smoked paprika

1/8-cup EACH chili powder, Sumas, and green chipotle powder

2 tablespoons EACH garlic powder, onion powder, salt, and cumin

2 teaspoon EACH black pepper, and dry mustard

3/4-cup yellow mustard

1/4-cup Rebel Yell bourbon

1-1/2-cups apples juice

DIRECTIONS:

1.   Remove the thin white membrane from the back of the ribs.

2.   Start with a knife and use a paper towel to grip and peel off.

3.   In a bowl mix apple juice and bourbon tougher.

4.   Mix all spices together, excluding the yellow mustard.

5.   Rub the yellow mustard all over the ribs.

6.   Rub spice mixture all over the ribs, cover and refrigerate overnight.

7.   Remove from refrigerate and start Traeger grill; smoke for 10 minutes.

8.   Put ribs on the grill and cook on smoke for 1 hour.

9.   Change heat setting to 225-250 and cook for 2 hours.

10.                Spray rib with apple juice mixture.

11.                Cover with aluminum foil tightly and cook at 250-275 for 1 hour.

12.                You want to keep the steam from the juice mixture inside the foil.

13.                Remove ribs and spread favorite BBQ. sauce or glaze.

14.                Cook for 1 hour at 250-275

15.                Remove ribs from Traeger and cover with foil for 20 minutes.

16.                Cut up and enjoy.

ENJOY DAN:                                              BON-APPETITE!!

SMOKED TURKEY FOR THE HOLIDAY'S ON MY TRAEGER SMOKER ENJOY DAN:

SMOKED TURKEY FOR THE HOLIDAYS ON MY TRAEGER SMOKER

                                                                                      By CHEF DAN:

Serves 10-12

INGREDIENTS:

1 fresh turkey (15-18 pounds) neck and giblets removed

4 tablespoon Dan’s turkey rub (recipe to follow)

2 tablespoon olive oil

DIRECTIONS:

1.   Wipe turkey surface and cavity with wet paper towels, discard towels.

2.   Lightly rub oil over the surface and cavity of the turkey.

3.   Sprinkle a light coating of Dan’s chicken rub on the surface and in the cavity of the turkey.

4.   Start the grill on smoke with the lid open until the fire is established (about 5 minutes).

5.   Switch to medium or 300 degrees on the digital thermostat.

6.   Place turkey on the center of the grill, close lid.

7.    cook 3-1/2-to 4 hours or until internal temperature is 160-165 degrees

8.   Allow to rest for20-30 minutes.

DAN’S RUB:

2/3 cup chili powder

1/2-cup brown sugar

4 tablespoon EACH salt, onion powder, garlic powder, paprika, Tandoori Masala, and cracked black pepper

1 tablespoon EACH allspice, lemon pepper and cayenne

DIRECTIONS

1.   Mix all ingredients tether and store in an air-tight jar.

ENJOY DAN:                                         HALLELUJAH!!

LENTILS WITH FRIED RICE AND SPICES ENJOY DAN:

               LENTILS WITH FRIED RICE AND SPICES by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup jasmine rice

1/2-cup red lentils

3 cups vegetarian broth

1/4-teaspoon EACH merquen (Chilean smoked chili) garam masala, and sumac

1/4-teaspoon EACH ground coriander, and black pepper

1/2-onion, thinly sliced

1 tablespoon sesame oil

Top with a fried egg

Fresh parsley and fresh basil to garnish

DIRECTIONS:

1.   In a skillet add oil over medium-high heat and when sizzling.

2.   Add onion and sauté for about 4 minutes or until nice and crispy.

3.   In a 3 quart pot with a lid, heat to medium-high heat.

4.   Add rice and toast the grains, stirring frequently, until golden brown.

5.   About 4 minutes, then stir in the broth, lentils, herbs and spices.

6.   Bring to a boil reduce heat, cover and simmer for 35 minutes.

7.   Check to make sure you have enough liquid, adding if needed.

8.   Fluff the lentil rice mixture.

9.   Serve in bowl with an egg over the top.

10.                Add fresh parsley and basil.

ENJOY DAN:                                                              BON-APPETITE!!

THAI CHICIKEN THIGHS IN THE CROOK POT ENJOY DAN:

     THAI CHICKEN THIGHS IN THE CROCK-POT by CHEF DAN:

Serves 12

INGREDIENTS:

14 bone in chicken thighs (about 4 pounds)

1-cup Pace Picante sauce

1/2-cup creamy peanut butter

1/4 EACH lemon juice, and soy sauce

1 tablespoon EACH red curry paste and tamarind

2 jalapeno peppers chopped

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

4 scallions, bias-sliced cut into 1/2-inch lengths

1/4-cup toasted sesame seeds.

Hot cooked basmati rice

DIRECTIONS:

1.   Spray crook-pot with cooking spray.

2.   Place chicken in the crock pot.

3.   In a bowl combine salsa, peanut butter, lemon juice, soy sauce, red curry paste, tamarind, jalapeno peppers, garlic and ginger.

4.   Pour over the chicken.

5.   Cover and cook on low for 5-6 hours.

6.   Sprinkle with scallions and sesame seeds.

7.   Serves with hot rice.

ENJOY DAN:                                                                          HALLELUJAH!!         

JAPANESE EGGPLANT (AUBERGINE) SAUTE ENJOY DAN:

JAPANESE EGGPLANT (AUBERGINE) SAUTE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

5 Japanese eggplants, sliced in half lengthwise the slice on the bias crosswise into 1/2-inch thick

2 garlic cloves, minced

1 thumb size fresh ginger, peeled and crushed

1/4-cup soy sauce

3 teaspoon mirin

2 tablespoon white miso

1-1/2- tablespoons sake

DIRECTIONS:

1.   Combine garlic, ginger, soy sauce, mirin, miso, and sake, place in a bowl.

2.   In a skillet over medium-heat when sizzling.

3.   Add eggplant, and sauce mixture, sauté for 10 minutes.

4.   Add a little water to keep the veggies moist.

5.   Add diced tofu or any other protein if desired.

ENJOY DAN:                                                                      BON-APPETITE!!

RIBS FOR RANDY'S TREE FARM HANDS ON THE BBQ. ENJOY DAN:

           RIBS FOR RANDY'S TREE FARM HANDS ON THE BBQ by CHEF DAN:

Serves 12

INGREDIENTS:

6 pound baby back ribs

10 pound St Lewis ribs

DIRECTIONS: (PRE-HEAT OVEN TO 175 DEGREES)

1.   Cut ribs into serving size portions.

2.   Wrap in double thickness of foil and bake for 1-1/2-hours.

3.   Unwrap, and drain drippings, discard dripping.

4.   Place ribs in a roasting pan.

5.   Stir in marinate and refrigerate overnight.

6.   Preheat grill for medium-heat.

7.   Position grates four inches above heat sours.

8.   Brush grill grates with oil.

9.   Place ribs on grill, and cook 30 minutes, basting with marinate.

MARINATE:
1/2-cup EACH hoisin sauce, and rum (brandy or bourbon)

1/4-cup EACH honey and soy sauce

2 tablespoons EACH toasted sesame oil, Tabasco smoked chipotle pepper sauce, ginger powder and garlic powder

1 teaspoon EACH dry mustard, Worcestershire sauce and liquid smoke

DIRECTIONS:

1.   Mix the marinate thoroughly in a bowl.

2.   Set aside.

ENJOY DAN:                                                                 HALLELUJAH!!