CROCK POT ITALIAN SAUSAGE LINKS WITH MIXED BEANS ENJOY DAN:

CROCK POT ITALIAN SAUSAGE LINKS WITH MIXED BEANS by CHEF DAN:

Serves 6-8

INGREDIENTS:

5 sausage link, finely sliced

1 onion, chopped

3 garlic cloves, smashed

1/3-cup ketchup

1/3-cup barbecue sauce

1-1/2-cup red wine

3 tablespoon brown sugar

1 tablespoon EACH chili powder and Tandoori Masala

1 teaspoon EACH sea salt, and Seasoned Pepper Medley

2 tablespoons prepared mustard

1(15.5 Oz) can spicy pork and beans

1-(4 Oz) can green chilies, diced

1 (15.5 Oz) black beans

1-(15.5) can great northern beans

1 (8 Oz) crushed pineapple

DIRECTIONS:

1.   Combine all ingredients into the slow cooker.

2.   Cover and on on high for 1 hour.

3.   Reduce heat to low and about 5 hours.

ENJOY DAN:                                 BON-APPETITE!!

VEGETARIAN MEDITERRANEAN QUINOA SALAD ENJOY DAN:

VEGETARIAN MEDITERRANEAN QUINOA SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup quinoa

2 cups vegetarian broth

8 cherry tomatoes, halved

1 English cucumber, sliced

1-red onion, halved and thinly sliced

1/4-cup kalamata olives

1/4-cup feta cheese

1 (15 Oz) can garbanzo beans,

3 tablespoons lemon juice

3 tablespoons olive oil

2 garlic cloves, smashed

1/4-teaspoons dried oregano, dried basil, chives and thyme

Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:

1.   Cook the quinoa according to package directions with 1/2-teaspoon sea salt.

2.   Cool completely

3.   Mix the olive oil, lemon juice, garlic, oregano, basil, chives, add thyme.

4.   Wisk until well combined.

5.   Season with sea salt and Seasoned pepper to taste; set aside.

6.   To a large serving bowl add the quinoa, tomatoes, cucumber, red onion, olives, arugula, garbanzo beans, and feta cheese

7.   Drizzle with the dressing and top with fresh basil.

ENJOY DAN:                                   BON-APPETITE!!

SLOW COOKED SPLIT PEA WITH SAUERKRAUT AND CABBAGE SOUP ON CHRISTMAS EVE ENJOY DAN:

SLOW COOKED SPLIT PEA WITH SAUERKRAUT AND CABBAGE ON CHRISTMAS EVE

                                                                                       By CHEF DAN:

Serves 8

INGREDIENTS:
1 (16 Oz) package of split peas (yellow or green) rinsed

4 (32 Oz) carton vegetable broth

2 (10.5 Oz) can cream of mushrooms soup

1 head of cabbage, shredded

1 (24 Oz) jar Seinfeld’s home style Sauerkraut

1 onion, chopped

3 garlic cloves, smashed

2 russet potatoes, roughly chopped

1 tablespoon lemon juice

1/2-teaspoon EACH dried rosemary, thyme, dried dill, and marjoram

Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:

1.   In a 6 quart slow cooker, combine all ingredients.

2.   Cover and cook on low 8-10 hours or until peas are tender.

ENJOY DAN:                                      BON-APPETITE!!

BAKED SWEET POTAOE FRIES FOR THE SAUL-LANGFORD GANG ENJOY DAN:

BAKED SWEET POTATOE FRIES FOR THE SAUL LANGFORD GANG

                                                                                           by CHEF DAN:

Serves 5-8

INGREDIENTS:

6 sweet potatoes, peeled and cut into thin sticks

1 stick of butter

3 garlic cloves

1 teaspoon sea salt

1 teaspoon chili powder

1/2-teaspoon cumin

1/2teaspoon Seasoned Pepper Medley

1/2-cup Mayonnaise

2 tablespoons Sriracha

Sea salt for sprinkling

DIRECTIONS: (PREHEAT OVEN TO 450 DEGREES F)

1.   Milt butter and skim off the foam.

2.   Add garlic, salt, chili powder, cumin, and black pepper.

3.   Stir with a fork.

4.   In a bowl, toss the sweet potatoes in the butter/seasoning mixture.

5.   Arrange 2 baking sheets and bake in preheated, bake for 15-17 minutes, shaking pan halfway through.

6.   Bake until fries are sizzling but not burned on the edges.

7.   Mix mayonnaise with Sriracha.

8.   Serve fried with dipping sauce.

ENJOY DAN:                                                   BON-APPETITE!!

BRADLEY'S CLASSIC BAKED MACARONI AND CHEESE FOR THE SOUP KITCHEN ENJOY DAN:

BRADLEY'S CLASSIC BAKED MACARONI AND CHEESE FOR THE SOUP KITCHEN                                                                                                                                                                                                                                                                                                                                                            -                                                                                              BY CHEF DAN:

Serves 30

INGREDIENTS:

5 cup elbow macaroni

1 stick butter

1 cup flour

2 tablespoons dry mustard

4 cans evaporated milk

2 teaspoon salt

5 teaspoons Seasoned pepper medley

10 cup shredded cheddar cheese

2 cups Panko

2 tablespoon paprika

DIRECTIONS: (preheat oven to 400 F)

1.   Cook and drain macaroni, set aside

2.   In oven safe soup kitchen pan melt butter.

3.   Add flour mixed with mustard flour and salt and pepper.

4.   Whisk and stir until well blended, slowly pour in milk, stirring constantly.

5.   Add to a sauce pan and bring to a boil for 2 minutes, stirring constantly.

6.   Reduce heat and cook for 10 minutes, stirring constantly

7.   Add shredded cheese little by little and simmer for 5 minutes.

8.   Turn off flame.

9.   Add cooked macaroni and toss to coat with cream sauce.

10.                Sprinkle with bread crumbs and paprika.

11.                Bake 20 minutes or until is golden brown.

ENJOY DAN:                                              BON-APPETITE!!        

NORTHWEST CIOPPINO (FISH SEW) ENJOY DAN:

          NORTHWEST CIOPPINO (FISH STEW) by CHEF DAN:

Serves 8-10

INGREDIENTS:

1/2-cup butter

2 onions, chopped

4 cloves garlic, smashed

A few strand of saffron

1 tablespoon red pepper flakes

1 bunch fresh parsley leaves

 Bay leaves

2 (8 Oz) bottle clam juice

2 (14.5 Oz) cans can diced tomatoes

1 fennel bulb, outside layer discarded, cored and cut into medium dice

1 tablespoons dried basil

1/2-teaspoon EACH dried thyme, oregano, tarragon, and marjoram

1-1/2-cups red wine

12-littleneck clams

1 pound large shrimp, peeled and deveined

2 pounds mixed white fish fillets, (such cod, halibut, catfish) cut into 2-inch pieces

1-pound EACH crayfish, bay scallops and mussels

1 pound squid, bodies cut into half rings, tentacles halved

1 pound octopus, submerged in a pot of boiling water for 5 minutes, let cool and cut tentacles and center section into 2-inch lengths.

1 bunch fresh parsley, chopped

Sea salt and freshly ground black pepper to taste

Crusty French baguette, for serving

DIRECTIONS:

1.   In stock pot add butter over medium-low heat and when sizzling.

2.   Add onion, and next 5 ingredients.

3.   Sauté for 4 minutes, add clam juice and next 9 ingredients.

4.   Just bring to a boil, reduce heat to low; cover and simmer for 1 hour.

5.   Gently stir in littleneck clams and next 7 ingredients.

6.   Cover and simmer for about 7-8 minutes.

7.   Do not overcook.

8.   Remove bay leaves and season with salt and pepper.

9.   Serve with crusty French bread.

ENJOY DAN:                                   BON-APPETITE!!

NEW YEARS EVE STRAWBERRY MOJITOS WITH SIMPLE SYRUP ENJOY DAN:

NEW YEARS EVE STRAWBERRY MOJITOS WITH SIMPLE SYRUP by CHEF DAN:

Makes 4 Mojitos

INGREDIENTS:

12 fresh strawberries, hulled

1 cup light rum

1/2-cup simple syrup (recipe to follow)

2 cans club soda or sparking water

1 tablespoon lime juice

12 fresh mint leaves

Ice and fresh mint for garnish

SIMPLE SYRUP RECIPE:

2 cups sugar

2 cups water

12 fresh mint leaves

SIMPLE SYRUP:

1.   Mix 2 cups water and 2 cups sugar in a sauce pan; heat until boiling.

2.   Stir until sugar dissolves, about 1 minute.

3.   Turn off heat.

4.    Then toss in a handful of mint leaves and let steep for 1 hour or so.

5.   Strain out the leaves and store in the fridge until ready to use.

MOJITO:

1.   In a pitcher, add the fresh strawberries and a handful mint leaves.

2.   Using a wooden spoon, crush the mint and strawberries to release the juices and flavors.

3.   Add a 1/4-cup simple syrup, lime juice and rum and mix well.

4.   Top with seltzer water or club soda.

5.   Stir and garnish with lime slices in the glass and fresh strawberries on the rim.

ENJOY DAN:                                               BON-APPETITE!!