C ROCK POT CHILI WITH SWEET POTATO ENJOY DAN:

CROCK POT TURKEY CHILI WITH SWEET POTATOS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 tablespoon EACH cumin seeds, and mustard seeds

1 tablespoon grape-seed oil

1-pound ground turkey

1 onion, chopped

2 teaspoons salt, divided

2 garlic cloves, minced

1 bell pepper, diced

1/2-teaspoon EACH black pepper, paprika, and red chili flakes

1 teaspoon EACH dried oregano, and celery powder

2 sweet potatoes, peeled and diced

1 (10.5 Oz) can RO*TEL tomatoes with green chilies

1 (15 Oz) can black beans, rinsed and drained

1 tablespoon chili powder

2 tablespoons lime juice

1 jalapeno, minced

DIRECTIONS:

1.   In a dry skillet roast the seeds until they start to pop.

2.   Remove from skillet and let cool; then in spice grinder pulse to powder.

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

4.   Add ground turkey and sauté for about 5 minutes until browned.

5.   Through in the onion and next 9 ingredients; plus, ground seeds; sauté for 5 minutes

6.   Place all ingredients from the skillet into the crock pot.

7.   Add sweet potatoes, and next 3 ingredients to the crock pot.

8.   Cover and cook low for 8 hours.

9.   Mix chili powder, and lime juice together in a bowl.

10.                Add to the crock pot along with the jalapeno.

11.                Cover and cook on high for 30 minutes.

Garnish with scallions, avocado, Mexican sour cream or whatever your chili-loving heart desires.

ENJOY DAN:                               HEART AND SOUL IN THE KITCHEN!!

PEAR FLAMBE ENJOY DAN:

                                      PEAR FLAMBE by CHEF DAN

Serves 4

INGREDIENTS:

4 fresh pears

1/2-cup sugar

3/4-cup water

1/2-teaspoon vanilla extract

1-1/2tablespoon orange marmalade

1-tablespoon corn starch

1/3-cup brandy

DIRECTIONS:

1.   Peel and core the pears, cutting each to lengthwise halves.

2.   In a skillet combine sugar, water, and vanilla extract.

3.   Bring to a boil, stirring.

4.   Add 2 or 3 pear halves at a time and cook gently until tender.

5.   Repeat process until all the pears have been cooked.

6.   Remove pears to a fire-proof bowl.

7.   Cook the syrup until it has reduced in half.

8.   Add the orange marmalade and bring to a boil, stirring.

9.   Add cornstarch, blended with 1 tablespoon cold water.

10.                Cook until thickened.

11.                Pour the sauce over the pears.

12.                Add the brandy and flambee at the table.

ENJOY DAN:                        SING SONG AND HAVE FUN!! 

ROASTED KABOCHA (JAPANESE PUMPKIN) SQUASH BOWL ENJOY DAN:

ROASTED KABOCHA (JAPANESE PUMPKIN) SQUASH BOWL by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 kabocha squash, tops removed jack-o-lantern style, seeds removed

1 cup long grain rice

3 tablespoons olive oil, divided

Sea salt and freshly ground black pepper to taste

1 onion, thinly sliced

3 baby bok choy, thinly sliced

2 cups chanterelle mushrooms

2 garlic cloves, smashed

1 cup vegetable broth

2 tablespoons EACH sake, and mirin

1-1/2-tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/4-teaspoon EACH cumin, smoked paprika, and cayenne pepper

1/4-cup pine nuts, toasted

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   After hollowing squash, whisk together 1 tablespoon oil, salt, and pepper.

2.   Using your finger, rub mixture over the outsides and insides of the squash.

3.   Place in a baking dish, replacing the caps.

4.   Add water to accumulate about 1/2-inch.

5.   Cover with foil and bake until the squash pierces easily with a fork, but is still firm, about 45 minutes.

6.   While squash bakes, cook long grain rice according to package directions.

7.   Add 2 tablespoons oil to a skillet over medium-high heat when sizzling.

8.   Add onions, bok choy, mushrooms and sauté for 6 minutes add garlic and sauté for 1 minute.

9.   add remaining ingredients; bring to a boil; cove reduce heat and

simmer for 12 minutes.

10  Add brown rice stir to incorporate.

11  Stuff each squash bowl with rice ingredients.

12  Cut and eat the whole thing, including skin of the Japanese squash.

ENJOY DAN:                                                     LOVE COOKING AND SHARING!!

CRANBERRY GINGER CHUTNEY ENJOY DAN:

                         CRANBERRY GINGER CHUTNEY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoons coconut oil

2 tablespoons panch phoron (recipe to follow

1-pound fresh cranberries

2 tablespoons apple juice

1 cup light brown sugar

1/2-rice vinegar

Thumb-size fresh ginger, peeled and grated

1/2-teaspoon EACH cumin and chili powder

Sea salt to taste

DIRECTIONS:

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

2.   Add panch phoron, when the seeds start to pop add the cranberries.

3.   Stir in the apple juice and next 5 ingredients.

4.   Bring to a boil, then reduce heat to a simmer.

5.   Simmer for 15 minutes or until cranberries have softened

6.   Season the chutney with salt. Transfer to a bowl and refrigerate for 1 hour.

PANCH PHORON RECIPE:

1 tablespoon EACH cumin seeds, mustard seeds, fennel seeds, and nigella seeds.

2 teaspoons fenugreek seeds

Combine the seeds and store in an airtight jar.

ENJOY DAN:                                        SING SONGS AND EAT CRANBERRIES!!                               

ROASTED SWEET POTATO WITH PANCH PHORON ENJOY DAN:

       ROASTED SWEET POTATO WITH PANCH PHORON by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes, peeled and cut into 1-inch chunks

3 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon sea salt

3 pinches panch phoron (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Heat a dry cast-iron skillet over medium-heat; roast stirring often to prevent burning.

2.   When very fragrant, remove from heat about 3 minutes, set aside.

3.   Place the sweet potato chunks in a bowl.

4.   Add olive oil, garlic, salt and panch phoron and toss to evenly coat the potato chunks.

5.   Spread the sweet potato chunks onto a prepared baking sheet.

6.   Bake for 30 minutes or until lightly browned and crisp.

7.   Turning them with a spatula after 15 minutes.

PANCH PHORON:

1 Tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon fennel seeds

1 tablespoon nigella seeds

1-1/2-teaspoons fenugreek seeds

COMBINE the seeds and store in an airtight jar.

ENJOY DAN:                         FOR THE LOVE OF COOKING AND SHARING!!

SEA SHELL PASTA WITH CHIPOTLE DRESSING MIX ENJOY DAN:

SEA SHELL PASTA WITH CHIOPOTLE DRESSING MIX by CHEF DAN:  

Serves 8

INGREDIENTS:

1 package of chipotle dressing mix

1/2-cup light mayonnaise

1/2-cup almond milk

1 red onion, diced

2 cups cooked chicken, diced

2 tablespoon butter

1 bell pepper, chopped

6 chanterelle mushrooms, sliced

5 cremini mushrooms halved

DIRECTIONS:

1.   Combine dressing mix with mayo and milk; whisk to blend.

2.   Chill for at least 1 hour.

3.   in a pot bring 4 quarts of salted water to a boil.

4.   Add pasta to boiling water and cook 8 minutes.

5.   Drain past and drain under cold water.

6.   Mix pasta with dressing mix and refrigerate for another hour.

PEPPER AND MUSHROOMS:

7.   In a skillet over medium-heat add butter and when sizzling.

8.   Add bell pepper, mushrooms, and sauté for 6 -7 minutes.

   10 Mix pasta mixture together with mushrooms, toss to coat.

ENJOY DAN:                          SING SONG AND EAT MUSHROOMS & PASTA!!

SLOW COOKED JERKED JAMAICAN OXTAIL STEW ENJOY DAN:

         SLOW COOKED JERKED JAMAICAN OXTAIL STEW by CHEF DAN:

Serves 12

INGREDIENTS:

6 Pounds oxtails, cut into 2-inch pieces

3 tablespoon olive oil

1/4-cup all-purpose flour

2 onions, quarter

2 green peppers, sliced

10 garlic cloves

1 bunch of scallions, sliced into 2-inch lengths, save some for garnish

Thumb-size fresh ginger peeled and sliced

4 bay leaves

4 tablespoons Jerk seasoning

2 leeks, cleaned and roughly chopped

2 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

1 tablespoon EACH dried thyme and oregano

2 sticks cinnamon

2 scotch bonnets peppers, left whole

6 cups beef broth

Sea salt and freshly ground black pepper to taste

10 allspice barriers

2 tablespoon red wine vinegar

2 (15.5 Oz) cans butter beans

1/2-cup red wine

MARINATE:

1.   In a zip-lock bag add beef broth, 2 scallions, allspice berries, green pepper, 6 cloves garlic, 1 onion, and vinegar.

2.   Season oxtail with jerk, all-purpose flour, salt, and pepper.

3.   Marinate over night in the refrigerator.

COOKING DIRECTIONS:

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

2.   Add meat and brown on all sides, about 4 minutes on each side.

3.   Once all the pieces have been browned for color and texture.

4.   Transfer to a crock pot.

5.   Add all remaining ingredients except beans and cook on low for 9-10 hours.

6.   The last hour of cooking add butter beans.

7.   Taste and add more jerk seasoning, salt, and pepper, if needed.

8.   Top with more scallions:

9.   Remove bay leaves.

ENJOY DAN:                                                        COOKING AND LOVING IT!!