J. ITAYA CRAB MELT ENJOY DAN:

                              ITAYA ROCK CRAB MELT by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cups crabmeat

1 cup mayonnaise

3 stalks celery minced

2 scallions, finely bias-sliced

1/2-teaspoon EACH horseradish and Old Bay

4 English muffins

4 slices of tomatoes

4 slices sharp cheddar cheese

Paprika to taste

DIRECTIONS:

1.   In a bowl, combine crab meat and 5 ingredients.

2.   Place muffins in a toaster oven and toast until browned.

3.   Spread each muffin half the crab mixture.

4.   Top with tomato and cheese; sprinkle with paprika.

5.   Toast until bubbly.

ENJOY DAN:                                                EAT WELL LAUGH OFTEN!!

TOMATO CURRY WITH COD ENJOY DAN:

                          TOMATO CURRY WITH COD by CHEF DAN:

Serves 4

INGREDIENTS:

3 Tablespoon olive oil

1 shallot thinly sliced into rings

1-1/2-teaspoons sea salt, divided

1 teaspoon EACH cumin and turmeric

2 tablespoons red curry paste

12 cherry tomatoes

1-(19.5 Oz) Mae Ploy coconut milk

4 (5 Oz) skinless, boneless cod fillet

1 cup basil leaves

1-tablespon lime juice

DIRECTIONS: (PREHEAT OVENT TO 300 F)

1.   Add oil to a skillet over medium-heat and when sizzling.

2.   Add shallot and sauté for 4 minutes or until golden brown.

3.   Transfer to paper towels and add sprinkle of salt.

4.   Set aside.

5.   Return oil to the skillet with oil over medium-high heat when sizzling.

6.   Add curry paste and sauté for 30 seconds then add ginger, stir and sauté for 3 minutes.

7.   Add tomatoes and coconut milk and bring to a simmer.

8.   Cook, stirring occasionally, until tomatoes begin to burst, 6-8 minutes.

9.   Remove from heat.

10  Season fish fillets all over with a splash of salt and arrange over tomato mixture.

11  Transfer skillet to the oven and bake until fish is opaque, and firm to the touch, and easily flakes with a paring knife 18-20 minutes.

12  Transfer fish to a platter.

13  Toss basil and lime juice in a bowl and sprinkle over the fish with crispy shallots.

ENJOY DAN:                                                 EAT LIVE THE SLOW FORK DOWN!!

CUCUMBER AVOCADO SALAD ENJOY DAN:

                         CUCUMBER AVOCODO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

2 avocados

1 English cucumber cut into 1/2-inch pieces

1 garlic clove chopped

1-cup plain yogurt 3 tablespoon fresh snipped chives

1 teaspoon EACH fresh lime juice, and sea salt

1/2-teaspoon chipotle powder

1 cup ice cubes

DIRECTIONS:

1.   Peel and pit avocado.

2.   Blend all ingredients in a blender until very smooth.

ENJOY DAN:                                                                         BON-APPETITE!!

HATCH PEPPERS CHILI IN THE CROCK POT ENJOY DAN:

           HATCH PEPPER CHILI IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:

3 tablespoon olive oil

1-pound stew meat

1-pound ground beef

Sea sat and black pepper to taste

1 bottle of beer

1 onion diced

4 Hatch peppers blackened (how to blacken)

8 ounces tomato paste

1 tablespoon EACH chili powder and jalapeno powder

1 teaspoon EACH cumin, paprika, salt and pepper

1 (15 Oz) can black beans, drained

1 tablespoon corn meal

DIRECTIONS:

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

2.   Brown stew beef on al sides, do in two batches; place in crock pot.

3.   Add some more oil to the skillet and brown the ground beef; add to crock pot.

4.   Add beer and next 9 ingredients.

5.   Place lid on and cook on low for 6-7 hours.

6.   If you like your chili thicker add cornmeal.

7.   Taste and adjust spices.

GARNISH:

Thinly sliced scallions

Cilantro

Grated cheese

BLACKENED HATCH PEPPERS:

1.   Set your broiler on high and put on the rack the highest position.

2.   Arrange chilies on a lined baking pan.

3.   Broil until chilis are blackened, then flip them and char the other side.

4.   Remove the oven and place a paper bag.

5.   Let them steam at least 15 minutes or more.

6.   Then remove blackened skin and slice the steamed ends.

7.   Slice the peppers lengthwise and scrap out the seeds.

8.   Chop the flesh.

ENJOU DAN:                                EAT LIVE SLOW THE FORK DOWN:

HATCH GREEN CHILE AND CHEESE SOUP ENJOY DAN:

       HATCH GREEN CHILE AND CHEESE SOUP by CHEF DAN:

serves 6

INGREDIENTS:

3 tablespoons butter

1 onion chopped

3 Hatch Green Chilies, roasted, cleaned and roughly chopped

1 bell pepper chopped

2 garlic cloves smashed

1/2-cup flour

1 teaspoon EACH cumin and jalapeno powder

6 cups chicken stock

1-1/2-cups Mozzarella cheese shredded

GARNISH:

Tortilla chips

Mexican sour cream  

Cilantro chopped

Scallions chopped

DIRECTIONS:

1.   In a stock pot, melt butter over very very low heat.

2.   Add the onion, Hatch peppers and garlic.

3.   Saute over low heat for about 10 minutes.

4.   Add flour cumin, and jalapeno powder; stir to blend.

5.   Pour stock into the pot, whisking continuously,

6.   Cook until thickened, about 10 minutes.

7.   Remove from heat, stir in the cheese, add cilantro.

8.   Blend with an immersion blender until smooth.

9.   Serve with your favorite garnish or all of them.

ENJOY DAN:                                                                    EAT HATCH PEPPERS!!

PORK CHOPS WITH TURMERIC SAUCE ENJOY DAN:

                   PORK CHOPS WITH TURMERIC SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 (13.6 Oz) can coconut milk

2 garlic cloves

2 tablespoons freshly squeezed lime juice

1 tablespoon EACH soy sauce and fish sauce

1 jalapeno pepper roughly chopped

1 handful of cilantro leaves

2 teaspoons turmeric

4 boneless pork cutlets

1 tablespoon olive oil

1 shallot finely chopped

Salt for seasoning

DIRECTIONS:

1.   Combine the coconut milk and next 6 ingredients + 1 teaspoon turmeric in a blender.

2.   Blend until smooth sauce.

3.   Pound the pork with a meat mallet to flatter meat to 1/2-thick.

4.   Season pork chop with remaining turmeric.

5.   Add oil to a skillet over medium-high heat and when sizzling.

6.   Add the shallots and sauté for 40 seconds.

7.   Add pork and cook 2 minutes on each side until lightly browned.

8.   Add the coconut sauce to the skillet, bring to boil scraping the tasty bits of meat on the bottom of the skillet.

9.   Boil for 5 minutes.

10  Serve over jasmine rice.

ENJOY DAN:                                                            SLOW THE FORK DOWN:

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TORTELLINI SOUP ENJOY DAN:

                                  TORTELLINI SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 teaspoons olive oil

1 onion diced

2 garlic cloves smashed

1 tablespoon EACH dried basil and Italian seasoning

Sea salt and black pepper to taste.

2 tablespoons tomato paste

4 cups chicken broth

2 (14 Oz) cans diced tomatoes

1/2-teasopoon EACH sea salt, and black pepper

1 (9 Oz) package cheese tortellini

1 (10) package spinach

1/2-cup Parmesan cheese

1 (13 Oz) can coconut milk

DIRECTIONS:

1.   In a stock pot over medium-heat add oil and when sizzling.

2.   Saute the onion for 4 minutes; then add tomato paste and garlic sauté 1 minute.

3.   Add the broth, and the next 5 ingredients, + seasoning; bring to a boil.

4.   Reduce heat and simmer for 15 minutes, or until tortellini is cooked to desired tenderness.

5.   Then add Parmesan cheese and coconut milk.

6.   Stir and simmer for 5 more minutes.

ENJOY DAN:                                                                      BON-APPETITE!!