PERUVIAN SALTADO WITH AJI AMARILLO PEPPERS ENJOY DAN:

PERUVIAN LOMO SALTADO WITH AJI AMARILLO PEPPERS by CHEF DAN:

Serve 2

INGREDIENTS:

1-pound steak cut into thin slices

Salt and black pepper to taste

2 garlic cloves minced

1-red onion cut into thick slices

2 plum tomatoes cut into thick slices

Seeded and ribbed aji Amarillo chili pepper cut into thin slices

1- teaspoon Amarillo paste

2- tablespoon soy sauce

3-tablespoons red wine vinegar

1/3-cup beef broth

1/2-cup fresh cilantro roughly chopped

2-cupsFrench fries and fully white rice, as a side dish

DIRECTIONS:

1.   Season beef with salt and pepper.

2.   Place a wok on high, stir in oil and when sizzling.

3.   Cook the meat a few slices at a time, cook each batch about 2 minutes

4.   Stir in garlic and next 4 ingredients and stir for about 3 minutes.

5.   Stir in soy sauce and vinegar on the sides of wok.

6.   Mix everything together.

7.   Add beef broth and cook 2 minutes.

8.   Turn off heat and add chopped cilantro.

9.   Serve at once with French fries and fully rice.

ENJOY DAN:                                 LOOK GOOD AND FELL GREAT!!

J-BOB'S CHELAN GOLD CIDER PORK CHOPS ENJOY DAN:

           J-BOB’S CHELAN GOLD CIDER PORK CHOPS by CHEF DAN:

Serves 4

PORK:

2-tablespoons olive oil

3-4-ounce bone-in pork chops

Salt and pepper to taste

2 tablespoon Dijon mustard

1 cup Chelan-Gold Cider (J-BOB’S) favorite

2 tablespoon butter

VEGETABLES AND APPLES:

2 sweet potatoes peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 apples, (FIJI, PINK LADY) cored and lengthwise into eights

1-fennel bulb trimmed and lengthwise 4 into eights

1 spring EACH rosemary spring and thyme spring

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 450 F)   

1.    Remove pork from refrigerator and let stand 2 hours.

TO COOK THEE VEGETABLES AND APPLES: (PREHEAT OVEN TO 450 F)

1.   Place rimmed baking sheet in preheated oven.

2.   In a bowl, toss the sweet potatoes, and next 4 ingredients.

3.   Coat with oil and season with salt and pepper.

4.   Remove baking sheet and add vegetables, and apples with some olive oil.

5.   Roast, turning every 15 minutes for a total of 30 minutes.

6.   In a skillet cook the pork, season with salt and pepper.

7.   Add oil, over medium-high heat and when sizzling.

8.   Add the pork chops and cook 5 minutes per side.

9.   Transfer to a platter and let rest 5 minutes. 

10  Pour off all but 1 tablespoon of olive oil, leaving brown bits I the pan.

11  Return heat to medium-low, then add Cedar Gold Cider, and bring to a simmer, scraping up the brown bits with a wooden spoon.

12  Whisk in the mustard and simmer for about 2 minutes to reduce liquid.

13  Remove from heat and whisk in the butter to slightly thicken the sauce.

14  Divide the sweet potatoes mixture among 4 dinner plates.

15  Place a pork chop alongside the vegetables on each plate.

16  Drizzle with the skillet sauces and serve.

ENJOY DAN:                         SING SONS AND DRINK CHELAN GOLD CIDER!!

SHRIMP BARLEY AND PEAS ENJOY DAN:

                  SHRIMP BARLEY AND PEAS by CHEF DAN:

 Serves 4

INGREDIENTS:

5 tablespoon butter

1 fennel bulb chopped + 1/4-cup fronds, for garnish

4 garlic cloves minced

1-onion diced

1-tablespoon EACH fresh rosemary, and fresh thyme

Sea salt and freshly ground black pepper to taste

1-1/2- cups pearl barley

1-cup chicken broth

1/2-white wine

1-1/2-pondsshrim, peeled and deveined

2-cups frozen peas thawed

2 tablespoon lemon juice

1/2-cup Parmesans cheese grated

DIRECTIONS:

1.   Melt 3 tablespoons butter in a skillet over medium-high heat when sizzling.

2.   Add fennel, and next 6 ingredients, sauté, stirring occasionally for 5 minutes.

3.   Stir in barley until combined.

4.   Cover reduce heat to low and simmer for about 10 minutes.

5.   Uncover and stir in shrimp and peas.

6.   Cover and cook stirring occasionally for about 4-5 minutes.

7.   Remove from heat and stir in lemon juice and remaining butter.

8.   Cook until butter is melted, stir in fennel fonds and Parmesan cheese.

9.   Season with salt and pepper.

10  Divide among bowls and top with any remaining fonds.

ENJOY DAN:                                              SING SONGS AND EAT HEALTHY!!                       

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SHRIMP BARLEY AND PEAS ENJOY DAN:

                  SHRIMP BARLEY AND PEAS by CHEF DAN:

 Serves 4

INGREDIENTS:

5 tablespoon butter

1 fennel bulb chopped + 1/4-cup fronds, for garnish

4 garlic cloves minced

1-onion diced

1-tablespoon EACH fresh rosemary, and fresh thyme

Sea salt and freshly ground black pepper to taste

1-1/2- cups pearl barley

1-cup chicken broth

1/2-white wine

1-1/2-pondsshrim, peeled and deveined

2-cups frozen peas thawed

2 tablespoon lemon juice

1/2-cup Parmesans cheese grated

DIRECTIONS:

1.   Melt 3 tablespoons butter in a skillet over medium-high heat when sizzling.

2.   Add fennel, and next 6 ingredients, sauté, stirring occasionally for 5 minutes.

3.   Stir in barley until combined.

4.   Cover reduce heat to low and simmer for about 10 minutes.

5.   Uncover and stir in shrimp and peas.

6.   Cover and cook stirring occasionally for about 4-5 minutes.

7.   Remove from heat and stir in lemon juice and remaining butter.

8.   Cook until butter is melted, stir in fennel fonds and Parmesan cheese.

9.   Season with salt and pepper.

10  Divide among bowls and top with any remaining fonds.

ENJOY DAN:                                              SING SONGS AND EAT HEALTHY!!                       

MARTHA'S PERUVIAN LOMO SLTADO ENJOY DAN

                     PERUVIAN LOMO SALTADO by CHEF DAN:

Serves 4

INGREDIENTS
1-pound sirloins steak cut into thin slices

Salt and pepper for the meat

Fresh ground black pepper

2 garlic cloves smashed

1-red onion cut into thick slices

2- plum tomatoes cut into thick slices

2-tablespoons soy sauce

3-tablespoon red wine vinegar

1/3-cup beef broth

2 teaspoon EACH cumin, sumac and saffron

3 scallions, sliced tip to tail

1/2-fresh cilantro chopped

2-cups French fries, freshly fried

AJI SAUCE:

1/2-iceberg lettuce, washed, torn and dried

1 whole jalapeno, stem cut off

1/2-cup mayonnaise

1/4-cup lime juice

2-tablespoons EACH coriander, and salt

DIRECTIONS:

Add all ingredients into a food processor and run until smooth.

Set aside:

DIRECTIONS:

1.   Season the beef with salt and pepper.

2.   Add soy sauce and next 5 ingredients in a bowl together.

3.   Add oil in a skillet over high-heat

4.   Cook half the meat, brown on one side, flip over a cook on the other side about 2 minutes.

5.   Remove the meat and repeat on the second half.

6.   Toss in the fried meat.

7.   Stir in the scallions and sauté 2-3 minutes.

8.   Add tomatoes cilantro and sauté for 1 minute.

9.   Stir in soy sauce mixture.

10  Turn off the heat, toss in the freshly cooked French fries.

11  Serve with Aji juice and brown rice.

ENJOY DAN:                             LOOK GOOD AND FEEL GREAT!!

CROCK POT CURRY SPLIT SOUP ENJOY DAN:

                  CROCK POT CURRY SPLIT PEA SOUP by CHEF DAN:

Serves 4

INGREDIENTS

1-pound dried green split peas rinsed

1 onion diced

1-teaspoon EACH garlic powder, ginger powder, and celery salt

1-teaspoon EACH turmeric powder, garam masala, and tandoori masala

1-(16 Oz) bag frozen peas, carrots and cauliflower

4 cups chicken broth

2 cups water

1 smoked ham bone

Mexican sour cream

DIRECTIONS:

1.   Add ingredients to a slow-cooker.

2.   Cook on high for 5-6 hours.

3.   Cook on low 7-8 hours.

4.   Serve with Mexican sour cream.

ENJOY DAN:                                                 LOOK GOOD- FEEL BETTER