CURRY CUCUMBER SALAD ENJOY DAN:

                           CURRY CUCUMBER SALAD by  CHEF DAN:

Serves 4

INGREDIENTS:

1/4-cup Mexican sour cream

3-tablespoons mayonnaise

1/4-teaspoon EACH curry powder, & lemon pepper seasoning

Franks hot pepper sauce to taste

1-tablespoon Craisins (dried cranberries)

1-1/2-cucumbers, peeled & thinly sliced

1-onion, thinly sliced

salt and pepper to taste

fresh snipped chives

DIRECTIONS:

1.   In a bowl, combine first 6 ingredients.

2.   Toss with cucumbers and onion slices.

3.   Chill about 4 hours.

4.   Stir just before serving.

5.   season with salt and pepper to taste.

ENJOY DAN:                             SING SONGS AND PLANT VEGETABLES!!

PEEBLES HULI HULI CHICKEN ENJOY DAN:

                   PEEBLES HULI HULI CHICKEN by CHEF DAN:

Serves 6-8

MARINATE:

1/2-cup ketchup

1/2-cup soy sauce

1/2-cup brown sugar

1/2-cup rice vinegar

1-thumb-size fresh ginger, peeled & grated

2 garlic cloves, smashed

1-teaspooon EACH ONO seasoning, RED GOLD salt

1-tablespoon paprika

3-pounds, boneless, skinless chicken thighs

DIRECTIONS:

1.   In a bowl, whisk together the ketchup & next 8 ingredients mix to combine.

2.   Reserve 1/2-cup of the marinate for later.

3.   Add marinate to a galleon a sip-loc bag & add chicken and squeeze to combine.

4.   Place in the refrigerator & let rest overnight.

5.   Turning the chicken now & then.

6.   Oil the grates on the grill, turn to medium-high heat.

7.   Grill the chicken for 5-7 minutes on each side until cooked through.

8.   Basting it with reserved marinate.

ENJOY DAN:                                        A SMILE LIFE IS A BEAUTFUL LIFE!!

THAI GREEN CURRY VEGETABLES ENJOY DAN:

               THAI GREEN CURRY VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

3-tablespoons sesame oil

4-baby bok choy, halved

1-1/2cups green beans trimmed

1-zucchini, cut lengthwise into 8 pieces

1-carrot, thinly sliced

3-scallions, bias sliced into 1-inch slices

Pinch of salt

3-tablespoon soy sauce

1-tablespoons fish sauce

1-tanblespoon lime juice

1-tablespoon green curry paste

1-tablespoon brown sugar

1/4-teaspoon ground coriander

1-(14 Oz) can coconut milk

1-cup vegetables broth

1-(8 Oz) package rice noodles

1/4-cup roasted peanuts

fresh basil

DIRECTIONS:

1.   Pour hot water into a bowl & place rice noodles & let sit 20 minutes.

2.   Drain.

3.   Position rack in the upper third of oven.

4.   Pre-heat broiler to high.

5.   Line baking sheet with aluminum foil.

6.   Toss bok choy, and next 3 ingredient with 2- tablespoons oil & salt.

7.   Place vegetables in the prepared baking sheet.

8.   Broil vegetables for about 6 minutes or until lightly charred

9.   Add soy sauce & next 5 ingredients in a saucepan, heat over medium heat & cook 1 minute.

11  Whisk in coconut milk, broth, lime juice, & scallions.

12  Cook stirring occasionally, for about 2 minutes.

13  Divide among 4 bowls pour in  rice noodles, soy sauce mixture, vegetables & peanuts.

14  Sprinkle on fresh basil.

ENJOY DAN:                                                EAT YOUR VEGETABLES!!

CUBAN BLACK BEANS ENJOY DAN:

                        

                           CUBAN BLACK BEANS by CHEF DAN:

Serves 2

INGREDIENTS:

1-teaspoons olive oil

1/2-onion, diced

1/2-bell pepper, diced

3- radishes, thinly sliced

1-scallion, bias sliced into ½-inch slices

1-garlic clove, minced

1-dash cumin

1-dash Creole seasoning

1/4-teaspoon oregano

1-(14 Oz) can lack beans, drained & rinsed

1-bay leaf

1-teaspoon red wine vinegar

1/4-cup water

salt and freshly ground black pepper to taste

DIRECTIONS:

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

2.   add onion 7 next 4 ingredients & sauté for 4 minutes.

3.   Add garlic, & next 3-ingredents, sauté for 1 minute.

4.   Add black beans & next 3 ingredients.

5.   Cook until boiling then reduce heat to low and simmer for 15 minutes.

6.   Remove bay leaf.

7.   Season with salt & pepper.

ENJOY DAN:                                   SING SONGS AND EAT BEANS!!

CACKALACKY SPICED NAPA CABBAGE ENJOY DAN:

                 CACKALACKY SPICED NAPA CABBAGE by CHEF DAN:

Serves 4

INGREDIENTS:

1-Napa cabbage, thinly sliced

1-multicolored carrots, shredded

1/4-cup mayonnaise

3-tablespoons cackalacky sauce

2-tablespoons balsamic vinegar

1-tablespoon fennel seeds

1-tablespsoon sugar

2-tablespoons sesame seeds

salt pepper to taste

DIRECTIONS:

1.   In a salad bowl whisk mayonnaise, Cackalacky sauce & vinegar together.

2.   Thin mix in sliced nape cabbage, carrots, sugar, & fennel seeds.

3.   Salt & pepper to taste.

4.   Cover & refrigerate for at least 4-hours, tossing occasionally.

5.   top with sesame seeds.

ENJOY DAN:                                                        LAUGH OFTEN!

                              PEPPER CACIO E PEPE by CHEF DAN:

Serves 4

INGREDIENTS:

3-tablespoon olive oil

1-teaspoons Gourmet Szechuan peppercorns, crushed

1/2-teaspoon EACH pink peppercorns, & White peppercorns

1-1/2-cups Garden Pagodas pasta

1-cup Parmesan Romano cheese + 1-cup for garnish

1-cups Parmigiano Reggiano cheese, grated with a Microplane grater

DIRECTIONS:

1.   In a spice grinder Pink & White peppercorn into semi-crushed.

2.   Add oil to a skillet over medium heat & when sizzling.

3.   Add peppercorns, stirring occasionally until they start to sizzle & darken.

4.   Cook about 4 minutes & remove from heat.

5.   Prepare pasta in a pot according to package directions:

6.   Drain reserving cooking liquid.

7.   Set pasta aside.

8.   Working off the heat. add cheeses & 1/4-cup of reserved liquid.

9.   Add to skillet with peppercorns, & liquid.

10  Whisking until liquid is absorbed & it resembles chunky paste.

11  Add drained pasta to the mixture.

12  Add 1 more 1/4- cup liquid, stirring vigorously until cheese mixture coats pasta, about 40 seconds.

13  Gradually stir in 1/2-cup liquid 1/4-cup at a time.

14  Stir until a creamy sauce forms and coat the pasta, 30-40 seconds.

15  Add pasta mixture to 4 bowls & add additionally Parmesan cheese.

ENJOY DAN:                        BE STRONG KEEP FAITH BEAT CANCER!!