SOUPS ON AT THE SOUP KITCHEN OR AT HOME.4-40
I WORK IN A SOUP KITCHEN ONCE A WEEK AND FEED ABOUT 200 PEOPLE OR MORE. I USUALLY DEVELOP RECIPES OF WHICH I PLAN ON PUTTING ON THIS BLOG. "BEING A COOK IS LIKE BEING IN THE MAFIA. ONCE IN, NEVER OUT, AS IT TURNS OUT COOKING IS A BEAUTIFUL THING". ENJOY DAN
Saturday, May 9, 2020
Friday, April 10, 2020
LORI'S OVEN FRIED SOUTHERN STYLE HOT CHICKEN ENJOY DAN:
LORI’S OVEN FRIED SOUTHERN STYLE HOT CHICKEN by
CHEF DAN:
Serves
6-8
INGREDIENTS:
1/4-cup
mayonnaise
3-tablespoons
FRANKS RED HOT SAUCE
2-tablespoons
Dijon mustard
1/2-teaspoon
EACH garlic powder, & onion powder
2-1/2-teaspoons
salt, divided
12-chicken
drumsticks
1-1/2-cups
Panko
1/2-cup
finely grated Parmesan cheese
2-teaspoons
smoked paprika
1-tablespoon
cayenne pepper + 1-teaspoon
1/2-teaspoon
granulated sugar
3-tablespoons
vegetable oil
DIRECTIONS:
(PREHEAT OVEN TO 450 F)
1.
Line
a baking sheet with foil & set aside.
2.
Whisk
mayo & next 4 ingredients + 1/2-teaspoon salt in a bowl.
3.
Add
chicken & turn until well coated.
4.
Let
stand 20 minutes.
5.
Combine
Panko, Parmesan cheese + 1-teaspoon EACH paprika, cayenne pepper, salt in a
bowl.
6.
Rub
mixture together with your fingers, breaking crumbs into small bits.
7.
Roll
drumsticks into mixture to coat completely.
8.
Shake
off excess crumbs & place drumsticks on prepared baking sheet.
9.
Let
stand 15-20 minutes.
10
Heat
oven to 450 f
11
Bake
chicken in the oven for 30 minutes, or until golden brown & crunchy.
12
Combine
sugar, remaining garlic powder, onion powder, paprika, cayenne & salt in heat
proof bowl.
13
Heat
vegetable oil in a skillet over medium heat & when sizzling.
14
Pour
oil over spices & stir well.
15
Soon
as the chicken comes out of the oven.
16
Drizzle
spiced oil evenly over drumsticks.
ENJOY
DAN: HOLY MOLEY BEAT THE VIRUS!!!!
Saturday, April 4, 2020
KORESKI POLISH CASSEROLE ENJOY DAN:
KORESKI POLISH CASSEROLE by
CHEF DAN:
Serves
6
INGREDIENTS:
2-cups
uncooked penne pasta
3/4-pound
sausage, cut into 1/2-inch slices
1-(10.3/4-Oz)
can condensed cream of mushroom soup, undiluted
1/2-cup
sauerkraut, rinsed & well drained
1-1/2-cups
Swiss cheese, divided
3/4-cup
low fat milk
2-scallions,
chopped
1-tablespoon
Dijon mustard
2-garlic
cloves, minced
DIRECTIONS:
(PREHEAT OVEN TO 350 F)
1.
Cook
past according to package directions.
2.
Drain
& transfer to a large bowl.
3.
Stir
in sausage, & next 6 ingredients + 3/4-cup Swiss cheese.
4.
Spoon
into a greased 8-inch square baking dish.
5.
Sprinkle
with remaining cheese.
6.
Bake
uncovered until bubbly & golden brown 45-50 minutes.
ENJOY
DAN: BEAT THIS VIRUS NOW!!!
Tuesday, March 31, 2020
CRISPY BAKED MILANESE CHICKEN ENJOY DAN:
CRISPY BAKED MILANESE CHICKEN by
CHEF DAN:
Serves
4
INGREDIENTS:
1/2-cup
Panko
1/2-cup
coarsely grated Parmesan cheese
1/2-teaspoon
smoked paprika
1/4-teaspoon
black pepper, divided
4-tablespoons
olive oil, divided
1-1/2-tablespoon
Dijon mustard, divided
4-boneless,
skinless chicken (6 Oz) pounded to 1/2-inch thick
4-garlic
cloves, unpeeled
1-tablespoon
aged balsamic vinegar
4-cups
arugula salad mix
DIRECTIONS:
(PREHEAT OVEN TO 425 F)
1.
In
a bowl, stir together panko, & next 3 ingredients, stir to combine.
2.
Add
1 tablespoon olive oil.
3.
Toss
to combine.
4.
Rub
1-tablespoon Dijon mustard all over the chicken breasts.
5.
Then
coat both sides with Panko mixture.
6.
Press
the mixture into breasts coat.
7.
Place
coated chicken breasts on rimmed baking sheet + garlic.
8.
Roast
for 20 minutes, or chicken is cooked through & browned.
9.
Squeeze
the roasted garlic into a bowl.
10
Add
remaining olive oil, Dijon mustard, balsamic vinegar S & P.
11
Whisk
to combine the dressing, mashing in the roasted garlic.
12
Place
the chicken in a large bowl.
13
Add
dressing & toss well to coat.
TO SERVE:
Place a piece of chicken on serving
plates, with a mound of salad.
ENJOY DAY: BEAT WHATEVER THIS BAD
STUFF IS!!!
Monday, March 30, 2020
CHEESE SOUFFLE ENJOY DAN:
EASY CHEESE
SOUFFLE by CHEF DAN:
Serves
2 2-RAMEKINS
INGREDIENTS:
1-tablespoon
white sugar
1-tablespoon
all-purpose flour
1/4
teaspoon kosher salt
1/2-teaspon
vanilla extract
1-teaspoon
lemon zest
2-ounced
cream cheese, softened
1/3-cup
shredded cheddar cheese, Gruyere, Swiss or Gouda cheese
2-tablespoons
grated Parmesan cheese
SOUFFLE:
Add
first 7 ingredients on the list.
2-tablespoons
butter, melted
2-range
free eggs
2-tablespoons
white sugar
DIRECTIONS:
(PREHEAT OVEN TO 375 F)
1.
Brush
butter on bottom & up the sides of 2-5-Oz ramekins.
2.
Scoop
in some sugar, rotate ramekins to coat.
3.
Pour
most of the sugar back to container.
4.
Place
ramekins on a shallow baking pan.
5.
Add
sugar, flour & next 4 ingredients + cheddar cheese.
6.
Add
to the yolks.
7.
Mix
souffle base with a spatula until sugar & flour disappear.
8.
Hit
a pinch of salt.
9.
Beat
with a whisk until soft peaks form.
10
Stir
in & fold in 1/2-of the egg whites into souffle base until combined.
11
Gently
fold the rest of the egg whites into the batter.
12
Fill
the ramekins up to the lip with the batter.
13
Top
with Parmesan cheese.
14
Bake
in preheated oven for 25-30-minutes.
ENJOY
DAN: FIGHT
THIS FRIGGING DISEASE!!!!
Sunday, March 29, 2020
STEAMED SOY & GINGER FISH ENJOY DAN:
STEAMED SOY & GINGER
FISH by CHEF DAN:
Serves
4
INGREDIENTS:
5-scallions
2-6-8-Oz
(black fish fillets) finely julienne
1-thumb-size
fresh ginger peeled, finely julienned
8-cermini
mushrooms, sliced
1/4-cup
soy sauce
2-tablespoons
EACH mirin & sake
2-tablespoons
EACH vegetable oil & sesame oil
1-long
red chili pepper deseeded & sliced
Steamed
rice to serve
DIRECTIONS:
1.
Slice
scallions lengthwise into long, thin stripes.
2.
Place
in a bowl of cold water, & soak until ready to serve.
3.
In
a wok put 1-cup water.
4.
Place
a bamboo steamer basket in the wok over water.
5.
Place
fish fillets onto plate & top with ginger.
6.
Place
in bamboo steamer basket.
7.
Combine
soy sauce & next 5 ingredients in a bowl & mix well.
8.
Then
pour mixture over the fish.
9.
Bring
water in wok to a boil.
10
Close
bamboo steamer basket lid.
11
Seam
for 10-12 minutes.
12
Serve
with rice.
ENJOY
DAN: STAND STRONG AND BEAT THE
VIRUS!!!!
Wednesday, March 25, 2020
INDIAN BUTTER CHICKEN ENJOY DAN:
INDIAN BUTTER CHICKEN STYLE (MURGH MAKHANI) by
CHEF DAN:
Serves
6
INGREDIENTS:
1/4-teaspoon
cayenne pepper
1/4-teaspoon
Each cinnamon, nutmeg, & cloves
2-teaspoons
EACH garam masala, tandoori powder, & salt
1-tablespoon
grated fresh ginger
3-cloves
garlic, minced
1/2-teaspoon
turmeric
1-(14.5
Oz) can dice tomatoes
1/2-cup
plain yogurt
1-pound
skinless, boneless chicken breast, cut into 2-inch cubes
1/4-cup
butter
1-onion,
chopped
2-red bell
peppers, sliced
1-cup
Coconut milk
DIRECTIONS:
1.
Mix
the cayenne pepper & next 11 ingredients in a bowl.
2.
Stir
in chicken into yogurt mixture.
3.
Let
marinate for 1-hour or so.
4.
Melt
the butter in a skillet over medium heat & when sizzling.
5.
Add
bell pepper slices & onion, sauté 5- 7 minutes.
6.
Stirring
occasionally.
7.
Add
chicken & marinate to the skillet.
8.
Cook,
stirring constantly for 5-7 minute, or until chicken is firm.
9.
Turn
the heat to medium-high.
10
Pour
in the coconut milk. Stirring constantly until mixture starts to boil.
11
Remove
from heat & serve with Jasmine rice.
ENJOY
DAN:
BEAT THIS FLU!!!!
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