PORK CHOPS WITH ORANGE MARMALADE by CHEF DAN:
Serves 4-6
INGREDIENTS:
4-6 pork chops, trimmed of fat
1/4 cup salt
1/4- cup brown sugar
2 cups boiling water
2 teaspoons chili powder
2 teaspoons cumin
1/2- cup orange marmalade
2 tablespoons lime juice
2 jalapenos, seeded and minced
1/4- teaspoons freshly ground black pepper
DIRECTIONS:
1. Combine the salt and brown sugar in a bowl.
2. Add the boiling water and stir to dissolve.
3. Add ice cubes to cool water.
4. When cool add the pork chops and refrigerate for 1 hour or more.
5. In a sauce pan over low heat, stir in chili powder and cumin until lightly toasted. About 2 minutes.
6. Transfer to a bowl, and add the orange marmalade, lime juice, and jalapenos, stir well.
7. Heat gas barbeque to medium. Oil grates well.
8. Remove the pork chops from the brine, rinse well and fry with paper towels.
9. Season both sides with salt and pepper.
10. Grill the chops turning once grill 2 minutes on each side.
11. Brush both sides with the marmalade glaze and grill, reserving some for addition glazing when serving, turning once for about 2 minutes total.
12. Serve with additional orange marmalade-jalapeños glaze
ENJOY DAN: hallelujah
Wednesday, August 25, 2010
Tuesday, August 24, 2010
EGGPLANT OUT OF OUR HOT HOUSE AND BASIL ALSO. ENJOY DAN
EGGPLANT WITH PASTA AND MUSHROOMS by CHEF DAN:
Serves 2-4
INGREDIENTS:
3 tablespoons olive oil
3 small eggplants
1 onion, chopped
4 garlic cloves, minced
1 (14oz) can diced tomatoes
1/2- cup dried mushrooms
1 pound angle hair pasta
Hand full fresh basil
1/3 cup fresh parmesan
Salt and pepper
DIRECTIONS:
1. Cook pasta according to the directions.
2. Soak dried mushrooms in hot water for 20 minutes.
3. Slice eggplant in round slices.
4. Sprinkle one side with salt and allow to stand 15 minutes.
5. Turn over and repeat.
6. Rinse eggplant and pat dry.
7. In a skillet over medium-heat, heat olive oil and cook the onion and garlic, about 6 minutes.
8. Add eggplant, and mushrooms, and mushroom liquid, stirring gently, cook for about 8 minutes.
9. Dump in the tomatoes, and reduce heat to simmer.
Add salt and pepper and simmer till eggplant is tender.
10. Toss in the cooked pasta and chopped basil.
11. Stir in 1/3 cup fresh parmesan.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
3 tablespoons olive oil
3 small eggplants
1 onion, chopped
4 garlic cloves, minced
1 (14oz) can diced tomatoes
1/2- cup dried mushrooms
1 pound angle hair pasta
Hand full fresh basil
1/3 cup fresh parmesan
Salt and pepper
DIRECTIONS:
1. Cook pasta according to the directions.
2. Soak dried mushrooms in hot water for 20 minutes.
3. Slice eggplant in round slices.
4. Sprinkle one side with salt and allow to stand 15 minutes.
5. Turn over and repeat.
6. Rinse eggplant and pat dry.
7. In a skillet over medium-heat, heat olive oil and cook the onion and garlic, about 6 minutes.
8. Add eggplant, and mushrooms, and mushroom liquid, stirring gently, cook for about 8 minutes.
9. Dump in the tomatoes, and reduce heat to simmer.
Add salt and pepper and simmer till eggplant is tender.
10. Toss in the cooked pasta and chopped basil.
11. Stir in 1/3 cup fresh parmesan.
ENJOY DAN: hallelujah
Thursday, August 19, 2010
GAZPACHO HAS ITS ROOTS IN ROMAN AND MOORISH CUISINES. ENJOY DAN
GAZPACHO by CHEF DAN: serves12-14
THE BASE:
1 (20oz) can stewed tomatoes
4 cucumbers, peeled and cut into chunks
2 each red and green bell peppers
Handful of parsley springs
2 tablespoons fresh dill or 1 tablespoon dried dill
TO FINSIH THE SOUP:
1/4- cup olive oil
1 pound cooked shrimp
1(28oz) can tomato juice
2 cucumbers, peeled and finely diced
1 each red and green bell pepper, finely diced
2 onions, finely diced
4 plum tomatoes, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 tablespoons lime juice
2 tablespoons chili powder
S&P to taste
1 cup fresh chives
DIRECTIONS:
1. Place all ingredients for the SOUP BASE in a food blender.
2. Blend until smooth
3. Transfer to serving container.
4. Stir in tomato juice just enough of the juice to give the soup a slightly thick consistency.
5. Add remaining ingredients including shrimp.
6. Stir ingredients.
7. Stir together.
8. Cover and refrigerate for at least 1 hours or more would be better.
9. 2 cups croutons.
10. Taste and add more lime juice or salt and pepper.
11. Garnish with chives and croutons.
ENJOY DAN: hallelujah
THE BASE:
1 (20oz) can stewed tomatoes
4 cucumbers, peeled and cut into chunks
2 each red and green bell peppers
Handful of parsley springs
2 tablespoons fresh dill or 1 tablespoon dried dill
TO FINSIH THE SOUP:
1/4- cup olive oil
1 pound cooked shrimp
1(28oz) can tomato juice
2 cucumbers, peeled and finely diced
1 each red and green bell pepper, finely diced
2 onions, finely diced
4 plum tomatoes, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 tablespoons lime juice
2 tablespoons chili powder
S&P to taste
1 cup fresh chives
DIRECTIONS:
1. Place all ingredients for the SOUP BASE in a food blender.
2. Blend until smooth
3. Transfer to serving container.
4. Stir in tomato juice just enough of the juice to give the soup a slightly thick consistency.
5. Add remaining ingredients including shrimp.
6. Stir ingredients.
7. Stir together.
8. Cover and refrigerate for at least 1 hours or more would be better.
9. 2 cups croutons.
10. Taste and add more lime juice or salt and pepper.
11. Garnish with chives and croutons.
ENJOY DAN: hallelujah
TANYA"S SWEET POTATO'S THAT'S WHAT ITS ABOUT: ENJOY DAN:
TANYA’S MOROCCAN SWEET POTATO SALAD. Serves4-6
INGREDIENTS:
3 sweet potatoes
1 tablespoon olive oil
1/2- teaspoons salt
1 teaspoon saffron, (soak in 1 tablespoon of hot water) use water and saffron
1 teaspoons grated ginger
2 teaspoons paprika
1 teaspoon ground cumin
2 tablespoons fresh lime juice
2 tablespoons olive oil
3 tablespoons fresh cilantro, steams and leaves, Finley chopped
DIRECTIONS: ( PRE-HEAT OVEN TO 375 DEGREES)
1. Peel sweet potatoes.
2. Cut into bite size pieces and toss with olive oil and salt.
3. Spread out on baking sheet and roast until tender about 25 minutes.
4. Remove from oven and cool.
5. Whisk together saffron, ginger, cumin, paprika, cumin, lime juice, olive oil and a little salt.
6. Stir in cilantro.
7. Spoon in the marinade over lukewarm sweet potatoes and let sit for 30 minutes.
8. Stirring occasionally.
9. Serve at room temperature.
ENJOY DAN: hallelujah
INGREDIENTS:
3 sweet potatoes
1 tablespoon olive oil
1/2- teaspoons salt
1 teaspoon saffron, (soak in 1 tablespoon of hot water) use water and saffron
1 teaspoons grated ginger
2 teaspoons paprika
1 teaspoon ground cumin
2 tablespoons fresh lime juice
2 tablespoons olive oil
3 tablespoons fresh cilantro, steams and leaves, Finley chopped
DIRECTIONS: ( PRE-HEAT OVEN TO 375 DEGREES)
1. Peel sweet potatoes.
2. Cut into bite size pieces and toss with olive oil and salt.
3. Spread out on baking sheet and roast until tender about 25 minutes.
4. Remove from oven and cool.
5. Whisk together saffron, ginger, cumin, paprika, cumin, lime juice, olive oil and a little salt.
6. Stir in cilantro.
7. Spoon in the marinade over lukewarm sweet potatoes and let sit for 30 minutes.
8. Stirring occasionally.
9. Serve at room temperature.
ENJOY DAN: hallelujah
HAM WITH RAMEN NOODLES. WOW WHAT'S NEXT: ENJOY DAN:
HAM NOODLE SOUP by CHEF DAN: serves 30-40
INGREDIENTS:
1 ham, cubed, fat trimmed off
2 cups celery, chopped
4 onions chopped
10 cloves garlic, minced
4 tablespoons olive oil
24 cups water
2 heads cabbage, chopped
4 tablespoons dried parsley
4 tablespoons dried tarragon
2 tablespoons cayenne pepper,
8 (3oz) ramen noodles
DIRECTIONS:
1. In a large soup kettle, sauté the celery, onion, garlic and ham in oil for about 15 minutes.
2. Stir in water, cabbage, parsley, tarragon, and cayenne.
3. Bring to a boil.
4. Coarsely crush the noodles.
5. Add noodles to the with the contents of the seasoning packets to the kettle.
6. Reduce heat.
7. Simmer for about 12 minutes.
ENJOY DAN: hallelujah
INGREDIENTS:
1 ham, cubed, fat trimmed off
2 cups celery, chopped
4 onions chopped
10 cloves garlic, minced
4 tablespoons olive oil
24 cups water
2 heads cabbage, chopped
4 tablespoons dried parsley
4 tablespoons dried tarragon
2 tablespoons cayenne pepper,
8 (3oz) ramen noodles
DIRECTIONS:
1. In a large soup kettle, sauté the celery, onion, garlic and ham in oil for about 15 minutes.
2. Stir in water, cabbage, parsley, tarragon, and cayenne.
3. Bring to a boil.
4. Coarsely crush the noodles.
5. Add noodles to the with the contents of the seasoning packets to the kettle.
6. Reduce heat.
7. Simmer for about 12 minutes.
ENJOY DAN: hallelujah
Wednesday, August 18, 2010
WHO DOSE NOT LIKE SWEET POTATO FRIES??????????????? ENJOY DAN
SWEET POTATOES IN A CAST IRON SKILLET by CHEF DAN: SERVES4-6
INGREDIENTS:
4-5 sweet potatoes, unpeeled
Zest from two limes or 2 tablespoons lime juice
1 tablespoon salt
Pinch cayenne pepper
3 tablespoons grapeseed oil
Some freshly ground black pepper
DIRECTIONS:
1. Par-cook the potatoes. Leave the skin on.
2. Place in a pot of water and boil until fork tender. (Let cool.)
3. Slice each potato lengthwise into eights.
4. Pre-heat a cast iron skillet over medium heat.
5. Mix salt, lime zest, and cayenne in a bowl.
6. Brush potato wedges with oil and S&P.
7. Cook wedges about 1-1/2 minutes each side or until golden brown.
8. Sprinkle with some salt and pepper.
ENJOY DAN: hallelujah
INGREDIENTS:
4-5 sweet potatoes, unpeeled
Zest from two limes or 2 tablespoons lime juice
1 tablespoon salt
Pinch cayenne pepper
3 tablespoons grapeseed oil
Some freshly ground black pepper
DIRECTIONS:
1. Par-cook the potatoes. Leave the skin on.
2. Place in a pot of water and boil until fork tender. (Let cool.)
3. Slice each potato lengthwise into eights.
4. Pre-heat a cast iron skillet over medium heat.
5. Mix salt, lime zest, and cayenne in a bowl.
6. Brush potato wedges with oil and S&P.
7. Cook wedges about 1-1/2 minutes each side or until golden brown.
8. Sprinkle with some salt and pepper.
ENJOY DAN: hallelujah
Monday, August 16, 2010
APPLES CAME IN TO THE SOUP KITCHEN LET'S MAKE APPLE SLEW ON A HOT DAY. ENJOY DAN:
APPLE SLAW FOR THE SOUP KITCHEN by CHEF DAN; serves 20
INGREDIENTS:
Combine 1 cups cider vinegar
3 tablespoons olive oil
1/4- sugar
1 tablespoon salt
1 tablespoon black pepper
In a bowl; stir until sugar dissolves
Add 2 fennel bulbs, thinly sliced
15 green apples, thinly sliced
A hand full parsley or 4 tablespoons
2 onions, slivered
Toss to coat
ENJOY DAN: hallelujah
INGREDIENTS:
Combine 1 cups cider vinegar
3 tablespoons olive oil
1/4- sugar
1 tablespoon salt
1 tablespoon black pepper
In a bowl; stir until sugar dissolves
Add 2 fennel bulbs, thinly sliced
15 green apples, thinly sliced
A hand full parsley or 4 tablespoons
2 onions, slivered
Toss to coat
ENJOY DAN: hallelujah
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