THAI SPICY MEATBALLS FOR THE IRON CHEF COOK OFF AT WHIDBY ISLAND FOOD BANK. By CHEF DAN:
SERVES 75- 80
INGREDIENTS:
2 tablespoons olive oil
12 cups pad Thai sauce
3 pound spicy ground sausage
2 onion, finely chopped
2 eggs
1 cup panko (Japanese bread crumbs)
2 big handfuls kale, finely chopped
1-1/2 cups red Chile sauce
DIRECTIONS:
1. Pre-heat oven to 400 degrees.
2. Add ground sausage to a large mixing bowl.
3. Add the remaining ingredients until well blended.
4. Shape into 1”-1-1/2” meatballs, using your hands or cookie scoop.
5. Place meatballs on baking sheet.
6. Place in pre-heated oven.
7. Bake 25-30 minutes or until well browned.
8. If you want more heat add 1 tablespoon red pepper flakes.
ENJOY DAN: hallelujah
Wednesday, September 8, 2010
IRON CHEF COOK OFF AT THE FOOD BANK TO RAISE MONEY. ENJOY DAN.
PASTA, SWEET PEPPER WITH KALE by CHEF DAN:
Serves 30-40
INGREDIENTS:
15 cups roughly chopped curly kale
4 pounds Farfalle bow tie pasta
4 tablespoons olive oil
30 garlic cloves, chopped
8 red bell peppers, chipped
8 green or yellow bell peppers, chopped
4 cups roughly chopped basil
2 tablespoons ground cayenne
Salt and pepper to taste
4 pound goat cheese or feta cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 15 minutes. Drain.
3. Heat oil in a skillet over medium-high heat.
4. Stir in peppers, kale and garlic.
5. Season with basil, cayenne pepper, salt and pepper.
6. Cook until vegetables are tender.
7. In a bowl, toss cooked pasta with skillet mixture.
8. Sprinkle with cheese and serve.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
15 cups roughly chopped curly kale
4 pounds Farfalle bow tie pasta
4 tablespoons olive oil
30 garlic cloves, chopped
8 red bell peppers, chipped
8 green or yellow bell peppers, chopped
4 cups roughly chopped basil
2 tablespoons ground cayenne
Salt and pepper to taste
4 pound goat cheese or feta cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 15 minutes. Drain.
3. Heat oil in a skillet over medium-high heat.
4. Stir in peppers, kale and garlic.
5. Season with basil, cayenne pepper, salt and pepper.
6. Cook until vegetables are tender.
7. In a bowl, toss cooked pasta with skillet mixture.
8. Sprinkle with cheese and serve.
ENJOY DAN: hallelujah
THE SOUP KITCHEN HAS LOTS OF RICE SOOO LETS MAKE A GREEK SOUP WITH CHICKEN, LEMONS, AND RICE. ENJOY DAN:
GREEK LEMON CHICKEN SOUP WITH RICE by CHEF DAN:
serves 30-40
INGREDIENTS:
4 cups cooked chicken breasts, diced
22 cups chicken broth
1-1/2 cups lemon juice
8 carrots cut into 2 inch pieces
8 stalks celery cut into 2 inch pieces
8 onions, quarter
2 tablespoons black peppercorns
3/4- cup chicken soup base
6 cups long grain white rice
40 lemon slices
20 egg yolks
DIRECTIONS:
1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.
2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup.
6. Add the cooked chicken and heat through.
7. Add lemon slices top the pot and serve.
ENJOY DAN: hallelujah
serves 30-40
INGREDIENTS:
4 cups cooked chicken breasts, diced
22 cups chicken broth
1-1/2 cups lemon juice
8 carrots cut into 2 inch pieces
8 stalks celery cut into 2 inch pieces
8 onions, quarter
2 tablespoons black peppercorns
3/4- cup chicken soup base
6 cups long grain white rice
40 lemon slices
20 egg yolks
DIRECTIONS:
1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.
2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup.
6. Add the cooked chicken and heat through.
7. Add lemon slices top the pot and serve.
ENJOY DAN: hallelujah
Monday, September 6, 2010
CABBAGE PATCH SOUP THE PEOPLE ARE YELLING FOR IT. ENJOY DAN
CABBAGE PATCH SOUP FOR THE SOUP KITCHEN by CHEF DAN
Serves 30-40
INGREDIENTS:
6 pounds ground beef, fried then drained in a colander to drain off the grease
4 onions, chopped
6 cups carrots, sliced
4 cups dried kidney beans, soaked overnight
10 garlic cloves, minced
4 green bell peppers, slice thin
1 (5# can) diced tomatoes
1/2- cup Chile powder
4 tablespoons dried Italian seasoning
4 heads cabbage, chopped
32-34 cups of water
4 tablespoons paste-style beef base
6 bay leaves
Salt and pepper to taste
DIRECTIONS:
1. In a soup kettle add water over high heat and add dried beans, bring to boil and simmer for about 2 hours.
2. Drain and save bean water.
3. In a skillet heat add 2 tablespoon butter and add garlic, onion, carrots, green pepper and celery.
4. In the stock pot add saved bean water.
5. Dissolve beef paste in 1 cup of water and add to soup along with the cabbage.
6. Slowly add desired amount of remaining water.
7. Add the rest of the vegetables, spices and bay leaves.
8. Bring to a boil.
9. Reduce heat and simmer for 1 hour.
ENJOY DAN: P.T.L.
Serves 30-40
INGREDIENTS:
6 pounds ground beef, fried then drained in a colander to drain off the grease
4 onions, chopped
6 cups carrots, sliced
4 cups dried kidney beans, soaked overnight
10 garlic cloves, minced
4 green bell peppers, slice thin
1 (5# can) diced tomatoes
1/2- cup Chile powder
4 tablespoons dried Italian seasoning
4 heads cabbage, chopped
32-34 cups of water
4 tablespoons paste-style beef base
6 bay leaves
Salt and pepper to taste
DIRECTIONS:
1. In a soup kettle add water over high heat and add dried beans, bring to boil and simmer for about 2 hours.
2. Drain and save bean water.
3. In a skillet heat add 2 tablespoon butter and add garlic, onion, carrots, green pepper and celery.
4. In the stock pot add saved bean water.
5. Dissolve beef paste in 1 cup of water and add to soup along with the cabbage.
6. Slowly add desired amount of remaining water.
7. Add the rest of the vegetables, spices and bay leaves.
8. Bring to a boil.
9. Reduce heat and simmer for 1 hour.
ENJOY DAN: P.T.L.
Sunday, September 5, 2010
VAGAN, VAGAN, VAGAN WHAT MORE CAN I SAY DAN
DAN”S VAGAN SPLIT PEA SOUP by CHEF DAN serves 30-40
INGRESIENTS:
2 tablespoons olive oil
2 onions, chopped
4 bay leaves
8 garlic cloves, crushed
4 cups dried split peas
1 cup barley, roasted in a dry pan for about 5 minutes
3 teaspoons salt
24 cups water
8 carrots, chopped
6 stalks celery, chopped
8 potatoes, diced
1 tablespoon black mustard seed, ground in a coffee grinder
1 tablespoon cumin, ground in a cofee grinder
1 tablespoons turmeric
1-1/2 tablespoons coriander, ground
1/4- cup lemon juice
1/4- cup Italian seasoning
DIRECTIONS:
1. In a stock pot over medium heat, sauté the oil onion, bay leaves, and garlic for about 6-8 minutes.
2. Add the peas. Roasted barley, salt and water.
3. Bring to a boil and reduce heat to low.
4. Simmer for 2 hours, stirring occasionally.
5. Add the carrots, celery, potatoes,mustard seed, cumin seed, coriander ground, tumeric, and lemon juice with fresh ground black pepper.
6. Simmer for another hour, and enjoy.
ENJOY DAN: P.T.L.
INGRESIENTS:
2 tablespoons olive oil
2 onions, chopped
4 bay leaves
8 garlic cloves, crushed
4 cups dried split peas
1 cup barley, roasted in a dry pan for about 5 minutes
3 teaspoons salt
24 cups water
8 carrots, chopped
6 stalks celery, chopped
8 potatoes, diced
1 tablespoon black mustard seed, ground in a coffee grinder
1 tablespoon cumin, ground in a cofee grinder
1 tablespoons turmeric
1-1/2 tablespoons coriander, ground
1/4- cup lemon juice
1/4- cup Italian seasoning
DIRECTIONS:
1. In a stock pot over medium heat, sauté the oil onion, bay leaves, and garlic for about 6-8 minutes.
2. Add the peas. Roasted barley, salt and water.
3. Bring to a boil and reduce heat to low.
4. Simmer for 2 hours, stirring occasionally.
5. Add the carrots, celery, potatoes,mustard seed, cumin seed, coriander ground, tumeric, and lemon juice with fresh ground black pepper.
6. Simmer for another hour, and enjoy.
ENJOY DAN: P.T.L.
Friday, September 3, 2010
SHREDDED BEEF BY ONE GREAT COOK MY NEICE REBECCA ENJOY DAN:
REBECCA’S DELECTABLE SHREDDED BEEF. MY NEICE AN ACCOMPLISHED
Serves 6-8 COOK:
INGREDIENTS:
3 # beef roast
RUB
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon steak seasoning
1/2 teaspoon cumin
Rub all over toast and marinate for 6 -12 hours.
DIRECTIONS:
1. In a Dutch oven, brown roast on all sides.
2. Remove from pan and add 1 large chopped onion and one large chopped red pepper.
3. Add 1 cup water, cover.
4. Bake at 325 degrees for 3 1/2- hours.
5. When complete, pull out the roast and slice cross grain so it shreds.
6. Return to onion, pepper mixture and stir to combine.
ENJOY MY NEICES RECIPE DAN:
Serves 6-8 COOK:
INGREDIENTS:
3 # beef roast
RUB
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon steak seasoning
1/2 teaspoon cumin
Rub all over toast and marinate for 6 -12 hours.
DIRECTIONS:
1. In a Dutch oven, brown roast on all sides.
2. Remove from pan and add 1 large chopped onion and one large chopped red pepper.
3. Add 1 cup water, cover.
4. Bake at 325 degrees for 3 1/2- hours.
5. When complete, pull out the roast and slice cross grain so it shreds.
6. Return to onion, pepper mixture and stir to combine.
ENJOY MY NEICES RECIPE DAN:
Wednesday, September 1, 2010
BASIL AND NUTS. WOW WHAT A COMBO ENJOY DAN
BASIL PESTO WITH PISACHIO NUTS by CHEF DAN:
1 cup
INGREDIENTS:
4 garlic cloves
1/2- cup shelled pistachios
1 hand full fresh basil
1 tablespoon lime juice
1/4- teaspoon salt
1/4- cup graspeseed oil or olive oil
1/4- cup gorgonzola
1. Place garlic in food processor; pulse until chopped.
2. Add pistachios, basil, lime juice, and salt.
3. Pulse until nuts finely chopped.
4. Add oil gradually until well combined.
5. Add cheese and pulse 3-4 times.
ENJOY DAN: P.T.L.
1 cup
INGREDIENTS:
4 garlic cloves
1/2- cup shelled pistachios
1 hand full fresh basil
1 tablespoon lime juice
1/4- teaspoon salt
1/4- cup graspeseed oil or olive oil
1/4- cup gorgonzola
1. Place garlic in food processor; pulse until chopped.
2. Add pistachios, basil, lime juice, and salt.
3. Pulse until nuts finely chopped.
4. Add oil gradually until well combined.
5. Add cheese and pulse 3-4 times.
ENJOY DAN: P.T.L.
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