BUTTERMILK BAKED CHICKEN TENDERS by CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2 boneless skinless chicken tenders
1-1/4 cup buttermilk
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon green Chile powder
1/2- teaspoon red pepper flacks
1- teaspoon dried thyme
1/2- parmesan cheese
1 cup panko (Japanese bread crumbs)
DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)
1. Pound the chicken to an even thickness and place in a gallon zip-lock bag.
2. Whisk together buttermilk, salt, black pepper, 1/2- teaspoon garlic powder, chili powder.
3. Pour marinate over chicken and place in the refrigerator overnight.
4. On a plate, combine panko, parmesan cheese, red pepper flacks, and thyme.
5. Remove chicken from marinate and coat in panko mixture.
6. Place chicken on baking pan and spray with cooking spray.
7. Cook at 425 degrees for 20-25 minutes.
ENJOY DAN: hallelujah
Thursday, February 10, 2011
Wednesday, February 9, 2011
VERY RIPE PEARS GIVE THIS THE JUICIEST, MOST DELICIOUS VALENTINE DINNER POSSIBLE. ENJOY DAN:
PEAR WEDGES WITH OUZO AND MINT by CHEF DAN:
Serves 2
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons canned pear nectar
1 teaspoon sherry vinegar
1 tablespoon ouzo, or 1/4- teaspoon star anise, ground very fine
2 tablespoons fresh mint
1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
2 cups arugula leaves
DIRECTIONS:
1. Mix oil, nectar, vinegar, ouzo in a bowl; stir in 1 tablespoon mint.
2. Season to taste with salt.
3. Arrange pear wedges on plates over arugula leaves.
4. Drizzle vinaigrette over.
5. Sprinkle with freshly ground black pepper.
6. Add 1 remaining tablespoon mint.
ENJOY DAN: hallelujah
Serves 2
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons canned pear nectar
1 teaspoon sherry vinegar
1 tablespoon ouzo, or 1/4- teaspoon star anise, ground very fine
2 tablespoons fresh mint
1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
2 cups arugula leaves
DIRECTIONS:
1. Mix oil, nectar, vinegar, ouzo in a bowl; stir in 1 tablespoon mint.
2. Season to taste with salt.
3. Arrange pear wedges on plates over arugula leaves.
4. Drizzle vinaigrette over.
5. Sprinkle with freshly ground black pepper.
6. Add 1 remaining tablespoon mint.
ENJOY DAN: hallelujah
Tuesday, February 8, 2011
ORZO, THE POPULAR ANISE-FLAVORED SPIRIT OF GREECE. ENJOY DAN:
SHRIMP WITH FETA AND OUZO by CHEF DAN:
Serves4-6 OUZO A GREEK SPECIALITY LIQUEUR. Can mix with water and enjoy.
INGREDIENTS;
1-1/2- pounds shrimp, peeled and divined
3 tablespoons olive oil
3 tablespoons orzo
Sea salt and freshly ground black pepper
4 garlic cloves, minced
1 tablespoons lime juice
1 red onion, diced
1 red bell pepper, diced
1/2- teaspoon red pepper flakes
1 (14.5oz) can tomatoes, diced
1/4- cup white wine, or clam juice
1/2- cup feta cheese
2 tablespoons dried Italian seasoning
2 tablespoons dried dill
DIRECTIONS:
1. Place frozen shrimp in a large bowl with 1 tablespoons salt and enough water to cover by 2 inches.
2. Let rest 5-7 minutes, and then drain and rinse thoroughly. This brings them almost back to life.
3. Toss shrimp, 1 tablespoon olive oil, 1 tablespoon orzo, 1tablespoon lime juice, 1/4- teaspoon salt, and 1/8 teaspoons freshly ground black pepper, in a bowl and mix well to combine.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
5. Add garlic, onion, red pepper, red pepper flakes and ¼ teaspoon salt, and stir to combine.
6. Cook, stirring occasionally, about 5 -7 minutes.
7. Add tomatoes, wine, and remaining 2 tablespoon ouzo.
8. Increase heat to medium-high and then bring to a simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, about 5-8 minutes.
9. Add shrimp along with any additional liquid to the pan, stir to coat and distribute evenly.
10. Cover and simmer, stirring occasionally, until shrimp are opaque throughout, about 6-8 minutes.
11. Remove skillet and sprinkle evenly with feta.
12. Drizzle I tablespoon olive oil evenly over top and sprinkle with dill.
ENJOY DAN: hallelujah
Serves4-6 OUZO A GREEK SPECIALITY LIQUEUR. Can mix with water and enjoy.
INGREDIENTS;
1-1/2- pounds shrimp, peeled and divined
3 tablespoons olive oil
3 tablespoons orzo
Sea salt and freshly ground black pepper
4 garlic cloves, minced
1 tablespoons lime juice
1 red onion, diced
1 red bell pepper, diced
1/2- teaspoon red pepper flakes
1 (14.5oz) can tomatoes, diced
1/4- cup white wine, or clam juice
1/2- cup feta cheese
2 tablespoons dried Italian seasoning
2 tablespoons dried dill
DIRECTIONS:
1. Place frozen shrimp in a large bowl with 1 tablespoons salt and enough water to cover by 2 inches.
2. Let rest 5-7 minutes, and then drain and rinse thoroughly. This brings them almost back to life.
3. Toss shrimp, 1 tablespoon olive oil, 1 tablespoon orzo, 1tablespoon lime juice, 1/4- teaspoon salt, and 1/8 teaspoons freshly ground black pepper, in a bowl and mix well to combine.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
5. Add garlic, onion, red pepper, red pepper flakes and ¼ teaspoon salt, and stir to combine.
6. Cook, stirring occasionally, about 5 -7 minutes.
7. Add tomatoes, wine, and remaining 2 tablespoon ouzo.
8. Increase heat to medium-high and then bring to a simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, about 5-8 minutes.
9. Add shrimp along with any additional liquid to the pan, stir to coat and distribute evenly.
10. Cover and simmer, stirring occasionally, until shrimp are opaque throughout, about 6-8 minutes.
11. Remove skillet and sprinkle evenly with feta.
12. Drizzle I tablespoon olive oil evenly over top and sprinkle with dill.
ENJOY DAN: hallelujah
Monday, February 7, 2011
I MADE UP A LOT OF BLACK BEANS FOR THE SUPER BOWL. SO BERDENE SAID MAKE A SOUP SO HERE IT IS.
Serves 4
INGREDIENTS:
1 pound black beans
2 bay leaves
6 garlic cloves, chopped
2 teaspoon paprika
1 tablespoon cumin
1 tablespoon oregano
1/2- teaspoon dry mustard
1 teaspoon CUBAN curry
2 tablespoon olive oil
1 onion, large dice
1 red pepper, large dice
1 tablespoon lime juice
1 teaspoon hot sauce (FRANKS)
DIRECTIONS:
1. Soak beans overnight, discard soaking water and rinse beans thoroughly.
2. In a stockpot, cover the beans with water, covering them by 2 inches.
3. Add bay leaves, bring water to a boil, and simmer, partially covered, for 2 hours.
4. In a bowl mix the garlic, paprika, cumin, oregano, and dry mustard, curry together until well blended.
5. In sauce pan heat oil over medium-high heat, add onions, and red pepper until translucent.
6. Add 2/3 cup of the hot liquid from the cooking beans, the lime juice, and the hot sauce.
7. Add dry mixture to the sauce pan.
8. Cook spices an addionally 5-7 minutes, stirring constantly, until ingredients are fully combined.
9. Simmer, partially covered, for about 1 hour.
10. Remove bay leaves.
11. With an immersion blender, blend for about 1 minute or until just some of the beans are smashed.
ENJOY DAN: saukairl
INGREDIENTS:
1 pound black beans
2 bay leaves
6 garlic cloves, chopped
2 teaspoon paprika
1 tablespoon cumin
1 tablespoon oregano
1/2- teaspoon dry mustard
1 teaspoon CUBAN curry
2 tablespoon olive oil
1 onion, large dice
1 red pepper, large dice
1 tablespoon lime juice
1 teaspoon hot sauce (FRANKS)
DIRECTIONS:
1. Soak beans overnight, discard soaking water and rinse beans thoroughly.
2. In a stockpot, cover the beans with water, covering them by 2 inches.
3. Add bay leaves, bring water to a boil, and simmer, partially covered, for 2 hours.
4. In a bowl mix the garlic, paprika, cumin, oregano, and dry mustard, curry together until well blended.
5. In sauce pan heat oil over medium-high heat, add onions, and red pepper until translucent.
6. Add 2/3 cup of the hot liquid from the cooking beans, the lime juice, and the hot sauce.
7. Add dry mixture to the sauce pan.
8. Cook spices an addionally 5-7 minutes, stirring constantly, until ingredients are fully combined.
9. Simmer, partially covered, for about 1 hour.
10. Remove bay leaves.
11. With an immersion blender, blend for about 1 minute or until just some of the beans are smashed.
ENJOY DAN: saukairl
TOOK TO SUPER BOWL PARTY AND IT WAS A BIG HIT,TRY IT YOU WILL LIKE THAI NACHOS ENJOY DAN
THAI NACHOS WITH JALAPENOS by CHEF DAN:
Serves 20
INGREDIENTS:
1 tablespoon olive oil
2 pounds ground turkey
4 tablespoons red curry paste
1 tablespoon fish sauce
1 (19oz) can coconut milk
2 tablespoons lime juice
3 shallots, diced
1 tablespoon brown sugar
2 jalapenos, with seeds in diced
2 tomatoes, diced
1 (16oz) package shredded Mexican cheese
1 large bag lime flavored tortilla chips
1/2- cup cilantro chopped
DIRECTIONS:
1. PRE-HEAT OVEN TO 400 DEGREES.
2. Heat oil in a skillet over medium-high heat.
3. Add 2 tablespoons red curry paste until mixed and the kitchen smells good.
4. Add the meat, fish sauce, shallots, and stir fry until meat is no longer pink, about 5 minutes.
5. Add 1/2 the coconut milk, stirring frequently, until thoroughly heated through.
6. Remove meat mixture to a plate.
7. In the same skillet add 2 tablespoons red curry paste and remaining coconut milk.
8. Bring to a boil and add lime juice and sugar.
9. Stirring frequently until curry is dissolved and sauce is thickened.
10. Line 2 baking sheet with lime flavored chips.
11. Top chips evenly with meat mixture, diced jalapeno pepper, tomatoes, and coconut curry sauce.
12. Sprinkle with cheese and bake until cheese melts, about 5 minutes.
13. Sprinkle with cilantro and enjoy.
ENJOY DAN: saukairl
I Added 4 cups dried black beans that were soaked all-night and cooked for 2-3 hours.
I mixed the meat with the coconut milk and after simmering it for 20 minutes or so I strained it through a sieve that made the mixture nice and dry.
Then I add the black beans, and mixed together, and served.
Potato chips got soggy so I would say use tortilla chips.
Serves 20
INGREDIENTS:
1 tablespoon olive oil
2 pounds ground turkey
4 tablespoons red curry paste
1 tablespoon fish sauce
1 (19oz) can coconut milk
2 tablespoons lime juice
3 shallots, diced
1 tablespoon brown sugar
2 jalapenos, with seeds in diced
2 tomatoes, diced
1 (16oz) package shredded Mexican cheese
1 large bag lime flavored tortilla chips
1/2- cup cilantro chopped
DIRECTIONS:
1. PRE-HEAT OVEN TO 400 DEGREES.
2. Heat oil in a skillet over medium-high heat.
3. Add 2 tablespoons red curry paste until mixed and the kitchen smells good.
4. Add the meat, fish sauce, shallots, and stir fry until meat is no longer pink, about 5 minutes.
5. Add 1/2 the coconut milk, stirring frequently, until thoroughly heated through.
6. Remove meat mixture to a plate.
7. In the same skillet add 2 tablespoons red curry paste and remaining coconut milk.
8. Bring to a boil and add lime juice and sugar.
9. Stirring frequently until curry is dissolved and sauce is thickened.
10. Line 2 baking sheet with lime flavored chips.
11. Top chips evenly with meat mixture, diced jalapeno pepper, tomatoes, and coconut curry sauce.
12. Sprinkle with cheese and bake until cheese melts, about 5 minutes.
13. Sprinkle with cilantro and enjoy.
ENJOY DAN: saukairl
I Added 4 cups dried black beans that were soaked all-night and cooked for 2-3 hours.
I mixed the meat with the coconut milk and after simmering it for 20 minutes or so I strained it through a sieve that made the mixture nice and dry.
Then I add the black beans, and mixed together, and served.
Potato chips got soggy so I would say use tortilla chips.
Saturday, February 5, 2011
A GENEROUS HANDFUL OF GARLIC AND A ROUSING MEASURE OF RED PEPPER FLAKES KICKS THIS RECIPE INTO HIGH GEAR. ENJOY DAN:
SHRIMP FRA DIAVOLO by CHEF DAN:
Serves 2-4
INGREDIENTS:
16 large shrimp, peeled and deveined
2 tablespoons olive oil
6 garlic cloves, minced
3 shallots, chopped
20 cherry tomatoes, halved
1-1/2 cups crushed tomatoes in thick sauce
1-1/2 cups red wine
Leaves from one spring oregano, chopped
3 tablespoons fresh basil
Salt and freshly ground black pepper
1 teaspoon dried red pepper flacks
3/4- pound vermicelli
DRICTIONS:
1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flacks.
2. Heat the 2 tablespoons oil in a skillet over medium-high heat.
3. Add the shrimp and sauté for about 1 minute, toss, and continue cooking for about 2 minutes.
4. Transfer to a plate and set aside.
5. Add garlic and shallots to the same skillet and cook until soft, about 3-5 minutes.
6. Add cherry tomatoes, canned tomatoes, wine, and oregano.
7. Season to taste with salt and pepper and simmer, stirring occasionally, until cheery tomatoes are soft and sauce has thickened, about 12-17 minutes.
8. Meanwhile cook vermicelli pasta according to package directions.
9. Drain and reserve 1/4- cup pasta water.
10. Return the shrimp and any accumulated juices and 1/4- cup pasta water to the tomato mixture; toss to coat, and cook for about 1- 2 minutes.
11. Stir in the basil.
ENJOY DAN: saukairl
Serves 2-4
INGREDIENTS:
16 large shrimp, peeled and deveined
2 tablespoons olive oil
6 garlic cloves, minced
3 shallots, chopped
20 cherry tomatoes, halved
1-1/2 cups crushed tomatoes in thick sauce
1-1/2 cups red wine
Leaves from one spring oregano, chopped
3 tablespoons fresh basil
Salt and freshly ground black pepper
1 teaspoon dried red pepper flacks
3/4- pound vermicelli
DRICTIONS:
1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flacks.
2. Heat the 2 tablespoons oil in a skillet over medium-high heat.
3. Add the shrimp and sauté for about 1 minute, toss, and continue cooking for about 2 minutes.
4. Transfer to a plate and set aside.
5. Add garlic and shallots to the same skillet and cook until soft, about 3-5 minutes.
6. Add cherry tomatoes, canned tomatoes, wine, and oregano.
7. Season to taste with salt and pepper and simmer, stirring occasionally, until cheery tomatoes are soft and sauce has thickened, about 12-17 minutes.
8. Meanwhile cook vermicelli pasta according to package directions.
9. Drain and reserve 1/4- cup pasta water.
10. Return the shrimp and any accumulated juices and 1/4- cup pasta water to the tomato mixture; toss to coat, and cook for about 1- 2 minutes.
11. Stir in the basil.
ENJOY DAN: saukairl
Wednesday, February 2, 2011
MIX YOUR MAYO WITH HORESRADISH MUSTARD, HERBS, HOT SAUCE AND ANY SPICES, ENJOY DAN:
WHITE FISH WITH MAYO AND HORSERADISH, by CHEF DAN:
Serves 2
INGREDIENTS:
2 (6-oz) white fish fillets
1/4- teaspoon sea salt
2 teaspoons lite mayonnaise, (mixed with 1 teaspoon prepared horseradish)
1/2- cup coarsely crushed salt and vinegar potato chips
DIRECTIONS:
1. PRE-HEAT OVEN TOO 400 DEGREES.
2. Arrange fish on a smell parchment-lined baking sheet.
3. Sprinkle with salt.
4. Smear mayonnaise-horseradish over the top of each fillet.
5. Press in gently the crushed potato chips.
6. Bake 10-12 minutes, until fish flakes easily with a fork.
ENJOY DAN: saukairl
Serves 2
INGREDIENTS:
2 (6-oz) white fish fillets
1/4- teaspoon sea salt
2 teaspoons lite mayonnaise, (mixed with 1 teaspoon prepared horseradish)
1/2- cup coarsely crushed salt and vinegar potato chips
DIRECTIONS:
1. PRE-HEAT OVEN TOO 400 DEGREES.
2. Arrange fish on a smell parchment-lined baking sheet.
3. Sprinkle with salt.
4. Smear mayonnaise-horseradish over the top of each fillet.
5. Press in gently the crushed potato chips.
6. Bake 10-12 minutes, until fish flakes easily with a fork.
ENJOY DAN: saukairl
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