GREEN BEANS WITH PARMESAN by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound fresh green beans, trimmed
2 tablespoons butter
1 tablespoon lemon juice
2 tablespoons parmesan cheese
Sea salt and freshly ground black pepper
DIRECTIONS:
1. Bring a pot of salted water to boil.
2. Add green beans, and cook until tender about 2-4 minutes.
3. Drain the beans and return to the pot.
4. Add butter, lemon juice, and 1 tablespoon parmesan cheese.
5. Season with salt and pepper.
6. Toss to combine.
7. Serve sprinkled with remaining parmesan cheese.
ENJOY DAN: (ROCK-ON)
Friday, June 3, 2011
THAI SHRIMP WITH GREEN CURRY AND FISH SAUCE WOW WOW DAN
THAI SHRIMP WITH SNAP PEAS AND GREEN CURRY by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound shrimp, peeled and divined
2 cups snap peas, cut in-half on the bias
2 tablespoon grape-seed oil
1 (19oz) can MAY-PLOY coconut milk
1 cup chicken broth
1 tablespoon green curry paste
2 tablespoon lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
Handful of fresh basil
DIRECTIONS:
1. In a saucepan heat the oil over medium-high heat.
2. Add curry paste cook until it sizzles and fragrant, about 1 minutes.
3. Add coconut milk and broth and bring to a simmer, stirring often, about 5 minutes, allowing the flavors to develop.
4. Increase heat and bring to a boil.
5. Add shrimp, sugar, snap peas, lime juice, cook about 2 minutes.
6. Add fish sauce, stir to combine.
7. Remove from heat.
8. Let rest for 5 minutes.
9. Serve with jasmine rice or noodles and garnish with Thai pepper and basil.
ENJOY DAN: (ROCK-ON)
Serves 4
INGREDIENTS:
1 pound shrimp, peeled and divined
2 cups snap peas, cut in-half on the bias
2 tablespoon grape-seed oil
1 (19oz) can MAY-PLOY coconut milk
1 cup chicken broth
1 tablespoon green curry paste
2 tablespoon lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
Handful of fresh basil
DIRECTIONS:
1. In a saucepan heat the oil over medium-high heat.
2. Add curry paste cook until it sizzles and fragrant, about 1 minutes.
3. Add coconut milk and broth and bring to a simmer, stirring often, about 5 minutes, allowing the flavors to develop.
4. Increase heat and bring to a boil.
5. Add shrimp, sugar, snap peas, lime juice, cook about 2 minutes.
6. Add fish sauce, stir to combine.
7. Remove from heat.
8. Let rest for 5 minutes.
9. Serve with jasmine rice or noodles and garnish with Thai pepper and basil.
ENJOY DAN: (ROCK-ON)
GOING ON A DIET TRY THIS ENJOY DAN
ASPARAGUS-ORANGE-SALAD WITH PINE NUTS by CHEF DAN:
Serves 4
INGREDIENTS:
1 head romaine lettuce, chopped
1 orange
1 pound asparagus, trimmed
1/4-cup orange juice
1 thumb size piece fresh ginger root, peeled and minced
1 tablespoon olive oil
1 tablespoon pine nuts
DIRECTIONS: (PRE-HEAT OVEN TO 425)
1. Zest orange and reserve zest.
2. Divide lettuce between salad plates, with segments of the orange.
3. Place asparagus on a baking sheet and spray with non-stick spray.
4. Roast asparagus for 12-15 minutes.
5. Divide evenly on the plates.
6. Whisk together orange juice, ginger, olive oil, and orange zest.
7. Drizzle over salad plates and sprinkle with pin-nuts.
ENJOY DAN: (ROCK-ON)
Serves 4
INGREDIENTS:
1 head romaine lettuce, chopped
1 orange
1 pound asparagus, trimmed
1/4-cup orange juice
1 thumb size piece fresh ginger root, peeled and minced
1 tablespoon olive oil
1 tablespoon pine nuts
DIRECTIONS: (PRE-HEAT OVEN TO 425)
1. Zest orange and reserve zest.
2. Divide lettuce between salad plates, with segments of the orange.
3. Place asparagus on a baking sheet and spray with non-stick spray.
4. Roast asparagus for 12-15 minutes.
5. Divide evenly on the plates.
6. Whisk together orange juice, ginger, olive oil, and orange zest.
7. Drizzle over salad plates and sprinkle with pin-nuts.
ENJOY DAN: (ROCK-ON)
Thursday, June 2, 2011
MORE NOODLES OH YEA BABE ENJOY DAN:
SOBA NOODLES WITH BABY PORTABELLS WITH GINGER BROTH by CHEF DAN:
Serves 4
INGREDIENTS:
8 oz soba noodles
2 teaspoons sesame oil
2 teaspoon grape-seed oil
1 thumb size fresh ginger, minced
2 shallots, thinly sliced
13 baby portabella mushrooms, steamed and quarter
2 cups chicken stock
2 teaspoons rice wine vinegar
1 tablespoon soy sauce
4 cups, spinach, Swiss chard, or mustard greens
4 scallions, cut on a bias
DIRECTIONS:
1. In a large pot salted water bring to a boil.
2. Add noodles and cook for 10 minutes.
3. Drain and cover with sesame oil, set aside.
4. In a sauce pan over medium-heat add grape-seed oil.
5. Add ginger, shallots, and mushrooms, cook and stir for about 2 minutes.
6. Stir in chicken stock, vinegar, and soy sauce, about 5 minutes.
7. Bring to a simmer and cook until mushrooms are golden brown.
8. Add greens and scallions and stir to combine.
9. To serve, divide noodles among 4 bowls; ladle soup over noodles.
ENJOY DAN: (ROCK-ON)
Serves 4
INGREDIENTS:
8 oz soba noodles
2 teaspoons sesame oil
2 teaspoon grape-seed oil
1 thumb size fresh ginger, minced
2 shallots, thinly sliced
13 baby portabella mushrooms, steamed and quarter
2 cups chicken stock
2 teaspoons rice wine vinegar
1 tablespoon soy sauce
4 cups, spinach, Swiss chard, or mustard greens
4 scallions, cut on a bias
DIRECTIONS:
1. In a large pot salted water bring to a boil.
2. Add noodles and cook for 10 minutes.
3. Drain and cover with sesame oil, set aside.
4. In a sauce pan over medium-heat add grape-seed oil.
5. Add ginger, shallots, and mushrooms, cook and stir for about 2 minutes.
6. Stir in chicken stock, vinegar, and soy sauce, about 5 minutes.
7. Bring to a simmer and cook until mushrooms are golden brown.
8. Add greens and scallions and stir to combine.
9. To serve, divide noodles among 4 bowls; ladle soup over noodles.
ENJOY DAN: (ROCK-ON)
MARINATE AND GREEN CURRY BRING A LETTLE ZIP TO THIS DISH. ENJOY DAN:
STIR-FRY SOBA NOODLES WITH MARINATED MEAT by CHEF DAN:
Serves 4
MARINATE:
2 tablespoon sesame oil divided 1 for marinate 1 for stir-fry
1 tablespoon lemon juice
1 tablespoons orange juice
1/2- cup light soy sauce
2 tablespoon fish sauce
4 garlic cloves, minced
1 thumb size fresh ginger, minced
2 tablespoons honey
1. Mix all marinate ingredients together.
2. Pour over sliced meat.
3. Machinate fro 4-24 hours.
MEAT, SOBA, AND VEGETABLES:
12oz beef or pork, thinly sliced
12oz soba noodles
1 cup beef stock
1 tablespoon cornstarch
1 tablespoon green curry paste
1 eggplant, peeled and cut into 3/4-inch cubes
1 bell pepper, cut into 1//2 stripes
1 onion, halved and thinly sliced
1 whole tomato, chopped
1 cup fresh baby portabellas, steamed and sliced
1/2- pound bok choy, split in half lengthwise
12 Fresh asparagus, cut on a bias every 2-inches
15 fresh green beans, cut on the bias every 2-inches
15 fresh snap peas, cut in half on the bias.
DIRECTIONS:
1. Heat 1 tablespoon sesame oil in a wok over medium-high heat.
2. Add green curry and meat and cook, stirring, about one minute, set aside.
3. Add 1 tablespoon oil, stock and all the vegetables and marinate, cook stirring, about 4 minutes.
4. Stir in meat, cornstarch, and soba noodles, and cook stirring for about 3 minutes. ENJOY DAN: (ROCK-ON)
Serves 4
MARINATE:
2 tablespoon sesame oil divided 1 for marinate 1 for stir-fry
1 tablespoon lemon juice
1 tablespoons orange juice
1/2- cup light soy sauce
2 tablespoon fish sauce
4 garlic cloves, minced
1 thumb size fresh ginger, minced
2 tablespoons honey
1. Mix all marinate ingredients together.
2. Pour over sliced meat.
3. Machinate fro 4-24 hours.
MEAT, SOBA, AND VEGETABLES:
12oz beef or pork, thinly sliced
12oz soba noodles
1 cup beef stock
1 tablespoon cornstarch
1 tablespoon green curry paste
1 eggplant, peeled and cut into 3/4-inch cubes
1 bell pepper, cut into 1//2 stripes
1 onion, halved and thinly sliced
1 whole tomato, chopped
1 cup fresh baby portabellas, steamed and sliced
1/2- pound bok choy, split in half lengthwise
12 Fresh asparagus, cut on a bias every 2-inches
15 fresh green beans, cut on the bias every 2-inches
15 fresh snap peas, cut in half on the bias.
DIRECTIONS:
1. Heat 1 tablespoon sesame oil in a wok over medium-high heat.
2. Add green curry and meat and cook, stirring, about one minute, set aside.
3. Add 1 tablespoon oil, stock and all the vegetables and marinate, cook stirring, about 4 minutes.
4. Stir in meat, cornstarch, and soba noodles, and cook stirring for about 3 minutes. ENJOY DAN: (ROCK-ON)
FOUR THAI CLASSIC TASTES ENJOY DAN:
THE FOUR CLASSIC TASTES
Sour: (if too salty add following)
Vinegar, lemon & lime juice, wine, sour cream, buttermilk, tamarind, rhubarb, pickles, mustard and lemongrass.
SALTY: (NOT SALTY ENOUGH ADD FOLLOWLING)
Soy sauce, fish sauce, anchovies, olives, mustard, capers, and some cheeses feta.
SWEET: (NOT SWEET ENOUGH ADD FOLLOWING)
Sugars, honey, maple syrup, fruit juices, molasses, chocolate, ketchup, hoisin sauce, and roasted bell peppers.
BITTER: (TO ADJUST THE FAVLORS ADD FOLLOWLING)
Endive, watercress, cabbage, kale, mustard greens, dark chocolate, Brussels sprouts, grapefruit, coffee, walnuts, and freshly ground black pepper.
ENJOY DAN: (ROCK-ON)
Wednesday, June 1, 2011
THE SOUP KITCHEN GOT IN A LOT VEGETABLES SSSSSOOOOOOOO VEGETABLE SOUPENJOY DAN:
HEARTY VEGTEABLE BARLEY SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
4 cups barley, uncooked
5 cups macaroni
26 cups vegetable broth
2 tablespoons butter
6 onions, chopped
4 cups mushrooms, sliced
15 carrots, chopped
6 turnips, chopped
6 cups corn kernels
6 cups, fresh green beans, cut on the bias
15 new potatoes, chopped
12 stalks celery, diced
1 head cabbage, chopped
6 garlic cloves, minced
1 (28oz) can diced tomatoes
1 (28oz) can v-8 juice
1/4- cup chili powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 cup lime juice
DIRECTIONS:
1. Toast the barley one cup at a time in a dry frying pan, toast until nice and brown.
2. Heat butter in same fry pan over medium-heat.
3. Cook onion until translucent.
4. In a stock pot add vegetable broth and all vegetables, lime juice, and diced tomatoes.
5. Bring to a boil, add barley, macaroni and spices.
6. Add more stock if needed. ENJOY DAN: (ROCK-ON)
Serves 30-40
INGREDIENTS:
4 cups barley, uncooked
5 cups macaroni
26 cups vegetable broth
2 tablespoons butter
6 onions, chopped
4 cups mushrooms, sliced
15 carrots, chopped
6 turnips, chopped
6 cups corn kernels
6 cups, fresh green beans, cut on the bias
15 new potatoes, chopped
12 stalks celery, diced
1 head cabbage, chopped
6 garlic cloves, minced
1 (28oz) can diced tomatoes
1 (28oz) can v-8 juice
1/4- cup chili powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 cup lime juice
DIRECTIONS:
1. Toast the barley one cup at a time in a dry frying pan, toast until nice and brown.
2. Heat butter in same fry pan over medium-heat.
3. Cook onion until translucent.
4. In a stock pot add vegetable broth and all vegetables, lime juice, and diced tomatoes.
5. Bring to a boil, add barley, macaroni and spices.
6. Add more stock if needed. ENJOY DAN: (ROCK-ON)
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