RISOTTO WITH MUSHROOMS AND BLACK TRUFFLE OIL ENJOY DAN:

RISOTTO WITH SHRIMP AND BLACK TRUFFLE OIL by CHEF DAN:

Serves4

INGREDIENTS:

8-ounces shrimp cooked and peeled

1 cup Arborio rice

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, crushed and roughly chopped

3-4 cups vegetables stock

1 cup white wine

2 tablespoons lemon zest

8 baby portabella mushrooms, halved

1/4 cup Parmigiano-Reggiano cheese, finely graded

1 tablespoon butter

A pinch of dried thyme or basil

DIRECTIONS:

1.     RICE:

2.     Sweat onions in olive oil, garlic, and lemon zest over medium-heat in a heavy bottom stock pot.

3.     Add rice and cook for 5 minutes, DO-NOT let rice become to brown.

4.     Add wine and reduce until fully evaporated.

5.     Add stock in half-cup increments.

6.     Stir between each addition, and only add more when the last has been absorbed.

7.     When the rice becomes softened and creamy add mushrooms and allows them to cook down.

8.     Continue stirring and adding stock until the rice becomes al dente.

9.     Add cooked shrimp and heat until warmed through.

10.                        Stir in butter, grated cheese and dried herbs of your choice.

11.                        Garnish with a little grated cheese.

                    ENJOY DAN:                                       BON-APPETITE

WE GOT (FIG) VINEGAR AT PICK PLACE MARKET SO LET'S DO A RECIPE ENJOY DAN:

SHRIMP WITH PENNE PASTA AND FIG VINCOTTO VINEGAR by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound shrimp, peeled with tails on

2 tablespoon olive oil, divided

2 cups penne pasta or ziti pasta, uncooked

1 pound asparagus, trimmed and cut on the bias in 2-inch pieces

1 red bell pepper, cut into thin strip

1/3-cup feta cheese, crumbled

1 tablespoon FIG vincotto vinegar

DIRECTIONS:

1.   Cook pasta according to package directions.

2.   Drain pasta and, place in a large serving bowl.

3.   Toss shrimp in 1 tablespoon olive oil, stir to coat.

4.   In a sauce pan over medium-high heat add 1 tablespoon olive oil, when sizzling add asparagus, and bell pepper, cook 2-3 minutes and then add shrimp and cook until they turn pink about 2 minutes.

5.   Place in the serving bowl and stir to combine.

6.   Top with feta cheese and FIG vincotto vinegar, toss lightly.

ENJOY DAN:                                               BON-APPETITE

LOTS OF RED TOMATOES SO LET'S MAKE MARINARA SAUCE ENJOY DAN

                               MARINARA SAUCE by CHEF DAN:

Serves a few

INGREDIENTS:

 2 onions peeled and diced

2 tablespoons olive oil

1 cup LORI’S pesto

 6 garlic cloves, minced

2 tablespoon each dried, basil, oregano, rosemary, thyme, and Italian seasoning

1/2-cup red wine

8 fresh ripe tomatoes, peeled and seeded

1/2-cup torn fresh basil

Coarse salt and freshly ground black pepper

DIRECTIONS: 

1.     In a large skillet, heat olive oil, over medium-high heat until sleazing.

2.     Add onions and cook slowly until they start to caramelize, about 3-5 minutes.

3.     Add garlic and dried herbs and cook for 5 minutes.

4.     Deglaze the pan with 1/2-cup red wine and cook for 2 minutes.

5.     Add tomatoes and their juices, LORI’S pesto and stir to combine.

6.     Bring to a simmer and cook on low, stirring occasionally for about 1 hour.

7.     Season with salt and pepper.

8.     Top with fresh basil.

ENJOY DAN:                                                           (BON-APPITETE)

FIG VINCOTTO VINEGAR NOT YOUR EVERYDAY VINEGAR ENJOY DAN:

SHRIMP WITH FENNEL AND FIG VINCOTTO VINEGAR by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 pound shrimp, peeled and tails on

1 fennel bulb, finely sliced

1 onion, finely sliced

1 red bell pepper, finely sliced

2 teaspoons FIG vincotto vinegar

1/4cup fresh basil leaves

Coarse salt and fresh ground black pepper

DIRECTIONS:

1.     In a sauce pan over medium-high heat, add funnel and onion.

2.     Sauté until they begin to caramelize, about 5 minutes.

3.     Add bell pepper and sauté for about 3-5 minutes.

4.     Place onion and fennel mixture on a platter.

5.     Toss shrimp in the olive oil and stir to coat.

6.     In the sauté pan over medium-high heat add shrimp and sauté for 2-3 minutes or until shrimp are pink.

7.     Place shrimp on the platter on top of the fennel mixture.

8.     On top of the shrimp add fresh basil and FIG vincotto vinegar.

9.     Season with salt and pepper.

ENJOY DAN:                                           (BON-APPETITE)

FOR THE SOUP KITCHEN GREEN TOMATOE SOUP WITH A KICK ENJOY DAN:

   GREEN TOMATOE SOUP WITH A KICK by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 green tomatoes, chopped

22 cups vegetable broth

1/4- cup butter

6 onions, diced

7 cloves garlic, minced

1 thumb-size fresh ginger, graded

1 tablespoon each, cumin, chili powder, and curry powder

2 teaspoons coriander

1 tablespoon red pepper flacks

7 potatoes, diced

1/4- cup (DAN’S HONEY)

1 gallon coconut milk

Course salt and freshly ground black pepper

DIRECTIONS:

1.     In a stock-pot, heat the garlic, ginger, coriander, cumin, curry powder, over medium-heat until the fragrance is released.

2.     Stir continuously.

3.     Add the onions and a little salt to coat.

4.     Add the butter and sauté onion for about 5 minutes.

5.     Add the broth, tomatoes, potatoes, red pepper flakes, and DAN’S honey.

6.     Bring to a boil.

7.     Reduce heat to a low simmer.

8.     Cover and cook for about 40 minutes.

9.     Using an immersion blender, blend until somewhat smooth.

10.                        Pour in coconut milk.

11.                        Heat until the soup is heated through about 15 minutes.

12.                        Season with salt and pepper.

       ENJOY DAN:                                         (BON-APPETITE)

SUMMER IS OVER TOMATOES NOT RED YET SO GREEN TOMATOE SOUP ENJOY DAN:

GREEN TOMATOE SOUP WITH SPLIT PEAS by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 greens tomatoes, chopped

4 cups dried green split peas

3 tablespoons olive oil

22 cups vegetable broth

6 cloves, garlic, minced

8 potatoes, diced

4 cups whole corn

1/4-cup lemon juice

1 tablespoon each, dried sage, thyme, and Italian seasoning

Salt and pepper to taste

DIRECTIONS:

1.     In a stock pot over medium-heat add oil and when sizzling add onions and garlic.

2.     Sauté or about 5 minutes or until soft.

3.     Stir in tomatoes, corn, sage, thyme, and Italian seasoning.

4.     Stir in vegetable broth, split peas, and  potatoes, bring to a boil and then simmer for about 1 hour.

5.     Add lemon juice and cook until heated through.

6.     Season with salt and pepper.

ENJOY DAN:                                                    (BON-APPETITE)

RED TOMATOES DID-NOT GET RIPE SOOOOOOOOOO GREEN TOMATOES BAKED ENJOY DAN:

     GREEN TOMATOES- OVEN BAKED by CHEF DAN:

Serves 10

INGREDIENTS:

6 green tomatoes

2 eggs, beaten

1-1/2-cups buttermilk or 2/3cup evaporated milk

2 cups Japanese breadcrumbs (PANKO)

1 cup all-purpose flour

1 tablespoon Creole seasoning

2 teaspoons paprika

2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

DIRECTIONS:                            (PRE-HEAT OVEN TO 400 DEGREES)

1.     Cut tomatoes into 1/4-inch-thick slices.

2.     Sprinkle both sides evenly with salt and pepper.

3.     In a shallow bowl mix beaten eggs, and buttermilk.

4.     In another bowl mix together flour, Creole seasoning and paprika.

5.     1n yet another bowl add Panko

6.     Dredge each slice of tomatoes in flour mixture.

7.     Dip tomatoes in egg, buttermilk mixture.

8.     Dredge into Panko mixture.

9.     Arrange tomatoes in large, shallow, greased baking pan.

10.                        Tomatoes should not touch.

11.                        Bake uncovered in 400* oven for 18-20 minutes or until golden brown, turning once after 10 minutes.

ENJOY DAN:                                            (BON-APPETITE)