CRAB CAKES WHAT COULD BE BETTER ENJOY DAN:

CRAB CAKES WITH LEMON-HORSERADISH by CHEF DAN:

Serves 8

INGREDIENTS:

2 pound lump crab

2 tablespoons olive oil

2 eggs

1/2-cup light mayonnaise

1/2-cup fresh parsley or cilantro plus springs for garnish

1//4cup lemon juice

3 tablespoons bottled white horseradish

1-1/2cups Panko (Japanese bread crumbs)

Coarse salt and freshly ground black pepper

DIRECTIONS:           

1.   In a large bowl, combine, eggs, mayonnaise, parsley or cilantro, lemon juice, and horseradish.

2.   Fold in crab and 1/2-cup Panko.

3.   Season with salt and pepper.

4.   Place remaining 1 cup crumbs to a plate.

5.   Form 16 cakes, using 1/2-cup crab mixture for each.

6.   Gently dredge cakes in crumbs, pressing to help adhere.

7.   In a skillet over medium-high heat, heat 1 tablespoons oil.

8.   Place 8 cakes in the skillet and cook until golden brown, about 4-6 minutes.

9.   Repeat with remaining tablespoon oil and cakes.

ENJOY DAN:                                            BON-APPETITE

MOLASSES ENJOY DAN:

                             MOLASSES by CHEF DAN:

LEMON-DIJON GLAZE:

2 tablespoons molasses

2 tablespoons stone-ground Dijon mustard

2 tablespoons lemon or lime juice

2 garlic cloves, minced

Whisk all ingredients together.

Brush on chicken, pork, beef or lamb.

MOLASSES-SOY MARINADE:

2 tablespoons molasses

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

2 garlic cloves, minced

1 thumb size fresh ginger, graded

Whisk all ingredients together.

Marinade fish, chicken, pork, beef or lamb up to 4 hours or all-night.

ENJOY DAN:                                   BON-APPETITE:

WHAT COULD BE BETTER FOR OCTOBER-FEST ENJOY DAN:

                      OCTOBER-FEST SAUERKRUAT by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 pounds (FLANAGAN) barrel cured sauerkraut (KRRRRISP KRAUT)

2 onions, sliced

3 apples, sliced (with skin on)

3 potatoes, graded

1 tablespoon butter

2 teaspoons juniper berries

2 teaspoons caraway seeds

2 cups red wine, beer, or apple juice

2 teaspoons brown sugar

1/2-pound bacon

1 pound bratwurst, sliced

DIRECTIONS:                          (PRE-HEAT OVEN 375-DEGREES)

1.   Rinse sauerkraut in warm water: drain.

2.   In a skillet, sauté the onion and apples in the butter until soft.

3.   Add caraway seeds, juniper berries, brown sugar, potatoes, and sauerkraut.

4.   In a greased baking dish, pour all the ingredients in, except bacon and bratwurst.

5.   Top with bacon slices and bake for 40 minutes.

6.   Place uncooked bratwurst on top of the kraut and return to the oven and bake for another 25-30-minutes.

            ENJOY DAN:                                             BON-APPETITE

SOUP'S-ON AT THE SOUP KITCHEN---- SAUERKRAUT AND POTATOES ENJOY DAN:

             SAUERKRAUT POTATOE SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

7 pounds beef stew, diced into 1-inch pieces

3 tablespoons grape-seed oil

1 (32oz) can sauerkraut

1 (32oz) can cream of mushroom soup

15 potatoes, cubed

7 onions, chopped

22 cups beef broth

1/4-cup vinegar

1/4-cup paprika

1/4-cup dill weed

2 teaspoons each, salt, caraway seed, black pepper

3 tablespoons dried parsley

DIRECTIONS:

1.     In a soup. Cook meat and onions in hot oil until meat is browned.

2.     Stir in beef broth, paprika, salt, caraway seed, and black pepper.

3.     Cover and simmer up to 2 hours.

4.     Add cream-of-mushroom soup, potatoes, undrained sauerkraut, vinegar and dill weed.

5.     Cover and cook for about 30 minutes.

     ENJOY DAN:                                  BON-APPETITE:

GRANDSON DAVID IS COMING HOME SO CARBOMADA STEW ENJOY DAN:

CARBOMADA- SQUASH AND VEGETABLE STEW FOR GRANDSON’S DAVID’S HOMECOMMING by GRAMPA DAN:

Serves 8-10

INGREDIENTS:

2 pounds stewing beef, cut into bit size pieces

1 acorn squash

2 zucchini, diced into 1/2-inch pieces

2 tablespoons each of olive oil       and 2 tablespoons butter

4 tomatoes, crossly chopped

1 onion, chopped

4 garlic cloves, peeled and minced, 1 left whole

2 fresh bay leaves

2 spring fresh springs

2 tablespoons red-wine vinegar

3 potatoes, diced into 1-inch cubes

3 sweet potatoes, diced into 1-inch cubes

2 carrots, sliced

2 cups beef broth

2 ears of corn, shucked, or 2 cups frozen corn

1 each red and green bell pepper, seeded and chopped

2 peaches, chopped and 2 pears, cored and chopped and 2 cups green grapes

DIRECTIONS:         (PRE-HEAT OVEN TO 350-DEGREES)

1.     Chop the top off the squash, scrape the insides of the squash out with a spoon and discard.

2.     Add butter, 1 fresh bay leaf, 1 garlic clove, and salt and pepper.

3.     In a greased baking dish bake squash for about 45-minutes.

4.     Heat oil in a heavy pot over medium-high heat add the meat and brown all sides. Add garlic and season with salt and pepper.

5.     Add vinegar and boil until evaporated.

6.     Add onions, bell peppers and sauté for 5 minutes.

7.     Add beef broth, potatoes, carrots, tomatoes and bring to a boil.

8.     Stir in zucchini and corn, and simmer for 15 minutes.

9.     Add in the peaches, pears, and grapes and simmer for about 5 more minutes.

10.                        Empty squash and slice into wedges.

11.                        Place the stew into serving bowls with the squash pieces arranged around the edge.     ENJOY DAN:                       BON-APPETITE:

WHO DOSE NOT LIKE SWEET-POTATOES FRIES WITH APPLES ENJOY DAN:

SWEET POTATOE FRIES BAKED WITH APPLE by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 pounds sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch wedges

2 apples, quarter, cored and cut into 16 wedges each apple, halved crosswise

2 tablespoons olive oil

Coarse salt and freshly ground black pepper

2 tablespoon butter

1 tablespoons fresh sage or 2 teaspoon dried sage

2 teaspoons lemon juice

2 teaspoons DAN’S honey

DIRECTIONS:            (PRE-HEAT OVEN TO 475 DEGREES)

1.     In a large bowl, toss the sweet potatoes with oil, 1/4-teasspoons salt and a few grinds of fresh pepper.

2.     On a baking sheet, spread the potatoes in a single layer.

3.     Roast for 10-minutes.

4.     Flip over and continue roasting, until tender and browned in spots, about 5 minutes.

5.     While the potatoes are roasting.

6.     In a skillet heat the butter over medium-high heat and heat until the butter begins to brown, 1-2 minutes.

7.     Add the apples in a single layer and brown on both sides, 1-2 minutes each side.

8.     Add sage and stir until wilted about 30-seconds.

9.     Take off the heat and stir in the lemon juice and DAN’S honey.

10.                        With a spatula, scrape the apples and butter into the bowl used for tossing the potatoes.

11.                        When the potatoes are done add them to the apples and gently combine.

12.                        Season to taste with salt and pepper.

ENJOY DAN:                                               BON-APPETITE

PESTO MADE BY LORI IS AWESOME ENJOY DAN:

GREEN BEANS AND CARROTS WITH LORI’S PESTO by CHEF DAN:

Serves 10

INGREDIENTS:

2 pounds, trimmed

1 pound carrots, peeled and cut into match sticks

1 quart of   LORI’S pesto

DIRECTIONS:

1.     In a large pot fit with a steamer basket insert, bring a 1-inch of water to a boil over high-heat.

2.     Steam the green beans, covered, for about 4-6 minutes or until tender.

3.     Pull the steamer basket form the pot, and transfer the beans to a serving bowl.

4.     Cover to keep warm.

5.     Add the carrots to the basket and steam, covered, until tender about 4-6 minutes.

6.     Transfer the carrots to the bowl with the beans.

7.     Toss the vegetables and add 3/4-quarters of LORI’S pesto.

8.     Stir to combine.

9.     Season with coarse salt and freshly ground black pepper.

10.                        Add more pesto if needed.

ENJOY DAN:                                            BOB-APPETITE