THIS A DEEP SOUTH SWEET POTATO DISH ENJOY:

         SWEET POTATO CASSEROLE WITH OATMEAL CRUMBLE TOPPING by CHEF DAN:

Serves 6-8

INGREDIENTS:

3 sweet potatoes about 5 pounds

3/4-cup brown sugar

1/2-cup butter, melted

1/2-heavy cream

1 teaspoon EACH vanilla,and cinnamon

2 tablespoons dark rum

1/2-teaspoon grated nutmeg

1” piece fresh ginger finely graded, course salts and freshly ground black pepper

         DIRECTIONS:                        (PRE-HEAT OVEN TO 475 DEGREES)

1.    Place sweet potatoes in a greased baking dish and bake until soft, about 1-1/2-hours. Let rest for 30 minutes, and remove the skins.

2.    In a bowl mesh the sweet potatoes with a potato meshed until well meshed.

3.    Combine next 6 ingredients together.

4.    Stir into sweet potatoes and mix thoroughly.

5.    Pour mixture into a 1-1/2-qt. baking dish and smooth top.

 

  FOR CRUMBLED TOPPING:                 

1/2-cup all-purpose flour

1/2-cup rolled oats

1/2-cup brown sugar

1/4-cup pecans, chopped

1/4-cup butter, cubed and chilled

1/4-teaspoons cinnamon

1/2-salt

1/2-cup mini marshmallow

DIRECTIONS:                     (REDUCE HEAT TO 350 DEGREES)

1.    Stir in flour, oats, sugar, pecans, cinnamon, and salt in a bowl.

2.    Add butter and using your hands combine into the flour mixture, until large crumbles forms.

3.    Mount crumbled mixture over filling, dot with marshmallows.

4.    Bake until filling is hot and crumble and marshmallows are browned.

5.    Bake 45-50 minutes.

6.    Let rest 15 minutes before serving.

ENJOY DAN:                        BON-APPETITE:

WE ARE HAVING A PARTY AT OUR HOUSE ENJOY DAN:

      CLASSIC BRINED TURKEY AT THE SAUL’S AT THANKSGIVING by CHEF DAN:

Serves 10-12

DIRECTIONS:

1 12-14 pound turkey

FOR THE BRINE:

1 cup kosher salt

1/2-cup brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

2 teaspoons EACH dried marjoram leaves, garlic-pepper blend, all spice berries, and chopped candied ginger

1 gallon iced water

FOR THE GLAZE:

1 apple sliced

2 teaspoons each dried tarragon, dried rosemary, dried sage, orange peel, cinnamon stick, and dry mustard

1-1/2-cups orange juice

3/4-cup DAN’S honey

1/3-cup tarragon vinegar

1/2-teaspoon coarse salt and 1/4-teaspoon freshly ground black pepper

DIRECTIONS:                                 (PRE-HEAT OVEN TO 500 DEGREES)

1.    Combine all the brine ingredients except ice water in a skillet over medium-high heat.

2.    Bring to a boil, stirring occasionally to dissolve the solids.

3.    Remove from the heat and let cool to room temperature, and refrigerate.

4.    The day before cooking, combine the brine and ice water in a stock pot.

5.    Place the thawed turkey and fully submerge, cover and refrigerate over-night.

6.    Discard the brine, wash turkey in cold water and pat dry with paper towels.

7.    Place on roasting rack inside a roasting pan.

8.    In a sauce pan combine all filling ingredients, bring to a boil, reduce and boil gently, uncovered fro 30-35 minutes or until mixture reaches a glazing consistency, you should have about 1-cup.

9.    Add apple glaze to turkey cavity

10.  Coat the bird skin liberally with grape-seed oil

11. Insert a probe thermometer in the thickest part of the breast.

12. Roast in pre-heated oven at 500-degrees for 30 minutes.

13. Reduce heat to 350-degrees for about 2-to 2-1/2- hours.

14. When temperature reaches 160-degrees the turkey is done.

Let turkey rest, loosely covered with foils.      ENJOY 

THIS IS THE SEASON FOR CHANTERELLE MUSHROOMS ENJOY DAN:

                             CHANTERELLE RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

2-cups chanterelle mushrooms

2 garlic cloves, chopped

4 tablespoon butter

1-1/3-cups Arborio rice

4 cups vegetables broth

1 cup grated parmesan cheese

2 tablespoons lemon juice

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

1.    In a skillet over medium-high heat, melt 2 tablespoons butter.

2.    Add garlic and mushrooms and stir for about 3 minutes or until the mushrooms are good and browned.

3.    Set aside.

4.    In the skillet heat 2 tablespoons butter over medium-heat.

5.    Stir in rice and cook according to package directions.

6.    Slowly add vegetable broth 1/2-cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth.

7.    Continue cooking until the rice is tender.

8.    Stir in the mushroom mixture and heat through, about 1 minute.

9.    Stir in cheese and season with salt and pepper.

    ENJOY DAN:                                               BON-APPETITE!

SUN DRIED TOMATOES AND CHICKEN ENJOY DAN:

         CHICKEN WITH MUSHROOMS AND SUN DRIED TOMATOES by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, boneless, chicken breast, halves

1 cup thinly sliced drained sun-dried tomatoes

2 tablespoons reserved oil from sun-dried tomatoes

1-1/2-pounds for bay portabella, or crimini mushrooms, sliced

1 onion, finely chopped

4 garlic cloves, minced

1 cup red wine

1 cup chicken broth

1/4-cup tomato paste

¼ cup Italian seasoning

1 tablespoons all-purpose flour

1 tablespoon butter, melted

DIRECTIONS:

1.    In a skillet heat the reserved tomato oil over medium-high heat.

2.    Season the chicken with salt and pepper.

3.    Add to the skillet and sauté until the chicken is golden brown on all sides.

4.    Transfer chicken to a platter.

5.    In the same skillet add onion, garlic and sauté until soft about 5 minutes.

6.    Add mushrooms, and sun-dried tomatoes, sauté for about 5 minutes.

7.    Whisk in the wine, chicken broth, and tomato paste.

8.    Add the chicken to the skillet and bring liquid to a boil.

9.    Then reduce heat and simmer for about 15 minutes or until chicken is cooked through.

10. Transfer chicken to a platter cover and keep warm.

11. Cut butter and flour together and whisk into the sauce and simmer, whisking every few minutes until thickened.

12. Stir in Italian seasoning and pour over chicken.

ENJOY DAN:                                                       BON-APPETITE!

THE SOUP KITCHEN GOT IN 15 POUNDS OF SAUSAGE SOOOO SAUSAGE SOUP ENJOY DAN:

                               SAUSAGE SOUP by CHEF DAN:

Serves 20

INGREDIENTS:

4 pounds Italian sausage

6 onions, chopped

1 gallon diced tomatoes

20 cups beef broth

3 (12oz) boxes RONZONI garden delight

2 tablespoons each, garlic powder, dried basil, oregano, and thyme

4 cups carrots, chopped

Garlic salt

DIRECTIONS:

1.    In a skillet, cook sausage over medium-heat until no pink remains.

2.    Drain off grease.

3.    Add onion, and carrots, and spices.

4.    Cook for 5-7 minutes or until onions are soft.

5.    In stock pot add broth and bring to a boil.

6.    Add sausage, onion mixture, and tomatoes.

7.    Stir in garden delight pasta.

8.    Cover and simmer for 30-40 minutes.

9.    Season with garlic salt.

ENJOY DAN:                                              BON-APPETITE:

THE SOUP KITCHEN GOT IN 350 POUNDS OF POTATOES SO POTATOE SOUP ENJOY DAN: SOUP

                                   POTATO- LEEK SOUP by CHEF DAN:

SERVES 30-40

  

INGREDIENTS:

60 red potatoes, cubed

15 leeks, cleaned and chopped

32- Cups vegetable broth

1/4-cup butter

4 quarts half and half

INGREDIENTS:

1.    In a skillet over medium-heat add butter and heat until sizzling.

2.    Add leeks and sauté for 5-10 minutes or until tender.

3.    In a stock pot add broth and bring to a boil.

4.    Add potatoes and leeks and bring to a simmer.

5.    Simmer for 45 minutes to-1-hour.

6.    Add half and half, and simmer until heated through.

7.    With an immersion blender, blend until nice and creamy.

ENJOY DAN:                                  BON-APPETITE!

RED TART CHERRIES ARE A REAL TREAT ENJOY DAN:

       GREEN BEANS WITH TART RED CHERRIES AND PINE NUTS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1/2-pound fresh green beans, trimmed and cut in 2-inch pies on the bias

1 tablespoons olive oil

1 shallot, finely chopped

1/4-cup tart red cherries

1/4-cup raisins

1/4-cup white wine

1-cup vegetables broth

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    In a sauce pan heat olive oil over medium-heat until sizzling.

2.    Add shallot and sauté until fragrant.

3.    Add tart red cherries, raisins and pine nuts, sauté about 5 minutes.

4.    Add wine and broth and boil 1-2 minutes.

5.    Add green beans, salt and pepper.

6.    Sauté about 3-4 minutes, and liquid has thickened.

                          ENJOY DAN:                                                BON-APPETITE!