THIS IS A RICH, LUXURIOUS SYRUP WITH A LOTS OF FLAVOR ENJOY DAN:

                               BALSAMIC SYRUP by CHEF DAN:

Makes 10 cups

INGREDIENTS:

10 cups balsamic vinegar

2 cups brown sugar

1/4-cup pure vanilla

10 cinnamon sticks

8 star anise

12  fresh rosemary springs

4 tablespoons black peppercorns

DIRECTIONS:

1.    Combine vinegar, sugar, cinnamon sticks peppercorns, star anise, and sugars in a nonreactive sauce pan.

2.    Bring to a boil, stirring to dissolve sugar.

3.    Reduce heat and simmer, uncovered, until mixture is reduced by half about 30-45 minutes.

4.    Remove from heat.

5.    Strain through a sieve and discard solids.

6.    Let cool and stir in vanilla.

7.    Bottle and serve over salad green, pasta, fruit, or ice cream.

ENJOY DAN:                                          BON-APPETITE!!

GREEN BEANS AT CHRISTMAS OH YEH ENJOY DAN:

               GREEN BEANS WITH TARRAGON AND ALMONDS by CHEF DAN:

Serves 10-12

INGREDIENTS:

3 pounds green beans, trimmed

1 tablespoons grape-seed oil

2 tablespoons butter

14-cup fresh tarragon

2 red onions, finely chipped

2 tablespoons fresh thyme leaves chopped

2 tablespoons fresh chives, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons fresh lemon juice

1-1/2- cups toasted chopped almonds

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.    Bring four gallons of salted water to boil.

2.     Add the green beans

3.     Cook for about 5 minutes, beans should be crisp.

4.    Drain and set aside.

5.    In a skillet over medium-heat, add oil and butter, and when sizzling:

6.    Add onion and season with salt and pepper, and cook until the onions caramelize about 12-15 minutes. Add thyme, chives, and rosemary, and cook another 5 minutes.

7.    Add the green beans and almonds, stir well.

8.    Drizzle with lemon juice.

                                     ENJOY DAN:                                          BON-APPETITE!!

CHASEN'S CHILI FOR ELIZABETH TAYLOR (MY WAY) ENJOY DAN:

         CLASEN’S CHILI FOR ELIZABETH TAYLOR (MY WAY) by CHEF DAN:

Serves 20-30                           (For the kettle guy’s and tree farm crew)

INGREDIENTS:

2 pounds lean ground pork

2 pounds beef stew meat

6 garlic cloves

5 bell peppers, seeded and diced

3 onions, chopped

4 cups dried pinto beans, soaked overnight in water

4 jalapenos, seeded and chopped

1/4- cup cumin

1/2-cup chipotle chili powder 

1 quart I.P.A. beer

1 gallon tomatoes, diced

1 (6oz) cans tomato paste

1/2- cup lime juice

1/4- cup unsweetened cocoa

1/4- cup oregano 

2 tablespoons brown sugar

1 cup masa harina

DIRECTIONS:  

1.    Drain soaked beans and simmer for 1-1/2-to 2 hours.

2.    In a skillet over medium-high heat, cook beef and pork until nice and browned.

3.    Stir in garlic, onions and bell peppers and cook until tender.

4.    Add to cooked beans.

5.    Stir in jalapenos, and next 10 ingredients.

6.    Bring to a boil.

7.    Reduce heat and simmer for about 1-1/2 -hours, stirring occasionally.

8.    Mix 1 cup of water with masa harina until smooth and add to chili.

9.    Simmer for 30 minutes.

ENJOY DAN:                                        BON-APPETITE!!

CHASEN'S CHILI IN HOLLYWOOD FOR ELIZABETH TAYLOR WOW! ENJOY DAN:

                                     CHASEN’S CHILE   FOR ELIZABETH TAYLOR

Clasen’s has closed its doors, but Clasen’s was a Hollywood hangout. Elizabeth Taylor liked this chili so much that when she was on a movie set out of the country. She would have them ship it to her on location. The story goes according to Kenn Weakley who give me the recipe that 1964 when Elizabeth Taylor was making Cleopatra in Italy she had Clasen’s chili flown over to her. The recipe was recorded on a brown paper bag.

CLASEN’S CHILI:

8 oz. dry pinto beans

5 C. canned tomatoes

1 C. green pepper, chopped

1-1/2- C. onion, chopped

2 cloves garlic, minced

1-1/2 T. oil

1/2- C. parsley, chopped

2 1/2- lb. lean ground beef

1 lb. lean ground pork

1/2- C. butter

1/4- C. chili powder

2 t. salt

1-1/2 t. pepper

1-1/2 t cumin seed, crushed

In kettle, soak beans several hours or overnight in water to cover them by 2”. Simmer until tender. Add tomatoes. Sauté green pepper, onions, and garlic in oil until soft.  Add parsley. Brown beef and pork in butter and add to onion mixture. Add chili powder and cook 15 minutes. Combine beans and add remaining spices. Simmer for 1 hour, covered, and for 30 minutes more, uncovered. Skim fat from top and serve. Makes 4 quarts.

Enjoy Dan:      Thanks Kenn & Judy Weakley

                   CHICKEN PAILLARD WITH ARUGULA by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts halves

4 cups arugula, trimmed or 1 bag (5oz) salad greens

2 teaspoons grated lemon rind

4 fresh thyme springs.

1/4-cup fresh lemon juice

Olive oil for drizzling, plus 2 tablespoons, divided

1-Cup cherry tomatoes, halved

2 tablespoon all-purpose flour

2 tablespoons butter

1 cup white wine

2 tablespoon dry sherry

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    Place each chicken breast half between 2 sheets of plastic wrap.

2.    Pound with a cast iron skillet or meat mallet, until 1/4-inch thick.

3.    Combine the thyme springs, lemon zest, and press all over the chicken.

4.    Season with salt and pepper.

5.    In a skillet over medium add olive oil and when sizzling.

6.    Add chicken to the skillet cook for 3-4 minutes on each side.

7.    Remove to a platter and tent with foil.

8.    Return pan to medium-heat and add butter, and when hot.

9.    Add flour and cook, stirring with a whisk for about 2 minutes.

10. Add halved tomatoes, lemon juice, white wine and sherry.

11. When broth thickens, remove from pan and pour onto dinner plates.

12. In a bowl toss arugula or green salad with lemon juice and coarse salt.

13. Drizzle with olive oil and re-toss arugula or salad greens.

14. To serve, cover the bottom of the dinner plate with warm tomato sauce.

15. Top with a small pile of arugula or greens and 2 pieces of chicken.

            ENJOY DAN:                                              BON-APPETITE!!!!

CHICKEN AND SALAD WOW!!!!!!!!!!!!! ENJOY DAN

                   CHICKEN PAILLARD WITH ARUGULA by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts halves

4 cups arugula, trimmed or 1 bag (5oz) salad greens

2 teaspoons grated lemon rind

4 fresh thyme springs.

1/4-cup fresh lemon juice

Olive oil for drizzling, plus 2 tablespoons, divided

1-Cup cherry tomatoes, halved

2 tablespoon all-purpose flour

2 tablespoons butter

1 cup white wine

2 tablespoon dry sherry

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    Place each chicken breast half between 2 sheets of plastic wrap.

2.    Pound with a cast iron skillet or meat mallet, until 1/4-inch thick.

3.    Combine the thyme springs, lemon zest, and press all over the chicken.

4.    Season with salt and pepper.

5.    In a skillet over medium add olive oil and when sizzling.

6.    Add chicken to the skillet cook for 3-4 minutes on each side.

7.    Remove to a platter and tent with foil.

8.    Return pan to medium-heat and add butter, and when hot.

9.    Add flour and cook, stirring with a whisk for about 2 minutes.

10. Add halved tomatoes, white wine and sherry.

11. When broth thickens, remove from pan and pour onto dinner plates.

12. In a bowl toss arugula or green salad with lemon juice and coarse salt.

13. Drizzle with olive oil and re-toss arugula or salad greens.

14. To serve, cover the bottom of the dinner plate with warm tomato sauce.

15. Top with a small pile of arugula or greens and 2 pieces of chicken.

            ENJOY DAN:                                              BON-APPETITE!!!!

THAI SHRIMP AND NOODLES AND COCONUT MILK PLUS LIME JUICE ENJOY DAN:

                       THAI COCONUT SHRIMP SOUP WITH NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp and shells left on, if frozen put into a bowl of salted water for 20 minutes or so, drain and rinse under cold water

1 quart chicken stock

2 stocks lemongrass, peeled and cut on the bias in 2 inch pieces, crushed

3 Thai chilies or Serrano chilies, seeded and thinly sliced, devinned

1 (14oz) can straw mushrooms

1tablespoons olive oil

1 thumb size fresh ginger, sliced

8 cilantro stems, lightly crushed

4 garlic cloves, minced

2 tablespoons brown sugar

3 tablespoons fish sauce

1 tablespoons red curry paste

6 ounces rice sticks

1/4-cup lime juice

A bunch of cilantro leaves

DIRECTIONS:

1.    Peel the shrimp and reserved the shells.

2.    Heat the oil over-medium heat in a sauce pan.

3.    Add shrimp shells, red curry paste and 2 Thai peppers.

4.    Sauté for 2 minutes.

5.    Add lemongrass, chicken stock, ginger, brown sugar, garlic, and cilantro stems.

6.    Bring to a boil, and reduce heat to low simmer and cook for 20 minutes.

7.    Strain the stock through a sieve into a soup pot, discarding solids.

8.    In the soup pot add the fish sauce, lime juice, stir and taste, adding more fish sauce or lime juice if needed.

9.    Over medium-high heat add rice noodles straw mushrooms and cook for 4-5 minutes.

10. Add shrimp, and stirring until opaque, about 1 minute.

11. Garnish with sliced chilies and cilantro leaves.

                            ENJOY DAN:                          BON-APPETITE!!!!