CLASSIC POT ROAST by CHEF DAN:
Serves 8-10
INGREDIENTS:
1 four-pound boneless chuck roast, trimmed seasoned with salt and pepper or 5-7 pound bone-in chuck or blade roast seasoned
1/4-cup all-purpose flour
4 tablespoons olive oil
2 onions, coarsely chopped
4 garlic cloves, chopped
1/2-package dry onion soup mix
3 cups beef broth
1 cup red wine
1/2-pound white button mushrooms
1 tablespoons Worcestershire sauce
6 carrots, peeled and cut diagonally in 2-3-inch pieces
2 pounds Yukon potatoes, peeled and cut into 2-inch chunks
3-4 springs fresh thyme
4 bay leaves
1-1/2- teaspoons cornstarch mixed with 2 tablespoons water
DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Dust the seasoned roast with flour.
2. In a Dutch oven pot, heat 2 tablespoons oil.
3. Add roast; cook over medium heat, turning, until brown all over, about 20 minutes.
4. Transfer to a plate.
5. Add the onion and garlic to the pot and cook, stirring for about 5-7 minutes.
6. Add beef broth, garlic, and, dried onion mix, Worcestershire sauce, bay leaves, and fresh thyme.
7. Return roast to the pot.
8. Cover and braise for 2-1/2- hours.
9. In a skillet heat remaining 2 tablespoons oil and sauté mushrooms for 8 minutes or until golden brown, season with salt and pepper.
10. Transfer roast to a plate and strain cooling liquid into a bowl.
11. Return deglazed liquid to the pot and pour in red wine,
12. Bring liquid to a boil, discard solids.
13. Add the mushrooms, carrots, and potatoes.
14. Cover and cook in the oven for about 1 hour, or until vegetables are tender.
15. Transfer the roast to a deep serving platter.
16. Using a slotted spoon, transfer the vegetables to the serving platter and arrange vegetables around the meat.
17. Boil the liquid until reduced to 3- 4 cups.
18. Stir in cornstarch slurry and whisk into the simmering liquid until thickened.
19. Spoon a bit of sauce over the meat and vegetables.
20. Pass additional sauce in a gravy boat.
21. Garnish with fresh thyme.
ENJOY DAN: BON-APPETITE!!
Monday, June 4, 2012
Saturday, June 2, 2012
YOU HAVE TO GET ONE OF THESE SOLD BY WILLIAMS-SONOMA THE FOOD IS UNREAL ENJOY DAN:
STEEL GRILL FRY PAN WITH CHICKEN OR STEAK WITH VEGGIES
By CHEF DAN:
Serves 4
This steel grill fry-pan cooks everything from spinach and other greens to pieces of tender juicy meat.
Its perforated design brings food in contact with the flame to impact a delicious smoky flavor with the risk of losing the ingredients to the fire.
Evened the blackened pieces are delicious.
INGREDIENTS: (ANY VEGGIES FROM YOUR REFRIGERATE)
1-1/2- pounds chicken or steak, thinly sliced
3 tablespoons olive oil
1 onion, quartered
1 bell pepper, seeded and cut into 1/2-inch strips
4 Bok Choy, bottoms cut off and halved
15 mushrooms, sliced in half
15 cherry tomatoes, halved
2 cups snap-peas, trimmed
DIRECTIONS: (PRE-HEAT GRILL)
1. In a bowl add all veggies and olive oil, mix thoroughly.
2. Season with salt and pepper.
3. Transfer the mixture to the steel grill fry-pan.
4. Put on a medium-hot grill and close the lid and cook.
5. Tossing occasionally, until browned and softened, 8-10 minutes.
6. Transfer back to the bowl and cover with aluminum foil.
7. In a bowl, stir together the chicken or steak adding 1 tablespoon olive oil, and season with salt and pepper.
8. Cover the grill and cook, tossing the meat occasionally, until browned, about 4-5 minutes per batch.
9. Return all the veggies to the pan with the meat and stir to combine.
10. Serve and enjoy, I added soy sauce to ours, but can use any sauce or no sauce. ENJOY DAN: BON-APPETITE!!
By CHEF DAN:
Serves 4
This steel grill fry-pan cooks everything from spinach and other greens to pieces of tender juicy meat.
Its perforated design brings food in contact with the flame to impact a delicious smoky flavor with the risk of losing the ingredients to the fire.
Evened the blackened pieces are delicious.
INGREDIENTS: (ANY VEGGIES FROM YOUR REFRIGERATE)
1-1/2- pounds chicken or steak, thinly sliced
3 tablespoons olive oil
1 onion, quartered
1 bell pepper, seeded and cut into 1/2-inch strips
4 Bok Choy, bottoms cut off and halved
15 mushrooms, sliced in half
15 cherry tomatoes, halved
2 cups snap-peas, trimmed
DIRECTIONS: (PRE-HEAT GRILL)
1. In a bowl add all veggies and olive oil, mix thoroughly.
2. Season with salt and pepper.
3. Transfer the mixture to the steel grill fry-pan.
4. Put on a medium-hot grill and close the lid and cook.
5. Tossing occasionally, until browned and softened, 8-10 minutes.
6. Transfer back to the bowl and cover with aluminum foil.
7. In a bowl, stir together the chicken or steak adding 1 tablespoon olive oil, and season with salt and pepper.
8. Cover the grill and cook, tossing the meat occasionally, until browned, about 4-5 minutes per batch.
9. Return all the veggies to the pan with the meat and stir to combine.
10. Serve and enjoy, I added soy sauce to ours, but can use any sauce or no sauce. ENJOY DAN: BON-APPETITE!!
CHICKEN BREASTS SIMPLE AND EASY AND ENJOYABLE DAN
GRILLED CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS: by CHEF DAN:
Serves 4
INGREDIENTS:
4 boneless skinless chicken breast
MARINATE:
2 tablespoons olive oil
4 garlic cloves, minced
1/2-teaspoon fennel seeds
1 teaspoon coriander
FILLING:
1/2-cup chopped marinated artichokes
1/2-cup chopped marinated sun-dried tomatoes garlic cloves, minced
6 ounces feta cheese
2 teaspoons olive oil
DIRECTIONS:
1. In gallon zip-lock bag, combine olive oil, garlic, fennel seeds, and coriander to create a marinate.
2. With a sharp knife, cut a pocket into each chicken breast before placing it in the marinate.
3. Refrigerate for at least 4 hours and all-night ok.
4. Combine the feta cheese, sun-dried tomatoes, artichoke hearts and olive oil to make the filling.
5. Remove the chicken from the marinate and fill the pockets with the feta cheese mixture.
6. Using toothpicks to secure the edges of the pockets closed.
7. On pre-heated grill cook 10-12 minutes or until internal temperature reaches 165 degrees.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
4 boneless skinless chicken breast
MARINATE:
2 tablespoons olive oil
4 garlic cloves, minced
1/2-teaspoon fennel seeds
1 teaspoon coriander
FILLING:
1/2-cup chopped marinated artichokes
1/2-cup chopped marinated sun-dried tomatoes garlic cloves, minced
6 ounces feta cheese
2 teaspoons olive oil
DIRECTIONS:
1. In gallon zip-lock bag, combine olive oil, garlic, fennel seeds, and coriander to create a marinate.
2. With a sharp knife, cut a pocket into each chicken breast before placing it in the marinate.
3. Refrigerate for at least 4 hours and all-night ok.
4. Combine the feta cheese, sun-dried tomatoes, artichoke hearts and olive oil to make the filling.
5. Remove the chicken from the marinate and fill the pockets with the feta cheese mixture.
6. Using toothpicks to secure the edges of the pockets closed.
7. On pre-heated grill cook 10-12 minutes or until internal temperature reaches 165 degrees.
ENJOY DAN: BON-APPETITE!!
ICED TEA WOW!!!!!!!!!! ENJOY DAN
PINEAPPLE ICED TEA by CHEF DAN:
Makes 10-12 cups
INGREDIENTS:
12 regular tea bags
1/2-cup sugar
1 quart unsweetened pineapple juice
1 cup hot water
1 quart chilled water
3 springs fresh mint leaves
1 cup freshly squeezed lemon juice
DIRECTIONS:
1. In a pitcher combine tea and sugar.
2. Add hot water, stir until sugars dissolves.
3. Add the mint leaves, pineapple, lemon juices, and cold water.
4. Mix until well blended.
5. Garnish each glass with pineapple chunks.
ENJOY DAN: BON-APPETITE!!
Makes 10-12 cups
INGREDIENTS:
12 regular tea bags
1/2-cup sugar
1 quart unsweetened pineapple juice
1 cup hot water
1 quart chilled water
3 springs fresh mint leaves
1 cup freshly squeezed lemon juice
DIRECTIONS:
1. In a pitcher combine tea and sugar.
2. Add hot water, stir until sugars dissolves.
3. Add the mint leaves, pineapple, lemon juices, and cold water.
4. Mix until well blended.
5. Garnish each glass with pineapple chunks.
ENJOY DAN: BON-APPETITE!!
SHRMP RISOTTO IT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:
SHRIMP RISOTTO by CHEF DAN:
Serves 4
INGREDIENTS:
12 shrimp (shelled and deveined)
5 cup chicken broth
1-1/2-cup Arborio rice
2 tablespoons butter
1/2-pound asparagus, cut on the bias, woody bottoms removed
1 cup frozen peas
2 tablespoons olive oil
1 onion, chopped
1/3-cup white wine
12 cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
1/2-teaspoon saffron threads
1/4-cup freshly grated Parmesan cheese
DIRECTIONS:
1. Heat olive oil in a sauce-pan over medium-heat.
2. When good and hot add onions, and sauté for 4 minutes.
3. Stir in rice and cook for 1 minute.
4. Add white wine, saffron threads, basil and oregano, 1 cup of chicken broth.
5. Stir until completely absorbed.
6. Repeat 1 cup at a time until 2 cups has been used, stirring often.
7. In another sauce pan bring 2 cups of broth to a boil.
8. Add asparagus, peas, and shrimp, cook about 2 minutes.
9. Add to risotto mixture
10. Once broth is absorbed, add butter, and parmesan cheese.
11. Garnish with cherry tomatoes.
ENJOY DAN: BON-APPETITE!
Serves 4
INGREDIENTS:
12 shrimp (shelled and deveined)
5 cup chicken broth
1-1/2-cup Arborio rice
2 tablespoons butter
1/2-pound asparagus, cut on the bias, woody bottoms removed
1 cup frozen peas
2 tablespoons olive oil
1 onion, chopped
1/3-cup white wine
12 cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
1/2-teaspoon saffron threads
1/4-cup freshly grated Parmesan cheese
DIRECTIONS:
1. Heat olive oil in a sauce-pan over medium-heat.
2. When good and hot add onions, and sauté for 4 minutes.
3. Stir in rice and cook for 1 minute.
4. Add white wine, saffron threads, basil and oregano, 1 cup of chicken broth.
5. Stir until completely absorbed.
6. Repeat 1 cup at a time until 2 cups has been used, stirring often.
7. In another sauce pan bring 2 cups of broth to a boil.
8. Add asparagus, peas, and shrimp, cook about 2 minutes.
9. Add to risotto mixture
10. Once broth is absorbed, add butter, and parmesan cheese.
11. Garnish with cherry tomatoes.
ENJOY DAN: BON-APPETITE!
Friday, June 1, 2012
SALMON IN PARCHMENT PAPER WITH SAFFRON RICE AND SOUR CHERRIES:
SALMON BAKED IN PARCHMENT PAPER WITH SOUR CHERRY SAFFRON RICE: by CHEF DAN:
Serves 4
INGREDIENTS:
4 (4 Oz) wild salmon fillets
2 tablespoons olive oil
8 (12-inch) pieces of parchment paper
1 eggplant (cut into slices)
3 springs of fresh thyme, rosemary, terragon.dill, mint, or basil can be used
1 orange, sliced into rounds
2 1lemon, sliced into rounds
PREPARATION: (PRE-HEAT OVEN TO 350 DEGREES)
1. On a 12-inch square piece of baking parchment paper
2. Brush each piece of salmon on both sides with a light coating of olive oil.
3. Season salmon with kosher salt and freshly ground black pepper.
4. Place the salmon on top of the seasoned eggplant slices.
5. Top the salmon with the orange and lemon slices.
6. Add fresh herbs of your choice.
7. Fold each piece of parchment paper up and over the fillets.
8. Holding both edges of the parchment together.
9. Roll the edge down making several folds as you go until the fillets are tightly sealed in their packets.
10. Place on a baking sheet in pre-heated oven: bake 12-15 min.
SOUR CHERRY SAFFRON RICE:
1 cups chicken stock
2 2 cups of jasmine rice
3 1 pinch of salt and pepper
4 3 tablespoons dried sour cherries
DIRECTIONS:
1. In a sauce pan heat stock to a boil add rice, S. &.P. saffron and stir in cherries.
2. Cover reduce heat and simmer for about 20 minutes.
3. Serve rice with baked salmon. ENJOY DAN: BON-APPETITE!
Serves 4
INGREDIENTS:
4 (4 Oz) wild salmon fillets
2 tablespoons olive oil
8 (12-inch) pieces of parchment paper
1 eggplant (cut into slices)
3 springs of fresh thyme, rosemary, terragon.dill, mint, or basil can be used
1 orange, sliced into rounds
2 1lemon, sliced into rounds
PREPARATION: (PRE-HEAT OVEN TO 350 DEGREES)
1. On a 12-inch square piece of baking parchment paper
2. Brush each piece of salmon on both sides with a light coating of olive oil.
3. Season salmon with kosher salt and freshly ground black pepper.
4. Place the salmon on top of the seasoned eggplant slices.
5. Top the salmon with the orange and lemon slices.
6. Add fresh herbs of your choice.
7. Fold each piece of parchment paper up and over the fillets.
8. Holding both edges of the parchment together.
9. Roll the edge down making several folds as you go until the fillets are tightly sealed in their packets.
10. Place on a baking sheet in pre-heated oven: bake 12-15 min.
SOUR CHERRY SAFFRON RICE:
1 cups chicken stock
2 2 cups of jasmine rice
3 1 pinch of salt and pepper
4 3 tablespoons dried sour cherries
DIRECTIONS:
1. In a sauce pan heat stock to a boil add rice, S. &.P. saffron and stir in cherries.
2. Cover reduce heat and simmer for about 20 minutes.
3. Serve rice with baked salmon. ENJOY DAN: BON-APPETITE!
FRESH CHERRIES ARE IN SO LETS MAKE A DRINK ENJOY DAN:
BRANDIED CHERRIES by CHEF DAN:
Yields about 2 quarts
INGREDIENTS:
2 pounds pitted fresh sweet cherries, stemmed and pitted
2 cups sugar
2 cups water
1/4-cup lime juice
7 whole allspice pods
2 cups brandy
2 cups vodka
DIRECTIONS:
1. Combine the sugar, water, lemon juice, and allspice in a sauce pan.
2. Bring to a boil and reduce heat to low.
3. Add cherries and simmer for 3 minutes.
4. Remove from the heat and stir in the brandy and vodka.
5. Place mixture in a glass jar.
6. Seal tightly and allow cherries to macerate in the refrigerator for 5-6 weeks.
7. To serve, pour some of the brandy, vodka mixture into a glass and add a few cherries.
8. Will keep refrigerator up to 1 year.
ENJOY DAN: BON-APPETITE!!
Yields about 2 quarts
INGREDIENTS:
2 pounds pitted fresh sweet cherries, stemmed and pitted
2 cups sugar
2 cups water
1/4-cup lime juice
7 whole allspice pods
2 cups brandy
2 cups vodka
DIRECTIONS:
1. Combine the sugar, water, lemon juice, and allspice in a sauce pan.
2. Bring to a boil and reduce heat to low.
3. Add cherries and simmer for 3 minutes.
4. Remove from the heat and stir in the brandy and vodka.
5. Place mixture in a glass jar.
6. Seal tightly and allow cherries to macerate in the refrigerator for 5-6 weeks.
7. To serve, pour some of the brandy, vodka mixture into a glass and add a few cherries.
8. Will keep refrigerator up to 1 year.
ENJOY DAN: BON-APPETITE!!
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