THAI STEAK, CHICKEN OR PORK WITH SPICY PEANUT SAUCE. By CHEF DAN: serves 4
INGREDIENTS:
1 TABLESPOON GARLIC, MINCED
1 TABLESPOON OYSTER SAUCE
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grape seed oil
2 steaks or 2 chicken breasts of slices of pork loin, each cut in half
1/2 cup peanut sauce. Recipe to follow
DIRECTIONS:
1. Combine the garlic, oyster sauce, soy sauce, brown sugar, and oil in a shallow baking tray.
2. Add the steaks, chicken, pork and turn so they’re evenly coated with the sauce.
3. Cover and allow to marinate for 2 to 4 hours, in the refrigerator.
4. Cook on the grill or pan cook. About 3-4 minutes on each side.
SPICY PEANUT SAUCE:
1. 1 cup coconut milk.
2. 2 teaspoons red curry paste.
3. 1/4- cup peanut butter.
4. 1/4 cup water, more or less.
5. 2 tablespoons chopped roasted peanuts.
6. 2 tablespoons brown sugar.
7. 1 tablespoon fish sauce.
8. 1 teaspoon lime juice.
DIRECTIONS:
1. Combine all the ingredients except for the lime juice in a sauce pan. Stirring constantly.
2. Heat over medium-high heat until it begins to bubble.
3. Add water if mixture is to thick.
4. Stir in lime juice and remove from the heat.
5. Makes about 1 cup.
ENJOY DAN: HALLELUJAH
Saturday, June 30, 2012
Friday, June 29, 2012
WE HAVE FRUIT SO FRUIT SALAD ENJOY DAN:
FRUIT SALAD WITH VANILLA YOGURT by CHEF DAN:
Serves 2
INGREDIENTS:
1/2-cup low fat vanilla yogurt
1/4-cup low fat mayonnaise
1/4- cup pineapple juice
1 tablespoon lemon juice
2 teaspoon DAN’S honey
1 apple, cored and diced
1 cup seedless grapes, halved
1-mango peeled and diced
1 banana, sliced
1/2-cup strawberries
1/2 cup pineapple chunks
1/2-cup gooseberries
1/4-cup slivered almonds
DIRECTIONS:
1. In a mixing bowl whisk together the yogurt, mayonnaise, pineapple juice, lemon juice and honey.
2. Season with kosher salt and freshly ground black pepper.
3. Set aside.
4. Place all the fruit and the slivered almonds in mixing bowl and toss to combine.
5. Add dressing and serve.
ENJOY DAN: BON-APPETITE!!
Serves 2
INGREDIENTS:
1/2-cup low fat vanilla yogurt
1/4-cup low fat mayonnaise
1/4- cup pineapple juice
1 tablespoon lemon juice
2 teaspoon DAN’S honey
1 apple, cored and diced
1 cup seedless grapes, halved
1-mango peeled and diced
1 banana, sliced
1/2-cup strawberries
1/2 cup pineapple chunks
1/2-cup gooseberries
1/4-cup slivered almonds
DIRECTIONS:
1. In a mixing bowl whisk together the yogurt, mayonnaise, pineapple juice, lemon juice and honey.
2. Season with kosher salt and freshly ground black pepper.
3. Set aside.
4. Place all the fruit and the slivered almonds in mixing bowl and toss to combine.
5. Add dressing and serve.
ENJOY DAN: BON-APPETITE!!
POTATOE SALAD FOR THE SOUP KITCHEN ENJOY DAN:
4th OF JULY POTATOE SALAD WITH DILL PICKLES by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
POTATOE SALAD FOR THE SOUP KITCHEN ENJOY DAN:
4th OF JULY POTATOE SALAD WITH DILL PICKLES by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
Thursday, June 28, 2012
WOW TEQUILA FOR MY NEPHEW RANDY ENJOY DAN:
NEPHEWS BILLICKS GRILLED SHRIMP WITH MARGARITA by CHEF DAN:
Serves 4 -6
INGREDIENTS:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1/4-cup tequila
1/4-cup lime juice
1/4-cup orange juice
2 tablespoon sweet and sour sauce, or green Tabasco sauce or jalapeno hot sauce hot sauce
2 cups cherry tomatoes, halved
2 avocado, peeled and pitted, and diced
1 onion finely sliced
1 bunch of fresh basil
DIRECTIONS:
1. Put the shrimp in a bowl and mix with olive oil until well coated.
2. Season with salt and pepper.
3. In a sauté pan add shrimp over medium-heat and sauté for about 5 minutes, stirring and cooking until pink.
4. Set aside and let cool.
5. An hour before serving, whisk together the tequila, lime juice, orange juice, sweet and sour sauce or whatever hot sauce you like.
6. Cut shrimp into large pieces and toss with tequila mixture.
7. Cover and refrigerate for 1 hour or more.
8. Gently fold in the tomatoes, avocados and onion, mix well.
9. Using a slotted spoon, portion the mixture into margarita glasses.
10. Garnish with fresh basil and a wedge of lime.
ENJOY DAN: BON-APPETITE!!
Serves 4 -6
INGREDIENTS:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1/4-cup tequila
1/4-cup lime juice
1/4-cup orange juice
2 tablespoon sweet and sour sauce, or green Tabasco sauce or jalapeno hot sauce hot sauce
2 cups cherry tomatoes, halved
2 avocado, peeled and pitted, and diced
1 onion finely sliced
1 bunch of fresh basil
DIRECTIONS:
1. Put the shrimp in a bowl and mix with olive oil until well coated.
2. Season with salt and pepper.
3. In a sauté pan add shrimp over medium-heat and sauté for about 5 minutes, stirring and cooking until pink.
4. Set aside and let cool.
5. An hour before serving, whisk together the tequila, lime juice, orange juice, sweet and sour sauce or whatever hot sauce you like.
6. Cut shrimp into large pieces and toss with tequila mixture.
7. Cover and refrigerate for 1 hour or more.
8. Gently fold in the tomatoes, avocados and onion, mix well.
9. Using a slotted spoon, portion the mixture into margarita glasses.
10. Garnish with fresh basil and a wedge of lime.
ENJOY DAN: BON-APPETITE!!
VEGAN BAKED BEANS FOR THE SOUP KITCHEN ENJOY DAN:
BAKED BEANS VEGAN STYLE by CHEF DAN:
Serves 30-40
INGREDIENTS:
6 cups dry navy beans
20 cups water
2 tablespoons olive oil
4 onions, chopped
4 garlic cloves, minced
1 cup ketchup
1 cup brown sugar
1/2- sweet chili sauce
1 cup molasses
1 cup maple syrup
1/2-cup white vinegar
1/4-cup Worcestershire sauce
1-cup yellow mustard
DIRECTIONS: (PRE-HEAT OVEN TO 300 DEGREES)
1. Place beans and water in a stock pot, and bring to boil.
2. Reduce to medium-heat and cook for 1 hour or so, until beans are tender.
3. Drain and transfer beans to the backing pan.
4. Heat oil in a skillet over medium-heat.
5. Stir in onions and sauté for about 5 minutes.
6. Add garlic, and cook for 1-2 minutes.
7. Mix onions and garlic into the baking pan with the beans.
8. Stir in all the other ingredients and mix thoroughly.
9. Cover and bake 3-4 hours, stirring frequently and adding more water if necessary.
10. Remove cover and spread a little brown sugar over the top and bake 30 minutes longer.
ENJOY DAN: BON-APPETITE
Serves 30-40
INGREDIENTS:
6 cups dry navy beans
20 cups water
2 tablespoons olive oil
4 onions, chopped
4 garlic cloves, minced
1 cup ketchup
1 cup brown sugar
1/2- sweet chili sauce
1 cup molasses
1 cup maple syrup
1/2-cup white vinegar
1/4-cup Worcestershire sauce
1-cup yellow mustard
DIRECTIONS: (PRE-HEAT OVEN TO 300 DEGREES)
1. Place beans and water in a stock pot, and bring to boil.
2. Reduce to medium-heat and cook for 1 hour or so, until beans are tender.
3. Drain and transfer beans to the backing pan.
4. Heat oil in a skillet over medium-heat.
5. Stir in onions and sauté for about 5 minutes.
6. Add garlic, and cook for 1-2 minutes.
7. Mix onions and garlic into the baking pan with the beans.
8. Stir in all the other ingredients and mix thoroughly.
9. Cover and bake 3-4 hours, stirring frequently and adding more water if necessary.
10. Remove cover and spread a little brown sugar over the top and bake 30 minutes longer.
ENJOY DAN: BON-APPETITE
Wednesday, June 27, 2012
THE 4thIS HERE SO THE SOUP KITCHEN GETS PORK AND BEANS ENJOY DAN:
BAKED BEANS OF THE FORTH OF JULY by CHEF DAN:
Serves 30-40
INGREDIENTS:
6 (16oz) cans pork and beans
15 hot dogs
3/4-cup molasses
2 tablespoons buter
3 onions, chopped
5 garlic cloves, minced
3/4-cup brown sugar
1/4-cup prepared mustard (yellow)
3 tablespoons mustard powder
1/4-cup ketchup
1/4-worcestershire sauce
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Grease a large baking pan.
2. In a skillet add butter sauté the onion over medium-high heat for 5-7 minutes.
3. Add garlic and sauté 2 more minutes.
4. In baking pan add pork and beans combine all ingredients except hot dogs.
5. Stir in hot dogs.
6. Bake uncovered for 1 hour and 15 minutes, or until thickened and bubbly.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
INGREDIENTS:
6 (16oz) cans pork and beans
15 hot dogs
3/4-cup molasses
2 tablespoons buter
3 onions, chopped
5 garlic cloves, minced
3/4-cup brown sugar
1/4-cup prepared mustard (yellow)
3 tablespoons mustard powder
1/4-cup ketchup
1/4-worcestershire sauce
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Grease a large baking pan.
2. In a skillet add butter sauté the onion over medium-high heat for 5-7 minutes.
3. Add garlic and sauté 2 more minutes.
4. In baking pan add pork and beans combine all ingredients except hot dogs.
5. Stir in hot dogs.
6. Bake uncovered for 1 hour and 15 minutes, or until thickened and bubbly.
ENJOY DAN: BON-APPETITE!!
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