ARUGULA SALAD WITH PEARS, POMEGRANATE SEEDS AND GOAT CHEESE   (Thanksgiving with the Claysen’s prepared by Alex and David)                  by CHEF  DAN:                                                                        

Serves 6

 

VINAIGRETTE:

1 large shallot, finely slivered

1/4-cup olive oil

1/4-cup fresh lemon juice

2 tablespoon honey

1/2-teaspoon sea salt

1/4-teaspoon freshly ground black pepper

 

SALAD:

2 oranges

4 cups arugula

4 cups romaine torn into bite size pieces

1/2-cup pomegranate seeds

2 ripe pears, cored and cut into ½-inch cubes

3 ounces soft fresh goat cheese or feta crumbled

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.    Wisk the first 6 ingredients in a bowl to blend.

2.     Let stand at room temperature until salad is assembled.

3.    Cut off peel and white pith from oranges.

4.    Cut oranges into 1/4-to-1/2-inch-thick rounds.

5.    Cut each round into quarters, transfer orange pieces to a bowl.

6.    Add remaining ingredients and toss to combine.

7.    Gently toss salad width salad tongs, coating the ingredients well with the vinaigrette

8.    Top with toasted pine nuts.

 

ENJOY DAN:                 BON-APPETITE!!

WE HAVE SPINACH SOOOO WARM SPINACH SALAD ENJOY DAN:

            WARM WALNUT, AND CURRIED APPLE SALAD by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

1 red onion, thinly sliced

2 cups mushrooms, sliced

1-1/2-cup granny apple, thinly sliced

2 teaspoon curry powder

1 tablespoon butter

1/2-teaspon sea salt

1 tablespoon honey

1tablespoon Dijon mustard

3 tablespoon mirin

2 tablespoons walnut oil

6-8 cups fresh spinach

¼ cup walnuts, roasted and chopped

 

DIRECTIONS:

 

1.    Sauté onion, mushrooms and apple in butter in a frying pan over medium-high heat, sauté stir until softened and browned about 5 minutes.

2.    Stir in curry powder, sauté 1 minute.

3.    Remove from heat.

4.    Add salt honey, mustard, mirin and walnut oil to the warm pan, whisking to combine.

5.    Put spinach in a bowl.

6.    Pour dressing on top and toss gently.

7.    Sprinkle with walnuts.

 

 

                  ENJOY DAN:                                     BON-APPETITE!!

 

GROUND TURKEY FOR THE SOUP KITCHEN ENJOY DAN:

FRESH GROUND TURKEY WITH SWEET POTATO AND SPINACH by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

4 pounds ground turkey

4 tablespoons olive oil

5 sweet potatoes, peeled and cubed

12 celery ribs, diced

6-pounds fresh spinach

5 onions, chopped

5 garlic cloves, chopped

1 (6-pound) can of diced tomatoes

12 cups bow tie pasta, uncooked

22 cups chicken broth

1/2-cup red wine vinegar

2 teaspoons black pepper

4 teaspoons EACH tried basil, dried, thyme and salt

1 teaspoon allspice

 

DIRECTIONS:

 

1.    Heat 2 tablespoons olive oil in the bottom of a stock-pot over medium-high heat.

2.    Add ground turkey and sauté for 8 minutes, or until turkey is browned.

3.    Set ground turkey aside.

4.    Add 2 tablespoons olive oil and sauté onions, celery and garlic, stirring often for 5 minutes.

5.    Add potatoes and cook until they begin to soften, about 12 minutes.

6.    Add broth: bring to a boil, scraping up browned bits.

7.    Reduce heat, cover and all other ingredients and simmer for 50 minutes.

8.    Add spinach.

9.    Stir until spinach has wilted into the broth.

10. Sea salt and freshly ground black pepper to taste.

 

                        ENJOY DAN:                                    BON-APPETITE!!

 

PORK WITH HONEY-HOISIN GLAZE ENJOY DAN:l

PORK TENDERLOIN WITDH HONEY HOISIN SAUCE by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 pork tenderloins, trimmed

2 shallots, minced

4 garlic cloves, minced

2 teaspoon olive oil

1/2-teaspoon sesame oil

2 tablespoon red wine vinegar

1/3-cup plum sauce

1/3-cup hoisin sauce

1/4-cup soy sauce

3 tablespoons dry sherry

2 tablespoon brown sugar

1/4-cup honey to coat the tenderloin

1 tablespoon toasted black sesame seeds

 

DIRECTIONS:

 

1.    Sauté the shallots and garlic in the olive oil and sesame oil for about 2 minutes.

2.    Stir in the vinegar, plum sauce, soy sauce, sherry, and brown sugar.

3.    Cook, stirring occasionally for about 5 minutes.

4.    Remove from heat and let cool.

5.    Sauté the tenderloin in another pan in a little oil and sauté until browned on all sides.

6.    Place tenderloins in a Flameware casserole dish, and rub tenderloin with honey.

7.    Then rub the onion, soy sauce mixture on the pork so that’s it really covered.

8.    In a pre-heated oven cook for 30 minutes.

9.    Sprinkle with sesame seed and let stand for 10 minutes.

   

               ENJOY DAN:                                               BON-APPETITE!!

 

 

A BRID WITH HOISIN GLAZE ENJOY DAN:

ROASTED CHICKEN WITH HONEY HOISIN GLAZE by CHEF DAN:

Serves 4 (cooked in Flameware casserole dish from Robbie@cookonClay.com)

 

INGREDIENTS:

 

1 whole chicken, neck and giblets discarded

2 tablespoon soy sauce

1/2-teaspoon sea salt

2 teaspoons Chinese five-spice

2 teaspoons dry mustard

1 teaspoon fennel seed

3 garlic cloves, minced

3 thin slices fresh ginger

 

STUFFING:

1 stalk of celery, diced

1 onion, diced

1 carrot, diced

3 garlic cloves, minced

 

GLAZE:

3 tablespoon soy sauce

2 tablespoon hoisin sauce

2 tablespoon honey

2 tablespoon sesame oil   

1 tablespoon lemon juice

 

DIRECTIONS:                       (PRE-HEAT OVEN TO 375 DEGREES)

 

1.    Separate the skin and flesh with your finger, being careful not to tear the skin.

2.    In a bowl combine, soy sauce, salt, 5 spice, dry mustard, and fennel seed

3.    Rub the mixture over the chicken flesh and under the skin.

4.    Place the garlic and ginger under the skin on the breast.

5.    Cover the chicken and refrigerate for 2 hours or overnight.

6.    Remove from refrigerator.

7.    Mix the stuffing together and place inside the cavity. 

8.              In pre-heated oven, place chicken in a Flameware dish and cook for 70 minutes.

9.    Mix glaze together and brush the bird with the glaze and cook 15 minutes longer.        

 

             ENJOY DAN:                                                 BON-APPETITE!!                                                                                                                                                                                                                                                                                        

TOASTED SPICES WITH CARROTS, SWEET POTATO AND GINGER ENLOY DAN

CARROT-GINGER SOUP WITH TOASTED CUMIN AND CORIANDER by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 cups vegetable broth

1 onion, chopped

6 carrots, peeled and sliced

1 thumb-size fresh ginger

2 sweet potatoes, peeled and cubed

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 garlic cloves, minced

1/4-teaspon EACH curry powder, ground cinnamon, and ground nutmeg

1/8-teaspoon ground cloves

1 (19 Oz) can MAE PLOY coconut milk

2 bay leaves

 

DIRECTIONS:

 

1.    Toast cumin and coriander seeds in a small fry pan, over medium-high heat for about 2 minutes or until nice and fragrant.

2.    In a coffee grinder, grind seed until smooth.

3.    Chop onion and let it sit for at least 5 minutes to bring out its hidden health benefits.

4.    Heat 1 tablespoon vegetable broth in a stock pot over medium-heat.

5.    Add healthy onion and sauté for 5 minutes.

6.    Add ginger and garlic and sauté for another 1or2 minutes.

7.    Add seed, spices, and mix well with the onion mixture.

8.    Add broth carrots, sweet potatoes, bay leaves and simmer over medium-high heat for 20 minutes or until vegetables are tender.

9.    Add coconut milk.

10. With an immersion blender, blend soup until smooth.

11. Add sea salt and freshly ground black pepper to taste.

 

     ENJOY DAN:                           BON-APPETITE!!

 

SOUPS ON AT THE SOUP KITCHEN: TOASTED SPICES WITH CARROT SWEET POTDATO AND GINGER

CARROT GINGER SOUP WITH TOASTED CUMIN AND CORIANDER by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

20 carrots, peeled and sliced

4 sweet potato, peeled and sliced

2 tablespoons cumin seeds

2 tablespoons coriander seeds

3 onions, sliced

5 garlic cloves, minced

3-inch piece of fresh ginger, chopped

1 tablespoon EACH curry powder, ground nutmeg, ground cloves. cinnamon and black pepper

2 teaspoons ground cloves

22 cups chicken stock

4 bay leaves

 

DIRECTIONS:

 

1.    Toast coriander and cumin in a small skillet over medium-heat for 2 minutes or until fragrant.

2.    In a coffee grinder crush the seeds until smooth.

3.    Chop onions and let sit for at least 5 minutes to bring out hidden health benefits.

4.    Heat 2 cups chicken broth in a stock pot and add healthy onions and sauté over medium-heat for 5 minutes.

5.    Add carrots, garlic, ginger and sauté for another 3-4 minutes.

6.    Add seeds and spices and mix well with the carrot mixture.

7.    Add remaining broth and bring to a boil and add sweet potatoes and bay leaves.

8.    Simmer on medium-high heat until vegetables are tender about 25 minutes.

9.    With an immersion blender and blend soup until smooth.

10. Remove bay leaves.

 

 ENJOY DAN:                              BON-APPETITE!!