MASALA SALT WITH A INDIAN TOUCH ENJOY DAN:

       MARSALA SALT ADDS A LITTLE INDIAN FLAVOR by CHEF DAN:

 

 INGREDIENTS:

 

3 tablespoons sea salt

1 teaspoon smoked paprika

1 teaspoon cumin powder

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon garam masala

1/2- teaspoon asafetida ground (a powder obtained from serval types of ferula or giant fennel)

 

DIRECTIONS:

 

1.   Mix all ingredients together, and use when you want to add a little different taste to your food.

 

 

     ENJOY DAN:                          BON-APPETITE!!

MARINATED LONDON BROIL FOR BOEUF BOURGUINON ENJOY DAN:

 

MARINATED LONDON BROIL FOR BOEUF BOURGUIGNON by CHEF DAN:

Serves 10

 

INGREDIENTS:

 

2 shallots, chopped

3 tablespoons soy-sauce

1 tablespoon Worcestershire sauce

3 tablespoons lemon juice

3 tablespoons Balsamic vinegar

1 tablespoon grape-seed oil

1 tablespoon Italian seasoning

1 tablespoons Dijon mustard

4 garlic cloves, minced

A pinch of seas salt

2-1/2-pounds London broil

 

DIRECTIONS:

 

1.    1. Pierce meat with a fork

2.    Cut into bite size pieces.

3.    Combine all ingredients in a zip-lock bag.

4.    Seal and refrigerate for 2 hours or overnight.

5.    Remove steak from bag; discard marinate.

6.    Season with steak with salt and pepper.

 

             ENJOY DAN:                     BON-APPETITE!!

 

BEEF BOURGUIGNON AT THE SAUL'S FOR CRHISTMS DINNER ENJOY DAN:

BOEUF BOURGUIGNON IN A CROCK POT by CHEF DAN:

Serves 10

                              (SERVE WITH EGG NOODLES)

 INGREDIENTS:

 

4 pounds round steak, cut into cubes

2 tablespoon grape-seed oil

Sea salt and freshly ground black pepper

1 bag white pearl onions

2 tablespoon flour

5 cloves garlic, crushed and left whole

1 teaspoon fresh thyme

4 fresh bay leaves

1 teaspoon Herbs de Provence

1 (15 Oz) can diced tomatoes

1 bottle red wine

4 cups beef stock

2 cups carrots, sliced

2 onions, sliced

2 cups button mushrooms

12 oz’s dried gourmet mushroom blend, in a coffee grinder, blend dried mushrooms

2 tablespoons butter

Cilantro stems, tied in a bundle with kitchen string

 

DIRECTIONS:

 

1.    Heat oil in a sauce pan and brown beef in small quantity at a time.

2.    Spoon into crock pot.

3.    Add onions sliced, and carrot slices to skillet, sauté until cooked through, pour into crook-pot.

4.    Brown pearl onions, add a little butter if needed.

5.     Set aside.

6.    Sprinkle flour in hot fat to make a roux: season with salt and pepper

7.    Add garlic. Bay leaves, thyme, Herbs de Provence

8.    Add 1-cup wine to roux: simmer to thicken, pour in crock-pot.

9.    Add remaining wine, beef stock. diced tomatoes, and cilantro steams

10. Cook on low for 6 hours.

11.  Add pearl onions continue cooking for 1-1/2- more hours.

12. Melt butter in sauce pan and sauté mushrooms, until lightly browned.

13. Season with salt and pepper.

14. Set aside.

15. Just before serving add sautéed mushrooms.

16. Discard bay leaves and cilantro stems.

      ENJOY DAN:       BON-APPETITE!!

 

 

BOURBON WITH SWEET POTATOES WOW!! WHAT COULD BE BETTER ENJOY DAN:

             SWEET POTATOES WITH BOURBON by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1 cup hot coffee

1/4–cup maple syrup

1 tablespoon brown sugar

1/4-teaspoon espresso powder

3 tablespoons bourbon

2 tablespoon butter

Sea salt and freshly ground black pepper to taste

4 sweet potatoes, peeled and cut into 2-inch by 3-inch pieces

1 tablespoon grape-seed oil

1/2-cup toasted slivered almonds

 

DIRECTIONS:                       (PRE-HEAT OVEN TO 425 DEGREES)

 

1.   Stir coffee, maple syrup, sugar, and espresso powder in a saucepan over medium-high heat, sauté until sugar dissolves.

2.   Bring to a boil and cook until thickened by half, about 6 minutes.

3.   Remove syrup and add bourbon and 1 tablespoon butter.

4.   Return to heat and simmer until syrup reduced to 3/4-cup: about 40 minutes.

5.   Season with salt and pepper.

6.   In a pre-heated oven place sweet potatoes on a baking sheet and roast for 40 minutes.

7.   Remove skin and transfer potatoes to serving platter.

8.   Drizzle the warm sauce over and sprinkle with toasted slivered almond.

 

             ENJOY DAN:                             BON-APPETITE!!

COOKING AT MY NEPHEW'S CRHRISTMAS TREE FARM ENJOY DAN:

UNCLE DAN’S AWESOME CLAM CHOWDER FOR NEPHEW RANDY’S CREW:

                                                                                By CHEF DAN:

Serves 20

 

INGREDIENTS:

 

1 pound ends and pieces bacon, diced

12 unpeeled potatoes, diced

6 carrots, diced

3 onions, diced

2 (46 Oz) cans ocean clam juice

2 (51 Oz) cans clams, with juice

4 (19 Oz) cans Mae Ploy coconut milk

2 cups potatoes flacks

1 tablespoon celery seeds

1 tablespoons dried thyme

2 tablespoons minced garlic

2 teaspoon sea salt

Hot sauce of your choice

 

DIRECTIONS:

 

1.   Place the bacon pieces in a large pot and cook over medium-heat, stirring occasionally, until crisp and browned, about 10 minutes.

2.   Remove bacon with a slotted spoon, and set aside.

3.   Stir in potatoes, onions, garlic, and carrots in the bacon fat.

4.   Add celery seeds, thyme and season with salt and pepper, cook for about 5 minutes.

5.   Pour the clam juice into the pot.

6.    Bring to a boil, then reduce heat and simmer for 15 minutes.

7.   Stir in the clams, reserved bacon, and coconut milk.

8.   Cook at simmer until chowder thickens.

9.   Season with sea salt and freshly ground white pepper.

10.                Add Tabasco sauce or other hot sauce to your taste.

 

ENJOY UNCLE DAN:            BON-APPETITE!!

CHICKEN WITH CHILI GARLIC SAUCE WOW!!! ENJOY DAN

CHICKEN CACCIATORE WITH A BITE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

4 chicken breast, boneless, skinless

2 tablespoons grape-seed oil

1 onion, sliced cut into half-moons

1 bell pepper, seeded and cut into thin stripes

12 mushroom, thinly sliced

3 garlic cloves, minced

1/2-cup white wine

1 (14.5 Oz) can diced tomatoes with juice

1 tablespoon capers

1 tablespoon Italian Seasoning

1.2 teaspoon chili garlic sauce or more to taste

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:

 

1.    Salted and pepper the chicken breast.

2.    Heat oil in a skillet over medium-high heat.

3.    When oil is sizzling add chicken breast and cook 4 minutes on each side.

4.    Set aside.

5.    Reduce heat to medium.

6.    Add onion and bell pepper, cover and cook for 5 minutes.

7.    Add mushrooms and cook uncovered, stirring occasionally for 10-12 minutes.

8.    Add garlic and sauté for 1 minute.

9.    Add wine and sauté until reduced by half.

10. Add tomatoes, Italian Seasoning, capers, and the hot chili garlic sauce.

11. Reduce heat to simmer, cover and cook 10 minutes.

12. Add chicken and cook 20 minutes.

13. Season with salt and pepper.

 

           ENJOY DAN:                             BON-APPETITE!!

 

VINEGAR AND CHICKEN WOW!!! ENJOY DAN:

CHICKEN BREAST WITH FIG BALSAMIC MARINATE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

4 chicken breast, boneless, skinless, pounded with a mallet until 1/4-inch thick

2 tablespoons Fig Vincotto vinegar

2 tablespoons balsamic vinegar

1/4-cup soy sauce

1/4-cup grape-seed oil, divided

2 garlic cloves, minced

1/4-cup cilantro, chopped

 

DIRECTIONS:

 

1.    Combine all ingredients and marinate overnight, reserve 2 tablespoon grape-seed oil.

2.    In a skillet add oil over medium-high heat.

3.    When the oil is hot add chicken and sauté for 4 minutes each side.

4.    Set aside.

5.    Add marinate and bring to a boil.

6.    Simmer for 10 minutes and add chicken.

7.    Heat through and serve over rice.

8.    Top with fresh cilantro.

 

                             ENJOY DAN: