ZUCCHINI IS IN SEASON SOOOOOOOOOO RECIPE ENJOY DAN:

          ZUCCHINI FRITTERS WITH SOY DIPPING SAUCE by CHEF DAN:    

Serves 4

DIPPING SAUCE:

3 Tablespoons rice vinegar

1 tablespoon soy sauce

1/2-teaspoon garlic powder

1/2-teaspoon ginger powder

1-1/2-teaspoons sugar

1/2-teaspoon red pepper flakes

FRITTERS:

1-1/2-pounds zucchini (3-4 medium) grated.

1/2-teaspoon sea salt

1/4-teaspoon ground pepper

3 eggs lightly beaten

1/4-cup all-purpose flour

3 tablespoon fresh chives, thinly sliced

1 tablespoon cornstarch

1/2-cup Parmesan cheese

2-4 tablespoon olive oil

DIRECTIONS FOR DIPPING SAUCE:

1.   Mix all ingredients together and whisk until sugar is dissolved.

2.   Set aside.

FRITTERS:

1.   Using the large holes of a grated box, grate zucchini into a bowl.

2.   Add the salt, pepper, chopped chives, and eggs, mix well to combine.

3.   Slowly add flour and cornstarch, stirring so no lumps form.

4.   Heat oil in a skillet over medium-heat, until oil sizzles.

5.   Drop 1/4-cup of batter into skillet and flatten slightly with the back of a spatula.

6.   Cook until golden 2-3 minutes.

7.   Turn fritters over and cook another 2-3 minutes more.

8.   Transfer to a platter.

9.   Add more oil as needed and continue cooking with reaming batter.

10.        Serve with dipping sauce.

ENJOY DAN:                                        HALLELUJAH!!

.1/2 REVIEW

      

MAC AND CHEESE FOR THE KIDS AT MEGA CAMP ENJOY DAN:

MACARONI AND CHEESE FOR THE CHURCH OF WHIDBEY’S MEGA CAMP

                                                                                              by CHEF DAN:

Serves 20-30

INGREDIENTS:

7 quarts boiling water (add 1 tablespoon salt)

6 cup dry elbow macaroni

2 eggs

7 cups milk

2 (8 Oz) cans evaporated milk

10 tablespoons butter

3/4-cup all-purpose flour

3 tablespoons cornstarch

2 teaspoons dry mustard

(13.3 Oz) can cheese spread (Kraft sharp Cheddar easy cheese)

3 pounds shredded Cheddar cheese or Velveeta cheese

3 cup bread crumbs

INGREDIENTS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Fill a stock-pot with salted water and bring to a boil over high-heat.

2.   Stir in the macaroni, and cook uncovered , stirring occasionally, until pasta has cooked through, but still firm to the bite, about 8 minutes

3.   Drain well.

4.   In a bowl beat the eggs.

5.   In a stock-pot melts 6 tablespoons butter and sprinkle in flour and corn starch, to make a roux.

6.   Cook over low heat, whisking until light golden, (DO NOT SCORCH)

7.   Pour in milk, canned milk, mustard, and whisk until smooth about 5 minutes.

8.   Take 1/4-cup of the sauce and slowly pour into beaten eggs, whisking constantly, until smooth.

9.   Add 2 cans Kraft easy cheese and Cheddar or Velveeta cheese.

10.                Cook and stir until the cheese is melted and mixture thickens, 7-9 minutes.

11.                Pour in drained, cooked macaroni and stir to coat.

12.                Pour into a buttered baking pan, top with 4 tablespoon butter and cheese.

13.                Top with buttered bread crumbs.

14.                Bake in a pre-heated oven until golden brown on top about 45 minutes.

 ENJOY DAN:                               BON-APPETITE!!

SHRIMP AND CHICKEN PAD-THAI ENJOY DAN:

                SHRIMP AND CHICKEN PAD THAI by CHEF DAN:

Serves 4

INGREDIENTS:

12 ounces Thai rice noodles

1 pound shrimp deveined and tail on

2 boneless, skinless chicken breasts cut into bite size pieces

2 tablespoons soy sauce

2 tablespoon hiosin sauce

4 scallions, cut on the bias, separate white from green

4 garlic cloves, minced

1 thumb-size fresh ginger, grated

2 jalapeño peppers, seeded and cut into strips

1 egg

3 cups bean sprouts

1 (12 Oz) package firm tofu

Handful fresh cilantro

1/3-cup dry roasted peanuts, chopped

2 tablespoon grape-seed oil

Lime wedges for serving

PAD THAI SAUCE:

2 Tablespoon tamarind sauce

1/4-cup chicken stock

3 tablespoon fish sauce

1 teaspoon chili garlic sauce

3 tablespoons brown sugar

1/8-teaspoon white pepper

DIRECTIONS:

1.   Add rice noodles in boiling water and let soak for 15 minutes,

2.   Drain and set aside.

3.   Toss chicken in soy sauce and hoisin sauce, set aside

4.   In a bowl combine all pad Thai sauce.

5.   Taste sauce should be sour-sweet first, followed by salty and spicy.

6.   Ina wok over medium-high heat, add oil and when sizzling.

7.   Add white part of scallions, garlic, ginger, jalapenos, tofu, and stir-fry 4 minutes.

8.   Add chicken and stir-fry 2 minutes, add shrimp and stir-fry 2-3 minutes.

9.   Push ingredients aside, making a hole in the center and crack an egg into it, stir-fry quickly to scramble about 30 seconds.

10.                Add drained noodles and drizzle 1/3- pad Thai sauce over.

11.                Add more sauce every 30 seconds, stirring and stir-frying.

12.                Stir-fry for 5-7 more minutes.

13.                Take off heat and fold in bean sprouts, nuts and cilantro.

14.                Garnish with lime wedges to be squeezed before eating.

ENJOY DAN:                             HALLELUJAH!!

CAESAR SALAD WITH SHRIMP ENJOY DAN:

CAESAR SALAD WITH SHRIMP AND ANCHOVY PASTE by CHEF DAN:

(1 BELIEVE IN COOKING WITH WINE AND SOMETIMES I PUT WINE IN FOOD)

serves 4

INGREDIENTS:

4 tablespoons olive oil, divided

1/3-cup Greek yogurt
4 tablespoons lemon juice

2 garlic cloves

1 teasapoon anchovy paste

2 teaspoon Dijon mustard

2 teaspoon Worcestershire sauce

1/2-cup Parmesan cheese

1 pound shrimp, peeled and deveined

8 cups chopped hearts of romaine

2 cups cherry tomatoes

1 cup whole wheat croutons

Pinch of sea salt and black pepper

DIRECTIONS:       (PRE-HEAT OVEN TO 325 DEGREES)

1.      To make homemade croutons: toss I cup wholegrain cubes with 1 tablespoon olive oil, a pinch of salt, pepper and garlic powder.

2.      Spread out on a baking sheet and toast at 325 degrees until crisp on the outside and lightly browned, about 15 minutes.

3.      In a blender combine yogurt, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, garlic, Parmesan cheese, a pinch of salt and pepper.

4.      While blender is running add 2 tablespoon of oil in a steady stream.

5.      Blend until smooth.

6.      In a fry pan add reaming oil and over medium-high heat.

7.      Add shrimp, cherry tomatoes and sauté until the tomatoes are soft and the shrimp turns pink.

8.      In a large salad bowl, combine the lettuce, croutons, shrimp, and tomatoes.

9.      Add dressing and toss to coat.

ENJOY DAN:     BON-APPETITE!!

AVOCADO IS IN SEASON SO A SALAD ENJOY DAN:

AVOCADO SALAD WITH MANGO AND FETA CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

10 cups romaine, arugula, baby spinach or watercress

1/2- red onion, sliced

1 mango, peeled, seeded and sliced

2 avocados, seeded, peeled and sliced

8 cherry tomatoes, halved

1 cup fresh blueberries

1 jalapeño, seeded and thinly sliced

1/2-English cucumber, sliced on the bias

1/2-(15 Oz) can heart of palm, cut into bite size pieces

2 tablespoons fresh orange juice

2 tablespoon champagne vinegar

1/4-cup olive oil

1 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a bowl combine the lettuce, red onion, mango, avocados, cherry tomatoes, blueberries, jalapeno, cucumber, and hearts of palm.

2.   In a bowl combine orange juice, and vinegar.

3.   Slowly whisk in the olive oil to form emulsion.

4.   Season with salt and pepper.

5.   Drizzle some of the dressing over the salad and toss.

ENJOY DAN:                                     BON-APPETITE!!

SHRIMP AND CRAB OMELET ENJOY DAN:

SHRIMP AND CRAB OMELETTE FOR BERDENE by CHEF DAN:

Serves 2

INGREDIENTS:

8 ounces cooked shrimp

8 ounces lump crab

1/2-onion diced small

1/2-red bell pepper, diced small

1/2-cup sliced fresh mushrooms

2 garlic cloves, minced

2 tomatoes, chopped

4 eggs separated

4 tablespoons butter, divided

1 pinch sea salt

1 dash pepper

1 tablespoon sour cream

1 teaspoon old bay seasoning

1 cup shredded mozzarella cheese

1/4-cup Pace Picante sauce, warmed

DIRECTIONS:                      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Melt 2 tablespoons butter in a cast-iron skillet over medium-high heat.

2.   Stir in onion, bell pepper, mushrooms, tomatoes, and garlic, sauté for 5 minutes.

3.   Using a slotted spoon, transfer to a plate.

4.   Remove from heat.

5.   In a bowl beat egg yolks, sour cream, and a little salt and pepper to blend.

6.   In a separate bowl, beat egg whites with a beater until soft peaks form.

7.   Fold yolk mixture into white.

8.   Return skillet to medium-high heat.

9.    Add 2 tablespoons butter and when butter sizzles.

10.                Pour egg mixture into the skillet.

11.                And when set add onion mixture and sprinkle omelet with the cooked shrimp, crab meat, old bay, and half the mozzarella cheese.

12.                Cook for 3-4 minutes.

13.                Cover and place in the oven and bake for 20 minutes.

14.                Remove and run a knife all along the edge of the omelet to make sure it is not sticking to the sides.

15.                On a large dish cover skillet and flip over so the omelet falls onto the plate.

16.                Sprinkle with reaming mozzarella cheese and Pace Picante sauce.

ENJOY DAN:                       BON-APPETITE!!

LAMB CHOPS WITH BEET AND APPLE SALAD ENJOY DAN:

GRILLED LAMB CHOPS RUB WITH ROASTED BEETS AND APPLE SALAD

                                                                                              By CHEF DAN:

Serves 4

INGREDIENTS:

6 lamb chops, about 3/4-inch thick

MARINATE:

3 garlic cloves, crushed

1/2-teaspoon (EACH) ground cumin and ground coriander

1/4-teaspoon Smokey paprika

2 tablespoons olive oil-divided

2 teaspoons (EACH) dried fennel, thyme, and oregano

1 teaspoon sea salt and a pinch of black pepper

DIRECTIONS:

1.   In a blender combine all ingredients and pulse.

2.   While pulsing add oil and blend until smooth.

3.   Rub each side with the spice marinate.

4.   Let stand for up to 1 hour.

5.   In a skillet over medium-high heat add oil and heat until almost smoking.

6.   Add chops, reduce heat to medium.

7.   Cook chops, flipping halfway though, until deeply browned

8.   Internal temperature should be 140 degrees.

ROASTED BEETS AND APPLES SALAD:

2 bunches fresh beets

1/4-cup finely chopped onion

1/2-Granny Smith apple, sliced

1/2-cup crumbled feta cheese

1/2-cup toasted pine nuts

2 tablespoon brown sugar

DRESSING:

1/4-cup white Balsamic vinegar

1 tablespoon lemon juice

1 teaspoon (EACH) sea salt and sugar

Pre-heat oven to 425 degrees.

1.   Wrap beets tightly in tin foil and roast for 1 hour.

2.   Meanwhile mix dressing ingredients together, set aside.

3.   When beets are done, let cool and run under cold water, peel of skin and slice horizontally.

4.   To serve, place beets, onions, apples and top with goat cheese and pine nuts sprinkle with dressing.

5.   Serve with grilled lamb chops. ENJOY DAN:          BON-APPETITE!!