FRESH RIPE FIGS OFF OUR TREE ENJOY DAN:

FRESH FIGS OFF OUR TREE WITH FIG VINEGAR AND HAZELNUTS

                                                                                             By CHEF DAN:

5-or-6  ripe fresh figs

PREPARATION:

2 teaspoons balsamic vinegar

1 teaspoon sugar

3 tablespoons olive oil

Sea salt and freshly ground black pepper to taste

1 shallot, finely chopped

1/2-cup roasted hazelnuts

1 (8 Oz) package of Cole slaw, or mixed greens

5 fresh ripe figs, stems trimmed, halved lengthwise

4 ounces crumbled feta cheese

 

 

DIRECTIONS:

1.   In a bowl, whisk together vinegar, sugar, 2 tablespoons olive oil, salt and pepper to taste, set aside.

2.   Place hazelnuts in a dry pan over low-heat and roast.

3.   Chop coarsely, set aside.

4.   In a sauce pan heat 1 tablespoon olive oil over high-heat and when sizzling.

5.   Add figs cut-side down, add cook until golden brown, about 2 minutes.

6.   In a bowl toss in the Cole-slaw or mixed greens.

7.   Drizzle with vinegar dressing.

8.   Top with figs and sprinkle with crumbled feta cheese.

 

ENJOY DAN:    BON-APPETITE!!

KALE AND CHILI POWDER ENJOY DAN:

BAKED KALE CHIPS WITH SALT, CHILI POWDER AND LEMON ZEST

FOR THE HARVEST PARTY AT THE FOOD BANK.

                                                                                  By CHEF DAN:

INGREDIENTS PER BUNDLE OF KALE:

 

10-12- stems, trimmed and torn into bite-size pieces

3 tablespoon olive oil

2 teaspoon lemon juice

1 tablespoon kosher salt

1/2-teaspoon chili powder

1 tablespoon Parmesan cheese

 

DIRECTIONS:   (PE-HEAT OVEN TO 375 DEGREES)

1.  Mix salt and chili powder together.

2.  In a bowl add kale and mix with oil, lemon juice and mixed salt.

3.  Toss to combine.

4.  Spread kale evenly on a rimmed baking sheet.

5.  Sprinkle with Parmesan cheese.

6.   Bake in pre-heated oven for 12-15 minutes.

 

ENJOY DAN:                   BON-APPETITE!!

 

CAT FISH WITH A LITTLE SPICE ENJOY DAN:

           PAN FRIED CATFISH WITH SPICES by CHEF DAN:

Serves 4

INGREDIENTS:

4 catfish fillets skinned and pine bones removed

3 tablespoons harissa, (recipe to follow)

1-cup corn meal for ducting

1/2-cup all purpose flour

3 tablespoons olive oil, divided

1 teaspoon cumin

2 tablespoons harissa paste (recipe follows)

1/3-cup red wine vinegar

1 onion, finely chopped

1 teaspoon cinnamon

1 teaspoon allspice

1-1/2-tablespoon brown sugar

1/2-cup dried sour cherries

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Marinate the fish in harissa, cumin and splash of salt.

2.   Rub the paste all over the trout; marinate for 2 hours, in the fridge.

3.   Mix together the corn meal, flour and season with salt and pepper.

4.   Dust the catfish fillets in the corn meal mixture, shake off excess.

5.   Heat 2 tablespoons olive oil over medium-high heat and fry the fillets 2 minutes on each side, set fish aside.

6.    In the same pan, add I tablespoon olive oil and when sizzling add onion and sauté for 5 minutes.

7.   Add harissa, vinegar, allspice, cinnamon, salt and plenty of pepper.

8.   Reduce heat and simmer for 15 minutes.

9.   Add brown sugar, and sour cherries, simmer for 4 more minutes.

10.                Return fillets to the pan and spoon sauce over them and simmer for 3 more minutes.

11.                Garnish with cilantro.

12.                HARISSA:

1 red pepper, 1/2-teaspoon coriander seeds, 1/2-teaspoon cumin seeds, 3 garlic cloves, minced, 2 tablespoon olive oil, 2 dried hot chilies, 1-1/2-tablespoons tomato paste, 2 tablespoon lemon juice, 1/2-teaspoon sea salt.

PREPARATION:

1.   Soak dried chilies in hot water for 30 minutes, remove stem, and seeds.

2.    In a dry fry pan toast coriander, cumin, until toasted.

3.   When cool; place in spice grinder and grind to a powder.

4.   In a food processor combine chilies, toasted seeds and all ingredients, with machine pour in oil, run until smooth.

ENJOY DAN;                BON-APPETITE!!

 

BLACK-EYED PEAS AND CUCUMBER SALAD ENJOY DAN:

     BLACK EYED PEAS WITH TOMATOES AND CUCUMBER by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 cups dried black-eyed peas

1 cucumber, peeled, seeded, and chopped

1 onion, chopped

2 tomatoes, diced

1 bell pepper, seeded and finely chopped

1 jalapeno, minced

1-handful fresh cilantro, chopped, divided

2 garlic cloves, minced

1/3cup olive oil

1/4-cup lemon juice

1 large bunch kale or spinach washed and chopped.

 

DIRECTIONS:

1.   Bring a large pot of salted water to a boil.

2.   Add black-eyed peas, cover and bring back to a boil.

3.   Reduce heat and simmer partially covered for about 20 minutes.

4.   Drain. Rinse and allow to cool.

5.   In a serving bowl combine cooled black-eyed peas, cucumber, onion, tomatoes, bell pepper, jalapeno, 1/2-the cilantro, garlic, oil, lemon juice and season with salt and pepper.

6.   Toss to combine.

7.   Garnish with remaining cilantro.

 

ENJOY DAN:                   BON-APPETITE!!

 

THAI CUCUMBER SALAD ENJOY DAN:

                        THAI CUCUMBER SALAD by CHEF DAN:

Serves 4

 

INGREDIENTS:

2-Cucumbers, peeled. Halved lengthwise, seeded and cut 1/4-inch slices

1-onion, finely chopped

3 scallions, finely sliced

1 plum tomatoes, chopped

1 fresh jalapeno, seeded and finely sliced

1 handful cilantro, roughly chopped, divided

1/4-cup dry roasted peanuts

 

DRESSING:

2 tablespoon fish sauce

2 tablespoon rice wine vinegar

1 tablespoon tamarind concentrate

2 tablespoon lime juice

2 garlic cloves, minced

1 tablespoon mirin

1 tablespoons soy sauce

1/4-teaspoon cayenne pepper

2 tablespoons brown sugar

 

DIRECTIONS:

1.   Place cucumber in a salad bowl, add, onion, scallions, tomatoes, jalapeno and 1/2-the cilantro.

2.   In a bowl combine all the dressing ingredients together.

3.   Stirring with a whisk until the sugar has dissolved.

4.   Taste and see if there is sweet-sour balance.

5.   Add more sugar or lime juice.

6.   Pour dressing over the salad and toss well.

7.   Garnish with fresh cilantro and dry roasted peanuts.

 

ENJOY DAN:                    BLESSINGS ALWAYS!!

 

 

WOW SLAW AND PULLED PORK SANSWISHES ENJOY DAN:

CROCK POT PULLED PORK SANDWICHES WITH SLAW by CHEF DAN:

Serves 4-6 

 

INGREDIENTS:

1-2-pounds boneless pork loin

1 cup chicken broth

2 blackened bell peppers

1/3 cup YOSHISA’S sweet and savory cooking sauce

1/4-rice vinegar

2 teaspoons red curry paste

2 garlic cloves, minced

1/4-cup brown sugar

1/4-creamy peanut butter

 

DIRECTIONS:

1.   Over a open flame blacken peppers, remove and put in a paper bag

2.   When they are cool core, and cut into strips.

3.   Place chicken broth, bell peppers, Yoshisa sauce, curry paste, rice vinegar, garlic and brown sugar in the cooker.

4.   Cook on low for 8 hours.

5.   Remove pork from the sauce and shred.

6.   Add peanut butter to the liquid in the stock-pot.

7.   Stir to combine.

8.   Cook on low for 8 hours.

9.   Let cook until hot and serves on Ciabatta bread.

10.                Serve with coleslaw on the sandwiches.

 

SLAW:

1/4-cup cider vinegar, 2 tablespoons sugar, 1/4-teaspoons celery seeds, 1/4-cup light mayonnaise, 1/4-cup sour cream, 1 tablespoon dry mustard, 1 tablespoon smoky paprika, 2 tablespoons Italian seasoning, salt and pepper to taste.

1 (16 Oz) bag shredded Cole slaw mix.

 

DIRECTIONS:

1.   Whisk in a bowl, vinegar, sugar, celery seed, mustard, paprika, Italian seasoning until blended.

2.   Add mayonnaise, sour cream and salt and pepper.

3.   Stir in Cole slaw mix until evenly coated.

4.   Chill until ready to serve.

 

 ENJOY DAN:                            BON-APPETITE!!

 

PULLED PORK SANDWICHES ENJOY DAN:

CROCK POT PULLED PORK SANDWICHES by CHEF D AN:

Serves 4-6  

 

INGREDIENTS:

1-2-pounds boneless pork loin

1 cup chicken broth

2 blackened bell peppers

1/3 cup YOSHISA’S sweet and savory cooking sauce

1/4-rice vinegar

2 teaspoons red curry paste

2 garlic cloves, minced

1/4-cup brown sugar

1/4-creamy peanut butter

 

DIRECTIONS:

1.   Over a open flame blacken peppers, remove and put in a paper bag

2.   When they are cool core, and cut into strips.

3.   Place chicken broth, bell peppers, Yoshisa sauce, curry paste, rice vinegar, garlic and brown sugar in the cooker.

4.   Cook on low for 8 hours.

5.   Remove pork from the sauce and shred.

6.   Add peanut butter to the liquid in the stock-pot.

7.   Stir to combine.

9.   Let cook until hot and serves on Ciabatta bread.

10.                Serve with coleslaw.

 

ENJOY DAN:                            BON-APPETITE!!