BORSCH ENJOY DAN:

                    CLASSIC RUSSIAN BORSCH by CHEF DAN:

Serves 6-8

 

INGREDIENTS:

2-3 fresh beets

2 carrots, peeled, chopped

2 potatoes cut into bit-size pieces

2 tablespoons olive oil

6 -cups broth

1/2-head cabbage, thinly shredded

1 onion, chopped

1 (15.5 Oz) can cannellini beans, untrained

1 (8 Oz) can diced tomatoes

1/4-ketchup

3 bay leaves

1/4-cup lemon juice

2-teaspoon dried dill

 

INGREDIENTS:

1.   Fill a stock-pot with 10 cups of water.

2.   Add beets and bring to a boil, reduce heat and bring to a low boil.

3.   Cook for 1 hour, remove beets from the water and aside, retain water.

4.   Add potatoes, to the beet water and boil for 15-20 minutes.

5.   Half way through cooking the potatoes add shredded cabbage.

6.   To a skillet add 2 tablespoon oil over medium-heat and when sizzling.

7.   Add carrots and onions and sauté for 5-7 minutes.

8.   Stir in the ketchup, when onions are almost done cooking.

9.   Meanwhile peel beets and cut into matchstick slices.

10.                In the stock-pot of potatoes, add 6 cups broth, sliced beets, bay leaves, lemon juice, cannellini beans, diced tomatoes, and dill.

11.                Add sautéed carrot and onion mixture to the beet pot.

12.                Cook on low-simmer for 10-12 minutes.\

 

ENJOY DAN:                   BON-APPETITE!!

 

 

 

BEEF PANANG WITH COCONUT MILK ENJOY DAN:

BEEF PANANG WITH PANANG CURRY PASTE by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound flank steak, halved lengthwise

1 (19 Oz) MAE PLOY coconut milk

2 tablespoon Panang curry paste

2 tablespoon crunchy peanut butter

2 tablespoon fish sauce

2 tablespoon Tamarind concentrate

1 tablespoon brown sugar

1 red bell pepper, thinly sliced lengthwise

1 onion, thinly sliced lengthwise

1 cup snow peas

1 cup loosely torn fresh basil leaves

2 tablespoon lime juice

1/4- cup dry roasted peanuts

 

DIRECTIONS:

1.   Thinly slice the steak across the grain, no thicker than 1/8-inches.

2.   In a skillet over medium-heat, heat to simmering.

3.   Spoon the thick coconut cream from the top of the can into the skillet.

4.   Add the curry paste and tamarind and cook stirring until fragrant, about 2-3 minutes.

5.   Stir in the remaining coconut milk, peanut butter, fish sauce, sugar, and 1/4-cup water.

6.   Stir in the red pepper and onion, cover and cook for about 3-4 minutes.

7.   Add sliced beef, snow peas, and basil.

8.   Cook uncovered until the meat is no longer raw, 2-3 minutes.

9.   Stir in lime juice and top with dry roasted peanuts.

 

ENJOY DAN:                                 BON-APPETITE!!

BALSMIC VINEGAR DRESSING ENJOY DAN:

                BALSAMIC VINEGAR DRESSING by CHEF DAN:

Yields 8 servings\

 

INGREDIENTS:

1/4- cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

1 teaspoon Agave Nectar

1 teaspoon Dijon mustard

1 shallot, minced

1 garlic clove, minced

1 teaspoons dried oregano

1-teaspoon dried thyme

Sea salt and ground pepper to taste

 

DIRECTIONS:

1.   Combine all the ingredients in a mason jar with a lid.

2.   Shake vigorously until thoroughly combined.

 

ENJOY DAN:                              BON-APPETITE!!

 

 

 

 

 

 

 

 

 

SHRIMP AND COCONUT MILK ENJOY DAN:

SHRIMP WITH GARLIC, TOMATOES AND COCONUT MILK by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound jumbo shrimp, peeled and deveined

1 tablespoon olive oil

1 red bell pepper

3 scallions cut on the bias sliced, white and green part separated

1 handful cilantro

4 garlic cloves, minced

1-tablespoon red curry paste

1 tablespoon fish sauce

1 (14, 5 Oz) can diced tomatoes

1 (19 Oz) can Mae Ploy coconut milk

1 tablespoon lime juice

 

DIRECTIONS:

1.   In medium pot over medium- heat and when simmering, add oil, curry paste and cook until fragrant, about 30 seconds.

2.   Add red pepper and sauté for about 3-4 minutes.

3.   Add scallion whites, 1/4-cup cilantro, and garlic and cook 1 minute.

4.   Add tomatoes, coconut milk and salt to taste.

5.   Cover and simmer for 10-12 minutes, or until flavors have blended.

6.   Add shrimp and cook 5 minutes.

7.   Take of heat and add lime juice

8.   Serve over Jasmine rice.

 

ENJOY DAN:                   BON-APPETITE!!

SHRIMP, GARLIC AND TOMATOES OVER PASTA ENJOY DAN:

                   GARLICKY SHRIMP AND TOMATOES by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound shrimp, peeled and deveined

3 tablespoons grape-seed oil

4 garlic cloves, minced

2 teaspoon fennel seeds

2 teaspoons Kalonji seeds, similar to oregano

1-(15 Oz) can crushed tomatoes

1 (8 Oz) jar clam juice

1 cup Marsala cooking wine

1/4-cup cilantro, chopped

1-1/2-cups cooked orzo.

 

DIRECTIONS:

1.   In a mortar and pestle coarsely crush the seeds

2.   Season shrimp with salt and pepper.

3.   In a skillet heat 2 tablespoon oil over medium-high heat until simmering.

4.   Add shrimp and cook, stirring for 2-3 minutes.

5.   Transfer to a bowl.

6.   Add remaining oil; add 3/4- of the garlic, the seeds, cook stirring for 1 minute.

7.   Stir in the tomatoes, clam juice, and Marsala.

8.   Bring to a boil, and cook stirring occasionally for 10-12 minutes.

9.   Turn heat to medium and add the remaining garlic and cilantro.

10.                Add the shrimp and cook through for about 2 minutes.

11.                Serve over pasta.

 

ENJOY DAN:               BON-APPETITE!!

CHICKEN, PEAT AND BOURBON ENJOY DAN:

CHICKEN BREAST WITH PEAR AND BOURBON by CHEF DAN:

Serves 4

 

2 skinless boneless, chicken breast halves

2- Tablespoons grape-seed oil, divided

1/2-red onion, finely chopped

1 pear, peeled and cut into 1/2-inch dice

3 tablespoons bourbon

2 tablespoon brown sugar

1 tablespoon lemon juice

1/4-teaspoon allspice

2 tablespoon craisians

2 tablespoons pistachios

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)

1.   Season chicken breasts with salt and pepper.

2.   In a cast-iron skillet over medium-heat.

3.   When sizzling add oil and fry chicken 3-4 minutes each side.

4.   Remove from skillet and set aside.

5.   Add remaining oil and to the skillet and when hot.

6.   Add onion and sauté for 5 minutes.

7.   Stir in pear, bourbon, brown sugar, lemon juice, allspice and sea salt and pepper to taste.

8.   Cover reduce heat and cook for 3-4 minutes.

9.   Uncover and stir occasionally for 4- 5 more minutes.

10.                Stir in craisians and remove from heat.

11.                Slice chicken breast crosswise 1/4-inch thick.

12.                Pour pear sauce over the chicken and top with pistachios.

 

ENJOY DAN:                                                       A-LA

 

BLACK COD IN A BAMBOO BASKET ENJOY DAN:

BLACK COD IN A BAMBOO STEAMER BASKET by CHEF DAN:

Serves 2

 

INGREDIENTS:

1 pound black cod fillet

4 whole cabbage leaves

Fish rub recipe to follow

2 garlic cloves, peeled

1 stalk lemon grass, cut into 1/2-inch pieces

1 handful cilantro, including stems

1 tablespoon red curry paste

2 tablespoon EACH lime juice, fish sauce, soy sauce, and tamarind

1 thumb-size fresh ginger, cut into long thin strips

1/2-red bell pepper, cut into long thin strips

2 scallions, trimmed cut into long strips

1 bunch collard greens

8 baby portabella mushrooms, sliced

1/2- patty pan squash, trimmed and cubed

1 lime thinly sliced

 

DIRECTIONS:

1.   In a food processor with chopping blade, pulse garlic and lemongrass until finely chopped.

2.   Add cilantro, red curry, lime juice, fish and soy sauce, tamarind and pulse until incorporated.

3.   Pour 4-inches of water into a wok.

4.   Add steamer and make sure air space between water and basket.

5.   Season fillets with fish rub.

6.   Line the bamboo steamer with cabbage leaves, using 1 leave per fillet.

7.   Place sliced limes over fillets and sprinkle with some sauce.

8.   In the second basket add all the vegetables, sprinkle with a little sauce.

9.   Place first basket with fish and lay the second basket on top.

10.                Place in the wok over the water and cover.

11.                Bring to a boil, cook about 7-10  minutes

12.                Serve fillets on coked cabbage leaves and serve with sauce.

 

 FISH DRY RUB:

1.   tablespoon EACH salt, garlic powder, coriander,  and thyme,

2.   2 tablespoon EACH chili powder, and paprika.

3.   1/2-tablespoon EACH cayenne, and black pepper.

4.   Mix together and place in jar with lid, will last up to 6 months.

 

ENJOY DAN:                         BON-APPETITE!!