FETA CHEESE DIP WITH GRILLED ONIONS AND PITA ENJOY DAN:

TANYA FETA CHEESE AND GREEN ONION DIP WITH LEMON AND GRILLED PITA

                                                                                                  By CHEF DAN:

Serves 8

INGREDIENTS:

12 green onions, green parts only, grilled and chopped, plus additional thinly sliced on the bias for garnish.

3 tablespoons olive oil, plus more for grilling pitas

2 tablespoons lemon juice

1 tablespoon grated lemon zest, plus more for garnish

2 tablespoons fresh dill roughly chopped

2 tablespoons mint, roughly chopped

Sea salt and freshly cracked black pepper to taste

2 garlic cloves, minced

1 pound feta cheese

8 pocketless pitas

DIRECTIONS:

1.   Place grilled green onions, oil, lemon juice, zest, dill, and mint in a food processor and process until smooth.

2.   Add feta and garlic and blend until smooth.

3.   Place mixture in a bowl and garnish with extra sliced green onions, and lemon zest.

4.   Heat grill to high.

5.   Brush pitas with oil and season with salt and pepper.

6.   Grill 1 minute per side or until golden brown.

7.   Remove from grill and cut each pita into eighths.

8.   Serve with the feta dip.

ENJOY DAN:                          BON-APPETITE!!

PORTABELLO SANDWICH ENJOY DAN:

              SUPER PORTABELLO SANDWICH by CHEF DAN:

Serves 4

INGREDIENTS:

4 Portobello mushroom caps, stems and gills removed

2 tablespoon olive oil

2 tablespoons LORI’S pesto

1/2-cup balsamic vinegar

1 garlic clove, minced

1/4-cup packed basil leaves

4 sliced beefsteak tomato

1 roasted red pepper, roasted over an open flame, and cut into 4 pieces

4 sliced fresh mozzarella

4 toasted Kaiser Rolls or burger buns or any loaf bread

1 cup arugula or salad leaves

Sea salt and freshly cracked black pepper

DIRECTIONS:         (PRE-HEAT OVEN TO 375 DEGREES)

1.   Brush the mushrooms with olive oil and sprinkle with salt and pepper.

2.   Arrange on a baking sheet and bake until softened, about 20 minutes.

3.   Flipping half way through.

4.   Put the balsamic vinegar in a sauce-pan over high heat.

5.   Bring to a boil.

6.   Reduce heat and simmer until reduced by half.

7.   Slice the mushrooms into 1/4-inch slabs and toss with the reduced vinegar.

8.   In a food processor, mix LORI’S pesto, garlic and basil.

9.   Spread LORI’S pesto mixture on both sides of each roil.

10.                Pile mushrooms on the bottom half of each roll.

11.                Top with tomatoes, roasted red pepper, mozzarella, and arugula.

12.                Crown with the top half of the roll.

ENJOY DAN:             BON-APPETITE!!

CINCO de MAYO REFRIED BEANS ENJOY DAN:

CINCO de MAYO REFRIED BEANS FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

2 tablespoons olive oil

6 onions, coarsely chopped

8 garlic cloves, minced

1 gallon can black beans

1-1/2-cups water, or 1 can of beer

2 tomatoes, diced

1/4-cup cumin

2 tablespoons Chile powder

2 tablespoons dried oregano

Salt to taste

DIRECTIONS:

1.   In a skillet over medium-high heat add oil, when sizzling.

2.   Add onion and sauté for 5 minutes.

3.   Add garlic and sauté for 1 minute.

4.   Add the beans, water tomatoes, cumin, Chile powder, and oregano.

5.   Stir and simmer until nice and creamy.

6.   Don’t add salt until dish is done and taste first.

ENJOY DAN:         BON-APPETITE!!

COCONUT CURRY WITH A KICK ENJOY DAN:

SPICY COCONUT CURRY SEAFOOD SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (19 Oz) can MAE PLOY coconut milk

1 (8 Oz) bottle clam juice

4 cups chicken stock

1 stock lemongrass

1 pound raw shrimp, shells removed

1 pound fish fillets, cut into bit size chunks

Zest of 2 limes

4 cloves garlic, minced

Thumb-size fresh ginger, grated

8 baby portabella mushrooms, sliced

4 baby bok choy, sliced

2-tablespoons red curry paste

1-tablespoon tamarind concentrate

2-tablespoons brown sugar

2-tablespoons fish sauce

1-tablespoon soy sauce

2 tablespoons fresh lime juice

1/4-cup fresh cilantro

DIRECTIONS:

1.   Pour clam juice, stock, lemongrass and lime zest in a stock-pot over medium-high heat.

2.   Bring to a boil.

3.   Add garlic, ginger, curry paste, mushrooms plus baby bok choy, cook 2-3 minutes.

4.   Reduce heat.

5.   Add shrimp and fish fillets and simmer for 3-4 minutes or until shrimp turn pink.

6.   On low-heat add coconut milk, tamarind, sugar, fish sauce, soy sauce, and lime juice.

7.   Stir well to combine and gently simmer until hot (do not boil).

8.   Serve in bowls and sprinkle fresh cilantro over the top.

NOTE:

Taste-test the soup for salt and spice, adding more fish sauce or more curry paste as desired.

If too sour, add more sugar.

If too spicy add more coconut milk.

If too salty add another squeeze of lime juice.

ENJOY DAN:        BON-APPETITE:

MARGARITAS MY WAY ENJOY DAN:

               CINCO de MAYO MARGARITA MY WAY ENJOY DAN:

Serves 8

INGREDIENTS:

1 (12 Oz) can limeade concentrate

3/4-cup tequila

1/2-cup orange liqueur

1/4-cup triple sec

4 cups ice

DIRECTIONS:

1.   In a blender add all ingredients except ice.

2.   While blender is running add ice and blend until smooth.

TO PREPARE GLASSES:

1.   Rub a lime wedge around the rim of each glass.

TO COAT RIMS:

1.   Invert glasses and dip into a shallow dish of coarse salt.

2     Shake off excess salt.

ENJOY DAN:                                     BON-APPETITE!!

JERUSALEM SUNCHOKES AND MUSHROOMS ENJOY DAN:

SUNCHOKES GROWN ON WHIDBEY ISLAND WITH MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

2 pounds (Jerusalem artichokes) peeled and thinly sliced

3 cup vegetable broth

2 tablespoon coconut milk

Sea salt and freshly cracked black pepper

1/4-cup sliced baby portabella mushrooms

1 tablespoon fresh chives

DIRECTIONS:

1.   In a sauce pan melt 1 tablespoon butter with the olive oil over medium-high heat.

2.   When sizzling add onion and sauté for 4-5 minutes.

3.   Add sunchokes, mushrooms and sauté another 4 minutes.

4.   Add the broth and bring to a boil.

5.   Simmer for 20-25 minutes.

6.   Remove from heat and let cool.

7.   With an immersion blender, blend until smooth.

8.   Add coconut milk and blend a little more.

9.   Season with salt and pepper.

10.                Top with fresh chives

ENJOY DAN:              BON-APPETITE:

SAUERKRAUT SOUP WITH BRATS ENJOY DAN:

SAUERKRAUT SOAP WITH FRANKS FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 cups chicken broth

5 (12 Oz) package John Morrell franks, cut into 1/2-inch slices

5 garlic cloves, minced

1 gallon sauerkraut

7 potatoes, peeled and cubed

4 onions, chopped

10 carrots, chopped

10 ribs celery, chopped

1/4-cider vinegar

1/4-cup brown sugar

2 teaspoons pepper

60 ounces tomato sauce

2 teaspoons EACH dried, parsley, garlic powder, onion powder, and caraway seed

DIRECTIONS:

1.   Pan Fry garlic and franks in a soup pot over medium-high heat and sautéed until golden brown.

2.    Add onions, carrots, and celery, sauté for 5 minutes.

3.   Add broth, sauerkraut and all other ingredients, bring to a boil.

4.   Cover and simmer for 1 hour.

ENJOY DAN:                        BON-APPETITE!!