ENOKI JAPANESE MUSHROOMS ENJOY DAN:

                           ENOKI MUSHROOM SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

4 ounces enoki mushrooms

2 cups cabbage shredded

2 tablespoons fresh cilantro, minced

1/2- red pepper

1/2- cucumber

2 scallions, chopped

Sea salt and freshly cracked black pepper to taste

SALAD DRESSING:

1 Tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sugar

1 tablespoon soy sauce

DIRECTIONS:

1.   Remove the roots of the enoki mushrooms.

2.   Cut the mushrooms into 3-inch long sections.

3.   Cut red pepper cucumber and scallions into the same lengths as the enoki mushrooms.

4.   Bring a pot of water to boil and cook mushrooms and red pepper for about 2 minutes.

5.   Drain and set aside.

6.   Mix the ingredients of the salad dressing in a serving bowl.

7.   Toss in the cabbage, cilantro, enoki and red pepper.

8.   Place the cucumber strips on the serving plate.

9.   Place the cabbage, cilantro, enoki, red pepper, and scallions on top.

ENJOY DAN:                           BON-APPETITE!!

STEAK WITH ARGENTINEAN CHIMICHURRI SAUCE ENJOY DAN:

TRI TIP STEAK WITH ARGENTINEAN CHIMICHURRI by CHEF DAN:

Serves 6

2 pound tri-tip steak- 1-1/2-TO 1-3/4- thick, trimmed of fat

Sear steak with a knife

MARINATE FOR STEAK:

1/2-cup olive oil

1 tablespoon lemon juice

1/2-teaspoon liquid smoke

2 garlic cloves, minced

1 tablespoon cracked fresh black pepper

1 teaspoon sea salt

DIRECTIONS:

1.   Combine tri-tip steak with oil and seasoning in a zip lock bag.

2.   Refrigerate for 24 hours.

3.   Remove from marinate and let sit at room temperature for 1 hour.

4.   Heat a barbeque grill to high and place a cast-iron skillet on the griddle and close the lid.

5.   When hot open lid and place tri tip steak in the cast iron skillet.

6.   Close lid and cook turning once or twice, until meat is deep brown and a thermometer reaches 130 degrees for medium-rare.

7.   Remove and tent with foil for at least 10 minutes.

8.   Slice across the grain.

9.   Serve chimichurri with the steak.

10.                Serve with steak.

CHIMICHURRI  RECIPE:

3 Tablespoons balsamic vinegar

2 tablespoon soy sauce

4 garlic cloves, chopped

1/2-teaspoon EACH dried oregano, thyme and sea salt

2 tablespoon honey

1 pinch of cayenne pepper

1 teaspoon Worcestershire sauce

1/4- cup olive oil

DIRECTIONS:

1.   In a food processor pulse all ingredients except oil.

2.   While pulsing drizzle in oil until smooth.

ENJOY DAN:                                    BON-APPETITE!!

TURKEY LETTUCE WRAPS ENJOY DAN:

MISS JOYCE LINK FAMOUS TURKEY LETTUCE WRAPS by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup toasted pine nuts

1 pound ground turkey

1 tablespoon cornstarch

7 ounces Hoisin sauce

2-1/2-cups cooked wild or brown rice

Iceberg lettuce leaves

DIRECTIONS:

1.   In a dry fry pan roast pine nuts until golden brown.

2.   In a large skillet over medium-high heat cook ground turkey until cooked through.

3.   Stir in cornstarch and Hoisin sauce.

4.   Mix in cooked rice.

5.   Add pine nuts.

6.   Place in lettuce leaves, roll up and enjoy.

ENJOY DAN:                       BON-APPETITE!!

BOURBON BLUEBERRY CRUMBLE ENJOY DAN:

     MR. STEWARD BOURBON BLUEBERRY PIE by CHEF DAN:

1-9-inch store bought pie crust

CRUMBLE;

1/2-cup oats

1/4-all-purpose flour

1/4-brown sugar

1 cup half and half

1/4-cup sliced almonds

1/2-cup butter, cut into 1/2-inch pieces

A smidgen sea salt

PIE:

1 store bought 9-inch pie crust

4 cups blueberries

6 limes, zest and juice

1 cup sugar

3 tablespoon cornstarch

1/2-cup bourbon

DIRECTIONS FOR CRUMBLE:

1.   Whisk in all ingredients except butter, mix until no lumps remain.

2.   Rub butter into oat mixture and mix until completely incorporated.

3.   Chill for 15-20 minutes, can chill up to 4 days ahead.

PIE:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Place pie dish on a prepared baking sheet.

2.   Combine blackberries and next 5 ingredients in a bowl.

3.   Gently mix until blueberries and mixture is evenly distributed.

4.   Pour blueberries into pie crust and top evenly with crumble.

5.   Bake until center of crumble is golden brown in the center.

6.   Bake 1-1/4- to 1/2-hours or until the juices start to ooze out.

7.   Let pie cool for 2 hours at room temperature.

ENJOY DAN:                                BON-APPETITE!!

INDIAN SHRIMP WITH CILANTRO LIME RICE ENJOY DAN:

        INDIAN SPICED SHRIMP WITH CILANTRO LIME RICE by CHEF DAN:

Serves 6

INGREDIENTS:

1 tablespoon yellow split peas

1-tablespoon coriander seeds

1 teaspoon cumin seeds

1/4-teaspoons black peppercorns

2 teaspoons turmeric

1 teaspoon cayenne pepper

2 teaspoon garam masala

1 tablespoon olive oil

2 garlic cloves, minced

2 tablespoons fresh finely chopped cilantro

2 teaspoons tamarind concentrate

1/2-teaspoon sea salt

1 pound raw shrimp, peeled and deveined

1 teaspoon yellow mustard seeds

2 shallots, minced

1 (13 OZ) can coconut milk

DIRECTIONS:

1.   Toast split peas, next 6 ingredients in a skillet over medium-heat.

2.   Shaking pan occasionally, until peas turn reddish brown.

3.   The spices become fragrant, about 2-3 minutes.

4.   Transfer to a plate and let cool.

5.   Grind in a spice grinder and grind until the mixture is smooth.

6.   Combine garlic, cilantro, tamarind and salt, place in a zip-lock bag.

7.   Place shrimp in a zip-lock bag with the marinate.

8.   Place in the refrigerate, no longer than 1 hour.

9.   Heat oil in a skillet over medium-high heat when sizzling.

10.                Add mustard seed when they begin to pop.

11.                Cover skillet and when they stop popping add shallots and the shrimp and cook until shrimp turn pink, about 2 minutes.

12.                Add coconut milk and continue cooking until heated through.

CILANTRO LIME RICE:

1 cup rice, Jasmine, Arborio, or Basmati

2 cups water or chicken stock

1 tablespoon olive oil plus 1 teaspoon

Zest of one lime,  

1 tablespoon lime juice

2 cloves garlic, minced

1/2-teaspoon ground cumin

DIRECTIONS:

1.   Rinse rice under water until water runs clear, drain.

2.   In a sauce pan add water or stock, rice and bring to a boil.

3.   Reduce heat cover and simmer 15 minutes.

4.   Turn off heat and let steam for 10 minutes.

5.   In a food processor add ingredients and blend until smooth adding oil as the blender runs.

6.   Fluff the rice with a rice paddle and add 1 teaspoon.

7.   Then add the cilantro mixture.

8.   Fold the rice until well combined and the rice is green.

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

ENJOY DAN:                                                      GUTOM NA

RED THAI CURRY WITH EGGPLANT ENJOY DAN:

           RED THAI CURRY WITH EGGPLANT by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 eggplant, cut into 1-inch cubes

1 (12 oz) fir m tofu

2 tablespoons butter

1 onion, sliced

1 lemongrass stalk, center white part only, smashed and thinly sliced

1 bell pepper

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons Thai red curry paste

Zest of one lime

1/2-cup vegetable broth

DIRECTIONS:

1.   Wrap tofu in several layers of paper towels.

2.   Place in colander in the sink.

3.   Set heavy object on top (such as tomato can) and let sit 20 minutes.

4.   Cube and set aside.

5.   In a skillet add butter and when sizzling.

6.   Add red curry paste stir until fragrant.

7.   Whisk in 1/2 can coconut milk, add onion, eggplant, and bell pepper, stirring well, cook for 4-5 minutes.

8.   Add reaming coconut milk, sugar, rice vinegar, soy sauce, fish sauce, zest, lemongrass and vegetables stock.

9.   Cover reduce heat and simmer for 20 minutes.

10.                Add cubed tofu to the curry mixture, stirring to combine.

11.                Cook until heated through about 5 minutes.

ENJOY DAN:                        BON-APPETITE!!

DAL MAKHANI IN THE CROCK POT WITH SOME INDIAN SPICES ENJOY DAN:

CROCK POT DAL MAKHANI FOR SUNRISE LUNCH JULY 13 by CHEF DAN:

Serves 12

INGREDIENTS:

2 cups brown lentils dry (Uran) soaked in water overnight

1 cup kidney beans dry, soaked in water overnight

1 (15 Oz) can chickpeas

2 onions, chopped

6 garlic cloves, minced

1 thumb-size fresh ginger, finely chopped

2 Thai chilies or jalapeno, sliced

1 (15 Oz) can diced tomatoes

4 cup water or vegetable stock

MASALAS:

2 teaspoon red chili powder

3 teaspoons EACH garam masala powder, ground coriander, cumin powder, kalonji seeds, asafetida powder, turmeric, and ground cinnamon

DIRECTIONS:

1.   Toss all the ingredients in a crock-pot and cook on high for 8 hours.

2.   Serve with low fat yogurt or sour cream

ENJOY DAN:                                 BON-APPETITE!!