MURGH MAKHANI (BUTTER CHICKEN) FOR THE SOUP KITCHEN ENJOY DAN:

MURGH MAKHANI (BUTTER CHICKEN) FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30

INGREDIENTS:

2-Tablespoons vegetable oil

1 onion, finely chopped

2/3-cup butter

2/3-cup lemon juice

5 teaspoons EACH garlic paste, ginger paste, garam masala, chili powder, ground cumin, and chunky chat masala

5 bay leaves

2 cup plain yogurt

8 cups coconut milk

5 cups tomato puree

5 pinch EACH salt and black pepper

2- Tablespoons vegetable oil

5 pounds skinless, boneless, chicken breasts, cubed

5 teaspoons grama masala

5 pinches cayenne pepper

5 tablespoon corn starch

1-1/4-cup water

DIRECTIONS;

1.   Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.

2.   Add onion and sauté for 4 minutes.

3.   Stir in butter, lemon juice, garlic, ginger, 3 teaspoons garam masala, chili powder, cumin, bay leaves, and chunky chat masala.

4.   Cook stirring, for 1 minute.

5.   Add tomato sauce, and cook for 2 minutes.

6.   Stir in yogurt and coconut milk.

7.   Reduce to low and simmer for 10 minutes, stirring frequently.

8.   Season with salt and pepper.

9.   Remove from heat and set aside.

10.                Heat 2 tablespoons oil in a soup-pot over medium-heat when sizzling.

11.                 Cook chicken until lightly browned about 10 minutes.

12.                Reduce heat, and season with 2 teaspoons garam masala and cayenne.

13.                Stir in 1/4-cup sauce, and simmer until liquid has reduced, and chicken is no longer pink.

14.                Stir sauce into cooked chicken.

15.                Mix together cornstarch and water, then stir into stock pot.

16.                Cook 10 minutes or until thickened.

ENJOY DAN:                                         BON-APPETITE!!

MAKHANI CHICKEN BREAST (INDIAN BUTTER CHICKEN) ENJOY DAN:

MAKHANI CHICKEN BREASTS (INDIAN BUTTER CHICKEN) by CHEF DAN:

Serves 4

MARINATE:

1 tablespoon grape-seed oil

1-3/4-pound skinless, boneless chicken breasts halves, cubed

1 teaspoon EACH lemon juice, chili powder, garam marsala, and sumac

INGREDIENTS:

1 tablespoon grape-seed oil

1 /2-onion, chopped

2 tablespoon butter

2 teaspoon lemon juice

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 teaspoon EACH garam masala, chili powder, ground cumin, and chat masala

1 bay leaf

1/4-cup yogurt

1 cup EACH coconut milk, and tomato puree

1/4-teaspoon EACH cayenne pepper, sea salt and freshly ground black pepper

1 Tablespoon cornstarch with 1/4-cup water

 MARINATE:

1.   Place chicken in a glass dish and add marinate.

2.   Toss to coat and refrigerate for 1 hour or more.

3.   Heat 1 tablespoon oil in sauce-pan over medium-heat when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Stir in butter, lemon juice, garlic, ginger, garam masala, chili powder, chat masala, and bay leaf.

6.   Cook, stirring 1 minute.

7.   Add tomato sauce and sauté for 2 minutes, stirring frequently.

8.   Stir in coconut milk and yogurt.

9.   Reduce heat and simmer for 10 minutes, stirring frequently.

10.                Remove from heat and set aside.

11.                 Heat 1 tablespoon oil in a skillet over medium-heat when sizzling.

12.                 Cook chicken until lightly browned, about 10 minutes.

13.                Reduce heat and season with 1 teaspoon garam masala and cayenne.

14.                Stir in a few spoonfuls of sauce, and simmer until liquid has reduced and chicken is no longer pink.

15.                Stir cooked chicken into the sauce.

16.                Mix together cornstarch and water, then stir into the sauce.

17.                Cook 7-8 minutes fir until thickened.

OVEN ROAST VEGETABLES ENJOY DAN:

                        OVEN ROASTED VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

 1-1/2-pound fresh vegetables (bit-size broccoli, cauliflower, bell peppers, mushrooms, or any vegetable to your liking

1 (1 Oz) package Lipton soup mix

1/2-teaspoon sea salt and freshly ground black pepper

2 garlic cloves, sliced

2 tablespoon olive oil

DIRECTIONS:  (PRE-HEAT OVEN TO 450 DEGREES)

1.   In a large zip-lock bag, add all ingredients.

2.   Close the bag and shake until vegetables are evenly coated.

3.   In a prepared roasting pan add vegetables; discard bag.

4.   Bake stirring occasionally, about 25 minutes.

ENJOY DAN:                                                  BON-APPETITE!!

PATLICAN SALATASI SMOKEY EGGPLANT SALAD FROM TURKEY ENJOY DAN:

      PATLICAN SALATASI (SMOKEY EGGPLANT SALAD) by CHEF DAN:

Serves 4

INGREDIENTS:

4 eggplants, the fatter the better

3 garlic cloves, crushed

1 cup Greek yogurt

3 tablespoon olive oil

2 tablespoon lemon juice

1 green bell pepper

1/2- teaspoon sea salt

4 black olives for serving

DIRECTIONS: (pre-heat oven to 400 degrees)

1.   Pierce the eggplants and bell pepper skins in several places.

2.   On a prepared baking sheet place eggplants and pepper.

3.   Roast at 400 degrees for 20-30 minutes.

4.   Place them in colander to cool.

5.   Press down gently on the eggplants t squeeze out as much juice as possible whiteout breaking them apart.

6.   In a bowl through in the crushed garlic, oil, lemon juice, mix thoroughly

7.   Set aside.

8.   When eggplants. And pepper are cool, peel them carefully.

9.   Remove all the charred skin DO NOT run under cold water.

10.                Leaving even small pieces will create a bitter taste.

11.                Discard sections with a lot seeds.

12.                Add eggplant to the yogurt mixture and mash with a fork.

13.                Season with sea salt and freshly ground black pepper to taste.

14.                Chill for 1 hour.

ENJOY DAN:                                                        BON-APPETITE!!

AHI TUNA TOSTADAS WITH AVOCADO AND CHIPOTLE CREMA ENJOY DAN:

BOLD FLAVORS AHI TUNA TOSTADAS WITH AVOCADO AND CHIPOTLE CREMA

                                                                                               By CHEF DAN:

Serves 6

JALAPENO SMASHED AVOCADO:

4 avocados, halved and pitted

2 tomatoes, chopped

1/4-cup lime juice

2 tablespoons chopped fresh cilantro

 2 tablespoons TABASCO green jalapeno pepper sauce

Sea salt and freshly ground black pepper to taste

Tuna:

1 (12 Oz) Ahi loin filet

1 tablespoon chili powder

1 tablespoon grape-seed oil for searing

Sea salt and freshly ground black pepper to taste

CHIPOTLE CREMA:

2 cups sour cream

2 tablespoons TABASCO Smoked Chipotle pepper sauce

6 corn tortillas, heated

DIRECTIONS:

1.   In a bowl, mash avocado, and tomato with a fork, mix in lime juice.

2.   Fold in chopped cilantro, jalapeno, and green sauce.

3.   Seasoning with salt and pepper.

4.   Season Ahi tuna with salt, pepper and chili powder.

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

6.   Add tuna sear for 30 seconds per side.

7.   Let rest for 4 minutes and then cut into stripes.

8.   In a bowl combine Smoked Chipotle sauce and sour cream; set aside.

TO ASSEMBLE:

1.   Spoon smashed avocado on each tortilla.

2.    And place 2-3 slices of tuna on top.

3.   Season with a pinch of salt.

4.   Finish with a dollop of Chipotle Crema.

ENJOY DAN:                                                    BON-APPETITE!!

SWEET AND SOUR MEATBALLS IN TH CROCK-POT ENJOY DAN:

SWEET AND SOUR MEATBALLS IN THE CROCK POT by CHEF DAN:

 Makes 48 meatballs   (FOR SOUPSON PARTY)

INGREDIENTS:

1 (32 Oz) jar grape jelly

1 (5 Oz) bottle TABASCO sweet and spicy pepper sauce

1/4-cup lemon juice

1/4-cup Worcestershire sauce

1 (6 pound) bag frozen cooked cocktail meatballs

DIRECTIONS:

1.   Add chili sauce, grape jelly, lemon juice Worcestershire sauce in a cold crock-pot.

2.   Pour in frozen meatballs and stir until meatballs are coasted in sauce.

3.   Turn crock-pot on LOW for 6-7 hours.

4.   Stir meatballs occasionally.

5.   Serve with toothpicks.

ENJOY DAN:                                    BON-APPETITE!!

BOEUF BOURGUIGNONNE IN A CROCK-POT ENJOY DAN:

BOEUF BOURGUIGNONNE IN A CROCK POT FOR SOUP KITCHEN PARTY by CHEF DAN:

Serves 10-12

 INGREDIENTS:    (SERVE WITH EGG NOODLES)

12 slice thick bacon

4 pounds round steak, cut into cubes

3 onions, peeled and sliced

3 carrots, peeled and sliced

9 tablespoon all-purpose flour

2 (15 Oz) cans beef broth

3 tablespoon tomato paste

6 garlic cloves, minced

2 teaspoon dried thyme

Sea salt and freshly ground black pepper

1 bag white pearl onions

4 fresh bay leaves

1 teaspoon Herbs de Provence

2-star anise

1 (15 Oz) can diced tomatoes

1 bottle red wine

10 crimini mushrooms, halved

DIRECTION

1.    Cook bacon until crisp

2.     Remove from pan and drain.

3.    Add beef cubes to the same skillet and brown.

4.    Place browned beef cubes in the crock-pot.

5.    Add onion slices, and carrot slices, to the skillet.

6.    Add tomato paste, thyme, minced garlic, Herbs de Provence and star anise.

7.    Season with salt and pepper to taste.

8.    Stir in flour and broth and mix well.

9.    Add mixture to the crock-pot over the beef.

10. Add bay leaves and pearl onions.

11. Cover and cook on LOW for 6-8 hours.

12. 2 tablespoons butter.

13. Sauté the mushrooms in butter, add to crock-pot with wine 1 hour before serving.

14. Crumble the bacon and serve on the side.

15. Serve with egg noodles.

      ENJOY DAN:                                                        BON-APPETITE!!