SPICY SHRIMP AND COUSCOUS ENJOY DAN:

                     SPICY SHRIMP AND COUSCOUS by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/4-cup water

1 cup couscous

3 tablespoons olive oil, divided

1 tablespoon chili powder

2 teaspoons garlic powder

1/2-teaspoon EACH fresh cracked pepper, cayenne pepper, and gd cumin

1/8-teaspoon EACH red pepper flakes and ground cinnamon

20 whole large raw shrimp, shells removed and deveined

6 crimini mushrooms, stems removed and sliced

2 tablespoons butter

4 scallions, bias-sliced into 1/2-inch lengths

DIRECTIONS:

1.    Bring 1-1/4-water to boil in a saucepan and add the couscous.

2.   Cover and simmer for approximately 10 minutes.

3.   When it’s done remove it for heat, fluff and set aside.

4.   Mix 2 tablespoons of olive oil together with chili powder, garlic powder, pepper, cayenne, cumin, red pepper flacks, and cinnamon in a bowl.

5.   Toss in shrimp in the mixture until well coated, set aside.

6.   Heat remaining oil in a skillet over medium-heat when sizzling.

7.   Add the mushrooms and sauté for 4 minutes.

8.   Add shrimp and sauté until shrimp turn pink.

9.   Add the butter and couscous and stir until well mixed.

10.                Divide the shrimp, couscous mixture into 4 bowls.

11.                Top with scallions.

ENJOY DAN:                                                    BON-APPETITE!!

BUTTERMILK OVEN BAKED CHICKEN TENDERS ENJOY DAN:

                BUTTERMILK OVEN BAKED CHICKEN TENDERS by CHEF DAN:

Serves 4

INGREDIENTS:

MARINATE:

1-1/2-pounds chicken breast cut into lengthwise 1 inch strips

2 cups buttermilk

1 teaspoon sea salt

1/4-teaspoon cayenne powder

1/4- teaspoon berbere powder

1/2-teaspoon garlic powder

1/2-teaspoon smoked paprika

1 teaspoon Cajun seasoning

BREADING:

1-1/2tablespoon all purpose flour

2 tablespoons cornmeal

1 teaspoon sea salt

3/4-teaspoon black pepper

3/4-teaspoon garlic powder

3/4-teaspoon smoked paprika

1-1/2-teaspoon baking powder

3 tablespoon buttermilk

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   Combine chicken tenders with all of the marinate ingredients in a zip lock bag.

2.   Place in a bowl and refrigerate overnight or for at least 4 hours.

3.   Make the breading by adding all the dry ingredients in a bowl mixing well.

4.   Add buttermilk and whisk to incorporate.

5.   Line a baking sheet lined with aluminum foil.

6.   Remove chicken tenders from the marinate and toss in flour mixture.

7.   Making sure mixture completely covering each tender

8.   Place on baking sheet in pre-heated oven and bake for about 15 to 20 minutes, or until nice and crispy.

ENJOY DAN:                                                     BON-APPETITE!!

SHRIMP PAO ENJOY DAN:

                                        SHRIMP KUNG PAO by CHEF DAN:

Serves 4

SHRIMP:

1 pound shrimp peeled and deveined

1 teaspoon cornstarch

1 tablespoon rice wine vinegar

1/2-teaspoon sea salt

SAUCE:

1 tablespoon sugar

2 tablespoons chicken stock

1 tablespoon Sichuan peppercorns, toasted

1 tablespoon EACH soy sauce, oyster sauce, and sesame oil

1/2-teaspoon yellow chili paste

1 teaspoon cornstarch

REMAINING INGREDIENTS:

2 tablespoon sesame oil

1 red bell pepper, sliced into strips

3 garlic cloves, minced

1 thumb-size fresh ginger, minced

3 dried hot red chilies, broken in half and seeded

Handful dry roasted peanuts

DIRECTIONS: SHRIMP:

1.   Combine first four ingredients in zip lock bag, marinate for up to 4 hours.

2.   Next combine sugar and next 8 ingredients in a bowl.

3.   Add sesame oil to a wok over high-heat when sizzling.

4.   Add bell pepper, garlic, ginger, and chilies.

5.   Stir-fry I minute do not burn chili peppers.

6.   Add shrimp mixture and stir-fry 2 minutes or until shrimp are done.

7.   Stir sauce; add sauce to the wok; stir-fry 2 minutes or until thickens.

8.   Sprinkle with toasted dry peanuts.

9.   Serve over brown rice or rice noodles.

ENJOY DAN:                                                                 BON-APPETITE!!

LEMON CHICKEN WITH ORZO FOR THE SOUP KITCHEN ENJOY DAN:

LEMON CHICKEN SOUP WITH ORZO FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoons olive oil

5 pound skinless, boneless chicken breasts, diced

7 onions, diced

12 stalks of celery, diced

7 carrots, diced

5 garlic cloves, minced

2 tablespoons EACH dried thyme and basil

26 cups chicken broth

7 cups orzo

12 eggs

1/4-cup lemon juice

DIRECTIONS:

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

2.   Add seasoned diced chicken, cook stirring several times, about 5 minutes.

3.   Transfer to a dish and set aside.

4.   Add remaining oil; onions, celery, carrots, garlic, thyme and basil, over medium-high heat and sauté for 5 minutes.

5.   Add 22 cups broth and bring to a boil.

6.   Add orzo; reduce heat and simmer for 10 minutes, and keep on low-simmer.

7.   In another pot add remaining broth; heat just below boiling.

8.   In a bowl beat the eggs and slowly whisk in the lemon juice

9.   Gradually add the egg mixture to the simmering pot of broth and vegetables, whisking all the time until thickens.

10.                Add the cooked chicken and heat through.

11.                Season with salt and pepper.

ENJOY DAN:                                                BON-APPETITE!!

TUNA MELT ENJOY DAN:

                                     TUNA MELT by CHEF DAN:

Serves 4

 INGREDIENTS:

1 (7 Oz) can albacore solid white tuna in water, lightly drained and flaked

1/4-cup mayonnaise, plus more for spreading

1/4-cup onion, chopped

1 tablespoon capers, drained

1 tablespoon oregano

1 tablespoon lemon juice

1/2-dash of hot sauce

2 English muffins or 4 slices rustic wheat bread

2 medium tomatoes, sliced

6 tablespoons grated shredded sharp cheddar cheese

Smoked paprika for garnish

DIRECTIONS:   (PRE-HEAT BROILER)

1.   Toast bread in a toaster.

2.   Combine tuna, mayonnaise, onion, capers, oregano, lemon juice and hot sauce in a bowl.

3.   Stir until mixed well

4.   Spread 1/4-cup of the tuna mixture on each side of toast.

5.   Top with tomato and 2 tablespoons cheese.

6.   Place sandwiches on a baking sheet and broil until cheese is bubbling and golden brown, about 5 minutes.

7.   Sprinkle with paprika.

ENJOY DAN:                                              BON-APPETITE!!

CHICKEN WITH MUSTARD CREAM SAUCE ENJOY DAN:

CHICKEN WITH MUSTARD CREAM SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

 1 tablespoon butter

1 tablespoon olive oil

4 skinless, boneless chicken breasts halves

2 garlic cloves, minced

1/2-cup Brandy

2 teaspoons Dijon mustard

2 teaspoons stone ground mustard

2 teaspoon Garam Masala

2 tablespoon heavy cream

 2 teaspoons chicken broth

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Place chicken between two pieces of saran wrap.

2.   Pound with cast-iron skillet until 1//2-inch thick.

3.   Season with salt and pepper.

4.   Heat butter and oil in a skillet over medium-high heat, when sizzling.

5.   Cook breSts on both sides until cooked through and golden brown.

6.   Set aside.

7.   Reduce heat to medium; add garlic and sauté for 1 minute.

8.   Pour in the Brandy and let the booze bubble up and cook until reduced by 1/2.

9.   Throw in the mustards , Garam Masala and stir to combine, then the cream and chicken broth.

10.                Add chicken breasts back to the skillet, nesting them into the sauce.

11.                Cook for a few minutes to warm the chicken thoroughly.

ENJOY DAN:                                          BON-APPETITE!!

BERBERE (ETHIOPIAN) SPICE MY WAY ENJOY DAN:

           BERBERE (ETHIOPIAN) SPICE MY WAY by CHEF DAN:

Makes 1-2 cups

INGREDIENTS:

1 cup red chili powder

1/2-cup smoked paprika

2 teaspoons coriander seeds

1 teaspoon fenugreek seeds

2 whole allspice berries

1 teaspoon black peppercorns

Seeds of 4 green cardamom seeds

1 teaspoon EACH ground ginger, onion powder, garlic powder, turmeric, nutmeg, red pepper flakes, and salt

1/4-teaspoon EACH ground cloves, and ground cinnamon,

DIRECTIONS:

1.   In a cast-iron skillet over high heat, toast the whole seeds, shaking the pan regularly to prevent scorching, until they start to pop.

2.   Let cool.

3.   Then in a spice grind until powdery.

4.    Add all ingredients to a Mason jar and store in a dark place.

ENJOY DAN:                                                   BON-APPETITE!!