MY GRAND BOYZ VIETNAMESE CHICKEN SANDWICH (BAHN MI) ENJOY DAN:

MY GRAND BOYZ VIETNAMESE CHICKEN SANDWICH (BAHN MI) by CHEF DAN:

SERVES 4

INGREDIENTS:

2 carrots, peeled

1/2-daikon radish, peeled and grated

1/2-cup EACH rice vinegar, and mayonnaise

1 tablespoon sesame oil

1-tablespoon EACH Sriracha, sesame oil, soy sauce, and fish sauce

2 teaspoons sugar

1/2-teaspoon sea salt

1 loaf ciabatta bread

16 cilantro springs

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

1 jalapeño, seeded, sliced into matchsticks

16-thin cucumber, slices

2 cooked chicken breast, cooked on a Traeger pellet grill

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Shred diakon, and carrot in a food processor fitted with a medium shredding disk.

2.   Stir together vinegar, sugar, and salt.

3.   Toss with shredded vegetables and let sit for 20 minutes.

4.   Heat baguette in a preheated oven and bake until crusty, 5 minutes.

5.   Mix together mayonnaise, oil, Sriracha, sesame oil, soy sauce and fish sauce.

6.   Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife.

7.   Spreads mayonnaise mixture evenly on cut sides of baguettes.

8.   Thinly slice chicken breasts, divide evenly between baguettes.

9.   Top with carrot mixture.

10.                Arrange 8 cucumber slices and 8 cilantro springs on each baguette.

11.                Top evenly with scallions, and jalapeno.

12.                Press top down gently to close, cut each baguette into 4 equal servings.

FOODIST DAN:                                                 BON-APPETITE!!                                                         

THAI CURRIED BUTTERNUT SQUASH SOUP ENJOY DAN:

           THAI CURRIED BUTTERNUT SQUASH SOUP by CHEF DAN:

Makes 6 cups

INGREDIENTS:

2 tablespoon coconut oil

1 3-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces

1 onion, chopped

4 garlic cloves, chopped

2 tablespoon Thai red curry paste

1 teaspoon EACH ground coriander, cumin, cayenne pepper, curry powder

1/4-teaspoon sea salt

1 tablespoon lime juice

4 cups vegetables broth

1 (19 Oz) can Mae Ploy can coconut milk

Handful cilantro, chopped

DIRECTIONS:

1.   In a Dutch over add oil over medium-heat when sizzling.

2.   Add squash, and next 8 ingredients; stir to combine.

3.   Sauté, stirring for about 8-10 minutes.

4.   Add broth and coconut milk to the mixture and bring to a boil.

5.   Reduce heat and simmer until squash is tender, about 20 minutes.

6.   After 20 minutes taste if not quite favorable for you add some more Thai red curry paste or more lime juice.

7.   Working in batches transfer to a blender and puree until smooth.

8.   When all the soup has been pureed, place in stock pot and add lime juice.

9.   Ladle into bowls and top with cilantro.

FOODIST DAN:                                    BON-APPETITE!!

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP ENJOY DAN:

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 3-4 pound butternut squash, halved, and seeded

2 onions, peeled, and quartered

3 garlic cloves, peeled and left whole

6 cup vegetable broth

1 bay leaf

1 teaspoon EACH brown sugar, Tandoori masala, sumac, turmeric, and smoked paprika

1/2-teaspoon EACH Turkish dried oregano, cinnamon, cumin, and coriander

Pinch of nutmeg

Sea salt and freshly ground black pepper to taste

1 cup plain yogurt

1/4-cup fresh parsley

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Place squash halves, and onion, onto a prepared baking sheet.

2.   Wrap garlic in aluminum foil and set with squash and onions.

3.   Roast 45-60 minutes, remove from oven and let set to cool.

4.   Squeeze garlic cloves out of their skin and pace in a blender.

5.   Scrape the flesh from the squash and place in the blender along with onions.

6.   Puree until smooth, adding some broth if needed.

7.   Transfer the pureed mixture to a stock pot.

8.   Add broth, and season with bay leaf and next 12 ingredients:

9.   Bring to a boil; reduce heat cover and simmer for 12-15 minutes.

10.                Remove from heat and stir in yogurt.

11.                Remove bay leaf and garnish with parsley.

FOODIST DAN:                                                                      BON-APPETITE!!                

THAI SZECHWAN EGGPLANT WITH PORK ENJOY DAN:

                  THAI SZECHWAN EGGPLANT WITH PORK by CHEF DAN:

Serves 4-6

INGREDIENTS:

1/2-pound ground pork

MARINADE:

1/2-teaspoon cornstarch

1/4-teaspoon coarse salt

1/4-teaspoon pepper

SAUCE:

1/2-cup chicken broth

2 tablespoons dark soy sauce

1 teaspoon white balsamic vinegar

1 teaspoon sugar

2 teaspoon cornstarch

OTHER INGREDIENTS:

4 Asian eggplants cut into bit-size pieces

4 garlic cloves, chopped

1 thumb-size fresh ginger, chopped

2 tablespoons hot bean sauce

1 teaspoon garlic chili sauce

1/4-cup grape-seed oil

1-teaspoon toasted sesame oil

3 scallion cut on the bias in 2-inch pieces

DIRECTIONS:

1.    Combine the ground pork, salt & pepper, and cornstarch.

2.    Marinade for 20-30 minutes.

3.    In a bowl combine the chicken broth, soy sauce, vinegar, and sugar.

4.    Whisk in the cornstarch.

5.    In a wok add 2 tablespoons over high-heat, when sizzling add eggplant and cook for about 5 minutes drain on paper towels.

6.    Add 2 tablespoon oil to the wok, when hot add garlic and bean sauce, stir-fry until aromatic.

7.    Add ground pork until it changes color about 5 minuses.

8.    Push the pork onto the sides of the wok.

9.    Add the sauce in the middle and bring to a boil, stirring to thicken.

10. Add eggplant pieces and chili paste, cook for a few minutes and add sesame oil.

11. Top with scallions and serve with jasmine rice.  ENJOY DAN:    BON-APPETITE:

SPICY BUTTERNUT SQUASH AND APPLE SOUP ENJOY DAN:

      SPICY BUTTERNUT SQUASH AND APPLE SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-3 pound butternut squash, halved and seeded

2 tablespoons butter

1 onion, diced

2 cloves garlic, sliced

1 thumb-size fresh ginger, grated

2 tart apples, peeled, quartered and chopped

8 cups vegetarian broth

1(14.5 Oz) can black beans

1/8 teaspoons EACH cayenne pepper, cinnamon, cardamom, allspice and nutmeg

Sea salt and freshly ground black pepper to taste

1/2-cup sherry wine

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup sour cream (optional)

DIRECTIONS:    (PREHEAT OVEN TO 375 F)

1.   Pour a thin layer of water in a baking dish.

2.   Place squash halves cut side down on the dish.

3.   Bake for about 40 minutes.

4.   Cool slightly, then remove the peel; set aside.

5.   Melt the butter in a soup pot over medium-heat when sizzling.

6.   Add onion, garlic and ginger and sauté for 4 minutes.

7.   Pour in broth into the pot; add black beans, apples and cook for 20 minutes.

8.   Add the squash and with an immersible blender, puree until smooth.

9.   Season the soup with cayenne pepper and next 7 ingredients.

10.                Stir in the sherry and coconut milk.

11.                Heat through and ladle into bowl; top with dollop of sour cream.

FOODIST DAN:                                                            

CAULIFLOWER CASSEROLE WITH WHITE CHEDDAR ENJOY DAN:

             CAULIFLOWER CASSEROLE WITH CHEDDAR by CHEF DAN:

Serves 4

INGREDIENTS:

1 head cauliflower florets (about 4 cups)

6 tablespoon butter, divided

1/2-red bell pepper, finely chopped

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

1 tablespoon EACH Tandoori masala, smoked paprika, sumac, and red pepper flakes

3 tablespoon all-purpose flour

Sea salt and freshly ground black pepper to taste

1-1/2-cups low fat milk

1 cup coarsely grated white cheddar cheese

1 cup Panko

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Butter a baking dish.

2.   Steam the cauliflower until just tender about a7 minutes.

3.   Set aside.

4.   In skillet melt 4 tablespoons butter over medium-low heat.

5.   Add bell pepper and cook, stirring until tender, about 2 minutes.

6.   Add scallions, and next 4 ingredients, and cook another 2 minutes.

7.   Add the flour and stir until blended.

8.   Stir in milk and cook stirring until thickened.

9.   Add 1 cup of cheddar cheese and season with salt and pepper.

10.                Cook stirring, until cheese is melted.

11.                Combine with the cauliflower and spoon into a prepared baking dish.

12.                Melt the 2 remaining of butter and toss with Panko.

13.                Stir until crumbs are thoroughly coated.

14.                Sprinkle evenly over the casserole.

15.                Bake for about 30 minutes, until top is nicely browned.

FOODIST DAN:                                                              BON-APPETITE!!

CORNMEAL TOPPED CHILI IN A CAST-IRON SKILLET ENJOY DAN:

CORNBREAD TOPPED CHILI CASSEROLE IN A CAST IRON SKILLET

                                                                                           By CHEF DAN:

Serves 4

INGREDIENTS:

4 tablespoons grape seed oil, divided

1 onion, chopped

3 tablespoons EACH chili powder, and Worcestershire sauce

1 pound ground turkey

2 zucchini, diced

Sea salt and freshly ground black pepper to taste

1 (15.5 Oz) can sweet corn

1 (10 Oz) can RO*TEL diced tomatoes and green chilies

1 (15.5Oz) can red pinto beans

1-1/2-cups stone ground cornmeal

3/4-teapoon baking powder

1 egg

1 cup buttermilk

DIECTIONS:  (PREHEAT OVEN TO 400 F)

1.   In a cast-iron skillet add 2 tablespoons boil over medium-high heat.

2.   When sizzling, add onion, chili powder and Worcestershire sauce.

3.   Sauté for 4-5 minutes,

4.   Add ground turkey, zucchini, and season with S. &.P.

5.   Stirring often until ground turkey is cooked through.

6.   Add corn, tomatoes, and beans stirring until heated through for about 4 minutes, remove from heat.

7.   In a bowl whisk together cornmeal, baking powder, season S. &.P.

8.   In another bowl whisk together egg buttermilk and oil.

9.   Stir the buttermilk mixture into the cornmeal mixture, stir to combine.

10.                Spread the batter over the turkey and vegetables.

11.                Transfer cast-iron skillet to the preheated oven.

12.                Bake until cornbread is just cooked through.

13.                About 20 minutes.

ENJOY DAN:                                                                  HALLELUJAH!!