ROASTED PINEAPPLE RUM CHICKEN ENJOY DAN:

              ROASTED PINEAPPLE RUM CHICKEN by CHEF DAN:

Serves 4

MARINATE:

2 pounds, chicken, breasts

3 tablespoons butter

2 tablespoons brown sugar

1/2-onion, diced

1/2-cup dark rum

2 jalapeno peppers, seeded and finely chopped

3 cups fresh pineapple

3/4-cup orange juice

1 tablespoon soy sauce

1 lime juice

1 thumb-size fresh ginger, peeled and finely chopped

2 teaspoons EACH corn starch, and ground cumin

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PEHEAT OVEN TO 325 f)

1.   Place chicken breast, in a greased baking dish.

2.   Season with salt and pepper to taste.

3.   In a pot and butter over medium-heat when sizzling.

4.   Add brown sugar and onion, sauté for 4 minutes.

5.   Add rum and next 6 ingredients.

6.   Reduce heat, cover and simmer for 5 minutes.

7.   Scoop 2 tablespoon of the liquid and place in a bowl.

8.   Whisk in cornstarch, until completely incorporated.

9.   Pour the mixture back into the pot, and cook 3 minutes longer.

10.                Pour contents in pot over the chicken breasts.

11.                Place in 325 F preheated oven and bake for 45 minutes.

12.                Until internal temperature reads 160 F.

13.                Serve with jasmine rice and top with fresh cilantro.

FOODIST DAN:                                BON-APPETITE!!

AU GRATIN POTATOES FOR THE SOUP KITCHEN ENJOY DAN:

          AU GRATIN POTATOES FOR THE SOUP KITCHEN by CHEF DAN:

Serves  20

INGREDIENTS:

7 tablespoons butter

7 tablespoons all-purpose flour

1 teaspoon salt

3/4-teaspoon pepper

2 cups milk

2 cups half-and-half

12 potatoes, thinly sliced on Madeline

1 onion, chopped

4 garlic cloves, minced

1 teaspoon nutmeg

2 tablespoons dried parsley flakes

2-1/2-cups grated cheddar cheese

DIRECTIONS: (PREHEAT OVEN TO 375 DEGREES)

1.   Grease a baking dish.

2.   In a skillet melt butter, over medium-heat when sizzling.

3.   Stir in flour, salt and pepper.

4.   Blend in milk, and half-and-half.

5.   Cook on medium-high heat, stirring constantly, until heated through.

6.   Set aside.

7.   Layer 1/3-of potatoes slices, half the onion, 1/2-the garlic, 1/3- of the parsley, 1/3- cheese, 1//2 nutmeg, and 1/3-sauce in the casserole dish.

8.   Repeat layers.

9.   Top with reaming potatoes, parsley, cheese, and sauce.

10.                Bake in preheated oven for 1-hour to 1-1/4-hours.

11.                Bake until sauce is bubbly and the potatoes are tender.

ENJOY DAN:                                              BON-APPETITE!!

CURRIED CAULIFLOWER SOUP WITH TARKA SEASONING ENJOY DAN:

CURRIED CAULIFLOWER SOUP WITH TARKA SEASONING by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cup mung (dal) beans

2 tablespoons-cup coconut oil, divided

1 medium head of cauliflower, cut into small florets

2 teaspoon EACH cumin seeds and fenugreek seeds

2 tablespoon yellow curry paste

1 thumb-size fresh ginger, finely chopped

4 garlic cloves, minced

1 teaspoon EACH ground cumin, ground turmeric, and tandoori masala

1 (19 Oz) can Mae Ploy coconut milk

1 (15.5 Oz) can diced tomatoes

1 tablespoon lime juice

1/4-fresh chives, to serve

TARKA:

2 tablespoons olive oil

1 onion, finely chopped

1-teaspoon EACH mustard seeds, cumin seeds, fennel seeds and kalonji seeds

5 garlic cloves, minced

1/4-teaspoons cayenne pepper

DIRECTIONS:

1.   Soak mung beans in water for 30 minutes.

2.   Then add to boiling water, cover and simmer for 30 minutes, drain set aside.

3.   Heat 2 tablespoons oil in a skillet over medium-high-heat when sizzling

4.   Add cauliflower, yellow curry paste half the cumin seeds, stirring occasionally for 3-minutes

5.   Remove cauliflower with a slotted spoon and set aside.

6.   Add remaining oil, cumin seeds, and fenugreek seeds to the hot skillet.

7.   As soon as the seeds start to pop, add the onion.

8.   Reduce heat to medium-low and cook for about 10 minutes.

9.   Add ginger, and next 6 ingredients plus the cauliflower, and then simmer stirring occasionally for 10-12 minutes.

10.                Stir in mung beans, lime juice, season with salt and pepper.

11.                Simmer for another 4 minutes.

12.                For the TARKA heat a skillet over medium-high heat, add spices and sizzle for a few seconds.

13.                Drizzle over the curry; cover and leave  for 5 minutes for the flavors to infuse before serving

14.                Garnish with fresh chives.

FOODEST DAN:                                                                BON-APPETITE!!

BROCCOLI BEEF (FILIPINO STYLE) ENJOY DAN:

               BROCCOLI BEEF (FILIPINO STYLE) by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound sirloin or flank steak, sliced thinly across the grain

1 medium- size broccoli, cut into serving pieces

2 tablespoon grape seed oil

2 garlic cloves, minced

1 thumb-size fresh ginger, smashed

1 teaspoon cornstarch, dissolved in 1 tablespoon water

3 cup water for blanching

SAUCE:

2 tablespoons EACH oyster sauce, soy sauce, and rice wine

1 cup beef broth

1 tablespoon hoisin sauce

MARINATE:

3 teaspoon EACH soy sauce, lemon juice, and rice wine

1/2-teaspoon corn starch

1/2-teaspoon black pepper medley

DIRECTIONS:

1.   Combine all the marinade ingredients in a bowl then marinate the beef for 20 to 30 minutes.

2.   In a separate bowl, combine the ingredients for the sauce, stir well.

3.   Set aside.

4.   Pour the water into a stock pot and bring to a boil.

5.   Add broccoli and blanch for 1 minute, soak in ice water for 30 seconds.

6.   Drain and set aside.

7.   In a wok add oil over high-heat, when sizzling add the beef cook for 1 minute.

8.   Flip the beef and allow the other side to cook; then add the garlic, ginger and sauté 1 minute.

9.   Pour in the sauce and bring to a boil.

10.                Add the broccoli and cook 1 minute.

11.                Stir In the cornstarch (diluted in water) and cook until thickened.

12.                Serve with rice.

FOODIST DAN:                                                  BON-APPETITE!!

TOMATO AND AVOCADO SALAD ENJOY DAN:

                     TOMATO AND AVOCADO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

2 tomatoes vine ripe, chopped

1 avocado, chopped

1/4-onion, diced

1 tablespoon grape seed oil

1 tablespoon balsamic vinegar

1 teaspoon EACH lime juice, ground cumin, and Turkish oregano

2 radishes, thinly sliced

1/4-cup croutons

DIRECTIONS:

1.   Combine all ingredients in a bowl and toss together.

2.   Let stand 5 minutes before serving.

FOODIST DAN:                                             BON-APPETITE!!

SLOVAK CHRISTMAS SOUP (KOSARE JUCHA) ENJOY DAN:

SLOVAK CHRISTMAS EVE SOUP (KOSARE JUCHA) by CHEF DAN:

Serves 8

INGREDIENTS:

1 onion, chopped

2 tablespoon butter

15 ounces sauerkraut with juice

6 cups vegetable stock

3 cups crimini mushrooms, finely chopped

2 garlic cloves, minced

2 tablespoons smoked paprika

1 teaspoon nutmeg

3/4-cup macaroni

DIRECTIONS:

1.   Heat butter in a skillet over medium-heat when sizzling.

2.   Add onions and sauté until browned about 5 minutes.

3.   Stir in sauerkraut with juice, mushrooms, garlic and spices.

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

5.   Bring to a boil.

6.   Reduce heat, cover and simmer for 1 hour.

7.   Stir in pasta and simmer 10 minutes longer.

FOODIST DAN:                                                    BON-APPETITE

THANKSGIVING TURKEY AT THE CLASEN'S SMOKED ON THE TRAEGER PELLET GRILL ENJOY DAN:

THANKSGIVING TURKEY AT THE CLASEN’S SMOKED ON THE TRAEGER GRILL

                                                                                                    By CHEF DAN:

Serves 10

BRINE:

1-1/2-cups salt

1 cup sugar

1 teaspoon EACH garlic powder, curry powder, and Tandoori powder

2 tablespoons seasoned pepper medley

2 gallons water in a bucket

In a stock pot put all ingredients in and bring to a boil.

Boil until salt and sugar dissolve, when let cool to room temperature.

INGREDIENTS:

1.   1 10-12 pound turkey

2.   Remove the giblets from the body and neck cavities

3.   Wash the whole turkey inside and out with cold water and pat dry with paper towels

4.   Submerge the turkey in the brine mixture.

5.   Soak for 6-8 hours

6.   Remove from brine, pat dry and rub all over with chicken rub.

7.   Start Traeger grill with lid open with setting on smoke.

8.   Once the fire is established, close lid and pre heat at 450 F.

9.   Pre heat for 20 minutes, and then switch back to smoke.

10.                Place the turkey breast side up, smoke for 4-6 hours.

11.                Check grill every hour to make sure the smoker is smoking.

12.                After smoking is complete, switch to 300 F and bake 2-4 hours.

13.                Bake until internal temperature is 170 F, thigh meat 180 F.

FOODIST DAN:                                           BON-APPETITE!!