CHICKEN AND CHICKPEA STEW ENJOY DAN:

                       CHICKEN AND CHICKPEA STEW by CHEF DAN:

Serves 4

INGREDIENTS:

4 garlic cloves, finely chopped

1/2-teaspoon sea salt, divided

1/4-cup lemon juice

1 teaspoon EACH ground cumin, smoked paprika, and garam masala

1/2-teaspoon seasoned Pepper Medley

1-pound boneless, skinless breasts, cut into 1-inch pieces

1 tablespoon olive oil

1 onion, chopped

1 (10.5 Oz) RO*TEL sliced tomatoes with green peppers

1 (15 Oz) can chickpeas

1/4-cup cilantro, chopped

DIRECTIONS:

1.   In a mortar & pestle put in garlic and salt and pound into a paste.

2.   Transfer  to a bowl and whisk in lemon juice and next 4 ingredients:

3.   Add the chicken and stir to coat.

4.   In oil in a cast-iron skillet over medium-high heat and when sizzling.

5.   Add onion and sauté for 5-6 minutes or until golden brown.

6.   Using a slotted spoon  transfer the chicken to the skillet (reserving the marinate)

7.   Sauté the chicken till opaque on the outside about 4 minutes.

8.   Add tomatoes and their juices, chickpeas and the reserved marinate.

9.   Add remaining salt and reduce heat to medium, cook stirring occasionally, until the chicken is cooked through 6-7 minutes.

10.                Serves sprinkled with cilantro.

ENJOY DAN:                                                  PLANT SEEDS & SING SONGS!!

TEX-MEX CHICKEN IN THE CROCK-POT ENJOY DAN:

              TEX MEX CHICKEN IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts

1 onion, chopped

1/3-cup chicken broth

1 (10.5 Oz) can RO*TEL diced tomatoes with chilies

1 (7 Oz) can salsa Verde

TEX-MEX SEASONING RECIPE:

2 teaspoons EACH chili powder, green chipotle powder

1 teaspoon EACH cumin, sea salt, smoked paprika, sugar, onion powder, garlic powder, and fennel powder

1/4-teaspoon cayenne powder

1 tablespoon lime juice

DIRECTIONS:

1.   In a bowl add all seasoning ingredients together, stir to combine.

2.   Rub both sides of the chicken breast with Tex-Mex rub.

3.   Season each chicken very well.

4.   Place the seasoned chicken breast in the bottom of a prepared crock pot.

5.   Add onion, and next 3 ingredients on top of the chicken.

6.   Cook on low for about 6 hours or until the chicken is falling apart.

7.   Serve over jasmine rice

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS!!

FLAT IRON STEAK IN RED WINE SAUCE ENJOY DAN:

              FLAT IRON STEAK IN RED WINE SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:
4 (6 Oz) flat iron steaks

2 tablespoons olive oil

1/8-teaspoon cayenne pepper

1 tablespoon EACH smoked paprika, Seasoned Pepper Medley, turmeric powder, and marjoram leaves

1-teaspoon sea salt

2 teaspoons EACH dry mustard powder, garlic powder, cumin powder, and onion powder

3 tablespoons olive oil

1 cup dry red wine

7 crimini mushrooms, halved and sliced

DIRECTIONS:

1.   Allow the steaks to come to room temperature.

2.   Stir together 2 tablespoons olive oil, and next 10 ingredients:

3.   Combine in a bowl and make into a paste.

4.   Prick steaks all over with fork and rub them well with spice rub into the meat.

5.   In a skillet add oil over high-heat and when sizzling.

6.   Add steaks and quickly sear until the outside has browned but the center is blood rare 2-3-minudtes per side.

7.   Remove steaks form the skillet, tent with foil.

8.   Pour red wine into the skillet, bring to as boil scraping the browned bits of food off the bottom of the pan with a wooden spoon.

9.   Stir in mushrooms, and cook for about 5minutes.

10.                Return steaks to the skillet on top of the mushroom-wine sauce.

11.                Reduce heat to low and cook until sauce has thickened, about 5 minutes.

12.                Remove steaks to serving platter and pour mushroom sauce over steaks to serve.

ENJOY DAN:                                        SING SONGS & PLANT SEEDS!!

MARINATED FLAT IRON STEAK ENJOY DAN:

                     MARINATED FLAT IRON STEAK by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons EACH honey, balsamic vinegar, and olive oil

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/2-teaspoon EACH dried tarragon, fennel powder, turmeric powder, mustard powder, dried cashed rosemary, garlic powder and white pepper

A pinch of sea salt

4 (6 Oz) flat iron steaks

DI RECTIONS:

1.   Whisk together honey and next 11 ingredients.

2.   Pour into a plastic bag and add the flat iron steaks.

3.   Squeeze out excess air, seal, and marinate in the refrigerator overnight

4.   Preheat outdoor grill for medium-high heat and lightly oil grates.

5.   Remove steak from marinate, shake off excess, and discard marinate.

6.   Cook on grill for 4 minutes per side for medium-rare.

ENJOY DAN:                                           PLANT SEEDS & SING SONGS

         GRILLED FLAT IRON STEAK  WITH CHIMICHURRI by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds beef flat iron steak (cut 3/4-inch thick)

1 teaspoon sea salt

1/2-teaspoon EACH onion powder, garlic powder, cumin, Seasoned Pepper Medley, cayenne pepper, ground allspice and tandoori masala

1 recipe Chimichurri (recipe to follow)

DIRECTIONS:

1.   Trim fat from steaks.

2.   Place steaks on a baking sheet lined with plastic wrap.

RUB:

1.   In a bowl combine onion powder and next 6 ingredients.

2.   Sprinkle rub evenly over both sides of each steak.

3.   Cover with plastic wrap and refrigerator for at least 1 hour.

4.   Prepare the grill grates and over medium-heat grill steaks.

5.   3-4 minutes for medium rare, turning once, let rest for 10 minutes.

CHIMICHURRI: 6 servings

1.   In a food processor combines.

2.   1 cup EACH  cilantro leaves, Italian parsley leaves, and fresh chives

3.   1/4-cup white wine vinegar

4.   2 garlic cloves, roughly chopped

5.   1/2-teaspoon EACH sea salt, cumin, crush red pepper and marjoram leaves

6.   1/4-cup olive oil

DIRECTIONS:

1.   With the blender running, slowly add olive oil in thin steady stream until creamy and smooth.

2.   Serve with Chimichurri on the side.

ENJOY DAN:                                                  PLANT SEEDS & SING SONGS!!

SPICY FISH WITH TAMARIND SAUCE ENJOY DAN:

               SPICY FISH WITH TAMARIND SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups water

1-1/2-tablespoons tamarind concentrate

2 tablespoons grape-seed oil

2 shallots, thinly sliced

3 garlic cloves, chopped

1 thumb-size fresh ginger, chopped

11/2 teaspoon EACH mustard seeds, fennel seeds, and hemp seeds

2 teaspoons EACH chili powder, ground cumin, ground coriander, tandoori masala, and turmeric

4 cup fresh okra, trimmed

1 Serrano chili, stemmed, and halved lengthwise

1 teaspoon brown sugar

2 tomatoes cut into wedges

1-1/2-pounds, Atlantic Cod, Pacific Halibut or Swordfish

DIRECTIONS:

1.   Combine water and tamarind in a bowl.

2.   Heat oil in a skillet over medium-heat and when sizzling.

3.   Add shallots and sauté for 3 minutes.

4.   Add next 10 ingredients and sauté until fragrant, 1-2 minutes.

5.   Add the tamarind mixture, okra, and chili pepper.

6.   Bring to a simmer; cover and cook 8-10 minutes.

7.   Add tomatoes and stir to combine.

8.   Add fish, submerging the pieces in the liquid as much as possible.

9.   Cover: simmers and cook the fish until opaque in the center 3-5 minutes.

10.                Serves 4 ounces of fish and 1-1/4-cups vegetables each.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS

CRUSTED SHRIMP WITH COCONUT NOODLES by CHEF DAN:

Severs 4

NOODLES:

1 (19 Oz) can Mae Ploy coconut milk

1/4-cup lime juice

2 tablespoons EACH brown sugar, fish sauce and hoisin sauce

1 tablespoon EACH grape-seed oil, and rice vinegar

1 teaspoon EACH mirin, rice vinegar, and garam masala

Sea salt and Seasoned Pepper Medley to taste

1 (8 Oz) package of rice noodles

1 cup snap peas, bias sliced in 1/2-inch lengths

2 carrots, bias cut into thin sliced

1 red bell pepper, diced

1 onion, chopped

4 radishes, thinly sliced

SHRIMP:

2 tablespoon grape-seed oil

2 tablespoon red curry paste

2 eggs

1 cup panko

2 teaspoon EACH garlic powder, ginger powder, and cumin

1-1/2-teaspoon brown sugar

1 pound shrimp tails intact

Garnish with dry roasted peanuts

MAKE THE NOODLES:

1.   In a saucepan, combine coconut milk, and next 4 ingredients.

2.   Bring to a boil, lower heat and simmer for 20-25 minutes.

3.   In a bowl, whisk together sesame  oil and next 5 ingredients:

4.   Cook the rice noodles according to package directions:

5.   Drain, rinse and toss with the vinegar mixture.

6.   Add the peas, and next 4 ingredients to the coconut mixture.

7.   In a skillet add coconut mixture, and simmer for about 4 minutes.

8.   Add noodles; toss until heated through about 2 minutes.

SHRIMP:

1.   In a bowl, whisk the curry paste with the eggs and blend

2.   In another bowl mix the Panko and next 4 ingredients.

3.   On a baking sheet covered with aluminum foil.

4.   Holding the shrimp by their tails, dip into egg mixture, coat with Panko mixture, and place on baking sheet, repeat with remaining shrimp.

5.   In a skillet heat the oil over medium-heat until sizzling.

6.   Working in batches fry the shrimp until golden brown; 1 minute.

7.   Divide the noodle mixture among 4 bowls; top with shrimp.

8.   Top with dry roosted peanuts.

ENJOY DAN:                                      SING SONGS & PLANT SEEDS!!