LEMONGRASS SKEWERED SHRIMP ENJOY DAN:

                LEMONGRASS SKEWERED SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:
1-1/2-pounds shrimp (about 24) peeled and deveined

Kosher salt and freshly ground black pepper

1 shallot, chopped

2 garlic cloves, halved plus 1/2-teaspoons minced

4 teaspoons brown sugar

3 tablespoons fish sauce

1 tablespoon EACH curry powder, and hoisin sauce

1 egg

2 teaspoons cornstarch

2 teaspoons safflower oil, plus more for brushing

6 lemongrass stalks, trimmed, 6-inches above the root, halved lengthwise

2 tablespoon lime juice

1 Serrano chili, thinly sliced

12 bibb lettuce leaves

Fresh rosemary and mint leaves for serving

1/4-dry roasted peanuts

DIRECTIONS:

1.   Toss shrimp with 2 tablespoons salt; let stand 5 minutes.

2.   Rinse under cold water; pat dry.

3.   Pulse, shallot, halve garlic, in a food processor until minced.

4.   Add shrimp, 1 tablespoon fish sauce, and next 5 ingredients and 2 teaspoon sugar, season with salt & pepper to taste.

5.   Pulse until a paste is formed.

6.   Transfer to a bowl and refrigerate for 30 minutes, remove from frig.

7.   Take a 1/4-cup shrimp paste and make in an oval ball.

8.   Shape around the lemongrass, transfer to a steamer bamboo basket; repeat until all lemongrass stalks have shrimp paste around them.

9.   Place basket over a pot of simmering water; steam for 3-4 minutes.

10.                Stir together remaining fish sauce, and remaining sugar, lime juice, minced garlic, and 1/4-cup water, stir until sugar has dissolved.

11.                Divide among dipping bowls; top each with some sliced chilies.

12.                Preheat grill to medium-high; lightly brush shrimp skewers  with oil for grilling, turning a few times, until charred and heated through, about 5 minutes.

13.                Serve skewers with lettuce, peanuts, reaming chilies, dipping sauce, rosemary, mint and lime wedges.

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!

CHOPPED VEGETABLES WITH FARRO ENJOY DAN:

               CHOPPED VEGETABLES WITH FARRO by CHEF DAN:

Makes 8 servings

INGREDIENTS:

3 tablespoons olive oil

1 cup farro

1/2-teaspoon EACH tandoori Marsala, and ground allspice

1 bell pepper, seeded and cut into 1/4-inch pieces

1/2-fennel bulb, corded and cut into 1/4-inch pieces

1/2-jicama, cut into 1/4-inch pieces

7 cherry tomatoes, halved

3 tablespoon lemon juice

1 cup fresh mint, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a saucepan, heat 1 tablespoon oil over medium-heat when sizzling.

2.   Add farro allspice and tandoori masala; stir until toasted, about 2 minutes.

3.   Stir in 1-1/2-cups water and a pinch of salt.

4.   Bring to a boil; cover and reduce heat to low, cook until farro is tender.

5.   About 15 to 20 minutes.

6.   Let cool in a bowl.

7.   Add vegetables, tomatoes, lemon juice, and remaining oil.

8.   Season with salt & pepper to taste.

9.   Stir in mint and enjoy.

ENJOY DAN:                         SINGS SONGS & PLANT SEEDS!!

GOAT CHEESE BRUSCHETTA WITH CHERRIES AND MINT ENJOY DAN:

GOAT CHEESE BRUSCHETTA WITH CHERRIES AND MINT by CHEF DAN:

Makes 4 servings:

INGREDIENTS:

2 cups fresh cherries, halved

3 teaspoons olive oil

1/4-fresh mint leaves, minced

1/4-cup lightly packed basil leaves, thinly sliced

1 fresh baguette, sliced on the bias into-1-inch pieces

1/4-cup goat cheese, at room temperature

1/4-cup Lindt Dark Chocolate (85% coco or better) chopped

DIRECTIONS: (PREHEAT THE OVEN TO 450 F)

1.   In a bowl, toss together cherries, oil, mint and season with a splash of salt.

2.   Spread on a baking sheet.

3.   Bake in a preheated oven until juices began to caramelize, about 17 minutes.

4.   Toast the baguette and spread cream cheese over the baguette.

5.   Top with cherry mixture.

6.   Garnish with chocolate.

ENJOY DAN:                                                    SING SONGS & PLANT SEEDS!!

RIO GRANDE CHOPTLE COFFEE STEAK SALAD ENJOY DAN:

          RIO GRANDE CHIPOTLE COFFEE STEAK SALAD by CHEF DAN:

Serves 4

COFFEE RUB:

1/4-cup ancho chili powder

1/4-cup finely ground espresso

2 tablespoon EACH smoked paprika, and brown sugar

1 tablespoon EACH dry mustard, kosher salt, ground coriander, dried oregano, and marjoram leaves

2 teaspoons EACH ground ginger, chili de arbol powder and unsweetened cocoa powder

INGREDIENTS:

2 beef sirloin or flank steak, about 1-1/4-pounds

Vegetables oil

Sea salt and freshly ground black pepper to taste

SALAD:

24 ounces spring mix

4 whole tomatoes, sliced

1whole cucumber, sliced

1 whole red onion, sliced

DRESSING:

1 cup light mayonnaise

2 Chipotle Peppers in Adobo Sauce, with sauce

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Combine all rub ingredients in a bowl

2.   Preheat a cast-iron skillet over high heat.

3.   Brush each side of the steak with oil and then season liberally with salt and pepper.

4.   Rub 2 tablespoon of the coffee rub onto each side of each steak.

5.   Cook the steak; rub side down until golden brown, 3-4 minutes.

6.   Flip steak over, and cook for 2 minutes and then transfer to a baking sheet in the oven to medium doneness, about 8-10 minutes.

7.   Remove and let sit for 5 minutes before slicing.

8.   Dressing; in a blender, combine mayonnaise and chipotle pepper & sauce; blend until totally combined.

9.   Mount the greens on each plate, drape strips strip of warm steak over the side of the greens.

10.                Lay tomatoes and cucumber slices on each side of the plate.

11.                Top with onion slices on top.

12.                Drizzle the whole salad with chipotle dressing.

ENJOY DAN:                      SING SONGS & PLANT SEEDS!!

CHUCK YEAGER AIRBORNE COWBOY GRANDMOTHERS 1880 CORNBREAD ENJOY DAN:

CHUCK YEAGER AIRBORNE COWBOY GRANDMOTHER’S 1880 CORNBREAD

                                                                                                 By CHEF DAN:

(GEN. CHUCK YEAGER, AVIATION MAVERICK)

(Happy contrails to you)

(From 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 6 servings

INGREDIENTS:

1 cup white cornmeal

3 tablespoons all-purpose flour

1/2-teaspoon salt

1/2-teaspoon baking soda

1 tablespoon bacon grease or vegetables oil

Buttermilk (lot for crispy, less for not so crispy

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Combine all ingredients well, adding enough buttermilk to make a smooth batter.

2.   Bake in a grassed cast-iron skillet for 45 minutes or until brown.

ENJOY DAN:                       SING SONGS & PLANT SEEDS!!

DUKE'S SOUFFLE BY JOHN WAYNE ENJOY DAN:

                   DUKE’S SOUFFLE by JOHN WAYNE by CHEF DAN:

(When the duke was having brunch with President Miguel Aleman of Mexico)

(He had one bit of this south-of-the-border dish and flipped)

(He carried this recipe wherever he went)

INGREDIENTS:

1 pound Cheddar cheese, grated

1 pound jack cheese

2 cans diced chilies (size of can depends on how hot you like it)

4 eggs, separated

1 medium-size can stewed tomatoes, drained

DIRECTIONS: (PREHEAT OVEN TO 325 f)

1.   Butter a deep casserole dish.

2.   Make layers of cheese and chilies.

3.   Beat egg whites until stiff.

4.   Beat egg yolks and fold in to egg whites.

5.   Gently pour the egg mixture over all, covering the cheese and chilies.

6.   Bake for 30 minutes.

7.   Add drained tomatoes, pushing them down with a fork.

8.   Bake for 30 more minutes.

ENJOY DAN:                           SING SONGS & PLANT SEEDS!!

DUKE'S HOMINY GRITS SOUFFLE ENJOY DAN:

        DUKES”S HOMINY GRITS SOFFLE by JOHN WAYNE IN TRUE GRITS

                                                                                               By CHEF DAN:

“I meant to kill you in one minute, Ned, or see you hanged in Fort Smith, at Judge Parker’s convince. Which will it be?” (John Wayne)

“I call that bold talk or a one-eyed fat man” (Robert Duvall)

 (From the 151 Cowboy Cookbooks by Ken Beck & Jim Clark)

INGREDIENTS: 

1.   6 cups water

2.   1-1/2-cups quick grits

3.   1-1/2-sticks butter

4.   1 pound mild Cheddar cheese grated

5.    2 teaspoons salt

6.   3 egg beaten

DIRECTIONS: (PREHEAT THE OVEN TO 350 F)

1.   In a saucepan bring the water to a boil.

2.   Add the grits and continue to boil for 10 minutes, uncovered.

3.   Remove from heat and add butter, salt, and eggs.

4.   Place in an 8X10-inch baking dish and bake at 350 F for 1-1/2-hours.

5.   Serve hot.

ENJOY DAN:                                SING SONGS & PLANT SEEDS!!