SALMON WITH KALE YOGURT AND HORSERADISH SAUCE ENJOY DAN:

SALMON WITH KALE YOGURT AND HORSERADISH SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1 shallot, diced

2 garlic cloves, minced

1 bunch kale, tough stems removed, coarsely chopped

1-1/2-teaspoon EACH ground coriander, cumin and dried thyme

1 cup vegetable broth

1/2-cup Greek yogurt

2 tablespoons prepared white horseradish

1 tablespoon fresh dill, chopped

2 (6 Oz) salmon fillet

DIRECTIONS:

1.  Heat olive oil I a skillet over medium-low heat and when sizzling.

2.  Add the shallot and sauté for 3 minutes.

3.  Add garlic and sauté 1 minute more.

4.  Increase heat to medium; add kale, spices, and broth and cook 6-8 minutes.

5.  Place salmon on top of kale in the skillet.

6.  Cover and cook on medium-low heat for about 12 minutes.

7.  Mix together, yogurt, horseradish, and dill in a bowl.

8.  Place salmon on serving plate and arrange kale around the sides of the salmon.

9.  Serve with yogurt- horseradish.

ENJOY DAN:                              SING SONGS & PLANT SEEDS!!

SEAFOOD STUFFED EGGPLANT CASSEROLE ENJOY DAN:

SEAFOOD STUFFED EGGPLANT CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

2 small eggplant, peeled and cubed

Kosher salt to taste

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

1/4- chicken broth

1/2-teaspoon EACH dried thyme, dried oregano, and dried tarragon

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

1-pound uncooked shrimp, peeled and deveined

1 cup Panko

2 eggs lightly beaten

1/8-teaspoon EACH cayenne pepper, blended curry, and freshly ground black pepper

1-pound crab meat, flaked

1 cup grated Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Boil the eggplant in enough salted water to cover in a skillet until tender, about 8-10 minutes.

2.   Drain and set aside.

3.   Heat 1 tablespoon olive oil in a skillet over medium-heat when sizzling.

4.   Add onion, and garlic and sauté for 4-5 minutes.

5.   Add chicken stock, add next 5 ingredients; sauté for 10 minutes.

6.   Add eggplant and sauté 1 minute.

7.   Stir in Panko and next 4 ingredients and cook 5 minutes, stirring constantly.

8.   Remove from heat and fold in crab meat.

9.   Spoon into a casserole dish and sprinkle with the Parmesan cheese.

10.                Bake in preheated oven for 30 minutes or until golden brown.

ENJOY DAN:                                                     SING SONGS & PLANT SEEDS!!

TUSCAN BOWL WITH BALSAMIC VINEGAR GLAZE ENJOY DAN:

THE TUSCAN BOWL WITH BALSAMIC VINEGAR GLAZE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup fresh basil, chopped

1-1/2-tablespoon fresh cilantro

2 tablespoon pine nuts

2 tablespoon olive oil

Kosher salt and Seasoned Pepper Medley to taste

1-1/2-cup cooked quinoa

4 ounces skinless, boneless, chicken breast, grilled

1 cup arugula, chopped

5 cherry tomatoes, halved

5 crimini mushrooms, halved

1-1/2-balsamic vinegar glaze (recipe to follow)

2 garlic cloves, thinly sliced and sautéed until crisp

Basil leaves

DIRECTIONS:

1.   (PESTO) Pace the chopped basil, cilantro, and pine nuts in a blender, pulse until well combined.

2.   Add olive oil and pulse to incorporate, adding more oil to thin.

3.   Season with salt & pepper to taste.

4.   Mound the quinoa in a salad bowl.

5.   Arrange the chicken, pesto, arugula, tomatoes & mushrooms on top.

6.   Drizzle with balsamic vinegar glaze,

7.   Garnish with fried garlic and fresh basil.

BALSAMIC VINEGAR GLAZE:

2 cups balsamic vinegar

2 tablespoons olive oil

1 tablespoon EACH stone ground mustard, and honey

1 garlic clove, minced

1/4-teaspoons EACH kosher salt and freshly ground black pepper

DIRECTIONS:

1.    Place al ingredients in a sauce pan and bring to a simmer over medium-heat.

2.   Stir occasionally.

3.   Reduce heat as needed to keep the vinegar from reaching a boil.

4.   Continue to simmer until the liquid has reduced by half.

5.   The vinegar should thickly coat the back of a spoon.

6.   Store in Mason jar; will keep for weeks.

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS!!

CREAMY ITALIAN CHICKEN IN THE CROCK POT ENJOY DAN:

              CREAMY ITALIAN CHICKEN IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon butter

1 (7 Oz) package zesty Italian salad dressing mix (or homemade zesty Italian dressing (recipe to follow)

1 (10.75 Oz) can cream of mushrooms soup

1 (10.5 Oz) can cram of chicken soup

1 (8 Oz) package of sour cream

1 (4 Oz) can mushroom stems and pieces

1/2-cu p white wine

4 skinless, boneless chicken breast halves

DIRECTIONS;

1.   Melt the butter in sauce pan over medium-heat and when sizzling.

2.   Stir in salad dressing mix and next 5 ingredients.

3.   Cook until the sauce mixture is hot and smooth & well combined.

4.   Place the chicken breast into the bottom of the crock pot.

5.   Pour the sauce mixture over the chicken.

6.   Cook on low for or until the chicken is tender, about 4 hours.

HOME MADE DRESSING:

3 Tablespoon red wine vinegar

1 teaspoon Dijon mustard

1/4-cup olive oil

1/2-teaspoon EACH onion powder, garlic powder, and sugar

2 cloves minced garlic

1/2-teaspoon EACH thyme, basil, and oregano

Sea salt and freshly ground black pepper to taste

Pour all ingredients in a Mason jar and shake vigorously.

ENJOY DAN:                                            SING SONGS & PLANT SEEDS!!

BAKED LING COD WITH LEMON GARLIC BUTTER ENJOY DAN;

BAKED LING COD WITH LEMON GARLIC BUTTER by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds ling cod fillets

1 Tablespoon olive oil

LEMON BUTTER SAUCE:

1/2-cup clam juice

1/2-cup dry vermouth

 1/2-cup coconut milk

2 garlic cloves, minced

1 teaspoon EACH fennel fronds, fresh cilantro, and fresh basil

1 bay leaf

1 tablespoon EACH butter and all-purpose flour

2 sticks butter

Sea salt and Black Pepper Medley to taste

1-tablespoon lemon juice

Handful fresh cilantro, chopped

DIRECTIONS:

1.   Place in a stock pot clam juice and next 7 ingredients and bring to a boil, and boil it down to half.

2.   In a skillet add 1 tablespoon butter over medium-heat until it’s foamy.

3.   THE ROUX: sprinkle in the flour, stirring for a couple of minutes, stir until well mixed.

4.   Slowly add the reduced mixture to the roux stirring quickly to incorporate.

5.   When you first add some of the mixture, the roux will bubble up.

6.   Just keep adding the mixture and keep whisking to incorporate.

7.   Turn heat to low, slowly whisk in the butter, 2 tablespoons at time.

8.   Add lemon juice salt & pepper to taste.

9.   If sauce is too thick add more clam juice or water.

10.                Add the chopped cilantro just before serving.

FISH:  (PREHEAT OVEN TO 350 F)

1.   Rinse the fish in cold water, cut into serving pieces.

2.   Remove any bones; lay the fish on aluminum foil lined baking sheet.

3.   Rub some oil over both sides of fish to coat, sprinkle with S. &.P.

4.   Bake for 10-15 minutes or until opaque and flakes with a fork.

5.   Serve with sauce poured on top.

6.   Serve with jasmine rice or crusty bread or a salad.

ENJOY DAN:                                             BON APPETITE!!

PAN SEARED & CRUSTED LING COD ENJOY DAN:

            PAN SEARED AND CRUSTED LING COD by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 tablespoon sea salt

1-1/2-pound lingcod cleaned and boned

Sea salt & Black Pepper Medley to taste

1 lemon

1 teaspoon EACH paprika, and chili powder

1/2-cup butter

1-1/2-cups Panko

1/2-cupgrated Parmesan cheese

1 teaspoon lemon pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Dissolve 3 tablespoon salt I 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes.

2.   Drain brine and rinse & dry cod.

3.   Season with salt & pepper to taste.

4.   Cut lemon in half; zest 1 half and cut the half into wedges.

5.   Melt 1/4-cup of butter in a skillet over medium-high heat when sizzling.

6.   Add cod and cook until filets are golden brown on both sides, about 4-5 minutes on each side.

7.   Transfer fillets into a baking dish; squeeze zested half of lemon over cod.

8.   Combine Panko, Parmersan cheese, paprika, chili powder, lemon pepper, and zest over the cod.

9.   Top the fillets with Panko mixture.

10.                Cut butter into pieces and dot top of fillets.

11.                Bake fillets in the preheated oven until Panko mixture is golden brown and cod flakes easily with a fork, 15-20 minutes.

12.                Serve lemon wedges and jasmine rice.

ENJOY DAN:                                                                              BON-APPETITE!!

BALSAMIC VINEGAR GLAZE ENJOY DAN:

                    BALSAMIC VINEGAR GLAZE by CHEF DAN:

INGREDIENTS:
2 cups balsamic vinegar

2 tablespoon olive oil

1 tablespoon stone ground mustard

1 tablespoon honey

1 garlic clove, minced

1/4-teaspoon EACH sea salt and freshly ground pepper

DIRECTIONS:

1.   Place all ingredients in a sauce pan and bring to a simmer over medium-heat.

2.   Stir occasionally.

3.   Reduce heat as needed to keep the vinegar form reaching a boil.

4.   Continue to simmer until the liquid has reduced to half the original volume.

5.   The vinegar should thickly coat the back of a metal spoon.

6.   Store in Mason jar with a tight fitting lid.

7.   Should keep in the refrigerate for weeks.

ENJOY DAN:                                 SING SONGS & PLANT SEEDS!!