HONEY MAPLE ROASTED CARROTS ENJOY DAN:

                 HONEY MAPLE ROASTED CARROTS by CHEF DAN:

Serves 4

INGREDIENTS:
2 pounds small rainbow carrots

2 tablespoons Irish butter, melted

2 garlic cloves, minced

1 tablespoon pure maple syrup

2 tablespoon honey

1 teaspoons EACH ground coriander, and tandoori masala

2 teaspoons cumin seeds

1 tablespoon sesame seeds

1 tablespoon EACH dried chives, and dried thyme

Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (preheat oven to 450 F)

1.   Lightly spray a sheet pan with Pam.

2.   Place carrots in a bowl.

3.   Add melted butter and next 7 ingredients: toss to combine.

4.   Spread carrots out on prepared pan in a single layer.

5.   Roast for 10 minutes, then stir to redistribute.

6.   Return to oven and roast another 15 minutes, stirring every 5 minutes.

7.   Carrots are finished when they are tender and some of the edges are caramelized.

8.   Sprinkle with sesame seeds and herbs over the carrots and stir.

9.   Season with salt and pepper to taste.

ENJOY DAN:                                     SING SONGS AND PLANT CARROTS!!

THAI CURRY PEANUT SAUCE FOR RAND'Y'S TREE FARM ENJOY DAN:

THAI CURRY PEANUT SAUCE FOR THE RANDY’S TREE FARM by CHEF DAN:

Serves 12-14

INGREDIENTS:

8 pounds’ chicken thighs

2 tablespoon peanut oil

3 tablespoon minced garlic

2 tablespoons EACH red curry paste, and sambal oelek

4 cups chicken broth

2 cups creamy peanut butter

1 cup brown sugar

2 tablespoons EACH chili powder, cayenne pepper, and fish sauce

2 (19.5 Oz) cans Mae Ploy Coconut milk

1/4 cup dry roasted peanuts

3 tablespoon lime juice

Serve with rice noodles

DIRECTIONS:

1.   Boil the chicken thighs in boiling water for 40 minutes.

2.   Let cool save broth and cut thighs into bit-size pieces.

3.   In a stock pot add peanut oil over medium-heat when sizzling.

4.   Add garlic and next 2 ingredients: stirring for 1 minute.

5.   Add broth and next 6 ingredients; simmer for 40 minutes.

6.   Top with lime juice and dry roasted peanuts.

7.   Boil a quart of water and pour over rice noodles and let sit for 20 minutes in a bowl.

ENJOY DAN:                                            BON-APPETITE!!

BAKED STUFFED PUMPKIN ENJOY DAN:

                           BAKED STUFFED PUMPKIN By CHEF DAN:

Serve 4

INGREDIENTS:

1 big pumpkin with lid cut off and seeded

2 tablespoons olive oil

8 ounces ground turkey

1/2-onion, chopped

2 sweet potatoes

3 delicata squash

1 granny smith apple, chopped

1/2-cup white wine

1 cup couscous

1/4-cup fresh cranberries

1/2-teqspoon EACH ground cumin, cinnamon, and coriander

1 teaspoon EACH chives, dried thyme, and dried oregano

2 tablespoon lime juiced

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (preheat the oven to 350 F)

1.   Bake the sweet potato and delicate in the oven.

2.   Poke holes in the sweet potato and place on a prepared, baking sheet.

3.   Cut delecata squash in half and remove seeds.

4.   Coat with 1 tablespoon olive oil and a little maple syrup.

5.   Bake in preheated oven for 1 hour.

6.   Remove from oven and scrape out the meat from the sweet potato and squash, and place in mixing bowl.

7.   In a skillet add 1 tablespoon olive oil over medium-heat.

8.   Add ground turkey and sauté for about 8 minutes.

9.   Remove ground turkey from pan and place the mixing bowl

10.                Add onion to the skillet and sauté for 4 minutes.

11.                Add apple and next 12 ingredients, and cook for 8 minutes.

12.                Add all ingredients to the bowl with turkey, squash, and sweet potatoes.

13.                Toss to combine

14.                Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkin in shallow baking dish.

15.                Cover with aluminum, foil and bake for 25 minutes.

16.                Remove foil and bake 10 minutes more.

ENJOY DAN:                                                                              BON-APPETITE!!

ROASTED CELICATA SQUASH WITH MUSHROOMS AND THYME ENJOY DAN:

ROASTED DELICATA SQUASH WITH MUSHROOMS AND THYME by CHEF DAN:

Serves 4

INGREDIENTS:

3 delicate squash, about 1 pound each

4 tablespoon olive oil

2 teaspoons EACH chili powder, and pure maple syrup

3 ounces portabella mushrooms, thick slice

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Wash the squash thoroughly.

2.   Cut the hard ends off each squash, then cut them in half lengthwise, in 1/2-inch segments, creating a moon-shaped pieces that have slight bumps around the curve.

3.   Stir together 2 tablespoons oil, chili powder, syrup, salt, and pepper.

4.   In a bowl add squash and mix with oil mixture.

5.   Place in prepared baking dish, arrange in 1 layer.

6.   Toss mushrooms with remaining oil mixture in another prepared baking dish.

7.   Roast squash and mushrooms, stirring occasionally and switching position pan halfway through roasting.

8.   Roast until vegetables are tender and liquid from mushrooms give off is evaporated, for 40 minutes.

ENJOY DAN:                                         BON-APPETITE!!

ROASTED GARLIC VINAIGRETTE ENJOY DAN:

               ROASTED GARLIC BULBS VINAIGRETTE by CHEF DAN:

Makes about 4-cups

INGREDIENTS:

4 cloves of garlic bulbs

4 tablespoons olive oil, for roasting garlic

1 cup Dijon mustard

1 cup red wine vinegar

3 tablespoon red pepper flakes

Sea salt and freshly ground black pepper to taste

1/4-cup olive oil,

1 cup chicken stock

6 shallots, minced

4 tablespoons EACH fresh tarragon and fresh thyme

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Slice the top of the garlic bulb, just enough to expose the garlic inside each clove.

2.   Place the bulb in an ovenproof dish and drizzle with olive oil.

3.   Place dish uncovered, in the oven and bake for 30-40 minutes or until golden brown and soft.

4.   Let cool.

5.   Then squeeze out the pulp from the cloves.

6.   Place the garlic in a food processor, along with mustard, vinegar, red pepper flakes, salt and pepper and puree.

7.   Slowly add the olive oil through the feed tube, and puree until creamy.

8.   If too thick add broth as needed.

9.   Add shallots, tarragon, and thyme, and puree until well blended.

ENJOY DAN:                      SING SONG AND PLANT GARLIC BULBS!!

THAI DURIAN AND GREEN PAPAYA SALAD ENJOY DAN:

          THAI DURIAN AND GREEN PAPAYA SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 cups grated cucumber

3 tablespoons dry roasted peanuts

2 cups green papaya, slivered

8 cherry tomatoes, halved

2 cups durian, cut or shredded into small pieces

2 tablespoon lime juice

2 birds eye chilies, seeded and chopped

2 garlic cloves,

2 tablespoon fish sauce

2 tablespoons brown sugar

Sea salt to taste

GARNISH:

Long beans

Green cabbage

Thai sweet basil

More roasted peanuts

DIRECTIONS:

1.   Cut into the husk of the durian fruit and remove the pulpy inner flesh, place in a bowl; cut into chunks.

2.   Wash the green papaya, peel off the skin with carrot peeler.

3.   With a knife slice with numerous vertical cuts, then shave off the top layer into slivers, and repeat.

4.   Cut through the papaya to have a big handful.

5.   With a mortar and pestle, place garlic and chilies; pound into a paste.

6.   Add sugar, lime juice, fish sauce into the paste.

7.   Add the durian, green papaya, cucumber, tomatoes, pound lightly to crush.

8.    Pound until veggies are soft and have absorbed the juice.

9.   Serve inside a hallow out durian shell.

10.                Garnish with beans, cabbage, basil, or peanuts.

ENJOY DAN:                            SING SONGS AND PLANT VEGGIES!!

   BILLICK’S CREVICHE TUNA OCTOPUS AND SQUID SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

12-(Oz) sashimi grade tuna

8 ounces EACH squid, and octopus

Pot of water for blanching

MARINATE:

1 cup rice wine vinegar

1 teaspoon EACH sugar, and sesame oil

POKE:

1/2-cup ogo (seaweed)

1 clove garlic, minced

1 thumb-size fresh ginger, minced

1 tablespoon EACH soy sauce, lemon juice and mirin

1 teaspoon molasses

1/2-teaspoon sesame oil

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

DIRECTIONS:

1.   Cut the ahi into small dice.

2.    Remove purple skin on the squad tubs, cut into thick rings.

3.   Cut the octopus into thick slices

4.   Blanch squid rings and octopus in boil in water for 2 minutes.

5.   Remove from pot and place under cold running water to stop cooking.

6.   Place creviche ingredients in the marinate and marinate for 1 hour.

7.   Remove from marinate and shake off the excess.

8.   Add poke ingredients to a bowl along with tuna, octopus, and squid.

9.   Place in a refrigerate for at least 1 hour.

10.                Serve with Sriracha chili sauce and crusty toast.

ENJOY DAN:                                          PLANT SEEEDS AND FISH!!