BROCCOLI SALAD WITH CRAISINS ENJOY DAN:

                  BROCCOLI SALAD WITH CRAISINS by CHEF DAN:

Serves 4

INGREDIENTS:

2 heads broccoli, chopped into florets) about 6 cups)

2 cups Asian cabbage, chopped

1/4-cup Craisins

1/4-cup golden raisins

6 slices turkey bacon, cooked and crumbles

1/8-cup EACH sunflower seeds, pumpkin seeds, and cashews

1/3cup mayonnaise

1/4-cup pure maple syrup

2 tablespoons cider vinegar

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a bowl wisp to combine mayo, and next 4 ingredients.

2.   Add broccoli and next 7 ingredients.

3.   Mix thoroughly and serve.

EJOY DAN:                                                      FOR LOVE OF FOOD!!

SLOW COOKER FRENCH ONION SOUP MY WAY ENJOY DAN:

      SLOW COOKER FRENCH ONION SOUP MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoons butter

2 Vidalia’s marque sweet onions (from Georgia)

1/2-tablespoon white sugar

1/4-cup cooking Sherry

1-(4 Oz) package Lipton onion soup mix

3-1/2-cups beef froth

1/4-teaspoon EACH thyme, dried basil, and Hungarian paprika

1 bay leaf

4 slices French bread

1/4-cip shredded Yukon gold cheese (from W.S.U.)

1/8-cup shredded Parmesan cheese

1 tablespoon shredded mozzarella cheese

DIRECTIONS:

1.   In a skillet heat butter over medium-high heat and when sizzling.

2.   Add onion and cook until translucent about 10 minutes.

3.   Sprinkle on white sugar, reduce heat to medium, stirring constantly.

4.   Add garlic and cook 1 minutes.

5.   Stir in Sherry to deglaze the skillet.

6.   Transfer to the crock-pot.

7.   Add Lipton soup mix and next 5 ingredients.

8.   Cook on low 8-10 hours.

9.   About 10 minutes before serving, set oven rack about 8-inches from heat source and preheat the oven’s broiler.

10.                Remove bay leaf.

11.                Arrange bread slices on baking sheet.

12.                Broil bread slices until toasted about 2 minutes.

13.                Combine the 3 cheeses in a bowl, tossing lightly.

14.                Fill oven safe soup crocks 3/4-full of onion soup and float a bred slice in each bowl.

15.                Top with 1 tablespoon of cheese mixture per serving.

16.                Place filled bowls onto a baking sheet and broil until cheese is lightly browned and bobbling, about 2 minutes.

ENJOY DAN:                     COOK WITH SOUL EAT WITH PLEASURE!

       ROASTED BROCCOLI AND CAULIFLOWER WITH HERBS AND SPICES

                                                                                               by CHEF DAN:

serves 4

INGREDIENTS:

1 pound broccoli florets

1 pound cauliflower

3 tablespoon olive oil

4 garlic cloves

2 lemons, thinly sliced

1 tablespoon parsley

1/2-teaspoon EACH lemon and salt seasoning, cumin, sumac, sesame seeds, French tarragon, and Hungarian paprika

DIRECTIONS: (PREHEAT OVEN TO 475 F)

1.   In a bowl throw in broccoli and cauliflower with oil.

2.   Stir to combine.

3.   Add herbs, spices, and sliced lemons, mix thoroughly.

4.   In 2 rimmed baking sheets place broccoli, cauliflower, and garlic.

5.   Bake in preheated oven for 25-30 minutes.

6.   Roast until vegetables are brown and tender, stirring half way through.

ENJOY DAN:                                                           EAT YOUR VEGETABLES!!

             GRILLED HEARTS OF ROMAINE SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

4 heads romaine lettuce hearts

Calivirgin lusty lemon olive oil

1/2-cup Cougar Gold cheese

1/2-onion, diced

1/2-cup toasted pine nuts

2 tablespoons NONNA PIA’S strawberry fig balsamic reduction

Kosher salt and freshly ground black pepper

VINAIGRETTE:

2 tablespoons Sherry Wine Vinegar

2 tablespoons balsamic vinegar

4 tablespoons Dijon mustard

1/4-cup pure maple syrup

1/4-cup olive oil

Salt and white pepper to taste

DIRECTIONS:

1.   Preheat an outdoor grill to high heat (450 F).

2.   Cut lettuce in half lengthwise.

3.   Brush cut side with olive oil.

4.   Grill lettuce halves, cut side down, until slightly caramelized outside but cool inside, about 2 minutes.

5.   Transfer to a platter, cut side up.

6.   Divide equally the cheese, onion, pine nuts and strawberry reduction.

7.   Season with salt and pepper to taste.

8.   Whisk together Sherry vinegar, balsamic vinegar and remaining ingredients.

9.   Very slowly add oil in an even stream and whisk until smooth and well-integrated.

10.                Season with salt and pepper to taste.

ENJOY DAN:                                    BE STRONG KEEP FAITH!!

EASY WHITE FISH PROVENCAL ENJOY DAN:

                        EASY WHITE FISH PROVENCAL by CHEF DAN:

Serves 4

INGREDIENTS:

16 ounces firm white fish fillets, 3/4-inch thick

3 tablespoons olive oil

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

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

1/2-teaspoon EACH basil leaves, dried and crushed, dried thyme leaves and tarragon leave to intensify flavor

1 can 10.5 Oz) can RO*TEL tomatoes with green chilies

1/2-cup olives (Kalamata green or black olives

1/2-teaspoon capers

1/2-cup white wine

Fresh basil for garnish

DIRECTIONS: (PE-HEAT OVEN TO 375 F)

1.   Place fish fillets in an oven proof baking dish.

2.   Drizzle 1-1/2-olive oil over the fish.

3.   Rub both sides with salt and pepper.

4.   Sprinkle with garlic powder and next 6 ingredients.

5.   Top with RO*TEL tomatoes.

6.   Pit and slice olives into quarters and sprinkle with on top of tomatoes.

7.    Add  the capers.

8.   Splash the tops of tomatoes, olives, and capers with white wine and drizzle with olive oil.

9.   Bake with foil tent for 15 minutes or until fish is white and flakey.

10.                Top with fresh basil.

ENJOY DAN:                            HEART AND SOUL IN THE KITCHEN!!

L.L. WHITE FISH PROVENCAL ENJOY DAN:

             L.L. WHITE FISH PROVENCAL by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) firm white fish fillets like cod, snapper, or catfish)

1 teaspoon kosher salt

2 red bell peppers

1 zest of one lemon, and juice of one lemon

1 garlic clove

1 fennel bulb

6 tablespoons olive oil

1 (24 Oz) POMI chopped tomatoes (from Italy)

1 tablespoon balsamic vinegar

10 oil-cured black olives, pitted and sliced

2 bay leaves

1 tablespoon capers in brine, drained

1 tablespoon EACH chopped fresh tarragon, chopped fresh parsley, and chopped fresh oregano

A handful fresh basil for garnish

DIRECTIONS:

1.   Neatly trim fish fillets.

2.   Score the skin of each filets 3-4 times at regular intervals.

3.   Lay fish in a shallow dish and sprinkle both sides of the fillets with salt and freshly ground black pepper.

4.   Set aside and chill overnight.

5.   Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers.

6.   Slice the fennel on a mandolin, then tip half the fennel into a bowl of ice water, set aside.

7.   Brush the salt off the fish.

8.   Heat 2 tablespoon oil in a skillet over medium-high, when sizzling.

9.   Add fish skin side down, for 4 minutes until the skin is crisp and brown.

10.                Remove from pan.

11.                Put 1 tablespoon oil in a skillet over medium-heat, when sizzling.

12.                Fry the fennel and the marinated peppers for about 5 minutes.

13.                Thrown in the tomatoes, balsamic vinegar, cook for 3 minutes.

14.                Scatter over the olives and next 5 ingredients toss together.

15.                Nestle the fish fillets, skin-side up, around the vegetables.

16.                Lower the heat to simmer, uncovered and simmer for 6 minutes.

17.                Lift the fish from the skillet and give the sauce a final simmer, and stir, and then turn of the heat.

18.                Drain the reserved fennel and pat dry with paper towels.

19.                Toss with lemon juice, and 2 tablespoons oil.

20.                Spoon the vegetables on dinner plates and top with fennel salad.

21.                sit the fish skin-side up and drizzle with olive oil.

22.                Top with fresh basil.

ENJOY DAN:                                                SHARING LIFE, LOVE, AND FOOD!!

DAN'S FAMOUS BLACK BEAN SALSA ENJOY DAN:

               DAN’S FAMOUS BLACK BEAN SALSA by CHEF DAN:

Serves 6-8

INGREDIENTS:

1 (15 Oz) can black beans, drained and rinsed

1 (105 Oz) can RO*TEL hot tomatoes with green chilies

1 large avocado, finely diced

1 EACH red and green bell pepper, finely diced

1 red onion, finely chopped

1 cup fresh cilantro, finely chopped

1 poblano, finely chopped

2 jalapenos, minced

1/2-habenero, minced

1/2-teaspoon EACH garlic powder and cumin

3 tablespoon lime juice

1 tablespoon red wine vinegar

3 tablespoons olive oil

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Combine beans, tomatoes, bell peppers, hot peppers, onion, and cilantro.

2.   Add olive oil, lime juice, red wine vinegar, garlic powder and cumin, mix well.

3.   Add avocado and season with salt and pepper.

4.   Refrigerate overnight.

5.   Taste and adjust seasoning as needed.

6.   Serve chilled with tortilla chips.

ENJOY DAN:                                                                 MUCH O GUSTO!!