HOE TO MAKE PRESERVED LEMONS ENJOY DAN:

          HOW TO MAKE PRESERVED LEMONS by CHEF DAN:

Makes 1 quart

Preserve lemons are a condiment in South Asian and North Africa cuisine.

The pickle is ferment at room temperature for weeks or months before it is used.

The pulp is used in stews and sauces, but it is the peel that is most valued.

The flavor is mildly tart but intensely lemony.

INGREDIENTS;
8-10 lemons

1/2-cup salt

1/4-cup sugar

Extra fresh squeezed lemon juice

Sterilized quart canning jar

DIRECTIONS:

1.   Trim 1/4-inch off the top and bottom of each lemon.

2.   Split each lemon lengthwise into quarters, keeping quarters connected at the base.

3.   Transfer to a a bowl.

4.   Toss with salt and sugar.

5.   Cover with plastic wrap and refrigerate overnight.

6.   The next day the lemon will release a lot of liquid.

7.   Transfer entire contents to a sterilized Mason jar.

8.   Press down until lemons are completely submerged.

ENJOY DAN:                                             HEART AND SOUL IN THE KITCHEN!!

SPRINGTIME RADISH GREENS PESTO ENJOY DAN:

               SPRINGTIME RADISH GREENS PESTO by CHEF DAN:

Makes 1-1/2-2 cups

INGREDIENTS:

1 bunch radish greens

1 bunch carrot greens

1 bunch flat-leaf parsley

2 garlic cloves, chopped

1 teaspoons EACH anchovy paste and capers

1 pinch red pepper flakes

1/4--cup preserved lemon or (juice of 1/2-lemon and zest)

1/4-cup toasted pine nuts

1/4-cup olive oil

DIRECTIONS:

1.   Put everything but olive oil in a food processor and pulse until combined.

2.   Slowly add olive oil until desired consistency.

3.   Add salt to taste, (not much)

ENJOY DAN:                                                              LIVE LOVE AND LAUGH!!

PAN FRIED CITRUS SHRIMP ENJOY DAN:

                    PAN FRIED CITRUS SHRIMP by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-pound shrimp, peeled and deveined

1/2-cup fresh lime juice

1/2-cup fresh orange juice

2 tablespoons olive oil

3 garlic cloves, minced

2 tablespoons sugar

2-star anise, broken

1 cinnamon stick

1 rosemary spring

1/2-teaspoon sea salt

DIRECTIONS:

1.   In a blender, combine lime juice and next 8 ingredients.

2.   Pulse until smooth.

3.   Place lime juice mixture in a zip-lock bag.

4.   Add shrimp and marinate for 20 minutes at room temperature.

5.   Heat a skillet over medium-high heat.

6.   Add shrimp and some marinade: fry about 3 minutes per side or until opaque.

7.   The marinade will give the shrimp some extra flavor.

ENJOY DAN:                                        SING SONGS AND EAT SHRIMP!!   

ASIAN HONEY CHICKEN THIGHS FOR THE TREE FARM CREW ENJOY DAN:

   ASIAN HONEY CHICKEN THIGHS FOR THE TREE FARM CREW by CHEF DAN:

Serves 14

INGREDIENTS:

14-skinless, boneless chicken thighs

1 cup honey

2-cups barbecue sauce

2-cups soy sauce

2-cups ketchup

8 cloves garlic, minced

1-cup dried minced onion

1 thumb-size fresh ginger, grated

3 tablespoons Sriracha

1 tablespoon EACH dried oregano, and dried basil

2 tablespoons cornstarch

1/2-cup water

1/2-cup sesame seeds

DIRECTIONS:

1.   Lay chicken thighs into the bottom of a slow cooker.

2.   Stir honey and next 9 ingredients.

3.   Pour of the chicken thighs and cook on low for 4-6 hours.

4.   Remove chicken for the slow cooker and place thighs on a cutting board.

5.   Stir together the cornstarch and water; dissolve completely.

6.   Pour into the slow cooker.

7.   Cook on high for 15 minutes.

8.   Cut chicken into bit size pieces and stir into the sauce.

9.   Spread sesame seeds over the chicken and sauce mixture.

ENJOY DAN:                                     EAT LIVE AND SLOW THE FORK DOWN!!

WALDORF SALAD MY WAY ENJOY DAN:

                  WALDORF SALAD MY WAY by CHEF DAN:

Serves 4

SALAD INGREDIENTS:

4 stalks of celery, thinly sliced

1 apple, cored and chopped

1/2-cup seedless grapes, sliced

1 red bell pepper, thinly sliced

1/4-cup craisins

1/2-cup walnuts

DRESSING:

3 tablespoons Mexican sour cream

1 tablespoons Dijon mustard

1-1/2-tablespoon honey

1 teaspoon fresh mint

1 tablespoon lemon juice

BIBB LETTUCE:

Bib lettuce leaves

Kosher salt and freshly ground black pepper to taste

DRESSING;

1.   In bowl, combine sour cream and next 4 ingredients.

2.   Season with salt and pepper.

SALAD:

3.   In a bowl, combine salad ingredients and add dressing until evenly coated.

4.   To serve, lay Bibb lettuce on the bottom of a dish and top with salad mixture.

5.   Season with salt and pepper to taste.

ENJOY DAN:                                                                        COOK EAT SHARE!!

CREAM OF BROCCOLI SOUP ENJOY DAN:

                         CREAM OF BROCCOLI SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoons butter

1 onion, chopped

1 stalk of celery

2 carrots, julienned

1 garlic clove, smashed

3 cups of vegetables broth

7 cups broccoli florets 
3 tablespoons butter

3 tablespoons flour

1/2-teaspoon EACH nutmeg and dried thyme

1 (19 Oz) can Mae Ploy coconut milk

Ground black pepper to taste

INGREDIENTS:

1.   Melt 2 tablespoon butter in a stock pot, and when sizzling.

2.   Add onion, celery, carrots,garlic and sauté for 4 minutes.

3.   Add broccoli and broth, cover and simmer for 10 minutes.

4.   With an immersion blender, blend until smooth.

5.   In a saucepan, over medium heat melt 3 tablespoons butter, bubbly.

6.   Stir in flour and next ingredients, sir until thick and bubbly.

7.   Pour into soup and season with black pepper.

ENJOY DAN:                                                    FOR THE LOVE OF SOUP!!                       

BASIC QUESADILLAS ENJOY DAN:

                              BASIC QUESADILLAS by CHEF DAN:

Makes 6 quesadillas

FOR THE QUESADILLAS:

1-1/2-cups shredded sharp cheddar cheese

4 6-inch corn tortillas

FOR QUESADILLA FILLING:

3/4---pound chicken tenders (recipe to follow)

2 tablespoons olive oil

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

1 tomato, diced

1 handful fresh arugula

1 avocado, diced

1/2-onion, chopped

Salsa

Mexican sour cream

TENDERS DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Spray a baking sheet with Pam.

2.   Place 3 bowls in a row, and add the following to them.

3.   Bowl #1 1/2-cup flour, 1 teaspoon cumin, a pinch of salt & pepper.

4.   Bowl #2 beaten egg.

5.   Bowl #3 1/4-cup flour, 1/3-cup cornmeal, 1 teaspoon cumin, 1/2-teaspoon EACH garlic powder, red chili flakes, and pinch salt and pepper.

6.   Dredge each tender in bowl #1 shaking off excess.

7.   Dip in bowl #2, then dip in bowl #3 press to coat completely.

8.   Bake in preheated oven for 12-14 minutes turning once.

9.   Heat a skillet over medium-high heat until very hot.

QUESADILLAS:

1.    Sprinkle the cheese directly onto the surface of the skillet.

2.   Spreading it out to cover the diameter of the tortilla.

3.   Lay the tortilla on top of the cheese ad press it gently into the melting cheese.

4.   Let sit in the pan for 30 seconds.

5.   Then flip the tortilla over with a spatula.

6.   Slip on to a plate.

7.   Fill with cooked black beans and next 6 ingredients

ENJOY DAN:                                                     FOR THE LOVE OF CHEESE!!