LEMONGRASS CHICKEN THIGHS PHO ENJOY DAN:

LEMONGRASS CHICKEN THIGHS PHO FOR THE TREE FARM by CHEF DAN:

Serves 12-14

INGREDIENTS:

20 chicken thighs

3 tablespoons olive oil

2 (8 Oz) packages of dried rice noodles

8 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise,

and smashed with the side of a knife

2 quarts of chicken stock

8 garlic cloves, smashed

1/4-cup EACH soy sauce, mirin, and lemon juice

2 teaspoons EACH black pepper, and fish sauce

1 teaspoons EACH paprika, turmeric, and green chipotle powder

DIRECTIONS:

1.   Soak the noodles in warm water for 30 minutes.

2.   Drain and set aside.

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

4.   Add chicken thighs and brown and brown on all sides about 12 minutes.

5.   Set aside.

6.   In a stock pot add lemongrass and next 9 ingredients.

7.   Add cooked chicken, noodles: bring to a boil.

8.   Then simmer for 15 minutes.

9.   Garnish with cilantro.

ENJOY DAN:                               SHARING LIFE LOVE AND PHO!!

LEMONGRASS CHICKEN PHO ENJOY DAN:

     LEMONGRASS CHICKEN PHO FOR DONNA’S PARTY by CHEF DAN:

Serves 8-10

INGREDIENTS:

4 skinless, boneless chicken breasts, cut into 1/2-inch strips

12 ounces dried rice noodles

2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a knife

12 cups chicken broth

5-1/2-inch fresh slices ginger

1 onion, cut into quarters and thin sliced

7 crimini mushrooms, quartered

1 bird chili, sliced into rings

1 tablespoon EACH soy sauce and mirin

8 large fresh basil leaves, plus more for garnish

1 lime, juiced and cut into wedges

GARNISH

Fresh basil

Scallions, bias-sliced into 1/2-inch lengths

1 carrot, cut into matchsticks

1/2-cup fresh cilantro

1/4-cup dry roasted peanuts

DIRECTIONS:

1.   Soak the noodles in warm water for 30 minutes.

2.   Drain and set aside.

3.   In a stock pot add lemongrass and next 7 ingredients.

4.   Add chicken strips, noodles; then reduce heat and simmer for 20-30 minutes.

5.   Serve with garnish in a side dish.

ENJOY DAN:                               HEART AND SOUL IN THE KITCHEN!!

WATERMELON AND TOMATO SALAD ENJOY DAN:

        WATERMELON AND TOMATO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-watermelon. About 2 # (cut into 1-inch cubes)

DRESSING:

2 tablespoons olive oil

3/4-teaspoon EACH cumin seeds, mustard seeds, chopped ginger, and chopped onion

Kosher salt and freshly ground black pepper to taste

2 teaspoon Lemon juice

SALAD:

2 tomatoes

1 cucumber, finely sliced

3 radishes thinly sliced

3-4 fresh mint leaves

1 teaspoon lemon juice

1/4-teaspoon EACH cayenne pepper, tandoori masala, and coriander

1/2-teaspoon EACH Truffle salt and black sesame oil

DIRECTIONS:

1.   Place cubed watermelon in a salad bowl.

2.   In a dry cast-iron skillet over low heat add cumin seeds and mustard seeds, stir until they start popping.

3.   Let cool: thin in spice grander grind into a powder.

4.   Add oil to a skillet over medium-heat when sizzling.

5.   Add powdered seeds and next 5 ingredients, mix well.

SALAD:

1.   Chop the tomatoes into slices and add to watermelon mixture.

GARNISH:

1.   Garnish with the cucumber slices, and radish slices.

2.   Add mint leaves and remining ingredients.

3.   Add to the watermelon mixtur and scoff it down:

4.   Cover with plastic wrap and let marinade for 1-6 hours.

ENJOY DAN:                                                              COOK EAT SHARE!!              

SZECHUAN SEA BASS ENJOY DAN:

                              SEZCHUAN SEA BASS by CHEF DAN:

Serves 4

SZECHUAN-STYLE SEA BASS:

4 sea bass fillets: score skin 3 times with a sharp knife

1 tablespoon olive oil

2 garlic cloves, finely diced

2 tablespoon fresh ginger, finely chopped

2 chilies, seeded and finely chopped

4 scallions, bias cut into 1/2inch lengths

2 tablespoon Sriracha

2 tablespoon EACH soy sauce, and rice wine vinegar

1/2-cup chicken stock

2 teaspoons Szechuan peppercorns, crushed

1 tablespoon sesame oil

WOK-FRIED VEGETABLES:

2 tablespoon grape-seed oil

4 scallions, bias cut into 1/2-inch lengths

3 heads bok choi, root removed. Leaves separated

1 red bell pepper, thinly sliced

3 tablespoon water

2 tablespoons soy sauce

1 tablespoon sesame oil

DIRECTIONS: (FOR THE Sichuan-Style Sea Bass) (PREHEAT OVEN TO 400 F)

1.   In a wok: heat oil over high heat and when sizzling.

2.   Stir-fry garlic and next 3 ingredients and stir-fry 3 minutes.

3.   Stir in Sriracha and stir-fry 1 minute.

4.   Add soy sauce and next 4 ingredients and bring mixture to simmer.

5.   Add the sesame oil and simmer 1 minute or until slightly thickened.

6.   Remove from heat.

7.   Place bas bass fillets onto a baking sheet, brush Sichuan sauce all over the fish.

8.   Bake in the preheated oven for 15-20 minutes.

FRIED VEGETABLES:

1.   Heat the oil in a wok over high-heat and when sizzling.

2.   Add the scallions and stir-fry 1 minute.

3.   Add the bok-choi, bell pepper, water and stir-fry 2-3 minutes.

4.   Stir in soy sauce and sesame oil and stir-fry 1 minute.

TO SERVE:

1.   Spoon the wok-fried vegetables into the center of each plate.

2.   Top with sea bass fillet, then spoon over some of the Sichuan sauce.

E3NJOY DAN:                        SING SONG PLANT SEEDS AND

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!!