FISH TACOS WITH THAI-STYLE MAYONNAISE ENJOY DAN:

       FISH TACOS WITH THAI-STYLE MAYONNAISE by CHEF DAN:

Serves 4                                          

PICKLED RED ONION:

1 red onion, halved lengthwise, thinly sliced

2 jalapenos

2/3-cup rice vinegar

1 tablespoon EACH lime juice and mirin

1 teaspoon kosher salt

THAI STYLE MAYONNAISE:

1/2-cup mayonnaise

1/2-cup Mexican style sour cream

1 tablespoon chili garlic sauce

2 tablespoon fresh lime juice

1 tablespoon fresh cilantro                          ENJOY DAN:   LIVE AND EAT FISH!!

BAJA CABBAGE SLAW:

2 tablespoon Mexican sour cream

3/4-teaspoon lime juice

2 drops Tabasco Chipotle pepper sauce

1/2-heat green cabbage, thinly sliced

Kosher salt and freshly ground black pepper

MARINATED FISH:

1/4-cup olive oil

1/2-teaspoon EACH chili powder and turmeric

1-1/2-teaspoons fried oregano

1/2-teaspoon EACH ground cumin, and coriander

1 jalapeno, seeded and

1 pound Mahi Mahi fillet or any flaky white fish fillets.

Corn tortillas, for serving

DIRECTIONS: PICKED RED ONION:

1.   Place the red onion and jalapeno in heatproof bowl.

2.   In a skillet, combine vinegar, and next 3 ingredients.

3.   Bring to a boil over high heat, stirring in onion mixture.

4.   Allow to stat at room temperature for at least 1 hour.

THAI STYLE MAYONNAISE:

1.   In a bowl combine all ingredients.

BAJA CABBAGE SLAW:

1.   In a bowl mix all ingredients in a bowl; combine with mayo mixture.

MARINATED FISH:

1.   In a bowl mix all ingredients together.

2.   Add fish and marinate for 20 minutes.

3.   In a skillet over medium-high heat, remove fish and add to hot skillet.

4.   Cook for 4 minutes, turning once.

ASSEMBLY:

1.   Heat tortillas according to package directions:

2.   Place a heaped spoon of fish onto center of warm tortilla.

3.   Top with picked onion and jalapeno, Thai style mayo and cabbage.

ZUCCHINI ZOODLES WITH AVOCADO PESTO AND SHRIMP ENJOY DAN:

     ZUCCHINI ZOODLES WITH AVOCADO PESTO AND SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

4 medium zucchini spiralized

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

1 pound raw shrimp

AVOCADO PESTO:

1 cup fresh basil

1 ripe avocado

1/4-cup hemp seeds

2 tablespoon lemon juice

3 garlic cloves

1/2-teaspoon Old Bay seasoning

1/2-teaspoon kosher salt

1/2-cup olive oil

Ground pepper to taste

DIRECTIONS:

1.   Place the spiralized zucchini in a colander and toss with salt.

2.   Let drain for 20-30 minutes, then squeeze to remove excess water.

3.   Set aside.

4.   Strip basil leaves from stems and add to a food processor along with remaining ingredients, except oil.

5.   With the motor running slowly add oil to make a thick paste.

6.   Season with salt and pepper.

7.   Set aside.

8.   In a wok add 1 tablespoon olive oil over medium-high heat when sizzling.

9.   Add shrimp and sauté for about 4 minutes or until opaque.

10.                Transfer to a large bowl.

11.                Add remaining oil to the wok.

12.                Add drained zoodles and toss until hot about 3 minutes.

13.                Transfer to the shrimp bowl.

14.                Add the pesto and gently toss to combine.

ENJOY DAN:                                      HEART AND SOUL IN THE KITCHEN!!

ASIAN ZUCCHINI (ZOODLES) STIR-FRY WITH SHRIMP ENJOY DAN:

ASIAN ZUCCHINI (ZOODLES) STIR-FRY WITH SHRIMP by CHEF DAN:       

Serves 4

INGREDIENTS:

1 (7 Oz) jar sun dried tomatoes packed in olive oil

1/2-cup vegetable broth

1/4-cup hoisin sauce

1 tablespoon soy sauce

2 tablespoons cornstarch

2 tablespoon olive oil, divided

1 onion, zoodle with a spiralizer

2 garlic cloves, roughly chopped

1 thumb-size fresh ginger, graded

1 pound jumbo shrimp, shelled and deveined

1 bell pepper, thinly sliced

1 carrot, zoodle, with spiralizer

1 onion, zoodle, with spiralizer

4 medium zucchinis, zoodle with spiralizer

2 tablespoon toasted pine nuts

DIRECTIONS:

1.   In a bowl, whisk together broth and next 3 ingredients,

2.   Set aside.

3.   In a wok add 1 tablespoon oil over medium-high heat, when sizzling.

4.   Add garlic and ginger and sauté for 1 minute.

5.   Add prepared broth, sun dried tomatoes, shrimp, and sauté for about 3 minutes.

6.   Season shrimp, with salt and pepper, transfer to a bowl.

7.   Add 1 tablespoon oil to the wok and when sizzling.

8.   Add bell pepper and next 3 ingredients and sauté for 3-4 minutes.

9.   Return shrimp to the wok stirring to combine.

10.                Add bell pepper, carrot, and zucchinis, stirring, and cook, tossing to coat for 1 more minute.

11.                Add toasted pine nuts.

ENJOY DAN:                                                           EAT AND LOVING FOOD!!

BROWN BUTTER DUNGENESS CRAB ROLLS ENJOY DAN:

            BROWN BUTTER DUNGENESS CRAB ROLLS by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound fresh Dungeness crab meat

4 tablespoons butter, softened, divided

1 Wall Walla sweet onion, finely chopped

4 hoagie rolls, split in half

1 teaspoon EACH Old Bay seasoning, and paprika

1 tablespoon Worcestershire sauce

2 tablespoon fresh lemon juice

1/4-teaspoon kosher salt

1 tablespoon fresh snipped chives

Lemon wedges for serving

DIECTIONS:

1.   in a skillet add 2 tablespoon butter over medium-high heat when sizzling.

2.   Saute for 4 minutes or until slightly caramelized.

3.   Add 2 more tablespoon butter then add Old Bay seasoning and next 2 ingredients and sauté for 2 minutes.

4.   Fold in the crab meat and cook until crab meat is heated through, about 3 minutes.

5.   Remove from heat and stir in lemon juice and salt.

6.   In a toaster oven toast hoagie buns.

7.   Using a slotted spoon, transfer crab mixture to buns and top with chives.

8.   Serve with lemon wedges.

ENJOY DAN:                    SHARING LIFE LOVE AND EATING CRAB!!

KHORESIT FESENJAAN PERSIAN CHICKEN ENJOY DAN:

          KHORESIT FESENJAAN PERSIAN CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breast

2 tablespoons lemon juice

2 tablespoons olive oil

3 onions, thinly sliced

3 garlic cloves, smashed

2-cups pomegranate juice

2 cups walnuts

1 tablespoon EACH cardamom, and ground cinnamon

1/2-teaspoon EACH turmeric, and smoked paprika

2 tablespoons saffron threads

1 medium- butternut squash, seeded and cubed

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PEHEAT OVEN TO 325 F)

1.   Marinate chicken in lemon juice for 1 hour.

2.   Heat oil in a skillet over medium-heat and when sizzling.

3.   Add onion and sauté for 5 minutes.

4.   Reduce heat medium-low add garlic, continue cooking and stirring for 10-12 minutes.

5.   Raise heat to medium-high.

6.    Add chicken breasts with marinade and sauté for about 20 minutes turning once.

7.    Combine walnuts and pomegranate juice to a blender and until smooth.

8.   Add mixture to the chicken mixture.

9.   Season with cardamom and next 4 ingredients, plus salt and pepper.

10.                Stir in cubed squash.

11.                Transfer entire mixture to a prepared baking dish.

12.                Bake, loosely covered for about 2 hours.

13.                Serve with risotto, or couscous, or penne pasta.

ENJOY DAN;                    SHARING LIVE LOVE FOOD AND LAUGHTER!!
 

PRESERVED LEMONS MY WAY ENJOY DAN:

                     PRESERVED LEMONS MY WAY by CHEF DAN:

          Makes 1 quart

INGREDIENTS:

6 lemons

1/4-cup kosher salt

2 cups fresh lemon juice

1 teaspoons multi-color peppercorns

1 teaspoons cumin seeds

1/2-teaspoon coriander seeds

1/2-teaspoon cardamom seeds

1/2-teaspoon fennel seeds

1/4-teaspoon anise seeds

¼-teaspoon kalonji seeds

1/4-teaspoon black mustard seeds

3/4-cup olive oil

DIRECTIONS:

1.   Quarter each lemon lengthwise so that it stays attached by about 1/2-inch at the stem end.

2.   Transfer to a sterilized 1-quaart Mason jar, add all ingredients, except olive oil

3.   Seal with tight fitting lid and seat tightly.

4.   Leave on the counter for 1 week, turning daily.

5.   Top the jar off with olive oil to cover lemons.

6.   This will keep in the refrigerator for 4 months.

TO USE:

1.   Pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind.

2.   Julienne, and add to your favorite dish for a lemon Zing.

ENJOY DAN:                              SING SONGS AND PLANT LEMON TREES!!

THAI SALAD WITH PEANUT DRESSING ENJOY DAN:

                 THAI SALAD WITH PEANUT DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

PEANUT DRESSING:

1/4-cup creamy peanut butter

2 tablespoons EACH rice vinegar, honey, and fresh lime juice

3 tablespoons olive oil

1 tablespoon EACH soy sauce and fish sauce

3 garlic cloves, roughly chopped

1 thumb-size fresh ginger, roughly chopped

1 teaspoon kosher salt

1 teaspoon chili garlic sauce

2 tablespoons cilantro leaves

Garnish with 1/2-cup roasted cashews

SALAD:

4 cups Napa cabbage

2 carrots, shredded

1 red bell pepper, thinly sliced into bit-size pieces

1 English cucumber, halved lengthwise, seeded, and thinly sliced

1 cup cooked and shelled edamame

1 bunch scallions, chopped

1/2-cup EACH fresh snipped chives and fresh basil

DRESSING:

1.   Combine all the ingredients except cilantro leaves.

2.   In a blender process until completely smooth.

3.   Add cilantro and blend for few pulses.

SALAD:

1.   Combine all ingredients in salad bowl.

2.   Serve dressing on the side so the salad doesn’t get soggy.

3.   Top with roasted cashews.

ENJOY DAN:                                       EAT LIVE SLOW THE FORK DOWN!!