AVOCADO TOAST WITH RADISHES WALNUTS AND HAVARTI ENJOY DAN:

AVOCADO TOAST WITH RADISHES WALNUTS AND HAVARTI by CHEF DAN:

Serve 2

INGREDIENTS:

4 Slices toasted San Juan 9 grain bread by FRANZ

2 ripe avocados

3 radishes, sliced on a mandolin

2 tablespoon toasted walnuts, chopped

5 slices Havarti cheese

1/4-cup fresh basil

AVOCADO:

1.   Slice the avocado lengthwise and scoop and scoop onto the toast.

2.   Spread the avocado evenly on the toast.

LAYERING THE REMAINING INGREDIENTS:

1.   Add slices of radish, followed by Havarti and sprinkle with walnuts.

2.   Finish with some freshly ground black pepper, and fresh basil.

ENJOY DAN:                      SING SONG AND EAT AVOCADOS!!

AVOCADO TOAST WITH TOMATO AND GOAT CHEESE ENJOY DAN:

         AVOCADO TOAST WITH TOMATO AND GOAT CHEESE by CHEF DAN:

SERVES 2

INGREDIENTS:

1 avocado

2 slices San Juan Island 9 grain bread

1 teaspoon lemon juice

1 beef steak tomato, sliced

1/2-cup arugula

Pinch of black pepper

1-ounce goat cheese

1/8-cup fresh basil

Balsamic vinegar for drizzling (recipe to follow)

DIRCTIONS:

1.    Cut avocado in half, remove pit, and scoop out the flash into a bowl.

2.    Add lemon juice, salt, and pepper to taste.

3.    With a fork, mash the ingredients together, keeping a little chunky.

4.    Toast the 9-grain bread.

5.    Spread the mashed avocado evenly on the toast.

6.    Top with arugula and tomatoes slices.

7.    Crumble the goat cheese over the top and sprinkle with fresh basil.

8.    Drizzle with balsamic glaze.

BALSAMIC VINEGAR:

2 cups balsamic vinegar

2 tablespoons honey or pure maple syrup

1 teaspoon soy sauce

Pinch of coarse salt

DIRECTIONS:

1.    Bring vinegar to boil in a saucepan.

2.    Reduce to a simmer, and cook until thickened and syrupy, about 15 minutes.

3.    Remove from heat; stir in honey and soy sauce and a little salt.

4.    Let cool completely before serving.

5.    Pour into a Mason jar and store in the refrigerator.

ENJOY DAN:                BE STRONG KEEP FAITH AND EAT AVOCADOS!!

AVOCADO TOAST WITH EGG AND PROSCIUTTO ENJOY DAN:

      AVOCADO TOAST WITH EGG AND PROSCIUTTO by CHEF DAN:

Serves 2

INGREDIENTS:

1 ripe avocado, halved, seeded and peeled

1 teaspoon lemon juice

1/4-teaspoon red pepper flakes

Sea salt and freshly ground black pepper to taste.

2 slices San Juan Island 9 grain bread

3 prosciutto, torn

2 pouched egg

HOW TO POUCH EGGS:

1.   In a pot use enough water to cover eggs when lying flat on the bottom.

2.   Drop 2 Mason jar lids (outer rim only) into the pot so they are lying flat on the bottom.

3.   When the water is boiling; turn off the heat.

4.   Carefully creak the eggs directly into each rim.

5.   Cover and poach 4-1/2-minutes for semi-soft egg yolks.

TOAST AND AVOCADO:

1.   Toast the toast.

2.   Using a fork mash avocado in a bowl.

3.   Add lemon juice, red pepper flakes, salt and pepper to taste

4.   Place avocado mixture on each piece of toast.

5.   Add torn prosciutto

6.   When the eggs are done, use a spatula to lift eggs out of the water.

7.   Gently pull eggs off the rim of the eggs.

8.   Place the pouched eggs on top of avocado prosciutto toast.

ENJOY DAN:                                              PLANT SEEDS AND EAT AVOCADO!!

AVOCADO TOAST WITH LORI'S PESTO ENJOY DAN:

                  AVOCADO TOAST WITH LORI’S PESTO by CHEF DAN:

Serves 2

LORI’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoon salt

2/3-cup olive oil

1/2-cup Parmesan cheese

TOAST:

3 slices (San Juan Island Nine Grain Bread)

1 avocado

Micro greens as garnish

Freshly ground black pepper to taste

Splash of olive oil

PESTO DIRECTIONS:

1.   In a blender pulse the first 4 ingredients:

2.   While pulsing add oil in a steady stream.

3.   Remove from blender and stir in Parmesan cheese.

TOAST:

1.   Slice your avocado and toast your 9-grain San Juan Island bread.

ASSEMBLE:

1.   Add the avocado to your toast.

2.   Add a splash of olive oil over the top.

3.   Then DROWN your avocado with LORE’S pesto dressing.

4.   Add micro greens and pepper over top.

ENJOY DAN:          LIVING THE GOOD LIFE AND EATING AVOCADO TOAST!!

PESTO SEA SHELL SALAD ENJOY DAN:

                     PESTO SEA SHELL SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 (12.5 Oz) sea shell pasta

1/4-cup fresh Mozzarella cheese

10 cherry tomatoes

4 tablespoons LORI’S pesto (recipe to follow)

1 tablespoon olive oil

2 tablespoon EACH finely grated Parmesan cheese, and garlic powder

1 tablespoon lemon juice

1/4-cup toasted pine nuts.

DIRECTIONS:

1.   Cook the pasta according to package directions, with a pinch of salt.

2.   Meanwhile, cut the fresh Mozzarella into small cubes, and halve the cherry tomatoes.

3.   When the pasta is cooked, drain it, and rinse it in cold water until the pastas is cold.

4.   Drain it again.

5.   Mix LORI’S pesto, and next 3 ingredients and mix well.

6.   In a large serving bowl add drained pasta with pesto sauce.

7.   Add tomatoes and fresh mozzarella cheese.

8.   Sprinkle with toasted pine nuts.

LORI’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoon salt

2/3cup olive oil

1/2-cup Parmesan cheese

METHOD:

1.   In a blender pulse the first 4 ingredients together.

2.   While pulsing add oil in a steady stream.

3.   Remove from blender and sir in Parmesan cheese.

ENJOY DAN:           SHARING LIFE LOVE AND FOOD!!

BEEF CHILI WITH DRIED CHILES ENJOY DAN:

          BEEF CHILI WITH DRIED CHILES by CHEF DAN:

Serves 8-10

INGREDIENTS:

2-pound beef shoulder roast, cut into bit-size pieces

2 dried New Mexico dried chilies Mulato pods

3 dried New Mexico dried Chilies

1 dried Chile Cascabel chili pods

1 tablespoon EACH coriander seeds, and mustard seeds

2 teaspoon Mexican dried oregano

3 garlic cloves, minced

2 (14.5 Oz) cans ROT*TEL tomatoes with green chilies

2 tablespoons grape-seed oil

2 pound diced beef shoulder

 1-onion, diced

6 cups beef stock

1 bottle stout beer

2 EACH tablespoons instant coffee, and unsweetened cocoa

1 tablespoon dried parsley

3 (15 Oz) cans pinto beans, rinsed and drained

DIRECTIONS:

1.   In a heatproof bowl, cover the chilies with boiling water and let stand for 20 minutes.

2.   Stem and seed the chilies and transfer to a blender.

3.   Add the coriander seeds, cumin, mustard seeds, oregano, garlic and 1/3-of the tomatoes

4.   Puree until smooth.

5.   In a stock pot, heat the oil over medium-high heat and when sizzling.

6.   Add the cubed meat and brown for 2-3 minutes.

7.   Transfer meat to a plate.

8.   Add the onions and sauté for 4 minutes.

9.   Add the garlic and sauté for 1 minute.

10  Add the beef and pureed chilies, and cook stirring for 2 minutes.

11  Add stock, beer, coffee, parsley, and remaining tomatoes.

12  Bring to a boil, cover; reduce heat to low and simmer for 1 hour.

13  Add the beans and cook uncovered for 1 more hour.

14  Season with salt and pepper.

ENJOY DAN:                           BE STONG KEEP FAITH AND EAT CHILIES!!       

KATZAKIAN BEEF CHILI WITH DRIED CHILES ENJOY DAN:

          KATZAKIAN  BEEF CHILI WITH DRIED CHILES by CHEF DAN:

Serves 8-10

INGREDIENTS:

2-pound beef shoulder roast, cut into bit-size pieces

2 dried New Mexico dried chilies Mulato pods

3 dried New Mexico dried Chilies

1 dried Chile Cascabel chili pods

1 tablespoon EACH coriander seeds, and mustard seeds

2 teaspoon Mexican dried oregano

3 garlic cloves, minced

2 (14.5 Oz) cans ROT*TEL tomatoes with green chilies

2 tablespoons grape-seed oil

2 pound diced beef shoulder

 1-onion, diced

6 cups beef stock

1 bottle stout beer

2 tablespoon instant coffee

1 tablespoon dried parsley

3 (15 Oz) cans pinto beans, rinsed and drained

DIRECTIONS:

1.   In a heatproof bowl, cover the chilies with boiling water and let stand for 20 minutes.

2.   Stem and seed the chilies and transfer to a blender.

3.   Add the coriander seeds, cumin, mustard seeds, oregano, garlic and 1/3-of the tomatoes

4.   Puree until smooth.

5.   In a stock pot, heat the oil over medium-high heat and when sizzling.

6.   Add the cubed meat and brown for 2-3 minutes.

7.   Transfer meat to a plate.

8.   Add the onions and sauté for 4 minutes.

9.   Add the garlic and sauté for 1 minute.

10  Add the beef and pureed chilies, and cook stirring for 2 minutes.

11  Add stock, beer, coffee, parsley, and remaining tomatoes.

12  Bring to a boil, cover; reduce heat to low and simmer for 1 hour.

13  Add the beans and cook uncovered for 1 more hour.

14  Season with salt and pepper.

ENJOY DAN:                           BE STONG KEEP FAITH AND EAT CHILIES!!