PICKLED JALAPENOS MY WAY ENJOY DAN:

                        PICKLED JALAPENOS MY WAY by CHEF DAN:

Yields 1 full pint

INGREDIENTS:

15 jalapenos, sliced stems removed

4 garlic cloves, peeled and smashed

1 cup rice wine vinegar

1 cup water

4 tablespoon sugar

1 tablespoon salt

3/4-tablespoon black pepper crones

DIRECTIONS:

1.   In a pot combine garlic and next 6 ingredients.

2.   Heat to a boil, stirring to dissolve the sugar and salt.

3.   Add jalapenos pressing down so they are submerged under the pickling liquids.

4.   Remove pot from the heat and let sit 20 minutes.

5.   Let cool and then refrigerator.

ENJOY DAN:                                                  EATING AND LOVING SPICE!!

MAPLE GLAZED SALMON ENJOY DAN:

                         MAPLE GLAZED SALMON by CHEF DAN:

serves 2

SALMON:

1-pound salmon, with skin on

GLAZE:

2 tablespoon pure maple syrup

1 tablespoon EACH soy sauce, and hoisin sauce

1 tablespoon lemon juice

1 garlic clove, smashed

1 teaspoon fresh grated ginger

1/4-teaspoon freshly ground black pepper

1 scallion, bias cut into 1/2-inch lengths

2 tablespoons sliced almonds

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   In a Ziploc bag add marinated ingredients.

2.   Add fish and squeeze bag, and turn to coat with the marinate.

3.   Marinate for at least 2 hours.

4.   Put the salmon fillet in a prepared baking dish.

5.   Skin side down, pour marinate over the salmon.

6.   Place in the oven.

7.   Baked uncovered for 20 minutes or until flakes easily with a fork.

8.   Remove to plates and top with sliced almond and scallions:

ENJOY DAN:                                                          SING SONGS AND EAT FISH!!

CROCK POT CREAMY FAJITA BOWL ENJOY DAN:

                  CROCK POT CREAMY FAJITA BOWL by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-pounds skinless, boneless, chicken breasts

1 EACH red bell pepper and yellow bell pepper, sliced

8 cremini mushrooms, sliced

1 (15 Oz) can crushed tomatoes, undrained

1 onion, sliced

8 ounces Mascarpone

3 tablespoons fajita seasoning (recipe to follow)

1 tablespoon lime juice

1/4-cup shredded cheddar cheese

DIRECTIONS:

1.   Add the chicken, peppers, and onions to a crock pot.

2.   Combine your tomatoes ad fajita seasoning, pour on top of chicken.

3.   Top with mascarpone cheese.

4.   Cook on low for 6 hours.

5.   Serve over mashed potatoes or jasmine rice or rice noodles.

6.   Sprinkle with lime juice and shredded cheddar.

FAJITA SEASONING.

Makes 3 tablespoons.

2 teaspoon chili powder

1 teaspoon EACH sea salt and paprika

1/2-teaspoon EACH onion powder, sugar, garlic seasoning and cumin

1/4-tespoon chipotle powder

DIRECTIONS:

1.   Combine all ingredients in an airtight container and store for 6 months.

ENJOY DAN:          MAY THE PEACE OF THE BEACH ALLWAYS BE WITH YOU!!

ROASTED RED PEPPER SOUP ENJOY DAN:

                        ROASTED RED PEPPER SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 roasted red pepper

2 tablespoon coconut oil

1 onion, diced

2 cloves garlic, smashed

1/4-teaspoon EACH cumin, coriander, turmeric, and curry powder

1/8-teaspoonEACH chipotle powder, and celery salt

2 Tablespoon sour cream

3 tablespoons red wine

1/4-cup almond milk

2 tablespoons soy sauce

1 tablespoon lemon juice

4 mint leaves

DIRECTIONS:

1.   On a gas fired cook top place pepper and blacken, takes 20 minutes.

2.   Remove to a paper bag and let cool.

3.   Meanwhile in a pot add coconut oil and when sizzling.

4.   Add onion, garlic, and sauté with cumin and next 5 ingredients.

5.   Saute for about 5 minutes, add sour cream and next 4 ingredients.

6.   Remove red pepper from the bag and remove the blackened skin.

7.   Chop and add to the pot along with the milt leaves.

8.   With an immersion blender blend the soup until smooth.

9.   Heat puree until heated through.

10  Garnish with mint leaves.

ENJOY DAN:                                    HEART AND SOUL IN THE KITCHEN!!

CHICKEN MASALA IN THE X. L. PRESSURE COOKER ENJOY DAN:

CHICKEN MASALA IN THE XL PRESSURE COOKER by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds boneless, skinless chicken thighs

1/2-cup buttermilk

2 teaspoons lemon juice

1 onion, finely chopped

2 garlic cloves, smashed

1 thumb-size fresh ginger, grated

1 tablespoon EACH ground coriander, and smoked paprika

1/2-teaspoon EACH cumin, cardamom, ground nutmeg, tandoori masala, curry powder and chipotle powder

4 tablespoons butter

1 (15 Oz) can tomato sauce

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Marinate the chicken with buttermilk and garlic overnight.

2.   In a bowl whisk together, coriander and next 8 ingredients, and ginger.

3.   Place in the inner pot into the Pressure cooker, press Soup/Stew button

4.   Set time for 15 minutes.

5.   Melt the butter, add onion and sauté for 4-5 minutes, stir in spice and ginger mixture.

6.   Add tomatoes, season with salt and pepper and bring to a boil.

7.   Gently simmer for 5 minutes, or until slightly thickened.

8.   Add marinated chicken.

9.   Place lid on X.L. cooker, lock the lid and switch the pressure release value to closed.

10  Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.

11  Press the CANCEL button.

12  Switch the pressure release value to open.

13  When the steam is completely released, remove lid.

14  Drizzle lemon juice over the top.

ENJOY DAN:                                  SLOW THE FORK DOWN BUT COOK FAST!!

PINEAPPLE AND FISH CURRY MY WAY ENJOY DAN:

                    PINEAPPLE AND FISH CURRY MY WAY by CHEF DAN:

Serves 4

MASALA:

1 teaspoon EACH turmeric, ground coriander, garam masala, and tandoori masala

1/2-EACH hot mustard powder and green chipotle powder

1/4-teaspoon ground black pepper

1-1/2-tablespoon water

FISH:

1-pound firm white fish, cubed

1 cup pineapple chunks, fresh or canned

2 garlic cloves

1 thumb-size fresh ginger, grated

2 Roma tomatoes, finely chopped

3 tablespoons olive oil

1 (19 Oz) can Mae Ploy coconut oil

Handful fresh cilantro, chopped

2 tablespoon lime juice

Salt and pepper to taste

WHOLE SPICES;

2 teaspoon mustard seeds

1/2- teaspoon EACH cumin seeds, and fenugreek seeds

6 green cardamom pods, lightly bruised

10 basil leaves

DIRECTIONS:

1.    Combine masala ingredients.

2.    Pour oil into a skillet over low heat and add pod and seeds.

3.    Once they start to pop. add basil leave, add onion and sauté for 4 minutes.

4.    Add garlic and ginger and sauté 1 minute, remove cardamom pods.

5.    Add 1-1/2-taablespoons cold water to the masala and whisk well.

6.    Add tomatoes and cook 1 minute, pour in coconut milk, season with S.&P.

7.    Bring to a boil, reduce heat and simmer for 6 minutes.

8.    Gently place the fish and pineapple into the sauce, simmer 6 minutes.

9.    Squeeze fresh lime juice as a finishing touch.

10. Serve with rice, naan, and vegetables.

11. Garnish with cilantro, thinly sliced red pepper.

ENJOY DAN:                                                                                THE CURRY GUY:

KRIS ROASTED CHICKEN AND GARLIC BULBS ENJOY DAN:

            KRIS ROASTED CHICKEN WITH GALIC BULBS by CHEF DAN:

Serves 6

INGREDIENTS:

One 3-1/2-pound chicken

Salt and pepper

2 tablespoon olive oil

1/2-teaspoon EACH cumin seeds and mustard seeds

4-6 fresh thyme springs

4-6 fresh rosemary springs

6 heads of garlic, top 1/3-cut off.

1 cups white wine, plus 1/3-cup

DIRECTIONS: (preheat oven to 425 F then 350 F)

1.   Put the chicken in a roasting pan.

2.   Season chicken with oil and salt and pepper.

3.   Message the skin to distribute seasoning evenly.

4.   Sprinkle chicken with cumin seeds and mustard seeds

5.   Fill the cavity with thyme and rosemary.

6.   Surround the chicken with garlic heads, pour in wine.

7.   Roast chicken, uncovered for 20 minutes at 425 F.

8.   Reduce heat to 350 F, continue roasting for 45-60 minutes.

9.   The bird should be well browned and garlic soft and caramelized.

10  Remove and tent with aluminum foil for 15 minutes.

11  Pour the pan juices into a glass measure and skim off the fat.

12  Set the roasting pan on stove top over medium-heat.

13  Add juices and remaining 1/3-cup wine to the pan and simmer, scraping up the browning bits from the bottom.

14   Let reduce to 1/4-cup takes about 3 minutes.

15  Squeeze the meat from 4 heads of garlic, into pan juices.

16  Season with salt and pepper and pour into a warmed gravy boat.

17  Crave the chicken and serve with the remaining garlic bulbs and the pan juices.

ENJOY DAN:                          EAT PLANTS AND ANIMALS!!