CAROLINA CHEESE GRITS ENJOY DAN:

                      CAROLINA CHEESE GRITS by CHEF DAN: 

Serves 10

INGREDIENTS:

2 cups milk

1 cup Palmetto Stone grits (yellow)

2 tablespoon flour

1 teaspoon sea salt

2 garlic cloves, smashed

1/2-teaspoon fresh ground black pepper

1 cup, Cheddar cheese, cut into cubes

2 tablespoon butter

2 teaspoon Cholula hot sauce

1 cup buttermilk

2 eggs, beaten

1 cup white Cheddar cheese, grated

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Prepare a baking dish with Pam.

2.   Set aside.

3.   In a skillet bring the milk to a boil, then whisk in the grits, and next 5 ingredients.

4.   cook over low heat, whisking for 8-10 minutes, until resembles soft mashed potatoes.

5.   Remove skillet from heat and stir in Cheddar cubes, butter, and Cholula hot sauce.

6.   Quickly stir in beaten eggs.

7.   Pour into prepared baking dish and gently pour in the buttermilk over the top.

8.   Sprinkle with Cheddar cheese and bake for 30 -35 minutes or until it is lightly brown at the edges and the center is firm.

ENJOY DAN:                                                             ENJOY LIFE  EATGRITS!!

WHIDBEY ISLAND SHRIMP BISQUE ENJOY DAN:

                       WHIDBEY ISLAND SHRIMP BISQUE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound raw large unpeeled shrimp

1 tablespoons olive oil

3 tablespoon tomato paste

1 onion, chopped

2 carrots, chopped

3 cups water

1 bay leaf

1/2-cup couscous

2 cups chicken stock

2-1/2-tablespoon miso

2 tablespoons cream sherry

1 teaspoon EACH turmeric and paprika

1/2-teaspoon EACH Old Bay and cumin

1 (19.5 Oz) can Mae Ploy coconut milk

1 teaspoon sherry vinegar

1/2-teaspoon cayenne pepper

2 tablespoon butter

1 tablespoon fresh dill

Coarsely ground black pepper to taste

DIRECTIONS:

1.   Peel and devein shrimp, leaving tails on, reserve shells.

2.   Heat oi in a stock pot over high heat.

3.   Add shrimp shells, and cook, stirring occasionally, for 4 minutes.

4.   Reduce heat to medium, add tomato paste, onions, carrots, and sauté for about 3 minutes.

5.   Add 3 cups water, bay leaf; increase heat and bring to a boil.

6.   Cover, reduce heat and to medium-low; simmer for 50 minutes.

7.   Pour through a fine wire-mesh strainer into a bowl pressing to extract liquid.

8.   Discard solids.

9.   Add shrimp liquid, chicken stock, and next 6 ingredients to stock pot.

10  Bring to a boil over high-heat.

11  Cover reduce heat to medium-low, and simmer for 25-30 minutes.

12  Then add to a blender and blend until smooth about 30 seconds.

13  Stir in coconut milk, vinegar, and cayenne.

14  Heat butter in a skillet over high heat until foamy.

15  Add shrimp and cook, stirring often until just translucent, 3 minutes.

16  Add 1/2-tablespoon dill, stirring often for about 1 minute.

17  Serve in bowl; top evenly with shrimp, reamaning dill and black pepper.

ENJOY DAN:                                                    STAY HEALTHY 

SHRIMP BISQUE ENJOY DAN:

                                  SHRIMP BISQUE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound raw large unpeeled shrimp

1 tablespoons olive oil

3 tablespoon tomato paste

1 onion, chopped

2 carrots, chopped

3 cups water

1 bay leaf

1/2-cup couscous

2 cups chicken stock

2-1/2-tablespoon miso

2 tablespoons cream sherry

1 teaspoon apple cider vinegar

1/8-teaspoon cayenne pepper

2 tablespoon butter

1 tablespoon fresh dill

Coarsely ground black pepper to taste

DIRECTIONS:

1.   Peel and devein shrimp, leaving tails on, reserve shells.

2.   Heat oi in a stock pot over high heat.

3.   Add shrimp shells, and cook, stirring occasionally, for 4 minutes.

4.   Reduce heat to medium, add tomato paste, onions, carrots, and sauté for about 3 minutes.

5.   Add 3 cups water, bay leaf; increase heat and bring to a boil.

6.   Cover, reduce heat and to medium-low; simmer for 50 minutes.

7.   Pour through a fine wire-mesh strainer into a bowl pressing to extract liquid.

8.   Discard solids.

9.   Add shrimp liquid, chicken stock, miso and sherry to stock pot.

10  Bring to a boil over high-heat.

11  Cover reduce heat to medium-low, and simmer for 25-30 minutes.

12  Then add to a blender and blend until smooth about 30 seconds.

13  Stir in vinegar and cayenne.

14  Heat butter in a skillet over high heat until foamy.

15  Add shrimp and cook, stirring often until just translucent, 3 minutes.

16  Add 1/2-tablespoon dill, stirring often for about 1 minute.

17  Serve in bowl; top evenly with shrimp, reamaning dill and black pepper.

ENJOY DAN:                                                    STAY HEALTHY EAT SEAFOOD!!

YUMA'S HOWLING AT THE MOON CILANTRO MARGARITAS ENJOY DAN:

YUMA’S HOWLING AT THE MOON CILANTRO MARGARITAS by CHE DAN:

Serves 4

INGREDIENTS:

  1 cup coarsely chopped fresh cilantro leaves and stems

  1/2-cup water

  1/2-cup lime juice

  2-1/2-cups honey

  1-1/2 -ounces tequila

  Crushed ice

DIRECTIONS:

1.   Combine cilantro leaves and stems, water, lime juice and honey in a blender.

2.   Blend until completely smooth.

3.   Skim off and discard foam from top.

4.   For each margarita, pour cilantro mixture and tequila into an ice-filled shaker.

5.   Shake vigorously for 10 seconds.

6.   Strain into a glass filled with crushed ice.

ENJOYU DAN:                                       ENJOY LIFE DRINK MARGARITAS!!!

PEAS AND MUSHSHOOMS ENJOY DAN:

                          PEAS AND MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 Tablespoons butter

2-1/2cups frozen peas

8 cremini mushrooms, sliced

1/2-onion, chopped

2 garlic cloves, smashed

1 teaspoon EACH fresh rosemary, dried Italian seasoning, and ginger powder

1/2-teaspoon sea salt and maple syrup

1/8 teaspoon black pepper

DIRECTIONS:

1.   In a skillet melt butter over medium-heat and when sizzling.

2.   Add peas, mushrooms, and garlic and sauté for about 7 minutes.

3.   Stir in remaining ingredients.

4.   Reduce to low and cook for 1-2 minutes.

ENJOY DAN:                                             EAT LIVE SLOW THE FORK DOWN!!

CREAMY CROCK POT MASHED POTATOES ENJOY DAN:

         CREAMY CROCK POT MASHED POTATOES by CHEF DAN:

Serves 10

INGREDIENTS:

5 pounds redskin potatoes

3 garlic cloves, minced

4 cups chicken broth

1 cup Mexican sour cream

1 (8 Oz) package cream cheese

1/2-cup butter, softened and sliced

2 tablespoon creamed horseradish

Sea salt and freshly ground black pepper

DIRECTIONS:

1.   Cut potatoes into quarters, place in pot with garlic, horseradish, and broth.

2.   Cover and with water and bring to a boil.

3.   Boil for 15 minutes, or until potatoes are tender.

4.   Drain and place in bowl and mash.

5.   Mix in cream cheese and sour cream until well blended.

6.   Place potato mixture sprayed with Pam in the crock pot.

7.   Cook on low for 2 hours.

8.   Mix in butter, and season with salt and pepper.

ENJOY DAN:                         COOK WITH SOUL AND EAT WITH PLEASURE!!

SPRING LEG OF LAMB WITH HERBS ENJOY DAN:

                 SPRING LEG OF LAMB WITH HERBS by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 tablespoons EACH coriander seeds, fennel seeds and kalonji seeds

1 bunch cilantro

1 bunch dill

Bunch of tarragon

4 scallions, thinly sliced

2 tablespoons lemon juice

2 tablespoons Herb de Province

4 garlic cloves, coarsely chopped

1/4-cup olive oil + more for serving

2 teaspoon kosher salt + more

1-5-pound bone in leg of lamb

4-pound red potatoes

2 lemon wedges

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Toast seeds in a dry cast-iron skillet over medium-low heat, tossing occasionally, until fragrant about 2 minutes, let cool.

2.   Coarsely chop cilantro leaves and dill leaves with stems, add to a bowl.

3.   Pick leaves from tarragon (do not chop) add to the cilantro bowl.

4.   Add scallions and toss to combine

5.   Transfer 2 cups herb mixture to a small bowl, cover with damp cloth.

6.   Reserve for later use.

7.   Transfer remaining herb to a blender, add seeds, lemon juice, Herbs de Province, garlic, oil and salt and pepper and puree until a paste forms.

8.   Roll out a piece of foil that’s more hen double the length of a rimmed baking sheet.

9.   Center fold on baking sheet, then place lamb on foil.

10.                Rub lamb all over with herb paste, bring foil all around lame to seal.

10  Roast lamb for about 4 hours or until falling off the bone, or until internal temperature is 145 F.

11  Meanwhile, place potatoes in stock pot and cover with water and salt.

12  Cover bring to a boil, and cook until potatoes are tender, 30 minutes.

13  Unwrap lamb on the baking sheet and let cool for 20 minutes.

14  Transfer lamb to a cutting board.

15  Pull off meat and shred into pieces.

16  Return meat to baking sheet and toss in juices.

17  Transfer lamb to a platter.

18  Pour juices over lamb and potatoes.

19  Top lamb with reserved herb mixture.

20  Drizzle land and potatoes with oil, lemon juice, then sprinkle with salt.

ENJOY DAN:                                   LIVE WELL LAUGH OFEN AND LOVE MUCH!!