SPIRALIZED CUCUMBER AND RADISH SALAD ENJOY DAN:

          SPRIRALIZED CUCUMBER AND RADISH SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

2 English cucumbers, spiralized with a veggetti spiral peeler

1 bunch radishes, spiralized

10 cherry tomatoes, halved

1/3-cup olives, pitted

3 scallions, bias slice into ½-inch lengths

1 tablespoons EACH fresh marjoram and fresh thyme

2 tablespoons olive oil

2 tablespoons white wine vinegar

1/2-teaspoons freshly ground black pepper

1/8-teaspoon sea salt.

DIRECTIONS:

1.   With a spiralizer spiralize the cucumbers and radishes.

2.   Place in a salad bowl and add tomatoes, and next 4 ingredients:

3.   In a bowl whisk together oil, vinegar, salt, and pepper, whisk until emulsified.

4.   Sprinkle all over the salad.

5.   Top with feta cheese.

ENJOY DAN:                                                         DON’T FORGET TO SHARE!!

MEXICAN POZOLE SOUP MY WAY ENJOY DAN:

                           MEXICAN POZOLE SOUP MY WAY by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 dried New Mexico chili pepper

1 cup boiling water

8 tomatillos, husked and cored

5 garlic cloves, left whole, peeled

1 onion, halved (1 half minced)

1 jalapeno pepper, stemmed

1/4-cup cider vinegar

2 teaspoons EACH dried oregano, and dried cilantro

1/2-teaspoon EACH cinnamon, paprika and ground cumin

1 thumb-size fresh ginger, peeled and thinly sliced

2-tablespoon olive oil

3 pounds bone-in goat shoulder, cut into 3-inch pieces

Sea salt, to taste

1-1/2cups beef stock

1/2-cup roughly chopped cilantro

Garnish with sliced onion, sliced radishes, shredded cabbage, and lime wedges

DIRECTIONS:

1.    Heat a stock pot over medium-heat.

2.    Add New Mexico chili, cook flipping once, until lightly toasted 3-4 minutes.

3.    Transfer to a blender, add water and let sit until soft, about 30 minutes.

4.    Remove chili, discard stem and seeds, return to the blender, set aside.

5.    Return pot to medium-high; cook tomatillos, whole half onion, jalapeno, turning as needed, until blackened all over about 12-15 minutes.

6.    Add garlic to the blender and blend with the remaning charred vegetables.

7.    Add vinegar and next 6 ingredients and puree until smooth.

8.    Add oil to a skillet over medium-high heat.

9.    Season goat with salt and pepper, cook until browned 18-20 minutes.

10. Transfer goat to a bowl; set aside.

11. Add minced onion; sauté until soft about 4 minutes.

12. Add reserved chili sauce, simmer until thickens 4-6 minutes.

13. Return goat to the pot; add stock, bring to a boil.

14. Reduce heat to medium, cover and simmer, stirring occasionally for 2 hours.

15. Using a slotted spoon, transfer goat to a cutting board.

16. Let cool slightly and shred meat, discarding bones, return meat to the pot.

17. Serve with Cilento, sliced onion, sliced radishes, shredded cabbage, and lime wedges.

ENJOY DAN:                               SOOOOOOOOOOOOOOOOOOO YUMMMMMMMMY!!

GOAT CHEESE STUFFED CHICKEN BREASTS ENJOY DAN:

          GOAT CHEESE STUFFED CHICKEN BREASTS by CHEF DAN:

Serves 4

FILLING:

1 cup goat cheese

1/3-cup mozzarella cheese

1/4-cup EACH red chili flakes, and turmeric

 2 garlic cloves, smashed

1 cup fresh baby spinach, washed and drained

1/2-teaspoon EACH sea salt and black pepper

CHICKEN:

4 skinless, boneless chicken breasts

2 tablespoons olive oil

1 tablespoon butter

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Heat butter in a skillet over medium-heat when sizzling.

2.   Add spinach and sauté 2-3 minutes, stirring frequently.

3.   Add goat cheese and cook 2 more minutes.

4.   Meanwhile, make incisions into the chicken breast.

5.   1/2-incision; being careful not to cut through the chicken to form a pocket.

6.   Then stuff each incision with a large spoonful spinach mixture.

7.   Then season it with chili flakes, turmeric, salt, and pepper.

8.   Lightly sprinkle with mozzarella cheese and place the chicken breasts stuffed with goat cheese and spinach on a prepared baking dish.

9.   In preheated oven bake for 30-35 minutes or until golden brown.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!

PORK CHOPS WITH HERB GOAT CHEESE ENJOY DAN:

            PORK CHOPS WITH HERB GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless pork chops

2 tablespoons olive oil

2-tablespoons butter

1 teaspoon EACH fresh thyme, chopped and fresh rosemary chopped

1/2- teaspoon lemon juice

3/4-teaspoon black pepper

1/3-cup crumbled goat cheese

1 bunch asparagus

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Spray a baking sheet with Pam.

2.   Layer asparagus evenly, end trimmed.

3.   Drizzle with olive oil and sprinkle with garlic powder salt and pepper.

4.   Combine butter and next 5 ingredients in a bowl; set aside.

5.   Heat olive oil in a skillet over medium-high heat and when sizzling.

6.    Sprinkle chops with lots of adobo seasoning.

7.   Place seasoned side down in the skillet

8.   Cook 3 minutes and seasoned the uncooked side, then turn over.

9.   Cook for an additional 4 minutes.

10  Top each pork chop with 1/3-of the goat cheese butter.

11  Serve with a side of asparagus.

ADOBO RUB SEASONING:

1 tablespoon EACH cumin seeds, coriander seeds, mustard seeds, and fennel seeds

1/2-dried pasilla Chile, stemmed, seeded, deveined, and torn into small pieces

1/2-dried ancho Chile, stemmed, seeded, deveined, and torn into small pieces.

2 tablespoons dried Mexican oregano

1/2-teaspon EACH garlic powder, and onion powder

1-Tablespoon paprika

ADOBO SEASONING DIRECTIONS:

1.   In a dry cast-iron skillet over low-heat.

2.   Pour in all ingredients and toast, stirring until aromatic and seeds are popping.

3.   Set aside until cool and in a spice, grinder grind all ingredients until smooth.

ENJOY DAN:                                                       BE HEALTHY EAT SPICES!!

PORTUGUESE PERI PERI CHICKEN BREASTS ENJOY DAN:

          PORTUGUESE PERI PERI CHICKEN BREASTS by CHEF DAN:

Serves 4

 INGREDIENTS:

4 skinless, boneless chicken breasts

Sea salt and pepper to taste

2 tablespoons olive oil

2-green bell peppers, chopped

4-6-thoin slices of lemon

2 springs each fresh rosemary and fresh thyme

Lemon wedges

PERI PERI MARINATE:

4 tablespoons lemon juice

4 tablespoon olive oil

1/4-cup balsamic vinegar

1-teaspoon EACH cayenne pepper, and sea salt

3 garlic cloves, smashed

1 tablespoon paprika

1 tablespoon red chili flakes

TO MAKE THE PERI PERI MARINAE:

1.   Place all the marinate ingredients in a blender and blend until smooth.

CHICKEN: PREHEAT OVEN TO 400 F)

1.   Season chicken with salt and pepper to taste.

2.   Place chicken in a large plastic bag.

3.   Add peri peri marinate and close.

4.   Rub the bag to coat the chicken in the marinate and refrigerate for 4 hours or overnight.

5.   Remove chicken from marinate and drain off excess marinate.

6.   Reserve marinate.

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

8.   Add chicken and brown on each side until golden brown.

9.   Turn off heat; and add reserved marinate, bell peppers next 3 ingredients over the chicken.

10  Cover and bake for 25-30 minutes, until internal temperature is 165 F.

11  Remove from oven and let rest for 10 minutes.

12  Serve with lemon wedges and pan juices.

ENJOY DAN:                                       COOK WITH SOUL EAT WITH PLEASURE!!

PORTUGUESE CHICKEN WITH PIRI PIRI SAUCE ENJOY DAN:

              PORTUGUESE CHICKEN WITH PIRI PIRI SAUCE by CHEF DAN:

Serves 4

CHICKEN:

1 (4-5 pound) whole chicken

PIRI PITI SAUCE:

4 tablespoons lemon juice

 4 tablespoons olive oil

1/4-cup balsamic vinegar

2 cloves garlic, smashed

1 tablespoon paprika

1 teaspoon sea alt

1 tablespoons chili flakes

CHICKEN: (preheat oven to 350 F)

1.   Trim the chicken of excess fat.

2.   Use a sharp knife to cut the chicken through the breastbone.

3.   Open the chicken out, turn over and flatten it by pressing down on the backbone.

4.   Make small cut under each wing to help flatten further.

5.   Make sever slashes in the flesh to allow the flavors of the marinate to get in and the fat drain out.

6.   Prick the chicken all over with a fork.

7.   Brush the chicken with the marinade sauce

8.   In a preheat oven place chicken a prepared baking sheet.

9.   Bake for 1 hour or until internal temperature is 165 F.

SAUCE DIRECTIONS:

1.    Add all ingredients to a bowl and whisk together.

2.   Brush on chicken before baking.

ENJOY DAN:                                                               KEEP FAITH BE STONG!!

HONEY GARLIC SHRIMP ENJOY DAN:

                                               HONEY GARLIC SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1/3-cup honey

1/4-cup soy sauce

2 garlic cloves, smashed

1 thumb-size fresh ginger, peeled and grated

1/2-teaspoon lemon juice

1 pinch cayenne pepper

2 teaspoons butter

Fresh chives for garnish

Serve with Jasmine rice

DIRECTIONS:

1.   Whisk honey and next 6 ingredients, together in a bowl.

2.   Place shrimp in Ziploc bag; pout half the marinate over the top.

3.   Mix thoroughly and then refrigerate for up to 12 hours.

4.   Heat butter in a skillet over medium-high heat and when sizzling.,

5.   Place shrimp in the skillet (discard marinate).

6.   Saute for 45 seconds, then flip shrimp over.

7.   Pour in remaining marinate and cook for I-2 minutes more.

8.   Serves shrimp with cooked marinate and garnish with fresh snipped chives.

9.   Serves with Jasmine rice.

ENJOY DAN:                                                      BE HEALTHY EAT SEA FOOD!!