ASIAN SLAW WITH ALMOND PEANUT DRESSING ENJOY DAN:

               ASIAN SLAW WITH ALMOND PEANUT DRESSING by CHEF DAN:

Serves 4

DRESSING:

14-cup honey

3 tablespoon olive oil

1/4-cup rice vinegar

1 tablespoon EACH soy sauce, and mirin

1 teaspoon sesame oil

1 tablespoon almond butter

1/2-teaspon EACH sea salt, and Sriracha sauce

1 thumb-size fresh ginger, grated

2 garlic cloves, smashed

SLAW:

4 cups shredded coleslaw

3 carrots, shredded

1 bell pepper, thinly sliced and cut into bit-size pieces

1 cup cooked and shelled edamame

2 scallions, cut on the bias into 1/2-inch lengths

1/2-cup dry roasted peanuts

1/2-cup fresh cilantro, chopped

DIECTIONS:

1.   Make the dressing by combining al of the ingredients in a bowl.

2.   Stir until the almond butter is dissolved.

3.   Set aside.

4.   Combine all of the slaw ingredients In a bowl.

5.   Add the dressing and toss well.

6.   Adjust seasoning.

7.   Serve cold.

ENJOY DAN:                                                          DO NOT FORGET TO SHARE!!

GROUND BEEF PORTABELLA MUSHROOM BURGER MY WAY ENJOY DAN:

GROUND BEEF PORTABELLA MUSHROOM BURGER MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound lean ground beef

2 tablespoon vegetable oil

Salt and pepper

4 portabella mushrooms, cleaned

1/2-cup Lori’s famous basil pesto

8 slices swiss cheese

1/2-cup shredded sharp cheddar cheese

4 toasted burger buns

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Place portabella mushroom on prepared baking sheet.

2.   Spread 2 tablespoons of lore’s pesto on the top

3.   Bake in preheat oven for 5 minutes.

4.   With your hands mix meat with salt and pepper.

5.   Divide the mixture into 4 balls.

6.   Press balls down and gently with your hands form into 4 patties.

7.   Place a hole in the middle of each patty.

8.   Add shredded cheese into the hole and then press down gently to cover the cheese.

9.   Leave the burgers at room temperate for about 10 minutes.

10  Pan fry in hot oil and fry for 2 minutes on each side.

11  Place baked portabella mushroom on top.

12   Then place 2 slice of Monterey cheese on top of each burger.

13  Add remaining Lori’s pesto over the burger.

14  Place in the oven and bake 5-6 minutes.

15    Slice the buns in half and toast them lightly.

16  Serve with sliced tomato and sliced onion.

ENJOY DAN:                                                   EAT MEAT AND VEGETABLES!!         

FRENCH LASAGNA MARDI SOIR ENJOY DAN:

                                   FRENCH LASAGNA MARDI SOIR by CHEF DAN:

Serves 8-10 (Giberson party for the Lyons engagement party)

BECHAMEL/FLUFFY MORNAY SAUCE:

1/3-cup butter

1/3-cup all-purpose flour

Sea salt and freshly ground pepper to taste

2-1/2 cups almond milk

2 eggs

1- pound Ricotta cheese

1/2-cup shredded Gruyere cheese

MEAT SAUCE:

1-pound lean ground beef

1 onion, copped

2 garlic cloves, smashed

1-teaspoon EACH dried Herbs De Provence, dried basil, and dried tarragon

1/2-cup vermouth, or dry white wine

1 (26.46 Oz) box Pomi chopped tomatoes

1 pinch red pepper flakes

LASAGNA:

1-pound Lasagna sheets

1-1/2-cups Gruyere cheese

1/2-cup Parmigiano-Reggiano cheese

BECHAMEL SAUCE: (PREHEAT OVEN TO 400 F)

1.    Beat together eggs and Ricotta; set aside.

2.    Melt the butter in a skillet over medium-heat and when sizzling.

3.    Whisk flour and salt and pepper to a make smooth paste.

4.    Cook and stir 1 minute, do not allow flour mixture to brown.

5.    Gradually whisk in milk, cook stirring until thick and bubbly for 2 minutes more.

MAKE THE FLUFFY MORNAY SAUCE:

1.    Remove 1 cup of the Béchamel Sauce to a bowl; let cool for 3 minutes.

2.    Whisk in Ricotta cheese mixture and 1/2-cup of Gruyere cheese.

3.    Set the Fluffy Mornay; Sauce aside.

MEAT SAUCE:

1.    Cook the meat and onion in a skillet over medium-high heat.

2.    Stirring to break up the meat into small pieces, until browned 3-5 minutes.

3.    Add garlic and next 3 ingredients, sauté for 30 seconds.

4.    Stir in vermouth, bring to a boil and boil until the liquid is nearly evaporated.

5.    Stir in tomatoes and bring to boil, then cover and simmer for 5 minutes.

ASSEMBLE:

1.    Spread 3/4-cup meat sauce in the bottom of a prepared baking dish.

2.    Top with lasagna noodles to cover side-by-side.

3.    Top with 1/3^rd remaining meat sauce, (spreading to cover the noodles).

4.    Top with 1/2-of the Béchamel sauce, spread evenly and top with Parmesan.

5.    Sprinkle with 3/4-cup cheese.

6.    Repeat the layers once with noodles, 1/3-rd or more meat sauce, 3/4-cup cheese and the remining béchamel.

7.    Finish by layering more noodles, and remining ingredients.

8.    Top with Parmigiana-Reggiano cheese.

9.    Bake uncovered, for 25-30 minutes; cove and bake 10 minutes. ENJOY DAN:

PORK CHOPS PUTTANESCA MY WAY ENJOY DAN:

PORK CHOPS PUTTANESCA MY WAY by CHEF DAN:

Serves 4

INGREDIENTS;
3 garlic cloves, divided

1/2-teaspoon EACH dried oregano, and Italian seasoning

1/2-teaspoon red chili flakes

1/2-teaspoon sea salt

2 tablespoons olive oil

1-tablespoon red wine vinegar

4 pork chops, bone in

1 onion, finely chopped

1 (24.6 Oz) Pomi chopped Italian tomatoes

1/2tablespoon anchovy paste

2 tablespoon pitted olives

1/2-teaspoon capers, drained

1-1/2-tablespoon craisins

1/2-cup white wine

2 teaspoon toasted sesame seeds

DIRECTIONS: (PREHEAT OVEN TO 235 F)

1.   Mash 1 garlic clove with dried oregano and Italian seasoning, 1/4-teaspoon chili flakes in a mortar and pestle.

2.   Stir in 1 tablespoon olive oi and the vinegar.

3.   Spread mixture on both sides of the pork.

4.   Set aside.

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

6.   Add onion and sauté for about 4 minutes.

7.   Add remaining garlic and sauté 1 minutes.

8.   Add remaining chili flakes, tomatoes and next 5 ingredients cook 10 minutes.

9.   Add wine and cook on low for about 10 minutes or until thickens.

10  Set aside.

11  In a skillet over high-heat add chops and cook until browned not cooked through, about 2 minutes per side.

12  Transfer chops to a prepared baking dish, slather with tomato mixture.

13  Place in preheated oven for 45 minutes.

14  Arrange on serving platter, spoon any pan juices over it.

15  Top with sesame seeds and serve.

ENJOY DAN:                                                                        PRAISE THE LORD!!

              QUINOA PUTTANESCA AVOCADO MUSHROOM by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

8 cremini mushrooms, sliced

1 tablespoon EACH soy sauce, and mirin

1-teaspoon anchovy paste

4 cups cooked quinoa

4 cups arugula (reserve 3 cups for the salad and 1 cup for topping

1 avocado, peeled, pitted, and thinly sliced

2 teaspoons toasted sesame seeds

CREAMY MISO-TAHINI DRESSING:

2 tablespoon miso paste

3 tablespoons tahini paste

1/4-cup rice vinegar + 2 tablespoons

DIRECTIONS:

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

2.   Add the mushrooms and sauté for4-5 minutes.

3.   Add soy sauce and cook for 2 minutes.

4.   Add mirin, and anchovy paste, cook 1 minute.

5.   Remove from heat.

6.   In a salad bowl, whisk together ingredients for the dressing.

7.   Add quinoa and mix to fully coat

8.   Add mushroom mixture and 3 cups quinoa and gently fold to coat with the dressing.

9.   Top with avocado, reserved quinoa, and sesame seeds.

ENJOY DAN:                                                                         HALLELUJAH!!

PARMESAN GARLIC ROASTED RED POTATOES ENJOY DAN:

        PARMESAN GARLIC ROASTED RED POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup grated Parmesan cheese

1/2-teaspoon EACH garlic powder, oregano and sumeric

1/2-teaspoon EACH kosher salt and smoke paprika

3/4-teaspoon black pepper

2 tablespoon olive oil

10 red potatoes, halved

DIRECTIONS:

 (PREHEAT OVEN TO 400 F)

1.   In a bowl combine Parmesan cheese and next 7 ingredients.

2.   Stirring with fork to mix completely.

3.   Throw in the potatoes and coat evenly.

4.   In a prepared baking dish sprayed with Pam.

5.   Place in the oven and bake for 34-40 minutes.

ENJOY DAN:                                              SING SONGS AND PLANT SEEDS!!

BEET SALAD WITH GOAT CHEESE ENJOY DAN:

              BEET SALAD WITH GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets, left whole

1/3-cup toasted walnuts

3 tablespoon pure maple syrup

6 cups fresh arugula

1/4-cup dried cranberries

1/4-cup dried cranberries

1/2-avocado, peeled, pitted, and cubed

3 ounces soft goat cheese, coarsely crumbled

TARRAGON VINAIGRETTE:

1/4-cup sherry vinegar

1 clove garlic smashed

2 teaspoons dried tarragon

2 teaspoon soy sauce

1/2-teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/4-cup olive oil

DIRECTIONS:

1.   In a blender whisk sherry vinegar and next 6 ingredients together.

2.   With the blender running add olive and blend until emulsified.

DIRECTIONS:

1.   In a cast-iron skillet over low-heat toast walnuts until toasty.

2.   Pour in syrup cook and stir until well coated.

3.   In a stock pot place beets and cover with water by 1-inch and boil for 25-30 minutes.

4.   Drain and set aside to cool.

5.   Place beet in a paper towel and remove skin.

6.   Toss the arugula, walnuts, and cranberries, in a salad bowl with enough vinaigrette to coat.

7.   Season with salt and pepper.

8.   Mound the salad on 4 plates.

9.   Arrange the beets around the salad.

10.                Sprinkle with avocado and goat cheese.

ENJOY DAN:                                                                                            VOILA!!