ROASTED KALE ENJOY DAN:

                                      ROASTED KALE by CHEF DAN:

Makes 8 cups

INGREDIENTS:

4 bunches curly kale, rinsed, ribs and stems removed, leaves torn into 1”-1-1/2-inches pieces

6 garlic cloves thinly sliced

Sprinkle of sugar, sea salt and freshly ground black pepper

3 tablespoons sesame oil

2 tablespoons black and white sesame seeds

2 tablespoons water

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.    Toss kale, garlic, sugar, salt, pepper, and 2 tablespoon olive oil into a bowl; toss to combine.

2.   Divide between two prepared rimmed baking sheets.

3.   sprinkle with water and then sprinkle with sesame seeds.

4.   Roast for 20 minutes or until browned.

5.   Transfer kale to a bowl and sprinkle with 1 tablespoon olive oil.

ENJOY DAN:                                              SING SONGS AND LAUGH OFTEN!!

MASHED POTATO AND MUSHROOM CASSEROLE ENJOY DAN:

                   MASHED POTATO AND MUSHROOM CASSEROLE:

Serves 12

INGREDIENTS:

3-1/2-pounds Yukon Gold, peeled and cut into 1-inch pieces

1-pint crimimi mushrooms, halved

1 tablespoon butter

1/2-cup buttermilk

2 eggs, beaten

1 teaspoon sea salt divided

1 tablespoon olive oil

1/2-onion chopped

4 garlic cloves finely chopped

4 cups fresh spinach chopped

1 cup beef broth

2 tablespoon all-purpose flour

1/2-teaspoon EACH fresh ground pepper, fresh snipped chives, and fresh rosemary

1-cup grated Parmesan cheese

DIRECTIONS: (PREHEAT VOEN TO 400 F)

1.   Bring 1-inch of water to a simmer in a pot.

2.   Place potatoes in a steamer basket, cover, and simmer for 30 minutes.

3.   Place mushrooms in a blender and pulse until mushrooms are coarsely chopped.

4.   Transfer potatoes to a bowl; add butter and mash until chunky smooth.

5.   Gradually stir in buttermilk, eggs and 1 teaspoon salt.

6.   Set aside.

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

8.   Add onion and sauté for 4 minutes, add garlic and sauté 1 minute more

9.    Add the mushrooms and cook, stirring until liquid is absorbed about 10 minutes.

10  Add spinach and cook stirring until wilted, about 4 minutes.

11  Whisk broth and flour in a bowl; add to the skillet, along with, pepper, chives, rosemary, and remaining salt

12  In a prepared casserole dish, spread half the mush potatoes in an even layer.

13  Sprinkle half the Parmesan cheese over the potatoes.

14  Spread the mushroom mixture on top and spread remaining potatoes over the mushrooms layer.

15  Top remaining Parmesan cheese.

16  Bake for about 35 minutes or until top is golden brown. 

ENJOY DAN:                                                  SING SONGS AND LAUGH OFTEN!!

SLOW COOKER BOURBON MAPLE PORK CHOPS ENJOY DAN:

          SLOW COOKER BOURBON MAPLE PORK CHOPS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1-teaspon sea salt

1/2-teaspoon freshly ground black pepper

6-1-inch thick pork chops

2 tablespoon butter

2 onions finely chopped

2 garlic cloves minced

1/2-cup bourbon

1/2-cup pure maple syrup

1-tablespoon Worcestershire sauce

1-teaspoon sriracha hot sauce

1 teaspoon dry mustard

1/2-cup beef broth

DIRECTIONS:

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

2.   Seasoned the pork chops and add to the skillet.

3.   Brown pork chops on both sides, then transfer to crock pot.

4.   Melt the butter in the skillet over medium-high heat and bubbly.

5.   Add onion, and garlic and sauté for 4 minutes.

6.   Add remaining ingredients and scape any browned bits from the bottom of the skillet.

7.   Pour into the crock pot.

8.   Cover and cook on high for 3-4 hours and on low for 6-8 hours.

ENJOY DAN:                                            SING SONGS AND LAUGH OFTEN!!

WHIDBEY BAGEL ALOLI SAUCE ENJOY DAN:

                       WHIDBEY BAGEL ALOLI SAUCE by CHEF DAN:

Makes 1/2-cup

INGREDIENTS:

1 egg yolk

1 tablespoon water

1/3cup olive oil

2-tablespoons Greek yogurt

1/2-teaspoon garlic grated

1/2-teaspoon poppy seeds

1/2-teaspoon white sesame seeds

1/2-teaspoon black sesame seeds

1/2-teaspoon mustard seeds

1/2-teaspoon dried onion flakes

1/4-teaspoon salt

DIRECTIONS:

1.   Place egg yolk and water in a bowl.

2.   Add olive oil in slow, steady stream, whisking constantly until thickened.

3.   Whisk in yogurt.

4.   Add garlic and remaning ingredients.

5.   Whisk to combine.

ENJOY DAN:                                           SING SONGS AND LAUGH OFTEN!!

CUBAN NATIONAL DISH (ROPA VIEJA) BEEF STEW ENJOY DAN:

              CUBAN NATIONAL DISH (ROPA VIEJA) by CHEF DAN:

Serves 8       (BEEF STEW)

INGREDIENTS:

2 pounds flank steak, or skirt steak

1 onion quartered

1-tablespoon sea salt

1/2-teaspoons black pepper

4 garlic cloves smashed

2 teaspoons EACH dried oregano, ground cumin, smoked paprika, and apple vinegar

1/2-cup white wine

1-cup chicken broth

1 (15.5 Oz) can crushed tomatoes

2 bay leaves

1 (6 Oz) can tomato paste

1 carrot cut in half

1 celery stock cut in half

1 cup green olive pitted and sliced

1/2-cup thinly sliced Pimientos Roasted Red Peppers

1/4-cup Pimientos drained

2 tablespoon capers drained

1/3-cup cilantro chopped

DIRECTIONS:

1.   Pat the beef dry and sprinkle with salt and pepper.

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

3.   Add the beef and brown generously on all sides.

4.   Transfer beef to a plate.

5.   Add sliced vegetables to the skillet over medium-heat: sauté 20 minutes.

6.   Add garlic and next 4 ingredients cook for another minute.

7.   Add white wine; bring to a boil, scraping browned bits off the bottom of the skillet.

8.   Add broth tomatoes and next 2 ingredients, simmer for 5 minutes.

9.   Return beef to the skillet along with pieces of carrot and celery

10  Bring to a boil, reduce heat to low cover and simmer 3-4 hours.

11  Cook until beef is fork tender and falls off the bone.

12  Discard carrots, celery, and bay leaves.

13  Transfer beef to a plate and shred it.

14  Stir in olives, and next 4 ingredients and swimmer to sauce thickens.

15  About 30 minutes, stir cilantro and season with salt and pepper.

ENJOY DAN:                                              SING SONGS AND LAUGH OFTEN!!

FILIPINO PANCIT MY WAY ENJOY DAN:

                                           FILIPINO PANCIT MY WAY by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-(12 Oz) package rice noodles (Pancit noodles or Bihon noodles)

1 teaspoon olive oil

1 onion finely sliced

4 garlic cloves minced

1 cup boneless chicken breast diced

1-cup pork diced

1/2-cup shrimp

1/2-head cabbage shredded

4 carrots, julienned

1/4-cup soy sauce

2 tablespoons oyster sauce

1/4-cup chicken broth

1 egg, hard boiled and sliced for garnish

DIRECTIONS:

1.   Take the noodles and submerge in hot water for 20 minutes.

2.   Boil your egg.

3.   Add oil to a wok over medium-heat and when sizzling.

4.   Add onion and garlic and sauté for 4 minutes.

5.   Add chicken and pork and sauté for 2-3 minutes.

6.   Add shrimp along with the soy sauce and oyster sauce: cook 1 minute.

7.   Add the cabbage and carrots and cook for 2 minutes or until soft.

8.   Add the chicken broth and heat through.

9.   Remove noodles from the water; drain.

10  Add to the wok; cook over medium-heat until heated well and mixed.

11  Place in an bowl and top with egg slices.

ENJOY DAN:                                                  SING SONGS AND LAUGH OFTEN!!

SPILALIZED SPRING SALAD ENJOY DAN:

                     SRILALIZED SPRING SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 heirloom carrots, spilalized

1 beet, trimmed, spiralized

4 radishes, spiralized

4 cups arugula

3 tablespoon olive oil divided

3 tablespoon lemon juice divided

1/2-teaspoon EACH sumac and marjoram leaves

1/4-teaspoon EACH sea salt, and freshly cracked black pepper

1/4-cup tahini

1 teaspoon lemon zest

1 garlic clove grated

5 tablespoon warm water

8 pitted Medjool dates chopped

1/4-vcup tasted sesame seeds

DIRECTIONS:

1.   In a bowl of ice water add spiralized vegetables and submerge for 10 minutes.

2.   Drain and pat dry.

3.   Combine spiralized vegetables with arugula salad.

4.   Toss with 2 tablespoons olive oil and 2 tablespoons lemon juice.

5.   Sprinkle with sumac and marjoram leaves.

6.   Season with salt and pepper.

7.   Whisk together tahini, zest, garlic, remaining oil, and lemon juice.

8.   Add warm water, 1 tablespoon at a time whisking until smooth.

9.   Spread dressing across bottom of a shallow bowl.

10  Pile salad on dressing.

11  Top with dates and sesame seeds.

ENJOY DAN:                                                                          LAUGH OFTEN!!