FETA TART IN CAST IRON SKILLET by CHEF DAN:
SERVES 10
Ingredients:
4 tablespoons olive oil
1 tablespoon vodka
1 cup water
1 egg
1cup flour, shifted
1/4- teaspoon salt
1/8- teaspoon baking powder
2 cups feta, crumbled
2 tablespoons butter, softened
DIRECTIONS:
1. Pre-heat oven to 500 degrees.
2. Place dry skillet in the oven for 10 minutes.
3. Whisk together 2 tablespoon olive oil, vodka, egg, and water.
4. In another bowl, whisk flour, salt, baking powder.
5. Pour wet mixture over dry mixture and whisk until smooth.
6. Remove skillet and brush remaining oil in the bottom of the skillet.
7. Add batter and coat the bottom evenly.
8. Distribute cheese evenly over batter.
9. Dot with butter.
10. Bake until golden brown. About 20 minutes.
11. Let cool before slicing.
ENJOY DAN: hallelujah
Friday, July 30, 2010
JW IS HAVING A PARTY AND THIS WHAT I AM BRING ENJOY DAN:
JW DESSERTS THAI SESAME SALAD PEANUT NOODLE SALAD
Serves 10 By CHEF DAN:
FOR THE DRESSING:
2 tablespoons Japanese toasted sesame oil
2 tablespoons (TRADER JOE’S) garlic oil
2 tablespoons lite soy sauce
2 tablespoons fish sauce
1-inch fresh graded ginger
1 tablespoon red curry paste
1 cup peanut butter
1/4-cup lime juice
FOR THE SALAD:
1 Pounds rice stick noodles
11/2 pounds cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas, cut diagonally
2 red bell peppers cut into strips
2 shallots, diced
1/4- cup tasted sesame seeds
A hand full cilantro, chopped
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, and let soak for 30 minutes, drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Place the noodles, shrimp, bean sprouts, peas, bell peppers, and shallots.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro. ENJOY DAN:
Serves 10 By CHEF DAN:
FOR THE DRESSING:
2 tablespoons Japanese toasted sesame oil
2 tablespoons (TRADER JOE’S) garlic oil
2 tablespoons lite soy sauce
2 tablespoons fish sauce
1-inch fresh graded ginger
1 tablespoon red curry paste
1 cup peanut butter
1/4-cup lime juice
FOR THE SALAD:
1 Pounds rice stick noodles
11/2 pounds cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas, cut diagonally
2 red bell peppers cut into strips
2 shallots, diced
1/4- cup tasted sesame seeds
A hand full cilantro, chopped
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, and let soak for 30 minutes, drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Place the noodles, shrimp, bean sprouts, peas, bell peppers, and shallots.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro. ENJOY DAN:
Thursday, July 22, 2010
WOW !!!! CHEROKEE PEPPER POT SOUP!!!!! ENJOY DAN!!!!!!!!!1
CHEROKEE PEPPER POT SOUP by CHEF DAN:
Serves 40
INGREDIENTS:
6 pounds beef short ribs
3 gallons chicken broth
12 onions, quarter,
1 6 pound can chopped tomatoes
6 red or green bell pepper, seeded and diced
1 (28 oz) can okra
6 potatoes, diced
4 sweet potatoes, diced
10 carrots, sliced
1 (28 oz) corn
6 stalks celery, chopped
Salt and pepper to taste
DIRECTIONS:
1. Put meat, broth and onion in soup kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 3 hours.
4. Remove meat, and discard bones.
5. Return meat to kettle.
6. Stir in remaining vegetables and simmer, for about 1 to 1-1/2 hours.
7. Season with salt and pepper.
ENJOY DAN: hallelujah
Serves 40
INGREDIENTS:
6 pounds beef short ribs
3 gallons chicken broth
12 onions, quarter,
1 6 pound can chopped tomatoes
6 red or green bell pepper, seeded and diced
1 (28 oz) can okra
6 potatoes, diced
4 sweet potatoes, diced
10 carrots, sliced
1 (28 oz) corn
6 stalks celery, chopped
Salt and pepper to taste
DIRECTIONS:
1. Put meat, broth and onion in soup kettle.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low and simmer for 3 hours.
4. Remove meat, and discard bones.
5. Return meat to kettle.
6. Stir in remaining vegetables and simmer, for about 1 to 1-1/2 hours.
7. Season with salt and pepper.
ENJOY DAN: hallelujah
HAMBURGER SOUP BY OUR NEW SOUP KITCHEN CHEF LORI KATZAKIAN ENJOY
HAMBURGERSOUP by CHEF LORI
Serve 40
INGREDIENTS:
5 pounds lean ground beef, browned
6 onions, Chopped
5 cup celery, chopped
12 carrots, chopped
3 cups ketchup
1 - 5 pound tin stewed tomatoes
1 tablespoons salt
1/4- cup dried basil
1/4- Italian seasoning
2 gallons chicken stock.
3 cups barley
10 bay leaves
DIRECTIONS:
1. In a dry skillet add barley one cup at a time and brown, stirring often, and cook about 5 minutes.
2. In a skillet, brown hamburger over medium heat. Drain off fat.
3. Combine beef, onions, carrots, celery, stock, tomatoes, ketchup, basil, Italian seasoning, barley, bay leaves and salt in a stock pot.
4. Bring to a boil.
5. Reduce heat, and simmer for 2&1/2 hours.
6. Remove bay leaves and enjoy.
Serve 40
INGREDIENTS:
5 pounds lean ground beef, browned
6 onions, Chopped
5 cup celery, chopped
12 carrots, chopped
3 cups ketchup
1 - 5 pound tin stewed tomatoes
1 tablespoons salt
1/4- cup dried basil
1/4- Italian seasoning
2 gallons chicken stock.
3 cups barley
10 bay leaves
DIRECTIONS:
1. In a dry skillet add barley one cup at a time and brown, stirring often, and cook about 5 minutes.
2. In a skillet, brown hamburger over medium heat. Drain off fat.
3. Combine beef, onions, carrots, celery, stock, tomatoes, ketchup, basil, Italian seasoning, barley, bay leaves and salt in a stock pot.
4. Bring to a boil.
5. Reduce heat, and simmer for 2&1/2 hours.
6. Remove bay leaves and enjoy.
EGGPLANT, TOMATO, MOZZARELLA AND FRESH HERBS ON THE BARQECUE!!!!!!!!!! ENJOY DAN !!!!!!!!!!!!!!!1
GRILLED EGGPLANT, TOMATO, BUFFALO MOZZARELLA
Serves 4-6 By CHEF DAN:
INGREDIENTS:
2 Italian eggplants cut into 1/2- inch thick slices
2 tablespoons course salt
1 large mozzarella ball
1 tablespoon olive oil
3 tomatoes
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon balsamic vinegar
1 bunch fresh basil
DIRECTIONS:
1. Place eggplant in an even layer on a baking sheet.
2. Sprinkle with salt, and let stand 10 minutes.
3. Rinse under cold water and pat dry with paper towels.
PREPARE A BARQECUE:
1. Cut mozzarella in half crosswise, thin slice each half about 1/4- inch thick to create half-moon shaped pieces.
2. Slice tomatoes in the same manner.
3. Arrange tomatoes and mozzarella decoratively around the edge of each serving platter.
4. Place eggplant slices on barbeque and cook, turning once, until nicely charred on each side; the eggplant should be almost caramelized.
5. In a bowl stir in balsamic vinegar, olive oil, thyme, marjoram, and basil,.
6. Arrange the cooked eggplant down the center of the serving platter, surrender by the tomatoes and mozzarella.
7. Drizzle balsamic vinegar mixture over the eggplant, tomatoes, and mozzarella.
8. Sprinkle with salt and pepper, to taste, let stand until eggplant is room temperature.
ENJOY DAN: hallelujah
Serves 4-6 By CHEF DAN:
INGREDIENTS:
2 Italian eggplants cut into 1/2- inch thick slices
2 tablespoons course salt
1 large mozzarella ball
1 tablespoon olive oil
3 tomatoes
1 tablespoon fresh thyme
1 tablespoon fresh marjoram
1 tablespoon balsamic vinegar
1 bunch fresh basil
DIRECTIONS:
1. Place eggplant in an even layer on a baking sheet.
2. Sprinkle with salt, and let stand 10 minutes.
3. Rinse under cold water and pat dry with paper towels.
PREPARE A BARQECUE:
1. Cut mozzarella in half crosswise, thin slice each half about 1/4- inch thick to create half-moon shaped pieces.
2. Slice tomatoes in the same manner.
3. Arrange tomatoes and mozzarella decoratively around the edge of each serving platter.
4. Place eggplant slices on barbeque and cook, turning once, until nicely charred on each side; the eggplant should be almost caramelized.
5. In a bowl stir in balsamic vinegar, olive oil, thyme, marjoram, and basil,.
6. Arrange the cooked eggplant down the center of the serving platter, surrender by the tomatoes and mozzarella.
7. Drizzle balsamic vinegar mixture over the eggplant, tomatoes, and mozzarella.
8. Sprinkle with salt and pepper, to taste, let stand until eggplant is room temperature.
ENJOY DAN: hallelujah
THAI PEANUT NOODLES WITH SHRIMP !!!!!!!NOW WERE TALKING!!!!!!!!!! ENJOY DAN
THAI SESAME PEANUT NOODLES by CHEF DAN:
Serves 8
FOR THE DRESSING:
1 tablespoon Japanese toasted sesame oil
1 tablespoon (Trader Joe’s) garlic oil
1 tablespoon lite soy sauce
1 tablespoon fish sauce
1/3 cup peanut butter
2 tablespoons lime juice
FOR THE SALAD:
1 Pound rice sticks noodles
1 pound cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas
1 red bell pepper, cut into stripes
2 scallions, finely chopped
1/4- cup toasted sesame seeds
1/4- cup fresh cilantro, chopped
1/4 teaspoon red pepper flacks
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, after 30 minutes drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Put the noodles, shrimp, bean sprouts, snap peas, bell pepper and scallions in a bowl.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro.
ENJOY DAN: hallelujah
Serves 8
FOR THE DRESSING:
1 tablespoon Japanese toasted sesame oil
1 tablespoon (Trader Joe’s) garlic oil
1 tablespoon lite soy sauce
1 tablespoon fish sauce
1/3 cup peanut butter
2 tablespoons lime juice
FOR THE SALAD:
1 Pound rice sticks noodles
1 pound cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas
1 red bell pepper, cut into stripes
2 scallions, finely chopped
1/4- cup toasted sesame seeds
1/4- cup fresh cilantro, chopped
1/4 teaspoon red pepper flacks
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, after 30 minutes drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Put the noodles, shrimp, bean sprouts, snap peas, bell pepper and scallions in a bowl.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro.
ENJOY DAN: hallelujah
HAM AND POTATOES WHAT A COMBO FOR THE SOUP KITCHEN!!!!!!!!!ENJOY DAN!!!!!!!!!!!!!!!!!!!
UNBELIEVABLE HAM AND POTATO SOUP by CHEF DAN:
Serves 40
INGREDIENTS:
18 potatoes, peeled and diced
2 cups celery, chopped
3 onions, chopped
5 cups ham, diced
11/2 gallons chicken stock
1-1/2 cups butter
1-2 cups flour
2 teaspoons each salt and white pepper or to taste
1 gallon milk
DIRECTIONS:
1. Combine the potatoes, celery, onions, ham, and chicken stock, in a stock pot.
2. Bring to a boil, then cook over medium-high heat for about 30 minutes or until potatoes are tender.
3. Stir in S.&.P.
4. In sauce pan, melt butter over medium-low heat,
5. Wisk in flour with a fork, and cook, stirring constantly until thick. About 1-2 minutes.
6. Slowly stir in milk. DO NOT let any lumps to form, add until all the milk has been added.
7. Continue stirring overt medium-low heat until thick. About 5 minutes.
8. Stir the milk mixture into the stock pot, and cook until heated through.
ENJOY DAN hallelujah
Serves 40
INGREDIENTS:
18 potatoes, peeled and diced
2 cups celery, chopped
3 onions, chopped
5 cups ham, diced
11/2 gallons chicken stock
1-1/2 cups butter
1-2 cups flour
2 teaspoons each salt and white pepper or to taste
1 gallon milk
DIRECTIONS:
1. Combine the potatoes, celery, onions, ham, and chicken stock, in a stock pot.
2. Bring to a boil, then cook over medium-high heat for about 30 minutes or until potatoes are tender.
3. Stir in S.&.P.
4. In sauce pan, melt butter over medium-low heat,
5. Wisk in flour with a fork, and cook, stirring constantly until thick. About 1-2 minutes.
6. Slowly stir in milk. DO NOT let any lumps to form, add until all the milk has been added.
7. Continue stirring overt medium-low heat until thick. About 5 minutes.
8. Stir the milk mixture into the stock pot, and cook until heated through.
ENJOY DAN hallelujah
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