DELICIOUS SAUCE WITH THE AROMATIC FLAVORS OF A THAI CURRY AND GRAPES WHO WOULD EVER THOUGHT ENJOY DAN

THAI CORNISH GAME HENS by CHEF DAN:


Serves 4



INGREDIENTS:



2 each 1-1/2 pound game hens

3 tablespoons olive oil

1 tablespoons yellow curry paste

1 tablespoon tomato paste

1 cup coconut milk

1 cup chicken broth

1 (7.4oz) can straw mushrooms

1/4- cup lime juice

2 tablespoons fish sauce

1 tablespoon red pepper flakes

1 tablespoon brown sugar

10 red grapes

3 each dried chilies



DIRECTIONS: PRE-HEAT OVEN TO 350 DEGREES.



1. H eat one tablespoon oil in a wok over medium-heat.

2. Add curry paste and tomato until smelling good.

3. Add coconuts milk, broth, mushrooms, lime juice, fish sauce, add brown sugar, and bring to a simmer.

4. Remove from heat.

5. Season sauce with salt and pepper.

6. Heat 2 tablespoons oil in a skillet over high-heat.

7. Sprinkle hens with salt and pepper.

8. Add hens to skillet and cook until browned, about 4 minutes per side.

9. Transfer hens to 13x9x2-inch baking dish.

10. Pour sauce over.

11. Bake uncovered until hens are cooked through, about 35-40 minutes.

12. Transfer hens to serving bowl; tent with aluminum foil.

13. Skim fat from sauce,

14. Pour sauce in a skillet, boil 5 minutes.

15. Pour sauce over the hens;

16. Garnish with basil, grapes and chilies.

ENJOY DAN: hallelujah

THIS SPICY AND PEANUTTY USE AS DIPPING SAUCE OR OVER CHICKEN, BEEF,PORK, OR SHRIMP- OR EVEN NOODLES. ENJOY DAN

SPICY HONEY PEANUT SAUCE by CHEF DAN:


4cups



INGREDIENTS:



1/2- cup DAN”S honey

1 cup creamy peanut butter

1/2 cup coconut milk

2 tablespoon water

2 tablespoons lime juice

2 tablespoons soy sauce

1 teaspoons fish sauce

2 teaspoons fresh ginger, minced

3 cloves garlic, minced

1 tablespoon red curry paste or 1teaspoon red pepper flakes

2 teaspoons fresh cilantro



DIRECTIONS:



1. In a bowl combine, honey, peanut butter, coconut milk, water, lime juice, soy sauce,

2. Fish sauce, ginger, garlic, and curry flakes, or red pepper flakes.

3. Mix in the cilantro just before serving.



ENJOY DAN: hallelujah

"SLOW COOKED CHICKEN TENDERS IN A RICH PEANUTTY, SLIGHTLY SPICY SAUCE. ENJOY DAN

THAI-STYLE CROCK POT CHICKEN CURRY by CHEF DAN:


Serves 10-12



INGREDIENTS:



5 pounds chicken tenders

2 (19oz) coconut milk

3 tablespoons soy sauce, divided

2 tablespoons brown sugar

1 tablespoon red curry paste

2 onions, coarsely chopped

6 garlic cloves, minced

1-inch fresh ginger, minced

1 teaspoon fish sauce

2 tablespoons cumin

2 sweet potatoes, peeled and cuds into chunks

1 red and green bell pepper, seeded and chopped

1 cup chicken broth

1/4- cup cornstarch

1/2- cup lime juice

1-1/2 cup peanut butter

1 cup roasted peanuts, 6 scallions, thinly sliced, 1/2- cup cilantro, chopped, 1 lime cut into wedges.



DIRSECTIONS:



1. In a crock pot combine coconut milk, brown sugar, 2 tablespoons soy sauce, chili paste, and fish sauce.

2. To that add the onions garlic, ginger, cumin, bell peppers, sweet potatoes, chicken broth and chicken.

3. Turn crock pot to high-heat, cover it and let the curry stew for about 4-1/2 to 5 hours.

4. Remove I cup of the liquid from the crock pot, and mix with the cornstarch, peanut butter, and 1 tablespoon soy sauce and lime juice.

5. Stir the sauce back into the crock pot, and place the lid on the pot.

6. Cook on high for 30 minutes.

7. Garnish with roasted peanuts, green onions, cilantro and lime wedges



ENJOY DAN: hallelujatyleh

THIS WILL SET YOU ON FIRE OLD DRAGON BREATH ENJOY DAN:

DENNIS AND TERRY’S GREEN TOMATOE DRAGON’S BREATH HOT SAUCE by CHEF DAN:


Makes 2 quarts



INGRESIENTS:

5 pounds green tomatoes, finely chopped

2 tablespoons cayenne pepper

8 jalapenos, seeded and finely chopped

4 cups distilled vinegar

8 shallots, finely chopped

2 tablespoon salt

8 cloves garlic, crushed



DIRECTIONS:



1. In heavy skillet, combine tomatoes and all other ingredients.

2. Bring to a boil, reduce heat and simmer for 2 hours.

3. Process in batches in a food processor.

4. Pour into hot sterilized jars and seal.

5. Refrigerate after opening.



ENJOY DAN: hallelujah

WE HAVE THIS SO I MADE UP A RECIPE. HOPE YOU ENJOY IT DAN:

TOMATO, AVOCADO, FETA, AND BASIL by CHEF DAN:


Serves2-4



INGREDIENTS:



3 garlic cloves

1/4- cup lemon juice

1/3 cup fresh basil leaves

4 tablespoons olive oil

4 tomatoes, halved

1 ripe avocado, pitted and peeled and sliced

12 black olives, pitted and halved

1 onion, finely chopped

1/4- cup feta cheese



DIRECTIONS:



1. Chop garlic in food processor.

2. Add lemon juice, and basil.

3. Process until basil is finely chopped.

4. With machine running, gradually blend in the oil.

5. Season dressing with salt and pepper.

6. Toss tomatoes, onion, avocado, and black olives in a large bowl.

7. Pour enough dressing to coat.

8. Top with feta cheese.



ENJOY DAN: hallelujah

DOSE THIS LOOK LIKE FUN OR WHAT?????? BERDENE SAID HERE ARE THE INGREDIENTS I WANT IN A SALAD SOOOOOOOOOO HERE IT IS. ENJOY DAN

CHICKEN, ROASTED PEARS, GORGONZOLA AND CARAMELIZES WALNUTS by CHEF DAN:

Serves 4



DRESSING:



2 tablespoons orange juice

2 tablespoons balsamic vinegar

1 tablespoon sugar

1 tablespoon shallots, finely chopped

1 tablespoon olive oil

1/8 teaspoon salt

TO MAKE THE DRESSING:

1. Combine the 6 ingredients in a bowl.

2. Stir with a whisk, until blended.



Salad:



1 romaine heart, chopped to bite size pieces

2 poached chicken breasts, chopped into pieces

3 ripe pears, roasted (see recipe below)

2 cups caramelized walnuts or pecans (see recipe below)

6 scallions diagonally cut

4 oz gorgonzola cheese



ROASTING THE PEARS:

1. Pre-heat oven to 350 degrees.

2. Cut into wedges leaving skin on, and cutting out the core.

3. Place on a baking sheet and cook about 15 minutes.



CARAMELIZED WALNUTS OR PEACANS:



1. 2 cups whole walnuts

2. 1/4 -cup maple syrup

3. Heat a skillet over medium heat.

4. Add walnuts and stir until they start to brown.

5. Stir in maple syrup.

6. Cook until evenly coated.

7. Remove from heat and let cool.



SERVING:



1. Divide the salad greens on four indivual plates.

2. Place the chicken, walnuts, scallions, and gorgonzola on top of the greens.

3. Taste and adjust the seasoning.

4. Drizzle the dressing onto each plate and serve immediately.
RECIPE FOR POACHING:
2 boneless, skinless chicken breast.
2 cup chicken broth.
2 teaspoon mixed dried herbs.
1 bay leaf.
place chicken in a pot cover with chiken broth. add heerbs and bay leaf.
bring to a boil and then simmer for about 10 minutes. leave in hot water 20 minutes.
ENJOY DAN:




ENJOY DAN: hallelujah

TOSSED PASTA WITH TUNA, THE RICHNESS AND FLAVOR WILL MAKE THIS A WONDERFUL SALAD. ENJOY DAN

TUNA SALAD WITH PENNE by CHEF DAN


Serves 4



INGREDIENTS:



4 quarts of water

2 teaspoons salt

6 ounces uncooked penne

1 bell pepper

1 romaine heart, chopped

4 scallions, thinly sliced

2 tablespoons rice vinegar

1 tablespoon capers, drained

1 tablespoon olive oil

1 (7oz) Kirkland brand solid white albacore tuna, drained and flaked



DIRECTIONS:



1. On a gas range place bell pepper through a metal rod and place it on the flame, roast 7 minutes all sides, until blackened.

2. Place in plastic bag until cool.

3. Remove and scrape off black skin. Do not use water.

4. Bring 4 quarts of water and 1-1/2 teaspoons salt to a boil in a pot.

5. Cook pasta according to package directions.

6. Drain, do not rinse.

7. Combine bell pepper, pasta, 1/2 teaspoon salt, romaine, and remaining ingredients in a large bowl.

8. Toss well to coat.



ENJOY DAN: hallelujah