PORTABELLOS WITH FETA AND ROASTED GARLIC WOW!!!! ENJOY DAN:

              PORTABELLOS WITH FETA AND ROASTED GARLIC by CHEF DAN:

Serves 4

INGREDIENTS:

4 Portobello mushrooms

1/2-up feta cheese, softened

3 tablespoons olive oil

2 tablespoons butter, softened

I tablespoon fresh ginger, minced

2 tablespoons freshly minced herbs, (basil, thyme, mint, rosemary)

DIRECTIONS:

1.    Prepare garlic by slicing through the top part of the garlic bulb to expose garlic.

2.    Drizzle with olive oil and wrap loosely in foil.

3.    Mix butter, goat cheese, garlic (when cool), olive oil drippings, fresh ginger, salt, pepper and herbs.

4.    CLean mushrooms with a damp paper towel.

5.    Remove stems and discard.

6.    Rub mushrooms with olive oil.

7.    Grill on medium-heat on a gas grill, or baked at 350 degrees for 20 minutes, turning once.

8.    Spread feta cheese mixture on grilled mushrooms.

9.    Leave on the grill for about 5 minutes with the flame off and lid down so the mixture will melt more.

                                      ENJOY DAN:                                                     SAVOUR!

SALMON SOUP THE SOUP KITCEN PEOPLE ARE EATING GOOD ENJOY DAN:

          SALMON SOUP FOR THE SOUP KITCHEN by CHEFDAN:

Serves 30-40

INGREDIENTS:

7 (16oz) cans salmon

 4 tablespoons butter

22 cups chicken broth

12 potatoes, peeled and cubed

4 onions, chopped

9 stalks celery, hopped

7 carrots, diced

6 garlic cloves, thinly sliced

3 tablespoons each dried oregano, thyme, dill, and basil

1 tablespoon each salt and pepper

1 gallon creamed corn

1 gallon coconut milk

DIRECTIONS:

1.    Melt butter in a stock pot over-heat.

2.    Add onions, celery, and garlic, sauté until onions are tender.

3.    Stir in broth, potatoes, carrots, spices, dill and salt and pepper.

4.    Bring to a boil and reduce heat, cover and simmer for 45 minutes.

5.    Stir in salmon, coconut milk, and corn.

6.    Cook until heated through.

ENJOY DAN:                                                            SAVOUR!

YOU ALWAYS NEED DRESSING SO ENJOY THIS DRESSING DAN:

                                   THAI SPICY DRESSING: by CHEF DAN:

1/2- CUP LIME JUICE

4 GARLIC CLOVES, MINCED

1/4-CUP BROWN SUGAR

1/4- (NAM-PLA) FISH SAUCE

3 TABLESPOONS OYSTER SAUCE

2 TABLESPOONS SAMBAL OELEK

2 TABLESPOONS THAI PEANUT SAUCE

1/4-CUP EXTRA VIRGIN OLIVE OIL

DIRECTIONS:

1.    IN A BLENDER COMBINE, LIME JUICE, GARLIC, LIME JUICE, BROWN SUGAR, PEANUT SAUCE, SAMBAL , AND OYSTER SAUCE.

2.    WHILE BLENDER IS RUNNING ADD THE OLIVE OIL IN SLOW STEADY STREAM.

3.    ONCE ALL THE OIL HAS BEE ADDED CONTUINUE TO BLEAND FOR 1 MINUTE, UNTIL THE DRESSING HAS EMULSIFIED.

4.    MIX SPIECY DRESSSING WITH NOODLE DISHES, OR SALADS.

       ENJOY DAN:                                        SAVOUR!

EGGPLANT, GINGER, GARLIC AND TUNA WHAT COULD BE BETTER ENJOY DAN:

                                 TUNA STEAKS WITH EGGPANT by CHEF DAN:

Serves 4

INGREDIENTS:

4 tuna steaks (about 8 oz) 1-inch thick

4 small eggplant, halved lengthwise and slice into 2-inch rounds

4 tablespoons garlic, minced

1 thumb size fresh ginger, peeled and finely graded

6 scallions, cut on the bias, in 2-inch pieces

1/3-cup rice vinegar

2 tablespoons sesame oil

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.    In a bowl, toss together, garlic, ginger, scallions, vinegar, and sesame oil.

2.    Season with salt and pepper.

3.    In a skillet, heat 3 tablespoons olive oil over medium-high heat.

4.    Add eggplant and season with salt and pepper.

5.    Cover and cook, stirring occasionally, until lightly browned, about 5-6 minutes.

6.    Uncover, and cook, stirring occasionally, until tender, about 4-5 minutes.

7.    Transfer to serving platter.

8.    Rub tuna steaks with a little olive oil.

9.    Season with salt and pepper.

10.                       Cook turning once until brown but still pink in the center.

11.                       About 5 minutes total.

12.                       Cut each tuna steak in half, divide between 4 plates.

13.                       Spoon sauce over tuna and eggplant and serve.

              ENJOY DAN:                                           SAVOURI!

GRILLED ARTICHOKES ON THE GRILL; ENJOY DAN:

           ARTICHOKES HOT OFF THE GRILL by CHEF DAN:

Serves 4

INGREDIENTS:

2 artichokes

1/4- cup balsamic vinegar

1/4- cup water

1/4- cup soy sauce

2 tablespoons fish sauce

3 tablespoons olive oil

1tablespoon garlic, minced

1 tablespoon fresh ginger, minced

DIRECTIONS:

1.  Slice artichokes tops off, crosswise. Trim stems.

2.  Boil or steam artichokes for about 15 minutes.

3.  Drain and cool.

4.  Cut in half lengthwise and scrape out fuzzy center.

5.  Combine the remaining ingredients in a sip lock bag.

6.  Place artichokes in the bag and coat all sides.

7.  Marinate overnight in the refrigerator. Or 2-4 hours.

8.  Drain artichokes.

9.  Place cut side down on a gas gill over medium-heat.

10.              Grill until lightly browned, 5-7 minutes.

11.              Turn artichokes over and drizzle some of the marinate over the artichokes.

12.              Grill until the petal tips are lightly charred. 3-4 minutes or more.

   

                                        ENJOY DAN:                              hallelujah

MARINARA SAUCE WITH SHRIMP AND PASTA; ENJOY DAN:

                        SHRIMP-PASTA-MARINARA by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound raw shrimp

9-12 ounces of angel-hair pasta

3 cloves garlic, diced into small pieces

2 tablespoons butter

1 tablespoon olive oil

1 tablespoon lime juice

FOR THE SAUCE:

2 tablespoons soy-sauce

1/4 cup shrimp broth, (recipes follows)

2 tablespoons smooth peanut butter

1/2-teaspoons crushed red pepper flakes

1 tablespoon oregano

1/4-cup Parmesan cheese

DIRECTIONS:

1.    Peel shrimp and put the shells in salted boiling water and boil for 20 minutes.

2.    Drain shrimp broth through a colander, save the broth, discard shells.

3.    Mix the sauce ingredients and set aside.

4.    Meanwhile in a pot of salted boiling water cook pasta according to package directions.

5.    Drain and set aside.

6.    Over medium-heat in a skillet, and add butter and oil, so butter dose not burn.

7.    When skillet just starts to smoke, add shrimp and cook, stirring continually for 1 minute.

8.    Add garlic, and cook for another 30 seconds.

9.    Add the sauce mixture to the shrimp and bring just to a boil.

10.                       Add pasta to the skillet of shrimp mixture and cook for a1-2 minutes.

11.                       Toss and turn the pasta to coat it with the sauce.

12.                       Add more shrimp broth if necessary.

13.                       Transfer to a platter and sprinkle with lime juice, and Parmesan cheese.

    ENJOY DAN:                                                               SAVOUR!

THAI SHRIMP SALAD WHAT COULD BE BETTER ENJOY DAN:

                         THAI SHRIMP SALAD by  CHEF DAN:

Serves 10

INGREDIENTS:

2  pounds , peeled and deveined

3 garlic cloves, minced

1 thumb size fresh ginger, finely chopped

3 tablespoons peanut butter

1/2-cup cilantro stems and leaves

1/4-cup fresh basil leaves, divided

1/4-up fresh mint leaves, divided

1 jalapeno, seeded and roughly chopped

3 tablespoons sweet chili sauce

2 teaspoons brown sugar

4 tablespoons lemon juice

1/4-cup orange juice

2 tablespoons olive oil

1 tablespoon dark sesame

2 packages fresh baby greens

1/4-cup roasted peanuts.

Salt and pepper to taste

DIRECTIONS:

1.    In a blender combine garlic, ginger, peanut butter, cilantro stems and leaves, basil, mint, jalapeno, sweet chili sauce and brown sugar.

2.    Pulse to form a paste.

3.    Slowly add 1 tablespoons olive oil, sesame oil, lemon juice, and orange juice.

4.    Run on low till well blended.

5.    Season with salt and pepper.

6.    Sauté the shrimp in I tablespoons olive oil over medium-heat until just cooked through, about 2-3 minutes.

7.    In a large bowl add shrimp, baby greens and dressing.

8.    Toss to combine.

9.    Garnish with cilantro, basil and mint leaves, and peanuts.

          ENJOY DAN:                                                          SAVOUR!