BBQ. ARTICHOKES WOW!!!!!!! ENJOY DAN:

GRILLED ARTICHOKES WITH DIPPING SAUCE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

2 artichokes, halved, the leaves trimmed

1 lemon, cut into quarters

2 tablespoon (Columbia Beach BBQ. seasoning mix) divided

3 tablespoons olive oil, divided

 

PRE-HEAT THE GRILL TO MEDIUM:

1.   Boil artichokes halves in seasoned water and lemon quarters, cook until tender 15-20 minutes.

2.   Remove and pat dry with paper towels.

3.   Toss cooked artichokes in olive oil and 1 tablespoon BBQ. Seasoning mix.

4.   Oil grill rack.

5.   Place artichokes cut side down.

6.   Cover, turning once, and basting with remaining olive oil and 1 tablespoon BBQ. Mix.

7.     Grill until golden brown 10-12 minutes or until charred.

 

DIPPING SAUCE:

1.   1 cup light mayonnaise.

2.   3 tablespoon Worcestershire sauce.

3.   2 cloves garlic, crushed

4.   1 tablespoon lemon juice

5.   1/2-shallots

6.   1/2-teaspoon salt.

 

       DIRECTIONS:

Mix all dipping sauce ingredients together, and refrigerate until using.

 

ENJOY DAN:               BON-APPETITE!!

 

 

 

 

MONGOLIAN HOT-POT WOW!!! ENJOY DAN:

         BLOOMS WINERY MONGOLIAN HOT POT WITH RICE NOODLES by CHEF DAN:

Serves 10

 

INGREDIENTS:

 

1/2-cup BLOOM’S Ambrosia wine

2 tablespoon soy sauce

8 (Oz) package rice noodles, soaked in hot water for 20 minutes, then drained

3 tablespoon grape-seed oil

1 tablespoon brown sugar

2 jalapeno peppers, (seeded and chopped)

1 tablespoon cornstarch

4 garlic cloves, (minced)

1 thumb-size fresh ginger, (minced)

1 onion, finely sliced

1/3 cup hoisin sauce

1 pound beef sirloin or flank steak, very thinly sliced across the grain and cut into 1-1/2-inch lengths

6 cups beef broth

1/2-cup sliced mushrooms

1/2-cup peas (frozen)

2 carrots, peeled and cut on the bias in 1/4-inch slices

A hand full fresh cilantro, chopped

 

(SERVES CHILI GARLIC SAUCE ON THE SIDE)

 

DIRECTIONS:

1.    Combine the BLOOM’S wine, ginger, soy sauce, 1 tablespoon oil, sugar, cornstarch, garlic, chopped jalapenos, and beef in a resealable bag and seal.

2.    Marinate all-night or at least 4 hours.

3.    Heat a wok over high heat.

4.    Add 1 tablespoon oil, and when sizzling add meat from the marinate with a slotted spoon.

5.    Reserve marinate.

6.    Stir the fry meat 2 minutes or until lightly browned.

7.    Remove meat from the wok and set aside.

8.    Add remaining oil and stir-fry mushrooms, onions, peas, and carrots, for about 2-3 minutes.

9.    Add reserved marinate, stock, and hoisin sauce.

10. Bring to a boil and stir in noodles and simmer for 8-10 minutes.

11. Return beef to the wok and heat through.

12. Garnish with fresh cilantro and hot sauce.

ENJOY DAN:         BON-APPETITE!!

 

A NICE DRESSING ENJOY DAN:

                  VINAIGRETT (MY WAY) by CHEF DAN:

 

INGREDIENTS:

 

2 tablespoons Fig Vincotto Vinegar
2 TABLESPOONS ALMOND OIL

1 tablespoon Black Truffle oil

2 teaspoons honey

1 shallot, minced

1 garlic clove, crushed

1/2-teaspoons dried Italian seasoning

2 teaspoon Dijon mustard

A pinch of salt and pepper

 

DIRECTIONS:

1.   Combine all ingredients in a jar with a tight fitting lid.

2.   Shake well before serving.

3.   Store in the refrigerate.

            ENJOY DAN:              BON-APPETITE!!

 

 

 

STUFFED JALAPENOS A REAL CROWD PLEASER ENJOY DAN:

CLASEN’S GRILLED STUFFED JALAPENOS by A CHEF DAN:

 

Makes 18

 

INGREDIENTS:

 

9 jalapenos, halved, seeds and veins removed

1 cup light cream cheese, softened

1/4-cup minced green onions

3 teaspoons lime juice

2 tablespoons chopped fresh cilantro

1/4-cup pace hot sauce

Sea salt to taste

 

DIRECTIONS:

 

1.   Pre-heat grill to medium-high.

2.   In a bowl, add cream cheese, green onions, lime juice, fresh cilantro, pace hot sauce and a pinch of salt.

3.   Stir to combine.

4.   Divide the cheese mixture between each jalapeno halves.

5.   Place on a grill plate coated with cooking spray.

6.   Cover and grill peppers for 7-8 minutes, or until bottoms are charred and cheese mixture is lightly browned.

             ENJOY DAN:                 BON-APPETITE!!

 

 

EASY CHICKEN, BEAN AND BARLEY SOUP ENJOY DAN:

            TUSCAN CHICKEN BEAN AND BARLEY SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

8 cups cooked chicken

24 cups chicken broth

5 cups toasted barley (toasted in a dry fry pan)

6 cups black beans, (soaked overnight and drained)

4 onions, chopped

3 tablespoons olive oil

2 fennel bulbs, diced

7 cups corn

1 (6-pound) diced tomatoes

1 (10 Oz) can green chilies

1 tablespoon dried sage

1 tablespoon dried thyme

1/4-cup chili powder

3 tablespoons paprika

1 tablespoon cayenne pepper

2 tablespoons ground cumin

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:

 

1.    In a stock pot add soaked beans and cook for 2 hours or until soft.

2.    In a skillet, sauté onion and garlic in oil until tender about 5 minutes.

3.    Add to stock to the tender beans and bring to a boil.

4.     Add all other ingredients, except chicken.

5.    Reduce heat and cover and simmer 1 hour.

6.    Stir in chicken; and cook 20 minutes or until chicken is heated through and barley is tender.

      ENJOY DAN:                             BON-APPETITE!!

 

 

 

CHIPPINO WITH BLOOMS WINE FROM WHIDBEY ISLAND ENJOY DAN:

                      CIOPPPINO (SEAFOOD STEW) by CHEF DAN:

Serves 6

 

INGREDIENTS:

 

3 tablespoons olive oil

1 onion, quartered

I fennel bulb, stacks discarded and bulb cut lengthwise into 6 wedges

4 garlic cloves, smashed

1 tablespoon dried thyme

2-teaspoon dried basil

2 teaspoons dried oregano

1 dried bay leaf

1/2-teaspoons red pepper flakes

1 cup full (BLOOMS) full bodied red wine as 2012 Mélange, or 2009 Syrah

2 (8 Oz) cans clam juice

1 (28 Oz) can diced tomatoes with juice

1 pound skinless fillets of thick white-fleshed fish such as halibut, monk-fish, Pollack, tuna, sea bass, cut into bite size pieces

18 Penn-cove mussels

1-1/2-pounds shrimp (about 30) peeled and deveined, with tails on

18 little neck clams, scrubbed

 

DIRECTIONS:

1.    In a food processor, pulse fennel, onion and garlic until coarsely chopped.

2.    Heat oil in a stock-pot over medium-high heat until it simmers.

3.    Stir in fennel mixture, thyme, oregano, basil, red pepper flakes, bay leaf, salt and pepper to taste.

4.    Add tomatoes, Bloom’s red wine, and clam juice, bring to a boil, cover and cook for 20 minutes.

5.    Stir in seafood and cook, uncovered, until fish is just cooked through and mussels and clams, are open wide, and shrimp are pink cook for 3- 4 minutes.

6.    Discard bay leaf.

 

ENJOY DAN:                            BON-APPETITE!!

 

COLD SHRIMP WITH QUINOA SALAD ENJOY DAN:

COLD SHRIMP SALAD WITH QUINOA by CHEF DAN:

 

Serves 4

 

INGREDIENTS:

1-cup uncooked, quinoa, rinsed, and drained

2 cups chicken broth

12-16 cooked shrimp, peeled

1/2-cup, onion thinly sliced

1 cup cherry tomatoes, halved

8 spears asparagus, trimmed and cut on the bias in 1-inch pieces

1 red bell pepper, diced

1 cup mushrooms, sliced

1 cucumber, halved, seeded, and thinly slices on the diagonal

10 fresh snap peas, trimmed and in half on the bias

 

DRESSING:

2 tablespoon lime juice

1 tablespoons seasoned rice wine vinegar

2 garlic cloves, minced

2 teaspoon sesame oil

1 tablespoon olive oil

2 tablespoons buttermilk

Sea salt and freshly ground pepper

1 tablespoon cumin

1/2-teaspoon red pepper flakes

1/4-cup toasted pine nuts.

 

DIRECTIONS:

1.   Bring the quinoa and chicken stock to a boil in a sauce pan over medium-high heat.

2.   Reduce heat to medium-low and simmer for 15 minutes.

3.   Pour into a bowl and refrigerate for 1 hour or until chilled.

4.   Meanwhile whisk together in a bowl all the dressing ingredients together and set aside.

5.   Once the quinoa has chilled, stir in the shrimp, onions and all the vegetables add dressing and toss to coat.

6.   Garnish with pine nuts. ENJOY DAN: BON-APPETITE!!