SOUP WITH TOMATILLOS AND JALAPENOS ENJOY DAN:

                     SPICY TOMATILLO CHICKEN SOUP by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

2 pounds chicken tenders

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

2 pounds tomatillos, (husked removed) wasted and halved

2 new potatoes, quarter

1 teaspoon dried Italian seasoning

1 teaspoon cumin powder

3 jalapenos (1 chopped and 2 whole with silts in their side)

4 cups chicken broth

3 cups water

1 (15 Oz) can white hominy, drained

1 (15 Oz) can yellow hominy, drained

1 avocado, sliced for garnish

 

DIRECTIONS:

 

1.    In a food processor, puree tomatillos.

2.    Set aside.

3.    In a stock-pot, heat oil over medium-high heat.

4.    Season chicken with salt and pepper.

5.    Add chicken to pot; cook until browned on all sides about 6 minutes.

6.    Transfer chicken to a plate.

7.    Add chopped jalapeno, onion, garlic, Italian seasoning, and cumin to the pot and sauté, stirring frequently, for 4-5 minutes.

8.    Add chicken broth and water.

9.    Stir in tomatillo puree, whole jalapenos, and white and yellow hominy.

10. Nestle chicken in the sauce.

11. Cover and simmer for 20-25 minutes.

12. Remove whole jalapenos.

13. Season with sea salt and freshly ground black pepper

14. Serve in bowls topped with slices of avocado.

 

  ENJOY DAN:                                                BON-APPETITE!!

 

 

 

RISOTTO WITH EVERYTHING ENJOY DAN:

        RISOTTO WITH FENNEL-MUSHROOM AND GINGER by CHEF DAN: 

Serves 4

 

INGREDIENTS:

1 cup, sliced fresh mushrooms

1 cup fennel bulb, sliced

1 thumb-size fresh ginger, grated

1/2-teaspoon fennel seeds

2 tablespoon butter

1-1/2-cups Arborio rice

1 cup white wine

1 cup chicken broth

1/2-teaspoon sea salt

1/8-teaspoon freshly ground black pepper

1/2-cup freshly ground Parmesan cheese

 

DIRECTIONS:

 

1.    In a saucepan heat 1 tablespoon butter over medium-high heat.

2.    Add mushrooms, sliced fennel bulb, fennel seeds, and ginger.

3.    Sauté for about 4-5 minutes.

4.    Stir in uncooked Arborio, and cook for 2 minutes.

5.    Stir in wine, chicken broth, and salt and pepper.

6.    Bring to a boil, cover and reduce heat and simmer for 20 minutes.

7.    Take off heat and stir in remaining butter.

8.     Let stand 5 minutes, rice should be tender but slightly firm, and mixture should be creamy.

9.    Add more chicken broth to reach the desired consistency.

10. Stir in Parmesan cheese.

 

                          ENJOY DAN:                           BON-APPETITE!!

 

ARUGULA SALAD WITH PEARS, POMEGRANATE SEEDS AND GOAT CHEESE   (Thanksgiving with the Claysen’s prepared by Alex and David)                  by CHEF  DAN:                                                                        

Serves 6

 

VINAIGRETTE:

1 large shallot, finely slivered

1/4-cup olive oil

1/4-cup fresh lemon juice

2 tablespoon honey

1/2-teaspoon sea salt

1/4-teaspoon freshly ground black pepper

 

SALAD:

2 oranges

4 cups arugula

4 cups romaine torn into bite size pieces

1/2-cup pomegranate seeds

2 ripe pears, cored and cut into ½-inch cubes

3 ounces soft fresh goat cheese or feta crumbled

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.    Wisk the first 6 ingredients in a bowl to blend.

2.     Let stand at room temperature until salad is assembled.

3.    Cut off peel and white pith from oranges.

4.    Cut oranges into 1/4-to-1/2-inch-thick rounds.

5.    Cut each round into quarters, transfer orange pieces to a bowl.

6.    Add remaining ingredients and toss to combine.

7.    Gently toss salad width salad tongs, coating the ingredients well with the vinaigrette

8.    Top with toasted pine nuts.

 

ENJOY DAN:                 BON-APPETITE!!

WE HAVE SPINACH SOOOO WARM SPINACH SALAD ENJOY DAN:

            WARM WALNUT, AND CURRIED APPLE SALAD by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

1 red onion, thinly sliced

2 cups mushrooms, sliced

1-1/2-cup granny apple, thinly sliced

2 teaspoon curry powder

1 tablespoon butter

1/2-teaspon sea salt

1 tablespoon honey

1tablespoon Dijon mustard

3 tablespoon mirin

2 tablespoons walnut oil

6-8 cups fresh spinach

¼ cup walnuts, roasted and chopped

 

DIRECTIONS:

 

1.    Sauté onion, mushrooms and apple in butter in a frying pan over medium-high heat, sauté stir until softened and browned about 5 minutes.

2.    Stir in curry powder, sauté 1 minute.

3.    Remove from heat.

4.    Add salt honey, mustard, mirin and walnut oil to the warm pan, whisking to combine.

5.    Put spinach in a bowl.

6.    Pour dressing on top and toss gently.

7.    Sprinkle with walnuts.

 

 

                  ENJOY DAN:                                     BON-APPETITE!!

 

GROUND TURKEY FOR THE SOUP KITCHEN ENJOY DAN:

FRESH GROUND TURKEY WITH SWEET POTATO AND SPINACH by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

4 pounds ground turkey

4 tablespoons olive oil

5 sweet potatoes, peeled and cubed

12 celery ribs, diced

6-pounds fresh spinach

5 onions, chopped

5 garlic cloves, chopped

1 (6-pound) can of diced tomatoes

12 cups bow tie pasta, uncooked

22 cups chicken broth

1/2-cup red wine vinegar

2 teaspoons black pepper

4 teaspoons EACH tried basil, dried, thyme and salt

1 teaspoon allspice

 

DIRECTIONS:

 

1.    Heat 2 tablespoons olive oil in the bottom of a stock-pot over medium-high heat.

2.    Add ground turkey and sauté for 8 minutes, or until turkey is browned.

3.    Set ground turkey aside.

4.    Add 2 tablespoons olive oil and sauté onions, celery and garlic, stirring often for 5 minutes.

5.    Add potatoes and cook until they begin to soften, about 12 minutes.

6.    Add broth: bring to a boil, scraping up browned bits.

7.    Reduce heat, cover and all other ingredients and simmer for 50 minutes.

8.    Add spinach.

9.    Stir until spinach has wilted into the broth.

10. Sea salt and freshly ground black pepper to taste.

 

                        ENJOY DAN:                                    BON-APPETITE!!

 

PORK WITH HONEY-HOISIN GLAZE ENJOY DAN:l

PORK TENDERLOIN WITDH HONEY HOISIN SAUCE by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 pork tenderloins, trimmed

2 shallots, minced

4 garlic cloves, minced

2 teaspoon olive oil

1/2-teaspoon sesame oil

2 tablespoon red wine vinegar

1/3-cup plum sauce

1/3-cup hoisin sauce

1/4-cup soy sauce

3 tablespoons dry sherry

2 tablespoon brown sugar

1/4-cup honey to coat the tenderloin

1 tablespoon toasted black sesame seeds

 

DIRECTIONS:

 

1.    Sauté the shallots and garlic in the olive oil and sesame oil for about 2 minutes.

2.    Stir in the vinegar, plum sauce, soy sauce, sherry, and brown sugar.

3.    Cook, stirring occasionally for about 5 minutes.

4.    Remove from heat and let cool.

5.    Sauté the tenderloin in another pan in a little oil and sauté until browned on all sides.

6.    Place tenderloins in a Flameware casserole dish, and rub tenderloin with honey.

7.    Then rub the onion, soy sauce mixture on the pork so that’s it really covered.

8.    In a pre-heated oven cook for 30 minutes.

9.    Sprinkle with sesame seed and let stand for 10 minutes.

   

               ENJOY DAN:                                               BON-APPETITE!!

 

 

A BRID WITH HOISIN GLAZE ENJOY DAN:

ROASTED CHICKEN WITH HONEY HOISIN GLAZE by CHEF DAN:

Serves 4 (cooked in Flameware casserole dish from Robbie@cookonClay.com)

 

INGREDIENTS:

 

1 whole chicken, neck and giblets discarded

2 tablespoon soy sauce

1/2-teaspoon sea salt

2 teaspoons Chinese five-spice

2 teaspoons dry mustard

1 teaspoon fennel seed

3 garlic cloves, minced

3 thin slices fresh ginger

 

STUFFING:

1 stalk of celery, diced

1 onion, diced

1 carrot, diced

3 garlic cloves, minced

 

GLAZE:

3 tablespoon soy sauce

2 tablespoon hoisin sauce

2 tablespoon honey

2 tablespoon sesame oil   

1 tablespoon lemon juice

 

DIRECTIONS:                       (PRE-HEAT OVEN TO 375 DEGREES)

 

1.    Separate the skin and flesh with your finger, being careful not to tear the skin.

2.    In a bowl combine, soy sauce, salt, 5 spice, dry mustard, and fennel seed

3.    Rub the mixture over the chicken flesh and under the skin.

4.    Place the garlic and ginger under the skin on the breast.

5.    Cover the chicken and refrigerate for 2 hours or overnight.

6.    Remove from refrigerator.

7.    Mix the stuffing together and place inside the cavity. 

8.              In pre-heated oven, place chicken in a Flameware dish and cook for 70 minutes.

9.    Mix glaze together and brush the bird with the glaze and cook 15 minutes longer.        

 

             ENJOY DAN:                                                 BON-APPETITE!!