NEW YEAR'S BLACK-EYED PEAS FOR GOOD LUCK ENJOY DAN:

NEW YEARS BLACK EYED PEAS WITH COLLARD GREENS FOR GOOD LUCK      

                                                                                           By CHEF DAN:   

Serves 10-12

 

INGREDIENTS:

 

2 cup cry black-eyed peas

1 bunch collard greens

2 tablespoons grape-seed oil

1 red bell pepper, chopped

1 green pepper, chopped

1 onion, chopped    

3 garlic cloves, minced

2 smoked ham hocks

1 30 Oz box chicken broth

1 bay leaf

1 tablespoon vinegar

1/2-teaspoon thyme

1/2-teaspoon rosemary

1/2-teaspoon red pepper flakes

1 cup uncooked rice   

 

DIRECTIONS:

 

1.    Soak black-eyed peas over night.

2.    The next day in a sock pot add water and black-eyed peas.

3.    Bring to a boil and the simmer for 2 hours, or until soft.  

4.    Drain and aside.

5.    In the stock pot over medium-high heat and when sizzling.

6.    Add onions and bell peppers, sauté for 5-6 minutes.

7.    Add garlic and cook 1 minute.

8.    Add black-eyed peas, collard greens, ham hock, chicken broth, vinegar, bay leave, thyme, rosemary and red pepper flacks.

9.    Bring to a boil, cover and simmer for about 30 minutes.

10. Add rice and simmer for 20 more minutes.

11. Remove ham hock and bay leaf.

12. Remove any good meat from the hock and add to pot, discard fat.

 

            ENJOY DAN:                                          BON-APPETITE

DECADENT FLOURLESS CHOCOLATE CAKE WOW!!!!!ENJOY DAN:

DECADENT FLOURLESS CHOCOLATE CAKE FOR THE VOLUNTEERS LADIES AT THE SOUP KITCHEN                                                                                 by CHEF DAN:

Serves 16

 

INGREDIENTS:

 

2 sticks butter

16 ounces semi-sweet chocolate

1 cup unsweetened cocoa powder

8 eggs, room temperature

1 cup strong brewed coffee

1 cup brown sugar

3 teaspoons vanilla

1/4- teaspoon cream of tartar

1 tablespoon rum extract

1/2 teaspoon salt

 

DIRECTIONS:                       (PRE-HEAT OVEN TO 350 DEGREES)

 

1.    Melt 2 sticks of butter and semi-sweet chocolate in a sauce pan over low-heat.

2.    When melted stir in coffee.

3.    Set aside.

4.    Whisk eggs together.

5.    Add vanilla, cream of tartar and rum extract, salt  and whip until smooth.

6.    Mix unsweetened cocoa powder and brown sugar together.

7.    Add eggs mixture to the dry ingredients and whisk together.

8.    When butter-chocolate mixture is  cool, add egg mixture with dry ingredient mixture and whisk together until completely blended.

9.    In an oven-proof pan coated with cooking spray add all ingredients.

10. Bake in pre-heated oven for 45 minutes.

11. Remove from oven, allow to cool.

12. Sprinkle with powdered sugar.

 

ENJOY DAN:                                     BON-APPETITE

 

POSOLE THAT WHAT'S FOR DINNER OH YEA ENJOY DAN:

                              PORK POSOLE by CHEF DAN:

Serves 12

 

INGREDIENTS:

1-1/2-tablespoons grape-seed oil

2-3 pounds pork shoulder (preferably with bone), cut into 1 to 1-1/2-inch cubes

3 (14.5 Oz) cans enchilada sauce

3 (14.5 Oz) cans white hominy, drained

2 onions, sliced

1 cup green chilies

2 Anaheim chilies

6 garlic cloves, roughly chopped

3/4-teaspoons cayenne pepper

2 tablespoon chili powder

3 teaspoon ground cumin

1 tablespoon dried oregano

1/4-cup fresh cilantro, chopped

3/4-teaspoon sea salt

3 tablespoon lime juice

 

DIRECTIONS:

1.    Roast Anaheim’s over a gas flame until skin is charred.

Remove and put into plastic bag.

2.    After 20 minutes, remove and take off skin, do not run under water.

3.    Heat oil in skillet over medium-high heat, season meat with salt and pepper.

4.    Working in batches, brown the meat on all sides.

5.    Add chopped garlic to the pan with the meat, cook for 1 minute.

6.    Place meat and garlic in a crock-pot.

7.    Pour the enchilada sauce over the meat.

8.    Top with hominy, onion, chilies, cayenne pepper, chili powder, cumin, and oregano. 

9.    Pour in a enough beef stock, or water to fill crock-pot.

10. Cook on high for 6-7 hours

11.  then stir in cilantro, lime juice and salt.

12. Cook on low for 30 minutes.

 

GARNISHES:

Half a small head of cabbage, thinly sliced

1 bunch cilantro, chopped, ½ onion, chopped, 2 avocados, chopped,4 limes, quarter, 1 bunch of red radishes, sliced thin, a couple dozen corn tostada shells, crispy fried.

ENJOY DAN:                                BON-APPETITE!!

 

MASALA SALT WITH A INDIAN TOUCH ENJOY DAN:

       MARSALA SALT ADDS A LITTLE INDIAN FLAVOR by CHEF DAN:

 

 INGREDIENTS:

 

3 tablespoons sea salt

1 teaspoon smoked paprika

1 teaspoon cumin powder

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon garam masala

1/2- teaspoon asafetida ground (a powder obtained from serval types of ferula or giant fennel)

 

DIRECTIONS:

 

1.   Mix all ingredients together, and use when you want to add a little different taste to your food.

 

 

     ENJOY DAN:                          BON-APPETITE!!

MARINATED LONDON BROIL FOR BOEUF BOURGUINON ENJOY DAN:

 

MARINATED LONDON BROIL FOR BOEUF BOURGUIGNON by CHEF DAN:

Serves 10

 

INGREDIENTS:

 

2 shallots, chopped

3 tablespoons soy-sauce

1 tablespoon Worcestershire sauce

3 tablespoons lemon juice

3 tablespoons Balsamic vinegar

1 tablespoon grape-seed oil

1 tablespoon Italian seasoning

1 tablespoons Dijon mustard

4 garlic cloves, minced

A pinch of seas salt

2-1/2-pounds London broil

 

DIRECTIONS:

 

1.    1. Pierce meat with a fork

2.    Cut into bite size pieces.

3.    Combine all ingredients in a zip-lock bag.

4.    Seal and refrigerate for 2 hours or overnight.

5.    Remove steak from bag; discard marinate.

6.    Season with steak with salt and pepper.

 

             ENJOY DAN:                     BON-APPETITE!!

 

BEEF BOURGUIGNON AT THE SAUL'S FOR CRHISTMS DINNER ENJOY DAN:

BOEUF BOURGUIGNON IN A CROCK POT by CHEF DAN:

Serves 10

                              (SERVE WITH EGG NOODLES)

 INGREDIENTS:

 

4 pounds round steak, cut into cubes

2 tablespoon grape-seed oil

Sea salt and freshly ground black pepper

1 bag white pearl onions

2 tablespoon flour

5 cloves garlic, crushed and left whole

1 teaspoon fresh thyme

4 fresh bay leaves

1 teaspoon Herbs de Provence

1 (15 Oz) can diced tomatoes

1 bottle red wine

4 cups beef stock

2 cups carrots, sliced

2 onions, sliced

2 cups button mushrooms

12 oz’s dried gourmet mushroom blend, in a coffee grinder, blend dried mushrooms

2 tablespoons butter

Cilantro stems, tied in a bundle with kitchen string

 

DIRECTIONS:

 

1.    Heat oil in a sauce pan and brown beef in small quantity at a time.

2.    Spoon into crock pot.

3.    Add onions sliced, and carrot slices to skillet, sauté until cooked through, pour into crook-pot.

4.    Brown pearl onions, add a little butter if needed.

5.     Set aside.

6.    Sprinkle flour in hot fat to make a roux: season with salt and pepper

7.    Add garlic. Bay leaves, thyme, Herbs de Provence

8.    Add 1-cup wine to roux: simmer to thicken, pour in crock-pot.

9.    Add remaining wine, beef stock. diced tomatoes, and cilantro steams

10. Cook on low for 6 hours.

11.  Add pearl onions continue cooking for 1-1/2- more hours.

12. Melt butter in sauce pan and sauté mushrooms, until lightly browned.

13. Season with salt and pepper.

14. Set aside.

15. Just before serving add sautéed mushrooms.

16. Discard bay leaves and cilantro stems.

      ENJOY DAN:       BON-APPETITE!!

 

 

BOURBON WITH SWEET POTATOES WOW!! WHAT COULD BE BETTER ENJOY DAN:

             SWEET POTATOES WITH BOURBON by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

1 cup hot coffee

1/4–cup maple syrup

1 tablespoon brown sugar

1/4-teaspoon espresso powder

3 tablespoons bourbon

2 tablespoon butter

Sea salt and freshly ground black pepper to taste

4 sweet potatoes, peeled and cut into 2-inch by 3-inch pieces

1 tablespoon grape-seed oil

1/2-cup toasted slivered almonds

 

DIRECTIONS:                       (PRE-HEAT OVEN TO 425 DEGREES)

 

1.   Stir coffee, maple syrup, sugar, and espresso powder in a saucepan over medium-high heat, sauté until sugar dissolves.

2.   Bring to a boil and cook until thickened by half, about 6 minutes.

3.   Remove syrup and add bourbon and 1 tablespoon butter.

4.   Return to heat and simmer until syrup reduced to 3/4-cup: about 40 minutes.

5.   Season with salt and pepper.

6.   In a pre-heated oven place sweet potatoes on a baking sheet and roast for 40 minutes.

7.   Remove skin and transfer potatoes to serving platter.

8.   Drizzle the warm sauce over and sprinkle with toasted slivered almond.

 

             ENJOY DAN:                             BON-APPETITE!!