BRINE FOR THANKSGIVING ENJOY DAN:

BRINE FOR SAULS FAMILIES THANKSGIVING TURKEY by CHEF DAN:

Makes for 18-20 pound turkey

 

INGREDIENTS:

1 gallon water

1-1/2- cups salt

1 cup sugar

6 bay leaves

1 cup soy sauce

2 tablespoons whole coriander seeds

1 tablespoon dried juniper berries

2 tablespoons black peppercorns

1 tablespoon fennel seeds

1 teaspoon black mustard seeds

1 tablespoon red pepper flakes

1 bottle dry Riesling

2 onions, thinly sliced

1 handful fresh thyme

8 cups cold water

4 cups ice cubes

 

DIRECTIONS:

1. Marinate at least 8 hours and no more the 16 hours, before you plan to serve your turkey.

2. In a stock-pot bring 1 quart water, salt, bay leaves, sugar, spices and all other ingredients to a boil over high-heat.

3. Stir until salt has dissolved.

4. Let cool to room temperature.

5. Then stir in ice water and ice.

6. Remove neck and giblets from turkey and discard.

7. Add turkey to the brine; keep submerged.

8. Cover and refrigerate or up to 16 no longer.

 

ENJOY DAN:                           BON-APPETITE!!

 

STIR-FRY BOK CHOY, TOFU, GARLIC AND GINGER ENJOY DAN:

BOK CHOY STIR FRY WITH TOFU, GARLIC AND GINGER by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 tablespoons olive oil

2 garlic cloves, minced

1 thumb-size fresh ginger

8 cup fresh Bok Choy, chopped

2 tablespoon oyster sauce

1 tablespoon fish sauce

2 tablespoons soy sauce

2 tablespoon sweet chili sauce

2 tablespoons cornstarch

1/4-cup cold water

7 ounces tofu, sliced crosswise into 1/4-inch slices

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:

1.   Wrap tofu in paper towels and place in a strainer and use weight to press the excess water.

2.   In a wok heat add 1 tablespoon oil over high-heat.

3.   Add tofu layed in single file and cooked for 2 minutes.

4.   Set aside.

5.   Add remaining oil and add garlic and ginger and sauté 1 minute.

6.   In a bowl add all sauces and stir to combine.

7.   Add Bok Choy to the wok and all sauces.

8.   Stir-fry 3-5 minutes, until greens are wilted and crisp-tender.

9.   Add cooked tofu.

10.                Mix cornstarch with the water and add to the wok.

11.                Stir to combine.

12.                Serve with jasmine rice.

 

ENJOY DAN:                                                                       A-LA!!

SALMON BROCCOLI JALAPENOS AND CAPERS ENJOY DAN:

SALMON AND BROCCOLI WITH CHILI VINAIGRETTE by CHEF DAN:

Serves 4

 

INGREDIENTS;

Broccoli florets

4 tablespoons olive oil

4-6 ounce salmon fillets

1 roasted jalapeno

2 tablespoon rice vinegar

2 tablespoons capers, drained

2 tablespoons sage, chopped

 

DIRECTIONS:       (PRE-HEAT OVEN TO 400 DEGREES)

1.   On a baking sheet toss broccoli, jalapeno and 2 tablespoons of oil.

2.   Season with kosher salt and freshly ground black pepper.

3.   Bake in pre-heated oven for 12-15 minutes.

4.   Meanwhile rub salmon 1 tablespoon olive oil and season with S&P.

5.   Push broccoli to edges of baking sheet and place salmon in the center.

6.   Bake for 10-15 minutes.

7.   Remove jalapeno and place in a paper bag.

8.   When cool remove blackened skin, and slice into rings, remove seeds.

9.   Then combine jalapeno, vinegar, and a pinch of salt in a bowl.

10.                Let rest 10 minutes and mix in capers and 1 remaining oil.

11.                Serve salmon with broccoli drizzles with chili vinaigrette.

12.                Garnish with fresh sage leaves.

 

ENJOY DAN:                        A-LA!!

 

GARLIC MUSHROOMS QUINOA WITH BLOOMS BLUSH WINE ENJOY DAN:

ROASTED GARLIC WITH MUSHROOMS BLOOMS DOUBLE GOLD WINNER BLUSH WINE WITH QUINOA:                                                        By CHEF DAN:

(blooms@whidbey.com)

Serves 6

 

INGREDIENTS:

2 whole garlic heads

2 tablespoon olive oil

1/2-cup plus 23 tablespoons BLOOMS BLUSH wine

5 cups chicken broth, divided

1/2-cup dried Gourmet mushrooms blend

1 onion, chopped

3 cup baby portabella mushrooms

1 cup quinoa

1/4-cup parmesan cheese, grated

2 tablespoons fresh sage, chopped

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PRE-HEAT OVEN TO 425 DEGREES)

1.   Cut the top each garlic head.

2.   Rub cut side of each garlic heat with 1 teaspoon olive oil.

3.    Remove white papery skin.

4.   Wrap in tin foil and bake in pre-heated oven for 1 hour.

5.   When cool separate cloves, and squeeze to extract garlic pulp.

6.   Combine garlic pulp with 2 tablespoon BLOOMS BLUSH wine.

7.   Mash with a fork.

8.   Bring 1-1/2-cups stock to a boil, add dried mushrooms, let stand 30 minutes.

9.   Drain through a colander over a bowl reserving soaking liquid.

10.                In a sauce pan add reserved liquid, 3-1/2-cups broth.

11.                Bring to a simmer and keep warm.

12.                Heat a Dutch oven over medium-heat and remaining oil.

13.                Add onion to the pan and sauté for 5 minutes.

14.                Add dried mushrooms, baby portabellas and sauté 5 minutes.

15.                Add quinoa and sauté for 1 minute add reaming BLOOMS BLUSH wine; cook 1 minute or until liquid is absorbed.

16.                Stir in 1-1/2-cup broth and cook for 9 minutes.

17.                Add remaining broth reserving 1/2-cup.

18.                Remove pan from heat and stir in garlic mixture, reserved broth, cheese, salt, pepper and chopped sage.

 

ENJOY DAN:                                    A-LA!!

BLOOMS DUET AWARD WINNING WHITE WINE ENJOY DAN:

GARLIC CRUSTED CHICKEN BREAST WITH CHOCOLATE DUET WINE GLAZE (BLOOMS AWARD WINNING DUET WINE)                          BY CHEF DAN:

Serves 4

 

INGREDIENTS:

4 garlic cloves minced

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

4 (8 Oz) boneless, skinless chicken breast halves, trimmed

2 cups BLOOMS DUET white wine, divided

2 tablespoons shallot, minced

2 tablespoon balsamic vinegar

2 teaspoon fresh rosemary, minced

1 (1 Oz) square bittersweet chocolate, chopped

 

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)

1.   In a mortar and pestle add garlic and 1/2- teaspoon of salt.

2.   Pound to a fine mince.

3.   Brush both sides of chicken breasts with olive oil.

4.   Press garlic mixture into both sides o the steaks and refrigerate for up to 1 hour.

5.   In a pre-heated oven place chicken breast on a baking sheet sprayed with Pam.

6.   Bake until chicken is golden brown and cook through 15-20 minutes.

7.   Remove chicken from the oven and keep warm.

8.   In a skillet add reaming olive oil over medium-heat.

9.    Add shallots, and cook 1 minute.

10.                Pour in BLOOMS DUET wine wine and balsamic vinegar.

11.                Simmer 1 cup of BLOOMS DUET wine until it reduces to the consistency of chocolate syrup 2-3 minutes.

12.                Add remaining BLOOMS DUET and rosemary, and return to simmer.

13.                Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.

14.                Pour sauce over chicken breasts.

15.                Serve with jasmine rice.

ENJOY DAN:                          A-LA!!

 

GARLIC CRUSTED BEEF TENDERLOIN WITH CHCOLATE PORT WINE GLAZE (BLOOMS AWARD WINNING PORT WINE)                          BY CHEF DAN:

Serves 4

 

INGREDIENTS:

4 garlic cloves minced

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

4 (4 Oz) beef tenderloin steaks, trimmed

2 cups BLOOMS PORT wine, divided

2 tablespoons shallot, minced

2 tablespoon balsamic vinegar

2 teaspoon fresh rosemary, minced

1 (1 Oz) square bittersweet chocolate, chopped

 

DIRECTIONS:

1.   In a mortar and pestle add garlic and 1/2- teaspoon of salt.

2.   Pound to a fine mince.

3.   Brush both sides of fillets with olive oil.

4.   Press garlic mixture into both sides o the steaks and refrigerate for up to 1 hour.

5.   In a cast-iron skillet heat reaming olive oil over medium-high heat until smoking.

6.   Add the steaks and for medium-rare cook 3-4 minutes each side.

7.   Remove steak from skillet and keep warm.

8.   Stir in shallots, and cook 1 minute.

9.   Pour in BLOOMS PORT wine and balsamic vinegar.

10.                Simmer 1 cup of BLOOMS PORT wine until it reduces to the consistency of chocolate syrup 2-3 minutes.

11.                Add remaining BLOOMS PORT and rosemary, and return to simmer.

12.                Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.

13.                Pour sauce over fillets.

 

ENJOY DAN:                          A-LA!!

GARLIC CRUSTED CHICKEN BREAST WITH CHOCOLATE PORT WINE GLAZE (BLOOMS AWARD WINNING PORT WINE)                          BY CHEF DAN:

Serves 4

 

INGREDIENTS:

4 garlic cloves minced

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

4 (8 Oz) boneless, skinless chicken breast halves, trimmed

2 cups BLOOMS PORT wine, divided

2 tablespoons shallot, minced

2 tablespoon balsamic vinegar

2 teaspoon fresh rosemary, minced

1 (1 Oz) square bittersweet chocolate, chopped

 

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)

1.   In a mortar and pestle add garlic and 1/2- teaspoon of salt.

2.   Pound to a fine mince.

3.   Brush both sides of chicken breasts with olive oil.

4.   Press garlic mixture into both sides o the steaks and refrigerate for up to 1 hour.

5.   In a pre-heated oven place chicken breast on a baking sheet sprayed with Pam.

6.   Bake until chicken is golden brown and cook through 15-20 minutes.

7.   Remove chicken from the oven and keep warm.

8.   In a skillet add reaming olive oil over medium-heat.

9.    Add shallots, and cook 1 minute.

10.                Pour in BLOOMS PORT wine and balsamic vinegar.

11.                Simmer 1 cup of BLOOMS PORT wine until it reduces to the consistency of chocolate syrup 2-3 minutes.

12.                Add remaining BLOOMS PORT and rosemary, and return to simmer.

13.                Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.

14.                Pour sauce over chicken breasts.

15.                Serve with jasmine rice.

ENJOY DAN:                          A-LA!!