POPCORN WITH A LITTLE SPICE ENJOYDAN:

                    SPICY POPCORN SEASONING by CHEF DAN:

Makes 1/3 cup

 

INGREDIENTS:

4 cups pop-corn popped in a hot-air corn popper, or a 3oz package of 94 %-fat-free microwave popcorn

1 garlic clove, chopped

1/4-cup Parmesan cheese

1 tablespoon smoked paprika

1 tablespoon chili powder

1/2-teaspoon cayenne pepper

1 teaspoon dried thyme

 

DIRECTIONS:

1.   Mix all ingredients in a zip lock bag, except garlic.

2.   Shake bag.

3.   Pop the corn in a air popper or microwave popcorn

4.   Place popped corn in a bowl.

5.   Add garlic and microwave for 22 seconds.

6.   Sprinkle seasoning over the popcorn.

 

 

ENJOY DAN:                   BON-APPETITE!!

THIGHS IN THE CROCK-POT ENJOY DAN:

THAI CHICKEN THIGHS IN THE CROCK-POT FOR THE TREE FARM CREW

                                                                                                   By CHEF DAN:

Serves 12-14

 

INGREDIENTS:

24 chicken thighs

1-1/2-cup peanut butter

3 red potatoes, cubed

1 red bell pepper

2 carrots, sliced into 1/4-inch rounds

1 onion, chopped

1 thumb-size fresh ginger

1/3-cup soy sauce

3 tablespoon fish sauce

2 tablespoons Sambal Oelek (ground fresh chili paste)

2 tablespoons brown sugar

1/3-cup lime juice

1/4-cup toasted peanuts

1 (19 Oz) can Mae Ploy coconut milk

 

DIRECTIONS:

1.   Place potatoes, bell pepper, carrots, and onion on the bottom of the crock-pot.

2.   Then place thighs on top and add the reaming ingredients.

3.   Cook on low for 6-8 hours.

 

ENJOY DAN:                      BON-APPETITE!!

 

SPICE FOR PUMPKIN PIE ENJOY DAN:

                                PUMPKIN PIE SPICE by CHEF DAN:

Makes 2 teaspoons

 

INGREDIENTS:

1 teaspoon cinnamon

1/4-teaspoon nutmeg

1/4-teaspoon ground ginger

1/8 teaspoon ground cloves

 

DIRECTIONS:

1.   In a bowl mix all ingredients together, and store in an air tight container.

ENJOY DAN:         BON-APPETITE!!

TURKEY IN A PAPER BAG WITH PAPRIKA RUB ENJOY DAN:

THANKSGIVING TURKEY IN A BAG WITH PAPRIKA RUB by CHEF DAN:

14-17 pound turkey

 

RUB:

1/4-cup water

3 tablespoons sea salt

2 tablespoon smoked paprika

1 cup olive oil

Whisk together and baste the turkey inside & out.

 

STUFFING:

1/4-butter, softened

2 carrots, peeled and cut into 2-inch pieces

1 onion, quarter

4 garlic cloves, smashed

6 spring fresh rosemary

6 fresh spring sage

Lemon peel off I lemon

 

INGREDIENTS:

1 turkey

1 large paper bag

1/2-cup butter, softened

Aluminum foil

 

DIRECTIONS:

1.   The day before cooking turkey, season with rub.

2.   Place in a plastic bag and refrigerate overnight.

3.   Stuff turkey with stuffing recipe.

4.   Tie legs together and fold wings back behind themselves.

5.    Open up paper bag and coat the bottom inside with softened butter.

6.   Turn bag over so the butter is on top.

7.   Cut a piece of aluminum foil, strayed with Pam, place on bottom of bag

8.    Place turkey in bag and staple shut.

9.   Place paper bag with turkey on a rack in a baking pan.

10.                Place turkey in cold oven and heat oven to 500 degrees, for 1 hour.

11.                Turn heat down to 400 degrees and bake 1 hour more.

12.                Turn heat down to 300 degrees and bake for 1 additional hour.

13.                After 3 hours tear away the bag in pieces and let the bird rest for 20-30 minutes the longer the better.

 

ENJOY DAN:                                               BON-APPETITE!!

 

 

ITALIAN TIRAMISU WITH RUM AND SAVOIARDI LADY FINGERS ENJOY DAN:

                    ITALIAN TIRAMISU RECIPE by CHEF DAN:

Serves 6-8

 

INGREDIENTS:

2 cups strong espresso, cooled

1(8 Oz) container mascarpone

3 eggs yolks

18-20 (7 Oz) package Savoiardi Italian lady-finger

3 tablespoons sugar

3 tablespoons dark rum or Marsala wine,

1 teaspoon vanilla extract

1/4-cup shaved dark chocolate or cocoa powder for dusting

Pinch of kosher salt

 

DIRECTIONS:

1.   In large bowl, with a whisk, or eclectic mixer with a whisk, beat egg yolks, sugar and vanilla until thick, about 5 minutes.

2.   Add mascarpone cheese, and beat until smooth.

3.   Add 2 tablespoon espresso and mix until thoroughly combined.

4.   In a shallow dish, add remaining espresso and rum.

5.   Dip each ladyfinger into espresso for only 5 seconds, no longer than 5 seconds.

6.   Place the soaked ladyfinger in the bottom of a 13 by 9- inch baking dish.

7.   Spread evenly 1/2-of the mascarpone mixture over the lady finger.

8.   Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

9.   Cover tiramisu with plastic wrap and refrigerate for 2 hours or up to 8 hours.

10.                Before serving sprinkle with chocolate shaving or cocoa powder.

 

ENJOY DAN:                        BON-APPETITE!!

 

 

 

PORK AND BOURBON NOW WERE COOKING ENJOY DAN:

     PORK TENDERLOIN WITH BOURBON SAUCE by CHEF DAN:

Serves 4

 

INGREDIENTS:

1-1/2-pounds pork tenderloin

3 tablespoon bourbon

1 tablespoon brown sugar

3 tablespoons soy sauce

1 tablespoon fish sauce

2 tablespoon ketchup

2 garlic cloves, chopped

1 teaspoon fresh ginger, minced

3 tablespoons Dijon mustard

3 tablespoons olive oil, divided

1/4-teaspoon red pepper flakes

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a blender, combine bourbon, soy sauce, fish sauce, brown sugar, ketchup, garlic, ginger, mustard, red pepper flakes, drizzle in 2 tablespoons olive oil and pulse until smooth.

2.   In zip-lock bag add tenderloin and pour in bourbon marinate.

3.   Refrigerator for 4 hours or overnight.

4.   Remove from marinate, and reserve.

5.   In an oven proof skillet heat 1 tablespoon olive oil over a medium high heat and sear pork tenderloin an all sides until deep brown.

6.   Transfer the skillet to the oven.

7.   Roast for 40-50 minutes, or until internal temperature is 140 degrees.

8.   Remove and wrap in foil and allow to rest 10-15 minutes.

9.   In the same skillet add reserved marinate and bring to boil.

10.                Reduce heat and simmer for 5 minutes.

11.                Slice pork tenderloin and pour marinate over.

 

ENJOY DAN:                 BON-APPETITE!!

 

BOURBON VINAGRETTE AND LETTUCE ENJOY DAN:

BIBB LETTUCE SALAD WITH BOURBON VINAIGRETTE by CHEF DAN:

Serves 4

 

DRESSING:

 

1/4-cup cider vinegar

3 tablespoon bourbon

2 tablespoon brown mustard

2 tablespoons maple syrup

1-1/2-teaspoon garlic chili sauce

1/2-cup toasted pecans, halved

Sea salt and black pepper

 

SALAD:  (PRE-HEAT OVEN TO 350 DEGREES)

4-cups Bibb lettuce, torn

1-red onion thinly sliced

1/2-pint cherry tomatoes, halved

1/4-cup feta cheese

1/4-cup olive oil

2 pears, cored and sliced

1 avocado, pitted and slices

 

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   In pre-heated oven spread pecans in a single layer on a baking sheet.

2.   Toast for 8-12 minutes, or until lightly browned, shaking once or twice.

3.   Remove and let cool.

4.   Compose the salad on 4 salad plates, arranging the Bibb lettuce leaves, sliced red onion, cherry tomatoes, and feta cheese.

5.   Top with pear and avocado.

6.   In a bowl, whisk together vigorously the vinegar, bourbon, mustard, maple syrup, chili sauce, toasted pecans and season with salt & pepper.

7.   In a slow stream, whisk in the olive oil until it emulsifies.

8.   Dress the salad lightly with vinaigrette.

 

ENJOY DAN:    BON-APPETITE!!