EASY VEGETABLE AND TOFU STIR-FRY ENJOY DAN:

SIMPLE AND EASY VEGETABLES AND TOFU STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cups tofu pressed and drained and cut into 1-inch cubes

1/4-cup soy sauce

2 tablespoon hoisin sauce

2 tablespoons olive oil

1/2-onion chopped

1 thumb-size fresh ginger, minced

 2 garlic cloves, minced

1/2-cup jicama, julienned

4 asparagus spears, cut in 2-inch pieces on the bias

5 baby portabella mushrooms, halved

5 cherry tomatoes, halved

1 cup snap peas, cut in half on the bias

1-1/2-roasted bell pepper

2 tablespoons oyster sauce

1 teaspoon sesame oil

 1 teaspoon sweet chili sauce

DIRECTIONS;

1.   In a bowl add soy sauce, hoisin sauce and cubed tofu and marinate for 20 minutes.

2.   Heat a wok over high-heat add oil, when sizzling.

3.   Add tofu mixture  and stir-fry for 3-4 minutes or until golden brown.

4.   Set aside.

5.   Add onion, ginger and sauté 4 minutes.

6.   Add garlic and sauté 1 minute

7.   Add jicama, asparagus, mushrooms, cherry tomatoes, and snap peas, bell pepper stir-fry 3-4 minutes.

8.   Add oyster sauce, sesame oil and sweet chili sauce.

9.   Add tofu and combine thoroughly.

10.                Serve with jasmine rice.

ENJOY DAN                                  BON-APPETITE!!

THAI STIR VEGETABLES WITH TOFU ENJOY DAN:

         THAI STIR FRY VEGETABLES WITH TOFU by CHEF DAN:

Serves 4

TOFU MARINATE

3 tablespoon hoisin sauce

1 tablespoons brown sugar

INGREDIENTS:

1 (12 Oz) package firm tofu

3/4-cup all-purpose flour

4 tablespoon olive oil

1/2-onion, finely chopped

4 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 carrot, thinly sliced

7 baby portabella mushrooms, quarter

10 cherry tomatoes halved

2 cups green cabbage, shredded

1 green bell pepper

2 cups snap peas, sliced on the bias in half

2 zucchini thinly sliced

STIR-FRY SAUCE

1/4-cup sake

1 tablespoon Sriacha hot chili sauce

4 tablespoons soy sauce

1 tablespoon hoisin sauce

2 tablespoon tamarind concentrate

2 tablespoon sweet chili sauce

2 teaspoons rice vinegar

1 tablespoon sherry

1 tablespoon cornstarch

DIRECTIONS:

1.   In a bowl, stir together the tofu marinate until sugar dissolves.

2.   Slice tofu into 1-inch cubes and stir into the sauce, set aside.

3.   Combine stir-fry sauce in a bowl, set aside.

4.   Chop all vegetables and set in separate bowls.

5.   Place flour a dinner plate, add cubed tofu in the flour and coat.

6.   Heat wok add 2 tablespoons oil over medium-high heat when sizzling.

7.   Add floured tofu, stir-fry for 2 minutes stirring constantly, set aside.

8.   Add 2 tablespoons oil to the wok over medium-high heat,

9.   Add onion, garlic, ginger, 2 tablespoon stir-fry sauce, stir-fry 2 minutes

10.                 Add carrots and 6 next ingredients, and remaining stir-fry sauce; stir-fry 5 minutes more until vegetables nice and crisp.

11.                Top with tofu and serve with jasmine rice.

ENJOY DAN:                              BON-APPETITE:

SHRIMP TACOS WITH MANGO SALSA ENJOY DAN:

SHRIMP TACOS WITH MANGO SALSA by CHEF DAN:

Serves 8 

TACOS:

16-20 raw shrimp, peeled mad deveined

1 -2 teaspoon green chili powder

1/2-teaspoon Cajon seasoning

1 teaspoon ground cumin

1 tablespoon sugar

1-teaspoon sea salt

1 tablespoon olive oil

1.   Combine shrimp with seasonings, sugar, and salt.

2.   Mix till all ingredients are well coated.

3.   Sauté shrimp in olive oil for about 2- 3 minutes, or until pink.

MANGO SALSA:

2 mangos, peeled seeded and diced

2 ripe avocados, diced

4 tomatoes

1 cup fresh cilantro

1 red onion, chopped

4 garlic cloves, minced

1/4-cup lime juice

1 teaspoon sea salt

1.   Todd mango, avocado, tomatoes, onion, garlic, lime juice and salt together in a bowl.

2.   Let set for 30 minutes to blend flavors.

3.   To serve, place a few shrimp onto warm tortilla, top with mango salsa and fold up repeat with remaining ingredients.

OTHER INGREDIENTS:

1.   Chopped lettuce

2.   Graded cheese

3.   Sour cream

4.   Salsa or whatever your family would enjoy.

ENJOY DAN:                                         BON-APPETITE!!

CILANTRO LIME RICE WOW!!!!!!!!!!!ENJOY DAN:

                              CILANTRO LIME RICE by CHEF DAN:

          Serves 2-3

INGREDIENTS:

1 cup rice, jasmine, arborio, basmati or long grain rice

Zest of 1 lime

2 cups chicken stock or water

1 tablespoons lime juice

1 tablespoon olive oil, plus 1 teaspoon

2 cloves garlic

1/2-teaspoon ground cumin

DIRECTIONS:

1.   Rinse the rice until the water runs clear.

2.   Drain and place in a sauce-pan and bring to a boil.

3.   Cover reduce heat and simmers for 20 minutes.

4.   Turn off and let steam for 10 minutes.

5.   In a food processor add the cilantro, lime zest, lime juice, garlic, and cumin.

6.   Blend until smooth adding oil as the blender is running.

7.   Fluff the rice with a rice paddle and add 1 teaspoons olive oil then the cilantro mixture.

8.   Fold the rice until wee combined and rice is green.

9.   Season with sea salt and freshly cracked black pepper.

(OH SO GOOD)

ENJOY DAN:                                             BON-APPETITE!!

FISH TACOS WITH CREAMY LIME GUACAMOLE CABBAGE SLAW ENJOY DAN:

FISH TACOS WITH CREAMY LIME GUACAMOLE,  AND CABBAGE SLAW

                                                                                          By CHEF DAN

Serve 6

INGREDIENTS:

2 avocados, halve, petted and peeled

1/4-cup sour cream

 1 jalapeno, seed and thinly sliced

2 tablespoon red onion, minced

2 tablespoons fresh cilantro, chopped

5 tablespoon lime juice

1 head Napa cabbage, shredded

2 tablespoons olive oil.

1-1/2-teaspoon EACH ground cumin, ground coriander, smoked paprika, old bay

1/4-teaspoon EACH ground red pepper, and garlic powder

2 tablespoons olive oil  

1-1/2-pounds cod fillets, tilapia fillets, snapper fillets, or cat fish fillets

10 (6-inch) corn tortillas, warmed

2 beef steak tomatoes, thinly sliced

Hot sauce for serving such as Srircha or Tabasco

Lime wedges for serving

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   In a bowl mash avocados, sour cream, jalapeno, red onion, cilantro and 3 tablespoons of the lime juice.

2.   Season the guacamole with sea salt and freshly cracked black pepper.

3.   In a bowl toss the cabbage with 2 tablespoons of oil and 2 tablespoons lime juice, season with salt and pepper.

4.   To prepare tacos, combine cumin and next 5 spices in a bowl.

5.   Sprinkle mixture evenly of both sides of the fish.

6.   Place fish on a prepared baking sheet.

7.   In a pre-heated oven bake for 9 minutes, or until fish flakes easily.

8.   Place fish in a bowl; break into pieces with a fork.

9.   Heat tortillas according to package directions:

10.                To assemble each taco, spread a dollop of guacamole on a tortilla.

11.                Top with a piece of fish and a few tomatoes slices and large spoonful of the slaw.

12.                Serve with hot sauce and lime wedges.

ENJOY DAN:                                     BON-APPETITE!!

CARNE ASADA MARINATED IN ORANGE JUICE AND OTHER THINGS ENJOY DAN:

               CARNE ASADA TACOS MADE MY WAY by CHEF DAN.

Serves 8

INGREDIENTS:

 2 pounds skirt steak

12 corn tortillas

1 onion, diced

2 tomatoes, chopped

1 cup sour cream 1 head lettuce, chopped

2 cup sharp cheddar cheese

1/4- cup cilantro plus 2 tablespoons

MARINADE:

3 cups orange juice

1 tablespoons lime juice

1 tablespoon ground cumin seed

2 garlic cloves, minced

2-tablespoons cilantro, chopped

Sea salt and freshly cracked black pepper to taste

DIRECTIONS:

1.   Pour marinate in a zip lock bag.

2.   Add meat and marinate overnight in the refrigerator.

3.   Cook steak in a skillet on medium-high heat for 3 minutes on each side.

4.   When steak is cooked, place on a cutting board for 2-3 minutes.

5.   Cut steak against the grain into small strips.

6.   Serve in warm tortillas with desired amounts of avocado, tomato, lettuce, sour cream and cheese.

7.   Mix onion with 1/4-cup cilantro and serve on top.

ENJOY DAN:           BON-APPETITE!!

CARNE ASADA TACOS WITH TRI STEAK ENJOY DAN:

CARNE ASADA TACOS FOR FAMILY AND THE BOYZ by CHEF DAN:

Serves 8

INGREDIENTS:

1-1/2-pounds tri steak cut into thin bite size pieces

2 tablespoon and 2 teaspoons rice vinegar

1/4-cup soy sauce

4 cloves of garlic minced, divided

2 tablespoon lime juice

4 tablespoon olive oil

1/2-teaspoon EACH sea salt, black and white pepper, garlic powder, chili powder, dried oregano, ground cumin, ground ginger, green chili powder, smoked paprika, and jalapeno powder.

1 onion chopped onion

 1/4-cup fresh cilantro, chopped

1 tablespoon lime juice

2 beef steak tomatoes

2 avocados, peeled pitted and sliced

2 jalapenos pepper, chopped

1 pound tomatillos, husked and rinsed

2 dried New Mexico Chile pods

Smidgen of sea salt

12 6-inch corn tortillas

1 cup Gouda cheese

1 lime cut into wedges

DIRECTIONS:             (PRE-HEAT OVEN TO 450 DEGREES)

1.   Lay the tri steak in a baking dish.

2.   In a bowl whisk together the vinegar, soy sauce, 2 garlic and lime juice.

3.   Season with salt and all powders.

4.   Whisk until well blended; pour over steak cover and refrigerate overnight.

5.   In a bowl stir together, onion, cilantro and lime juice, and use for relish.

6.   Heat a skillet over medium-high heat.

7.   Toast Chile pods for a few minutes; soak in water for 30 minutes.

8.   Place tomatoes, jalapenos tomatillos, 2 garlic cloves, on baking sheet.

9.   Drizzle with 2 tablespoon olive, and season with salt.

10.                Roast for 20 minutes, remove from oven

11.                 Place  vegetables in blender with Chile pods, puree until smooth

12.                Heat remaining oil in a skillet over medium-high heat when sizzling.

13.                Add meat and cook stirring constantly until cooked through.

14.                Heat tortillas in the microwave, according to package directions.

15.                To serve, place 2 or 3 tortillas on a plate, lay generous amount of beef over them.

16.                Top onion relish and the pureed tomatillos sauce.

17.                Add much cheese as you like and garnish with avocado and lime wedges.    ENJOY DAN:                   BON-APPETITE!!