PASTA WITH MINT PESTO ENJOY DAN:

                  ANGEL HAIR PASTA WITH MINT PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1/2- (16 Oz) package of angel hair pasta

MINT PESTO:

3 tomatoes, chopped

2 cups loosely packed fresh mint leaves

1/2-cup parsley leaves

1/2-cup Parmesan cheese

1/3-cup olive oil

1/4-cup pine nuts

3 tablespoons pasta water

2 garlic cloves

1 tablespoon lemon juice

Sea salt and freshly ground b black pepper

DIRECTIONS:

1.   Bring a pot of salted water to a boil.

2.   Add pasta and cook according to package directions.

3.   Drain and set aside.

4.   Reserving 3 tablespoons pasta water.

5.   In a food processor, blend all pesto ingredients together.

6.   While machine is running slowly add oil and continue until smooth.

7.   Toss pesto with cooked pasta.

ENJOY DAN:                       BON-APPETITE!!

LETTUCE WITH BEETS AND GOAT CHEESE ENJOY DAN:

BABY LETTUCE WITH BEETS AND GOAT CHEESE by CHEF DAN:     

SERVES 4

INGREDIENTS:
3 beats, sliced

½-cup walnuts pieces

½-teaspoon cumin seeds and coriander seeds

Sea salt and freshly ground black pepper to taste

1 teaspoon honey

2 teaspoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon walnut oil

1 tablespoon olive oil

2/3-cup pomegranate seeds

1/2-cup goat cheese, crumbled

1 teaspoon Smokey paprika

1/4-cu[p plain yogurt

2 heads of red and green leaf lettuce, torn into pieces

1 handful cilantro, chopped

 2 scallions cut on the bias in 2-inch pieces.

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)

1.   Set beets in a 8-inch square pan with 1/4-inch of water,

2.   Cover tightly with foil and bake for 1-hour.

3.   In dry skillet over medium-heat, roast walnut until golden about 4-5 minutes.

4.   Toast cumin seeds and coriander seed in a dry pan over medium-heat for 3 minutes.

5.   In a coffee grinder, grind seeds until smooth.

6.   Pour in to a bowl.

7.   In a food blender, blend in half the cheese, paprika, yogurt, honey, vinegar, lemon juice, and oils, pulse until smooth, adding oil as machine is running.

8.   Pour cheese mixture into a bowl and add remaining cheese

9.    Rub beets with pepper towel to remove peel.

10.                Combine beets, 2 tablespoons dressing and 1/2-cup pomegranate seeds.

11.                Let stand for 15 minutes.

12.                In a salad bowl, toss lettuce, cilantro and walnuts and 3 tablespoons dressing.

13.                Spoon beet mixture down the center of a platter and scatter scallions on top.

14.                Sprinkle with remaining pomegranate seeds.

15.                Serve remaining dressing on the side.

ENJOY DAN:         BON-APPETITE!!

ZA'ATAR ROAST CHICKIEN WITH GREEN TAHINI ENJOY DAN:

ZA’ATAR ROAST CHICKEN WITH GREEN TAHINI FOR LABOR DAY PARTY by CHEF DAN:

Serves 6

GREEN TAHINI SAUCE:

1 cup yogurt

1/2-cup tahini

1 cup cilantro

2 garlic cloves, smashed

1/4-lemon juice

Kosher salt to taste

CHICKEN AND ASSEMBLY:

1 4 pound cut up fryer, skin on, bone in chicken

2 onions, finely sliced

2 garlic cloves, smashed

1 lemon, thinly sliced

1 tablespoon sumac

1-1/2-teaspoon ground allspice

2 teaspoon EACH ground tumeric, ground ginger, and ground cinnamon

1 cup chicken broth

1/4-cup olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 tablespoon za’atar

12 ounces angle hair pasta

1/4-cup pine nuts

DIRECTIONS:      

1.      Heat a pot of water over high heat until boiling, add 1 tablespoons kosher salt.

2.      Cook pasta according to package directions, drain and set aside.

GREEN TAHINI SAUCE

1, Pulse yogurt, garlic, taahini, cilantro, lemon juice and 1/2-cup of water in a food processer process until smooth.

CHICKEN ASSEMBLY:   (PRE-HEATED OVEN TO 400 DEGREES)

1.      Toss chicken, onions, garlic, lemon, sumac, allspice, turmeric, ginger, cinnamon, broth, and 1/4-cup oil in Ziploc bag, season with salt and pepper, refrigerate overnight.

2.      Place chicken, onions, garlic and lemon on a rimmed baking sheet, spooning marinate over and around chicken.

3.      Sprinkle with za’atar and roast for 45-55 minutes.

4.      Melt butter in a skillet over medium-high heat when sizzling.

5.      Add pine nuts and sauté, stirring often until butter foams, and nuts are golden brown about 3-4 minutes, season with salt and set aside.

6.      In a skillet over medium-high add pasta making sure pasta is drained and dry cook 1-2 minutes.

7.      Serve chicken with roasted onions and lemon, topped with pine nuts.

8.      Serve pasta and green tahini sauce on the side. 

ENJOY DAN:                               BON-APPETITE!!

GARLIC SHRIMP AND PASTA WITH LEMON BUTTER by CHEF DAN:

Serves 4

INGREDIENTS

2 teaspoon cornstarch
1 cup chicken broth, divided

1/4-cup lemon juice, divided

2 teaspoon sesame oil

1 pound shrimp, peeled and deveined

4 garlic cloves, minced

3 teaspoon Herb de Province

8 ounces angel hair pasta

1/4-cup white wine

2 tablespoon butter

1/2-cup fresh basil, chopped

Pinch of sea salt.

DIRCETIONS:

1.      In a bowl whisk together cornstarch, 1 cup broth, 2 tablespoons and lemon juice.

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

3.      Add shrimp garlic, and Sriracha sauce, sauté until shrimp turn pink.

4.      Remove from heat and set aside.

5.      In the same skillet add the cornstarch mixture, white wine, remaining lemon juice, and remaining broth,

6.      Bring to a boil, and then simmer for 5 minutes.

7.      Whisk in the butter.

8.      Place shrimp and pasta in a bowl and pour lemon butter over.

9.      Top with with fresh basil.

ENJOY DAN:                                                 BOUM-APPETITO!!

SHRIMP WITH PASTA AND LEMON BUTTER ENJOY DAN:

SHRIMP WITH MULTI GRAIN PASTA AND LEMON BUTTER by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup chicken broth

7 ounces multi grain spaghetti

1/4-cup butter

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1/2-red bell pepper, chopped

6 baby portabella mushrooms, halved

8 fresh green beans cut on the bias in 2-inch pieces

1/4- cup craisians

1 thumb-size fresh ginger, minced

Sea salt and freshly ground black pepper

1/4-teaspoon red pepper flakes

1 pound shrimp peeled and divined

1/4-cup white wine

2 tablespoons lime juice

1/2-cup fresh basil, chopped

Sea salt and freshly ground black pepper

DIRECTIONS:

1.   Bring a pot of salted water to boil.

2.   Add pasta and cook according to package directions.

3.   Remove from heat and drain and set aside.

4.   Heat 2 tablespoon butter and the olive oil in a skillet over medium-heat.

5.   Add onion, bell pepper, and sauté 4-5 minutes.

6.   Add garlic and sauté 1 minute.

7.   Mix the mushrooms, green beans, craisins and ginger, and cook until green beans are tender.

8.   Season with salt and pepper.

9.   Add shrimp, turning half way through; cook until shrimp turn pink abut 3-4 minutes.

10.                Remove shrimp and set aside.

11.                Add salt, red pepper flakes, white wine, lemon juice and chicken broth, to the skillet.

12.                Bring to a boil, then let simmer for 5 minutes.

13.                Whisk in butter.

14.                Placed shrimp and pasta in large serving bowl.

15.                Pour lemon butter sauce over shrimp, vegetables and pasta.

ENJOY DAN:                     BOUN-APPETITO!!

SRIRACHA SHRIMP AND NOODLE SOUP ENJOY DAN:

           SRIRACHA SHRIMP AND NOODLE SOUP by CHEF DAN:

Serves 4 

INGREDIENTS:

2 tablespoon olive oil

2 baby Bok Choy, chopped

2 cups snap peas, cut into on the bias

8 asparagus, cut into 2-inch pieces on the bias

8 baby portabella mushrooms sliced

8 ounces dried rice noodles, soaked in hot water for 20 minutes.

Drain and set aside.

4 cup chicken stock

2 cups of water

1 thumb-size fresh ginger, sliced into 4 rounds

1 tablespoon sesame oil

1/4-cup lime juice

2 tablespoons Sriracha sauce

1 tablespoons sweet chili sauce

1 teaspoon soy sauce

1 teaspoon fish sauce

3 scallions, chopped

1/2-cup cherry tomatoes

1 pound shrimp, peeled and deveined

1 handful cilantro, chopped

1/4-cup dry roasted peanuts, chopped for garnish

DIRECTIONS:

1.   In a stock-pot, heat oil over medium-high heat when sizzling.

2.   Add vegetables and mushrooms and sauté for about 5 minutes.

3.   Remove from pot set aside.

4.   Add stock water, ginger, Sriracha sauce, sesame oil, lime juice, sweet Chile sauce, soy sauce and fish sauce, to the stock pot.

5.   Bring to a boil; reduce heat and simmer for 5 minutes.

6.   Just before serving add scallion, tomatoes, cilantro and shrimp.

7.   When shrimp turn pink serve by layering the noodles add vegetables in a soup bowl.

8.   Ladle hot broth and shrimp into bowl and garnish with peanuts.

ENJOY DAN:                                         BOUN-APPETITO!!

SRIRACHA BURGER WITH SRIRACHA MAYONNAISE ENJOY DAN:

SPICY SRIRACHA BURGER WITH SRIRACHA MAYONNAISE by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds lean ground beef or ground sirloin

2 tablespoons Sriracha sauce

2 tablespoons sweet chili sauce

2 tablespoon soy sauce

 4 slices paperback cheese

4 sesame buns

1 large beef steak tomato, sliced

Arugula or romaine lettuce

SRIRACHA MAYONNAISE:

1/2-cup mayonnaise

2 tablespoons Sriracha sauce

1 teaspoon lime juice

1 tablespoon ketchup

1 garlic clove, minced

1/2-teaspoon soy sauce

DIRECTIONS:

1.   Heat gas on a gas grill.

2.   In a bowl, mix mayonnaise ingredients together.

3.   In a bowl mix, beef, Sriracha sauce, sweet Chile sauce, and soy sauce.

4.   Shape mixture into 4 patties, about 1/2-inch thick.

5.   Place patties on the grill over medium-heat.

6.   Cover grill; and cook 10-12 minutes, turning once.

7.   Internal temperature should be 160F.

8.   Top each burger with cheese and cook 1 minute longer or until cheese is melted.

9.   Toast the buns and spread spicy mayonnaise on.

10.                Place burger on the buns and add sliced tomato and lettuce on top.

ENJOY DAN:                                 BOUN-APPETITO!!