TURKISH LENTIL AND BULGUR SOUP WITH DRIED MINT ENJOY DAN:

TURKISH LENTIL AND BULGUR SOUP WITH DRIED MINT (EZOGELIN CORBASI)

                                                                                                   By CHEF DAN:

Serves 6

INGREDIENTS:

2 tablespoon olive oil

2 tablespoon butter

1 onion, finely diced

2 garlic cloves, minced

2 tablespoons tomato paste

1 tomato, peeled, copped

2 tablespoons smoked paprika

1/2-teaspoon chipotle powder

1-1/2-cups red lentils

1/4-cup bulgur

5 cups chicken or vegetables stock

1 tablespoon dried mint

Sea salt and freshly ground black pepper to taste

Lemon wedges to serve

TOPPING:

2 tablespoons butter

1 teaspoon dried mint

1/2-teaspoon smoked paprika

DIRECTIONS:

1.   In a skillet heat oil and butter over medium-heat when sizzling.

2.   Add onion and garlic and sauté for 3-4 minutes.

3.   Stir in tomato paste, chopped tomato, paprika, and chipotle powder.

4.   Add lentils and stock, cover and bring to a boil.

5.   Reduce heat and simmer for 30 minutes, stirring occasionally.

6.   Add bulgur and mint, season with salt and pepper to taste.

7.   Cook for another 10 minutes.

DIRECTIONS FOR TOPPING:

1.   Heat the butter in a sauce-pan over low-heat.

2.   Add mint and paprika; stir mixture until it sizzles.

3.   Ladle soup into individual bowls and drizzle butter mixture over each bowl.

4.   Serve with lemon wedges.

ENJOY DAN:                                              BON-APPETITE!!

POMEGRANATE AND FENNEL GLAZED RACKS ENJOY DAN:

   POMEGRANATE AND FENNEL GLAZED RACKS FOR FAMILY PARTY AT LAKE CHELAN

                                                                                                By CHEF DAN:

Serves 8

INGREDIENTS:

3 tablespoons Herbs de Provence

2 tablespoons olive oil

3 tablespoons pomegranate molasses plus 3 teaspoons

3 tablespoons fennel seeds

2 fennel bulbs, sliced lengthwise

1 shallot, thinly sliced

2-3 pound racks f lamb, rib bones frenched (to cut away the meat away from end of rib, so part of the bone is exposed

2 tablespoons grape-seed oil

2 tablespoons balsamic vinegar

1/4-cup pomegranate seeds

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   Mix Herb de Provence, olive oil, 3 tablespoons, pomegranate molasses, and 2 tablespoons fennel seeds in a bowl.

2.   Season with salt and pepper to taste.

3.   Toss fennel, shallot, reaming 1 tablespoon fennel seed, remaining 3 teaspoons pomegranate molasses in a prepared baking dish.

4.   Season with salt and pepper and distribute evenly across the bottom of dish.

5.   Season lamb with salt and pepper.

6.   Add 1 tablespoon grape-seed oil to a skillet over medium-heat when sizzling.

7.   Cook 1 rack of lamb, fat side down, until golden brown 8-10 minutes.

8.   Turn and cook other side for 5 minutes.

9.   Transfer to dish with fennel mixture, placing fat side up, rub with Herb de Provence mixture.

10.                Repeat process with remaining grape-seed oil.

11.                 Add second rack, and remaining Herbs de Provence mixture.

12.                Roast lamb in pre-heated oven for 25-30 minutes for medium-rare, internal temperature should read 125 degrees.

13.                Transfer to a cutting board and let rest 15 minutes.

14.                Meanwhile toss vegetables in pan drippings to coat; continue to roast until tender and starting to caramelize, 12-15 minutes.

15.                Remove from oven; add vinegar and toss to combine.

16.                Serve lamb over vegetables topped with pomegranate seeds.

ENJOY DAN:                                                     BON-APPETITE!!

CHICKEN PEPPERS AND ONIONS STIR FRY ENJOY DAN

CHICKEN PEPPERS AND ONIONS STIR –BY by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken tenders

2 tablespoons olive oil

1 green bell pepper, sliced into 2-inch long stripes

1 red bell pepper, sliced into 2-inch long strips

1 yellow bell pepper, sliced into 2-inch stripes

4 garlic cloves, sliced into silvers

1 onion, sliced into half-inch rounds

1 (15 Oz) can diced tomatoes

1 tablespoon dried Italian seasoning

1/2-cup Marsala wine

1/2-teaspoon red pepper flakes

Sea salt to taste

DIRECTIONS:

1.   In a wok heat olive oil over medium-high heat when sizzling.

2.   Add chicken tender and cook for 3-4 minutes stirring occasionally.

3.   Set aside.

4.   Add onion and peppers to the wok, tossing to coat with the oil.

5.   Stir occasionally; you want some to get blackened about 5-7 minutes.

6.   Season with salt and cook 1 more minutes.

7.   Add the Marsala, and with a wooden spoon scrape the bottom of the pan to release all the browned bits.

8.   Add tomatoes, Italian seasoning and red pepper flakes, and stir to combine.

9.   Add chicken, reduce heat and simmer for 20 minutes.

ENJOY DAN:                                           BON-APPETITE!!

CRAB AVOCADO LOUIS ENJOY DAN:

                         CRAB AVOCADO LOUIS by CHEF DAN:

SERVES 4

INGREDIENTS:

1/3-cup mayonnaise

1-tablespoons chili garlic sauce

3 scallions, bias-sliced into 1/2-inch lengths

3 tablespoon lemon juice

1/4-teaspoon Worcestershire sauce

1/2- tablespoon horseradish

1 tomatoes, finely diced

1/2-cup lump crab meat

2 ripe avocadoes, peeled and seeded and cut into quarters

1 tablespoons fresh snipped chives

Sea salt and freshly ground black pepper to taste

DIRECTIONS;

1.   Whisk mayonnaise, chili sauce, 1-tablespoon scallions, 2 teaspoons lemon juice, Worcestershire sauce, and horseradish, tougher in a bowl.

2.   Season with salt and pepper to taste.

3.   Combine tomato, crabmeat, remaining scallions, 2 teaspoon lemon juice in a bowl.

4.   Place 2 avocado wedges on each of the four plates.

5.   Season with salt and pepper and drizzle remaining lemon juice over each avocado on each plate.

6.   Spoon about 1/4- dressing over avocado, then mound about 1/4-crab meat mixture on top.

7.   Garnish with fresh snipped chives.

ENJOY DAN:                                                    BON-APPETITE!!

CHEESE FONDUE WITH APPLE BRANDY ENJOY DAN:

            CHEESE FONDUE WITH APPLE BRANDY by CHEF DAN:

Serves 12

INGREDIENTS:

1 garlic clove, peeled

3 cups dry white wine

2 tablespoons lemon juice

1 pound Gruyere, shredded

1 pound Swiss cheese, shredded

2-1/2-tablespoon cornstarch

1-1/2-cups apple brandy

Pinch of nutmeg, grated

2 tablespoons black truffle oil

A pinch of cayenne

DIRECTIONS:
1. Rub garlic clove oil over fondue-pot.

2. Put the wine in the fondue-pot to boil over medium-heat.

3. Reduce to simmer.

4. Add lemon juice, and then add cheese in handfuls, stirring in a figure-8 motion with a wooden spoon.

5. When the cheese is fully melted.

6. Stir in cornstarch into the brandy in a bowl until smooth.

7. Then add truffle oil and cheese.

8. Season with nutmeg and cayenne and serve over a warming station for you fondue.

9. Serve with Clabatta bread cubes.

ENJOY DAN:                                            BON-APPETITE!!

ASIAN FISH AND PEANUT SAUCE WITH RICE NOODLES ENJOY DAN:

ASIAN FISH AND PEANUTS SAUCE WITH RICE NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon fish sauce

1/4-cup honey

2 tablespoon rice wine vinegar

1/4-chunky peanut butter

1/2-(19 Oz) can Mae Ploy coconut milk

1 tablespoon red curry paste

GLAZE

2 tablespoon brown sugar

2 tablespoons lime juice

2 tablespoon white wine vinegar

1 tablespoon oyster sauce

COOKING FISH:

2 tablespoon grape-seed oil

4- 6 ounce fillets of white fish such as (black cod, tilapia, swordfish, or catfish

Sea salt and freshly ground black pepper to taste

Snipped chives for garnish

DIRECTIONS:

1.   Bring 4 cups of water to a boil, remove from heat and add rice noodles.

2.   After 20 minutes drain and set aside.

3.   In a sauce-pan mix the first 4 ingredients over medium-low heat.

4.   Stirring to melt the honey.

5.   Add peanut butter, coconut milk, and red curry paste, stirring to combine.

6.   Add rice noodles to the peanut sauce.

7.   To make the glaze; combine brown sugar, lime juice, vinegar, and curry paste in a sauce-pan over medium-high heat until slightly thickened.

8.   Set aside and keep warm.

9.   Season fillets with salt and pepper.

10.                Add oil to a skillet over high-heat when sizzling.

11.                Add fish fillets and sear for 2 minutes each side.

12.                To serve, place a scoop of peanut sauce noodles in the middle of the plate.

13.                Top with fish fillet; pour some glaze over the fillets.

14.                Garnish with snipped chives.

ENJOY DAN:                                                    

CHICKEN APPLE SALAD WITH WALNUTS ENJOY DAN:

CHICKEN APPLE SALAD WITH WALNUTS by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-lite mayonnaise

2 tablespoon honey

2 celery stalks, diced

1/3-cup toasted walnuts

1/2-pound cooked chicken, cut into 1/2-inch cubes

2 cups unpeeled apples, cored and coarsely chopped

1 cup seedless grapes

Dash of rosemary

1/2-teaspoon dried dill

DIRECTIONS:

1.   Mix mayonnaise and honey in a bowl until well blended

2.   Stir in reaming ingredients until well coated.

3.   Serve on a bed of lettuce.

ENJOY DAN:                                        BON-APPETITE!!