HERE IN LIES THE RUB FOR DRY RUB FLANK STEAK ENJOY DAN:

HERE IN LIES THE RUB FOR DRY RUB FLANK STEAK by CHEF DAN:

Serves 4:

INGREDIENTS:

1-1/2-pounds flank steak

DAN’S RUB:

2 tablespoons brown sugar

1 tablespoon EACH chipotle chili powder, smoked paprika, and lemon pepper

2 teaspoons EACH sea salt and freshly ground black pepper

1 teaspoon EACH cayenne pepper, garlic powder, cumin, Dijon mustard, and coriander

4 tablespoons olive oil

DIRECTIONS:

1.   In a bowl mix together all rub ingredients.

2.   Lay the flank steak in baking dish.

3.   Pat down with olive oil.

4.   Season the flank steak on both sides with Dan’s rub.

5.   Patting the seasoning down with your finger.

6.   Cover with plastic wrap and place in the refrigerator 4 hours or overnight, turning once.

7.   When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established about 5 minutes.

8.   Set temperature to 450 degrees F, and preheat for 10-15 minutes.

9.   Arrange the flank steak diagonal directly on the grill grates.

10.                Grill for 6 minutes, then turn.

11.                Continue cooking for 6 to 8 minutes more.

12.                Transfer to cutting board and let rest for 5 minutes.

13.                Slice thinly on the diagonal across the grain.

ENJOY DAN:                                                       HALLELUJAH!!

VEGETARIAN GUMBO IN THE CROCK POT ENJOY DAN:

                 VEGETARIAN GUMBO IN THE CROCK POT by CHEF DAN:

Serves 4-6     (GUMBO a West African word means ‘okra)

INGREDIENTS:

2 cups vegetable broth

1 onion, chopped

2 green bell peppers, chopped

6 garlic cloves, minced

3 bay leaves

1 (10 Oz) package okra, chopped

1 (14.5 Oz) can diced tomatoes

2 cups fresh or frozen corn

2-cups vegetables broth

1 (15 Oz) can black beans, drained and rinsed

2 teaspoons EACH dried thyme, dried basil, mustard powder, and Cajun seasoning

1-1/2-teaspoons EACH cayenne pepper, sea salt and black pepper

1 teaspoon each cumin, smoked paprika

1/4-teapoon liquid smoke

1/2-cup all-purpose flour

DIRECTIONS:

1.   Spray the interior of the crock pot with Pam.

2.   Combine vegetable broth, onion, bell peppers and garlic.

3.   Cover and cook on Low for 4 hours.

4.   Add okra and remaining ingredients.

5.   Cover and cook on Low for 3 hours more.

ENJOY DAN:                                                                 HALLELUJAH!!

CHILI PEPPER BBQ BABY BACK RIBS ON THE TRAEGER PELLET GRILL ENJOY DAN:

CHILI PEPPER BBQ BABY BACK RIBS ON THE TRAEGER PELLET GRILL

                                                                                                    By CHEF DAN:

Serves 4

INGREDIENTS:
2 racks of baby back ribs

1/2-cup brown sugar

2 teaspoons EACH cumin powder, Turkish chili powder, red Chile flakes, cayenne pepper, blank pepper, and sumac

1/4-teaspoon EACH nutmeg, and cinnamon

1/4 cup tomato ketchup

2 tablespoons BBQ sauce

1 teaspoon Worcestershire sauce

1 fresh Serrano pepper, finely sliced

DIRECTIONS:

1.   Wash and pat fry the ribs with a towel.

MARINATE:

1.   In a bowel mix together brown sugar, and next 9 ingredients.

2.   Place ribs n a Ziploc bag and cover with marinate.

3.   Refrigerate for up to 4 hours.

4.   Remove the thin papery membrane from the bone side of the ribs by working the tip of a knife underneath the membrane over middle bone.

5.   Using paper towel to get a firm grip, and then tear the membrane off.

6.   Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).

7.   Remove from marinate and pat dry with paper towels.

8.   Smoke the ribs meat side up for 3 hours.

9.   Transfer ribs to a rimmed baking sheet and set grill 225 degrees.

10.       Tear off four long sheets of aluminum foil.

11.       Top with racks of ribs: pull up the sided to keep the liquid enclosed.

FOR THE BRAISE:

1.   In a pan combine BBQ sauce, Worcestershire sauce and Serrano pepper until it becomes thick syrup.

12.       Sprinkle in the 1/2-the braise, lay another piece of foil on top and tightly crimp the edges so there’s no leakage.

13.       Repeat with reaming rack of ribs.

14.       Return the foiled ribs do the grill and cook an additional 2 hours

15.       Then remove the foil from the ribs, and bush both sides with braise.

16.       Discard foil and arrange ribs directly on the grill grate and gill for 30 minutes to 1 hour.

17.       Let rest a few minutes before serving.

ENJOY DAN:                                                BON

SPICY SWEET AND SOUR CHICKEN IN THE CROCK POT ENJOY DAN:

SPICY SWEET AND SOUR CHICKEN IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

2-4 boneless, skinless chicken breasts, cubed

1 cup chicken broth

3 garlic cloves, minced

1 thumb-size fresh ginger, peeled and thinly sliced

1/3-cup soy sauce

2 tablespoons EACH brown sugar and sweet chili sauce

1 tablespoon EACH rice wine vinegar, sumac, and crushed red pepper flakes

3 tablespoon EACH Tabasco Garlic Pepper Sauce, and tomato paste

1 teaspoon EACH cumin and sesame oil

1/2-onion, chopped

1 red bell pepper, cut into thin strips

1 package frozen vegetables, steamed

Salt and pepper to taste

DIRECTIONS:

1.   Place cubed chicken at the bottom of the crock pot.

2.   In a bowl whisk together and next 12 ingredients.

3.   Season with salt and pepper.

4.   Pour over chicken, add onion and bell pepper, toss well to evenly coat.

5.   Cover and cook on high for 4 hours and on low for 8 hours.

6.   When finished, stir in steamed vegetables and serve with jasmine rice.

ENJOY DAN:                                                    HALLELUJAH!!

CHICKEN PHO MY WAY IN THE CROCK POT ENJOY DAN:

CHICKEN PHO MY WAY IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:
8 cups chicken broth

2 tablespoon EACH brown sugar, fish sauce, sweet chili sauce, and fennel seeds

10 whole star anise

6 whole cloves

1 thumb-size fresh ginger, peeled and thinly sliced

3 cloves garlic, minced

1 cinnamon stick

2 bone in chicken breasts, skinned removed, trimmed

6 ounces rice noodles

6 cups bok choy

2 cups mung beans

1 bunch fresh mint leaves, torn

1 fresh Serrano, thinly sliced

1 lime cut into wedges

DIRECTIONS:

1.   Combine, broth, and next 9 ingredients, add to crock-pot.

2.   Add chicken breasts, meat side down.

3.   Cover and cook on low for 8 hours, on high for 4 hours.

4.   Transfer chicken to a cutting board.

5.   Remove spices and discard.

6.   Add noodles and bok choy to the crock pot.

7.   Cover and cook on high for 30 minutes.

8.   Remove the chicken from the bone and shred with two forks.

9.   When noodles are tender add shredded chicken.

10.                Serve bowls of soup with sprouts, mint, sliced chili, and lime wedges.

ENJOY DAN:                                        BON-APPETITE!!

INDIAN SPICED CHICKEN WITH TOMATO AND COCONUT MILK ENJOY DAN:

INDIAN SPICED CHICKEN WITH TOMATO AND COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon vegetables oil

4 skinless, boneless chicken breasts, pounded to 1/3-inch thick

4 garlic cloves, minced

1 thumb-size fresh ginger peeled and finely grated

2 tablespoon tomato paste

2 teaspoon EACH smoked paprika, turmeric, tandoori masala. garam masala and cumin

1 teaspoon EACH ground cardamom, coriander, cayenne and nutmeg

1(12 Oz) can  tomato puree.

1 (19 Oz) can MAE PLOY coconut milk

1 pound small yellow potatoes.

Serve with lemon wedges, yogurt, torn fresh mint , and naan

DIRECTIONS:

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

2.   Season chicken and fry until browned (8-10 minutes)

3.   Transfer to a plate.

4.   Add onion, garlic and ginger to the stock pot; sauté for 5-7 minutes.

5.   Add tomato paste and next 5 ingredients until darkened about 4 minutes.

6.   Add chicken broth, tomato puree, and coconut milk, ground cardamom and cayenne and nutmeg season with S. &.P.

7.   Bring to a boil; reduce heat and simmer partially covered about 20 minutes.

8.   Add potatoes to the pot and cook until potatoes are fork-tender about 30 minutes.

9.   Add cooked chicken breasts and cook until heated through about 5 minutes.

10.                Stir in lemon juice.

11.                Serve with lemon wedges, yogurt, torn fresh mint and naan.

ENJOY DAN:                                               BON-APPETITE!!