WET BRINE FOR WHOLE CHICKEN OR TURKEY ENJOY DAN:

WET BRINE FOR WHOLE CHICKEN OR TURKEY by CHEF DAN:

Makes about 1 cup

INGREDIENTS:
1-cup pickling salt

1/4-cup rice vinegar

1 onion, thinly sliced

1-tablespoon EACH garlic powder, sumac and ginger powder

1/3-brown sugar

1 teaspoon EACH liquid smoke, olive oil, dried sage, dried savory, and Tandoori masala

6 spring’s rosemary

DIRECTIONS:

1.  Add all ingredients in a stock pot and bring to a boil.

2.  Boil for I minute.

3.  Remove from heat and let completely cool.

4.  In a stock pot place chicken and cover with water.

5.  Add boiled mixture and refrigerate overnight.

6.  Remove and pat dry.

7.  Discard liquid.

ENJOY DAN:                                          BON-APPETITE!!

BEET AND CARROT SALAD WITH CURRY DRESSING ENJOY DAN:

     BEET AND CARROT SALAD WITH CURRY DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup pistachios, roasted

4 tablespoon olive oil

1 tablespoon EACH curry powder and garam masala

4 carrots, peeled and cut into 1/2-inch pieces

4 beets, leaves removed

1 onion, cut into 1/2-inch pieces

2 cloves garlic cloves, finely grated

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

4 cups arugula

1/4-cup feta, crumbles

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a dry fry pan over medium-heat roast pistachios, until browned.

2.   Let cool and chop; set aside.

3.   Clean and trim bees and place on a prepared baking sheet.

4.   In a piece of aluminum foil place a beet and splash of oil; tightly wrap.

5.   On the same baking sheet pace onions, and carrots drizzle with a splash of oil, tightly cover with foil.

6.   Bake for 50 minutes to 1 hour, let cool then peel the skin off the beets.

7.   Then thinly slice, set aside.

8.   In a skillet add 3 tablespoons olive oil and when sizzling.

9.   Add curry powder, gamma masala, swirling occasionally, let cool.

10.                Blend garlic, vinegar, and mustard in a bowl.

11.                In blender blend garlic ingredients while motor is running add curry oil in a steady stream until smooth, season with S. &. P.

12.                Place the roasted vegetables and beet into a large bowl.

13.                Pour the dressing over the vegetables, gently toss vegetables to coat.

14.                Place I cup arugula on each salad plate, and then top with 1 cup of dressed vegetables.

15.                Top with feta and pistachios nuts.

ENJOY DAN:                                                                           BONAPPETITE!!

CURRY TOMATO SOUP WITH COCONUT MILK ENJOY DAN:

          CURRY TOMATO SOUP WITH COCONUT MILK by CHEF DAN:

Serves 8

INGREDIENTS:

1-tablespoon olive oil

1 onion, diced

1 tablespoon Red Curry Paste

1 (14.5 Oz) can diced tomatoes

1(10.5 Oz) can RO*TEL diced tomatoes and green chilies

1 (19.5 Oz) Mae Ploy coconut milk

1 (15 Oz) can straw mushrooms

1 pound shrimp peeled and deveined

1 (16 Oz) package firm tofu, drained and cut into 1/2-inch cubes

1/4-teaspoon EACH curry powder and sumac

2 tablespoon EACH brown sugar, lime juice and fresh basil

DIRECTIONS:

1.   Heat oil in a skillet over medium-heat and when sizzling.

2.   Add onion and curry paste, sauté for 4 minutes.

3.   Add tomatoes, and coconut milk to the skillet; bring to a boil.

4.   Reduce heat and for 12 minutes.

5.   Add shrimp, tofu and curry powder and sumac, lime juice and fresh basil.

6.   Cook stirring occasionally, until shrimp are tender and tofu is heated through.

ENJOY DAN:                                                      BON-APPETITE!!

CURRIED SQUASH AND LENTIL STEW WITH CILANTRO OIL ENJOY DAN:

CURRIED SQUASH AND LENTIL STEW WITH CILANTRO OIL by CHEF DAN:

Serves 4

SPICE ROASTED SQUASH:

1-1/2-pound butternut squash, peeled and chopped into 1/2-inch cubes

1 tablespoon olive oil

Sea salt and Seasoned Pepper Medley

1 teaspoon EACH curry powder and Tamdoori masala

STEW:

1 teaspoon olive oil

1 onion, finely chopped

2 garlic cloves, smashed

1 thumb-size fresh ginger, minced

1-1/2-teaspoons garam masala and turmeric

2 cup vegetable broth

1 cup lentils

Spice roasted squash

Salt and pepper to taste

Drizzle with cilantro oil (recipe to follow)

DIRECTIONS:  (PREHEAT OVEN TO 425 F)

1.   Toss cubed squash with oil and seasonings.

2.   Place on prepared baking sheet; roast for 30 minutes, set aside.

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

4.   Add onion and sauté for 4 minutes.

5.   Add in garlic, ginger, and garam masala, and turmeric, sauté for 30 seconds.

6.   Pour in broth; add lentils, bring to a boil, reduce heat and simmer for 20 minutes.

7.   Stir in roasted butternut squash and cook an additional 10 minutes.

8.   Drizzle with cilantro oil

CILANTRO OIL:

1 cup fresh cilantro leaves

1/2-cup grape-seed oil

2 garlic cloves, minced

1 tablespoon lime juice

Seas salt and white pepper to taste

DIRECTIONS:

1.   Bring a sauce pan of water boil; add cilantro making sure to push leaves under the boiling hot water.

2.   Blanch 5 seconds, drain and plunge into ice water, drain and squeeze dry.

3.   Process all ingredients in a blender and blend until smooth.

4.   Serve yogurt and naan bread.

ENJOY DAN:                                                                      BON-APPETITE!!

CHICKEN THIGH SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN THIGH SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoons oil

4 onions, diced

7 stalks of celery, chopped

10 carrots, chopped

7 garlic cloves, minced

8 pounds bone in chicken thighs

4 bay leaves

22 cups chicken stock

2 teaspoon paprika

3 cup cream

3-(26 Oz) cans condensed cream of chicken soup

1-(5 pound) can sweet corn

4-pound egg noodles

DIRECTIONS:

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

2.   Add vegetables and sauté for 4-5 minutes.

3.    Add garlic and sauté 1 minute.

4.   Remove the skin from the chicken thighs, leave bone in.

5.   Add reaming oil to the skillet and then the chicken thighs.

6.   Cook without moving for 3 minutes, flip then sear other side until golden brown, about 3 more minutes.

7.   Add the stock, paprika, cream, cream of chicken soup, and sweet corn.

8.   Bring to a boil and then simmer for about 40 minutes.

9.   Remove chicken thighs to a plate and let cool.

10.                Using 2 forks pull the meat apart into shreds, discard bones.

11.                Return meat to the pot and bring to a boil.

12.                Add pasta and cook for 20 minutes.

13.                Season with salt and pepper.

ENJOY DAN:                                                    BON-APPETITE!!

CALAMAARI WITH AIOLI AND POLENTA ENJOY DAN:

            CALAMARI WITH AIOLI AND POLENTA by CHEF DAN:

Serves 4

AIOLI:

1 cup light mayonnaise

1/2-cup sour cream

2 tablespoon lemon juice

1 tablespoon EACH lemon zest and cilantro, chopped

2 garlic cloves, minced

Sea salt and Seasoned Pepper Medley to taste

POLENTA:

2 cups polenta

3/4-cup Parmesan cheese

Sea salt and Seasoned Pepper Medley to taste

CALAMARI:

1 pound calamari, tubes and tentacles, cleaned and rinsed

2 cups buttermilk

3 tablespoons vegetable oil

2 eggs lightly beaten

4 garlic cloves, minced

1 cup Panko

1 tablespoon Parmesan cheese

1/2-teaspoon cayenne

1 lemon, cut into wedges, for serving

DIRECTIONS:

1.   Cook polenta according to package directions:

2.   Stir in the Parmesan and salt and pepper, cover and set aside.

3.   Cut calamari tubs and tentacles into 1/4-inch thick rings.

4.   Transfer to a bowl of buttermilk; let rest for 30 minutes, then pat dry.

5.   Spread the aioli mixture in a bowl, in another bowl mix the eggs and garlic, in the third bowl mix the Panko, cheese S. &.P. and cayenne.

6.   Dredge the calamari rings in the aioli mixture, shake off excess.

7.   Dip into egg mixture and then Panko mixture.

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

9.   Add the calamari pieces to the skillet and cook turning once 1-1/2-minute per aside.

10.                Spoon polenta into 4 bowls; add calamari and serve with lemon wedges.

ENJOY DAN:                                                  BON-APPETITE!!

PASTA SAUCE MY WAY ENJOY DAN:

                         PASTA SAUCES MY WAY by CHEF DAN:

Serves 4                                         (I am using this on Spaghetti squash)

INGREDIENTS:

2 teaspoons olive oil

1 onion, chopped

1 red bell pepper chopped

3 garlic cloves, smashed

2(10.5 Oz) can RO*TEL diced tomatoes with green chilies

1 (6 Oz) can tomato paste

1 teaspoon EACH chili powder, Italian seasoning, and dried thyme

1/2-teaspoon red pepper flakes

1-teaspoon sugar

Dash of Worcestershire sauce

Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:

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

2.   Add onion and bell pepper sauté for 4 minutes.

3.   Add garlic and sauté 1 minute.

4.   Stir in tomato ingredients, all spices, and season with salt and pepper.

5.   Add sugar, Worcestershire sauce and bring to a boil,

6.    Then bring to a low boil and simmer for 10-12 minutes.

ENJOY DAN:                                                                   BON-APPETITE!!