CRUSTED SHRIMP WITH COCONUT MILK ENJOY DAN:

CRUSTED SHRIMP WITH COCONUT NOODLES by CHEF DAN:

Severs 4

NOODLES:

1 (19 Oz) can Mae Ploy coconut milk

1/4-cup lime juice

2 tablespoons EACH brown sugar, fish sauce and hoisin sauce

1 tablespoon EACH grape-seed oil, and rice vinegar

1 teaspoon EACH mirin, rice vinegar, and garam masala

Sea salt and Seasoned Pepper Medley to taste

1 (8 Oz) package of rice noodles

1 cup snap peas, bias sliced in 1/2-inch lengths

2 carrots, bias cut into thin sliced

1 red bell pepper, diced

1 onion, chopped

4 radishes, thinly sliced

SHRIMP:

2 tablespoon grape-seed oil

2 tablespoon red curry paste

2 eggs

1 cup panko

2 teaspoon EACH garlic powder, ginger powder, and cumin

1-1/2-teaspoon brown sugar

1 pound shrimp tails intact

Garnish with dry roasted peanuts

MAKE THE NOODLES:

1.   In a saucepan, combine coconut milk, and next 4 ingredients.

2.   Bring to a boil, lower heat and simmer for 20-25 minutes.

3.   In a bowl, whisk together sesame  oil and next 5 ingredients:

4.   Cook the rice noodles according to package directions:

5.   Drain, rinse and toss with the vinegar mixture.

6.   Add the peas, and next 4 ingredients to the coconut mixture.

7.   In a skillet add coconut mixture, and simmer for about 4 minutes.

8.   Add noodles; toss until heated through about 2 minutes.

SHRIMP:

1.   In a bowl, whisk the curry paste with the eggs and blend

2.   In another bowl mix the Panko and next 4 ingredients.

3.   On a baking sheet covered with aluminum foil.

4.   Holding the shrimp by their tails, dip into egg mixture, coat with Panko mixture, and place on baking sheet, repeat with remaining shrimp.

5.   In a skillet heat the oil over medium-heat until sizzling.

6.   Working in batches fry the shrimp until golden brown; 1 minute.

7.   Divide the noodle mixture among 4 bowls; top with shrimp.

8.   Top with dry roosted peanuts.

ENJOY DAN:                                      SING SONGS & PLANT SEEDS!!

ORZO WITH TOMATOES AND FETA ENJOY DAN:

               ORZO WITH TOMATOES AND FETA by CHEF DAN:

Serves 4

DRESSING:

1/4-cup apple cider vinegar

2 tablespoon lemon juice

1 teaspoon EACH honey and Dijon mustard

1/4-cup olive oil

Sea salt and Seasoned Pepper Medley to taste

ORZO:

4 cup vegetarian broth

1 cup uncooked orzo pasta

SALAD:

1 tablespoon olive

1 onion, halved and chopped

8 cherry tomatoes

1/4-cup olives

1/2- fennel bulb, halved and sliced thin

1/2-cup dried cranberries

2 cups arugula, chopped

1/2-cup crumbles feta cheese

1/4-cup toasted pine nuts

DIRECTIONS:

1.   Whisk together vinegar, and next 3 ingredients:

2.   Gradually whisk in oil, season with and pepper to taste.

3.   Bring broth to boil in a saucepan.

4.   Stir in orzo,  partially cover reduce heat to medium, and simmer stirring occasionally, and boil until tender but still firm to the bit, about 10 minutes.

5.   Drain; transfer to a bowl, tossing frequently until cool.

6.   In a skillet add oil over medium-heat and when sizzling.

7.   Add onion, pinch of salt and sauté for 5 minutes, or until golden brown.

8.   Add onion to the dressing and stir to coat.

9.   1n a bowl mix tomatoes and next 6 ingredients, combine thoroughly.

10.                Add vinaigrette, toss to coat.

11.                Season with salt and pepper to taste.

12.                Top with toasted pine nuts.

13.                Serve at room temperature.

ENJOY DAN:                                                       PLANT SEEDS & SING SONGS!!

VIETNAMESE NOODLE SALAD WITH CHILI SCALLION OIL ENJOY DAN:

VIETNAMESE NOODLE SALAD WITH CHILI SCALLION OIL by CHEF DAN:

Serves 4

CHILE-SCALLIONS OIL:

3 scallions, thinly sliced

2 garlic cloves, thinly sliced

2 star anise pods

2 teaspoon each toasted sesame seeds, and green chipotle powder

1 thumb-size fresh ginger, chopped

1 teaspoon Sichuan peppercorn

1/3-cup sunflower

NOODLE AND ASSEMBLY:

1 (6 Oz) package soba noodles

2 tablespoon EACH soy sauce and rice vinegar

2 teaspoon EACH sugar, and toasted sesame oil

2 cup shredded cooked chicken

2 scallions, thinly bias cut

1 English cucumber, halved lengthwise, thinly sliced

4 radishes, thinly sliced

1 cup cilantro leaves

3 tablespoon dry roasted peanuts

CHILI-SCALLION OIL:

1.   Cook all ingredients in a skillet over medium-heat, swirling pan occasionally, until scallions, garlic and ginger until golden brown.

2.   About 3 minutes, and let cool and transfer oil to Mason jar.

NOODLE ASSEMBLY:

1.   Cook noodles according to package directions; drain.

2.   Rinse noodles under cold water, then shake off as much water.

3.   Whisk soy sauce and next 3 ingredients together in a bowl until sugar dissolves.

4.   Add noodles, chicken and scallions, toss to coat.

5.   Toss with cucumber, radishes cilantro leaves.

6.   Drizzle with chili oil and top with peanuts.

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!

VIETNAMESE VEGETARIAN NOODLE SALAD (BUN CHAY) ENJOY DAN:

VIETNAMESE VEGETARIAN NOODLE SALAD BUN CHAY by CHEF DAN:

Serves 4

NOODLES:

 8 ounces vermicelli noodles

TOFU:

1 (16 Oz) package of firm tofu

2 tablespoons toasted sesame oil

GREENS:

1 pound Napa cabbage

2 cups bean sprouts

4 scallions, sliced on the bias

1 cucumber, thinly sliced

1/3 cup fresh mint

SAUCE:

2 tablespoons EACH lime juice, soy sauce, brown sugar and mirin

1/2-teaspoon Sriracha

2 garlic cloves, smashed

1 thumb-size fresh ginger, smashed

1 cup vegetarian stock

GARNISH:

2 tablespoon dry roasted peanuts

NOODLES:

Place noodles in a bowl and pour boiling water over the top and let sit 20 minutes; drain and set aside.

TOFU:

Cut tofu in to bit-size pieces and press between kitchen towels with a heavy skillet on top in a drainer.

Heat oil in a skillet and fry until crispy and golden, drain excess oil.

GREENS:

Prepare and set aside.

SAUCE:

In a bowl, whisk together ingredients for sauce.

SERVE:

Divide the noodles between 4 bowls, arrange greens and tofu on top and garnish with peanuts.

Drizzle with sauce, season with sea salt, & Seasoned Pepper Medley to taste.

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS

MUSHROOM CEVICHE ENJOY DAN:

                           MUSHROOMS CEVICHE by CHEF DAN:

Serves 6

MARINATE:

1 cup lime juice

3 tablespoons sunflower oil

Sea salt and Seasoned Pepper Medley to taste

1 red onion, diced

1 garlic clove, minced

CEVICHE:

1 EACH Jalapeno, and Serrano peppers

1/2-cup EACH oyster mushrooms, crimini, and baby portabella

1/2- EACH cup jicama, and cucumber, finely sliced

2 Roma tomatoes, thinly sliced

1/2-bunch radishes and cilantro, coarsely chopped

MARINATE:

1.   Combine lime juice with sunflower oil and salt. Whisking until marinate is well combined and begins to emulsify.

2.   Add diced red onion and set aside.

CEVICHE: (PREHEAT OVEN TO 350 F)

1.   Place the chilies over an open flam on gas stovetop.

2.   Blacken them for about 3 minutes, turning regularly.

3.   Then place in a paper bag and let cool; when cool peel off blacken skin.

4.   Discard stems from mushrooms and thinly slice.

5.   Place on a prepared baking sheet, sprinkle with oil and S. &. P.

6.   Bake in preheated oven for 15-20 minutes, remove and let cool.

7.   In a bowl add jicama and next 4 ingredients and cooled mushrooms.

8.   Pour in the marinate and stir to combine.

9.   Cover and refrigerate up 3 hours.

10.                Spoon the ceviche into martini glasses or small bowls.

11.                Garnish with spring of cilantro, and sliced of lime.

12.                Serve with crackers or tortilla chips.

ENJOY DAN:                                               PLANT SEEDS & SING SONGS!!

MOO SHU WITH VEGETABLES ENJOY DAN:

MOO SHU WITH VEGETABLE WRAPS by CHEF DAN:

Serves 4

SAUCE:

1/2-cup vegetables broth

3 tablespoons rice vinegar

2 tablespoon EACH sesame oil, soy sauce, and Mae Ploy sweet chili sauce

2 teaspoons EACH cornstarch and honey

FILLING:

3 eggs

1 teaspoons EACH sesame oil and soy sauce

1 tablespoon grape-seed oil

2 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 bell pepper, thinly sliced

6 crimini mushrooms, cut into thin strips

1 (14 Oz) bag coleslaw mix

1-1/2-cup snap peas, bias-sliced into 1/2-inch lengths

3 carrots, thinly sliced

2 scallions, bias sliced

WRAPS:

8 Chinese moo shu pancakes

Leaves of romaine lettuce

Hoisin sauce for spreading inside wrappers

DIRECTIONS:

1.   Combine all sauce ingredients in a Mason jar, close lid and shake the blazes out of it. Set aside.

2.   To make filling: whisk together eggs, sesame oil and soy sauce.

3.   Heat 1-1/2-teaspoon oil in a skillet over medium-heat when sizzling.

4.   Whisk eggs, soy sauce and sesame oil on a bowl.

5.   Add eggs, swirl to spread over pan and cook about 1 minute.

6.   Flip and cook 1 minute more.

7.   On a cutting board cut into thin strips. Set aside.

8.   Add 1-1/2-teaspoon oil in a skillet over medium-high heat; add onions and ginger and sauté for 4 minutes.

9.   Add garlic and mushrooms and sauté for 5 minutes more.

10.                Add coleslaw and next 3 ingredients, stir fry 3 minutes more.

11.                Stir in sauce, and simmer for 3 minutes or until sauce thickens.

12.                Fold egg stripes into stir-fry mixture.

13.                Transfer to a platter serve with lettuce leave smeared with hoisin sauce.

14.                Serve with warm moo shu pancakes.

ENJOY DAN:                                           PLANT SEEDS & SING SONGS!!

CHICKEN WITH ORANGE SAUCE ENJOY DAN:

      CHICKEN WITH ORANGE SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts

4 tablespoons orange bitters

Sea salt and Seasoned Pepper Medley to taste

2 apples, peeled

1-cup toasted almonds, divided

1 cup all-purpose flour

1 cup grated coconut

1 pint grape-seed oil

3 eggs, beaten

ORANGE RUM SAUCE:

1-cup orange juice

1/4-cup aged dark rum

1/2-cup cold butter, cut into 8 pieces

3 tablespoons cream

Garnish with 6 scallions red pepper flakes to taste

DIRECTIONS: (preheat oven to 350 f)

1.   Place chicken breast between 2 pieces of plastic wrap and pound with a mallet until very flat.

2.   Remove from plastic and sprinkle with bitters, salt and pepper to taste.

3.   Spread apples and almonds over the breasts and roll up, secure with a toothpicks.

4.   In a deep pot. Heat the oil until sizzling.

5.   Dip each breast in flour, shake to remove excess, then dip in the beaten egg then roll the breasts in the coconut flakes.

6.   Using thongs lower into the sizzling oil and fry for 20 to 30 seconds.

7.   Remove from oil and place on paper towels; then place on a prepared baking sheet, and bake for 20 minutes.

SAUCE:

1.   Combine orange juice and rum in saucepan, boil over medium-heat.

2.   Boil for 5 minutes, remove from heat and add butter, one piece at a time

3.   With immersion blender stir in cream into the sauce, combine mixture.

SERVE:

1.   Pour the sauce on serving plates.

2.   Slice the breast diagonally and reassemble the slices on the sauce revealing the stuffed centers.

3.   Garnish with toasted almonds, scallions and red pepper flakes.

ENJOY DAN:                                    PLANT SEEDS & SING SONGS!!