PALOE DIET GRILLED ROMAINE SALAD WITH ASIAN SESAME DRESSING ENJOY DAN:

PALEO DIET GRILLED ROMAINE SALAD WITH ASIAN SESAME GINGER DRESSING

                                                                                                 By CHEF DAN

Serves 4

INGREDIENTS:

3- 4 romaine hearts

3-tablespoon olive oil

1 tablespoon EACH red wine vinegar, and lemon juice

2 teaspoons fresh herbs rosemary, chives, thyme, oregano or (1 teaspoon mixed dried herbs)

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Prep the romaine hearts, chop off the top and shave off the browned part of the root end.

2.    Leaving the root intact so the the lettuce head stays together.

3.   Prepare the grill to high.

4.   Paint the hearts all over with the Asian dressing.

5.   Grill the romaine hearts until lightly browned on all sides.

6.   Turning every minute or two until done.

ASIAN SESAME GINGER DRESSING:

In a Mason jar with a lid combine 1/2-cup olive oil: grated fresh ginger; 1/4-cup lemon juice; 2 teaspoon toasted sesame seeds; 2 teaspoon honey; 1/2- teaspoons mustard mixed with 1/2-teaspoon mustard; 1 teaspoon sesame oil; 1 garlic clove, minced; 1/8-teaspoon sriracha; chill for 1 hour.

ENJOY DAN:                        SING SONGS & PLANT SEEDS & DANCE!!

HARVEY'S PALEO DARK CHOCOLATE NUT CLUSTERS ENJOY DAN:

HARVEY’S PALEO DARK CHOCOLATE NUT CLUSTERS by CHEF DAN:

Serves 12-18 clusters

INGREDIENTS:

1/4-cup shredded coconut flakes

9 ounces dark chocolate

3 ounces bittersweet chocolate, chopped

1/2-teapoon vanilla extract

3 teaspoon coconut oil

1/2-cup whole dried cranberries

2 cups raw almonds, unsalted

Kosher salt to taste

DIRECTIONS:

1.   Line a baking sheet with parchment paper.

2.   Place the shredded coconut in a skillet.

3.   Cook over medium-heat, stirring frequently, until golden brown.

4.   Set aside.

5.   Melt the chopped chocolate and coconut oil in a heatproof bowl set over a pot of simmering water.

6.   Once melted, add vanilla and stir.

7.   Remove from heat and let cool for 10 minutes or until thickened.

8.   Stir the almonds and cranberries into the chocolate then spoon mounds onto the prepared baking sheet.

9.   Sprinkle with toasted coconut a dusting of kosher salt to taste.

10.                Place in the refrigerator for at least 30 minutes until hardened.

ENJOY DAN:                    SING SONGS & PLANT SEEDS & DANCE!!

STEAMED HALIBUT WITH GINGER SCALLIONS AND CILANTRO ENJOY DAN:

STEAMED HALIBUT WITH GINGER SCALLION AND CILANTRO by CHEF DAN:

Serves 2

2 skin on boneless halibut fillets (7 Oz) each or white fleshed fish of your choice

MARINATE:

3 cloves garlic, peeled and sliced

1 thumb-size fresh ginger, sliced

Stems from one bunch of cilantro (reserve leaf for garnish)

1/4- cup sake

2 tablespoon EACH soy sauce and hoisin sauce

3 tablespoon mirin

1 tablespoon lime juice

1 teaspoon EACH oyster sauce, hot chili oil, and sea salt

2 teaspoons sesame oil

BLEND ALL INGREDIENTS IN A BLENDER (set aside)

GINGER-SCALLION- CILANTRO GARNISH:

2 tablespoons fresh ginger, peeled and finely sliced

3 tablespoons EACH scallion, bias-sliced into 1/2-inch lengths, and fresh snipped chives.

1/2-cup fresh cilantro leaves

IN A BOWL COMBINE ALL INGREDIENTS AND TOSS TO COMBINE.

HOT CHILI OIL:

2 tablespoons grape-seed oil

1 teaspoon EACH hot chili oil, sesame oil, and soy sauce

2 garlic cloves, thinly sliced

1 tablespoon fresh ginger, fine julienne

IN A SAUCE-PAN OVER HIGH-HEAT, ADD OILS WHEN SIZZLING; ADD GARLIC AND STIR QUICKLY UNTIL GOLDEN BROWN; ADD GINGER & SOY SAUCE; SPOON OVER THE DISH.

DIRECTIONS:

1.   Score fillets diagonally on the skin side nearly halfway through the fillet every 2-inch along its length; place in zip-lock bag.

2.   Prepare marinate and place in zip-lock bag add fish toss to coat.

3.   Place in the refrigerator for about 8 hours turning half way through.

4.   Meanwhile prepare ginger-cilantro garnish.

5.   Heat water in a steamer basket; place fillets in the basket skin-side up.

6.   Cover and let steam for 5 minutes.

7.   Immediately after fish comes out of the steamer, prepare the hot garlic oil.

8.   Remove fillets to individual plates; season lightly with salt & pepper.

9.   Drizzle with hot chili oil and serve with ginger- scallion cilantro garnish.

ENJOY DAN:                   SING SONGS & PLANT SEEDS & DANCE!!

SHORT RIBS IN THE CROCK-POT ENJOY DAN:

                    SHORT RIBS IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:

3 pound bone-in short ribs

1/2-teaspoon EACH sea salt and freshly ground black pepper

1-tablespoon grape-seed oil

2-potatoes, peeled and halved

4-carrots cut into 1-inch pieces

4-cups beef broth

4 fresh thyme springs

2-bay leaves

1 teaspoon EACH paprika, chili powder, and curry powder

2 onions cut into 1/2-inch wedges

6-garlic cloves, minced

1-tablespoon tomato paste

2-cups red wine

3-teaspoons corn starch

3 tablespoon water

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Sprinkle ribs with 1/2-teaspoon salt & pepper.

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

3.   Add ribs and brown on all sides in batches, transfer to crock-pot.

4.   Add potatoes, and next 8 ingredients and sauté for 2 minutes.

5.   Add onions and sauté for 8-10 minutes.

6.   Add garlic, tomato paste, and red wine; bring to a boil; cook 8-10 minutes.

7.   Add to crock-pot and cook on low for 6-8 hours.

8.   Remove ribs and vegetables; keep warm.

9.   transfer cooking juices to a sauce pan; skim the fat off.

10.                Discard thyme and bay leaves.

11.                Bring juices to a boil.

12.                In a bowl and mix cornstarch to the water until smooth.

13.                Stir into cooking juices, return to boil and stir for 2 minutes.

14.                Season with salt and pepper.

15.                Serve with ribs and vegetables.

ENJOY DAN:     SING SONGS & PLANT SEEDS & DANCE

SZECHUAN SPICY EGGPLANT ENJOY DAN:

          SZECHUAN SPICY EGGPLANT (Aubergine) by CHEF DAN:

Serves 4

INGREDIENTS:

1 large eggplant, halved and cut into finger size strips

4 tablespoon grape-seed oil

1/4-cup chicken broth

1-1/2-tablespoon soy sauce

1 tablespoon EACH brown sugar, mirin, and balsamic vinegar

2 teaspoons chili garlic sauce

1/4-cup water chestnuts, rinsed and chopped

4 garlic cloves, minced

1/4-teaspoon EACH Szechuan pepper and kosher salt

1 thumb-size fresh ginger, grated

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

2 tablespoon rice wine vinegar

1 tablespoon dark sesame oil

1 tablespoon toasted sesame seeds

DIRECTIONS:

1.   In a skillet heat 3 tablespoons oil over medium-high heat, when sizzling.

2.   Add eggplant and quickly brown on each side.

3.   While eggplant is cooking mix broth and next 4 ingredients together and whisk until sugar dissolves.

4.   Remove eggplant front the skillet when cooked and keep warm.

5.   Heat garlic, chili garlic sauce, ginger and I tablespoon oil.

6.   Stir fry until aromatic.

7.   Stir in water chestnuts and half the scallions along with eggplant and broth mixture.

8.   Stir and stir fry until soy sauce is absorbed into the eggplant about 7-9 minutes.

9.   Add vinegar, sesame oil and remaining scallions.

10.                Garnish with toasted sesame seeds.

ENJOY DAN:                             SING SONGS &PLANTD SEEDS & DANCE

CREAMY SOUR CREAM CHICKEN CASSEROLE ENJOY DAN:

            CREAMY SOUR CREAM CHICKEN CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breast, boiled and cubed

1 cup sour cream

1/2-package cream cheese

1 (10-3/4 Oz) can cream of chicken soup

1 (10.5 Oz) can cream of mushrooms soup

25 Ritz crackers

1-1/2-cups of cheddar cheese

 Kosher salt and freshly ground black pepper to taste

DIRECTIONS:  (PREHEAT OVEN TO 350 F)

1.   In a skillet over medium-low heat combine cubed chicken and the next 4 ingredients, stir half of the Ritz crackers.

2.   Mix well and cook until the cream cheese has melted.

3.    Transfer casserole mixture to a casserole dish sprayed with Pam.

4.   Top with remaining Ritz crackers.

5.   Bake in preheated oven for 15-20 minutes or until cracker turn golden brown.

6.   The last 5 minutes of cooking add Cheddar cheese.

ENJOY DAN:                     SING SONGS & PLANT SEEDS & DANCE!!

CHEESE SCALLOP POTATOES IN TH CROCK POT ENJOY DAN:

CHEESE SCALLOP POTATOES IN THE CROCK POT FOR SENNSTROM GANG

                                                                                                    By CHEF DAN:

                                          (The meal for Tuesday)

Serves 12

INGREDIENTS:

8 potatoes, peeled and sliced with a mandolin

1 onion, thinly sliced

5 tablespoons butter

2 cloves garlic, minced

5 tablespoons flour

2 cups milk

1 (10-3/4 Oz) can of cheddar cheese soup

1 (10.5 Oz) can cream of mushroom soup

1 teaspoon dry mustard powder

2 cups chicken broth

1/4-teaspoon EACH salt, Sichuan pepper, thyme, and curry blend

1-1/2-cups shredded cheese

DIRECTIONS:

1.   Melt butter in a saucepan over medium-heat and when sizzling.

2.   Add garlic and flour stirring until blended, cook 1 minute.

3.   Pour in milk whisking until incorporated and no lumps remain.

4.   Stir in soups, chicken broth and seasoning.

5.   Stir over medium-heat until thick and bubbling.

6.   Spray the crock-pot with Pam.

7.   Layer 1/2-the potatoes, half the onions and 1 cup of the sauce.

8.   Repeat layers ending with potatoes, onions, and sauce.

9.   Cook on high 4-5 hours, cook on low 7-8 hours.

10.                Sprinkle with cheese the last 10 minutes of cooking.

ENJOY DAN:               SING SONGS & PLANT SEEDS & DANCE!!