BAKED BLACK COD SITKA ENJOY DAN:

                        BAKED BLACK COD SITKA by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup sour cream

1/2-cup mayonnaise

2 scallions, finely chopped

Zest of 1 lemon

1 teaspoon EACH dried dill, and lemon pepper

Kosher salt and Seasoned Pepper Medley to taste

2 ounces black cod fillet

DIRECTIONS:  (PRE-HEAT THE OVEN TO 475 F)

1.   Grease a 9X13-inch baking dish.

2.   Season black cod with salt & pepper to taste.

3.   Place black cod in the baking dish.

4.   Combine sour cream, mayonnaise, scallions, lemon zest and dill in a bowl.

5.   Spread sour cream mixture evenly over each piece of black cod.

6.   Bake in preheated oven until fish flacks easily with a fork, about 20 minutes.

7.   Remove from the oven and let set 5 minutes before serving.

ENJOY DAN:                                                                              BON-APPETITE!!                                 

DAN'S SEAFOOD GUMBO MY WAY ENJOY DAN:

                  DAN’S SEAFOOD GUMBO MY WAY by CHEF DAN:

Serves 12-16

INGREDIENTS:

1/2-cup vegetable oil, divided

2 (16 Oz) packages frozen okra, thawed

1 tablespoon white vinegar

4 quarts of water

2 pounds cooked ham, cubed

3 onions, diced

2 celery stalks, diced

2 garlic cloves, peeled and left whole

1 bell pepper, diced

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

4 pounds shrimp, peeled and deveined

2 pounds, boneless, skinless chicken, cubed

2-teaspoons TABASCO chipotle pepper sauce

1/4-teaspoon cayenne pepper

DIRECTIONS:

1.   Heat 1/4-cup oil, in a skillet over medium-heat when sizzling.

2.   Add okra and sauté, stirring frequently for about 30 minutes.

3.   Add vinegar, and cook another 10 minutes, or until reduced by half.

4.   Spoon okra into a bowl and set aside.

5.   Bring water to a boil in a stockpot over medium-high heat.

6.   Meanwhile add reaming oil to the skillet over medium-high heat when sizzling.

7.   Add ham, chicken and sauté for 10 minutes or until lightly browned.

8.   Remove ham & chicken to the stockpot.

9.   In the same skillet, combine onions, celery, garlic and bell pepper.

10.                Cook 10 minutes and when vegetables are cooked through add to stockpot along with okra and tomatoes.

11.                Cover, reduce heat, and simmer for 1 hour, stirring occasionally.

12.                Reduce to very low, add shrimp and simmer for 10 minutes.

13.                Serve gumbo win soup bowl with mounds of rice.

ENJOY DAN:                                                                                 HALLELUJAH!!

WHIDBEY ISLAND KING SALMON SMOKED ON THE TRAEGER GRILL ENJOY DAN:

WHIDBEY ISLAND KING SALMON SMOKED ON A TRAEGER GRILL MY WAY

                                                                                                  By CHEF DAN:

2 pounds salmon

INGREDIENTS:

2 pound wild caught king salmon fillets

1 cup brown sugar

1/4-cup paprika

1 tablespoon EACH Seasoned Black Pepper and garlic powder

1/2-cup coarse salt

1 cup vodka

1 Walla Walla sweet onion, sliced

2 tablespoons lemon juice

DIRECTIONS:

1.   In a bowl whisk together brown sugar and next 5 ingredients.

2.    Place in zip-lock bag; add salmon.

3.    Marinate in the refrigerator for up to 4 hours.

4.   Remove; rinse and pat dry with paper towel.

5.   Set Traeger grill to smoke with lid open until fire is established (4-5 minutes.

6.   Set salmon fillets skin side down on the grill.

7.   Place slice onion over the top of the fillets.

8.   Keep dial set to “smoke” and smoke 2-3 hours or until internal temperate reach 150 F.

ENJOY DAN:                            SING SONGS & PLANT SEEDS!!

HORSESHOE STATE CHAMPION BERT PACK FAMOUS CRAB CAKES ENJOY DAN:

     HORSESHOE STATE CHAMPION BERT PACK’S FAMOUS CRAB CAKES

                                                                                               By CHEF DAN:

Serves 4

INGREDIENTS:

1 cup fresh caught Whidbey Island crab meat

1 tablespoon olive oil

1 egg

2 tablespoon mayonnaise

1 teaspoon Dijon mustard

1/4-teaspoon Frank’s Red Hot sauce or Sriracha

1 teaspoon lemon juice

1/4-cup Panko (Japanese bread crumbs)

DIRECTIONS:

1.   Gently combine all ingredients.

2.   Shape into 4 cakes.

3.   Pan Fry in olive oil over moderate-heat.

4.   Fry 3-4 minutes or until golden brown.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS

PALEO DIET SPICY SHRIMP STIR-FRY ENJOY DAN:

                  PALEO DIET SPICY SHRIMP STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup lemon juice

1 onion, chopped

4 tablespoons olive oil

3 garlic cloves, minced

1 tablespoon lemon zest

1 thumb-size fresh ginger, grated

1 teaspoon EACH turmeric, and curry blend (recipe to follow)

1.5-pounds shrimp, peeled and deveined

1 tablespoon coconut oil

DIRECTIONS:

1.   Mix together lemon juice, and next 7 ingredients in a bowl.

2.   Add shrimp and cover and refrigerate in the marinate overnight.

3.   Remove shrimp reserving the marinate.

4.   Heat coconut oil in a wok over medium-high heat when sizzling.

5.   Add shrimp and stir-fry until shrimp are opaque about 5 minutes.

6.   Add reserved marinate and bring to a boil, stirring constantly for 2 minutes.

CURRY BLEND: (MAKES 1/2-CUP)

1-Tablespoon each ground turmeric, and ground coriander

3-tablespoons Hungarian paprika,

2 teaspoons EACH aground cumin, ground red pepper, fenugreek, garlic powder, onion powder, and ground fennel

1/2-teaspoon EACH ground cardamom, cinnamon, and ground cloves

DIRECTIONS:

1.   Grind the spices in a spice grinder; store in Mason jar for 2 months.

ENJOY DAN:                                       HALLELUJAH!!

PALEO DIET SWEET AND SPICY CHICKEN BITES ENJOY DAN:

       PALEO DIET SWEET AND SPICY CHICKEN BITES by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups almond flour

1/2-teaspoon kosher salt

1/4-teaspoon Seasoned Pepper Medley

2 eggs

1/4-cup tapioca

1.5-pounds chicken tenders

1/2-cup honey

1/2-teaspoon EACH garlic powder, onion powder, and turmeric

1 teaspoon sriracha

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Line a baking sheet with foil.

2.   Place the almond flour, salt ad pepper in a bowl and stir to combine.

3.   Place the eggs in another bowl with a splash of water and whisk them.

4.   Dip the chicken ender into the tapioca, then into the egg, than the almond flour.

5.   NOW place in the fridge and let rest 30 minutes to 1 hour.

6.   Lay the chicken tenders, one at a time on the prepared baking sheet.

7.   Bake the chicken for 25 minutes or until golden brown.

8.    Preparing the sauce; in a skillet over high-heat; bring the honey and next 4 ingredients to a boil then set aside.

9.   When the chicken has finished baking; remove from oven and turn oven to broil.

10.                Dip each tender into the dipping sauce then lay back on baking sheet.

11.                Save the extra sauce.

12.                Put the chicken tenders back in the oven and broil 2-5 minutes or until glaze has slightly caramelized. DO NOT BURN.

13.                Baste the chicken with any extra sauce.

ENJOY DAN:                                        BON-APPETITE!!

VIETNAMESE LEMONGRASS CHICKEN FOR THE SOUP KITCHEN ENJOY DAN:

VIETNAMESE LEMONGRASS CHICKEN FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup fish sauce

1/4-cup curry powder

1/4-cup soy sauce

1/4-cup red wine vinegar

6 garlic cloves, minced  

1 thumb-size fresh ginger, thinly sliced

1 tablespoons salt

2 tablespoons sugar

8 pounds boneless, skinless, chicken breasts, cubed

22 cup chicken broth

4 tablespoon vegetable oil

6 fresh lemongrass stalks, cut into 5 inch lengths

4 onions, chopped

Garnish with dry roasted peanuts

DIRECTIONS:

1.   In a bowl combine fish sauce and next 7 ingredients.

2.   Add the chicken and mix to coat.

3.   Marinated for 1 hour.

4.   In a soup-pot add the oil over medium-high heat and when sizzling.

5.   Add the lemongrass, onion, and sauté for 4-5 minutes.

6.   Add chicken and sauté for 4 minutes.

7.   Add broth bring to a boil; and simmer for 1 hour.

8.   Garnish with dry roasted peanuts.

ENJOY DAN:                              SING SONGS & PLANT SEEDS!!