DUKKAH CRUSTED SALMON WITH CHILI SALAD ENJOY DAN:

DUKKAH CRUSTED SALMON WITH CHILI SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cups almond flour

2 tablespoons dukkah (recipe to follow)

1 teaspoon kosher salt

4 salmon fillets

2 eggs lightly beaten

1 tablespoon EACH Tandoori Masala & chipotle powder

2 tablespoon coconut oil

3 tablespoons EACH olive oil & lime juice

1 garlic clove, minced

Sea salt and freshly ground black pepper to taste

4 cups snap peas

1 English cucumber, thinly sliced

Fresh snipped chives

INSTRUCTIONS:

1.   Place the almond flour, dukkah and salt in a small trey and toss.

2.   In another bowl whisk the egg with the Tandoori Masala & chipotle powder

3.   Dip each fillet into egg mixture and the dip into the dukkah mixture.

4.   Heat the coconut oil into a skillet over medium-heat & when sizzling.

5.   Add the salmon, turning ever 3-4 minutes, for 10 -12 minutes.

6.   Or until golden brown and opaque.

7.   Place the olive oil and next 4 ingredients, in a bowl; whisk to combine.

8.   Add the snap peas, cucumber and toss to coat.

9.   Divide the salmon and salad between serving plates and top fresh chives.

DUKKAH RECIPE:

1/4-cup EACH hazelnuts and pistachios

1 tablespoons EACH coriander seeds, sesame seeds, cumin seeds, fennel seeds, & Szechuan pepper

1/2-teaspoon EACH dried cilantro, dried thyme, and salt

INSTRUCTIONS:

1.   In a dry cast-iron skillet over low-heat roast the hazelnuts until browned about 1 minute.

2.   Roast the pistachios and next 5 ingredients and roast for 1 minute.

3.   Remove from heat and stir in cilantro, thyme and salt.

4.   When cool: place in food processor and pulse unit a dry crumble.

ENJOY DAN:                                                                           BON-APPETTITE!!

SEAN'S ROOSTER CHICKEN MULLIGATAWNY SOUP ENJOY DAN

SEAN’S ROOSTER CHICKEN MULLIGATAWNY SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 whole rooster’s

4 tablespoon butter

4 tablespoon curry powder

4 onions, chopped

4 garlic cloves, minced

1 (8 Oz) package Chunky Chat Masala

4 tablespoons dried parsley

1 cup brown Jasmine rice

1-cup lentils

1 cup split peas

1 5pound tin diced tomatoes

4 carrots, peeled and diced

4 celery stalks, diced

2 each bell peppers, chopped

2 teaspoons EACH salt & white pepper

8 tart apples, chopped

1 cup lentils

DIRECTIONS:

1.   In a stock pot place chicken in enough water to cover.

2.   Add the masala, onion, garlic and parsley.

3.   Cover and bring to boil and reduce heat and high simmer for 1 hour.

4.   Remove the chicken from the stock and set aside to cool.

5.   Add enough water to make 22 cups and bring to a boil.

6.   Add rice, and next 9 ingredients, simmer for 30 minutes.

7.   When the chicken is cool enough to handle, dice & add to pot.

8.   Add 1 more cup lentils and simmer for 40 minutes.

ENJOY DAN:                                     SING SONGS & PLANT SEEDS!!

SMOKED ROASTED CHICKEN WITH JAPANESE 7 SPICE ON THE TRAEGER GRILL ENJOY DAN:

SMOKE ROASTED CHICKEN WITH JAPANESE 7 SPICE ON THE TRAEGER GRILL                                                                          

                                                                                                    By CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (4-4-1/2 -pound whole chicken

2 tablespoons Japanese 7 spice (recipe to follow)

6 tablespoon butter

1 scallion, bias sliced into 1/2--inch slices, white& green parts finely minced

1 garlic clove, finely minced

2 tablespoon fresh herbs, plus extra for roasting, such as thyme, rosemary, oregano, or mint

2 tablespoon lemon juice

DIRECTIONS:

1.   In a bowl combine butter, and next 4 ingredients.

2.   Add 1-1/2-tablespoons Japanese 7 spice, and lemon juice, blend well.

3.   Wash the chicken inside & outside with cold running water.

4.   Dry thoroughly with paper towels.

5.   Sprinkle the remaining Japanese 7 spice in the cavity.

6.   Smear the outside of the chicken with the butter-herb mixture and Japanese 7 spice mixture.

7.   When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4-5 minutes).

8.   Oil the grill grate with Pam.

9.   Place the chicken on the grill grate, breast-side up and close lid.

10.                After 1 hour lift the lid, if the chicken is browning too quickly.

11.                Cover with aluminum foil.

12.                Close the lid and roast until internal temperature is 165 F.

13.                Let rest for 5 minutes.

JAPANESE 7 SPICE RECIPE:

2 teaspoons sesame seeds

3 teaspoons Szechuan peppercorns

1 teaspoon EACH dried nori (seaweed) ground ginger & poppy seeds

3-teaspooons EACH chili powder (togarashi) & dried tangerine peel

DIRECTIONS:

1.   Grind the sesame seeds & Szechuan seeds coarsely.

2.   Add the nori & dried tangerine peel and grind briefly.

3.   Stir remaining spices and blend well.

ENJOY DAN:                                                        SING SONGS & PLANT SEEDS

STEAMED ROASTED FINGERLING POTATOES ENJOY DAN:

          STEAMED ROASTED FINGERLING POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/4-pounds fingerling potatoes, rinsed but not peeled

2 sprigs fresh rosemary

2-3 sprigs fresh sage

2-3 tablespoon fresh dill

2-3 sprigs fresh thyme

6 garlic cloves, minced

3 tablespoon olive oil, plus for the sheet pan

Sea salt and freshly ground black pepper to taste

DIRECTIONS (pre-heat oven to 425 F)

1. Toss the potatoes and next 5 ingredients with the oil a splash of salt & pepper on a rimmed baking sheet.
2. Arrange them in a single layer.
3. Cover tightly with foil and steam for 20 minutes.
4. Carefully remove the foil, rotate the baking sheet, and roast for another 15-20 minutes.
5. Flip the potatoes with a spatula and roast another 10 minutes.

ENJOY DAN:                               SING SONGS & PLANT SEEDS!!

STEAM ROASTED MULTI COLOR CARROTS ENJOY DAN:

                         STEAM ROASTED MULTI COLOR CARROTS by CHEF DAN:

Serves 4

INGREDIENTS:

4 large multi colored carrots, peeled , keep a littl top in tact for presentation

1-small turnip, peeled and cut into 1/2-inch thick wedges

3 garlic cloves, unpeeled and lightly smashed

3 tablespoon olive oil

2 tablespoon maple syrup

1 teaspoon vanilla extract

3/4-teaspoon ground cumin

1 teaspoon Siracha

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (pre-heat oven to 425 F)

1.      Line a rimmed baking sheet with foil.

2.      Toss the carrots, turnip, garlic, oil & a pinch of salt & few grind pepper on the baking sheet.

3.      Spread in a single layer, cover tightly with foil.

4.      Transfer to the oven to steam for 15 minutes.

5.      Meanwhile combine the maple syrup and next 3 ingredients:

6.      Carefully remove the foil, rotate the baking sheet.

7.      Drizzle the vegetables with maple syrup mixture.

8.      Continue roasting, turn once half way through, until browned, 20-25 minutes.

9.      Season with salt and pepper.

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS!!

KOHLRABI CARROT APPLE SALAD WITH WALNUT VINAIGRETTE ENJOY DAN:

KOHLRABI CARROT APPLE SALAD WITH WALNUT VINAIGRETTE by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 kohlrabi bulb. Peeled and diced

2 multi colored carrots, peeled and diced

1-apple, diced

3 tablespoons water craisins

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

3 tablespoon lemon juice

Splash of salt and black pepper to taste

1 cup fresh basil, chopped

WALNUT VINAIGRETTE:

1/2-cup walnuts, chopped

2 tablespoons apple cider vinegar

3 tablespoons olive oil

Kosher salt and freshly ground black pepper to taste

2 tablespoon honey

DIRECTIONS:

1.   In a cast-iron skillet over low-heat add walnuts and toast until slightly browned, let cool & set aside.

2.   Combine all the salad ingredients except basil in a salad bowl.

3.   Add lemon juice, splash of salt toss well and set aside.

WALNUT VINAIGRETTE:

1.   In a blender blend together all vinaigrette ingredients.

2.    Blend until smooth.

3.   Top salad with dressing, and fresh basil.

      ENJOY DAN:                                                SING SONGS & PLANT SEEDS!!

SABRINA'S THAI PINEAPPLE CHICKEN CURRY ENJOY DAN:

                 SABRINA'S THAI PINEAPPLE CHICKEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1-1/2-pounds skinless, boneless chicken breast, cut into bit size pieces

1 cup fresh pineapple if not available use 1 (20 Oz) can pineapple in its own juice, drain & save

1 (4 Oz) can water chestnuts, chopped

1 red bell pepper, cubed

kosher salt and freshly ground pepper to taste

1-tablespoon yellow curry paste

1 thumb-size fresh ginger, grated

3 garlic cloves, minced

1 teaspoon EACH turmeric, curry blend and Tandoori Marsala

1 tablespoon fish sauce

1 (4-Oz) can copped chestnuts, drained

1 1 (19 Oz) can Mae Ploy coconut milk

1 ( Oz) package frozen sweet peas

fresh basil for garnish

serve with brown jasmine rice or rice noodles

DIRECTIONS:

1. In a wok add oil over medium-high heat and when sizzling.
2. Add curry paste and when it is aromatic.
3. Add onions, pepper, ginger, garlic and stir fry for 4-5 minutes
4. Add turmeric and next 4 ingredients and stir fry 1 minute.
5. Season chicken with S. &. P.
6. Add the chicken and stir fry for about 10 minutes.
7. Add coconut milk, sweet peas cover reduce heat and simmer for 20 minutes.
8. Serve with Jasmine brown rice or rice noodles.

ENJOY DAN: BON-APPETITE!!