DAN DAN NOODLES ENJOY DAN:

                              DAN DAN NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon cherry wine vinegar

1/4-sesame oil

1/2-teaspoon white pepper

1 teaspoons EACH minced garlic, minced ginger, and five-spice powder

10 cremini mushrooms, sliced

1/2-cup dan dan sauce (recipe to follow)

24 ounces Ramon noodles

1/2-cup scallion, bias-sliced into 1/2-inch lengths (green parts only

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   In bowl whisk, together wine vinegar and next 5 ingredients.

2.   Whisk unit thoroughly combined.

3.   Toss the mushrooms into the vinaigrette and place in a single sheet pan.

4.   Roast for 10 minutes or until crispy on the edges.

5.   Warm the dan dan sauce in small saucepan over low heat.

6.   Bring a large pot of salted water to a boil.

7.   Cook the noodles according to package instructions.

8.   When tender, drain them immediately add to dan dan sauce.

9.   Toss gently to coat evenly.

10.                Transfer to a serving bowl and top with the mushrooms and scallion.

DAN DAN SAUCE:

Makes 2 cups:

1/4-cup Sriracha

1/4-cup sesame tahini

1/4-cup tamarind paste

1 tablespoon sesame oil

1/4-teaspoon Chile oil

1/2-teaspoon Szechuan peppercorns

1/4-teaspoons brown sugar

3/4-cup vegetables stock

DIRECTIONS:

1.   Combine all ingredients in a blender and blend until smooth.

ENJOY DAN:                                  SING SONS AND PLANT SEEDS!!

DEVIL ON HORSEEBACK WITH CREOLE MUSTARD VINAIGRETTE ENJOY DAN:

DEVIL ON HORSEBACK WITH CREOLE MUSTARD VINAIGRETTE by CHEF DAN:

Makes 36

INGREDIENTS:

1 cup softened butter

2 teaspoons EACH lemon zest, and ginger powder

2 tablespoons EACH lemon juice, and soy sauce

2 teaspoon fresh rosemary, chopped

1 teaspoon Old Bay seasoning

1 garlic clove, minced

3 dozen oysters, shucked and in the half-shell

6 slices country ham, cut into 1-inch pieces

1/4-cup Creole Mustard Vinaigrette (recipe to follow)

DIRECTIONS: (preheat the oven to 475 F)

1.   In a bowl, combine butter and next 7 ingredients.

2.   Using a spatula, mix until blended.

3.   Transfer to a sheet of plastic wrap and roll it into a 2-inch thick log.

4.   Refrigerate the butter mixture until slightly firm 30 minutes or up to 4 days.

5.   Slice the butter mixture into 36 pats.

6.   Top each oyster with a pat of butter and a piece of country ham.

7.   Place the oysters on the grill, cover and cook until the oyster liquid is bubbling., about 2 minutes.

8.   With tongs, transfer the oysters to a platter and top with mustard vinaigrette.

CREOLE MUSTARD VINAIGRETTE:

Makes 1/2-cup

3 tablespoons Dijon mustard

1/4-teaspoon EACH Worcestershire sauce and Tabasco sauce

2 teaspoon Honey

2 tablespoons red wine vinegar

Salt to taste

1/4-cup olive oil

DIRECTIONS:

1.   In a bowl, add Dijon mustard and next 5 ingredients.

2.   While whisking slowly drizzle in the olive oil until emulsified.

ENJOY DAN:                             HEART AND SOUL IN THE KITCHEN!!

SPICY TUNA CEVICHE WITH AVOCADO, LIME, AND RADISH ENJOY DAN:

SPICY TUNA CEVICHE WITH AVOCADO, LIME, AND RADISH by CHEF DAN:

Serves 4-6

INGREDIENTS:

12 ounces tuna, and cut into 1/2-inch cubes

1/4-English cucumber, seeded and thinly sliced

1 avocado, peeled and cut into 1/2-inch pieces

1 tablespoon EACH capers, and fish sauce

4 springs fresh cilantro

1 shallot, finely chopped

2 garlic cloves, coarsely chopped

3 tablespoons olive oil

1/4-cup lime juice

1-jalapeno, thinly sliced into rings

2 radishes, halved and thinly sliced

Baby spinach or arugula for serving

DIRECTIONS:

1.   In a bowl combine tuna, cucumber and next 8 ingredients.

2.   Gently fold until the ingredients re well combined.

3.   Cover with plastic wrap and refrigerate for 30-40 minutes.

4.   Taste for seasoning and adjust with additional fish sauce or lime juice.

5.   Top with jalapeno, radishes, and spinach or arugula.

ENJOY DAN:                                                                        BON-APPETIITE!!

SLOW COOKED TURKEY BREAST WITH MAPLE SYRUP CRANBERRY SAUCE ENJOY DAN:

SLOW COOKED TURKEY BREAST WITH MAPLE SYRUP CRANBERRY SAUCE

                                                                                                            by CHEF DAN:

serves 6-8

CRANBERRY SAUCE:

1 pound fresh cranberries

1 cup water

1/2-cup maple syrup

1/2-cup brown sugar

1 teaspoon EACH lemon juice, and ground cinnamon

1 tablespoon brandy

TURKEY BREAST:

1 carrot, peeled and roughly chopped

1 onion, quartered

1 celery stalk, roughly copped

1 (6-lb) bone in turkey breast

1 tablespoon poultry rub (from Trader Joe’s)

1 teaspoon salt

1/2-tespoon black pepper

2 tablespoons coconut oil, melted, plus more for greasing the crock-pot

ROASTED VEGETABLES:

1 pound new potatoes, cubed

1/4-pound rutabagas, peeled and cubed

3 carrots. Peeled and cubed

2 red beets, peeled and cubed

2 tablespoons olive oil

1 teaspoon salt, divided

DIRECTIONS: CRANBERRY SAUCE:

1.    Combine all cranberries ingredients in a saucepan.

2.    Bring to a boil; reduce heat to medium-low and simmer stirring until berries burst and sauce thickens about 15-18 minutes.

TURKEY BREAST:

1.    In a prepared crock pot, place the carrot, onion, and celery in the bottom of the crock pot.

2.    Place turkey breast on top of vegetables, rub turkey with rub & salt.

3.    Cover and cook for 6-7 hours, internal temperature 165 F.

ROASTING THE VEGETABLES (PREHEAT OVEN TO 425 F)

1.    Place potatoes, rutabagas, carrots, and beets in a bowl, add 2 tablespoon oil, and salt and toss to coat.

2.    Place on a prepared baking sheet in a single layer.

3.    It is possible you will need 2 baking sheets.

4.    Roast until vegetables are fork-tender abbot 40-45 minutes.

5.    Serve the turkey breast with root vegetables and cranberry sauce on the side

ENJOY DAN:                                     SING SONGS AND PLANT VEGETABLE SEEDS!!

TANYA'S AND LORI'S HOLIDAY BREAKFAST FRITTATA ENJOY DAN:

TANYA’S AND LORI’S HOLIDAY BREAKFAST FRITATA by CHEF DAN:

Serves 4

INGREDIENTS:

5 eggs

5 egg whites

1 tablespoon coconut oil, softened

1 tablespoon olive oil

4 tablespoons almond milk

2 shallots, finely chopped

1/4-cup sun-dried tomatoes, oil drained and finely chopped

1 roasted red bell pepper, finely chopped

1 cup peas

1/2-tespoon EACH garlic powder, turmeric and smoked paprika

4 tablespoons crumbled goat cheese

Sea salt and freshly ground black pepper to taste

6 tablespoons fresh basil, torn, divided

TOPPINGS:

Sliced avocado, and fresh basil

DIRECTIONS: (preheat oven to 325 F)

1.   Coat a baking dish with coconut oil.

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

3.   Add shallot and sauteed or 4 minutes.

4.   Stir in sun-dried tomatoes and roasted red peppers.

5.   Saute for 3-4 minutes, turn off heat and set-aside.

6.   In a bowl whisk, together the eggs, egg whites and almond milk with garlic powder, basil, salt and pepper.

7.   Add sun-dried mixture and peas and next 6 ingredients and some basil.

8.   Transfer batter to the prepared baking dish.

9.   Use a spatula to spread out the batter to ensure everything is distributed evenly.

10.                Bake for 25 minutes, or until edges are golden brown and center is set.

11.                Remove from oven and cool 10 minutes.

12.                Slice into 4 portions and serve.

13.                Top with avocado and basil.

ENJOY DAN:                                           HEART AND SOUL IN THE KITCHEN!!

SPANISH QUINOA STUFFED PEPPER ENJOY DAN:

                            SPANISH QUINOA STUFFED PEPPERS  by CHEF DAN:
serves 4

PEPPER INGREDIENTS:

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable stock

4 bell peppers, mixed colors, seeded and halved

2 tablespoons grape-seeds oil

4 cloves garlic, thinly sliced

1 onion, chopped

1 fresh jalapeno pepper, seeded and chopped

6 cremini mushrooms. Sliced

2 tablespoons olive oil

1/2-cup salsa Verde, plus more for serving

1 tablespoon nutritional yeast

2 teaspoons EACH cumin powder, smoked paprika and sumac

1-1/2- teaspoons EACH chili powder, garlic powder and onion powder

1 (15 Oz) can black beans

1 cup whole kernel corn

CONDIMENTS:                                                                                       

1 avocado, sliced

1 tablespoon Chipotle red sauce

1 tablespoon cilantro dressing, creamy

1 tablespoon hot sauce

1 tablespoon lime juice

1/2-cup salsa Verde

DIRECTIONS: (PREHEAT OVEN TO 450 F THEN REDUCE HEAT TO 400 F)

1.    Add quinoa and vegetables stock to a saucepan and bring to a boil over high-heat.

2.    Reduce heat cover: simmer until all liquid is absorbed, and quinoa is fluffy- about 20 minutes.

3.    Lightly grease a baking dish,

4.    Brushed halved peppers with grape-seed oil and season with salt and pepper.

5.    Roast in a baking sheet upside down until skins began to char and peppers are just tender.

6.    Let cool and the arrange on a baking dish cut side up.

7.    Heat 2 tablespoons olive oil over medium-high heat, when sizzling.

8.    Add garlic and next 3 ingredients season with salt and pepper and sauté for 5 minutes.

9.    add quinoa to a bowl and all remaining ingredients plus sauteed vegetables.

10. Generously stuff halved peppers with quinoa mixture.

11. Cover with foil and bake for 30 minutes, then reduce heat to 400 F

12.  remove foil and bake for about 20 minutes

13. Remove from oven and top with favorite condiments.

ENJOY DAN:                                              HEART AND SOUL IN THE KITCHEN!!

CHEF ISA'S FROM TUSCANY EGGPLANT PARMESAN ENJOY DAN:

            CHEF ISA’S FROM TUSCANY EGGPLANT PARMESAN by CHEF DAN:

Serves a bunch

EGGPLANT:

Thin sliced Parmesan cheese

Grated mozzarella cheese (shredded or chopped into small pieces)

Isa’s Salsa All’aglione (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Slice eggplant.

2.   Lightly dust in flour and fry in oil until lightly browned.

3.   Drain to remove excess oil on paper towels.

4.   Cover bottom of baking dish with tomato sauce.

5.   Layer eggplant, tomato sauce, Parmesan cheese, and Mozzarella cheese.

6.   3-4 layers make a good dish.

7.   Be sure to make each layer equal.

8.   Bake at 375 degrees for 30 minutes or until well browned.

SALSA ALL’AGLIONE: (Isa’s Garlic Sauce)

1.   Generously coat bottom of pan with olive oil.

2.   Add 3-4 diced garlic cloves or 4 heaping TBS of chopped garlic and cook until browned.

3.   Watch carefully not to burn.

4.   Add crushed canned tomatoes and simmer for 20 minutes.

5.   Add freshly torn basil and salt to taste.

6.   Cook 10 minutes.

7.   Salt and pepper to taste.

ENJOY DAN:                                                                 BON-APPETITE!!