ANGLES ON HORSEBACK (GLAZED BACON-WRAPPED SCALLOPS) ENJOY DAN:

ANGLES ON HORSEBACK (GLAZED BACON-WRAPPED SCALLOPS)

                                                                                                 by CHEF DAN:

Serves 5

INGREDIENTS:
1-pound frozen sea scallops, thawed

1/2-cup balsamic vinegar

1/2-cup pure maple syrup

1 teaspoon smoked paprika

2 tablespoon lemon juice

8-10 bacon slices

A bunch of toothpicks

Fresh rosemary springs

DIRECTIONS (PREHEAT OVEN TO 400 F)

1.   Combine vinegar and next 3 ingredients in a saucepan.

2.   Bring to a boil, reduce heat and simmer until the glaze is thick and syrupy, about 10 minutes.

3.   Cut bacon slices in half, wrap a half slice around circumference of each scallop, and secure with a toothpick.

4.   Arrange scallops in a prepared baking pan and bake for 8 minutes.

5.   Remove scallops from the oven.

6.   Drizzle about 1/2-teaspoon of glaze on each scallop.

7.   Return to oven and bake for about 7-8 minutes.

8.   Arrange scallops on a plate.

9.   Drizzle additional glaze over scallops for decoration,

10.                Accent with a spring of fresh rosemary.

ENJOY DAN:                                                               HALLELUJAH!!

CHRISTMAS WALNUT KALE SALAD WITH CRANBERRY VINAIGRETTE ENJOY DAN:

CHRISTMAS WALNUT KALE SALAD WITH CRANBERRY VINAIGRETTE

                                                                                                   by CHEF DAN:

Serves 4

INGREDIENTS:
1 bunch kale

1/2-cup fresh cranberries

1/3-cup water

2 tablespoon Pure Maple Syrup

2 tablespoons sherry vinegar

1 teaspoon EACH Dijon mustard, and ground cloves

1/2-teaspoon EACH lemon juice and kosher salt

1/8-freshly ground black pepper

1/4-cup olive oil

1 cup dried cranberries

1 cup walnuts

2 apples, cored and sliced

1/2-cup sunflower seeds

DIRECTIONS:

1.   In a sauce pan, place fresh cranberries, water, and syrup over medium-heat.

2.   Let it come to a boil and once the first cranberries pops, simmer for about 5 minutes until all the cranberries pop open.

3.   Place in a blender and puree until smooth.

4.   Add vinegar, and next 5 ingredients and to blend.

5.   Add olive oil and blend again.

6.   Trim kale removing stems/stalks and tearing the leaves into bit-size pieces.

7.   Toss in a bowl with dried cranberries, and next 3 ingredients.

8.   Add just enough dressing to lightly cover the kale.

9.   Reserving remaining dressing until ready to serve.

10.                Cover and refrigerate for at least 1 hour or overnight.

11.                Serve with a light drizzle of additional dressing.

ENJOY DAN:                                     HALLELUJAH!!

CHICKEN ON THE TRAEGER GRILL WITH BALTING SAUCE ENJOY DAN

CHICKEN ON THE TRAEGER GRILL WITH BASTING SAUCE by CHEF DAN:

Serves 4

BASTING SAUCE:

1/4-cup dark rum

1-1/2-tablespoon lime juice

1 tablespoon brown sugar

1 teaspoon EACH kosher salt and freshly ground black pepper

½-teaspoon EACH cinnamon, ground ginger, dried thyme, sumac, and turmeric

1/4-teaspoon EACH allspice, ground cloves, and cayenne pepper

CHICKEN:

1 (4 pound) whole chicken

1 tablespoon vegetable oil

DIRECTIONS;

1.   Mix all ingredients together in a bowl and stir until sugar has dissolved.

2.   Submerge chicken in marinate.

3.   Cover and place in the refrigerate for no more than 4 hours.

4.   Remove from marinate, (save marinate)

5.   Dry with paper towels.

6.   Tuck the wing behind the back.

7.   Tie the legs with twine.

8.   When ready to cook.

9.   Start Traeger grill on Smoke with the lid open 4-5 minutes or until fire is established.

10.                Set temperature to 45- F.

11.                Close lid and preheat for 15 minutes.

12.                Roast for 70-90 minutes or until internal temperature is 165 F

13.                Baste every 30 minutes with reserved marinate.

14.                Remove to platter and let rest 15 minutes.

ENJOY DAN:                                               HALLELUJAH!!    HALLELUJAH!!

WHITE CHRISTMAS WITH P[ENN COVE MUSSELS AND CANNELLINI BEANS ENJOY DAN:

WHITE CHRISTMAS WITH PENN COVE MUSSELS AND CANNELLINI BEANS

                                                                                           by CHEF DAN:

serves 4

INGREDIENTS:

2 Tablespoons butter

2 tablespoons olive oil, divided, plus more for drizzling

4 garlic cloves, smashed

1/2-teaspoon EACH red pepper flakes, and cumin

1 (15 Oz) can crushed tomatoes with basil

Big pinch saffron threads (soaked in 2 tablespoons white wine)

1 cup dry white wine

1 (15 Oz) can cannellini

2 pound Penn Cove mussels

1/4-cup fresh parsley

1 tablespoon lemon juice

DIRECTIONS:

1.   Heat butter and 2 tablespoon oil in skillet over medium-low heat.

2.   Add garlic and garlic and next 2 ingredients, and sauté until golden.

3.   Add tomatoes; saffron threads, increase heat for medium-high and simmer for 12-15 minutes.

4.   Meanwhile, cook the pasta per package directions:

5.   Drain pasta reserving 1/2-cup pasta cooking liquid.

6.   Add beans and wine to the sauce, cook and stir until most of the liquid has evaporated, about 4 minutes.

7.   Add Penn Cove mussels, cover and cook 4 minutes.

8.   Add pasta and 1/2-cup pasta liquid to mussels and stir to coat.

9.   Reduce heat to medium and continue stirring.

10.                Adding more liquid as needed, until sauce coats pasta.

11.                Divide among bowl.

12.                Stir lemon juice and parsley together.

13.                Top with parsley and lemon juice.

14.                Drizzle with olive oil.

ENKOY DAN:                              HALLELUJAH!!   HALLELUJAH!!

CRANBERRY PEAR SALAD WITH ROASTED PECANS by CHEF DAN:

Serves 2

INGREDIENTS:

3 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

1 teaspoon garlic, minced

Sea salt and freshly ground black pepper to taste

2 cups spinach

1 pear, thinly sliced

1/3-cup fresh cranberries or dried tart cranberries

3 tablespoon feta cheese

1/3-cup roasted pecans (recipe to follow)

SWEET AND SPICY ROASTED PECANS:

1 cup pecans

1-1/2-tablespoon melted butter

1/2 teaspoon EACH cinnamon

1 teaspoons chili powder, and cumin

1/4 -teaspoon EACH cayenne and ground ginger

1 tablespoon pure Maple Syrup

DIRECTIONS:

1.   Whisk olive oil and next 5 ingredients in a bowl for dressing.

2.   Combine spinach and next 4 ingredients in a bowl.

3.   Pour dressing over salad and toss.

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Spread pecans on a baking sheet in a single layer.

2.   Roast for 12 minutes, shaking pan occasionally, until golden brown.

3.   Toss with melted butter, and next 6 ingredients while nuts are still hot.

ENJOY DAN:                                  HALLEJUAH!! HALLEJUAH!!

BEST BAKED TOMATOES ENJOY DAN:

                      BEST BAKED TOMATOES by CHEF DAN:

Serves 4

INGREDIENTS:

4 Tomatoes, halved horizontally

1/4-cup fresh Parmesan cheese

1 tablespoon baby bam seasoning (recipe to follow)

1 teaspoon EACH oregano and lemon pepper

4 teaspoons virgin olive oil

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   place tomatoes, cut side up on a prepared baking sheet.

2.   Top Parmesan and next 3 ingredients, and salt and pepper.

3.    Drizzle with olive oil.

4.   Bake in preheated oven for 15 minutes.

BABY BAM SEASONING:

Makes 3/4-cup

INGREDIENTS;
3 tablespoons paprika

2 tablespoons EACH salt, and dried parsley

2 teaspoons EACH onion powder, garlic powder and sumac

1 teaspoon EACH ground black pepper, dried oregano, dried basil, and dried thyme

1/2-teaspoon celery salt

DIECTIONS:

1.   Mix all ingredients together and store in an air tight container.

ENJOY DAN:                                               HALLELUJAH!! HALLELUJAH!!

SLOW-COOKED FLU FIGHTING MOROCCAN CHICKEN STEW ENJOY DAN:

SLOW-COOKED FLU FIGHTING MOROCCAN CHICKEN STEW by CHEF DAN:

Serves 4

INGREDIENTS:

1 4-pound whole chicken, divided into pieces

2 tablespoons olive oil

2 teaspoons sea salt

1 tablespoon black pepper

2 teaspoons EACH smoked paprika, and turmeric

1 tablespoon EACH cumin, sumac, and ginger,

1 teaspoons EACH coriander, cinnamon, and allspice

1 lemon, sliced

2 tablespoon green chili paste

4 garlic cloves, chopped

2 cups water

1 onion, chopped

2 (15.5 Oz) cans chickpeas, washed and drained

2 tablespoon tomato puree

4 serving rice, as directed on package

Handful fresh chopped cilantro

Yogurt for serving

DIRECTIONS:

1.   In a bowl, mix the paprika, and next 6 ingredients together.

2.   Place the onion and chickpeas in the bottom of the slow cooker.

3.   Place the chicken pieces in a mixing bowl and pour in olive oil salt and pepper, tossing to coat.

4.   Pour the spice mixture over the chicken, coat the chicken pieces evenly.

5.   Place the chicken pieces in the slow cooker.

6.   Add the sliced lemon, garlic, and tomato puree into the slow cooker.

7.   Spoon the green chili paste over the chicken, evenly distributed.

8.   Pour in the water, cover, and cook on low for 6-8 hours.

9.   Serve with rice and garnish with yogurt and cilantro.

ENJOY DAN:                                 SING SONGS AND FIGHT THE FLU!!