TURMERIC COCONUT MILK VEGETABLE CURRY ENJOY DAN:

TURMERIC COCONUT MILK VEGETABLE CURRY by CHEF DAN:

Serves 4

INGREDIENTS;
1 cup basmati rice

1 (19.5 Oz) can Mae Ploy coconut milk

1/2-cup water

2 heads of broccoli florets, chopped

4 rainbow carrots

1/4-cup tart cranberries

2 teaspoon EACH turmeric powder, and tandoori masala

2 bay leaves

Kosher salt and freshly ground black pepper to taste

2 tablespoon coconut oil

2 cloves garlic, chopped

1/2-shallot, chopped

1 tablespoon lime juice

1/4-cup roasted pine nuts

DIRECTIONS:

1.   In a Copper Chef, square pan over low-heat roast pine nuts until golden brown, set aside.

2.   In the same Copper Chef pan add coconut oil over medium-low heat.

3.   Once it's fully melted and garlic and shallot.

4.   Let simmer until the onion is translucent and garlic starts to turn brown.

5.   Add a pinch of salt.

6.   Add coconut milk and water and bring to a boil.

7.   Let boil for 3-4 minutes.

8.   Add turmeric, and next 2 ingredients and salt and pepper to taste.

9.   Add broccoli, carrots and cranberries and bring to a boil for about 20 minutes, or until vegetable are tender.

10.                Stir in lime juice, and pinch in a of cayenne pepper.

ENJOY DAN:                                  SING SONGS AND PLANT SEEDS

TURMERIC RICE WITH A COPPER CHEF SQUARE PAN ENJOY DAN:

TURMERIC RICE WITH A COPPER CHEF DEEP SQUARE PAN by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup basmati rice

1 (19.5 Oz) can Mae Ploy Coconut milk, well shaken

1 cup vegetables stock

1 tablespoon turmeric powder

1/8-teaspoon EACH ground cinnamon, and ground cardamom

1/4-teaspon cumin

1/3-cup tart cranberries

1/2-teaspoon red pepper flakes

1/4-cup toasted pine nuts

DIRECTIONS:

1.   In a dry Copper Chef, square pan over low heat roast pine nuts until golden brown; set aside.

2.   Rinse the rice in a mesh-strainer under cool running water, swishing it with your hands occasionally, until the water runs clear.

3.   In a Copper Chef, Square Pan, combine the coconut milk 5 ingredients.

4.   Stirring frequently bring the milk to a gentle boil over medium-heat.

5.   Remove from heat, add the cranberries, and let steep for 20 minutes.

6.   Return to low-heat and stir in the rice and red pepper flakes.

7.   Cover and cook until all liquid is absorbed, about 14-17 minutes.

8.   Remove pan from the heat, and let the rice stand, covered for 8-10 minutes.

9.   Fluff with rubber spatula, then serve with roasted pine nuts.

ENJOY DAN:                                                  SHARING LIFE LOVE AND FOOD!!

ZA'ATAR ROASTED CHICKEN WITH COOPER CHEF SQUARE PAN ENJOY DAN:

ZA'ATAR ROASTED CHICKEN WITH COPPER CHEF SQUARE PAN by CHEF DAN:

Serves 4

INGREDEINTS:

1 I3-1/2-4 pound) whole chicken

1/4-cup olive oil

4 garlic cloves, smashed

4 tablespoon za’atar

1 small serrano pepper, seeded and minced

2 teaspoons marjoram leaves

1 tablespoon lemon juice

Kosher salt to taste

2 tablespoon pomegranate molasses

DIRECTIONS: (PREHEAT OVEN TO 400 F THEN 350 F)

1.   Place the chicken in a bowl.

2.   Combine olive oil and next 6 ingredients in a bowl.

3.   Whisk to combine.

4.   Pour marinate over the chicken and rub all over.

5.   Marinate overnight in the refrigerator.

6.   Place chicken in Copper Chef deep square pan in a preheated oven.

7.   Roast for 30 minutes.

8.   Reduce heat to 350 F.

9.   Brush the chicken all over with the pomegranate molasses and to continue to roast, for about 20-30 minutes.

10.                Until internal thermometer reads 165 F when inserted into the thigh without touching the bone.

11.                Remove from oven and let rest for 10 minutes.

ENJOY DAN:                                         SHARING LIFE LOVE AND FOOD

STEAM,ED CAROTTES BIOOGIQUES AND BROCCOLI ENJOY DAN:

STEAMED CAROTTES BIOLOGIQUES AND BROCCOLI by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound carrots, peeled

1 cup broccoli florets

1 tablespoon butter

2 garlic cloves, smashed

1 thumb-size fresh ginger, peeled and minced

2 tablespoon lemon juice

kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Prepare garlic sand let stand for 10 minutes.

2.   Place a steamer insert into a Copper Chef Square Pan and fill with water just below the steamer.

3.   Bring to a boil.

4.   Add carrots and broccoli florets, cover and steam until tender, about 5 minutes.

5.   Place in a bowl.

6.   Heat butter in a Copper Chef square fry pan over medium-heat.

7.   Add garlic and ginger to the pan, season with salt and pepper.

8.   Saute for 1 minute, stirring constantly.

9.   Remove from heat.

10.                Pour butter garlic mixture over carrots and broccoli.

ENJOY DAN:                                    SHRING LIFE LOVE AND FOOD!!

THE YEAR OF THE ROOSTER CHINESE STIR FRY ENJOY DAN:

THE YEAR OF THE ROOSTER CHINESE STIR FRY PRAWNS by CHEF DAN:

Serves 2

INGREDIENTS:

1 pound raw, shelled tiger prawns

8 cremini mushrooms, thinly sliced

4 tablespoons rice wine

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

1 cup broccoli, florets, separated

1/4-cup roasted peanuts

1 tablespoon cornmeal

A pinch of cayenne pepper

2 tablespoon soy sauce

1/4-teaspoon za’atar seasoning

2 tablespoons grape-seed oil

2 garlic cloves, chopped

1 thumb-size fresh ginger, grated

DIRECTIONS:

1.   Place cornmeal and cayenne in a bowl.

2.   Mix well; toss in shrimp and mix well again, using your hands until the prawns are well coated.

3.   Then cover the bowl and let sit for 30 minutes.

4.   Add 1 tablespoon oil in a wok over high-heat when sizzling.

5.   Add the prawns and stir-fry for 2 minutes, tossing until pink.

6.   Remove to plate and keep warm.

7.   Add remaining oil to the wok; stir in the garlic and ginger, sauté for 30 seconds.

8.   Add the broccoli, mushrooms and 1/2- teaspoon of salt, stir-fry these over high heat, tossing them all around for 1 minutes.

9.   Return the prawns and roasted peanuts to the wok.

10.                Turn down heat to medium, add rice wine and 2 tablespoon water and sprinkle I/2- of the scallions.

11.                Cover and cook for another minute.

12.                Serve and top with remaining scallions;

13.                Serve with jasmine rice or rice noodles.

ENJOY DAN:                                   SHARE LIFE LOVE AND FOOD!!

STRIP STEAK WITH LEMONY YOGURT ENJOY DAN:

STRIP STEAK WITH LEMONY YOGURT by CHEF DAN:

Serves 4

INGREDIENTS:

2 1-inch boneless New York strip steaks (about 10 Oz each)

2 tablespoons olive oil

Kosher salt to taste

2 tablespoons za’atar

3 tablespoon butter

4 spring rosemary

2 garlic cloves, smashed

6 cardamom pods

1-1/2-teaspoon finely grated lemon zest

1 teaspoon plus 1 tablespoon lemon juice

1-1/2-Greek yogurt

8 ounces’ radishes (and or daikon) some cut into wedges and some sliced

1 cup fresh cilantro, torn

Crushed red pepper flakes for serving

DIRECTIONS:

1.   Let sit at room temperature for 20-30 minutes.

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

3.   Rub steaks with 2 tablespoons olive oil, kosher salt and za’atar.

4.   Cook turning several times until lightly charred, 6-8 minutes.

5.   Pour off excess oil from the skillet.

6.   Add butter and next 3 ingredients, cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes.

7.   Transfer steaks to a cutting board, and let rest 12 minutes.

8.   Meanwhile, mix lemon zest, 1 teaspoon lemon juice into yogurt in a bowl.

9.   Just before serving, toss radishes, cilantro, and 1 tablespoon lemon juice in a bowl.

10.                Season with kosher salt, drizzle with olive oil and toss again to coat.

11.                Swipe plates with seasoned yogurt and top with steak and radishes.

12.                Drizzle with pan drippings and sprinkle with red pepper flakes and salt.

ENJOY DAN:                                                   SHARING LIFE LOVE AND FOOD!!

WORLD CLASS CHILI ENJOY DAN:

                                    WORLD CLASS CHILI by CHEF DAN:

Serves 14-16

INGREDIENTS:

2 tablespoon olive oil

1 3-pound beef boneless rump roast, cut into bit-size pieces

1 pound chorizo sausage

3 (15 Oz) cans chili beans

1 (10.5 Oz) can RO*TEL hot beans

1 (6 pound 10 Oz) can diced tomatoes

1 (6 Oz) can tomato paste

3 tablespoon instant coffee

1 onion, chopped

1 red bell pepper, seeded and chopped

2 jalapenos pepper, seeded and chopped

2 tablespoon bacon bits

4 beef bouillon cubes

1 bottle I.P.A.

1/4-cup chili powder

1 tablespoon EACH Worcestershire sauce, minced garlic, and Mexican oregano

2 teaspoon EACH ground cumin, smoked paprika, turmeric, and sriracha

1 teaspoon EACH dried basil, ground black pepper, and maple syrup

10 peppercorns

1 pint Mexican sour cream

DIRECTIONS:

1.    In a stock pot add over medium-high heat and when sizzling.

2.    Add bit-size pieces of meat and cook until evenly browned.

3.    Add the sausage and cook until browned; pour off and grease

4.    Pour in the chili beans and next 4 ingredients.

5.    Add onion and next 17 ingredients:

6.    Stir to blend, then cover and simmer over low-heat for 3-4 hours.

7.    Stirring occasionally.

8.    After 2 hours, taste, and adjust salt, pepper, and chili powder.

TO SERVE:

Ladle into bowls and top with sour cream and corn chips if desired.

ENJOY DAN:            SHARING LIFE LOVE AND RECIPES!!