EMERY'S COPYCAT CAJUN SHRIMP PO-BOY ENJOY DAN:

         EMORY’S COPYCAT CAJUN SHRIMP PO-BOY by CHEF DAN:

Serves 4

SHRIMP:

1 pound shrimp, peeled and deveined

4 tablespoons butter

2 garlic cloves, minced

1 cup shredded lettuce

4 hoagie rolls

1 plum tomato

1-1/2-teaspoon siracha

CAJUN MAYO:

1/3cup mayonnaise

1/2-cup plain yogurt

1/4-cup Dijon mustard

1/4-cup sweet pickle relish

2 teaspoon Cajun spice blend (recipe to follow)

CAJUN SPICE BLEND: (1/4-cup)

1 teaspoon EACH cayenne pepper, paprika, dried oregano, dried thyme, black pepper, and salt.

Mix all ingredients together and store in a Mason jar with lid up to 6 months.

DIRECTIONS:

1.   Saute the garlic in a skillet with the butter.

2.   Season shrimp with the Cajun spice blend and sauté the shrimp for 5-10 minutes or until opaque.

3.   Whisk the Cajun mayo ingredients together and mix well.

4.   Assemble the sandwich and drizzle with mayo.

ENJOY DAN:                               COOK WITH SOUL AND EAT WITH PLEASURE!!

ROASTED GOAT CHEESE STUFFED PORTOBELLO ENJOY DAN:

        ROASTED GOAT CHEESE STUFFED PORTOBELLO by CHEF DAN:

Serves 4                          (a vegetarian main course)

INGREDIENTS:

 Large Portobello mushrooms (3-4” wide)

2 tablespoons olive oil

1-1/2teaspons lemon juice

1 garlic clove, minced

1 cup cherry tomatoes, quartered

1/2-cup roasted red bell pepper, chopped

2 spring EACH fresh thyme, fresh cilantro

1 spring EACH fresh rosemary and fresh dill

2 teaspoon fresh snipped chives

1/4-cup goat cheese

1/2-teaspoon kosher salt

1/4-teaspoon freshly ground black pepper

DIRECTIONS: (BROIL THEN: PREHEAT OVEN TO 375 F)

1.   Blacken bell peppers on a gas stove or BBQ.

2.   Heat oven to broil.

3.   Remove stems from Portobello and scoop out brown grills with a spoon.

4.   Rinse and clean the mushrooms well.

5.   Whisk together dressing with olive oil, lemon juice, garlic salt and pepper.

6.   Using a brush cover the entire Portobello with 3/4-of the dressing.

7.   Place under the broiler for 4-5 minutes or until slightly soft.

8.   Reduce oven heat to 375 F.

9.   Combine tomatoes, and next 6 ingredients in a bowl.

10.                Carefully pile the mixture in the mushrooms.

11.                Dot the goat cheese on top of the tomatoes and peppers.

12.                Bake for 10-12 minutes or until cheese is bubbly and soft.

ENJOY DAN:                                COOK WITH SOUL EAT WITH PLEASURE!!

THAI CURRY WITH POACHED COD AND ASPARAGUS ENJOY DAN:

THAI RED CURRY WITH POACHED COD AND ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

1 stalk lemongrass, cut into small pieces and soaked in some boiling water

1 (19.5 Oz) can Mae Ploy coconut milk

1 tablespoon red curry paste

1/4-cup Greek yogurt

1 thumb-size fresh ginger, grated

2 garlic cloves

1 tablespoon lime zest

1 tablespoon fish sauce

A handful fresh basil

1 red bell pepper, diced

1 tablespoon EACH fresh mint and fresh coriander

1 pound cod fillet, skinned and cut into large chunks

1/2-pound fresh asparagus, cut into 3-inch lengths

1/4-cup chopped walnuts

DIRECTIONS:

1.   Place the lemongrass pieces, and next 7 ingredients in a blender.

2.   Blend until smooth.

3.   Pour mixture into a skillet, stir in basil, and next 3 ingredients and sauté over medium-heat for 10 minutes.

4.   Add the fish and asparagus to the skillet and simmer, for a couple of minutes.

5.   Remove from heat, cover, and let stand for 5 minutes so the fish will poach and cook through.

ENJOY DAN:                               COOK WITH SOUL AND EAT WITH PLEASURE!!

GRANOLA BARK MY WAY ENJOY DAN:

                              GRANOLA BARK MY WAY by CHEF DAN:

Makes 16 servings

INGREDIENTS:

1 cup raw slivered almonds

1/4-cup pecans, chopped

1/4-cup pine nuts

1/4-cup sunflower seeds

1/2-cup unsweetened coconut flakes

1/4-cup coconut oil

1/4-cup EACH raw honey and pure maple syrup

1-1/2-teaspons cinnamon

1-teaspoon EACH vanilla extract and sea salt

1 craisins

DIRECTIONS: (PRE HEAT OVEN TO 275 F)

1.   Place almonds and next 4 ingredients into a blender and pulse a few times to break into small chunks.

2.   Place the coconut oil, and next 4 ingredients in a skillet over medium-high heat and allow to melt.

3.   Stir to combine, then add nut mixture and stir until everything is coated.

4.   Spread the granola on a prepared baking sheet, and bake for 2-25 minutes or until lightly browned, stirring once or twice.

5.   Remove from oven and add craisins and sprinkle with sea salt.

6.   Allow to cook for about 30 minutes or until hardened.

7.   Break into chunks.

8.   Store in an airtight container for a couple of weeks.

ENJOY DAN:                              COOK WITH SOUL AND EAT WITH PLEASURE!!

SPIRALIZED ZUCCHINI QUINOA AND TURKEY STUFFED PAPERS ENJOY DAN:

SPIRALIZED ZUCCHINI QUINOA AND TURKEY STUFFED PEPPERS

                                                                                        by CHEF DAN:

makes 4 peppers

INGREDIENTS:

4 peppers of assorted colors

Kosher salt and fresh ground black pepper to taste

2 zucchini, spiralized

1-1/2-tablespoons olive oil

1 pound ground turkey

3 garlic cloves, smashed

1/2-teaspoon EACH dried funnel seeds and mustard seeds, crushed

1/8-teaspoon red pepper flakes

1/2-onion, chopped

1 (10.5 Oz)

3 cups quinoa

1/2-cup grated Parmesan cheese plus more for garnish

1/4-cup fresh basil

DIRECTIONS:

1.   Core peppers and bring a pot water to boil.

2.   Add peppers and boil for 10 minutes.

3.    Remove and place in a prepared baking dish.

4.   Meanwhile spiralize the zucchini and season with salt and pepper.

5.   Add 1 tablespoon oil to a skillet over medium-high heat when sizzling.

6.   Add zucchini and sauté for 2-3 minutes.

7.   Set aside.

8.   In the same pan add remaining oil and ground turkey add next 4 ingredients sauté for 5 minutes or until turkey is browned.

9.   Add onion and sauté for about 5 minutes, stirring often.

10.                Stir in tomatoes and cook for another minute.

11.                Remove from heat and stir in quinoa and zucchini.

12.                Toss with Parmesan cheese and the fresh basil; season to taste.

13.                Transfer to the baking dish and fill then with turkey mixture.

14.                Top with Parmesan cheese and bake 20 minutes.

ENJOY DAN:                             HEART AND SOUL IN THE KITCHEN!!

RISOTTO WITH LORI'S PESTO WITH PEAS AND PINE NUTS ENJOY DAN:

            RISOTTO WITH LORI’S PESTO WITH PEAS AND PINE NUTS:

Serves 6

INGREDIENTS:

6 cups chicken broth

1/3-cup toasted pine nuts

1 tablespoon olive oil

2 tablespoon butter, divided

1 shallot, finely chopped

2 cups ROYAL Italian Superfine Risotto

1/3-cup white wine

3 tablespoons Lori’s pesto

1/3-cup fresh peas

1/2-cup shredded JariSberg semi-soft cheese

1/2- boiling water mixed with 1/4-teaspoon saffron

Seasoned black pepper medley to taste

DIRECTIONS:

1.   Over high heat add broth to a pot and bring to a boil, reduce heat to simmer and keep hot.

2.   Toast the pine nuts in a dry cast iron skillet, until slightly browned.

3.   In 4-quart pot heat the oil and 1 tablespoon butter over medium-heat.

4.   When sizzling sauté shallot for 1 minute.

5.   Stir in rice, and continue cooking, stirring to coat the rice kernels with oil and butter, until rice just begins to turn brown.

6.   Slide the pan off the heat and add the wine.

7.   Stir quickly to incorporate it with the rice; return pot to the heat.

8.   Turn to low-medium, and add 1 cup of the broth.

9.   Keeping the heat just high enough to keep liquid high simmer.

10.                Stirring occasionally until liquid is absorbed.

11.                Add another cup of broth, stirring occasionally until incorporated.

12.                Add the third, and fourth, fifth cup of broth stirring until each cup is incorporated.

13.                Then stir in the pesto and another cup broth.

14.                Stir in the peas and pine nuts, keep stirring now and then.

15.                Add saffron mixture and stir some more.

16.                Add half the cheese and stir to incorporate.

17.                Remove from heat and remaining butter stirring vigorously to distribute butter evenly.

18.                Season with black pepper and salt to taste.

19.                Top with remaining cheese.

ENJOY DAN:                                             SING SONGS AND PLANT RICE!!

CINCO DE MAYO CHILIES RELLENOS ENJOY DAN"

             CINCO de MAYO CHILIES RELLENOS by CHEF DAN:

Serves 2

INGREDIENTS:

2 fresh chilies (Anaheim, Pasilla, or Poblano

1 (10.5) diced tomatoes and green chilies

1 (8 Oz) bag shredded paperback cheese

1 egg

1/4-cup milk

1/4-cup all-purpose flour

1/3-teaspoon baking powder

1/3-cup shredded sharp cheddar cheese

1 (10 Oz) can red enchilada sauce

1/4-cup Mexican sour cream

DIRECTIONS: (preheat oven to 375 F)

1.   Roast chilies over a gas flame on your stove or BBQ.

2.   Turn them occasionally until skins are blackened.

3.   Remove from heat and place in a paper bag, about 20 minutes.

4.   Then peel off the blackened skin.

5.   Then cut down the middle and remove seeds and pith.

6.   Fold or stuff equal amount of cheese inside each chili.

7.   Arrange chilies side by side in a buttered casserole dish.

8.   Pour diced tomatoes with green chilies over the chilies.

9.   Beat egg until thick and foamy.

10.                Add milk, flour and baking powder.

11.                Pour egg batter evenly over chilies sprinkle with Cheddar cheese

12.                Cover and bake 20 minutes.

13.                Uncover and bake for another 20 minutes.

14.                Serve with Mexican sour cream.

ENJOY DAN:                                        HEART AND SOUL IN THE KITCHEN!!