BURGERS WITH BRITT'S BLACK MARKET KIMCHI ENJOY DAN:

BURGERS WITH BRITT’S BLACK-MARKET KIMCHI by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound lean ground beef

1 cup Britt’s Black-Market Kimchi (from Whidbey Island)

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

1 tablespoon Korean Gochu Jang chili paste

1 teaspoon sesame oil

1 teaspoon EACH toasted sesame seeds and chai seeds

2 tablespoon mayonnaises

4 whole-wheat buns, toasted

1/2-English cucumber, sliced

DIRECTIONS:

1.   Preheat grill to medium-high.

2.   Combine ground beef, scallions, 2 teaspoons Gochu Janng chili paste, seeds and sesame oil in a bowl.

3.    Gently knead together, do not overmix.

4.   Form into 4 patties, about 4-inches wide.

5.   Grill burgers about 4 minutes per side.

6.   Let rest 5 minutes.

7.   Combine mayonnaise, and reamaning chili paste in a bowl.

8.   Arrange the burgers on toasted buns with 2 tablespoons mayonnaise mixture, 3 slices of cucumber and 1/4-cup Britt’s kimchi.

ENJOY DAN:                                            HEART AND SOUL IN THE KITCHEN!!

                    SPICY COLD KIMCHI NOODLES by CHEF DAN:

Serves 4

KOREAN VEGETABLES:

4 cups blend of Daikon, carrots, and cucumber, julienned

1/2-cup aged Kimchi, cut into small pieces (From BRITTS on Whidbey Island) _

1/2-teaspoon kosher salt

2 tablespoon red pepper flakes

1-1/2-tablespoon rice vinegar

1-1/2-brown sugar

1 tablespoon sesame seeds

1 garlic clove, minced

BIBIM SAUCE:

2 tablespoon soy sauce

1-Fuji apple, julienned

1 Asian pear, julienned

1 carrot, julienned

2 tablespoon gochu garu

2 garlic cloves, minced

1 tablespoon EACH sesame seeds, sesame oil, rice vinegar and honey

NOODLE SALAD:

1 (16 Oz) package Korean Vermicelli noodles

1 tablespoon EACH sesame oil, rice vinegar, and Korean veggies (form above)

1 (12 Oz) package of mixed greens

1 shredded cucumber

2 hard boil eggs

KOREAN VEGETABLES:

1.   Place julienned verges in a bowl and sprinkle with salt.

2.   Let set about 5 minutes.

3.   In another bowl mix, together Britt’s Kimchi and remaining ingredients.

4.   Pour the spicy mixture over the vegetables, mix thoroughly.

5.   Chill for at least 30 minutes.

BIBIM SAUCE:

1.   In a food processor, blend together all Bibim ingredients until smooth.

2.   In a pot of salted boiling water; cook noodles for 10 minutes.

3.   Drain and rinse in cold water.

4.   Place the noodles in a bowl and pour Bibim over the top, mix tougher.

ASSEMBLE:

David noodles among bowl; drizzle the season oil and vinegar and top with Korean vegetables, fresh misted greens, more cucumbers and hard boil egg, and sprinkle with sesame seeds.

ENJOY DAN:                                 SING SONGSAND EAT KOREAN KIMCHE!!

MARINATED BELL PEPPER WITH GARLIC AND MARJORAM ENJOY DAN:

MARINATED BELL PEPPER WITH GARLIC AND MARJORAM by CHEF DAN:

Serves 4

INGREDIENTS:

4 bell peppers

2 garlic cloves, very thinly sliced

3 tablespoons olive oil

1 tablespoon fig balsamic vinegar

1 tablespoon marjoram, divided

1/2-teaspoon EACH turmeric, and Hungarian paprika

DIRECTIONS:

1.   O a gas fired stove, or BBQ. Fire roast pepper until blackened and blistered all over.

2.   Place in a bowl; cover with plastic wrap and let sweat for 15-20 minutes.

3.   Remove skin and seeds from peppers; discard.

4.   Tear peppers into 2-inch strips.

5.   Toss in bowl and add garlic, oil, vinegar, 2 teaspoon marjoram, turmeric and paprika.

ENJOY DAN:                       BE STRONG KEEP FAITH SLOW THE FORK DOWN!!

EASY OVERNIGHT QUINOA BREAKFAST RECIPE ENJOY DAN:

EASY OVERNIGHT QUINOA BREAKFAST RECIPE by CHEF DAN:

Serves 2

INGREDIENTS:

1-1/2-cups almond milk

1/2-cup cooked quinoa

4 tablespoons chai seeds

2 tablespoons maple syrup

1/2-teaspoon vanilla extract

1 pinch of cinnamon

1 handful almond slivers

GARNISH:

2 cups slice strawberries or blueberries or bananas

DIRECTIONS:

1.   Add ingredients except garnish to a 2-pint Mason jars and stir together.

2.   Tighten lid and place in the fridge overnight.

3.   Remove from fridge and serve with one or two of the garnishes.

ENJOY DAN:                                       ENJOY LIFE AND EAT BREAKFAST!!                                               

THAI FISH TACOS WITH THAI SLAW ENJOY DAN:

                   THAI FISH TACOS WITH THAI SLAW by CHEF DAN:

Serves 4 

FISH MARINATE:

1/2-cup liquid aminos

1/4- cup lime juice

1/4-cup water

1 tablespoon red curry paste

3 garlic cloves

1 tablespoon honey

1/3-cup Mae Ploy coconut milk

2-pound mahi mahi or other white fish

THAI SLAW DRESSING:

1 tablespoon EACH fish sauce, and hoisin sauce

1/4-cup lime juice

2 teaspoons sesame oil

1 teaspoon garlic chili sauce

1/3-cup Mae Ploy coconut milk

1/2-creamy peanut butter

1 tablespoon pure maple syrup

THAI SLAW:

2 cups cabbage thinly sliced

1 cup Napa cabbage, thinly sliced

2 carrots, shaved and peeled

1/2-cup daikon, cut into matchsticks

1 red onion, thinly sliced

3 tablespoon cilantro

Corn tortillas

1 avocado, sliced

MARINATE:

1.   Whisk all marinate ingredients together except fish in a bowl.

2.   Add fish and marinate for 1 hour.

DRESSING:

1.   In a skillet over medium-low heat, add all dressing ingredients and cook, stirring often for 5 minutes.

2.   Combine cabbage and next 5 ingredients and half slaw dressing.

3.   Preheat grill to medium-heat, place fish on grill and grill 5-7-minutes or until opaque turning once.

4.   Warm tortillas, your way.

5.   Remove fish and roughly chop, serve with warm tortillas.

6.   Topped with Thai slaw, sliced avocado and extra dressing.

ENJOY DAN:                                                             FOR THE LOVE OF TACOS

MELON AND CRISPY PROSCIUTTO SALAD ENJOY DAN:

              MELON AND CRISPY PROSCIUTTO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups sliced watermelon

2 cups sliced cantaloupe

2 cups honeydew melon, sliced

1/2-Wall-Walla sweet onion, very thinly vertically sliced

1 Poblano pepper, very thinly sliced

1/4-teaspoon kosher salt

1/2-teaspoon fresh ground black pepper

3 tablespoons lemon juice

2 tablespoon olive oil

1-1/2-tablespoon honey

1 tablespoon fig balsamic vinegar

4 cups arugula

1/4-cup mint leaves, torn

3 ounces prosciutto, very thinly sliced

1/3-cup crumbles feta cheese

1/2-cup pistachios, coarsely chopped

DIRECTIONS:

1.   Arrange half of prosciutto on paper towel-lined microwave safe plate.

2.   Cover with a paper towel.

3.   Microwave on HIGH for 2 minutes or until crisp.

4.   Repeat with remaining prosciutto.

5.   Break into large pieces

6.   Combine first 5 ingredients, sprinkle with salt and pepper.

7.   Combine juice, oil, honey, and fig balsamic vinegar; stirring well.

8.   Drizzle dressing mixture over fruit mixture; toss gently.

9.   Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates.

10.                Top each plate with about 1-3/4-cups fruit mixture.

11.                Divide prosciutto evenly among plates.

12.                Top with feta cheese and pistachios.

ENJOY DAN:                                                        LIVE LOVE AND LAUGH!!

FISH TACOS WITH THAI-STYLE MAYONNAISE ENJOY DAN:

       FISH TACOS WITH THAI-STYLE MAYONNAISE by CHEF DAN:

Serves 4                                          

PICKLED RED ONION:

1 red onion, halved lengthwise, thinly sliced

2 jalapenos

2/3-cup rice vinegar

1 tablespoon EACH lime juice and mirin

1 teaspoon kosher salt

THAI STYLE MAYONNAISE:

1/2-cup mayonnaise

1/2-cup Mexican style sour cream

1 tablespoon chili garlic sauce

2 tablespoon fresh lime juice

1 tablespoon fresh cilantro                          ENJOY DAN:   LIVE AND EAT FISH!!

BAJA CABBAGE SLAW:

2 tablespoon Mexican sour cream

3/4-teaspoon lime juice

2 drops Tabasco Chipotle pepper sauce

1/2-heat green cabbage, thinly sliced

Kosher salt and freshly ground black pepper

MARINATED FISH:

1/4-cup olive oil

1/2-teaspoon EACH chili powder and turmeric

1-1/2-teaspoons fried oregano

1/2-teaspoon EACH ground cumin, and coriander

1 jalapeno, seeded and

1 pound Mahi Mahi fillet or any flaky white fish fillets.

Corn tortillas, for serving

DIRECTIONS: PICKED RED ONION:

1.   Place the red onion and jalapeno in heatproof bowl.

2.   In a skillet, combine vinegar, and next 3 ingredients.

3.   Bring to a boil over high heat, stirring in onion mixture.

4.   Allow to stat at room temperature for at least 1 hour.

THAI STYLE MAYONNAISE:

1.   In a bowl combine all ingredients.

BAJA CABBAGE SLAW:

1.   In a bowl mix all ingredients in a bowl; combine with mayo mixture.

MARINATED FISH:

1.   In a bowl mix all ingredients together.

2.   Add fish and marinate for 20 minutes.

3.   In a skillet over medium-high heat, remove fish and add to hot skillet.

4.   Cook for 4 minutes, turning once.

ASSEMBLY:

1.   Heat tortillas according to package directions:

2.   Place a heaped spoon of fish onto center of warm tortilla.

3.   Top with picked onion and jalapeno, Thai style mayo and cabbage.