GINGER SPICE SOUP ENJOY DAN:

                            GINGER SPICE SOUP by CHEF DAN:      

Serves 4

INGREDIENTS:

2garlic cloves, thinly sliced

1/2-teaspoon EACH turmeric, and tandoori powder

1 tablespoon fresh ginger, grated

4 cremini mushrooms, sliced

1/2-tablespoon olive oil

6 cups chicken broth

3 ounces, rice noodles

2 tablespoon lemon juice

Garnish with scallions, cut on the bias into 1/2-inch lengths

DIRECTIONS:

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

2.   Add mushrooms, garlic. Turmeric and ginger.

3.   Saute for 2 minutes.

4.   Add broth and bring to a boil.

5.   Reduce heat, cover, and simmer for 12 minutes.

6.   Add rice noodles and simmer for 5 minutes.

7.   Remove from heat and pour in lemon juice.

8.   Garnish with scallions.

ENJOY DAN:                                                                BON-APPETITE!!

SWORDFISH BAGNARA STYLE ENJOY DAN:

                       SWORDFISH BAGNARA STYLE by CHEF DAN:

Serves 2

INGREDIENTS:

2 fresh swordfish steaks 1-1/4-inch thick with skin

2 tablespoon olive oil

1 lemon, thinly sliced

Kosher salt and fresh ground black pepper to taste

2 garlic cloves, peeled and thinly sliced

1 tablespoon caper, drained

1-tablespoon dried oregano

2-tablespoons lemon juice

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   You will need a 13X8 baking dish and a 10X6 baking dish.

2.   Cut the swordfish into 2 serving pieces.

3.   Pour the olive oil into the small baking dish.

4.   Scatter in the lemon slices, capers, and garlic.

5.   Turn lemon slices over to coat them with oil.

6.   Gather lemon slice, capers and garlic to one side of the dish.

7.   Season the swordfish with salt and pepper.

8.   Lay them in the dish in one layer, coat with oil on all surfaces.

9.   Distribute lemon slices, capers and garlic on top.

10  Meanwhile bring a pot water to a boil.

11  Pour the water into the large baking dish.

12  Place the small baking dish with the fish into the baking dish with hot water.

13  Cover the baking dish with aluminum foil, cover baking dishes tightly.

14  Place in the oven and bake for 10-12 minutes.

15  Remove from oven and remove foil; add oregano and lemon juice.

16  Place fish in bowl and pour sauces over the fish.

ENJOY DAN:                                                                 BE HEALTHY EAT FISH!!

STEAK TARTAR (TARTAR De FILET De BOEUF) ENJOY DAN:

STEAK TARTAR (TARTERE De FILET De BOEUF) by CHEF DAN:

Serves 4 

INGREDIENTS:

1 pound, ground or very finely chopped raw sirloin

1-1/2-tablespoons Dijon mustard

1 egg yolk

4 tablespoons olive oil

3 tablespoons onion, minced

1-tablespoon capers, drained rinsed, and coarsely chopped

1-1/2-teaspoon Worcestershire sauce

 Teaspoon, pitted green Nicois olives, minced

1 teaspoon anchovy fillet, minced

1/4-teaspoon hot sauce

Kosher salt and freshly ground black to taste

DIRECTIONS:

1.   Place beef in the freezer to firm, about 30 minutes.

2.   Whisk mustard and egg yolk in a bowl, whisking constantly, slowly pouring in oil to create a mayonnaise

3.   Add onion and next 5 ingredients.

4.   Season with salt and pepper.

5.   Remove beef from the freezer and cut into 1/4-inch cubes.

6.   Transfer beef to the bowl of flavorings and stir to combine.

7.   Chill until ready to use.

8.   Serve with an arugula salad.

ENJOY DAN:                                                                          BON-APPETITE!!

BEEF CONSOMME MY WAY ENJOY DAN:

                             BEEF CONSOMME MY WAY by CHEF DAN:

Makes 2 quarts        (for my friend Marv)

INGREDIENTS:

1-pound beef bones

1-pound grass feed ground beef

Water to cover.

1 onion

1 carrot

1 rib celery

1 teaspoon EACH celery salt, and whole peppercorns

1-star anise

1 cinnamon stick

1 bay leaf

4 whole cloves

2 spring fresh rosemary

3 egg whites

MAKING THE BROTH: (PREHEAT OVEN TO 400 F)

1.    Roughly chop onion, carrot, and celery.

2.    Arrange on a baking sheet with bones and vegetables.

3.    Bake for 55 minutes.

4.    Put the meat and vegetables in a soup pot; add celery salt and next 6 ingredients.

5.    Cover with water, bring to a boil; cover reduce heat and simmer for 4 hours.

6.    Using a sieve over a bowl, strain out vegetables, bones, and spices.

7.    Set the vegetables aside and discard the rest.

8.    Cover the pot with plastic wrap and refrigerate allowing the fat to congeal.

9.    Strain off the fat.

10. Chop the vegetables from the broth, mix then with ground beef and egg whites in a stock pot.

11.  Place over low-heat and pour in the broth.

12. Whisk as the mixture barley simmers, to keep the meat from browning on the bottom.

13. Simmer for 45 minutes, stirring occasionally.

14.  When the consommé is done, tip the pot slightly to shift the foam to one side

15. Ladle the consommé through fine sieve into a bowl

ENJOY DAN:                                                                                                VOILA!!

POBLANO PEPPERS STUFFED WITH GROUND TURKEY AND BLACK BEANS ENJOY DAN:

POBLANO PEPPERS STUFFED WITH GROUND TURKEY AND BLACK BEANS

                                                                                                    by CHEF DAN:

serves 4

INGREDIENTS:

1 tablespoon olive oil

4 poblano peppers

1-pound ground turkey

1 (15 Oz) can black beans, rinsed and drained

1 cup salsa Verde

1/4-EACH cumin, ground coriander, and chili powder

1/2-cup shredded Mexican cheese

Salt and pepper to taste

INGREDIENTS: (PREHEAT OVEN TO 400 F)

1.   On a gas burner blacken the poblano peppers.

2.   Then place in a paper bag until cool, remove blackened skin, set aside.

3.   Add oil in a skillet over medium-high heat and when sizzling.

4.   Add ground turkey and brown for about 8 minutes, crumbling often.

5.   Season with salt and pepper.

6.   Stir in beans and 3/4-cup salsa, along with spices.

7.   Reduce heat and let simmer for 5-7-minutes.

8.   Cut poblano peppers in half and place in a prepared baking dish.

9.   Spoon turkey and black bean mixture into each pepper.

10  Top with remaining salsa.

11  Cover with foil and bake 15 minutes.

12  After 15 minutes remove foil and top each pepper with shredded cheese.

13  Place back into oven and cook for 15 minutes more.

ENJOY DAN:                                      SING SONGS AND PLANT PEPPER SEEDS!!

        

STUFFED POBLANO PEPPERS WITH AVOCADO CREAM by CHEF DAN:

Serves 4

AVOCADO CREAM:

1 avocado

1 garlic clove

1/2-cup Mexican sour cream

1 tablespoon lime juice

Kosher salt and fresly ground black pepper to taste

STUFFED PEPPERS:

2 poblano peppers, washed and dried

1/2-cup quinoa

2 tablespoon olive oil

1/2-cup onion, diced

8 cherry tomatoes, quarter

1 red bell pepper, diced

1/4-teaspoon EACH cumin, ground coriander, and oregano

Kosher salt and freshly ground black pepper to taste

FOR THE AVOCADO CREAM SAUCE:

1.   Remove pit, and skin from the avocado, place in a food blender.

2.   Mince the garlic and place in the blender.

3.   Add line juice and season with salt and pepper.

4.   Blend until smooth.

STUFFED PEPPER:

1.   On a gas burner blacken the poblano peppers.

2.   Then place in a paper bag until cool, remove blacken skin, set aside.

3.   Cook quinoa according to package directions.

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

5.   Add onions, red pepper and cook 4 minutes, add garlic, cook 1 minute.

6.   Add the cooked quinoa, red pepper, cumin, coriander, and oregano, cook stirring occasionally for 5 minutes.

7.   Place the peppers on a prepared baking sheet.

8.   Using a spoon to carefully stuff the quinoa mixture into the peppers.

9.   Bake for 5 minutes.

10.                Serve with avocado cream sauce.

ENJOY DAN:                               SING SONGS AND EAT PEPPERS!!

SANTA FE CHICKEN TORTILLA SOUP ENJOY DAN:

                SANTA FE CHICKEN TORTILLA SOUP by CHEF DAN:

Serves 8

INGREDIENTS:

1 pound skinless, boneless, chicken breasts, cut into 1-inch cubes

1 onion, copped

3 garlic cloves

1 tablespoon olive oil

1 (10.3/4-Oz) Campbell’s Health Request tomato soup

1 tablespoon chili powder

2 teaspoons EACH tandoori powder, and curry powder

1 teaspoon EACH Italian seasoning, and dried thyme

5 cups chicken broth

1-cup Pace Picante Sauce

1 (15.25 Oz) can corn

1 (15 Oz) can white hominy

1 (4 Oz) can green chilies

1 chipotle pepper, diced

1 (15 Oz) can black beans, drained and rinsed

1/4- cup cilantro, chopped

Crushed tortilla chips

Sliced avocado

1 cup shredded cheese

DIRECTIONS:

1.   In a stockpot add oil over medium-high heat and when sizzling.

2.   Add onion and garlic and sauté for4 minutes.

3.   Add cubed chicken and cook until browned about 7 minutes.

4.   Stir in chili powder and next 4 ingredients; cook 2 minutes.

5.   Pour in broth and next 6 ingredients, bring to a boil.

6.   Reduce heat, cover, and simmer for 45 minutes

7.   Ladle into bowls and garnish with tortilla chips, shredded cheese, and avocado.

ENJOY DAN:                                                                                        VOILA!!