BONE MARROW TOAST ENJOY DAN:

                             BONE MARROW TOAST by CHEF DAN:

Serves 4

INGREDIENTS:

4 center cuts beef marrow bones 3-5-inch long

1/2-cup fresh cilantro

1 shallot thinly sliced

1 teaspoon capers rinsed

1 tablespoon olive oil

1-tablespoon fresh lemon juice

Sea salt and freshly ground fresh black pepper to taste

1 loaf of crust French bread, sliced and toasted

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Place marrow bones on a prepared cookie sheet.

2.   Bake cut side up for 18-20 minutes.

3.   Chop up your cilantro.

4.   Peel and thinly slice the shallot.

5.   Toss the cilantro, shallots and caper into a bowl.

6.   Drizzle with olive oil and lemon juice.

7.   Sprinkle with sea salt and pepper to taste.

8.   Combine all ingredients and mix thoroughly.

9.   Scoop a little marrow out of one of the bones with a spoon.

10  Spread it on a piece of toast.

11  Top with cilantro salad;

ENJOY DAN:                                       COOK WITH SOUL EAT WITH PLEASURE!!

AVOCADO AND RADISH ON TOAST ENJOY DAN:

               AVOCADO AND RADISH ON TOAST by CHEF DAN:

Serves 4

INGREDIENTS:

2 slices Franz San Juan Island 9 grain bread

1 avocado

3 red radishes thinly sliced on a mandolin

1 lime

1 tomato thinly sliced

Salt and pepper to taste

DIRECTIONS:

1.   Toast the bread.

2.   Half the avocado and scoop out the flesh into a bowl.

3.   Cut the lime in half and squeeze the juice over the avocado.

4.   Add a pinch of salt.

5.   Mash the mixture with fork.

6.   Spread the avocado mixture on each piece of toast.

7.   Lauer the tomato on top.

8.   Then layer the sliced radish ever the tomato.

9.   Season with salt and pepper.

ENJOY DAN:                                        EAT HEALTHY EAT AVOCADO!!

MISSISSIPPI CHICKEN NOODLES ENJOY DAN:

       MISSISSIPPI CHICKEN NOODLES FOR THE TREE FARM by CHEF DAN:

Servers 10-12       (IN THE CROCK POT)

INGREDIENTS:

4-pound skinless chicken thighs

2 (10.2 Oz) cans cream of chicken soup

2 packets Aujus gravy mix

1/4-cup butter

8-10 pepperoncini

4 cups chicken broth

24 ounces egg noodles

DIRECTIONS:

1.   Place chicken thighs in the crock pot.

2.   Add chicken soup and next 3 ingredients.

3.   Cover cook on low for 5 hours.

4.   Take 2 forks, shred chicken and mix with ingredients in the crock pot.

5.   Add broth and egg noodles, mixing well to submerge noodles in liquid.

6.   Cover and cook for 1-1.2-hours more.

ENJOY DAN:                    COOKING AND FEEDING THE TREE FARM WORKERS!!

SPRING SALAD ENJOY DAN:

                                    SPRING SALAD by CHEF DAN

Serves 4

VINAIGRETTE:

1 tablespoon lemon juice

1/2-teaspoon Dijon mustard

3 tablespoons olive oil

SALAD:

Sea salt and freshly ground black pepper to taste

1-1/4-cups shelled fresh green peas

3-cups sugar snap peas

5 cups arugula

1/4-pound thinly sliced prosciutto

DIRECTIONS:

1.   Whisk lemon juice and mustard in a bowl.

2.   Gradually add oil, whisking constantly until emulsified.

3.   Season with salt and pepper.

4.   Working in batches, cook green peas and sugar snap peas in a pot of boiling salted water.

5.   Boil until crisp-tender, for about 2 minutes per batch.

6.   Transfer to a bowl of ice water.

7.   This sets the color and stops the cooking.

8.   Drain and pat dry with paper towels.

9.   Add green peas, sugar snap peas, and arugula to a bowl.

10  Add vinaigrette and toss until well coated with dressing.

11  Season with salt and pepper.

ENJOY DAN:                                                        FOR THE LOVE OF FOOD!!

COUSCOUS MY WAY ENJOY DAN:

                           COUSCOUS MY WAY by CHEF DAN:

Serves 2

INGREDIENTS:

1 tablespoon olive oil

1 cup couscous

1/4-cup water

1/2-English cucumber, thinly sluiced

1/2-tomato thinly sliced

DIRECTIONS:

1.   Add oil in skillet over medium-heat and when sizzling.

2.   Add couscous, water and stir for 1 minutes.

3.   Add turmeric and stir for 1 minutes more.

4.   Remove from heat and let cool.

5.   Pour into a salad bowl and stir in cucumber and tomato.

OPTIONS: YOUR CHOICE:

Walnuts chopped, apple chopped, dried cranberries and shallots chopped

ENJOY DAN:                                                           FOOD FOR THE SOUL!!

CAMBODIAN AMOK ENJOY DAN:

                              CAMBODIAN AMOK by CHEF DAN:

Serves 4

CURRY PASTE:

3 garlic cloves finely chopped

1 shallot, bulb, finely chopped

3 stalks lemongrass ends trimmed, inner tender stalks only, finely chopped

1 thumb-size fresh ginger peeled and finely chopped

Zest of 1 lime, finely chopped

1-teaspoon EACH turmeric powder, coriander, brown sugar, fish sauce, salt, and black pepper

1 tablespoon yellow curry paste

A pinch of saffron

FISH AMOK:

1 tablespoon olive oil

1/2-teaspoon shrimp paste

1 (19.5 Oz) can Mae Ploy coconut cream (from the top of the can)

1 tablespoon brown sugar

1 teaspoon salt

3/4-pound firm, white fish, like halibut, mahi mahi, or true cod skin removed

1 cup spinach leaves cut into 1/2-inch ribbons

1 egg

1 tablespoon fish sauce

Julienned red bell pepper

Cilantro leaves sliced

DIRECTIONS:

1.   In a food processor place the first 5 ingredients and pulse until paste forms.

2.   Add the remaining ingredients and process until all spices are well incorporated.

3.   Thinly slice the fish into 1/2-inch bit size pieces, set aside.

4.   Heat oil in a skillet over medium-high heat and when sizzling.

5.   Add curry past, saffron and cook 1 minutes or until it smells fragrant.

6.   Add shrimp paste, and next 3 ingredients, whisking to combine.

7.   Reduce heat to medium and simmer for 2 minutes.

8.   Add the fish and spinach leaves, gently folding the fish into the curry sauce with a rubber spatula.

9.   Simmer the amok for about 4 minutes or until fish is cooked through.

10  In a bowl, whisk together the egg with the fish sauce and 2 tablespoons of the curry sauce from the skillet.

11  Pour the egg mixture into the skillet and gently fold into the curry.

12  Serve the amok in a bowls with a spoonful of coconut cream, red pepper and Cilento leaves.

ENJOY DAN:                                   SING SONGS AND EAT CAMBODIAN FOOD!!

INDIAN SPICED PEA FRITTERS ENJOY DAN:

                          INDIAN SPICED PEA FRITTERS by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-cups coarsely mashed thawed frozen green peas

3/4-cup panko

1/4-cup fresh snipped chives

1 teaspoon EACH garam masala, cumin, and turmeric

3/4-teaspoon sea salt

1/4-teaspoon black pepper

1/4-teaspoon red chili flakes

2 eggs

2 tablespoons olive oil

1/14-cups Mexican sour cream

DIRECTIONS:

1.   Combine peas and next 9 ingredients in a bowl.

2.   Heat oil in a skillet over medium-high heat.

3.   Scoop mixture by 1/4-cupfulls into the skillet to form 4 fritters.

4.   Cook 3 minutes per side.

5.   Repeat with remaining mixture.

6.   Serves Mexican sour cream.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!