COD WITH SAFFRON SAUCE ENJOY DAN:

                          COD WITH SAFFRON SAUCE BY CHEF DAN:

Serves 2

INGREDIENTS:

1 tablespoon butter

1/2- onion, chopped

1 garlic clove minced

1 spring fresh thyme

1/2-tablespoon saffron

3/8-cup cooking sherry

1/2-cup chicken stock or fish stock

Kosher salt and freshly ground black pepper to taste

2 cod fillets

DIRECTIONS:

Heat butter in a skillet over medium-high heat when sizzling.

Season cod with salt and pepper.

Add cod to the skillet and sauté for 3 minutes each side.

Add onion and saffron and sauté for 3 minutes.

Add fresh thyme.

Pour in the sherry and sauté for a few minutes.

Pour in chicken stock and let reduce to half.

Serve with Jasmine rice.

 ENJOY DAN:                                         LAUGHTER IS THE BEST MEDICINE!!

BAKED SPAGHETTI SQUASH WITH TOMATO SAUCE ENJOY DAN:

BAKED SPAGHETTI SQUASH WITH TOMATO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS: (PREHEAT OVEN TO 425 F)

1 medium spaghetti squash, cut in half, seeded

3 tablespoons olive oil

1 onion diced

5-6 tomatoes diced, (about 4 cups, save juices)

1/4-cup red wine

kosher salt and freshly ground black pepper to taste

6 fresh basil, torn.

DIRECTIONS: (PRE-HEAT OVEN TO 425 F)

1.   In a prepared baking sheet.

2.   Place spaghetti halves, flesh side down.

3.   Bake for about 50-60 minutes.

4.   Remove and set aside.

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

6.   Add the onion and sauté for 4 minutes.

7.    Reduce to medium-heat and add garlic and sauté for 2 minutes.

8.   Add tomatoes and juices, increase heat to medium-high.

9.   Add red wine and cook stirring occasionally until tomatoes begin to break down about 5 minutes.

10  Season with salt and pepper to taste.

11  Reduce heat to low and simmer for 5-7 minutes.

12  Remove heat and cover.

13  When the spaghetti is cool enough to handle.

14   Using a fork to scrape out the flesh from the shell.

15  Add to the tomato sauce.

16  Stir in the basil.

17  And warm through.

ENJOY DAN:                          LAUGHTER IS T HE BEST MEDICINE!!

SCHNITZEL WITH PORTABELLA MUSHROOMS ENJOY DAN:

           SCHNITZEL WITH PORTABELLA MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

4 large portabella mushrooms tops

3 tablespoon olive oil +1 cup for frying

1/2-red cabbage

1 onion

1-teaspoon EACH caraway seeds and mustard seeds

Kosher salt to taste

1/4-cup red wine vinegar

1/2-fresh chopped cilantro

Fresh ground black pepper to taste

2 eggs

1/2-cornmeal

1 cup Panko

Applesauce for serving

DIRECTIONS:

1.   Preheat the broiler.

2.   Put the mushroom caps grill side up on a prepared baking sheet.

3.   Broil until they release their juices about 7 minutes.

4.   Fil and add 1 tablespoon oil, and boil until lightly browned until their juices have cooked off about 8-10 minutes.

5.   Thinly slice the cabbage and onion.

6.   Heat 2 tablespoons oil in a skillet over medium-high heat when sizzling

7.   Add cabbage and next 3 ingredients + 1/2-teaspoon salt.

8.   Cook until tender crisp about 7 minutes.

9.   Add vinegar and 2 tablespoons water and cook until reduced about 7 minutes.

10  Stir in cilantro and season with salt and pepper to taste.

11   Heat about 3/8-inch oil in a deep skillet over medium-heat.

12  Lightly beat the eggs with little salt in a bowl.

13  Place the cornmeal and bread crumbs in a separate bowls.

14  Press the mushrooms with paper towels to flattened and absorb the liquid.

15  Coat in the cornmeal, then the eggs, then Panko.

16  Fry in batches until brown and crispy about 1-2 minutes each side.

17  Drain on paper towels and sprinkle with salt to taste.

18  Serve with cabbage and applesauce.

ENJOY DAN:                                                SHARE LIFE LOVE AND FOOD!!

CHICKEN WITH A CAST-IRON SKILLET ON TOP ENJOY DAN:

        CHICKEN WITH A CAST IRON SKILLET ON TOP by CHEF DAN:

Severs 4

INGREDIENTS:

4 skinless, boneless chicken breasts

4 tablespoons olive oil

2 garlic cloves smashed

Pinch red pepper flakes

Sea salt and freshly ground black to taste

1/2-cup white wine

1-cup chicken broth

1-cup polenta

1/2-cup Parmesan cheese

1 tablespoon butter

INGREDIENTS:

1.   Invert a cast-iron skillet and wrap the bottom with foil.

2.   Set aside.

3.   Toss the chicken with 1 tablespoon olive oil, and next 4 ingredients.

4.   Le t stand 10-to 15 minutes.

5.   Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling

6.   Add the chicken and top with the foil wrapped skillet.

7.   Cook until browned on the bottom 6-8 minutes.

8.   Carefully rewrap the skillet with a new piece of foil

9.   Then flip the chicken and lay foil wrapped skillet on top.

10  Cook about 7 minutes more.

11  Transfer to a cutting board and let rest then thinly slice.

12  Pour the wine into the same skillet and simmer over medium-heat.

13  When the wine has reduced to three-quarters, about 1-2 minutes.

14  Add the chicken broth and simmer until it had reduced 1/2-cup about 3 minutes.

15  Bring 4 cups of salted water in a pot; bring to a boil.

16  Whisk in polenta and cook whisking until tender about 5 minutes.

17  Remove from heat and stir in the cheese and butter until smooth.

18  Season with salt a pepper to taste.

ENJOY.                                                      SHARE LIFE LOVE AND FOOD!!

ROASTED CAULIFLOWER ENJOY DAN::

                            ROASTED CAULIFLOWER by CHEF DAN:

Serves a few

INGREDIENTS:

1 heat cauliflower cut into florets

2 tablespoon lemon juice

4 tablespoons olive oil

1 garlic clove minced

1 teaspoon parsley dried flakes

1/2-teaspoon EACH thyme, sumac, Herbs de Province and dried tarragon

1/4-teaspoon black pepper

1/4-cup Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   In a bowl combine the first 9 ingredients;

2.   Toss to coat.

3.   Transfer to a prepared baking pan.

4.   Place cauliflower in the oven and bake for about 20 minutes.

5.   Stirring occasionally.

ENJOY DAN:                                                      SHARE LIFE LOVE AND FOOD!!

KOREAN STICKY CHICKEN ENJOY DAN:

                      KOREAN STICKY CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound chicken tenders chopped into 1/2-inch chunks

2 tablespoon honey

3 tablespoons, gochujang (Korean chili paste)

3 tablespoons soy sauce

1 teaspoon freshly grated ginger

2 garlic cloves minced

2 tablespoons sesame oil

1/2-tablespoon EACH white sesame seeds and black sesame seeds, roasted

2 scallions, green part only, finely chopped

DIRECTIONS:

1.   In a bowl combine honey and next 4 ingredients + 1 tablespoon oil.

2.   Mix well until combined.

3.   In a Ziploc bag add chicken chunks and honey marinate.

4.   Refrigerate overnight.

5.   Next day remove chicken and set aside, reserve marinate.

6.   Add remaining oil to a skillet over medium-high heat when sizzling.

7.   Add chicken and sauté for about 8 minutes, stirring occasionally.

8.   Transfer to a plate sand set aside.

9.   Add marinate to the skillet and cook 1 minutes, or until it starts to bubble.

10  Return chicken to the skillet and cook on all sides.

11  Cook for about 2 minutes or until the sauce thickens and chicken is caramelized.

12  Sprinkle with toasted sesame seeds and stir to coat chicken evenly.

13  Transfer to a bowl top with chopped scallions.

ENJOY DAN:                                                SHARE LIFE, LOVE AND FOOD!!

ROASTED CARROTS AND COCONUT SOUP ENJOY DAN:

           ROASTED CARROT AND COCONUT SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

5 carrots roughly chopped

1 tablespoon olive oil

1/2-teaspoon sea salt divided

1 onion chopped

2 teaspoons EACH red curry paste and fresh grated ginger

1-(15 Oz) can cannellini beans

3 cups vegetables stock

1/2-teaspoons black pepper

1 (19 Oz) can Mae Ploy coconut milk

3 tablespoon lime juice

2 avocados thinly sliced

1 cup cooked lentils

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Toss together carrots, 1-1/2- teaspoons oil and 1/2-teaspoons salt.

2.   On prepared baking sheet, roast the carrots, for about 20 minutes.

3.   Stirring occasionally.

4.   In a skillet heat 1-1/2-teaspoons oil and when sizzling.

5.   Add onion and sauté for 7 minutes, stirring often.

6.   Add curry paste, ginger, sauté for 1 minute, stirring constantly.

7.   Add cooked carrots, cannellini beans, and next 3 ingredients and salt.

8.   Bring to a boil reduce heat and simmer for about 7 minutes.

9.   Pour mixture into a blender, process until smooth about 1 minute.

10  Stir in lime juice, and black pepper.

11  Top with avocados slices and cooked lentils.

  ENJOY DAN:                                                    SHARE LIFE LOVE AND FOOD!!