SPICED BEETS ENJOY DAN::

                                        SPICED BEETS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup white vinegar

2-teaspoons sugar

1-teaspoon EACH juniper berries, 2-whole cloves, & 2-whole allspice (IF USING)

1-pound beets, RAWLE’S peeled & thinly sliced

DIRECTIONS:

1.   Combine 1-1/2-cups water & 2 tablespoons sea salt in a saucepan.

2.   Warm over medium-high heat.

3.   Add vinegar, sugar, juniper berries, cloves & allspice.

4.   Bring to a boil, stirring occasionally to dissolve the salt & sugar.

5.   Pack your beets into a 1-quart jar.

6.   Pour in the hot brine to cover completely.

7.   Let cool completely.

8.   Cover jar & refrigerate for at least 6 hours.

9.   Can store 2 weeks.

ENJOY DAN.                                   BEAT THE VIRUS!!!!

CANNELLINI BEANS AND ASPARAGUS ENJOY DAN:

                CANNELLINI BEANS AND ASPARAGUS SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound-trimmed into ribbons with a vegetable peeler

1-(15 Oz) can cannellini beans, rinsed & drained

2-tablespoons Each tarragon vinegar, and lemon juice

1 garlic clove

2tablespoons toasted pine nuts

Black pepper & salt to taste[DS1] 

3-tablespoons Panko

1-tablespoon olive oil.

DIRECTIONS:

1.   Mix cannellini beans, tarragon vinegar, lemon juice & garlic.

2.   Let rest 20 minutes.

3.   Shave your asparagus & add to the bowl:

4.   Add toasted pine nuts. 

5.   Season with salt & pepper, toss.

6.   Toast Panko with oil in a skillet over low heat.

7.   Sprinkle over salad.

ENJOY DAN:                                              EAT MORE VEGETABLES!!!

  

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 [DS1]

FERMENTED HOT SAUCE ENJOY DAN:

                       FERMENTED HOT SAUCE by CHEF DAN:

Makes 1-quart

6-cups green, yellow, red jalapeno peppers

3-bell peppers, cut into stripes

3-multicolored carrots, do not peel, cut into thin strips.

1/2-onion, sliced

4-cloves garlic, sliced

4-cardamon pods

1-teaspoon EACH coriander seeds, & black pepper

1/3-aged balsamic vinegar

1/2-teaspoon chili powder

1-tablespoon miso paste

SALTWATER BRINE:

 7cups water

5-teaspoons sea salt

DIRECTIONS:

1.   Heat the water & stir the sea salt into the warm water until dissolved.

2.   Let cool to room temperature.

3.   Wearing gloves, slice the peppers in half & remove stem & few seeds.

4.   Dump all the solids in a blender with 1/2-cup brie.

5.   Blend until somewhat smooth.

6.   Pour all into a 2-quart jar.

7.   Pour saltwater brine into the jar with chilies.

8.   If you need more liquid 1-teaspoon salt to 1- cup water.

9.   Weigh the top down with canning weights or zip-lock bag full of water.

10 Screw on top with vent.

11 Place in cool dark place 5-7 days, or until brine seems cloudy.

12 You will know it is fermenting by cloudy water & bubbling & activity.

13 When ready pour into 6-inch plastic squirt bottles.

ENJOY DAN:                                BE HEALTH EAT FERMENTED!!!!

INSTANT POT CORNED BEEF & CABBAGE ENJOY DAN:

              INSTANT POT CORNED BEEF & CABBAGE by CHEF DAN:

Serves 8

INGREDIENTS:

1-teaspoon EACH mustard seeds, black peppercorns, & coriander seeds

10 each juniper berries

5-allspice berries

2-dried bay leaves

1-flat cut 3-4-pound corned beef brisket

1-onion, peeled & quartered

3-garlic cloves, smashed

1-1/2-pounds carrots, peeled & quartered lengthwise

1-1/2-pounds small red potatoes

1/2-heat green cabbage, quartered lengthwise

1-bottle Gunnies beer

Whole grain mustard for serving

DIRECTIONS:

1.   In a mortar & pestle, coarsely crush seeds, bay leaf.

2.   Add to Instant Pot, along with brisket, onion, & garlic.

3.   Add enough water to completely cover the brisket.

4.   That’s about 8-10 cups + beer.

5.   Secure lid & close value.

6.   Push pressure cook and cook for 1-hour & 25 minutes.

7.   Manually release pressure,

8.   Using thongs, transfer to a cutting board.

9.   Tent with foil to keep warm.

10 To the Instant Pot add carrots, potatoes & cabbage.

11 Secure lid close value.

12 Push Pressure Cook and cook for 5 minutes.

13 Let pressure manually release.

14 Using a slotted spoon remove vegetables to a platter.

15 Thinly slice brisket against the grain & transfer to platter.

16 Spoon cooking liquid over the brisket.

17 Serve with whole grain mustard.

ENJOY DAN:                                          BEAT CANCER & THE FLU!!!!

FLAMBE EGGS WITH FRESH FRUIT ENJOY DAN:

                     FLAMBE EGGS WITH FRESH FRUIT by CHEF DAN:

Serves 2

INGREDIENTS

2-tablespoons butter

4-eggs

1/4-cup fresh blueberries

1/4-cup fresh raspberries

1/4-cup fresh strawberries

3-tablespoons rum or tequila

DIRECTIONS:

1.   In a hot skillet add butter & when sizzling.

2.   Add eggs & sauté 30 seconds.

3.   Throw in rum or tequila & let the fun start,

4.   As the flame grows add fresh fruit.

5.   Saute until flame goes out.

ENJOY DAN:                                         EAT YOUR FRUIT!!!

ANDERSON'S FARM BREAKFAST HASH ENJOY DAN:

                  ANDERSON’S FARM BREAKFAST HASH by CHEF DAN:

Serves 2

INGREDIENTS:

2-3-range free ANDERSON FARM FRESH eggs

2-tablespoons butter

1/2-onion, diced

1-shallot, thinly sliced

1-cup diced cooked potatoes

2-tablespoon fresh chives + more for garnish

1-tablespoon fresh parsley + more for garnish

1-tablespoon Paprika + more for garnish

1/2-cup cooked bacon, roughly chopped

DIRECTIONS:

1.   In a skillet, melt butter & when sizzling.

2.   Add onion & shallot, sauté for 4 minutes.

3.   Add diced potatoes, chives, & parsley.

4.   Saute for 4-5 5 minutes.

5.   Season with salt & pepper.

6.   In a separate skillet prepare ANDERSON’S Ranch FREE eggs.

7.   Fry until preferred doneness.

8.   Divide the hash into two plates & add chopped bacon.

9.   Top with ANDERSON’S eggs.

10 Garnish with fresh herbs & Paprika.

ENJOY DAN:                         EAT FARM FRESH EGGS!!!

SQUASH AND MULTICOLORED POTATOES ENJOY DAN:

  SQUASH AND MULTICOLORED POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-tablespoon olive oil

1/4-tablespoon rosemary

2-garlic cloves, grated

1/2-teaspoon salt

1-butternut squash

1-pound tri-colored potatoes

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Blend oil & next 3 ingredients together into a syrup.

2.   Cut & peel squash into 1/2-cubes

3.   Cut potatoes into 1/2-inch pieces

4.   Toss squash with 1/2-oil mixture.

5.   Place on a rimmed baking sheet.

6.   Bake squash in preheated oven for bake for 8 minutes.

7.   Set aside.

8.   Toss potatoes with remaining oil mixture.

9.   Bake potatoes in preheat oven for 15 minutes.

10 Season with salt & pepper.

11 Add any meat if desired.

ENJOY DAN:                                   EAT HEALTHY!!!