Dan’s Meatloaf

Ingredients-
3.5 oz blanched Spanish onions, (sautéed lightly)
3.5 oz blanched diced celery (sautéed lightly)
1.5 oz blanched diced red peppers (sautéed lightly)
1.5 lbs fresh ground pork only
2.75 lbs of fresh ground beef only
7 oz ketchup
7 oz. half and half
1 oz kosher salt
1 tsp ground black pepper
.7 tsp garlic powder
.7 tsp of cayenne pepper
.7 tsp of ground cumin
2 cracked large eggs
3 oz of oatmeal fresh only no instant
12 slices of bacon

Place the herbs and spice, ketchup, veggies and dairy products in the food processor and do them up fine.
Take the pureed mix out and place it in a mixing bowl with the pork and the beef.
Place some rubber gloves on your hand and gently mix up the mixture until it incorporated.
Then in a oven proof baking dish that has been sprayed with a vegetable oil, place the mixture inside
and layer with the bacon like a set of stairs. Place a cookie sheet under the casserole dish and bake
the meatloaf until it has reached an internal temp of 155* degrees. Once you are done take it out of the oven
and clean your work station. There you go - one of Dan’s favorites!

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Dill Caper Sauce

Ingredients
1.5 pts of mayo
2 oz of capers
2 oz of diced red onions
4 oz of dill pickles
1tsp of fresh chopped garlic
2 tsp of fresh lemon juice
.5 tsp cayenne pepper
.5 tsp kosher salt
1 tsp of dill weed

In a food processor combine the following items. Please make sure to drain off all of the liquid.
Process until all items are incorporated. Taste for flavor and adjust, then enjoy on your favorite meal..
This recipe yields 1 quart.

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Dan’s Tomato Basil Soup

Ingredients
3.5 oz melted butter
10 oz diced Spanish onions
8 oz of celery stalks
5 oz fresh red diced red peppers
2 tbl of tomato paste
4 cups of dice tomatoes
2 pt of heavy cream
2 bunch fresh stemmed basil
.25 oz kosher salt
.25 oz ground black pepper

In a heavy duty pot, place the butter then the onions, carrots and celery, sauté them until translucent.
Then you want to add in the tomato paste and let the color mix in thoroughly.
Then add in the tomatoes and let simmer for 15 minutes.
Once the time has elapsed add in the cream and the basil and the salt and pepper.
Now for the final step we will need to process this entire recipe there are two ways to do this the first is to
use a hand held food processor stick or place it in small batches in a table food processor.
Once it is pureed taste and adjust the flavor.
This recipe yields 2 quarts.

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Dan’s Spinach and Three Cheese Dip

Ingredients
Spinach cream recipe, please make and let it set up for a day.
1 pound of Chopped frozen spinach, please defrost for a day in you refrigerator and drain off the liquid.
Spinach cream-
1.5 oz melted butter
1.5 oz flour to make a roux (thickening agent)
1.5 pts of half and half
3.5 oz parm cheese
.5 tsp kosher salt’
2 tbsp of Tabasco

In a heavy duty pot combine the butter and flour, then once the roux is cooked to a light brown color
add in the cream, salt and Tabasco. Once it comes to a boil it will thicken,
Then slowly whisk in your parm cheese. Place this in a plastic container cover and refrigerate
until the next day. Mix in the drained and defrosted spinach 1 pound. Mix well.
To serve place in an approved microwave dish, place equal parts of mozz and cheddar cheese on top usually 8 oz.
Place in a microwave for at least 4 minutes until warm in the center. Top the spinach dip with diced red onions,
sour cream and fresh bacon bits.
Serve with fresh fried tri color tortilla chips.
The recipe yields 1.5 quarts.

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Small Vanilla Rum Butter Sauce

Ingredients
¼oz one piece only Whole peeled shallots sliced thin
¼ea whole vanilla bean split and seeded
1½tsp vanilla extract-pure
1fl oz white wine
2fl oz Rum CHEAP
2fl oz granulated sugar
1cup heavy cream
4oz unsalted butter room temp

Place the rum, shallots, vanilla beans,and white wine, sugar and vanilla extract into the sauce pan and stir
Place the pan on the stove with high heat and bring to a boil
Reduce until the mixture starts to thicken
Add the heavy cream and reduce by 1/2
Turn off the heat and whisk in the softened butter
Strain through a Chinoise( a fine strainer) into a small container.
The recipe yields 1pint.

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Shrimp Scampi

5 White P&D Shrimp 16-20 Tail on P&D
3 fl oz Scampi Sauce
1 tsp Italian Parsley Rough Chopped
1 tsp Fresh Basil Rough Chopped
1½ tbl Tomato 4x5 Vine Ripe Small Diced
8 oz Spaghettini Cooked Your choice of pasta
¼ tsp Chopped in Oil Garlic
1 sprig Fresh Basil for garnish

Scampi sauce-
In a sauce pot place .5 cup white wine, .25 of fresh lemon juice, 1 tblsp of fresh chopped garlic, .25 cup chix stock. Let this come to a boil and cook unitl we half reduced it by a 1/3. leaving 2/3 of your sauce base.

Cooking procedures-

• Place Saute Pan on Stove with medium Heat
• Heat 1 oz vegetable oil & add shrimp. Cook the Shrimp about 1/2 of the way through, then ad in the garlic
• Add Scampi Sauce & bring to a simmer
• Add the Parsley,Basil, & Tomatoes and Toss all Together
• Take your pasta and rewarm it for 10-15 seconds only to warm it not cook it any more. (aldente is our goal here) aldente is crisp and firm..
• Place pasta in your pasta bowl
• Remove shrimp & sauce from the Heat and place the Shrimp onto the Pasta
• Then gently spoon our sauce over the Shrimp and pasta , place a sprig of fresh basil in the center and garnish with a lemon wedge and freshly grated parmesan cheese and fresh cracked black pepper.
• This recipe yields 1 serving.

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