Bistecca Italian Style Steak Recipe

Bistecca Italian Style Steak Recipe

Chris Stephens

 

 

INGREDIENTS:
  • 1 ribeye steak
  • 1 package of Uncle Dan's Chipotle Seasoning and Salad Dressing
  • 1 zucchini, sliced in half
  • 1 largely chopped red onion
  • 1 largely chopped red bell pepper
  • 8 mushrooms
  • 2 Roma tomatoes, cut in half
  • 1 package of Uncle Dan’s Italian Seasoning and Salad Dressing, sprinkle to taste
  • 2 tablespoons of olive oil
  • Salt and Pepper, sprinkle to taste
  • Arugula
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • Pinch of Uncle Dan’s Italian
  • 1 teaspoon of lemon juice
  • 2 cups of whole milk
  • 2 tablespoons of horse radish
INSTRUCTIONS:
  1. Season steak with Uncle Dan’s Chipotle seasoning and let sit for 5 minutes.
  2. Toss veggies up with seasonings, garlic and olive oil and grill on BBQ.
  3. Meanwhile make horseradish cream by using a hand held foamer or buerre mixer till frothy and thick.
  4. Cook steak till desired doneness.
  5. Toss up grilled veggies when done with vinaigrette and arugula and slice steak and fan over top and add horseradish cream. A sliced baguette is optional.

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Pan Sautéed Calamari Recipe

Pan Sautéed Calamari Recipe

Chris Stephens1 comment

Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Angelo Brunson from Angelo's Ristorante.

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Corn on the Cob with Cotija Cheese Recipe

Corn on the Cob with Cotija Cheese Recipe

Chris Stephens
 
Ingredients
  • Corn on the cob
  • Cotija cheese
  • 1 package of Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
Instructions
  1. Roast the corn on the BBQ to your taste.
  2. Brush all around with butter (olive oil or plain will work).
  3. Sprinkle to taste with chipotle ranch.
  4. Top with generous amounts of Cotija cheese

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Gluten-Free Bacon Ranch Stuffed Mushrooms Recipe

Gluten-Free Bacon Ranch Stuffed Mushrooms Recipe

Chris Stephens
 
INGREDIENTS:
  • Ingredients for the mushrooms:
  • 1 pound of large button mushrooms
  • 3 tablespoons olive oil
  • 4 tablespoons of bacon bits (store bought or homemade)
  • 4 ounces of cream cheese
  • 1 tablespoon of Uncle Dan’s Zesty Ranch Seasoning and Salad Dressing
  • Ingredients for the topping (optional)
  • 4 tablespoons of crushed corn chips
  • 1 tablespoon of shredded pepper jack cheese
INGREDIENTS FOR MUSHROOMS:
  1. Preheat oven to 375ºF.
  2. Remove mushroom stems from tops and discard stems.
  3. Place tops in a bowl and drizzle with the olive oil, gently toss or stir with a large spoon to completely coat mushrooms in oil.
  4. Place tops on sheet pan, opened side up, and roast in oven for 10-12 minutes.
  5. While the tops are cooking place the cream cheese, bacon bits and Uncle Dan’s Zesty Ranch mix in bowl of an electric mixer, mix at low speed until ingredients are incorporated then mix on medium-high speed for 3-4 minutes, stopping to scrape down the sides of the bowl once or twice during mixing.
  6. When cream cheese mixture is done, spoon a heaping spoonful into each mushroom top.
INSTRUCTIONS FOR TOPPING:
  1. Place two handfuls corn tortilla chips (about 20 chips) in a plastic sandwich bag and crush into crumbs to make 4 tablespoons crumbs.
  2. Add shredded cheese to crumbs and toss to mix.
  3. Top each mushroom with about 1 teaspoon of the topping.
  4. Place filled mushroom tops back in oven for 10-12 minutes, remove from oven and serve.

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Gluten-Free Salmon Cakes with Dill Aioli

Gluten-Free Salmon Cakes with Dill Aioli

Chris Stephens
INGREDIENTS FOR SALMON CAKES:
  • 1 pound of salmon filet, cooked & cooled
  • 1 pound of mashed potatoes, cooked & cooled
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of lemon juice
  • 1 teaspoon of Uncle Dan's California Country Dill Seasoning
  • 1 teaspoon of paprika
  • ¼ teaspoon of cayenne pepper
  • 1 egg
  • 2 cups of gluten-free bread crumbs
  • ¼ cup of oil for frying

INGREDIENTS FOR DILL AIOLI:

  • ¾ cup of Mayonnaise
  • 2 tablespoons of lemon juice
  • 1 tablespoon of Uncle Dan's California Country Dill Seasoning
  • 1 tablespoon of dill, dried or fresh chopped
INSTRUCTIONS FOR SALMON CAKES:
  1. Gently flake cooked salmon into a large bowl, add mashed potatoes, chopped parsley, lemon juice, Uncle Dan’s Country Dill Seasoning, paprika, cayenne pepper and egg and mix thoroughly.
  2. To form cakes take a golf ball size bit and roll into a ball then gently flatten ball and place on a wax paper lined plate or pan.
  3. Place cakes in refrigerator while making aioli.
INSTRUCTIONS FOR DILL AIOLI:
  1. Place mayonnaise, lemon juice, Uncle Dan’s Country Dill Seasoning and dill in a medium size bowl and mix with a wire whisk until well incorporated and set aside.
  2. To cook cakes heat the ¼ cup oil in a large frying pan on medium-high heat, once hot place half the in the pan and reduce heat to medium, cook until golden brown on bottom (about 5 minutes). Flip cakes and cook on the other side for another 5 minutes.
  3. Repeat with second half of cakes.
  4. Serve with the aioli and enjoy.

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Gluten-Free Southwest Chipotle Burger Recipe

Gluten-Free Southwest Chipotle Burger Recipe

Chris Stephens
 
Ingredients
  • 1 pound of ground beef
  • 2 packages of Uncle Dan’s Chipotle Ranch Seasoning and Salad Dressing
  • 1 ½ cups of sour cream
  • ½ cup of mayonnaise
  • 4 tomato slices
  • 4 lettuce leaves
  • 4 slices red onion
  • ½ cup of black bean & corn salsa
  • 4 gluten-free hamburger buns
Instructions
  1. Preheat grill
  2. Divide ground beef into four equal pieces and form into patties, sprinkle one package of Uncle Dan’s Chipotle Ranch Seasoning over top and bottom of patties and set aside.
  3. To make the dip empty contents of 2nd package of Uncle Dan’s Chipotle Ranch Seasoning into a medium size bowl, add the sour cream and mayonnaise mix with a wire whisk until well incorporated and set aside.
  4. Cook burgers to desired temperature.
  5. While burgers cook toast buns, to top bun add 1 tablespoon Uncle Dan’s Chipotle Ranch dip, 2 tablespoons black bean and corn salsa, lettuce, tomato and onion.
  6. When burgers are done place on bottom bun, top and enjoy.

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Bleu Cheese Cake with Blueberry Compote and Walnut Crust Recipe

Bleu Cheese Cake with Blueberry Compote and Walnut Crust Recipe

Chris Stephens

Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Kylan Mckee from Bistro on Spruce in Coeur d'Alene.

 

INGREDIENTS FOR CHEESECAKE:
  • 3 pounds of cream cheese
  • 3 cups of sour cream
  • 2 cups of sugar
  • 1 cup of lemon juice
  • 3-5 cups of eggs
  • 1 package of Uncle Dan's Bleu Cheese Seasoning and Salad Dressing
INGREDIENTS FOR CRUST:
  • 1 1/2 cups of ground walnut
  • 1/4 cup of sugar
  • 4 tablespoons of butter
INGREDIENTS FOR BLUEBERRY COMPOTE:
  • 2 cups of blueberries
  • 1/2 cup of sugar
  • 1/2 cup of port wine
INSTRUCTIONS FOR CHEESECAKE:
  1. Soften cream cheese until smooth
  2. Add sugar and sour cream
  3. Add Uncle Dan's Bleu Cheese
  4. Slow down mixer speed and slowly add eggs
  5. Pour cheese mixture into pan
INSTRUCTIONS FOR CRUST:
  1. Mix ingredients well
  2. Line crust in spring form
  3. and bake 10 min
  4. Bake at 300 degrees for about 1 hour to 1 hour 15 min

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Whiskey Marinated Rib Eye Steak with Succotash & Chipotle Ranch Grilled Polenta Cake

Whiskey Marinated Rib Eye Steak with Succotash & Chipotle Ranch Grilled Polenta Cake

Chris Stephens
 
INGREDIENTS FOR MARINADE:
  • 1 cup of whiskey
  • 1½ cups of oil
  • 2 tablespoons of Uncle Dan's Mediterranean Garlic Seasoning
INGREDIENTS FOR THE SUCCOTASH:
  • ¾ cup of small diced red bell pepper
  • ½ cup of small diced red onion
  • 2 tablespoons of minced jalapeño
  • 1 cup of corn
  • 1 cup of lima beans
  • 1½ tablespoons of Uncle Dan's Zesty Ranch Seasoning
INGREDIENTS FOR POLENTA:
  • 3 cups of polenta
  • 6 cups of water
  • 1 package of Uncle Dan's Chipotle Ranch Seasoning
  • 1 cup of shredded parmesan cheese

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Roasted Tomato Bisque with Ranch Crème Fraîche Recipe

Roasted Tomato Bisque with Ranch Crème Fraîche Recipe

Chris Stephens

INGREDIENTS:
  • 6 large fire roasted tomatoes
  • 1 yellow onion
  • 1 cup of heavy cream
  • 4 cups of tomato juice
  • 2 tablespoons of sugar
  • 1 tablespoon of Uncle Dan's Italian Seasoning
INGREDIENTS FOR CRÈME FRAÎCHE:
  • 1 cup of sour cream
  • ¼ cup of cream
  • ¾ of a package Uncle Dan's Creamy Ranch Seasoning
INSTRUCTIONS:
  1. Bring all ingredients to a simmer using either a blender or immersion blender, Puree all ingredients, leave chunks if desired.

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Mediterranean Salmon Cakes Recipe

Mediterranean Salmon Cakes Recipe

Chris Stephens

INGREDIENTS:
  • 1 pound of Wild Sockeye Salmon
  • 3/4 cup of finely diced red onion
  • 1 1/2 cups of finely diced red bell pepper
  • 3 tablespoons of capers
  • 3 tablespoons of Uncle Dan's Mediterranean Garlic Seasoning and Salad Dressing mix
  • 4 Dashes Tabasco (to taste)
  • 1 tablespoon of Worcestershire Sauce
  • 4 cups of Panko bread crumbs
  • 1 tablespoon of Dijon mustard
  • 3 eggs, beaten
INSTRUCTIONS:
  1. Chop salmon into ½ inch pieces.
  2. In a mixing bowl, combine all ingredients EXCEPT Panko crumbs.
  3. Add Panko ⅓ cup at a time until a formable consistency (reserve remaining Panko).
INSTRUCTIONS FOR TZATZIKI DRESSING: (Mix all ingredients)
  • ½ of a packet of Uncle Dan's California Country Dill Seasoning
  • Cucumber seeded and finely diced
  • 2 cups of Greek yogurt
  • 1 tablespoon of fresh lemon juice

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