Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
An hors d'oeuvres party
Pizza dough
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Favorite Tomato Sauces
These sauces use a simple sauce of olive oil, garlic, onions, basil and tomatoes, either chopped fresh or peeled plum San Marzano tomatoes. All of the measurements are arbitrary. If you want to add more or less of any of the garnishing ingredients, the recipe will still work well.
  • Basic pomodoro (tomato sauce)
  • 2 T good olive oil
  • 4 cloves garlic minced
  • 1 med onion minced
  • 6 fresh tomatoes chopped –or- 1 pt peeled plum San Marzano tomatoes –or- a combination of both
  • 20 leaves basil
  • Putanesca
  • 1 T olive oil
  • 1 T minced garlic
  • 3 anchovy fillets
  • 1 T capers
  • 12-14 kalamata or other beefy olive
  • 2 small sprigs oregano
  • 12 oz tomato sauce
  • Amatriciana
  • 1 T olive oil
  • 2 oz. diced pancetta
  • 1 med onion diced
  • 12 oz tomato sauce
  • 10 basil leaves
  • Panna e pomodoro
  • 4 oz heavy cream
  • 2 oz grated reggiano
  • 12 oz tomato sauce
  • Roasted Garlic
  • 1 large diced eggplant (salted for 20min and drained)
  • 2 T olive oil
  • 2 T roasted garlic (about 6 cloves)
  • 2 fresh tomatoes fine dice
  • 12 oz tomato sauce
  • 2 T fresh pesto*
  • Frutti di Mare
  • 1 T minced garlic
  • 3 T olive oil
  • About 6 ea med calamari cleaned and cut into ½” wide rings.
  • 4 large shrimp peeled, deveined, and split lengthwise
  • 6 littleneck clams
  • 2 oz white wine
  • 2 oz clam broth
  • chopped Italian parsley
  • 6 oz tomato sauce
Basic pomodoro (tomato sauce)
Heat the olive oil in a 2qt sauce pan, add the garlic and just before it browns, add the onion to stop the browning. Sautee for a minute or so and then add the tomatoes. Season with salt and pepper. Simmer for about 20 minutes or until the tomatoes break easily with a wire whisk. Add the basil and continue to break up the tomatoes until the desired consistency is achieved.

Saute the garlic in hot olive oil, just before it browns, add the other ingredients. Add the tomato sauce and simmer for a few minutes. Serve immediately over penne or fettuccine or linguine or refrigerate for a day for even deeper flavors.

Render the pancetta, add the onion and sauté for a minute. Then add the tomato sauce and simmer for a few minutes. Served best with penne and grate plenty of fresh reggiano over the top.

Panna e pomodoro
Heat the cream, add the cheese and whisk well, add it to the tomato sauce and simmer for a few minutes. Serve with gnocchi or a filled pasta like tortellini.

Roasted Garlic
Saute the drained eggplant in the hot oil, add the roasted garlic and then the fresh tomatoes. Simmer for a few minutes and then add the tomato sauce and basil. This sauce is perfect for capellini.
For pesto:
In a food processor, chop together, 4 cloves raw garlic, 2 T pine nuts, 1 good bunch-about 40 large leaves, basil 2 T grated parmesan. Then, slowly add 4-6 oz olive oil while still chopping. The result should be a liquid green, fragrant paste.

Frutti di Mare.
Saute the garlic in the hot olive oil. Add the seafood and “sweat” for a minute, add the wine and the clam broth and cover. Let it boil for a couple minutes until the clams are open. Add the tomato sauce and return to a boil. Best served with linguine.

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