Dani Bon


Sef-proclaimed One Dan Show. Chef, call center manager, world traveler & all around creative being! http://www.prettydanclever.com

Photos and Videos by @PrettyDanClever

  • Timeline
  • Gallery

Asparagus & Mint Soup with Sauteed Spicy Asparagus tips & Marcona Almonds
Creamy goodness in a VEGAN soup!!

  • 1435 days ago via site
  • 130

Making Chili 2 ways today!! 4-Bean Veggie Chili for home and a super-spicy one with ground beef, ground pork & chunks of pork butt for my work chili cook-off.
Is it an unfair advantage that I am a trained chef going up against home cooks? I think not! Until 2 1/2 years ago I was a home cook & won chili cook-off's before then. Never underestimate the home cook!!
Wish me luck!!

  • 1484 days ago via site
  • 140

A snippet of my Navy experience...

  • 1560 days ago via site
  • 50

At Naval Training Command Great Lakes in 1995. Good times!

  • 1560 days ago via site
  • 54

It would be a culinary crime if I didn't dip freshly cooked bacon in the leftover tempered chocolate!!

  • 1563 days ago via site
  • 51

PDC Maple Candied Bacon Chocolate Truffles!!!

  • 1563 days ago via site
  • 47

PDC Truffles! from front left: Chocolate Covered Cherry, Coconut Almond, Maple Candied Bacon, Holy Mole, Pumpkin Cheesecake, Chili

  • 1563 days ago via site
  • 65

PDC Chocolate Truffles! Package of 5 or 9 pieces make an excellent gift for family, friends, co-workers and even yourself! Available in: Coconut-Almond (whole almond inside, coated in shredded coconut); Toasted Almond (coated in sliced almonds); Maple-candied Bacon; Holy-Mole (chili, cocoa & cinnamon); Chocolate covered Cherry (dried tart cherries mixed into truffle ball, dipped in chocolate); Pumpkin Cheesecake (rolled in spiced graham cracker); Chocolate covered Cheesecake.

  • 1563 days ago via site
  • 53

Easiest dinner ever!

Mini Farfalle w/ Grape & Sundried Tomatoes, Garlic, Basil & Olive Oil.

This one-pan wonder is fresh and can be on your table in about 20 minutes.

First put the water onto boil & cook pasta - make sure pasta water has salt in it so your pasta will be full of flavor! While pasta is cooking: chop 2-4 cloves of garlic (to your taste), shred basil and cut 1 lemon in half.
Drain pasta - retain about 1/2 cup of the water. Set aside.
In the same pan, heat olive oil over medium. Put in sundried tomatoes (and some of the oil) and grape tomatoes. Salt. Stir til grape tomatoes start to soften. Add garlic, stir & saute a further 30 seconds. Add cooked pasta and mix together. Add some of the pasta water along with olive oil, salt, pepper and crushed red pepper to taste. Squeeze some fresh lemon juice to balance the acidity level. Remove from heat & stir in basil. Serve immediately.

Also great with cubes of fresh mozzarella!

  • 1718 days ago via site
  • 49

Seared Duck Breast & Cherry-Orange Sauce with Edamame & Cherries sauted in duck fat.

  • 1719 days ago via site
  • 32

Chai-licious Coffee!
With strong coffee grounds, put 2-3 cardamom pods (pressed with the edge of a knife to open slightly), small piece of star anise, 1/2 cinnamon stick, 2 cloves and a slice of fresh ginger (cut into thin sticks). Brew. Sweeten w/ honey and top w/ almond, soy or rice milk.

  • 1720 days ago via site
  • 42

Hey there Soul Brothers & Sisters! Don't miss the Dalton Green Show today w/ special guest Nik West at 2-4pm on Radio Phoenix! Spinning all that great soul music from the 70's through today - it's perfect way to get your Sunday groove!! http://www.radiophoenix.org/ http://nikwestbass.com/

  • 1722 days ago via site
  • 38

Dear Glass-Top Desk Manufacturer,

Please stop using glue that does not allow the purchaser to easily peel away caution stickers from new glass-top desks. My finger nails are now destroyed. This does not start my customer experience in the positive way I am sure you were hoping.


New Desk Owner

  • 1723 days ago via site
  • 37

Laboratory for the Mad Mixologist!!

Beat the Heatini

Tonight I made a refreshing summer-worthy cocktail using Absolut vodka, cantaloupe, English cucumber, lime, tarragon and sparkling H2O.

For the melon & cucumber juice (make separate batch for each): peel and dice; put in blender; blend the f*&k out of it; pour into fine mesh strainer w/ cheesecloth; discard froth.

Put some tarragon leaves into shaker with 2 parts vodka, 1 part cucumber, 1 part melon, 1 part lime. Add 3-5 ice cubes. Put lid on and shake the f*&k out of it. Pour into martini glass. Top with a splash of sparkling H2O. Garnish with lime & cucumber slices and melon balls.

*Bruise to Infuse! The key to getting great herb flavor in mixed drinks is to bruise fresh herbs with the ice using an aggressive shaking motion.

Stuff you need:
Blender, peeler, fine mesh strainer, cheesecloth, bowl the strainer will rest over, shaker, 1 oz shot measure.

  • 1724 days ago via site
  • 39

Black Cod w/ Fennel, Lemon & Olives

Place cod on foil and season with salt and pepper.
Cut fennel fronds off & put some on top of seasoned cod.
Thinly slice fresh lemons and stack on top of fennel fronds.
Cut fennel bulb into slices and place on top of lemon slices.
Season with salt and pepper. Drizzle with olive oil.
Cut ripe green olives into wedges. Sprinkle on top of fennel.
Seal foil. Cook in oven at 350F for 20-30 minutes, until fish is cooked mostly through.

Heat frying pan to medium high. Add olive oil. Coat fish skin with sea salt. Place fish skin-side down in pan. Cook fish thru, til flaky throughout and skin is crispy, about 4-5 minutes. Remove fennel fronds & lemon slices. Plate fish.

Saute fennel and olives at medium high heat with a little veg stock & juices from foil pack til fennel is slightly caramelized, about 3-4 minutes. Garnish fish with fennel & olive mix. Serve immediately.

  • 1735 days ago via site
  • 49

Indian-Spiced Chick Peas

Just whipped up a big ol' batch of chick peas so I can have healthy & tasty vegan lunches this week!

I started with dry chick peas (aka garbanzo beans). Soaked for about 8 hrs, drained & rinsed. Cover with water or veg stock and place on high heat. Reduce to medium heat and maintain a low simmer for 60-90 minutes, til chick peas are softened. Top off with water or veg stock as needed. (I used 1/2 water & 1/2 veg stock so that the Indian spices come thru more.)

Once the chick peas are simmering, add the following: fresh- minced garlic, ginger and chilies; dried- cardamom, star anise, corriander seed, cloves, tumeric and curry powder. (I toast whole spices then grind them in a coffee grinder for the most potent flavor.)

About 30 minutes after the chick peas have been simmering, dice and add onion, celery & carrots.

Once chick peas are softened to the right texture, put a little into the blender with fresh tomatoes & puree. Stir into the rest and simmer another 10 minutes. Season with salt & pepper to taste.

*Please note: do NOT add tomato or other acidic ingredients until the beans are cooked, as they will cease up and remain hard.

  • 1736 days ago via site
  • 44

I understand that I live in the desert: it is going to be HOT! However, it is only May... I'm not ready for triple digit weather! This time last year we actually had a slight chill in the air, and I didn't turn my AC on until mid June. Unfortunately, things are completely different in 2012. We have been experiencing temps over 100F for the past 2 weeks, and it looks as though there will not be a reprieve until October.
And the worst news? I have no AC in my car. Yay! Builds character!!

  • 1736 days ago via site
  • 30

If you haven't been to Cafe Lalibela in Tempe yet - YOU MUST GO!!

Ethiopian cuisine is eaten using the injera (spongy flat bread made with teff flour) as your utensil. There's something about eating with your hands in a restaurant that feels wrong, but is oh so right!!

Pictured is the Vegetarian Plate. Way more food than I could eat in one sitting! Prices are reasonable, atmosphere is welcoming.


  • 1736 days ago via site
  • 25

Vegan Cooking for Breakfast!

Spicy Scrambled Tofu with Potatoes & Veggies

Tofu is an amazing sponge that absorbs any flavor you put into it. In order to get flavor in, you must get the liquid it is packaged in out. I used firm tofu - first drain tofu, wrap in a towel & set onto a plate. Place another plate on top of tofu and put some weight on top of it - enough to put pressure on it to expel excess liquid, not so much that it crushes it. Let sit about 5 mins.

Cube tofu. I marinated the tofu a little grapeseed oil along with paprika, cayenne and other dry spices. Your favorites will work! Set aside for 10-15 mins to let flavor soak in. Cook tofu as you would scramble eggs. Top with fresh herbs.

For the potatoes & veg, I used red potatoes, onion, carrots, celery, Chinese spinach and shitake mushrooms because that is what I had in my fridge. Use whatever you have, just make sure you've got a good mix of colors to get a balance of vitamins. I saute veg with grapeseed oil, as it has a high flashpoint & can be cooked on higher temperatures safely.

  • 1736 days ago via site
  • 36

ToKillYa! Jalapeno & Cilantro Infused Gold Tequila.
Also available: Serrano & Lemon Infused Absolut Vodka. Even hotter than the ToKillYa!

  • 1737 days ago via site
  • 38

1 2 Next