PAN FRIED PORK CHOPS WITH PEARS ENJOY DAN:

                     PAN FRIED PORK CHOPS WITH PEARS by CHEF DAN:

Serves 4

INGREDIENTS:

4-pork chops thin sliced no bone

1-teaspoon EACH smoked paprika, & garlic powder

1/2 -EACH teaspoon, dried thyme & sage

sea salt & freshly ground black pepper to taste

1-shallot finely chopped

1/3-cup toasted pecans

1-tablespoon olive oil

2-cups shredded sweet kale from Costco

1/4-cup dried cranberries

1 pear, chopped

2-tablespoons apple cider vinegar

DIRECTIONS:

1.   Season the pork chops all over with paprika & next 5 ingredients.

2.   Set aside.

3.   In a cast-iron skillet toast, the pecans over low-heat stirring until browned.

4.   Heat oil in a skillet over medium-high heat & when sizzling.

5.   Add pork chops, cook until well browned 5-minutes per side.

6.   Place on a plate to rest.

7.   Add the kale to the skillet & cook, stirring occasionally, until wilted 1-2 minutes.

8.   Add the dried cranberries, pear, shallot, vinegar & toasted pecans.

9.   Season with salt & pepper & toss to coat.

10  Serve pork chops with kale.

ENJOY DAN:                              LIVE WELL LAUGH OFTEN LOVE MUCH!!!

BAKED SALMON WITH RADISHES ENJOY DAN:

                   BAKED SALMON WITH RADISHES by CHEF DAN:

Serves 4

INGREDIENTS:

2-onions, sliced 1/2-inch thick

4-tablespoon olive oil, divided

1-tablespoon lemon zest

1-1/2-cracked pepper

1-teaspoon sea salt

4-(5 Oz) skin-on salmon, fillets

6-large radishes, cut into wedges, + more sliced on mandolin for garnish

1/2-fennel bulb, cut into wedges

1-teaspoon Old Bay Seasoning

1/2-teaspoon sugar

garnish with fennel fronds & fresh tarragon

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Heat a cast-iron skillet over high-heat.

2.   Add onion & cook, pressing down, until completely charred on one side 10-15 minutes.

3.   Turn & cook, pressing down occasionally, until charred for 8-10 minutes.

4.   Transfer to a large bowl & cover tightly; let steam for 15 minutes.

5.   Mix 2 tablespoons oil, lemon zest & 1/2-teaspoon salt in a bowl.

6.   Add 1 tablespoon oil to an ovenproof skillet over medium-heat when sizzling.

7.   add salmon, skin side down.

8.   Spread the lemon zest on the salmon.

9.   Bake for 14-16 minutes.

10  Bring a saucepan of water to a boil.

11  Add radishes & fennel & cook for about 5 minutes or until tender.

12  Drain & pat dry

13   Add I tablespoon oil & Old Bay seasoning in a skillet over medium-heat until sizzling about 1 minute.

14  Remove from heat & stir in radish & fennel wedges.

15  Cover & keep warm.

16  Combine the onions, fennel & 1/2-teaspoon salt & sugar.

17  Place in a food processor puree until smooth.

18  Serve the salmon with onion, puree & radishes.

19  Garnish with sliced radishes & fresh tarragon.

ENJOY DAN:                                           DON’T FORGET TO SHARE!!!

BEET SALAD WITH GOAT CHEESE ENJOY DAN:

                    BEET SALAD WITH GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

4-beets, scrubbed, trimmed

1-apple, corded, sliced into bit-size pieces

1/3-cup walnuts

3-tablespoons Pure Maple syrup

1-(10 Oz) package mixed baby greens

DRESSING:

1/2-cup orange juice

1/4-cup balsamic vinegar

4-tablespoon olive oil

1/4-cup goat cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Wrap beets in aluminum foil.

2.   Place in oven & bake for about 45-50 minutes.

3.   Remove from oven & set aside.

4.   When cool remove skin.

5.   Place the walnuts in a cast-iron pan, stir until they start to turn brown.

6.   Stir in maple syrup.

7.   Cook & stir until evenly coated.

8.   Then remove from heat & set aside.

9.   In a bowl, whisk together orange juice, balsamic vinegar & olive oil.

10  Place baby greens, onto four plates.

11  Divide candied walnuts equally & sprinkled over the greens.

12  Place an equal amount of beets & apple over the greens.

13  Top with a dab of goat cheese.

14  Drizzle each plate with some of the dressing.

ENJOY DAN:                         COURAGE STRENGTH AND HOPE!!!

PICKLED RADISHES ENJOY DAN:

                               PICKLED RADISHES by CHEF DAN:

One bunch of radishes

INGREDIENTS:

1-bunch radishes, stem & root ends removed & cut thinly on a mandolin

1/2-cup apple cider vinegar or rice vinegar, or dry sherry

1/2-cup sugar

1/4-cup water

1-teaspoon salt

1-teaspoon mustard seeds

2-teaspoons multi-colored peppercorns

1-bay leaf

1/2-teaspoon red pepper flakes

DIRECTIONS:

1.   Place radishes in a hot, sterilized pint jar.

2.   Bring vinegar & remaining ingredients in a sauce-pan.

3.   Bring to a boil.

4.   Place radishes in the hot jar & pour vinegar mixture over the top.

5.   Wipe jar rim.

6.   tighten finger-tip tight.

7.   Let cool on a wire rack for 1-hour.

8.   Chill for 6-hous before serving.

9.   Refrigerate for up to 5 months>

ENJOY DAN:                                         STAY STRONG AND BEAT CANCER!!!

RADISH AND TOMATO SALAD ENJOY DAN:

                        RADISH AND TOMATO SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

4-fresh ripe tomatoes

1-Walla Walla sweet onion

5-6 radishes

1/3-cup balsamic vinegar dressing (recipe to follow)

1/4-teaspoons black pepper

DIRECTIONS:

1.   Chop tomatoes into bit-size pieces.

2.   Place tomatoes in a large bowl.

3.   Thinly slice radishes on a mandolin, add the tomatoes.

4.   Thinly slice sweet onion & add to tomato bowl.

5.   Cover with plastic wrap & refrigerate for several hours.

6.   Before serving drizzle with dressing & season with salt & pepper.

BALSAMIC VINAIGRETTE:

1/4-cup balsamic vinegar

2-tablespoons shallots, minced

2-teaspoon Dijon mustard

1-teaspoon mayonnaise

1/2-teaspoon salt

1/4-teaspoon black pepper

1/2-cup virgin olive oil

DIRECTIONS:

1.   IN a bowl whisk together balsamic vinegar & next 6 ingredients:

2.   Slowly drizzle in olive oil, whisking until fully incorporated & thickened into a smooth vinaigrette.

3.   Store remaining vinaigrette in Mason jar with tight fitting lid.

ENJOY DAN:                                     HEART AND SOUL IN THE KITCHEN!!!

AHI TUNA POKE WITH PINEAPPLE ENJOY DAN:

                       AHI TUNA POKE WITH PINEAPPLE by CHEF DAN:

Serves 4

INGREDIENTS:

1- pound sushi-grade ahi tuna, cut into cubs

1/4-cup soy sauce

2-tablespoons toasted sesame oil

1-tablespoon EACH rice vinegar, & lime juice

1-teaspoon fresh ginger peeled & grate

1-garlic clove, smashed

3-scallions, bias sliced into 1/2-inch slices

1-avocado, cubed

2/3cup pineapple, cubed

1/2-jalapeno, thinly sliced

6-radishes, thinly sliced

1-seedkess cucumber, thinly sliced

1-cup cooked rice, for serving

2-teaspoons toasted sesame seeds

DIRECTIONS:

1.    Place the tuna in a large bowl.

2.   In a small bowl, whisk together the soy sauce & next 6 ingredients.

3.   Pour over tuna & toss to coat.

4.   Cover the bowl with plastic wrap & refrigerate for 30 minutes.

5.   To make the bowl, divide the rice into bowls.

6.   Cover with avocado, & next 4 ingredient

7.   Add a big scoop of tuna into the bowl with avocado mixture.

8.   Sprinkle with toasted sesame seeds.

9.   Serve with tortilla chips.

ENJOY DAN:                                 SING SONGS AND PLANT SEEDS!!!                                        

VEAL POJARSKI ENJOY DAN:

                             VEAL POJARSKI by CHEF DAN:

Serves 2

INGREDIENTS:

2-pices veal

1/2-cup Panko

12-cup Parmesan cheese

1/2-teaspoon EACH salt & pepper

1-egg

1-cup milk

2-tablespoons olive oil

2-tablespoons butter

DIRECTIONS:

1.   Combine Panko & Parmesan cheese in a bowl.

2.   Combine egg, milk, salt & pepper in a bowl.

3.   Take 1 piece of veal dip into Panko mixture.

4.   Then dip into egg mixture.

5.   Add oil & butter to a skillet over medium-high heat & when sizzling.

6.   Add 1 piece of veal and fry 2 minutes, flip and fry 2 minutes more.

7.   Remove from skillet & place on paper towel.

8.   Repeat the other piece of veal.

9.   Serve with slices of lemon.

ENJOY DAN:                                               DON’T FORGET TO SHARE!!!

MISO GLAZED COD MY WAY ENJOY DAN:

                       MISO GLAZED COD MY WAY by CHEF DAN:

Serves 6 

INGREDIENTS:

6-ounces cod or black cod or mahi mahi

1/3-cup white miso

1/4-cup brown sugar

1-teaspoon toasted sesame oi

2-tablespoons mirin

1-tablespoon soy sauce

DIRECTIONS: (PREHEAT BROILER THE F 375 F)

1.   Rinse fish & pat dry with paper towels.

2.   Combine miso & remaining ingredients & stir until sugar is dissolved.

3.   Brush fish with 2 tablespoons of miso glaze.

4.   Marinate for 1 hour in the refrigerator.

5.   Place n preheated broiler & broil for-3-4 minutes, or until slightly charred.

6.   Remove fish from the oven & brush with remaining glaze.

7.   In preheated oven place fish & bake 5-6 minutes.

8.   Bake until fish is flaky but not over coked.

9.   Serve with Jasmine rice, toasted sesame seeds ^ sliced scallions.

ENJOY DAN:                                                STAY STRONG SHAMZAM!!!

KOREAN MISO GLAZED COD ENJOY DAN:

                      KOREAN MISO GLAZED COD by CHEF DAN:

Serves 6

INGREDIENTS:

6-ounces cod fillets, or regular cod fillets, or mahi mahi

2-tablespoon mirin

1-1/2 tablespoons rice vinegar

1-tablespoon gochujang (Korean seasoning)

1-tablespoon white miso paste

1-tablespoon soy sauce

2-garlic cloves, minced

1/2-thumb-slice frees ginger, peeled & grated

1-teaspoon toasted sesame oil

Toasted sesame seeds & sliced scallions for garnish

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Line a baking sheet with aluminum foil.

2.   Arrange the cod fillets on the baking sheet.

3.   In a bowl whisk together mirin & next 7 ingredients.

4.   Separate out abut 2 tablespoons of the mixture & brush on the fillets.

5.   Let fillets rest in the refrigerator for up to 1 hour to let fish marinate.

6.    Place under broiler for 3-5 minutes, or until slight charred.

7.   Remove pan from the oven turn off broiler & heat to 375 F.

8.   Brush remaining glaze over the fish & return to the oven.

9.   Bake 5-10 minutes, depending on thickness of the fish.

10  Bake until they are opaque & flake easily with fork.

11  Serve with Jasmine rice & garnish with sesame seeds & scallions.

ENJOY DAN:                                                     LAUGH OFTEN!!!

ROCK FISH WITH LENTILS ENJOY DAN:

                           ROCK FISH WITH LENTILS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup lentils

2-cups water

1-onion, dice + 1/2-cup finely diced

2-carrots, chopped

1-spring rosemary

1/4-teaspoon whole peppercorns

1-bay leaf

3-cups chicken broth

1/2-cup sherry vinegar

2-tablespoon Dijon mustard

4-(5 Oz) rock fish, fillets

1-1/2teaspoons cracked pepper

1/4-teaspoon kosher salt

1-tablespoon avocado oil

1-apple finely diced

1-tablespoon butter

1-jalapeno, finely chopped seeded

fresh cilantro for garnish

DIRECTIONS:

1.   Place 1/2-cup onion & next 4 ingredients in a piece of cheese cloth.

2.   Bundle up & tie with string to create a sachet.

3.   Gently smash to release some of the aromas.

4.   Combine broth, lentils & the sachet in a saucepan.

5.   Bring to a boil over high heat.

6.   Reduce to medium to maintain a simmer & simmer for 20-30 minutes.

7.   Discard the sachet.

8.   In a skillet add oil & when sizzling add onion & sauté for 4 minutes.

9.   Stir in vinegar, 1-tablespoon Dijon mustard.

10  Stir in lentils & cook for 20-25 minutes.

11  Remove from heat, cover to keep warm.

12  Add butter to a skillet over high-heat & when sizzling.

13  Brush fillets with remaining mustard & sprinkle with salt & pepper.

14  Brush oil all over the skillet.

15  Add the fish fillets & cook until the bottom is browned about 5 minutes.

16  Turn & cook until the fish just flakes with a fork.

17  Stir in butter jalapeno & a splash of salt into the lentil mixture.

ENJOY DAN:                       STAY ARMY STONG AND BEAT CANCER!!!

DEEP SOUTH TOMATO PIE ENJOY DAN:

                        DEEP SOUTH TOMATO PIE by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-store-bought 10-inch deep dish pie crust

3-tomatoes, sliced (about 18 slices)

kosher salt

1-Walla Walla sweet onion, quarter & thinly sliced

2-garlic cloves, minced

1-tablespoon olive oil

3-cups Mozzarella, shredded, divided, or Swiss, Pepper Jack or Monterey cheese

Freshly cracked black pepper to taste

2-tablespoons fresh basil, chopped

1-cup mayonnaise

1/2-teaspoon Franks Hot Sauce

1/8 cup fresh parsley, chopped

DIRECTIONS: (PREHEAT OVEN TO 400 F THEN 350 F)

1.   Place the uncooked pie crust in a deep-dish pan.

2.   Turning the edges under & 1/2-inch over the top of the pie plate to crimp.

3.   Dock crust with a fork in several places.

4.   Bake in preheated oven for 15-20 minutes or until lightly brown.

5.   Line a baking sheet with 2 layers of paper towels.

6.   Slice the tomatoes into 1/4-inch thick & lay them out to drain.

7.   Sprinkle with salt & cover with another layer of paper towels.

8.   Let rest 30 minutes.

9.   Add oil to a skillet over medium-high heat & when sizzling.

10  Add onion & sauté for 4 minutes, add garlic & sauté 1 minute.

11  In the preheated oven add 1/2-cup Mozzarella cheese to the pie crust.

12  Top the cheese with half the sliced tomatoes season with salt & pepper

13  Add half the basil, top with half the tomatoes.

14   Repeat layers except last layer of cheese.

15  In a bowl mix together mayo & hot sauce, parsley & 2 cups cheese.

16  Spread evenly over the top.

17  Bake in 350 oven for 45-50 minutes or until bubbly.

18  Let cool to room temperature, before slicing, use a serrated knife.

ENJOY DAN:                                            COURAGE STRENGTH HOPE!!!