CINNAMON WITH PEARS THE SPICY SWEET TASTE WOW!!! ENJOY DAN:

PEARS, ALMONDS, RED TART CHERRIES, AND WHITE CHOCOLATE by CHEF DAN:

Serves 4

INGREDIENTS:

4 firm ripe pears, halved and corded

1/4-cup butter, melted

4 ounces white baking chocolate, coarsely chopped

3/4-cup brown sugar

3 teaspoon cinnamon

2 teaspoons ground nutmeg

1/2-teaspoon ground cloves

1/3-cup half & half or cream

1/2-cup almonds, sliced, toasted

1/2- cup red tart cherries, coarsely chopped

DIRECTIONS:                      (PRE-HEAT OVEN TO 400 DEGREES)

1.     Mix brown sugar, cinnamon, nutmeg and cloves in a bowl.

2.     Place pear halves, cut side up in a 13x9x3-inch baking dish.

3.     Spray dish with non-stick cooking spray.

4.     Drizzle with melted butter.

5.     Sprinkle with brown sugar mixture.

6.     Bake in pre-heated oven cook for about 30 minutes or until pears are tender.

7.     Spooning sugar mixture over pears half way through.

8.     Meanwhile bring half-&-half or cream to a boil in a sauce pan over medium-heat.

9.     Remove from heat.

10.                         Add white chocolate: stir until chocolate is melted and sauce is smooth.

11.                        Place pear halves on each plate.

12.                        Stir brown sugar mixture in baking dish.

13.                        Spoon over pears.

14.                        Sprinkle with slivered almonds and red tart cherries.

15.                        Drizzle pears generously with white chocolate sauce. ENJOY DAN:  SAVOUR!

SALAD WITH AMAZING COMBINATION OF SPICES, FLAVOURS AND TEXTURES.ENJOY DAN:

     SALAD WITH ROASTED EGGPLANT, AND GREEN BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

2 Japanese eggplants (cut into bit-size pieces)

1 pound green beans (blanched)

1 tablespoon grape-seed oil

1 onion, diced

1/2-teaspoon each of cumin, paprika, and cinnamon

2 roasted red peppers, roasted on the grill or in the oven (cut into bit-size pieces)

1/4-pecans, roasted, in a cast iron skillet

1/4- cup red tart cherries

1/4-cup feta

1 handful fresh mint, torn

1/4-cup white balsamic vinegar

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:                        (PRE-HEAT OVEN TO 400 DEGREES)

1.     Salt the eggplant and let sit for 20-30 minutes.

2.     Rinse and pat dry.

3.     Toss the eggplant in the grape-seed oil and season with cumin, paprika, cinnamon, salt and pepper.

4.      On a cookie sheet roasts the eggplant mixture in pre-heated oven and cook until tender, about 30-40 minutes.

5.     In a bowl add eggplant mixture, onion, roasted red peppers, pecans, feta, and tart cherries. And salt and pepper.

6.     Pour white balsamic vinegar over the eggplant mixture and toss to coat.

7.      Top with torn fresh mint.

ENJOY DAN:                                                                                    SAVOUR!

WE ARE GOING TO BUCKEYE SO WHY NOT HAVE A TURKEY BURGER ENJOY DAN:

                  BUCKEYE ARIZONA TURKEY BURGERS by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds ground white turkey meat

1 jalapeno chili, rib and seeds removed, finely chopped

1/2-cup mozzarella cheese, graded

1/4-cup Panko (Japanese bread crumbs)

2 tablespoons light mayonnaise

Sea salt and freshly ground black pepper

Any topping you desire, tomatoes, ect

DIRECTIONS:

1.     Heat the grill to medium-high.

2.     In a bowl, place ground turkey, jalapenos, cheese, Panko, mayonnaise, 1/2- teaspoon sea salt, 1/4-teaspoon freshly ground black pepper.

3.     Mix with a fork to combine.

4.     Form 4 meat patties.

5.     Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep.( this keeps the burgers flat during grilling).

6.     Moisten a paper towel with oil and rub over the grates using thongs.

7.     Season burgers with salt and pepper.

8.     Grill until cooked through, 5-8 minutes.

9.     Grill the buns on the grill until nice and toasted.

10.                        Serve with your favorite topping, and relish.

ENJOY DAN:                                                          SAVOUR!

THE SOUP KITCHEN IS EATING GOOD TODAY WOW! FRESH SALMON: ENJOY DAN:

                                           FISH SOUP by CHEF DAN:

Serves 40

5 pounds salmon, cubed

3 pounds white fish, cubed

6 onions, chopped

14 garlic cloves, minced

1 gallon diced tomatoes

22 cups fish stock

6 (8oz) cans tomato sauce

1 pound canned mushrooms

2 cups black olives, sliced

1 quart orange juice

12 bay leaves

1/4-cup Italian seasoning

1 tablespoon fennel seed, crushed

6 star anise, crushed

1 teaspoon fresh ground black pepper

DIRECTIONS:

1.     In a stock pot bring 2 gallons of water to a boil and add salmon.

2.     Simmer for 20 minutes.

3.     Remove salmon and let cool.

4.     Meanwhile in the salmon broth, bring to a boil and add onions, garlic, tomatoes and sauce, mushrooms, olives, orange juice, bay leaves, Italian seasoning, fennel seed, star anise, and black pepper.

5.     Reduce heat and simmer for about 1-1/2 hours.

6.     Add salmon and white fish and slowly cook for about 30 minutes.

ENJOY DAN:                                             SAVOUR!

THE MEDLEY OF AUTUMN VEGETABLES, COMBINED TO MAKE A WONDERFUL SOUP ENJOY DAN:

APPLES WITH LENTILS AND SWEET POTATOES FOR FOOD BANK HARVEST by CHEF DAN:

Serves 40

INGREDIENTS:

20 apples, peeled, cored and chopped

4 cups lentils

20 carrots, peeled and chopped

13 sweet potatoes, peeled and chopped

6 onions, chopped

25 cups chicken broth

1/4- cup butter

4 cups apple sauce

1-1/2 cups lemon juice

1 gallon coconut milk

1 tablespoon fresh ginger, minced

1 tablespoon ground cumin

2 tablespoons chili powder

1 tablespoon paprika

4 cups yogurt

DIRECTIONS:

1.  Melt the butter in a stock pot over medium-high heat.

2.  Place the chopped sweet potatoes, carrots, apples, and onion in the pot.

3.  Stir and cook the apples and vegetables until translucent about 7-8 minutes.

4.  Stir in the lentils, ginger, cumin, chili powder, paprika, and broth into the apples and vegetables.

5.  Bring soup to a boil over high-heat; reduce heat to medium-low, cover, and simmer until lentil and vegetables are soft. About 30-40 minutes.

6.  Using an immersion blender, puree until smooth.

7.  Add coconut milk, lemon juice, apple sauce and bring back to a simmer over medium-heat for about 20 minutes.

8.  Serve with yogurt for garnish.

      ENJOY DAN:                      SAVOUR!

BORSCHT IS A TRADITIONAL RUSSIAN SOUP PREPARED WITH BEETS AND CABBAGE SERVED WITH SOUR CREAM: ENJOY DAN

      VEGAN BORSCHT FOR FOOD BANK HARVEST PARTY by CHEF DAN:

Serves 40

INGREDIENTS:

15 beets, peel and cut into thin slices, layer and cut into match like sticks, beets stain everything so wear gloves

10 potatoes, quarter

2 heads cabbage, shredded

4-tablespons grape-seed oil

15 garlic cloves, minced

5 onions, chopped

10 stalks celery, chopped

10 carrots, peeled and shredded

4 (15) oz white beans

1/2- cup dried dill weed

1/2-cup brown sugar

1 cup red wine vinegar

5 (16oz) cans whole peeled tomatoes

5 quarts vegetables broth

Chives for garnish

4 cups sour cream

Salt and pepper to taste

DIRECTIONS:

1.  Heat 1 Tablespoon grape-seed oil in a skillet over medium-heat.

2.  Stir in the garlic and onions until the onions have softened about 5 minutes.          Set aside.

3.  Heat the remaining 3 tablespoons oil in a stock pot over medium-high heat.

4.  Stir in celery, carrots, beets, cabbage, tomatoes, potatoes, and the onion mixture.

5.  Cook and stir for about 5 minutes.

6.  Stir in vegetable broth,beans, dill weed, sugar vinegar, and salt and pepper.

7.  Bring to a boil and reduce heat and simmer for about 1-1/2 hours.

8.   With immersion blender, blend until somewhat smooth.

9.  Simmer for another 1/2- hour.

10. Sprinkle with fresh snipped chives and top with sour cream.

ENJOY DAN                                              

FRESH CRAB MEAT IS DELICIOUS ENJOY DAN:

                  HOT CRAB MEAT DIP by CHEF DAN:

INGREDIENTS: FOR IKAWA-CHO GROUP
serves a bunch
2 pounds fresh crab meat
2 cups shredded Cheddar cheese
4 slices pepper jack cheese
2 (8oz) packages cream cheese, softened
1 (8oz) container or sour cream
1/4- cup lite mayonnaise
1-1/2- teaspoons OLD BAY
2 tablespoon Worcestershire sauce
2 tablespoon lemon juice
3 teaspoon dry mustard
2 tablespoons garlic powder
3 (4oz) cans diced green chilies
toasted French baguettes cut in rounds



DIRECTIONS: PRE-HEAT OVEN TO 350 DEGREES:

1. In a bowl, mix the cream cheese, mayonnaise, old bay, Worcestershire sauce, lemon juice, dry mustard, and garlic powder.
   
2. Fold in crab meat.
   
3. Spoon mixture into a 11-x 7-inch baking dish.
   
4. Sprinkle evenly with Cheddar cheese.
   
5. Place slices of pepper jack on top.
   
6. Bake at 350 degrees for 35-minutes, or until bubbly.
   
7. Serve with round of French baguettes.
   

ENJOY DAN: SAVOUR!