A KIND OF ASIAN SALAD ENJOY DAN:

              CHICKEN SALAD WITH NAPA by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 cups Napa cabbage

3 cups romaine, shredded

4 boneless chicken breasts, cooked and shredded

2 green onions

1/4-cup radishes, sliced

1/2-cup snap peas, cut in half diagonally

1 bell pepper, sliced

1 (8 Oz) package rice noodles

1 tablespoon toasted white or black sesame seeds

DRESSING;

2 tablespoon grape-seed oil

2 tablespoons soy sauce

2 tablespoon rice wine vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh ginger, finely graded

1/2-teaspoon brown sugar

1 teaspoon dried red pepper flakes

DIRECTIONS;

1.   In a bowl place the rice noodles and pour hot water over them.

2.   Let set for 15 minutes, drain and set aside.

3.   Whisk together all vinaigrette ingredients.

4.   Toss salad ingredients with vinaigrette in a large bowl until well combined.

5.   Through in the drained rice noodles and combine with salad and dressing.

6.   Top with toasted sesame seeds.

  ENJOY DAN:            BON-APPETITE!!

STUFFED CHICKEN BREASTS WOW ENJOY DAN:

      STUFFED CHICKEN WITH TOMATOES AND FETA by CHEF DAN:

Serves 2-4

INGREDIENTS:

2 large chicken breasts, skin on

1/2-sweet onion, finely chopped

6 garlic cloves, crushed

1 cup diced tomatoes

1 tablespoon oregano

1 tablespoon balsamic vinegar

Kosher salt, and freshly ground black pepper

DIRECTIONS:                   (PRE-HEAT OVEN TO 400 DEGREES)

1.   Grease a baking dish with cooking spray.

2.   In a sauce pan, add onions, garlic, oregano, balsamic vinegar, and diced tomatoes with juice.

3.   Simmer for 10-15; until almost of the juices have been absorbed.

4.   Add the feta cheese and stir well to combine.

5.    Cut deep pockets in both chicken breasts.

6.   Spoon filling in as far back as you can in both chicken breasts.

7.   Place breast in baking dish and season with salt and pepper.

8.   Bake in pre-heated oven for about 45 minutes or until golden brown.

ENJOY DAN:                      BON-APPETIT!!

BACON AND POTATOES AND ASPARAGUS FOR THE SOUP KITCHEN ENJOY DAN:

ASPARAGUS SOUP WITH POTATOES AND BACON by CHEF DAN:

Serves 20

INGREDIENTS:

5 pounds fresh asparagus

2 cups broth

3 onions, chopped 10 garlic cloves, minced

13 slices of bacon

10 potatoes peeled and quarter

1 tablespoon (EACH) salt and pepper

2 tablespoon lemon juice

7 cups milk

2 cups yogurt

DIRECTIONS:

1.   Cut the tops of 12 asparagus, 1-1/2-inches from the top.

2.   Halved lengthwise into 1/2-inch pieces.

3.   Reserve a few asparagus tips for garnish.

4.   Cut stalks and all remaining ingredients into 1/2-inch pieces.

5.   Place bacon in a skillet and cook over medium-high heat.

6.   Turning occasionally for about 10 minutes.

7.   Remove and transfer to a plate lined with paper towels.

8.   Stir in the asparagus, onion and garlic with 2 cups of broth.

9.   Bring to a boil, and then reduce to simmer for 5-7 minutes, keep warm.

10.                 Place the potatoes in a stock-pot and cover with salted water.

11.                Bring to a boil and then reduce to medium-low, cover and simmer for 20 minutes, drain.

12.                Transfer cooked potatoes to a soup pot and mash with a potato masher, leaving some chunks for texture.

13.                Stir in the milk, yogurt and lemon juice.

14.                Place soup over medium-low.

15.                Crumble beacon slices and the onion mixture into the soup.

16.                Season with salt and pepper.

17.                Simmer until soup thickens about 20 minutes.

18.                Garnish with reserves asparagus spears.

ENJOY DAN:                                     BON-APPETITE!!

CINCO de MAYO IS HERE SO CHICKEN ENCHILADA ENJOY DAN:

CHICKEN ENCHILADA FOR THE CINCO de MAYO PARTY by CHEF DAN:

Serves 8

ROASTED TOMATILLO CHILE SALSA:

1 pound tomatillos, husked

1 onion, sliced

4 garlic cloves

2 jalapenos

2-teaspoon (EACH) ground cumin, chili powder and paprika

1/2-cup cilantro leaves, chopped

3 tablespoon lime juice

1 (4 Oz) can whole roasted green chilies

4 each chipotle chilies, seeded

A splash of salt

ENCHILADAS:

2 tablespoons grape-seed oil

2 shallots, diced

3 garlic cloves, minced

2 teaspoon (EACH) ground cumin, chili, and paprika

4 skinless, boneless, chicken breast

2 cups spicy black beans, recipe follows

1 (14.5 Oz) can fire roasted tomatoes

2 tablespoons all-purpose flour

2 cups sour cream

10 corn tortillas

1/2-pound shredded Mexican-style cheese blend

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

For The Salsa

1.   On a baking sheet, roast tomatillos, onion, garlic, and jalapenos. Drizzle with oil and bake 20 minutes.

2.   Transfer to food processor; add all remaining ingredients, pulse mixture until well combined but still chunky.

Enchiladas:

1.   Heat oil over medium-heat in a skillet, and when oil is sizzling.

2.   Coat chicken with cumin, chili powder and paprika.

3.   Cook 4 minutes on each side, remove from heat and keep warm.

4.   When cool pull chicken breast apart by hand into shredded strips.

5.   Add shallots, garlic to the skillet and sauté for 4-5 minutes.

6.   Add shredded chicken, roasted tomatoes, add half the roasted tomatillo salsa, black beans, cream cheese some cilantro, and dust with all-purpose flour to help set, season with salt & pepper.

7.   Increase heat to medium-high and cook for 10-12 minutes.

(REDUCE OVEN TEMPERATURE TO 350 DEGREES)

8.   Coat the bottom of a casserole dish with 1/2-cup tomatillo sauce.

9.   In a shallow bowl, add remaining tomatillo sauce.

10.        Place 4 corn tortillas flat on the bottom of the casserole dish.

11.        Put a scoop of the shredded chicken-enchilada mix on top of the layer of tortillas, followed by some shredded cheese.

12.        Keep doing the layers until the enchilada sauce is gone, 4-5 layers.

13.        Top with remaining sauce

14.        In a pre-heated oven bake uncovered for 30 minutes.

15.        Garnish with cilantro leave, scallions, sour cream, chopped tomatoes, chopped avocados, and sliced olives.

SPICY BLACK BEANS:

2 cups dried black beans, soaked overnight

2 tablespoon olive oil

1/2-onion, diced

2 jalapeno pepper, seeded and chopped

2 garlic cloves, chopped

1 teaspoon green chili powder

Salt and pepper to taste

Directions

1.   Drain beans

2.   In a pot add oil over medium-high heat; add onion, jalapeno pepper, garlic, green chili powder, and sauté for 5 minutes.

3.   Add beans and cover with 1-inch of water

4.   Bring to a boil and then reduce heat, and simmer for 1-1/2-hours.

5.   Add more liquid if needed.

ENJOY DAN:                   BON-APPETITE!!

SOUP ON AT THE SOUP KITCHEN BROCCOLI AND POTATO SOUP ENJOY DAN:

        CREAM OF BROCCOLI AND POTATO SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

32 cup veggie broth

3 tablespoon butter

5 onions, chopped

15 garlic cloves

20 potatoes, cubed

12 carrots, diced

40 cups broccoli florets and stems, separate

2cups cornstarch

1 cup cold liquid, water, broth, any cold liquid

5 cups coconut milk

INGREDIENTS:

1.   In a stock-pot over medium-heat a melt 2 tablespoon butter.

2.   Stir in onion and garlic, sauté for 5-7 minutes.

3.   Add potato and broccoli stems; season with salt and pepper.

4.   Pour broth into potato mixture.

5.   Cover and simmer for 12-15 minutes.

6.   Mix broccoli florets into the soup and simmer for 10 minutes more.

7.   Blend soup with an immersion blender and blend until smooth.

8.   Add coconut milk and simmer for 5 minutes.

9.   Mix cornstarch with cold liquid, and make into a slurry paste.

10.                Whisk in the cornstarch and simmer for 15 minutes.

ENJOY DAN:                              BON-APPETITE!!

HOT SAUCE WOW!!!!!!! ENJOY DAN:

                                FIERY HOT SAUCE by CHEF DAN:

Makes about 3 cups

INGREDIENTS:

1-1/2-teaspoon freshly ground black pepper

1/2-cup brown sugar

8 garlic cloves, chopped

1 thumb-size fresh ginger, chopped

1/2-cup ground allspice berries

3/4-teaspoon nutmeg

1 teaspoon ground cinnamon

1/4-teaspoon ground cloves

2 jalapenos, chopped

6-9 Thai peppers or Scotch bonnet habenero peppers, chopped

2 bunches, scallions, chopped green and white part

1/4-cup lime juice

2 tablespoon soy sauce

1 tablespoon fish sauce

DIRECTIONS:                               (PRE-HEAT OVEN TO 400 DEGREES)

1.   On a baking sheet, roast, Thai or Scotch bonnet peppers, garlic and ginger.

2.   Drizzle with a little oil and bake 20 minutes, or until nicely charred.

3.   Place in a paper bag and let cool.

4.    When cool remove black roasted skin.

5.   Place in a food processor and pulse a few times.

6.   Transfer to a skillet and simmer for 3-5 minutes to marry the favors.

7.   Place the mixture back in the blender and blend to make a smooth paste.

ENJOY DAN:                                   BON-APPETITE!!

CURRY JUST THE WAY YOU LIKE WITH SHRIMP AND CAULIFOWER ENJOY DAN

            SHRIMP AND CAULIFLOWER CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp, shelled and cleaned

1caulifower (cut into medium florets)

1 potato, cut into chunks

2 tablespoon lime juice

1 tablespoon hot sesame oil

1 onion, chopped

3 garlic cloves, minced

1 thumb-size fresh ginger

2 Thai chilies, toasted seeded and chopped

2 teaspoons brown sugar

1 tablespoon curry powder

1 teaspoon (EACH) cumin powder, turmeric powder, Garam masala, and fish sauce.

1 (19.5 Oz) MAY PLOY coconut milk

1 bunch fresh coriander, stalks removed, leaves chopped

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Roast chilies over open gas flame or on the barbeque.

2.   In a bowl, toss the shrimp 1n the lime juice.

3.   Heat a wok in the oil and when sizzling.

4.   Add onion, garlic, ginger chilies, and potato, stir-fry for 4 minutes

5.   Add the cauliflower, stir-fry 2 more minutes.

6.   Toss in the sugar, fish sauce, and spices.

7.   Add coconut milk, stir and combine.

8.   Reduce heat and simmer for 12-15 minutes.

9.   Add the shrimps and lime juice and stir-fry 1-2 minutes, or until shrimp are opaque.

10.                Garnish with fresh coriander leaves.

11.                Serve with rice or couscous or quinoa.

   ENJOY DAN:                                    BON-APPETITE!!