THE JAPANESE ARE COMING TO OUR HOUSE SO SAKE AND FISH ENJOY DAN:

                  SALMON-GLAZED WITH SOY FOR YU-YOKO-KIKUMI by CHEF DAN:

Serves 4-6                       (first night dinner)

INGREDEIENTS:

2 pounds salmon fillets

1/4-cup brown sugar

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon KECAP MANIS sweet soy sauce

2 tablespoons fresh lemon juice

2 tablespoons sake

Lemon wedges for serving

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

MAKE THE GLAZE:

1.     In a bowl, stir in brown sugar, olive oil, soy sauce, sweet soy sauce, lemon juice, and sake.

2.     Mix until sugar has dissolved.

3.     Cut salmon fillets into equal size pieces.

4.     In a baking dish, arrange salmon pieces, skin side down.

5.     Pour glaze over the fish, and turn to coat evenly.

6.     Bake until fish is opaque, but still bright pink in the middle.

7.     Basting every few minutes with glaze from baking dish, 12-15 minutes.

8.     Serve with lemon wedges.

ENJOY DAN:                                           SAVOUR!

GREAT SOUP ENJOY DAN:

                                  MY BOYZ HAMBURGER SOUP by CHEF DAN:

Serves 30-40                    (JOHN BOY-DAVID-J-BOB-BRAD-MAN)

INGREDIENTS:

5 pounds lean hamburger

10 carrots, chipped

8 stalks celery, chopped

4 onions, chopped

30 cups beef stock

12 gallon diced tomatoes

1 gallon tomato sauce

1 gallon whole corn

2 tablespoons dried basil

1 cup ketchup

1 tablespoon course salt

DIRECTIONS:

1.     In a skillet over medium-heat brown hamburger.

2.     Drain off grease.

3.     Combine stock, beef, carrots, celery, onions, tomato sauce, diced tomatoes, corn, basil, ketchup and salt in a stock pot.

4.     Bring to a boil.

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

       ENJOY DAN:                                                  SAVOUR!

MANGO AND CUCUMBER WITH PORK ENJOY DAN:

                       SALAD WITH PORK, MANGO, AN CUCUMBER by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound pork tenderloin, cut 1-inch thick

2 tablespoons olive oil, divided

1 ripe mango, peeled, pitted, and cut into 1-inch pieces

3 baby cucumbers or 1 English cucumber, cut into 1-inch pieces

1 head of romaine lettuce, roughly chopped

1/4- cup (DAN’S) honey

2 tablespoons lime juice

1-1/2-teaspoon chili powder, divided

Salt and pepper to taste

DIRECTIONS:

1.     In a skillet, heat 1 tablespoon olive oil over medium-heat.

2.     Season pork with salt and pepper, and1 teaspoon chili powder.

3.     Cook until pork is cooked through, about 6-8 minutes.

4.     Set aside, and let rest.

5.     In a bowl, whisk together 1 tablespoon olive oil, 1/2 teaspoon chili powder, DAN’S honey, and lime juice.

6.     Add mango, cucumber, and lettuce and toss to combine.

7.     Divide salad among four bowls and serve with pork.

8.     Season with salt and pepper.

         ENJOY DAN:                                                          SAVOUR!

A COMBINATION OF SWEET AND SPICY FLAVORS WITH CHICKEN AND BASIL ENJOY DAN:

                                THAI CHICKEN WITH BASIL by CHEF DAN:

1-1/2 pounds chicken tenders

2 cups fresh basil leaves

4 garlic cloves, peeled

3 shallots, peeled and thinly sliced

2 tablespoons olive oil

2 red Thai chilies, or 2 jalapenos, stemmed and seeded

2 tablespoons fish sauce

1 tablespoons oyster sauce

2 teaspoons rice vinegar

1 tablespoons (KEYCAP MANIS) sweet soy sauce

2 tablespoons (MAE PLOY) sweet chilli sauce

1 tablespoon brown sugar

DIRECTIONS:

1.     Process 1 cup basil leaves, garlic, and chilies in a food processor until finely chopped.

2.     Transfer 1 tablespoon basil mixture to a bowl.

3.     Stir in fish sauce, oyster sauce, rice vinegar, sweet soy sauce, sweet chilli sauce and brown sugar.

4.     Set aside.

5.     Transfer the basil mixture to a skillet.

6.     Stir in shallots and oil and over medium-heat, stirring constantly, about 5-7 minutes.

7.     Add chicken tenders and cook for about 4-6 minutes.

8.     Add reserved fish sauce mixture and continue to cook, until chicken no longer pink.

9.     Stir in remaining cup basil and cook, stirring constantly, until basil is welted, about 1 minute.

10.                        Adjust flavors by placing in small bowls, extra fish sauce, sugar, Thai peppers, and vinegar.

         ENJOY DAN:                                                                                  SAVOUR!

TRY THIS YOU MIGHT LIKE IT. ENJOY DAN:

SALMON HORS D’ OEUVRES ON COCKTAIL RYE BREAD by CHEF DAN:

Serves 20

INGREDIENTS:

1 can wild Alaska salmon

20 pieces cocktail whole grain rye bread

1/4-cup reduced fat mayonnaise

1/4-cup low fat plain yogurt

1 tablespoon Wasabi powder

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

DIRECTIONS:

1.      In a large bowl mix Wasabi and lime juice, into a paste.

2.     Add mayonnaise, yogurt and mix thoroughly.

3.     Add salmon and with mayonnaise mixture.

4.     Add a dab to each piece of rye bread.

               ENJOY DAN:                                    SAVOUR!

EASY AND GREAT YOU HAVE TO TRY THIS ENJOY DAN:

                                    MARGEE Bs (SISTER-IN-LAW) WHITE FISH BAKE:

Serves 4                                              (This is Yummy)

INGREDIENTS:

1-1/2- pounds white fish, halibut, cod, cat-fish

2 teaspoons Johnny’s seasoning

1 (12oz) can Rotel diced tomatoes and green chilies

1 onion, thinly sliced.

DIRECTIONS:             (PRE-HEAT OVEN TO 350 DEGREES)

1.     In baking dish sprayed with pam.

2.     Place the fish in the baking dish, and with Johnny’s seasoning.

3.     Add  can of diced tomatoes on top.

1.     Layer over the top with sliced onion.

2.     Bake 20-30 minutes, or until fish flakes easily.

ENJOY DAN:                                                 SAVOUR!

THIS IS A SCRUMPTIOUS DESERT AND MY GRANDSON IS GOING MAKE IT ENJOY DAN:

                                                          BANANA FOSTER by CHEF DAN:

Serves 4                                  (CHEF J-BOB-GRANDSON)

INGREDIENTS:

1/2-stick butter

4  bananas, cut in half lengthwise, then halved

1/2-cup brown sugar

1/4-cup banana liqueur

1/4-cup dark rum

1-1/2 teaspoons vanilla extract

1/2- teaspoons ground cinnamon

1/4-cup coarsely chopped walnuts

1 quart of vanilla ice cream

DIRECTIONS:

1.     Combine the butter, sugar, vanilla extract, in a cast- iron skillet.

2.     Place the skillet over medium-heat, and cook stirring until the sugar dissolves.

3.     Stir in the banana liqueur, and then place bananas in the skillet.

4.     When the bananas begin to soften and start to brown, carefully add the rum.

5.     Continue to cook the sauce until the rum is hot.

6.     Tip the skillet slightly to ignite the rum.

7.     When the flames subside, lift the bananas out of the skillet.

8.     Place the bananas over portions of ice cream.

9.     Generously spoon warm sauce over the top of the ice cream.

10.                        Serve immediately.

                               ENJOY DAN:                                              SAVOUSR!