JAPANESE EGGPLANT IS THE BEST YOU WILL ENJOY THIS RECIPE ENJOY DAN:

                     EGGPLANT WITH MOLASSES by CHEF DAN:

Serves 4-6

INGREDIENTS:

4-5 Japanese eggplants (smaller than regular eggplant)

3 tablespoons olive oil

2 tablespoons molasses

1 tablespoons lemon juice

1 onion, peeled and chopped

6 garlic cloves, peeled and minced

1 thumb-size fresh ginger

1 tablespoon DAN’S honey

1 cup tomato sauce

2 teaspoons FRANK’S RED-HOT chile & lime hot sauce (savory heat with a tangy twist)

Coarse salt and freshly ground black pepper

DIRECTIONS:

1.    Heat oil in a skillet over high-heat until slizzling.

2.    Add eggplant, then sprinkle some salt on top.

3.    Cook stirring often, until soft about 8-10 minutes.

4.    Reduce heat, add onions and cook stirring often, about 5 minutes.

5.    Add garlic and ginger and cook until fragrant about 1 minute.

6.    Add tomato sauce, molasses and FRANK’S RED HOT, DAN’S honey, lemon juice and season to taste with salt and pepper.

7.    Bring mixture to a boil, reduce heat to simmer, stirring until thickened, about 5 minutes.

8.    Remove from heat and stir in fresh mint.

9.    Add more heat if desired.

                       ENJOY DAN:                                    BON-APPETITE:

PORK TENDERLOIN ON THE BBQ IN THE WINTER OH YAH ENJOY DAN:

          PORK TENDERLOIN WITH MOLASSES ON THE BBQ. By CHEF DAN:

Serves 4

INGREDIENTS:

2- 2-pound pork tenderloins

1/4-cup molasses

1 tablespoon FIG vincotto vinegar

2 tablespoon deli style TRADER JOE’S spicy brown mustard

DIRECTIONS:

1.    Combine the molasses, spicy ground mustard, and FIG vinegar in a bowl and mix well.

2.    Brush over the tenderloins.

3.    Chill, covered, up to 4 hours or all-night.

4.    Place he tenderloins on a greased grill over medium-heat, close lid and grill, turning 3 times or until brown and just a hint of pink remains inside, about 20 minutes.

5.    Until internal temperature is 160-degrees.

            ENJOY DAN:                                        BON-APPETITE:

CHICKEN AND MOLASSES NOW THERE IS A COMBINATION ENJOY DAN:

                   CHICKEN BREAST WITH MOLASSES by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts halves, boneless, skinless,  

1 tablespoons olive oil

2 tablespoons butter

1 cup chicken stock

2 tablespoons molasses

2 tablespoons DAN’S honey

2 tablespoons TRADER JOE’S spicy brown mustard

2 tablespoons lime juice

Coarse salt and freshly ground pepper

DIRECTIONS:

1.    In a sauce pan over medium-heat add mustard, molasses, DAN’S honey, and lime juice.

2.    Stir to combine cook for 30 seconds.

3.    Remove half of mixture and reserve.

4.    In remaining half place chicken and marinade in refrigerato rfor at least 1 hour or overnight.

5.    In a skillet over medium-heat, add oil and when sizzling add chicken and cook turning once, about 10-12 minutes.

6.    Remove chicken from skillet and keep warm.

7.    To skillet add chicken stock and cook until reduced by two-thirds.

8.    Add reserve marinade, and butter, simmering until butter melts.

9.    Pour over chicken.

                                     ENJOY DAN:                           BON-APPETITE

VOLUNTEERS NEED TO BE FEED ALSO SO HERE ARE SOME SALMON PATTIES

     SALMON PATTIES FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN:

Serves 10

INGREDIENTS:

2 (15-1/2 oz) can salmon, drained and broken into chunks, bones removed

2 onions, chopped

1-cup corn meal

1/2—cup parmesan

2 eggs, beaten

3 tablespoons butter

1/4—teaspoon red pepper flacks

2 tablespoons grape-seed oil

2 tablespoons dried cilantro

DIRECTIONS:

1.    In large bowl, combine all ingredients except butter, and oil.

2.    Form mixture into patties.

3.    In a skillet over medium-high heat, add butte, oil until mixture sizzles.

4.    Add patties.

5.    Fry on both sides until golden brown, about 3-5 minutes, turning once.

6.    Drain on paper towels.

7.    Garnish dried cilantro.

                                          ENJOY DAN:                                     BON-APPETITE

CREAMY RISOTTO WITH SQUASH AND MUSHROOMS WOW! ENJOY DAN:

                      SQUASH WITH RISOTTO by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 cups of butternut, or Hubbard, or kabocha squash, peeled and finely diced

6-8 cups chicken broth or vegetable broth

1 onion finely chopped

4 tablespoons butter, divided

2 cups shiitake mushrooms caps thinly sliced

1/2—teaspoon dried thyme

Coarse salt and freshly ground fresh pepper as desired

1/8-teaspoon crumbled saffron threads

2 cups white wine, or dry vermouth

1 cup freshly grated Parmesan cheese

1/4-cup toasted pine nuts, toasted in a dry cast iron skillet.

DIRECTIONS:

1.    Place broth in a saucepan and bring to a simmer over medium-heat.

2.    Reduce the heat so the broth remains steaming.

3.    Meanwhile in another saucepan; melt 3 tablespoons butter.

4.    Add onion and cook for about 1 minute.

5.    Add squash and mushrooms; cook stirring often, until mushrooms give off their liquid about 5 minutes.

6.    Add thyme, salt, pepper and saffron and cook for 30 seconds.

7.    Add rice, stirring until translucent about 1 minute.

8.    Add wine or vermouth and cook stirring until liquid is almost absorbed by the rice, about 1 minute.

9.    From the other simmering saucepan stir in a cup of hot broth; reduce heat and simmer, stirring constantly until liquid has been absorbed.

10. Continue adding the broth 1/2-cup at a time, stirring each time until liquid has been absorbed, you may have broth left over.

11.  Until rice is tender and creamery, about 30-40 minutes.

12. During the last minutes of cooking add remaining tablespoons butter.

13. Remove from heat and stir in cheese.

14. Spoon the risotto into bowls and scatter with toasted pine nuts.

ENJOY DAN:                                               BON-APPETITE

  

THE NATURAL SWEETNESS OF BUTTERNUT SQUASH MAKE THIS A WONDERFUL CRISP ENJOY DAN:

                   BUTTERNUT SQUASH AND APPLE CRISP by CHEF DAN:

Serves 10-12

INGRESIENTS:

4 cups butternut squash, peeled, and cut into 3/4-inch chunks

1/2-cup brown sugar

1/2-cup all-purpose flour

1 egg

2 teaspoons milk EACH, milk, vanilla extract, cinnamon, and ground nutmeg

1/2-teaspoon ground cloves

3 Granny Smith apples, peeled cored and cut into small chunks

2/3-cup raisins

TOPPING:

1-1/2-cups oats

2/3-cup brown sugar

1/3-cup whole wheat flour

1 tablespoon ground cinnamon

Pinch of salt

1/3-cup melted butter

1/2- pecans

DIRECTIONS:                (PRE-HEAT OVEN TO 350 DEGREES)

1.    Coat a 9-by-13-inch baking dish with cooking spray.

2.    In a pan with a steamer basket add 1-inch of water.

3.    Bring a pot of water to boil.

4.    Add squash and cook for 5-6 minutes or until just tender, drain thoroughly.

5.    Let cool then in a food processor combine the squash, 2/3-cup brown sugar, 1/2-cup all-purpose flour, egg, vanilla, cinnamon, nutmeg, and cloves.

6.    Pulse until smooth.

7.    Pour into a large mixing bowl.

8.    Stir in apples, raisins, until well blended.

9.    Spread the mixture over the bottom of the prepared baking dish.

TOPPING:

10. Mix together the rolled oats, brown sugar, whole wheat flour, cinnamon, pinch of salt with the melted butter in a bowl until crumbly.

11. Spoon the topping over the squash-apple mixture.

12. Top with pecans

13. Bake in pre-heated oven until the top is golden brown about 30-45 minutes,

ENJOY DAN:                                     BOB-APPETITE

NOTHING WRONG WITH HEALTHY PARMESAN EGGPLANT ENJOY DAN:

        EGGPLANT PARMESAN ON THE LIGHT SIDE by CHEF DAN:

Serves 4

INGREDIENTS:

2 small eggplants, sliced 1/2-inch thick

1 tablespoon olive oil

1 cup fat-free milk (skim)

1 tablespoon garlic powder

1/4-cup all-purpose flour1/2cup marinara sauce

1/2-cup part-skim mozzarella cheese

1/3-cup grated Parmesan cheese

Coarse salt and freshly ground black pepper

DIRECTIONS:                          (PRE-HEAT OVEN TO 450-DEGREES)

1.   Arrange eggplant on 2 baking sheets.

2.   Brush eggplants on both sides, with oil, and season with salt and pepper.

3.   Bake until golden brown and tender, about 20-25 minutes.

4.   Turning slices halfway through.

5.   Remove and set aside.

SAUCE:

1.   Off heat, in a sauce pan, whisk together 1/4-cup milk, flour, and garlic.

2.   Gradually whisk in remaining 3/4-cup of milk, and 1/2-cup marinara sauce.

3.   Bring to a boil: reduce heat to a simmer until marinara sauce has thickened about 2 minutes.

4.   Spread 1/4-cup marinara sauce in oven-proof baking dish.

5.   Alternate layers of baked eggplant with sauce.

6.   Dollop with the remaining 1/4-cup marinara sauce.

7.   Sprinkle with mozzarella and parmesan cheese.

8.   Bake until browned and bubbling, about 12-15 minutes.

     ENJOY DAN:                                    BON-APPETITE