VIETNAMESE SANDWICHES WOW ENJOY DAN:

VIETNAMESE STYLE BANH MI BAGUETTE by CHEF DAN:
Serves 4-6 sandwiches

SLAW:
1/2 cup rice vinegar
1/4-cup sugar
1/2-cup water
1 English cucumber, cut into matchsticks
1/2-cup carrot, cut into matchsticks
1/2-cup jicama, cut into matchsticks
Kosher salt

MAINATE FOR PORK TENDERLOIN
1-1/2- pounds pork tenderloin
1 tablespoon olive oil
1 tablespoons brown sugar
2 tablespoon maple syrup
1 tablespoon finely chopped onion
1/4-cup hoisin sauce
1/2-teaspoon Chinese five spice powder
2 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce

SANDWICHES:
4 (10-inch) baguettes
1/4-cup mayonnaise
1/4-teaspoon sriracha or garlic chili sauce
1 jalapeno, thinly sluiced
1 bunch cilantro, mint and Thai basil

Making the slaw:

1. In a saucepan, combine water, vinegar, sugar, and bring to a boil.
2. Transfer to a bowl and let cool.
3. Add the carrot, cucumber, jicama and a little kosher salt.
4. Refrigerator up to 4 hours or overnight.



DIRECTIONS: (HEAT OVEN TO 400 DEGREES)

1. Cut tenderloin across the grain of meat into 1/2-inch pieces.
2. Flatten each piece to an even 1/4-inch between two pieces of saran wrap using a meat ponder or the bottom of a cast-iron pan.
3. Mix all marinate ingredients together.
4. Add meat to the marinade and use your hands to ensure all the meat is coated.
5. Marinate up to 4 hours or overnight.
6. In a skillet over medium-high heat.
7. Add marinate sauce and bring to a boil and add meat strips and cook for about 4 minutes.
8. In a pre-heated oven slice the baguette open lengthwise, and slather the insides with mayonnaise, and sriracha
9. Arrange the baguettes on a baking sheet and bake until hot and crispy about 5 minutes.
10. Add cucumber, carrot, jicama, jalapeno and cilantro, mint and Thai basil.

ENJOY DAN: BON-APPETITE!!

CHICKEN WITH FRESH TARRAGON WOW!!!!!!!! ENJOY DAN:

CREAMY TARRAGON CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

2 pounds boneless, skinless, chicken breasts, trimmed of fat
1 cup chicken broth
1/3-cup low fat Greek yogurt
1/3-cup low fat mayonnaise
1 tablespoon fresh tarragon, chopped
1-1/2-cup seedless grapes, halved
1 cup celery, diced
1 cup snap peas
1/3-cup toasted pine nuts
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (pre-heat oven at 450 degrees)

1. Arrange chicken in a baking dish large enough to hold chicken in a single layer.
2. Pour broth around the chicken.
3. Bake chicken in pre-heated oven for about 35 minutes or until internal temperature registers at 170 degrees.
4. Transfer chicken to a cutting board.
5. When cool cut into cubes.
6. Stir yogurt, mayonnaise, tarragon, a little salt and pepper into a bowl
7. Add celery, snap peas, grapes, chicken and the toasted pine nuts.
8. Stir to coat.
9. Refrigerate for 1 hour.

ENJOY DAN: BON-APPETITE!!

WOW INDIAN SPICES AND SHRIMP WHAT COULD BE BETTER ENJOY DAN:

INDIAN SPICED SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound shrimp in shell, peeled and deveined
1 tablespoon grape-seed oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seed
1 teaspoon kalonji seeds (nigella seeds)
1/8-teaspon turmeric
1/4-teaspoon black peppercorn
1 teaspoon dried red chili flakes
1 handful fresh cilantro, chopped
1 teaspoon tamarind concentrate or 2 tablespoon lime juice
1/4-cup shallots, minced
1/2-cup chicken broth

DIRECTIONS:

1. In a cast-iron skillet toast all the seeds, turmeric and red chili flakes over medium-heat.
2. Shaking pan until the spices become fragrant, 1 or 2 minutes.
3. Set aside and let cool.
4. In a spice grinder grind all toasted seed, turmeric and chili flakes.
5. Combine cilantro, tamarind and spices in a bowl, add shrimp turn to coat.
6. Cover and refrigerate for 30 minutes.
7. In a sauce pan heat the oil over medium-high heat add shallots and shrimp, seed mixture and cook until shrimp is pink on all sides, 1-2 minutes.
8. Add chicken broth and cook 1 more minute.
9. Serves over jasmine rice.

ENJOY DAN: BON-APPETITE!!

THIS IS FOR THE SOUP KITCHEN LADIES-CHOCOLATE 3 BERRY DESSERT

CHOCOLATE NATURE’S THREE BLEND BERRIES by CHEF DAN:
Serves 10

INGREDIENTS:

1-1/2-cups semisweet chocolate chips
1 package tofu, firm
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup three blend berries (Kirkland brand) frozen (thawed), plus more for garnish.
1/2-cup white sugar
1- 9-inch pie crust

DIRECTIONS:

1. Melt chocolate chips in a sauce pan.
2. In a blender place tofu, and blend until smooth.
3. Add the melted chocolate, maple syrup, and vanilla.
4. Process until smooth.
5. Add berries and sugar and process until very smooth.
6. Spread the mixture into pie shell.
7. Refrigerate until firm, at least 2 hours.
8. Garnish with more barriers.

ENJOY DAN: BON-APPETITE!!

MORE THAI ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn

DIRECTIONS:

1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.

ENJOY DAN: BON-APPETITE!!

MORE THAI ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn

DIRECTIONS:

1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.

ENJOY DAN: BON-APPETITE!!

MORE THAI ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn

DIRECTIONS:

1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.

ENJOY DAN: BON-APPETITE!!