KIICHLI'S TURKEY BAGEL BURGERS ENJOY CHEF DAN:

                KIICHLI'S TURKEY BAGEL BURGERS by CHEF DAN:

Serves 4

INGREDIENTS:

4 poppy seed bagels

2 tablespoons butter

2 tablespoons pesto, such as sun-dried tomato

2 tablespoons cream cheese-garlic spread

1 pound ground turkey

4 dashes Worcestershire sauce

2 dashes Tabasco green pepper sauce

1 egg, cooked in the microwave

1/2- tablespoon EACH olive oil, and butter

2 Roma tomatoes, sliced

8 large basil leaves

DIRECTIONS:

1.   Melt butter in a fry-pan over medium-heat and grill cut side down of the bagels until golden brown and slightly crisp, set aside.

2.   Stir together pesto with cream cheese spread until smooth.

3.   Combine turkey, Worcestershire sauce, and Tabasco, in a bowl.

4.   Season with salt and pepper to taste.

5.   Make turkey mixture into patties.

6.   In a skillet heat the oil and butter over medium-high heat when sizzling.

7.   Cook the patties on both sides until done for about 4 minutes per side.

8.   To serve: spread a good amount of pesto spread on each half bagel.

9.   Place the burger on the bottom half.

10.                Then top with cooked egg, tomato and basil leaves.

11.                Place bagel half on top.

ADD ON IF DESIRED:

Avocadoes slices, lettuce, dill pickles, ECT.

ENJOY DAN:                                                         BON-APPETITE!!

APPLE HAZELNUT SALAD WITH DIJON MUSTARD VINAIGRETTE DRESSING ENJOY DAN:

APPLE HAZELNUT SALAD WITH DIJON MUSTARD VINAIGRETTE DRESSING

                                                                                                    By CHEF DAN:

Serves 4

INGREDIENTS:

6-7 cups Bibb lettuce romaine or Boston lettuce

2-3 apples, Braeburn, or Fuji, peeled and cored

1 cup Gorgonzola cheese, crumbled

1 cup coarsely chopped and skinned hazelnuts

1/2-cup white wine vinegar

2 teaspoon balsamic vinegar

1 teaspoon EACH sugar and Dijon mustard

1/2-teaspoon EACH vanilla, and sea salt

1/3-cup walnut oil

1/3-cup olive oil

1/2-cup shredded Parmesan cheese

DIRECTIONS:

1.   For the vinaigrette, whisk together the vinegars, sugar, mustard, vanilla and salt in a container; then whisk in the oils.

2.   Slice apples into 1/4-inch thick slices, and then cut slices into thirds.

3.   Place apple in a bowl and toss with enough vinaigrette to coat.

4.   Add hazelnuts and sprinkle with more vinaigrette dressing and top with shredded Parmesan cheese.

ENJOY DAN:                                                 BON-APPETITE!!

PORK LOIN CHOPS IN MOLE SAUCE ENJOY DAN:

               PORK LOIN CHOPS IN MOLE SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, pork loin chops (center cut)

Sea salt and freshly ground black pepper to taste

2 tablespoon olive oil

1 onion, roughly chopped

2 teaspoon EACH chili powder, and cumin

1/2 teaspoon EACH ground coriander, and cinnamon

3 garlic cloves, roughly chopped

1 (15 Oz) can fire roasted tomatoes

3 tomatillos, hulled and roasted

2 tablespoons chopped chipotles in adobo sauce

1 tablespoon EACH lime juice, and almond butter

1/4-cup EACH pitted prunes, and unsweetened chocolate, chopped

1-1/4-cup chicken stock

DIRECTIONS:

1.   Roast tomatillos under a broiler until blistered and blackened 5 minutes. set aside to cool.

2.   Season pork loin chops with salt and pepper to taste

3.   Add oil in a skillet over medium-high heat when sizzling.

4.   Add chop and brown on all sides, about 7 minutes.

5.   Transfer to a plate and set aside.

6.   Return skillet of medium-heat and add onion, sauté for 5 minutes.

7.   Add garlic, chili powder, cumin, coriander, and cinnamon.

8.   Cook stirring for 2 minutes.

9.   Add tomatoes and cook 3 minutes more.

10.                Stir in the chipotles, lime juice, and prunes, cook 1 minute.

11.                Add stock and simmer for 5 minutes, and let cool.

12.                Add mixture to a blender along with tomatillos.

13.                Then add almond butter, and chocolate, puree until smooth.

14.                Return chops to the skillet and pour mole sauce over the chops.

15.                Cook over medium-heat for 8-10 minutes.

16.                Serve with rice and black beans.

ENJOY DAN:                                            BON-APPETITE!!

CAULIFLOW IN A CURRY CREAM SAUCE ENJOY DAN:

CAULIFLOWER IN A CURRY CREAM SAUCE by CHEF DAN:

SERVES 4

INGREDIENTS:

1 head cauliflower, rinsed and broken down into florets

2 shallots cut into wedges

4 garlic cloves, smashed

2 tablespoons coconut butter

SAUCE:

1-tablespoon butter

1 cup onion, chopped

2 teaspoons curry powder

1/2-teaspoon EACH Smokey paprika, and turmeric

Sea salt to taste

1 cup vegetarian stock

1 cup almond milk

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.   Place cauliflower, shallots, garlic, and coconut oil in a bowl.

2.   Toss together and season with salt and pepper to taste.

3.   Spread mixture onto a prepared baking sheet and roast for 30-40- minutes.

4.   While mixture is roasting in s sauce-pan over medium-heat add butter and when sizzling.

5.   Add onions, curry powder, Smokey paprika, turmeric and season with salt.

6.   Sauté for 5 minutes; add stock and bring to a simmer.

7.   Cook until sock is reduced by half.

8.   Add almond milk; cook until sauce is reduced by half.

9.   With a slotted spoon remove cauliflower mixture from the baking sheet.

10.                Palace in the sauce and warm through.

ENJOY DAN:                                    BON-APPETITE!!

TOMATO BISQUE FOR THE SOUP KITCHEN ENJOY DAN:

         TOMATO BISQUE FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup butter

3 tablespoon olive oil

7 onions, chopped

7 celery stalks, chopped

7 carrots, chopped

12 garlic cloves, smashed

2-cups all-purpose flour

1-1/2-cup tomato paste

15 beef bouillon cubes, dissolved in 22 cups hot water

1 gallon diced tomatoes

1 cup white sugar

2 teaspoon EACH ground nutmeg, dried basil, curse salt and black pepper  

5 cups heavy cream

DIRECTIONS:

1.   Melt the butter and oil in skillet over medium-heat when sizzling.

2.   Add onion, celery, carrots and garlic.

3.   Sauté for about 7-9 minutes.

4.   Stir in flour and cook 1 minute stirring constantly.

5.   Stir in tomato paste, bouillon cubes and water, tomatoes, sugar,

Nutmeg, basil and curse salt and pepper.

6.   Bring to a boil, reduce heat, cover and simmer for 20 minutes.

7.   With an immersion blender, puree about half the soup. It will still chunky and thick.

8.   Stir in the cream and cook over medium-heat until the soup is hot.

9.   Season with salt and pepper.

ENJOY DAN:                             BON-APPETITE!!

CUBAN PORK WITH BLACK BEAN AND QUINOA ENJOY DAN:

        CUBAN PORK WITH BLACK BEAN AND QUINOA by CHEF DAN:

Serves 4

INGREDIENTS:

2-3-pound pork loin

1 cup quinoa cooked according to package directions:

CUBAN MARINADE:

1/4-can orange juice concentrate

4 garlic cloves, smashed

1 cup cilantro leaves, chopped

Zest of 1 lime

Juice of 1 lime

1 teaspoon EACH dried oregano, smoked paprika, and onion powder

1/4-teaspoon cayenne

CUBAN BLACK BEANS:

1-   (15 Oz) can black beans

2-   1/4-cup balsamic vinegar

3-   1 teaspoon  EACH cumin and sea salt

4-   2 bay leaves

DIRECTIONS: (PRE-HEAT OVEN TO 475 DEGREES THEN 350 DEGREES)

1.   Combine all marinade ingredients in a zip-lock bag.

2.   Add pork and marinade 4 hour or overnight in the refrigerator.

3.   Place pork in roasting pan.

4.   In a bowl, combine all ingredients.

5.   Rub on pork, cover and marinade for 1 hour.

6.   Place in preheated oven and roast 20 minutes at 475 degrees.

7.   Reduce heat to 350 and roast for 30 minutes or until internal temperature is 145 degrees.

8.   Allow to rest for 10 minutes and slice.

9.   Combine all black beans ingredients in a pot cover and simmer for about 1 hour

10.                Remove bay leaves and serve with quinoa and pork.

ENJOY DAN:                                          BON-APPETITE!!

SPLIT PEA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

SPLIT PEA SOUP WITH HAM AND KALE FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoons olive oil

14 onion, chopped

7 stalks celery, chopped

12 carrots, chopped

6 potatoes, diced

Sea salt and freshly ground pepper to taste

7 tablespoon garlic, chopped

5 bay leaves

7 pounds dried split peas, picked over and rinsed

44 cups chicken broth with 5 beef bouillon cubes

4 stems fresh kale

5 ham steaks cut into I-inch pieces

DIRECTIONS:

1.   Add oil in stock-pot over medium-high heat when sizzling.

2.    Add onions, celery, carrots and potatoes.

3.   Season with sea salt and black pepper.

4.   Sauté for 5-7 minutes.

5.   Add garlic, bay leaves, split peas and cook stirring or 2-3 minutes.

6.   Add broth, bouillon cubes and ham.

7.   Bring to a boil.

8.   Cover reduce heat and simmer for about 2 hours

9.   Add kale and heat through.

10.                Remove bay leaves and serve.

ENJOY DAN:                                      BONAPPETITE!!