Dan Johnson's smiling face has been a welcome feature of Dow Rummel Village for 14 years. In fact, his anniversary with us comes in June 2010. He's the guy ont he right with the big hat. The fellow on the left is his trusted chef's assistant (and brother), Matt Johnson.

It's great enough to have Dan among us. It's a bonus to find our that he is quite accomplished in the culinary arts. In fact, Dan is one of the Gourment Guys at the annual spring fundraiser of the Center for Active Generations here in Sioux Falls.

How do we know Dan is truly a Gourmet Guy? Here are a couple of his specialties. Try them - and then you tell us!
PECAN BARS TO RETIRE FOR!

½ cup plus 2 tsp butter                                               TOPPING:
(no substitutes), softened, divided                          1 cup packed brown sugar
½ cup packed brown sugar                                       ½ cup butter
1 egg yolk                                                                      ¼ cup honey
1 ½  cups all-purpose flour                                        ½ cup whipping cream
                                                                                        4 cups chopped pecans

Line a 13x9x2 baking pan with foil. Butter the foil with 2 tsp butter.
In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk, mix well. Gradually add flour. Press into prepared pan.
Bake at 350° for 15 minutes or until golden brown.
Meanwhile, in a saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, cook and stir for 3 minutes. Remove from heat and stir in pecans and cream. Pour over crust.
Bake for 30 minutes or until hot and bubbly. Cool COMPLETELY on a wire rack.
Use the foil to life the bars out of the pan. Place on cutting board and carefully remove foil. Cut into 24 bars, then cut each diagonally.
Yield:  4 dozen 

Dan’s salad was a winner in 2009! Try it and you'll see why!
AVOCADO CORN SALAD

1 ripe avocado – halved pitted and sliced

1 pint of grape or cherry tomatoes

2 cans white corn - drained (Dan recommends white shoepeg corn!)

1 TBSP. lime juice.

1 TBSP.  extra virgin olive oil

Fresh cilantro leaves, chopped or cut

 ⅛ tsp. each salt & pepper

Mix together & refrigerate.