David and Nicole's Recipes

• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 14 oz. salsa
• 1 green pepper, diced
• 1 tomato, diced
• 1 cup mozzarella, grated
• tortilla chips

1. Combine the cream cheese, sour cream, and mayonnaise.  Spread onto a cookie sheet.
2. Spread the salsa over top the cheese layer.  Sprinkle on the pepper and tomato.
3. Sprinkle with the mozzarella.  Serve with the chips.

• 1 large ripe tomato, cored, seeded, diced
• 5 basil leaves, minced
• cracked pepper and sea salt
• 2 garlic cloves, minced
• olive oil
• 4 thick slices italian bread
• feta

1. Preheat the broiler.
2. Combine the tomatoes, basil, pepper, and garlic.  Set aside.
3. Grill the bread.
4. Rub some olive oil on the bread and then season the tomatoes with salt.  Spoon onto the bread, top with feta.
5. Return briefly to the broiler.  serve.

• 3/4 cup besan
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 tsp ground cumin
• 1 tsp cayenne
• 1/2 cup water
• 2 garlic cloves, crushed
• 2 scallions, minced
• vegetable oil for deepfrying
• 3/4 lb button mushrooms, trimmed
• sea salt
• chutney
• plain yogurt

1. Combine the besan, 1/2 tsp salt, baking powder, cumin, and cayenne.  Make a well and pour in the water to form a batter.
2. Stir in the garlic and the scallions.  Leave 10 minutes.
3. Heat the oil to 350 F. or until a bread cubes browns in 30 seconds.
4. Mix the mushrooms in the batter to coat.
5. Fry 2 minutes, until golden.  Drain on a paper towel.
6. Sprinkle with the sea salt and then serve with the chutney and yogurt.

• 1 loaf italian bread, cut to 1" slices, crust removed
• 1 lb mozzarella, cut to 1/4" slices
• 1 cup milk
• flour
• 1/4 cup butter
• 1/4 cup olive oil
• lemon juice
• capers

1. Skewer the bread, alternating with cheese slices, beginnging and ending with the bread.
2. Dip the skewers into the milk until moist but not soggy.  Dredge in flour.
3. Heat the butter and oil in a skillet and then fry, turning until golden.
4. Keep warm in the oven until the rest are cooked, draining on paper towel.
5. Squeeze with lemon juice and sprinkle with capers.  Serve.

• 6 hardboiled eggs
• 1/2 onion, minced
• 2 tsp olive oil
• 1 1/2 tbsp shredded, unsweetened coconut
• 1 1/2 tsp turmeric
• 3 cloves garlic, crushed
• 1/2 lb tomatoes, peeled, diced
• 1/2 tsp coriander
• 1 tsp minced ginger
• 1/2 tsp cumin
• 1 cup coconut milk
• 1 tbsp lemon zest
• salt

1. Saute the onion in the olive oil until tender.
2. Stir in the remaining ingredients, except for the eggs.
3. Cook on medium heat 20 minutes.  Add the eggs, cook 10 minutes.  Let sit covered 1/2 hour.
4. Serve.

•  1 dozen large eggs 
• 1/4 cup plus 2 tablespoons crème fraîche
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped cornichons
• 2 tablespoons scallions, minced
•  Salt and freshly ground black pepper 
•  Freshly ground white pepper
• 1/2 teaspoon ancho chili powder

1.           In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. 2.           Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Drain and peel the eggs. 3.           Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and scallions and season with salt, black pepper and white pepper. 4.           Arrange the egg-white halves cut side up on a serving plate.Fill the cavities with the yolk mixture. Sprinkle with the chili powder and serve.  

• 1 lb shrimp, shelled, deveined, cooked
• 1/4 cup whole grain mustard
• 1/4 cup prepared horseradish
• 2 scallions, minced
• 1/2 celery, stalk, minced
• 1 tsp sugar
• 1 tbsp paprika
• 1 tsp worcestershire sauce
• 1/2 tsp powdered garlic
• 2 tbsp olive oil
• 2 tbsp red wine vinegar

1. Combine in a food processor the mustard, horseradish, scallions, celery, sugar, praprika, worcestershire sauce, and garlic.  Blend well.
2. With the motor running, add the oil in a steady stream and then mix well.  Slowly add the vinegar and blend to mix.
3. Serve the sauce with the chilled shrimp.

• 1/4 cup butter
• 2 tablespoons Dijon-style mustard
• 1/4 teaspoon cayenne
• 1 cup panko
• 1/2 cup freshly grated Parmesan
• 1 teaspoon ground coriander
• 20 chicken wings
• salt and pepper

1. Preheat the oven to 425 F.
2. In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well the bread crumbs, the Parmesan, the coriander, and salt and black pepper to taste.
3. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan.
4. Bake the chicken for about 45 minutes, turning the wings after 20 minutes.

• 2 pounds chicken wings
• 1/4 cup peanut oil
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons soy sauce
• 2 1/2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1/4 teaspoon dried crushed chili flakes
• 1 cup rice vinegar
• 1/4 cup honey
• 1/4 cup water
• 2 tsp sambal oelek 

1. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed chili flakes in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
2. Preheat oven to 400°F. Transfer the chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
3. Meanwhile, combine vinegar, honey, water, sambal oelek, remaining 1/2 tablespoon garlic  in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
4. Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Serve.

• 3 tbsp butter
• 10 oz. mixed mushrooms, chopped
• 1 garlic clove, minced
• 1/3 cup heavy cream
• 2 tbsp parsley, minced
• salt and pepper
• 7 thin slices white breast, crusts removed
• olive oil
• 1/3 cup grated cheddar

1. Preheat the oven to 400F.
2. Heat the butter in a skillet on high heat and then saute the mushrooms until tender. Add the garlic and saute 1 minute further.  Stir in the cream and coook until the cream only coats the mushrooms.
3. Stir in the parsley and season with salt and pepper.  Set aside.
4. Use a rolling poin to roll out the bread slices thinly.  Brush one side with olive oil and then turn that side down.
5. Spread the mushroom filling on the slices leaving a small border.  Sprinkle each with cheese.
6. Roll up the bread so the filling is enclosed.  Place seam side down in a baking pan and bake for about 10 minutes.
7. Slice into circles.  Serve.