David and Nicole's Recipes

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Nov 16, 2009 1

Tomato Beef Stir Fry

  • steamed white rice
  • 1 lb beef, thinly sliced
  • 1 can sliced bamboo shoots, drained
  • 2 tbsp peanut oil
  • 1/4 onion, minced
  • 4 tomatoes, diced
  • 1 inch of ginger, peeled, minced
  • 3 garlic cloves, minced
  • sea salt
  • 1 tsp sugar
  • 1 tbsp black bean sauce
  • 1 tbsp soy sauce
  • 1 tsp sambal oelek
  • 1 cup chicken stock
  • 1 scallion, minced
  1. Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute.  Set beef aside.
  2. Add the other tbsp of oil to the wok and add the onion.  Saute until golden.
  3. Add the tomato, ginger, and garlic.  Saute 2 minutes.  Season with salt and the sugar.
  4. Stir 1 minute.
  5. Add the sauces and stir 1 minute.
  6. Add the chicken stock and bring to a boil.  Boil 2 minutes.
  7. Add the beef and continue cooking 1 minute.
  8. Stir in the scallion.  Check the seasoning.   Serve on the rice.

Sep 8, 2009 1

Enchiladas Suizas

  • 12 corn tortillas
  • 2 cups minced pre-grilled beef
  • 1 tbsp peanut oil
  • 8 tomatoes, stemmed, halved
  • 3 serranos, stemmed
  • 1/2 onion, minced
  • 2 cups chicken stock\
  • sea salt
  • grated queso cotija
  • freshly chopped cilantro
  1. Roast the tomatoes and the serranos under a broiler.  Peel the tomatoes and then place all in a food processor and puree.
  2. Heat the oil in a large pot and saute the onion until browned.  Add the chicken stock and bring to a boil.
  3. Stir in the puree, return to a boil.  Reduce the heat to medium and simmer for 15 minutes.
  4. Preheat the oven to 350 F.
  5. Season with salt to taste.
  6. Ladle 1 cup of the mixture into an oven proof 11 by 9 inch pan.
  7. Stir 1 cup of the liquid with the meat.
  8. Roll the meat into the tortillas and place seam side down in the pan.
  9. Pour on the remaining sauce.  Sprinkle with cheese and bake for 15 minutes.
  10. Sprinkle with the cilantro.  Serve.

Mar 14, 2009 1

dzik

  • 1 1/2 lb skirt steak, trimmed, cut into 1 1/2 inch cubes
  • 2 cloves garlic, peeled, smashed
  • 2 bay leaves
  • 1/2 white onion, left whole
  • 1/2 tsp dry marjoram
  • 1/2 tsp dry thyme
  • salt
  • 1 habanero, seeded, minced
  • 1 tomato, diced small
  • 3 tbsp cilantro, minced
  • the juice of 1 lime
  • 1 avocado, thinly sliced
  • romaine lettuce leaves,separated, washed, left whole
  1. Bring a large pot of water to boil.  Add the meat, garlic, bay leaves, herbs, onion, 1 tsp salt, and then reduce heat to medium. 
  2. Let simmer uncovered for 1 hour.
  3. Remove from the heat and drain discarding everything but the meat.  Shred the meat and place in a large bowl.
  4. Add the habanero, tomato, cilantro, lime juice, and avocado.  Season with 1 tsp salt.
  5. Mix well.
  6. Serve with the romaine lettuce to wrap up and grab the mixture.

Jan 25, 2009 1

Skirt Steak with Curry Vinaigrette

  • 3/4 lb skirt steak
  • 2 garlic cloves, minced
  • 1 red chili, minced
  • 1 tsp curry powder
  • 2 scallions, minced
  • 1/2 tbsp cider vinegar
  • olive oil
  • the juice of half a lime
  • kosher salt and cracked pepper
  1. Rub the steak with olive oil.  Season with the salt and pepper.
  2. Combine the garlic, chili, curry powder, scallions, vinegar, 2 tbsp olive oil, and the lime juice.
  3. Mix well.  Set aside.
  4. Grill the steak.  Pour on the mixture.  Let rest 5 minutes.
  5. Serve.

Nov 23, 2008 1

Beef Ribs with Lentils

  • 3 1/2 lb beef ribs (flanken or short ribs), excess fat removed, cut in manageable lengths
  • 1/4 tsp dry rosemary
  • 5 cups chicken stock
  • kosher salt
  • cracked pepper
  • 1 bay leaf
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 1 celery stalk, minced
  • 1 cup dried lentils du puy, rinsed, picked over
  • 1/2 tsp dry thyme
  1. Combine the beef, rosemary, chicken stock, 1/2 tsp kosher salt, pepper, bay leaf, garlic, onion, and celery in a large stock pot.
  2. Bring to a boil.  Cover, reduce the heat, and simmer for 1 1/2 hours.
  3. Add the thyme and lentils, cover and cook 1/2  hour.
  4. Uncover and cook 30 more minutes, stirring now and then.
  5. Check the seasoning.  serve.

Nov 22, 2008 1

Chipotle Beef Skewers

  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 1/2 tsp dry oregano
  • 1/2 tsp garlic powder
  • 2 tsp adobo sauce from canned chipotles
  • kosher salt
  • 1/2 lb beef, cut in 1 1/2 inch cubes
  • 1/2 red onion, cut into pieces
  • 2 jalapenos, sliced into sections to skewer, seeded
  1. Combine the olive oil,cumin, oregano, garlic powder, and adobo sauce.
  2.   Mix well and brush over meat and vegetables thoroughly.
  3. Season with salt.
  4. Skewer the meat, alternating with onion and jalapeno pieces.
  5. Grill until cooked.

Oct 13, 2008 1

Chinese Hot Pot

  • 1/4 cup peanut butter
  • soy sauce
  • sambal oelek
  • 1/4 cup mayonnaise
  • water
  • 6 small dried chilis, stemmed, minced
  • 3 tbsp peanut oil
  • 1/4 cup chili paste
  • 1 1/2 tbsp black bean garlic paste
  • 2" ginger, peeled, minced
  • 1 quart chicken stock
  • 1/3 cup dry sherry
  • 1/2 lb thinly sliced good quality beef (you can marinate the night before in soy sauce, sesame oil, garlic, and scallions)
  • 1/4 lb mushrooms, stems trimmed
  • 2 cups green cabbage, sliced
  • 1/4 lb tofu, cubed
  • steamed white rice
  1. Combine the peanut butter, with 1/2 tbsp soy sauce, 2 tbsp water, and 1 tsp sambal oelek.  Set the sauce aside.
  2. Combine the mayo and 1 tsp sambal oelek.  Stir well.  Set aside.
  3. Heat the peanut oil in a large stock pot (or preferably a pot designed for hot pots that can work with an electric element).  Saute the dried chilis until fragrant.
  4. Add the ginger and stir 20 seconds.
  5. Stir in the chili paste for 30 seconds.
  6. Add the black bean paste and stir well.
  7. Pour in the chicken stock and bring to a boil.
  8. Add the dry sherry.
  9. Have the remaining ingredients pre-sliced and on the table.
  10. Transfer the pot to an electric element on the table.  Cook the food by dipping in the pot.  Serve with the sauces.

Sep 22, 2008 1

Steak and Poblano Tacos

  • 1/2 onion, roughly chopped
  • 4 garlic cloves, minced
  • 2 limes
  • 1/2 tsp dry cumin
  • 1/2 tsp salt
  • 3/4 lb skirt steak
  • 2 poblanos
  • pepper jack
  • soft flour tortillas (home made if possible)
  1. Combine the onion, garlic, the juice of 1 lime, cumin, and salt. 
  2. Rub into the steak and chill overnight.
  3. Heat the grill.  Remove steak from the fridge to rest at room temperature for 30 minutes.
  4. Grill the whole poblanos until blistered.  Peel, seed, dice.
  5. Shred the pepper jack.
  6. Grill the onions and the steak until cooked to your liking.  Let rest 5 minutes.  Thinly Slice. Squeeze with lime juice.
  7. Serve the steak, onions, poblanos, and mozzarellas with warmed tortillas and assemble at the table.

Sep 14, 2008 1

Bulgabi

  • 3 lb beef short ribs, cut into small sections
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 4 scallions, minced
  • 4 garlic cloves, minced
  • 2" ginger, peeled, minced
  • cracked pepper
  • 1 tsp sugar
  • 2 tbsp sesame seeds
  1. Cut off any big chunks of fat on the the outside of the ribs, score the flesh.
  2. Combine the remaining ingredients and stir well.
  3. Add the beef and mix to cover all sides.  Chill overnight.
  4. Heat the grill and remove the meat from the fridge to rest at room temperature for 30 minutes.
  5. Grill the meat, turning frequently, until browned well on all sides for about 30 minutes.

Sep 3, 2008 1

Cajun Burgers

  • 1 lb ground beef
  • 1 jalapeno, minced
  • 3 garlic cloves, minced
  • 1 scallion, minced
  • 1 tsp cumin
  • 1 tsp dry oregano
  • 1/4 tsp chili flakes
  • 1 tsp kosher salt
  • buns, mayo, mustard, lettuce, pickles
  1. Combine the jalapeno, garlic, scallions, cumin, oregano, chili flakes, and salt.
  2. Mix in the ground beef.  Divide into 4 patties.
  3. Grill until cooked.
  4. Serve on the buns with the mayo, mustard, lettuce, and pickles.

 

February 2012
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