David and Nicole's Recipes

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Apr 20, 2009 1

Pork Noodle Bowl

  • 1/4 cup fish sauce
  • 1/4 cup water
  • the juice of 1 lime
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 2 serranos, seeded, minced
  • 1/4 lb rice vermicelli
  • 1 cup lettuce,sliced
  • 1 cup bean sprouts
  • 1/4 cup basil, rougly chopped
  • 1/4 cup cilantro, chopped
  • roasted salted peanuts
  • 1/2 lb pork, thinly sliced
  • sea salt and cracked pepper
  • peanut oil
  1. Combine the fish sauce, water, lime, vinegar, sugar, garlic, and serranos.  Mix well.  Set aside.
  2. Cook the vermicelli in boiling water.  Drain.  Set aside.
  3. Divide the lettuce and bean sprouts between 2 bowls.
  4. Top with the basil and cilantro.
  5. Season the pork with salt and pepper.  Pan fry in peanut oil.
  6. Divide the noodles between the bowls.
  7. Add the pork.  Sprinkle with peanuts.
  8. Serve with the sauce.

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.

Feb 5, 2009 1

Cilantro Pork Meatballs

  • 1 lb ground pork
  • 1 egg
  • 1 scallion, minced
  • 1" ginger, peeled, inced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup cilantro, minced
  • 2 tbsp peanut oil
  1. Combine the pork, egg, scallions, ginger, fish sauce, sugar, salt, and cilantro.  Mix well.
  2. Form into 1" balls.
  3. Heat a large skillet over medium high heat and add 2 tbsp peanut oil.
  4. Cook the balls for 8 minutes, turning once.

Feb 2, 2009 1

Strawberry Oatmeal Muffins

  • oats
  • 1/4 cup brown sugar
  • flour
  • cinnamon
  • salt
  • butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup plain yogurt
  • strawberry jam
  1. Preheat the oven to 350 F.
  2. Combine 1/2 cup of the oats, the brown sugar, 2 tbsp flour, 1/4 tsp cinnamon, 1/4 tsp salt, and 1/4 cup melted butter.  Mix well.  Set aside.
  3. Combine 1 cup flour, the baking powder and soda, 1/4 tsp salt, 1/4 tsp cinnamon, and 3/4 cup oats.  Mix well.
  4. Stir in 1/2 cup melted butter, the sugar, egg, and vanilla.  Mix in the plain yogurt.
  5. Stir well and then divide between a cup lined muffin tray.  Top with the crumbled mixture.  Add a dollop of strawberry jam on top of each.
  6. Bake for 25 to 30 minutes.

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.

Dec 11, 2008 1

Chicken Yam Soup

  • 1 lb skinless, boneless, chicken thighs, cut in 1" pieces
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 onion,minced
  • 3 leeks, white and light green parts only,thinly sliced
  • 3 jalapenos, seeded, minced
  • 2 yams, peeled, cut in a 1/2" dice
  • 5 cups chicken stock
  • sea salt
  • cracked pepper
  • 2 bay leaves
  • 1 tsp dry sage
  • 1/4 cup heavy cream
  • 3/4 cup milk
  1. Heat the butter with the olive oil in a large pot.
  2. Brown the chicken for 2 minutes, stirring constantly.  Set chicken aside.
  3. Add the onion, leeks, and jalapenos to the pot and saute until tender, for about 5 minutes.
  4. Add the yams and saute 5 minutes.
  5. Return the chicken and add the chicken stock.
  6. Add the bay leaves, and the sage, and season with salt and pepper.
  7. Bring to a boil.  Cover, reduce the heat and cook 10 minutes.
  8. Remove 2 cups of the yams and puree.  Return to the soup.
  9. Stir in the cream and milk.  Check the seasoning.  Serve.

Nov 30, 2008 1

Spicy Arugula Soup

  • 5 oz. arugula, washed,coarsely chopped
  • 4 cups chicken stock
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp sea salt
  • 2 inches ginger, peeled, minced
  • 1 scallion, minced
  • 1 tbsp sriracha
  • the juice of 1 lime
  1. In a large saucepan combine the chicken stock, soy sauce, sugar, salt, and ginger. Bring to a boil. Cover and lower the heat to a simmer.  Cook 10 minutes.
  2. Stir in the arugula and scallions and simmer 4 minutes.
  3. Stir in the sriracha and lime juice. Check the seasoning.
  4. Puree.  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 28, 2008 1

Chile Shrimp with Tortillas

  • 1 chipotle in adobo sauce, minced
  • 1 cup chicken stock
  • 1 habanero, seeded, minced
  • 2 tomatoes, diched
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 3/4 tsp cumin
  • sea salt cracked pepper
  • 1/4 cup heavy cream
  • 1 lb shelled, deveined shrimp
  • 1 tbsp butter
  • the juice of half a lime
  • freshly made tortillas
  1. In a saucepan combine the chicken stock, chipotle, habanero, tomatoes, garlic, shallot, and cumin.  Bring to a boil, reduce the heat and simmer 15 minutes.
  2. Season with salt and pepper.  Stir in the heavy cream.
  3. Simmer 5 minutes.
  4. Meanwhile melt the butter in a skillet and add the shrimp.  Season with salt and pepper.
  5. Saute until pink and then squeeze in the lime juice.
  6. Stir into the sauce.
  7. Serve with freshly made tortillas to grab up the sauce.

 

February 2012
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