David and Nicole's Recipes

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Jun 18, 2008 1

Japanese Summer Noodles

  • 2 eggs
  • sea salt
  • sugar
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1/2 lb soba noodles
  • 1/4 cucumber, julienned
  • 2 large red radishes, julienned
  • 1 chicken breast, thinly sliced
  • canola oil
  1. Combine the eggs, with a pinch of salt and a pinch of sugar.  Beat well. 
  2. Heat 1 tsp canola oil in a skillet and and cook the eggs into a thin omelette.  Remove from the pan and cut in thin pieces.
  3. In a saucepan combine 1 1/2 tbsp sugar and 1/4 cup water. Bring to a boil, stirring.  Remove from the heat and cool slightly.  Stir in the soy sauce, the rice vinegar, and the sesame oil.  Set aside.
  4. Cook the soba noodles in boiling salted water for about 6 minutes or according to instructions.  Drain, set aside.
  5. Heat 1 tbsp canola oil in a skillet and saute the chicken until cooked.  Season lightly with salt and cracked pepper.
  6. Divide the noodles between 2 to 4 bowls.  Divide the vegetables, and the chicken on the noodles.  Serve the sauce with the noodle bowls.

Jun 14, 2008 1

Chicken Noodle Bowl

  • 1/2 lb vermicelli rice noodles
  • 1/2 lb chicken breast, cut in thin slices
  • salt and cracked pepper
  • olive oil
  • 3 garlic cloves, minced
  • 1 leek, white part only, minced
  • the juice of 1 lime
  • 2 tbsp sugar
  • 1 pickled thai chili, minced
  • 3 tbsp fish sauce
  • 2 cups bean sprouts
  • lettuce, chiffonaded
  • roasted peanuts, ground
  1. Cook the noodles according to package instructions. Drain.
  2. Arrange bean sprouts and lettuce between 2 bowls.
  3. Combine the lime juice, sugar, fish sauce, and the chili.  Set aside.
  4. Heat a little olive oil in a skillet and saute the garlic and leek for 30 seconds.  Add the chicken and season with salt and pepper.
  5. Saute until cooked.
  6. Lay the hot noodles on the beansprouts, top with the chicken and then sprinkle with the peanuts.  Spoon on the sauce.

Jun 12, 2008 1

Thai Chicken Skewers

  • 6 cloves garlic, sliced
  • 1/4 cup cilantro, roughly chopped
  • 1 tsp coriander
  • 1 tsp white pepper
  • 2 tbsp whiskey
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 1 tbsp chili oil
  • 1 tsp salt
  • 1 1/2 lb boneless, skinless, chicken breast, cut in 1 1/2 inch cubes
  • 1 red bell pepper, cored, seeded, cut in 1" cubes
  • 1/2 a yellow onion, cut in 1" slices
  • 1 tomato, cut in eighths
  1. Combine the garlic, cilantro, coriander, white pepper,whiskey, sesame oil, sugar, chili oil, and salt.  Stir well.
  2. Add the chicken and chill 6 hours.
  3. Add the pepper, onion and tomato and stir to coat with marinade.
  4. Skewer alternating between a vegetable and a chicken piece.
  5. Grill on a bbq for about 15 minutes, turning once.

May 25, 2008 1

Coconut Curry Chicken with Rice

  • 1 1/2 lb chicken breast, cut in bite size pieces
  • 1 lemon
  • 1/4 cup cilantro, roughly chopped
  • 1/2 onion, minced
  • 2 carrots, peeled, diced small
  • 1 jalapeno, minced
  • 1 1/2" ginger, peeled, minced
  • 3 garlic cloves, minced
  • 1/4 cup chicken stock
  • 2 tbsp canola oil
  • 14 oz. coconut milk
  • 1 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp coriander
  • salt
  • cracked pepper
  • basmati rice, cooked
  1. Heat the oil in a large pot.
  2. Add the onion and carrots and saute until tender.
  3. Add the jalapeno, ginger, and garlic, and the zest of 1 lemon and saute 1 minute.
  4. Add the chicken and saute 1 minute.
  5. Stir in the chicken stock and coconut milk.
  6. Stir in the spices and and season with salt and pepper.
  7. Bring to a simmer and cover.  Cook on low for 10 minutes or until the chicken is just cooked through.
  8. Add the cilantro and the juice of half a lemon.  Check the seasoning.
  9. Serve with the rice.

May 5, 2008 1

Almond Crusted Chicken Breast

  • 2 chicken breasts, pounded flat
  • sea salt and cracked pepper
  • 1/2 cup almonds, crushed
  • 1/4 cup olive oil
  • lemon slices
  1. Combine the almonds with 3/4 tsp salt and some cracked pepper.
  2. Dredge the chicken in the mixture.
  3. Pan fry in the olive oil for about 3 to 4 minutes per side.
  4. Serve with a squeeze of lemon.

Apr 17, 2008 1

Thai Curry Chicken

  • 3 tbsp soy sauce
  • 2 tbsp vodka
  • 1 egg
  • 2 lb skinless, boneless, chicken thighs, cut in 1" chunks
  • 3 potatoes, diced
  • 1 stalk lemongrass, minced
  • 4 garlic cloves, minced
  • 1/2 onion, minced
  • 1" ginger, peeled, minced
  • 3 jalapenos, sliced
  • 2 tbsp peanut oil
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • kosher salt
  • cracke pepper
  • 1 1/2 tbsp thai red curry paste
  • 3 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1 cup chicken stock
  1. Combine the soy sauce, vodka, egg and chicken.  Mix well.  Set aside.
  2. Heat the peanut oil in a large pot and saute the chicken for 2 minutes.  Add the lemongrass, garlic, onion, ginger, and jalapenos.  Saute 2 minutes.
  3. Stir in the turmeric, coriander and curry paste.  Season with salt and pepper.
  4. Stir in the potatoes.
  5. Add the fish sauce, coconut milk ad chicken stock.  Bring to a simmer.
  6. Cover and cook on low for 20 minutes.
  7. Check the seasoning. Serve with rice.

Apr 5, 2008 1

Za’atar Chicken

  • 4 chicken thighs, skin on
  • olive oil
  • za'atar
  • maldon salt
  1. Place the chicken in a baking dish and drizzle with a little olive oil.
  2. Sprinkle generously with za'atar on both sides.  Set skin side up.  Chill overnight.
  3. Remove from the fridge and preheat the oven to 450 F.
  4. Sprinkle the tops generously with maldon salt.
  5. Place in the oven and roast for about an hour.

Mar 14, 2008 1

Chicken Korma

  • 1 lb boneless, skinless chicken thighs, cut in 1" chunks
  • 1 tbsp white wine vinegar
  • 1 fresh red chili, sliced
  • 1 dried hot red chili
  • canola oil
  • 1/2 a cinnamon stick
  • 2 black cardamom pods
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1" ginger, peeled, minced
  • 1 tsp ground cardamom
  • cracked pepper
  • sea salt
  • a pinch of chinese 5 spice
  • 2 ripe tomatoes, diced
  • 1 cup light cream
  • 1/4 tsp curry powder
  • 1/4 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • steamed white rice
  1. Place the chicken in a bowl with the vinegar, while you prepare the remaining ingredients.
  2. Heat 1 tbsp of the canola oil in a dutch oven and add the dried chili, the cinnamon stick, and the cardamom pods.  Stir well.
  3. Add the fresh chili, shallot, garlic, and ginger and saute until tender.
  4. Stir in the remaining spices and season to taste.
  5. Add the tomatoes and the cream, bring to a low simmer.  Cook 15 minutes.
  6. Check the seasoning.  Serve with the rice.

Feb 19, 2008 1

Curry Chicken Breast

  • 1/4 onion, chopped
  • 3 garlic cloves, minced
  • 1 habanero, minced
  • 1/2 tsp curry powder
  • 1/2 tsp cayenne
  • 1/4 tsp cinnamon
  • a pinch of nutmeg
  • 1/4 tsp allspice
  • cracked pepper and kosher salt
  • 1/4 cup orange juice
  • 2 tbsp red wine vinegar
  • 2 chicken breasts
  1. Combine the onion, garlic, habanero, curry, cayene, cinnamon, nutmeg, allspice, orange juice, and vinegar.  Stir well.
  2. Add the chicken breasts and chill overnight.
  3. Scrape off marinade and season with salt and pepper.
  4. Grill until cooked.

Jan 16, 2008 1

Turkey Bacon Burgers

  • 1/3 cup mayonnaise
  • 1 scallion, minced
  • 3 tbsp dill, minced
  • 1 canned chipotle in adobo, minced
  • 1 tsp salt
  • cracked pepper
  • 1 1/4 lb ground turkey meat
  • buns
  • pepper jack
  • dijon
  • lettuce
  • bacon
  1. Fry 1 slice of bacon per person.
  2. Meanwhile, combine the mayonnaise, scallion, dill, chipotle, and the turkey meat.
  3. Season with the salt and cracked pepper.
  4. Form into 4 patties.
  5. Grill.
  6. Serve on buns with mayonnaise, mustard, and lettuce, and the bacon.  Top the burgers with sliced pepper jack cheese.

 

February 2012
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