David and Nicole's Recipes

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Jan 7, 2007 1

Mushroom Swiss Burgers

  • 1 egg
  • 1/2 cup panko
  • 1 scallion, minced
  • 2 tbsp worcestershire sauce
  • the juice of half a lemon
  • salt
  • 1/2 tsp cayenne
  • 1 lb lean ground beef
  • swiss cheese, sliced
  • 1/4 lb mushrooms, sliced
  • olive oil
  • mayonnaise
  • dijon
  • buns
  1. Combine the egg, panko, scallions, worcestershire sauce, lemon, 1 tsp salt, cayenne and ground beef.
  2. Form into 4 patties.
  3. Grill the patties.
  4. Meanwhile heat the oil in a skillet on high heat and saute the mushrooms.  Season with a little salt and cracked pepper.
  5. Melt the cheese on the patties.
  6. Spread the mayonnaise and dijon on the buns.  Top with the patties, and then the mushrooms.  Serve.

Dec 26, 2006 0

Pork Souvlaki

  • 2 lb boneless pork shoulder, cut into 1 ½ inch cubes
  • ½ cup fresh lemon juice
  • Olive oil
  • 6 garlic cloves, minced
  • Fresh oregano
  • 1 ½ tsp dry thyme
  • Kosher salt
  • Cracked pepper
  • Lettuce, shredded
  • 1 cucumber, julienned
  • 1 white onion, cut in half moons
  • 3 tbsp red wine vinegar
  • Pita bread

 

  1. Toss the pork with the lemon juice, 3 tbsp of olive oil, the garlic, 2 tbsp minced oregano, the thyme, ½ tsp salt, and ¼ tsp pepper.  Chill overnight.
  2. Heat grill.  Toss the lettuce and the cucumber, with some olive oil and the red wine vinegar.  Season with salt and pepper to taste.  Mix in 1 tsp oregano.  Set aside.
  3. Thread the meat on skewers, alternating with the onions.  Grill until cooked, basting with the marinade. 
  4. Serve in the warmed pitas with the lettuce mixture. 

Dec 17, 2006 0

Souvlaki

  • olive oil
  • 6 garlic cloves, crushed
  • 1 onion
  • fresh oregano
  • 1 lb lamb tenderloin, cubed 1"
  • 3/4 cup plain yogurt
  • 1/2 red pepper
  • 1 tsp lemon zest
  •  kosher salt
  • pepper
  • pita
  • cucumber, julienned
  1. Combine 2 tbsp olive oil, 3 cloves garlic, half the onion,coarsely chopped, 2 tsp chopped fresh oregano, and the lamb.  Toss well and marinate 1 to 8 hours.
  2. Grill the red pepper until the skin is charred.  Remove the skin, and dice.  Combine the pepper with the yogurt, 3 cloves garlic, the lemon zest, 2 tsp fresh oregano, 1/4 tsp kosher salt, and 1/4 tsp cracked pepper.  Set aside.
  3. Heat your grill.
  4. Skewer the lamb, alternating with squares of the unused onion.  Season with salt and pepper.
  5. Grill until cooked, but not dry.  Let rest under some tin foil for 5 minutes.
  6. Serve in a pita, with the cucumber, and some sauce.

Dec 4, 2006 0

Beef Burgers au Poivre

  • 1 lb lean ground beef
  • 1 egg
  • 3 tbsp panko
  • 1 tsp salt
  • 2 garlic cloves, minced
  • cracked pepper
  • cognac
  • mayonnaise
  • 4 slices swiss cheese
  • dijon
  • 1 plum tomato
  • lettuce
  • 4 buns
  1. Combine the beef, egg, panko, salt, and garlic.  Form into 4 patties.
  2. Roll in cracked pepper.  Sprinkle each patty with 1 tsp cognac.
  3. Let satnd at room temperature for 30 minutes.
  4. Heat the grill.
  5. Cook the burgers on the grill, on both sides.  In the last minutes, melt the cheese on the patties.
  6. Spread mayonnaise and dijon on the buns and then top with the lettuce and sliced tomato. Lay the patties on top.  Serve.

Dec 2, 2006 0

Toad in the Hole

  • 1 egg , separated
  • 1/2 cup milk
  • 1/2 cup flour
  • salt and pepper
  • cayenne
  • dijon
  • 6 link pork sausages
  1. Preheat the oven to 400 F.
  2. Beat the egg white until stiff.
  3. Combine the egg yolk, milk, flour, and then season with salt, pepper, and cayenne.
  4. Fry the sausages until cooked.
  5. Pour some of the rendered fat into a pie plate and brush up the sides.
  6. Fold the egg white into the yolk batter.
  7. Arrange the sausages in the pie plate and then pour the batter on top.
  8. Bake for about 30 minutes.  Serve with some dijon.

Dec 1, 2006 0

Mushroom Burgers

  • 1 lb lean ground beef
  • dijon
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 scallion, minced
  • 1/2 cup milk
  • 1 can condensed cream of mushroom soup
  • 2 ciabatta buns, sliced lengthwise
  • lettuce
  • 1 tomato, sliced
  1. Combine the ground beef with 1 tsp dijon, salt, pepper, the scallion, and the milk.  Shape into 4 patties.
  2. Heat a large non-stick skillet.  Pan fry the patties until just brown on both sides.  Spoon the soup over the patties.
  3. Cover the pan and simmer, basting frequently, for 10 to 15 minutes.
  4. Toast the sliced ciabatta.
  5. Spread some dijon on the bread and lay the lettuce and sliced tomato on them. 
  6. Serve one patty on each ciabatta half.

Nov 30, 2006 0

Herb Mozza Eggs

  • 4 oz. buffalo mozzarella, sliced into 4
  • 2 english muffins, sliced
  • 2 tbsp minced parsley
  • 1 tbsp minced fresh basil
  • 1/2 tsp dry oregano
  • 2 tsp olive oil
  • maldon salt
  • 4 eggs
  1. Poach the eggs for four minutes
  2. Toast the english muffin halves and lay the mozzarella slices on each of them.
  3. Combine the parsley, basil, oregano, and olive oil.  Lay the eggs on top of the mozzarella and sprinkle with the herbs.
  4. Sprinkle the maldon salt on top.
  5. Serve.

Nov 18, 2006 0

Cheeseburger

  • 1 lb lean ground beef
  • 1 scallion, minced
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp onion salt
  • 1 tsp worchestershire sauce
  • 1/2 tsp pepper
  • 4 slices cheddar cheese
  • 4 buns
  • lettuce
  • 1 tomato, sliced
  • mayonnaise
  • mustard
  • pickles, sliced
  1. Combine the beef, scallion, milk, salt, onion salt, worchestershire sauce, and pepper.
  2. Form into 4 patties.
  3. Grill until cooked but still juicy.  In the last minute, open the grill and lay the cheddar on top of the patties so it begins to melt.
  4. Spread the mayonnaise and mustard on the buns.  Top with the tomato, lettuce, a the sliced pickle. 
  5. Lay the pattie on top.  Serve.

Nov 17, 2006 1

Turkey Bacon Burgers

  • 1 scallion, minced
  • 2 garlic cloves, minced
  • 1 lb turkey meat, ground
  • 1 tbsp bread crumbs
  • 1 tsp sea salt
  • 1/2 tsp cracked pepper
  • 1 tsp dry basil
  • 4 slices bacon
  • 4 buns
  • mayonnaise
  • lettuce
  • tomato
  • spicy mustard
  • 4 slices monterey jack
  1. Combine the scallion, garlic, turkey, bread crumbs, salt, pepper, and basil.
  2. Mix well and form into 4 patties.
  3. Grill until done.
  4. Meanwhile fry 4 slices of bacon.  Drain on paper towel.
  5. Slice the buns and place mayonnaise, spicy mustard, lettuce, tomato, and a sprinkle of salt on each one.
  6. In the last minute of cooking, open up the grill and lay the cheese on top of the patties to melt.
  7. Place the bacon on the bun and then top with the burger.  Serve.

Nov 12, 2006 0

Family Favourite Chicken Enchiladas (use leftover chicken)

  • 1/3 lb monterey jack cheese, grated
  • 5 oz. farmer cheese, grated
  • 1/3 cup black olives, pitted, diced
  • 2 1/2 cups cooked chicken, shredded (use leftover chicken from making stock)
  • 1 cup iceberg lettuce, shredded
  • 4 large flour tortillas
  • salt and pepper
  • 1/2 cup hot salsa
  • 1 avocado, sliced
  • 1/4 cup sourcream
  1. Preheat the oven to 350 F.
  2. Combine the cheese with the olives and the chicken.
  3. Season with salt and pepper.
  4. Place a quarter of the mixture on each tortilla.  Roll up and place seam side down on an ungreased baking pan.
  5. Pour the salsa over top.  Cover with aluminum foil and bake for 20 minutes.
  6. Just before serving, garnish with the iceberg lettuce, sliced avocado and the sourcream.
  7. Serve.

 

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