David and Nicole's Recipes

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Dec 4, 2006 0

Mom’s Spicy Pesto Macaroni

  • 1 bunch fresh parsley
  • 1/4 cup grated parmesan
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 2 cups uncooked macaroni
  • 1/3 cup taco sauce
  • cracked pepper
  1. Boil the macaroni in salted water.  Drain.
  2. Combine the parsley, parmesan, and olive oil in the food processor.  Add the garlic and the salt.  Blend until smooth.
  3. Toss the pesto with the macaroni.  Stir in the pepper and the taco sauce.  Check seasoning.  Serve.

Nov 29, 2006 0

Beef Loin with Spinach Puree

  • 4 beef loin steaks
  • olive oil
  • butter
  • 1/2 lb cremini mushrooms
  • 3 garlic cloves, minced
  • 1 tbsp parsley, minced
  • sea salt and cracked pepper
  • 4 cups baby spinach leaves
  • heavy cream
  1. Wilt the spinach with a little salt.  Place the leaves in a food processor and blend until smooth.  Pour in 1/2 cup of cream and blend until smooth.  Season to taste and then place in a bowl that can be microwaved for re-heating.
  2. Rub each of the steaks with olive oil.  Rub in some cracked pepper and coarse salt.
  3. Heat a skillet until you can feel a good heat rising.  Sear your steaks on one side for about 3 minutes, flip them over and cook 2 minutes longer.  Splir 1 tbsp of butter into the pan and then remove the steaks.  Let them rest. 
  4. Meanwhile, saute the mushrooms with the garlic in the same skillet.  Season with salt and pepper and stir in the parlsey.
  5. Reheat the spinach sauce.
  6. Place the steaks on a heated platter and spoon on the mushrooms and any pan juices.  Spoon the sauce over top.  Serve.

Nov 27, 2006 0

Macademia Crusted Halibut

  • 2 halibut steaks
  • 1 egg yolk
  • butter
  • juice of 1/2 a lemon
  • sea salt
  • white pepper
  • 2 oz. macademia nuts, crushed
  • 2 tbsp dry sherry
  • olive oil
  • 1 tbsp parsley, minced
  1. Combine the egg, 1 tbsp melted butter, and the juice of 1/4 of a lemon.
  2. Brush the fish with the mixture and then season both sides with sea salt and white pepper.
  3. Press the fish into the crushed nuts.
  4. Heat 1 tbsp of olive oil in a non-stick skillet.  When it is hot, add the fish.
  5. Cook for 4 to 5 minutes on each side.
  6. Add the sherry and then set it alight. 
  7. Once the alcohol has burnt off, remove the fish and stir in the parsley.
  8. Add 1 tbsp of butter and the juice of 1/4 of a lemon.
  9. Serve the fish with the sauce from the skillet.

Nov 26, 2006 0

Salmon with Beurre Verte

  • 2 salmon steaks
  • 2 tbsp parlsey, minced
  • 1 scallion, minced
  • 1/4 cup fresh dill, minced
  • 1/2 tsp dry tarragon
  • salt and pepper
  • juice of 1/2 a lemon
  • butter
  1. Combine the parsley, scallion, dill, tarragon, and 1/4 cup of butter.  Season with salt and pepper.  Add the lemon juice.  Form into a roll, wrap in waxed paper, chill.
  2. Rinse and dry the steaks.  Season them with salt and pepper.
  3. Grill the steaks on both sides until flaky.
  4. Serve the fish with large pats of the beurre verte.

Nov 26, 2006 0

Grilled Cod Piquant

  • 2 cod fillets, skin removed
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp dry marjoram
  • 1/4 tsp grainy mustard
  • 2 tbsp parsley, minced
  1. Combine the butter, salt, pepper, marjoram, mustard, and parsley.
  2. Pour it over the fish and then chill for 2 hours.
  3. Grill the fish on both sides until it is flaky, basting frequently.
  4. Serve.

Nov 26, 2006 0

Steak with Bearnaise

  • 2 steaks
  • coarse salt and cracked pepper
  • 1 tbsp fresh tarragon, minced
  • 2 shallots, minced
  • 1/2 tsp pepper
  • 1/2 cup white wine vinegar
  • 1/3 cup butter, in small pieces
  • 2 egg yolks
  • 1 tbsp parsley, minced
  • lemon juice
  • salt
  1. Rub the steaks with the coarse salt and cracked pepper.
  2. In a saucepan, combine the vinegar, pepper, shallots, and tarragon.
  3. Reduce over low heat until only one tbsp remains.
  4. Thin the egg yolks with 1 tbsp of water and then whisk them into the vinegar. 
  5. Add the butter slowly, whisking continuously, until slightly thickened.
  6. Grill the steaks until cooked to your liking.
  7. Add the parsley to the sauce and then season lightly to taste with lemon juice and salt.
  8. Serve the steak with the sauce.

Nov 23, 2006 0

Steak with Lemon Sauce

  • 2 steaks
  • coarse salt and cracked pepper
  • 1 egg
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp dijon
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/2 cup milk
  • 2 tsp tamari
  • 2 tbsp parsley, minced
  1. Rub the steaks with the coarse salt and cracked pepper.
  2. Combine the egg, 2 tbsp lemon juice, olive oil, digon, sea salt and pepper in a saucepan.
  3. Heat and mix in the milk, tamari, 1 tbsp lemon juice, and parsley.  Cook until heated through, stirring.
  4. Grill the steaks to taste and serve with the sauce.

Nov 20, 2006 0

Bacon Wrapped Salmon

ingredients
  • 1 tablespoon plus 1 teaspoon unsalted butter, softened
  • 1  minced shallot
  • 1/4 cup dry red wine
  • 1/2 teaspoon finely chopped flat-leaf parsley, plus 1 tablespoon whole leaves
  • Salt and freshly ground pepper
  • two skinless salmon fillets
  • 1/2 tsp dry thyme
  • 6 slices bacon
  • 10 pearl onions, unpeeled
  • 1 tablespoons extra-virgin olive oil
  • 1/2 head escarole, large leaves torn
  • 2 tbsp chicken stock
  • 1 tablespoon fresh lemon juice

directions
  1. Preheat the oven to 400°. Melt 1 teaspoon of the butter in a small saucepan. Add the shallots and cook over moderate heat until softened, about 2 minutes. Add the wine and boil over high heat until reduced to a thick, syrupy glaze, 5 to 7 minutes. Transfer to a small bowl and let cool. Stir in the remaining 2 tablespoons of butter until thoroughly blended, then add the chopped parsley and season with salt and pepper.
  2. Lay the salmon on a work surface and press the whole parsley leaves and thyme leaves on the fillets. Season with salt and pepper and wrap 3 slices of bacon around each piece of salmon.
  3. In a pie plate, toss the pearl onions with 1 teaspoon of the olive oil. Cover with foil and bake for about 20 minutes, or until softened and slightly caramelized. Let cool slightly, then trim the root ends and peel the onions.
  4. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the escarole, season with salt and pepper and cook over moderately high heat, tossing, until tender, about 5 minutes. Add the pearl onions, chicken stock and lemon juice. Cover and keep warm.
  5. Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet. Add the salmon fillets and cook over high heat, turning, until the pancetta is browned all over and the fish is medium rare, about 7 minutes. Carefully transfer the salmon to paper towels to drain.
  6. Transfer the escarole and pearl onion mixture to 2 warmed plates and set the salmon on the greens. Top each fillet with a little of the red wine butter and serve at once.

Nov 19, 2006 0

Roquefort butter Steak

  • 2 steaks
  • 2 tbsp butter
  • 3 tbsp roquefort cheese, crumbled
  • 1/4 tsp cayenne
  • 1 tbsp parsley, minced
  • coarse salt and cracked pepper
  1. Rub the steaks with the coarse salt and cracked pepper.
  2. Combine the butter, cheese, cayenne, and parsley.  Chill.
  3. Grill the steaks to your taste.
  4. Serve with a slice of the roquefort butter.

Nov 17, 2006 0

Green Beans with Mushrooms

  • 1 lb green beans, trimmed, cut into 1 " lengths
  • 3 tbsp butter
  • 2 scallions, minced
  • 6 mushrooms, coarsely chopped
  • 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/4 cup light cream
  • 3 tbsp parsley, minced
  1. Melt the butter in a skillet, add the beans, the scallions, mushrooms, water, salt and cayenne.
  2. Cover and cook on low for 15 minutes, until the beans are tender but firm.
  3. Add the cream and the parsley, heat until the cream bubbles, and serve.

 

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