David and Nicole's Recipes

• 2 chicken breasts, cut in half lengthwise, pounded flat
• 1/2 lb butter
• 2 cloves garlic, crushed
• 1 scallion, minced
• 3 tbsp minced parsley
• sea salt and cracked pepper
• flour
• 1 egg, beaten
• panko
• vegetable oil

1. Cream the butter with the garlic, scallion, parsley, and then season with salt and pepper.  Mix well and then wrap in wax paper.  Freeze 4 hours.
2. Season the chicken with salt and pepper.  Place a decent pat of the frozen butter on each one.  Roll the chicken up, securing with a toothpick.
3. Sprinkle with rolls with flour, dip in the beaten egg, and then dredge with panko.
4. Heat a drizzle of oil in a non-stick skillet.  Fry the chicken rolls in the oil until well browned, and cooked through.  Serve.

2 lb potatoes, unpeeled, quarterd
4 garlic cloves, peeled
2 scallions, minced
1 cup buttermilk
1 tsp dijon
1 tsp sea salt
1/2 tsp cracked pepper

Boil the potatoes and the garlic in salted water for 25 minutes until very tender.
Combine the mustard and buttermilk in a bowl. Stir in the salt and pepper. Set aside.
Drain and return to the hot pot, letting some of the remaining water evaporate.
Mash well. Sprinkle in the scallions and then pour in the buttermilk. Stir to combine.
Serve.

• 1 tbsp canola oil
• 1 shallot, minced
• 1 clove garlic, minced
• ½ tbsp grated ginger
• Salt
• 1 cup basmati, rinsed in cold water, drained
• 14 oz. coconut milk
• ¼ cup water
• Cracked pepper
• ¼ cup cashews, halved
• 2 scallions, minced
• ¼ cup dried unsweeted coconut

1. Heat 1 tbsp of oil in a large saucepan with a lid on medium high heat. 
2. Add the shallot, garlic, and ginger. 
3. Sprinkle with salt and cook 5 minutes.  Add the rice and cook 3 minutes. 
4. Pour in the coconut milk and the water.  Bring to a boil. 
5. Season with salt and pepper.  Reduce heat to ver low, cover and let simmer 20 minutes.
6. Fold in the cashews, scallions, and coconut.  Serve.

• 2 tbsp white wine vinegar
• 1 tbsp coarse grain mustard
• 1 scallion, minced
• 1 tbsp honey
• olive oil
• Salt and pepper
• 2 salmon fillets, skin on

1. Combine the vinegar, mustard, scallion, honey, ¼ cup olive oil. 
2. Season to taste with salt and pepper.  Set aside. 
3.  Heat grill. 
4.  Brush the fish with olive oil and season with salt and pepper.  Grill skin side down 5 minutes, turn and grill 2 or 3 minutes. 
5. Serve with the vinaigrette.

• 1/3 cup minced radishes
• 1 scallion, minced
• 1/2 cup plain yogurt
• 3 garlic cloves, minced
• red wine vinegar
• kosher salt
• cracked pepper
• 1 tsp dry oregano
• 1/2 tsp honey
• olive oil
• 2 lamb chops, or 4 lamb rib chops

1. Combine the radishes, scallion, yogurt, 2 garlic cloves, 1 tsp red wine vinegar, 1/4 tsp salt, 1/4 tsp pepper in a bowl and let sit 30 minutes.
2. Combine 2 tbsp red wine vinegar, the oregano, 1 clove garlic, honey, 1/4 tsp salt, 1/4 tsp pepper, and some 3 tbsp olive oil.  Blend well.
3. Heat a skillet on high.  Brush the lamb chops with olive oil and season with salt and pepper.  Sear for about 3 minutes on each side.  Remove from the pan and immediately drizzle with the oregano vinaigrette. Let rest under tin foil 5 minutes.
4. Serve with the tzaziki.

• 1 1/4 cup flour
• 1 egg
• salt
• water
• 6 strips bacon, diced
• 2 scallions, minced
• 1/2 head savoy cabbage, chiffonaded
• butter
• cracked pepper
• paprika

1. Combine the flour, egg, a pinch of salt, with just enough water to moisten.
2. Knead until quite firm and smooth.  Form into a ball and chill for 1 hour.
3. Roll ball out very thing and then cut into 1" squares.
4. Saute 6 strips of diced bacon in a dutch oven.
5. Bring a large pot of salted water to boil.
6. Add the scallions to the bacon.  Saute 2 minutes.
7. Stir in the cabbage until it begins to melt.
8. Add 1 tbsp of butter and then season it to taste with salt, cracked pepper, and paprika.
9. Boil the noodles for in the water until done.
10. Mix the noodles in with the cabbage.
11. Serve.

• 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.

• 3 garlic cloves, minced
• kosher salt
• 1/2 tbsp paprika
• 1/4 tsp cayenne
• 1/4 tsp dry oregano
• 2 tbsp olive oil
• 1 rib eye steaks
• 2 tbsp butter, softened
• 1 scallion, minced
• 1/3 cup creamy blue cheese, packed

1. Combine the garlic with 1/2 a tbsp of the kosher salt until it resembles a paste.  Stir in the paprika, cayenne, and oregano.  Stir in the olive oil.  Coat the steas with the mixture.  Let stand at room temperature for 1 hour.
2. Mash the butter with the scallion, and blue cheese.  Form into a log and then wrap in waxed paper.  Chill for at least 30 minutes.
3. Heat a grill and then cook the steaks to taste, about 3 to 4 minutes per side. 
4. Slice the chilled butter and serve each steak with a pat of the butter.

• 2 sirloin steaks
• olive oil
• 1/2 bay leaf, crushed
• 1 tsp dry thyme
• 6 oz. mixed wild mushrooms
• 1 plum tomato, diced
• 1/2 head savoy cabbage, sliced
• butter
• 1 scallion, minced
• 1 tbsp white wine vinegar
• sea salt and cracked pepper

1. Place the steaks in a shallow dish and then drizzle them with olive oil.  Sprinkle with the bay leaf and the thyme.  Chill for 6 hours.
2. Bring a large pan of salted water to boil and then blanch the cabbage for 2 minutes, refresh under cold water and drain thoroughly.
3. Heat 2 tbsp of butter in a dutch oven and then add 1/4 tsp dry thyme.  Add the cabbage and then cook for 2 minutes.  Season with salt and cracked pepper. 
4. Heat 1 tbsp of olive oil in a non-stick skillet and then saute the mushrooms.  Add the tomato and the scallion and then season with salt and pepper.  Mix into the cabbage and keep hot.
5. Season the steaks lightly with cracked pepper and coarse sea salt.  Saute the steaks in the pan that was used for the mushrooms.  Cook on both sides to your liking.
6. Remove the steak to heated plates and then deglaze the pan with the vinegar.
7. Serve the steak with the cabbage and any pan juices.

• 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.