David and Nicole's Recipes

• 2 steaks
• olive oil
• dry thyme
• kosher salt
• cracked pepper
• 1 shallot, minced
• 1 garlic clove, minced
• 6 mushrooms, sliced
• 1 cup marsala
• 3 tbsp mascarpone

1. Sprinkle the steak with olive oil and then sprinkle on some dry thyme.  Let sit at room temperature 10 minutes.
2. Season both sides of the steak with the salt and pepper
3. Heat a heavy skillet on high and then cook the steak 4 minutes on one side.  Then flip and cook about 4 minutes on the other side.  Set aside, covered with tin foil to rest.
4. Add the shallot, garlic, and mushrooms to the skillet on high heat and saute 5 minutes.
5. Pour in the marsala and boil until it reduces by half.
6. Turn off the heat and stir in the mascarpone.
7. Serve the steak with the sauce.

• 2 shallots, minced
• 1 stick celery, minced
• butter
• 1 tbsp olive oil
• 1 cup arborio rice
• 1 litre water, mixed with chicken oxo
• zest and juice of 1/2 a lemon
• 1/4 tsp dry rosemary
• 1 egg yolk
• 1/4 cup parmesan, grated
• 1/4 cup heavy cream
• maldon salt
• cracked pepper

1. Heat the oil in a dutch oven.  Add 2 tbsp of butter and the shallots, and celery.  Saute until tender. 
2. Mix in the rice and stir for about 3 minutes.
3. Heat the water with the oxo in another pot on the stove.
4. Pour a ladle of the hot oxo water into the rice and keep stirring until absorbed.  Repeat this over about 18 to 20 minutes. 
5. Mixt the lemon zest and the rosemary in. 
6. Combine the egg yolk, lemon juice, parmesan, cream, and some cracked pepper.
7. When the risotto is creamy but al dente, remove from the heat and stir in the yolk mixture.
8. Stir in 2 more tablespoons of butter. Check the seasoning.
9. Serve sprinkled with some maldon salt.

• 5 garlic cloves, minced
• 2 tsp kosher salt
• 1/2 lb butter, softened
• 1/2 cup minced parsley
• 1/4 cup minced chives
• 1 minced shallot
• cracked pepper
• 1 tbsp lemon juice
• 1 tbsp cognac
• 24 ver large canned snails
• 1 lb puff pastry, thawed

1. Combine the garlic and salt into a paste.  Mash with butter.  Add the parsley, chives, shallots, pepper, lemon juice and pernod.
2. Place a snail in each indentation of a snail dish, or simply in a pan.  Spoon about 2 tsp of the butter over each snail.  Chill 1 hour.
3. Preheat the oven to 450 F.
4. Using a small round cutter, cut 24 rounds out of the puff pastry sheet.  Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet.  Bake 15 to 20 minutes until golden brown.  Cool.
5. Keep the oven at 450 F.
6. Bake the snails for 5 to 8 minutes, until the butter is bubbling.  Top each snail with a round of puff pastry and bake 30 seconds.
7. Serve.

• 1 cup mayonnaise
• 3 tbsp sambal oelek
• 1 tbsp minced shallots
• 1 tbsp parsley, minced
• 2 tsp minced chives
• 1 tbsp minced green olives
• kosher salt and cracked pepper
• lemon juice
• 6 hard boiled eggs, halved lengthwise

Combine all the ingredients except the eggs.  Chill 3 hours before serving.

Spoon the sauce over the eggs.  Serve.

• 1/2 cup dry red wine
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 1/2 tsp dry rosemary
• 1 tsp dry thyme
• 2 steaks
• kosher salt
• cracked pepper

1. Combine the wine, shallot, garlic, olive oil, rosemary, and thyme.  Add the steak and turn to coat both sides.
2. Chill overnight.
3. Heat your grill.
4. Season both sides of the meat with salt and pepper.  Grill until cooked to your liking.  Serve.

• 2 lb beef tenderloin
• sea salt and cracked pepper
• 1 tbsp olive oil
• 3 tbsp butter
• 4 oz. fresh porcini mushrooms
• 1 shallot, minced
• 4 oz. madeira
• 1 garlic clove, minced
• 4 oz. beef or chicken stock
• 2 oz. heavy cream
• 1 tbsp sherry vinegar
• 2 tbsp parsley, minced

1. Preheat the oven to 350 F.
2. Season the tenderloin with salt and pepper.
3. Place a large oven-proof skillet on high heat and add the oil.  Drop in 1 tbsp of butter.  Let foam.
4. Sear all sides of the tenderloin.
5. Transfer the pan to the oven and cook about 25 minutes.
6. In a small skillet heat 1 tbsp of butter.  Add the mushrooms and cook until tender.  Add the shallot and cook 2 minutes longer.
7. Stir in 2 oz of the madeira.  Add the garlic and cook until the wine is reduced by half.  Set aside.
8. Remove the beef from the oven and set aside.
9. Return the pan to the stove top over medium heat and stir in remaining 2 oz. of madeira.  Scrape at the bottom of the pan to deglaze.  Add the cooked mushroom misture and the stock.  Bring to a boil.  Reduce the liquid by half.
10. Stir in the cream and cook until slightly thickened.  Whisk in remaining tablespoon of butter and the sherry.
11. Season with salt and pepper.
12. Cut the beef in slices and serve with the sauce, sprinkled with parsley.

• 4 steaks
• olive oil
• cracked pepper
• coarse salt
• 1/4 cup sherry vinegar
• 1 shallot, minced
• 3 tbsp fresh tarragon, minced
• 1/4 lb butter, cut in chunks
• 2 egg yolks

1. Let the steak stand at room temperature for 10 minutes.
2. Rub the steak with coarse salt and cracked pepper.  Lightly brush with olive oil.
3. In a small pot, combine the vinegar, shallots, some cracked pepper, and tarragon.  Bring to a boil and reduce until the liquid has nearly evaporated.  Remove from the heat.
4. Whisk the egg yolks in the top of a double boiler. Stir in the tarragon reduction.
5. Whisk the eggs constantly, pulling them away from the heat if they start to curdle or harden.
6. Once they are very foamy, slowly add the chunks of butter, whisking.
7. Season with salt and pepper.
8. Meanwhile heat some olive oil in a large non-stick skillet.  Add the steaks, and cook on both sides, until cooked to your liking.
9. Serve with the sauce.

• 3 cups cornflakes, crushed
• 1 1/2 tsp garlic salt
• 1/2 tsp dry oregano
• 1/4 tsp cayenne
• 1/4 cup flour
• 2 egg whites
• 2 tbsp water
• 1/2 lb mozzarella cheese, cut into 12 rectangles
• 2 jalapenos, minced
• 2 shallots, minced
• 3 plum tomatoes, diced
• 1 tsp sea salt
• 1/4 tsp cumin
• 2 tbsp minced cilantro

1. Combine the jalapenso, shallots, tomatoes, sea salt, 1/2 tsp garlic salt, cumin, and cilantro.  Marinate at least 2 hours.
2. Preheat the oven to 400 F.  Line a baking sheet with aluminum foil.
3. Combine the cornflakes, 1 tsp garlic salt, oregano, and cayenne.
4. Beat the egg whites with the water.
5. Dip the cheese sticks in the flour, then the egg, and then the cornflake mixture.  Re-dip them in the egg and then again in the cereal to double coat them. 
6. Lay the cheese sticks on the aluminum foil.  Let stand for 10 minutes.
7. Bake for 5 to 8 minutes or until the sticks are golden and the cheese is soft.
8. Serve with the salsa.

• 2 fillets of cod
• 1 shallot, minced
• 1 tbsp olive oil
• 1 cup dry champagne
• salt and pepper
• 1/3 cup heavy cream

1. Heat the oil in a large saucepan.  Add the shallots and saute them until tender.
2. Add the champagne and season it with salt and pepper.  Bring it to a boil. Reduce the heat to a simmer.
3. Add the cod and poach for until flaky.
4. Remove fish, keeping it warm.
5. Reduce the champagne mixture to 1/2 a cup and then whisk in the cream.
6. Check the seasoning.
7. Serve the fish with the sauce.

• 2 steaks
• coarse salt
• cracked pepper
• 2 tbsp butter
•  1 shallot, minced
• 1 bay leaf
•  1/2 cup red wine
• 2 1/2 tsp cornstarch
• 1/2 cup boiling water
• 1 beef oxo cube
• 2 tbsp parsley

1. Melt 1 tbsp of butter in a saucepan.  Add the shallot and saute until tender.  Add the bay leaf and the red wine.
2. Simmer the wine until it reduces to 1/3 of its original volume.
3. Stir in the cornstarch.
4. Mix the boiling water with the oxo cube and add it to the sauce.  Cook until think and boiling.
5. Rub the steaks with the coarse salt and cracked pepper.
6. Grill the steaks to your taste.
7. Add 1 tbsp of butter to the sucae and the parsley.
8. Serve the steaks with the sauce.