David and Nicole’s Recipes

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Nov 16, 2009 1

Tomato Beef Stir Fry

  • steamed white rice
  • 1 lb beef, thinly sliced
  • 1 can sliced bamboo shoots, drained
  • 2 tbsp peanut oil
  • 1/4 onion, minced
  • 4 tomatoes, diced
  • 1 inch of ginger, peeled, minced
  • 3 garlic cloves, minced
  • sea salt
  • 1 tsp sugar
  • 1 tbsp black bean sauce
  • 1 tbsp soy sauce
  • 1 tsp sambal oelek
  • 1 cup chicken stock
  • 1 scallion, minced
  1. Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute.  Set beef aside.
  2. Add the other tbsp of oil to the wok and add the onion.  Saute until golden.
  3. Add the tomato, ginger, and garlic.  Saute 2 minutes.  Season with salt and the sugar.
  4. Stir 1 minute.
  5. Add the sauces and stir 1 minute.
  6. Add the chicken stock and bring to a boil.  Boil 2 minutes.
  7. Add the beef and continue cooking 1 minute.
  8. Stir in the scallion.  Check the seasoning.   Serve on the rice.

May 28, 2009 1

Tomato Hominy

  • 1/4 onion, minced
  • 1 tbsp olive oil
  • sea salt
  • 1/2 tsp cayenne
  • 1/4 cup diced smoked ham
  • 1 tomato, diced
  • 2 garlic cloves, minced
  • 1/4 tsp chili flakes
  • 15 oz. canned hominy, rinsed, drained
  • 1/2 cup chicken stock
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 tsp ancho chili powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  1. Heat the olive oil in a dutch oven.  Saute the onion with some salt and the cayenne until tender.
  2. Add the ham and saute 2 minutes.
  3. Add the tomato, garlic, and chili flakes and saute 1 minute.
  4. Add the hominy and saute 2 minutes.
  5. Pour in the chicken stock, water, and orange juice.
  6. Stir in the ancho, cumin, and coriander.  Bring to a simmer.
  7. Cook uncovered for med-low for 10 minutes.  Check the seasoning.  Serve.

Feb 10, 2009 1

Curry zucchini Risotto

  • 3 1/2 cups chicken stock
  • 2/3 cup dry sherry
  • 1/4 tsp saffron
  • olive oil
  • butter
  • 1 shallot,minced
  • 3 garlic cloves, minced
  • 1 cup arborio rice
  • 1 zucchini, diced small
  • curry powder
  • Parmesan
  • sea salt
  1. In a saucepan combine chicken stock, the dry sherry, and the saffron and bring to a low simmer.
  2. Heat 2 tbsp olive oil with 1 tbsp butter in a large pan.  Add the shallot and saute until tender.
  3. Add the garlic and 1/2 tbsp curry powder. Saute 1 min.
  4. Add the rice and stir well.
  5. Stir in the stock mixture over the next 18 minutes.
  6. Meanwhile heat 1 tbsp olive oil in a skillet and saute the zucchini until tender.  Sprinkle with salt and curry powder.
  7. Stir in 1 tbsp butter and the zucchini into the risotto.  Add grated parmesan to taste.  Season with salt to taste.  Serve.

Oct 29, 2008 1

Savoury Coconut Risotto

  • 1 tbsp olive oil
  • 1" ginger, peeled, grated
  • 2 cup arborio rice
  • 1 cup sake
  • 3 cups chicken stock
  • sea salt
  • cracked pepper
  • 1 scallion, minced, green part only
  • 1 tbsp cilantro, minced
  • 1/2 cup coconut milk
  1. Heat the olive oil in a large pot.
  2. Add the ginger and saute 1 minute.
  3. Stir in the rice and saute 2 minutes.
  4. Pour in the sake and stir until absorbed.
  5. Stir in the chicken stock slowly over 18 minutes.
  6. Season with salt and pepper.
  7. Stir in the coconut milk, cilantro, and scallion.  Cover, turn off the heat, and let stand 1 minute.
  8. Check seasoning.  Serve.

Oct 13, 2008 1

Chinese Hot Pot

  • 1/4 cup peanut butter
  • soy sauce
  • sambal oelek
  • 1/4 cup mayonnaise
  • water
  • 6 small dried chilis, stemmed, minced
  • 3 tbsp peanut oil
  • 1/4 cup chili paste
  • 1 1/2 tbsp black bean garlic paste
  • 2" ginger, peeled, minced
  • 1 quart chicken stock
  • 1/3 cup dry sherry
  • 1/2 lb thinly sliced good quality beef (you can marinate the night before in soy sauce, sesame oil, garlic, and scallions)
  • 1/4 lb mushrooms, stems trimmed
  • 2 cups green cabbage, sliced
  • 1/4 lb tofu, cubed
  • steamed white rice
  1. Combine the peanut butter, with 1/2 tbsp soy sauce, 2 tbsp water, and 1 tsp sambal oelek.  Set the sauce aside.
  2. Combine the mayo and 1 tsp sambal oelek.  Stir well.  Set aside.
  3. Heat the peanut oil in a large stock pot (or preferably a pot designed for hot pots that can work with an electric element).  Saute the dried chilis until fragrant.
  4. Add the ginger and stir 20 seconds.
  5. Stir in the chili paste for 30 seconds.
  6. Add the black bean paste and stir well.
  7. Pour in the chicken stock and bring to a boil.
  8. Add the dry sherry.
  9. Have the remaining ingredients pre-sliced and on the table.
  10. Transfer the pot to an electric element on the table.  Cook the food by dipping in the pot.  Serve with the sauces.

Sep 19, 2008 1

Spicy Sea Bass with Seaweed Rice

  • 1 cup short grain Japanese rice, well rinsed
  • 4" square of nori, julienned
  • sea salt
  • sugar
  • 2 tbsp rice vinegar
  • 2 fillets sea bass, skin removed
  • cornstarch
  • 2 tbsp peanut oil
  • 2 scallions, minced
  • 3 garlic cloves, minced
  • 1 inch ginger, peeled, minced
  • 2/3 cup chicken stock
  • 1 tbsp sambal oelek
  • 1 tbsp dry sherry
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • white pepper
  1. In a saucepan combine the rice and 1 1/4 cups cold water.  Add the nori and cover.
  2. Bring to a boil and cook on medium high for 2 minutes.
  3. Reduce the heat to medium low and cook for 5 minutes.
  4. Reduce the heat to the very lowest setting and cook 15 minutes.
  5. Uncover and then cover with a clean dishtowel.
  6. Let rest 15 minutes.
  7. Combine 2 tbsp rice vinegar, 2 tsp sugar, and 3/4 tsp sea salt.
  8. Pour on the rice and fluff with a fork without mashing.
  9. Meanwhile, season the fish on both sides with salt.  Dust generously with corn starch.
  10. Heat the peanut oil in a large skillet.
  11. Add the fish and brown lightly on both sides.  Remove from the pan.
  12. Add the scallions, ginger, and garlic and saute 30 seconds.
  13. Pour in the chicken stock.
  14. Add the sambal oelek, dry sherry, soy sauce, sesame oil, 1/2 tsp sugar, 1/4 tsp salt, and white pepper.
  15. Bring to a simmer and return the fish.  Cook for 3 minutes.
  16. Serve the fish on the rice with the sauce from the pan.

Sep 12, 2008 1

Tonkatsu

  • soy sauce
  • mirin
  • 2 cloves garlic, minced
  • cracked pepper
  • 1 scallion, minced
  • 2 boneless porkchops, butterflied if thick
  • 1 cup panko
  • 3 tbsp canola oil
  • pickled ginger
  • 1/2 cup chicken stock
  • 1 1/2 tbsp rice vinegar
  • Japanese white rice
  1. Combine 1/4 cup soy sauce, 1/4 cup mirin, the garlic, and cracked pepper.
  2. Pour over the porkchops and let stand 30 minutes.
  3. Beat the egg with the scallion and add 1 tbsp water.
  4. Dip the porkchops in the mixture and then dredge with panko.  Place on a plate and chill 30 minutes.
  5. Combine the chicken stock, 1 1/2 tbsp mirin, 1 1/2 tbsp soy sauce, and the rice vinegar.  Mix well.  Pour into a serving dish.
  6. Meanwhile steam some Japanese rice.
  7. Heat the canola oil on medium high and add the pork.  Pan fry about 3 minutes per side.  Let rest 3 minutes.  Slice.
  8. Serve over the rice with the pouring sauce and the pickled ginger on the side.

Jul 4, 2008 1

Sushi

  • 1 1/4 cups short or medium grain Japanese white rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1 tbsp mirin
  • water
  1. Wash the rice well in several changes of water.  Drain well for 10 to 30 minutes.
  2. Place in a saucepan with 1 1/4 cups cold water.  Bring to a boil.  Cover, reduce the heat and simmer on very low for 15 minutes.
  3. Turn off the heat and let stand 10 minutes.
  4. Meanwhile combine the vinegar, sugar, salt, and mirin.  Check the seasoning.  Stir into the rice.

Jun 22, 2008 1

Garlic Cheese Grits

  • 2 cups chicken stock
  • sea salt and cracked pepper
  • 1 large garlic clove, minced
  • 1/2 cup quick cooking grits
  • 3/4 cup jalapeno jack cheese, shredded
  • 1 1/2 tbsp heavy cream
  1. In a saucepan bring the chicken stock to a boil.  Add the garlic and stir in the grits.
  2. Reduce the heat, and cook on low, stirring now and then for 12 minutes.
  3. Season with salt and cracked pepper.
  4. Stir in the cheese and the heavy cream.  Serve.

Jun 1, 2008 1

Pork Congee

  • 3/4 cup glutinous rice
  • 1" ginger, peeled, sliced
  • 2 tsp salt
  • 1 onion, quartered
  • 1 lb pork butt, whole
  • 3 cups chicken stock
  • 1 scallion, minced
  • white pepper
  1. Wash the rice in 3 changes of water, rubbing the grains between your hands.  Drain and place back in a bowl, covered with cold water and let sit 2 hours.
  2. In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion.  Cover and bring to a boil.
  3. Reduce the heat and simmer with a cracked lid for 45 minutes.
  4. Remove the pork and strain the liquid, reserving 3 cups.
  5. Cool the pork and dice into bitesize pieces.  Set aside.
  6. Combine the pork stock and the chicken stock and then add the drained rice.  Bring to a boil.
  7. Reduce the heat and simmer, with a cracked lid for 45 minutes.
  8. Add the pork and simmer 3 minutes.
  9. Stir in some white pepper and the scallion.  Check the seasoning.  Serve.

 

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