David and Nicole’s Recipes

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Apr 5, 2010 0

Thai Rice Bowl

  • 1 skirt steak
  • olive oil
  • kosher salt and cracked pepper
  • 2 tbsp fish sauce
  • 1 tbsp red currant jelly
  • 1 garlic clove, minced
  • 2 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 serrano, minced
  • 3 tbsp mint, minced
  • 1 scallion, minced
  • steamed rice
  • mixed greens
  1. Drizzle the steak with olive oil and season with salt and pepper.
  2. Grill steak, allow to rest.  Thinly slice.
  3. Meanwhile in a large bowl combine the fish sauce, garlic clove, vinegar, soy sauce, red currant jelly, serrano, mint, and scallion.
  4. Mix in the meat.
  5. Distribute rice between bowl. Top with meat mixture.  Lay mixed greens on top.  Serve.

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.

Oct 16, 2009 1

Okonomiyaki

  • 1 cup flour
  • 1/4 tsp baking soda
  • 1 tbsp mirin
  • water
  • 3/4 cup shredded green cabbage
  • 3/4 cup bean sprouts
  • 1 scallion, minced
  • 3/4 cup very thinly sliced pork
  • sea salt and cracked pepper
  • 1/4 cup cooked ramen noodles
  • worcestershire sauce
  • peanut oil
  • 2 eggs
  • 1/4 cup soy sauce
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tbsp pickled ginger, minced
  1. Combine the soy sauce, sriracha, vinegar, sugar, ginger, 2 tsp worcestershire sauce, and 1/2 cup water.  Mix well.  Set aside to use later as a sauce.
  2. Combine the flour, baking soda, mirin, and 1 cup water.
  3. Heat a large skillet and saute the noodles in 1 tbsp peanut oil and sprinkle with 1 tbsp worcestershire sauce.
  4. Keep warm.  Heat a large non-stick pan over moderate heat with 1 tbsp of peanut oil.
  5. Add enough batter to cover the bottom in a thin pancake.  Lay down the pork and then cover with the cabbage and sprouts, leaving room to see the pork through the layer.
  6. Cook until the pork is no longer pink.  Sprinkle with 3 tbsp more of the batter.  Cook 1 minute longer.
  7. Slide out of the pan.  Cut in half and place on plates.  Top with the noodles.
  8. Meanwhile cook 2 eggs sunnyside up.  Place over noodles.  Serve with the sauce.

Sep 11, 2009 1

Cambodian Pork Rice Crepes

  • 1 cup rice flour
  • 2 tbsp milk
  • 2 tbsp heavy cream
  • 1 egg
  • 1 tsp turmeric
  • salt
  • cracked pepper
  • 1/2 cup Asian Fish sauce
  • 2 tbsp sugar
  • 2 tbsp distilled white vinegar
  • 1 jalapeno, sliced thin
  • 4 garlic cloves, minced
  • 1/2 inch ginger, minced
  • canola oil
  • 1 lb pork, thinly sliced
  • lettuce, sliced in chiffonade
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup onion, minced
  • ground roasted peanuts
  1. Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
  2. Set aside.
  3. Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water.  Stir well.
  4. Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds.  Add the pork and season with salt and pepper.  Saute until cooked.  Set aside.
  5. Heat a cast iron skillet on medium high with a little canola oil.  Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan.  Cook until the edges start to just brown,  flip and cook about 15 seconds on the other side.
  6. Repeat.
  7. Roll the meat in the crepes.  Plate.  Serve with the sliced lettuce, peanuts, and cilantro.  Spoon on the reserved sauce to taste.

Sep 8, 2009 1

Enchiladas Suizas

  • 12 corn tortillas
  • 2 cups minced pre-grilled beef
  • 1 tbsp peanut oil
  • 8 tomatoes, stemmed, halved
  • 3 serranos, stemmed
  • 1/2 onion, minced
  • 2 cups chicken stock\
  • sea salt
  • grated queso cotija
  • freshly chopped cilantro
  1. Roast the tomatoes and the serranos under a broiler.  Peel the tomatoes and then place all in a food processor and puree.
  2. Heat the oil in a large pot and saute the onion until browned.  Add the chicken stock and bring to a boil.
  3. Stir in the puree, return to a boil.  Reduce the heat to medium and simmer for 15 minutes.
  4. Preheat the oven to 350 F.
  5. Season with salt to taste.
  6. Ladle 1 cup of the mixture into an oven proof 11 by 9 inch pan.
  7. Stir 1 cup of the liquid with the meat.
  8. Roll the meat into the tortillas and place seam side down in the pan.
  9. Pour on the remaining sauce.  Sprinkle with cheese and bake for 15 minutes.
  10. Sprinkle with the cilantro.  Serve.

May 25, 2009 1

Huevos Rancheros

  • 14 oz. canned roasted tomatoes, with juice, chopped
  • 2 jalapenos
  • 1/2 white onion, minced
  • 1 1/2 cups chicken stock
  • sea salt cracked pepper
  • 1 tbsp canola oil
  1. Roast the jalapenos under a broiler until blackened.  Stem and mince them without seeding them.
  2. Heat the canola oil in a saucepan and saute the onion for about 5 to 7 minutes.
  3. Add the jalapeno and saute 1 minute.
  4. Add the tomatoes with the juice and simmer for 5 minutes.
  5. Pour in the chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
  6. Season with salt and pepper to taste.
  7. To serve heat up some corn tortillas, lightly fry some eggs, and cook some bacon.  Yum.

Apr 20, 2009 1

Pork Noodle Bowl

  • 1/4 cup fish sauce
  • 1/4 cup water
  • the juice of 1 lime
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 2 serranos, seeded, minced
  • 1/4 lb rice vermicelli
  • 1 cup lettuce,sliced
  • 1 cup bean sprouts
  • 1/4 cup basil, rougly chopped
  • 1/4 cup cilantro, chopped
  • roasted salted peanuts
  • 1/2 lb pork, thinly sliced
  • sea salt and cracked pepper
  • peanut oil
  1. Combine the fish sauce, water, lime, vinegar, sugar, garlic, and serranos.  Mix well.  Set aside.
  2. Cook the vermicelli in boiling water.  Drain.  Set aside.
  3. Divide the lettuce and bean sprouts between 2 bowls.
  4. Top with the basil and cilantro.
  5. Season the pork with salt and pepper.  Pan fry in peanut oil.
  6. Divide the noodles between the bowls.
  7. Add the pork.  Sprinkle with peanuts.
  8. Serve with the sauce.

Mar 14, 2009 1

dzik

  • 1 1/2 lb skirt steak, trimmed, cut into 1 1/2 inch cubes
  • 2 cloves garlic, peeled, smashed
  • 2 bay leaves
  • 1/2 white onion, left whole
  • 1/2 tsp dry marjoram
  • 1/2 tsp dry thyme
  • salt
  • 1 habanero, seeded, minced
  • 1 tomato, diced small
  • 3 tbsp cilantro, minced
  • the juice of 1 lime
  • 1 avocado, thinly sliced
  • romaine lettuce leaves,separated, washed, left whole
  1. Bring a large pot of water to boil.  Add the meat, garlic, bay leaves, herbs, onion, 1 tsp salt, and then reduce heat to medium. 
  2. Let simmer uncovered for 1 hour.
  3. Remove from the heat and drain discarding everything but the meat.  Shred the meat and place in a large bowl.
  4. Add the habanero, tomato, cilantro, lime juice, and avocado.  Season with 1 tsp salt.
  5. Mix well.
  6. Serve with the romaine lettuce to wrap up and grab the mixture.

Feb 5, 2009 1

Cilantro Pork Meatballs

  • 1 lb ground pork
  • 1 egg
  • 1 scallion, minced
  • 1" ginger, peeled, inced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup cilantro, minced
  • 2 tbsp peanut oil
  1. Combine the pork, egg, scallions, ginger, fish sauce, sugar, salt, and cilantro.  Mix well.
  2. Form into 1" balls.
  3. Heat a large skillet over medium high heat and add 2 tbsp peanut oil.
  4. Cook the balls for 8 minutes, turning once.

Feb 2, 2009 1

Strawberry Oatmeal Muffins

  • oats
  • 1/4 cup brown sugar
  • flour
  • cinnamon
  • salt
  • butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup plain yogurt
  • strawberry jam
  1. Preheat the oven to 350 F.
  2. Combine 1/2 cup of the oats, the brown sugar, 2 tbsp flour, 1/4 tsp cinnamon, 1/4 tsp salt, and 1/4 cup melted butter.  Mix well.  Set aside.
  3. Combine 1 cup flour, the baking powder and soda, 1/4 tsp salt, 1/4 tsp cinnamon, and 3/4 cup oats.  Mix well.
  4. Stir in 1/2 cup melted butter, the sugar, egg, and vanilla.  Mix in the plain yogurt.
  5. Stir well and then divide between a cup lined muffin tray.  Top with the crumbled mixture.  Add a dollop of strawberry jam on top of each.
  6. Bake for 25 to 30 minutes.

 

September 2010
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