David and Nicole’s Recipes

Icon

Sep 30, 2008 1

Thai Shrimp and Tofu Soup

  • 1/2 lb shrimp, shelled, deveined, butterflied
  • 1/2 cake soft tofu, cut in small cubes
  • 2 thai chilis, seeded, minced
  • 2 tbsp fish sauce
  • sea salt and cracked pepper
  • 5 cups chicken stock
  • the zest and juice of 1 lime
  • 1 tbsp sambal oelek
  • 2 tbsp cilantro, minced
  1. Bring the chicken stock to a simmer and then add the chilies, fish sauce, lime zest, lime juice and sambal oelek. Season with salt and pepper.
  2. Add the tofu and simmer 3 minutes.  Add the shrimp, cover, and remove from the heat.  Let stand for 10 minutes.  Add the cilantro and check the seasoning.Serve.

Apr 5, 2008 1

Coconut Mussels

  • 2 lb mussels, scrubbed and debearded
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 1" ginger, peeled, minced
  • 1 tbsp thai red curry paste
  • the zest of half a lime
  • the juice of half a lime
  • sea salt and cracked pepper
  • 1/2 can coconut milk
  • 1 cup chicken stock
  • 1/2 tsp coriander
  1. Heat the olive oil in a large pot.  Saute the shallot, and the ginger until tender  Stir in the in curry paste.
  2. Add the coconut milk and chicken stock, the zest, and lime juice.  Bring to a simmer.  Season with salt and pepper.
  3. Stir in the coriander.
  4. Add the mussels.  Cover and cook on high heat, shaking the pot occaisionally for 5 minutes.
  5. Discard any mussels that didn't open.  Serve with the liquid and some bread.

Dec 2, 2007 1

Thai Mussels

  • 2 lb mussels, scrubbed, debearded
  • 3 tbsp butter
  • 2 jalapeno or serrano chilies, minced
  • 6 cloves garlic, sliced
  • 1 tbsp fish sauce
  • 1 1/2 tbsp oyster sauce
  • sea salt
  • 1/2 tsp sugar
  • 1/3 cup dry white wine
  • juice of half a lemon
  • 1 warm baguette
  1. In a stock pot heat the butter until melted.
  2. Add the chilies, and the garlic and stir until fragrant.
  3. Stir in the fish saue and oyster sauce and season with sea salt.
  4. Add the sugar and pour in the dry white wine. 
  5. Add the mussels.  Cover and cook, shaking the pot frequently, for 3 minutes.
  6. Remove all the opened mussels, discarding any that remained closed and divide between 2 bowls.  Pour on the sauce.
  7. Serve with the baguette.

Jan 26, 2007 0

Scallops with Saffron Mayonnaise

  • 1/4 tsp saffron threads
  • lemon juice
  • 1/4 cup mayonnaise
  • 1 tsp curry powder
  • salt
  • cayenne
  • 2 tbsp olive oil
  • l lb scallops, large
  1. Combine the saffron, mayonnaise, and 2 tsp of lemon juice.  Chill.
  2. Heat the oil in a large non-stick skillet on medium-high.
  3. Add the scallops.  Squeeze in 2 tbsp lemon juice, the curry, and then season with salt and cayenne.
  4. Cook about 1 minute on the first side.  Turn and cook 1 minute on the other side.
  5. Serve with the mayonnaise.

Jan 3, 2007 0

Curried Almond Scallops

  • 1 lb thawed large scallops
  • salt and white pepper
  • curry powder
  • butter
  • 1/4 cup slivered blanched almonds
  • the juice of half a lemon
  1. Sprinkle the scallops with curry powder. Season the scallops with salt and pepper.
  2. Melt 2 tbsp of butter in a large non-stick skillet.  Add the scallops and the almonds. Cook the scallops on high heat for 1 1/2 minutes each side. 
  3. Sprinkle with the lemon juice.
  4. Serve.

Dec 7, 2006 0

Mussels with Baguette

  • 1/4 lb butter
  • 2 shallots, minced
  • 2 cups dry white wine
  • sea salt and cracked pepper
  • 6 lb mussels, scrubbed and debearded just before serving
  • 1/4 cup parsley, minced
  • 1 baguette, sliced
  1. Heat the butter in a large pot over medium high heat.  Add the shallot and cook for 3 minutes. 
  2. Add the wine and bring to a boil.
  3. Season with salt and pepper.
  4. Add the mussels and cover.  Cook for 10 minutes, shake.  Add the parsley.  Shake again.
  5. Add another tablespoon of butter.
  6. Serve with the baguette, to dip.

Nov 10, 2006 1

Mozzarella Risotto with Shrimp

  • 1/2 cup mozzarella, cubed
  • olive oil
  • butter
  • 1 cup raw Arborio rice
  • 1/3 cup dry vermouth
  • 3 1/2 cups chicken stock
  • 1/4 cup parmesan cheese, grated
  • 1/2 lb shrimp, raw, deveined, shelled, rinsed in water, drained
  •  the juice of 1/4 lemon
  • 1 shallot, minced
  • 2 garlic cloves, crushed
  • 1/2 tsp cayenne
  • cracked pepper
  • sea salt
  1. Heat 1 tbsp butter with 1 tbsp olive oil in a dutch oven.  Add the garlic and shallot and saute until tender.  Stir in the rice.  Saute 4 minutes
  2. Add the vermouth and stir until absorbed
  3. Heat the stock.  Add to the rice gradually over 20 minutes, stirring until absorbed after each addition. 
  4. Add the cheeses. 
  5. Meanwhile, heat 2 tbsp butter in a skillet and saute the shrimp.
  6. Sprinkle with cayenne and season with sea salt and cracked pepper.
  7. Serve the risotto, topped with the shrimp.    Serve.

 

September 2010
M T W T F S S
« Aug    
 12345
6789101112
13141516171819
20212223242526
27282930  

Recent Comments