David and Nicole’s Recipes

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Nov 2, 2007 1

Garlic Swiss chard

  • 1 bunch swiss chard, washed,trimmed, chopped
  • 1 tbsp butter
  • 4 garlic cloves, minced
  • sea salt
  1. Heat the butter in a skillet and saute the garlic until fragrant.
  2. Add the chard and saute until tender, about 3 to 5 minutes.
  3. Season with sea salt and serve.

Oct 25, 2007 1

Spicy Collard Greens

  • 1 bunch collard greens, washed thoroughly, stems removed, sliced in a chiffonade
  • 2 slices bacon, diced
  • 4 cloves garlic, sliced
  • 1/2 onion, minced
  • 1 bay leaf
  • 1 chili de arbol, sliced
  • 1 cup chicken stock
  • sea salt
  1. Saute the bacon until crisp in a dutch oven.
  2. Add the onion, garlic, bay leaf, and chili and saute until tender.
  3. Add the greens and the chicken stock and season with salt.
  4. Cover and simmer 2 hours.

Oct 17, 2007 1

Italian Bread Linguine

  • 3 cups italian bread, cubed
  • 3/4 lb linguine
  • 8 garlic cloves, sliced
  • sea salt and cracked pepper
  • 1/4 cup olive oil
  • 1 tbsp minced oregano
  • 3 tbsp minced parsley
  • 1/2 cup pecorino, grated
  1. Cook the linguine in boiling salted water until al dente.
  2. Meanwhile, heat the olive oil in a dutch oven and saute the garlic until fragrant.
  3. Stir in the bread and saute until crisp. 
  4. Add the oregano and stir well.
  5. Drain the pasta.  Toss with the bread.  Season with salt and pepper.
  6. Sprinkle in the parsley and the pecorino.

Oct 7, 2007 1

Braised Turnip Greens

  • 1 bunch turnip greens, washed well, stalks removed, chopped in a chiffonade
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 1/4 lb bacon, diced
  • 1/2 tbsp cajun seasoning
  • 2 cups chicken stock
  1. Saute the bacon until crisp in a dutch oven.
  2. Add the onion and garlic clove and saute until tender.
  3. Add the turnip greens and the chicken stock.  Bring to a low boil.
  4. Stir in the cajun seasoning.
  5. Reduce the heat to low, cover and simmer 30 minutes.

Sep 30, 2007 1

Lamb Kabobs

  • 1/4 cup soy sauce
  • 2 tsp dry thyme
  • 6 cloves garlic, sliced thin
  • 1 tbsp olive oil
  • 1 lb lamb, cut in 1" cubes
  1. Combine the soy suace, thyme, garlic, and olive oil.  Mix well.
  2. Pour over the lamb and mix well.
  3. Chill overnight.
  4. Drain the marinade from the lamb and discard the liquid.  Skewer the lamb.
  5. Grill the lamb until medium rare.
  6. Serve.

Sep 22, 2007 1

Teriyaki brined Porkchops

  • 2 porkchops
  • 1/4 cup soy sauce
  • 1/4 cup chicken stock
  • 2 tbsp mirin
  • 3 tbsp sugar
  • 1 garlic clove, sliced
  1. Combine the soy sauce, chicken stock, mirin, sugar, and garlic.
  2. Mix well and pour over the porkchops.
  3. Chill overnight.
  4. Drain the porkchops and pat dry.
  5. Grill until cooked.

Sep 14, 2007 2

Lemon Cream Salmon Linguine

  • 1 head of garlic
  • sea salt and cracked ppper
  • olive oil
  • 3/4 lb linguine
  • 1/3 cup white wine
  • 1/2 cup chicken stock
  • 1/4 lb salmon fillet, skinned, cut in 1" cubes
  • the juice of half a lemon
  • 1 tbsp minced fresh rosemary
  • 1/4 cup heavy cream
  • grated parmesan
  1. Preheat the oven to 400 F. 
  2. Cut the head of garlic in half crosswise and then place on a sheet of tin foil.
  3. Drizzle with olive oil and then sprinkle with the salt and pepper.
  4. Seal tightly and then roast in the oven for 60 minutes.  Cool slightly.
  5. Boil the linguine in salted water.
  6. Meanwhile, in a dutch oven, bring the wine and the chicken stock to a simmer.  Squeeze out the roasted garlic and add to the pot.  Simmer 3 minutes.
  7. Add the salmon and cover.  Simmer 2 minutes.
  8. Lower the heat and stir in the lemon juice and rosemary.
  9. Drain the pasta and toss in the sauce.  Stir in the heavy cream.
  10. Season with salt and pepper and sprinkle with the grated parmesan.
  11. Serve.

Sep 12, 2007 1

Soy Marinated Chicken

  • 1/2 cup soy sauce
  • 1 tbsp dry sherry
  • 1 tsp dry mustard powder
  • 1 1/2 tbsp minced ginger
  • 3 garlic cloves, minced
  • cracked pepper
  • 6 chicken thighs
  1. Combine the soy sauce, sherry, mustard, ginger, garlic and pepper.  Mix well and pour over the chicken.
  2. Marinate the chicken in the fridge overnight.
  3. Preheat the oven to 350 F.
  4. Drain the chicken and discard the marinade.
  5. Place the chicken skin side up in a baking dish and bake 1 hour or until cooked.

May 29, 2007 1

Garlic Rice Pilaf

  • 5 large cloves garlic, crushed
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup long grain white rice
  • 1 cup chicken stock
  • 3/4 cup water
  • 1/4 tsp salt
  1. Heat the butter with the olive oil in a saucepan.  Saute the garlic until tender.
  2. Stir in the rice and keep stirring 2 minutes.
  3. Add the chicken stock, water, and salt and bring to a boil.  Cover and turn heat to very low.
  4. Let simmer 20 minutes.
  5. Turn off the heat and let sit 5 minutes.

May 23, 2007 1

Braised Carrots

  • 1 tbsp butter
  • 3/4 lb small carrots, peeled, trimmed, cut 1/4 inch thick
  • 1 garlic clove, crushed
  • 1/2 tsp dry thyme
  • salt and pepper
  • 1/2 cup chicken stock
  1. Preheat the oven to 375 F.
  2. Melt the butter in an oven proof skillet and saute the carrots with the garlic and thyme. 
  3. Season with salt and pepper.  Saute 5 minutes.
  4. Add the chicken stock and bring to a boil.  Cover and place in the oven to braise 20 minutes. Remove the cover and cook 10 minutes.

 

September 2010
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