David and Nicole’s Recipes

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Apr 2, 2007 1

Scotch-Brined Chicken Breasts

  • 2 tbsp scotch
  • 2 tbsp kosher salt
  • 2 tbsp brown sugar
  • juice of half a lemon
  • 1 tsp garlic powder
  • 2 tsp peppercorns
  • 2 tsp mustard seeds
  • 1 tsp ground coriander
  • 2 cups water
  • 2 chicken breasts
  • bbq sauce
  1. Combine the scotch, salt, sugar, lemon, garlic, peppercorns, mustard seeds, and coriander.
  2. Stir in the water until dissolved.  Pour over the chicken breasts.
  3. Chill 3 hours.
  4. Preheat the grill and drain the brine from the chicken.  Grill the chicken until cooked through.
  5. Serve with your favourite bbq sauce on the side.

Mar 25, 2007 1

Coffee Brined Chicken with Smoky BBQ Sauce

  • strong hot coffee
  • kosher salt
  • brown sugar
  • 1 1/2 cups cold water
  • 2 1/4" thick lemon slices
  • 2 tsp black peppercorns
  • 2 tsp mustard seeds
  • 1/2 ground coriander
  • 2 chicken breasts
  • 1 slice bacon, diced
  • 1 shallot, minced
  • 3 tbsp cider vinegar
  • 2 tbsp dijon
  • 1 tbsp heavy cream
  • 2 tsp worcestershire sauce
  1. Combine 1/4 cup of coffee, 2 tbsp salt, 2 tbsp brown sugar, and whisk until dissolved.
  2. Stir in the water, lemon, peppercorns, mustard, coriander, and cool to room temperature.
  3. Pour into a large ziploc bag and add 2 chicken breasts.  Chill 3 hours.
  4. Drain, dry the breasts, and discard the brine.  Grill the chicken until cooked.
  5. Meanwhile, saute the the bacon in a saucepan 2 minutes.  Add the shallot and saute 3 minutes.
  6. Stir in 3 tbsp coffee, and the vinegar.  Bring to a boil and then stir in the dijon, cream, and worcestershire sauce.  Simmer 5 minutes.
  7. Check the seasoning of the sauce.
  8. Serve the chicken with the sauce.

Feb 13, 2007 1

Rosemary Chicken Breast

  • 2 chicken breasts
  • 1/4 cup olive oil
  • 1 tsp dry rosemary
  • 2 garlic cloves, crushed
  • juice of 1/2 a lemon
  • cracked pepper
  • sea salt
  1. Combine the olive oil, rosemary, garlic, lemon, and cracked pepper.
  2. Pour over the chicken and marinate overnight.
  3. Heat the grill.  Grill the chicken.
  4. Season with salt and serve.

Feb 8, 2007 0

Marble Cheesecake

  • 16 oz. small curd cottage cheese
  • 3 tbsp cocoa
  • 1/4 tsp instant coffee powder
  • 1 cup sugar
  • 3 tbsp water
  • 1 1/2 tsp lemon juice
  • 8 oz. cream cheese
  • 3 eggs
  • 1 tbsp vanilla
  • 1/4 tsp salt
  • 1/4 cup oreo crumbs
  1. Line a sieve with several layers of paper towels folded.  Top the layers with 1 large round coffee filter.  Scrape in the cottage cheese and allow to drain for 30 minutes.
  2. Preheat the oven to 350 F.
  3. Line the bottom of a 9" found pan (not springform) with coffee fileters.  Grease the sides.
  4. Whisk the cocoa, coffee, 1 tbsp of sugar, and the water together.  Set aside.
  5. Place the drained cottage cheese, and the lemon juice in the food processor and pulse until silky.
  6. Soften the cream cheese for 30 seconds in the microwave and then add to the food processor.  Add the eggs, remaining sugar, vanilla, and salt.  Pulse only until smooth.  Stir 1 cup of the mixture into the reserved cocoa mixture.
  7. Pour the white batter into the prepared pan and then spoon the cocoa batter on top.  Set the pan in a bain marie.
  8. Bake for about 40 minutes.  Cool on a rack.  Chill 12 hours.  Remove the cake from the pan and then press the oreo crumbs onto the sides.

Feb 8, 2007 1

Baked Banana

  • 2 bananas, peeled, halved lengthwise
  • juice of half a lemon
  • 2 tbsp butter, melted
  • 2 tbsp rum
  • brown sugar
  • pecans, chopped
  • vanilla ice cream
  1. Preheat the oven to 350 F.
  2. Place the bananas, cut side down in a baking dish.
  3. Squeeze with the lemon juice and then drizzle on the butter.
  4. Sprinkle on the rum, brown sugar, and some pecans.
  5. Bake 20 minutes.
  6. Serve with the ice cream.

Jan 28, 2007 0

Spedini

  • 1 loaf italian bread, cut to 1" slices, crust removed
  • 1 lb mozzarella, cut to 1/4" slices
  • 1 cup milk
  • flour
  • 1/4 cup butter
  • 1/4 cup olive oil
  • lemon juice
  • capers
  1. Skewer the bread, alternating with cheese slices, beginnging and ending with the bread.
  2. Dip the skewers into the milk until moist but not soggy.  Dredge in flour.
  3. Heat the butter and oil in a skillet and then fry, turning until golden.
  4. Keep warm in the oven until the rest are cooked, draining on paper towel.
  5. Squeeze with lemon juice and sprinkle with capers.  Serve.

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 26, 2007 0

Spinach Bacon Salad

  • 1/4 lb mushrooms, sliced thin
  • 4 slices bacon
  • 1/2 lb spinach leaves, fresh
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • lemon juice to taste
  • salt and pepper
  1. Fry the bacon until crisp and then toss with the mushrooms and the spinach leaves.
  2. Try and garlic in the bacon fat with the olive oil.  Remove from the heat.
  3. Squeeze in lemon juice to taste.
  4. Season with salt and pepper.
  5. Pour over the salad.

Jan 25, 2007 0

Velvet Chocolate Torte

  • 3/4 cups pecans
  • 3/4 cups walnuts
  • 6 tbsp butter, melted
  • 12 oz. semi-sweet chocolate
  • 4 egg whites
  • 3/4 cup icing sugar
  • 1 tsp vanilla
  • 1 1/2 cups heavy cream
  • 2 tbsp kahlua
  • 1 cup sugar
  • 1/3 cup water
  • 1 tbsp orange zest
  • 1 tbsp lemon juice
  • 1/2 cup orange juice
  1. Preheat the oven to 350 F.
  2. Toast the nuts together for 5 minutes in the oven.  Cool.  Pour into the food processor with the butter and grind.
  3. Press into the springform pan.
  4. Melt the chocolate.
  5. Whip the egg whites with the icing sugar, and vanilla.
  6. Whip the cream with the kahlua.  Fold in the chocolate and the egg whites.
  7. Spread into the cake and the chill overnight.
  8. Combine the sugar, water, lemon juice, and orange zest in a saucepan.  Cook until the sugar dissolves and turns golden.
  9. Stir in the orange juice and allow to bubble for 1 minute.
  10. Cool to room temperature.
  11. Serve with the torte.

Jan 24, 2007 0

Lavender Tea Cakes

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup almonds
  • 1 1/2 cups sugar
  • Finely grated zest and juice of 2 lemons (1/3 to 1/2 cup juice)
  • 1/2 cup butter, at room temperature
  • 6 eggs, at room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons dried lavender flowers

  1. Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
  2. Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.
  3. In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.
  4. Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy.
  5. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.
  6. Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
  7. Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.

 

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