David and Nicole’s Recipes

• 2 t-bone porkchops
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp garlic powder
• olive oil
• salt and cracked pepper
• 1/2 a lime

1. Combine the coriander, cumin, garlic powder, and 1 tbsp olive oil.
2. Season 2 porchops generously with salt and pepper then rub on the spice mix.
3. Heat some olive oil in a  skillet and pan fry the pork chops 5 to 7 minutes each side.
4. Remove from the heat and sqeeze on the lime juice.  Serve.

• 3 oz. Malibu
• 1 oz. triple sec
• 1 oz. lime juice
• ice
• club soda

1. Combine the Malibu, triple sec, and lime juice in a martini shaker.
2. Shake well and pour over ice.  Top up with the club soda.
3. Serve.

• 4 oz. vodka (preferably orange flavoured)
• 1/2 oz. cointreau
• 1/2 oz. lime juice
• 2 oz. fresh blood orange juice

Combine the ingredients with ice in a martini shaker.  Shake well and pour between 2 martini glasses.

• 2 tbsp peanut oil
• 1 shallot, minced
• 2 garlic cloves, crushed
• 1 banana pepper, seeded, minced
• 1" ginger, minced
• 2 tsp curry powder
• pinch of cinnamon
• 1/2 tsp chinese 5 spice powder
• 2 purple plums, pitted, minced
• 2 sweet persimmons, minced (if you can't find them just use 2 more plums)
• 2 tbsp honey
• 1 1/2  tbsp soy sauce
• juice of half a lime
• 1 tbsp brown sugar
• 2 duck breasts, skin on
• coarse salt and cracked pepper

1. Heat the oil in a medium saucepan.  Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon.  Saute 2 minutes.
2. Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar.  Cook on low for 30 minutes.
3. Puree in the food processor.  Set aside.  Reserve 1/2 cup of the sauce.
4. Heat a large skillet on high heat.  Score the duck skin in a diamond pattern.
5. Season the duck well with salt and pepper on both sides. 
6. Lay the duck, skin side down in the hot skillet.  Cook 5 minutes on the first side until the fat is nice and crispy.  Flip and baste with the reserved 1/2 cup of sauce.  Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.
7. Serve with the remaining sauce.

• 2 chicken breasts, sliced
• peanut oil
• salt and pepper
• rice noodles
• broccoli florets
• 1/2 cup bean sprouts
• 1/2 cucumber, julienned
• 1 carrot, grated
• ground salted peanuts
• romaine lettuce, sliced
• 2 tbsp nuoc nam fish sauce
• 6 tbsp water
• 1/4 cup rice wine vinegar
• 3 tbsp white sugar
• 1/2 tsp sambal oelek
• juice of half a lime

1. Combine the fish sauce, water, vinegar, sugar, sambal oelek and the lime juice.  Stir in the carrot.  Set aside.
2. Divide the sliced lettuce between 2 large bowls.  Arrange half the cucumber and the beansprouts in each.
3. Steam or boil the broccoli until crisp tender and cook the noodles according to directions.
4. Heat some oil in a skillet and saute the chicken.  Season with salt and pepper.
5. Drain the broccoli and the noodles and divide between the 2 bowls.  Sprinkle with the peanuts.
6. Lay the chicken on top and serve with the reserved sauce.

• 1/2 cup blue curacao
• 1/4 cup vodka
• ice
• 7- up
• lime

1. Combine the liquors and shake with some ice. 
2. Pour between 2 glasses, over some ice.  Top up with the pop.  Squeeze in some lime.

• 3 oz. rum
• 2 oz. cranberry juice
• 2 oz. orange juice
• 1 oz. grenadine
• 1 oz. lemon juice
• 1 oz. lime juice
• crushed ice

1. Combine the ingredients in a cocktail shaker.  Shake well.
2. Pour between 2 glasses.
3. Serve.

• 2 large garlic cloves
• 2 tbsp cilantro leaves
• 2 tbsp peanut butter
• 1 tablespoon peanut oil 
•  1 tablespoon ketchup
• 1 tsp sambal oelek
• 1/2 tablespoon fresh lime juice
• 1/2 tablespoon Asian fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 2 pork chops

1.         In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the pork; pulse until a paste forms. Spread 1/4 cup of the paste over thepork chops. 
2.  In a saucepan, whisk remaining paste with 2 tbsp of water. Warm the sauce in the microwave.            
3. Light a grill. Grill the chops until no longer pink.
4. Transfer the chops to a platter. Spoon some warm peanut sauce over the pork and serve, passing the extra sauce on the side.

• 1/2 cup port
• 1/2 cup orange juice
• 1 tbsp soy sauce
• 1/2 tbsp lime juice
• 2 tbsp olive oil
• 2 boneless duck breasts, fat scored
• 3/4 cup chicken stock
• salt and pepper

1. Combine the port, orange juice, soy sauce, lime, and olive oil.  Add the duck and marinate 4 hours to overnight in the fridge.
2. Remove the duck from the marinade and then pour the marinade into a saucepan.  Add the chicken stock and then boil on medium heat for 30 minutes.
3. Heat a large non-stick skillet.  Add the duck skin side down and season it with salt and pepper.  Cook the breasts on moderate for about 5 minutes, until the skin is crisp.  Turn and cover for about 3 minutes.
4. Transfer to a plate, cover with foil, and let rest for 5 minutes.
5. Slice and serve with the sauce.

• 2 chicken breasts
• 3 tbsp butter, melted
• 1 clove garlic, minced
• 1/2 tsp ancho chile powder
• pinch cumin
• 1 tbsp lime juice
• pinch lime zest
• salt
• cayenne

1. Combine the butter, garlic, chili powder, cumin, and lime.
2. Generously brush the mixture over the chicken.  Heat the grill.
3. Grill the chicken basting with the mixture.
4. Season with salt and pepper.  Serve.