David and Nicole’s Recipes

• 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.

• 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.

• the juice of 2 limes
• 1/4 cup peanut oil
• 6 garlic cloves, minced
• 1 serrano pepper, minced
• 2 scallions, minced
• 2 tbsp fish sauce
• 2 tsp sugar
• 1 tsp salt
• cracked pepper
• 1 lb boneless pork, cut in 1" cubes
• cherry tomatoes
• mushrooms
• sliced onions

1. Combine the lime juice, oil, garlic, pepper, scallions, fish sauce, and sugar.
2. Stir in the salt and pepper and then add the pork.  Mix well.  Chill overnight.
3. Add the tomatoes, onions, and mushrooms and let stand outside the fridge for 20 minutes.
4. Skewer alternating.
5. Grill until cooked, about 10 to 12 minutes, turning once.

• 3/4 cup glutinous rice
• 1" ginger, peeled, sliced
• 2 tsp salt
• 1 onion, quartered
• 1 lb pork butt, whole
• 3 cups chicken stock
• 1 scallion, minced
• white pepper

1. Wash the rice in 3 changes of water, rubbing the grains between your hands.  Drain and place back in a bowl, covered with cold water and let sit 2 hours.
2. In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion.  Cover and bring to a boil.
3. Reduce the heat and simmer with a cracked lid for 45 minutes.
4. Remove the pork and strain the liquid, reserving 3 cups.
5. Cool the pork and dice into bitesize pieces.  Set aside.
6. Combine the pork stock and the chicken stock and then add the drained rice.  Bring to a boil.
7. Reduce the heat and simmer, with a cracked lid for 45 minutes.
8. Add the pork and simmer 3 minutes.
9. Stir in some white pepper and the scallion.  Check the seasoning.  Serve.

• 1 lb pork, sliced thin
• 3 tbsp tamari
• 1 tbsp cornstarch
• 1 tbsp peanut oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 4 to 6 new potatoes, diced 1/4"
• 1/4 cup mirin
• 1 cup chicken stock
• 1 scallion, green part only, minced
• 1 jalapeno, minced
• 2 tbsp cilantro, minced
• salt and cracked pepper
• 1 lb fresh egg noodles

1. Combine the pork, tamari, and cornstarch.  Let stand at room temperature for 10 minutes.
2. Meanwhile heat the oil in a large pot.  Add the shallot and garlic and saute until tender.
3. Add the pork and saute until browned.  Stir in the mirin until bubbly.
4. Add the chicken stock and return to a boil.
5. Stir in the tomatoes and potatoes.  Season with salt and pepper. Return to a boil.  Reduce the heat, cover, and simmer for 10 minutes.
6. Stir in the scallion, jalapeno, and cilantro.  Check seasoning.
7. Meanwhile cook the noodles in salted boiling water.
8. Serve with the sauce.

• 1/2 lb fresh lo mein noodles
• sea salt
• soy sauce
• 1/2 lb pork tenderloin, cut in thin strips
• 1 tsp cornstarch
• canola oil
• 2 tbsp oyster sauce
• 2 tbsp gin
• 1/2 cup chicken stock
• 1/2 onion, minced
• 4 garlic cloves, minced
• 2 thai chilies, minced
• 2 scallions, minced
• 1 tomato,diced
• 3 tbsp basil, chopped roughly

1. Combine the pork with 3 tbsp soy sauce and the cornstarch.  Mix well.  Set aside.
2. Combine the oyster sauce, gin, chicken stock, and 1 tbsp soy sauce.  Set aside.
3. Heat 2 tbsp of canola oil in a large skillet or wok.  Meanwhile cook the noodles in boiling salted water.
4. Add the pork and saute for 2 minutes on high heat.  Remove the pork and then add the onion to the skillet.
5. Saute until tender.
6. Add the garlic, chili, and scallions.  Saute 1 minute.
7. Add the oyster sauce mixture and bring to a boil
8. Return the pork to the skillet and add the tomato.  Saute for1 minute.
9. Add the basil.
10. Drain the noodles and add to the pot.

• 1 tbsp butter
• 1 shallot, minced
• 3 cloves garlic, sliced
• 1" ginger, peeled, minced
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp cayenne
• 1/2 tsp cumin
• 1/4 tsp fenugreek
• sea salt and cracked pepper
• 1 head lettuce, washed, torn
• 1/2 lb pork loin, sliced thin
• 3 tbsp sliced almonds

1. Melt the butter in a dutch oven.  Add the shallot, garlic, and ginger, and saute until fragrant.
2. Stirring, add the spices.
3. Add the lettuce and saute for 1o minutes.
4. Season well.
5. Add the pork and saute util cooked.  Check the seasoning.  Sprinkle on the almonds.
6. Serve with rice.

• 5 tbsp honey
• 1/4 cup scotch
• 1 tbsp dijon
• 1 1/2 tsp molasses
• 2 tsp soy sauce
• 2 tsp worcestershire sauce
• 1 1/2 tbsp hoisin sauce
• 3/4 tsp sambal oelek
• 1/4 tsp salt
• 1/4 tsp cracked pepper
• 2 2 1/4 lb racks of baby back ribs
• 1 cup unsweetened pineapple juice

1. Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays.  Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
2. Pour half the pineapple juice over each.
3. Close the foil tightly and bake 1 hour. 
4. Combine the remaining ingredients in a bowl and mix well.
5. Remove the ribs from the oven and heat the grill or two large skillets.  Remove the tin foil.
6. Grill or pan fry the racks, basting with the glaze until browned well.
7. Serve

• 2 slices bacon cut crosswise into 1/2-inch strips
• 2 pork tenderloins
• Salt
• 1/2 teaspoon fresh-ground black pepper
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 teaspoon wine vinegar
• 3 cloves
• 2 bay leaves
• 1/2 teaspoon dried rosemary, crumbled

1.           In a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the 

       pork with salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan

       and brown on all sides, turning, about 8 minutes in all. Remove.

2.           Reduce the heat to moderate and add shallots and garlic and cook, stirring occasionally, until tender. Add

        the wine and simmer for 3 minutes.

3.           Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any

        accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just

       done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a

       warm spot for 5 minutes.

4.    Stir the remaining 1/4 teaspoon pepper and simmer until the sauce

      thickens slightly, about 3 minutes. Check the seasoningRemove the bay leaves, rosemary sprig, and

      cloves.    Cut the meat into thin slices and serve topped with the sauce.

• 4 ounces thinly sliced bacon, chopped
• 2 pounds pork shoulder, cut into 1 1/4-inch cubes
• 1 pound Italian hot sausages, casings removed
• 1 onion, minced
• 2 carrots, peeled, diced
• 1 celery stalk, minced
• 1 tsp dry thyme
• 6 large garlic cloves, chopped
• 2 bay leaves
• 1/2 teaspoon dried chili flakes
• 2 cups dry red wine
• 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
• 1 1/4 pounds ziti pasta
• 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
• 1/2 cup freshly grated Parmesan cheese

1. Heat a heavy large pot over medium-high heat. Add bacon and sauté until brown and crisp. Drain on a paper towel.
2. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Set aside. Repeat with remaining pork.
3. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
4. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed chili flakes.
5. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits.
6. Add meat with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
7. Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely.
8. Season ragù to taste with salt and pepper.
9. Preheat oven to 400°F. Butter 15×10x2-inch glass baking dish or other 4-quart baking dish.
10. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.