David and Nicole's Recipes

• 1 loaf white bread, cut to 1" slices, crusts removed, then cut into quarters
• melted butter
• 24 large canned snails, rinsed, drained, chopped roughly
• 1/2 cup dry vermouth
• 1/2 cup chicken stock
• 1 scallion, minced
• 1/2 tsp dry thyme
• 1/4 tsp dry tarragon
• 2/3 cup light cream
• 2 tbsp parsley
• 1 tsp cognac
• salt and pepper

1. Preheat the oven to 350 F.
2. Press your thumb into the centre of each piece of quartered bread to make a small hollow.
3. Brush with some melted butter and arrange on a baking sheet.  Bake until golden.  Set aside.
4. Combine the vermouth, stock, scallion, thyme, and tarragon in a saucepan.  Boil until reduced to 3 tbsp.
5. Add the cream and reduce by half.  Stir in the snails and heat through and then add 1 tbsp of butter.
6. Stir in the parsley, cognac, and then season with salt and pepper.
7. Spoon onto the croustades.

• mixed salad leaves
• shaved mozzarella
• 2 hard boiled eggs, quartered
• 2 oz. sundried tomatoes in oil, minced
• 1 tbsp basil, minced
• 1 tbsp parsley, minced
• 1 tbsp balsamic vinegar
• 1 tbsp capers, minced
• salt and pepper

1. Combine the salad leaves, cheese, and eggs between 2 plates.
2. Combine the remaining ingredients and season to taste.
3. Serve the dressing over the salads.

• 24 snails, canned, rinsed, patted dry
• 24 mushrooms, stems removed 
• 4 garlic cloves, minced
• 2 scallions, minced
• 1/2 cup butter, softened
• cracked pepper
• sea salt
• 2 tsp lemon juice

1. Combine the butter, with the garlic, scallions.
2. Mix in cracked pepper, lemon.
3. Preheat the oven to 400 F.
4. Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre.  Top with any remaining butter.
5. Arrange the mushrooms in a baking dish and bake for 15 minutes.  Serve.

• 2 tomatoes, peeled, seeded, diced
• 1/4 cup cilantro, minced
• 1/2 onion, minced
• 1 cucumber, peeled, chopped
• 4 scallions, minced
• 1/4 cup red wine vinegar
• 6 cloves garlic, crushed
• 1 jalapeno, minced
• salt and cracked pepper
• 3 potatoes, peeled, sliced 1/16" thin
• olive oil
• coarse salt

1. Combine the tomatoes, cilantro, onion, cucumber, scallions, vinegar, garlic, and jalapeno.  Season to taste with salt and pepper.  Chill 3 hours.
2. Preheat the oven to 450 F.
3. Arrange the potatoes on a baking dish and drizzle with a little olive oil.  Season with salt.
4. Bake until crisp.  Serve with the chips.

• 4 lb chicken drummettes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 2 teaspoons sugar
• 1 tablespoon unsalted butter

• 1 ½ cups crumbled feta cheese
• 2 tbsp olive oil
• 1 minced pepperoncini
• ½ tsp red chili flakes
• 1 clove garlic, crushed
• ½ tsp dry oregano
• 1/8 tsp cracked pepper
• 1 tbsp lemon juice
• Toasted pita, cut into triangles

Combine all the ingredients, except the pita, in a food processor.  Puree until smooth.  Chill 1 hour.  Serve with the pita crisps.

• 2 cups sour cream
• 1 shallot, minced
• 2 jalapenos, minced
• 2 tbsp lime juice
• ¼ cup minced cilantro
• Sea salt and cracked pepper.

Combine all the ingredients in a bowl.  Season to taste.  Serve with tortilla chips.

• 5 garlic cloves, minced
• 2 tsp kosher salt
• 1/2 lb butter, softened
• 1/2 cup minced parsley
• 1/4 cup minced chives
• 1 minced shallot
• cracked pepper
• 1 tbsp lemon juice
• 1 tbsp cognac
• 24 ver large canned snails
• 1 lb puff pastry, thawed

1. Combine the garlic and salt into a paste.  Mash with butter.  Add the parsley, chives, shallots, pepper, lemon juice and pernod.
2. Place a snail in each indentation of a snail dish, or simply in a pan.  Spoon about 2 tsp of the butter over each snail.  Chill 1 hour.
3. Preheat the oven to 450 F.
4. Using a small round cutter, cut 24 rounds out of the puff pastry sheet.  Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet.  Bake 15 to 20 minutes until golden brown.  Cool.
5. Keep the oven at 450 F.
6. Bake the snails for 5 to 8 minutes, until the butter is bubbling.  Top each snail with a round of puff pastry and bake 30 seconds.
7. Serve.

• 1 cup mayonnaise
• 3 tbsp sambal oelek
• 1 tbsp minced shallots
• 1 tbsp parsley, minced
• 2 tsp minced chives
• 1 tbsp minced green olives
• kosher salt and cracked pepper
• lemon juice
• 6 hard boiled eggs, halved lengthwise

Combine all the ingredients except the eggs.  Chill 3 hours before serving.

Spoon the sauce over the eggs.  Serve.

• 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.