David and Nicole's Recipes

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Dec 3, 2007 1

Grits

  • 1 cup chicken stock
  • 1/3 cup heavy cream
  • 2/3 cup milk
  • 1/4 tsp dry thyme
  • 1/4 tsp kosher salt
  • 1/4 tsp cayenne
  • 1/3 cup quick grits
  1. Combine the chicken stock, milk, and cream in a saucepan and bring to a simmer.
  2. Stir in the thyme, salt, and cayenne.
  3. Stir in the grits, and cook stirring often for about 10 to 12 minutes.

Nov 14, 2007 1

Serrano Rice

  • 3 tbsp butter
  • 1 serrano chili, minced
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1 carrot, peeled, minced
  • sea salt
  • 1 cup rice
  • 1 3/4 cups chicken stock
  1. Melt the butter in a saucepan and saute the chili, garlic, shallot and carrot until tender.
  2. Add the rice and stir 1 or 2 minutes.
  3. Season with sea salt.
  4. Add the chicken stock and bring to a simmer.  Cover and cook on low heat for 15 minutes.
  5. Turn off the heat and let stand 5 minutes.

Oct 26, 2007 1

Garlic Chili Beef with Rice

  • 2 tsp soy sauce
  • 2 tsp cornstarch
  • 1 lb beef, sliced thing
  • 1/4 tsp chinese 5 spice
  • 1 tbsp olive oil
  • sea salt and cracked pepper
  • 5 cloves garlic, sliced
  • 1 jalapeno, sliced
  • 1 tbsp sambal oelek
  • 2 tbsp hoisin sauce
  • 2 tbsp minced basil
  • white rice, steamed
  1. Combine the soy sauce, cornstarch, beef, and chinese 5 spice.  Let stand 10 minutes, after mixing well.
  2. Heat the olive oil in a dutch oven or wok.
  3. Add the garlic and jalapeno and saute until fragrant.
  4. Add the beef and saute 2 minutes.  Season with salt and pepper.
  5. Stir in the hoisin sauce and the sambal oelek and cook 1 minute longer.
  6. Stir in the basil and serve with the rice.

Sep 9, 2007 0

Yellow Rice

  • 2 tbsp butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 tsp ground turmeric
  • 1 tsp cumin
  • 2/3 cup long grain white rice
  • 3/4 tsp salt
  • 1 1/3 cup water
  1. In a saucepan melt the butter.  Add the shallot and garlic and saute until tender.
  2. Stir in the turmeric and the cumin and saute 1 minute.
  3. Add the rice and the salt and then saute for 5 minutes.
  4. Pour in the water and bring to a boil.  Reduce the heat to very low, cover, and let simmer for 15 minutes.  Turn off the heat and let stand 5 minutes.

Aug 21, 2007 1

Herbed Grits

  • 1 cup milk
  • 1 cup chicken stock
  • 3 tbsp butter
  • 1/2 cup quick grits
  • kosher salt
  • cracked pepper
  • 1/2 tsp dry thyme
  • 1/4 tsp dry sage
  • grated parmesan
  1. Combine milk and chicken stock in a saucepan and bring to a boil.
  2. Stir in the butter and reduce the heat to a simmer.
  3. Stir in the grits.  Season with kosher salt and cracked pepper.
  4. Stir in the herbs and let simmer uncovered for 10 minutes, stirring often.
  5. Sprinkle with the parmesan and check the seasoning.  Serve.

Jun 29, 2007 1

Chipotle Risotto

  • 4 cups chicken stock
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup arborio rice
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 tbsp white wine vinegar
  • 3 tbsp heavy cream
  • cracked pepper
  • 2 canned chipotles in adobo sauce, minced
  • 1/4 cup grated parmesan
  1. Heat the chicken stock in a small saucepan on the stove.
  2. Melt the butter with the olive oil in a dutch oven.
  3. Add the shallot and the garlic and saute 2 minutes.
  4. Stir in the rice for about 3 minutes.
  5. Add the vinegar and stir until evaporated.
  6. Slowly stir in the stock over the next 20 minutes.
  7. Turn off the heat and stir in the cream, chipotle, parmesan, and cracked pepper.
  8. Serve.

Jun 21, 2007 1

Coconut Rice

  • 1 cup water
  • 3/4 cup canned coconut milk
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 cup long grain white rice
  • 1/2 cup flaked coconut
  1. Combine the water, coconut milk, sugar, and salt in a saucepan and bring to a boil.
  2. Stir in the rice, cover and reduce the heat to very low.  Simmer 15 minutes.
  3. Meanwhile, lightly toast the coconut.  Set aside.
  4. Turn off the heat and let the rice stand 5 minutes.  Stir in the coconut.  Serve.

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 25, 2007 1

Pine Nut Couscous

  • 1 tbsp butter
  • 3/4 cup chicken stock
  • salt
  • 1/3 cup couscous
  • 2 tbsp pine nuts
  1. Melt the butter in a saucepan.
  2. Add the chicken stock and bring to a boil.
  3. Stir in the couscous and season lightly.  Cover and turn off the heat and let stand 10 minutes.
  4. Stir in the pine nuts.  Serve.

May 11, 2007 1

Hominy with Cheese Sauce

  • 1 tbsp butter
  • 1 1/2 tbsp flour
  • 3/4 cup milk
  • 2/3 cup grated cheddar cheese
  • salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp mustard powder
  • 2 tsp worcestershire sauce
  • 1 small jar pimentos, drained
  • 1 can white hominy, rinsed and drained
  1. Preheat the oven to 400 F. Grease a 9 by 9" baking dish.
  2. Melt the butter in a saucepan and stir in the flour.  Whisk in the milk and bring to a simmer.
  3. Stir in the cheese until melted.
  4. Add the salt, paprika, cayenne, mustard, and worcestershire sauce.
  5. Place the pimentos and the hominy in the greased dish and pour the sauce on top.  Mix well.
  6. Put in the oven and bake 18-20 minutes.
  7. Serve.

 

May 2012
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