David and Nicole's Recipes

1/2 cups coarse bulgur
boiling water
1 zucchini cut in a 1 cm dice
1 carrot, peeled, cut in a 1 cm dice
1/2 red onion, cut in 1 cm dice
1 red bell pepper, cut in 1 cm dice
olive oil
salt and cracked pepper
1 tomato, diced
half a cucumber, peeled, diced
the juice of 2 lemons
1/2 tsp chili flakes

Preheat the oven to 400F. Soak the bulgur in boiled hot water for about 30 minutes, drain excess. Combine the zucchini, carrot, onion, and bell pepper on a cookie sheet and drizzle with 2 tbsp of olive oil. Season with salt and pepper. Roast for 20 minutes. Remove from the oven to cool slightly. Meanwhile add 2 more tbsp of olive oil to the bulgur, and the juice of the lemons. Stir in the chili flakes, tomato and cucumber. Add the cooked veg and all the accumulated juices in the pan. Stir well. Serve at room temperature.

2 chicken breasts, pounded flat
salt and pepper
2 sub buns
mayonnaise
cilantro chopped
1 tomato, sliced
1 carrot, peeled, shredded
1/3 cup canola oil
1 shallot, thinly sliced
4 garlic cloves, coarsely chopped
2″ ginger, minced
1/4 cup korean red pepper powder
2 tbsp sugar
2 tbsp fish sauce

Heat the oil in a skillet and saute the shallots until golden brown. Add the garlic and ginger and cook 1 minute. Stir in the red pepper powder, and sugar and stir well for 30 seconds. Add the fish sauce and then scrape into a jar and set aside.
Season the chicken on both sides with salt and pepper. Cook on both sides in a frying pan until done. Let rest a few minutes and then slice 1/2 inch thick.
Slice open the buns and slather on mayo, some of the chile sauce, tomato, cilantro, and carrots. Top with the chicken. Serve.

1/4 cup soy sauce
1 tbsp hoisin
1 tbsp rice vinegar
2 tbsp canola oil
1/4 lb pork, ground
3 hot dog weiners, thinly sliced
3 scallions, sliced
1″ ginger, minced
3 garlic cloves, minced
1 tbsp sambal oelek
4 cups cold cooked white rice
1/4 cup cilantro, chopped
1/2 cup diced pineapple

Combine the soy suace with hoisin, sambal oelek, and vinegar. Heat a wok and add the oil and heat until smoking. Add the pork and the weiners and saute 2 minutes. Add the scallions, ginger, and garlic and cook 1 minute. Add the rice and stir well to break up lumps. Fry until browned in spots. Add the sauce mixture and cook 2 minutes. Add the cilantro, and pineapple. Serve.

• double crust pie crust
• 3/4 lb ground pork
• 3/4 lb ground beef
• 1/2 onion, minced
• 1/2 tsp salt
• cracked pepper
• 1 tsp summer savory
• 1/4 tsp ground cloves
• 2 garlic cloves, minced
• 1 bayleaf
• 3/4 cup water
• 1 potato, peeled, diced in small cubes

1. Preheat the oven to 400 F.
2. In a large saucepan heat 2 tbsp of olive oil.  Add the beef and pork and brown briefly.
3. Add the onion, and garlic and stir well.
4. Stir in the rest of the seasonings and then add the water.
5. Bring to a simmer and cook 5 minutes.
6. Add the potato and cook a further 15 minutes uncovered. Check seasoning.
7. Meanwhile prepare the pie crust (I used the crisco recipe and it worked well)
8. Lay the pie crust in a pie plate.  Pour in the meat mixture, not including any excess liquid.
9. Lay on the top of pie and poke holes for steam.
10. Brush with a beaten egg.
11. Bake 30 minutes.
12. Let cool 10 minutes before slicing and serving.

• 1 skirt steak
• olive oil
• kosher salt and cracked pepper
• 2 tbsp fish sauce
• 1 tbsp red currant jelly
• 1 garlic clove, minced
• 2 tbsp rice vinegar
• 1 tsp soy sauce
• 1 serrano, minced
• 3 tbsp mint, minced
• 1 scallion, minced
• steamed rice
• mixed greens

1. Drizzle the steak with olive oil and season with salt and pepper.
2. Grill steak, allow to rest.  Thinly slice.
3. Meanwhile in a large bowl combine the fish sauce, garlic clove, vinegar, soy sauce, red currant jelly, serrano, mint, and scallion.
4. Mix in the meat.
5. Distribute rice between bowl. Top with meat mixture.  Lay mixed greens on top.  Serve.

• steamed white rice
• 1 lb beef, thinly sliced
• 1 can sliced bamboo shoots, drained
• 2 tbsp peanut oil
• 1/4 onion, minced
• 4 tomatoes, diced
• 1 inch of ginger, peeled, minced
• 3 garlic cloves, minced
• sea salt
• 1 tsp sugar
• 1 tbsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp sambal oelek
• 1 cup chicken stock
• 1 scallion, minced

1. Heat 1 tbsp of the oil in a wok on high and then saute the beef for 1 minute.  Set beef aside.
2. Add the other tbsp of oil to the wok and add the onion.  Saute until golden.
3. Add the tomato, ginger, and garlic.  Saute 2 minutes.  Season with salt and the sugar.
4. Stir 1 minute.
5. Add the sauces and stir 1 minute.
6. Add the chicken stock and bring to a boil.  Boil 2 minutes.
7. Add the beef and continue cooking 1 minute.
8. Stir in the scallion.  Check the seasoning.   Serve on the rice.

• 1 cup flour
• 1/4 tsp baking soda
• 1 tbsp mirin
• water
• 3/4 cup shredded green cabbage
• 3/4 cup bean sprouts
• 1 scallion, minced
• 3/4 cup very thinly sliced pork
• sea salt and cracked pepper
• 1/4 cup cooked ramen noodles
• worcestershire sauce
• peanut oil
• 2 eggs
• 1/4 cup soy sauce
• 1 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp pickled ginger, minced

1. Combine the soy sauce, sriracha, vinegar, sugar, ginger, 2 tsp worcestershire sauce, and 1/2 cup water.  Mix well.  Set aside to use later as a sauce.
2. Combine the flour, baking soda, mirin, and 1 cup water.
3. Heat a large skillet and saute the noodles in 1 tbsp peanut oil and sprinkle with 1 tbsp worcestershire sauce.
4. Keep warm.  Heat a large non-stick pan over moderate heat with 1 tbsp of peanut oil.
5. Add enough batter to cover the bottom in a thin pancake.  Lay down the pork and then cover with the cabbage and sprouts, leaving room to see the pork through the layer.
6. Cook until the pork is no longer pink.  Sprinkle with 3 tbsp more of the batter.  Cook 1 minute longer.
7. Slide out of the pan.  Cut in half and place on plates.  Top with the noodles.
8. Meanwhile cook 2 eggs sunnyside up.  Place over noodles.  Serve with the sauce.

• 1 cup rice flour
• 2 tbsp milk
• 2 tbsp heavy cream
• 1 egg
• 1 tsp turmeric
• salt
• cracked pepper
• 1/2 cup Asian Fish sauce
• 2 tbsp sugar
• 2 tbsp distilled white vinegar
• 1 jalapeno, sliced thin
• 4 garlic cloves, minced
• 1/2 inch ginger, minced
• canola oil
• 1 lb pork, thinly sliced
• lettuce, sliced in chiffonade
• 1/4 cup roughly chopped cilantro
• 1/4 cup onion, minced
• ground roasted peanuts

1. Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
2. Set aside.
3. Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water.  Stir well.
4. Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds.  Add the pork and season with salt and pepper.  Saute until cooked.  Set aside.
5. Heat a cast iron skillet on medium high with a little canola oil.  Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan.  Cook until the edges start to just brown,  flip and cook about 15 seconds on the other side.
6. Repeat.
7. Roll the meat in the crepes.  Plate.  Serve with the sliced lettuce, peanuts, and cilantro.  Spoon on the reserved sauce to taste.

• 12 corn tortillas
• 2 cups minced pre-grilled beef
• 1 tbsp peanut oil
• 8 tomatoes, stemmed, halved
• 3 serranos, stemmed
• 1/2 onion, minced
• 2 cups chicken stock\
• sea salt
• grated queso cotija
• freshly chopped cilantro

1. Roast the tomatoes and the serranos under a broiler.  Peel the tomatoes and then place all in a food processor and puree.
2. Heat the oil in a large pot and saute the onion until browned.  Add the chicken stock and bring to a boil.
3. Stir in the puree, return to a boil.  Reduce the heat to medium and simmer for 15 minutes.
4. Preheat the oven to 350 F.
5. Season with salt to taste.
6. Ladle 1 cup of the mixture into an oven proof 11 by 9 inch pan.
7. Stir 1 cup of the liquid with the meat.
8. Roll the meat into the tortillas and place seam side down in the pan.
9. Pour on the remaining sauce.  Sprinkle with cheese and bake for 15 minutes.
10. Sprinkle with the cilantro.  Serve.

• 14 oz. canned roasted tomatoes, with juice, chopped
• 2 jalapenos
• 1/2 white onion, minced
• 1 1/2 cups chicken stock
• sea salt cracked pepper
• 1 tbsp canola oil

1. Roast the jalapenos under a broiler until blackened.  Stem and mince them without seeding them.
2. Heat the canola oil in a saucepan and saute the onion for about 5 to 7 minutes.
3. Add the jalapeno and saute 1 minute.
4. Add the tomatoes with the juice and simmer for 5 minutes.
5. Pour in the chicken stock. Bring to a boil, reduce heat and simmer 15 minutes.
6. Season with salt and pepper to taste.
7. To serve heat up some corn tortillas, lightly fry some eggs, and cook some bacon.  Yum.