David and Nicole's Recipes

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Nov 1, 2007 1

Red Wine Chicken Breast

  • 2 chicken breasts
  • the juice of 2 lemons
  • 1 tsp dry sage
  • 1/2 cup dry red wine
  • 1 1/2 tbsp kosher salt
  • 1/4 cup olive oil
  • 2 tbsp sugar
  1. Combine the lemon juice, sage, wine, kosher salt, olive oil, and sugar.  Mix well.
  2. Add the chicken and chill 3 to 4 hours.
  3. Drain and then grill the chicken.
  4. Serve.

Oct 27, 2007 1

Crispy Chicken

  • 6 pieces chicken
  • sea salt
  • cracked pepper
  • 1/2 tsp cayenne
  • 2 tsp dry mustard
  • the juice of 1 lemon
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp honey
  • olive oil
  • 1 egg
  • 1 tbsp soy sauce
  • 2 cups dry bread crumbs
  • flour
  1. Combine the cayenne, mustard, lemon, coriander, ginger, honey, and 2 tsp olive oil.  Mix well.
  2. Add the chicken and turn to cover.  Season with salt.  Cover with plastic wrap and chill 4 hours.
  3. Preheat the oven to 400 F.
  4. Combine the egg, 1 tsp olive oil, and soy sauce.
  5. Combine the bread crumbs with cracked pepper.
  6. Dredge the chicken in the flour.  Dip the chicken in the egg mixture, and then dredge in the crumb mixture.  Lay on a baking sheet, skin side up.
  7. Bake for 40 minutes.

Oct 20, 2007 1

Taiwanese Chicken Breast

  • 2 chicken breasts, pounded flat
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry
  • 1 tbsp ketchup
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • flour
  • olive oil
  • lemon
  1. Combine the egg, soy sauce, sherry, ketchup, oyster sauce, sesame oil, and white pepper.  Mix well.
  2. Add the chicken breasts and chill 4 to 5 hours.
  3. Dredge in flour.
  4. Pan fry the chicken in olive oil for about 2 to 3 minutes on each side.
  5. Sprinkle with lemon juice.  Serve.

Oct 7, 2007 1

Mom’s Turkey and Stuffing

  • 1 whole turkey, about 12 lb

  •  melted butter

  • 1 onion, minced

  • 4 1/2 cups dry bread cubes

  • 3/4 tsp. salt

  • cracked pepper

  • 1 tsp thyme leaves  (or ½ tsp powdered thyme)

  • 1 tsp poultry seasoning

  • ½ tsp sage powdered

  • 3/4 cup milk 

  • 1 tbsp cornstarch
     

  • 1. Preheat oven to 350

  • 2. Combine the onion and bread cubes in large bowl.Mix in spices.

  • 3.  Add 2 tbsp melted butter and mix.

  • 4.  Moisten with milk.

  • 5.  Rinse bird.

  • 6.  Stuff inside and neck cavity. Set on a rack in a roaster, breast side up. Brush outside with 2 tbsp melted butter. Season the outside with salt and pepper.

  • 7.  Roast in tightly covered roaster at 350 degrees for 20 min per pound.  Last 30 minutes turn heat down to 300 degrees.  During last hour, uncover and baste every 30 minutes.

  • 8. Remove the turkey from the pan to rest and pour the pan juices through a strainer into a saucepan.

  • 9.  Skim off the fat. Stir the cornstarch into 2 tbsp water and then stir into the jus.  Bring to a low boil and stir until slightly thickened.  Serve with the turkey.

  • 10.  Make sure to remove the stuffing from the turkey so that there is no risk of bacteria as it cools.

Sep 12, 2007 1

Soy Marinated Chicken

  • 1/2 cup soy sauce
  • 1 tbsp dry sherry
  • 1 tsp dry mustard powder
  • 1 1/2 tbsp minced ginger
  • 3 garlic cloves, minced
  • cracked pepper
  • 6 chicken thighs
  1. Combine the soy sauce, sherry, mustard, ginger, garlic and pepper.  Mix well and pour over the chicken.
  2. Marinate the chicken in the fridge overnight.
  3. Preheat the oven to 350 F.
  4. Drain the chicken and discard the marinade.
  5. Place the chicken skin side up in a baking dish and bake 1 hour or until cooked.

Aug 21, 2007 1

Garlic Roast Chicken

  • 3 1/2 lb whole chicken
  • sea salt and cracked pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 sprigs fresh rosemary
  • 4 garlic cloves, minced
  • olive oil
  • 1/2 cup dry white wine
  1. Preheat the oven to 450 F.
  2. Rinse and pat dry the chicken.
  3. Season the inside with sea salt and cracked pepper.  Stuff the cavity with the herbs.
  4. Season the bottom of the chicken and then set, breast up, on a rack in a roasting pan.
  5. Stuff the garlic between the breast and the skin covering it.
  6. Rub the outside with a little olive oil and season with salt and pepper.
  7. Place in the oven and roast for 1 hour, until the skin is crispy and clear juices run.
  8. Remove the chicken from the pan to rest.
  9. Pour out the excess fat from the pan and then place on high heat on the stove top.
  10. Deglaze the pan with the white wine.
  11. Serve the chicken with the sauce.

Aug 7, 2007 1

Chicken Breast with Tequila Lime Sauce

  • 2 chicken breasts, pounded flat between wax paper
  • sea salt and cracked pepper
  • 1/4 cup tequila
  • 1 tbsp lime juice
  • 1 scallion, minced
  • 2 garlic cloves, minced
  • 1 tsp coriander
  • 2 tbsp heavy cream
  • 2 tbsp butter
  1. In a saucepan combine the tequila, lime juice, scallion, garlic, coriander, 1/4 tsp salt, and cracked pepper.
  2. Bring to a boil.  Stir in the cream and simmer on very low heat 2 minutes.
  3. Stir in the butter and keep warm.
  4. Meanwhile season the chicken and then panfry in olive oil for about 2 minutes each side.
  5. Serve with the sauce.

Jun 19, 2007 1

Spicy Roast Chicken

  • 8 chicken thighs or drumsticks
  • 1/2 cup white vinegar
  • 1 habanero, seeded, minced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • allspice
  • 6 garlic cloves, minced
  • 1 tbsp salt
  • 2 tsp sugar
  • dry thyme
  • 1/4 tsp ground cinnamon
  1. Combine the vinegar, habanero, soy sauce, olive oil, lime, lemon, garlic, salt, and sugar.  Mix well.
  2. Add the chicken and stir to combine.  Sprinkle with the allspice, thyme, and the cinnamon.
  3. Cover and chill overnight.
  4. Preheat the oven to 375 F.
  5. Grease a 13 by 9 inch pan.
  6. In a skillet heat some olive oil on high.
  7. Sear the chicken in batches to brown all the sides about 3 minutes.
  8. Place skin side up in the pan and then roast for about 40 minutes, until clear juices run.

Jun 10, 2007 1

Roast Chicken

  • a 3 to 3.5 lb whole chicken, giblets removed, rinsed and patted dry
  • 2 tbsp butter, melted
  • sea salt and cracked pepper
  1. Preheat the oven to 375 F.
  2. Brush the chicken all over with the butter and then season generously inside and out with salt and pepper.
  3. Set on a rack in a roasting pan, wing side up and roast 15 minutes.
  4. Turn to the other side and roast 15 minutes longer.
  5. Rotate so the chicken is breast side up and increase the heat to 450 F.
  6. Roast 25 minutes.
  7. Remove the chicken from the pan .Let rest 10 minutes.
  8. Meanwhile put the pan on high heat and deglaze with a little water, or white wine, and scrub with a wooden spoon.  Pour off some of the fat.
  9. Serve the chicken with the gravy.

May 10, 2007 1

Chicken Marsala

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • olive oil
  • 1 tbsp butter
  • 1 shallot, minced
  • 1/2 lb mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 lb fettucine
  • 2/3 cup marsala wine
  • 1/2 cup heavy cream
  • 1 1/2 tbsp dijon
  • parmesan, grated
  1. Heat 1 1/2 tbsp of olive oil in a large skillet on high heat.  Brown the chicken 4 minutes per side, seasoning with salt and pepper.  After you turn, you may need to add another drizzle of olive oil.
  2. Remove from the pan and reduce the heat to medium then add the butter to the skillet.
  3. Saute the shallots until tender.  Then add the mushrooms and garlic.  Saute until tender.
  4. Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
  5. Boil the fettucine in salted water.
  6. Add the marsala to the mushrooms and reduce by half. 
  7. Add the cream and the dijon and simmer 1 minute.
  8. Return the chicken to the pot and simmer until cooked.  Season.
  9. Drain the pasta and toss with the sauce.
  10. Sprinkle in the parmesan.

 

May 2012
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