David and Nicole's Recipes

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Nov 12, 2006 0

Buck Rarebit

  • 4 oz. old cheddar cheese, grated
  • 1 1/2 oz. gruyere, grated
  • 1 tsp dijon
  • 1/2 tsp of another mustard
  • 2 tbsp ale
  • 2 slices sourdough bread
  • 2 eggs
  • salt and pepper
  • 1 tsp worchestershire sauce
  • cayenne
  1. Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
  2. Mix well until melted.
  3. Preheat the broiler.
  4. Check the seasoning of the sauce and adjust to taste.
  5. Toast the bread.
  6. Poach the eggs lightly.
  7. Spread the cheese mixture onto the toast and broil until golden.
  8. Top with a poached egg.  Season lightly.
  9. Serve.

Nov 11, 2006 0

Mushu Chicken (use leftover stock chicken)

  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sugar
  • 1 lb cooked chicken, chopped (use the chicken from making stock)
  • 2 medium portobello mushrooms, stemmed, sliced thin
  • 2 tbsp canola oil
  • 4 scallions, minced
  • salt and pepper
  • 1" fresh ginger, minced
  • 3 garlic cloves, crushed
  • 2 eggs, beaten
  • 1/4 cup dry vermouth
  • 1/2 cup bean sprouts
  • small flour tortillas or mandarin pancakes, heated in the microwave
  • hoisin sauce
  1. Combine the soy sauce, cornstarch, rice vinegar, and sugar.  Stir in the chicken to coat.
  2. In a large skillet on medium heat 1 tbsp oil. Saute the scallions for 1 minute.
  3. Add the ginger and the garlic and saute 30 seconds.  Stir in the mushrooms and saute 7 minutes.
  4. Remove the mushrooms from the skillet and return the pan to the heat.
  5. Add 1 tbsp of oil.  Stir in the chicken with the liquid.  Saute 3 minutes and then stir in the eggs until it begins to solidify. 
  6. Return the mushrooms to the skillet and add the vermouth.  Season to taste.
  7. Serve on the heated pancakes with a small amount of hoisin sauce.

Nov 11, 2006 0

Open Faced Egg Sandwich

  • 10 1/2 oz can cream of mushroom soup
  • 1/2 cup cheddar cheese, shredded
  • 4 hard boiled eggs, sliced
  • 1 red pepper, roasted, sliced
  • english muffins, toasted
  • paprika
  1. In a small saucepan heat the soup until bubbly for 3 to 5 minutes.
  2. Stir in the cheddar until it has melted.
  3. Fold in the egg and the red pepper.
  4. Check seasoning.
  5. Serve on the english muffins, sprinkled with paprika.

Nov 11, 2006 0

Fried Egg Salad Sandwiches

  • 4 hard boiled eggs, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup mayonnaise
  • 1 tsp dijon
  • salt and pepper
  • 1/4 tsp worcestershire sauce
  • 8 slices bread
  • butter
  1. Spread the butter on one side of each slice of bread.
  2. Combine the remaining ingredients, mixing well.
  3. Spread the mixture evenly on the un-buttered side of 4 pieces of bread. 
  4. Close the sandwich so that the un-buttered sides are facing out.
  5. Heat a large skillet.  Lay the sandwiches in the pan and brown on each side.
  6. Serve.

Nov 11, 2006 0

Baked Egg Sandwiches

  • 6 eggs, beaten
  • 2 crusty rolls, split lengthwise
  • butter
  • salt and pepper
  • 3/4 cup fresh mushrooms, diced
  • 1/3 cup gruyere, shredded
  1. Pre-heat the oven to 400 F.
  2. Butter the inside of the rolls.  Bake the rolls for 6 minutes.  Remove from oven.
  3. Increase the oven temperature to 450 F.
  4. Season the eggs with salt and pepper.  Mix in the mushrooms.
  5. Melt 1 tbsp of butter in a skillet.  Scramble the eggs lightly.
  6. Pile the eggs on the bun halves.
  7. Top with cheese and bake for 5 minutes.
  8. Serve.

Nov 11, 2006 0

Grilled Lamb in Tortillas

  • 1 lb lean ground lamb
  • 2 scallions, minced
  • 3 tbsp bread crumbs
  • 3 tbsp pine nuts
  • 1 clove garlic, crushed
  • 1 egg, beaten
  • salt
  • cracked pepper
  • 1/2 tsp dry rosemary
  • 8 slices bacon
  • 12 button mushrooms
  • 4 large tortillas
  • plain yogurt
  • toothpicks
  1. Combine the lamb, scallions, crumbs, pine nuts, garlic, and egg.  Season with 1 1/4 tsp salt, cracked pepper, and, rosemary.
  2. Mix well and shape into 4 logs.
  3. Heat a skillet and add the bacon.  Fry the bacon until limp.
  4. Wind 2 slices of bacon around each log, securing the ends with toothpicks.
  5. Re-heat the skillet and add the mushrooms to the bacon fat and fry.
  6. Place the logs on a hot grill and cook turning frequently.  Cook for about 10-15 minutes until well browned but not too dry.
  7. Slice the mushrooms.
  8. Heat the tortillas in the microwave. Spread some yogurt on each tortilla and place some mushrooms on each. 
  9. Remove the toothpicks from the logs and lay on the mushrooms.  Roll up the tortilla.  Serve.

Nov 11, 2006 0

Grilled Salmon Sandwiches for Two

  • 2 4-6 oz. salmon fillets
  • olive oil
  • salt and cracked pepper
  • 2 thick slices of french or italian bread
  • lettuce
  • lemon juice
  • 1/2 cup mayonnaise
  • 1/2 tbsp capers, drained, minced
  • 1 tsp dijon
  • 1 scallion, green part only, minced
  • 1 tbsp dill pickle, minced
  1. Heat the grill.  Brush both sides of the fillets with olive oil and then season with salt and cracked pepper.
  2. Grill the fish about 5 minutes per side or until flaky.
  3. Combine the mayo, capers, dijon, scallion, and pickle.
  4. Toast the bread.
  5. Squeeze lemon juice onto the fish.
  6. Spread the mayo mixture onto the bread and cover with some washed and dried lettuce.
  7. Lay the fish on top of the lettuce.  Serve.

Nov 11, 2006 0

Poached Eggs on Garlic Toast with Bechamel Sauce

  • 4 eggs
  • 4 thick pieces of french or italian bread, toasted
  • butter
  • 1/2 cup flour
  • 2 1/2 cups milk, heated
  • garlic salt
  • salt
  • pepper
  • paprika
  • cayenne
  • 1 tsp worchestershire sauce
  1. Melt 1/4 cup of butter in a small saucepan, not letting it brown.  Add the flour and stir until it bubbles.  Add all the milk at once and beat with a whisk.  Cook on low stirring for 10 minutes.
  2. Poach eggs lightly in vinegared water.
  3. Season the sauce to taste with salt, pepper, paprika, cayenne. Add the worchestershire sauce.
  4. Butter the toast and sprinkle with garlic salt.
  5. Serve the eggs on the toast topped with the sauce.

 

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