David and Nicole's Recipes

• the skin from 4 chicken thighs, left intact but removed from meat
• sea salt
• cracked pepper
• chili flakes
• 3 tbsp sesame seeds
• the juice of half a lemon
• 2 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp soy sauce
• 1/4 cup peanut oil
• 3 radishes, slices
• romaine lettuce, washed, torn

1. Toast the sesame seeds in a skillet and then set aside.
2. Combine the cooled seeds with the lemon, vinegar, sugar, soy sauce, and peanut oil.  Set aside.
3. Divide the lettuce and radishes between bowls.  Place in the fridge.
4. Heat a skillet and lay down the chicken skin.  Season on both sides with salt, pepper, and chili flakes.  Cook flipping, pressing down with a metal spatula until crisp.
5. Drain on paper towel.
6. While warm slice. Arrange over the salad.  Mix the dressing well and drizzle on top.  Serve.

• 2 cups oreo cookie crumbs
• 3 tbsp butter, melted
• heavy cream
• 1/2 cup milk
• 2 cups light cream
• egg yolks
• sugar
• 4 oz. bittersweet chocolate, crushed
• 4 oz. chocolate toffee bar, crushed

1. Line a springform pan with wax paper on the inside and aluminum foil on the outside.
2. Combine the oreo crumbs with the butter and mix until the texture of wet sand.
3. Press firmly into the bottom of the springform pan.  Chill.
4. In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.
5. Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.
6. Slowly pour in the yolk mixture, while stirring.  Reduce heat to medium low and stir constantly for 10 minutes.
7. Add the crushed bittersweet chocolate, stirring to melt completely.  Transfer the pot to an ice bath.  Chill mixture completely in fridge.
8. Transfer to an ice cream machine and process.  Spread mixture over the chilled oreo crust.  Cover and transfer to freezer.  Freeze overnight.
9. In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer.  Meanwhile, beat 5 egg yolks with 1/2 cup sugar.
10. Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.
11. Transfer to an ice bath and then chill completely in fridge.
12. Pour into an ice cream machine and process.  While mixing in machine, add the crumbled chocolate toffee bar.
13. Spread mixture over top the frozen chocolate layer.  Cover and freeze overnight.

• 1 1/2 tbsp olive oil
• 2 tbsp creme fraiche
• 2 tsp dijon
• 1 1/2 tbsp white wine vinegar
• 1/2 cup minced dill
• sea salt
• cracked pepper

Combine all the ingredients.  Season to taste.  Mix well.  Serve over a green salad.

• 1/4 onion, minced
• 1 tbsp olive oil
• sea salt
• 1/2 tsp cayenne
• 1/4 cup diced smoked ham
• 1 tomato, diced
• 2 garlic cloves, minced
• 1/4 tsp chili flakes
• 15 oz. canned hominy, rinsed, drained
• 1/2 cup chicken stock
• 1/4 cup orange juice
• 1/4 cup water
• 1 tsp ancho chili powder
• 1/2 tsp cumin
• 1/2 tsp coriander

1. Heat the olive oil in a dutch oven.  Saute the onion with some salt and the cayenne until tender.
2. Add the ham and saute 2 minutes.
3. Add the tomato, garlic, and chili flakes and saute 1 minute.
4. Add the hominy and saute 2 minutes.
5. Pour in the chicken stock, water, and orange juice.
6. Stir in the ancho, cumin, and coriander.  Bring to a simmer.
7. Cook uncovered for med-low for 10 minutes.  Check the seasoning.  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.

• 3 tbsp olive oil
• 2 cups french bread, cut in 1" cubes
• 1 garlic clove, minced
• 2 plum or 1 large tomatoes, diced
• lightly beaten
• salt and pepper

1. Heat 2 tbsp of olive oil in a non-stick skillet on medium.  Add the croutons and cook until golden.
2. Add the garlic and tomatoes and cook 2 minutes.  Season with salt and pepper.
3. Add 1 more tbsp of the oil and then pour in the eggs.
4. Cook until almost set and then shake pan.  Cover with a plate, invert. Divide in half and serve.

• 1/2 lb beef, thinly sliced
• 3 dried Chinese mushrooms, soaked in hot water for 30 minutes, destemmed and caps minced
• 6 cups chicken stock
• 3 scallions, minced
• 1 garlic clove, minced
• 1 small can bamboo shoots, drained, sliced thin
• 2 tomatoes, peeled, diced
• 2 tbsp soy sauce
• 1/2 tsp turbinado sugar
• 1 chili, seeded, minced
• 1 egg, beaten lightly.
• sea salt and white pepper

1. Bring the stock to a boil and add the beef and mushrooms.  Simmer for 4 minutes.
2. Add the scallions, bamboo, and tomatoes.  Simmer another 4 minutes.
3. Turn off the heat, and while stirring add the egg.
4. Add the garlic, soy sauce, chili, and then season to taste.
5. Serve.

• 1 cup flour
• 1/2 cup oats
• 3/4 cup sugar
• 1/4 cup cocoa
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup canola oil
• 1 tsp vanilla
• 1 tbsp white vinegar
• 1 cup warm water
• 1/3 cup chocolate chips

1. Preheat the oven to 400 F.  Line a muffin tin with cups and spray with cooking oil.
2. Combine the flour, sugar, oats, cocoa, baking powder, soda, and salt.
3. Stir in the remaining ingredients.
4. Scoop into the muffin tin.
5. Bake for 20 minutes.

• 1/4 cup fish sauce
• 1/4 cup water
• the juice of 1 lime
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 garlic cloves, minced
• 2 serranos, seeded, minced
• 1/4 lb rice vermicelli
• 1 cup lettuce,sliced
• 1 cup bean sprouts
• 1/4 cup basil, rougly chopped
• 1/4 cup cilantro, chopped
• roasted salted peanuts
• 1/2 lb pork, thinly sliced
• sea salt and cracked pepper
• peanut oil

1. Combine the fish sauce, water, lime, vinegar, sugar, garlic, and serranos.  Mix well.  Set aside.
2. Cook the vermicelli in boiling water.  Drain.  Set aside.
3. Divide the lettuce and bean sprouts between 2 bowls.
4. Top with the basil and cilantro.
5. Season the pork with salt and pepper.  Pan fry in peanut oil.
6. Divide the noodles between the bowls.
7. Add the pork.  Sprinkle with peanuts.
8. Serve with the sauce.

• 1 cucumber, peeled, sliced in long chunks
• sea salt
• 1 tsp sugar
• 2 tbsp white vinegar
• 2 tsp sambal oelek

1. Sprinkle the cucumber with the salt.  Let stand 10 minutes.
2. Squeeze out the moisture and then add the remaining ingredients.  Serve.