David and Nicole's Recipes

• dried rice vermicelli
• lettuce, sliced in a chiffonade
• bean sprouts
• 3/4 lb beef, thinly sliced
• 3 lemongrass stalks, minced
• garlic
• 1 shallot, minced
• fish sauce
• sugar
• 1 thai red chile, minced
• sea salt and cracked pepper
• 1 lime

1. Combine the beef, lemongrass, 6 cloves garlic, sliced, 1 1/2 tbsp fish sauce, 1/2 tsp sugar, and some cracked pepper.  Chill 4 hours.
2. Divide the lettuce and bean sprouts between bowls.
3. Combine the juice of the lime, 1 clove garlic, minced, the chili, minced, 1/4 cup fish sauce, 3 tbsp sugar, and 1/3 cup water. Mix well.  Set aside.
4. Soak the rice noodles in hot water.  Drain.  Divide between bowls.
5. Meanwhile heat 1 tbsp of peanut oil in a large skillet.  Add the shallot and saute until tender.
6. Pour in the beef and marinade and saute for 2 to 3 minutes.  Season with salt.  Serve on top of the noodles.  Serve with the sauce.

• 1 portobello mushroom, sliced
• 3 tbsp oyster sauce
• 1 tsp cornstarch
• 1 lb beef, sliced thin
• 1 tbsp olive oil
• 1/2 lb mushrooms, sliced
• 1/4 cup chicken stock
• 1 tbsp tamari
• 1 tbsp sambal oelek
• sea salt
• white rice

1. Combine the meat with the cornstarch and the oyster sauce and let stand 10 minutes.
2. Heat the olive oil in a dutch oven or wok.
3. Saute the meat for 2 minutes, and then set aside.
4. Add the mushrooms and the portobello mushroom, the chicken stock, and the tamari and saute until tender.
5. Season with a light sprinkle of sea salt. Stir in the sambal oelek.
6. Return the beef to the pot and saute 1 minute.
7. Serve over steamed white 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.

• 1 cup tomato juice
• 2 tbsp vodka
• 1 tbsp lime juice
• 1 tbsp worcestershire sauce
• 2 tsp horseradish
• 1 tsp tabasco
• celery salt
• sea salt and cracked pepper
• canola oil
• 2 ribeye steaks

1. Combine the juice, vodka, lime juice, worcestershire sauce, horseradish, tabasco, celery salt, cracked pepper.
2. Mix well and pour over 2 steaks.  Chill 4 hours.
3. Drain well. Season the steaks with coarse sea salt and the cracked pepper.
4. Heat a drizzle of canola oil in a heavy skillet.  Pan fry the steak 4 minutes on each side.
5. Let rest 3 minutes or so.  Serve.

• 2 steaks
• cracked pepper
• kosher salt
• 1 shallot, minced
• 2 tbsp minced fresh tarragon
• 1 tbsp parsley, minced
• 2 tbsp white wine vinegar
• 2 tbsp vermouth
• 3 egg yolks
• 1 tbsp water
• 1/3 cup cold butter, cut in small pieces

1. Combine the shallot, tarragon, parsley, vinegar, 1 tsp cracked pepper, and vermouth in a double boiler.
2. Rub the steaks with salt and cracked pepper.
3. Boil the vermouth mixture until reduced to 1 tbsp of liquid.  Whisk in the egg yolks and the water.
4. Grill the steak to your liking.
5. Whisk in the butter, piece by piece.
6. Serve the sauce over the steak.

• 1 1/4 lb lean ground beef
• 4 strips of bacon
• 4 1" cubes, brie, rind removed
• kosher salt and cracked pepper
• 4 buns
• pickles, sliced
• fresh spinach leaves
• tomato, sliced
• mayonnaise
• mustard

1. Fry the bacon until crisp.  Drain on paper towel.  Set aside.
2. Preheat the grill.
3. Mix the beef with 1 tsp salt and cracked pepper.
4. Divide into 4.  Press 1 cube of cheese into the centre of each section.  Shape into a patty around the cheese, completely enclosing it.
5. Grill the patties.
6. Toast the buns, and then spread with mayonnaise and mustard. Lay the tomato, spinach, and pickles on the bun.  Top with the bacon.
7. Serve the patty on the bun. 

• 1 bottle red wine, preferably a cabernet sauvingnon
• 1 onion, minced
• 2 carrots, peeled, diced
• 1 leek, white part only, sliced thin
• 2 minced shallots
• 1 cup sliced mushrooms
• 3 sprigs of thyme
• 6 sprigs of parsley
• 2 bay leaves
• 1/2 tsp black peppercorns
• 3 garlic cloves, smashed

Combine all the ingredients in an oven proof stock pot.  Bring to boil over high heat.  Reduce heat and simmer 45 minutes.

• 2 3/4 lb short ribs, boneless, trimmed of excess fat, cut in 1 by 2" cubes
• kosher salt, cracked pepper
• canola oil
• 1/2 onion, minced
• 1 carrot, peeled
• 1 leek, white part only, sliced
• 2 garlic cloves, minced
• 3 thyme sprigs
• 3 parsley sprigs
• 2 bay leaves
• 4 cups beef stock

1. Line a baking sheet with paper towels.  Season all sides of the meat with salt and pepper.  Heat some canola oil in a large skillet over high heat.  Add only some meat at a time, not to crowd, sear on all sides for about 5 minutes total.  Transfer to the paper towel.  Repeat with remaining meat.
2. Preheat the oven to 350 F.
3. Add the onions, carrots, leeks, garlic, thyme, parsley, bay leaves to the reduced wine sauce and toss well.
4. Add the short ribs and just enough stock to come just to the top of the meat.  Bring the liquid to a simmer, then cover.
5. Place in oven, reduce heat to 325 F.  Braise beef for 2 hours.
6. Remove the meat.  Strain the sauce, discard the vegetables.  Bring the liquid back to a boil, spooning off the fat as it rises to the top.  Strain the liquid over the meat and cover and cool.  Refrigerate at least 1 day or up to 3.

• 8 oz. fingerling ptotaoes,
• kosher salt
• black pepper
• thyme
• bay leaf
• garlic
• 8 baby carrots, cut in half lengthwise
• 4 oz. bacond, diced large
• 1 lb button mushrooms, kept whole
• butter

1. Preheat the oven to 375 F.
2. Place the potatoes in a large saucepan with 1 tbsp kosher salt, 1/4 tsp cracked pepper,2 sprigs of thyme, 1 bay leaf, and 2 crushed garlic cloves.  Add enough cold water to cover with an inch to spare.  Bring to a boil, reduce heat and simmer 15 minutes.  Drain.  Transfer to a plate, discard seasoning.  Slice the potatoes in half.  Set aside.
3. Place the carrots in a saucepan with 1/2 tbsp salt, 1/2 tsp black pepper, 2 sprigs of thyme, 1 bay leaf, and 1 garlic clove, smashed.  Cover with 1 1/2 inches of water to spare.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain, discard seasonings.
4. Spread bacon in a single layer on baking sheet and place in the oven.  Bake until almost crisp.  Drain on paper towel.
5. Heat 2 tbsp of butter in a skillet and saute the mushrooms until tender, seasoning with salt and pepper.
6. Place the beef and liquid into a large stock pot.  Warm the beef for about 10 minutes, until liquid.  Add the vegetables and return to the heat for 5 to ten minutes until heated through
7. Serve sprinkled with bacon.

• 1 lb lean ground beef
• dijon
• 1 tsp salt
• 1/2 tsp pepper
• 1 scallion, minced
• 1/2 cup milk
• 1 can condensed cream of mushroom soup
• 2 ciabatta buns, sliced lengthwise
• lettuce
• 1 tomato, sliced

1. Combine the ground beef with 1 tsp dijon, salt, pepper, the scallion, and the milk.  Shape into 4 patties.
2. Heat a large non-stick skillet.  Pan fry the patties until just brown on both sides.  Spoon the soup over the patties.
3. Cover the pan and simmer, basting frequently, for 10 to 15 minutes.
4. Toast the sliced ciabatta.
5. Spread some dijon on the bread and lay the lettuce and sliced tomato on them. 
6. Serve one patty on each ciabatta half.

• 1 1/4 lb lean ground beef
• 1/2 cup panko
• 1 egg
• 1/2 onion, minced
• 1 tsp salt
• cracked pepper
• 1/2 tsp dry oregano
• 2 tbsp parsley, minced
• 2/3 cup olives, sliced

1. Preheat the oven to 350 F.
2. Combine all the ingredients and mix well.
3. Press the mixture into a lightly greased loaf pan.
4. Bake for 1 hour.  Allow to cool 5 minutes before slicing to serve.