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Recipes
CURRIED TROUT w/CHUTNEY & CUC-MELON RAITA
By BobD
Mix first 3 ingredients in small bowl
- 2 SERVINGS
- Curried Trout with Chutney and Cucumber-Melon Raita
- 1/2 cup plain whole-milk yogurt
- 1/3 cup diced unpeeled English hothouse cucumber
- 1/3 cup diced peeled cantaloupe
- 3 tablespoons chopped fresh mint, divided
- 2 large (8- to 9-ounce) trout fillets with skin
- 4 tablespoons mango-ginger chutney
- 2 teaspoons Madras curry powder
- 1/3 cup sliced almonds
- 2 tablespoons (1/4 stick) butter
SQUASH & CHEDDAR CHEESE PIE
By BobD
1. Preheat oven to 400 degrees
- 1 1 1/2 to 2-pound butternut squash
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2/3 cup grated aged sharp Cheddar cheese (1 to 1 1/4 ounces)
- 2/3 cup grated nutty, earthy semisoft cheese, like Thistle Hill Tarentaise or Cowgirl Creamery Red Hawk (1 to 1 1/4 ounces)
- 1/2 cup fresh goat cheese (2 to 3 ounces)
- 1 tablespoon finely chopped fresh rosemary
- 2 eggs
- 2 egg yolks
- 2/3 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 9-inch pie crust, plain or whole wheat, baked.
GALICIAN TUNA EMPANADA
By BobD
Heat oil in heavy medium skillet over medium-high heat
- 8 SERVINGS
- In Galicia, empanadas are large enough to serve many people, unlike the individual empanadas of Latin America.
- 1 tablespoon olive oil
- 2 medium plum tomatoes, seeded, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
- 2 large hard-boiled eggs, peeled, sliced
- Nonstick vegetable oil spray
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 2 ounces thinly sliced Serrano ham or prosciutto
- 1 large egg, beaten to blend (for glaze)
HUDSON BAY
By BobD
Shake liquid ingredients with ice
- 1 SERVING
- 1 oz. (2 Tbsp.) gin
- 1/2 oz. (1 Tbsp.) cherry brandy
- 1/2 oz. (1 Tbsp.) fresh orange juice
- 1 1/2 tsp. 151-proof rum
- 1 tsp. fresh lime juice
- lime slice
FOIE GRAS & LOBSTER SALAD w/PAPAYA
By BobD
LOBSTER 1. Fill a 10-12 pound pot with water about 2/3 full
- 4 SERVINGS
- LOBSTER
- Ingredents
- • 1/4 cup course salt
- • 2 whole lobsters, 1 # each
- SALAD
- Ingredients
- • 1/3 cup duck fat
- • Black pepper, freshly ground
- • 1/2 small red onion, about 2 ounces, thinly sliced
- • 3 tablespoon aged sherry vinegar
- • Zest of 1 lemon, cut into strands
- • 2 sprigs fresh basil, leaves only chopped
- • Course salt
- FOIE GRAS
- Ingredients
- • 8 ounces foie gras, cut into 4 slices about 1/2-inch thick
- • Course salt
- • Black pepper, freshly ground
- GARNISH
- Ingredients
- • 1/2 pound of mixed hearty lettuces (frisee, radicchio, mizuna, or endive)
- • 1 large, ripe papaya, peeled, seeded, and cut into 1-inch cubes
ROAST CHICKEN WITH HONEY & CUMIN
By BobD
Mix the oil, vinegar, cumin, garlic, honey and salt together in a small bowl
- 4 SERVINGS
- 1/4 cup olive oil
- 1 1/2 tablespoons sherry vinegar
- 2 teaspoons ground cumin
- 2 cloves garlic, crushed
- 2 tablespoons honey
- 1 teaspoon salt, or to taste
- 1 chicken, 3 to 3 1/2 pounds, trussed.
SAUSAGE ROLL w/GRAVY
By BobD
Unroll crescent roll dough onto a lightly floured surface
- 4 SERVINGS
- 1 tube (8 oz.) refrigerated crescent rolls
- 1/2 lb. raw spicy pork sausage
- 1/2 tbsp. spice hunter organic oregano
- 1/2 tbsp. spice hunter organic sage
- 1/2 tbsp. spice hunter organic basil
SKIRT STEAK FAJITAS w/LIME & BLACK PEPPER
By BobD
Prepare grill for cooking
- 6 SERVINGS
- 2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
- 2 1/2 tablespoons olive oil
- 2 1/2 teaspoons balsamic vinegar
- 1 1/2 teaspoons salt
- 1/4 cup fresh lime juice
- 2 lb skirt steak, halved crosswise
- 2 1/2 teaspoons coarsely ground black pepper
- 18 flour tortillas
- 1 cup fresh cilantro leaves
- ACCOMPANIMENT: tomatillo or tomato salsa; lime wedges
- SPECIAL EQUIPMENT: metal skewers or a grill basket
SAUSAGE w/POTATOES & HOT PEPPERS
By BobD
Scrub and dry the potatoes, but don't peel them
- 6 SERVINGS
- 2 pounds red potatoes or new potatoes (4 medium-sized is best)
- 1/2 cup extra-virgin olive oil
- 6 plump garlic cloves, crushed and peeled
- 1/2 teaspoon peperoncino flakes, or to taste
- 1 cup Tuscan-style peperoncini (small whole peppers) in vinegar, drained, seeded, and thinly sliced (12-ounce jar)
- 3/4 teaspoon coarse sea salt or kosher salt, or to taste
- 1 1/2 pounds sweet Italian sausages, preferably thin
COCONUT ALMOND CANDY
By BobD
1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray
- 7 fluid ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/4 cups confectioners' sugar
- 14 ounces sweetened flaked coconut
- 1/2 cup whole almonds, toasted
- 16 ounces milk chocolate or coating chocolate