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Recipes
GRILLED CLAMS
By BobD
Prepare grill for indirect cooking
- 4 SERVINGS
- 1/2 cup unsalted butter, softened
- 1/2 cup dry white wine
- 1 tablespoon minced garlic
- 1 teaspoon pimente la Vera or other smoked paprika
- 32 small hard-shelled clams (about 2 inches across), scrubbed
- 4 slices good French bread (about 1 inch thick)
- 1/4 cup coarsely chopped parsley
- Kosher salt to taste
GREEN BEANS w/POTATOES & GARLIC
By BobD
1. Steam the green beans above 1 inch of boiling water for four to five minutes until tender
- This recipe is inspired by a Spanish dish that’s made with the flat green beans that we call romanos. But the dish is just as delicious made with other varieties of green beans, like Blue Lake.
- 3/4 pound green beans, trimmed and broken in half
- 1 pound red waxy potatoes, scrubbed and cut in 2-inch wedges
- 2 tablespoons extra virgin olive oil
- 2 to 3 large garlic cloves (to taste), minced
- Salt and freshly ground pepper to taste
- 2 hardboiled eggs, diced (optional)
GRILLED PORK CHOPS w/SATE SAUCE
By BobD
Puree all ingredients except pork in a blender
- Garnish:
- 4 SERVINGS
- 1/2 cup unsalted roasted peanuts
- 1/3 cup well-stirred canned unsweetened coconut milk
- 2 tablespoons water
- 1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
- 1 1/2 tablespoons Asian fish sauce
- 1 tablespoons chopped shallot
- 2 teaspoon cider vinegar
- 1 teaspoon sugar
- 4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
- sliced cucumber; chopped peanuts; lime wedges
APRICOT-PEAR CORDIALS
By BobD
Divide rock candy among containers
- Look for 1-quart cordial bottles, carafes, or mason jars with necks wide enough for adding the fruit (and removing it, if desired, after the liqueur has matured). You may need slightly more or less fr
- 1 1/2 pounds rock candy (see Tip, below)
- 1 1/2 pounds dried pears and/or apricots
- 2 liters vodka
SAVORY CHEESE BISCOTTI
By BobD
The main difference I found between these and the usual sweet ones was that without the sugar they tended to soften...
- 2 1/4 cups flour, more for kneading
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 eggs plus 1 egg yolk
- 1 3/4 cups freshly grated Parmigiano-Reggiano
- 1 cup lightly toasted shelled hazelnuts.
MAPLE BUDINO
By BobD
1. Preheat oven to 300 degrees
- 1 cup maple syrup (preferably grade B)
- 4 cups heavy cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 7 large egg yolks
- 1/3 cup dark brown sugar.
POLENTA w/SHRIMP & PANCETTA
By BobD
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minut...
- 1/2 cup instant polenta
- 1/4 pound pancetta, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon hot red pepper flakes
- 3 tablespoons extra-virgin olive oil, divided
- 1 (14-ounces) can diced tomatoes in juice
- 1 pound cleaned large shrimp
- 1 tablespoon chopped flat-leaf parsley
BREAKFAST QUINOA w/FRUIT & ALMONDS
By BobD
Heat a large, heavy saucepan over medium heat, and add the butter
- Quinoa cooks so quickly that you can make it for breakfast without getting up especially early to do so. But you can save a precious 20 minutes if you cook the quinoa ahead of time.
- The trick here is to cook the plums just long enough so that they bleed a little bit, which makes the porridge very pretty, but not so long that they completely break down.
- 1 tablespoon unsalted butter
- 2 to 3 plums, pitted and diced
- 1/4 cup dried fruit, such as cranberries, cherries or diced apricots
- 1/4 teaspoon ground cinnamon (more to taste)
- 1 to 2 tablespoons honey or agave nectar
- 24 almonds, halved or slivered
- 4 cups (loosely packed) cooked quinoa (1 cup uncooked)
- Milk or yogurt to taste
CURRY SPICED LAMB BURGERS
By BobD
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire
- 4 SERVINGS
- 1 1/2 pounds boneless lamb shoulder, cut into chunks
- 1 medium (or 1/2 large) onion, peeled and cut into chunks
- 1 fresh chili, preferably jalapeño, seeded and minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and freshly ground black pepper to taste
- Diced mango, green and red pepper, red onion and scallion; and shredded carrot and lettuce, to garnish (optional).
PAD THAI w/VEGETABLES
By BobD
1. Place noodles in a bowl and cover with very hot tap water
- Time: 45 minutes
- 5 1/3 ounces dried pad Thai rice noodles (see note)
- 2 tablespoons freshly squeezed lime juice and 2 lime wedges for garnish
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground red Thai chilies or cayenne pepper
- 1/2 teaspoon paprika
- 2 tablespoons sweet Thai chili sauce
- 2 tablespoons soy sauce
- 1 cup peanut oil
- 8 green beans, trimmed
- 1 large egg
- 1/4 cup finely diced red onion
- 2 baby bok choy, quartered lengthwise
- 1/4 large red bell pepper, cut into julienne
- 1 cup (lightly packed) thinly sliced Napa cabbage
- 2 scallions, halved crosswise and quartered lengthwise
- 1/2 cup finely diced firm tofu
- 1/4 cup plus 1 tablespoon pad Thai sauce (see note)
- 1/4 cup mixed chopped fresh basil and cilantro leaves
- 1/2 to 3/4 cup fresh bean sprouts
- 2 to 4 tablespoons coarsely chopped roasted salted peanuts.
- Note: Pad Thai noodles and sauce are sold in Asian markets and online.