BobD's profile page
Recipes
SAUTEED SPINACH
By BobD
Wash the spinach, but don’t dry it completely
- Spinaci Saltati
- Makes 4 servings
- 2 pounds bunch spinach or two 10-ounce cellophane packages spinach
- 3 T extra-virgin olive oil
- 5 cloves garlic, peeled
- Salt
- Freshly ground black pepper
ZINFANDEL SPAGHETTI
By BobD
1. Bring a pot of salted water to a boil
- 1 ½ pounds rapini (broccoli rabe)
- 1 pound spaghetti
- 1 bottle (750 ml) dry red wine, preferably Zinfandel
- 1 tablespoon sugar
- ⅓ cup extra-virgin olive oil
- 2 tablespoons thinly sliced garlic (about 4 cloves)
- ¼ teaspoon red-pepper flakes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Pecorino Romano cheese
FARRO SALAD w/ROASTED RUTABAGA
By BobD
1. Preheat oven to 400 degrees
- 1 1/2 pounds rutabaga, peeled and cut into 3/4-inch pieces
- 5 tablespoons extra virgin olive oil, more for drizzling
- 1 tablespoon maple syrup
- 3/4 teaspoon kosher salt, more to taste
- Freshly ground black pepper to taste
- 1 1/2 cups farro
- 2 tablespoons finely chopped shallot
- 2 teaspoons red wine vinegar, more for drizzling
- 1 fat garlic clove, minced
- 1/2 cup crumbled ricotta salata or feta cheese
- 1/2 cup toasted, chopped hazelnuts
- 2 bunches watercress or arugula, cleaned and trimmed.
Meat Loaf Stuffed with Prosciutto and Spinach
By BobD
This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese
- 2 large carrots, each cut lengthwise into 6 slices
- 4 cups spinach (3 ounces), thick stems discarded
- 2 pounds lean ground beef
- 2 pounds ground pork
- 2 1/2 cups fresh bread crumbs
- 2 cups freshly grated pecorino cheese (6 ounces)
- 6 large eggs, lightly beaten
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 12 thin slices of prosciutto (4 ounces)
- 1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices
- 1/4 cup extra-virgin olive oil
- 4 sprigs of rosemary
- 2 cups dry red wine
- 1 cup water
SQUID CERVICHE VERDE
By BobD
Bring a pot of water to a boil, add squid and cook 30 seconds
- 1 pound cleaned squid, in 1/2-inch rings
- 1 chopped jalapeno pepper
- 3 cloves garlic
- 1 teaspoon dry oregano, preferably Mexican
- 1/4 cup red wine vinegar
- 1 cup loosely packed flat leaf parsley leaves, finely chopped
- 1 cup loosely packed cilantro leaves, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- Salt and freshly ground black pepper to taste
GRILLED WHOLE SNAPPER
By BobD
Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly
- 1 1 1 teaspoon salt
- 2 2 1 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled
- 3 3 3 tablespoons olive oil
- 2 2 2 cloves garlic, minced
- 1 1 1 tablespoon dry bread crumbs
- Lemon wedges, for serving
TIRAMISU AFFOGATO
By BobD
Beat cream with sugar until it just holds stiff peaks
- 3/4 cup chilled heavy cream
- 1 tablespoon sugar
- 1 pint vanilla ice cream
- 1 pint coffee ice cream
- 9 savoiardi (Italian crisp ladyfingers), coarsely crumbled
- 1 1/4 cups freshly brewed espresso (10 ounces) or 1 1/4 cups boiling water and
- 3 tablespoons instant-espresso powder
- A small piece bittersweet chocolate
POTATO & LEEK SOUP w/COD
By BobD
In a medium saucepan, boil the water and add the potatoes, onion, and salt
- 4 cups water
- 1 pound boiling potatoes, peeled and diced
- 1 medium onion, diced
- 1 1/2 teaspoons kosher salt, more to taste
- 2 leeks, white and light green parts, washed and diced
- 1/3 pound cod fillet, diced
- 1/3 cup chilled unsalted butter, diced
- 2 tablespoons minced fresh chives
- 4 teaspoons cognac or brandy (optional)
- 1/4 teaspoon freshly ground black pepper
GRILLED TUNA w/MANGO HABANERO MOJO
By BobD
TO MAKE THE TUNA AND MARINADE: In a large shallow dish, mix the parsley, cilantro, garlic, sherry, olive oil, sal...
- For the Tuna and Marinade:
- The floral note of the habaneros is a tremendous partner to the mango, but if you can't find them, substitute another spicy chile. This mojo is also delicious with grilled shrimp or pork.
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1/4 cup dry sherry
- 1/4 cup olive oil
- 1 teaspoon kosher salt; more for seasoning
- Freshly ground black pepper to taste
- 4 tuna steaks, 6 ounces each
- For the Mojo:
- 1 ripe, juicy mango, peeled and pitted
- 1/4 cup Chardonnay or other dry white wine
- Juice of 1/2 orange (about 1/4 cup)
- 1/2 to 3/4 teaspoon minced habanero, Scotch bonnet, or other hot chile (seeds removed)
- Sprigs of cilantro for garnish
CAJUN CHICKEN PASTA
By BobD
Heat oil in sauté pan. Add garlic and sauté for 30 seconds
- Spicy Pasta Sauce:
- 10 oz. cooked fettuccine
- 1 cup spicy Cajun pasta sauce
- 1 tbsp. Parmesan cheese
- 1 boneless chicken breast, cooked and sliced in strips 1 tsp. chopped parsley
- 2 oz. olive oil
- 1 tbsp. fresh chopped garlic
- 1/2 cup of onions cut in large chunks
- 1/2 cup of green peppers, diced in large pieces
- 1/2 cup of red peppers, diced in large pieces
- 1/8 tsp. cayenne pepper
- 1 cup of chicken stock
- 1 cup V8 vegetable juice
- 2 tbsp. cold water
- 1 tbsp. cornstarch, mixed with cold water to thicken Salt and pepper