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Recipes
GRILLED SHRIMP COCKTAIL
By BobD
Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but pref...
- Cocktail sauce:
- 8 SERVINGS
- After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp.
- 2 cups ketchup
- 2 tablespoons freshly grated horseradish root (see Note)
- 2 tablespoons high-quality bottled horseradish
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 medium shallots, peeled, and grated on a Microplane grater
- Brine:
- 8 cups water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 2 lemons
- 4 garlic cloves, peeled, and grated on a Microplane grater
- 3 cups ice
- Twenty-four 8- to 12-count unpeeled shrimp
- 1/3 cup canola or vegetable oil
- 1/2 cup extra virgin olive oil
- Juice of 2 lemons
- 1/4 cup minced chives
- Kosher salt
- Freshly ground coarse black pepper
- 2 lemons, each cut into 4 wedges
NOLA HURRICANE
By BobD
Shake ingredients with cracked ice; strain into chilled cocktail glass or into a hurricane glass over ice
- 1 ounce (2 tablespoons) light rum
- 1 ounce (2 tablespoons) dark rum
- 1/2 ounce (1 tablespoon) passion-fruit juice
- 1/2 ounce (1 tablespoon) fresh lime juice
DEVILED QUAIL EGGS w/BLACK CAVIAR
By BobD
Bring a medium heavy-bottomed saucepan of generously salted water to a boil
- Kosher salt
- 2 large chicken eggs
- 12 quail eggs
- 2 Tbs. mayonnaise
- 1/2 tsp. Dijon mustard
- 1/8 tsp. finely grated lemon zest
- 1 Tbs. American black caviar, such as paddlefish or hackleback
BEAN & POTATO SALAD w/DILL
By BobD
Place shallots in a small bowl
- Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
- 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
- 6 tablespoons (or more) red wine vinegar
- Kosher salt
- 3 pounds baby Yukon Gold potatoes
- Freshly ground black pepper
- 1 cup (or more) mayonnaise
- 1 large pinch of smoked paprika
- 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
- 1 cup Dilly Beans , cut crosswise into 2" pieces
- 2-3 large hard-boiled eggs, peeled, quartered
- 3/4 cup coarsely chopped fresh flat-
GASCON DUCK BREAST SALAD
By BobD
1. Combine lettuce, prosciutto, and smoked duck breast in a bowl
- 4 SERVINGS
- • 2 ounces duck prosciutto finely diced
- • 2 ounces smoked duck breast, diagonally sliced
- • 1 tablespoon balsamic vinegar
- • 1 head Boston lettuce, torn into pieces
- • 2 teaspoons Dijon mustard
- • 1 teaspoon minced garlic
- • 8 “white olives”
- • Salt and pepper to taste
- • 3 tablespoons rendered duck fat
- • 4 ounces duck gizzards confit
Coca-Cola Cake
By BobD
- Cake:
- 1 1/2 sticks plus 1 tablespoon unsalted butter, at room temperature, divided
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3 tablespoons natural cocoa powder
- 1/2 teaspoon salt
- 1 cup Coca-Cola
- 1/4 cup whole milk
- 2 large eggs
- Chocolate Frosting:
- 1 cup unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1/2 cup natural cocoa powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup whole milk or heavy cream
- 1 1/2 cups mini marshmallows (optional)
- Chocolate curls or grated chocolate (optional)
MIXED BERRY & CASSIS SUNDAES
By BobD
Bring creme de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momenta...
- 6-8 SERVINGS
- 1/2 cup creme de cassis (black-currant liqueur)
- 1/4 cup plus 1 Tbsp sugar, divided
- 2 teaspoons fresh lemon juice, or to taste
- 4 cups mixed berries (1 1/4 lb), halved or quartered if large
- 3/4 cup chilled heavy cream
- 1 pint vanilla ice cream
- 1 pint raspberry sorbet
TAMARIND MARGARITAS
By BobD
Break tamarind into small pieces (1/2 cup packed) and soak in boiling-hot water, stirring occasionally and breaking...
- 4 DRINKS
- 1/4 lb tamarind from a pliable block
- 1 cup boiling-hot water
- 3 1/2 tablespoons superfine granulated sugar
- 6 oz (3/4 cup) tequila
- 2 tablespoons fresh lime juice
- GARNISH: lime wedges; granulated sugar for coating rims of glasses
Free-Form Sausage-and-Three-Cheese Lasagna
By BobD
Preheat the oven to 425°
- 1/2 pound lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1/2 pound sweet Italian sausage
- 1 cup water
- 4 large garlic cloves, thinly sliced
- One 28-ounce can whole tomatoes, chopped and juices reserved
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese
- 1/2 pound fresh mozzarella, cut into 8 pieces
- 6 ounces Italian Fontina, cut into 8 pieces
- 2 tablespoons unsalted butter, softened
- 1/4 cup thinly sliced basil leaves
CREAMY VEGETABLE SOUP
By BobD
Melt butter and sauté one tbsp
- 2 cups left over vegetables, minced
- 1 tbsp. onions, minced
- Salt and pepper
- 1 cup stock or vegetable soup
- 2 tbsp. butter
- 1 1/2 tsp. flour
- 1 cup milk
- 1 cup cooked vegetables
- Parsley