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Recipes
WHOLE RAINBOW TROUT BAKED IN FOIL
By BobD
1. Preheat the oven to 450 degrees
- Its easy to find farmed rainbow trout these days. Theyre usually boned and butterflied opened up, with the halves still attached. Bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
- Extra virgin olive oil
- 4 small rainbow trout, boned
- Salt and freshly ground pepper
- 2 lemons, one sliced, one cut in wedges
- 8 fresh tarragon or dill sprigs, or 4 rosemary sprigs
- Chopped fresh tarragon, dill or parsley for serving
ZUCCHINI 'PASTA'
By BobD
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons
- 2 2 2 pounds zucchini (or a combination of yellow and green zucchini)
- 2 2 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 3/4 3/4 cup fresh tomato sauce (optional)
- 1/4 1/4 to cup freshly grated Parmesan, for serving (more to taste)
Fish Stew with Peppers, Almonds and Saffron
By BobD
Chef Way The Clarks use homemade fish stock in this smoky stew, which they sometimes cook in a cazuela (a glazed te...
- 1/4 cup extra-virgin olive oil
- 1 onion, coarsely chopped
- 1 large red bell pepper, cut into thin strips
- 2 large garlic cloves, very thinly sliced
- Salt and freshly ground black pepper
- 1 teaspoon finely chopped rosemary
- 1/2 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
- 1 bay leaf
- 1 1/2 cups dry white wine
- One 14-ounce can crushed Italian tomatoes
- 1 1/2 cups water
- 1/4 teaspoon saffron threads crumbled into 2 tablespoons of hot water
- 1/4 cup salted roasted almonds
- 1 dozen littleneck clams, thoroughly scrubbed
- 1 1/4 pounds monkfish, trimmed of silver skin, meat cut into 1-inch pieces
BREAD & BUTTER PICKLES
By BobD
Toss together cucumbers, onions, and salt in a large bowl
- These old-school sandwich pickles strike the perfect sweet-sour balance.
- 2 1/2 pounds kirby cucumbers, cut crosswise into 1/4" rounds (about 8 cups)
- 2 cups thinly sliced red onions
- 1/3 cup pickling salt
- 2 cups apple cider vinegar
- 1 1/4 cups (packed) light brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon turmeric
- 1 tablespoon yellow mustard seeds
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon celery seeds
- 2 Fresno chiles or red jalape pricked with a toothpick
Spicy Snapper Sandwiches
By BobD
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 1 Thai or serrano chile, minced
- 1 tablespoon extra-virgin olive oil
- Four 6-ounce red snapper fillets
- Salt and freshly ground pepper
- 1/4 cup mayonnaise
- 1/2 tablespoon capers, chopped
- 4 rolls or buns, split
- 4 Bibb or romaine lettuce leaves
- 4 thin slices red onion
SAUTEED WHOLE RADISHES
By BobD
Trim any wilted or discolored leaves from the radishes, but leave the healthy leaves attached
- Serves 4
- Most people don’t think of radishes as anything but a salad vegetable, but they make a wonderful side dish, with a little kick from the radish roots and a hint of bitterness from the greens.
- 2 bunches red or white radishes (about 16), each no more than 1″ across, with bright, fresh greens
- 2 T extra-virgin olive oil
- 4 cloves garlic
- 1/4 cup chicken stock, or canned reduced-sodium chicken broth, or water
- Salt
- Freshly ground black pepper
SALT ROASTED TURKEY w/LEMON & OREGANO
By BobD
For salt rub: Mix all ingredients in small bowl
- Rub:
- Rub the bird with an herbal, citrusy salt mixture and let it chill overnight. As the turkey sits, the salt draws moisture to the skin. During roasting, the flavorful liquid seasons the meat and keeps it moist.
- 1/3 cup coarse kosher salt (preferably Diamond Crystal brand)
- 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
- 2 tablespoons finely grated lemon peel
- 2 tablespoons finely chopped garlic
- 1 tablespoon ground black pepper
- 1 14- to 16-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock
- 3 lemons, coarsely chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 tablespoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 2 teaspoons ground black pepper
- 1 teaspoon coarse kosher salt
- 1/2 cup extra-virgin olive oil, divided
- 6 tablespoons fresh lemon juice, divided
- 3 1/2 to 4 1/2 cups Ultimate Turkey Stock or low-salt chicken broth, divided
- Greek-Inspired Fresh Oregano and Giblet Pan Gravy
ROASTED PORTOBELLO & POTATO GRATIN
By BobD
Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment
- 4 large portobello mushrooms, stems discarded, caps peeled
- 4 large garlic cloves
- 4 sprigs thyme
- 1/4 cup extra virgin olive oil
- Sea salt and ground white pepper
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 Idaho potatoes, about 2 pounds
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup dry bread crumbs
BAKED RED SNAPPER w/TOMATOES & OLIVES
By BobD
In a mixing bowl, combine half of the minced garlic with the oil, lemon juice, and salt and pepper to taste
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and freshly ground black pepper
- Six (7-oz) red snapper fillets
- 1 shallot, chopped
- 4 tomatoes, peeled, seeded and coarsely chopped
- 2/3 cup sliced pitted Kalamata or other large Italian, French or Greek black olives
- 15 large leaves fresh basil, finely shredded
- 1/2 cup, packed fresh parsley, chopped
- 1/4 cup olive oil
- Vegetable oil cooking spray
STOUT FLOATS FOR DESSERT
By BobD
Divide ice cream among 6 (16-ounce) glasses, then add 1 tablespoon brandy to each
- 6 SERVINGS
- 2 pints superpremium vanilla ice cream
- 6 tablespoons blackberry brandy
- 4 chilled 12-oz bottles stout, such as oatmeal stout, chocolate-style beer, or Guinness