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Recipes
Grilled Skirt Steak with Green Sriracha
By BobD
“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian co...
- 3 large poblano chiles
- 2 serrano chiles, stemmed
- 3 large peeled garlic cloves, smashed
- 1/2 cup thinly sliced fresh ginger
- One 1/2-inch piece fresh turmeric (see Note), sliced, or 1/2 teaspoon ground turmeric
- 1 cup shredded unsweetened coconut
- 2 loose cups basil leaves
- 2 loose cups mint leaves
- 1 1/2 cups snipped chives
- 1/2 cup chopped cilantro
- 4 kaffir lime leaves, shredded
- 1 lemongrass stalk—tender inner bulb, bottom 4 inches peeled and thinly sliced
- 1 cup canola oil, plus more for grilling
- 1/4 cup plus 2 tablespoons fresh lime juice
- Kosher salt
- 5 pounds skirt steak, cut into 4-inch pieces
DUCK MEAT LOAF
By BobD
1. Preheat oven to 400 degrees
- Time: 35 minutes
- 1 tablespoon vegetable oil
- 1 cup minced onion
- 1 pound ground duck meat
- 4 ounces ground duck skin (including fat)
- 1/2 cup fine bread crumbs or panko, lightly toasted
- 1/4 cup chopped golden raisins
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped thyme
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1 large egg, lightly beaten.
ANDOUILLE SAUSAGE JAMBALAYA
By BobD
Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-bro...
- 1 pound pork andouille sausage, sliced crosswise 1/3 inch thick
- 1 tablespoon vegetable oil
- 2 green bell peppers, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 3 scallions, finely chopped
- 2 garlic cloves, finely chopped
- 2 1/2 cups long-grain white rice (1 pound)
- 1 (28-ounces) can diced tomatoes
- 3 1/2 cups water
BISON BURGERS w/CABERNET ONIONS & CHEDDAR
By BobD
Heat 1 tablespoon oil in heavy medium skillet over medium- high heat
- 2 tablespoons olive oil, divided
- 3 cups sliced onions (about 2)
- 3/4 cup Cabernet Sauvignon or other dry red wine
- 1 pound ground bison (buffalo)
- 2 tablespoons chopped shallots
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon dried thyme
- 4 organic hamburger buns
- 6 ounces sliced Wisconsin white cheddar cheese
- Dijon mustard
- 1 small head of escarole, leaves separated
GRILLED/PAN FRIED MARINATED TOFU
By BobD
1. Combine all of the marinade ingredients in a 2-quart bowl
- For the marinade:
- This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
- 1 tablespoon Asian sesame oil
- 1/4 cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced or grated fresh ginger
- 1 teaspoon sugar
- For the tofu:
- 1 pound firm tofu
- 1 tablespoon canola oil or peanut oil
- Additional soy sauce or marinade for topping
WILD RICE w/CHESTNUTS & CRANBERRIES
By BobD
DIRECTIONS In a large saucepan, cover the wild rice with 2 inches of water and bring to a boil
- 2 cups wild rice (3/4 pound), rinsed
- Salt
- 4 tablespoons unsalted butter
- 1 1/2 cups vacuum-packed chestnuts (9 ounces), coarsely chopped
- 3 large scallions, thinly sliced
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup dried cranberries
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
Grilled Pepper Jack and Roast Beef Sandwiches
By BobD
Buttered pita makes this a deliciously crispy version of a Philly cheesesteak
- 2 tablespoons unsalted butter, softened
- 4 thick, pocketless pitas, split
- 2 tablespoons mayonnaise
- 1/2 small red onion, thinly sliced
- 8 ounces thinly sliced pepper Jack cheese
- 8 ounces thinly sliced rare roast beef
RAMP STUFFED RABBIT LOIN w/MUSHROOM RAGOUT
By BobD
Preheat oven to 350 degrees F
- Portuguese chef Luis Caseiro knows that ramps and rabbit are natural partners. He stuffs delicate rabbit loin with ramps and wraps the package in jambon de Bayonne.
- You may substitute leeks, but as any ramp devotee will tell you, there is nothing quite like a fresh ramp.
- Ingredients
- 2 D'Artagnan Boneless Natural Rabbit Loin
- 1 pound ramps
- 4 slices D'Artagnan Jambon de Bayonne
- 1 pound D'Artagnan Wild and Exotic Mushroom Mix
- 1/4 cup Port
- 2 tablespoons pine nuts
- 2 tablespoons onions, minced
- 2 tablespoons garlic, minced
- 1 sprig fresh rosemary
- 1 tablespoon butter
Sacher Torte
By BobD
MAKE THE CAKE Preheat the oven to 375°
- 6 large eggs, separated
- 1 cup all-purpose flour
- 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 cup sugar
- 5 ounces bittersweet chocolate, melted and cooled slightly
- 1 3/4 cups apricot preserves
- 2/3 cup light corn syrup
- 2 tablespoons rum
- 10 ounces bittersweet chocolate, chopped
- Unsweetened whipped cream, for serving (optional)
SALMON SALAD SANDWICHES ON CIABATTA
By BobD
Place first 4 ingredients in medium bowl; stir in mayonnaise to taste
- 4 SERVINGS
- 2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked
- 2 green onions, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 1/2 cup (about) Piment d'Espelette Mayonnaise
- 4 4-inch squares ciabatta or focaccia
- Arugula