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Recipes
GROWN UP GRILLED CHEESE SANDS
By BobD
1. Heat a large nonstick skillet over medium-low heat
- Cooking spray
- 1 cup vertically sliced red onion
- 1 large garlic clove, minced
- 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
- 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
- 2 cups fresh spinach leaves
- 8 (1/4-inch-thick) slices tomato
- 6 slices center-cut bacon, cooked
Texas Smoked Salmon Tartare
By BobD
These spicy, tangy little hors d'oeuvres are chef Dean Fearing's take on the classic combination of smoked salmon, ...
- 2 oil-packed anchovy fillets, drained and coarsely chopped
- 2 teaspoons roasted garlic paste (see Note)
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1/2 cup sour cream
- 2 teaspoons fresh lime juice
- One 1/2-pound piece of skinless smoked salmon, cut into 1/4-inch dice
- 1 small jalapeño, seeded and minced
- 1/4 cup finely chopped red onion
- 1 tablespoon capers, drained and coarsely chopped
- 1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish
- Salt and freshly ground pepper
- 4dozen sturdy corn tortilla chips
SHRIMP & CORN BISQUE
By BobD
In a large soup pot, heat the oil
- 2 tablespoons extra-virgin olive oil
- 3 pounds large shrimp—shelled and deveined, shells reserved
- 3 carrots, cut into 1/2-inch dice
- 3 celery ribs, cut into 1/2-inch dice
- 3 onions, cut into 1/4-inch dice
- Kosher salt and freshly ground pepper
- 1 cup brandy
- 1/4 cup tomato paste
- 6 whole black peppercorns
- 4 tarragon sprigs, plus 2 tablespoons chopped leaves
- 4 thyme sprigs
- 3 garlic cloves, smashed
- 2 bay leaves
- 10 cups water
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups corn kernels from 6 ears)
- 1 cup heavy cream
ANGEL HAIR w/PEAS, PROSCIUTTO & CREAM
By BobD
Cook pasta according to package directions, drain, reserving a small amount of cooking water
- 12 oz. angel hair pasta
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 2 tbsp. butter
- 1 medium shallot, minced
- 1 cup cream
- 1 cup white wine
- 1 cup fresh green peas
- 4 oz. sliced prosciutto, cut into thin strips
- 1/4 cup grated Parmesan
Chinese Poached Chicken Breasts with Star Anise
By BobD
Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chines...
- 3 1/2 cups canned low-sodium chicken broth or homemade stock
- 2 carrots, cut diagonally into 1/2-inch slices
- 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
- 6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
- 4 cloves garlic, smashed
- 1/4 cup brown sugar, preferably dark
- 1/4 cup soy sauce
- 5 whole star anise
- 3 cinnamon sticks
- 6 black peppercorns
- 1/4 teaspoon salt
- 1/4 cup dry sherry
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Beef-and-Lamb Burgers with Cheddar and Caper Remoulade
By BobD
Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove unti...
- 4 cornichons, coarsely chopped
- 3 tablespoons parsley leaves, coarsely chopped
- 2 teaspoons drained capers
- 1 garlic clove
- 1/2 cup mayonnaise
- 1 tablespoon whole-grain mustard
- 3/4 pound ground beef, preferably 80 percent lean
- 1/2 pound ground lamb
- Kosher salt and freshly ground black pepper
- 4 English muffins, split
- 4 thin slices of aged cheddar, preferably farmhouse
- Tomato slices and thinly sliced English cucumber, for garnish (optional)
ROASTED w/PAN GRAVY
By BobD
FOR ROAST CHICKEN: Preheat oven to 450°F with rack in middle
- 4 SERVINGS
- 2 whole chickens (about 3 1/2 lb each)
- 1 stick unsalted butter, cut into tablespoons, divided
- 6 large garlic cloves, smashed and peeled
- 2 lemons, halved
- 2 tablespoons all-purpose flour
- 2 cups water
- EQUIPMENT: kitchen string
POTATO PANCAKES
By BobD
In a medium mixing bowl, beat together the eggs, flour, salt, pepper, and onion
- 6 SERVINGS
- 2 eggs
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated onions
- 2 cups coarsely grated potatoes
- 2 tablespoons vegetable oil
GRILLED MAHI MAHI CEVICHE SALAD
By BobD
Whisk together juices, aji amarillo paste, and 1/2 tsp salt until salt has dissolved, then whisk in oil
- 4 SERVINGS
- The chile paste also lends its mild, slightly fruity heat to this beautiful, summery salad of grilled mahimahi, creamy avocado, red onion, crisp cabbage, and crunchy tortilla chips.
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 2 to 3 teaspoons bottled ají amarillo or ají mirasol paste (sometimes labeled 'crema')
- 1/3 cup extra-virgin olive oil
- 2 lb skinless mahimahi fillet (3/4 to 1 inch thick), cut into 1 1/2-inch pieces
- 2 firm-ripe 6- to 8-oz avocados
- 1 small red onion, thinly sliced (about 1 cup)
- 1 fresh jalapeno very thinly sliced, including seeds
- 1/4 cup chopped cilantro
- 4 cups thinly sliced green cabbage (1/2 lb)
- EQUIPMENT: 6 (12-inch) skewers, soaked in water 30 minutes if wooden
- ACCOMPANIMENTS: tortilla chips; lime wedges
PARSLEY MINT SALSA VERDE
By BobD
Whisk together oil, vinegar, water, garlic, shallot, 1 tsp salt, and 1/2 tsp pepper until salt has dissolved
- YIELD 2 CUPS
- This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
- 2/3 cup extra-virgin olive oil
- 1/3 cup Sherry vinegar
- 2 tablespoons water
- 2 large garlic cloves, finely chopped
- 1/4 cup finely chopped shallot
- 1 cup chopped flat-leaf parsley
- 3/4 cup chopped mint