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Recipes
KIR ROYALE GELATIN
By BobD
1. In a saucepan, gently heat 30 grams crème de cassis and add 30 grams bloomed gelatin
- Crème de cassis, room temperature 95 g, divided
- Gelatin sheets, bloomed 160 g, divided
- Champagne 375 g, divided
- Calendula petals 2 each
- Sugar 25 g
- Finishing salt pinch
SIMPLE BBQ SAUCE
By BobD
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes
- YIELD 1-1/2 CUPS
- 2/3 cup ketchup
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons pimenton de la Vera, preferably agridulce
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper.
MOUSSE dE CREVETTES (SHRIMP MOUSSE)
By BobD
Put the shrimp and egg into the container of a food processor
- 1/2 pound shrimp, peeled and deveined
- 1 egg
- Salt and freshly ground pepper to taste
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup heavy cream
CRYSTAL SHRIMP
By BobD
Place shrimp in colander; rinse under cold running water
- 4 SERVINGS
- Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.
- 1 pound uncooked medium shrimp, peeled, deveined
- 2 1/4 teaspoons salt, divided
- 1 large egg white
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 cup low-salt chicken broth
- 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
- 1 teaspoon Asian sesame oil
- 1/4 teaspoon ground white pepper
- 4 cups peanut oil or vegetable oil
- 1/2 cup (1-inch-long pieces) green onions
- 4 quarter-size slices peeled fresh ginger, crushed with side of heavy large knife
- 3/4 cup frozen green peas, thawed
SPANISH STEAK
By BobD
Spray deep skillet with cooking spray or lightly oil or use a Teflon coated pan
- 2 1/2 lb. steak, tenderized, cut into single serving sizes
- 1 (15 oz.) can Rotel Tomatoes, crushed
- 1 (15 oz.) can diced tomatoes, undrained
- 1 (8 oz.) can of tomato sauce
- 1/2 cup bell peppers, seeded and chopped
- 1/2 cup onions, chopped
- 1-2 jalapeno, seeded and chopped
- Salt and pepper
- Seasoning salt
ONION TARTE w/MUSTARD & FENNEL
By BobD
Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes
- 8 SERVINGS
- 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
- 1/2 cup warm water (105-115F)
- 1 1/2 to 1 3/4 cups all-purpose flour
- 1 large egg
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 1/2 teaspoons salt, divided
- 2 teaspoons fennel seeds
- 3 lb yellow onions, halved and thinly sliced
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano
TWELVE LAYER MOCHA CAKE
By BobD
MAKE CAKE LAYERS: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- Fine-textured spongecake, soaked in espresso syrup, plays off of crisp hazelnut meringue, while the coffee and mocha buttercreams intensify the richness of a collapsed chocolate souffle.
- FOR CAKE LAYERS
- 4 large egg yolks at room temperature 30 minutes
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- 3/4 cup sugar, divided
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites at room temperature 30 minutes
- FOR SOUFFLE LAYERS
- 6 oz fine-quality 60%-cacao bittersweet chocolate, finely chopped
- 1/4 cup water
- 5 large eggs, separated, at room temperature 30 minutes
- 1/4 teaspoon salt
- 1/2 cup sugar, divided
- 1 tablespoon unsweetened cocoa powder
- FOR MERINGUE LAYERS
- 2/3 cup hazelnuts (3 1/2 oz)
- 3 large egg whites at room temperature 30 minutes
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- FOR SYRUP
- 1/3 cup water
- 2 tablespoons sugar
- 1 teaspoon instant-espresso powder
- FOR FILLING
- Coffee and mocha and buttercreams
- EQUIPMENT: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)
Chicken with Peach-Jalapeño Salsa
By BobD
In a bowl, combine the peaches, jalapeño, lime juice and sugar
- 2 large peaches—peeled, pitted and cut into 1/3-inch dice
- 1 medium jalapeño chile, seeded and minced
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar
- 1/3 cup all-purpose flour
- 1/3 cup plain dry bread crumbs
- 3 tablespoons yellow cornmeal
- 1 tablespoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 4 large skinless, boneless chicken breast halves
- 6 tablespoons peanut oil, for frying
WHOLE BAKED TROUT w/MUSHROOMS
By BobD
Melt 3 tablespoons butter with oil in heavy large skillet over medium heat
- 4 SERVINGS
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- 6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
- 1 1/2 cups chopped onion
- 1 large celery stalk, chopped
- 3 tablespoons minced fresh parsley
- 1 1/2 teaspoons dried thyme
- 3 ounces thinly sliced prosciutto, chopped
- 4 whole trout (about 12 ounces each), cleaned, boned
- 2 tablespoons fresh lemon juice
- 1/4 cup (1/2 stick) butter, melted
SWEET CORN & HALIBUT TAMALES
By BobD
Preheat oven to 375F. Lightly oil baking sheet
- 2 SERVINGS
- 2 large fresh ears of corn, husks intact
- 1/2 cup packed fresh cilantro, trimmed
- 1 tablespoon yellow cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon (scant) salt
- 2 tablespoons finely chopped red bell pepper
- 2 6-to 8-ounce 1-inch-thick halibut fillets