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Recipes
BAYOU GUMBO
By BobD
1. Slice sausage 1/4-inch thick and then cut into half moons
- Alligator sausage 1/2 Lb
- Vegetable oil 2 TBS
- Onion, chopped 1 C
- Garlic, minced 1 TBS
- Okra, 1/4-inch slices 2 C
- Green bell pepper, chopped 1 C
- Louisiana hot pepper sauce 1 TBS
- Worcestershire sauce 1 TBS
- Chicken stock or canned chicken broth 8 C
- Salt 1 1/2 tsp
- Cooked rice, hot 3 C
- Freshly ground black pepper 1/2 tsp
- Brown roux 1 C
- Oysters, shucked 1/2 Lb
- Crawfish tail meat 1 Lb
- Filé powder 2 tsp
Roast Chicken with Cranberry-Apple-Raisin Chutney
By BobD
Cranberries may call the holidays to mind, but this combination tastes great any time of year
- 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch chunks
- 1 tablespoon olive oil
- 1/2 cup orange juice (from about 1 orange)
- 1 cup raisins
- 4 3-inch-long strips orange zest
- 1/4 teaspoon ground ginger
- Salt
- 1/2 cup apple juice
- 1 12-ounce package fresh or frozen cranberries (about 3 cups)
- Fresh-ground black pepper
- 4 teaspoons cider vinegar
- 1 chicken (3 to 3 1/2 pounds)
- 2/3 cup brown sugar
OSTRICH FILLET w/MUSTARD GLAZE
By BobD
1. Prepare Sweet Potato Croquettes through Step 1
- 4 SERVINGS
- Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce and Sweet Potato Croquettes
- Serve with thinly sliced red cabbage sautéed until tender in a mixture of olive and hazelnut oils, seasoned with cumin seeds, slat, and pepper.
- • Sweet Potato Croquettes (recipe follows)
- • 4 teaspoons olive oil
- • 1 large shallot, thinly sliced
- • 2 tablespoons berry marmalade (available at specialty food stores) or berry preserves
- • 1 tablespoon cracked black pepper
- • 1/4 cup red wine vinegar
- • 1 cup duck or chicken stock
- • 1/4 cup fruit mustard (available at specialty food stores)
- • 4 ostrich fillets, 5 ounces each, blotted dry
- • Salt and freshly ground black pepper to taste
- • 2 teaspoons unsalted butter, at room temperature
MUSTARD & BOURBON GLAZED RABBIT
By BobD
1. Combine the rub ingredients and apply to the rabbit – refrigerate overnight
- 4 SERVINGS
- Ingredients for the Rub
- • 2 Rabbit Fryer
- • 1 tablespoon cayenne
- • 1 tablespoon cumin
- • 1 tablespoon chili powder
- • 1/2 tablespoon kosher salt
- • 1/2 tablespoon ground black pepper
- Ingredients for the Sauce
- • 1 large white onion diced
- • 3/4 cup tomato paste
- • 1 bunch green onion/scallion diced
- • 1/4 cup apple juice
- • 1/4 cup peeled garlic cloves
- • 1/4 cup cider vinegar
- • 1 tablespoon corn oil
- • 1/2 cup water
- • 1/2 cup whole grain mustard
- • 1 cup bourbon
- • 3/4 cup ketchup
- • 1 tablespoon cumin
- • 3/4 cup Worchestershire Sauce
- • 1 Ancho chili deseeded and diced
CARAMEL PUMPKIN PIE
By BobD
MAKE DOUGH: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse ...
- 12 SERVINGS
- unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.
- FOR PASTRY
- 1 1/2 cups all-purpose flour
- 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 4 to 5 tablespoons ice water
- FOR FILLING
- 1 cup sugar
- 1/3 cup water
- 2 cups heavy cream
- 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- Scant 1/2 teaspoon salt
- 4 large eggs, lightly beaten
- SPECIAL EQUIPMENT: a pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice
- ACCOMPANIMENT: lightly sweetened whipped cream
BUTTERSCOTCH RAISIN PECAN BARS
By BobD
FOR THE CRUST: Preheat oven to 350 degrees F
- For the Crust:
- YIELD 20 PIECES
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1/8 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut in pieces
- For the Filling:
- 1 cup packed dark brown sugar
- 1/4 cup whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups raisins
- 1 1/2 cups pecans, coarsely chopped
- Confectioners' sugar for dusting
ORANGE AIOLI w/GRAINS & ROASTED BEETS
By BobD
1. Preheat the oven to 250 degrees
- 2 2 2 organic oranges
- 1 1 1 whole egg
- 1 1 1 teaspoon Dijon mustard
- 2 2 1/2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt
- 2 to 3 2 to 3 3 teaspoons fresh lemon juice (to taste)
- 1/2 1/2 1/2 cup canola oil
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1 1 2 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender
- Cooked wheat berries, bulgur, barley or quinoa
HONEY GLAZED BARLEY, FETA & PUMPKIN CUPCAKES
By BobD
Place the glaze ingredients in a small saucepan and bring to the boil
- Jump on the cupcake trend with these savory dishes, full of Australian style flavor and ingredients. You
- could use any grain such as faro, couscous or whole wheat.
- Glaze
- 3/4 cup Tasmanian Leatherwood honey
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons Madura black tea
- “Cupcakes”
- 12 ounces chopped pumpkin or squash (kaboocha is perfect)
- 2 tablespoons Australian olive oil or Yandina Mustard seed oil
- 1 1/2 cups barley
- 1 teaspoon mustard seeds, optional
- 1 cup Australian dry white wine
- 3 cups simmering stock or water
- 1 cup baby spinach
- 6 eggs
- 1/2 cup Yarra Valley Dairy or Meredith Marinated Feta cheese
- 2 teaspoons fresh oregano leaves
- 3 tablespoons pine nuts
- Baby arugula, to serve
Tomato Salsa with Cucumber "Chips"
By BobD
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing
- 1 1/4 pounds tomatoes, finely chopped
- 1/2 cup finely chopped sweet onion
- 1/2 cup finely chopped cilantro
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- 1 large seedless cucumber, sliced 1/4 inch thick
DOWNEY'S SODA BREAD
By BobD
Preheat oven to 425F with rack in middle
- 3 LOAVES
- Baguette-like loaves make this Irish classic easy to slice, providing perfectly sized portions.
- 5 cups whole-wheat flour (preferably stone-ground)
- 2 3/4 cups all-purpose flour plus additional for dusting
- 1/3 cup packed dark brown sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 sticks unsalted butter, softened and cut into pieces
- 2 1/4 cups well-shaken buttermilk at room temperature
- 2 large eggs at room temperature, lightly beaten
- ACCOMPANIMENTS: creme fraiche; jam