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Recipes
BRAISED BACON CAROLINA RICE
By BobD
Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes
- 1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
- 1 1/4 cups finely chopped onion
- 2/3 cup finely chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne
- 1/4 teaspoon hot smoked paprika (piment&ocute;n picante)
- 4 cups chicken stock or reduced-sodium chicken broth
- 1/2 cup tomato juice
- 1 cup long-grain white rice (preferably Carolina Gold)
- 2 tablespoons chopped celery leaves
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
WILD RICE SALAD w/CELERY & WALNUTS
By BobD
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice
- For the dressing:
- 1 quart water, chicken stock or vegetable stock
- 1 cup wild rice, rinsed
- Salt to taste
- 1/3 cup lightly toasted broken walnut pieces
- 3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
- 1/2 cup chopped fresh parsley
- 1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
- 1 small garlic clove, minced
- Salt and freshly ground pepper to taste
- 3 tablespoons walnut oil
- 3 tablespoons extra virgin olive oil
- 2 tablespoons buttermilk or plain low-fat yogurt
WILD RICE STUFFING w/PINE NUTS
By BobD
Heat oil in large pot over medium-high heat
- 1/4 cup olive oil
- 1 1/2 teaspoons ground cumin
- 1 large onion, chopped (about 2 1/2 cups)
- 6 large garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh thyme
- 1 1/4 teaspoons freshly ground black pepper
- 1 1/4 teaspoons coarse kosher salt
- 1/2 teaspoon dried mint
- 1 cup wild rice
- 2 3/4 cups low-salt chicken broth
- 1 cup long-grain white rice
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup minced fresh Italian parsley
- 1/3 cup pine nuts, toasted
Leek Mac and Cheese
By BobD
Cooks usually reserve dark, tough leek greens for stock
- 4 tablespoons unsalted butter
- 1 bunch leek greens (from 1 1/2 pounds of leeks), thinly sliced
- Salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 3 cups half-and-half or whole milk
- 10 ounces Manchego cheese, shredded (2 1/2 cups)
- 1 pound elbow macaroni
CHINESE STEAMED FILLET OF SOLE
By BobD
Rinse the sole fillets and pat them dry with paper towels
- 2 sole fillets (about 3/4 pound total)
- 12 snow peas
- 12 black mushrooms; if dried, soak in hot water for 40 minutes or until soft, remove stems and discard
- 2 tablespoons finely julienne fresh ginger
- 2 scallions, cut into 2-inch pieces
- 2 tablespoons dry sherry or rice wine
- 1 tablespoon soy sauce
- 1/2 tablespoon vegetable oil
Spiced Pork Tenderloin with Hazelnut Vinaigrette
By BobD
In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi ope...
- 1 tablespoon finely chopped dried orange peel
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground sumac (see Note)
- 3 pounds pork tenderloin
- 3 pounds small sweet potatoes, unpeeled, quartered lengthwise
- 1/4 cup extra-virgin olive oil
- 4 rosemary sprigs
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 1/2 cup raw hazelnuts
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/4 cup hazelnut oil
- 1/4 cup grapeseed oil
BLUE CHEESE CRUSTED TOMATOES
By BobD
Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill
- Yield: Makes 6 servings
- 1/2 cup fine dry breadcrumbs
- 1 tablespoon olive oil
- 12 medium tomatoes
- 3/4 cup crumbled blue cheese (about 3 ounces)
SEA BASS in FOIL w/PESTO, ZUCCHINI & CARROTS
By BobD
Heat the oven to 450 degrees F
- As the fish and vegetables bake in their packets, they render a delicious broth that is then poured over the fish at serving time.
- 4 sea bass fillets, about 1 inch thick (about 2 pounds in all)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup pesto, store-bought or homemade
- 3 carrots, grated
- 1 zucchini, grated
- 2 tablespoons olive oil
- 1/4 cup dry white wine
Thai Chicken with Hot-Sour-Salty-Sweet Sauce
By BobD
“Thailand is condiment heaven, with a gazillion sauces
- 1/4 cup chopped cilantro
- 2 tablespoons Asian fish sauce
- 1 1/2 teaspoons freshly ground pepper
- 4 whole chicken legs, skinned
- 1/2 teaspoon tamarind concentrate (see Note) dissolved in 1 teaspoon water
- 1/4 cup Asian fish sauce
- 2 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 1 small Thai chile, seeded and minced
- 2 teaspoons sugar
- 1 tablespoon water
- 1/2 tablespoon vegetable oil
- 1/2 cup chopped cilantro
MASHED POTATOES & PARSNIPS
By BobD
Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them
- 8 medium red or white new potatoes, washed and cubed.
- 4 parsnips, peeled and cubed
- 1 cup milk
- 3 tablespoons butter
- 1 tablespoon chopped parsley
- Dash cayenne pepper
- Several grindings of black pepper
- 1 teaspoon salt