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Recipes
PAN SEARED ENTRECOTE BEARNAISE
By BobD
COOK STEAKS: Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pe...
- 4 SERVINGS
- FOR STEAKS
- 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 oz each)
- 1 tablespoon vegetable oil
- FOR BEARNAISE
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1 stick unsalted butter, cut into 8 pieces
- 1/2 teaspoon fresh lemon juice, or to taste
- ACCOMPANIMENT: shoestring potatoes
HERBED POTATO SALAD w/ANCHOVIES
By BobD
Place potatoes in large pot
- 6 SERVINGS
- 1 1/2 pounds red potatoes
- 4 green onions, sliced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/2 -ounce can flat anchovy fillets, drained, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
DUCK QUESADILLAS
By BobD
1. Arrange Gouda, scallion, avocado, duck, and jalapeno on 1 tortilla
- 6 SERVINGS
- • 1/3 cup grated Gouda cheese
- • 1 scallion, thinly sliced
- • 1/4 avocado, peeled and thinly sliced
- • 1 to 2 ounces smoked duck breast, fat removed and thinly sliced, or Duck Rillettes, or shredded duck confit,
- • 3 to 4 pickled jalapeno slices, chopped
- • 2 (8-inch) flour tortillas
LOW COUNTRY TOMATO CHUTNEY
By BobD
Heat the olive oil in a medium skillet over medium heat
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- One 2-inch piece ginger, peeled and chopped
- 2 shallots, finely chopped
- 1/2 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 2 cardamom pods
- 1 cinnamon stick
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 4 fresh tomatoes, coarsely chopped
- 1 cup canned stewed tomatoes
- 3 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 2 tablespoons dark raisins
- 1 tablespoon cilantro, chopped
- 1 tablespoon mint, chopped
- 1 tablespoon basil leaves, chopped
- Juice of 2 limes
- 1 jalapeño chile, seeds and ribs removed, chopped
OSTRICH FAJITAS
By BobD
• Mix together spices and coat meat
- 4 SERVINGS
- Spice mix
- • 1/2 teaspoon white pepper
- • 1 teaspoon cumin
- • 1/2 teaspoon garlic powder
- • 1 tablespoon chili powder
- • 1 teaspoon salt
- • 1 tablespoon oregano
- • 2 tablespoons olive oil
- Main Ingredients
- • 1 lb. ostrich tenderloin cut into 1 in. x 1/2 in. strips
- • 2 tablespoon live oil
- • 1 large onion, sliced
- • 1 red pepper, sliced
- • 8 6-inch corn tortillas, fried
- Garnish
- • Cilantro sprigs
- • Limes
- • Chilies
PUREE OF ASPARAGUS SOUP
By BobD
Make the broth Combine all of the ingredients for the broth, and bring to a boil
- For the broth:
- 6 SERVINGS
- 1 medium onion, chopped
- 4 garlic cloves, halved
- Green of 1 large leek (optional)
- Salt to taste
- 1/4 teaspoon freshly ground pepper
- Trimmed stems from 1 pound asparagus, cut in 1-inch lengths
- 2 quarts water
- For the soup:
- 1 tablespoon extra virgin olive oil
- 1 leek, white and light green parts only, sliced and cleaned (optional)
- 1 medium onion, chopped
- 2 garlic cloves, peeled and halved
- 2 medium-size russet potatoes, peeled and diced
- Salt, preferably kosher salt, to taste
- 1 1/2 quarts asparagus broth (above)
- A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme
- 1 pound asparagus, woody ends snapped off, sliced about 1 inch thick, plus 12 whole stalks, woody ends snapped off, for the garnish
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- Chopped fresh tarragon for garnish
Butternut Squash Risotto with Crispy Pancetta
By BobD
In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes
- 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
- 3 tablespoons extra-virgin olive oil
- One 1 1/2-pound butternut squash—peeled, halved, seeded and cut into 1 1/2-by-1/4-inch sticks
- 8 sage leaves
- Kosher salt and freshly ground pepper
- 5 1/2 cups chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 1/2 cups arborio rice (19 ounces)
- 1 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
GREEN BEAN SALAD w/CHICKPEAS & MUSHROOM
By BobD
1. Steam or blanch the green beans for five minutes, then cool in a bowl of ice water
- 1/2 pound green beans
- 3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
- 2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
- 1 ounce shaved Parmesan (about 1/4 cup)
- 3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sherry vinegar
- Salt to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, green shoot removed, finely minced or put through a press
- 6 tablespoons extra virgin olive oil
- Freshly ground pepper
- Optional: 1/4 red pepper, sliced
Apple Tart with Almond Cream
By BobD
This delicious dessert is a large version of the individual tartlets served at Racines
- 1 cup slivered almonds (about 4 ounces)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing
- 2 large eggs
- 1 tablespoon dark rum
- Baked Pastry Shell
- 3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick
- 1/4 cup light brown sugar
MUSHROOM, PARMESAN & CELERY SALAD
By BobD
Combine the mushrooms, Parmesan and celery in a serving bowl
- 1 pound mushrooms, washed and thinly sliced
- 2 ounces Parmesan cheese, in small pieces
- 3/4 cup sliced celery
- 2 tablespoons lemon juice
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper