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Recipes
SMOKY CHEESE GRITS w/SUCCOTASH
By BobD
1. Cook the edamame following the package directions; drain well
- 4-6 SERVINGS
- 1 cup frozen edamame
- 2 large ears fresh corn or 2 cups thawed frozen corn kernels
- 1 medium onion
- 1 tablespoon vegetable oil
- 1 garlic clove
- 1 cup whole milk
- Salt and black pepper
- 1 cup quick-cooking grits
- 2 cups cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
- ¼ pound smoked Gruyère, Gouda or cheddar cheese
- 1 tablespoon unsalted butter
- 2 tablespoons chopped chives.
BLACK BEAN SOUP w/SPINACH
By BobD
1. Soak the beans in the water for at least six hours
- This spicy soup is a highly nutritious meal in a bowl and one more way to use spinach in a bag. Its inspired by a black bean soup made in the highlands of Veracruz with a local green that is somewhat like lambs quarters.
- 12 ounces black beans, washed and picked over for stones, soaked in 2 quarts water for six hours or overnight
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 teaspoons lightly toasted cumin seeds, ground
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 2 canned chipotle chiles in adobo, seeded and finely chopped
- 12 ounces (two bags) baby spinach
- 1/2 cup chopped cilantro, plus additional for garnish if desired
Crisp-Skinned Porchetta with Lemon and Chile
By BobD
Preheat the oven to 325°
- 6 ounces thinly sliced pancetta, chopped (1 cup)
- 16 large garlic cloves, chopped
- Finely grated zest of 4 lemons
- 2 tablespoons chopped rosemary
- 1 tablespoon plus 2 teaspoons crushed red pepper
- 1 tablespoon ground fennel
- 2 teaspoons freshly ground black pepper
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- One 18-pound, bone-in fresh ham with shank and skin (see Note)
BLACK BEAN SOUP w/SPINACH
By BobD
1. Soak the beans in the water for at least six hours
- This spicy soup is a highly nutritious meal in a bowl and one more way to use spinach in a bag. Its inspired by a black bean soup made in the highlands of Veracruz with a local green that is somewhat like lambs quarters.
- 12 ounces black beans, washed and picked over for stones, soaked in 2 quarts water for six hours or overnight
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 teaspoons lightly toasted cumin seeds, ground
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 2 canned chipotle chiles in adobo, seeded and finely chopped
- 12 ounces (two bags) baby spinach
- 1/2 cup chopped cilantro, plus additional for garnish if desired
SCALLOPINI w/WHITE WINE TOMATO SAUCE
By BobD
Pound cutlets 1/3 inch thick between 2 sheets of plastic wrap using flat side of a meat pounder
- 2 SERVINGS
- 2 chicken cutlets (3/4 lb total)
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1/3 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 3/4 cup drained canned diced tomatoes
- 3 tablespoons chopped green olives
- 1/4 teaspoon sugar
- 1/3 cup torn basil leaves
SAUTEED SHRIMP w/RED PEPPER & GARLIC
By BobD
1. Peel the shrimp and put them in a bowl of salted water and ice cubes so they are covered
- 2 pounds medium-size shrimp
- 2 tablespoons coarse sea salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced (green part removed)
- 1 teaspoon hot pepper flakes (or more, to taste)
- 1 lemon, quartered.
CRISPY CHIX TENDER LOLIPOPS w/BALSAMIC TOM DIP
By BobD
Rinse and dry the breast pieces and trim off all fat and tendons
- 1/4 teaspoon salt
- 2 pounds chicken breast cutlets, cut into pieces
- 3 garlic cloves, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter, for the baking sheet
- For the Cheesy Crumbs
- 1/2 cup dried bread crumbs
- 3/4 cup Grana Padano, freshly grated
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons extra-virgin olive oil, plus more for drizzling on the cutlets
- 1/4 teaspoon salt
- 3 dozen bamboo skewers
KEY LIME COCONUT CAKE
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- A splash of citrus makes this simple coconut cake striking.
- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon grated Key lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- 1 cup confectioners sugar
- 1 tablespoon rum (optional)
Walnut Baked Mini Filo Tartlets Recipe at Cooking.com
By BobD
Place approximately 1/2 teaspoon jam in the bottom of each filo tartlet shell
- 1 package 1 package pre-baked mini filo tartlet shells (15 count)
- 2 tablespoon 2 tablespoon Wild Oats Organic Raspberry, Blueberry, or Apricot Spreadable Fruit
- 4 ounces 4 ounces Mirabo walnut cheese, rind removed
SALVADORAN GRILLED CORN (ELOTE LOCO)
By BobD
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas) Stir together mustar...
- 12 SERVINGS
- Spreading the ears with a very typical, tangy, crazy-loco sauce gives them verve.
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup ketchup (optional)
- 12 ears corn in husks
- 1 1/2 cups coarsely grated queso blanco (5 1/2 oz) or Parmigiano-Reggiano
- ACCOMPANIMENTS: cayenne; lime wedges; sea salt