BobD's profile page
Recipes
SHANGHAI SOUP DUMPLINGS
By BobD
Make the soup Combine 10 cups water and all remaining soup ingredients except gelatin in large pot
- YIELD 75 PIECES
- Soup
- 10 cups plus 3 tablespoons (or more) water
- 2 3/4 to 3 pounds chicken wings, backs, and necks
- 2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices
- 3/4 cup coarsely chopped green onions (white parts only)
- 2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger
- 1 whole dried shiitake mushroom
- 1 large garlic clove, flattened
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine (Chinese rice wine)
- 1 tablespoon unflavored gelatin (from 2 envelopes)
- Sauce
- 1 cup black vinegar
- 6 tablespoons soy sauce
- 2 tablespoons very thin matchstick-size strips peeled fresh ginger
- Filling
- 1 pound ground pork
- 1/4 pound peeled deveined uncooked shrimp, finely chopped
- 1/3 cup finely chopped green onions (white parts only)
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 large garlic clove, minced
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon finely grated peeled fresh ginger
- 1/2 teaspoon Shaoxing wine (Chinese rice wine)
- 1/4 teaspoon Asian sesame oil
- Dumplings
- 75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)**don't use wonton wrappers; they are too thin
- 1 large head of Napa cabbage, leaves separated
ASPARAGUS RISOTTO
By BobD
Bring a pot of water to a boil
- 1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
- 4 to 6 cups chicken or vegetable stock
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1/3 medium red onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Salt to taste
- 1/2 cup grated Parmesan cheese.
SMOKED TOMATO MUSTARD
By BobD
1. Combine yellow onion, garlic cloves, tomatoes, canola, olive oil and salt and pepper to taste
- Yellow onion, thinly sliced 1 1/2 C
- Garlic cloves, whole, unpeeled 4 each
- Beefsteak tomatoes, cored, seeded, halved 3 each
- Canola oil 1 TBS
- Olive oil 1 TBS
- Salt as needed
- Freshly ground black pepper as needed
- Bacon, slices, diced 6 each
- Thai chili 1 each
- Mustard powder 2 TBS
- Curry powder 1 tsp
- Cumin 1 tsp
- Crushed red peppers 1 tsp
- Ginger, 1/4 inch slices 6 each
- Red wine 1/2 C
- Lime, juice of 1 each
QUATRE EPICES
By BobD
Stir together all spices Spice blend keeps in an airtight container 6 months
- 2 TABLESPOONS
- 1 tablespoon white pepper
- Rounded 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon grated nutmeg
TARRAGON CAPER MAYONNAISE
By BobD
Combine all ingredients in bowl and mix well
- YIELD 1-1/2 CUPS
- 1 cup mayonnaise (regular or low-fat)
- 1/4 cup plain yogurt
- 4 green onions, chopped
- 1 tablespoon drained small capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 2 teaspoons Dijon mustard
- 2 teaspoons prepared white horseradish
RYE CARAWAY BREAD STICKS
By BobD
1. Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer
- 2 teaspoons active dry yeast
- 1 1/2 cup lukewarm water
- 1 teaspoon honey, agave nectar, malt extract or rice syrup
- 1/4 cup extra virgin olive oil
- 1 cup rye flour
- 1 cup whole-wheat flour
- 1 1/3 About 1 1/3 cups unbleached all-purpose flour
- 3 tablespoons caraway seeds
- 1 1/2 teaspoons salt
MUFFIN TIN CRAB CAKES
By BobD
To make fresh breadcrumbs: Trim crusts from firm sandwich bread
- to 2 Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
- 1 1 1 pound crabmeat
- 2 2 2 cups fresh whole-wheat breadcrumbs (see Tip)
- 1/2 1/2 1/2 red bell pepper, minced
- 3 3 3 scallions, sliced
- 1/4 1/4 1/4 cup reduced-fat mayonnaise
- 2 2 2 large eggs
- 1 1 1 large egg white
- 10 10 10 dashes hot sauce
- 1/2 1/2 1/2 teaspoon celery salt
- 1/4 1/4 1/4 teaspoon freshly ground pepper
- 6 6 6 lemon wedges for garnish
Classic Mint Julep
By BobD
In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup
- 8 mint leaves, plus mint sprigs for garnish
- 1/2 ounce Simple Syrup
- 2 ounces bourbon, preferably overproof
- Crushed ice
Thai Chicken with Hot-Sour-Salty-Sweet Sauce
By BobD
MARINATE THE CHICKEN In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree
- 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
Aleppo-Pepper-and-Mint-Roasted Chicken
By BobD
Preheat the oven to 425°
- 5 small red onions, peeled, each cut through the roots into 8 wedges
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons plus 2 teaspoons dried mint, crumbled
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 4 large garlic cloves, thinly sliced
- 2 scallions, thinly sliced
- 1 tablespoon plus 2 teaspoons Aleppo pepper flakes
- 2 lemonszests removed in strips, 1 lemon cut lengthwise into wedges
- One 4-pound chicken