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Recipes
SAILOR'S DELIGHT
By BobD
Assemble all ingredients and shake well with ice and strain into glass
- 1-1/2 OZ. HENDRICK’S GIN
- 1-1/2 OZ PINK GRAPEFRUIT JUICE
- 3/4 OZ. LEMON JUICE
- 1/2 OZ. SIMPLE SYRUP
SMOKED TROUT & CUCUMBER SANDWICH
By BobD
Mix together the yogurt, dill, lemon juice and salt and pepper to taste
- Use canned smoked trout packed in oil at Trader Joe’s. It’s very nice fish, extremely moist. I also recommend smoked trout that’s packaged like smoked salmon (which you also can substitute for the trout, if it’s not available).
- 1/4 cup thickened yogurt or low-fat (2 percent) Greek-style yogurt
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 1 whole wheat or whole wheat sesame hamburger bun
- 1/4 cup thinly sliced cucumber, preferably a seedless variety like Persian cucumber
- 2 ounces smoked trout (the contents of one 3.7-ounce can) *
- * Smoked salmon may be substituted if smoked trout is unavailable
INDIAN SEMOLINA PILAF w/TOMATOES
By BobD
1. Heat 1 tablespoon of the oil over medium-high heat in a large, lidded skillet, and add the semolina
- This a version of upma, an Indian semolina pilaf.
- 2 tablespoons canola oil or peanut oil
- 1 cup semolina
- 1 teaspoon black or yellow mustard seeds (black mustard seeds are traditional)
- 1/2 teaspoon cumin seeds
- 1 tablespoon chana dal (available in Indian markets)
- 1 dried red chile pepper, broken up
- 1 to 2 green chile peppers, like serrano or jalapeños
- 1 tablespoon minced fresh ginger
- 1 small onion, finely chopped (about 1/2 cup)
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 cup diced tomatoes or quartered cherry tomatoes
- 1/2 cup plain low-fat yogurt mixed with 1 1/2 cups water, plus additional yogurt for serving
- 1 to 2 teaspoons fresh lemon or lime juice (optional)
- 1 tablespoon chopped cilantro
CHEDDAR HORSERADISH SPREAD
By BobD
Stir together all ingredients with 1/4 teaspoon each of salt and pepper
- 2 cups coarsely grated extra-sharp white Cheddar
- 1 1/2 cups finely chopped radish (1/2 pound)
- 1/3 cup mayonnaise
- 2 tablespoons drained bottled horseradish
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- Accompaniment: celery sticks, crackers, or crusty bread
GRILLED STUFFED MACKEREL
By BobD
Wash and dry the inside of the fish
- This is the perfect dish for those who love strong flavors, as the Goan red spice paste (which takes just a few minutes to make) is spicy and vinegary. The onions and tomatoes soften the paste and the curry leaves give it a fantastic flavour.
- You can easily double or triple the quantities as necessary. In addition, you can make the stuffing mixture earlier in the day or even the night before, bringing it back to room temperature before baking.
- Mackerel is a good fish to use in this dish as it has a strong flavor that can hold its own with the masala.
- 1 medium mackerel, cleaned and deboned if possible
- 1/4 tsp ginger paste
- 1/4 tsp garlic paste
- salt, to taste
- 1 tbsp plus 1 tsp vegetable oil
- 2 tsp lemon juice
- 1/2 small onion, peeled and sliced
- 5 fresh curry leaves
- 2 tsp Goan red spice paste
- 1 medium tomato, chopped
- lemon wedges, to serve
POTATO CROQUETTES
By BobD
Scrub the potatoes well, but don’t peel them
- 1 pound potatoes, preferably Yukon Gold
- 4 tablespoons unsalted butter
- Salt
- Freshly ground white pepper
- Freshly ground nutmeg
- 3 large eggs
- 1/2 cup of chopped Italian prosciutto
- 1 tablespoon chopped fresh Italian parsley
- All-purpose flour
- 2 cups fine, dry breadcrumbs, or as needed
- 2 cups vegetable oil
CHOCOLATE SOUP
By BobD
Stir 1/2 cup of the milk and the flour together in a small bowl until smooth
- Zuppa al Cioccolato
- Makes 6 servings
- 5 cups milk
- 3 tablespoons all-purpose flour
- 4 ounces semisweet chocolate, grated or chopped fine
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
- Ground cinnamon
- Brioche or pannettone, torn into pieces, or hard buttery cookies
Meat Loaf with Creamy Onion Gravy
By BobD
"This is a culmination of all the meat loaves I've ever eaten," says Andrew Curren, chef-partner of 24 Diner in Aus...
- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups panko bread crumbs
- 4 large eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco
- Kosher salt and freshly ground black pepper
- 3 pounds ground beef chuck
- 1 pound ground pork
- 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
- Creamy Onion Gravy
BAKED PESTO LASAGNA
By BobD
1. Boil the noodles in salted water according to package directions
- 12 wide lasagna noodles (do not use instant)
- Salt
- 1 bunch fresh basil, stems removed
- 1/3 cup fresh Italian parsley leaves, washed and dried
- 8 to 10 cloves garlic
- 1/2 cup olive oil
- Freshly ground white pepper to taste
- 1/4 cup butter
- 1/4 cup flour
- 2 cups half-and-half or milk
- 1 cup freshly grated Parmigiano-Reggiano
- Butter as needed
- 8 ounces mozzarella, grated
- 8 ounces Monterey Jack, grated.
SALMON & CORN CHOWDER w/LIMA BEANS
By BobD
In a large pot, cook the bacon until crisp
- Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 1 onion, chopped
- 1 1/4 pounds boiling potatoes (about 3), peeled and cut into 1/2-inch dice
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 3/4 teaspoons salt
- 2 2/3 cups fresh (cut from about 4 ears) or frozen corn kernels
- 1 pound skinless salmon fillets, cut into 1-inch pieces
- 1 cup frozen baby lima beans, thawed
- 1/8 teaspoon fresh-ground black pepper
- 3/4 cup half and half
- 2 tablespoons chopped chives or scallion tops