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Recipes
PACIFIC WHITING w/GARLIC & LEMON SAUCE
By BobD
Preheat the oven to 350 degrees F
- 4 large or 8 small whiting fillets, skinned
- Flour, for dredging
- 2 tablespoons vegetable oil
- 2 tablespoons chopped garlic
- 1/4 cup lemon juice
- 1/4 cup sherry or chicken stock
- 1/4 cup grated Parmesan cheese
- Cooked asparagus spears, for garnish
MANHATTAN w/BOURBON CHERRIES
By BobD
Combine all ingredients in a mixing glass with ice
- Rye whiskey 2 1/4 Oz
- Vermouth 3/4 Oz
- Aromatic bitters 2 dashes
- Bourbon cherries 1 each
Grilled Skirt Steak and Peaches
By BobD
Chef Way David Burke serves three variations of this recipe in his restaurants at any given time
- 2 garlic cloves
- 1 small bay leaf
- 1 small shallot
- 1 jalapeño, halved and seeded
- Finely grated zest and juice of 1 lemon
- 2 tablespoons soy sauce
- 1/2 teaspoon chopped thyme
- 1/2 cup plus 1 tablespoon canola oil
- Salt and freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 4 pieces
- 1 tablespoon Dijon mustard
- 1/2 cup very hot water
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons finely grated fresh ginger
- 4 peaches, halved and pitted
SLOW ROASTED TOMATOES
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 (28-ounce) can Italian plum tomatoes in juice, drained
- 2 tablespoons unsalted butter, cut into small pieces
ONE HOUR SHRIMP PAELLA
By BobD
Heat oil in heavy large skillet over medium-high heat
- 4 SERVINGS
- 1 tablespoon olive oil
- 8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
- 2 cups chopped onions
- 1 cup chopped red bell pepper
- 1/4 teaspoon (generous) saffron threads, crumbled
- 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
- 3 1/4 cups (or more) low-salt chicken broth, divided
- 1 1/2 cups arborio rice or medium-grain white rice
- 1 pound uncooked peeled deveined large shrimp
- 1/2 cup pimiento-stuffed green olives, halved
TURKEY & RED PEPPER HASH
By BobD
Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender
- For serving:
- This sweet and spicy turkey and red pepper hash is much like a beef picadillo that might be used to fill an empanada or to stuff a chili pepper. Make quick soft tacos most often with warm corn tortillas.
- 1 (28-ounce) can tomatoes, with juice
- 2 tablespoons canola oil
- 1 medium red onion, finely chopped
- 2 red bell peppers, cut in small (1/4 inch) dice
- 2 large garlic cloves, minced
- Salt to taste
- 1 1/2 pounds ground turkey
- 10 black peppercorns, ground in a spice mill
- 1 teaspoon ground cinnamon
- 2 teaspoons medium-hot chili powder
- 4 cloves, ground in a spice mill (1/2 teaspoon ground cloves)
- 1 tablespoon plus 1 teaspoon rice vinegar
- 12 to 16 corn tortillas
- 3 tablespoons chopped cilantro
MONKFISH RUMAKI
By BobD
Saute bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes
- 4 SERVINGS
- 4 bacon slices, cut crosswise into 1/2-inch pieces
- 1 1/2 pounds monkfish fillets, membranes removed, cut crosswise into 1/2-inch pieces
- 1 large head radicchio, thinly sliced (about 4 cups)
- Honey Mustard Sauce
SALTIMBOCCA OF SHAD & SHAD ROE
By BobD
Chop 30 of the sage leaves
- 50 sage leaves
- 1 medium shallot, chopped
- 4 tablespoons unsalted butter, softened
- 1 teaspoon lemon juice
- Sea salt and pepper
- 1 pair shad roe, thick outer membrane removed (most mongers will do it)
- 1 shad fillet, about 3/4 pound
- 6 ounces prosciutto di Parma, sliced thin
- 3 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- Lemon wedges, for serving.
Sour-Orange Yucatán Chickens
By BobD
In a food processor, mince the garlic with the vegetable oil
- 20 garlic cloves, halved
- 1/4 cup vegetable oil
- 1 1/3 cups fresh orange juice
- 1/2 cup fresh lemon juice
- 1/4 cup pure ancho chile powder
- 2 tablespoons hot paprika
- 4 teaspoons kosher salt, plus more for seasoning
- 2 teaspoons ground cumin
- Two 3 1/2-pound chickens
- 1/4 cup plus 1 tablespoon honey
Chicken and Rice with Fresh Chorizo
By BobD
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil
- 2 tablespoons extra-virgin olive oil
- 4 links fresh chorizo or hot Italian sausage
- 4 whole chicken legs
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1 medium red onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1/2 teaspoon ground turmeric
- 1/4 cup dry white wine
- One 28-ounce can whole tomatoes, drained and chopped
- 6 cups chicken stock
- 1 1/2 cups long-grain rice
- 1 cup frozen peas, thawed
- 3 scallions, coarsely chopped
- 2 tablespoons chopped cilantro
- 1 jalapeño, seeded and minced