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Recipes
DUCK BREAST STEAKS w/FRESH MANGO
By BobD
Pat duck dry. Score skin through fat with a sharp paring knife, in a crosshatch pattern, at 1/2-inch intervals
- 4 SERVINGS
- 2 (3/4- to 1-lb) Moulard duck breast halves
- 1 teaspoon crushed coarse sea salt or kosher salt
- 1 lb ripe mangoes, preferably Ataulfo or Champagne
- 3 tablespoons finely chopped scallion
- 2 tablespoons fresh lime juice
- 1 tablespoon minced peeled ginger
- 2 to 3 teaspoons minced fresh hot chile (optional)
SARDINE & COLESLAW PO BOY
By BobD
1. Place the cabbage in a bowl and cover with water
- 1/2 cup thinly shredded red cabbage
- Salt to taste
- 1/4 bell pepper, cut in very thin strips (about 1/3 cup)
- 1 tablespoon finely chopped parsley
- 1 garlic clove
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons thick Greek-style low-fat yogurt
- 1 teaspoon sherry vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1/2 can (3.5 ounces) sardines packed in olive oil, the fillets drained and separated
- 1 whole wheat or whole wheat sesame hamburger bun
Stuffed Flatiron Steak
By BobD
Preheat the oven to 400°
- Five 1/3-inch-thick slices of white Pullman bread
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
- 10 pitted prunes
- 1 1/4 cups dry red wine
- One 5-ounce piece of pancetta, cut into 1/4-inch dice
- 4 large garlic cloves, very finely chopped
- 4 ounces vacuum-packed cooked chestnuts, coarsely crumbled
- 1 tablespoon chopped rosemary, plus 2 large sprigs
- 1 tablespoon freshly grated pecorino cheese
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground pepper
- 2 large eggs, lightly beaten
- Two 1 1/4-pound flatiron steaks, each pounded to a 1/3-inch thickness
- 2 1/2 cups beef broth
- 2 large shallots, coarsely chopped
- 2 tablespoons all-purpose flour
SAUCES EGGLESS BERNAISE
By BobD
1. In medium saucepan, combine shallots, most of the tarragon, a sprinkle of salt and pepper, and the vinegar and w...
- Time: 20 minutes
- 2 tablespoons minced shallot
- 2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon
- Salt and freshly ground black pepper
- 1/2 cup white wine vinegar or other vinegar
- 1/4 cup white wine
- 2 sticks cold butter, cut into bits
- Freshly squeezed lemon juice, if needed.
INDIAN CHEESE STUFFED POTATOES
By BobD
For potatoes and stuffing: Position rack in center of oven and preheat to 400°F
- Potatoes and stuffing:
- 3 large unpeeled russet potatoes (each about 16 ounces), scrubbed
- 1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
- 2 tablespoons (1/4 stick) butter, melted
- 2 tablespoons chopped fresh cilantro
- 1 green onion, finely chopped
- 1 serrano chile, seeded, minced
- 1 tablespoon sesame seeds
- Coarse kosher salt
- Yogurt-spice paste
- 2 garlic cloves, coarsely chopped
- 2 teaspoons chopped peeled fresh ginger
- 2 teaspoons sweet or hot paprika
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup plain whole-milk Greek-style yogurt*
- 4 teaspoons vegetable oil
- 2 teaspoons fresh lemon juice
- 1/2 cup sesame seeds (about 2.6 ounces)
- Special equipment: disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)
- * A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined st
WILD MUSHROOM PIE w/POLENTA CRUST
By BobD
To make the crust, bring the water to a boil in a medium saucepan
- THE CRUST:
- 4 cups water
- 1 cup yellow cornmeal
- 1/3 cup mascarpone
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- THE MUSHROOMS:
- 1 ounce dried porcini
- 4 cups water
- 3 pounds mixed wild mushrooms (like portobello, shiitake and cremini), cut into large dice, stems reserved
- 1/4 cup olive oil
- 3 shallots, peeled and minced
- 1 cup sherry
- 2 teaspoons kosher salt plus more to taste
- Freshly ground pepper to taste
- 2 eggs
- 1/3 cup chopped Italian parsley
CHICKEN SKEWERS w/TARRAGON PISTACHIO PESTO
By BobD
Puree first 5 ingredients in processor
- Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rose.
- 1/2 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons unsalted natural pistachios
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove, peeled
- 1/4 cup olive oil
- 16 1-inch pieces red onion (1/3 inch thick)
- 16 1-inch squares red bell pepper
- 8 lemon slices, halved
- 1 pound chicken tenders (about 8 large)
- Special Equipment: 8 metal skewers
GERMAN POTATO SALAD
By BobD
Put the whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inch...
- Insalata Patate Tedesca
- Serves 6
- 21/2 pounds red potatoes
- 1 cup finely chopped scallions
- 3/4 cup sweet pickles (about 4 ounces), coarsely chopped
- 2 teaspoons kosher salt
- 1/4 cup extra- virgin olive oil
- 4 ounces slab bacon, cut in 1/2- inch pieces
- 3 tablespoons German- style mustard
- 1/3 cup red- wine vinegar
- 1 tablespoon chopped fresh Italian parsley
- Freshly ground black pepper to taste
- Recommended equipment: A heavy- bottomed skillet or sauté pan, 10- inch diameter; a large bowl for dressing, tossing, and serving
Baked Rigatoni with Mushrooms and Prosciutto
By BobD
Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and...
- 1 stick (4 ounces) unsalted butter
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 quart whole milk
- 1/2 cup homemade or store-bought tomato sauce
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- 10 ounces white mushrooms, stems discarded and caps coarsely chopped
- 1 medium onion, finely chopped
- 1/4 pound thickly sliced prosciutto, finely chopped
- 1 pound rigatoni
- 1/2 pound imported Fontina cheese, coarsely shredded