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Recipes
FISH STOCK FOR CATALAN SEAFOOD STEW
By BobD
Butter bottom and side of a large heavy pot, then add all ingredients except water and wine
- 6 CUPS
- 2 lb bones and trimmings of white-fleshed fish
- 1 large onion, sliced
- 1 medium fennel bulb, coarsely chopped
- 24 parsley sprigs
- 1/4 cup fresh lemon juice
- 7 cups cold water
- 1 cup dry white wine
HONEY MUSTARD SAUCE
By BobD
Melt butter in heavy medium saucepan over medium heat
- YIELD 1 CUP
- 1 tablespoon butter
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 1/4 cup bottled clam juice
- 1/4 cup dry white wine
- 1 teaspoon yellow mustard seeds
- 1 cup whipping cream
- 2 1/2 tablespoons whole grain Dijon mustard
- 1 teaspoon honey
Slow Cooker Thai-Inspired Chicken Stew
By BobD
In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons o...
- One 14-ounce can unsweetened coconut milk
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon plus 1 teaspoon green curry paste
- 2 1/2 teaspoons Asian fish sauce
- 3 pounds skinless chicken thighs
- 1 medium red onion, cut into 1/2-inch dice
- 2 medium Yukon Gold potatoes, cut into 1-inch chunks
- 1/2 cup grape tomatoes
- 1 1/2 teaspoons fresh lime juice
- Kosher salt and freshly ground pepper
- Cilantro leaves, lime wedges and steamed rice, for serving
PERFECT CIDER BRAISED PORK CHOPS
By BobD
Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 6 SERVINGS
- Do not use chops thinner than 1 inch. A fat separator makes quick work of defatting the sauce.
- 6 bone-in blade-cut pork chops , about 1 inch thick
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 onion , chopped
- 3 garlic cloves , minced
- 2 tablespoons all-purpose flour
- 1/4 cup apple butter
- 1 cup apple cider
- 1 sprig fresh thyme
- 1 teaspoon cider vinegar
- 1 tablespoon finely chopped fresh parsley
PERFECT GRILLED CORN ON THE COB
By BobD
In large pot, stir 1/2 cup salt into 4 quarts cold water until dissolved
- 4-6 SERVINGS
- If your corn isn't as sweet as you'd like, stir 1/2 cup of sugar into the water along with the salt. Avoid soaking the corn for more than 8 hours, or it will become overly salty.
- Salt and pepper
- 8 ears corn , husks and silks removed
- 8 tablespoons unsalted butter , softened, or 1 recipe flavored butter
KATAIFI w/CANDIED PUMPKIN & YOGURT
By BobD
Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard...
- 12 SERVINGS
- Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.
- 1 1/2 cups plain yogurt (14 oz; not nonfat)
- 1 cup plus 1 1/2 tablespoons mild honey
- 2 cups water
- 1/3 cup granulated sugar
- 3 (3- by 1/2-inch) strips fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1 3/4 lb sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
- 3 tablespoons confectioners sugar
- 1/4 lb kataifi (shredded phyllo dough) from a 1-lb box, thawed
- 1/2 cup sliced almonds (2 oz), coarsely chopped
- SPECIAL EQUIPMENT: a nonstick muffin tin with 12 (1/2-cup) muffin cups
DEEP FRIED SHRIMP
By BobD
Mix mayonnaise, butter and sweet chili sauce in a bowl until blended; set aside
- 3 tbsp. mayonnaise
- 1 tbsp. butter, room temperature
- 1 cup sweet chili sauce
- 1 lb. fresh shrimp, shelled and deveined
- 1/2 cup seafood breading
- Olive oil for deep frying
- Crushed red pepper, to taste
Shrimp a la Plancha over Saffron Allioli Toasts
By BobD
Recipe from the Tasting Table Test Kitchen
- Allioli:
- Large pinch saffron
- 2 large egg yolks
- 1 garlic clove, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil, preferably Spanish
- 2 teaspoons lemon juice, plus more if needed
- Shrimp:
- Four 1/2-inch-thick slices country bread
- 2 tablespoons good-quality extra-virgin olive oil, preferably Spanish
- 1 1/2 pounds jumbo 16/20-count peel-on shrimp
- Kosher salt
- 2 lemons, halved
- 3 garlic cloves, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry sherry
- 2 tablespoons roughly chopped flat-leaf parsley
LEMON FETTUCCINE w/BROCCOLI & PANCETTA
By BobD
Saute pancetta in heavy medium skillet over medium-high heat until almost crisp and brown
- 4 SERVINGS
- Lemon Fettuccine with Broccoli and Pancetta "Croutons"
- 4 ounces 1/4- to 1/3- inch-thick slices pancetta (Italian bacon) or thick-cut bacon slices, cut into 1/4- to1/3-inch cubes
- 5 1/2 cups 1-inch broccoli florets (from 1 pound broccoli crowns)
- 9 ounces fresh or dried fettuccine
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 1/2 cup freshly grated Parmesan cheese
STUFD ARTICHOKES W/LEMON ZEST & ROSEMARY
By BobD
Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water
- Time: 2 hours
- 1 1/2 lemons, zested, then halved
- 4 large globe artichokes (about 12 ounces each before trimming)
- 2 1/4 cups plain bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup chopped fresh parsley, plus 4 whole sprigs
- 1 tablespoon finely chopped fresh rosemary
- 8 garlic cloves, smashed and peeled
- 2 carrots, peeled
- 1 1/2 tablespoons chopped capers
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 small onion, thinly sliced
- 1/3 cup extra virgin olive oil, for drizzling
- 1/2 cup dry white wine.