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Recipes
GRILLED SPICY FISH PATE in BANANA LEAF
By BobD
FOR THE SPICE PASTE: Combine the lemongrass, candlenuts or almonds, ginger, shallots, garlic and chilies in a ble...
- For the Spice Paste:
- These spicy fish pate parcels are a typical portable lunch in Asia. Wrapped in banana leaves, the pate is infused with a distinctive floral aroma and taste.
- Frozen banana leaves may be found in Asian and Latin American markets; aluminum foil may be substituted.
- 2 lemongrass stalks, tender heart section only, chopped
- 6 candlenuts, soaked in water for 10 minutes, or blanched almonds
- 1 piece fresh ginger, 1/2 inch long, peeled
- 2 shallots, quartered
- 4 cloves garlic
- 8 fresh small red chili peppers, seeded and coarsely chopped
- 3 About 3 tablespoons water
- 2 teaspoons ground coriander
- 1/4 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 3/4 cup coconut cream
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- Dash of ground white pepper
- For the Pate:
- 1 1/2 lb whitefish fillets, preferably Spanish or king mackerel, cut into 1-inch dice
- 6 kaffir lime leaves, cut into hairlike slivers, or shredded zest of 1 lime
- 24 pieces banana leaf, each 6 inches square
- 1 bunch basil, stemmed and leaves separated
- Fresh red chili pepper slivers
CRISPY DUCK SALAD w/BEANS & HONEY ALMONDS
By BobD
Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then ...
- 2 SERVINGS
- 1 tablespoon honey
- Pinch salt
- 1 cup slivered almonds
- 2 tablespoons raw sugar
- 3/4 pound haricots verts or green beans, trimmed
- 2 duck breasts, trimmed (1 1/2 pounds total)
- 1 teaspoon kosher salt, more as needed
- 1 teaspoon chipotle or other chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 cup plus 1 teaspoon extra virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 1 bunch watercress.
Thai Hot-and-Sour Coconut-Chicken Soup
By BobD
In a medium bowl, toss the chicken with the fish sauce
- 3 cups chicken stock or low-sodium broth
- 2 1/2 tablespoons light brown sugar
- 1/3 cup packed cilantro leaves, for garnish
- 1 tablespoon finely grated fresh ginger
- 2 fresh or dried kaffir lime leaves or 1 teaspoon finely grated lime zest
- 1 stalk lemongrass, tender inner white part only, minced (about 2 tablespoons)
- Two 14-ounce cans coconut milk
- 1 tablespoon plus 1 teaspoon tamarind concentrate
- 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
- 1 pound skinless, boneless chicken thighs, sliced crosswise into 2-by-1/4-inch pieces
- 1 tablespoon plus 2 teaspoons Thai red chile paste
- 1/4 cup fresh lime juice
- 2 red or green Thai chiles, very thinly sliced on the bias
- 1/4 cup Asian fish sauce
SMOKED SALMON CANAPES w/CAPER DILL RELISH
By BobD
Stir first 5 ingredients in small bowl to blend
- YIELD 24 PIECES
- 3/4 cup finely chopped white onion
- 3 tablespoons drained capers
- 2 tablespoons (packed) chopped fresh dill
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 6 ounces cream cheese, room temperature
- 24 thin slices sourdough baguette
- 6 ounces thinly sliced smoked salmon, cut into 24 pieces
Warm Strawberry Crumb Cake
By BobD
Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and the ...
- 3 pounds strawberries, hulled and halved (8 cups)
- 1/2 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
- 1 vanilla bean, split and seeds scraped
- 1/2 cup lightly packed light brown sugar
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of salt
- 4 tablespoons unsalted butter, cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
GRILLED SPOT PRAWNS
By BobD
Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein
- Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.
- 2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
- 5 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper flakes
- 3 tablespoons Pernod or ouzo
- 2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
- Kosher salt and freshly ground black pepper
- 6 cups (lightly packed) baby arugula
- 2 tablespoons fresh lemon juice
TERRINE OF RABBIT w/PRUNES & FOIE GRAS
By BobD
1. Bring a large pot of salted water to a boil
- 8 SERVINGS
- This fine-textured terrine, with rabbit loins adding a decorative circle in the center of each slice, is celebratory fare for a special occasional
- 5 to 7 large leaves Savoy cabbage
- • 1 young rabbit, 2 1/2 to 3 pounds, boned, reserving 1 loin and liver
- • 1/2 pound ground pork fat
- • 1 egg, slightly beaten
- • 1 teaspoon crushed garlic
- • 1 teaspoon dried thyme
- • 1/4 teaspoon ground allspice
- • 1/4 teaspoon ground cardamom
- • 1/2 tablespoon salt or pepper to taste
- • Freshly ground black pepper
- • 2 tablespoons Armagnac
- • 1/4 pound black forest ham or other smoky ham, cut into 1/8 inch dice
- • 1 1/2 teaspoons green peppercorn packed in brine or vinegar, rinsed
- • 1/4 cup finely chopped shallots
- • 3 teaspoons rendered duck fat or unsalted butter
- • 1 tablespoon tawny port
- • 1 large bay leaf
- • Port-Soaked Prunes (recipe follows) or French Kisses
- Instead of pork fat, this version is wrapped in blanched Savoy cabbage leaves-healthier & easier to work with.
Gorgonzola, Fig and Pancetta Pizza
By BobD
In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups warm water
- 1 tablespoon kosher salt
- 3 cups all-purpose flour, plus more for kneading and rolling
- 1 cup canned peeled Italian tomatoes
- Pinch of dried oregano, crumbled
- Salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons chopped parsley
- 10 ounces fresh mozzarella, thinly sliced
- 1 large plum tomato, very thinly sliced
- 4 ounces very thinly sliced pancetta
- 2 ounces Gorgonzola dolce
- 2 cups baby arugula
- 1 teaspoon balsamic vinegar
- 8 fresh figs, quartered
Apples On Horseback
By BobD
These simple, delicious hors d’oeuvres are just apples with cheese and pancetta
- 16 thin slices of pancetta
- 1 Pink Lady apple—peeled and cut into 16 wedges
- 3 ounces Manchego cheese, sliced 1/4 inch thick and cut into 2-by-1/2-inch sticks
- Six teen 2-inch rosemary sprigs or toothpicks, for skewers
Fig Tart with Pistachio Crust
By BobD
The tart is most delicious one day after it's baked
- 1 pound dried Black Mission figs, stemmed
- 1 1/2 cups water
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- Juice and zest of 1 lemon
- Salt
- 2 cups unsalted roasted pistachios (10 ounces)
- 2 1/4 cups all-purpose flour
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon finely grated lemon zest
- 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract