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Recipes
PENNE w/BUTTERNUT SQUASH & FRIED SAGE
By BobD
Cut off neck of squash and reserve bulbous end, wrapped and chilled, for later use
- 4 SERVINGS
- 1 (2- to 2 1/4-lb) butternut squash with a long neck
- 2 cups water
- 1 (1 1/2- to 2-oz) bunch sage, stems discarded (1 1/4 cups packed leaves)
- 1 medium-large onion, finely chopped
- 3 tablespoons olive oil
- 3 large garlic cloves, finely chopped
- 1/3 cup grated Parmigiano-Reggiano
- 1 lb rotini or penne
- 1 cup vegetable oil
- ACCOMPANIMENT: grated Parmigiano-Reggiano
TROUT STUFFED w/CRABMEAT & VEGGIES
By BobD
Preheat the oven to 425F. Heat the olive oil in a large nonreactive saucepan
- 4 SERVINGS
- 2 tablespoons olive oil
- 1/4 cup coarsely chopped mushrooms
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped red pepper
- 1 teaspoon seeded and minced jalapeno
- 1/4 cup chopped red onion
- 1/4 cup celery (optional)
- Salt
- Freshly milled black pepper
- 4 ounces lump crabmeat
- 4 dressed rainbow trout
- Old Bay Seasoning
- Fresh lemon juice
- Chopped fresh parsley
Tiny Tomato Tarts
By BobD
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 1 (14.5-oz.) can petite diced tomatoes
- 1 tablespoon chopped fresh basil
- 2/3 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup (1 oz.) freshly shredded Cheddar cheese
- 1/4 cup (1 oz.) freshly shredded mozzarella cheese
- Garnish: fresh basil leaves
ROSEMARY CHIPOTLE PECAN CRUSTED PORK
By BobD
In a large plastic zip bag, mix first 5 ingredients and marinate in the refrigerator for 2-4 hours
- 1-1/2 lbs pork tenderloin
- 1/4 cup chipotle sauce from an 8 oz can chipotle chiles (reserve the chiles for another use)
- 2 tablespoons brown sugar
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1 tablespoon olive oil
- 1/2 cup pecans, chopped
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 1/4 cup panko bread crumbs
Italian Meatballs in Caper-Tomato Sauce
By BobD
In a blender or food processor, puree the tomatoes
- 1 1/2 pounds plum tomatoes, peeled and chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon nonpareil capers, drained and chopped
- 1/2 teaspoon dried oregano
- Kosher salt
- 1/2 cup crustless bread, torn in 1/2-inch pieces
- 3 tablespoons milk
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 large egg, lightly beaten
- 2 pitted kalamata olives, minced
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon minced parsley
Grilled Mixed Veggies Recipe at Cooking.com
By BobD
Combine first 6 ingredients in a bowl
- 1 large sweet onion, sliced into 1/4-inch rings
- 2 organic peppers (red, orange or yellow), seeded, cored and cut in half
- 4 portabella mushrooms, stems removed
- 2 zucchini trimmed, sliced lengthwise into 1/4-inch planks
- 2 yellow squash, sliced lengthwise into 1/4-inch planks
- 1 pound asparagus spears, ends trimmed
- 1 cup olive oil and balsamic vinaigrette dressing
- 1 teaspoon each thyme, oregano and basil
- Salt and pepper, to taste
GRILLED OYSTERS w/CORN JALAPENO SALSITA
By BobD
Light a fire in a charcoal or gas grill
- 3 SERVINGS
- 4 ears of corn, shucked
- Canola oil for grilling
- 2 plum tomatoes, sliced in half, lengthwise
- 1 red onion, sliced
- Freshly ground black pepper
- 1 jalapeno pepper, roasted, deveined, seeded, and diced
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- Kosher salt
- 12 oysters, scrubbed
TORTONI
By BobD
Preheat the oven to 250 degrees
- 12 macaroons (see recipe for Apple Crisp, or use store-bought)
- 3/4 cup sugar
- 3 eggs, separated
- 1 teaspoon vanilla
- 2 cups heavy cream.
CARROT SALAD W/LEMON & HERBS
By BobD
Grate carrots in a food processor or by hand
- Time: 10 minutes
- 4 large or 6 medium carrots, peeled
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons peanut oil (or use more olive oil)
- 2 tablespoons chopped parsley, tarragon or a combination
- Salt to taste
- Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.
MIXED BEAN SOUP
By BobD
In a 6-quart crock-pot combine potatoes and frozen green beans; add black beans, undrained tomatoes, broth, corn, g...
- 2 cups red potatoes, diced
- 2 cups green beans, frozen
- 30 oz. black beans, canned drained
- 29 oz. stewed tomatoes or Ro-Tel for a spicier soup
- 28 oz. vegetable broth
- 15 1/4 oz. corn, canned drained
- 15 oz. garbanzo beans, canned drained
- 1 cup salsa