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Recipes
Pork Filet Mignons w/Sweet Potato Puree, Raisins & Caramelized Apples
By BobD
1. Place 4 slices of prosciutto on a clean surface, side by side, overlapping slices by 1/4 inch
- Pork tenderloins, trimmed of all fat and silver skin 2 each
- Prosciutto slices, cut tissue-paper thin 8 each
- Sage, leaves only 1/4 C
- Kosher or sea salt, finely ground to taste
- Extra virgin olive oil 3 TBS
- Sweet potatoes 2 lb
- Kosher salt, cracked black pepper, ground white pepper to taste
- Milk 1 C
- Honey 1 TBS
- Raisins, black or golden 1/8 C
- Caramelized apples as needed
ORANGE PUMPKIN CLOVERLEAF ROLLS
By BobD
Butter muffin cups with 1 Tbsp melted butter
- 3/4 stick unsalted butter, melted, divided
- 2 teaspoons active dry yeast (from a 1/4-ounce package)
- 1/4 cup warm milk (105-115F)
- 1 tablespoon mild honey or sugar
- 2 3/4 cups all-purpose flour plus more for kneading and dusting
- 1 1/2 teaspoons salt
- 1/3 cup canned pure pumpkin
- 2 large eggs, divided, plus 1 yolk
- 1/2 teaspoon grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon water
- EQUIPMENT: a muffin pan with 12 (1/3- to 1/2-cup) muffin cups
SHRIMP, CHICKEN & ANDOUILLE GUMBO
By BobD
Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking
- 16 SERVINGS
- 1 cup vegetable oil
- 1 cup all purpose flour
- 6 large onions, chopped (about 12 cups)
- 6 red bell peppers, seeded, chopped (about 7 cups)
- 8 celery stalks, chopped (about 3 cups)
- 16 garlic cloves, chopped
- 1 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/2 cup chopped fresh thyme
- 6 bay leaves
- 2 28-ounce cans diced tomatoes with juice
- 4 8-ounce bottles clam juice
- 4 cups low-salt chicken broth
- 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
- 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
- 2 16-ounce packages sliced frozen okra
- 4 pounds peeled deveined medium shrimp
- Minced fresh Italian parsley
- Steamed rice
BLUE CORN BLINIS w/CRAB & AVOCADO CREMA
By BobD
Preheat a griddle to 350 degrees or set a griddle or large, heavy skillet over medium-high heat
- For the blinis:
- 1 teaspoon active dry yeast
- 2 tablespoons warm (110–115 degrees) water
- 1/2 cup blue cornmeal flour
- 7 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup milk
- 3 tablespoons unsalted butter, melted
- For the crema:
- 1 ripe avocado, peeled and pitted
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 1/2 teaspoons freshly squeezed lemon juice
- 2 dashes Tabasco sauce
- 1/4 teaspoon kosher salt, or to taste
- To assemble:
- 8 ounces fresh lump crabmeat, picked over for shell pieces
- 1 tablespoon freshly squeezed lime juice
- Pico de Gallo
ROASTED RED SNAPPER w/CHERRY TOM SALSA
By BobD
Preheat oven to 400F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend
- 2 SERVINGS
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lime juice
- 1 cup small cherry tomatoes, halved
- 1/3 cup chopped red onion
- 1 teaspoon minced jalapeno chili with seeds
- 1 teaspoon honey
- 4 3- to 4-ounce red snapper fillets
Slow Cooker Sweet-and-Sour Brisket
By BobD
Season the brisket with salt and pepper
- One 4-pound first-cut brisket
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1/2 cup lightly packed dark brown sugar
- 1/2 cup low-sodium chicken broth
- 2 medium onions, halved and thinly sliced
- 2 1/2 tablespoons red wine vinegar
- Buttered egg noodles, for serving
Spring Pasta with Blistered Cherry Tomatoes
By BobD
Preheat the oven to 425°
- 2 bunches of Broccolini (about 1 1/4 pounds), thick stems halved lengthwise
- 1 garlic clove, sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- 2 pounds yellow and red cherry tomatoes
- 6 scallions, white and tender green parts only, cut into 1-inch lengths
- 1 bunch asparagus, cut into 1 1/2-inch lengths
- 1 pound mafaldine or other curly, wide noodles
- 2 tablespoons unsalted butter
- Large pinch of crushed red pepper
- 1/4 cup chopped flat leaf parsley
- 1/2 About 1/2 cup shaved ricotta salata cheese, for garnish
CARDAMOM SOUR CREAM WAFFLES
By BobD
Preheat a waffle iron until hot
- 4 SERVINGS
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- Rounded 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon mild honey
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- ACCOMPANIMENT: lingonberry preserves
- GARNISH: confectioners sugar
PUMPKIN CAKE w/SAGE ICE CREAM
By BobD
MAKE ICE CREAM: Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate hea...
- 12 SERVINGS
- PUMPKIN CAKE WITH SAGE ICE CREAM AND PUMPKIN CHERRY COMPOTE
- The Spanish pumpkin syrup that tops this dessert is equally good drizzled on an aged cheese like Manchego or a fresh cheese like ricotta-fresh pumpkin puree must be drained 8 hrs.
- FOR SAGE ICE CREAM
- 2 cups heavy cream
- 2 cups half-and-half
- 1/3 cup coarsely chopped fresh sage
- 4 (2- by 1/2-inch) strips lemon zest
- 9 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- FOR PUMPKIN CAKE
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed light brown sugar
- 4 large eggs
- 1 cup safflower or canola oil
- 1 1/2 cups fresh pumpkin puree or canned solid-pack pumpkin
- FOR COMPOTE
- 1/2 cup dried tart cherries
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)
- ACCOMPANIMENT: arrop (Spanish candied pumpkin) syrup*
- GARNISH: confectioners sugar
- SPECIAL EQUIPMENT: an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter
PERUVIAN CHICKEN IN CHILE SAUCE
By BobD
Preheat oven to 400F with rack in middle
- 8 SERVINGS
- AJI DE GALLINA
- 8 quail eggs (optional)
- 4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded
- 1 cup whole milk
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 3 1/2 tablespoons vegetable oil, divided
- 1/2 teaspoon turmeric
- 3 to 4 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled 'crema')
- 2 cups reduced-sodium chicken broth
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup walnuts (1 1/2 oz)
- 8 small chicken breast halves with skin and bone (5 1/2 lb total)
- ACCOMPANIMENT: Peruvian Rice and Lentils
- GARNISH: pitted black Peruvian or Kalamata olives, halved; lime wedges (preferably Key limes)