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Recipes
Creamless Creamed Corn with Mushrooms and Lemon
By BobD
"My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says
- 6 medium dried shiitake mushroom caps
- Boiling water
- 10 ears white corn, shucked
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
TAMARIND & VODKA COCKTAIL
By BobD
Stir 8 cups water, sugar, 1/2 cup tamarind concentrate, and 2 tablespoons lime juice in large pitcher until sugar d...
- Yield: Makes 8
- 8 cups water
- 3/4 cup sugar
- 1/2 cup plus 8 teaspoons tamarind concentrate,* divided
- 2 tablespoons plus 4 teaspoons fresh lime juice, divided
- 12 tablespoons vodka, divided
- 4 cups ice cubes, divided
- Lime slices
BOURBON CHERRIES
By BobD
1. Combine all ingredients, except cherries and cognac, in a large saucepan
- Sugar 3/4 C
- Water 1 C
- Lemon juice, fresh 1/4 C
- Cinnamon sticks 2 each
- Cherries 6 Lb
- Cognac 1 1/2 C
SIDES ASIAGO CHEESE w/GLAZED CIPOLLINE
By BobD
1. Bring a large saucepan of lightly salted water to a boil
- CAN BE SERVED AS CHEESE COURSE
- Yield: serves 4
- 1 1/2 pounds cippoline onions, skins on
- 3/4 cup dry sherry
- 1/3 cup raisins
- 3 tablespoons honey
- 1 1/2 tablespoons unsalted butter
- Juice of 1 orange
- 1 teaspoon chopped fresh thyme
- Kosher salt and cracked black pepper
- 1 tablespoon sherry vinegar
- 1/2 pound Asiago cheese
- Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil
CRAB STUFFED ZUCCHINI FLOWERS w/MUSTARD
By BobD
Combine the crabmeat, creme fraiche, lemon juice and zest, and chives in a mixing bowl
- Zucchini flowers:
- They have a beautiful color, a delicate texture and a slight peppery taste. Filled with a creamy mixture of sweet crabmeat, they are steamed and then dressed with a creamy mustard butter sauce.
- 8 ounces Peekytoe crabmeat
- 2 tablespoons creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon thinly sliced chives
- fine sea salt and freshly ground white pepper
- piment dEspelette
- 12 large zucchini flowers, stamens removed
- Mustard butter sauce:
- 1 tablespoon water
- 6 tablespoons unsalted butter
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon whole grain mustard
- fine sea salt and freshly ground white pepper
- 1 tablespoon thinly sliced chives
WILD MUSHROOM TIMBALES w/BACON & ARUGULA
By BobD
Preheat the oven to 325 degrees
- THE GARNISHES:
- 3 tablespoons unsalted butter
- 1 small onion, peeled and chopped
- 4 cloves garlic, peeled and finely chopped
- 1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper to taste
- 1 teaspoon grated lemon zest
- 1/4 cup Italian parsley, finely 'hopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 cup freshly grated Parmesan
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 eggs
- Vegetable oil spray
- 8 strips thickly cut bacon
- 1/4 cup balsamic vinegar
- 1 cup beef, veal or duck-and-veal demi-glace (see note)
- 8 cups arugula, tough stems removed
Reinvented Russian Dressing
By BobD
Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just on...
- 4 sun-dried tomato halves
- 3/4 cup plain nonfat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon ancho chile powder
- 3 cornichons, finely chopped
- 2 tablespoons minced red onion
- 2 teaspoons minced tarragon
- Kosher salt and freshly ground pepper
SPINACH SALAD w/STRAWBERRY VINAIGRETTE
By BobD
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slo...
- 6 SERVINGS
- Raspberries would work well here, too.
- 2 1/2 tablespoons strawberry vinegar
- 3 tablespoons olive oil
- 5 oz baby spinach (8 cups)
- 1/2 lb strawberries, cut lengthwise into thick slices (1 1/2 cups)
- 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled
Grilled Mexican Street Corn
By BobD
The Grilled Mexican Street Corn from Cafe Habana is an incredible remix of classic grilled corn on the cob and has ...
- 6 ears of corn, husks and silk removed
- 1/4 cup mayonnaise
- 3 tablespoons sour cream (Daisy brand preferred; can use light version)
- 1/4 teaspoon ground cumin
- Pinch salt
- 1 cup freshly grated Cotija cheese (about 4-5 ounces)
- Ground chili powder (or ground cayenne pepper or ground chipotle)
- 1 lime, cut into 6 wedges, for serving
Wicked Good Boston Cream Pie
By BobD
A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky fo...
- 2 cups half-and-half
- 6 large egg yolks
- 1/2 cup (3 1/2 ounces) sugar
- pinch table salt
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups (10 1/2 ounces) sugar
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine