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Recipes
GUAM PEPPER CRUSTED TUNA w/GING-WASABI
By BobD
Prepare the dipping sauce: If you are using powdered wasabi, place it in a mixing bowl and add 1 tablespoon of ...
- 4 SERVINGS
- For the Dipping Sauce
- 1 tablespoon wasabi powder, or 1 tablespoon wasabi paste
- 1 piece (2 inches) fresh ginger, peeled (for 1 tablespoon grated)
- 1 lemon
- 3/4 cup soy sauce
- 1 scallion, both white and green parts, trimmed and sliced crosswise paper-thin
- 1 hot chile, thinly sliced crosswise (see Note)
- For the Tuna
- 4 tuna steaks (each about 1 1/2 inches thick and 6 to 8 ounces)
- 6 to 8 tablespoons cracked black peppercorns
- 2 tablespoons Old Bay seasoning
- Coarse salt (kosher or sea)
- 1/2 cup extra-virgin olive oil
- Lemon or lime wedges, for serving
Garlic Confit
By BobD
Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy
- 6 heads of garlic, cloves peeled (2 cups)
- 6 thyme sprigs
- 3 small bay leaves
- 3 dried red chiles, such as chiles de arbol
- 2 cups pure olive oil
MINI ZUCCHINI & GOAT CHEESE TARTS
By BobD
Line rimmed baking sheet with parchment paper
- 6 SERVINGS
- 1 refrigerated pie crust (half of 15-ounce package)
- 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 teaspoons chopped fresh lemon thyme or regular thyme
- 3 ounces soft fresh goat cheese, room temperature
- 1/4 cup freshly grated Parmesan cheese
TOMATO SALAD w/CILANTRO & ONIONS
By BobD
In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red...
- 2-3 cups cherry tomatoes, halved
- 2-3 cups yellow pear tomatoes, halved
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped cilantro Freshly
- ground black pepper to taste
- Ground red pepper to taste
- Salt to taste
CALAMARI LUCIANA
By BobD
Clean the calamari, leaving the skin intact if you prefer
- 10 small (about 5-ounce) squid (about 3 pounds total)
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled and sliced
- 4 fresh thyme sprigs
- Crushed hot red pepper
- 1 teaspoon red-wine vinegar
- 1/2 cup dry white wine
- Salt
- 1/2 cup chopped fresh Italian parsley
HAINANESE CHICKEN & RICE
By BobD
1. Bring a large pot of water to a boil and salt it
- 1 whole (3- to 4-pound) chicken, trimmed of excess fat
- Several cloves smashed garlic, plus 1 teaspoon minced garlic
- Several slices fresh ginger, plus 1 tablespoon minced ginger
- 1/2 cup peanut oil, or neutral oil, like corn or canola
- 3 shallots, roughly chopped, or a small onion
- 2 cups long-grain rice
- 1/2 cup minced scallions
- 2 cucumbers, peeled and sliced
- 2 tomatoes, sliced
- Chopped fresh cilantro leaves
- 2 tablespoons sesame oil.
ERIC RIPERT'S COQ au VIN
By BobD
Make chicken stock: Gather all of the breasts and leg/thigh portions and place them in a container and refrigerat...
- Chef Eric Ripert of New York City’s Le Bernardin cooks cooks Coq au Vin, the French country dish of chicken stewed in red wine, for friends and family in the fall and winter.
- 2 2 3 8 2 2 Organic Free-Range Chickens, about 3 lbs each, cut into 8 pieces each (each breast halved, 2 legs and 2 thighs with backs, wings, necks reserved)
- 2 2 2 quarts water
- 2 2 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 1/2 1/2 cup canola oil
- 1 1 1 slice D'Artagnan Applewood Smoked Bacon, optional
- 1 1 1 cup celery, medium diced
- 1 1 1 cup carrot, diced
- 1 1 1 cup onion, diced
- 4 4 4 cloves garlic, peeled and sliced
- 6 6 6 ounces button mushrooms, washed and diced
- 1 1 1 cup brandy
- 2 2 2 bottles (750 ml each) red wine
- 2 2 2 cups reduced chicken stock
- 2 2 2 tablespoons tomato paste
- 2 2 2 sprigs thyme, fresh
- Fine sea salt
- to pepper, to taste
GUINNESS BRINED BBQ LAMB STEAKS
By BobD
Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag
- 10 to the absorption of flavorful components directly into the protein structure of meat, yielding a steak that not only retains about 10 percent more moisture, but also is able to deliver a hit of seasoning with every bite.
- 2 2 2 cups Guinness ale
- 1 1 1 tablespoon coarse salt
- 1/4 1/4 1/4 cup sugar
- 1 1 1 cup water
- 3 3 3 tablespoons Smokin' Rub
- 3 3 3 pounds bone-in lamb leg steaks (see Know-How)
- 1 1 1 tablespoon canola oil
- 1 1/2 1 1/2 1/2 cups Guinness BBQ Sauce
SQUID w/GINGER & SOY SAUCE MARINADE
By BobD
Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade
- Grilled squid yaki is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.
- 1/2 cup soy sauce
- 2 tablespoons grated fresh ginger
- 3 tablespoons mirin
- 1 pound small squid (bodies and tentacles), cleaned
CELERY & PEAR BISQUE
By BobD
Melt butter in pot over medium-high heat
- 4 1/2 tablespoons butter
- 6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)
- 18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)
- 1 1/2 cups chopped dark green leek tops
- 3 small Turkish bay leaves
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 tablespoons all purpose flour
- 3 cups (or more) low-salt chicken broth