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Recipes
CHICKEN BREASTS w/CHIPOTLE CILANTRO CARROTS
By BobD
Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness
- 4 SERVINGS
- Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta
- Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks.
- 1 1/4 pounds boneless chicken breast halves with skin
- 6 tablespoons extra-virgin olive oil, divided
- 2 1/2 teaspoons minced fresh oregano
- 3 teaspoons finely grated lemon peel, divided
- 2 garlic cloves, pressed
- Freshly ground black pepper
- 1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
- 3/4 teaspoon minced canned chipotle chiles in adobo
- Coarse kosher salt
- 2 tablespoons fresh lemon juice, divided
- 1 1/2 teaspoons honey
- 1/4 cup chopped fresh cilantro
- 4 ounces feta cheese, coarsely crumbled
Mixed Meat Burger
By BobD
- 6 ounces skirt steak, cut into 1/2-inch pieces
- 6 ounces pork butt, cut into 1/2-inch pieces
- 12 ounces 80% lean ground beef (preferably chuck)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons grapeseed or canola oil
- 4 burger buns, split and toasted (optional)
- Condiments of your choice
POACHED SALMON w/MUSTARD SAUCE
By BobD
Bring wine and onion to simmer in heavy large skillet
- 2 SERVINGS
- 1/3 cup dry white wine
- 1 green onion, chopped
- 2 6-ounce 1-inch-thick skinless salmon fillets
- 1/4 cup whipping cream
- 2 teaspoons Dijon mustard
- Chopped green onion tops
Slow Cooker Glazed Pork Ribs with White Beans
By BobD
In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the ...
- 1 cup dried Great Northern beans (8 ounces)
- 2 cups low-sodium chicken broth
- One 15-ounce can diced tomatoes, drained
- 1/4 cup dry white wine
- 3 garlic cloves, smashed
- One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
- 2 tablespoons tomato paste
- 2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Kosher salt and freshly ground pepper
RED CAVIAR DIP
By BobD
Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl
- YIELD 1 CUP
- A sophisticated yet simple dip that is wonderful with toast triangles, crackers or some assorted raw vegetables.
- 1 cup sour cream
- 2 green onions, very thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon chopped fresh chives
- 1/4 cup plus 3 tablespoons salmon caviar, drained, gently rinsed
Chicken Breasts with Potatoes and Mashed Peas
By BobD
Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches b...
- 2 pounds fingerling potatoes, scrubbed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, plus 2 tablespoons chilled
- Four 3/4-pound chicken breast halves on the bone
- 2 large thyme sprigs, plus 2 teaspoons chopped thyme
- 1/2 cup plus 2 tablespoons dry white wine
- 1/2 cup chicken stock or low-sodium broth
- Two 10-ounce packages of frozen baby peas
- 1 tablespoon finely chopped mint
Gruyère Soufflés
By BobD
Soufflés are quite simple, says Grace Parisi: The base can be refrigerated overnight and the cooked soufflés rehe...
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 6 large eggs, separated
- 8 ounces coarsely shredded Gruyère cheese (2 packed cups)
- 1/2 teaspoon cream of tartar
Warm Chocolate Cakes with Apricot-Cognac Sauce
By BobD
Preheat the oven to 350° and line 4 muffin cups with paper liners
- 4 ounces semisweet chocolate chips
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/4 cup apricot jam, at room temperature
- 1 tablespoon Cognac
SPINACH SALAD w/GRILLED EGGPLANT & FETA
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas) Whisk together oil, lemon juice, gar...
- 8 SERVINGS
- The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine.
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon minced garlic
- 2 teaspoons chopped marjoram or oregano
- 1 (1 1/4-lb) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
- 10 oz baby spinach
- 1 cup crumbled feta (1/4 lb)
- 1/4 cup pine nuts (1 oz), lightly toasted (see Tips)
PICKLED BROCCOLI STEMS
By BobD
1. Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thic...
- 3 or 4 broccoli stems (from one bunch)
- 1/2 teaspoon salt, preferably kosher salt
- 1 medium size garlic clove, minced or pureed
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil