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Recipes
GRILLED HALIBUT w/CHIMICHURRI
By BobD
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepp...
- 4 SERVINGS
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon water
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 3/4 teaspoon hot red-pepper flakes
- 3/4 cup chopped flat-leaf parsley
- 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
- 1 tablespoon vegetable oil
Pimento Cheese & Bacon Crostini
By BobD
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses
- 2 1/2 cups shredded extra-sharp white cheddar cheese
- 2 1/2 cups shredded extra-sharp orange cheddar cheese
- One 7-ounce jar pimientos, drained and finely chopped
- 3/4 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Cayenne pepper
- 40 slices baguette, toasted
- 4 strips cooked bacon, crumbled
ASIAN GRILLED TUNA & WATERCRESS SALAD
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas) Whisk together olive oil, sesame oil...
- 6 SERVINGS
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Asian sesame oil
- 1 tablespoon soy sauce
- 6 tablespoons rice vinegar (not seasoned)
- 2 tablespoons minced peeled ginger
- 2 tablespoons coriander seeds, coarsely crushed
- 2 tablespoons white peppercorns, coarsely crushed
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
- 1 (1-lb) sushi-grade tuna steak (about 2 inches thick)
- 1 lb jicama, peeled
- 2 bunches watercress (10 oz), tough stems discarded
- 2 scallions, very thinly sliced
RYE & CORNMEAL MUFFINS w/CARAWAY
By BobD
1. Preheat the oven to 375 degrees with the rack positioned in the upper third
- Serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
- 1 cup rye flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup cornmeal
- 2 teaspoons caraway seeds
- 2 eggs
- 1/4 cup canola oil
- 2 tablespoons blackstrap molasses
- 1 1/2 cups buttermilk
BRANDY MILK PUNCH
By BobD
In a cocktail shaker filled with ice, combine the brandy, simple syrup, vanilla extract and milk
- Ice
- 2 ounces brandy
- 1 ounce simple syrup (1:1)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 ounces whole milk
- Freshly grated nutmeg, for garnish
Chocolate Pots de Crème with Maple Caramel and Salt
By BobD
Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it'...
- 2 large egg yolks
- 1/4 cup sugar
- 1/4 cup heavy cream
- 5 tablespoons whole milk
- 2 ounces milk chocolate, chopped
- 1/2 ounce dark chocolate, chopped
- 4 teaspoons water
- 2 tablespoons pure maple syrup
- Maldon salt, for garnish
Pork Medallions with Curry-Honey Glaze
By BobD
Steamed basmati rice and sautéed chayote or cucumber slices make ideal accompaniments to this dish
- 2 teaspoons curry powder
- 2 tablespoons honey
- 2 tablespoons Worcestershire ssauce
- 1 garlic clove, minced
- Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
- 1/2 cup chicken stock or canned low-sodium broth
- 3 tablespoons milk
- 1 teaspoon all-purpose flour
- Lime wedges, for serving
PUMPKIN GINGER RICE PUDDING
By BobD
BAKE PUMPKIN: Put oven rack in middle position and preheat oven to 450F
- SERVES 10
- 1 (1 1/2- to 2-lb) piece pumpkin or butternut squash, halved and seeded
- 1 tablespoon unsalted butter
- 2/3 cup plus 2 teaspoons granulated sugar
- 2/3 cup long-grain white rice
- 1/2 teaspoon salt
- 5 cups whole milk
- 8 large egg yolks
- 1 teaspoon vanilla
- 1/4 cup finely chopped crystallized ginger (2 oz)
- 2 tablespoons turbinado sugar such as Sugar in the Raw (optional)
- SPECIAL EQUIPMENT: a blowtorch (optional)
BAKED SALMON w/RED PEPPER COULIS
By BobD
FOR THE COULIS: Reserve 1 tablespoon of the diced red pepper to garnish the finished dish
- For the Red Pepper Coulis:
- 1 red bell pepper, seeded, diced
- 1 medium shallot, sliced
- 1/4 cup dry white wine or sweet vermouth
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh tarragon
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons water
- 1/4 teaspoon white wine vinegar
- For the Salmon:
- 2 6-ounce salmon fillets or steaks
- 1 teaspoon olive oil
- 2 sprigs fresh tarragon
Olive-Mint Pesto
By BobD
Grace Parisi likes using a mix of brine- and oil-cured olives for a more complex pesto; her favorites are green Sic...
- 2 tablespoons tightly packed mint leaves
- 2 tablespoons small capers, drained
- 1 large garlic clove, smashed
- 1/2 teaspoon finely grated lemon zest
- Pinch of crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 cup pitted mixed olives, such as Calamata and Cerignola
- Freshly ground pepper