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Recipes
GRILLED SHRIMP w/MOLASSES-GUAVA GLAZE
By BobD
Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds
- Special equipment:
- Yield: Makes 8 servings
- 6 tablespoons mild-flavored (light) molasses
- 3 tablespoons guava or apricot jam
- 1 1/2 tablespoons butter, cut into 1/2-inch cubes
- 3 tablespoons plus 2 teaspoons finely grated lime peel
- 32 uncooked medium shrimp, peeled, deveined
- Fine sea salt
- 8 metal skewers or 8 wooden skewers soaked in water at least 1 hour
CHARCOAL SMOKED SEA BASS
By BobD
Start charcoal and set a few wood chips soaking
- For the Marinade:
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh minced garlic
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh rosemary
- Pinch of red pepper flakes
- Salt and pepper to taste
- For the Fish:
- 2 pieces 7-8 ounce Sea Bass fillets
- For the Pepper Sauce:
- 2 red bell peppers
- 2 yellow bell peppers
- 1 tablespoon extra virgin olive oil
- Salt and pepper
CHICKEN SKEWERS w/TARRAGON PESTO
By BobD
Puree first 5 ingredients in processor
- 1/2 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons unsalted natural pistachios
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove, peeled
- 1/4 cup olive oil
- 16 1-inch pieces red onion (1/3 inch thick)
- 16 1-inch squares red bell pepper
- 8 lemon slices, halved
- 1 pound chicken tenders (about 8 large)
- Special Equipment: 8 metal skewers
RASPBERRY BUTTERMILK CAKE
By BobD
Preheat oven to 400F with rack in middle
- Yield: Makes 6 servings
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 ounces)
YOGURT CHEESE w/HORSERADISH & CHIVES
By BobD
Combine all of the ingredients in a glass or ceramic bowl until well blended
- 2 cups yogurt cheese
- 1/3 cup freshly grated horseradish
- 1/4 cup minced chives
- 1/2 cup minced parsley
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
CHICKPEA SOUP WITH ARUGULA
By BobD
Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot o...
- 4 SERVINGS
- 1 large onion, finely chopped
- 2 medium carrots, thinly sliced crosswise
- 1 celery rib (from inner part of bunch), thinly sliced
- 3 garlic cloves, finely chopped
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups reduced-sodium chicken broth (16 fluid ounces)
- 2 cups water
- 1 (19-ounce) can chickpeas (2 cups), rinsed and drained
- 1/2 teaspoon black pepper
- 5 oz baby arugula (8 cups loosely packed)
- ACCOMPANIMENTS: coarsely ground black pepper; finely grated Parmigiano-Reggiano
NECCI PANCAKES
By BobD
1. In a medium bowl, sift together the salt, baking soda, nutmeg, sugar and flours
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3 tablespoons superfine sugar
- 2 tablespoons cake flour
- 1 tablespoon chestnut flour
- 1 tablespoon whole-wheat flour
- 4 large organic eggs, lightly beaten
- 1 1/2 cups sour cream
- Vegetable shortening for greasing griddle
- Chestnut honey,
- for serving
- Pecorino Toscano or sheep's-milk ricotta, for serving.
Fennel Glazed St. Louis Ribs
By BobD
1. Preheat the oven to 250°
- 1 rack St. Louis-style pork ribs (about 2 1/2 pounds)
- 2 tablespoons kosher salt, divided
- 1 tablespoon freshly ground black pepper, divided
- 3/4 cup red wine vinegar
- 1/4 cup sherry vinegar
- 1 cup granulated sugar, divided
- 1 tablespoon ground fennel seeds
- 1/2 teaspoon red pepper flakes
- 2 1/2 tablespoons fresh lemon juice
LEEK & SALMON CHOWDER
By BobD
Bring clam juice to simmer in medium skillet
- 6 SERVINGS
- This is a delicate, light-tasting soup.
- 3 cups bottled clam juice
- 1 12-ounce salmon fillet
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 4 bacon slices, chopped
- 2 medium leeks (white and pale green parts only), thinly sliced
- 1 large white-skinned potato, peeled, cut into 1/2-inch pieces
- 2 1/2 cups milk
- 1/2 cup whipping cream
- 2 tablespoons chopped fresh chives
LEMON & MINT HUMMUS
By BobD
Combine chickpeas, reserved chickpea liquid, lemon juice, zest, tahini, mint, salt, pepper and garlic in a blender ...
- 1 can chickpeas, 1/2 cup liquid reserved
- Juice and zest from 1 lemon, plus more zest for garnish
- 1/4 cup tahini
- 1/2 cup fresh mint leaves, washed and patted dry, plus more for garnish
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground white pepper
- 1 clove garlic, peeled
- 4 tablespoons extra-virgin olive oil, plus more for garnish