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Recipes
VANILLA POACHED APRICOTS w/ZABAGLIONE
By BobD
Poach apricots: Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and sa...
- Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle versi
- For apricots
- 1/2 vanilla bean, halved lengthwise
- 1 1/2 cups water
- 1 cup sugar
- 3 (4- by 1-inch) strips fresh lemon zest
- 1/8 teaspoon salt
- 1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
- For zabaglione
- 3 large egg yolks
- 1/3 cup sugar
- 2 tablespoons dry white wine (preferably Swiss)
BRAISED CHICKEN w/APRICOTS, OLIVES & COUSCOUS
By BobD
1. Preheat the oven to 375° and arrange a rack in the center
- 1/4 cup canola oil
- 1/2 cup all-purpose flour
- 4 pounds bone-in, skin-on chicken thighs (about 12)
- Kosher salt and freshly ground pepper
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 medium white onion, roughly chopped
- 3 celery stalks, roughly chopped
- 1 1/2 cups pitted green olives
- 1 cup dried apricots
- 1 teaspoon ground cinnamon
- 3 cups chicken stock, preferably homemade
- 1 cup fresh orange juice
- 1 cup couscous
- 6 scallions, white and light-green parts only, thinly sliced
- 1 cup fresh cilantro leaves, coarsely chopped
- 2 tablespoons coarsely chopped mint leaves
- 3 tablespoons unsalted butter
Grilled Steak with Cucumber-and-Daikon Salad
By BobD
Chef Way: David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of...
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- 1 garlic clove, minced
- 1/4 cup canola oil, plus more for rubbing
- Salt and freshly ground pepper
- 1/2 seedless cucumber, very thinly sliced
- 8 ounces daikon, peeled and very thinly sliced
- Four 8- to 10-ounce strip steaks (3/4 inch thick)
- 1 tablespoon minced lemon zest
- 1 teaspoon minced fresh chile
- 4 ounces baby arugula
- 1 cup radish or daikon sprouts (optional)
- 2 tablespoons toasted sesame seeds
PORK MEATLOAF
By BobD
1. Make the meatloaf: Preheat oven to 350°
- Meatloaf:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper
- 1 1/2 pounds ground beef
- 1 pound ground pork
- 2 eggs
- 1 1/2 teaspoons fresh thyme leaves, finely chopped
- 1 cup panko (Japanese breadcrumbs)
- Glaze:
- 1/2 cup ketchup
- 1 teaspoon ground cumin
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon hot sauce
- 1/4 cup light brown sugar
- 1 tablespoon unsalted butter, melted
- 4 slices bacon
Salted Caramel Cheesecake
By BobD
More and more pastry chefs are raiding the saltcellar
- 1/2 pound cream cheese, at room temperature
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 6 tablespoons light corn syrup
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- Fleur de sel
OYSTERS ROCKEFELLER
By BobD
- Rockefeller Sauce Base:
- 2 1/2 dozen oysters in their shells, freshly shucked and drained, the deeper bottom shell rinsed and reserved for baking
- 6 ounces spinach, stems removed and rinsed
- 1 stick (4 ounces) unsalted butter
- 2 3/4 cups finely chopped yellow onions
- 1/4 cup finely chopped celery
- 1 tablespoon minced garlic
- 2 tablespoons Herbsaint or other anise-flavored liqueur, such as Pernod or Pastis
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cracker meal or cracker crumbs
- 5 drops green food coloring (optional)
Corn Relish with Roasted Peppers
By BobD
This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions u...
- 12 ears of corn, shucked
- 1 red bell pepper
- 1 green bell pepper
- 4 jalapeños
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups sugar
- 1 Spanish onion, finely diced
- 2 tablespoons whole-grain mustard
- Salt
GAZPACHO MOUSSE
By BobD
Put the bread crumbs, garlic and oil into the container of a food processor or electric blender
- 1/2 cup fine fresh bread crumbs
- 1 teaspoon finely minced garlic
- 2 tablespoons virgin olive oil
- 3/4 cup peeled, seeded and finely diced tomatoes
- 3/4 cup peeled, seeded and finely diced cucumber
- 2 tablespoons red-wine vinegar
- 2 tablespoons finely chopped scallion
- 4 tablespoons cored, seeded, finely diced sweet red pepper
- 1/2 cup tomato juice
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil, loosely packed
- 1 envelope granular gelatin
- 3 egg whites, about one-third cup
CRAB SALAD TOSTADAS
By BobD
Prepare the Crabmeat Put the crabmeat in a bowl
- 1 pound lump crabmeat
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- 3 tablespoons finely chopped red onion
- 1 jalapeño, stemmed and finely chopped
- 3 plum tomatoes, cored, seeded, and chopped
- 1/4 cup lightly packed cilantro leaves, chopped
- 2 limes, finely grated zest and juice
- Salt and black pepper
- 8 flat tostada shells, packaged or homemade
- 1 avocado, pitted and thinly sliced
PEEL & EAT SHRIMP w/CHIPOTLE REMOULADE
By BobD
Ingredient info: Chiles de ol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and...
- The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
- Yield: Makes 12 servings
- Active Time: 30 minutes
- Total Time: 45 minutes
- 6 quarts water
- 1/2 cup coarse kosher salt
- 6 tablespoons whole black peppercorns
- 1/4 cup mustard seeds
- 2 tablespoons whole allspice
- 2 tablespoons whole cloves
- 2 tablespoons chopped fresh thyme
- 4 dried chiles de ol
- 4 Turkish bay leaves
- 36 uncooked large shrimp, unpeeled
- 2 quarts ice cubes
- Chipotle Remoulade