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Recipes
DILL CHICKEN PAILLARDS w/TOM-DILL RELISH
By BobD
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)
- 4 SERVINGS
- 4 (6-ounces) skinless boneless chicken breast halves
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped dill
- 3 tablespoons finely chopped shallot
- 1 tablespoon grainy mustard
- 1 tablespoon white-wine vinegar
- 1 pint cherry tomatoes, quartered
Moroccan Roasted Chicken
By BobD
Easy to make and so delicious! The chicken is roasted perfectly and is tender from the water in the bottom of the p...
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground pepper
- One 4-pound chicken, at room temperature
- 1 onion, quartered
- 4 garlic cloves
- 12 pitted dates
- 12 dried apricots
- 1/2 cup chicken stock or low-sodium broth
HERB ROASTED PHEASANT w/ESCAROLE
By BobD
1. Pre heat oven to 400 degrees
- 2 SERVINGS
- Herb Roasted Pheasant with Escarole and Cipollini Onions
- • 1 pheasant
- • 1 bunch of escarole
- • 10 Cipollini onions peeled
- • 1/4 bunch of rosemary
- • 1/4 bunch of sage
- • 4 cloves of garlic, thinly sliced
- • 1/4 lb white truffle butter, melted
ROAST VENISON LOIN w/SPICED DATE GLAZE
By BobD
1. Stir together cinnamon, star anise, and nutmeg, and set spice mix aside
- 6 SERVINGS
- Roast Loin of Venison With Spiced Date Glaze with Braised White Root Vegetable
- • 13/4 teaspoons ground cinnamon
- • 1 teaspoon ground star anise
- • 3/4 teaspoon ground nutmeg
- • 21/2 to 3 pounds boneless venison strip loin, well trimmed, and silver skin removed
- • 11/2 cups orange juice
- • 3 tablespoons extra-virgin olive oil
- • 2 cloves garlic, peeled and crushed + 1 whole garlic clove
- • 2 sprigs fresh thyme
- • 11/2 teaspoons finely grated orange zest
- • 1/4 teaspoon black peppercorns
- • 3/4 pound fresh dates or approximately 1/2 pound dried dates
- • 1 tablespoon sherry wine vinegar
- • Braised White Root Vegetables (recipe follows)
- Once roasted, the meat is glazed with the perfumed mixture before serving. Earthy root vegetables are a nice counterpoint.
MORTADELLA & PROSCIUTTO POLPETTINE
By BobD
1. In a small bowl, combine the bread and milk and let stand for 10 minutes
- 3 slices white bread--crust removed
- 1 cup milk
- 2 ounces mortadella (about one 1/2-inch-thick slice), chopped
- 2 ounces prosciutto (about one 1/4-inch-thick slice), chopped
- 1 pound ground pork
- 3 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
- 2 large eggs, beaten
- 1/8 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 6 cups homemade or store-bought marinara sauce
SHAD w/MUSHROOMS & TOMATOES
By BobD
Split fillet in half crosswise
- Filet d'Alose Riviera
- 1 boneless fillet of shad
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1/4 cup milk
- 1/2 cup flour
- 1/4 cup corn, peanut or vegetable oil
- 1/4 pound fresh mushrooms
- 3 tablespoons olive oil
- 1 teaspoon finely minced garlic
- 1 tablespoon butter
- 1/2 cup imported canned tomatoes, crushed
- 2 tablespoons finely chopped parsley
RASPBERRY & CHOC THUMBPRINT COOKIES
By BobD
Position rack in center of oven; preheat to 350°F
- to 2 Tip: Store in an airtight container for up to 2 days.
- 1 1 1 cup whole almonds
- 1 1/2 1 1/2 1/2 cups whole-wheat pastry flour (see Note)
- 1/2 1/2 1/2 cup oat flour (see Note)
- 2 2 2 teaspoons baking powder
- 1/4 1/4 1/4 teaspoon salt
- 1/3 1/3 1/3 cup light oil, such as safflower or canola
- 1/3 1/3 1/3 cup maple syrup
- 1/4 1/4 1/4 cup apple juice
- 1 1 1 teaspoon almond extract
- 1 1 1 teaspoon vanilla extract
- 1/3 1/3 1/3 cup chocolate chips, preferably bittersweet
- 2 2 2 tablespoons raspberry preserves
- Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
- Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. It can replace a portion of all-purpose flour in many baking recipes and adds an oat flavor and texture.
Honey-Roasted Root Vegetable Salad
By BobD
MAKE THE SALAD: Preheat the oven to 400°
- 1 pound medium beets, with 1 inch of the stem attached
- 1 pound carrots, peeled and cut into 1 1/2-inch pieces
- 1 pound parsnips, peeled and cut into 1 1/2-inch pieces
- 1 pound turnips, peeled and cut into 1 1/2-inch pieces
- 3 tablespoons vegetable oil
- 3 small white onions (about 3/4 pound), cut into 2-inch wedges
- Salt and freshly ground pepper
- 3 tablespoons honey, warmed
- 1 tablespoon chopped sage leaves
- 4 ounces fresh goat cheese, at room temperature
- 1/4 cup minced fresh herbs, such as chives, tarragon and flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 large garlic clove, minced
- 1 tablespoon minced herbs, such as chives, tarragon and flat-leaf parsley
- Salt and freshly ground pepper
- 4 cups packed arugula leaves (from two 4-ounce bunches)
Pan-Seared Skirt Steak with Anchovies and Lime
By BobD
Jacques Pépin's mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and ...
- Four 6-ounce skirt steaks
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- One 2-ounce can anchovy fillets packed in oil, drained and minced
- 2 scallions, minced
- 1 large garlic clove, minced
- 1/4 cup water
GRILLED LOBSTER & POTS w/BASIL VINAIGRETTE
By BobD
Plunge lobsters headfirst into a 12-quart pot of boiling salted water
- 4 SERVINGS
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
- 3 tablespoons red-wine vinegar
- 5 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon dried hot red-pepper flakes, or to taste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2/3 cup extra-virgin olive oil
- 1/2 cup chopped fresh basil
- 1/2 lb baby arugula (about 10 cups loosely packed)
- ACCOMPANIMENT: lemon wedges