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Recipes
BUTTERNUT SQUASH CAPPELLACCI w/SAGE
By BobD
MAKE FILLING WHILE DOUGH STANDS: Preheat oven to 425F with rack in middle
- 4 SERVINGS
- BUTTERNUT SQUASH CAPPELLACCI WITH SAGE BROWN BUTTER
- Pasta dough
- 1 lb butternut squash, halved and seeds discarded
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons grated Parmigiano-Reggiano
- 1/8 teaspoon grated nutmeg
- 1 tablespoon fine dry bread crumbs
- 5 tablespoons unsalted butter, cut into pieces
- 1 1/2 tablespoons chopped sage
- 1/4 teaspoon fresh lemon juice
- EQUIPMENT: a pasta machine
FRESH CORN TACOS w/PULLED CHICKEN
By BobD
1. Preheat the oven to 350
- 4 skin-on, bone-in chicken breasts (about 3 pounds)
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallots (about 3 medium shallots)
- 2 cups fresh corn kernels (from about 4 medium ears of corn), divided
- 1 cups chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 1 tablespoon finely chopped Fresno or jalapeepper
- Eight 6-inch tortillas, warmed
- 1 cup crumbled feta cheese
- 1/4 cup finely chopped cilantro
- Fresh lime wedges
ROASTED MISSION FIGS
By BobD
Place oil in a sauté pan large enough to hold figs in a single layer
- Ripe mission figs, stems removed, halved 16 each
- Ruby port 2 C
- Vanilla bean, split 1 each
- Orange zest, strip of 1 each
- Cinnamon stick 1 each
- Star anise 1 each
- Cardamom pod 1 whole
- Olive oil 3 TBS
- Raw cane sugar 4 TBS
- Sea salt, finely ground 1/2 tsp
- Cold butter 3 Oz
FIVE SPICE PORK RILLETTES
By BobD
Preheat oven to 325F with rack in lower third
- 12 SERVINGS
- 3 garlic cloves
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon plus 1/2 tsp kosher salt, divided
- 2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
- 1 lb skinless pork fatback (not salted), cut into 1/2-inch pieces
- 5 flat-leaf parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 5 scallions, 3 halved crosswise and 2 finely chopped
- 2 cups water
- 1/3 cup plus 1 tablespoon dry Sherry, divided
- 1 medium carrot, finely chopped
- EQUIPMENT: cheesecloth; kitchen string; a 4-cup terrine or crock
- ACCOMPANIMENT: toasted baguette or crackers
ADOBO TURKEY w/RED CHILE GRAVY
By BobD
MAKE ADOBO: Slit chiles lengthwise, then stem and seed
- 8 SERVINGS
- After a long marinate, the adobo permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.
- FOR ADOBO
- 4 dried guajillo chiles (2 oz), wiped clean
- 3 dried ancho chiles (1 1/2 oz), wiped clean
- 2 teaspoons cumin seeds
- 1 (1/2-inch) piece cinnamon stick, smashed
- 2 whole allspice
- 1 clove
- 4 garlic cloves, smashed
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons thyme leaves
- 1/3 cup cider vinegar
- 3 tablespoons water
- 2 tablespoons vegetable oil
- FOR TURKEY AND GRAVY
- 1 (12- to 14-lb) turkey, neck and giblets (excluding liver) reserved for turkey stock
- 2 cups water, divided
- 1 tablespoon vegetable oil
- 4 About 4 cups classic turkey stock, divided
- 1/3 cup all-purpose flour
- Melted unsalted butter if necessary
- EQUIPMENT: kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; a 2-qt measuring cup or a fat separator
DIXIE DUCK CONFIT w/SMOKED TOM KETCHUP
By BobD
1. Rub flesh side of legs with salt
- 4 SERVINGS
- Dixie Duck Confit on Corn and Baby Butterbean Succotash with Smoked Tomato Ketchup
- Succotash is popular in Southern cooking. The name is derived from msickquatash, a Narraganset Indian word for stewed kernels of corn.
- • 4 whole Moulard duck legs
- • 2 tablespoon coarse salt
- • 2 tablespoons fresh thyme leaves, plus 4 small thyme sprigs, to garnish
- • 2 tablespoons coarsely chopped garlic
- • 2 tablespoons coarsely chopped shallots
- • 1 tablespoon cracked black pepper
- • 1 tablespoon sweet paprika
- • 1 teaspoon mustard seeds, crushed
- • 1 teaspoon ground cumin
- • 1/2 teaspoon cayenne pepper
- • 4 cups rendered duck fat
- • Smoked tomato ketchup
- • Corn and Baby Butterbean Succotash
Braised Chicken all'Arrabbiata
By BobD
Preheat the oven to 400°
- 6 whole chicken legs, split into drumsticks and thighs
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 large red onion, diced
- 6 large garlic cloves, minced
- 1 1/2 teaspoons crushed red pepper
- 1 bay leaf
- 1 large yellow bell pepper, diced
- 1 small poblano, diced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- One 28-ounce can whole peeled tomatoes, chopped and juices reserved
- 2 tablespoons red wine vinegar
- 2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves
RICE BOWL w/SPINACH & SMOKED TROUT
By BobD
Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains
- 3/4 cup cooked sprouted brown rice
- Soy sauce to taste (optional)
- 1 to 2 teaspoons lemon-scented olive oil, to taste
- 1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed
- Zest of 1/8 lemon
- 1 ounce smoked trout
- 1 lemon wedge
- 1 sprig cilantro, chopped
- 1/2 to 1 teaspoon toasted sesame seeds, to taste
Roast Brined Chicken with Raisin and Pine Nut Agrodolce
By BobD
Brining isn't imperative," says Michael Chiarello, "but it adds juiciness
- 1 1/2 gallons water
- 2 cups kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons black peppercorns
- 8 bay leaves
- 1/4 cup juniper berries
- 8 cups ice
- Two 3 1/2-pound chickens
- 1/2 cup Toasted Spice Rub
- 6 tablespoons unsalted butter, melted and cooled
- Raisin and Pine Nut Agrodolce, for serving
GRILLED LEG OF LAMB w/TOM FENNEL VINAIGRETTE
By BobD
For lamb Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black ...
- Lamb:
- Order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.
- 9 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 2 anchovy fillets, minced
- 2 teaspoons fennel seeds
- 2 teaspoons coarse kosher salt
- 1 1/2 teaspoons freshly cracked black pepper
- 1/4 cup extra-virgin olive oil
- 1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb)
- Vinaigrette:
- 1 1/2 teaspoons fennel seeds
- 1 pound tomatoes, seeded, finely chopped (about 2 cups)
- 1/2 cup Kalamata or Nise olives, pitted, finely chopped
- 3 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- Coarse kosher salt
- 1/4 cup thinly sliced fresh basil