BobD's profile page
Recipes
ARTIC CHAR w/SCALLION CRUST
By BobD
Preheat broiler. Line rack of broiler pan with foil
- 2 SERVINGS
- 4 to 6 scallions
- 1 tablespoon mayonnaise
- 2 (6-oz) pieces arctic char fillet
POMEGRANATE MAR QUAIL w/FIGS & ARUGULA
By BobD
1. Combine mint, pomegranate juice, and garlic in a food processor or electric blender and puree into a smooth past...
- 6 SERVINGS
- 1 cup fresh mint leaves
- • ½ cup pomegranate juice (available at specialty food stores)
- • 8 cloves garlic
- • 12 semi-boneless quail, 2 wing joints removed
- • 6 medium baking potatoes
- • Peanut oil for deep-frying
- • 7 tablespoons extra-virgin oil
- • 6 tablespoons lemon juice
- • 4 tablespoons orange juice
- • 1 tablespoon honey
- • Salt and freshly ground black pepper to taste
- • 12 fresh figs, preferably Black Mission
- • 3 cups arugula leaves
SHRIMP APPETIZER CUPS
By BobD
Preheat oven to 350 degrees F
- 12 PIECES
- 12 slice white bread (thin slices crusts removed)
- 8 oz bay shrimp
- 1 1
- 2 2
- cup tomato (diced)
- 1 1
- 3 3
- cup raisins (california)
- 1 green onion (sliced)
- 4 tsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp olive oil
- 1 tsp dried basil
- salt
- pepper
APPLE SAUSAGE PUFF PANCAKE
By BobD
FOR THE PANCAKES: Preheat oven to 425 degrees F
- For the Pancake:
- 6 SERVINGS
- 1 1/2 cups all purpose-flour
- 6 tablespoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 6 eggs
- 6 tablespoons margarine or butter
- For the Filling:
- 3 medium apples, such as Granny Smith, thinly sliced
- 1/2 cup packed brown sugar
- 1/3 cup margarine or butter
- 1/2 cup maple syrup
- 1 pound bulk maple flavored sausage
Chicken Fingers with Tomato-Jalapeño Sauce
By BobD
Put the chicken tenders in a large bowl and cover with the buttermilk
- 1 pound chicken breast tenders, white membrane removed
- 2 cups buttermilk
- 2 tablespoons hot pepper sauce
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 to 2 jalapeño chiles, minced
- 4 medium tomatoes, peeled and chopped
- Salt
- 1/4 cup vegetable oil
- 1 pound small okra, trimmed
- 1 cup cornmeal, preferably stone ground
- 2 tablespoons unsalted butter or rendered bacon fat
- Lemon wedges, for garnish
Dark and Stormy Death Punch
By BobD
This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink
- One 20-ounce can lychees in heavy syrup
- 1/4 cup thinly sliced peeled fresh ginger
- 16 brandied cherries
- 1/4 cup superfine sugar
- 1/2 cup fresh lime juice
- 12 ounces dark rum
- Three 12-ounce bottles ginger beer
- Ice cubes
ASIAN GLAZED SALMON
By BobD
Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium non...
- 4 SERVINGS
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons peeled and sliced ginger
- Dried red pepper flakes
- 1/2 teaspoon chopped garlic
- 1 tablespoon fresh lime juice
- 1 1/2 to 2 pounds salmon fillets
SAUTEED SIRLOIN w/WHITE WINE & ROSEMRY
By BobD
Trim excess fat, then thinly slice steak
- 4 SERVINGS
- Though slightly unconventional, white wine works incredibly well with steak.
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tablespoon all-purpose flour
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine
Mexican Spice-Rubbed Rib Eyes with Lime Butter
By BobD
Light a grill or preheat a grill pan
- 4 tablespoons unsalted butter, softened
- 1 small garlic clove, minced
- 1/4 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle powder
- Four 12-ounce, 1-inch thick, boneless rib eye steaks
- Vegetable oil, for the grill
RED WINE RISOTTO
By BobD
1. In small saucepan, bring broth to a simmer
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, smashed with the side of a knife
- 1 cup arborio rice
- 2 cups red wine
- Kosher salt
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons thinly sliced chives
- 1 teaspoon fresh thyme leaves.