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Recipes
BAJA FISH BURRITOS
By BobD
Preheat a gas grill to medium-high
- Yield: Makes 8 servings
- 2 lb mahi-mahi
- 1/2 cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp minced garlic
- Salt, to taste
- 8 flour tortillas, 8 inches in diameter
- Southwestern Slaw
- 1 cup Chipotle Pico de Gallo
- 1/2 cup Mexican Crema
SALMON & ASPARAGUS FRITTATA
By BobD
Bring lightly salted water to a boil in a medium saucepan
- 3/4 pound red potatoes, cut into 1/2-inch cubes
- 6 whole eggs, lightly beaten
- 3 egg whites, lightly beaten
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 teaspoon dried oregano
- 8 ounces asparagus, trimmed and cut into 3/4-inch pieces
- 12 ounces salmon fillet, skin removed, cut into bite-size pieces
Sautéed German Sausages with Bacon and Apple Sauerkraut
By BobD
In Germany's Pfalz region, cooks braise sauerkraut with onions, apples, seasonings, a touch of sugar and a little o...
- 1/4 cup vegetable oil
- 5 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 very large onion, coarsely chopped
- 2 tablespoons off-dry white wine, such as Riesling
- 1 large sweet apple, such as Gala or Fujipeeled, cored and cut into 1/2-inch pieces
- 12 juniper berries
- 4 bay leaves
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1 cup water
- 2 1/2 pounds sauerkrautdrained, rinsed and squeezed dry (4 packed cups)
- 12 German-style sausages, such as weisswurst or bratwurst
- Grainy mustard, for serving
BAGNA CAUDA w/ASSORTED VEGETABLES
By BobD
Bring large pot of salted water to boil
- Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
- 24 unpeeled large garlic cloves (about 4 ounces)
- 2 tablespoons (1/4 stick) butter
- 1 2-ounce can anchovy fillets, oil drained, anchovies chopped
- 1/3 cup extra-virgin olive oil
OVEN DRIED APPLE CHIPS
By BobD
Heat oven to 225 degrees. Mix sugar and cinnamon in a bowl
- 2 tablespoons sugar
- 1/8 teaspoon cinnamon
- 4 Braeburn apples, sliced crosswise into 1/8-inch-thick rounds
VANILLA CARAMEL CORN
By BobD
In a large pot, heat the oil over medium-high heat
- YIELD 8 CUPS
- 2 tablespoons canola oil
- ⅓ cup popcorn kernels
- 1 stick (8 tablespoons) unsalted butter
- 1 ¼ cups lightly packed dark brown sugar
- ½ cup light corn syrup
- 2 teaspoons salt
- ½ teaspoon baking soda
- 1 vanilla bean, split and seeds scraped (reserve the pod for another use)
- ¾ cup dry-roasted peanuts
Mixed Berry Hobo Packs with Grilled Pound Cake
By BobD
Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake
- 1/2 pound strawberries, halved or quartered if large
- 1/2 pound blueberries
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 2 tablespoons unsalted butter, softened
- Four 12-inch squares of heavy-duty aluminum foil
- Four 1/2-inch-thick slices of pound cake
- Cr#233;me fraîche or vanilla ice cream, for serving
RHUBARB SHORTCAKE
By BobD
Preheat oven to 425F with rack in middle
- 4 SERVINGS
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup heavy cream plus additional for brushing
- 1 teaspoon turbinado sugar such as Sugar in the Raw
- 1 lb rhubarb stalks, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon cream Sherry
- 1 teaspoon cornstarch
- ACCOMPANIMENT: lightly sweetened whipped cream
SMOKED TOMATO KETCHUP
By BobD
1. Combine tomato puree, ketchup, vinegar, oil, mustard seeds, dissolved tamarind and water, garlic puree, garlic c...
- • 3/4 cup smoked tomato puree
- • 2 tablespoons tomato ketchup
- • 2 tablespoon apple cider vinegar
- • 3 tablespoons olive oil
- • 1 tablespoon mustard seeds, lightly toasted and ground or 1/2 tablespoon dry mustard
- • 2/3 tablespoon roasted garlic puree
- • 1/2 tablespoon Asian garlic chili paste
- • 1 teaspoon Worcestershire sauce
- • Salt to taste
PERFECT MILE HIGH LEMON MERINGUE PIE
By BobD
This pie is best on the day its made
- 8-10 SERVINGS
- The perfect lemon meringue pie with a sky-high topping that doesn't weep.
- Lemon Filling
- 1 1/4 cups sugar
- 1 cup lemon juice (from 6 lemons)
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 8 large egg yolks (reserve 4 whites for meringue)
- 2 tablespoons grated lemon zest
- 3 tablespoons unsalted butter , cut into pieces and softened
- 1 (9-inch) pie shell , fully baked and cooled
- Meringue
- 1/2 cup water
- 1 cup sugar
- 4 large egg whites (reserved from filling)
- Pinch table salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract