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Recipes
CRAB LOUIS
By BobD
Combine the mayonnaise, chili sauce, Worcestershire, green pepper, scallions and lemon juice in a medium bowl and w...
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped scallions
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy cream, whipped
- Salt and pepper to taste
- Cayenne pepper to taste
- 6 cups shredded lettuce
- 3 cups jumbo lump crabmeat
- 3 ripe plum tomatoes, quartered
- 3 hard-boiled eggs, quartered
BROWN SUGAR OATMEAL PANCAKES
By BobD
Beat egg; add milk and oil, mixing well
- YIELD 10-4-1/2" PANCAKES
- 1 egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup firmly packed brown sugar
- 1/2 cup quick-cooking oats, uncooked
Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil
By BobD
These warm sandwiches are best made with thin bread, so you can get your mouth around them
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon thyme leaves
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 2 tomatoes, thinly sliced
- Twelve 1/2-inch-thick chicken breast cutlets (2 1/2 pounds)
- 6 ciabatta rolls, split
- Six 1/3-inch-thick slices of fresh mozzarella
- 6 large basil leaves (optional)
CHOWDER BASE +CLAM, FISH, CHICKEN & CORN
By BobD
Saute the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to bro...
- YIELD 2 QUARTS
- You may leave out the pork and substitute another tablespoon of butter for sauteing the onions.
- The Chowder Soup Base
- 4 ounces (2/3 cup) diced blanched salt pork or bacon
- 1 Tbs butter
- 3 cups (1 pound) sliced onions
- 1 imported bay leaf
- 3/4 cup crumbled "common" or pilot crackers, or 1 pressed-down cup fresh white bread crumbs
- 6 cups liquid (milk, chicken stock, fish stock, clam juices, or a combination)
- 3 1/2 cups (1 pound) peeled and sliced or diced boiling potatoes
- Salt and freshly ground white pepper
GINGERBREAD PANCAKES w/BTRSCOTCH APPLES
By BobD
Preheat the oven to 200F. Melt the butter in a large skillet over medium heat
- 4 SERVINGS
- 2 tablespoons unsalted butter
- 2 large Golden Delicious apples (about 1 pound), peeled and sliced
- 1/4 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon table salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup unbleached all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground ginger
- 1/2 teaspoon baking powder
- 1 large egg
- 3 tablespoons molasses
- 3 tablespoons vegetable oil, plus more for cooking the pancakes
CUCUMBER APPLE PICKLE
By BobD
Slice cucumbers crosswise 1/8 inch thick and toss with sea salt
- YIELD 1 QUART
- It is sweet, tart, crisp, and fresh. Salting the sliced cucumbers and then squeezing out their excess water allows them to fully soak up the pickling mixture.
- 1/2 lb Japanese or Kirby cucumbers
- 1 1/4 teaspoon fine sea salt
- 1/2 Fuji or Granny Smith apple
- 2 cups water
- 1/3 cup rice vinegar (not seasoned) or cider vinegar
- 1 tablespoon very thin matchsticks of peeled ginger
- 1/4 cup sugar
- Pinch of Korean hot red-pepper threads (optional)
ROASTED MUSTARD TARRAGON CHICKEN
By BobD
Preheat oven to 425F with rack in middle
- 4-6 SERVINGS
- Slathering mustard on chicken is one easy way to a juicy, flavorful bird-Gild the lily by making a delectably creamy, mustardy gravy from the pan juices. The gravy begs for mashed potatoes.
- 1 chicken (about 3 1/2 lb)
- 1 bunch tarragon, divided
- 1/3 cup plus 1 tablespoon Dijon mustard, divided
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups water
- 1/4 cup heavy cream
- EQUIPMENT: kitchen string
Grilled Skirt Steak with Rösti Potatoes
By BobD
One of Francis Mallmann's favorite ways to eat steak is to season it with salt and pepper, throw it on the grill, a...
- 5 Hass avocados—halved, pitted and peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon crushed red pepper
- Sea salt and freshly ground pepper
- Five 1-pound skirt steaks
- 40 cherry tomatoes, halved
- Rösti Potatoes
NY TIMES APPLE CRUMBLE
By BobD
. Preheat the oven to 375 degrees
- Apple crumbles can be tricky, because the apples tend to dry out in the oven. The way to avoid this problem is to bake them until thoroughly softened before you finish them with the crumble.
- 2 quarts thinly sliced apples (about 2 1/2 pounds)
- 2 tablespoons raw brown (turbinado) sugar, preferably organic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 batch quinoa-oat crumble topping
SPANISH STYLE SHRIMP w/GARLIC
By BobD
1. Sprinkle the shrimp with salt, toss and let sit for 15 minutes
- Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
- 1 1/4 pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
- Sea salt or kosher salt to taste
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, peeled and coarsely chopped or thinly sliced
- 1 bay leaf, broken in half
- 1 dried red chile, seeded and crumbled
- 2 tablespoons minced parsley