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Recipes
MAHI MAHI w/GINGER SOY SAUCE & VEGGIES
By BobD
Mix first 10 ingredients in medium bowl
- 6 SERVINGS
- 1/2 cup soy sauce
- 1/4 cup grated peeled fresh ginger
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup water
- 4 green onions, finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon minced jalapeno chili
- 3/4 teaspoon minced garlic
- 6 6-ounce skinless mahimahi fillets
- 1/3 cup coriander seeds, crushed
- 2 tablespoons vegetable oil
- Stir-fried Vegetables
AVOCADO w/SAVORY TOMATO SORBET
By BobD
Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food pr...
- 8 SERVINGS
- 4 large ripe tomatoes, chopped
- 3/4 cup tomato juice
- 1/4 cup plus 1/2 teaspoon olive oil, divided
- Juice of 1 lime
- 1 teaspoon hot sauce (preferably Tabasco)
- 1/2 teaspoon sea salt, divided
- 1 small onion, diced
- 2 ripe avocados
- Olive oil cooking spray
- 1 small lime, peeled, membranes removed from segments, and segments diced
- 8 baked corn chips, crushed
- 12 leaves cilantro, roughly chopped
Asian Roast Chicken with Aromatic Jus
By BobD
Preheat the oven to 425°
- One 3 1/2-pound chicken
- 1/2 small orange, quartered
- 3 garlic cloves, crushed
- 2 scallions, cut crosswise into 2-inch lengths
- One 1-inch piece of fresh ginger, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons Asian sesame oil
- 1/2 cup low-sodium chicken broth
RABBIT w/BLACK OLIVES & HERBS
By BobD
1. Preheat oven to 325°F
- 4 SERVINGS
- 1 rabbit fryer quartered
- • 1 Spanish onion, coarsely chopped
- • 6 garlic cloves, crushed
- • 1 carrot, peeled & chopped
- • 1 stalk celery, roughly chopped
- • 1/2 cup black olives, pitted and chopped
- • 1/4 cup chopped fresh herbs (rosemary, thyme, sage, oregano, savory)
- • 1/2 cup D’Artagnan Demi-Glace
- • 1/4 cup D’Artagnan Duck Fat
- • 1 cup all purpose flour
- • Kosher salt and cracked pepper to taste
CHESTNUT & PORCINI SOUP
By BobD
1. Place the dried porcinis in the hot water to steep
- 1 400g Pre-cooked Chestnuts
- • 2 large shallots minced
- • 1 carrot diced
- • 1 rib celery diced
- • 2 tbs butter
- • 1/2 cup dried porcinis
- • 2 cups hot water
- • 4 cups chicken broth
- • 1/2 cup heavy cream
- • Salt and Pepper
ROASTED POTATOES & SHALLOTS
By BobD
Preheat oven to 400F with rack in lowest position
- 6 SERVINGS
- Yukon Golds go creamy and crusty at the same time when roasted with caramelized shallots.
- 6 large shallots, peeled and halved lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
ORANGE VINAIGRETTE
By BobD
Add all ingredients into a small jar with a tight-fitting lid
- 1/4 cup fresh orange juice
- 2 tbsps. balsamic vinegar
- 1 tbsp. Dijon-style prepared mustard
- 2 tsp. honey
- 1/8 tsp. black pepper
ROASTED HEN OF THE WOODS MUSHROOMS
By BobD
Place it in a little bowl shaped piece of foil, drizzle with a good oil or butter, salt & pepper, and roast in a 40...
- Above all other methods, I recommend roasting.
- You can try this rich flavor by simply taking a small cluster (2”-3”) or breaking a large one
WILD RICE CREPES w/PORCINI & RSTD PEPPER
By BobD
MAKE CRPEE BATTER: Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt
- 8 SERVINGS
- All the components of the dish can be made in advance, so last-minute assembly and baking goes very quickly.
- FOR CREPES
- 4 cups water
- 1 cup wild rice (5 oz)
- 1 1/2 teaspoons salt
- 1 3/4 cups whole milk
- 4 large eggs
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 cup all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup thinly sliced scallions
- FOR SAUCE
- 3 red bell peppers (18 oz)
- 1/2 cup water
- 2 tablespoons olive oil
- 1 1/2 teaspoons balsamic vinegar
- 3/4 teaspoon salt
- FOR FILLING
- 1 1/2 oz dried porcini mushrooms
- 3/4 cup boiling-hot water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 lb fresh cremini mushrooms, trimmed and thinly sliced
- 3 large garlic cloves, minced
- 3/4 teaspoon minced fresh rosemary
- 3/4 teaspoon minced fresh thyme
- 3/4 teaspoon salt
- GARNISH: thinly sliced scallions
- SPECIAL EQUIPMENT: 16 (5-inch) squares of wax paper; a well-seasoned 6- to 7-inch crepe pan or nonstick skillet
Bruschetta Duet
By BobD
We like the variety here—the same toast spread with two different toppings
- 8 tablespoons olive oil
- 2 teaspoons butter
- 3/4 pound mushrooms, chopped fine
- 3 cloves garlic, 2 minced, 1 smashed
- 1/4 teaspoon salt
- Fresh-ground black pepper
- 1/4 teaspoon dried sage
- 1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves
- 1/2 cup pitted green olives
- 1/2 teaspoon anchovy paste
- 1 1/2 teaspoons lemon juice
- Bruschetta