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Recipes
ORANGE & RSTD TOMATO & GARLIC DIP
By BobD
Preheat the oven to 450 degrees
- YIELD 2 CUPS
- 15 plum tomatoes, cored and halved lengthwise
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon orange oil
- 5 cloves roasted garlic, peeled
- 1/2 teaspoon fresh lemon juice
- Pinch of cayenne
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper to taste
- 4 teaspoons chopped Italian parsley
Thai Ground Pork Salad
By BobD
At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground ...
- 2 pounds ground pork
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
- Juice of 1 lime, plus lime wedges, for serving
- 2 tablespoons Asian fish sauce
- 1 teaspoon light brown sugar
- 1 teaspoon Sriracha (chile sauce), plus more for serving
- 1 tablespoon vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- Salt and freshly ground pepper
- 1 cup chopped salted peanuts
- 1 large head Boston or other leafy lettuce, separated into leaves
Banana-Nutella S'Mores
By BobD
Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff
- 8 whole graham crackers
- 1/4 cup Nutella
- 1/4 cup marshmallow fluff
- 2 small, ripe bananas, sliced 1/4 inch thick
- 2 tablespoons salted, roasted hazelnuts, chopped
- Four 8-inch squares of parchment paper
- Four 12-inch squares of heavy-duty aluminum foil
LENTIL SOUP w/CHIPOTLES
By BobD
1. Heat the canola oil over medium heat in a large, heavy soup pot
- Chipotles in adobo add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors — that’s why they’re so often cooked with sausage or bacon.
- 1 tablespoon canola oil
- 1 small onion or 1/2 medium, chopped
- 2 large garlic cloves, minced
- 2 teaspoons cumin seeds, lightly toasted and ground
- 1 tablespoon tomato paste
- 1 1/3 cups brown lentils, rinsed and picked over
- 6 cups water
- Salt to taste
- 1 to 2 canned chipotles in adobo, to taste, rinsed, seeded and sliced, plus a teaspoon of the adobo sauce
- Croutons or toasted tortilla chips for garnish (optional)
GOAN SHRIMP IN ROASTED COCONUT SAUCE
By BobD
Toast coriander, cumin, cinnamon, and cloves in a small heavy skillet over medium heat, shaking skillet, until frag...
- 4 SERVINGS
- This South Indian dish-also known as xec-xec-is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp.
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 (1-inch) piece cinnamon stick, broken into pieces
- 4 whole cloves
- 1/4 cup unsweetened dried grated coconut
- 1 teaspoon hot red-pepper flakes
- 1/2 teaspoon turmeric
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon grated peeled ginger (use a Microplane)
- 2 (4-inch) fresh hot green chiles, cut lengthwise into thin shreds, plus seeds
- 1/4 cup Swad-brand tamarind concentrate (see cooks' notes, below)
- 1 cup finely chopped plum tomato (1 large)
- 1 1/2 lb large shrimp, peeled
- 1 teaspoon coarse sea salt such as fleur de sel
- 2 teaspoons Sherry vinegar or red-wine vinegar
- EQUIPMENT: an electric coffee/spice grinder
- ACCOMPANIMENT: basmati rice or Indian bread
SKILLET POACHED EGGS
By BobD
Fill a frying pan with a tight-fitting lid (I use my omelet pan and a lid from a saucepan that fits perfectly), pre...
- To poach an egg:
CHINESE DUCK SALAD
By BobD
1. Remove skin from duck legs
- 10-12 SERVINGS
- • 6 duck legs confit
- • 1 tomato, diced
- • 1 bunch scallions, chopped
- • 1 tablespoon soy sauce
- • 1 tablespoon sesame seeds
- • 1 tablespoon rice vinegar
- • 2 tablespoons D’Artagnan duck fat
- • 2 tablespoons sesame oil fresh ground pepper to taste
- • Fresh ground pepper to taste
Slow Cooker Coconut Pork Curry
By BobD
In a large skillet, heat the oil
- 2 tablespoons vegetable oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- One 14-ounce can diced tomatoes
- 1 cup unsweetened coconut milk
- 3 cups chicken stock or low-sodium broth
- Steamed rice, chopped cilantro and sliced scallions, for serving
PERFECT CINNAMON BUNS
By BobD
In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to 1/4 cup flour (a tablespoon ...
- 8 PIECES
- Ultimate cinnamon buns should be tender, gooey, and unapologetically large.
- Dough
- 3/4 cup whole milk , heated to 110 degrees
- 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 3 large eggs , room temperature
- 4 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened
- Filling
- 1 1/2 cups packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter , softened
- Glaze
- 4 ounces cream cheese , softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar
PERFECT EXTRA CRUNCHY FRIED CHICKEN
By BobD
Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brow...
- 4 + SERVINGS
- We wanted to create juicy, rich tasting fried chicken at home without the big mess, and with a crust as crunchy as KFC.
- 2 cups buttermilk plus 6 additional tablespoons
- 2 tablespoons table salt
- 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock (see note below for other options)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 4 - 5 cups vegetable shortening or peanut oil