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Recipes
SWEET & SPICY RED & GREEN SLAW
By BobD
Cut the cabbages into quarters and remove the cores
- 6-8 SERVINGS
- 1 small head green cabbage
- 1 small head red cabbage
- 4 carrots
- 1 medium yellow onion
- 1/2 cup mayonnaise
- 1/4 cup prepared yellow mustard
- 2 teaspoons apple-cider vinegar
- 1 cup sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Kosher salt
AVOCADO & CHILE EGGS w/SHRIMP
By BobD
DRESS AVOCADO: Stir together shallot, lime juice, fish sauce, sugar, and chile
- 4 SERVINGS
- AVOCADO AND CHILE-SPICED FRIED EGGS ON SHRIMP TOAST
- FOR THAI-DRESSED AVOCADO
- 2 teaspoons finely chopped shallot
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons Asian fish sauce
- 1/2 teaspoon sugar
- 1 fresh Thai chile, thinly sliced, including seeds
- 1 firm-ripe 6- to 8-oz avocado
- FOR SHRIMP TOAST
- 2 garlic cloves, finely chopped
- 1 1/2 tablespoons vegetable oil
- 3/4 lb peeled and deveined shrimp
- 1 tablespoon water
- 1 1/2 teaspoons sugar
- 3 scallions, thinly sliced
- 4 slices firm white bread, crusts removed
- FOR CHILE-SPICED EGGS
- 1 scallion, finely chopped
- 3/4 teaspoon Asian garlic chile sauce (preferably Lan Chi or Sriracha)
- 1/2 tablespoon vegetable oil
- 4 eggs
- A handful of cilantro sprigs
MEXICAN PORK SHOULDER KEBABS al PASTOR
By BobD
Make pineapple basting sauce: Heat a dry small heavy skillet over medium heat until hot, then toast chiles, turn...
- For basting sauce and salsa:
- 3 dried chiles de arbol, wiped clean
- 1 cup chopped fresh pineapple
- 1/2 cup distilled white vinegar
- 2 tablespoons vegetable oil
- 2 large garlic cloves, smashed
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 pound tomatoes (4 medium), halved
- 1 small white onion (6 to 8 ounces), quartered
- 3 tablespoons water
- 1/4 cup chopped cilantro
- For kebabs:
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
- 1 large white onion, cut into 1 1/2-inch pieces
- 3 cups (1-inch) chunks fresh pineapple
- 16 (6-inch) corn tortillas
- Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes
- Accompaniments: fresh cilantro; lime wedges; thinly sliced radishes
CORN BREAD W/TOMATO CHUTNEY
By BobD
1. Bring a large pot of water to a boil
- 4 ears fresh corn, shucked
- 2 cups unbleached all-purpose flour
- 1 cup polenta
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon mild chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon black onion (nigella) seeds (see Tip)
- 2 tablespoons packed light brown sugar
- 2 poblano chiles, seeds and ribs removed, chopped
- Butter to grease the pans
- Tomato Chutney
CIAMBOTTA ITALIAN VEGGIE SOUP
By BobD
Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers
- 1/3 cup olive oil
- 2 medium onions, chopped
- 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
- 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
- 4 garlic cloves, finely chopped
- 1 1/4 pounds eggplant, cut into 1-inch pieces
- 1/2 cup water
- 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
- 2 red bell peppers, cut into 3/4-inch pieces
- 3/4 pound green beans, trimmed and cut into 2-inch pieces
- 1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
- 3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces
ROAST THIGHS w/PEACHES & BASIL
By BobD
1. Preheat oven to 400 degrees
- 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry (fino) sherry
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, minced
- 1 inch-long piece fresh ginger root, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Crusty bread or rice for serving.
- Note: Peaches can be any stage of ripeness, but firmer ones are easier to work with.
TOMATO FRITTATA w/FRESH THYME/MARJORAM
By BobD
1. Divide the tomatoes into two batches
- This frittata makes a perfect and substantial meal served cold or at room temperature.
- 1 1/4 pounds ripe, locally grown tomatoes
- 1 or 2 garlic cloves (to taste), minced or puréed
- Salt and freshly ground pepper
- 1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
- 8 large eggs
- 2 tablespoons low-fat milk
- 1 tablespoon extra virgin olive oil
HAZELNUT-CHOC ICE CREAM TRUFFLE
By BobD
Whisk the milk and cocoa powder together in a small heavy saucepan until blended
- Tartufo al Cioccolato e Nocciola
- Makes about 12 “truffles”
- 1 quart milk
- 1- 1/2 cups cocoa powder, sifted
- 5 large egg yolks
- 2 cups sugar
- 2 cups shelled hazelnuts, toasted
- 12 ounces bittersweet chocolate, chopped fine
- 3/4 cup heavy cream
HONEY & SOY BROILED SALMON
By BobD
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved
- 1 scallion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
- 1 teaspoon toasted sesame seeds
UGLY but GOOD COOKIES BRUTTI ma BUONI
By BobD
Preheat the oven to 275 degrees
- 8 egg whites
- 1 pinch salt
- 2 cups confectioners' sugar, sifted
- 2 cups shelled hazelnuts, toasted, skinned and coarsely chopped