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Recipes
Spicy Pork Po'Boys
By BobD
In Louisiana, a po'boy is a soft baguette filled with either fried seafood or meat
- 1 1/2 pounds ground pork
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 medium kosher dill pickles, very finely chopped
- 1/2 small shallot, minced
- Four 8-inch soft baguettes, split
- 2 cups shredded iceberg lettuce
- 2 tomatoes, thinly sliced
- Hot sauce, for serving
FLOUNDER SAUTE w/MUSHROOMS & SPINACH
By BobD
Place the flour on a plate and season with salt and pepper
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- 4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
- 3 teaspoons olive oil
- 1/2 lemon
- 1 scallion, trimmed and minced
- 2 cups sliced mushrooms
- 1/4 cup dry white wine
- 4 cups torn spinach leaves, cleaned and dried
PRUNE RELISH
By BobD
Cook for 30 minutes, adding chopped fresh ginger to taste about halfway through
- Put pitted prunes, fresh mango, a little cider vinegar and sugar to taste in a saucepan.
CHINESE CHICKEN IN THE POT
By BobD
Heat 2 cups of the broth until warm, and soak the mushrooms in the warm broth for 15 minutes
- 8 cups canned chicken broth
- 1 ounce (2 packages) dried shiitake mushrooms
- 8 cloves garlic, smashed and peeled
- 1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips
- 2 bunches scallions, root end trimmed, with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens
- 6 ounces snow pea pods, tipped and tailed
- 2 8-ounce cans peeled and sliced water chestnuts, drained and rinsed well under cold water
- 2 4-pound chickens, each cut into 8 serving pieces and skinned, with any excess visible fat removed (backs, necks and wing tips reserved for another use)
- 2 whole star anise or 1 heaping tablespoon star anise pieces
- 1/2 cup soy sauce
- 6 cups cooked white rice
RAMP SOUP (WILD LEEKS)
By BobD
Trim roots from ramps and slip off outer skin on bupounds if loose
- 4 SERVINGS
- 1 lb ramps
- 1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1/3 cup dry white wine
- 3 1/2 cups reduced-sodium chicken broth
- 1/4 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- GARNISH: almond oil or extra-virgin olive oil
PASTA w/FISH SAUCE
By BobD
1. Rinse the fish heads and drain them in a colander
- 1 1/2 to 2 pounds fish heads, like cod, sea bass, porgie
- 2/3 cup extra virgin olive oil
- 1/3 cup chopped onion
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
- 1/3 cup dry white wine
- 1 1/2 cups canned plum tomatoes, cut up, with their juice
- Salt and pepper
- 1 1/2 pounds spaghetti, penne or other pasta
- 2 tablespoons butter.
SEA BASS w/CURRY & GINGER
By BobD
Combine first 7 ingredients in glass baking dish
- 6 SERVINGS
- 2 cups nonfat milk
- 3 tablespoons minced peeled fresh ginger
- 1 tablespoon Thai red curry base*
- 1 teaspoon turmeric
- 2 teaspoons finely chopped garlic
- 2 teaspoons fish sauce (nam pla)
- 1 1/2 teaspoons imitation coconut extract
- 6 5-to 6-ounce sea bass fillets
- 1/2 cup bottled clam juice
- 1 tablespoon arrowroot
- 3 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 3 cups cooked jasmine rice or other white rice
CHIPOTLE MEATBALLS
By BobD
Stir together milk and bread crumbs in a large bowl
- 8 SERVINGS
- These meatballs are often served in a soup or a sauce, but this skewered version needs only a squeeze of refreshing lime juice
- 1/3 cup whole milk
- 1/3 cup fine dry bread crumbs
- 6 bacon slices, chopped
- 1/2 cup finely chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon finely chopped seeded canned chipotles in adobo
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 2 tablespoons water
- 3/4 lb ground pork
- 1/2 lb ground veal
- 1 large egg, lightly beaten
- 1/4 cup chopped flat-leaf parsley
- EQUIPMENT: about 16 (6-inch) wooden skewers, soaked in water 30 minutes
- GARNISH: lime wedges
Slow Cooker Ropa Vieja
By BobD
Season the flank steak with salt and pepper
- One 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
- Kosher salt and freshly ground pepper
- One 28-ounce can diced tomatoes
- 1/2 cup water
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, cut into 1/4-inch dice
- 2 garlic cloves, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1/2 cup pitted green olives
- 2 tablespoons capers, drained
- 3 tablespoons coarsely chopped cilantro
- Steamed white rice or warm tortillas, for serving
GRILLED ZUCCHINI & RED PEPPER SALAD
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) or heat a 2-burner grill ...
- 4 SERVINGS
- 1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
- 2 red bell peppers, quartered
- 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 teaspoons packed light brown sugar
- 2 tablespoons chopped basil