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Recipes
CORN STICKS
By BobD
Preheat oven to 425 degrees
- 3/4 cup whole wheat flour
- 3/4 cup yellow cornmeal
- 3 tbsp. freshly grated Pecorino Romano cheese
- 2 tsp. baking powder
- 1 1/2 tsp. chili powder
- 1 tsp. salt
- 3/4 cup nonfat milk, plus 2 tbsp. nonfat milk
- 2 tbsp. olive oil
- 2 tbsp. honey
- 1 large egg, lightly beaten
- 3/4 cup corn
- 1/3 cup minced red onions
- 2 tbsp. minced jalapeno peppers
- Baking spray
PAN ROASTED SQUAB w/SAVOY CABBAGE
By BobD
1. Heat 1 tablespoon of oil in a medium saucepan over medium-high heat
- 4 SERVINGS
- Pan-Roasted Squab With Savoy Cabbage and Smoked Bacon and Potato Purée
- • 3 tablespoons canola oil
- • 2 ounces ventrèche cut into small pieces
- • 1/3 cup chopped onion
- • 1 tablespoon crushed garlic
- • 11/2 cups chicken stock
- • 1 small carrot, cut in 1/4-inch dice
- • 1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
- • 1/4 cup heavy cream
- • 3 tablespoons unsalted butter
- • Coarse or Kosher salt and freshly ground white pepper to taste
- • Potato Purée (recipe follows)
- • 4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
- • 2 shallots, finely minced
- • 1/2 cup dry red wine
- • 3/4 cup duck and veal demi-glace
- Pan roasted squabs are napped with a sauce that uses every last shard of the squab bones (even the ribs from the cooked birds are added to pot) infusing layer upon layer of richness.
ABSINTHE FRAPPE
By BobD
Pour the ingredients into a cocktail shaker, add cracked ice and shake hard for 20 seconds
- 1 1/2 ounces absinthe
- 1 ounce heavy cream
- 3/4 ounce lime juice
- 3/4 ounce simple syrup.
PEA PESTO CROSTINI
By BobD
For the pea pesto: Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper
- 4-6 SERVINGS
- 1 (10-ounce) package frozen peas, thawed
- 1 garlic clove
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2/3 cup olive oil
- 8 (1/2-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
- 8 cherry tomatoes, halved, or 1 small tomato, diced
Pan-Roasted Chicken Breasts with Mole Negro
By BobD
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate,...
- 1 cup black mole paste (see Note)
- 3 cups chicken stock
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 4 bone-in chicken breast halves, with skin
- Toasted sesame seeds, for garnish
Beef Brasato with Pappardelle and Mint
By BobD
In a large resealable plastic bag, combine the beef with the wine, mint stems and a generous pinch of salt and pepp...
- 2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces
- One 750-milliliter bottle dry red wine
- 15 mint sprigs, stems reserved
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- One 35-ounce can peeled Italian tomatoes, crushed
- 1 pound fresh pappardelle
- 4 large garlic cloves, thinly sliced
- Freshly grated Parmigiano-Reggiano cheese, for serving
COCONUT PANNA COTTA
By BobD
Pour boiling-hot water over coconut in a blender, then let soak 5 minutes
- 6 SERVINGS
- Quick homemade coconut milk: Simply soak dried shredded coconut briefly in hot water, then blend and strain it. The water and fat in coconut milk will tend to separate a bit, but that won't detract fr
- 1 1/4 cups boiling-hot water
- 1 2/3 cups sweetened flaked coconut
- 2 cups heavy cream plus additional if necessary
- 1 (1/4-oz) envelope unflavored gelatin (2 1/4 tsp)
- 2 tablespoons water
- 3 tablespoons sugar
- EQUIPMENT: 6 (5-oz) ramekins
GREEN PEA SOUP & PESTO
By BobD
Simmer onion, carrot, and celery in broth and water with 1/2 tsp salt and 1/4 tsp pepper in a medium saucepan, cove...
- 4 SERVINGS
- The words pea soup usually bring hearty dried split peas to mind, but this one-with basil pesto and frozen green peas-has a fresh herbal sweetness.
- 1 small onion, finely chopped
- 1 medium carrot, thinly sliced
- 1 medium celery rib, thinly sliced
- 1 3/4 cups reduced-sodium chicken broth
- 2 cups water
- 1 lb frozen peas (3 3/4 cups)
- 1/4 cup store-bought basil pesto plus additional for serving
MICHELADAS
By BobD
Combine hot sauce with lime juice in a shallow bowl
- Serve these refreshing beer-and-lime coolers over ice.
- 2 teaspoons hot sauce
- 2 teaspoons fresh lime juice
- Coarse salt
- Ice cubes
- 8 bottles Mexican lager
KOREAN SALMON BULGOGI w/BOK CHOY
By BobD
Blend 1 garlic clove and next 7 ingredients in mini processor
- 4 SERVINGS
- 2 large garlic cloves, peeled, divided
- 1/3 cup chopped green onions
- 1/4 cup soy sauce
- 1 tablespoon Chinese rice wine or dry Sherry
- 1 3/4 -inch cube peeled fresh ginger
- 2 teaspoons sugar
- 1 teaspoon Asian sesame oil
- 3/4 teaspoon chili-garlic sauce*
- 4 6-ounce center-cut skinless salmon fillets
- 1 tablespoon olive oil
- 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
- 4 ounces fresh shiitake mushrooms, stemmed, caps sliced