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Recipes
SESAME SEED PITA TOASTS
By BobD
Preheat oven to 375°F. Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then wh...
- MAKES ABOUT 48 HORS D’OEUVRE TOASTS
- 1 tablespoon cornstarch
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
- 3/4 teaspoon salt
- 1/3 cup sesame (benne) seeds, toasted (see Tips)
- 4 to 6 cups (6- to 7-inch) pita loaves with pockets, halved horizontally
Carrot-Potato Gnocchi
By BobD
Preheat the oven to 400°
- 2 pounds baking potatoes (about 4)
- 4 large carrots, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup water
- Salt
- 2 large egg yolks
- 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
BROCCOLI RABE w/SWEET SAUSAGE
By BobD
Cut broccoli rabe into 3-inch-long pieces
- 8 SERVINGS
- 3 lb broccoli rabe (about 3 medium bunches), trimmed
- 1 1/2 lb sweet Italian sausage links, cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
CRAB STUFFED ZUCCHINI FLOWERS w/MUSTARD SAUCE
By BobD
Combine the crabmeat, creme fraiche, lemon juice and zest, and chives in a mixing bowl
- Zucchini flowers:
- FROM ERIC RIPERT
- 8 ounces Peekytoe crabmeat
- 2 tablespoons cr frae
- 1 lemon, zested and juiced
- 1 tablespoon thinly sliced chives
- fine sea salt and freshly ground white pepper
- piment dEspelette
- 12 large zucchini flowers, stamens removed
- Mustard butter sauce:
- 1 tablespoon water
- 6 tablespoons unsalted butter
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon whole grain mustard
- fine sea salt and freshly ground white pepper
- 1 tablespoon thinly sliced chives
TEQUILA FRESCA
By BobD
Find a 2-quart jar with a sealer top
- 1 QUART STRAWBERRIES
- 1 BOTTLE TEQUILA
SESAME CRUSTED CHIX PAILLARDS w/SEAWEED
By BobD
Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly
- to to to to chicken breast, but it's not really their fault. The cut is too lean to stand up to lengthy cooking and too thick to cook through quicklypaillard to the rescue.
- They also look striking, flopping across a plate like an edible doily. In this recipe the lightness of the paillards is reinforced by a spare seaweed and cucumber salad with a Japanese-style vinaigrette.
- 1 1 1 cup rice vinegar (not seasoned)
- 2 2 2 tablespoons sugar
- 1 1 1 dried red chile pepper
- 1/4 1/4 1/4 cup soy sauce
- 3/4 3/4 3/4 ounce dried cut wakame seaweed
- 2 2 2 small Asian cucumbers, peeled and halved lengthwise
- 1 1 1 tablespoon kosher salt
- 4 4 4 red radishes, trimmed and cut into fine strips
- 2 2 2 tablespoons chopped fresh cilantro
- 2 2 2 scallions (green and white parts), thinly sliced
- 1/2 1/2 1/2 cup sesame seeds
- 4 4 8 boneless, skinless chicken breast halves (about 8 ounces each), washed and patted dry and trimmed of fat
- 1 1 1 tablespoon plus 1 teaspoon toasted sesame oil
- Kosher salt and coarsely ground black pepper
EGGPLANT & FETA ROLLS
By BobD
Leaving skin on, trim and slice eggplant lengthwise into 1/4-inch-thick pieces; depending on size of eggplant you s...
- 1 large eggplant
- Olive oil
- Salt
- 4 ounces feta cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly chopped oregano
- Freshly ground black pepper to taste
- 1/4 cup half-and-half or cream as needed.
ADOBO MARINATED SKIRT STEAK
By BobD
Make the adobo: Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time...
- For the pasilla-guajillo adobo:
- To 24 to 32 2 need 24 to 32 warm corn tortillas, 2 cups of salsa, chopped white onion, chopped cilantro, and lime wedges.
- Santiba recommends serving the tacos with Fresh Tomato Salsa , Roasted Pineapple Salsa , or Taco-Shop Guacamole, a blend of avocado and tomatillos.
- 2 2 2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
- 2 2 2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
- 1/4 1/4 1/4 cup distilled white vinegar
- 1/4 1/4 1/4 cup light Mexican beer
- 1/2 1/2 1/2 cup chopped white onion
- 4 4 4 garlic cloves, peeled
- 1 1 2 teaspoon fine salt, or 2 teaspoons kosher salt
- 1/2 1/2 1/2 teaspoon dried oregano, preferably Mexican
- 1/4 1/4 1/4 teaspoon cumin seeds
- 5 5 5 whole cloves
- For the steak:
- 2 2 8- to 9-inch steak, cut into four 8- to 9-inch pieces
- 1 1 2 teaspoon fine salt, or 2 teaspoons kosher salt
- 1/2 1/2 1/2 cup pasilla-guajillo adobo (above)
- 1 1 About 1 tablespoon mild olive oil or vegetable oil
TANGERINE & PROSECCO SORBET
By BobD
Combine sugar and 3/4 cup water in small saucepan
- 6 SERVINGS
- 3/4 cup sugar
- 3/4 cup water
- 2 cups chilled strained tangerine juice (from about 16 tangerines)
- 1 cup chilled Prosecco
- 1 tablespoon finely grated tangerine peel
- Special equipment: Ice cream maker
Grilled Fish with Artichoke Caponata
By BobD
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke he...
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 4 tender celery ribs, diced (1 cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup prepared tomato sauce
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 pound marinated artichoke hearts, drained and chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pine nuts
- 3 tablespoons sugar
- 2 tablespoons small capers, drained
- Kosher salt and freshly ground pepper
- 3 tablespoons shredded basil
- Six 7-ounce skinless mahimahi fillets