BobD's profile page
Recipes
FRESH BEEF TONGUE w/CORNICHONS
By BobD
In a large pot, bring 4 quarts water to a boil
- 8-10 SERVINGS
- 1 3- to 4-pound fresh beef tongue, washed
- 1 medium carrot
- 1 medium onion peeled
- 6 cloves
- 1 celery stalk
- 1 leek, trimmed
- Grated peel of 1 orange
- 2 tablespoons white vinegar
- 3 bay leaves
- 1 bunch fresh thyme
- A few peppercorns
- 2 tablespoons coarse salt
- 1/3 cup butter or pareve margarine
- 1 tablespoon flour
- 1/2 small tomato, peeled and pureedpur
- 1/2 cup white wine
- 2 tablespoons capers
- 2 tablespoons finely diced cornichons (gherkin pickles)
- 1 bunch of parsley, minced.
POTATO CREPES MERE BLANC
By BobD
Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes
- 1 pound boiling potatoes, scrubbed
- 1 1/2 tablespoons flour
- Salt to taste
- 1/8 teaspoon freshly ground white pepper
- 3 eggs
- 1/3 cup heavy cream
- 1 to 2 tablespoons milk, optional
- 8 tablespoons unsalted butter
- Sour cream or creme fraiche and caviar, or sugar and jam, optional, for serving
VENISON RACK w/TAMARIND DATE CHUTNEY
By BobD
1. Combine tamarind and boiling water; let soak for at least 1 hour
- 4 SERVINGS
- 1 pound tamarind cake
- • 2 cups seeded dates
- • 6 teaspoons sugar
- • 3 teaspoons red chili powder(optional)
- • 3 teaspoons ground cumin
- • 1/4 teaspoon asafoetida
- • 3 teaspoons lemon juice
- • Salt
BAKED MUSHROOMS w/BREADCRUMBS & SCALLIONS
By BobD
Preheat oven to 375 degrees
- These mushrooms are filled with parsley, scallions, butter, lemon juice, salt and pepper and sprinkled with breadcrumbs. There's no cap as to how many of these little bites of goodness you'll want to eat.
- 20 white button mushrooms
- 2 tbsp. parsley, chopped
- 2 tbsp. scallions, chopped
- 1 tbsp. butter, melted
- 2 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup breadcrumbs
GRILLED SKIRT STEAKS w/TOMATILLOS 2 WAYS
By BobD
MAKE SALSA: Slit chiles lengthwise, then stem and seed
- 4-6 SERVINGS
- The tomatillo twofer showcases the fruit's different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.
- FOR TOMATILLO SALSA
- 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
- 1 lb fresh tomatillos, husked and rinsed, then quartered
- 1 cup packed cilantro sprigs
- 2 garlic cloves
- 1 tablespoon packed dark brown sugar
- 1 teaspoon molasses (not blackstrap)
- 1/2 teaspoon ground cumin
- 1/3 cup vegetable oil
- FOR STEAKS AND TOMATILLO SALAD
- 1/4 cup vegetable oil, divided
- 3/4 teaspoon ground cumin
- 1 3/4 lb skirt steak, halved
- 1/2 lb fresh tomatillos, husked and rinsed
- 1 cup cilantro leaves
- 2 teaspoons finely chopped shallot
- 2 teaspoons fresh lime juice
GREEN GAZPACHO SHOTS
By BobD
Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon
- YIELD 20 PIECES
- 1 tablespoon fresh lime juice
- 2 tablespoons rice vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh cilantro
- 1 teaspoon ground cumin
- 1 small zucchini, trimmed and coarsely chopped
- 2 tomatillos, husks removed, quartered
- 1 medium green bell pepper, cored, seeded, and coarsely chopped
- 1 medium cucumber, peeled, seeded, and coarsely chopped
- 1 small red onion, coarsely chopped
- 2 medium-ripe green tomatoes, coarsely chopped
- 1/4 to 1/2 cup vegetable broth
- Tabasco sauce
- Salt
- Garnish
- 1/3 cup sour cream
- 1 bunch fresh cilantro, washed and trimmed
PIZZA MARGHERITA
By BobD
MAKE DOUGH: Stir together yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and let stand until surfac...
- 6 SERVINGS
- FOR DOUGH
- 1 (1/4-oz) package active dry yeast (2 1/4 tsp)
- 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
- 3/4 cup warm water, divided
- 1 teaspoon salt
- 1/2 tablespoon olive oil
- FOR TOPPING
- 1 (14- to 15-oz) can whole tomatoes in juice
- 2 large garlic cloves, smashed
- 2 tablespoons olive oil
- 4 basil leaves plus more for sprinkling
- 1/4 teaspoon sugar
- 6 oz fresh mozarella, cut into 1/4-inch-thick slices
- EQUIPMENT: a pizza stone
Falafel Fried Chicken Rolls
By BobD
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely chopped
- 2 tablespoons tahini sesame paste
- 1 tablespoon water
- 1/4 teaspoon ground cumin
- Kosher salt
- 2 pieces leftover fried chicken (preferably drumsticks or thighs)
- 2 hot dog buns
GRILLED SHRIMP w/PAPAYA MUSTARD
By BobD
Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as clos...
- 4 SERVINGS
- FROM JEAN-GEORGES
- 2 tablespoons mustard powder, preferably Coleman's
- 1/4 cup Dijon mustard
- 2 tablespoons rice vinegar or plum wine vinegar
- 1/2 cup honey, plus more as needed
- 1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks
- Salt
- 2 tablespoons fresh lime juice, or to taste
- 24 large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more as needed
- Cayenne pepper
- 2 tablespoons chopped fresh cilantro leaves
- Lime wedges for serving
Scallop and Oyster Mushroom Soup with Ginger and Leeks
By BobD
- 3/4 pound sea scallops
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
- 3/4 pound oyster mushrooms, sliced 1/4 inch thick
- 1 large leek, white and tender green parts only, finely julienned
- 2 tablespoons finely julienned peeled fresh ginger
- 1 quart chicken stock or low-sodium broth
- 1 tablespoon coarsely chopped cilantro