BobD's profile page
Recipes
Chicken Satay with Peanut Sauce
By BobD
PREPARE THE SATAY In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, tu...
- 2 large shallots, coarsely chopped
- 2 large garlic cloves
- 1/3 cup light brown sugar
- 1 1/2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 2 tablespoons Asian fish sauce
- 1 1/2 tablespoons kosher salt
- 2 tablespoons canola oil, plus more for grilling
- 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1/4 cup canola oil
- 4 medium shallots, thinly sliced (3/4 cup)
- 2 garlic cloves, thinly sliced
- 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
- 1 jalapeño, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 1/2 cups unsalted roasted peanuts
- 1/2 cup unsweetened coconut milk
- 2 tablespoons light brown sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- Pinch of crushed red pepper
SCHOONER FISH SALAD
By BobD
Preheat broiler. Broil fish until opaque, about 3 minutes per side
- 4 SERVINGS
- 1 1/2 pounds 3/4-inch-thick firm-fleshed white fish, such as sea bass
- 1 tablespoon lemon juice
- 1 cup chopped celery
- 1 cup chopped dill pickle
- 1 tomato, chopped
- 1/2 cup mayonnaise
- 1/4 teaspoon dried dillweed
- Salt and pepper
- Lettuce leaves
BEET CARPACCIO
By BobD
Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor
- 2 pounds beets (about 4 large)
- Salt and freshly ground black pepper
- 4 cups arugula, watercress, mâche or other flavorful greens
- 2 tablespoons olive oil, or more if you like
- 1/2 cup shaved Parmesan cheese
- 1 lemon, cut into wedges.
GRILLED SWORDFISH VERDE
By BobD
Blend first 7 ingredients in processor until almost smooth
- 6 SERVINGS
- The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer.
- Avocado mayonnaise
- 1 cup thinly sliced green onions
- 3/4 cup (packed) cilantro leaves
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons grated lime peel
- 1 1/2 tablespoons golden brown sugar
- 1 tablespoon coarsely chopped seeded jalapeno chili
- 6 8-ounce swordfish steaks (about 3/4 inch thick)
- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
SECKEL PEAR TART w/PEAR CREAM
By BobD
MAKE SHELL: Roll out dough on a floured surface with a floured rolling pin into a 20- by 8-inch rectangle, reflo...
- 8 SERVINGS
- SECKEL PEAR TART WITH POIRE WILLIAM CREAM
- FOR TART SHELL
- Sweet pastry dough
- FOR PEARS
- 1 cup dry white wine
- 2 ripe Bartlett pears
- 3/4 cup sugar
- 2 lb Seckel pears (24 very small or 16 small)
- FOR PASTRY CREAM
- 3 large egg yolks
- 1 1/2 tablespoons cornstarch
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons poire William (pear eau-de-vie)
- 1/2 tablespoon unsalted butter
- FOR GLAZE
- 1 tablespoon poire William
- 3/4 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- EQUIPMENT: a 13- by 4-inch rectangular fluted tart pan with removable side; pie weights or dried beans; a flour sack or linen cloth
BREAST OF DUCK w/HOISIN & FIGS
By BobD
1. Render the Ducks: score the skin to facilitate the melting of the fat (do not pierce the flesh)
- 4 SERVINGS
- • 1 whole pekin duck breast – split
- • 1/4 cup Shaoxing cooking wine, other rice wine or Sherry
- • 1 quart duck and veal demi-glace
- • 1 small stick of cinnamon
- • 1 piece star anise
- • 1 tablespoon Hoisin sauce
- • 4 fresh figs
- • 1 duck leg confit, meat and fat shredded and combined
- • 1 tablespoon green scallions thinly sliced on the bias
- • 4 Mu Shu wrappers (optional)
- • 4 strings scallion, blanched (optional)
- • Salt and pepper
GRILLED EGGPLANT PARMIGIANA HEROS
By BobD
Make tomato sauce: Puree tomatoes in a blender until very smooth
- For tomato sauce:
- YIELD 4 SANDWICHES
- 1 1/2 pounds tomatoes, chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 1/4 teaspoon hot red pepper flakes
- 1/3 cup grated Parmigiano-Reggiano
- For eggplant heros:
- 4 (6-inch) hero or hoagie rolls, split
- 1/4 cup extra-virgin olive oil, divided
- 2 (1-pound) eggplants
- 1/2 pound thinly sliced provolone or fresh mozzarella, divided
- 1 cup basil leaves, chopped
BREAD & BUTTER PUDDING
By BobD
Soak the raisins and currants in the rum for at least 1 hour
- Dark rum and dried fruit add a rich, caramel-like sweetness to this hearty, comfort-food dessert. To make ahead, prep the dish until just before baking, tightly cover in plastic wrap and leave up to overnight.
- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/3 cup dark rum
- 8 tablespoons unsalted butter, softened
- 15 slices white bread or brioche loaf
- 5 eggs
- 1/4 cup sugar
- 3 1/2 cups milk
- 1 teaspoon vanilla extract
- Cream or Ice cream, for serving
PERFECT PANCAKE MIX
By BobD
Test Kitchen Discoveries *All–purpose flour made for tough pancakes
- YIELD 24 PANCAKES
- We set out to create our own homemade mix, one that delivers store-bought ease and made-from-scratch taste.
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 cup non-fat milk powder
- 3/4 cup malted milk powder
- 1/3 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces
- MAPLE GROVE FARMS SYRUP IS RECOMMENDED
FOIE GRAS BURGERS
By BobD
Sweat the apple in butter and 1 Tablespoon sugar, approximately 15 minutes
- 1 SERVING
- 2 ounces foie gras slice
- • 1 brioche bun, cut in half
- • 1 granny smith apple, peeled and sliced
- • 1 tablespoon butter
- • 2 tablespoons sugar
- • 1/2 medium onion, peeled and sliced
- • 6 fluid ounces balsamic vinegar
- • Arugula