BobD's profile page
Recipes
PERFECT WOOD GRILLED SALMON
By BobD
Combine sugar, salt, and pepper in small bowl
- 4 SERVINGS
- Aromatic woods such as cedar and alder give the most authentic flavor.
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
- 1 tablespoon olive oil
- 2 cups wood chips , soaked for 15 minutes
COCONUT & LEMONGRASS SOUP
By BobD
1. In a medium stockpot set over medium heat, combine the olive oil, onions, shallots, garlic, carrots, and celery...
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, sliced (about 2 cups)
- 2 medium shallots, thinly sliced (about 1/4 cup)
- 6 cloves garlic, peeled and thinly slice
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- One 2-inch piece ginger root, peeled and thinly sliced
- 2 stalks lemongrass, thinly sliced
- 2 bay leaves
- 1 sweet red chile, such as Fresno
- 1 medium tomato, cored and diced
- 2 cups water
- 2 cups coconut milk
- 4 sprigs basil
- 4 sprigs cilantro, plus more for garnish
- 4 sprigs fresh lemon balm (optional)
- Salt
- 14 ounces firm tofu, cut into 1-inch pieces
FRENCH TOAST CASSEROLE
By BobD
Place bread cubes in a greased 13-in
- For the Topping:
- 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
- 8 eggs
- 3 cups milk
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt, optional
- 2 tablespoons butter or margarine, cubed
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Maple syrup
WILD MUSHROOM BUNDLES
By BobD
Cook collards in a large pot of boiling water with 1 Tbsp salt until just tender, 6 to 8 minutes, then drain
- 8 SERVINGS
- Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms- can be assembled a day ahead.
- 8 large collard leaves, stems and thick portion of center ribs removed
- 1/2 cup dry white wine
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter, divided
- 1 lb mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)
COCONUT CRANBERRY SORBET
By BobD
Whisk all ingredients in medium bowl to blend
- One 15-ounce can Cream of Coconut (such as Coco Lopez)
- One 13.5-ounce can unsweetened coconut milk
- 2 1/4 cups thawed frozen concentrated cranberry juice cocktail (from two 12-ounce cans)
- 1/2 cup water
CHOCOLATE COCONUT ALMOND SPRINKLES
By BobD
Preheat oven to 350F. Toast almonds on a baking sheet in middle of oven until golden, 5 to 10 minutes, then transf...
- 1/3 cup almonds with skins, finely chopped
- 1 cup sweetened flaked coconut
- 3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped, or 2/3 cup semisweet chocolate chips
WHOLE WHEAT MACARONI & CHEDDAR CHEESE
By BobD
In a sauce pot, melt the butter over medium-low heat, add the flour, and cook for 1 minute
- 4-6 SERVINGS
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 1/2 cups milk
- 2 cups grated sharp Cheddar cheese
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 pound whole-wheat pasta, cooked al dente and drained
- 1 head of cauliflower, cut into florets and steamed until almost tender, 6 to 7 minutes
Oyster Tartare Sauce with Potato Chips
By BobD
This ingenious, briny sauce couldn’t be simpler: Chef René Redzepi purees raw oysters with a little of their liq...
- 1/2 medium carrot, cut into 1/4-inch dice
- 1 medium red or white turnip, peeled and cut into 1/4-inch dice
- 5 freshly shucked oysters, plus 2 tablespoons oyster liquor
- 1/3 cup grapeseed oil
- 2 teaspoons rice vinegar
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper
- Potato chips, for serving
GRILLED LEG OF LAMB w/MINT PEPPER JELLY
By BobD
Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into ...
- Foster's Seven Pepper Jelly with Fresh Mint:
- 6-8 SERVINGS
- The lamb can be marinated up to 2 days in advance.
- One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
- 8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
- 1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
- 3 tablespoons olive oil
- 1/2 cup Marsala or dry red wine
- 3 tablespoons chopped fresh mint
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- Safflower oil or canola oil, for oiling the grill
- 1 cup Foster's Seven Pepper jelly or your favorite pepper jelly
- 1/4 cup chopped fresh mint
- 3 tablespoons red wine vinegar
- 1 teaspoon freshly ground black pepper
STIR FRIED NOODLES w/TOFU & PEPPERS
By BobD
1. Place the noodles in a large bowl, and cover with warm water
- Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
- 7 to 8 ounces thin rice stick noodles
- 1/2 cup reduced-sodium chicken or vegetable broth
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons Asian sesame oil
- 3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeño
- 1 green bell pepper, cut in thin julienne
- 1 red bell pepper, cut in thin julienne
- 2 tablespoons peanut oil or canola oil
- 1 bunch scallions, trimmed and sliced very thin
- 1/2 cup chopped cilantro
- Salt to taste
- 1/2 teaspoon sugar