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Recipes
Pizza Vesuvio with the Works
By BobD
Set a pizza stone in the oven and preheat the oven to 500°
- 1/2 cup frozen artichoke hearts, thawed, sliced
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound pizza dough, thawed if frozen
- All-purpose flour, for dusting
- 1/2 cup fresh ricotta (4 ounces)
- 3/4 pound fresh mozzarella, cut into 1-inch cubes
- 2 ounces thinly sliced baked ham, cut into 1-inch strips
- 2 ounces salami, cut into 1-inch strips
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons marinara sauce
- 2 large cremini mushrooms, sliced 1/4 inch thick
- 4 pitted olives, sliced 1/4 inch thick
ENGLISH PEA & AVOCADO DIP
By BobD
Combine all ingredients in a food processor until mixture is smooth and creamy
- 1 small ripe avocado
- 1/3 cup steamed English peas
- 2 tablespoons plain greek yogurt, regular or 2%
- 1/8 teaspoon garlic powder
- salt, if desired
MAVERICK GRITS w/ANDOUILLE & SHRIMP
By BobD
MAKE GRITS: Bring water, 1 Tbsp butter, and 1/2 tsp salt to a boil in a 3- to 4-qt heavy saucepan
- 4 SERVINGS
- Thick, creamy grits create a soft bed for smoked pork sausage, shrimp, slivers of country ham, scallion, and tomato: a complete meal in a bowl.
- FOR GRITS
- 4 cups water
- 2 tablespoons unsalted butter, divided
- 1 cup stone-ground grits
- 1/2 cup heavy cream
- FOR TOPPING
- 2 tablespoons unsalted butter, divided
- 1/4 lb country ham, julienned (1/4 cup)
- 1/4 lb smoked pork or andouille sausage, cut into 1/4-inch-thick rounds
- 20 medium shrimp (9 oz), peeled, leaving tail fan attached if desired, and deveined
- 1/8 teaspoon minced garlic
- Pinch of Cajun or Creole spice blend
- 1/4 cup sliced scallion
- 1/4 cup seeded and diced fresh tomato
- 1 tablespoon water
SWEET SHALLOT VINAIGRETTE
By BobD
In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start t...
- YIELD 2 CUPS
- A light and very easy vinaigrette for any salad on which you'd like to use a flavorful but light dressing.
- 1/2 cup minced shallots
- 1 tablespoon brown sugar
- 1/2 cup white wine vinegar
- 1 cup canola oil
- Kosher salt and freshly ground pepper
Jean-Georges' Steamed Red Snapper with Mushrooms and Ginger
By BobD
For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix o...
- 6 scallions, thinly sliced
- 3 green Thai chiles with seeds, minced
- 1 tender inner bulb of fresh lemongrass stalk, thinly sliced
- 1/2 cup thinly sliced, peeled fresh ginger (2 ounces)
- Kosher salt
- 2/3 cup vegetable oil
- 2 tablespoons yellow miso paste
- 2 tablespoons Asian fish sauce
- 2 teaspoons chopped tarragon
- 1 teaspoon finely grated orange zest
- Extra-virgin olive oil, for drizzling
- 2 large shallots, thinly sliced
- Ten 6-ounce skinless red snapper fillets
- 2 tablespoons dry white wine
- 1/2 pound mushrooms, such as shiitake or oyster—stems discarded, large caps halved
- 1/2 cup frozen edamame beans, thawed (optional)
- Fragrant Sticky Rice, for serving
Miso-Shrimp Po' Boys
By BobD
On a work surface, chop the shrimp and scallions
- Grilled Miso Shrimp
- 3 cups chopped Napa cabbage
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped cilantro leaves
- 1 carrot, finely julienned
- Salt and freshly ground black pepper
- 6 ciabatta rolls, split
TOMATO, RED ONION & BASIL BRUSCHETTA
By BobD
Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar i...
- 4 SERVINGS
- 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
- 1/2 small red onion, finely chopped
- 3 tablespoons olive oil plus additional for brushing
- 3 tablespoons chopped fresh basil
- 1 1/2 tablespoons balsamic vinegar
- 1 large loaf focaccia, halved horizontally (reserve half for another use)
- 1 garlic clove, peeled, halved
FENNEL & RED PEPPER SALAD
By BobD
Combine the salad ingredients in a large bowl
- For the salad:
- Make it for buffets--it never gets soggy — the longer the vegetables marinate, the tastier the salad is.
- 1 pound trimmed fennel bulbs, quartered and cut into very thin crosswise slices
- 1 large red bell pepper, seeded and cut in thin 2-inch slices
- 1 to 2 tablespoons minced parsley
- 1 tablespoon minced chives
- 1 ounce shaved Parmesan
- For the dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar or champagne vinegar
- 1 small garlic clove, very finely minced or puréed
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
Print Full Page:Shrimp Po' Boy Recipe
By BobD
This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun
- For Shrimp Po’ Boy:
- 2 cups finely shredded red cabbage
- 2 tablespoons dill pickle relish
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 1 pound peeled and deveined raw shrimp (51-60 per pound)
- 4 teaspoons canola oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground pepper
- 4 whole-wheat hot dog buns or small sub rolls, split
- 4 tomato slices, halved
- 1/4 cup thinly sliced red onion
SPICE RUBBED STEAK w/BEANS & TOMS
By BobD
Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl
- 4 SERVINGS
- Spice-Rubbed Steak with White Beans and Cherry Tomatoes
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon dried crushed red pepper
- 1 teaspoon dried oregano
- Coarse kosher salt
- 1 1 1/4-pound top sirloin steak (about 1 inch thick)
- 2 tablespoons olive oil, divided
- 1 1-pint container cherry tomatoes
- 2 garlic cloves, pressed
- 2 15-ounce cans white beans, drained