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Recipes
Grilled Sirloin Steak with Piquillo Peppers and Capers
By BobD
In a small bowl, mix the paprika with the brown sugar, 2 teaspoons of kosher salt and 1 teaspoon of pepper
- 2 teaspoons sweet paprika
- 1 teaspoon dark brown sugar
- Kosher salt and freshly ground pepper
- 1 1/2 pounds sirloin steak (1 1/4 inches thick)
- 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 2 medium shallots, thinly sliced
- 1 tablespoon drained capers
- 1 teaspoon chopped fresh sage
- 8 piquillo peppers (Spanish roasted peppers), seeded and chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
BAKED HALIBUT w/TOMATO SORREL SAUCE
By BobD
For Sauce: Combine shallots and vinegar in heavy small saucepan
- 4 SERVINGS
- Serve with Garlic Mashed Potatoes.
- Sauce
- 1/4 cup finely chopped shallots
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1/2 cup whipping cream
- Halibut
- 3 tablespoons vegetable oil
- 12 ounces mushrooms, chopped
- 1/2 teaspoon dried crushed red pepper
- 2 medium zucchini, trimmed, cut into matchstick-size strips
- 4 8-ounces halibut fillets (about 1 inch thick)
- 1/2 cup (1 stick) chilled butter, cut into pieces
- 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
- 2 tablespoons chopped fresh sorrel or spinach
Strawberry Shortcake
By BobD
Cake flour is the secret ingredient in this lusciously light shortcake
- 2 pints ripe strawberries, rinsed and hulled
- 1/3 cup plus 3 1/2 tablespoons superfine sugar
- 1 3/4 cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
Strawberry-Hibiscus Granita
By BobD
Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals
- 2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
- 1 sprig basil plus leaves for garnish
- 1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish
- 1/2 cup plus 2 tablespoons (or more) light agave syrup (nectar)
- 1 tablespoon (or more) fresh lime juice
- Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.
PERFECT CRANBERRY APPLE CRISP
By BobD
For the topping: Adjust oven rack to middle position and heat oven to 400 degrees
- 8-10 SERVINGS
- If you can't find Braeburn apples, Golden Delicious will work. Serve with vanilla ice cream or whipped cream.
- Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
- 3/4 cup old-fashioned oats
- Filling
- 1 pound cranberries , fresh or frozen
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 2 1/2 pounds Granny Smith apple (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
- 2 1/2 pounds Braeburn apples (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
- 1 cup sweetened dried cranberries
- 3 tablespoons Minute Tapioca
Baked Pumpkin Doughnuts
By BobD
In place of the icing, try sprinkling these swirly doughnuts with a mixture of 2 tablespoons granulated sugar and 1...
- For the Doughnuts:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canned pumpkin
- 2 eggs
- 1/4 cup milk
- 1/4 cup shortening, butter, or margarine, softened
- For the Icing:
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 3-4 teaspoons milk
Toasted Spice Rub
By BobD
In a medium skillet, combine the fennel and coriander seeds with the peppercorns
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons crushed red pepper
- 1/4 cup pure California chile powder or other mild chile powder, such as ancho
- 2 tablespoons kosher salt
- 2 tablespoons cinnamon
MORBIER CHEESE POLENTA
By BobD
1. Bring milk and salt to a boil in a saucepan over medium-high heat
- • 1 quart low-fat milk
- • 1 teaspoon salt
- • 1 1/2 cups instant polenta
- • 1/2 pound Morbier or Gruyere cheese, rind removed, diced into 1/4-inch pieces
GRILLED VENISON CHOPS w/TOM CRESS RELISH
By BobD
1. THE DAY BEFORE SERVING: Combine olive oil, garlic, thyme, salt and pepper and rub into chops; cover and refriger...
- 4 SERVINGS
- Grilled Venison Chops with Tomato-Watercress Relish and Red Wine Jelly with Warm New Potato and Preserved Shallot Salad
- • 1/2 cup olive oil
- • 1/4 cup chopped garlic
- • 1/4 cup chopped fresh thyme leaves
- • Salt and pepper to taste
- • 8 venison rib chops, 1 inch thick
- • 1/2 bunch fresh watercress, washed, coarse stems removed, roughly chopped
- • 1 large ripe tomato, peeled, seeded, and diced
- • 1 tablespoon chopped fresh mint leaves
- • 1/4 cup extra virgin olive oil
- • 1 cup good quality red wine
- • 1 tablespoon chopped shallots
- • Warm New Potato and Preserved Shallots Salad (recipe follows)
PUPU PLATTER
By BobD
ASSEMBLE SHRIMP TOASTS: Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coars...
- 6 SERVINGS
- A blend of crisp, soft, and chewy textures combined with a parade of flavors-sweet, salty, beefy.
- FOR SHRIMP TOASTS
- 1/2 lb shrimp, peeled and deveined
- 1 tablespoon finely chopped peeled ginger
- 1 tablespoon Asian sesame oil
- 1 tablespoon medium-dry Sherry
- 1 tablespoon soy sauce
- 1 large egg white
- 2 tablespoons finely chopped cilantro
- 2 scallions, finely chopped
- 6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
- 6 About 6 cups vegetable oil for frying
- FOR BACON-WRAPPED PINEAPPLE
- 12 slices bacon (about 3/4 lb), halved crosswise
- 1 (1 1/2-lb) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
- 1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise
- FOR BEEF TERIYAKI
- 3 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 garlic cloves, minced
- 2 teaspoons grated peeled ginger
- 1 medium zucchini
- 1/2 lb flatiron steak, cut across grain into 1/8-inch-thick slices
- EQUIPMENT: 24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; an adjustable-blade slicer; a deep-fat thermometer
- ACCOMPANIMENTS: hoisin and Sriracha sauce