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Recipes
PUERTO RICAN FISH STEW (BACALAO)
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By BobD
Heat oil in a large high-sided skillet or Dutch oven over medium heat
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 medium onion, chopped
- 4 4 4 cloves garlic, minced
- 1 1 1 1/2-inch flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
- 1 14-ounce 1 14-ounce 14-ounce can diced tomatoes
- 1 1 1 Anaheim or poblano chile pepper, chopped
- 1/4 1/4 1/4 cup packed chopped fresh cilantro
- 2 2 2 tablespoons sliced pimento-stuffed green olives
- 1 1 1 tablespoon capers, rinsed
- 1 1 1 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 cup water, as needed
- 1 1 1 avocado, chopped (optional)
- Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.
FRIULIAN LAMB SKEWERS
By BobD
Heat the oil in a skillet over medium heat
- YIELD 18 PIECES
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped onion
- 4 garlic cloves, minced
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon salt, divided
- ⅛ teaspoon cinnamon
- ½ teaspoon sweet paprika
- ½ cup red wine
- ¼ cup minced parsley
- 2 tablespoons minced mint
- 1 pound ground lamb
Molten Chocolate Cake with Marshmallow Filling
By BobD
Preheat the oven to 425°
- 1 stick unsalted butter, plus melted butter for brushing
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces dark chocolate (70 percent cacao), chopped
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
- 4 tablespoons of marshmallow fluff
- Confectioners' sugar for sprinkling
LOX & MELON w/CHIVES AND LEMON
By BobD
Divide melon slices among plates
- 4 SERVINGS
- 1/2 small to medium honeydew melon, peeled, seeded, sliced
- 4 ounces thinly sliced lox
- 3 tablespoons chopped fresh chives
- 8 thin lemon wedges
Grilled wild salmon with sliced peaches, cracked sage and smoky almond brown butter
By BobD
1. Preheat an outdoor gas grill to medium-low or prepare a charcoal grill for indirect heat
- Wild salmon fillets, 7-oz, scaled, skin on, boned 4 each
- Extra-virgin olive oil 2 TBS
- Kosher salt 0 as needed
- Freshly ground black pepper as needed 0 as needed
- Butter 1/2 C
- Smoked almonds, lightly crushed 1 C
- Sage leaves 8 each
- Orange zest 1 tsp
- Peaches, firm, sliced 2 each
SHREDDED BRUSSELS SPROUTS w/MAPLE NUTS
By BobD
Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- 3/4 cup hickory nut halves or coarsely chopped pecans (3 ounces)
- 1/2 stick (1/4 cup) unsalted butter
- 1 tablespoon pure maple syrup
- 1 teaspoon salt
- 2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact
- 1/4 teaspoon black pepper
- 1 tablespoon cider vinegar
CITRUS MARINATED FLUKE w/RUBY GRAPEFRUIT
By BobD
Bring a small pot of water to a boil and add ginger
- Citrus-Marinated Fluke With Ruby Grapefruit, Cilantro And Ginger Cracklings
- 1 1-inch piece fresh ginger root, peeled and thinly sliced
- 1/2 cup sugar
- Vegetable oil, for frying
- 2 ruby red grapefruits
- 3/4 pound sushi-quality fluke, thinly sliced
- Sea salt and freshly ground white pepper to taste
- 3 piquillo peppers or 1 small red bell pepper, julienned
- 3 tablespoons extra virgin olive oil
- 1/4 cup baby cilantro (see note)
SMKD PORK CHOPS w/CHRY TOMS & WHITE BEANS
By BobD
Heat 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook tomatoes and g...
- 4 SERVINGS
- 4 tablespoons olive oil, divided
- 1 lb cherry or grape tomatoes (3 cups)
- 1 garlic clove, smashed
- 4 smoked pork chops (1 lb total)
- 2 (15- to 19-oz) cans cannellini or other white beans, drained and rinsed
- 2 tablespoons green-olive paste
- 3/4 teaspoon thyme leaves
ORANGE TAPIOCA PUDDING
By BobD
Finely grate enough orange zest to measure 1 teaspoon
- 6 SERVINGS
- 2 navel oranges
- 2 tablespoons orange liqueur such as Grand Marnier or Cointreau
- 1/3 cup plus 3 tablespoons sugar, divided
- 1/3 cup tapioca pearls (preferably 1/8 inch; not quick-cooking)
- 3 cups whole milk
- 2 large eggs, separated
- 1/2 cup chilled heavy cream
MACCHERONI alla CARBONARA
By BobD
1. Bring a large pot of salted water to a boil
- 8 ounces maccheroni or similar tube-shaped pasta, such as rigatoni
- 1/2 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- 1/4 pound pancetta, roughly chopped
- Salt and freshly ground black pepper
- 4 large egg yolks
- Pecorino pepato or Pecorino-Romano cheese