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Recipes
Herb-and-Chile-Marinated Fish Shashlik
By BobD
Russians usually make these fish kebabs with sturgeon, the firm-fleshed white fish prized for its caviar
- 2 medium onions, finely chopped
- 2 large garlic cloves, finely chopped
- 1 jalapeño, finely chopped
- 1 fresh red chile, finely chopped
- 1 cup chopped dill
- 1 cup chopped parsley
- 1 cup dry white wine
- 4 pounds firm, full-flavored skinless fish fillets, such as swordfish or black cod, cut into 2-inch pieces
- Vegetable oil, for brushing
- Salt and freshly ground pepper
- Lemon wedges and grilled flatbread, for serving
EGGPLANT MASHED POTATOES
By BobD
Preheat oven to 400 degrees
- 2 large eggplants, halved lengthwise
- Salt and freshly ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 2 teaspoons sesame oil
- 1 tablespoon tahini
- Pinch cayenne
- 1 ounce grated baby ginger
- 1/3 cup wheat-free soy sauce
- 4 cups Basic Mashed Potatoes
SUMMER TOMATO BOUILLABAISSE w/BASIL ROUILLE
By BobD
Mince or finely grate 2 garlic cloves and transfer to a blender
- 4 garlic cloves, divided
- 1/2 cup (packed) fresh basil leaves
- 1/4 cup mayonnaise
- 5 tablespoons extra-virgin olive oil, divided
- 2 anchovy fillets packed in oil, drained
- 1 tablespoon fresh lemon juice
- 4 cups (about 1 1/3 pound) cherry tomatoes
- 1 small fennel bulb, trimmed, halved, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
- 2 tablespoons chopped fresh flat-leaf parsley
- Crusty bread, sliced (for serving)
BEER BRINED TURKEY w/MALT GLAZE
By BobD
For glaze: Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally
- Glaze:
- Briningsoaking the bird in salt water creates juicy turkey. Here, stout beer and barley malt syrup add a richness to the brine, which infuses the meat with flavor. Moist meat that tastes great. The malt glaze gives the bird a crisp, burnished skin.
- 2/3 cup barley malt syrup
- 1/4 cup malt vinegar or apple cider vinegar
- 6 fresh sage sprigs
- 4 fresh thyme sprigs
- 1/2 teaspoon ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter
- Brine, turkey, and aromatics:
- 4 quarts water
- 2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
- 3 12-ounce bottles stout beer (such as Guinness)
- 1 1/2 cups barley malt syrup
- 1 14- to 16-pound turkey
- 2 teaspoons ground black pepper
- 2 peeled onions, quartered
- 2 celery stalks, cut into chunks
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 1 unpeeled head of garlic, cut crosswise in half
- 3 tablespoons extra-virgin olive oil
- 2 cups (or more) water
- Mixed-Mushroom and Tarragon Gravy
- Special equipment: 2 turkey-size oven bags
- Turkey lacing pins
- Charcoal chimney (if grilling)
- 13 x 9 x 2-inch disposable aluminum baking pan (to catch drips; if grilling)
- Ingredient info: Barley malt syrup has a flavor similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.
Scrambled Eggs with Herbed Croutons
By BobD
Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, ...
- 4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, lightly smashed
- 2 thyme sprigs
- One 2-inch rosemary sprig
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 10 large eggs, beaten
- 2 tablespoons snipped chives
RED SNAPPER CEVICHE
By BobD
FOR THE SNAPPER: Cut the filets into even diced pieces about 1 inch long and 1/2 inch wide
- 1 pound red snapper filet
- 3/4 cup lime juice
- 3/4 cup lemon juice
- 1/2 medium Scotch bonnet chile, seeded and diced
- 1/2 cup chopped fresh cilantro
- 1 cup diced avocado
- 1 cup diced tomatoes
- 1/2 cup diced shallot
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
SAUTEED FLOUNDER w/HERBED COUS COUS
By BobD
In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water,...
- A puree of parsley and scallions mixed with lemon juice and oil both flavors the couscous and acts as a sauce for the fish.
- 3/4 cup loosely packed Italian parsley leaves
- 2 scallions including green tops, chopped
- 2 teaspoons fresh lemon juice
- 4 tablespoons canola oil
- 2 1/4 cups water
- 1 1/4 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/3 cups couscous
- 2 pounds flounder fillets, cut to make 4 pieces
- 1/4 cup all-purpose flour
FRESH CORN PANCAKES
By BobD
Whisk together flour, baking powder, sugar, and 1 tsp salt in a medium bowl
- 12 PANCAKES
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 3 to 4 ears corn
- 3/4 cup whole milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 stick unsalted butter, melted and cooled
- ACCOMPANIMENT: pure maple syrup, or salsa and sour cream
BUTTERNUT SQUASH w/PECANS & CURRANTS
By BobD
1. Heat oven to 450 degrees
- 2 small butternut squash (about 2 pounds each)
- 7 tablespoons extra virgin olive oil
- 5 thyme sprigs
- Salt and pepper
- 3 garlic cloves, finely chopped
- 1/2 cup coarsely chopped pecans
- 1 tablespoon sugar
- 1/4 cup Champagne vinegar or white wine vinegar
- 1/4 cup currants
- 1/2 teaspoon chili flakes.
Apple Crisp with Sweet Ginger and Macadamia Nuts
By BobD
To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them
- 1 1/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Salt
- 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
- 3/4 cup macadamia nuts, finely chopped
- 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
- 1/3 cup finely chopped crystallized ginger (2 ounces)
- 1/2 cup granulated sugar
- Finely grated zest and juice of 1 lime
- Vanilla ice cream, for serving