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Recipes
LIMONCELLO CHAMPAGNE COCKTAILS w/MINT
By BobD
Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon...
- 2 SERVINGS
- 1/4 cup fresh mint leaves
- 1/4 cup limoncello
- 2 tablespoons sugar plus additional for dipping Champagne flutes
- Lemon peel strips from 1 lemon
- 4 teaspoons fresh lemon juice plus 1 lemon wedge
- 1 cup (about) chilled Champagne or sparkling wine
SEAFOOD, SAUSAGE & BELL PEPPER PAELLA
By BobD
Combine oregano, thyme and parsley in small bowl
- 8 SERVINGS
- 1/4 cup finely chopped fresh oregano
- 1/4 cup finely chopped fresh thyme
- 1/4 cup finely chopped fresh Italian parsley
- 3/4 cup olive oil
- 8 tablespoons dry red wine
- 1 tablespoon cracked black peppercorns
- 1 tablespoon ground coriander
- 8 garlic cloves, minced
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon red wine vinegar
- 8 chicken legs
- 1 1/2 pound Spanish chorizo or linguica sausage casings removed
- 4 large onions, coarsely chopped
- 1/2 pound tomatoes, cut into wedges
- 8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inch strips
- 2 tablespoons diced salt pork
- 1 pound hot Italian sausages
- 3 1/2 cups chicken stock or canned broth
- 3 cups bottled clam juice
- 1 teaspoon saffron threads, crushed
- 4 cups short-grain rice
- 1 1/2 pounds uncooked large shrimp, peeled, deveined, tails intact
- 16 littleneck clams, scrubbed
- 16 mussels, scrubbed and debearded
- 1 pound 1-inch-thick halibut or sea bass fillets or shark steaks, cut into 1-inch pieces
- 2 bay leaves
- 4 8-ounce frozen uncooked lobster tails (optional), thawed and split lengthwise
- Vegetable oil
- 3 large yellow bell peppers, quartered
- 3 large red bell peppers, quartered
- 3 large green bell peppers, quartered
- 1 10-ounce package frozen peas, thawed
- Limes, quartered
- Lemon, quartered
GLAZED SEA BASS w/GINGER CREAM SAUCE
By BobD
For sauce: Combine wine, shallots and ginger in heavy small saucepan over high heat
- 4 SERVINGS
- Sauce
- 1 cup dry white wine
- 1/3 cup chopped shallots
- 1/3 cup thinly sliced fresh ginger
- 1/2 cup whipping cream
- Fish
- 6 tablespoons soy sauce
- 3 tablespoons honey
- 3 teaspoons rice vinegar
- 1 1/2 tablespoons cold water
- 1 1/2 teaspoons cornstarch
- 4 6- to 7-ounce sea bass fillets
- 4 tablespoons chilled butter, cut into small pieces
Lemon-Curd Cakes with Poppy Seeds
By BobD
"The lemon–poppy seed combo is classic," says Vinny Dotolo
- 5 tablespoons unsalted butter, softened
- 1 cup sugar
- 5 large eggs, separated
- 3/4 cup whole milk
- 1/2 cup fresh lemon juice
- 1/4 cup cake flour, sifted
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 1/2 vanilla bean, split and seeds scraped
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream
- 3 tablespoons crème fraîche
- 2 teaspoons poppy seeds, plus more for garnish
MUSTARD VINAIGRETTE
By BobD
In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper
- A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf.
- The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
- 1 rounded tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar or sherry vinegar
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
- 1 small garlic clove
PERFECT FUDGE BUNDT CAKE
By BobD
Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading
- 12-14 SERVINGS
- Cake
- 3/4 cup Dutch-processed cocoa powder , plus extra for dusting pan
- 1/2 cup boiling water
- 2 ounces chopped bittersweet chocolate
- 2 cups all-purpose flour
- 2 cups pecans or walnuts, chopped fine
- 2 cups confectioners' sugar
- 1 teaspoon salt
- 5 large eggs , room temperature
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 1/2 sticks unsalted butter , softened
- Chocolate Glaze
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate , chopped
- 1/2 teaspoon vanilla extract
PARTRIDGE w/MARSALA & BRANDY
By BobD
1. Cover porcini with hot water and soak until soft, 15 to 20 minutes
- 4 SERVINGS
- Serve with orzo and sautéed spinach.
- • 1 ounce dried porcini or mixed wild mushrooms
- • 2 partridges, 10 to 12 ounces
- • 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper, for dredging
- • 1/2 cup olive oil
- • 2 cloves garlic
- • 2 tablespoons unsalted butter
- • Salt and freshly ground black pepper to taste
- • 2 bay leaves
- • 3/4 cup imported dry Marsala
- • 1/4 cup brandy
- • 1 teaspoon dried thyme
SMASHED POTATOES w/RSTD GARLIC GRAVY
By BobD
ROAST GARLIC AND MAKE STOCK: Preheat oven to 400F
- 8 SERVINGS
- FOR ROASTED-GARLIC AND VEGETABLE STOCK
- 1 large head garlic
- 2 tablespoons olive oil plus additional for drizzling
- 1 leek, quartered and washed (see Tips)
- 1 onion, left unpeeled, quartered
- 2 carrots, quartered
- 1 parsnip, quartered
- 2 celery ribs, quartered
- 1 Turkish or 1/2 California bay leaf
- 1/2 teaspoon black peppercorns
- 1/2 cup dry white wine
- 1/3 cup soy sauce
- 6 cups cold water
- FOR POTATOES
- 4 lb boiling potatoes
- 3 tablespoons unsalted butter, cut into pieces
- 3 tablespoons extra-virgin olive oil
- FOR GRAVY
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
ARUGULA & PHYLLO WRAPPED GOAT CHEESE
By BobD
Roll the goat cheese logs in the herbs
- 3 logs fresh goat cheese, 6 ounces each
- 2 heaping tablespoons thyme or oregano leaves
- 9 sheets phyllo
- 1/3 cup olive oil
- 1/2 cup raspberry vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper to taste
- 1/2 cup hazelnut or walnut oil
- 16 ounces arugula, washed and trimmed
CHUTNEY & CHEDDAR STUFFED CHIX BREASTS
By BobD
Preheat the oven to 425 degrees F
- 4 SERVINGS
- Chutney and Cheddar Stuffed Chicken Breasts with Bacon, Leeks, Tomatoes & Potatoes
- 2 pounds small potatoes such as Red Bliss, fingerling, or baby Yukon Gold
- 41/2 tablespoons EVOO (extra-virgin olive oil)
- Salt and pepper
- 1 pint grape tomatoes
- 4 boneless skinless chicken breast halves
- 4 tablespoons prepared chutney
- 8 slices of sharp white cheddar
- 4 slices of thick-cut bacon, chopped
- 2 leeks, white and light green parts only, cleaned and thinly sliced
- 1 cup chicken stock