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Recipes
LAMB CHOPS w/PARSLEY PESTO
By BobD
Heat a large skillet over medium
- 4 SERVINGS
- Pesto made with parsley and sharp Pecorino Romano cheese could also be tossed with pasta, spread on sandwiches, or mixed w/cream cheese for a dip w/crudités.
- 8 lamb loin chops (each 4 ounces and 1 inch thick)
- Coarse salt and freshly ground pepper
- 1/2 cup Parsley Pesto (recipe below)
- Parsley Pesto: (Makes 1/2 cup)
- 2 cups packed fresh flat-leaf parsley leaves
- 3/4 cup grated Pecorino Romano cheese (2 ounces)
- 1 small garlic clove, coarsely chopped
- 1/4 cup extra-virgin olive oil, plus more for storing (optional)
- Freshly ground pepper
Grilled Lamb Chops with Garlic, Chiles and Anchovies
By BobD
The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños
- 3/4 cup pure olive oil
- One 2-ounce can oil-packed anchovies, oil reserved
- 3 red jalapeños, thinly sliced
- 8 garlic cloves, thinly sliced
- 1/4 cup packed mint leaves
- 1 tablespoon packed marjoram leaves
- 24 baby lamb rib chops (about 3 ounces each)
- Salt and freshly ground black pepper
FUJI APPLE & AGAVE NECTAR MARMELADE
By BobD
Bring all ingredients except agave nectar to a simmer in a large heavy saucepan
- 3 CUPS
- Like an elegant applesauce, this smooth puree goes well with grilled meats, especially pork.
- 2 lb Fuji apples (about 4), peeled, cored, and coarsely chopped
- 2 tablespoons unfiltered apple cider
- 2 tablespoons spring water
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 2 tablespoons agave nectar (not dark)
- ACCOMPANIMENT: whole-milk plain yogurt
BASIL SMOKED BURGERS w/PESTO MAYO
By BobD
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
- 6 SERVINGS
- 2 pounds ground sirloin
- 1/4 cup Zinfandel
- 1/4 cup lightly packed minced fresh basil
- 1/4 cup minced red onion
- 1/4 cup fresh Italian bread crumbs
- 8 sun-dried tomatoes packed in olive oil, finely chopped
- 2 teaspoons garlic salt
- Vegetable oil, for brushing on the grill rack
- 8 large basil sprigs, moistened with water, for grilling
- 6 large seeded sandwich rolls, split
- 6 slices Monterey Jack cheese
- 6 red leaf lettuce leaves
- 6 (1/4-inch-thick) large tomato slices
- 6 paper-thin red onion slices, separated into rings
- 6 basil sprigs, for serving
- Pesto Mayonnaise
- 2/3 cup mayonnaise
- 2 tablespoons prepared basil pesto
FRIED MOZZARELLA BALLS
By BobD
Heat about 1 1/2 inches oil to 360F in a 3 1/2- to 4-qt heavy saucepan
- 3 DOZEN
- For an even creamier texture, make your own fresh mozzarella.
- 5 About 5 cups vegetable oil
- 1 lb drained marinated bocconcini (small mozzarella balls), patted dry
- 3 large eggs, beaten
- 1 cup plain fine dry bread crumbs
- EQUIPMENT: a deep-fat thermometer
- ACCOMPANIMENT: warm homemade spicy tomato sauce
CHICKEN, RICE & OLIVE STUFFED LETTUCE BNDLS
By BobD
Place the chicken in a food processor and process until chicken forms a smooth paste
- 1 boneless, skinless chicken breast (about 8 ounces), split
- 1 1/2 cups cooked white rice
- 2 teaspoons dried thyme
- 2 tablespoons, plus 2 teaspoons pitted and chopped imported black olives
- 1 red bell pepper, cored and diced very small
- 2 ribs celery, diced very small
- 1/4 cup chopped Italian parsley
- 6 large cloves garlic, peeled and minced
- 2 teaspoons grated lemon zest
- 4 teaspoons kosher salt
- Freshly ground pepper to taste
- 12 large romaine lettuce leaves
- 4 scallions, green part only, leaves separated and halved or quartered if large
- Roasted-lemon-and-garlic steaming liquid
HAM STUFFED POTATOES
By BobD
Cut off the top 1/3 of pre-baked potato
- 4 large potatoes, baked
- 1 medium onion, diced
- 1/2 tsp. garlic salt
- 1 tbsp. fresh chopped parsley
- 1/2 tsp. pepper
- 1 cup cooked ham, diced
- 2 tsp. Molly McButter
- 4 tsp. butter
- 3 tbsp. sharp Cheddar cheese, grated
- Spray Pam
WILD BOAR SAUSAGE & GOOP
By BobD
To make spice mix: grind chilies in a mortar and pestle and mix according to taste with salt, cayenne and paprika
- FOR THE SPICE MIX:
- Assorted dried whole or powdered California and Mexican chilies like anchos (dried poblanos), moritas (smoked serranos), habaneros
- Sea salt
- Cayenne pepper
- Paprika
- FOR THE GOOP:
- 3 tablespoons olive oil
- 2 Maui, Vidalia or other sweet onions, coarsely chopped
- 2 red bell peppers, seeded, sliced into thin rings
- 8 ounces okra, trimmed, cut crosswise in half
- 6 ounces portobello or other mushroom caps, coarsely chopped
- 1 16-ounce package fresh or frozen blanched, shelled soybeans (edamame)
- 1 pound wild-boar or other lean sausage seasoned with fennel or garlic and parsley, removed from casings
- Tips from 1 bunch asparagus (optional)
- Mashed purple Peruvian potatoes seasoned with butter, salt and pepper
Sweet-'n'-Salty Honey Cheese Spread
By BobD
- 1 (10.5-oz.) goat cheese log
- 1/2 cup roasted, salted sunflower seeds
- 1/3 cup honey
- 1 pt. fresh raspberries, blackberries, or blueberries
- Garnish: fresh mint leaves
- Assorted crackers
SAUTEED KALE w/GARLIC, SHALLOTS & CAPERS
By BobD
Bring extra-large pot of salted water to boil
- 1/4 cup olive oil
- 1/2 cup finely chopped shallots (about 2 large)
- 4 garlic cloves, minced
- 2 tablespoons drained capers, chopped
- 3 # kale (@4 bunches)
- Coarse kosher salt