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Recipes
GUACAMOLE SALAD
By BobD
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl
- 6 SERVINGS
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup small-diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice, (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Easy Chicken Fajitas
By BobD
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch...
- 1 teaspoon pure chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 tablespoons extra-virgin olive oil
- 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
- 1 green bell pepper—cored, seeded and cut into thin strips
- 1 medium onion, thinly sliced
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 flour tortillas, warmed in the microwave
- Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
YUCA FRIES w/CHIPOTLE MAYONNAISE
By BobD
Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water, uncovered, until te...
- 4 SERVINGS
- 2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)
- 6 About 6 cups vegetable oil
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 teaspoons minced canned chipotle chiles in adobo, or sauce from can
- SPECIAL EQUIPMENT: a deep-fat thermometer
Smoky Beef Fajitas
By BobD
For an even quicker version of these flavorful fajitas, sauté the peppers and onions together for two minutes inst...
- 2 canned chipotle chiles in adobo—seeded and minced
- 2 large garlic cloves, minced
- 1/4 cup plus 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 pound skirt steak, sliced against the grain 1/4 inch thick
- 8 flour tortillas
- 1 medium red bell pepper, cut into 1/3-inch thick strips
- 1 medium yellow bell pepper, cut into 1/3-inch thick strips
- 2 medium red onions, halved and sliced lengthwise 1/3 inch thick
- Salt and freshly ground black pepper
- 1 large Hass avocado, coarsely chopped
- Sour cream, for serving
- Pico de Gallo
- 1/4 cup loosely packed fresh cilantro leaves
SALMON w/FERMENTED BLACK BEAN SAUCE
By BobD
Preheat the oven to 400F. Lightly grease a shallow roasting pan
- 4 SERVINGS
- Serve with Butter-steamed Broccoli with Soy and Simple Boiled Rice.
- 2 tablespoons fermented black beans, rinsed, drained, and chopped
- Four 6- to 7-ounce skinless pieces center-cut salmon fillet
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 tablespoon finely grated fresh ginger (use a Microplane)
- 1 garlic clove, minced (about 1 teaspoon)
- 2/3 cup canned low-sodium chicken broth or Chicken Stock
- 1 1/2 tablespoons rice wine or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 4 scallions, white and green parts, thinly sliced (about 1/2 cup)
POTATOES COOKED IN DUCK FAT
By BobD
Peel potatoes, then cut into 1/4-inch-thick slices with slicer
- 4 SERVINGS
- POMMES DE TERRE SARLADAISE
- Duck fat is a common pantry staple in the Dordogne. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges.
- 1 1/2 lb waxy potatoes such as Yukon Gold
- 3 tablespoons rendered duck or goose fat
- 1/2 cup packed curly parsley leaves
- 2 garlic cloves
- EQUIPMENT: an adjustable-blade slicer
MUSHROOM, RAJAS & CORN TACOS w/CHEESE
By BobD
Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice
- 6 SERVINGS
- Fresh epazote, used as a flavoring in this taco, has a minty-oregano taste and is often available at Mexican markets. (It is also hardy and easy to grow.) Sub mint or Mexican oregano.
- 2 Anaheim chiles
- 1 poblano chile
- 1 cup fresh corn kernels (about 1 ear)
- 1 1/2 tablespoons olive oil
- Kosher salt
- 1/2 white onion, peeled and cut into 1/2-inch dice
- 1 large clove garlic, thinly sliced
- 6 ounces cremini or white button mushrooms, trimmed and quartered
- 6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
- Fresh-ground black pepper
- 1/2 cup queso fresco, cut into small cubes
- 6 warm corn tortillas
- Salsa quemada
- 1/4 cup grated cotixa or anejo cheese
- Cilantro sprigs
CHINESE CHICKEN IN A POT (SHABU SHABU)
By BobD
Heat 2 cups of the broth until warm, and soak the mushrooms in the warm broth for 15 minutes
- 8 cups canned chicken broth
- 1 ounce (2 packages) dried shiitake mushrooms
- 8 cloves garlic, smashed and peeled
- 1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips
- 2 bunches scallions, root end trimmed, with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens
- 6 ounces snow pea pods, tipped and tailed
- 2 8-ounce cans peeled and sliced water chestnuts, drained and rinsed well under cold water
- 2 4-pound chickens, each cut into 8 serving pieces and skinned, with any excess visible fat removed (backs, necks and wing tips reserved for another use)
- 2 whole star anise or 1 heaping tablespoon star anise pieces
- 1/2 cup soy sauce
- 6 cups cooked white rice
GRILLED FISH TACOS
By BobD
Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl
- 4 SERVINGS
- 2 cups chopped white onion, divided
- 3/4 cup chopped fresh cilantro, divided
- 1/4 cup olive oil
- 5 tablespoons fresh lime juice, divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1 pound tilapia, striped bass, or sturgeon fillets
- Coarse kosher salt
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn tortillas
- 2 avocados, peeled, pitted, sliced
- 1/2 small head of cabbage, cored, thinly sliced
- Salsa Verde
- Lime wedges
CHICKEN & VEGETABLE COBBLER
By BobD
Heat oven to 400 degrees. Put oil in a large skillet over medium heat
- 4 SERVINGS
- 3 tablespoons olive oil
- 1 leek, well washed and chopped
- Salt and black pepper
- 2 cups quartered button mushrooms
- 1 1/2 cups chicken stock
- 1 sprig fresh rosemary
- 2 medium carrots, cut into coins
- 2 boneless chicken thighs, diced
- 1 cup peas, frozen or fresh
- 2 tablespoons cornstarch
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 to 3 tablespoons unsalted butter, cut into bits
- 1/2 cup buttermilk or soured milk (see note)
- 1 egg.