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Recipes
Grilled Cheese-and-Bacon Sandwiches with Cheese Curds
By BobD
Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape
- 1/2 beef bouillon cube (about 1 teaspoon)
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 teaspoons cider vinegar
- 12 slices of bacon
- 2 tablespoons unsalted butter, softened
- 8 slices of white sandwich bread
- 1/2 pound sharp cheddar, cut into 4 slices
- 3 ounces cheddar cheese curds (1 cup); see Note
Layered Eggplant, Zucchini and Tomato Casserole
By BobD
Preheat the oven to 425°
- 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
- 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
- 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
- Salt and freshly ground pepper
- 1 large shallot, minced
- 1 pound plum tomatoes, cut into 1/2-inch dice
- 3 ounces feta cheese, crumbled (3/4 cup)
- 1/4 cup chopped basil
- 1/3 cup panko or coarse dry bread crumbs
TERIYAKI TUNA STEAKS
By BobD
In a bowl, combine the first eight ingredients; mix well
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons olive oil or canola oil
- 2 tablespoons white wine vinegar or cider vinegar
- 2 tablespoons sherry or chicken broth
- 2 tablespoons unsweetened pineapple juice
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
- 4 tuna steaks (6 ounces each)
Stone-Fruit Panzanella with Zabaglione
By BobD
A classic Italian panzanella (bread salad) combines juicy tomatoes and bread cubes
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon hot water
- 3 tablespoons extra-virgin olive oil
- One 3/4-pound loaf sourdough bread, crusts removed and bread cut into 1-inch cubes (about 10 cups)
- 4 pounds mixed stone fruits, such as peaches, apricots and plums, each pitted and cut into 8 wedges
- 2 tablespoons fresh orange juice
- 3/4 cup plus 2 tablespoons Moscato d'Asti
- 8 large egg yolks
- 1 tablespoon finely chopped mint
CANNELLINI BEAN SALAD w/SHAVED SPRING VEGGIES
By BobD
1. To make the vinaigrette, whisk together the vinaigrette ingredients
- FOR THE VINAIGRETTE:
- 3 tablespoons lemon juice, or as needed
- Finely grated zest of half a lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground fennel seed
- 4 to 6 anchovy fillets, rinsed and chopped
- Salt and pepper
- 1/2 cup extra virgin olive oil
- FOR THE SALAD:
- 2 cups cooked cannellini beans, drained
- Salt and pepper
- Pinch red pepper flakes
- 6 to 8 large, fat asparagus spears, snapped and peeled
- 6 radishes
- 1 small fennel bulb, trimmed
- 1 small sweet spring onion, or a few scallions, finely chopped
- Chopped parsley, basil or dill, for garnish.
MANGO & ROSE WATER LASSI
By BobD
Combine the mango, yogurt, milk, sugar, 1/4 teaspoon rose water and salt in a blender
- 2-1/2 C diced ripe mango
- 1 1/2 cups plain yogurt
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 to 1/2 teaspoon rose water, more to taste
- Pinch kosher salt.
SHARK KEBOBS w/ORANGE AVOCADO SALSA
By BobD
Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl
- 4 SERVINGS
- 1/4 cup orange juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds 1-inch-thick shark fillets, cut into 1-inch cubes
- 1 large orange, all peel and pith cut away, cubed
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped garlic
- 1 serrano or jalapeno chili, seeded, minced
- 1 large avocado, peeled, pitted, cubed
TANGY APPLE & CABBAGE SLAW
By BobD
In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours
- 6-8 SERVINGS
- We reveal the secrets to tender cabbage, crunchy apples, and the sweet-and-spicy dressing that brings them together in this Southern barbecue side dish.
- 1 medium head green cabbage , cored and chopped fine
- 2 teaspoons salt
- 2 Granny Smith apples , cored and cut into thin matchsticks (see note)
- 2 scallions , sliced thin
- 6 tablespoons vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon red pepper flakes
PECORINO TOSCANO STAGIONATO w/FIG PASTE
By BobD
Preheat the oven to 250. Put a rack in a shallow baking pan
- 4 SERVINGS
- There's no point in making just a little, so the recipe makes about three times as much as you need here, but that's okay; if well wrapped, it keeps in the refrigerator for about 2 weeks and goes well
- 4 ounces pecorino cheese
- 1/2 cup Fig Paste (4 ounces; recipe follows)
- Fig Paste: Makes about 1 1/2 cups (12 ounces)
- 3/4 pound fresh Mission figs
- 1 cup port
- 1 sprig fresh rosemary, 1 inch long
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons grated orange zest
- Kosher salt and freshly ground black pepper
GNOCCHETTI alla AMATRICIANA
By BobD
MAKE SAUCE: Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saut...
- 8 SERVINGS
- TINY POTATO DUMPLINGS WITH TOMATO, ONION, AND GUANCIALE SAUCE
- Our gnocchetti are lighter than most because they don't contain egg; the richness comes from the tomato guanciale sauce.
- FOR SAUCE
- 1 tablespoon olive oil
- 5 oz guanciale or pancetta, finely chopped (1/2 cup)
- 1 large red onion, finely chopped (1 1/4 cups)
- 1 small garlic clove, minced
- 1 (28- to 32-oz) can plum tomatoes, drained (reserving juice) and finely chopped
- 1/2 cup water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- FOR GNOCCHETTI
- 1 1/2 lb yellow-fleshed potatoes such as Yukon Gold
- 1 1/2 cups all-purpose flour plus additional for dusting
- 1 1/4 teaspoons salt
- ACCOMPANIMENT: finely grated Pecorino Romano
- SPECIAL EQUIPMENT: a potato ricer