BobD's profile page
Recipes
BROILED SHRIMP w/DRIED LIME
By BobD
Heat broiler. Peel and devein shrimp
- 4 SERVINGS
- 16 jumbo shrimp (about 1 pound)
- 2 teaspoons dried lime powder
- 1 teaspoon coriander
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 to 2 tablespoons olive oil
- Quick yogurt sauce
Wild Mushroom Ragout
By BobD
Nearly any variety or combination of wild mushrooms—like shiitakes, oyster mushrooms or chanterelles—will be te...
- 1 teaspoon extra-virgin olive oil
- 1/4 pound thinly sliced pancetta, coarsely chopped
- 1 1/4 pounds mixed mushrooms, such as shiitake and oyster—stemmed and thinly sliced
- 1 large shallot, finely chopped
- 1 teaspoon finely chopped thyme
- 1/4 cup Madeira or Marsala
- 3/4 cup heavy cream
- Salt and freshly ground pepper
BEST LEEKS IN WHITE WINE
By BobD
1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise
- 6 medium leeks, about 2 1/2 pounds, white and light green parts only
- Salt
- 2 tablespoons extra-virgin olive oil
- 1 cup dry white wine, like pinot grigio or sauvignon blanc
- Freshly ground pepper to taste
- 4 large garlic cloves, minced
- 2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)
Sweet-and-Sour Pineapple Chutney
By BobD
Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour ch
- 1/4 cup sugar
- 3/4 cup plus 2 tablespoons water
- 2 cups diced fresh pineapple (12 ounces)
- 1 small red onion, finely diced
- Pinch of crushed red pepper
- 1/4 cup plus 2 tablespoons distilled white vinegar
- Salt
- 2 tablespoons slivered mint leaves
SMOKED SALMON RILLETTES
By BobD
Sprinkle the gelatin over 1 teaspoon of the cream in a small saucepan
- Originally, rillettes were made at the time the annual pig was slaughtered for salting and preparing the meat supply for the ensuing twelve months.
- Pieces of the meat are cooked in lard for a long time to form a sort of creamy salted pate' which keeps for long periods and is eaten on bread. Rillettes are also made with goose meat.
- This recipe is a fine example of modern culinary creativity, starting from a traditional dish and transforming the ingredients into an innovative and exquisite delicacy.
- 1 teaspoon powdered (2 leaves) unflavored gelatin
- 1/3 cup light cream
- 1 lb smoked salmon
- Grated zest (rind) and juice of 1 lemon
- 1 teaspoon finely and freshly ground pepper
- 3 pinches powdered cayenne pepper
- 2 tablespoons minced chives
- 1 tablespoon extra virgin olive oil
FIVE SPICE JASMINE RICE w/PORTOBELLO
By BobD
Heat 2 tablespoons of the oil in a heavy 3-quart saucepan
- 3 tablespoons extra virgin olive oil
- 1 cup chopped red onion
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons Chinese five-spice powder
- 12 ounces portobello mushroom caps, cut in 3/4-inch dice
- 1 1/2 cups jasmine rice
- 2 1/2 cups well-seasoned chicken stock
- Salt and freshly ground black pepper to taste
- 2 tablespoons finely chopped fresh cilantro leaves
Amagansett Corn Salad
By BobD
Strip raw corn from ears. You can use a fancy corn stripper or just run your chef's knife down the side of each ear...
- 8 ears of white corn
- 2 quarts cherry tomatoes
- 3 tablespoons high-quality balsamic vinegar
- 1 medium red onion
- (Optional) 1 quarts sugar snap peas
- (Optional) 1 handfuls rough-chopped basil or flat-leaf parsley
- salt, preferably a large, coarse sea salt like Maldon.
- pepper
WHOLE FISH BAKED in a SALT CRUST
By BobD
Heat the oven to 425 degrees F
- 6-7 cups kosher or coarse seal salt
- One (2-pound) sea bass or red snapper, gutted, gills removed, but scales intact
- 3 tablespoons extra virgin olive oil
- 1 lemon, quartered
TOMATO FOCACCIA
By BobD
Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and sim...
- 8 SERVINGS
- 1 (1/2-lb) Yukon Gold potato, peeled and quartered
- 1 cup warm water (105-115�F)
- 1/2 teaspoon sugar
- 3 teaspoons active dry yeast (from two 1/4-oz packages)
- 1/2 cup extra-virgin olive oil, divided
- 4 1/2 cups '00' flour, divided
- 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
- 1/2 lb plum tomatoes, thinly sliced crosswise
- 1/4 teaspoon dried oregano
- EQUIPMENT: a stand mixer with paddle and dough-hook attachments
FRICASSEE OF GAME HEN w/CREAMY LEEKS
By BobD
MAKE STOCK: Heat oil in a heavy medium pot over medium-high heat until it shimmers
- 6 SERVINGS
- FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUVAN
- FOR STOCK
- 2 tablespoons vegetable oil
- Backbones and wing tips from 3 Cornish hens
- 6 cups cold water
- 3 cups chopped reserved leek greens (see below)
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, crushed
- 3 large thyme sprigs
- 1 whole clove
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon black peppercorns
- FOR FRICASSEE
- 3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears
- 2 tablespoons vegetable oil
- 6 leeks (about 3 lb), greens reserved for stock
- 1/2 cup dry white wine
- 2/3 cup heavy cream
- 1/4 cup vadouvan (Indian spice blend)