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Recipes
ADOBO CHICKEN LEGS IN PARCHMENT
By BobD
Slit guajillo chiles lengthwise, then stem and seed
- 6 SERVINGS
- 8 dried guajillo chiles, wiped clean
- 8 dried chiles de arbol, wiped clean, stemmed, leaving seeds
- 1 tablespoon plus 3/4 teaspoon fine sea salt, divided
- 10 garlic cloves
- 2 teaspoons cumin seeds
- 2 teaspoons dried oregano (preferably Mexican)
- 1 teaspoon anise seeds
- 8 whole cloves
- 1 (2-inch) piece cinnamon stick (preferably Mexican/Ceylon canela)
- 1 cup water
- 1/4 cup cider vinegar
- 6 whole chicken legs
EGG SALAD w/LEMON & FENNEL
By BobD
Cover eggs with cold water in a medium saucepan
- 3 CUPS
- 8 large eggs
- 1 garlic clove
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest (see Tips)
- 1 teaspoon Dijon mustard
- 1/2 fennel bulb, finely chopped (1 cup), plus 1 Tbsp finely chopped fronds
BROILED SHARK w/PESTO TRAPANESE
By BobD
With processor running, drop garlic through feed tube; process until chopped
- 4 SERVINGS
- PALOMBO CON PESTO TRAPANESE
- 4 garlic cloves
- 25 large fresh basil leaves
- 1/4 cup whole almonds, toasted
- 3/4 pound plum tomatoes, peeled, seeded, chopped, drained
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped pitted imported green olives
- 4 5-ounce shark or swordfish steaks (about 3/4 inch thick)
- 4 tablespoons dry white breadcrumbs
SWEET RICOTTA DUMPLINGS w/STRAWB SAUCE
By BobD
Put the cut strawberries in the saucepan (or cut them right into it), pour the sugar and lemon juice over, and toss...
- 6 SERVINGS 18 PIECES
- CANEDERLI di RICOTTA
- 3 pints fresh strawberries, hulled and quartered (about 6 cups)
- 1/2 cup sugar
- 1/4 cup freshly squeezed lemon juice for the canederli
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 6 tablespoons butter
- 1 pound fresh ricotta, drained
- 2 large eggs
- 1 cup all- purpose fl our
- Recommended equipment: A 3- quart saucepan; a wide pot, 8- quart capacity, for cooking the canederli; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a 2- ounce spring- loaded ice
Red Wine-Braised Baby Octopus with Black Olives
By BobD
Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful w...
- 3 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 large carrot, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 2 celery ribs, cut into 1/2-inch dice
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- One 14-ounce can chopped tomatoes
- 2 pounds baby octopuscleaned, heads halved, tentacles quartered
- Salt and freshly ground pepper
- 2 cups dry red wine, such as Syrah
- 1 cup pitted kalamata olives, rinsed
- 1/2 cup chopped parsley
- 6 slices of sourdough bread, toasted
Chile-Lime Crab Salad with Tomato and Avocado
By BobD
The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- 1/2 tablespoon honey
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crabmeat, picked over
- 1 1/2 Hass avocados, diced ( 1/2 inch)
- 1/3 cup minced red onion
- 1 large heirloom tomato, cut into four 1/2-inch-thick slices
- Tortilla chips, for serving
THAI WILD BOAR TENDERLOIN
By BobD
1. Add oil to hot pan and quickly brown the boar slices in small batches without crowding the pan
- 4 SERVINGS
- 1 Wild Boar Tenderloin 1 – 1.5 lbs, cut into 1/2 inch slices
- • 1 teaspoon garlic minced
- • 2 tablespoon oil
- • 6 green chili peppers, sliced
- • 1 minced Thai chili
- • 1 tablespoon green peppercorns
- • 24 Shiitake Mushrooms, stems removed
- • 2 teaspoon Thai red curry paste
- • 4 tablespoon fish sauce
- • 4 tablespoon oyster sauce
- • 4 tablespoon mushroom sauce
- • 2 teaspoon sugar
- • 1 cup chicken stock
- • 1 cup Thai basil
MUSHROOM CONSOMME w/MORELS & PUFF
By BobD
MAKE MUSHROOM CONSOMME Simmer white mushrooms, onions, water, and 1 tsp salt in a 6-qt stockpot, uncovered, 1 1/...
- 6 SERVINGS
- MUSHROOM CONSOMME w/MORELS & PUFF PASTRY HATS
- FOR MUSHROOM CONSOMME
- 2 lb white mushrooms, finely chopped (preferably in a food processor)
- 2 medium onions, chopped
- 2 qt cold water
- 2 tablespoons 1-inch pieces fresh chives
- FOR MORELS
- 1 1/2 cups boiling water
- 3/4 oz dried morels* (about 3/4 cup)
- 3/4 cup Sercial Madeira
- FOR PASTRY HATS
- 1 lb frozen all-butter puff pastry, thawed
- 1 whole large egg, lightly beaten
- 1 large egg yolk
- EQUIPMENT: 6 deep (16- to 18-oz) ovenproof bowls (4 to 4 1/2 inches across the top) such as lion's head bowls**; a round template 1 1/2 inches larger than diameter of tops of bowls
BEET TZATZIKI
By BobD
1. Grate the roasted beets on the large holes of a grater
- 1 1 1 pound beets, roasted
- 2 2 2 garlic cloves, green shoots removed
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 teaspoons fresh lemon juice
- 2 2 to cups thick low-fat Greek style yogurt or drained yogurtBlack pepper to taste
- 1 1 1 tablespoon finely chopped dill
PARMESAN PULL APART ROLLS
By BobD
Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes
- 1 DOZEN
- These rolls have a lot in common with brioche-both are rich & tender, and they bake up with a gorgeous browned crust.
- 2 teaspoons active dry yeast (from a 1/4-oz package)
- 1 teaspoon mild honey or sugar
- 2/3 cup warm milk (105-115F), divided
- 2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling
- 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz)
- 1 teaspoon salt
- 3 large eggs
- 5 tablespoons unsalted butter, cut into Tbsp pieces and softened
- 1 tablespoon water
- EQUIPMENT: a stand mixer fitted with paddle attachment