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Recipes
BAKED LIMAS w/TOMATOES & PEPPERS
By BobD
1. Rinse the beans, and combine with the water, onion, half of the garlic, bay leaf and thyme in a large soup pot o...
- 1/2 pound Christmas lima beans or large white lima beans (1 heaped cup)
- 1 quart water
- 1 onion, quartered
- 2 to 4 garlic cloves, chopped
- 1 bay leaf
- 1 or 2 sprigs thyme
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds tomatoes, peeled
- 1 red pepper, diced
- Pinch of hot red pepper flakes
- 1 teaspoon paprika
- 2 tablespoons chopped fresh mint or parsley
DRY RUBBED RIB EYES w/MESA BBQ SAUCE
By BobD
For Dry Rub: Combine all the ingredients in a small bowl
- For Bobby's Dry Rub:
- 8 SERVINGS
- 1/4 cup paprika
- 1 cup ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne
- 2 teaspoons dry mustard
- 2 teaspoons dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- For the Steaks:
- 8 rib-eye steaks (10 ounces each)
- 1 cup Bobby's Dry Rub
- Olive oil for brushing the steaks
- 2 cups Mesa Barbecue Sauce
Mini Mushroom-&-Sausage Quiches
By BobD
Position rack in center of oven; preheat to 325 degrees F
- 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced scallions
- 1/4 cup shredded Swiss cheese
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
- Tip: A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
MEXICAN STYLE SALTED BEEF (TASAJO)
By BobD
Season beef with kosher salt and place in a 4-sided sheet pan in single layers, each layer separated by parchment p...
- Mexican butchers sell thin, salted, super-long strips of beef just for tasajo, but you can improvise with top sirloin sliced and salt-cured for a couple of days.
- 2 lb boneless top sirloin, rinsed, patted dry, and cut into 1/8-inch-thick slices
- 2 tablespoons kosher salt
- 2 tablespoons extra-virgin olive oil
SAVORY SPINACH & MUSHROOM TIMBALES
By BobD
Preheat oven to 375 degrees
- 3 tablespoons butter
- 6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
- Salt and freshly ground pepper to taste
- 2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
- 2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound)
- 2 eggs
- 1/3 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
BULGAR PILAF w/DRIED FRUIT & NUTS
By BobD
1. Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours
- The more authentic Middle Eastern version of this sweet and nutty combination calls for more nuts than I use here, and about four times as much butter. But I think youll find this recipe plenty rich.
- 2 ounces dried apricots (about 1/3 cup)
- 2 ounces prunes (about 1/3 cup), pitted
- 1 cup coarse bulgur (#3)
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
- 1/4 cup blanched almonds, lightly toasted
- 2 tablespoons pine nuts, lightly toasted
- Plain Greek-style yogurt for serving
SHRIMP & QUINOA SALAD w/GINGER-LIME DRESSING
By BobD
1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenn...
- For the dressing:
- This salad, with its gingery lime dressing, scallions, cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon minced fresh ginger (more to taste)
- 1 small garlic clove, minced
- Salt to taste
- Pinch of cayenne
- 2 teaspoons Asian sesame oil or walnut oil
- 1/4 cup canola oil
- 2 tablespoons buttermilk
- For the salad:
- 3 cups cooked quinoa (3/4 cup uncooked)
- 4 scallions, white and light green parts, sliced thin
- 1 small cucumber, halved, seeded and thinly sliced on the diagonal
- 1/4 cup chopped cilantro
- 12 to 16 cooked medium shrimp, peeled
QUICK WALNUT BREAD
By BobD
1. Preheat the oven to 375 degrees
- This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
- 1 cup whole wheat flour
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 4 eggs
- 1/2 cup buttermilk or plain yogurt
- 3 tablespoons olive oil
- 3 tablespoons walnut oil
- 1 cup (3 ounces) chopped walnuts
MILK CHOCOLATE & HAZELNUT PANNA COTTA
By BobD
In a medium bowl, whisk gelatin with 3 tablespoons cold water
- 6 SERVINGS
- 1 1/8 teaspoon powdered gelatin
- 2 ounces bittersweet chocolate, finely chopped
- 1 cup Nutella
- 1/2 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 1/4 cup chopped, toasted hazelnuts, for serving (optional).
BROWN SUGAR SHORTBREAD
By BobD
1. Position a rack in the center of the oven and preheat to 350 degrees
- 1 cup 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup 1/2 cup packed light brown sugar or muscovado sugar
- 1 2/3 cup 1 2/3 cup all-purpose flour
- 1/3 cup 1/3 cup cornstarch
- Pinch Pinch of salt