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Recipes
RED LENTIL SOUP
By BobD
1. Heat the oil in a large, heavy soup pot over medium heat and add the onion
- For garnish:
- Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook. This can be disappointing, until you taste the lentils.
- 2 tablespoons canola oil or peanut oil
- 1 medium or large onion, chopped
- 4 garlic cloves, minced
- Salt to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 teaspoons coriander seeds, lightly toasted and ground
- 2 teaspoons hot curry powder
- 1 (28-ounce) can chopped tomatoes with juice
- 1 pound red lentils (about 2 1/8 cups), washed and picked over
- 2 quarts water or chicken stock
- 1/4 teaspoon ground black pepper (more to taste)
- Cayenne to taste (optional)
- Juice of 1/2 lime
- Chopped fresh cilantro
- Thickened yogurt
POLPETTE
By BobD
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes
- 12 SERVINGS
- 2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
- 1/3 cup whole milk
- 3/4 lb ground beef chuck
- 3/4 lb ground veal
- 3/4 lb ground pork (not lean)
- 3 garlic cloves, minced
- 1 3/4 cups grated Pecorino Romano (3 1/2 oz)
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped flat-leaf parsley
- 1 1/2 cups vegetable oil
MARICEL'S GUACAMOLE
By BobD
Coarsely mash together all ingredients in a bowl with a fork
- 4 CUPS
- Unlike many guacamoles, this one is extremely straightforward, even plain. It's not very hot, and there's not really very much cilantro. It's all about the avocados-it adds a buttery, nutty freshness
- 6 ripe 6- to 8-oz avocados, quartered, pitted, and peeled
- 1/2 cup chopped cilantro
- 1 cup minced white onion
- 2 to 3 fresh serrano chiles, minced (including seeds)
- 2 tablespoons fresh lime juice, or to taste
CARNE ASADA
By BobD
Prepare barbecue (high heat)
- 6-8 SERVINGS
- Arrachera (skirt steak) is one of the most popular grilled meats in the Yucatan.
- 8 poblano chiles
- 2 bunches green onions (about 12), dark green tops trimmed
- 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
- 4 garlic cloves, minced
- Coarse kosher salt
- Corn or flour tortillas
- 2 avocados, peeled, pitted, sliced
- Lime wedges
- Salsa Mexicana
SOFT TACOS w/FISH & SPINACH
By BobD
1. If using fresh tomatillos, cover with water in a saucepan, bring to a boil, reduce the heat and simmer 10 minute...
- They’re easy to make: Use frozen Alaskan cod fillets from Trader Joe’s, approved as sustainable by the Blue Ocean Institute.
- 1 tablespoon extra virgin olive oil
- 3/4 pound fresh tomatillos, husked, or 1 13-ounce can, drained
- 1 to 3 jalapeño or serrano chiles, roughly chopped
- 1 thick slice of onion, roughly chopped
- 2 garlic cloves, roughly chopped
- Salt to taste
- 24 sprigs cilantro, plus chopped cilantro for garnish
- 1 tablespoon extra virgin olive oil or canola oil
- 1 1/2 cups vegetable or chicken stock
- 12 corn tortillas
- 1 1/4 pounds cod or snapper fillets
- 1 12-ounce bag baby spinach
- 2 ounces Mexican queso fresco or feta for sprinkling (optional)
SPANISH CHICKEN THIGHS w/GARLIC
By BobD
Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably ...
- 4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces, or 12 chicken wings, tips removed
- Sweet paprika
- Salt and freshly ground black pepper
- 1/3 cup olive oil
- 6 cloves garlic, crushed, plus 2 cloves, minced
- 3 fresh thyme sprigs
- 2 bay leaves
- 1/2 cup fino or manzanilla sherry
- 1/2 cup chicken broth
- Chopped fresh flat-leaf parsley for garnish
QUAIL w/TWO SAUCES
By BobD
1. Rub four quail with olive oil and marinate them at room temperature
- Deux Cailles, Deux Sauces
- Two Quails, Two Sauces
- Serves 2
- 4 Quail, Whole
- 2 TBSP Vegetable oil
- 1/2 TBSP strong Dijon-style mustard
- 1/2 TBSP old fashioned grainy mustard
- 1 TBSP Unsalted Butter, at room temperature
- 1/2 tsp thyme, dried
- 1/2 tsp rosemary, dried
- Salt and Pepper
- 1 TBSP duck fat
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 10 grapes. green, seedless
PICO de GALLO
By BobD
1. For the dipping sauce: In a small bowl, stir the soy sauce, vinegar and sugar until the sugar dissolves
- FOR THE DIPPING SAUCE
- 6 tablespoons light soy sauce
- 2 tablespoons red or black Chinese vinegar
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1 small scallion, thinly sliced
- 1 small knob ginger (about 2 inches long), peeled and cut into thin sticks
- FOR THE FRUIT AND VEGETABLES
- 1 pineapple, peeled, quartered lengthwise, and trimmed of core
- 1 large jicama, peeled and halved root to stem
- 1 large carrot, peeled
- 1 seedless cucumber (with peel)
- 1 to 2 tablespoons cilantro, basil or mint, finely chopped, for garnish.
CRANBERRY BEAN & KALE SOUP
By BobD
For the beans: Rinse beans under cold water
- FOR THE BEANS:
- 4-6 SERVINGS
- 1/2 pound fresh shelled cranberry beans (from about 1 1/2 pounds in the pod), or 1/2 pound dried cranberry beans soaked overnight in cold water and drained
- 1 medium tomato
- 1 small onion, cut into 8 pieces
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 small carrot, peeled and halved lengthwise
- 4 whole garlic cloves, peeled
- For the soup:
- Salt
- 1 pound kale, center stems removed and discarded
- 1 pound cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 6 garlic cloves, thinly sliced
- Freshly ground black pepper
- Extra virgin olive oil, for drizzling
- 1 1/2 teaspoons minced marjoram leaves for garnish
- 1 1/2 teaspoons minced parsley leaves for garnish.
MUSHROOM & CABBAGE CASSEROLE
By BobD
Preheat oven to 375 degrees
- 3 tablespoons vegetable oil or unsalted butter
- 12 ounces fresh mushrooms
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 pounds green cabbage, cored and coarsely shredded
- 2 cups hot chicken or vegetable stock
- 1 cup dry white wine
- Salt and freshly ground black pepper
- 1 bay leaf
- 2/3 cup sour cream or plain yogurt
- 1 teaspoon poppy seeds