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Recipes
JEAN-GEORGE'S CHILI BEEF SKEWERS
By BobD
Soak skewers for 30 minutes
- 4 SERVINGS
- 8 wooden skewers
- 1/2 cup fresh cilantro
- 4 cloves garlic, thinly sliced
- 3 tbsp low-sodium soy sauce
- 1 tsp grated orange zest
- 1 tsp sriracha
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 lb lean beef sirloin, cut into 1/8-inch strips
- 1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
- Vegetable oil cooking spray
- Dipping sauce
- 1/2 cup lowfat mayonnaise
- 2 tbsp chopped fresh basil
- 1 tbsp fresh lime juice
- 1 tsp fish sauce
SOFT TACOS w/MUSH, ONION & CHIPOTLE CHILE
By BobD
1. Heat the olive oil in a large nonstick skillet over medium heat and add the onion
- Mushrooms make a great filling for tacos and quesadillas. Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms. You can use cremini, white button mushrooms or oyster mushrooms for this dish.
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
- Salt to taste
- 1 to 2 garlic cloves, to taste, minced
- 1 canned chipotle chile in adobo, seeded and chopped (more to taste)
- 2 tablespoons minced cilantro or flat-leaf parsley
- 8 corn tortillas
- 2 to 3 ounces queso fresco or ranchero, or feta, crumbled
- Fresh or bottled salsa if desired
BRAISED COLLARD GREENS
By BobD
1. Bring a large pot of water to a boil
- An hour of cooking may seem excessive, but you’ll see how their flavor changes from bitter to almost sweet over the long simmer. The greens are nice with a squeeze of lemon.
- 1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 onion, sliced very thin across the grain
- 2 to 4 garlic cloves, green shoots removed, sliced thin
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
- Freshly squeezed lemon juice for serving
Dark Chocolate Bark with Roasted Almonds and Seeds
By BobD
I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres
- 1 pound dark chocolate (60 to 70 percent cacao)
- 1 1/4 cups roasted whole almonds
- 3/4 cup salted roasted pumpkin seeds and sunflower seeds
CHILLED MOROCCAN TOMATO SOUP
By BobD
1. In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil
- 5 medium cloves garlic, smashed, peeled and minced
- 2 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- Large pinch of cayenne pepper
- 4 teaspoons olive oil
- 2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
- 1/4 cup packed chopped cilantro leaves plus additional for garnish
- 1 tablespoon white-wine vinegar
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- Kosher salt
- 4 stalks celery, diced.
CREAMY STRAWBERRY MOSCATO TORTE
By BobD
Hull and slice 1 quart of strawberries
- 10-12 SERVINGS
- 1 1/2 quarts strawberries
- 1 tablespoon superfine or granulated sugar, more to taste
- 1 bottle (750 milliliters) moscato wine, more for serving
- 2 pounds mascarpone
- 1/2 cup heavy cream
- 1/3 cup confectioners’ sugar, more for sprinkling if desired
- 2 plump, moist vanilla beans
- 48 ladyfingers (2 packages).
BRAISED SPRING CARROTS w/LEEKS & TARRAGON
By BobD
1. Heat the olive oil in a medium saucepan or lidded skillet over medium heat
- Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.
- 2 tablespoons extra virgin olive oil
- 1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced
- 2 garlic cloves, minced
- 1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
- 1/2 cup water
- Salt to taste
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh tarragon
PACCHERI w/CAPRESE LOBSTER SALAD
By BobD
1. Prepare the salad: bring a large pot of generously salted water to a boil
- For the salad:
- Paccheri, a large, tubular dried pasta.
- Sea salt
- 1 -1/2 -pound lobster
- 3-1/2 ounces buffalo mozzarella
- bocconcini, cut into 1/2 inch wedges
- 1-1/2 cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges)
- 8 large basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- For the pasta:
- 3/4 pound paccheri
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon chopped parsley.
BRINED & BUTTERFLIED BBQ CHICKEN
By BobD
In a large bowl or resealable plastic bag, combine the salt with the garlic, oregano, rosemary, thyme, black pepper...
- 3-4 SERVINGS
- Brine
- 2 tablespoons coarse sea salt or kosher salt
- 5 garlic cloves, crushed
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 11/2 teaspoons freshly ground black pepper
- 3 cups cold water
- One 31/2-pound chicken, butterflied, thighs and legs scored
- 1 tablespoon canola oil
- Glaze
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- Juice of half a lemon
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1/2 teaspoon water
WHITE BEAN SOUP w/PESTO
By BobD
To make the soup, heat olive oil in a large pot over medium heat
- THE SOUP:
- 2 teaspoons olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 1 small leek (white part only), cleaned and finely chopped
- 8 ounces dried cannellini beans, soaked overnight in water
- 7 cups vegetable or chicken broth, homemade or low-sodium canned
- 1 baking potato, peeled and cut into 1/4-inch cubes
- 2 tablespoons minced fresh thyme or 2 teaspoons dried
- Salt and freshly ground pepper to taste
- THE PESTO:
- 1 1/2 cups loosely packed basil leaves
- 1 large shallot, peeled and chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- 1/4 cup water
- 1/8 teaspoon salt, plus more to taste