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Recipes
Flatbread with Hummus and Lamb Sausage
By BobD
1. Make the hummus: In a blender, purée the chicken broth, chickpeas, olive oil, tahini, lemon juice and salt, s...
- Hummus:
- 1/2 cup chicken broth
- One 15-ounce can chickpeas, drained and rinse
- 3 tablespoons plus 1 teaspoon extra virgin olive oil
- 1/3 cup tahini (sesame paste)
- Juice of 2 lemons
- 1 1/2 teaspoons kosher salt
- Flatbread:
- 1 1/3 cups semolina flour, plus extra for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg 1 large egg yolk
- 2 1/2 teaspoons extra virgin olive oil, plus extra for brushing on the dough 1/2 cup crumbled feta cheese
- 1/2 cup roughly chopped fresh herbs (such as basil, chives, cilantro, mint, parsley and/or tarragon)
- Lamb Sausage:
- 12 ounces lamb shoulder, cut into 1 inch cubes
- 3 tablespoons harissa powder
- 1 small garlic clove, roughly chopped
- 1 teaspoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt
CHINESE MANGO ICE CREAM
By BobD
In a bowl, beat the egg whites until thick
- 4 egg whites
- 1 3/4 cups superfine sugar
- 2 1/2 cups heavy cream
- 2 ripe mangoes, flesh roughly chopped into 1-inch pieces
BRAISED PORK SHOULDER in CHIANTI SAUCE
By BobD
Prepare and measure all ingredients
- If you have access to a boar roast, you can easily substitute it for the pork shoulder. In that case, look for a 4–5 pound roast. Also, this recipe can be made the same day as your dinner or the day before.
- 6 1/2-8 lbs. pork shoulder roast
- 1 1/2 bottles Chianti (Don’t cook with it if it isn’t something you wouldn’t mind drinking.)
- 3 cups chicken stock
- 1 cup water
- 7 oz. olive oil, divided
- 8 oz. pancetta (small dice)
- 2 yellow onions (small dice)
- 5 stalks celery (fibrous layer peeled off)
- 3 carrots (peeled and cut into a small dice or shredded)
- 1 can San Marzano plum tomatoes, 28 oz. (Crush the tomatoes before using.)
- 10 cloves
- 2 –3 sprigs rosemary
- 3 tbls. unsalted butter
- all-purpose flour (as needed)
- salt and pepper
Green-Olive-and-Lemon Crusted Leg of Lamb
By BobD
Meat master Bruce Aidells's inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the ...
- 4 anchovy fillets
- 4 garlic cloves, thinly sliced
- Finely grated zest of 2 lemons
- 1 tablespoon chopped marjoram
- 1 teaspoon freshly ground pepper
- 1 cup pitted green olives, such as Picholine
- 1/3 cup extra-virgin olive oil
- One 7-pound, bone-in leg of lamb
MUSHROOM CEVICHE
By BobD
Place mushrooms in a bowl and toss with olive oil
- 1 pound small white button mushrooms
- 1/4 cup extra virgin olive oil
- 1 1/2 cups fresh lemon juice
- 2 cloves garlic, peeled and crushed
- 1 half-inch piece fresh ginger, minced
- 1 jalapeno pepper, seeded and finely chopped
- Coarse salt to taste
- 1/4 cup finely chopped scallions
- 2 tablespoons chopped fresh dill
- 1/4 cup finely minced red bell pepper
LENTILS w/BULGUR & ONIONS
By BobD
Cook onions in oil with 1/4 tsp salt in a 3-qt heavy saucepan over medium heat, covered, stirring occasionally, 10 ...
- 4-6 SERVINGS
- Serve this with lamb chops or roast chicken and an easy green salad.
- 3 medium onions, chopped
- 1/3 cup extra-virgin olive oil
- 1/2 cup plus 1/3 cup lentils (5 oz), rinsed and picked over
- 3 1/3 cups water
- 1/2 cup plus 1/3 cup bulgur (5 oz)
- ACCOMPANIMENT: plain yogurt (optional)
MANCHEGO w/ACEITUNAS Y PIQUILLOS
By BobD
Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces
- YIELD 24 PIECES
- FROM LA MANCHA
- One 1 3/4-inch wedge (about 1/2 pound) Manchego cheese
- 30 cured black olives, pitted and chopped
- 3/4 cup chopped piquillo peppers or pimientos
- 6 anchovy fillets
- 1 tablespoon extra virgin olive oil
- Minced fresh parsley
SKILLET STEAK w/TASSO MAQUE CHOUX
By BobD
FOR SEASONING: Combine all the Creole seasoning ingredients in a mixing bowl and reserve 5 teaspoons (store the...
- For Steaks:
- 4 SERVINGS
- Emeril's Skillet Steak with Tasso Maque Choux and Fried Chanterelles
- Maque Choux-pronounced 'mock shoo'is a spicy Cajun dish of corn and seasonings.
- 4 strip sirloin steaks, 7 to 8 ounces each, or boneless rib-eye steaks
- 1 tablespoon olive oil
- For Tasso Maque Choux:
- 2 tablespoons olive oil
- 1/3 cup diced tasso or spiced ham
- 1 1/2 cups fresh corn kernels (from 2 ears corn)
- 1/3 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 cup heavy cream
- 1/3 cup minced red bell pepper
- 1/3 cup chopped scallions
- For Emeril's Creole Seasoning:
- 2 1/2 tablespoons mild paprika
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- For Mushrooms:
- 3 cups plus 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 16 chanterelle mushrooms, or 12 small cultivated mushrooms, cut in half, cleaned
- 4 sprigs of thyme, for garnish
BROWNIE PUDDING
By BobD
Preheat the oven to 325 degrees F
- 6 SERVINGS
- The edges bake like a brownie and the insides are like molten chocolate.
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur (optional)
- Vanilla ice cream, for serving
Chicken-and-Andouille Étouffée
By BobD
Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes ...
- 1/4 cup canola oil
- 1/4 cup whole wheat flour
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 celery ribs, finely diced
- 2 garlic cloves, thinly sliced
- Salt and freshly ground black pepper
- 1 andouille sausage (about 3 ounces), cut into 1/2-inch dice
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- Steamed rice and hot sauce, for serving