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Recipes
Sweet and Sour Tuna
By BobD
For the sauce, in a saucepan bring vinegar, juice and sugar to a boil
- 2 cups cider vinegar
- 2 cups pineapple juice
- 1 cup sugar
- 1 cup water mixed with 2 Tbsp. cornstarch
- 1 each red and green bell peppers, deseeded and medium dice
- 1 onion, medium dice
- 2 Tbsp. canola oil
- 1/2 cup diced pineapple
- 1 oz. seafood seasoning
- 2 8-oz. tuna steaks
GRAPEFRUIT FLUFF 1941
By BobD
1. Halve the grapefruits. Using a small, sharp paring knife or one of those nifty grapefruit knives, remove the gra...
- 2 pink grapefruits
- ¼ cup brandy or kirsch
- 2 egg whites
- Pinch of salt
- ½ cup sugar
- Vanilla ice cream.
FOUNTAIN OF YOUTH
By BobD
Muddle two of the cucumber slices in the bottom of a shaker
- 3 cucumber slices
- 1 1/2 ounces gin
- 2 1/2 ounces white cranberry juice
- 1 teaspoon Pimm’s No. 1
- 1/2 teaspoon fresh lime juice.
GRILLED POTATO SMASH
By BobD
1 Preheat the grill, or preheat the oven to 475F
- If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1-1/2-inch chunks.
- Yield: Makes 6 servings
- 2 pounds assorted tiny potatoes (such as fingerling, new, purple, and Yukon gold)
- 4 tablespoons olive oil
- 2 teaspoons salt
- 8 garlic cloves, peeled
- 2 teaspoons cumin seeds (optional)
- 2 large lemons
- 2 cups plain Greek yogurt (or regular yogurt, strained overnight)
Grilled Corn with Roasted Garlic Butter
By BobD
Grilling husked corn on the cob produces nicely browned and sweetly caramelized kernels that are absolutely addicti...
- 2 large heads of garlic
- 4 tablespoons olive oil
- 10 tablespoons (1 1/4 sticks) butter, room temperature
- 6 large ears sweet corn, husks removed
Corned Beef Hash with Fried Eggs
By BobD
- 1/4 cup plus 1 tablespoon vegetable oil
- 3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Salt and freshly ground pepper
- 1 1/2 pounds cooked corned beef, fat trimmed and meat cut into 1/2-inch dice
- 4 garlic cloves, minced
- 1 cup canned tomato sauce
- 1 tablespoon hot sauce, plus more for serving
- 6 large eggs
- Snipped chives, for serving
PEPPERCORN PORK BUTT w/VERMOUTH SAUCE
By BobD
Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, ...
- SERVES 8
- 6 tablespoons pink peppercorns, divided
- 2 tablespoons black peppercorns
- 1 1/2 tablespoons fennel seeds
- 7 garlic cloves, minced
- 3 tablespoons vegetable oil
- 1 (5-lb) boneless pork shoulder roast (butt end)
- 1/2 cup dry vermouth
- 2 cups reduced-sodium chicken broth
- 1 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
- EQUIPMENT: an electric coffee/spice grinder
CHICKEN & LEMON SOUP
By BobD
Bring stock to a boil. Season chicken inside and out with salt and pepper and add to the pot
- 6-8 SERVINGS
- 12 cups chicken stock
- 13 1/2 pound chicken
- Kosher salt and freshly ground white pepper
- 2 bay leaves
- Stems from half a bunch parsley
- Stems from 1 bunch dill
- 1 head garlic, sliced in half
- 10 whole peppercorns
- 3/4 cup avgolemono (see recipe)
- 1/4 cup or more chopped dill leaves
- 1 1/4 cups shredded romaine lettuce
- 1 cup thinly sliced scallions, white and green parts
SWEET CORN STUFFED ZUCCHINI BLOSSOMS
By BobD
1. Bring a large stockpot of salted water to a boil
- 2 medium ears of corn
- Salt and freshly ground black pepper
- 1 cup fresh smoked whole-milk ricotta cheese
- cup thinly sliced basil leaves
- 2 tablespoons cornmeal
- 1 egg
- 1 egg yolk
- 16 zucchini blossoms
- 1 tablespoon extra-virgin olive oil
MINCEMEAT TARTLETS
By BobD
Mix the flour, salt and sugar together in the bowl of an electric mixer
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 12 tablespoons cold butter, in pieces
- 2 to 3 tablespoons ice-cold milk
- 2 cups mincemeat
- 2 medium apples, peeled, cored and finely chopped