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Recipes
GREEN BEANS w/WALNUTS & CHERRY VINAIGRETTE
By BobD
Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl
- 1/3 cup extra-virgin olive oil
- 1/3 cup minced shallots
- 3 tablespoons plus 2 teaspoons Sherry wine vinegar
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper plus additional (for sprinkling)
- 1/3 cup dried tart cherries
- 1 1/2 pounds trimmed slender green beans (such as haricots verts)
- 1/2 cup walnuts, toasted , chopped
Saucy Chili-Orange Pork Back Ribs
By BobD
Place ribs in a 4 to 5 quart dish
- 4 pounds baby back pork ribs
- 1 1/2 cups orange juice, OR apple juice
- 1/2 cup chili sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon orange rind, grated
- 1 tablespoon hot sauce (or to taste)
- 2 teaspoons brown sugar, firmly packed
WARM COUS COUS & RSTD VEGETABLE SALAD
By BobD
Preheat the oven to 425 degrees
- 1 1/2 cups small carrots, peeled and cut into 2-inch lengths
- 1 medium onion, peeled and cut into 1/2-inch chunks
- 4 large cloves garlic, peeled
- 1 1/4 cups chicken broth (see recipe)
- 2 teaspoons salt
- Freshly ground pepper to taste
- 1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
- 1 15-ounce can chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 cups cooked couscous
- 1 tablespoon chopped fresh cilantro
CRANBERRY & WILD BLUEBERRY PIE
By BobD
For filling: Combine all ingredients in large saucepan
- Filling:
- 16 16 16 ounces frozen organic wild blueberries (do not thaw)
- 12 12 3 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
- 1 1/4 1 1/4 1/4 cups sugar
- 3 3 3 tablespoons cornstarch
- 2 2 2 cinnamon sticks
- 1 1 1 tablespoon fresh lemon juice
- 1/2 1/2 1/2 teaspoon finely grated lemon peel
- Crust:
- 2 2 2 Pie Crust dough disks
- Heavy whipping cream (for brushing)
- Freshly grated nutmeg (for sprinkling)
Seasonal Cheese Plate with Pickled Bell Peppers
By BobD
The pickled bell peppers will keep for a week in the refrigerator
- Pickled Bell Peppers:
- 2 red bell peppers, seeded and thinly sliced
- 1 1/2 cups water
- 1 cup distilled white vinegar
- 4 whole cloves
- 2 tablespoons whole coriander seeds
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- Cheese Plate:
- 1/4 pound Hudson Red or other washed-rind cheese
- 1/4 pound Brie Fermier or other bloomy-rind cheese
- 1/4 pound Up in Smoke or other creamy goat’s-milk cheese
- 1/4 pound Appenzeller or other mountain-style cow’s-milk cheese
- 1/4 pound aged Manchego or other hard sheep’s-milk cheese
- Assorted crackers for serving
CHILLED LETTUCE SOUP
By BobD
Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until i...
- 4 SERVINGS
- 2 tablespoons butter
- 1 large onion, sliced
- Salt and ground pepper
- 2 to 3 heads romaine lettuce, cut into thin ribbons
- 2 cups chicken stock
- 1/2 to 1 cup cream or half-and-half
- Small croutons or crumbled bacon for garnish.
RSTD RADISHES w/BROWN BUTTER & LEMON
By BobD
2 bunches medium radishes (such as red, pink, and purple; about 20) 1 1/2 tablespoons olive oil Coarse kosher salt
- Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.
- This would be a great side dish for roasted pork loin or leg of lamb.
APPLE CHILE CHUTNEY
By BobD
1. Mix the apples and lemon juice in a large bowl
- 1 pound (about 2 large) Golden Delicious or other cooking apples, cored, peeled and cut into 1/2-inch cubes
- 1 tablespoon lemon juice
- 2 teaspoons ghee, clarified butter or canola oil
- 1/4 cup minced white onion
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon yellow mustard seed
- 1 teaspoon chile flakes
- 1 teaspoon ground ginger
- 1/3 cup packed light brown sugar
- 1/3 cup apple cider vinegar
- 1/3 cup Red Flame or other raisins
- Pepper.
SHRIMP w/SALSA, AVOCADO & TORT CHIPS
By BobD
Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt
- Yield: Makes 4 servings
- 2 medium tomatoes, chopped (1 cup)
- 1/4 cup chopped white onion
- 1/4 cup finely chopped cilantro
- 1 to 2 teaspoons chopped fresh serrano chile, including seeds
- 2 tablespoons ketchup
- 2 to 3 tablespoons fresh lime juice, divided
- 1 pound peeled cooked shrimp, cut into 1/2-inch pieces
- 2 (6- to 8-ounces) firm-ripe avocados
- 2 cups shredded green cabbage
- 1/2 cup coarsely crumbled tortilla chips
- Equipment: 4 (16-ounces) wide jars or containers with lids
- Accompaniment: tortilla chips
Butterscotch Sticky Buns
By BobD
- 3/4 cup whole milk
- 1 tablespoon plus 1/2 teaspoon active dry yeast
- 1/2 cup granulated sugar
- 1 stick unsalted butter 6 tablespoons softened, 2 tablespoons melted
- 2 large eggs
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup pecan halves
- 1/2 cup packed dark brown sugar
- 6 tablespoons unsalted butter
- 3 tablespoons Scotch whiskey
- 2 1/2 tablespoons sweetened condensed milk
- 2 tablespoons water
- 2 tablespoons crème fraîche
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 0.125 teaspoon pure vanilla extract
- 0.125 teaspoon baking powder