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Recipes
Spicy Lemon-Rosemary Pork Tenderloin
By BobD
In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork
- 6 tablespoons extra-virgin olive oil
- 3/4 cup fresh lemon juice
- 1/4 cup rosemary leaves
- 2 tablespoons crushed red pepper
- 6 garlic cloves, chopped
- Four 1-pound pork tenderloins
- Salt and freshly ground pepper
JACK DANIEL'S SMOKE SIGNALS
By BobD
Line heavy large pot with heavy-duty foil
- 2 cups pecan or hickory wood chips
- Ice cubes
- 1/2 cup sugar
- 1/2 cup coarsely chopped pecans, toasted
- 10 tablespoons Jack Daniel's or other whiskey
- 6 tablespoons amontillado Sherry
- 2 tablespoons fresh lemon juice
Chicken Sofrito
By BobD
For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks ri...
- 1 tablespoon vegetable oil
- 4 whole chicken legs, separated into drumsticks and thighs
- Salt and freshly ground black pepper
- 1/2 teaspoon chili powder, plus more for dusting
- 1 medium onion, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 2 large thyme sprigs
- 1 red bell pepper, cut into 1/2-inch-thick strips
- Rounded 1/4 teaspoon anise seeds
- Pinch of cayenne pepper
- 1 cup chopped canned tomatoes
- 3 cups chicken stock or low-sodium broth
- 1 cup short-grain white rice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup roasted almonds
Warm Chanterelle-and-Berry Salad with Cheddar
By BobD
In a large skillet, heat 1 tablespoon of olive oil until shimmering
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/2 small sweet onion, sliced into 1/4-inch-thick rings
- Salt and freshly ground pepper
- 1 pound chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 cups baby arugula
- 1 cup blackberries
- 1 cup raspberries
- Four 2-ounce pieces of Cabot Clothbound Cheddar
VEAL RAGOUT w/SHIITAKE MUSHROOMS
By BobD
Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened
- 2 ounces dried shiitake (Oriental black) mushrooms
- 1 1/2 cups warm water
- 3 tablespoons olive oil
- 2 pounds lean veal shoulder, in 1-inch cubes
- 1/2 cup finely chopped fresh fennel
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 2 cloves garlic, minced 2/3 cup finely chopped fresh or well-drained canned plum tomatoes
- 1 cup dry red wine
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper
- 1 1/2 to 2 tablespoons tomato paste
- 2 tablespoons coarsely chopped Italian parsley leaves
CHILLED GOLDEN TOMATO BISQUE
By BobD
Coarsely chop tomatoes and puree in a blender with broth until smooth
- Garnish:
- Yield: Makes 4 servings
- 1 pound yellow tomatoes
- 1 1/2 cups reduced-sodium chicken broth
- 1/3 cup heavy cream
- 1 teaspoon mild honey
- 1 teaspoon Sherry vinegar
- Pinch of cayenne
- chopped red tomato and basil
SWEET POTATOES w/PROSCIUTTO
By BobD
Wrap each with a prosciutto slice and a sage leaf, then roast until browned
- Cut sweet potatoes into wedges; boil until tender. Drain and toss with olive oil.
Chocolate Soufflés with Crème Anglaise
By BobD
"I love the simple elegance of chocolate soufflés," Grace Parisi says
- 3 ounces chocolate wafer cookies, finely crushed (2/3 cup)
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter, softened, plus more for brushing
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 4 large egg yolks
- 6 large egg whites
- Pinch of salt
- Vanilla Bean Crème Anglaise
LA MAISON du CHOCOLAT TRUFFLES
By BobD
Finely chop 8 ounces of the chocolate and put in a bowl
- 60 PIECES (DO NOT DOUBLE)
- 11 oz Valrhona chocolate (56% cacao)
- 2/3 cup heavy cream
- Valrhona cocoa powder for dusting