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Recipes
RIGATONI w/SHRIMP, CALAMARI & BASIL
By BobD
Place half of shrimp in medium bowl
- 4 SERVINGS
- 1 pound uncooked large shrimp, peeled, deveined, divided
- 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
- 12 ounces rigatoni pasta
- 6 tablespoons extra-virgin olive oil, divided
- 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 8-ounce bottle clam juice
- 1/3 cup frozen peas, thawed
- 4 tablespoons butter, divided
- 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
- 3/4 cup thinly sliced fresh basil, divided
RED FRUIT PUDDINGS
By BobD
Puree raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discardin...
- 8-12 SERVINGS
- 3 (12-oz) packages unsweetened frozen raspberries, thawed
- 2 (1/4-oz) packages unflavored gelatin
- 1 cup bottled pomegranate juice
- 2 cups bottled wild lingonberry sauce or lingonberries (from two 14-oz jars)
- 1/2 cup sugar
- ACCOMPANIMENT: lightly sweetened whipped cream
GRILLED PORK TENDERLOIN w/CHERRY SALSA
By BobD
Prepare a grill to medium-high heat
- The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.
- 1 cup coarsely chopped fresh cilantro, divided
- 1/2 cup minced shallots, divided
- 6 tablespoons fresh lime juice, divided
- 1/4 cup vegetable oil
- 2 pork tenderloins, about 2 1/2 pounds total
- 1/2 pound fresh cherries, stemmed, pitted,halved
- 1 fresh Fresno chile, red jalapeor Holland chile, thinly sliced crosswise
- 1 tablespoon. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
SMOKED SALMON OMELET w/TARRAGON
By BobD
Whisk sour cream and mustard in small bowl to blend
- 2 SERVINGS
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon coarse-grained Dijon mustard
- 4 large eggs
- 2 tablespoons water
- 2 tablespoons finely chopped fresh chives or green onion tops
- 1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried
- 2 teaspoons butter
- 2 ounces smoked salmon, cut into strips
CARAMELIZED BREAD PUDDING w/CHOC & CINNAMON
By BobD
Preheat the oven to 350F. Spread the softened butter on one side of the brioche
- Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom.
- 2 tablespoons unsalted butter, softened
- 4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), 1/4-inch thick, crusts removed
- 3 extra-large eggs
- 2 extra-large egg yolks
- 1/4 cup brown sugar
- 1 1/2 cups heavy cream
- 1 1/4 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 3/4 cup chopped bittersweet chocolate
- 1 tablespoon granulated sugar, for caramelizing the top
LEMON GROUPER
By BobD
1. Heat clarified butter in sauté pan
- 2 oz. clarified butter
- Seasoned flour for dredging.
- 1 center-cut grouper filet
- 1 clove minced garlic
- 1 tsp. fresh chopped parsley
- 1 pinch oregano
- Salt and pepper, to taste
- 6 oz. dry white wine
- 2 oz. fresh lemon juice
- 2 tsp. capers
- 1 lemon wedge
NEW ENGLAND STYLE CLAM CHOWDER
By BobD
1. Bring a large stockpot full of salted water to a boil
- 1 pound new or Yukon gold potatoes, peeled
- 6 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 20 Cherrystone clams, scrubbed
- 4 ounces salt pork or unsmoked bacon, sliced into three long, 1-inch-thick strips
- 3 ribs celery, chopped (about 1 cup)
- 1 medium Spanish onion, chopped (about 2 cups)
- 2 garlic cloves, finely chopped
- 1 1/2 quarts heavy cream
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
- Cayenne pepper
- Oyster crackers, for serving
Adler & Fertig's Knife and Fork Grilled Vegetable Salad
By BobD
Both residents of barbecue-mad Kansas City, Adler and Fertig are the authors of The BBQ Queens' Big Book of Barbecu...
- 1 garlic clove, halved
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 tablespoon fresh lemon juice
- 1/4 cup pine nuts
- 1 large onion, sliced 1/2 inch thick
- 2 small eggplants, sliced crosswise 1/2 inch thick
- Two 6-ounce zucchini, sliced crosswise 1/2 inch thick
- Two 6-ounce yellow squash, sliced crosswise 1/2 inch thick
- Freshly ground pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large head romaine lettuce (1 1/4 pounds), quartered lengthwise
- 1/4 pound fresh goat cheese, crumbled (1 cup)
Ginger-Spiced Pecans
By BobD
Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive
- 4 tablespoons unsalted butter
- 3 cups pecan halves
- 1/4 cup sugar
- 2 teaspoons ground ginger
- Pinch salt
APPLE FIG COMPOTE FOR CHEESE PLATES
By BobD
Simmer preserves, zests, juices, sugar, and a pinch of salt in a small heavy saucepan over medium-low heat, stirrin...
- 1-1/2 CUPS
- When adding the apples to the other ingredients, cook them gently to allow the compote to retain a little structure.
- 1/3 cup fig preserves
- 1 (3- by 1/2-inch) strip lemon zest, thinly sliced lengthwise
- 1 (3- by 1/2-inch) strip orange zest, thinly sliced lengthwise
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh orange juice
- 3 tablespoons sugar
- 2 Granny Smith apples, peeled and cut into 1/4-inch dice
- ACCOMPANIMENTS: cheeses such as goat cheese and/or blue cheese; a baguette