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Recipes
Spanish-Style Beef Brisket
By BobD
Bruce Aidells recommends letting the brisket rest in the braising liquid overnight, then reheating the sliced meat ...
- 2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
- Salt and freshly ground black pepper
- One 61/2-pound beef brisket
- 2 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- 6 large garlic cloves, chopped
- 2 1/2 cups chicken stock or low-sodium broth
- One 14-ounce can diced tomatoes
- 2 tablespoons sherry vinegar
- 2 teaspoons thyme leaves
- 2 bay leaves
- Large pinch of saffron threads
- 1 1/2 cups dry sherry
- 1/2 cup pitted Spanish green olives
RED SNAPPER ROASTED w/FENNEL
By BobD
Combine first 3 ingredients in medium bowl
- 6 SERVINGS
- 2 fresh fennel bulbs, trimmed, chopped
- 6 large shallots or green onions, chopped
- 1/2 cup chopped fresh Italian parsley
- 2 cups fresh French breadcrumbs
- 1/4 cup olive oil
- 1 3 1/2-to 4-pound headless red snapper
- 1/4 cup dry white wine
- Olive oil
Carrot Osso Buco
By BobD
In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots i...
- 1/2 pound red pearl onions
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
- Salt and freshly ground pepper
- 1 teaspoon curry powder
- 1 cup dry red wine
- 1 tablespoon dried porcini powder (ground porcini mushrooms)
- 1 1/2 cups prepared mushroom broth
- 1/2 cup flat-leaf parsley leaves
- 2 teaspoons fresh lemon juice
Grilled-Chicken Banh Mi
By BobD
In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt
- 1 cup Asian fish sauce
- 1 cup fresh lime juice
- 1/2 cup sugar
- 8 garlic cloves, minced
- 4 red Thai chiles, thinly sliced
- 1 tablespoon kosher salt
- 8 skinless, boneless chicken breast halves (3 1/2 pounds)
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- Pinch of crushed red pepper
- 3 large carrots, julienned
- 1/4 pound daikon radish, julienned
- Four 8-inch baguettes, split and grilled
- 1/4 cup mayonnaise
- 1 cucumber, thinly sliced lengthwise
- 10 large cilantro sprigs
- 1 jalapeño, thinly sliced
Roast Guinea Hens with Prosciutto and Endives
By BobD
This crowd-pleasing recipe, which is also delicious made with chicken, pairs the roasted birds with caramelized end...
- 4 guinea hens (about 2 1/2 pounds each), quartered (see Note)
- Salt
- Freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 4 rosemary sprigs, broken into 1-inch pieces
- 8 slices of prosciutto (about 4 ounces)
- 2 tablespoons unsalted butter
- 6 Belgian endives (about 1 1/4 pounds), quartered lengthwise
- 4 ounces baby dandelion greens or arugula
- Creamy boiled fingerling potatoes, for serving
TRIPLE SMOKE BURGER
By BobD
In a food processor or blender, puree mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl
- Accompaniment:
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons minced chipotle in adobo, including some sauce, divided
- 8 bacon slices
- 1 1/2 pounds ground beef chuck (not lean)
- 2 teaspoons sweet smoked paprika
- 1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
- 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
- Olive oil for brushing on onion and avocado
- 4 hamburger buns, grilled or toasted
- lettuce; cilantro sprigs
MESCLUN & CHERRY TOMATO SALAD
By BobD
Wash and dry the greens. Trim and thoroughly wash the arugula to remove the sand, then dry
- 2 ounces mesclun or mixed greens
- 1/2 bunch arugula
- 1 green onion
- 4 large or 6 small cherry tomatoes
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- Freshly ground black pepper.
BRAISED CABBAGE w/GINGER & JALAPENO
By BobD
1. Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedge...
- 1 1/2 pounds savoy cabbage
- 1/4 cup plus 1 tablespoon canola oil
- 2 whole cloves
- 1 tablespoon black mustard seeds
- 20 curry leaves
- 1 bay leaf
- 2 tablespoons finely chopped shallot
- 2 teaspoons finely chopped garlic
- 2 tablespoons peeled, julienned fresh ginger
- 1/2 tablespoon ground turmeric
- 1 to 2 tablespoons finely chopped seeded jalapeño pepper
- 1 cup chopped fresh or canned tomato
- 1 1/2 cups vegetable broth
- Kosher salt.
ROASTED PEPPER TURKEY w/ORANGE LIQUEUR
By BobD
Preheat oven to 350 degrees F
- one 10-12 pound turkey
- 1/2 cup white wine
- Pepper Rub
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 3 tablespoons Grand Marnier Seasoning, 5 cloves garlic; 2 small onions, sliced; 2 carrots, cut in rounds; 1 bay leaf; 2 orange slices
Warm Chanterelle-and-Berry Salad with Cheddar
By BobD
Because Vermont's growing season is so short, Eric Warnstedt seizes on prime ingredients with remarkable gusto
- 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