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Recipes
PORK SPICE RUB
By BobD
Finely grind all ingredients in grinder
- YIELD 1/2 CUP
- 3 tablespoons cumin seeds
- 2 tablespoons dried oregano
- 1 to 1 1/2 tablespoons chipotle chile powder
- 1 tablespoon kosher salt
- 1 1/2 teaspoons anise seeds
- 5 cloves
- EQUIPMENT: an electric coffee/spice grinder
TEA SMOKED CHICKEN THIGHS w/POM GLAZE
By BobD
Zest one orange and peel other; set zest and peels aside
- 2 small oranges or tangerines
- 2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
- 4 to 6 star anise pods
- 1 cinnamon stick (optional)
- 2 to 2 1/2 pounds skin-on chicken thighs
- Freshly ground black pepper and salt, to taste
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons pomegranate molasses
- Sriracha chili sauce, to taste
- 2 tablespoons canola oil
GRILLED HALIBUT w/GRILLED RRP HARISSA
By BobD
Prepare barbecue (medium-high heat)
- 4 SERVINGS
- Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
- 1 red jalapeno chile
- 1 garlic clove, peeled
- 4 5- to 6-ounce halibut or mahi-mahi fillets
- 2 large red bell peppers, quartered lengthwise, seeded
- Olive oil for brushing plus 1/4 cup
- 2 teaspoons ground cumin, divided
- 2 teaspoons ground coriander, divided
- 1 lemon, halved
BAKED FISH FILLETS IN MOLE VERDE
By BobD
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F
- Here, tomatillos become a brilliant green sauce for baked fish.
- 1/4 pound tomatillos, husked, rinsed, coarsely chopped
- 1 large bunch fresh cilantro with stems (about 2 cups packed)
- 1/2 cup water
- 1/2 cup (lightly packed) fresh Italian parsley leaves
- 1/2 cup (lightly packed) fresh mint leaves
- 3 garlic cloves, peeled
- 1 2-inch-long jalapeño chile, stemmed
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon aniseed
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided
- 8 teaspoons olive oil, divided
- 4 (6-ounce) halibut or cod fillets (1 inch thick)
GREEK STYLE NACHOS
By BobD
Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon o...
- 4 pita pockets, white or whole wheat, cut into wedges
- 1/2 About 1/2 cup olive oil
- Salt
- 4 ounces feta cheese
- 1/2 cup yogurt, preferably whole-milk
- 1/2 cup chopped fresh mint
- 1 lemon
- Freshly ground black pepper
- 1 medium onion, chopped
- 1/2 pound ground lamb
- 1 tablespoon ground cumin
- 2 or 3 medium ripe tomatoes, chopped
- 1 medium cucumber, peeled and seeded if necessary, and chopped
- 1/2 cup Kalamata olives, pitted and halved (optional).
MUSHROOM BROTH
By BobD
Place all the ingredients in a soup pot
- Stems from 6 pounds of mushrooms
- 1 small white onion
- 1 teaspoon soy sauce
- 4 black peppercorns
- 1/2 teaspoon dried thyme
- 1 bay leaf
SALT & PEPPER SQUID w/PINEAPPLE & GARLIC
By BobD
1. In a small skillet set over medium heat, heat 1 tablespoon of vegetable oil
- 2 tablespoons vegetable oil, plus more for frying, divided
- 1 tablespoon finely chopped garlic
- 1 pounds fresh squid, bodies and tentacles
- 1 cup cornstarch
- 1 teaspoon coarse kosher salt
- teaspoon freshly ground black pepper
- 1 cups sliced pineapple, cored and cut into -thick slices
- 1 tablespoon toasted garlic
- 3 jalapehiles--stemmed, seeded and thinly sliced
- Pinch of granulated sugar
- 1/2 cup coarsely chopped cilantro
Broccoli with Bacon, Blue Cheese and Ranch Dressing
By BobD
This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longe...
- 1 large garlic clove, mashed
- Salt
- 3/4 cup buttermilk
- 3/4 cup plain, low-fat Greek yogurt
- 1 tablespoon cider vinegar
- 1/4 cup canola oil
- Freshly ground pepper
- 3 very large heads of broccoli, quartered lengthwise
- 1/2 pound sliced bacon
- 1/2 cup Roquefort cheese, crumbled (3 ounces)
- Snipped chives or chive blossoms, for garnish
GEORGAN CILANTRO SAUCE
By BobD
1. Place the dried apricots in a bowl and pour on the boiling water
- This sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
- 2 ounces dried apricots
- 1 cup boiling water
- 1/3 cup shelled walnuts (1 ounce)
- 2 to 4 garlic cloves (to taste), halved, green shoots removed
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon salt (more to taste)
- Freshly ground black pepper to taste
- Pinch of cayenne
- 2 cups cilantro leaves (2 good-size bunches), coarsely chopped
- 1 1/2 cups parsley leaves (1 1/2 bunches), coarsely chopped
- 1/2 cup coarsely chopped mixed basil, tarragon, and dill
- 5 tablespoons walnut oil (or more, to taste)
- 1/2 cup soaking water from the apricots, as needed
Spaghetti with Sun-Dried-Tomato-Almond Pesto
By BobD
- 1/2 cup drained oil-packed sun-dried tomatoes (3 ounces)
- 1/3 cup salted roasted almonds
- 1 large garlic clove, sliced
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/2 cup fresh bread crumbs
- 12 ounces spaghetti
- 2 tablespoons chopped parsley