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Recipes
Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple
By BobD
Inspired by the retro combination of ham and pineapple, Jean-Georges Vongerichten created this twist by mixing the ...
- 2 tablespoons kosher salt
- 1 tablespoon smoked hot paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- One 7-pound trimmed boneless pork shoulder, at room temperature
- 1/4 cup Sriracha
- One 2-pound ripe pineapple—peeled, cored and cut into 1-inch pieces
- 1 cup light brown sugar
- 1 cup apple cider vinegar
SPICE RUB FOR PORK
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
NEW ORLEANS SHIMP,OKRA & TOMATO SAUTE
By BobD
Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat
- 4 SERVINGS
- Great on polenta, grits, or steamed rice.
- 1 1/4 pounds large uncooked shrimp, peeled, deveined
- 3 teaspoons Cajun seasoning, divided
- 6 slices smoked bacon, chopped
- 3 tablespoons all purpose flour
- 2 cups frozen cut okra (from 16-ounce package), thawed
- 1 12-ounce container cherry tomatoes
- 1 8-ounce bottle clam juice
- 1/4 teaspoon ground allspice
- 2 green onions, chopped
SWEET, SAVORY & BOOZY FROZEN POPS
By BobD
2. SAVORY Avocado-Cilantro Purée 2 ripe avocados, 1⁄4 cup lime juice, 1⁄2 cup cilantro leaves, 1 1⁄2 cups ...
- 1 . FRUITY
- Strawberry-Basil
- Purée 2 cups hulled and quartered strawberries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 tablespoons basil leaves and water as needed to get the machine going.
- Cherry-Vanilla
- Purée 2 cups pitted cherries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 teaspoons vanilla and water as needed.
- Peach-Ginger
- Purée 2 cups chopped fresh peaches (peeled or not), 3 tablespoons sugar, 2 teaspoons lemon juice, 1⁄2 pinch fresh ginger and water as needed.
Marilyn Batali's Blackberry Pie
By BobD
While walking in Galicia with Gwyneth Paltrow, Mario Batali spotted a bush full of ripe blackberries, his "favorite...
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup solid vegetable shortening, chilled
- 5 tablespoons ice water
- 2 pints blackberries (1 1/2 pounds)
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold unsalted butter, cut into cubes
BUCATINI w/TUNA
By BobD
1. Bring a large pot of salted water to a boil
- Salt
- 1 pound bucatini (or penne)
- 5 tablespoons extra virgin olive oil
- 1 clove garlic, smashed
- 1 small shallot, minced
- 2 large pinches chili flakes, or to taste
- 1/2 cup pitted oil-cured black olives, sliced
- 1/4 cup large salt-cured capers, well-rinsed
- 1/2 cup canned chickpeas
- 12 ounces imported canned solid tuna, drained
- 1/4 cup chopped flat-leaf parsley leaves
- 1/4 cup chopped mint leaves
- Freshly ground black pepper
- 1/2 cup coarse, lightly toasted bread crumbs.
BLUEBERRY OAT SCONES
By BobD
If using frozen blueberries, do not thaw them before folding into the batter
- Yield: Makes 11 to 12 servings
- 3 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon coarse kosher salt
- 11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 3 tablespoons old-fashioned oats
- 1 cup fresh or frozen blueberries (about 5 1/2 ounces)
- 1 3/4 cups chilled half and half
- 1 teaspoon vanilla extract
- 5 teaspoons raw sugar*
ORANGE CHAMPAGNE SABAYON
By BobD
Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended
- 6 large egg yolks
- 4 1/2 tablespoons sugar
- 2 teaspoons finely grated orange peel
- 3/4 cup champagne or other sparkling wine
CHILLED RED PEPPER & HABANERO SOUP
By BobD
Roast bell peppers on racks of gas burners over high heat (or on a broiler pan about 2 inches from broiler), turnin...
- Accompaniment:
- Yield: Makes 6 servings
- 4 medium red bell peppers
- 2 pounds tomatoes
- 1 sweet onion (1/2 pound), chopped
- 2 garlic cloves, chopped
- 4 to 6 fresh habanero chiles, finely chopped (2 to 3 tablespoons), stems and seeds discarded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 3/4 cups reduced-sodium chicken broth
- Crackers, flatbread, or bread
Swordfish Piccata
By BobD
Preheat the oven to 350°
- Six 6- to 7-ounce skinless swordfish steaks
- Salt and freshly ground black pepper
- 6 thin slices of serrano ham or prosciutto
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 1/2 cup milk
- 2 tablespoons extra-virgin olive oil
- 1 stick unsalted butter
- 1/2 cup sliced almonds
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons chopped flat-leaf parsley
- Sautéed kale, creamy polenta and lemon wedges, for serving