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Recipes
BLUEBERRY CRUMB BARS
By BobD
For crust: Preheat oven to 375F
- Crust:
- Yield: Makes 24
- 2 cups all purpose flour
- 1 cup old-fashioned oats
- 1 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup sliced almonds
- Filling:
- 3 cups fresh blueberries (about 15 ounces) or one 12-ounce package frozen blueberries (do not thaw)
- 1 cup blueberry preserves (10 to 11 ounces)
- 1 tablespoon all purpose flour
- 1 teaspoon finely grated lemon peel
MASA CORNBREAD STUFFING w/CHILES
By BobD
Melt butter in large skillet over medium-high heat
- The cornbread needs to be baked at least one day ahead.
- 1 cup (2 sticks) unsalted butter
- 3 cups chopped white onions
- 5 garlic cloves, minced
- 18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)
- 18 ounces fresh poblano chiles, seeded, chopped (about 3 cups)
- 4 large fresh jalapehiles, seeded (if desired), chopped (about 1 cup)
- 1 1/2 tablespoons ground New Mexico chiles
- 1 tablespoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 cup chopped fresh cilantro
- 1 13 x 9-inch loaf Masa Cornbread , cut into 1-inch cubes (12 to 13 cups)
- 6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
- 4 large eggs
- 1 cup low-salt chicken broth
- Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.
STEAMED BLUE CRABS
By BobD
Place a steamer pot or any large, heavy pot with a tight-fitting lid on the stove
- 4 SERVINGS
- 12 ounces beer
- 1 cup apple-cider vinegar
- 1 dozen large blue crabs
- 1/2 cup Chesapeake-style crab seasoning, preferably Old Bay.
SHREDDED BRUSSELS SPROUTS w/SMKD HAM
By BobD
Trim root ends from brussels sprouts
- 2 pounds brussels sprouts
- 2 tablespoons (1/4 stick) butter
- 3 tablespoons extra-virgin olive oil
- 2 1/4 -inch-thick slices smoked ham (about 6 ounces), coarsely chopped
- 1 large garlic clove, minced
- 2/3 cup low-salt chicken broth
- Coarse kosher salt
- 1/2 cup pecans, toasted, chopped
FENNEL & ZUCCHINI SOUP w/TOMATO RELISH
By BobD
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
- 1 cup trimmed diced zucchini
- 1 cup chopped onion
- 1/4 teaspoon fennel seeds
- 2 cups low-salt chicken broth
- 3/4 cup grape tomatoes, quartered
CAPONATA
By BobD
Directions: In a large sauté pan add 3 tablespoons olive oil and place on medium high heat
- YIELD 6-8 CUPS
- 3 small Italian purple eggplants, cut into 1” chunks
- 1 heart of celery (stalk and leaves) cut on bias, 1/3 “ thick
- 2 large red peppers cut into large chunks similar to eggplant
- 1 large red onion cut into smaller chunks
- 6 tablespoons of olive oil, plus more for frying if necessary
- 3 tablespoons capers
- 3 tablespoons raisins
- 3 tablespoons pine nuts, toasted until golden brown
- 3/4 cup Sicilian green olives, pitted and sliced in slivers
- 4 whole and peeled canned tomatoes and their liquid
- 2-3 tablespoons red wine vinegar
- 1-2 tablespoons sugar
- ½ cup Sicilian red wine
- sea salt and freshly ground black pepper
- small handful of roughly torn fresh basil
SPANISH BRAISED MONKFISH
By BobD
In a large deep frying pan, heat the oil over moderate heat
- Olive oil, red bell peppers, garlic, and sherry give this gently simmered fish its Spanish accent. They're pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 red bell peppers, diced
- 1 1/2 teaspoons salt
- 3 cloves garlic, minced
- 1/3 cup dry sherry
- 1 cup bottled clam juice
- 1/4 cup blanched slivered almonds
- 1/2 teaspoon fresh-ground black pepper
- 2 pounds monkfish, membranes removed, fish cut to make 4 pieces
- 2 tablespoons chopped fresh parsley
FRESH TOMATILLO SALSA
By BobD
Coarsely chop tomatillos, then puree with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smoo...
- YIELD 1 CUP
- 1/2 lb small fresh tomatillos, husked and rinsed
- 1 large garlic clove
- 1 tablespoon chopped fresh serrano chile with seeds, or to taste
- 2 tablespoons chopped cilantro
- 2 tablespoons water
SEA BASS FILET w/MUSHROOM BEURRE NOISETTE
By BobD
Place 2 tablespoons of butter and mushrooms in skillet and turn heat to high
- From Jean-Georges Vongerichten
- 7 tablespoons butter
- 8 ounces white mushrooms, washed and sliced
- 1 1/2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 tablespoon sherry vinegar
- 1 tablespoon soy sauce
- 2 hazelnuts
- 2 almonds
- 1 tablespoon coriander seeds
- 1 tablespoon sesame seeds
- 1/2 tablespoon freshly ground black pepper
- Salt
- 10 pearl onions, peeled and halved
- 20 lima or peeled fava beans
- 4 sea bass, red snapper or other fillets, 6 ounces each
- Pinch cayenne pepper
- 1/2 cup cream
- 20 cherry tomatoes, halved
- 2 tablespoons minced fresh marjoram or oregano
Tangy Green Zebra Gazpacho
By BobD
In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalape...
- 2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish
- 1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish
- 1 medium sweet onion, coarsely chopped
- 1 Hass avocado—halved, pitted and peeled
- 1 small jalapeño, stemmed and seeded
- 2 garlic cloves
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mint leaves, plus more for garnish
- 2 tablespoons cilantro leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper