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Recipes
WARM CABBAGE & GREEN BEANS
By BobD
1. To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugr...
- FOR THE SPICED BUTTER:
- 8 ounces clarified butter or ghee
- 1/2 cup coarsely chopped red onion
- 1 garlic clove, minced
- 1 2-inch piece ginger, peeled and finely chopped
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cardamom seeds
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground turmeric
- 4 basil leaves
- FOR THE CABBAGE AND GREEN BEANS:
- 1 pound cabbage or Napa cabbage, thinly sliced or shredded
- 1 medium red onion, thinly sliced
- 3 cups cherry tomatoes, or 5 large tomatoes
- 7 ounces chopped canned tomatoes
- 3 garlic cloves, minced
- 1 tablespoon mustard seeds
- 1 tablespoon nigella sativa seeds (available in specialty stores)
- 1 teaspoon ground turmeric
- 1 teaspoon berbere (available in specialty stores) or chili powder
- 1/2 teaspoon ground cardamom, preferably freshly ground
- 1 3-inch piece ginger, peeled and grated
- 3 cups green beans, trimmed and cut in half
- 1/2 teaspoon salt
- Injera (available at Ethiopian or Eritrean restaurants) or rice, for serving, optional.
BROILED SALMON w/ARUGULA, TOMS & CAPERS
By BobD
Combine first 6 ingredients in medium bowl
- 4 SERVINGS
- 1 pound plum tomatoes, seeded, chopped
- 3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
- 1/2 cup olive oil
- 1 shallot, chopped
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon drained capers
- 4 6-ounce salmon fillets
- Olive oil
- Lemon wedges
SEARED FOIE GRAS
By BobD
1. First prepare the sauce, and keep it warm while you cook the foie gras
- 4 SERVINGS
- 4 slices of foie gras, about 2 oz. each. Try our ready-to-cook foie gras slices. Or, if preparing this dish as an entrée for more than 4 people, use our Hudson Valley Ready-to-Cook Grade A Duck Foie G
SPICE ROASTED CORNISH HENS w/GARLIC JUS
By BobD
In a spice grinder, combine thyme, rosemary, cumin, birds eye chili, mustard seeds, fenugreek, fennel seeds, turmer...
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves
- 1 tablespoon cumin seeds
- 1 birds eye chili pepper, chopped (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 Cornish hens (about 1 1/2 pounds each), halved
- 1 cup olive oil
- 3 spring garlic cloves, finely chopped
- 2 small spring onions or scallions, finely chopped
- 2/3 cup dry white wine
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce.
BREADED RACK OF LAMB
By BobD
Season lamb and sear, fat side down
- 2 SERVINGS
- Salt and pepper
- 2 lamb racks, Frenched
- Dijon mustard
- 2 cups seasoned breadcrumbs
PEPPERONI SOUP
By BobD
1. In a medium saucepan, warm the oil over medium heat
- 2 tablespoons canola oil
- 2 cups cubed pepperoni
- 2 cups finely chopped yellow onions
- 1 cup finely chopped celery
- 2 garlic cloves, minced
- 2 tablespoons finely chopped basil
- 1 1/2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon celery seeds
- 1/8 teaspoon red-pepper flakes
- 1 cup tomato puree
- 1/4 cup Sauternes (or other sweet white wine)
- 2 cups tomato juice
- 1 cup tomato sauce
- Salt and freshly ground pepper
- 1 cup shredded mozzarella cheese
- Croutons, preferably homemade
CHICKEN TANGINE w/APRICOTS & PINE NUTS
By BobD
MAKE TAGINE: Cut out and reserve wings and backbone from chicken
- 4 SERVINGS
- Epitomizes the spirit of Algerian cooking-the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts.
- FOR TAGINE
- 1 whole chicken (about 3 1/2-lb)
- 2 tablespoons extra-virgin olive oil, divided
- 3 large shallots, finely chopped (1 cup)
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon grated peeled ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon sweet paprika
- Pinch of saffron threads (optional)
- 1 cup water
- 2 tablespoons blood-orange preserves or bitter-orange marmalade
- 1 (2-inch) cinnamon stick
- 1 thyme sprig
- 2 cilantro sprigs
- 6 dried apricots, chopped
- 1 tablespoon finely chopped cilantro or flat-leaf parsley
- FOR SPICED PINE NUTS
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1/4 teaspoon turmeric
- 1/4 teaspoon sweet paprika
- Pinch of cayenne (optional)
- GARNISH: lemon wedges
STOUT & CHEDDAR RAREBIT w/EGGS
By BobD
Bring vinegar, granulated sugar, and 1/2 tsp salt to a simmer in a small saucepan
- 4 SERVINGS
- The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras: extra-stout beer, extra-sharp Cheddar, and extra good.
- 1/3 cup cider vinegar
- 2 teaspoons granulated sugar
- 1 small red onion, thinly sliced
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard
- 1/2 cup Guinness Extra Stout (without foam)
- 1/3 cup water
- 2 teaspoons packed brown sugar
- 1/2 teaspoons Worcestershire sauce
- 8 large eggs
- 4 thick slices peasant bread (preferably sourdough)
- 1/2 lb extra-sharp white Cheddar, grated
- 1 bunch watercress, coarse stems discarded
- 1/2 tablespoon Tbsp extra-virgin olive oil
Thai-Style Chicken In Lettuce Leaves
By BobD
In a small saucepan, mix the vinegar with the sugar and cook over moderate heat, stirring, until the sugar dissolve...
- 3 tablespoons rice vinegar
- 1/4 cup sugar
- 4 teaspoons minced garlic
- 2 teaspoons crushed red pepper
- 1/4 cup soy sauce
- 2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons Asian sesame oil
- Four 6-ounce skinless, boneless chicken breasts, pounded to a 1/2-inch thickness
- 1 European cucumber, peeled and cut into 1/4-inch dice
- 1 cup mung bean sprouts
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 2 tablespoons chopped roasted peanuts
- 1 head of leaf lettuce
- 2 tablespoons water
TOMATO & AVOCADO SALSA
By BobD
Mix together all the ingredients
- Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
- 1 pound ripe tomatoes, finely diced
- 1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
- 1 to 3 serrano or jalapeno peppers, minced
- 1 ripe avocado, peeled, pitted and finely diced
- 2 to 3 teaspoons fresh lime juice (to taste)
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped cilantro (more to taste)
- Salt, preferably kosher salt, to taste