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Recipes
CUMIN CRUSTED CHIX THIGHS w/GRLD TOM SALSA
By BobD
1. In a large bowl, combine the chicken thighs and oil
- For the Tomatillo Salsa:
- This is an amazing recipe. Cumin, smoked paprika, and other bold spices in the rub come together with a chunky salsa of tomatillos, chile, lime, and cilantro to deliver an explosion of flavors that complement the chicken.
- 8 bone-in, skin-on chicken thighs
- 1/4 cup (2 fl oz/60 ml) canola oil
- 1/4 cup (1 oz/30 g) Cumin Crust Rub
- 7 large tomatillos, papery husks removed, and cut in half
- 1 jalapehile, halved lengthwise and seeded
- 1/4 cup (2 fl oz/60 ml) fresh lime juice
- 1 tablespoon olive oil
- 1/2 cup (3/4 oz/20 g) chopped fresh cilantro
- Kosher salt
Ginger & Lemon Soda
By BobD
1. If making seltzer, follow the manufacturers instructions for charging the water
- Cane sugar, 1 cups (preferably organic)
- Water, cup
- Fresh ginger root, pound (washed and sliced into -inch thick rounds)
- Large lemon, 1 (washed, half sliced into -inch thick rounds and the other half sliced into wheels or wedges for serving)
- Ice
- Seltzer or sparkling water, 1 bottle (if not making your own seltzer)
- EQUIPMENT
- Seltzer bottle and siphon (if making your own seltzer)
WEST AFRICAN PEANUT & CHICKEN SOUP
By BobD
1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly
- 3/4 cup roasted and shelled peanuts
- 2 tablespoons peanut or neutral oil, like grapeseed or corn
- 1 medium red or white onion, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
- 1 dry red chili, crushed
- Salt and freshly ground black pepper
- 6 cups stock or water
- 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
- 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
- 1/2 pound collards or kale, washed and cut into wide ribbons
- 1/2 to 3/4 cup peanut butter, chunky or smooth.
Potato, Salami, and Cheese Frittata
By BobD
Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinn...
- 2 tablespoons cooking oil
- 1 1/2-pound baking potato, peeled and cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 8 large eggs
- 1/8 teaspoon fresh-ground black pepper
- 1/4 cup grated Parmesan
- 3 ounces sliced hard salami, slices halved and then cut crosswise into thin strips
- 1 tablespoon butter
- 1/4 pound mild goat cheese such as Montrachet, crumbled
LAMB CHOPS w/RED ONION, TOMATOES & FETA
By BobD
Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in m...
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh oregano, divided
- 3/4 teaspoon ground cumin
- 4 lamb shoulder blade chops (each 1/2 to 3/4 inch thick)
- 1 10- to 12-ounce container grape tomatoes
- 1/2 cup coarsely crumbled feta cheese
- 1/2 cup paper-thin red onion slices
Watermelon Salad with Mint and Lime
By BobD
Matt Neal calls this supremely simple fruit salad the ultimate refresher on a hot day
- 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
- 1/4 cup fresh lime juice
- Pinch of cayenne pepper
- 1/2 cup mint leaves, torn
- Salt
CELERY & OCTOPUS SALAD w/CHILI & LEMON
By BobD
Mince and mash garlic to a paste with 1/4 tsp salt
- 4 APP SERVINGS
- 1 small garlic clove
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon hot red-pepper flakes
- 4 celery ribs, thinly sliced
- 1 1/2 cups flat-leaf parsley leaves
- 2 (4-oz) cans octopus packed in oil, drained, cut into pieces if necessary
- 1/3 cup chopped inner celery leaves (optional)
- 1/4 cup pitted Kalamata olives, halved lengthwise
- 5 (2- by 1/2-inch) strips lemon zest, chopped or thinly sliced
CROUTON DICE w/BLUE CHEESE
By BobD
Preheat oven to 400F with rack in middle
- YIELD 40-50 PIECES
- 1 lb unsliced good-quality white sandwich bread such as a pullman loaf
- 3/4 stick unsalted butter, melted
- 1/4 lb chilled blue cheese (preferably Stilton or Gorgonzola), crumbled
- SPECIAL EQUIPMENT: a chopstick
CROSTINI w/ZUCCHINI PESTO
By BobD
Using a box grater, coarsely grate the zucchini
- YIELD 12 PIECES
- 3 medium zucchini (about 1 pound)
- 2 teaspoons salt, plus more to taste
- 2 garlic cloves, minced
- ¼ cup shredded basil
- ½ cup marcona almonds, toasted and finely chopped
- 1 tablespoon thyme leaves, chopped
- ½ cup grated Parmigiano-Reggiano cheese
- 1 teaspoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 4 tablespoons extra-virgin olive oil, divided
- Freshly ground black pepper
- 1 loaf ciabatta bread, cut into ¼-inch slices (about 12 slices)
ISRAELI COUSCOUS w/KALAMATA OLIVE & SWT POTS
By BobD
With a fork, stir in chopped, pitted Kalamata or other olives, chopped green onions and diced, poached or roasted s...
- Cook Israeli couscous in stock or water.