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Recipes
EGG WRAPPED CHICKEN DUMPLINGS
By BobD
Stir together chicken, mint, chile, oyster sauce, and salt in a small bowl
- YIELD 12 PIECES
- 3 oz ground chicken
- 1 tablespoon chopped fresh mint
- 1 small (1- to 2-inch) pickled red chile, finely chopped, including seeds
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt
- 2 duck eggs or 2 jumbo chicken eggs
- 2 tablespoons peanut oil
Ike's Vietnamese Fish Sauce Wings
By BobD
Chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand ...
- 1/2 cup Asian fish sauce
- 1/2 cup superfine sugar
- 4 garlic cloves, 2 crushed and 2 minced
- 3 pounds chicken wings, split at the drumettes
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
MAPLE-CRANBERRY COMPOTE
By BobD
Combine all ingredients in heavy medium saucepan
- 2 cups fresh or frozen cranberries (about 8 ounces), rinsed
- 1 cup pure maple syrup (preferably grade A dark amber)
- 2/3 cup sweetened dried cranberries
- 1/2 cup maple sugar or (packed) golden brown sugar
CARAMELIZED CHIPOTLE CHICKEN
By BobD
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers
- Active Time: 1 hr
- Total Time: 1 3/4 hr
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, thinly sliced (about 1/2 cup)
- 2 medium onions, chopped (about 2 cups)
- 1 cup ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons packed dark brown sugar
- 1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cider vinegar
- 1/2 teaspoon cinnamon
- 2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces
Gingered Salmon with Grilled Corn and Watercress Salad
By BobD
Preheat the oven to 375°
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons canola oil
- 5 small ears of corn, shucked
- Four 6-ounce skin-on salmon fillets
- 20 small slices of pickled ginger (about 1 ounce)
- Salt and freshly ground pepper
- 2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- 1 bunch of watercress, thick stems discarded (about 8 ounces)
Mini Turkey Meat Loaves with Red Pepper Sauce
By BobD
Cottage cheese is a low-fat way to keep lean turkey meat loaf moist
- 5 tablespoons extra-virgin olive oil
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 1 garlic clove, minced
- 1 large onion, finely chopped
- Kosher salt and freshly ground white pepper
- 1 1/2 pounds ground lean turkey, white meat only
- 2 large egg whites
- 1/2 cup panko
- 1/2 cup low-fat cottage cheese
- 3 red bell peppers, sliced
- 1 thyme sprig
- 1/2 cup water
- 1 tablespoon half-and-half
- 1 yellow bell pepper, sliced
- Cooked wild rice, for serving
APPLE, ONION, SAGE & SOUR CREAM DRESSING
By BobD
Boil the heart and gizzard in lightly salted water for 30 minutes or until tender
- 8 SERVINGS
- Heart and gizzard from the turkey (optional)
- 4 medium onions, chopped coarse
- 4 tablespoons butter or chicken fat
- 2 tart apples, cored, peeled and chopped coarse
- 1 teaspoon sugar (or to taste)
- 3 to 4 cups cubed day-old white bread (preferably Italian)
- 1 to 2 tablespoons ground sage (or to taste)
- 2 cups sour cream
- Salt and pepper to taste
ZUCCHINI BOATS w/LAMB & YOGURT FILLINGS
By BobD
Place the yogurt in a paper-towel-lined sieve and let drain for 2 hours
- 1 cup plain nonfat yogurt
- 8 medium zucchini
- 4 1/2 teaspoons kosher salt
- 1/2 teaspoon olive oil
- 1/2 medium onion, peeled and chopped
- 1 medium carrot, peeled and shredded
- 1 clove garlic, peeled and minced
- 3/4 pound ground lamb
- 1 teaspoon ground cumin
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh mint
- 5 imported black olives, pitted and chopped
- 2 tablespoons bread crumbs
PERUGIAN CHOCOLATE-HAZELNUT CHEESECAKE
By BobD
MAKE CRUST: Combine all ingredients, then press onto bottom of springform pan
- 8 SERVINGS
- TORTA DI CIOCCOLATA AL FORNO CON VANIGLIA E NOCCIOLA
- FOR CRUST
- 1/4 lb wheatmeal crackers (digestive biscuits; see cooks� note), finely crushed (about 1 cup)
- 1 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated
- 1/2 stick unsalted butter, melted
- FOR FILLING
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
- 1 stick unsalted butter, cut into pieces
- 1 lb 2 oz cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 2/3 cup superfine granulated sugar
- 1 cup hazelnuts (4 1/2 oz), toasted, loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
- EQUIPMENT: a 10-inch springform pan
- ACCOMPANIMENT: lightly sweetened whipped cream
Cuban Roast Pork Sandwiches with Mojo Sauce
By BobD
This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches
- 1/3 cup pure olive oil
- 6 garlic cloves, minced
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 2 soft ciabatta or Portugese rolls
- 1/4 About 1/4 cup mojo sauce
- 2 tablespoons mayonnaise
- 6 to 8 thin slices leftover Roast Leg of Pork with Fresh Herbs
- 2 large, very thin slices of proscuitto or Westphalian ham
- 4 slices Swiss or Italian Fontina cheese
- 6 thin slices of tomato
- 6 thin slices of red onion
- 6 thin slices of sour pickle
- 2 tablespoons melted unsalted butter
- Coarsely chopped pickled jalapeños