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Recipes
THE GREEN LANTERN
By BobD
Puree all ingredients except club soda in a blender 1 minute
- 6 SERVINGS
- 1 cup packed parsley sprigs
- 1/2 teaspoon grated lime zest
- 1 cup cold water
- 1/2 cup fresh lime juice
- 1/2 cup sugar
- 1 (10-oz) bottle club soda
LOBSTER CROSTINI
By BobD
Bring a large pot of salted water to a boil
- Sea salt
- 1 1 1/4-pound live lobster
- 2 fairly small ripe tomatoes
- 2 tablespoons cold unsalted butter, in small pieces
- 2 center slices from a round sourdough country bread, each 1/2-inch thick and cut in two
- Freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 4 small sprigs basil
Mini Black-Bottom Cheesecakes
By BobD
F&W's Grace Parisi made several versions of these brilliant little jam–topped cheesecakes, substituting formage b...
- Vegetable oil spray
- 24 plain chocolate wafer cookies, preferably Nabisco
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 2/3 cup fromage blanc (6 ounces), at room temperature
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup seedless raspberry preserves, warmed
CHOCOLATE BANANA BREAD
By BobD
Preheat the oven to 350F. Butter a 9 by 5-inch loaf pan
- YIELD 1 LOAF
- 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 ounces bittersweet chocolate, melted
- 2 large eggs
- 3 very ripe bananas
- 1 teaspoon vanilla extract
Figgy-Orange Bitters
By BobD
- 2 cups overproof bourbon (such as Wild Turkey 101)
- 1 cup dried figs (about 6 ounces), halved
- 8 green cardamom pods, crushed
- 4 cloves
- 2 fresh figs, halved
- Strips of zest from 3 oranges
- 1 tablespoon cinchona bark
- 1/2 teaspoon gentian root
- 1/4 cup dried orange peel
- One 3-inch cinnamon stick
- 1 vanilla bean, split
- 2 tablespoons rich syrup (see Note)
CRAB CAKES w/HERB SALAD
By BobD
For crab cakes: Line baking sheet with waxed paper
- Vinaigrette:
- 1/2 cup grapeseed oil
- 1/4 cup fresh lemon juice
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced green onion
- 1/2 teaspoon Dijon mustard
- Crab cakes:
- 1/4 cup mayonnaise
- 1/4 cup minced green onions
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 4 teaspoons minced fresh dill
- 4 teaspoons minced fresh tarragon
- 4 teaspoons minced fresh cilantro
- 1 tablespoon Dijon mustard
- 1 tablespoon finely grated lemon peel
- 1/4 teaspoon ground black pepper
- 1 pound blue crabmeat or Dungeness crabmeat
- 2 cups panko (Japanese breadcrumbs),* divided
- 2 tablespoons (or more) butter
- 2 tablespoons (or more) grapeseed oil
- 2 5-ounce containers herb salad mix
- Fresh dill sprigs
- Fresh tarragon sprigs
- Fresh cilantro sprigs
Chocolate-Cayenne Cocktail Cookies
By BobD
Dorie Greenspan loves using Valrhona cocoa to make these spicy, unexpectedly tender cookies, flecked with flaky Mal...
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter, softened
- 1/3 cup confectioners' sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- Maldon salt, for sprinkling
COWBOY HAMBURGERS
By BobD
In medium bowl, combine all ingredients mixing lightly but thoroughly
- 4 SERVINGS
- 1 pound lean ground beef
- 2-4 cloves garlic, minced
- 5-6 shakes Worcestershire sauce
- 1/2 teaspoon Cajun seasoning (like Tony Chachere's)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup hot or hearty barbecue sauce
- 4 Kaiser rolls or hamburger buns
FETTUCCINE w/GREEN AND SNOW PEAS
By BobD
Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes
- 6 SERVINGS
- 2 medium leeks (white and pale green parts only), rinsed well and finely chopped
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup water
- 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
- 1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound dried egg fettuccine nests
- 1/3 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated fresh lemon zest
- 1/3 cup finely grated parmesan plus additional for serving
Peppery Chicken Wings
By BobD
Preheat the oven to 500°
- 4 pounds chicken wings
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 2 tablespoons hot pepper sauce
- Salt and freshly ground black pepper