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Recipes
BROILED SALMON w/BLACK BEAN & GARLIC SAUCE
By BobD
Preheat the broiler to high
- 6-8 SERVINGS
- 1 cup apricot preserves
- 1/3 cup Asian "black bean and garlic sauce"
- 1 whole salmon fillet, about 2 pounds
- 2 tablespoons finely chopped green onions (scallions), white and light green parts only
- Sesame seeds
Hot-and-Crunchy Chicken Cones
By BobD
Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coate...
- 1/2 cup diced mango
- 2 large jalapeños, seeded and chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon water
- 1 small shallot, minced
- 1 cup mayonnaise
- 1/2 cup chopped cilantro
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- 7 cups shredded coleslaw mix
- 3 cups cornflakes
- 6 tablespoons slivered almonds
- 6 tablespoons sesame seeds
- 6 tablespoons sugar
- 1 1/2 tablespoons crushed red pepper
- 1 1/2 tablespoons kosher salt
- 4 large eggs, lightly beaten
- 1/2 cup milk
- All-purpose flour, for dredging
- Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
- Vegetable oil, for frying
- Six 10-inch flour tortillas, warmed
POACHED PEAR TART
By BobD
To make the tart dough: Put the flour, salt, and sugar into the bowl of a food processor fitted with the metal blad...
- Crostata di Pere Mastantuone cookbook:
- For the tart dough
- 2 1/4 2 1/4 1/4 cups all-purpose flour
- 1/4 1/4 1/4 teaspoon salt
- 4 4 4 tablespoons sugar
- 8 8 1/2-inch ounces very cold butter, (2 sticks) cut in 1/2-inch pieces
- 4 4 4 egg yolks
- 2 2 2 tablespoons ice water, or more as needed
- For the Filling
- 2 1/3 2 1/3 1/3 cups sugar
- 1 zest and juice of 1 lemon
- 2 2 2 tablespoons soft butter
- 2 1/2 2 1/2 1/2 pounds pears, firm, nearly ripe (Seckel, Anjou, or Bosc)
- 1/2 1/2 1/2 cup apricot jam
- 1 1 1 egg yolk, beaten with 1 tablespoon water for glazing
FRIED CHICKPEA POLENTA
By BobD
Pour the water, salt, and olive oil into the saucepan and gradually whisk in the chickpea flour until smooth
- Frigitterie, found all over Palermo, means things fried, and the selections are endless. Breaded eggplant, broccoli, artichokes, all of the vegetables in season are coated with a flour paste (pastella) and find their way into a fryer.
- to panelle can make a great accompaniment to fish or meat, everybody loves them when passed around as an hors d'oeuvre.
- 4 4 4 cup water
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 cup extra-virgin olive oil, plus more for the sheet and for frying
- 1/2 1/2 1/2 pound chickpea flour
TUSCAN BEANS IN SUMMERY TOM RAGU
By BobD
Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak, then drain
- 8 SERVINGS
- 1 lb dried cannellini or Great Northern beans, picked over and rinsed
- 2 pints grape tomatoes (about 1 lb)
- 1 small onion, finely chopped
- 1 celery rib, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 thyme sprigs
- 1 teaspoon sugar
- 1/2 cup grated Parmigiano-Reggiano
- ACCOMPANIMENT: crusty bread
Double-Chocolate Pudding
By BobD
This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate puddin...
- 2 1/4 cups whole milk
- 1/2 cup sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 large egg
- 2 large egg yolks
- 5 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Lightly whipped cream, for serving
MIXED BEANS WITH BASIL
By BobD
Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath...
- Active Time: 20 min
- Total Time: 40 min
- 1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
- 3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2-to 2-inch pieces
- 1/2 pound green or wax beans, trimmed and halved crosswise
- 1/4 cup packed basil leaves
- 2 garlic cloves, finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons water
- 1 1/2 teaspoons grated lemon zest
- 2 1/2 teaspoons fresh lemon juice, or to taste
CRUDITE W/LEMON-PESTO GOAT CHEESE DIP
By BobD
Arrange vegetables on platter; cover and chill
- Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
- 10 ounces soft fresh goat cheese, room temperature
- 2/3 cup sour cream
- 1/4 cup plus 2 tablespoons purchased pesto
- 2 tablespoons fresh lemon juice (CAREFUL)
- 1 1/2 teaspoons grated lemon peel
- 2 tablespoons toasted pine nuts
STIR FRIED QUINOA w/VEGGIES & TOFU
By BobD
1. Place the tofu slices on paper towels
- Use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
- 1/2 pound firm tofu, drained and sliced about 1/2 inch thick
- 2 broccoli crowns, broken into florets
- Salt to taste
- 1 tablespoon soy sauce (regular or low-sodium)
- 1 tablespoon fish sauce (may substitute soy sauce)
- 2 teaspoons dark Asian sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons peanut oil or canola oil
- 1 medium red bell pepper, cut in thin strips
- 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
- 1 bunch scallions, sliced very thin
- 5 cups cooked quinoa (1 1/3 cups uncooked)
BASMATI RICE SALAD w/RSTD POBLANOS & CUMIN
By BobD
Note: To cook brown basmati rice, rinse the rice and, if you have time, soak it for 30 minutes just covered in wate...
- For the dressing:
- Roasted poblano chiles bring some kick to this colorful Southwestern rice salad.
- 3 cups cooked brown basmati rice (1 cup uncooked)
- 1/2 pound sugar snap peas, strings removed
- 1 red pepper, cut in small dice
- 1/4 cup chopped fresh chives or 1 bunch green scallions, sliced thin
- 1 poblano pepper, roasted, seeded and cut in small dice
- 1/4 cup chopped cilantro
- 1 tablespoon lightly toasted pine nuts
- 1 tablespoon sherry vinegar or champagne vinegar
- 2 tablespoons fresh lemon or lime juice
- Salt and freshly ground pepper to taste
- 1 small garlic clove, minced or puréed
- 1 teaspoon Dijon mustard
- 1 teaspoon cumin seeds, lightly toasted and ground
- 1/3 cup extra virgin olive oil