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Recipes
BBQ BABY BACK RIBS
By BobD
TO BRINE THE RIBS: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container
- For the Brine:
- 4 SERVINGS
- 1/2 cup table salt or 1 cup kosher salt
- 1/2 cup granulated sugar
- 2 racks baby back ribs (about 2 pounds each), or loin back ribs
- For the Spice rub:
- 1 tablespoon sweet paprika , plus additional 1/2 teaspoon
- 1 1/2 teaspoons chili powder
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons dark brown sugar
- 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
PEAR, MUSHROOM & POMEGRANATE STUFFING
By BobD
Heat oven to 350F. Heat oil in a large skillet over high heat
- 1 tablespoon olive oil
- 10 ounces cremini mushrooms
- 2 celery stalks, chopped
- 8 large sage leaves
- 2 tablespoons fresh thyme, chopped
- 1 demi whole-wheat baguette (about 8 oz), cut into 1-inch cubes
- 1 large Anjou or Bartlett pear, cored and cubed
- 1/4 cup pitted prunes, chopped
- 1 cup low-sodium chicken broth
- 1 cup pomegranate juice
FORAGER'S SOUP
By BobD
Cut a piece of parchment paper to fit into the top of a heavy pot
- 6 SERVINGS
- 4 tablespoons butter
- 1 cup diced onion
- 1 medium potato, peeled and diced
- Salt and freshly ground black pepper
- 2 cups chicken or vegetable stock, or hot water
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 8 About 8 ounces (4 cups) mixed chopped spring greens, like sorrel, watercress, ramps, arugula, dandelion or chives
- 3 tablespoons olive oil
- 3 ounces chorizo or bacon, finely diced
- Wild garlic or chive flowers (optional).
SMORGASTARTA
By BobD
To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water
- 2/3 2/3 2/3 cup reduced-fat sour cream
- 1 1 1 teaspoon finely grated lemon zest
- 2 2 2 teaspoons lemon juice
- 6 6 6 large hard-boiled eggs (see Kitchen Tip), finely chopped
- 1/4 1/4 1/4 cup chopped fresh dill
- 1 1 1 tablespoon finely chopped red onion
- 2 2 2 teaspoons finely chopped rinsed capers (optional)
- 4 4 4 ounces smoked trout, skin removed, shredded
- 1/3 1/3 1/3 cup finely chopped celery
- 2 2 2 teaspoons finely chopped parsley
- 1/2 1/2 1/2 teaspoon caraway seeds (optional)
- Pinch Pinch of freshly ground pepper
- 12 12 12 thin slices whole-wheat bread or rye bread, lightly toasted
CRAB HUSH PUPPIES w/HONEY MUSTARD
By BobD
Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce
- Yield: Makes about 30
- 1/4 cup Creole mustard
- 1/4 cup honey
- 1 3/4 teaspoons curry powder, divided
- 1 cup just-add-water cornbread mix
- 1/4 cup bottled clam juice
- 12 ounces fresh lump crabmeat, diced
- 1 cup finely chopped green onions, divided
- Vegetable oil (for frying)
Cauliflower Pilaf
By BobD
This fragrant side dish was born out of an argument between Bruce Aidells and Nancy Oakes on whether an entire head...
- 2 heads of cauliflower, cored (about 5 pounds total)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup pine nuts
- 1 large onion, finely chopped
- 1 teaspoon ground turmeric
- 1 1/2 cups basmati rice
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup dried currants
- 1/4 cup chopped cilantro
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
HERBED BUTTER & SMKD SALMON SANDWICHES
By BobD
In a medium bowl, fold together the butter, herbs, capers and lemon zest
- 8 tablespoons butter (1 stick), softened
- 1 1/2 tablespoons finely chopped fresh dill
- 1 1/2 tablespoons finely chopped fresh mint or parsley
- 1 tablespoon chopped capers
- Finely grated zest of 1 lemon
- 8 slices whole-wheat or white Pullman loaf
- 6 ounces thinly sliced smoked salmon
- 4 radishes, trimmed and thinly sliced
- Lemon juice, for drizzling
- Coarse sea salt, for sprinkling.
PERFECT SMOKED DOUBLE THICK PORK CHOPS
By BobD
Combine sugar, fennel, cumin, coriander, paprika, salt, and pepper and rub mixture all over pork chops
- 6-8 SERVINGS
- 1/4 cup packed dark brown sugar
- 1 tablespoon ground fennel seed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 bone-in blade-cut pork chops (20- to 24- ounces each), about 2 inches thick
- 2 cups wood chips , preferably hickory
Apricots and Plums Poached in Rosé Wine
By BobD
While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines
- 1 cup sugar
- 2 1/2 cups dry rosé wine
- 1/2 vanilla bean, split
- One 3-inch strip of lemon zest
- 1/2 teaspoon salt
- 6 large firm, ripe plums—pitted and halved, pits reserved
- 6 large firm, ripe apricots—pitted and halved, pits reserved
- Sweetened crème fraîche, for serving
- Butter cookies, for serving
FIG ARMAGNAC SOUFFLE
By BobD
ACCOMPANIMENT: pistachio creme anglaise Heat Armagnac in a small saucepan over medium heat until warm, then pour...
- 4 SERVINGS
- FIG & ARMAGNAC SOUFFLE w/PISTACHIO CREME ANGLAISE
- 1/3 cup Armagnac
- 3 dried figs, stems trimmed
- 1 cup plus 1 tablespoon water, divided
- 1 1/4 cups sugar, divided
- 1 firm-ripe pear (about 1/2 lb), peeled, cored, and cut into 1/2-inch pieces
- 3 3/4 teaspoons cornstarch
- 1 teaspoon unsalted butter
- 6 large egg whites at room temperature 30 minutes
- EQUIPMENT: 4 (10- to 12-oz) souffle dishes