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Recipes
RANCH BISON BURGER
By BobD
Cut 2 ounces cheddar into 1/4-inch dice; grate remaining 2 ounces cheddar
- 4 ounces reduced or lowfat sharp cheddar, divided
- 1 pound lean ground bison
- 1 small jalapehile, finely diced
- 1 teaspoon grated lime zest, plus more for garnish
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 4 sourdough rolls, split
- Sliced red onion
- Lettuce
- Pickled jalapeno
- Light ranch dressing
GREEN TOMATO SALSA VERDE
By BobD
1. Preheat the broiler. Line a baking sheet with foil
- Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
- 1 pound green tomatoes
- 2 to 3 jalaper serrano peppers (more to taste)
- 1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
- Salt to taste
- 1/2 cup roughly chopped cilantro
- 1/4 to 1/2 cup water, as needed (optional)
MEXICAN SEAFOOD SAUTEE w/MANGO SALSA
By BobD
For salsa: Mix all ingredients in medium bowl
- Salsa:
- 1 mango, peeled, pitted, diced (about 1 1/2 cups)
- 1 large avocado, peeled, pitted, diced
- 1 large shallot, chopped (about 1/4 cup)
- 1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons fresh lime juice
- Seafood:
- 1/3 cup chopped shallots (about 2 medium)
- 1/4 cup fresh lime juice
- 1/4 cup tequila
- 2 garlic cloves, pressed
- 2 teaspoons ground cumin
- 1/3 cup plus 4 tablespoons olive oil, divided
- 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
- 1 pound sea scallops, side muscles removed
- 12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
- Lime slices
RADICCHIO RISOTTO
By BobD
1. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the po...
- This risotto, from the Veneto region of Italy, is usually made with a long-leafed radicchio called treviso. Red Belgian endives have a similar bitter flavor. If you use red wine for this your risotto will have a reddish cast.
- 2 quarts well seasoned chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- 1 1/2 cups arborio or carnaroli rice
- 1 to 2 garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- 1/2 cup red wine or dry white wine, such as pinot grigio or sauvignon blanc
- 2 medium heads radicchio or 4 or 5 purple Belgian endives, quartered, cored and cut crosswise in thin slivers
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 2 tablespoons minced flat-leaf parsley
CHICKEN CURRY w/CASHEWS
By BobD
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garli...
- In this recipe ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium onions, finely chopped (2 cups)
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews (1/4 pound)
- 3/4 cup plain whole-milk yogurt
- Accompaniment: cooked basmati or jasmine rice
- Garnish: chopped fresh cilantro
Fig-and-Prosciutto Flatbreads
By BobD
A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fi...
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced
Bacon, Fennel and Apple Chutney
By BobD
Chutney is a favorite British condiment for everything from cheese to roasts
- 1/2 pound applewood smoked bacon, cut into 1/2-inch dice
- 1/2 medium onion, cut into 1/2-inch dice
- 1 medium fennel bulbhalved, cored and cut into 1/2-inch diceplus 1 tablespoon chopped fennel fronds
- 2 thyme sprigs
- 2 garlic cloves, minced
- 1 Granny Smith applepeeled, cored and cut into 1/2-inch dice
- 1 teaspoon ground fennel seeds
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 30 baguette slices, brushed with olive oil and toasted
CHILLED YOGURT SOUP w/SPIN & CHICKPEAS
By BobD
1. Steam the spinach until just wilted, about two minutes
- 1 bunch spinach, stemmed and washed, or 12 ounces baby spinach
- 1 to 2 large garlic cloves (to taste)
- Salt to taste
- 3 cups plain yogurt
- 1 cup cold water
- 1 teaspoon cumin seeds, lightly toasted and coarsely ground
- 1 can chickpeas, drained and rinsed
- Freshly ground pepper
- Finely chopped dill or parsley for garnish
- Optional: 1 to 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
BAKED TOMATOES w/CRUSTY BREAD
By BobD
Preheat oven to 425°F with rack in middle
- Makes 8 (side dish) servings
- 3 (28-ounce) cans whole tomatoes in juice
- 3/4 stick unsalted butter, divided
- 2 medium onions, chopped
- 2 garlic cloves, finely chopped
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon dried thyme
- 1 tablespoon packed light brown sugar, or to taste
- 8 (1/4-inch-thick) slices good-quality white sandwich bread such as a pullman loaf
MURG MALAI KEBAB
By BobD
1. Slice each breast crosswise into 8 pieces
- 4 skinless, boneless chicken breasts (halves)
- 1 medium garlic clove, minced
- 1 one-inch piece fresh ginger, peeled and minced
- 1 tablespoon malt vinegar
- 1/2 teaspoon kosher salt
- 2/3 cup Greek-style yogurt
- 1/3 cup paneer (Indian cream cheese) or fromage blanc
- 1 egg, beaten
- 2 tablespoons minced cilantro
- 1 tablespoon minced green chili
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground white pepper
- Juice of 1/2 lemon
- Chat masala (sold in Indian stores) or 1/2 teaspoon each coarse black pepper and sea salt.