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Recipes
LA BROWN JASMINE RICE & SHRIMP RISOTTO
By BobD
Heat a medium saucepan over medium heat
- 6 SERVINGS
- 6 tablespoons butter
- 11/2 cups Cajun Grain brown jasmine rice (see note)
- 1/4 teaspoon freshly ground black pepper
- 31/2 cups chicken stock
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 acorn squash, peeled and cut into 1/2-inch pieces
- 2 pounds large shrimp, peeled and deveined
- 1/4 cup scallions, thinly sliced
- 1/4 cup parsley, chopped
- Salt and freshly ground black pepper to taste.
SAMBAL STINGRAY in BANANA LEAF
By BobD
1. Make the sambal: In separate bowls, soak the chilies and the dried shrimp in water to cover for 10 minutes, then...
- FOR THE SAMBAL
- 1 ounce (about 1/2 cup) dried red chilies
- 2 ounces (about 1/2 cup) dried small shrimp (available in Asian markets)
- 10 to 12 large garlic cloves
- 8 to 10 shallots, peeled
- 3 -inch piece ginger, peeled and coarsely chopped
- 3 -inch piece lemon grass, white end, coarsely chopped
- 1 teaspoon belachan (shrimp paste, available in Asian markets) or 2 teaspoons fish sauce
- 1 tablespoon tamarind paste or lime juice, more to taste
- 2 tablespoons light brown sugar, more to taste
- 1/4 cup raw peanuts
- 2 tablespoons vegetable oil, plus more for fish
- For the fish
- 1 whole, skinless skate wing, 1 1/2 to 2 pounds, or firm fillets like snapper, about 3/4-inch thick
- 3 banana leaves (available frozen at Asian and Latin markets)
- Slices of lemon and white onion, for garnish
- Sprigs of cilantro, for garnish.
PEANUT BUTTER PIE w/CANDIED BACON
By BobD
Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly bro...
- FROZEN PEANUT BUTTER PIE WITH CANDIED BACON
- SERVES 8
- 7 bacon slices (about 6 ounces)
- 3/4 cup sugar, divided
- 1/8 teaspoon ground cinnamon
- 35 About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
- 3/4 stick unsalted butter, melted
- 1 cup milk
- 1 cup creamy peanut butter (not natural)
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups chilled heavy cream
- 1/3 cup salted roasted peanuts, finely chopped
- EQUIPMENT: a 10-inch pie plate (6-cup capacity)
KOREAN STYLE GRILLED TUNA
By BobD
In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth
- 3 tablespoons 3 tablespoons soy sauce
- 1 teaspoon 1 teaspoon sugar
- 1/8 teaspoon 1/8 teaspoon dried red pepper flakes
- 1/2 cup 1/2 cup canned low-sodium chicken broth or homemade stock
- 4 4 tuna steaks, about 1 inch thick (2 pounds total)
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons 2 tablespoons canola oil
- 1 teaspoon 1 teaspoon oriental sesame oil
- 1 1 scallion including green top, chopped
- 3 cloves 3 cloves garlic, minced
Brussels Sprouts and Smoky Onions on Cheddar Toast
By BobD
Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook
- 1 pound brussels sprouts, thinly sliced lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- Salt and freshly ground pepper
- 1 teaspoon sweet smoked paprika
- 4 slices of multigrain bread, toasted
- 4 ounces extra-sharp cheddar cheese, thinly sliced
PORK ROAST BRAISED w/MILK & FRESH HERBS
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- 1/4 cup extra-virgin olive oil
- 1 (4 1/2- to 5-lb) boneless pork shoulder roast (without skin), tied
- 3 juniper berries, crushed
- 2 large rosemary sprigs
- 2 large sage sprigs
- 1 sprig fresh or 4 dried California bay leaves
- 1 garlic clove, chopped
- 1 teaspoon fine sea salt
- 1/2 cup dry white wine
- 3 cups whole milk
ASPARAGUS & TARRAGON COCOTTE
By BobD
Bring a medium pot of water to a boil
- Salt
- 1/2 pound asparagus, ends cut
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 2 tablespoons finely chopped tarragon
- Freshly ground black pepper
- 1/4 cup crème fraîche
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon lemon juice
- 4 large fresh eggs
MARINATED EGGPLANT w/CAPERS & MINT
By BobD
Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 Tbsp oil (total...
- 4 SERVINGS
- 1 lb thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons red-wine vinegar
- 1/4 cup chopped mint
- 2 tablespoons small capers, rinsed
- ACCOMPANIMENT: crisp rosemary flatbread
ROASTED FOIE GRAS w/GARLIC CONFIT
By BobD
1. Preheat oven to 375°F
- 4-6 SERVINGS
- Gascony is known for its garlic as well as its foie gras. In this wintry dish, the two are paired. Slow-cooking the cloves in duck fat tones down their bite and makes a garlic confit. Roasting a foie
- • 1 whole Grade A foie gras, about 1 1/2 pounds, cleaned
- • Coarse salt and freshly ground black pepper to taste
- • 1 pound rendered duck fat
- • 46 cloves garlic, peeled
- • Pinch dried thyme
- • 1/4 teaspoon quatre epices
- • 1/4 cup heavy cream
- • 1 tablespoon unsalted butter
- • 12 bay carrots, steamed until tender
- • Pinch sugar
MOROCCAN BEET SALAD
By BobD
Place water in a 3-quart saucepan, and bring to a boil
- 6 SERVINGS
- 6 to 8 medium beets
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon cumin, or to taste
- Salt and black pepper
- 4 tablespoons extra virgin olive oil
- 1/2 cup diced fresh parsley.