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Recipes
German Soft Pretzel Sticks
By BobD
"I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of th...
- 1/2 cup light brown sugar
- Water
- 2 envelopes active dry yeast
- 1/4 cup vegetable oil
- 5 3/4 cups all-purpose flour, plus more for kneading
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- Flaky salt, such as Maldon
- Yellow mustard, for serving
SMOKED TROUT MOUSSE
By BobD
Remove skin and all bones from the trout
- 2 smoked trout
- 10 tablespoons butter, at room temperature
- 2 tablespoons lemon juice
- 2 tablespoons sour cream
- Salt and freshly ground white pepper to taste
- Toast bread or crackers
- Whitefish, salmon or sturgeon caviar or minced parsley for garnish
Grilled Chili-Rubbed Flank Steak
By BobD
In a processor, pulse the garlic with the onion, lime juice, chili powder, salt and cumin
- 1 large garlic clove
- 1 tablespoon chopped red onion
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- One 1 1/2-pound flank steak
- 10 lime wedges
- 3 1/2 ounces Monterey Jack cheese, shredded (1 cup)
- 2 tablespoons chopped cilantro
- Twelve 6-inch corn tortillas, warmed
APPLE CHUTNEY
By BobD
Simmer apples with remaining ingredients and 1 tsp salt in a large heavy saucepan, stirring occasionally, until ten...
- 3 CUPS
- 2 Granny Smith apples
- 2 Gala apples
- 1 1/2 cups cider vinegar
- 1 1/2 cups packed light brown sugar
- 1 large onion, chopped
- 1/2 teaspoon hot red-pepper flakes
- 2 tablespoons finely chopped peeled ginger
- 2 cloves
- 2 Turkish bay leaves or 1 California
- 2 tablespoons fresh lemon juice
- 1 cup golden raisins
- Peel and core apples, then cut into 1/4-inch pieces.
SMOKED SALMON & DAIKON SPIRALS
By BobD
Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon
- 12 SERVINGS
- 1 daikon (Japanese white radish), peeled
- 4 ounces cream cheese, room temperature
- 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dillweed
- 1 tablespoon finely chopped fresh Italian parsley
- 2 teaspoons drained capers
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon cracked pepper
- 4 ounces sliced smoked salmon, cut into 1-inch-wide strips
- Cucumber slices
- Fresh dill sprigs
- Lemon slices
CUCUMBER SALSA
By BobD
Mix all ingredients in medium bowl
- CUCUMBER SALSA
- 2 cups finely chopped seeded peeled cucumber
- 1 cup chopped radishes
- 1/3 cup chopped fresh cilantro
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon sugar
Wild Striped Bass with Tomato Fondue
By BobD
Preheat the oven to 350°
- 6 large garlic cloves, unpeeled
- 2 tablespoons thinly sliced sage
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 2 pounds assorted tomatoes small tomatoes halved, larger tomatoes cut into wedges
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Six 6-ounce wild striped bass fillets with skin, skin scored
THAI SWEET & SOUR CHICKEN w/CHILIES
By BobD
In a heatproof bowl, soak the árbol chiles in the boiling water until softened, about 10 minutes
- 1 cup boiling water
- 8 shallots, chopped (2 cups)
- 8 garlic cloves, chopped
- 1 1/2 teaspoons cinnamon
- Kosher salt
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/4 cup sugar
- 2 carrots, cut into 1/4-inch dice
- 1 cup frozen peas, thawed
- 1/2 cup lightly packed mint leaves, coarsely chopped
- 4 lemongrass stalks, tender inner white part only, minced (about 1/3 cup)
- 1 tablespoon ground turmeric
- 12 small skinless, boneless chicken thighs (3 pounds)
- 3 tablespoons peanut oil
- 3 Thai red chiles
- 5 dried árbol chiles, split lengthwise and seeds removed
PERFECT TENNESSEE WHISKEY PORK CHOPS
By BobD
Refrigerate the marinating chops in a shallow bowl in case the zipper-lock bag leaks
- 4 SERVINGS
- 1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
- 1/2 cup apple cider
- 2 tablespoons light brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon vanilla extract
- 4 teaspoons cider vinegar
- 4 bone-in, center-cut pork chops , about 1 inch thick
- 2 teaspoons vegetable oil
- 1 tablespoon unsalted butter
ROASTED GUINEA HEN BREAST & LEG ROULADE
By BobD
1. Remove breasts with skin intact from carcasses, and trim away excess fat
- 4 SERVINGS
- Roast Guinea Hen Breasts and Leg Roulades in Black Truffle Sauce
- • 2 Guinea Hens, 2 1/2 to 3 pounds each, giblets and neck removed
- • 1/2 cup Reduced Guinea Hen Stock (recipe follows), or 1/2 cup duck and veal demi-glace
- • 2 tablespoons cold heavy cream
- • 2 tablespoons truffle oil
- • 2 tablespoons olive oil
- • 1 pound fresh morels, cleaned in cold water until all dirt is removed, blotted dry
- • Salt and freshly ground black pepper to taste
- • 1 bunch asparagus, woody ends removed, stalks trimmed to 2 1/2 inches and peeled
- • 3 tablespoons unsalted butter
- • 1 black truffle, about 1 ounce
- • 4 small sprigs thyme, to garnish
- Roasted guinea hen breast, served with rolled and stuffed thighs filled with truffle-scented forcemeat, is dining at its most refined. The birds are simply glazed with a reduced sauce.