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Recipes
CZECH STUFFED CHICKEN
By BobD
Preheat the oven to 350 degrees
- 8 SERVINGS
- 1/2 loaf hallah or other soft white bread (about 8 ounces)
- 1 medium onion, diced (1 cup)
- 2 tablespoons vegetable oil
- 1 6-pound roasting chicken with its liver
- 1/2 cup mushrooms, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- 1/4 cup pine nuts, roasted, or 1/4 cup chopped walnuts
- 1 Granny Smith or other tart apple, peeled and chopped
- Juice of 3 oranges (about 1 cup).
CHOURIZO HASH BROWNS
By BobD
Cook onion, scallions, and garlic in 1 Tbsp oil in a 12-inch nonstick skillet over medium heat, stirring occasional...
- 4-6 SERVINGS
- 1 small onion, finely chopped
- 3 scallions, finely chopped
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 2 lb russet (baking) potatoes (about 3)
- 1 1/2 to 2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
- 1/4 cup chopped flat-leaf parsley
- 1/8 teaspoon paprika
- 1 tablespoon unsalted butter
LAMB RIB CHOPS w/ SUN DRIED TOMATO BUTTER
By BobD
Mince and mash garlic to a paste with 1/4 teaspoon salt
- 4 SERVINGS
- 1 garlic clove
- 1/4 cup chopped sun-dried tomatoes packed in oil, drained
- 1/2 cup walnuts
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 tablespoon chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 1/2 teaspoon fresh lemon juice
- 8 rib lamb chops (3/4 inch thick; 2 lb)
- GARNISH: lemon wedges
TUNA CEVICHE/TARTARE w/AVOCADO
By BobD
Prepare the tuna and refrigerate while you prepare the remaining ingredients
- For ceviche:
- 4-6 SERVINGS
- Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
- 1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
- 1/2 small red onion, cut in small dice
- 1 garlic clove, minced
- 1 to 2 serrano or jalapehiles, to taste, seeded and minced
- 1 tablespoon capers, rinsed and drained
- 1 ripe medium avocado, cut in small dice
- Salt, preferably kosher salt, and freshly ground pepper to taste
- 1/3 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/4 to 1/2 cup chopped cilantro to taste
- Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving
PHEASANT UNDER GLASS
By BobD
Flatten pheasant breasts slightly with a mallet or rolling pin, then rub with 1 tablespoon of the lemon juice and s...
- 1 whole large pheasant breast, split and boned
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 6 dried morels, brushed off
- 2 large shallots, peeled and chopped
- 2 large white mushrooms, wiped clean, trimmed and sliced thin
- 2 tablespoons brandy
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 1 1/2 teaspoons chicken demi-glace
- Pinch cayenne pepper
Lamb Skewers with Salsa Verde
By BobD
Chef Way: Seamus Mullen marinates leg-of-lamb pieces in a mix of more than 10 ingredients (including saffron an...
- 1/4 cup packed mint leaves
- 1/4 cup packed flat-leaf parsley leaves
- 1/4 cup snipped chives
- 2 tablespoons very finely chopped shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon crushed red pepper
- Salt
- 3/4 cup extra-virgin olive oil
- 1 1/2 teaspoons smoked sweet paprika
- 1 teaspoon ground cumin
- 1 1/2 pounds leg of lamb, cut into 1-inch pieces
GORGONZOLA CHEESEBURGERS w/PANCETTA
By BobD
FOR THE BURGERS: Light a grill
- For the Burgers:
- 4 SERVINGS
- When making burgers, handle the meat as little as possible; a few pats with wet hands is all that's necessary to shape the patties.
- 1 1/2 pounds ground sirloin or chuck
- Salt and freshly ground pepper
- 8 thin slices pancetta
- Four 1/4-inch-thick slices Gorgonzola cheese (4 ounces)
- For the Buns:
- 4 hamburger buns or kaiser rolls, split
- 2 tablespoons unsalted butter, melted
- Romaine lettuce leaves, tomato slices and paper-thin sweet onion slices
SLAB BACON ADOBO
By BobD
Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot
- 12 SERVINGS
- TOCINO ENTREVERADO EN ADOBO
- Even ardent bacon lovers will be amazed at the gorgeous interplay of flavors here: salty, smoky, sweet, and sharp. It's worth searching out the hard, unrefined brown loaf sugar called piloncill
- 18 dried panca chiles (2 1/2 oz), wiped clean
- 8 large garlic cloves, smashed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon anise seeds
- 1/2 teaspoon hot smoked paprika (pimento picante)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 6 tablespoons guava preserves or paste, divided
- 1/4 cup Oloroso Sherry
- 3/4 cup grated brown loaf sugar (piloncillo or panela) or 1/2 cup packed dark brown sugar, divided
- 1 (4-lb) piece meaty slab bacon
- 1/4 cup water
- ACCOMPANIMENT: Guatemalan red-cabbage relish
PUREE OF MUSHROOM SOUP
By BobD
1. Set aside 4 medium mushrooms for garnish
- This dish is similar to a cream of mushroom soup, but without the dairy. This soup is pure mushroom, with a couple of potatoes thrown in for thickening. Served with paper-thin slices of mushroom as garnish, it makes a very elegant soup.
- 1 1/2 pounds white or cremini mushrooms
- 1/2 ounce dried mushrooms, any kind
- Salt to taste
- 2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
- 1/2 cup finely chopped shallot or onion
- 3 or 4 garlic cloves, green shoots removed, minced
- 3 tablespoons dry sherry
- 2 teaspoons low-sodium soy sauce (optional)
- A bouquet garni made with a bay leaf and few sprigs each parsley and thyme
- 2 medium potatoes (5 or 6 ounces total), preferably on the starchy side (such as Yukon gold), peeled and diced
- Freshly ground pepper
- 1/2 teaspoon fresh lemon juice
- Chopped flat-leaf parsley or slivered fresh sage leaves for garnish
CLAM AND CALAMARI SEAFOOD STEW
By BobD
For salsa verde: Combine all herbs in medium bowl
- Salsa verde:
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 2 teaspoons chopped fresh thyme
- 1 tablespoon red wine vinegar
- 1 teaspoon whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
- Seafood Stew
- 1 2 1/4-to 2 1/2-pound whole striped bass, scaled, gutted, boned, head removed; fillets skinned and cut into 1-inch cubes, all bones, skin, and head reserved for broth
- 5 cups water
- 5 tablespoons extra-virgin olive oil
- 1 2/3 cups chopped red onion
- 1 2/3 cups chopped fresh fennel bulb
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon (scant) dried crushed red pepper
- 1/4 cup tomato paste
- 20 large brine-cured green olives (such as Castelvetrano or Cerignola)
- 16 Manila clams, scrubbed
- 4 ounces cleaned squid; bodies cut into 1/2-inch-wide rings, tentacles halved
- 8 1/2 -inch-thick slices country bread