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Recipes
WINE BRAISED LAMB SHANKS
By BobD
1. Season meat with salt and pepper
- 4 SERVINGS
- 3 1/2 pounds meaty lamb hind shanks, cut in half crosswise
- • Good sea salt
- • Black pepper
- • 1 tablespoon extra-virgin olive oil
- • 1 cup dry red wine
- • 1/2 cup beef broth
- • 1 pound boiling onions or cipollini onions, peeled
- • 4 cloves garlic, minced
- • 1 tablespoon chopped fresh rosemary
- • 1/4 teaspoon freshly ground black pepper
- • Chopped fresh flat-leaf parsley (optional)
SALT & PEPPER BONE IN RIB EYE
By BobD
Put steak on a wire rack set on a rimmed baking sheet
- to bone-in rib eye requires nothing more than salt, pepper, and a hot grill. (Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.)
- 1 1 1 1/2"2" 2 bone-in rib eye (about 2 pounds)
- 2 2 2 teaspoons kosher salt, divided
- 1 1 1 teaspoon coarsely ground black pepper
- Coarse sea salt
Skillet Corn Bread with Corn Relish
By BobD
Corn relish provides all the seasoning required for this slightly sweet corn bread
- 1 stick unsalted butter
- 1 1/2 cups all-purpose flour
- 3/4 cup stone-ground yellow or white cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 1/4 cups milk
- 1 1/2 cups well-drained Corn Relish with Roasted Peppers
GRILLED TUNA w/PROVENCALE VEGETABLES
By BobD
Spray grill with nonstick spray
- 4 SERVINGS
- Nonstick vegetable oil spray
- 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
- 2 zucchini, quartered lengthwise
- 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
- 4 tablespoons (about) olive oil
- 2 cups assorted cherry tomatoes, halved
- 2 teaspoons herbes de Provence*
- 1 garlic clove, minced
- Easy Aioli
Chile-Glazed Hanger Steak
By BobD
In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes
- 8 dried guajillo chiles, seeded
- 4 large garlic cloves
- 2 teaspoons dried oregano
- 6 tablespoons canola oil, plus more for brushing
- Salt and freshly ground pepper
- 1 trimmed hanger steak (about 1 pound), cut into 4 pieces
- 1 large onion, finely chopped
- 1/4 cup light brown sugar
- 1/4 cup cider vinegar
MIDDLE EASTERN AVOCADO PUREE
By BobD
This recipe is based on one in Ana Sortun’s book “Spice: The Flavors of the Eastern Mediterranean
- 2 cloves garlic, cut in half, green shoots removed
- Salt, preferably kosher salt, to taste
- 2 ripe avocados
- 3 tablespoons sesame tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds, lightly toasted and ground (to taste)
GRANITA OF VEAL AND EGGPLANT
By BobD
SAUTE EGGPLANT (LIGHTLY FLOURED) IN CANOLA OIL UNTIL BROWN AND REMOVE…PAT AND SALT ADD OLIVE OIL AND BUTTER ...
- 1 ” SLICES OF VEAL SHOULDER POUNDED A BIT
- SLICED EGGPLANT 1/2”
GRILLED RABE & RADICCHIO w/PANCETTA & EGG
By BobD
1. Heat the oven to 325F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes
- Grilled Broccoli Rabe and Radicchio with Pancetta Dressing Topped with a Soft-Cooked Egg
- 2 2 2 slices day-old country or rustic bread, crusts removed
- Olive oil
- Coarse salt
- 6 6 1/4 14-inch pancetta (about 1/4 pound), cut into 14-inch dice
- 1/2 1/2 1/2 cup white balsamic vinegar
- 1 1 1 tablespoon mustard seeds
- 1 1 1 teaspoon crushed red pepper flakes
- 2 2 2 tablespoons sugar
- 1 1 1 teaspoon fresh thyme leaves, roughly chopped
- 6 6 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/4 1/4 1/2 cup finely chopped red onions (about 1/2 medium onion)
- 1/4 1/4 1/2 cup finely chopped fennel (about 1/2 bulb)
- 1 1 1 pound young broccoli rabe, washed, dried, and leaves removed (keep for another use)
- 2 2 2 heads radicchio, cored and leaves separated
- 2 2 2 tablespoons blended olive oil and grape seed oil
- 2 2 2 teaspoons minced garlic
- 4 4 4 large eggs
- 20 20 20 shavings Parmigiano-Reggiano
SZECHWAN PEPPER OIL
By BobD
Pulse peppercorns in grinder until coarsely ground
- We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of fl
- 2 teaspoons Sichuan peppercorns
- 1/4 cup peanut oil
- Special equipment: an electric coffee/spice grinder
GINGER BUTTER SAUCE
By BobD
Heat one tablespoon of the butter in a saucepan and add the shallots and ginger
- 4 tablespoons butter
- 1 tablespoon finely chopped shallots
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons white-wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons heavy cream