BobD's profile page
Recipes
ANNATTO OIL
By BobD
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red...
- Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color
- 2 tablespoons annatto (achiote) seeds
- 3/4 cup olive oil
FRISEE SALAD w/CRACKLINGS
By BobD
Arrange frisée on platter; top with dressing and cracklings
- Slowly render cubed pork rind or turkey skin until crisp (for skin, start with a bit of oil or turkey fat). Thin sour cream with buttermilk and stir in minced parsley and garlic, black pepper and a little white wine vinegar.
PUMPKIN GRATIN w/CRANBERRY & NUTS
By BobD
Drizzle cream over all, dot with butter and bake until soft, bubbly and browned, 50 to 60 minutes
- Combine cubed pumpkin or sweet potato with cranberries and hazelnuts in a buttered baking dish. Sprinkle with brown sugar and toss.
BAKLAVA OF BANANA
By BobD
Open package of phyllo and cover with damp cloth to keep the sheets from drying out
- 8 SERVINGS
- 10 sheets phyllo
- 1/4 pound unsalted butter, melted
- 1 cup sugar
- Banana filling (see recipe)
- Caramel sauce (see recipe)
- Confectioners' sugar for garnish
Frozen Hazelnut Mousse Cakes with Armagnac
By BobD
Preheat the oven to 375°
- 2 cups roasted and skinned hazelnuts, chopped (7 ounces)
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 8 large eggs, separated
- 3/4 cup sugar
- Salt
- 1 stick unsalted butter, melted
- 1/4 cup pure maple syrup
- 2 tablespoons Armagnac
- 3/4 cup sugar
- 1/3 cup water
- 8 large egg yolks
- 1 3/4 cups heavy cream
- 2 tablespoons Armagnac
- 1/2 teaspoon pure vanilla extract
- 1/2 cup roasted and skinned hazelnuts, chopped
- 6 ounces bittersweet chocolate, chopped (1 1/2 cups), 1 cup melted
TENDERLOIN w/SMOKED PAPRIKA MAYO
By BobD
Preheat oven to 500F with rack in middle
- 8-12 SERVINGS
- FOR BEEF
- 2 large garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 (3 1/2- to 4-lb) trimmed beef tenderloin roast, tied
- FOR MAYONNAISE
- 1 cup mayonnaise
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons meat juices from beef, or to taste
SALMON IN PHYLLO w/LEEKS AND RED PEPPERS
By BobD
Melt 2 tablespoons butter in heavy large skillet over medium-high heat
- 6 SERVINGS
- 8 tablespoons (1 stick) butter
- 4 cups matchstick-size strips red bell peppers (about 2 large)
- 2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
- 1/2 cup dry white wine
- 1 teaspoon dried crushed red pepper
- 1/2 cup thinly sliced fresh basil
- 1 teaspoon salt
- 12 sheets fresh phyllo pastry or frozen, thawed
- 6 5-ounce 6x2x1-inch skinless salmon fillets
Braised Short Ribs with Daikon and Glass Noodles
By BobD
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauc...
- 1 tablespoon vegetable oil
- Four 12-ounce flanken-cut beef short ribs, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup dry sherry
- 1/2 cup soy sauce or tamari
- 1/2 cup mirin
- 1 medium onion, thinly sliced
- 8 garlic cloves, smashed
- One 2-inch piece of fresh ginger, thinly sliced
- 1 ounce dried shiitake mushrooms
- 1 tablespoon light brown sugar
- 3/4 pound daikon, peeled and cut into 1-inch cubes
- 2 large carrots, cut crosswise 1/2 inch thick
- 6 cups water
- 2 teaspoons Asian sesame oil
- 4 ounces dried dangmyeon noodles (see Note), or mung bean noodles
ROASTED PHEASANT BREAST w/OYSTERS
By BobD
1. Remove breasts from pheasants, with skin and bones attached
- 6 SERVINGS
- Roast Pheasant Breasts with Oyster, Pancetta, and Fresh Sage Dressing
- • 3 pheasants, 2 1/2 to 3 pounds each, giblets removed
- • 3 tablespoons vegetable oil, plus an additional oil to grease casserole
- • 2 cups mixed finely chopped carrot, celery, and onion
- • 5 1/2 cups chicken stock
- • 2 cups veal stock
- • 1 bouquet garni: 1 small bunch parsley stems, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves, tied in cheesecloth
- • 4 cups stale cubes of French bread, lightly toasted
- • 2 tablespoons chopped flat-leaf parsley
- • 2 tablespoons chopped fresh sage, plus 12 sage leaves and 6 sprigs
- • 1/2 teaspoon poultry seasoning
- • 1 egg, lightly beaten
- • 1/4 pound pancetta, cut into 1/4-inch dice
- • 1 cup each finely diced onion and celery
- • 3 1/2 tablespoons unsalted butter
- • 12 freshly shucked oysters, including liquor
- • Coarse salt and freshly ground black pepper to taste
- • 1/4 cup finely diced shallots
- • 1/2 cup brandy
Hot-and-Crunchy Chicken Cones
By BobD
Chef Way: Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coat...
- 1/2 cup diced mango
- 2 large jalapeños, seeded and chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon water
- 1 small shallot, minced
- 1 cup mayonnaise
- 1/2 cup chopped cilantro
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- 7 cups shredded coleslaw mix
- 3 cups cornflakes
- 6 tablespoons slivered almonds
- 6 tablespoons sesame seeds
- 6 tablespoons sugar
- 1 1/2 tablespoons crushed red pepper
- 1 1/2 tablespoons kosher salt
- 4 large eggs, lightly beaten
- 1/2 cup milk
- All-purpose flour, for dredging
- Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
- Vegetable oil, for frying
- Six 10-inch flour tortillas, warmed