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Recipes
CRISPY STUFFED CUTLETS w/HAM & CHEESE
By BobD
1. Season chicken lightly with salt and pepper
- 6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
- Kosher salt
- Freshly ground black pepper
- 2 large egg whites
- 2 tablespoons cornstarch
- 1 tablespoon chopped parsley
- 2 teaspoons minced garlic
- Dijon mustard
- 1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
- 1 1/2 ounces thinly sliced ham (1 1/2 slices)
- 3 tablespoons sauerkraut, packed, more for serving
- 3/8 teaspoon caraway seeds
- 2 cups plain bread crumbs
- 2 tablespoons extra virgin olive oil, for frying.
ROASTED COD & POTATOES w/THYME
By BobD
Heat the oven to 450 degrees F
- 1 1/2 pounds baking potatoes (about 3), cut lengthwise into 8 wedges, wedges cut crosswise in half
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 15 thyme sprigs plus 2 1/2 teaspoons chopped fresh thyme, or 2 teaspoons dried thyme
- 1 1/2 pounds cod fillets or steaks, about 1 inch thick
Grilled Polenta and Radicchio with Balsamic Drizzle
By BobD
Lightly oil a 9-inch square glass or ceramic baking dish
- 2 cups water
- 2 cups soy milk
- 2 garlic cloves, smashed
- 1 rosemary sprig
- 1 thyme sprig
- 1 cup instant polenta
- Salt and freshly ground pepper
- 1 cup balsamic vinegar
- 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
- Extra-virgin olive oil, for drizzling and brushing
PITT'S STEAK DIANE
By BobD
Generously season the steaks with salt and pepper and set aside
- 4 SERVINGS
- Four 6-ounce hanger steaks
- Kosher salt and cracked black peppercorns
- 2 tablespoons vegetable oil
- 8 medium cremini mushrooms, sliced ¼ inch thick
- 2 small shallots, finely chopped
- 1 teaspoon crushed green peppercorns (optional)
- ¼ cup brandy
- ½ teaspoon Worcestershire sauce
- 10 tablespoons unsalted butter, cut in ½-inch cubes
- 1 tablespoon finely chopped parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
HEIRLOOM TOM & MOZZ SALAD w/CHILIS
By BobD
In a large salad bowl, combine the heirloom tomatoes with the cherry tomatoes
- YIELD 4 SERVINGS
- 2 ¼ pounds heirloom tomatoes, cored and cut into wedges
- 1 pint (2 cups) mixed cherry tomatoes, halved
- Kosher salt and freshly ground black pepper
- 2 basil sprigs, leaves removed and thinly sliced (about 10
- leaves)
- 1 mint sprig, leaves removed and thinly sliced (about 8 leaves)
- 6 ounces ciliegine (see note), drained
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1½ teaspoons red wine vinegar
- Coarse sea salt (such as fleur de sel or Maldon)
- 1 small serrano chile, thinly sliced (about 12 slices)
Pork Scallopine with Spicy Cherry-Pepper Sauce
By BobD
In a bowl, combine the salt, pepper and sage; sprinkle all over the pork
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- Eight 1/2-inch-thick boneless pork chops, pounded 1/4 inch thick
- 3 tablespoons olive oil
- 3 large garlic cloves, chopped
- 1/2 cup dry white wine
- 4 to 6 jarred hot cherry peppers—stemmed, quartered and seeded, plus 2 teaspoons vinegar from the jar
- One 12-ounce jar fire-roasted red or yellow bell peppers, drained and cut into 1-inch pieces
- 1 scallion, white and light green parts only, very finely chopped
Coconut Cake
By BobD
Coconut cake, a dainty dessert, was in vogue in the 1920s for ladies' gatherings
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsweetened coconut milk
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 5 large egg whites
- 1/2 cup seedless raspberry jam
- Seven -Minute Frosting
- Confectioners' sugar, for dusting
- 2 1/2 cups (7 ounces) freshly grated coconut or shredded sweetened coconut (see Note)
DRY RUB FOR GRILLED GAME
By BobD
1. Thoroughly combine equal measures of porcini flour and piment d Espelette
- To make the rub:
MEMPHIS CHOPPED COLESLAW
By BobD
The salted, rinsed and dried cabbage mixture can be refrigerated in a zipper-lock plastic bag for up to 24 hours
- 8-10 SERVINGS
- Our Memphis slaw is studded with celery seeds and green peppers, and is tossed with an unapologetically sugary mustard dressing that's balanced by a bracing hit of vinegar.
- 1 medium head cabbage , cored and chopped fine
- 1 jalapeno chile , seeded and minced
- 1 carrot , peeled and shredded on box grater
- 1 small onion , peeled and shredded on box grater
- 2 teaspoons salt
- 1/4 cup yellow mustard
- 1/4 cup chili sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cider vinegar
- 1 teaspoon celery seeds
- 2/3 cup packed light brown sugar
TURKEY or HAM RISOTTO
By BobD
1. Chop whole onion. 2. Heat a nonstick pot until very hot
- 3 ounces whole onion
- 3 teaspoons olive oil
- 4 to 5 cups chicken stock or broth
- 8 ounces whole red pepper
- 1 cup arborio rice
- 1 cup dry white wine
- 4 ounces ripe fresh tomato or 4 ounces crushed canned no-salt-added tomatoes
- 1 large clove garlic
- Cooked white turkey meat or ham, to yield 2 cups julienned
- 1/3 cup Marsala wine
- 1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated).