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Recipes
GRILLED CORN TACOS al PASTOR
By BobD
In a blender, combine the achiote with the chipotle chiles, sauce, oil and cup water and blend until smooth
- 4-6 SERVINGS
- One 3-ounce package achiote marinade (available at Mexican markets)
- 3 canned chipotle chiles in adobo sauce, plus 4 tablespoons canning sauce
- cup vegetable oil, plus more for brushing the onion and pineapple
- 1 pounds thinly sliced pork shoulder (-inch slices are ideal)
- 1 medium red onion, sliced into -inch rounds
- Salt
- of a medium pineapple, sliced into -inch rounds
- 20 corn tortillas, warmed
- 1 cups salsa
Quick Shrimp Pad Thai
By BobD
This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour and spicy fl...
- 8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
- 2 tablespoons Asian fish sauce
- 3 tablespoons light brown sugar
- 1/4 cup fresh lime juice, plus wedges for serving
- 2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
- 1/4 cup plus 1 tablespoon canola oil
- 3 large shallots, thinly sliced (1 cup)
- 3 large garlic cloves, minced
- 12 ounces shelled and deveined medium shrimp
- 2 large eggs, beaten
- 4 scallions, thinly sliced
- Roasted peanuts, chopped cilantro and bean sprouts, for serving
BUTTERFLIED BBQ CHICKEN
By BobD
In a large bowl or resealable plastic bag, combine the salt with the garlic, oregano, rosemary, thyme, black peppe...
- 3-4 SERVINGS
- Brine
- 2 tablespoons coarse sea salt or kosher salt
- 5 garlic cloves, crushed
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1 ½ teaspoons freshly ground black pepper
- 3 cups cold water
- One 3½-pound chicken, butterflied, thighs and legs scored
- 1 tablespoon canola oil
- Glaze
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- Juice of half a lemon
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- ½ teaspoon water
PESTO & SMOKED SALMON PISSALADIERE
By BobD
Preheat oven to 400F. Lay pie crust in center of baking sheet
- 4 SERVINGS
- 1 All Ready Pie Crust (half of 15-ounce package)
- 1/2 cup ricotta cheese
- 3 tablespoons purchased pesto
- 3 tablespoons pine nuts
- 3 ounces thinly sliced smoked salmon, cut into 1-inch pieces
- Fresh basil sprig
VEAL LOIN w/ARTICHOKES AND PAPRIKA SAUCE
By BobD
To make the sauce, heat the olive oil in a small saucepan
- THE SAUCE:
- 2 teaspoons olive oil
- 2 shallots, peeled and minced
- 1 small onion, peeled and minced
- 1/2 red bell pepper, stemmed, cored, deribbed and minced
- Large pinch paprika
- 2 cups chicken broth, homemade or low-sodium canned
- 6 tablespoons plain nonfat yogurt
- Freshly ground pepper to taste
- THE SPINACH MIXTURE AND VEAL:
- 4 artichoke hearts
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 2 shallots, peeled and minced
- 4 ounces mushrooms, sliced
- 6 cups stemmed spinach
- 2 tablespoons dry bread crumbs
- Salt and freshly ground pepper to taste
- 1 pound boneless leg of veal, cut into 8 2-ounce medallions
CORN w/CHIPOTLE SCALLION BUTTER
By BobD
Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl
- 4-6 SERVINGS
- 3/4 stick unsalted butter, softened
- 1/4 cup minced scallions (2 to 3)
- 1 tablespoon minced seeded canned chipotle chiles in adobo
- 1/4 teaspoon grated lime zest
- 6 large ears of corn, shucked and halved
Cherry-Almond Clafoutis
By BobD
Preheat the oven to 325°
- Unsalted butter, for greasing the dish
- 1/2 cup sugar, plus more for sprinkling
- 2 cups heavy cream
- 6 large eggs
- 1 1/2 cups almond flour (6 ounces)
- 1/2 cup all-purpose flour
- 2 vanilla beans, split and seeds scraped
- 1 pound sweet cherries, pitted and halved
Caesar Salad Spears Recipe
By BobD
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food
- 2 cups 1/4-inch-diced white bread
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 anchovy fillets mashed
- 1 small garlic clove smashed
- 1/4 cup mayonnaise
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
- 7 Belgian endives
All-American Hamburgers with Red Onion Compote
By BobD
In a medium saucepan, heat the vegetable oil
- 2 tablespoons vegetable oil
- 1 tablespoon ground coriander
- 3 medium red onions, finely diced (3 cups)
- 2 cups dry red wine
- 1 cup sugar
- 2 bay leaves
- 1 teaspoon finely grated orange zest
- 3/4 teaspoon ground juniper berries
- 1 teaspoon chopped thyme
- 1 cup fresh orange juice
- Salt
- 2 pounds ground chuck
- Salt and freshly ground pepper
- 4 kaiser or brioche rolls, split and toasted
- Lettuce leaves (optional)
FROZEN WATERMELON LIME BARS
By BobD
MAKE WATERMELON SORBET: Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, le...
- 6 SERVINGS
- FOR WATERMELON SORBET
- 1 (2 1/2-lb) piece of watermelon
- 1/2 cup sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon tequila
- FOR LIME SEMIFREDDO
- 1 (14-oz) can sweetened condensed milk
- 1 teaspoon grated lime zest
- 1/2 cup fresh lime juice
- 1/2 cup chilled heavy cream
- EQUIPMENT: an ice cream maker