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Recipes
CORN & CHICKEN CHOWDER
By BobD
Fry bacon in a large saucepan or Dutch oven
- 6 slices bacon, crumbled
- 1/2 cup celery, finely chopped
- 2 cups potatoes, cubed
- 1 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 3 tbsp. flour
- 2 1/2 cups chicken broth
- 1 tsp. Creole seasoning or seasoned salt
- 1 cup corn kernels
- 1 1/2 cups half-ahd-half
- 1 1/2 to 2 cups diced cooked chicken
- 1 can (14.5 oz) diced tomatoes
- salt and pepper, to taste
Clam Risotto with Bacon and Chives
By BobD
In a medium saucepan, bring the clam juice and water to a simmer
- 3 cups bottled clam juice
- 3 cups water, more if needed
- 1/4 pound bacon, slices cut crosswise into thin strips
- 4 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 1/4 teaspoon salt, more if needed
- 3 tablespoons chopped fresh chives or scallion tops
- 1/4 teaspoon fresh-ground black pepper
- 1 cup drained chopped clams
ROASTED VEGETABLE SOUP
By BobD
In a large saucepan, heat 6 cups of chicken stock
- For serving:
- 6-8 SERVINGS
- 6 to 8 cups chicken stock, preferably homemade
- 1 recipe Roasted Winter Vegetables
- Kosher salt and freshly ground black pepper
- Good olive oil
- Brioche Croutons
- Makes 6 to 8 cups
- 1 12-ounce brioche loaf or challah
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
WARM MUSHROOM & SQUASH BLOSSOM BISQUE
By BobD
Heat 2 tablespoons of the oil in a frying pan
- 3 1/2 tablespoons vegetable oil
- 1 finely chopped medium white onion (about 1/2 cup)
- 3 cloves garlic, peeled and finely chopped
- 1/2 pound zucchini, finely diced (1 medium zucchini)
- Sea salt to taste
- 3/4 cup fresh corn kernels (not too sweet)
- 1/4 pound squash blossoms, sepals removed and roughly chopped (optional)
- 5 cups chicken broth
- 1/2 pound fried chicken
- mushrooms or other wild mush- rooms, tips of stems removed and rinsed
- 2 tablespoons roughly chopped cilantro
- 2 poblano chilies, or 1 green bell pepper, charred, peeled, cleaned and cut into strips
GRILLED PEARS W/CARAMEL SAUCE
By BobD
Place the sugar in a small heavy saucepan over moderate heat and cook without touching the sugar but gently swirlin...
- For the caramel sauce:
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) heavy cream
- 1/4 cup (60 ml) butter
- 1/2 tsp (2 ml) vanilla extract
- 4-6 ripe pears, quartered and cored
- 4-6 slices pound cake
- Powdered (confectioner's) sugar
SMOKED SALMON & SPINACH RISOTTO
By BobD
1. Mince garlic in a food processor
- 1 medium clove garlic
- 4 ounces whole onion or (1 cup)
- 1 tablespoon olive oil
- 4 to 5 cups no-salt-added chicken stock
- 1 cup arborio rice
- 1/2 cup dry white wine
- 5 ounces packaged fresh spinach or 8 ounces loose fresh spinach
- 3 ounces smoked salmon
- 1 cup frozen peas
- 2 ounces Parmigiano Reggiano
- 1 lemon.
BEEF SPICE RUB
By BobD
Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade d...
- YIELD 1/2 CUP
- 3 tablespoons cumin seeds
- 2 tablespoons black peppercorns
- 1 1/2 tablespoons paprika (not hot)
- 1 tablespoon kosher salt
- 1 (2-inch) piece cinnamon stick
- 2 teaspoons whole allspice
- 1 teaspoon hot red-pepper flakes
- EQUIPMENT: an electric coffee/spice grinder
END OF WEEK DELI SANDWICHES
By BobD
Preheat oven to 400F. Place bread, cut side up, on baking sheet
- 1 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half
- 1/2 cup pesto or roasted red pepper spread
- 1/4 cup mayonnaise
- 8 thin cheese slices (such as Jack, Swiss, or Havarti)
- 9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)
- 2/3 cup sliced drained peperoncini or pickled jalapeno
- Thinly sliced red onion
- Sliced tomatoes
- Arugula or other lettuce
BEEF & PORK EMPANADAS
By BobD
FILLING Roast & peel peppers
- YIELD 12 PIECES
- FILLING
- 1/2 lb. ground chuck/90% lean
- 1/2 lb. ground pork
- 3 eggs hard boiled and chopped
- 1 medium roasted red pepper chopped
- 1 medium roasted Poblano pepper chopped
- 6 oz. green Spanish olives (deli quality preferred) diced
- 2 oz. dark raisins
- 1 small chopped onion
- 2 cloves of minced garlic
- 2 tbs balsamic vinegar
- 4 tbs olive oil divided
- 1 half lime
- 1/2 tsp sweet Paprika
- 1/2 tsp ground Cumin
- 1/4 tsp ground black pepper
- 1/4 tsp dry thyme
- dash of salt
- SHELL
- 12 store-bought empanada rings (about 5" diameter) thawed. Goya brand or similar
- SAUCE (for spooning on top of opening after your first bite)
- 4 oz olive oil
- 1 tbs Balsamic vinegar
- 3 tbs diced red onion
- 2 minced garlic cloves
- 4 oz. chopped fresh cilantro
- salt and pepper to taste
- 4 cups of Canola Oil for frying
Chorizo Poached in Red Wine
By BobD
Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails
- Two 4-ounce pieces dry Spanish chorizo
- 6 cups dry red wine (about two 750-milliliter bottles)
- 10 garlic cloves, peeled
- 4 bay leaves
- 1/4 teaspoon cayenne pepper