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Recipes
Meet Ethan Holmes, chef de cuisine at Second Bar + Kitchen
By BobD
Recipe adapted from Ethan Holmes, Second Bar + Kitchen, Austin, TX
- INGREDIENTS
LINGUINE w/LOBSTER & MINT
By BobD
1. Bring a large pot of water to a boil and salt it
- Salt
- 1 1 1/2 -pound live lobster
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- Crushed red chili flakes to taste
- 1 pound long pasta, like linguine
- 1/2 cup chopped mint, or to taste.
CHARD STUFFED w/RISOTTO & MOZZ
By BobD
1. Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice i...
- 6 cups vegetable broth, more if needed
- 1 cup arborio rice
- Large pinch of saffron
- 2 lemons, zested
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese, more for garnish
- Salt and freshly ground black pepper
- 6 big chard leaves
- 1/2 pound mozzarella cheese
- Extra virgin olive oil for drizzling.
BALKAN SKORDALIA SAUCE
By BobD
1. Place the potatoes in a saucepan and cover with water
- This Balkan version of Skordalia is a pungent puree made with garlic, potato, walnuts and olive oil. It’s very closely related to the Turkish tarator sauce. Serve it with cooked vegetables (traditiona
- 1/2 pound russet or Yukon gold potatoes, peeled
- Salt, preferably kosher salt
- 3 to 4 garlic cloves (to taste), halved, green shoots removed
- 1 cup walnuts
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice or 1/4 cup red wine vinegar (to taste)
STUFFED MUSHROOMS
By BobD
Preheat oven to 425 F. Remove the stems from the mushrooms and chop them fine
- Serve these nice and hot, or let them cool to room temp. If you’d like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In
- This wonderful stuffing is delicious in celery stalks- bake them with a light tomato sauce. You can also line up blanched asparagus on a baking sheet, sprinkle the bread crumbs over them and bake them
- Makes 6 servings
- 24 white or cremini mushrooms with caps about 1 1/2 inches in diameter
- 2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like
- 1/2 cup finely chopped scallion
- 1/2 cup of finely chopped red bell peppers
- 1/2 cup coarse breadcrumbs
- 1/2 cup grated Parmigiano‑Reggiano cheese
- 1/4 cup finely chopped Italian parsley
- Salt
- Freshly ground pepper
- 1/2 cup Chicken Stock or low-sodium canned chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup of dry white wine, optional
GUACAMOLE w/TOMATILLO & QUESO FRESCO
By BobD
In the bowl of a mortar, combine the red onion with the Serrano chile, cilantro and 1 teaspoon of salt
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped Serrano chile (seeds optional)
- 1 tablespoon finely chopped fresh cilantro
- Salt
- Fresh lime juice
- 2 medium, ripe avocados, pitted
- 1 to 2 tablespoons crumbled queso fresco
- 1 tablespoon finely diced fresh tomatillo (from about ½ tomatillo)
JALAPENO CHEESEBURGER
By BobD
1. Cook hamburger until done
- 1 6-oz. fresh hamburger patty
- 1 oz. chili
- 2 strips bacon, cooked
- 1/2 oz. canned mushrooms
- 1/2 oz. jalapeno peppers
- 1 oz. Swiss cheese
- 1 oz. Cheddar cheese
- 1 hamburger bun, toasted
TAGLIATELLE BOLOGNESE
By BobD
1. Heat the oil in a deep skillet over medium-high heat
- 1/2 cup olive oil
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 2 cups diced onion
- 1 1/2 pounds ground meat (preferably equal parts beef, veal and pork)
- 2 links fresh sweet Italian sausage, casings removed and discarded
- 1 cup red wine
- 2 cups canned chopped tomatoes
- 1/4 cup tomato paste
- 3/4 ounce dried porcini mushrooms
- 4 cups chicken stock, or more if necessary
- 3 tablespoons chopped sage leaves
- 1 tablespoon chopped rosemary leaves
- 6 bay leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 1 1/2 pounds fresh or dried tagliatelle, cooked.
BRUSSELS SPROUTS w/BROWN BUTTER & SAGE
By BobD
Prepare an ice bath. In a large stockpot, bring 4 quarts of heavily salted water to a boil
- 4 SERVINGS
- 1 pound brussels sprouts, trimmed and quartered with root end left intact
- 1 stick unsalted butter
- 1 large egg yolk
- 1 tablespoon sherry vinegar
- 1 teaspoon water
- Salt and freshly ground pepper
- Vegetable oil, for frying
- 12 fresh sage leaves
Mixed Mushroom Ragout
By BobD
Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and ...
- 1/4 cup vegetable oil
- 1 pound shiitake mushroomsstems discarded, caps sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup chopped canned tomatoes, drained
- 1/2 cup unsweetened coconut milk
- 1 tablespoon Dijon mustard
- 1 tablespoon harissa
- 2 teaspoons white or blond miso
- 1 tablespoon golden raisins (optional)
- 1 tablespoon capers
- 1/2 cup chicken stock