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Recipes
ROAST GROUSE w/CONFIT RAVIOLI & WILD MUSH
By BobD
Day before serving Remove legs from grouse
- 4 SERVINGS
- Roast Young Grouse with Confit Ravioli and Wild Mushroom Sauce
- • One 6oz package of D’Artagnan Duck Confit
- • 4 Young Grouse, legs removed, body saved for later roasting
- • 1/2 teaspoon rock salt
- • 1/2 teaspoon thyme
- • 2 packages of D’Artagnan 7 oz. duck fat
- • 3 oz pasta dough
- • 1/2 lb minced chicken breast
- • 1/2 teaspoon chopped sage
- • 1 egg
- • 1 egg yolk
- • 1/2 cup cream
- • 3-4 tablespoon olive oil
- • 1/4 cup chopped carrots
- • 1/4 cup chopped leek
- • 1/4 cup chopped onion
- • 1/4 cup chopped celery
- • 1 3/4 oz dried wild mushrooms
- • 1/4 cup of port, madeira, or brandy wine
- • 1 chicken leg
- • 1 1/3 cup chicken stock
- • 1/2 cup veal stock
- • 1/2 cup water
- • 4 slices of pancetta
GRILLED CANNON w/RED WINE REDUCTION
By BobD
1. Preheat oven to 375° F 2
- 4 SERVINGS
- For the Lamb
- • 2 racks of lamb frenched
GUADALAJARA SOUR
By BobD
Combine the tequila, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously
- 1 3/4 ounces blanco tequila
- 3/4 ounce lemon juice
- 3/4 ounce simple syrup
- 3/4 ounce chilled rosé.
EMERIL'S PASTA & PEAS
By BobD
Bring a large pot of salted water to a boil
- 6 SERVINGS
- 1 pound angel hair pasta
- 5 slices bacon, cut into 1/4 inch dice
- 1 1/2 cups thinly sliced yellow onions
- 2 teaspoons chopped garlic
- 2 cups fresh or thawed frozen green peas
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
GRILLED PORK CHOPS w/PINEAPPLE SALSA
By BobD
Prepare a charcoal grill or set a gas grill to high
- For the salsa:
- 4 SERVINGS
- 1 cup fresh pineapple, peeled and diced
- 1 tablespoon fresh jalapeño, seeded and diced, or other hot pepper, to taste
- 2 tablespoons fresh ginger, peeled and diced
- 2 tablespoons roasted sesame oil
- 1 to 3 tablespoons Asian fish sauce
- Juice of one large lime
- For the pork chops:
- 8 thin pork chops, 1/2-inch thick or less
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro.
SEARED LAMB CHOPS w/ANCHOVY, CAPERS & SAGE
By BobD
1. Rinse the lamb chops and pat them dry
- 6 baby lamb chops (1 1/4 pounds)
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 3 anchovy fillets
- 3 tablespoons drained capers
- 15 sage leaves
- 1/8 teaspoon red pepper flakes
- 2 garlic cloves, finely chopped
- Lemon wedges, for serving.
HOT PEANUT BUTTER & BANANA SAND
By BobD
Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch borde...
- ELVIS PRESLEY'S HOT PEANUT BUTTER AND BANANA SANDWICH
- 2 tablespoons peanut butter (preferably smooth)
- 2 slices white sandwich bread
- 1 small ripe banana, mashed with a fork (about 1/4 cup)
- 2 tablespoons butter
SAVORY PARM PAIN PERDU w/EGGS
By BobD
Preheat oven to 400F with rack in middle
- 2 SERVINGS
- Custardy, golden bread just as easily goes savory-baked into a puffy, cheesy base for poached eggs and a salad.
- 6 (1-inch-thick) slices baguette, cut on a diagonal
- 1 cup whole milk
- 3 large eggs, divided
- 1/2 cup grated parmesan
- 1 tablespoon unsalted butter, softened
- 2 teaspoons red-wine vinegar plus a few drops for cooking eggs
- 3 cups baby greens (2 oz)
- 1 tablespoon extra-virgin olive oil
Cubanesque Sandwich Recipe
By BobD
Because this Cuban pressed sandwich is not served hot, it can be transported to work or your next picnic
- 1 small French roll
- 1 tablespoon hot mustard
- 1/4 cup finely chopped pickle
- 2 ounces sliced honey-roasted ham
- 2 ounces sliced roast turkey
- 2 slices Swiss cheese
ROASTED MUSHROOMS w/GARLIC
By BobD
Heat oven to 400 degrees
- 4 cups mushrooms (best to get a mix of varieties), cut into 1-inch pieces
- 2/3 cup extra-virgin olive oil
- 12 garlic cloves — 8 whole and 4 finely grated on a Microplane or cheese grater
- 5 sprigs of thyme
- Salt and black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sherry vinegar, or cider vinegar
- 1 plum tomato, seeded and diced
- 2 tablespoons chopped parsley
- 1 teaspoon pimenton (smoked Spanish paprika)
- 2 tablespoons chopped roasted, salted cashews, or Marcona almonds, or peanuts
- Grilled bread, for serving (optional).