BobD's profile page
Recipes
BAKED GOLDEN FISH STICKS
By BobD
Position rack in top third of oven and preheat to 500F
- 2 SERVINGS
- Try french fries and a watercress and pickled beet salad as accompaniments.
- 2 1/2 tablespoons regular or low-fat mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 3 teaspoons fresh lemon juice
- 2 1/2 cups cornflakes
- 2 teaspoons grated lemon peel
- 2 tablespoons (1/4 stick) butter, melted
- 3/4 pound white fish fillets (such as orange roughy), cut crosswise into 3/4-inch-wide strips
CRAB CAKES
By BobD
Tear bread into small pieces into a bowl with crab
- 2 SERVINGS
- 2 slices firm white sandwich bread
- 1/2 lb jumbo lump crabmeat, picked over
- 2 tablespoons mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 large egg, beaten
- 2 tablespoons unsalted butter
- ACCOMPANIMENT: lemon wedges
Petits Pots à l'Absinthe
By BobD
Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries
- 1 cup heavy cream
- 2/3 cup whole milk
- 2 1/2 tablespoons sugar
- 1 teaspoon unflavored powdered gelatin dissolved in 2 tablespoons of water
- 1 1/2 tablespoons absinthe
- Fresh berries, for serving
TUNA SANDWICH w/CARROTS & RED ONION
By BobD
Put the tuna in a large bowl
- 6 SERVINGS
- 4 six-ounce cans drained chunk white tuna in water
- 6 tablespoons finely chopped carrots
- Half cut plus 1 tablespoon finely chopped red onion
- 6 tablespoons chopped fresh parsley
- 6 tablespoons finely chopped celery
- 3 scallions, finely chopped
- One and a half cups of your favorite mayonnaise
- 1 small garlic clove, peeled and crushed
- 3 tablespoons lemon juice
- Salt and pepper to taste
- 6 rolls
- Lettuce and tomato as accompaniments
CORIANDER DUSTED ROAST BEEF EYE ROUND
By BobD
Preheat the oven to 350°
- Save half of this roast and some of the gravy to make beef stroganoff, beef salad or beef fajitas with the leftovers.
- 1 3 3/4 pound beef eye of round roast
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon whole coriander seeds coarsely ground
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons all-purpose flour
- 2 cups beef stock preferably homemade
SLOW COOKED WILD BOAR ROAST
By BobD
1. Pre-heat oven to 275°F
- 6 SERVINGS
- Marinade
- • 2 tablespoons soy sauce
- • 1 tablespoon honey
- • 1/2 teaspoon dry mustard
- • 1/2 teaspoon ground ginger
- • 1 teaspoon cumin powder
- • 1/4 teaspoon cayenne pepper
- • 1 Tablespoon canola oil
- Boar Roast
- • 1 - 1 1/2 lb. boar striploin or leg meat or mini roast
- • 1 cup water
BEET & BEET GREEN GRATIN
By BobD
1. Roast the beets. Remove from the heat and allow to cool, then cut the ends off, slip off the skins and slice acr...
- This gratin is beautiful if you pair chioggas or golden beets with red beets. It is good hot or cold.
- 2 bunches (6 to 8) beets (preferably one red and one golden or chioggia), with the greens (about 2 pounds beets and 3/4 pound greens)
- Salt to taste
- 3 eggs
- 3/4 cup low-fat milk
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves, minced
- 1/3 cup chopped chives (1 bunch)
- 2 ounces Gruyere cheese, grated (1/2 cup)
- Freshly ground pepper to taste
Grilled Lamb Shwarma
By BobD
Shwarma, thin slices of roasted meat and condiments that are often wrapped in a pita, is a popular street food thro...
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- Juice of 2 lemons
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper
- Freshly ground black pepper
- Kosher salt
- One 6- to 7-pound butterflied leg of lamb
- 2 orange bell peppers, cut into 1/4-inch strips
- 1 yellow bell pepper, cut into 1/4-inch strips
- 3 medium red onions, thinly sliced
- Yogurt-Tahini Sauce and Syrian Pita Bread, for serving
Lemongrass-Cilantro Chicken with Honey Dipping Sauce
By BobD
In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until the sugar has d...
- 1/3 cup water
- 1 1/2 teaspoons sugar
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper
- 1 tablespoon white vinegar
- 1 tablespoon Asian fish sauce
- Salt and freshly ground black pepper
- 2 large stalks of fresh lemongrass, cut into 1-inch pieces
- 1 packed cup chopped cilantro
- 4 large shallots, coarsely chopped
- 1/2 cup vegetable oil
- 4 boneless chicken breast halves, with skin
- Salt and freshly ground black pepper
- 1 cup small mint leaves
- Lime wedges, for serving
CHIPOTLE SPIKED CARROT & CUCUMBER SALAD
By BobD
Toss together all ingredients with 1/2 tsp salt, or to taste
- 4 SERVINGS
- Spicy and tangy-terrific with fish or grilled chicken.
- 1 seedless cucumber, halved lengthwise, cut into 1/4-inch-thick half-moons
- 3 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
- 1/2 medium red onion, thinly sliced (1/2 cup)
- 1/2 cup chopped cilantro
- 1 teaspoon grated fresh lime zest
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon minced canned chipotles in adobo plus 1 tsp sauce