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Recipes
Thai Green Curry Hot Wings
By BobD
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons green hot sauce
- 2 tablespoons unsalted butter, melted
- 1/2 tablespoon fish sauce
- 1 teaspoon Thai green curry paste
- 2 tablespoons chopped cilantro
CHICKEN FRIED STEAK w/CREAM GRAVY
By BobD
For the meat: Cover each slice of meat with plastic wrap and pound with a meat mallet or something similar until m...
- For the meat:
- 1 pound top round steak (ask your butcher to cut into 2 large pieces about 1/3-inch thick)
- For the wash:
- 1 cup buttermilk (not fat free)
- 1 tablespoon Lawry’s Seasoned Salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 egg, beaten
- Cayenne and/or Tabasco, to taste
- For the dredge:
- 2 cups unbleached flour
- 2 teaspoons baking powder
- 1 tablespoon cornstarch
- 1 teaspoon Lawry’s Seasoned Salt
- 2 teaspoons fresh ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 cup buttermilk
- For cooking:
- 1 About 1 cup vegetable oil, Crisco, or lard
- For Fat Tommy’s classic cream gravy:
- 1-1 1/2 cups half and half
- 1/4 cup pan drippings with residue left in pan
- 1/4 cup sweet cream butter
- 1/2 cup unbleached flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon Lawry’s Seasoned Salt
- 1-2 tablespoons fresh ground black pepper
- Tabasco, to taste
TURKISH TARATOR SAUCE w/BEETS & GREENS
By BobD
Note: You might want to pick up an extra bunch of beet greens at your farmers market if you want greens to beets to...
- This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
- 1 large or 2 small bunches beets, with their greens (see note)
- 3/4 cup coarsely chopped walnuts (about 2 1/2 ounces)
- 2 garlic cloves, halved, green shoots removed
- 1/2 teaspoon salt (or to taste)
- 2 ounces baguette (about 4 thick slices), crusts removed, soaked briefly in water and squeezed dry
- 1/4 cup extra virgin olive oil
- 2 tablespoons walnut oil
- 1/4 cup thick plain low-fat yogurt (more to taste)
- 2 tablespoons freshly squeezed lemon juice
CAKE BALLS
By BobD
Bake the cake as directed on the box, using a 9-by-13-inch cake pan
- Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake pops, and cake bites.
- Yield: Makes 48 cake balls
- 18.25-ounce box cake mix
- 9 -by-13-inch cake pan
- Large mixing bowl
- One 16-ounce container ready-made frosting
- Large metal spoon
- Wax paper
- 2 baking sheets
- Plastic wrap
- 32 ounces (2 pounds) candy coating
- Deep, microwave-safe plastic bowl
- Toothpicks
- Resealable plastic bag or squeeze bottle (optional)
CUBAN CHICKEN FRICASSEE
By BobD
1.Wash the chicken and pat dry; place into a large bowl
- 1 lb. chicken drumsticks
- 1 Tbsp. adobo seasoning
- 1/2 (.18 oz) packet sazon seasoning
- 1/2 tsp. salt
- 5 large red potatoes, peeled and thickly sliced
- 1 large red bell pepper, seeded and chopped
- 1 large green bell pepper, seeded and chopped
- 1 large onion, chopped
- 1 tsp. Garlic Powder
- 1 bunch fresh cilantro, chopped
- 2 Tbsp. olive oil
- 1/2 cup cooking wine
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 2 fresh or dried bay leaves
CHICKEN TANGINE w/EGGPLANT & OLIVES
By BobD
1. On a plate, blend the cumin and paprika together
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 chicken, cut in 10 pieces
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, quartered lengthwise
- 2 small eggplants, about 1 pound total, quartered lengthwise
- 3 garlic cloves, slivered
- 1/3 cup pitted black niçoise olives
- 1/2 cup chicken stock
- 1 tablespoon chopped tarragon, plus a few sprigs for garnish
- Rice or couscous for serving.
- 2 tablespoons sherry vinegar
- Salt and black pepper
CHILEAN SEA BASS w/BLACK BEANS
By BobD
Preheat the oven to 375 degrees F
- 2 tablespoons vegetable oil
- 2 pounds skinless, boneless sea bass fillets, cut into 4 equal servings
- 1 cup flour, spread out on a plate
- Juice of 1 lime
- 1 tablespoon butter
- 1 cup small cubes zucchini
- 1/2 each yellow, green, and red bell pepper, cored and sliced into thin strips
- 1 cup chopped tomatoes with their juices
- 2 cups cooked black beans
- 2 ounces fresh lemon juice
- 3 drops Tabasco sauce
SALMON en CROUTE w/CHIVE CREME FRAICHE
By BobD
FOR CREME FRAICHE: In a mixing bowl stir together whipping cream and sour cream
- For Creme Fraiche:
- If you don't have time to make the special creme fraiche, simply stir some snipped chives or dill into dairy sour cream or plain yogurt for a fine alternative.
- 1/2 cup whipping cream (not ultra-pasteurized)
- 1/2 cup dairy sour cream
- 4 teaspoons snipped fresh chives or chopped green onion tops
- For Salmon:
- one 10-ounce package frozen chopped spinach
- 1/2 cup chopped onion
- 1 tablespoon margarine or butter
- 1/4 cup fine dry seasoned bread crumbs
- 1 slightly beaten egg
- 1/2 teaspoon finely shredded lemon peel
- 1/4 teaspoon salt
- two 12-ounce skinless salmon fillets (3/4-1 inch thick)
- Pastry for Double-Crust Pie
- 1 lightly beaten egg
- 1 tablespoon water
TUNA & AVOCADO SALAD w/LEMONGRASS & MINT
By BobD
To make the sauce, dry-toast the garlic, shallots, and ginger in a heavy skillet over medium-high heat, stirring of...
- 2 cloves garlic, coarsely chopped (about 2 teaspoons)
- 2 shallots, coarsely chopped (about 2 tablespoons)
- 3/4 tablespoon coarsely chopped gingerroot
- 2 tablespoons roasted peanuts
- 5 teaspoons fish sauce
- 11/2 tablespoons white or rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried red pepper flakes
- 8 ounces sushi-grade fresh tuna, preferably top-quality loin
- 2 semiripe avocados, firm enough to be sliced
- 1 tablespoon finely minced lemongrass
- 1 tablespoon finely minced shallot
- 2 teaspoons thinly sliced mint leaves
- 2 thinly sliced Thai basil
- 2 handfuls of baby greens like mache or mesclun
- 2 tomatoes, cut into 12 slices for garnish
LINGUINE w/SEARED TUNA & GREEN OLIVE TAPENADE
By BobD
In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 6 t...
- Small pitted green olives – the bottled martini type – are transformed into a savory sauce in next to no time.
- 1/2 cup pitted green olives
- 1/3 cup lightly packed flat-leaf parsley with thick stems removed
- 1 clove garlic, smashed
- 1/2 teaspoon anchovy paste
- 7 tablespoons olive oil
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound tuna steak, about 2 inches thick, cut into 3-inch squares
- 3/4 pound linguine