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Recipes
ROASTED CAPON w/CHESTNUT HONEY
By BobD
1. Preheat oven to 400 F 2
- Spread mixture of goat cheese and chestnut honey under the skin-as the bird roasts, the mixture melts, perfuming and basting the meat. Save the giblets for Dirty Rice
- • 1 capon, 8 pounds, giblets, neck, and excess fat removed, patted dry
- • Salt and freshly ground black pepper to taste, softened
- • 1/2 cup each unsalted butter and goat cheese, softened
- • 3 tablespoons chestnut honey (available at specialty food stores), or any honey
- • 3 tablespoons finely chopped shallots
- • 2 tablespoons Dijon mustard
- • 2 tablespoons cooked bacon, ventreche, or pancetta, chopped or crumbled
- • 2 tablespoons chopped fresh thyme leaves
- • 2 cups chicken stock
- • Dirty Rice (recipe follows)
Honey-Chile Chicken Wings
By BobD
Tim Wood, the chef at Carmel Valley Ranch in California, avoids the deep fryer and opts to broil or grill his chick...
- 4 pounds chicken wings
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon crushed red pepper
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 scallions, thinly sliced
TRI-TIP ROAST w/SDT & RSTD RED PEP RELISH
By BobD
Roast,peel,seed & chop red peppers Mince and mash garlic to a paste with a pinch of salt, then stir into roasted...
- 4-6 SERVINGS
- Tri-tip is flavorful and well-marbled-really a roast rather than a steak.
- 1 red bell pepper
- 1 garlic clove
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons drained capers, chopped
- 1 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon fennel seeds, toasted and coarsely ground
- 1/2 teaspoon sugar, or to taste
- 1 (2- to 21/2-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped basil
Chocolate-Chip-Pecan Cookie Bars
By BobD
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy ba...
- 1 cup pecans
- 4 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
DOUBLE CHOCOLATE SEA SALT COOKIES
By BobD
1. In a heatproof medium bowl, add the chocolate
- 6 ounces bittersweet chocolate, finely chopped (about 1 cup)
- 2 cups plus 2 tablespoons all-purpose flour
- ⅔ cup whole-wheat flour
- cup natural cocoa powder
- tablespoon baking powder
- ⅔ teaspoon kosher salt
- 2 cups granulated sugar
- 5 large eggs
- ⅔ cup extra-virgin olive oil
- teaspoon pure vanilla extract
- Flaky sea salt
Leg of Lamb with Tzatziki
By BobD
In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry
- 1/2 seedless cucumber, grated
- Salt
- 1 cup plain low-fat Greek yogurt
- 2 teaspoons chopped dill
- 1/2 teaspoon finely grated lemon zest
- 1 garlic clove, minced
- Greek-Style Leg of Lamb
Maple-Glazed Chicken Breasts with Mustard Jus
By BobD
At Emeril's in New Orleans, chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange ju...
- 1 tablespoon unsalted butter
- 1 cup fresh bread crumbs
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Four 6-ounce boneless chicken breast halves, with skin
- 2 tablespoons pure maple syrup
- 1 tablespoon sherry vinegar
- 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
ARTICHOKE, MUSHROOM & POTATO RAGOUT
By BobD
Place the mushrooms in a bowl or large Pyrex measuring cup
- 4-6 SERVINGS
- 1 ounce (about 1 cup) dried porcini mushrooms
- 1 lemon, for trimming the artichokes, plus fresh lemon juice for seasoning
- 12 baby artichokes, or 6 medium or large artichokes
- 2 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 4 to 5 large garlic cloves, sliced
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 bay leaf
- A generous sprig of thyme
- Salt and freshly ground pepper
- 1 pound small potatoes, scrubbed and quartered
- 1/4 cup chopped fresh parsley
COCONUT OIL POUNDCAKE w/ALMONDS & LIME ZEST
By BobD
1. Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan
- 1/2 cup sliced almonds
- 1 cup, plus 2 tablespoons sugar
- 1/2 cup virgin coconut oil
- 3/4 cup milk
- 3 large eggs
- Zest of 1 lime
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt.
RED COCONUT RICE PUDDING w/MANGO
By BobD
1. Combine the rice, water and salt in a saucepan, and bring to a boil
- This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
- 3/4 cup red Bhutanese rice
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1 cup milk (can use 2 percent) or rice beverage
- 1 cup unsweetened low-fat coconut milk
- Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
- 1/2 cup raw brown sugar, preferably fair-trade organic
- 1/2 teaspoon rose water (optional)
- 1 ripe mango, peeled, seeded and cut in thin slices
- Fresh lime juice