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Recipes
NEW ORLEANS GUMBO
By BobD
In a 10-inch frying pan melt the shortening
- 2 tbsp. shortening
- 2 green onions, diced
- 1 stalk celery, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper
- 1 tbsp. chopped fine parsley
- 1-quart cut-up okra
- 1/2 can of tomato paste
- 1 tomato paste can of water
- 1 (18 oz.) can of stewed tomatoes, chopped
- 1 lb. crabmeat
- 1 lb. shrimp
- 1 cup diced cooked ham
- 1 cup diced, cooked chicken
- 1 jar oysters
ROQUEFORT & PEAR EGGNOG
By BobD
1. One to two days before making the eggnog, combine the cheese and cream in a container and refrigerate for 36 to ...
- 3 ounces Roquefort cheese, crumbled
- 1 1/2 +cups heavy cream
- 4 eggs, separated
- 1 tablespoon sugar
- 1/4 cup poire William, or other pear brandy
- 1/2 teaspoon kosher salt
SPICED LAMB CHOPS
By BobD
Combine first 5 ingredients in small skillet
- 8 whole cloves
- 2 small dried chiles (such as chiles de ol), stemmed
- 2 teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon whole black peppercorns
- 1/3 cup whole-milk plain yogurt
- 2 teaspoons finely grated peeled fresh ginger
- 8 lamb rib chops (each about 1 inch thick), excess fat trimmed
- Pickled Red Onions
- Fresh mint sprigs
Meat Loaf Club Sandwiches
By BobD
Chef Way David Burke prepares what he calls "the world's smallest meat loafs" hors d'oeuvres-style, often doctoring...
- 10 slices of bacon, 2 slices coarsely chopped
- 2 garlic cloves
- 3 tablespoons dry bread crumbs
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons milk
- 1 large egg
- 1/2 teaspoon thyme
- 1/4 teaspoon finely chopped rosemary
- 1/2 teaspoon hot sauce
- Kosher salt and freshly ground pepper
- 3/4 pound lean ground sirloin
- 12 slices white or sourdough bread
- 2 tablespoons extra-virgin olive oil
- 1/4 cup mayonnaise
- 1 chipotle chile in adobo sauce, stemmed and chopped
- 2 beefsteak tomatoes, thinly sliced
- 4 Bibb or romaine lettuce leaves
- Cornichons and mustard, for serving
CHOCOLATE PORT WINE TRUFFLES
By BobD
Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the c...
- YIELD 40 PIECES
- 6 ounces semisweet or bittersweet chocolate in small pieces
- 1/2 cup heavy cream
- 3 tablespoons ruby port
- 1/2 cup unsweetened Dutch-style cocoa
GRILLED CORN w/HOISIN-ORANGE BUTTER
By BobD
Prepare barbecue (medium-high heat)
- Yield: Makes 6 servings
- 4 tablespoons butter, room temperature
- 1 tablespoon hoisin sauce*
- 2 1/2 teaspoons finely grated orange peel
- 3/4 teaspoon chili-garlic sauce*
- 6 ears of white corn, husked, rinsed
- Chopped fresh cilantro
WOK CHARRED SALMON w/SOY-LIME VINAIGRETTE
By BobD
TO MARINATE THE FISH: In a glass or porcelain baking dish combine the garlic, ginger, and sesame oil
- For the Salmon:
- .
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2 tablespoons sesame oil
- Six 7-ounce salmon fillets with skin
- Salt and freshly ground black pepper
- 3 tablespoons canola oil
- For the Salad:
- 3 tablespoons fresh lime juice
- 1/4 cup soy sauce
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 teaspoon chopped shallots
- 1/4 cup canola oil
- 1 teaspoon freshly ground black pepper
- 4 ounce package alfalfa sprouts
- 6 ounces pea shoots
- 6 ounces sunflower sprouts
- 6 ounces mung bean sprouts
- 1 small red bell pepper, julienned
- 1 small green bell pepper, julienned
- 1 small yellow bell pepper, julienned
- 1 small red onion, thinly sliced
- 1 bunch cilantro, leaves removed
- 18 radicchio or bibb lettuce leaves
- Fried pumpkin seeds
VEGETABLE TORTA
By BobD
bake for 20 minutes or so
- Roast sliced eggplant, zucchini, tomatoes and onions. Stack in layers with fresh basil in a well-oiled springform or roasting pan and top with bread crumbs or Parmesan (or both);
SAVOY CABBAGE SLAW w/APPLESAUCE VINAIGRETTE
By BobD
1. Make vinaigrette: In a bowl, mix together mustard, salt, vinegar and applesauce
- FOR THE VINAIGRETTE:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon applesauce
- 1/3 cup olive oil
- FOR THE SALAD:
- 4 cups savoy cabbage, sliced as thinly as possible
- 1 large bunch red radishes
- 3 or 4 Granny Smith apples
- 1 lemon, juiced
- 1 teaspoon mustard seeds
- 1/2 cup walnuts, toasted and chopped
- Salt and black pepper to taste.
CREPES BELLE HELENE (PEARS)
By BobD
Prepare the pears: In a wide saucepan, mix together 1 cup sugar, vanilla bean, lemon zest and 3 cups water
- FOR THE PEARS:
- 1 cup sugar
- 1 vanilla bean, split lengthwise
- 2 strips lemon zest, each about 2 1/2 inches by 1/2 inch
- 3 large Bartlett pears or other pears suitable for poaching, peeled, cut in two lengthwise and cored
- FOR THE CREPES:
- 1 cup flour
- 1 1/3 cups milk
- 1 large egg
- 2 tablespoons butter, melted and slightly cooled
- FOR THE CHOCOLATE SAUCE:
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup strong black coffee or 1 teaspoon instant coffee dissolved in 1/2 cup water
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 tablespoon Poire William liqueur, optional
- 6 scoops high-quality vanilla ice cream
- Crystallized violets, optional