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Recipes
PORTUGUESE CHICKEN
By BobD
This hearty dish was inspired by frango na p, a Portuguese chicken dish that's cooked in a terra-cotta jug
- The chicken is even better the next day, when the flavors have had a chance to meld. Serve with crusty bread.
- 1 cup all purpose flour
- 1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
- 1 3- to 3 1/4-pound chicken, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 1 14.5-ounce can diced tomatoes in juice
- 4 ounces thinly sliced prosciutto, chopped
- 12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
- 2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
- 6 large garlic cloves, pressed
- 4 large fresh Italian parsley sprigs
- 4 large fresh bay leaves, bruised
- 1/2 cup dry white wine
- 1/2 cup tawny Port
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon butter, room temperature (optional)
Hush Puppies with Remoulade
By BobD
F&W's Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan Mc...
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking soda
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten
- 3/4 cup milk
- 2 scallions, finely chopped
- 1 tablespoon vegetable oil, plus more for frying
- 3/4 cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon ketchup
- 1 tablespoon cider vinegar
- 1 medium shallot, minced
- 1 scallion, finely chopped
- Tabasco sauce
- Salt and freshly ground pepper
ALMOND FLOATING ISLAND w/CUSTARD SAUCE
By BobD
For the rum custard sauce Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it
- 8 SERVINGS
- Floating islands can be cooked a day or so ahead and kept, covered, in the refrigerator so the tops don't get rubbery. Covering also keeps the dessert moist, preventing the sugar from hardening.
- Rum custard sauce (Cognac/Bourbon)
- 1 1/2 cups milk
- 2 teaspoons cornstarch
- 1/3 cup sugar
- 3 egg yolks from large eggs
- 1/2 cup cold heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- Butter caramel
- 1/2 sugar
- 5 tablespoons water
- 2 tablespoons unsalted butter
- Meringue-nut mixture
- 6 egg whites from large eggs
- 1/2 cup sugar
- 1/2 cup toasted sliced almonds, chopped coarse
- Decoration
- Toasted sliced almonds
APRICOT, DATE & PISTACHIO HAROSETH
By BobD
Pulse nuts in a food processor until coarsely chopped
- YIELD 3 CUPS
- Haroseth is a thick condiment of fruit, nuts, and wine that symbolizes the mortar the Israelites used in Egypt.
- 2/3 cup whole almonds with skin, toasted (see Tips) and cooled
- 2/3 cup unsalted shelled pistachios (or additional almonds)
- 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 oz)
- 2/3 cup pitted dried dates, coarsely chopped
- 1/2 cup cream Sherry
- 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 tsp)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne
- he sweet-tart complexity of California/Pacific apricots preferred over the bland sweetness of Turkish ones)-Great with Manchego cheese as well.
CREAMY GRITS w/ROSEMARY BACON
By BobD
Preheat oven to 450F with rack in middle
- 4 SERVINGS
- 1 tablespoon rosemary leaves
- 8 thick-cut bacon slices
- 2 1/2 cups water
- 1 1/2 cups whole milk
- 1 tablespoon unsalted butter
- 1 cup quick-cooking grits
- 1/4 cup grated Parmigiano-Reggiano
RED PEPPER PUFFS
By BobD
FOR SAUCE: Quarter red sweet peppers
- For Sauce:
- 2 red sweet peppers
- Dash ground red pepper
- 2 anchovy fillets or 1 teaspoon anchovy paste
- 1 tablespoon margarine or butter
- For Puffs:
- 3/4 cup water
- 6 tablespoons butter, cut up
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon onion salt
- 1/4 teaspoon dry mustard
- 3/4 cup all-purpose flour
- 3 eggs
- 1/4 cup finely chopped pepperoni
- 1/3 cup thinly sliced pitted ripe olives
BLACKBERRY BUTTERMILK CAKE
By BobD
Position a rack in middle of oven and preheat to 350
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
- 2 1/3 cups cake flour (sifted, then measured) plus more for pan
- 2 1/2 cups (10 ounces) fresh blackberries
- 1/4 cup plus 1 1/3 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 1 cup well-shaken buttermilk
- Powdered sugar (for dusting)
- Special equipment: Use a 9"10"-diameter springform pan.
CAMPARI SANGRIA
By BobD
Mix all ingredients in a pitcher, with ice
- 8 + SERVINGS
- For the red wine, be sure to use a simple yet robust and reasonably tannic red such as Marques de Caceres or El Coto.
- 2 bottles red wine, 750 ml each
- 12 ounces Campari
- 12 ounces orange liqueur
- 8 ounces simple syrup
- 12 ounces freshly squeezed orange juice
- 6 ounces fresh lemon juice
- 2 broken cinnamon sticks
- 3 or 4 lemons cut into thin quarters
- 12 strawberries, sliced
- 3 or 4 small oranges cut into thin quarters
- 7 -UP as needed
BAKED ALASKAN SALAD w/FENNEL SALAD
By BobD
Cut fish into 4 pieces. In a bowl, combine oils, basil, coriander, thyme, pepper and garlic
- 12 ounces wild Alaskan salmon filet, skinned (or ocean trout)
- 1/3 cup grapeseed oil
- 1/4 cup olive oil
- 10 whole leaves basil
- 1 1/2 teaspoons ground coriander
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon garlic, peeled and chopped
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 3 tablespoons chives, finely chopped
- 1/4 cup shredded kombu
- 1/2 teaspoon sea salt
- 2 tablespoons ocean trout (or salmon) caviar
- FOR THE PARSLEY OIL
- 1/3 cup olive oil
- 1/2 cup Italian parsley leaves
- 1 1/2 teaspoons salt-packed capers, rinsed and drained
- FOR THE FENNEL SALAD
- 1/4 large bulb fennel
- 1 teaspoon fresh lemon juice
- 1/3 teaspoon grated lemon zest
- Salt and white pepper to taste
Baked Crab Cakes
By BobD
Serve them on buns, over greens or with a side of sauteed kale
- 4 tablespoons light mayonnaise
- 1/2 red bell pepper, diced
- 4 green onions, thinly sliced
- 1 teaspoon dry mustard
- 1/2 tsp Old Bay seasoning
- 1/2 About 1/2 cup panko breadcrumbs, plus extra for breading
- 2 teaspoons lemon juice
- Dash of hot sauce
- 1 pound crab meat, picked over for shells
- Salt and pepper, to taste
- Olive oil