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Recipes
Grilled Peach Salad with Bacon Vinaigrette
By BobD
- Vinaigrette:
- 3 slices smoky bacon, finely chopped
- 1/2 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons sherry vinegar
- 2 tablespoons grapeseed oil
- Salad:
- 2 ripe peaches, halved and pitted
- 1/2 teaspoon grapeseed oil
- 1 head Romaine, roughly chopped, or Little Gem lettuce, leaves pulled apart
- 4 ounces Manchego cheese, sliced into 4 wedges
Smokey Deviled Eggs
By BobD
- Ice
- 8 large eggs
- 1 small boneless, skinless chicken breast or smoked chicken breast (about 4 ounces)
- 2 teaspoons extra-virgin olive oil (if grilling the chicken)
- 1 tablespoon store-bought or homemade mayonnaise
- 1 teaspoon Dijon mustard
- 2 dashes Tabasco
- 2 tablespoons finely chopped dill pickles
- 2 scallions, finely chopped
- Sea salt
- Sprouts (preferably baby radish sprouts)
BACON & EGG ICE CREAM
By BobD
Put oven rack in middle position and preheat oven to 350F
- YIELD 1 QUART
- 8 bacon slices (1/2 lb)
- 1 1/2 tablespoons packed light brown sugar
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- SPECIAL EQUIPMENT: an instant-read thermometer, an ice cream maker
Green Jalapeño Hot Wings
By BobD
These roasted (rather than deep-fried) buffalo-style chicken wings are smothered in a spicy green jalapeño sauce, ...
- 5 pounds chicken wings, split at the joints and tips reserved for stock (see Note)
- Salt and freshly ground pepper
- 1/2 cup green jalapeño hot sauce
- 2 tablespoons coarsely chopped pickled jalapeños
- 1 stick unsalted butter
- 2 large garlic cloves, minced
- 1/2 cup plain nonfat yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 ounces blue cheese, crumbled (1/2 cup)
- Celery sticks, for serving
RED GRITS & SHRIMP
By BobD
1. In a medium saucepan, warm ¼ cup of the olive oil over medium-low heat
- 1/2 cup extra-virgin olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon chile powder
- 1 teaspoon sweet paprika
- 1 cup stone-ground grits
- 1 bay leaf
- 1 cup canned crushed tomatoes
- 1 cup fresh or frozen corn
- 1/2 cup white wine
- Salt and freshly ground pepper
- 1/4 cup fresh lemon juice
- 12 jumbo shrimp, peeled and deveined
- 8 cherry tomatoes, halved
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped parsley
MUSHROOM OMELET w/CHIVES
By BobD
1. Trim off the ends of the mushrooms, and cut into thick slices
- This savory omelet is great for dinner or for brunch. If Im making it for two, I make one large omelet in a 10-inch pan. Its just as easy as making two individual omelets, and both servings are ready at the same time.
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 shallot, minced
- 1/4 pound white or cremini mushrooms, rinsed briefly and wiped dry
- Salt and freshly ground pepper to taste
- 1 to 2 garlic cloves (to taste), minced
- 2 teaspoons minced flat-leaf parsley
- 4 eggs
- 1 tablespoon minced chives
- 2 teaspoons low-fat milk
- 3 tablespoons grated Gruy cheese
AMBROSIA MACAROONS
By BobD
Position rack in center of oven; preheat to 325F
- 1/2 1/2 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 3/4 3/4 cup sugar
- 1/8 1/8 1/8 teaspoon salt
- 2 2 2 teaspoons finely grated orange peel
- 3 3 3 large eggs
- 24 24 6 ounces sweetened flaked coconut (about 6 cups firmly packed)
- 6 6 6 ounces bittersweet chocolate, melted
TRUFFLED TALEGGIO & MUSHROOM PIZZA
By BobD
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500F
- 1 pound pizza dough, thawed if frozen
- 1/2 pound sliced mushrooms
- 3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
- 1 teaspoon white truffle oil (optional)
Warm Churros & Hot Chocolate
By BobD
Chef Andrew Zimmerman of Chicago's Del Toro grew up eating fluffy donuts in New Jersey, but now he favors churrosâ€...
- 2 sticks unsalted butter
- Kosher salt
- 1 1/4 cups all-purpose flour
- 4 large eggs
- 1 large egg white
- 4 1/2 cups whole milk
- 7 ounces bittersweet chocolate, finely chopped
- 2/3 cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons sugar
- 1 quart vegetable oil, for frying
- 2 tablespoons ground cinnamon
CHICKEN SALTIMBOCCA
By BobD
Lightly salt chicken breasts
- 4 (5 oz.) chicken breasts
- 4 thin slices Prosciutto ham
- 1 tbsp. fresh sage
- 3 oz. olive oil
- 1 oz. all-purpose flour
- 5 oz. artichoke hearts, quartered
- 1/2 oz. capers
- 4 oz. white wine
- 2 oz. fresh lemon juice
- 2 oz. heavy cream
- 1 tbsp. butter
- 1 tbsp. salt