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Recipes
Seared Beef Carpaccio with Thyme
By BobD
Grind the peppercorns and mix with the salt and thyme leaves
- 12 black peppercorns
- 1/2 Tbs. flaked sea salt
- leaves from a few fresh thyme sprigs
- 7 oz. center-cut beef tenderloin
- 7 Tbs. extra-virgin olive oil
- juice of 1 lemon, plus 4 wedges for serving
- 2 handfuls of mixed salad leaves and sprouted seeds or baby arugula
- 2 oz. Romano cheese
POTATO LATKES
By BobD
Preheat oven to 250F with rack in upper third
- YIELD 32 PIECES
- 2 lbs large russet (baking) potatoes (about 4)
- 2 tablespoons fresh lemon juice
- 1 large onion (1 lb)
- 1/2 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
STRAWBERRY RHUBARB COMPOTE
By BobD
Put oven rack in middle position and preheat oven to 425F
- SERVES 8
- STRAWBERRY RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING
- If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.
- FOR COMPOTE
- 1 1/4 cups sugar
- 3 tablespoons potato starch
- 2 lb strawberries (4 pints), trimmed and halved (6 cups)
- 1 1/2 lb rhubarb stalks, cut crosswise into 1/2-inch slices (4 cups)
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated fresh lemon zest
- FOR STREUSEL TOPPING
- 1 1/4 cups matzo cake meal
- 2/3 cup packed light brown sugar
- 1/4 cup potato starch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter or margarine, cut into pieces and softened
PORK SHOULDER w/CHILI CORN BREAD & FAVAS
By BobD
Make the corn bread: Preheat oven to 400 degrees
- For the corn bread:
- 6 SERVINGS
- Roasted Pork with Red-Chili Corn Bread, Smoked-Bacon Broth and Fava Beans
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 tablespoon ancho-chili powder
- 1 teaspoon salt
- 1 tablespoon minced fresh sage
- 1 dried red chili, seeded and cut into small pieces
- 1 cup buttermilk
- 1/3 cup extra-virgin olive oil
- 4 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- For the pork:
- 6 pounds bone-in pork shoulder, at room temperature
- 2 tablespoons dry mustard
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 2 tablespoons ground ginger
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons ground clove
- 2 teaspoons cayenne
- 2 teaspoons ground cardamom
- 4 cloves garlic, minced
- For the bacon broth:
- 2 cups chicken stock
- 1/2 pound thick-cut smoked bacon, cut into 2-inch pieces
- 1 yellow onion, diced
- 1 sprig thyme
- 4 black peppercorns
- 2 cloves garlic, crushed
- For the fava beans:
- 4 pounds fava-bean pods.
PICKLED SHRIMP
By BobD
1. Combine all ingredients in a large bowl and toss thoroughly
- WORKING AHEAD Toss cooked shrimp in lots of lemons and spices and marinate overnight. It will be ready to feed your guests as they arrive.
- 3 pounds shelled and deveined shrimp, boiled or steamed just until pink
- 2 medium onions, quartered and thinly sliced
- 1 teaspoon celery seeds
- 1 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 4 lemons, preferably organic, thinly sliced
- 14 bay leaves
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 4 dried hot chili peppers
- 1 teaspoon freshly ground white pepper
- 1 teaspoon coriander seeds
- 1/4 cup white wine vinegar
- 1/2 cup freshly squeezed lemon juice.
ASPARAGUS w/CHARDONNAY SABAYON
By BobD
In a large pot of boiling salted water, cook asparagus until just tender, about 5 minutes
- Salt
- 24 fat spears of green asparagus, trimmed and bottom third peeled
- 7 tablespoons unsalted butter
- 2/3 cup chardonnay
- 1 medium shallot, finely chopped
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- Freshly ground white pepper.
SWORDFISH w/2-SQUASHES, POTATO & TOMATOES
By BobD
For Fish: Place fish in glass baking dish
- 4 SERVINGS
- Fish
- 4 1-inch-thick swordfish steaks, about 8 ounces each
- 2 tablespoons Dijon or coarse-grained mustard
- 2 tablespoons fresh lime juice
- 1/2 cup olive oil
- 2 shallots, chopped
- 2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried
- Vegetables
- 1 pound baby red potatoes
- 3 tablespoons olive oil
- 3 large shallots, minced
- 2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
- 2 zucchini squash, sliced
- 2 yellow crookneck squash, sliced
- 1 basket cherry tomatoes, stemmed
- Fresh rosemary sprigs (optional)
ASIAN CRAB ROLL w/MANGO & GARLIC CHILI SAUCES
By BobD
For the Asian crab rolls: In a mixing bowl, combine the cabbage, bok choy, carrots, ginger, garlic, green onions,...
- For the Asian crab rolls:
- 1/2 cup shredded napa cabbage
- 1/2 cup julienned bok choy
- 1/2 cup julienne carrots
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons green onions
- 4 ounces cooked crab meat or shrimp
- 1/4 teaspoon sesame oil
- 4 rice paper wrappers
- 20 mint leaves
- For the garlic chili dipping sauce:
- 2 teaspoons Garlic Chili Sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon minced garlic
- 1 tablespoon minced green onion
- 2 teaspoons tamari soy sauce
- 2 tablespoons Thickened Vegetable Stock
- 1 teaspoon lemon juice
- For the mango dipping sauce:
- 1 cup chopped mango
- 1/2 cup rice wine vinegar
- 1 tablespoon garlic chili dipping sauce (above)
- 3 tablespoons apple juice
- 2 teaspoons cilantro
BROILED SWORDFISH w/LIME GINGER GLAZE
By BobD
Whisk first 5 ingredients in glass pie dish to blend
- 2 SERVINGS
- Serve the fish with steamed rice and braised bok choy or Napa cabbage.
- 1/4 cup fresh lime juice
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon grated lime peel
- 2 6-to-7 ounce swordfish steaks (each about 3/4 to 1 inch thick)
- Lime wedges
PERFECT SUPER STUFFED BAKED POTATOES
By BobD
This recipe calls for 7 potatoes, but only 6 of them make it to the table
- 6 SERVINGS
- 7 large russet potatoes (about 12 ounces each), scrubbed
- 6 tablespoons unsalted butter , 3 tablespoons melted
- 3/4 teaspoon salt
- 1 (5.2-ounce) package Boursin cheese, crumbled
- 1/2 cup half-and-half
- 2 garlic cloves, minced
- 1/4 cup chopped fresh chives
- 1 teaspoon pepper