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Recipes
INDIAN SPLIT PEA FRITTERS
By BobD
For at least 3 hours, soak the split peas in water to cover
- 8 SERVINGS
- 1 cup yellow or green split peas, washed and picked over
- Peanut or other oil as needed
- 1 jalapeño or other hot fresh or dried chili, stemmed, seeded and minced, or to taste
- 1 half-inch piece ginger, peeled and roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1/2 cup onion, peeled and roughly chopped
- 1/2 cup cilantro (some stems are O.K.)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground fenugreek
- Salt and freshly ground black pepper to taste
- 1 to 2 tablespoons flour, if necessary
- Lime wedges.
MIXED SHELLFISH w/PIRI PIRI SAUCE & CHOURICO
By BobD
Fill a medium stockpot three-quarters full with salted water and bring to a boil
- 4 SERVINGS
- Clams, Mussels, Shrimp, and Oysters with Piri Piri Sauce and Chorizo over Fettuccine-EMERIL
- One 1 1/2 pound Maine lobster
- 1 pound fresh or dried fettuccine
- 1/2 cup strained Piri-Piri oil plus 1/4 cup Piri Piri Sauce
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup thinly sliced basil leaves
- 2 teaspoons salt
- 1/4 teaspoon freshly ground white pepper
- 12 medium shrimp, peeled and deveined
- 1 tablespoon Emeril's Original Essence or Creole Seasoning
- 1/4 cup olive oil
- 6 ounces chorizo, removed from casings and coarsely chopped
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 12 clams, scrubbed
- 12 mussels, scrubbed and debearded
- 1 cup peeled, seeded, and coarsely chopped tomatoes
- 3 cups Shrimp Stock
- 12 freshly shucked oysters, with their liquor
- Piri Piri sauce separates if it sits for any length of time. We take advantage of this by skimming the oil from some of the sauce and tossing the pasta in it.
Tomato-and-Cilantro-Marinated Chicken Shashlik
By BobD
Grating tomatoes is a quick way to create the juicy puree that becomes a tangy base for a super-simple marinade
- 2 large plum tomatoes, coarsely grated on a box grater
- 2 garlic cloves, minced
- 1/2 cup pure olive oil
- 1/2 cup chopped cilantro
- 4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- Vegetable oil, for brushing
- Salt and freshly ground pepper
FETTUCCINE w/MUSSELS & CLAMS
By BobD
BRING a large pot of water to a boil
- 1 BOX Barilla Fettuccine
- 1/4 CUP Extra Virgin Olive Oil
- 1 CLOVE Garlic, Minced
- 20 Fresh Mussels, Rinsed
- 20 Fresh Littleneck Clams, Rinsed
- 1/2 CUP Dry White Wine
- 3/4 CUP Sun Dried Tomato, Sliced Thin
- TO TASTE Salt
- TO TASTE Black Pepper, Freshly Ground
- 1 TABLESPOON Fresh Parsley, Chopped
RISOTTO w/WHITE TRUFFLES
By BobD
1. Melt two tablespoons butter over medium heat in a heavy saucepan and soften the shallots
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 About 6 cups chicken broth
- Coarse sea salt and freshly ground pepper to taste
- 2 tablespoons freshly grated Parmesan
- 1 whole white truffle (about 1 ounce or more).
STIR FRIED BEEF & SUGAR SNAP PEAS w/SESAME
By BobD
In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper
- 4 SERVINGS
- 1 pound lean beef, cut into 1/4-inch strips
- 3 tablespoons tamari or dark soy sauce
- 2 teaspoons toasted sesame oil, more for drizzling
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound sugar snap peas, trimmed
- 3 fat scallions
- 2/3 cup chicken broth
- 2 1/2 tablespoons Madeira or sweet sherry
- 1 tablespoon cornstarch
- 3 tablespoons peanut or olive oil
- 4 garlic cloves, minced
- Rice, for serving
- 2 tablespoons toasted sesame seeds (optional)
- Sriracha or other hot sauce, or rice wine vinegar and chili oil, for garnish.
Creamy Baked Orzo with Goat Cheese
By BobD
Preheat the oven to 375°
- 1 1/2 cups orzo
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon chopped thyme
- 6 ounces fresh goat cheese, at room temperature
- 3 ounces cream cheese, at room temperature
- 1/2 cup milk
- 1 tablespoon chopped flat-leaf parsley
- Kosher salt and freshly ground pepper
- 2 tablespoons grated pecorino cheese
VEAL CHOPS w/PORTOBELLOS
By BobD
Heat 4 tbsp. olive oil with butter in a saut pan over medium-high heat
- 5 tbsp. olive oil, divided
- 1 tbsp. butter
- 2 veal chops
- 1 portabello mushroom, sliced
- 1 1/2 cups chicken broth
- 1 1/2 tsp. chopped fresh rosemary
- 1/2 cup red wine
SPICED ORANGE GINGER DIPPING SAUCE
By BobD
Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat
- 2 CUPS
- FROM CAFE BOULUD
- 2 cups sugar
- 1 teaspoon freshly grated ginger
- 1 small shallot, sliced
- 1 clove garlic, sliced
- 1 stalk lemon grass, sliced
- 7 scallions, chopped
- 1/4 cup (packed) chopped cilantro
- 1 dried habanero pepper
- Juice from 3 kaffir limes or other limes
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons soy sauce, or to taste.
LEBANESE TABBOULEH
By BobD
1. Place the bulgur in a bowl, and cover with water by 1/2 inch
- We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
- 1/4 cup fine bulgur wheat
- 1 small garlic clove, minced (optional)
- Juice of 2 large lemons, to taste
- 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
- 1/4 cup chopped fresh mint
- 1/2 pound ripe tomatoes, very finely chopped
- 1 bunch scallions, finely chopped
- Salt, preferably kosher salt, to taste
- 1/4 cup extra virgin olive oil
- 1 romaine lettuce heart, leaves separated, washed and dried