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Recipes
BASIC BAKLAVA
By BobD
Preheat oven to 350 degrees
- SYRUP:
- 1 lb. butter, melted
- 1 lb. phyllo pastry leaves
- 1 lb. walnuts, shelled and chopped
- 2/3 cup sugar
- 1 egg
- 1/4 cup breadcrumbs
- 2 tsp. cinnamon, ground
- 1 tsp. allspice
- 3 doz. whole cloves
- 1 cup honey
- 1 1/2 cup water
- 2 cups sugar
- 2 cinnamon sticks
- 1 tsp. orange rind, grated
- 1 tsp. vanilla extract
SANTA MARIA STYLE GRILLED TRI TIP
By BobD
1. In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat
- 2 tablespoons garlic powder
- 1 1/2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley
- 1 beef tri-tip (2 to 2 1/2 pounds), preferably with some fat on one side.
TWELVE FRUIT COMPOTE
By BobD
1. Bring the six kinds of dried fruit and the water to a boil in a large, heavy saucepan
- 1/4 pound each dried pears, figs, apricots and peaches
- 1 cup pitted prunes
- 1/2 cup raisins
- 3 cups water
- 1 cup pitted cherries
- 2 apples, peeled, cored and sliced, or 6 ounces dried apples
- 1/2 cup cranberries
- 1 lemon, sliced
- 6 whole cloves
- 2 cinnamon sticks
- 1/2 to 1 cup sugar
- 1 orange, preferably a navel orange
- 1/2 cup seedless grapes
- 1/2 cup fruit-flavored brandy or fruit juice
STEAK PICADILLO in SOFT TACOS
By BobD
Heat oil in large nonstick skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce strip of skirt steak
- 1/2 cup 1/4-inch squares green bell pepper
- 3/4 cup canned diced tomatoes with green chiles
- 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
- 1/4 cup raisins
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 8 corn tortillas
- Chopped fresh cilantro (for garnish)
RHUBARB STREUSEL CAKES
By BobD
Preheat oven to 375F. Generously butter muffin cups and top of pan
- 12 CAKES
- FOR TOPPING
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
- 3 tablespoons confectioners sugar
- FOR CAKE BATTER
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup whole milk
- SPECIAL EQUIPMENT: a nonstick muffin pan with 12 (1/2-cup) muffin cups
Peach-and-Blackberry Crisp
By BobD
Preheat the oven to 375°
- 2 pounds firm, ripe peaches—halved, pitted and cut into 1/2-inch wedges
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 1 stick plus 1 tablespoon cold unsalted butter, cubed
15 MINUTE CRAB CAKES
By BobD
1. Combine all ingredients except oil
- 8 pounds lump crabmeat, drained
- 4 cups toasted bread crumbs
- 4 eggs, lightly beaten
- 4 tbsp. dry mustard
- 8 tbsp. red bell pepper, finely chopped
- 1/2 cup lemon juice
- 2 tbsp. Old Bay seasoning
- 1 1/3 cups mayonnaise
- 4 tbsp. horseradish
- 8 tsp. green bell pepper, finely chopped
- 8 tsp. ground black pepper
- 1 tsp. cayenne pepper
- 1 cup olive oil
PERFECT SHREDDED BBQ BEEF
By BobD
If you prefer a smooth barbecue sauce, strain the sauce before tossing it with the beef
- 8-10 SERVINGS
- Spice Rub and Beef
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon cayenne pepper
- 1 boneless beef chuck-eye roast (5 to 6 pounds)
- 3 cups wood chips , soaked for 15 minutes
- Barbecue Sauce
- 1 onion , chopped fine
- 4 garlic cloves , minced
- 1/2 teaspoon chili powder
- 1 1/4 cups ketchup
- 3/4 cup brewed coffee
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon pepper
TURKEY CHILAQUILES w/RSTD TOMTLO SALSA
By BobD
MAKE CHILAQUILES: Preheat oven to 375F
- 6 SERVINGS
- We've fried the tortilla strips to keep them crisp, but if you have access to really good tortillas, you could simply air-dry the strips.
- FOR TORTILLA STRIPS
- 3 cups vegetable oil
- 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
- FOR CHILAQUILES
- 1 large onion, chopped
- 1 (14 1/2-oz) can chicken broth
- 1 1/4 lb shredded cooked turkey meat (4 cups)
- Roasted tomatillo salsa
- 6 oz Monterey Jack, shredded (1 1/2 cups)
- 1/4 cup creme fraiche or sour cream
- 1 1/2 tablespoons milk
- 1/2 cup fresh cilantro sprigs
- 3 oz queso fresco or feta, crumbled
CELERY, APPLE & FENNEL SLAW
By BobD
Whisk first 5 ingredients in a medium bowl
- Serve with grilled pork, fish, or chicken.
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons coarsely chopped fresh tarragon
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
- 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
- 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
- Kosher salt and freshly ground black pepper