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Recipes
CHICKEN TOSTADAS
By BobD
Preheat broiler. Cut half of onion into 3/4-inch wedges, then chop remainder
- 6 SERVINGS
- 1 medium white onion
- 1 tomatoes, quartered
- 2 large garlic cloves
- 1 or 2 fresh serrano chiles, stemmed
- 1/2 cup plus 2 tablespoons vegetable oil, divided
- 3 cups shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 1/2 cup chopped cilantro, divided
- 1 rotisserie chicken, meat coarsely shredded (4 cups)
- 6 (6-inch) corn tortillas
- 1 (1-lb) can refried beans, heated
- 1 avocado, halved, pitted, and peeled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup crumbled queso anejo (aged white cheese, also called cotija) or ricotta salata
- ACCOMPANIMENTS: sliced serranos; lime wedges
Braised Rabbit with Mustard and Fennel
By BobD
In a bowl, blend the Dijon mustard and mustard seeds
- 1/2 cup Dijon mustard
- 2 tablespoons yellow mustard seeds
- One 3-pound rabbitcut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 medium onion, cut into 1/2-inch dice
- 1 fennel bulb, cut into 1/2-inch dice
- 2 thyme sprigs
- 1 rosemary sprig
- 4 sage leaves
- 1/4 cup dry white wine
- 2 cups rabbit or chicken stock or low-sodium broth
- Soft polenta, for serving
SAFFRON AIOLI TOASTS
By BobD
In a mortar work the garlic, saffron and salt to a paste
- 1 clove garlic, crushed
- 1 pinch powdered saffron
- Large pinch salt
- 1 tablespoon fresh lemon juice
- 1/3 cup mayonnaise, preferably homemade
- 4 slices country bread
CALF'S LIVER w/SCALLIONS & PANCETTA
By BobD
Soak liver in milk 15 minutes
- 2 SERVINGS
- Liver-and-onions w/contemp twist with scallions & crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.
- 2 (1/2-inch-thick) slices calf's liver (1/2 lb total)
- 1/2 cup milk
- 3 thin slices pancetta, chopped
- 1 tablespoon vegetable or olive oil, divided
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1 cup thinly sliced scallions (1 small bunch)
- 1/4 cup cream Sherry
- 2 tablespoons water
POTATO POLENTA
By BobD
Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the wat...
- 4 pounds Idaho potatoes
- 1/2 teaspoon salt
- 8 ounces bacon, cut into 1-inch pieces
- 6 ounces Montasio cheese, cut into 1/2-inch cubes
- 1 cup corn meal polenta flour
- 4 tablespoons olive oil
- 1/2 cup sliced onion
General Tso's Chicken
By BobD
Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple
- 1 1/2 teaspoons toasted sesame oil
- 1 large egg white
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup plus 3 tablespoons cornstarch
- 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 1 teaspoon Chinese chile-garlic sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil, plus more for frying
- 2 tablespoons very finely chopped fresh ginger
- 2 large garlic cloves, minced
- 4 scallions, thinly sliced
- Steamed broccoli and white rice, for serving
Texas Smoked Salmon Tartare
By BobD
These spicy, tangy little hors d'oeuvres are chef Dean Fearing's take on the classic combination of smoked salmon, ...
- 2 oil-packed anchovy fillets, drained and coarsely chopped
- 2 teaspoons roasted garlic paste (see Note)
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1/2 cup sour cream
- 2 teaspoons fresh lime juice
- One 1/2-pound piece of skinless smoked salmon, cut into 1/4-inch dice
- 1 small jalapeño, seeded and minced
- 1/4 cup finely chopped red onion
- 1 tablespoon capers, drained and coarsely chopped
- 1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish
- Salt and freshly ground pepper
- 4dozen sturdy corn tortilla chips
PECAN TASSIES
By BobD
1. Preheat the oven to 325
- Dough:
- 1/2 cup unsalted butter
- 6 tablespoons (3 ounces) cream cheese
- 1 cup all-purpose flour
- Filling:
- 3/4 cup coarsely chopped pecans, plus more if needed
- 1 tablespoon unsalted butter, melted
- 3/4 cup light brown sugar
- Kosher salt
- 1 egg
- 1 teaspoon vanilla extract
FAZZOLETTI (HANDKERCHIEFS) w/CHUNKY PESTO
By BobD
1. Pulse flour and salt in a food processor once or twice
- 2 cups all-purpose flour, plus more as needed
- 1 teaspoon salt, plus more as needed
- 2 whole eggs
- 3 egg yolks
- 2 cups loosely packed basil leaves, rinsed and dried
- 1/2 clove garlic, peeled, or more to taste
- 1/2 cup extra virgin olive oil, or more as desired
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan, plus more for garnish
- Pepper.
LINGUINE w/GRILLED CLAMS & BACON
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free ...
- 6 SERVINGS
- Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor.
- 1/2 lb sliced bacon, chopped
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 teaspoons hot red-pepper flakes
- 1/4 cup fresh lemon juice
- 32 small (less than 2 inches wide) hard-shelled clams, scrubbed
- 3/4 lb linguine
- 1/2 cup chopped flat-leaf parsley
- EQUIPMENT: a 13- by 9- by 2-inch disposable foil pan