BobD's profile page
Recipes
CHICKEN PAILLARD w/PARM BREAD CRUMBS
By BobD
s.Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch
- 6 SERVINGS
- Chicken Paillard With Parmesan Bread Crumbs, Escarole, Capers and Rosemary
- 6 boneless, skinless chicken breasts
- 3/4 cup all-purpose flour
- 3 large eggs
- 4 1/2 cups fresh, soft bread crumbs
- 1 cup finely grated Parmigiano-Reggiano
- 6 tablespoons finely chopped flat-leaf parsley
- Kosher salt and black pepper
- 6 tablespoons extra virgin olive oil
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 rosemary sprig, broken in half
- 1 dried chile d'arbol, broken in half
- 2 cloves garlic, sliced
- 2 heads escarole, core removed, leaves separated and cleaned
- Lemon wedge, for seasoning
- 2 tablespoons chopped capers
- Finely grated zest of 1 lemon.
BALKAN BURGERS
By BobD
1. In a large bowl, place meats, 1/2 cup chopped onions, salt, pepper and sparkling water
- 6 SERVINGS
- Pljeskavica
- 1 pound ground beef, preferably chuck
- 1 pound ground veal
- 1 pound ground pork, preferably neck or jowl meat; or use 1/3 pound pork belly and 2/3 pound regular ground pork
- 1/2 cup finely chopped onions plus minced onions, for serving
- 1 1/2 teaspoons salt
- 1 tablespoon black pepper; or use 2 teaspoons sweet paprika and 1 teaspoon black pepper
- 1/4 cup sparkling water
- 6 pita breads, warmed or toasted
- Kajmak with herbs (see recipe)
- Red pepper-eggplant ajvar (see recipe).
FRESH CAVATELLI
By BobD
You will need a food processor fitted with a steel blade
- 1 pound durum wheat flour, about 3 1/4 cups, plus more as needed
- 1 1/4 cups very cold water, plus more as needed
EGGPLANT & COUNTRY BREAD LASAGNA
By BobD
Trim the stem and bottom end of the eggplants
- 3 1/2 pounds medium eggplant
- 2 cups flour, for dredging
- 1/2 cup canola oil, for frying, or more if necessary
- 1/2 teaspoon salt, or more if necessary
- 2 tablespoons soft butter, for the baking pan
- 12 slices day-old country bread, from a 1 1/2-pound loaf
- 6 cups Tomato sauce
- 2 cups Grana Padano, or Parmigiano-Reggiano, grated
LAMB LOIN w/LEEKS & TRUFFLE HONEY VINAIGRETTE
By BobD
1. Clean the leeks, trimming the roots and most of the green ends off (leave about 1 ½ - 2 inches of green)
- 2-4 SERVINGS
- • 2 Boneless Lamb Loin
- • 2 – 4 medium Leeks
- • 1 tablespoons Duck Fat
- • 1 tablespoons Truffle Honey
- • 1/3 cup balsamic vinegar
- • 1 cup extra virgin olive oil
- • salt and pepper
POT ROASTED MUSSELS w/AIOLI
By BobD
1. Make the Aioli: In a large mixing bowl, whisk together the egg yolks, mustard and the juice of the lemon
- Aioli:
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 1 medium lemon
- 3 cups extra-virgin olive oil
- 4 garlic cloves, finely chopped
- Salt and freshly ground black pepper
- Mussels:
- 1 cup plus 1 tablespoon extra-virgin olive oil
- 4 small shallots, thinly sliced (about 3/4 cup)
- 2 pounds Prince Edward Island mussels, rinsed and debearded
- 1 long, red chile, thinly sliced (about 2 tablespoons; seeds optional)
- 1 medium lemon
- Salt and freshly ground black pepper
- 1 cup chopped flat-leaf parsley leaves, divided
- Grilled bread, for serving
CHOCOLATE GRIDDLE CAKES
By BobD
MAKE SAUCE: Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently wh...
- 4 SERVINGS
- FOR SAUCE
- 1 cup heavy cream
- 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- FOR GRIDDLE CAKES
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 whole large eggs
- 1 large egg yolk
- 3/4 cup well-shaken buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- Unsalted butter for greasing griddle
Rack of Lamb with Pasilla Chiles
By BobD
Heat a cast-iron skillet or griddle
- 6 unpeeled garlic cloves
- 6 pasilla chiles (see Note), seeded
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon Mexican dried oregano
- 1/8 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- Two 8-bone racks of lamb (not frenched), fat trimmed
- Olive oil, for grilling
- Chopped red onion and parsley and queso añejo (see Note), for garnish
WHITE RADISH & JICAMA SALAD
By BobD
Combine the white radish and jicama
- 1 1/2 cups peeled white radish (daikon) in julienne strips
- 1 1/2 cups peeled jicama, in julienne strips
- 4 tablespoons rice vinegar
- 4 tablespoons Oriental sesame oil
- 4 scallions, trimmed and chopped
- 1 bunch fresh coriander, well rinsed and drained
TURKISH LAMB STEW
By BobD
Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper
- 6-8 SERVINGS
- The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.
- 2 lb lamb shoulder, cut into 3/4-inch chunks
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1/4 cup red-wine vinegar
- 7 cups reduced-sodium chicken stock or broth
- 1 (15- to 19-oz) can chickpeas, rinsed and drained
- 1/4 cup apricot preserves or minced dried Turkish apricots
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon Maras pepper plus more for sprinkling
- 1 teaspoon Urfa pepper plus more for sprinkling
- 1 1/2 lb boiling potatoes (about 4 medium)
- 1/4 cup dried currants
- 1/4 cup chopped oregano
- 1 1/2 tablespoons fresh lemon juice, or to taste
- ACCOMPANIMENT: rice