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Recipes
FETTUCCINE w/LEMON SAUCE
By BobD
In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef brot...
- 4 Tbs butter
- 1 cup heavy cream
- 2 Tbs freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 1 tsp grated lime zest
- 1 cup beef broth or bouillon
- 4 to 6 tsp caviar (optional)
- Fettuccine, linguini, or angel hair pasta to serve 4 to 6
CHICKEN & CHEESE SLIDERS
By BobD
Coat a medium saucepan with cooking spray
- Vegetable oil cooking spray
- 1 green bell pepper, chopped
- 1/2 medium red onion, chopped
- 2 cloves garlic, chopped
- 1 bone-in skinless chicken breast (about 6 ounces)
- 1/2 cup store-bought barbecue sauce
- 1/4 can (7 ounces) chipotle peppers in adobo sauce
- 8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
- 1/2 cup grated aged cheddar
- 8 cherry tomatoes, sliced
- 2 cups sprouts (such as arugula or broccoli)
ROAST TURKEY & PAN SAUCE
By BobD
PREPPING THE TURKEY & VEGETABLES: Arrange a rack low in the oven, making sure that the fully prepared turkey wil...
- RECOMMENDED EQUIPMENT:
- 1 fresh turkey, 12 to 14 pounds, including neck and giblets
- 1-1/2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- VEGETABLES AND SEASONINGS
- 1 pound carrots, peeled and cut into 2-inch chunks
- 2 large onions, peeled and chopped into 1-inch pieces
- 3/4 pound celery stalks with leaves, rinsed and cut in 2-inch chunks
- 1 ounce dried porcini slices, crumbled into 1/2-inch pieces
- 1 tablespoon whole black peppercorns
- 6 short branches of fresh rosemary, with plenty of needles
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt, if needed
- 4 to 6 cups Turkey Broth or Simple Vegetable Broth
- FOR GLAZING THE TURKEY (OPTIONAL)
- 1/4 cup Balsamic vinegar reduction, glaze consistency
- ……………………………………………………………………
- Recommended Serving Platter from Lidia’s Tabletop
- ……………………………………………………………………
- A heavy-duty roasting pan, at least 12 inches by 18-inches, preferably larger
- A flat wire roasting rack, big enough to hold the turkey but small enough to leave space for vegetables in the pan bottom
- Wide, heavy duty aluminum foil
- A saucepan, a medium mesh sieve and a potato masher, to make the sauce
- A kitchen brush, for painting the turkey with glaze
Turkey Burgers with Spicy Pickle Sauce
By BobD
Light a grill or preheat a grill pan
- 1/2 cup fat-free, plain Greek yogurt
- 1/2 cup chopped dill pickles
- 2 tablespoons chopped pickled hot peppers
- Kosher salt and freshly ground black pepper
- 2 1/4 pounds lean ground turkey
- 1 teaspoon smoked sweet paprika
- Extra-virgin olive oil, for brushing
- 6 whole wheat english muffins or hamburger buns, split
- Lettuce and sliced red onion and tomatoes, for serving
GREEN BEANS w/BLACKENED SAGE & HAZELNUTS
By BobD
Heat a large skillet over medium-high heat
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chopped fresh sage
- 3 cloves garlic, finely chopped
- 2 pounds green beans, trimmed
- 1/2 teaspoon salt
- 1/4 cup hazelnuts, chopped
Frozen Maple-Mousse Pie with Candied Cranberries
By BobD
Preheat the oven to 350°
- 2 cups pecans (8 ounces)
- 3 tablespoons light brown sugar
- 1/8 teaspoon freshly grated nutmeg
- Pinch of salt
- 3 tablespoons unsalted butter, softened
- 1 cup pure grade B maple syrup
- 2 large egg whites, at room temperature
- Pinch of cream of tartar
- Pinch of salt
- 1 1/2 cups chilled heavy cream
- 1 teaspoon pure vanilla extract
- 8 ounces fresh cranberries (2 cups)
- 1 1/4 cups sugar
- 3/4 cup water
COD SMOTHERED in WILD MUSHROOMS
By BobD
Heat the olive oil in a large, nonstick skillet over medium heat
- 1 teaspoon olive oil
- 2 1/2 cups cubed wild mushrooms
- 1 clove garlic peeled and minced
- 2 teaspoons salt
- Freshly ground pepper to taste
- 3 tablespoons chopped Italian parsley
- 1 cup mushroom broth
- 3 teaspoons fresh lemon juice
- 4 4-ounce cod fillets
BLUEBERRY & NECTARINE BUCKLE
By BobD
MAKE THE TOPPING: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg...
- FOR THE TOPPING:
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- FOR THE BATTER:
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon double-acting baking powder
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups blueberries, picked over and rinsed
- 2 nectarines, pitted and cut into 1-inch wedges
- ACCOMPANIMENT: whipped cream
PERFECT BOURBON MANHATTANS
By BobD
Fill a cocktail shaker halfway with cracked ice, then add all ingredients and shake or stir well
- 4 oz (1/2 cup) bourbon
- 1 oz (2 tablespoons) sweet vermouth
- 1 oz (2 tablespoons) dry vermouth
- 2 dashes Angostura bitters
- GARNISH: maraschino cherries
Roast Leg of Pork with Fresh Herbs and Fennel Seeds
By BobD
This behemoth of a cut makes a spectacular holiday roast that won't break anyone's budget
- 3 tablespoons kosher salt
- 2 tablespoons fennel seeds
- 2 tablespoons chopped basil
- 2 tablespoons chopped thyme
- 2 tablespoons chopped garlic
- 2 tablespoons coarsely ground pepper
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 2 teaspoons ground coriander
- One 18- to 20-pound whole leg of pork with skin, partially boned, fat trimmed to 1/3 inch