BobD's profile page
Recipes
NAPA CABBAGE SLAW w/CILANTRO
By BobD
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 tsp salt
- 4 SERVINGS
- The ginger and rice vinegar provide a fresh, clean flavor, and the serrano gives it just the right spark of heat.
- 1/4 cup rice vinegar (not seasoned)
- 2 teaspoons sugar
- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 small head Napa cabbage (1 1/2 lb), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro
LIME GRANITA W/CANDIED MINT LEAVES
By BobD
For granita: Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves
- For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.
- Granita
- 2 cups water
- 1 cup sugar
- 1/2 cup fresh lime juice
- candied mint leaves
- 1/4 cup sugar
- 12 fresh mint leaves, washed, patted dry
- 1 large egg white, beaten until foamy
- Créme fraîche
- 1/2 cup créme fraîche or sour cream
- 1 1/2 tablespoons powdered sugar
Blueberry-Glazed Ribs
By BobD
Blueberry glaze makes the edges on these ribs nice and sticky
- 1 1/2 teaspoons each of garlic powder, onion powder and black pepper
- Kosher salt
- 4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
- 4 tablespoons unsalted butter
- 2 sage sprigs
- 8 thyme sprigs
- 1 medium onion, minced
- 2 large garlic cloves, minced
- 1/2 cup red wine vinegar
- 2 cups Perfect Blueberry Syrup
- 1 teaspoon hot sauce
ORANGE MUSTARD SALAD
By BobD
1. Peel the oranges; divide into sections, and cut them in half
- 2 large oranges
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard.
ROMAINE, GRLD AVOCADO & SMKY CORN SALAD
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas)
- 6 SERVINGS
- ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
- Grilled avocado is one of those things that sound faintly ridiculous until you try it-then you wonder why you never had it before.
- 1/4 cup grated parmesan
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon minced canned chipotle chiles in adobo
- 3 tablespoons vegetable oil
- 2 ears of corn, shucked
- 2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
- 1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips
Cajun Lemonade
By BobD
A salute to the flavors of New Orleans, this cocktail spices up Napoleon House's Pimm's Cup (Pimm's No
- 12 ounces white rum or vodka
- 4 ounces Pimm's No. 1
- 8 ounces fresh lemon juice
- 4 ounces Simple Syrup
- 1/2 tablespoon Tabasco
- Ice
- 8 ounces chilled 7-Up
- Thin lemon wheels, for garnish (optional)
Spaghetti with Cauliflower
By BobD
For Michael Psilakis, macaronia ("pasta") has always meant chicken stewed with spaghetti, tomatoes, cinnamon, raisi...
- 5 tablespoons extra-virgin olive oil
- 1/4 cup panko (Japanese bread crumbs)
- 1 medium onion, halved and thinly sliced
- 1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets
- 2 large garlic cloves, minced
- 1 teaspoon cinnamon
- 3 cups chicken stock or low-sodium broth
- 2 tablespoons white vinegar
- 1/2 cup prepared tomato sauce
- 1 tablespoon tomato paste
- 1/4 cup golden raisins
- 1 pound spaghetti
- Salt and freshly ground pepper
- 1/4 cup pine nuts, toasted
Syrah-Braised Short Ribs
By BobD
Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted fr...
- 8 flanken-style beef short ribs, cut 1 inch thick (5 pounds)
- Salt and freshly ground pepper
- 1/2 tablespoon each of chopped parsley, oregano and rosemary
- 1 tablespoon vegetable oil
- 1/2 pound sliced bacon, chopped
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 1 1/2 cups Syrah or other dry red wine
- 1 cup beef broth
PROSCIUTTO PURSES
By BobD
Bring a large skillet of water to a boil and add the chives
- Fagotini Di Prosciutto Di Parma
- Cook the “purses” just long enough to brown them. Overcooking will make them salty and, as Prosciutto di Parma is a carefully cured product, it doesn’t need to be cooked to be rendered edible. When bu
- 20 sturdy fresh chives, each at least 5 inches long
- 10 thin slices of Prosciutto di Parma, each approximately 8- x 4- inches
- 20 teaspoons grated Parmigiano-Reggiano cheese (about 1/2 cup)
- 2 tablespoons unsalted butter
- Ripe fresh figs, cut into quarters or thin wedges of ripe cantaloupe or honeydew melon
CREOLE SPICED SALMON
By BobD
1. Make the Creole spice blend: Whisk together the paprika, garlic powder, celery seeds, oregano, thyme, 2 tablesp...
- 3 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 teaspoons celery seeds
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- Kosher salt and freshly ground pepper
- 1 cup basmati rice
- 1 tablespoon butter
- 1 1/2 cups water
- Four 8-ounce salmon filets
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups mixed salad greens