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Recipes
SCOTTISH PARTRIGE w/FOIE GRAS SABAYON
By BobD
To Prepare the Mushrooms: Clean the mushrooms with a wet cloth towel and slice each into 4 pieces, lengthwise
- 4 SERVINGS
- Scottish Red Legged Partridge with Foie Gras Sabayon, Cepes & Apples
- • 4 Wild Scottish Red Legged Partridge
- • 12 oz. Fresh Cepes or Porcini Mushrooms
- • 1 Granny Smith Apple
- • 1/2 cup Celery Leaves
- • Extra Virgin Olive Oil Salt
TURKEY WRAPS w/CHIPOTLE MAYONNAISE
By BobD
FOR PICKLED ONION: Blanch onion in 1 1/2-quart saucepan of boiling water 1 minute and drain
- 4 SERVINGS
- FOR PICKLED ONION
- 1 red onion (6 oz), sliced crosswise 1/4 inch thick
- 1/2 cup cider vinegar
- 3/4 cup water
- 1/2 teaspoon salt
- FOR CHIPOTLE MAYONNAISE
- 1 1/2 teaspoons chopped canned chipotles in adobo, including some sauce
- 1/2 cup mayonnaise
- FOR WRAP
- 4 (8-inch) flour tortillas (preferably whole-wheat)
- 1/4 lb sliced or shredded roast turkey or chicken meat
- 3/4 cup snow pea shoots or shredded lettuce leaves
GRILLED MARINATED SIRLOIN FLAP STEAKS
By BobD
Blend soy sauce, vinegar, syrup, garlic, 1/2 tsp salt, and 1/2 tsp pepper in a blender until smooth
- 4-6 SERVINGS
- The bold comb of soy sauce, balsamic, and maple syrup works on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up.
- 3 tablespoons soy sauce
- 3 tablespoons basalmic vinegar
- 3 tablespoons pure maple syrup
- 4 garlic cloves, chopped
- 2 lb sirloin flap steaks
- In the fall & winter, pair w/maple-sweetened butternut squash-summer w/tomato salad and corn on the cob.
ABRUZZESE CHESTNUT & LENTIL SOUP
By BobD
Rinse the dried chestnuts, and put them in a bowl with cold water to cover by at least 4 inches
- 1/2 pound dried chesnuts
- 1/2 cup extra-virgin olive oil
- 4 plump garlic cloves, crushed and peeled
- 3 sprigs fresh thyme
- 3 sprigs fresh marjoram
- 2 bay leaves
- 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 4 quart water
- 8 large fresh basil leaves
- 1 pound lentils
- 2 tablespoons kosher salt
- freshly grated pecorino
BLACK BEAN SOUP w/HAM HOCK DUMPLINGS
By BobD
Combine the ham hocks, onions, carrots, celery, and water in a large pot and bring to a boil
- 10 SERVINGS
- FROM EMERIL
- 4 ham hocks (10 to 12 ounces each)
- 1 cup chopped yellow onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 6 quarts water
- 1 pound dried black beans, rinsed and picked over
- 1 1/2 tablespoons chopped canned chiles in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 1/4 cup beer
- 1/2 teaspoon baking powder
MEXICAN TURTLE CHOCOLATE MINK
By BobD
Put oven rack in middle position and preheat oven to 350F
- 2 SERVINGS
- Editors' Note: Cajeta (goat's milk caramel) is available at many supermarkets, some Latino markets and specialty foods shops, and from amazon.com.
- 2 tablespoons unsalted butter, cut into pieces, plus additional for greasing ramekins
- 3 oz bittersweet chocolate (not unsweetened), chopped
- 1 large egg, separated
- Pinch of salt
- 1/8 teaspoon ground cinnamon
- 1 tablespoon sugar
- 4 tablespoons cajeta (Mexican caramel)
- 4 tablespoons toasted chopped pecans
FRESH RICOTTA CHEESECAKE
By BobD
Preheat oven to 325F with rack in lower third
- 6-8 SERVINGS
- This simple recipe relies solely on the fresh ricotta--do not use commercial.
- 3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
- 2 lb fresh ricotta at room temperature 30 minutes
- 6 large eggs at room temperature 30 minutes
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons grated lemon zest
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- EQUIPMENT: an 8-inch springform pan
FOIE GRAS & JAM SANDWICHES
By BobD
Lay the slices of bread on a bread board
- 8 slices white sandwich bread (should be soft and buttery, not dry)
- 8 tablespoons foie gras mousse, at room temperature
- Coarse sea salt
- 4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)
SHRIMP & MANGO TACOS
By BobD
1. Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil
- This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.
- 2 tablespoons canola oil
- 1 pound medium or small shrimp, peeled and deveined
- 2 garlic cloves, sliced
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 Serrano or bird chilies, or 1 large jalapeño, minced
- 1 large mango, peeled, seeded and finely chopped
- 1/4 cup chopped cilantro
- 4 to 5 tablespoons lime juice
- 8 corn tortillas
PERUVIAN POTATOES w/CHEESE SAUCE
By BobD
Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooke...
- 8 SERVINGS
- Highlight the potatoes (purple-fleshed ones look especially dramatic)-serve them over the sauce, with accompaniments of lime and meaty olives.
- 2 lb medium potatoes such as purple Peruvian or Yukon Gold (about 8)
- 1/2 teaspoon chopped garlic
- 1/4 lb queso fresco or feta, crumbled (scant 1 cup)
- 1/2 cup whole milk
- 1 tablespoon chopped onion
- 1 tablespoon olive oil
- 1 tablespoon bottled aji amarillo or aji mirasol paste (sometimes labeled crema)
- GARNISH: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)