BobD's profile page
Recipes
SAUTEED CATFISH w/MUSTARD SAUCE
By BobD
In a small bowl, combine 1/4 cup of the cream and the mustard
- Dry mustard can be intensely hot, much more so than most prepared mustards. We've used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
- 3/4 cup plus 1 tablespoon heavy cream
- 4 teaspoons dry mustard
- 1 egg, beaten to mix
- 1 cup cornmeal
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 1/2 pounds catfish fillets
- 3 tablespoons cooking oil
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1 clove garlic, minced
LIME ANGEL FOOD CAKE w/PISTACHIOS
By BobD
For cake: Position rack in center of oven and preheat to 350F
- Cake:
- 10-12 SERVINGS
- 1 cup cake flour
- 1 1/2 cups superfine sugar, divided
- 1/4 teaspoon salt
- 10 large egg whites, room temperature
- 2 teaspoons finely grated lime peel
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- Lime syrup and lime glaze:
- 1/2 cup sugar
- 4 tablespoons fresh lime juice, divided
- 1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
- 1/2 cup powdered sugar
- Special equipment: 10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)
SOUR CREAM & ONION DIP
By BobD
Place oil in an 8-inch skillet, and turn heat to medium-high
- 4 SERVINGS
- 1/3 cup neutral oil, like canola or grape seed
- 1 medium onion, minced, about 1/2 cup
- Pinch salt
- 1/4 teaspoon sugar
- 1 cup sour cream
Saffron Cooler
By BobD
In a large saucepan, combine the water with the wine, honey, ginger, cardamom, allspice, cinnamon, star anise, lemo...
- 1 quart water
- 1 bottle dry white wine
- 3/4 cup honey
- One 3-inch piece of fresh ginger, thinly sliced
- 5 cardamom pods, lightly crushed
- 3 allspice berries
- 2 cinnamon sticks
- 2 star anise pods
- 1 stalk of lemongrass, thinly sliced
- 1 teaspoon saffron threads
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon hot sauce
- 1 1/2 lemons, thinly sliced
- 1/2 cup packed mint leaves
FRIED CATFISH w/CHIVE GINGER SAUCE
By BobD
Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend
- 2 SERVINGS
- 2 1/2 tablespoons seasoned rice vinegar
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated peeled fresh ginger
- 1 small garlic clove, pressed
- 1 teaspoon (packed) golden brown sugar
- 4 tablespoons chopped fresh chives
- 2 6- to 7-ounce skinless catfish fillets
- All purpose flour
- Peanut oil (for frying)
- Fresh whole chives
Dulce de Leche Layer Cake
By BobD
The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de ...
- One 14-ounce can sweetened condensed milk
- 2 tablespoons nut-flavored liqueur, such as Frangelico or biscotti liqueur
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- Pinch of salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups plus 6 tablespoons sugar
- 4 large eggs, separated, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup milk
- 4 large egg whites
- 1 1/2 cups sugar
- 1/4 cup water
- 2 tablespoons Frangelico or biscotti liqueur
- 1 tablespoon fresh lime juice
SEARED MOULARD BREAST a la D'ARTAGNON
By BobD
1. Prepare Potato Galette
- 8 SERVINGS
- Seared Breast of Moulard Duck a la D’Artagnan
- • 2 of whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry
- • Salt and freshly ground black pepper to taste
- • 2 shallots, minced
- • 3 (5-ounce) glasses Madiran wine
- • 2 tablespoons duck and veal demi-glace
- • 5 ounces heavy cream
PERFECT MASHED POTATO CASSEROLE
By BobD
INSTRUCTIONS Adjust oven rack to upper-middle position and heat oven to 375 degrees
- 6-8 SERVINGS
- The casserole may also be baked in a 13 by 9-inch pan.
- INGREDIENTS
- 4 pounds russet potatoes , peeled and cut into 1-inch chunks
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into pieces
- 1 garlic clove , minced
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- 4 large eggs
- 1/4 cup finely chopped fresh chives
SPAGHETTI w/COLD MINT TOMATO SAUCE
By BobD
Fill the big pot with salted water (at least 6 quarts with a tablespoon kosher salt), and heat to a rolling boil
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 12 ounces 12 ounces ripe cherry tomatoes
- 1/2 cup 1/2 cup loosely packed fresh basil leaves
- 1/4 cup 1/4 cup loosely packed fresh mint leaves
- 1/4 cup 1/4 cup pine nuts, lightly toasted
- 2 small 2 small anchovy fillets, finely chopped
- 1 1 plump garlic clove, crushed and peeled
- 1/3 teaspoon 1/3 teaspoon peperoncino flakes, or to taste
- 1/3 cup 1/3 cup extra-virgin olive oil
- 1/4 cup 1/4 cup small capers, drained for the pasta
- 1 pound 1 pound spaghetti
- 2 tablespoons 2 tablespoons fresh parsley, chopped
- 1 cup 1 cup freshly grated pecorino, plus more for passing
WATERCRESS SALAD w/COTIJA CHEESE
By BobD
Heat 1 inch of vegetable oil in a 10- to 12-inch heavy skillet until thermometer registers 350F, then fry tortilla ...
- 8 SERVINGS
- If you can't get cotija cheese, you can substitute feta-it's stronger in flavor and a bit saltier-Manchego also works.
- 2 to 3 cups vegetable oil for frying
- 4 (6- to 7-inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 tablespoon Sherry vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 lb watercress, coarse stems discarded
- 1 pint cherry tomatoes (preferably heirloom), halved
- 4 oz cotija cheese, crumbled (1 cup)
- SPECIAL EQUIPMENT: a deep-fat thermometer