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Recipes
BLUE CORN CRAB CAKES
By BobD
1. Heat 2 tablespoons of the oil in a medium sauté pan over medium-high heat
- 6 tablespoons olive oil
- 1 medium red onion, diced
- 2 cloves garlic, finely chopped
- 2 jalapeño chiles, diced
- 1/4 cup sour cream or crème fraîche
- 1/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 2 pounds lump crabmeat
- 3 tablespoons Wondra flour
- Kosher salt and freshly ground black pepper
- 2 cups blue cornmeal
- Chopped fresh chives, for garnish (optional)
- Mango-Green Onion Relish (recipe follows)
- Makes about 1-1/2 cups
- 2 ripe mangoes, peeled, pitted, and diced
- 2 green onions, white and green parts, thinly sliced
- 1 serrano chile, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Smoked Red Pepper Sauce, for garnish (optional, recipe follows)
- Makes about 2-1/2 cups
- 4 red bell peppers, roasted, peeled, seeded, and chopped
- 1/2 small red onion, coarsely chopped
- 4 cloves roasted garlic, peeled
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon chipotle chile purée
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
LEMON-NUT TORTE w/BERRIES
By BobD
Heat oven to 350. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray
- Yield: Serves 8
- Torte
- Parchment paper
- Vegetable oil cooking spray
- 1 cup granulated sugar, divided
- 1 cup plus 1 tablespoon almond flour (found at health food stores)
- 1/3 cup corn flour (finely ground cornmeal)
- 4 large eggs, yolks and whites divided
- 2 tablespoons grated lemon zest
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1/4 teaspoon salt
- Topping
- 1/3 cup honey
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 3 cups berries (blackberries, blueberries, strawberries, or a mix)
- 1/4 cup confectioners' sugar
SPICED PLUM-CHERRY TURNOVERS
By BobD
Preheat oven to 400F. Mix dark brown sugar, cornstarch, and allspice in medium bowl
- These tart pastries are best straight out of the oven.
- Yield: Makes 4 servings
- 1/2 cup (packed) dark brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground allspice
- 4 small plums or 2 large plums (about 12 ounces total), cut into 1/4-inch-thick slices
- 1 cup cherries (generous; about 7 ounces), stemmed, pitted
- 1 teaspoon cherry balsamic vinegar or raspberry vinegar
- 1 15-ounce package refrigerated pie crusts (2 crusts), room temperature
SHRIMP w/CHEESE GRITS
By BobD
Bring the water to boil and gradually add the grits, stirring
- 3 1/2 cups water
- 3/4 cup regular grits (do not use instant quick-cooking grits)
- Salt to taste
- 1 pound fresh shrimp in the shell
- 12 drops Tabasco
- 6 ounces finely grated sharp Cheddar cheese
- 3 tablespoons butter
- 2 1/2 ounces finely diced bacon, about 1/2 cup
- 1/4 cup corn, peanut or vegetable oil
- 1 cup finely chopped scallions, including green part
- 6 ounces mushrooms, thinly sliced, about 3 cups
- 1 clove garlic, finely minced
- Juice of 1 lemon
- 1/4 cup finely chopped parsley
FANCY MUSHROOM STUFFING
By BobD
Using a sharp knife, mince the chanterelles and the shiitakes (a food processor will mince the mushrooms too fine)
- 1/2 pound chanterelles
- 1/2 pound shiitakes
INDIAN PUDDING
By BobD
Pour pudding into a buttered baking dish and bake at 300 degrees for about 2 hours, uncovered, until golden brown a...
BLACK COD w/CHANTERELLE RAGOUT
By BobD
Preheat oven to 400F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat
- 6 SERVINGS
- 3 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil, divided
- 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
- 4 large garlic cloves, finely chopped
- 1/4 cup chopped fresh Italian parsley
- 1/3 cup dry white wine
- 1 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 2 large black cod fillets with skin (about 2 pounds)
- 2 tablespoons dry unseasoned breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
MINIATURE GOUGERES
By BobD
MAKE PATE a CHOU: In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to...
- 40 PIECES
- 1 cup water
- 1 stick (1/2 cup) unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 large eggs
- 1 tablespoon dill seeds
- 1 1/2 cups coarsely grated Gruyere
ZUCCHINI POTATO BISQUE
By BobD
Heat the olive oil in a heavy saucepan
- 1 tablespoon olive oil
- 1 cup chopped leeks (white part only)
- 2 large cloves garlic, minced
- 2 medium zucchinis, coarsely chopped
- 1 medium boiling potato, peeled and diced
- 3 cups low-fat milk
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon minced fresh chives
FRESH PEA & MINT SOUP
By BobD
Heat oil in heavy large pot over medium heat
- 10 SERVINGS
- 2 tablespoons olive oil
- 1 2/3 cups chopped shallots (about 6 very large)
- 2 garlic cloves, minced
- 8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
- 5 1/2 cups (or more) low-salt chicken broth (preferably organic)
- 1/4 cup chopped fresh mint plus additional for garnish