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Recipes
SEAFOOD BRODETTO w/COUSCOUS
By BobD
Slice the grouper fillet into chunks, 3- to 4-inches wide and season with 1/4 teaspoon salt
- For the brodetto:
- 2 pounds skinless grouper fillet
- 1 teaspoon Coarse sea salt, or kosher salt or to taste
- flour for dredging, (1/2 cup or so)
- 1/2 cup extra-virgin olive oil, plus more for finishing
- 1 tablespoon garlic, chopped
- 1 large onion, finely chopped (2 cups)
- 1/2 teaspoon peperoncino, or to taste
- 1/4 teaspoon cinnamon, or to taste
- 2 tablespoons tomato paste
- 2 cups canned Italian plum tomatoes, preferable San Marzano, crushed by hand
- 2 cups hot water, or as needed
- For the couscous:
- 3 cups water
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Coarse sea salt, or kosher salt
- 2 bay leaves, preferably fresh
- 2 1/2 cups quick-cooking couscous
Spaghetti Carbonara with Green Peas
By BobD
A carbonara sauce always has eggs, bacon (usually pancetta) and Parmesan or pecorino cheese; some versions contain ...
- 1 tablespoon extra-virgin olive oil
- 2 large garlic cloves, lightly crushed
- 6 ounces pancetta, sliced 1/3 inch thick and cut into 1-inch matchsticks
- 3/4 cup heavy cream
- 3 large egg yolks
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- Salt
- 3/4 cup fresh or thawed frozen baby peas
- 3/4 pound spaghetti
- Freshly ground pepper
Autumn Fritto Misto
By BobD
Set a steamer basket over 1/2 inch of water in a medium saucepan
- 1 medium zucchini, cut into 1/2-inch-thick sticks
- 3/4 cup cold club soda
- Salt
- 1 1/2 cups all-purpose flour
- 1 large egg white
- Vegetable oil, for frying
- 1 red apple, cored and cut into thin rounds or 1/2-inch-thick sticks
- 1/2 cup cold sparkling white wine, such as Prosecco
- One 3/4-pound head of cauliflower, cut into 1-inch florets
- 1/2 pound cremini mushrooms, stems trimmed and caps halved
HOMEMADE BURGER/DOG BUNS
By BobD
MAKE DOUGH: Bring milk and cream to a bare simmer in a small saucepan over medium heat
- 18 BURGER OR 16 HOT DOG BUNS
- FOR DOUGH
- 1 1/4 cups whole milk
- 1 cup heavy cream
- 1/4 cup warm water (105-115F)
- 1 (1/4-oz) package active dry yeast
- 1/4 cup sugar
- 5 cups all-purpose flour
- 2 teaspoons salt
- FOR TOPS OF HAMBURGER BUNS
- 1 large egg, lightly beaten
- 2 teaspoons sesame seeds
- EQUIPMENT: a stand mixer fitted with paddle attachment, a 3-inch round cookie cutter (for burger buns) or 2 (13- by 9-inch) baking pans (for hot dog buns)
Grilled Shrimp Remoulade
By BobD
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp
- For Remoulade Sauce:
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, such as
- For Shrimp:
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 36 raw shrimp, peeled and deveined (about 1 pound)
MARINATED THAI PORK SPARERIBS
By BobD
1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bow...
- 1 cup sliced shallots
- 10 scallions, coarsely chopped
- One 3-inch piece fresh ginger, sliced
- 8 large cloves garlic, peeled
- 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
- 6 tablespoons soy sauce
- 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
- 1 teaspoon kosher salt
- 1 teaspoon fresh coarsely ground black pepper
- 2 tablespoons sugar
- 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
- Thai Chile-Herb Dipping Sauce
HOT DATES STUFFED w/GORGONZOLA
By BobD
Preheat oven 400 degrees. Using 1 tbsp
- 18 pitted Medjool dates, split
- 1 tbsp. olive oil
- 6 oz. Gorgonzola cheese
- 1 cup seasoned breadcrumbs
- 1 cup Parmesan Reggiano cheese, grated
- 6 oz. Gorgonzola cheese
- 1/2 lb. Italian ham, thinly sliced
POLENTA w/GORGONZOLA
By BobD
Bring 5 cups chicken broth to boil in heavy 4-quart saucepan
- 5 cups (or more) low-salt chicken broth
- 1 3/4 cups polenta (coarse cornmeal)*
- 3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
- 1/3 cup whipping cream
SOUR CREAM PASTRY (HORS)
By BobD
Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food...
- 3 1/2 cups flour
- Salt, if desired
- 1 teaspoon baking powder
- 1/2 cup butter, chilled and cut into small pieces
- 2 eggs
- 1 cup sour cream
Big Italian Salad
By BobD
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry...
- 1 garlic clove, smashed
- Salt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 large romaine heart, chopped
- 1 small head of radicchio—halved, cored and coarsely chopped
- 1/4 head of iceberg lettuce, coarsely chopped
- 1 tender celery rib, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes
- 1/4 cup pitted green olives, preferably Sicilian
- 8 peperoncini
- 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)