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Recipes
MARINATED BRUSSELS SPROUTS
By BobD
Trim root ends off brussels sprouts, discarding any discolored outer leaves
- 2 1/2 to 3 pounds brussels sprouts
- 3 tablespoons soy sauce
- 2 tablespoons Asian sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon superfine sugar
FISH LOBSTER BAKED w/GARLIC BUTTER
By BobD
Preheat oven to 450F with a large shallow baking pan in upper third
- 2 SERVINGS
- Sserve crusty bread on the side to soak it all up.
- 2 small garlic cloves
- 2 sticks unsalted butter, softened
- 1 1/2 teaspoons finely chopped flat-leaf parsley
- 2 (1 1/4-lb) live lobsters
- GARNISH: lemon wedges; sea salt
Joël Robuchon's Pommes Purée
By BobD
Starting with cold water, boil unpeeled potatoes until a fork inserted meets barely any resistance (may take 30 min
- 2 lbs russet potatoes
- 8 oz butter (I used 6 oz)
- 3/4 to 1 1/4 cups milk brought to a boil and kept hot
- sea salt to taste
THAI CANTALOUPE SOUP w/COCONUT & GINGER
By BobD
Sauté onions and turmeric in oil until translucent
- Onion, diced 1 C
- Turmeric, ground 1 TBS
- Canola oil 2 TBS
- Mango, diced 1 each
- Cantaloupe, diced 1 each
- Ginger, chopped 3 TBS
- Thai chili, chopped 2 each
- Coconut, fresh, chopped 3 TBS
- Yogurt 32 Oz
- Lemon, juice of 1/2 each
- Sugar 1/4 C
- Salt as needed
- Mango, julienned 1/2 each
- Cantaloupe, julienned 1/4 each
- Raisin juice concentrate as needed
- Wasabi greens as needed
FRESH RICOTTA
By BobD
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl
- 2 CUPS
- 2 qt whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- EQUIPMENT: cheesecloth
CHILI PEPPER WATER
By BobD
To make it, combine in a blender 1/3 cup cold water, 1 garlic clove, 1 red serrano chile (or 1/2 jalapeño), 1 tabl...
- Alan's Chile Pepper Water, used in the guacamole, is a mild all-purpose table condiment popular in Hawaii.
PANFRIED SMASHED POTATOES
By BobD
Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 Tbsp salt
- 4 SERVINGS
- These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fri
- 8 medium red potatoes (about 2 inches long; 1 3/4 lb)
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano
GRILLED CORN w/CHIPOTLE MAYONNAISE
By BobD
1. Light a medium-hot grill while you prepare your corn
- 6 to 12 6 to 12 12 ears corn
- 2 2 2 large garlic cloves, cut in half, green shoots removed
- 1/4 1/4 1/4 teaspoon salt
- 1 1 2 large or 2 small chipotle peppers in adobo, seeded
- 1 1 1 teaspoon sauce from the canned adobo chile
- 1/4 1/4 1/4 cup mayonnaise, preferably Hellmans or Best Foods
- 1/2 1/2 1/2 cup thick plain low-fat yogurt
Grilled-Trout Spread
By BobD
Skin the trout and break the fish into large flakes
- Grilled Trout with Lemon-Caper Mayonnaise
- 3/4 cup coarsely chopped green olives, preferably picholine
- 1/2 cup very finely diced red onion
- Salt and freshly ground pepper
- Endives, radishes, cucumbers and cauliflower florets, for serving
OIL POACHED HALIBUT NUGGETS W/GARLIC & MINT
By BobD
1. Season halibut all over with a generous pinch of salt and pepper
- 1 pound halibut fillet, cutinto 1 1/4-inch cubes
- 1/4 teaspoon fine sea salt, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
- 4 tablespoons extra virgin olive oil
- 1 small rosemary sprig
- 1/2 teaspoon dried mint
- 2 garlic cloves, minced
- Fresh lemon juice, to taste (optional)
- Chopped fresh mint, for garnish.