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Recipes
GRILLED SWORDFISH w/MINT-CUCUMBER SALSA
By BobD
Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend
- 2 SERVINGS
- 3/4 cup diced seeded peeled cucumber
- 6 tablespoons chopped red onion
- 3 tablespoons chopped fresh mint
- 1 tablespoon white wine vinegar
- 2 1/2 teaspoons olive oil
- 1 1/2 teaspoons sugar
- 2 6-to 7-ounce swordfish steaks (about 1 inch thick)
BAKED SEA BASS w/WALNUT CRUST
By BobD
Preheat oven to 350F. Butter 13 x 9 x 2- inch baking pan
- 4 SERVINGS
- Baked Sea Bass with Walnut-Breadcrumb Crust and Lemon-Dill Sauce
- 4 6-ounce sea bass fillets
- 1 cup fresh breadcrumbs made from crustless French bread
- 3/4 cup walnuts (about 3 ounces)
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons prepared horseradish
- 1 1/2 tablespoons whole grain Dijon mustard
- 1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
- 2 tablespoons minced fresh parsley
- 4 teaspoons olive oil
- Lemon-Dill Sauce
ESPRESSO CHEESECAKE
By BobD
Crust Preheat oven to 350F
- 8 SERVINGS
- Yield: one large 8-inch cheesecake or eight mini-springform cheesecakes
- Cookie crust
- 2 cups chocolate wafer cookies or Oreos, processed until very fine
- 1/2 pound (2 sticks) unsalted butter, melted
- Cheese filling
- 1 1/4 pounds cream cheese, softened
- 3/4 cup sugar
- 1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)
- 3 large eggs plus 1 egg yolk
- 1 cup brewed coffee
- 1 tablespoon instant espresso added to the coffee
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons all-purpose flour
BUTTERNUT SQUASH SOUP w/SMKD DUCK
By BobD
1. Place all prepared vegetables in a large pot and cover with chicken broth
- 4-6 SERVINGS
- Harvest Bisque with Smoked Duck and Roasted Pumpkin Seed Oil
- • 2 sweet potatoes, peeled and diced
- • 1 butternut squash, peeled and diced
- • 1 Spanish onion, peeled and diced
- • 1/2 stalk of celery
- • 2 carrots, peeled and diced
- • 1 quart of chicken broth
- • 4 ounces of heavy cream
- • 1/4 D’Artagnan smoked duck breast
- • Salt and pepper to taste
- • Honey to taste
- • Drizzled pumpkin seed oil
PENNE RIGATE w/BROCCOLI
By BobD
Bring a big pot of water to a boil
- 1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
- 1 pound penne rigate
- 3/4 cup extra-virgin olive oil
- 2/3 cup finely grated pecorino cheese, plus extra for serving
- Freshly ground pepper
COQUILLES ST. JACQUES aux CHAMPIGNONS
By BobD
Heat two tablespoons of the butter in a skillet and add the shallots
- 3 tablespoons butter
- 2 tablespoons finely chopped shallots
- 1/4 pound fresh mushrooms, thinly sliced
- 1 tablespoon lemon juice
- 1 pound scallops
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons Cognac
- 1 cup heavy cream
FRESH HERB & EGG CASSEROLE
By BobD
Preheat the oven to 350 degrees
- 6 large eggs
- 1 teaspoon baking powder
- 1 tablespoon flour
- 1 teaspoon Persian allspice (advieh; see note) -- or 1/2 teaspoon cumin,
- 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cloves garlic, peeled and crushed
- 1 cup finely chopped scallions
- 1 cup finely chopped parsley leaves
- 1 cup finely chopped fresh coriander leaves
- 1 cup snipped fresh dill
- 1 tablespoon dried fenugreek (optional)
- 2 tablespoons dried barberries (sour berries in Middle Eastern grocery stores), optional
- 3 tablespoons unsalted melted butter
Fennel-Garlic Chicken Legs
By BobD
In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a co...
- 1 1/2 tablespoons chopped garlic
- 1 1/2 teaspoons ground fennel seeds
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon crushed red pepper
- Kosher salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 whole chicken legs (12 to 14 ounces each)
SPRING ROLL VINAIGRETTE
By BobD
Combine the first 10 ingredients in a small saucepan
- 1 jalapeno, seeded, deveined and minced
- 1 clove garlic, peeled and minced
- 1 tablespoon grated ginger
- 2 scallions, trimmed and minced
- 2 tablespoons minced red onion
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup red wine
- 1/2 cup plum wine
- 1/2 cup Port wine
- 2 cups rich meat broth, homemade or low-sodium canned
- 1 bunch scallions, trimmed and minced
- 1/2 cup grated ginger
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
BARCELONA STYLE OMELET
By BobD
Preheat oven to 400 degrees
- 1 large fresh plum (Roma) tomato
- 1 tbsp. extra-virgin olive oil
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 2 tbsp. yellow bell pepper, diced
- Salt
- Freshly ground black pepper
- 8 large eggs
- 1/4 cup pitted black olives
- 3 thin slices of prosciutto, thinly sliced
- 6 leaves fresh basil, cut crosswise into fine strips