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Recipes
MUSTARD GLZD SALMON w/MSTD GREENS & POTS
By BobD
Preheat oven to 350F. Mix first 4 ingredients in small bowl
- 2 SERVINGS
- 1/4 cup Dijon mustard
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh dill
- 3 tablespoons packed golden brown sugar
- 1/2 pound baby new potatoes, cut into 1/4-inch-thick slices
- 2 8-ounce salmon fillets
- 1 bunch mustard greens, trimmed, cut crosswise into 2-inch-wide strips
BUTTERMILK CAKE w/MASCARPONE
By BobD
MAKE CAKE: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES
- FOR CAKE
- 2 cups sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup well-shaken buttermilk
- FOR BERRIES
- 1/2 cup Fino (dry) Sherry
- 1/2 cup sugar
- 4 cups mixed berries, cut if large
- FOR CREAM
- 8 oz mascarpone (1 cup)
- 1 cup chilled heavy cream
- 1/4 cup sugar
- GARNISH: confectioners sugar
Fresh Fruit Cake
By BobD
Preheat the oven to 350°
- Vegetable oil cooking spray
- 1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice
- 1 large tart green apple, peeled and cut into 3/4-inch dice
- 6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons cinnamon
- 5 tablespoons unsalted butter, softened
- 1/3 cup low-fat (1.5%) buttermilk
- 2 large eggs
- 2 large egg whites
- 2 cups cake flour
- 2 teaspoons baking powder
ROASTED MALLARD BREAST & LEGS w/SALMIS SCE
By BobD
1. Remove drumstick-thigh sections and breast from ducks; keep breasts on the bone
- 4 SERVINGS
- Roasted Breast of Mallard with Legs in Salmis Sauce
- A Salmis is a richly flavored sauce made from the roasted bones and small pieces of game meat or birds, wine, and an ample amount of seasonings. Truffles and wild mushrooms are frequent additions.
- • 2 Mallard ducks, 1 1/2 to 2 pounds each
- • 2 tablespoons rendered duck fat
- • 1 onion, chopped
- • 1 carrot, chopped
- • 1 head of garlic, cut in half crosswise
- • 1 bouquet garni: 8 parsley steams, 4 to 6 sprigs thyme, chopped green part of 1 leek, and 1 bay leaf, tied in cheesecloth
- • 2 quarts water
- • Salt and freshly ground black pepper to taste
- • 8 shallots, fairly finely chopped
- • 4 cups dry white wine
- • 1 pound fresh linguini
- • 1/3 cup heavy or light cream
Cocoa-and-Chile-Rubbed Pork Chops
By BobD
Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn...
- 2 quarts water
- 1 1/2 teaspoons crushed red pepper
- Kosher salt
- Four 1 1/2-inch-thick boneless pork loin chops
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon light brown sugar
- 1 tablespoon pure ancho chile powder
- Extra-virgin olive oil for brushing
THE BUFFALO BILL
By BobD
Season chicken breasts with salt and pepper and place in zip-style resealable bag
- 4 SERVINGS
- It’s Wisconsin Blue and Monterey Jack perfectly complemented by crispy fried chicken and buffalo wing sauce.
- 4 boneless chicken breasts
- Salt and pepper
- 1 cup buttermilk
- 1 cup flour
- 1 cup spicy “buffalo wing” sauce
- Vegetable oil for frying
- 8 slices sourdough bread
- 6 tablespoons butter, at room temperature
- 4 slices Wisconsin Monterey Jack cheese
- 2/3 cup (4 ounces) Wisconsin Blue cheese, crumbled
- 2 cups iceberg lettuce, shredded
- Sweet pepper bruschetta topping, optional
- Hot sport peppers, optional
MEAT LASAGNA
By BobD
In a large saucepan, combine the first 10 ingredients
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 1 (8 oz.) can tomato sauce
- 1 cup water
- 1 (6 oz.) can tomato paste
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tbsp. dried basil
- 4 tsp. dried parsley flakes
- 2 tsp. sugar
- Garlic salt to taste
- 8 uncooked lasagna noodles
- 24 cooked meatballs
- 1 egg
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
BASQUE DRY RUB
By BobD
1. Thoroughly combine equal measures of porcini flour and piment d Espelette
- This rub is simple, but decidedly delicious, making use of the fire of Epelette peppers and the foresty-flavor of mushrooms.
BEAN SOUP w/CABBAGE, WINTER SQUASH & FARRO
By BobD
1. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven
- 1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 small celery stalk, with leaves, chopped
- 2 teaspoons chopped fresh sage
- 4 large garlic cloves, minced
- 1 pound green cabbage, cored and shredded
- Salt and freshly ground pepper
- 1 pound butternut squash, peeled, seeded and diced (about 2 cups)
- A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind
- Generous 1/2 teaspoon dried rosemary, crumbled
- 1 (14-ounce) can chopped tomatoes, with liquid
- 1/2 cup farro (spelt), cooked
- Freshly grated Parmesan for serving
CRAWFISH EGG ROLLS w/HOT SESAME DRIZZLE
By BobD
Prepare the Hot Sesame Drizzle, and set aside
- Other necessary recipes:
- 8 SERVINGS
- These egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish-you can substitute lobster or shrimp.
- 1 cup Hot Sesame Drizzle (see recipe)
- 2 teaspoons olive oil
- 1/2 cup finely diced onions
- 1/2 cup finely diced celery
- 1 cup, finely shredded napa or white cabbage
- 2 teaspoons minced garlic
- 1/2 cup finely grated carrots
- 1/2 pound (1 cup) peeled crawfish tails
- 2 tablespoons sesame oil
- 2 teaspoons untoasted sesame seeds
- 1 teaspoon salt, and 6 turns freshly ground black pepper
- 1 teaspoon Emeril's Creole Seasoning (see recipe)
- 4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl)
- 8 egg roll skins
- 6 cups vegetable oil
- 1/4 cup dry mustard, combined with 1/4 cup water
- Emeril's Creole Seasoning
- Hot Sesame Drizzle