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Recipes
AVOCADO GAZPACHO
By BobD
Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until sm...
- 4 SERVINGS
- 1 large ripe avocado, about 6 or 7 ounces
- 1 1/2 pounds ripe tomatoes, cored and peeled
- 2 to 4 garlic cloves, to taste
- 2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
- 1/2 to 1 teaspoon sweet paprika (to taste)
- 1/2 to 1 cup ice water, depending on how thick you want your soup to be
- Salt and freshly ground pepper
- Garnishes (optional)
- 1/2 cup finely chopped cucumber (more to taste)
- 1/2 cup finely chopped tomato (more to taste)
- 1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
- 1/2 cup finely chopped green pepper
- 1/2 cup small croutons
- 1 hard-boiled egg, finely chopped
MEDITERRANEAN CHICKPEA SALAD
By BobD
1. Toss together the salad ingredients
- To make the dressing:
- This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.
- 2 (15-ounce) cans chick peas, drained and rinsed
- 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
- 1 small red bell pepper, chopped
- 2 medium tomatoes, diced
- 4 scallions, white and light green parts only, sliced (optional)
- 6 kalamata olives, pitted and quartered lengthwise
- 1 ounce feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
- 1 small garlic clove, minced or put through a press
- 1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
- Salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons plain low-fat or nonfat yogurt
CREAMY POLENTA w/PARMESAN & SAUSAGE
By BobD
Put oil in a large skillet over medium-high heat
- 4 SERVINGS
- 2 tablespoons olive oil
- 4 good-quality sweet Italian sausages
- 1 cup medium-to-coarse cornmeal
- Salt
- 1/2 to 1 cup freshly grated Parmesan cheese, or to taste
- 2 tablespoons butter
- Freshly ground black pepper.
BURGERS w/ASIAN GUACAMOLE
By BobD
FOR THE GUACAMOLE: Combine all of the guacamole ingredients in a mixing bowl and mix gently without mashing the a...
- For the Guacamole:
- 4 SERVINGS
- Recipe combines beef burgers tweaked with Pacific Rim flavors and a refreshingly different guacamole from one of Hawaii's premier chefs, Alan Wong.
- 2 ripe avocados, peeled, pitted, and diced
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 3 tablespoons sake
- 1/4 cup sliced scallions (green part only)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons minced fresh ginger
- 1 tablespoon chopped cilantro
- 1 tablespoon vegetable oil
- 1/2 teaspoon chili sauce with garlic (such as Sambal Oelek)
- 1 teaspoon Alan's Chili Pepper Water (see Notes), or 1/4 teaspoon finely minced jalapeno chile
- 1 teaspoon salt to taste
- For the Burgers:
- 3 tablespoons toasted sesame oil
- 2 onions, finely diced
- 3 tablespoons minced ginger
- 4 garlic cloves, minced
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 1 1/4 pounds high-quality lean ground beef
- 3 scallions, finely sliced
- 2 tablespoons chopped cilantro
- 1/4 cup Tabasco Soy Sauce (or 1/4 cup soy sauce mixed with 1/2 teaspoon Tabasco sauce)
- 1 tablespoon vegetable oil
- 4 large sesame-seed rolls or hamburger buns, toasted
STUFFED CHICKEN BREASTS w/MUSHROOMS
By BobD
Heat olive oil in a skillet over medium heat
- 1 tbsp. olive oil
- 1 tsp. minced garlic
- 1 Portobello mushroom cap, cut into 1/2-inch slices
- 1 large red bell pepper, cut into strips
- 8 asparagus spears, trimmed
- 1/2 tsp. seasoned salt
- 1/2 tsp. dried oregano
- 4 (6 oz.) skinless, boneless chicken breast halves
- 1 (10.5 oz.) can cream of mushroom soup
- 1 cup milk
ANTIPASTO SANDWICHES w/GOAT CHEESE
By BobD
Combine red peppers, garlic, black pepper and 2 tbsp
- 1 (12 oz.) jar roasted red peppers, rinsed and sliced
- 1 garlic clove, minced
- 1/8 tsp. fresh ground black pepper
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped, marinade reserved
- 2 (8 inch) focaccia bread or ciabatta or 2 small French baguettes
- 8 oz. creamy goat cheese
- 1/4 cup black olive paste (olivada) or finely chopped pitted kalamata olives
- 2 cups arugula, rinsed and dried (bagged or fresh)
Juicy Grilled Tomatoes
By BobD
Light a grill. Arrange four 12-by-24-inch sheets of heavy-duty foil on a work surface
- 4 tomatoes (1 pound), quartered
- 1 pint grape or cherry tomatoes (10 ounces)
- 1 pint small mixed heirloom tomatoes, halved if large
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
LEMON CREAM SAUCE FOR FISH
By BobD
Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated
- 2 shallots, finely minced
- Zest of 1 lemon
- 3/4 cup dry white wine
- 2 cups creme fraiche
- fresh chives
- Salt and black pepper
CHICKEN SOUP w/BULGUR & YELLOW SQUASH
By BobD
1. Place the chicken stock in a saucepan, and bring to a simmer
- Make your own chicken stock if you can; use the stock that resulted from poaching the chicken breasts.
- 5 cups chicken stock
- 3/4 cup coarse (#3) bulgur
- Salt and freshly ground pepper to taste
- 3/4 pound yellow squash, sliced
- 1/2 to 1 cup shredded chicken breast, to taste
- 1 to 2 tablespoons fresh lemon juice, to taste
- 1 tablespoon chopped fresh tarragon
Chocolate Wafers with Ginger, Fennel and Sea Salt
By BobD
Dark chocolate with a high cacao content is lower in sugar and higher in antioxidants than milk chocolate
- 1 1/2 teaspoons fennel seeds
- 1/4 teaspoon sugar
- 7 ounces bittersweet chocolate (70 to 75 percent cacao), chopped
- 16 wafer-thin crispbreads, such as Finn Crisp (1 1/2-by-3 inches)
- 2 tablespoons minced crystallized ginger
- Maldon sea salt