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Recipes
ROASTED SALMON w/RHUBARB & RED CABBAGE
By BobD
Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes
- 6 SERVINGS
- Rhubarb adds a touch of tangy sweetness to simmered red cabbage. If you like, seared chicken breast can be used in place of the roasted salmon.
- 4 teaspoons black or yellow mustard seeds
- 1 1/4 cups fresh orange juice
- 1 cup sugar
- 1/3 cup water
- 2 tablespoons finely grated orange peel
- 4 teaspoons coriander seeds
- 1 tablespoon caraway seeds
- 1 tablespoon minced peeled fresh ginger
- 3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)
- 8 cups thinly sliced red cabbage (from about 1/2 medium head)
- 1/2 cup Sherry wine vinegar
- 1/2 cup dry red wine
- 6 6- to 7-ounce salmon fillets with skin
- 2 tablespoons olive oil
- 3 cups arugula
- 3/4 cup plain Greek-style yogurt
Towering Coconut Layer Cake
By BobD
Because Tyler Florence wanted Wayfare Tavern to feel like a century-old San Francisco institution, he researched me...
- 10 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup plus 1 tablespoon canola oil
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons spiced rum
- 1 1/2 cups sugar
- 1/2 cup water
- 6 large egg whites
- 4 sticks (1 pound) unsalted butter, at room temperature
- 1 1/2 tablespoons pure coconut extract
- 2 cups unsweetened or sweetened coconut flakes, toasted
SPICY CHICKEN KABOBS w/PINEAPPLE & HONEY
By BobD
Blanch green pepper in boiling water 1 minute; drain
- 1 can drained pineapple chunks
- 1 medium green pepper
- 1/2 cup Heinz 57 Sauce
- 1/4 cup of honey
- 4 skinless boneless chicken breast halves
CHICKEN & ANDOUILLE SAUSAGE GUMBO
By BobD
1. In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons duck fat, about 7 minutes
- 8 SERVINGS
- • 1/2 pound Andouille, cut into 1/4-inch cubes
- • 4 tablespoons Duck Fat
- • 1 2 1/2-to 3-pound Chicken, cut into pieces
- • 1 1/2 quarts water
- • 1/3 cup all-purpose flour
- • 1 cup chopped onion
- • 1 cup chopped celery
- • 1 cup chopped green pepper
- • 2 garlic cloves, minced
- • 2 tablespoons chopped fresh parsley
- • 2 bay leaves
- • 1/2 teaspoon dried thyme
- • 1 teaspoon Tabasco
- • 1/4 teaspoon salt
- • 1/8 teaspoon freshly ground black pepper
- • 1/2 cup chopped green onions
- • Cooked rice
SAUTEED PORK CHOPS MILANESE
By BobD
1. Combine bread crumbs, garlic and herbs in small bowl and season with salt and pepper
- 6 SERVINGS
- Eight bone-in pork chops; trim off excess fat, pounded thin
- • 1 1/2 cup fresh bread crumbs
- • 2 cloves of garlic put through a press
- • 2 tablespoon finely chopped herbs (i.e. rosemary, parsley, chives or oregano)
- • Sea salt and fresh ground black pepper to taste
- • 1/4 cup olive oil
- • Flour for dredging
- • 2 eggs, beaten
- • 1 lemon, cut into wedges for garnish
Green-Chile Burgers with Fried Eggs
By BobD
Light a grill. Gently form the beef into 4 thick patties and season with salt and pepper
- 2 1/4 pounds ground chuck, preferably organic
- Salt and freshly ground pepper
- 1/2 pound mild American blue cheese, such as Maytag Blue Cheese, cut into 4 thin slices
- 4 large eggs
- 4 brioche buns, split
- 4 tablespoons unsalted butter, melted
- Vegetable oil
- 1 cup Green-Chile Relish, warmed up
Cardamom Chicken with Rice Pilaf
By BobD
Sprinkled with cardamom, roasted until crisp, and topped with an apple-flavored sauce, chicken legs become extraord...
- 4 chicken legs (about 3 pounds)
- 2 1/2 tablespoons cooking oil
- Ground cardamom
- Salt
- 1/8 teaspoon fresh-ground black pepper
- 1 tablespoon butter, cut into 4 pieces
- 1 small onion, minced
- 1 1/2 cups basmati or other long-grain rice
- 1/4 cup raisins
- 2 1/4 cups canned low-sodium chicken broth or homemade stock
- 1/4 cup apple juice
STEWED RABBIT IN WHITE WINE
By BobD
Rinse the rabbit pieces in cold running water and pat thoroughly dry with paper towels
- 6 SERVINGS
- CONIGLIO IN PADELLA
- Frozen young rabbit of excellent quality is now widely available cut up in ready-to-cook pieces. It is so good that there is really little need to bother dismembering whole fresh rabbit.
- 3 to 3 1/2 pounds frozen cut-up rabbit, thawed overnight in the refrigerator (see note below)
- 1/2 cup olive oil
- 1/4 cup finely diced celery
- 1 clove garlic, peeled
- 2/3 cup dry white wine
- 1 1/2 teaspoons rosemary
- 2 teaspoons salt
- Freshly ground pepper, 6 to 8 twists of the mill
- 1 bouillon cube
- 2 tablespoons tomato paste
- 1/4 teaspoon sugar
ENGLISH SCONES
By BobD
1. In a large bowl, sift together the flour, baking powder and salt
- 3 cups self-rising flour (3 cups all-purpose flour, 1 1/2 tablespoons baking powder and 1 1/2 teaspoons salt can be substituted)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 4 ounces unsalted butter at cool room temperature, more for pan, optional
- 1 cup plus 1 tablespoon whole milk
- 1 cup dried currants, optional
- 1 egg yolk.
FRITTATA w/RED PEPPERS & PEAS
By BobD
1. Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and...
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 2 bunches 2 bunches scallions, trimmed and cut in thin slices
- 1 large 1 large red bell pepper, seeded and diced
- 1 to 2 1 to 2 plump garlic cloves (to taste), minced
- Salt and freshly ground pepper
- 1 cup 1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)
- 10 large 10 large or extra-large eggs
- 3 tablespoons 3 tablespoons low-fat milk
- 2 tablespoons 2 tablespoons minced flat-leaf parsley