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Recipes
FISH GRILLED HALIBUT w/CHIMICHURRI
By BobD
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepp...
- 4 SERVINGS
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon water
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 3/4 teaspoon hot red-pepper flakes
- 3/4 cup chopped flat-leaf parsley
- 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
- 1 tablespoon vegetable oil
COCONUT MACADAMIA NUT COOKIES
By BobD
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds
- Although pecans or almonds are delicious additions to these cookies, there really is no substitute for the mild, buttery taste of macadamias.
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup dairy sour cream
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 cups coconut
- 1 1/2 cups chopped macadamia nuts, pecans, or almonds
Braised Pork Shanks
By BobD
Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly
- 1/2 cup all-purpose flour
- 2 tablespoons chile powder
- Kosher salt and freshly ground pepper
- 6 pork shanks, about 1 1/2 pounds each
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 medium celery ribs, chopped
- 6 garlic cloves, minced
- 1 cup dry white wine
- 6 cups chicken stock or low-sodium broth
- 3 rosemary sprigs
- 2 bay leaves
- 2 thyme sprigs
CHOLENT BRISKET
By BobD
Preheat oven to 225 degrees
- 10-12 SERVINGS
- 1 cup vegetable oil
- 1 brisket (about 4 pounds)
- Kosher salt and freshly ground black pepper
- 2 medium Spanish onions, thinly sliced
- 1 tablespoon paprika
- 6 garlic cloves, coarsely chopped
- 2 tablespoons honey
- 6 small red bliss potatoes (2 pounds), quartered
- 3 medium carrots, peeled and cut into 1-inch-thick slices
- 1 cup dried Jacob's cattle beans or cranberry beans (about 7 ounces), soaked in water 1 hour, drained
- 1 cup dried green lentils (about 7 ounces), soaked in water 1 hour, drained
- 1 cup barley
- 1 pound beef marrowbones, cut by butcher into 1-inch pieces.
THE PERRY
By BobD
Heat large sauté pan over high heat; add bacon and fry until crisp; remove and drain on paper-towel-lined plates
- 4 SERVINGS
- Wisconsin Blue cheese, Port wine-braised pears, and candied almond slices.
- 4 slices applewood-smoked bacon
- 2 Bosc or Bartlett pears
- 2 cups Ruby Port wine
- 1 cup sugar, divided
- 1 cinnamon stick
- 2-3 star anise
- Nonstick cooking spray
- 1 cup sliced almonds
- 2 tablespoons butter
- 4 slices brioche
- 4-6 ounces (3/4-1 cup) Wisconsin Blue cheese, crumbled
- Candied orange rind for garnish, optional
APPLE CRANBERRY CRISP
By BobD
Preheat oven to 375 degrees
- This dish can be prepared two days ahead and refrigerated
- 2 pounds Granny Smith apples (about 5 or 6 apples), peeled, cored, quartered and sliced 1/4 inch thick
- 1/2 cup dried cranberries
- 2 tablespoons plus 1 cup flour
- 1/4 cup finely cut candied ginger
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 2 cups chopped pecans
- A few shakes salt
- 1/2 teaspoon cinnamon
- 2 teaspoons grated lemon rind
- 2 teaspoons lemon juice
- 1/2 cup chilled, unsalted butter
STAINED GLASS TEARDROPS
By BobD
Whisk together flour and salt in a small bowl
- 4 DOZEN
- These are more window-like than your usual window cookies; using hard candies for the centers yields a thin, jewel-toned pane that shatters like glass when you bite into it.
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 6 to 8 oz individually wrapped assorted fruit-flavored hard candies such as sour balls
- SPECIAL EQUIPMENT: a 2- to 3-inch-wide teardrop-shaped cookie cutter; a nonstick baking pad such as Silpat; a 1- to 2-inch-wide teardrop-shaped cookie cutter
Hazelnut and Almond Romesco
By BobD
Recipe adapted from Ryan Poli, Tavernita, Chicago
- Grapeseed or olive oil
- 1 cup skinned, raw hazelnuts
- 1/2 cup skinned, raw almonds
- 2 1/4-inch-thick baguette slices
- 2 garlic cloves
- 1 cup cold water
- 1/3 cup jarred piquillo peppers
- 1 1/2 teaspoons tomato powder
- 1 1/2 teaspoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1 cup extra-virgin olive oil
- Grilled vegetables, for serving
- Fresh goat cheese, for serving
WHEAT BERRY SALAD w/OLIVES AND RAISINS
By BobD
Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan
- 4-6 SERVINGS
- 1/2 cup wheat berries
- Salt
- 1 1/2 cups bulgur
- Finely grated zest of 4 lemons (about 2 tablespoons plus 2 teaspoons)
- Grated zest of 2 medium oranges (4�5 tablespoons)
- Juice of 2 lemons (about 6 tablespoons)
- Juice of 2 oranges (about 2/3 cup)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon crushed red pepper, optional
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped cilantro
- 1/2 cup green olives, pitted and roughly chopped
- 1/2 cup golden raisins, plumped and roughly chopped
- 3/4 cup thinly sliced celery hearts
SMOKEY EGGPLANT & TOMATO DIP
By BobD
Heat grill pan over medium heat until hot
- 1-1/2 CUPS
- Eat this as a dip with pita, as a sidekick to fish or lamb, or as a surprising alternative to ketchup on a burger.
- 1 (1 1/2-lb) eggplant
- 4 medium tomatoes, halved
- 4 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika (pimento dulce)
- 1/8 teaspoon cayenne
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons fresh lemon juice
- EQUIPMENT: a grill pan
- The key to its smoky flavor and silky texture is to grill the whole eggplant until its skin is charred and the inside flesh has collapsed (be sure to drain off any liquid that collects as the eggplant