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Recipes
GRECIAN QUAIL ON THE GRILL
By BobD
1. Rub quail with olive oil, lemon juice, and garlic
- 4 SERVINGS
- Same w/poussin, squab, baby pheasant, or partridge.Birds are “spatchcocked”: the backbone and 2 end wing joints are removed, leaving only the drummettes, the birds are flattened.
- • 4 whole quail, backbone and 2 wing joints removed, opened flat
- • 2 tablespoons olive oil
- • 1 tablespoon lemon juice
- • 1 teaspoon minced garlic
- • 1 to 2 tablespoons fresh rosemary leaves
- • Salt and freshly ground black pepper to taste
- • Sliced lemon, to garnish
SWEET POTATO & KIMCHI PANCAKES
By BobD
Peel sweet potatoes and julienne using slicer (about 6 cups)
- 8 SERVINGS
- 1 lb sweet potatoes
- 1 cup packed kimchi (7 oz), very thinly sliced
- 1 1/2 teaspoons finely chopped garlic
- 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
- 1 cup thinly sliced scallions (from about 2 bunches)
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1/2 About 1/2 cup corn oil or lard
- ACCOMPANIMENT: soy-vinegar dipping sauce
- EQUIPMENT: an adjustable-blade slicer
INDIVIDUAL SOUR CHERRY STRUDELS
By BobD
Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, st...
- 6 SERVINGS
- 5 cups fresh or frozen (not thawed) pitted sour cherries (1 1/2 lb.)
- 3/4 cup plus 1 1/2 teaspoons granulated sugar
- 2 1/2 tablespoons cornstarch
- 15 (17- by 12-inch) phyllo sheets, thawed if frozen
- 1 stick (1/2 cup) unsalted butter, melted
- GARNISH: confectioners sugar
- ACCOMPANIMENT: vanilla ice cream or lightly sweetened whipped cream
GIANT LIMA BEAN RAGOUT
By BobD
1. Bring the beans to a simmer over medium-low heat
- 1 pound Christmas limas or large white limas, cooked
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- Salt to taste
- 2 to 4 garlic cloves, finely chopped
- 1 pound ripe tomatoes, peeled, seeded and diced; or 1 can (14 ounces) diced tomatoes, drained
- Freshly ground pepper
- 1 Parmesan rind (optional)
- 2 tablespoons slivered basil
- Freshly grated Parmesan for serving (optional)
SCRAMBLED EGGS a la PROVENCALE
By BobD
1. Beat the eggs in a bowl
- Make these salmon-colored eggs for an impromptu late-night supper or brunch. They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.
- 8 large or extra-large eggs
- Salt and freshly ground pepper
- 1/4 cup Fresh Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon slivered fresh basil or chopped chives
CHICKPEA SOFFRITO
By BobD
Generously cover chickpeas with water and soak at least 8 hours; or quick-soak
- 6 SERVINGS
- It's great tossed in pasta, too.
- 3/4 lb dried chickpeas (1 1/2 cups), picked over
- 1 cup extra-virgin olive oil, divided
- 2 medium red onions, finely chopped
- 3 garlic cloves, thinly sliced
- 2 teaspoons fennel seeds
- 2 tablespoons rosemary leaves
- 1 teaspoon fine sea salt, divided
- 6 celery ribs, finely chopped (3 cups)
- 2 medium carrots, finely chopped
- ACCOMPANIMENT: lemon wedges
GRILLED MOROCCAN LAMB SAUSAGES
By BobD
Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well
- 1 1/3 pounds lean lamb, ground with 2/3 pound lamb, pork or beef fat
- 2 tablespoons water
- 1 1/2 tablespoons minced garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/4 teaspoons cinnamon
- 3/4 teaspoon cayenne pepper or to taste
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 feet hog casing (optional)
- 1 large green pepper, cored and cut into 8 pieces (optional)
- 2 medium-size onions, peeled and quartered (optional)
Mushroom Puffs
By BobD
- 1 (8-oz.) package cream cheese, softened*
- 1 (8-oz.) can mushroom pieces and stems, drained and chopped
- 1/4 cup finely chopped onion
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped green onion
- 1/4 teaspoon hot sauce
- 1 large egg
- 1 (17.3-oz.) package frozen puff pastry sheets, thawed
- Parchment paper
- 2 teaspoons freshly ground pepper
CHESTNUT-APPLE SOUP w/CALVADOS CREAM
By BobD
1. Place prunes in a small bowl and add boiling water to cover
- 10 pitted prunes
- 1/4 cup Calvados or Cognac, more for drizzling
- 6 tablespoons unsalted butter
- 3 tablespoons sugar
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 2 14-ounce jars whole roasted chestnuts
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 shallots, finely chopped
- 1 medium leek, white and light green parts only, thinly sliced
- 2 medium, sweet apples (such as Gala), peeled, cored and cut into inch cubes
- 5 cups chicken stock
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 cup heavy cream.
Grilled Shrimp with Melon & Pineapple Salsa
By BobD
Use just one melon or any combination of melons—including watermelon—for the versatile salsa
- 1 pound raw shrimp (16-20 per pound), peeled and deveined (see Note)
- 2 tablespoons canola oil, divided
- 2 teaspoons finely grated fresh ginger, divided
- 2 teaspoons minced seeded jalapeño, divided
- 2 cups finely diced firm ripe melon
- 1 cup finely diced fresh pineapple
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red onion
- 3 tablespoons rice vinegar
- 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
- 1/2 teaspoon kosher salt
- 4 large lettuce leaves, such as Boston, romaine or iceberg
- 4 lime wedges