BobD's profile page
Recipes
THE BILOXI
By BobD
Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt
- 4 SERVINGS
- Wisconsin Fontina, pulled barbecue pork, and creamy coleslaw on buttermilk white bread.
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 tablespoon ground black pepper
- 1 3- to 5-pound pork butt
- 1/2 pound (8 ounces) smoked bacon, optional*
- 1 bottle of your favorite barbecue sauce
- 2 cups water
- 1 head red or green cabbage, cored and thinly sliced**
- 1 cup mayonnaise
- 1 teaspoon celery seeds
- 2 teaspoons mustard seeds
- 1 tablespoon horseradish
- Juice of 1 lemon
- 1/4 cup white wine vinegar or apple cider vinegar
- 1/4 cup sugar
- Kosher salt
- Salt and pepper
- 2 carrots, peeled and shredded
- 6 tablespoons butter, at room temperature
- 8 slices buttermilk bread (or other firm white bread)
- 8 1-ounce slices Wisconsin Fontina cheese
- 2-3 pickles, sliced
- 1 onion, sliced about 1/8" thick
WHOLE CHICKEN AND TARRAGON
By BobD
1. In a large heavy bottomed pot or dutch oven, melt the duck fat over medium heat
- • 1 2.5 – 3lb Chicken
- • 1/2 cup dry white wine
- • 1/2 cup chicken broth (preferably low salt)
- • 2 tbs duck fat
- • 2 shallots peeled and minced
- • 2 branches of fresh tarragon
- • 1 tbs fresh tarragon minced
- • 2 tbs crème fraiche or sour cream
- • Salt and pepper
Summer Peach Clafoutis
By BobD
Preheat the oven to 350°
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- 4 tablespoons unsalted butter
- 6 medium peaches—peeled, pitted and quartered
Zesty Braised Chicken with Lemon and Capers
By BobD
Preheat the oven to 350°
- 8 bone-in chicken thighs with skin (6 ounces each)
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large peeled garlic cloves
- 1 1/2 cups Sauvignon Blanc
- 1 1/2 cups chicken stock, preferably homemade
- Four 1-inch strips of lemon zest
- 4 thyme sprigs
- 1 tablespoon capers, drained
- 1 bay leaf
JALAPENO POPPERS
By BobD
Cut a lengthwise slit from stem to bottom of each chile
- 12 PIECES
- Resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
- 12 fresh jalapeno
- 3 oz coarsely grated Cheddar (1 cup)
- 3 oz coarsely grated Monterey Jack (1 cup)
- 1 teaspoon hot sauce
- 3 large eggs
- 1 cup plain fine dry breadcrumbs
- 2 teaspoons dried oregano
- 4 About 4 cups vegetable oil
- EQUIPMENT: a deep-fat thermometer
LINGUINE w/PECAN-ARUGULA PESTO
By BobD
MAKE OIL: Finely chop 1/4 cup pecans (preferably with a knife)
- 4-6 SERVINGS
- 3/4 cup pecans (3 oz), toasted
- 1 large garlic clove
- 1/2 teaspoon salt
- 10 oz arugula, coarse stems discarded
- 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
- 1 lb dried linguine
ALMOND CRESCENTS
By BobD
Process almonds, flour and salt until almonds are very finely ground
- 1/2 cup slivered almonds
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup (about) turbinado sugar
Mustard-Glazed Chicken with Arugula and Bok Choy
By BobD
Preheat the oven to 425°
- 4 teaspoons dry mustard powder
- 4 teaspoons water
- 1/2 teaspoon mirin
- 1 1/2 teaspoons low-sodium soy sauce
- 3/4 teaspoon sugar
- 1/4 cup canola oil
- 4 skinless, boneless chicken breast halves (about 6 ounces each)
- Salt and freshly ground pepper
- 2 medium heads of bok choy (about 1 1/4 pounds), halved lengthwise
- 1 tablespoon rice vinegar
- One 5-ounce bag baby arugula
THE SEAN PENN
By BobD
Penn's rugged offscreen persona immediately made us think of whiskey, so we took bourbon as our starting point
- 1 DRINK
- 2 oz (1/4 cup) bourbon
- 1 Tbsp Grand Marnier, Cointreau, or triple sec
- 1 Tbsp Disaronno Amaretto
- 1 Tbsp heavy cream
SEARED BRUSSELS SPROUTS
By BobD
Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end
- 4 SERVINGS
- Don't use an expensive olive oil for this dish. It should not have a strong flavor.
- 1 pound brussels sprouts
- 3 to 4 tablespoons olive oil
- Salt and freshly ground pepper