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Recipes
PANFRIED POTATO, ONION & CHEESE DUMPLINGS
By BobD
Cook onion in butter with 1/4 tsp salt in a heavy medium skillet over medium-low heat, covered, stirring occasional...
- 22 PIECES
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 1/2 lb boiling potatoes, peeled and cut into 1-inch pieces
- 1/2 cup grated Muenster cheese
- 22 About 22 dumpling or wonton wrappers
- 2 tablespoons vegetable oil
- 1/3 cup water
- ACCOMPANIMENT: sour cream
WHITE CHEDDAR WHIPPED SWEET POTATOES
By BobD
Place potatoes in a large pot with cool water and bring to a boil over high heat
- 2-3 lbs sweet potatoes, diced 1” thick
- 1/2 cup milk, whole or 2%
- 2 tablespoons butter
- 3/4 cup good quality white cheddar, grated
- 1 teaspoon salt
- 1/2 teaspoon white pepper
LILLET ORANGE GRANITA
By BobD
Bring sugar, water, and zest to a boil in a small saucepan over medium heat, stirring until sugar has dissolved
- 4 SERVINGS
- The citrus notes of Lillet are amplified by orange zest and fresh juice, plus the alcohol helps change the mixture's freezing point, making this granita more delicate and fluffier.
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon grated orange zest
- 2 cups chilled fresh orange juice
- 1/3 cup chilled Lillet Blanc
Ginger-Honey Hot Wings
By BobD
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground Sichuan peppercorns
- 1/4 teaspoon five-spice powder
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
- 1/2 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons minced fresh ginger
- 2 tablespoons scallions, white and light green parts only, thinly sliced
Hanger-Steak Sloppy Joes with Chopped Slaw
By BobD
In a bowl, whisk the mayonnaise, vinegar and sugar and season with salt and pepper
- 1/2 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- Salt and freshly ground pepper
- 12 ounces shredded coleslaw mix
- Chile-Glazed Hanger Steak, plus leftover glaze, coarsely chopped
- 3/4 cup low-sodium chicken broth
- 6 brioche burger buns, toasted
- Lettuce and tomato slices, for serving
GRILLED RIB CHOPS w/PORCINI MUSTARD
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal
- 2 ounces dried porcini mushrooms
- 2 cups boiling-hot water
- 2 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 3 tablespoons chopped flat-leaf parsley, divided
- 2 tablespoons rosemary leaves
- 1 tablespoon kosher salt
- 7 large garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 24 rib lamb chops (about 3/4 inch thick; 4 1/2 to 5 pounds total), frenched if desired
EGGPLANT PARM ROLLS w/CHARD & MINT
By BobD
Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coars...
- 6 SERVINGS
- Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.
- 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
- Coarse kosher salt
- Extra-virgin olive oil
- 1 1-pound bunch Swiss chard, center ribs removed
- 2 large eggs
- 1 15-ounce container whole-milk ricotta cheese
- 1 1/4 cups finely grated Parmesan cheese, divided
- 2 tablespoons chopped fresh mint
- 3/4 teaspoon freshly ground black pepper
- 1 15- to 16-ounce can tomato sauce
- 1 8-ounce ball fresh water-packed mozzarella, drained, thinly sliced
Provençal Fish Soup
By BobD
In a large pot, heat the oil
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 1 small carrot, finely chopped
- 6 garlic cloves, coarsely chopped
- Four 3-inch strips of orange zest
- 4 thyme sprigs
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- Pinch of saffron threads
- 1 tablespoon tomato paste
- One 16-ounce can whole tomatoes, chopped and juices reserved
- Two 8-ounce bottles clam juice
- 3/4 cup dry red wine
- 1/2 cup ruby port
- 1 3/4 pounds skinless grouper or red snapper fillets, coarsely chopped
- 1/2 pound medium shrimp in the shell
- 1 tablespoon Pernod
- Salt and coarsely ground pepper
PORK ROAST LOIN STUFFED w/PRUNES
By BobD
In a small bowl, soak the prunes in the bourbon for 1 hour
- Makes 8 servings
- 1/2 pound pitted prunes
- 1/2 cup bourbon
- One 3-pound boneless center loin of pork roast (see note)
- 10 fresh sage leaves
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup diced (1/4-inch) carrots
- 1/2 cup diced (1/4-inch) celery
- 1/2 cup roughly chopped onions
- 4 garlic cloves, crushed
- 2-1/2 cups Chicken Stock or canned low-sodium chicken broth
LIME ICE CREAM TORTE w/BERRY SORBET
By BobD
For crust: Preheat oven to 375F
- Crust:
- Lime Ice Cream Torte Topped with Berry Sorbets
- Yield: Makes 12 servings
- 1 5.25-ounce package sugar cookies
- 1/3 cup (packed) dark brown sugar
- 1/8 teaspoon salt
- 7 tablespoons unsalted butter, melted, hot
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups hazelnuts, toasted , hot
- Filling:
- 2/3 cup fresh lime juice
- 2/3 cup sugar
- 3 tablespoons finely grated lime peel
- 1/4 teaspoon finely crushed cardamom seeds
- 2 quarts premium vanilla ice cream, slightly softened
- 3 pints assorted berry sorbets (such as strawberry, raspberry, and blackberry)
- Berries:
- 1/3 cup water
- 1/4 cup sugar
- 1 12-ounce package frozen blackberries
- 4 cups mixed fresh berries (such as blackberries, raspberries, and blueberries; about 20 ounces)