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Recipes
ROASTED BREAST WOOD PIGEON w/PANCETTA
By BobD
Lightly sauté eschalot and garlic in a little olive oil without colour until soft
- Serving size: Serves 4
- Cuisine type: Modern Australian
- INGREDIENTS
- 5 eschalots, peeled and finely diced
- 3 cloves of garlic, peeled and finely diced
- 1/4 bunch of thyme, picked and finely chopped
- 4 wood pigeons
- 24 slices of pancetta, 1mm thick
- 4 pieces of crepinette (caul fat) - 10 cm wide and 15 cm long.
- 400 g of parsnip puree
- 200 g cress
- Seeds and juice of 1 pomegranate
- Salt and Pepper
LEMON-PARSLEY LINGUINE
By BobD
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 1/2 pound linguine
- 3 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, pressed
- 1 teaspoon (packed) finely grated lemon peel
- 2 tablespoons chopped fresh Italian parsley
- 2 teaspoons fresh lemon juice
ROAST CARROTS & PARSNIPS w/WHITE BALSAMIC
By BobD
Preheat oven to 425F. Combine parsnips and carrots on large rimmed baking sheet
- 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
DEVILS ON HORSEBACK
By BobD
Preheat the oven to 300°
- YIELD 24 PIECES
- Dates with dark chocolate, jalapeño and almonds wrapped bacon.
- 12 strips of bacon, halved crosswise
- 24 dates, pitted
- 6 squares of bittersweet baker's chocolate, broken into shards
- Fleur de sel or other coarse sea salt
- 12 marcona almonds, halved
- ½ jalapeño, seeded and thinly sliced into 1/4-inch pieces
SHREDDED CABBAGE & CARROT SALAD
By BobD
Toss with the vegetables
- Shred carrots and cabbage (red, savoy or Napa). In a blender, whip olive oil, lemon or lime juice, a stemmed and seeded jalapeño, garlic and cilantro or parsley.
CHERRY DOUBLE CHOCOLATE
By BobD
Preheat oven to 375F with racks in upper and lower thirds
- 2 DOZEN
- chewy sour cherries that play off the crunch of chopped pecans and the creamy sweetness of milk chocolate chunks
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- scant 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks
- 1 cup pecans, toasted and coarsely chopped
- 1 cup dried sour cherries
ASPARAGUS, PEAS & BASIL
By BobD
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about ...
- 6 SERVINGS
- PISELLI CON ASPARAGI E BASILICO
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 lb asparagus, trimmed and cut into 1-inch pieces
- 3/4 lb shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1 (10-oz) package thawed frozen peas
- 1/2 teaspoon fine sea salt
- Handful of torn basil leaves (about 3/4 cup)
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
By BobD
Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken
- 4 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3/4 teaspoon salt
- Fresh-ground black pepper
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeño peppers, seeds and ribs removed, minced
- 1 1/4 cups canned crushed tomatoes in thick puree
- 1 cup canned unsweetened coconut milk
- 2 tablespoons chopped cilantro or parsley
EGGPLANT BRUSCHETTA w/SMKD TOM MUSTARD
By BobD
1. To make pickle, toss zucchini with rice vinegar, salt, black and yellow mustard seeds and pickling spice
- EGGPLANT BRUSCHETTA WITH SMOKED TOMATO MUSTARD, PICKLED ZUCCHINI AND BACON
- Zucchini, sliced into thin rounds 1 each
- Rice vinegar 1/2 C
- Salt 1/2 TBS
- Black mustard seeds 1 TBS
- Yellow mustard seeds 1 TBS
- Pickling spice 1 TBS
- Smoked tomato mustard as needed
- French bread, sliced, toasted as needed
- Eggplant, peeled, sliced, fried as needed
- Bacon, slices, crisped 6 each
SAFFRON ROUILLE
By BobD
Sprinkle saffron over hot water in a small cup and let stand 1 minute
- 1-1/2 CUPS
- Even if you love saffron, though, don't be tempted to add any extra threads. This is just the right amount to really flatter, not dominate, the soup.
- 1/8 teaspoon crumbled saffron threads
- 1/4 teaspoon hot water
- 1 cup mayonnaise
- 1/4 cup chopped roasted peppers (see cooks note, below)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon cayenne