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Recipes
ROTINI w/TOMATOES & ANCHOVIES
By BobD
Heat olive oil in heavy large skillet over medium-high heat
- 2 SERVINGS
- 1/4 cup olive oil
- 1 cup chopped green onions, (about 5)
- 4 garlic cloves, minced
- 1 2-ounce can anchovy fillets, drained, chopped
- 1 14 1/2- to 16-ounce can diced peeled tomatoes
- 3/4 pound rotini or other corkscrew-shaped pasta
- 1/2 cup grated Parmesan cheese
Buttermilk-Biscuit Peach Cobbler
By BobD
Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersi...
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons cold unsalted butter, cut into 1/2-inch dice
- 3/4 cup buttermilk
- 2 tablespoons heavy cream
- 1 tablespoon turbinado sugar, preferably Sugar in the Raw, or granulated sugar
- 1 cup pecans
- 10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons confectioners' sugar
Brûléed Key Lime Tarts
By BobD
When the famed Gray Kunz opened Grayz in Manhattan, he planned to pair every dish with a cocktail
- 10 Oreo cookies
- 2 tablespoons melted butter
- 5 egg yolks
- One 14-ounce can sweetened condensed milk
- 2/3 cup Key lime juice
- Finely grated zest of 1 lime
- 3 tablespoons granulated sugar, plus 8 teaspoons for sprinkling
- 3 kaffir lime leaves (optional)
- Pinch of salt
CHIX or SARDINE SANDWICH w/AVOCADO
By BobD
This spicy sandwich is inspired by one often served in the city of Xalapa in the Mexican state of Veracruz
- 2 SERVINGS
- 1/4 cup cooked black beans (you can use canned but homemade will taste better)
- 1 whole wheat hamburger bun
- 1/4 ripe medium avocado, sliced thin
- Salt to taste
- Lime juice to taste
- A generous handful of shredded lettuce, cabbage, arugula, spinach or watercress
- 1 teaspoon vinegar (sherry, white wine or red wine)
- 1 ounce shredded cooked chicken breast, or 1/2 can (3.5 ounces) sardines packed in olive oil or water, drained
- A few slices of canned chipotle chile (more to taste)
- 1 small tomato, sliced (omit if not in season)
- A few slices onion, soaked for five minutes in water to cover, then drained and rinsed
APRICOT RASPBERRY PIE
By BobD
Place a baking sheet in middle of oven and preheat oven to 450F
- 8 SERVINGS
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- Pastry dough
- 1 1/2 lb firm-ripe apricots (8 large), cut into 1/2-inch-thick wedges
- 1 1/2 cups raspberries (7 oz)
- 1 large egg, lightly beaten
BREAKFAST SAUSAGE
By BobD
In a mixing bowl, combine the pork, salt, pepper, and poultry seasoning
- 8 lb/3.63 kg boneless pork butt, 75/25, cleaned, cut into 1-in/3-cm cubes
- 2 1/4 oz/64 g kosher salt
- 1/2 oz/14 g ground white pepper
- 1/4 oz/7 g poultry seasoning
- 12 oz/340 g ice-cold water
- 16 ft/5 m prepared sheep casings, or as needed (optional)
SALMON w/PINEAPPLE, MANGO & STRAWB SALSA
By BobD
Preheat a grill to medium
- Pineapple, Mango, and Strawberry Salsa:
- 4 SERVINGS
- Four 6-ounce pieces of wild salmon fillet, skin on
- 4 teaspoons olive oil
- 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup diced pineapple (small dice)
- 3/4 cup diced mango (small dice)
- 1/2 cup diced strawberries (small dice)
- 1/4 cup diced ren onion (small dice)
- 1 jalapeño, stemmed, seeded, and finely chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
Italian Fontina Fonduta
By BobD
"I made this in what I think is the fourth fondue pot I've owned," says Linda Meyers
- 1 loaf of ciabatta, cut into 1-inch cubes or sticks
- Extra-virgin olive oil, for brushing
- 1 pound Italian Fontina cheese, cut into 1/2-inch pieces
- 1/2 cup milk
- 1/2 cup heavy cream
- 6 tablespoons unsalted butter, cut into tablespoons
- 4 large egg yolks
- Salt and freshly ground white pepper
- Truffle salt (optional)
- Assorted crudites, for dipping
OUTRAGEOUS COCONUT & NUT MACAROONS
By BobD
Position racks in upper and lower thirds of oven; preheat to 325°F
- For Garnish (optional):
- Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.
- Make Ahead Tip: These macaroons are best eaten fresh, but will keep for up to 5 days at room temperature.
- 1 14-ounce can nonfat sweetened condensed milk
- 1 teaspoon almond extract
- 2 cups sliced almonds
- 2 cups coconut flakes, preferably unsweetened
- 1/2 cup dried cranberries
- 1/2 cup chopped shelled pistachios
- 2 large egg whites
- 1/4 teaspoon salt
- 3/4 cup bittersweet or semisweet chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup chopped shelled pistachios
HEFTY BORSCHT
By BobD
Heat oil in a 4-quart pot with a cover
- 4-6 SERVINGS
- 1 tablespoon extra virgin olive oil
- 2 1/2 pounds short ribs with bone, in 6 pieces
- 1 large onion, chopped
- 1 cup chopped fennel bulb
- 4 cloves garlic, sliced
- 2 cups sliced red cabbage
- Salt and freshly ground black pepper
- 3 medium-size beets, peeled, in 1-inch dice
- 1/4 cup tomato paste
- 1/4 cup red wine vinegar
- 1/2 teaspoon celery seed
- 2 bay leaves
- 6 cups beef stock
- Sour cream or plain yogurt, and boiled potatoes, for serving.