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Recipes
CHIMICHURRI SAUCE
By BobD
Stir together all ingredients in a bowl
- YIELD 2/3 CUP
- This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.
- JANUARY 2007
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons minced shallots (about 2 medium)
- 1 teaspoon minced garlic
- 1 teaspoon dried hot red-pepper flakes
- 1/4 teaspoon salt
Carolina Pulled Pork
By BobD
Preheat the oven to 275°
- 1 cup Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 1 tablespoon sweet paprika
- 1 tablespoon onion powder
- One 12- to 14-pound bone-in pork shoulder, with skin
- 50 About 50 hardwood charcoal briquettes
- 8 cups small hardwood smoking chips, soaked in water for 30 minutes and drained
- Eastern Carolina Sauce or variations, for serving
PEACHES W/SERRANO HAM & BASIL
By BobD
Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes
- 3 peaches, each cut into 8 wedges
- 1/4 teaspoon sugar
- 1/2 teaspoon Sherry vinegar
- 1/8 teaspoon ground cumin
- 1/4 pound thinly sliced serrrano ham
- 24 small basil leaves
Grilled Skirt Steak and Peaches
By BobD
David Burke serves three variations of this recipe in his restaurants at any given time
- 2 garlic cloves
- 1 small bay leaf
- 1 small shallot
- 1 jalapeño, halved and seeded
- Finely grated zest and juice of 1 lemon
- 2 tablespoons soy sauce
- 1/2 teaspoon chopped thyme
- 1/2 cup plus 1 tablespoon canola oil
- Salt and freshly ground pepper
- 1 1/2 pounds skirt steak, cut into 4 pieces
- 1 tablespoon Dijon mustard
- 1/2 cup very hot water
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons finely grated fresh ginger
- 4 peaches, halved and pitted
Cucumber and Pickled Radish Salad
By BobD
by Michael Lindley
- 1 1/2 cups unseasoned rice vinegar
- 1/2 cup distilled white vinegar
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/8 teaspoon ground turmeric
- 2 whole allspice
- 1 bay leaf
- 1 bunch radishes, stemmed and quartered
- 6 cups 1/2-pieces peeled cucumber
- 1 small Vidalia onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper
CALIFORNIA QUAIL
By BobD
Marinate Prepare the marinade the day before the meal by squeezing enough lime juice to be able to cover quails an...
- California Quail à la Jamie’s
- Serves 4 as an appetizer, two as a main course
- Ingredients
- 4 D’Artagnan Semi-Boneless Quail
- Chopped garlic
- Fresh basil
- Fresh-squeezed lime juice
- Orange zest
- Salt and pepper to taste
- 1 bunch of fresh broccoli rabe
MEXICAN PAN de MUERTO
By BobD
To Make the Starter: Combine the flour, sugar, yeast, and salt in a large bowl
- This yeast sweet bread, traditionally prepared for the Mexican Day of the Dead, is usually designed to look like crossbones and skulls. It's given as an offering to a family's ancestors, but it's labor-intensive to make, and it's delicious.
- Starter
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 1/4 teaspoons sea salt
- 1/2 cup water
- 3 eggs
- Dough
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- Zest of 1 orange, grated
- 4 cups all-purpose flour
- 8 egg yolks
- 1/4 cup water
- 4 egg yolks, beaten
- Toppings
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated or colored sugar
MOROCCAN LAMB BURGERS w/BEET/ORANGE SALSA
By BobD
For salsa: Whisk first 3 ingredients in medium bowl to blend
- Salsa
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 beets, boiled, peeled, cut into 1/3-inch cubes
- 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
- 1 cup chopped red onion
- 1/4 cup chopped pitted green Greek olives
- Burgers
- 1 large shallot, minced
- 2 tablespoons chopped fresh cilantro
- 1 jalapehile, seeded, minced
- 1 garlic clove, minced
- 1 1/4 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 3/4 pounds ground lamb
- Nonstick vegetable oil spray
- 4 large cracked-wheat hamburger buns, split horizontally
- 1 1/3 cups thinly sliced Bibb lettuce
- Mayonnaise
Sweet Potato, Chipotle and Apple Soup
By BobD
This silky soup gets its smoky sweetness from pureed chipotle peppers, a Mexican staple, and the surprising additio...
- 2 tablespoons vegetable oil, plus 1 cup for frying
- 1/2 medium white onion, finely chopped
- 2 garlic cloves, smashed
- 1 teaspoon finely grated fresh ginger
- 2 Gala applespeeled, seeded and coarsely chopped
- 1 celery rib, thinly sliced crosswise
- 1 3/4 pounds sweet potatoes, peeled and thinly sliced
- 1 quart chicken stock or low-sodium broth
- 3 cups water
- 1 small canned chipotle in adobo sauce, seeded and minced
- Salt and freshly ground white pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar
- 3 yellow corn tortillas, cut into 1/2-inch strips
MUSHROOM PIROSHKI
By BobD
Prepare the pastry and chill it
- Sour-cream pastry
- 2 tablespoons butter
- 2 cups finely chopped onions
- 3/4 pound mushrooms, finely chopped, about 3 1/2 cups
- Salt, if desired
- Freshly ground pepper
- 1/4 cup sour cream
- 2 tablespoons finely chopped dill
- 1 hard-cooked egg, finely chopped, about 1/3 cup
- 1 cup cooked rice
- 1 egg, lightly beaten
- 3 tablespoons water