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Recipes
OVEN ROASTED SALMON w/PARSNIPS & POTATOES
By BobD
Preheat oven to 450F. Lightly spray rimmed baking sheet with vegetable oil spray
- 4 SERVINGS
- Nonstick vegetable oil spray
- 1 pound russet potatoes, peeled, thinly sliced
- 8 ounces parsnips, peeled, thinly sliced
- 1 tablespoon olive oil
- 1 1/3 cups frozen green peas, unthawed
- 4 6-ounce skinless salmon fillets (about 1 inch thick)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- Lemon wedges
MOLASSES ROASTED MUSCOVY DUCK BREAST
By BobD
1. Combine buttermilk, mayonnaise, lemon juice, the ½ teaspoon of molasses, Tabasco, and ¼ teaspoon salt together...
- 4 SERVINGS
- Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing
- • 1/3 cup each buttermilk and mayonnaise
- • 1/2 teaspoon lemon juice
- • 1/2 teaspoon plus 1 tablespoon molasses plus 1 tablespoon, to garnish
- • 1/4 teaspoon each Tabasco and salt
- • Cornbread-Venison Sausage Dressing (recipe follows)
- • 1 tablespoon olive oil, plus a little olive oil to sauté ducks
- • 1 teaspoon each lime juice and chili powder
- • 1/2 teaspoon salt
- • 2 whole boneless Muscovy Hen Breasts, about 2 pounds, excess fat removed, skin and fat scored diagonally into small squares
- • 4 watercress sprigs, to garnish
- • Pecan halves, lightly toasted, to garnish
THE MARCO
By BobD
Make the sauce: Heat small saucepan on the stove over medium-high heat
- 4 SERVINGS
- Wisconsin Provolone and Parmesan with tomato sauce and a fried chicken breast cutlet.
- 1 tablespoon extra virgin olive oil
- 3 large cloves garlic, minced (about 2 tablespoons), divided
- 1 small yellow onion, minced
- Salt and pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 8 ounces canned chopped tomatoes
- 1 stick (4 ounces) butter, softened
- 4 boneless, skinless chicken breasts
- 1/4 cup (about 2 ounces) grated Wisconsin Parmesan cheese, plus 2 tablespoons for topping
- 1 cup plain dry bread crumbs
- 1 tablespoon Italian flat-leaf parsley, chopped
- Salt and pepper
- 1/4 cup flour
- 1 egg, whisked with a 1/4 cup of water
- Vegetable oil for frying
- 8 slices garlic ciabatta bread
- 16 slices Wisconsin Provolone cheese
- 8 fresh basil leaves for garnish, optional
RSTD CELERIAC, POTATO & WILD MUSH SOUP
By BobD
Preheat oven to 375 degrees
- 3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes
- 2 large baking potatoes, peeled and cut into 1/4-inch dice
- 4 teaspoons salt
- Freshly ground pepper to taste
- Olive oil spray
- 5 Portobello mushrooms, stemmed and thinly sliced
- 25 shiitake mushrooms, stemmed and thinly sliced
- 4 cups chicken broth (see recipe)
- 3 teaspoons minced Italian parsley
CUBAN PIT ROASTED SUCKING PIG
By BobD
1. Poke the skin of the pig intermittently with a sharp paring knife
- Pit Roasted Cuban Style Pork with Mojo Sauce
- • 1 whole suckling pig, about 15 lbs
- • 1/2 cup kosher Salt and 1/8 cup Black Pepper for seasoning
- Mojo Marinade for Pig
- • 1/2 quart Orange Juice
- • 4 limes, juiced, save the skins.
- • 12 cloves of garlic peeled
- • 3 fresh Jalapeño peppers seeded
- • 1/2 bunch of fresh cilantro, coarsely chop leaves and stems
- • 1 tablespoon ground cumin seed
- • 1 tablespoon dried oregano
TOMATO, BASIL & RICOTTA GELATI
By BobD
For tomato gelato: Puree tomatoes in processor until smooth
- Tomato gelato:
- Garnishes of candied cherry tomatoes and fried basil make it extra-special.
- 2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped
- 1 cup chilled Simple Syrup
- Pinch of coarse kosher salt
- Basil gelato:
- 1 1/2 cups Simple Syrup
- 3 cups fresh basil leaves (slightly packed; about 2 ounces)
- 6 tablespoons water
- Ricotta gelato:
- 2 cups fresh whole-milk ricotta cheese (about 16 ounces)
- 1/4 cup whole milk
- 3/4 cup chilled Simple Syrup
- Garnish:
- 1 cup sugar
- 1/3 cup water
- 12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes
- Vegetable oil (for frying)
- 12 fresh basil leaves
Pasta Salad with Grilled Sausages and Peppers
By BobD
In a large pot of boiling salted water, cook the pasta until al dente
- 1 pound gemelli pasta
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon tomato paste
- 2 large garlic cloves, very finely chopped
- 1 large shallot, thinly sliced and separated into rings
- 1 1/2 teaspoons chopped thyme
- Salt and freshly ground black pepper
- Sausage Mixed Grill, sausages and vegetables thinly sliced
- 2 large celery ribs, thinly sliced on the bias
- 1/4 pound smoked mozzarella, cut into thin strips
- 1 cup chopped basil
DAUBE GLACE
By BobD
Dry meat with paper towels
- 4 pounds boneless beef chuck roast
- Salt and pepper
- 3 tablespoons bacon grease or olive oil
- 4 cups dark veal stock
- 1/2 cup dry red wine
- 1/2 cup brandy
- 3 onions, peeled and sliced
- 3 carrots, peeled and sliced
- 1 cup chopped celery
- 8 cloves garlic, peeled
- 8 sprigs parsley
- 5 bay leaves
- 12 cloves, crushed
- 2 teaspoons whole white peppercorns
- 1 teaspoon dried thyme
- 1 teaspoon whole allspice
- 1/2 teaspoon cayenne
- 4 envelopes (4 tablespoons) unflavored gelatin
- 1 cup water
- 2 tablespoons salt
- 5 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
BAKED FRENCH TOAST
By BobD
Butter 13 by 10-inch baking dish
- For the French Toast:
- 1 1/4 cups raspberry preserves
- Ten 4-by-4-by-1-inch-thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
- For the Almond Syrup:
- 1 1/4 cups light corn syrup
- 4 teaspoons sugar
- 3/4 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
- Confectioners' sugar
GRILLED BALSAMIC MARIN LONDON BROIL
By BobD
MARINATE STEAK AND PREPARE ONIONS: Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 tea...
- 4 SERVINGS
- GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS
- 4 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 1/2 lb (1 1/4-inch-thick) top round London broil
- 3 small red onions (3/4 lb total)
- SPECIAL EQUIPMENT: about 24 wooden picks; an instant-read thermometer