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Recipes
GRAPEFRUIT CAMPARI GRANITA
By BobD
For granita: Combine 1 cup grapefruit juice and sugar in medium saucepan
- Granita:
- 6 SERVINGS
- A combination of fresh grapefruit juice and Campari gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.
- 2 cups fresh ruby red or pink grapefruit juice, divided
- 6 tablespoons sugar
- 2/3 cup Campari
- 1 tablespoon (packed) finely grated ruby red or pink grapefruit peel
- 4 ruby red or pink grapefruits
- Vanilla whipped cream:
- 1 cup chilled heavy whipping cream
- 1/4 cup chilled creme fraiche or sour cream
- 4 teaspoons powdered sugar
- 1 1 1/2-inch piece vanilla bean, split lengthwise
CURRY CORIANDER SHORTIES
By BobD
Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker...
- Paired with citrusy coriander, the curry keeps the sugar and butter from stealing the show.
- 2 teaspoons coriander seeds
- 1 1/2 teaspoon curry powder (preferably Madras)
- 2 sticks unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 3/4 cups all-purpose flour
- Equipment: an electric coffee/spice grinder or a mortar and pestle
CUCUMBER & CITRUS REFRESHER
By BobD
1. In a clear glass gallon container half filled with ice cubes, add cucumber and citrus slices and muddle lightly ...
- Cucumber, hot house, 1/4-inch slices 1 each
- Lemons, 1/4-inch slices 2 each
- Orange, 1/4-inch slices 1 each
- Limes, 1/4-inch slices 3 each
- Mint or lemon verbena leaves 20 each
Peanut Noodle Salad with Cucumber and Roast Pork
By BobD
In a mini food processor, combine the dried chives, black pepper, a pinch of cayenne pepper and 1 tablespoon of the...
- One 0.2-ounce jar dried chopped chives
- 1/2 teaspoon freshly ground black pepper
- Cayenne pepper
- 3 tablespoons vegetable oil
- One 1-pound pork tenderloin
- Salt
- 1/2 cup smooth natural peanut butter (without sugar)
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 10 ounces dried linguine
- One 4-ounce cucumber—peeled, halved, seeded and thinly sliced on the diagonal ( 1/2 cup)
- 1/2 cup torn basil leaves
- 2 ounces pea shoots or tendrils (2 cups)
SPICY MARINATED MUSHROOMS
By BobD
Place mushrooms in a glass or earthenware bowl
- 1 lb. fresh mushrooms
- 6 tbsp. olive oil
- 3/4 cup dry white wine
- 1 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/4 tsp. dried oregano
- 1/4 cup fresh parsley, chopped
- 2 tbsp. chopped onion
- 3 tbsp. lemon juice
Whole Grilled Fish with Lime
By BobD
With a dish this simple, you need the freshest possible fish—and good technique
- 1 5-pound, two 2 1/2-pound, or three 1 1/2-pound head-on fish, such as gray or pink snapper, black sea bass, or branzino, scaled, gutted
- Kosher salt
- 1/4 cup olive oil plus more for oiling and drizzling
- 2 limes or 5 Key limes (preferably from Mexico), thinly sliced
- 1/4 cup fresh lime juice
- 1/2 bunch each basil and cilantro, stems and leaves separated
Chicken Drumsticks with Asian Barbecue Sauce
By BobD
Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery vers...
- 2 tablespoons vegetable oil
- 1 teaspoon Chinese five-spice powder
- 16 chicken drumsticks (3 pounds)
- Salt and freshly ground pepper
- 3/4 cup hoisin sauce
- 1/4 cup sweet Asian chile sauce or hot pepper jelly
- 1/4 cup unseasoned rice vinegar
- 1/4 cup chicken stock or broth
- 2 tablespoons minced fresh ginger
- 2 large garlic cloves
- 1 teaspoon toasted sesame oil
- 1 cup toasted sesame seeds
SAUSAGE & BROCCOLI RABE TORTA
By BobD
MAKE CRESPELLE: Blend together eggs, milk, flour, and salt in a blender until smooth
- 6 APP SERVINGS
- FOR CRESPELLE
- 2 large eggs
- 2/3 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- FOR FILLING
- 3/4 lb broccoli rabe
- 4 garlic cloves, finely chopped
- 1/2 teaspoon dried hot red-pepper flakes
- 3 tablespoons olive oil
- 3/4 lb sweet Italian sausage, casings removed
- FOR BESCIAMELLA SAUCE
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup; see Tips)
- FOR ASSEMBLY
- 1 tablespoon unsalted butter, melted
- 1/4 cup dry bread crumbs
- 1/4 lb chilled Italian Fontina, coarsely grated (1 cup)
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup; see Tips)
- SPECIAL EQUIPMENT: an 8-inch (20-cm) round springform pan
CORN CAKES w/CAVIAR
By BobD
Cut the corn kernels from the cobs, enough to produce 2 cups
- 6 SERVINGS
- 3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
- 1 ⁄3 cup whole milk
- 1 ⁄3 cup flour
- 1 ⁄4 cup melted unsalted butter
- 1 ⁄3 cup cornmeal
- 2 large eggs
- 1 yolk from a large egg
- 3 tablespoons finely chopped chives
- Salt
- Freshly ground black pepper
- 1 ⁄4 cup melted unsalted butter, preferably clarified
- 1 cup crème fraîche
- 6 tablespoons golden whitefish caviar, preferably fresh
- 6 teaspoons black caviar, preferably fresh.
DULCE DE LECHE BARS
By BobD
MAKE SHORTBREAD CRUST: Preheat oven to 375F with rack in middle
- 24 BARS
- Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel also known as cajeta and arequipe.
- FOR SHORTBREAD CRUST
- 1 stick unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- FOR CHOCOLATE DULCE DE LECHE
- 1 cup heavy cream
- 1 cup dulce de leche
- 4 large egg yolks
- 5 oz 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)