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Recipes
FRISEE w/CRISP SALMON SKIN & SHERRY VINAIGRETTE
By BobD
Make the croutons: Preheat oven to 350 degrees
- 6 SERVINGS
- Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
- Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
- 3 tablespoons olive oil
- Salt and pepper to taste
- Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
- Half cup plus half tablespoon hazelnut oil
- 5 shallots, sliced thin crosswise
- 2 teaspoons lemon juice
- 3 tablespoons sherry vinegar
- 2 tablespoons grated fresh ginger
- 2 garlic cloves
- 12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry
Brined Roast Chicken with Olive Bread Panzanella
By BobD
This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roa...
- 3 quarts plus 3 cups tepid water (15 cups)
- 2 cups dry white wine
- 3 heads of garlic, halved crosswise
- 1/2 cup kosher salt, plus more for seasoning
- 2 tablespoons coarsely ground black pepper, plus more for seasoning
- 2 lemons, thinly sliced
- 1 orange, thinly sliced
- 9 rosemary sprigs, plus 2 teaspoons chopped rosemary
- Two 3 1/2-pound chickens
- 1 pound olive bread, cut into 1-inch cubes
- 2 tablespoons bacon fat or melted butter
CHINESE EGG TART/SOUFFLE
By BobD
In a medium bowl, mix together the confectioners' sugar and flour
- This souffle-like dish is definitely dessert worthy, although it can also pass for an a.m. pastry.
- 1 cup confectioners' sugar
- 3 cups all-purpose flour
- 1 cup butter
- 1 egg, beaten
- 1 dash vanilla extract
- 2/3 cup white sugar
- 1 1/2 cups water
- 9 eggs, beaten
- 1 dash vanilla extract
- 1 cup canned evaporated milk
WATERCRESS, PEAR & GORGONZOLA SALAD
By BobD
Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender
- 4 SERVINGS
- 1/3 cup coarsely chopped cippolini or other sweet onion
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon honey
- Juice of 1/2 lemon
- 1/2 cup grapeseed oil
- Sea salt and ground white pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces watercress (about 1 bunch), thick stems removed
- 4 ounces Gorgonzola, sliced into 16 small slabs
- 2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered.
KASHA PILAF
By BobD
In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell n...
- 10-12 SERVINGS
- 3 cups kasha
- 2 tablespoons olive or vegetable oil
- 1 large onion, chopped
- 6 cups chicken broth or water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper.
MARINATED SARDINES
By BobD
In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle ...
- 8 sardines, scaled, cleaned and filleted
- 1/4 cup julienned onion
- 1/4 cup julienned fennel
- 1/4 cup carrot, thinly sliced
- 1/4 cup celery, thinly sliced
- 1 tablespoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/3 cups verjus
- 2/3 cup Champagne wine vinegar or white wine vinegar
- 1 generous cup extra-virgin olive oil
- 4 fresh bay leaves, optional, for garnish
- 4 spirals of orange zest, optional, for garnish
THAI SPICED TOMATO SOUP
By BobD
Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minute...
- 4 SERVINGS
- Thai Kitchen brand red curry paste-tastes great and is widely available in supermarkets. Much milder than pastes from an Asian market, Thai Kitchen delivers complex heat.
- 1 onion, chopped
- 3 tablespoons vegetable oil
- 2 tablespoons Thai Kitchen red curry paste
- 1/2 teaspoon cumin seeds
- 2 (14-oz) cans reduced-sodium chicken broth
- 1 (28-oz) can crushed tomatoes
- 1 cup water
- 1 tablespoon packed brown sugar
- ACCOMPANIMENT: lime wedges; cilantro leaves
CHILI PATE
By BobD
Stir oil, cumin and red pepper together in a 1-cup glass measure
- 1 tablespoon vegetable oil
- 2 1/4 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds very lean ground round of beef
- 1/4 pound kidney fat, coarsely chopped
- 3 large cloves garlic, peeled and crushed
- 1 small onion, coarsely chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 1/2 cup loosely packed coriander (cilantro) leaves
- 1 35-ounce can plum tomatoes, squeezed and drained thoroughly
- 1 cup canned red beans, drained and rinsed, or home-prepared beans
BLUE CORN CRAB CAKES
By BobD
Heat 2 tablespoons of the oil in a medium sauté pan over medium-high heat
- 4 SERVINGS
- w/Mango-Green Onion Relish & Smoked Red Pepper sauce.
- The secret to a great-tasting crab cake isn't much of a secret—you've got to use the best-quality crab you can get.
- 6 tablespoons olive oil
- 1 medium red onion, diced
- 2 cloves garlic, finely chopped
- 2 jalapeño chiles, diced
- 1/4 cup sour cream or crème fraîche
- 1/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 2 pounds lump crabmeat
- 3 tablespoons Wondra flour
- Kosher salt and freshly ground black pepper
- 2 cups blue cornmeal
- Chopped fresh chives, for garnish (optional)
- Mango-Green Onion Relish (recipe follows)
- Makes about 1-1/2 cups
- 2 ripe mangoes, peeled, pitted, and diced
- 2 green onions, white and green parts, thinly sliced
- 1 serrano chile, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Smoked Red Pepper Sauce, for garnish (optional, recipe follows)
- Makes about 2-1/2 cups
- 4 red bell peppers, roasted, peeled, seeded, and chopped
- 1/2 small red onion, coarsely chopped
- 4 cloves roasted garlic, peeled
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon chipotle chile purée
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
Grilled Texas Rib Eye
By BobD
Light a grill and heat, covered, until hot
- Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
- Canola oil, for brushing
- Kosher salt and coarsely ground black pepper