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Recipes
Steak Salad with Fried Green Tomatillos
By BobD
When chefs Anne and David Gingrass make this cumin-dressed seared steak salad, it reminds them of the fun they had ...
- 2 tablespoons ground cumin
- 1 1/4 cups mild olive oil
- 2 tablespoons Champagne vinegar
- Salt and freshly ground pepper
- 1 pound boneless strip steak or sirloin, about 3/4 inch thick
- Salt and freshly ground pepper
- 1/2 cup buttermilk
- 1/2 cup yellow or white cornmeal
- 1/2 cup all-purpose flour
- 3 medium tomatilloshusked, rinsed, cored and cut into 1/4-inch slices
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 ounces mesclun
Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad
By BobD
Jean-Georges Vongerichten brilliantly rethinks a classic Southeast Asian sauce not by what he adds, but by what he ...
- 1/4 cup plus 2 teaspoons sugar
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- Cayenne pepper
- 4 skin-on boneless chicken breast halves
- 2 tablespoons water
- 1/2 cup unsweetened coconut milk
- 2 tablespoons Asian fish sauce
- 1 Thai green chile, minced
- Salt
- 1 grapefruitpeeled with a knife, sectioned and diced
- 1 limepeeled with a knife, sectioned and diced
- 1 cup diced fresh pineapple
- Extra-virgin olive oil, for drizzling
- 2 tablespoons thinly sliced cilantro
- Fleur de sel, for garnish
Soba Noodles with Grilled Shrimp and Cilantro
By BobD
Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition
- 12 ounces soba noodles
- 1/4 cup vegetable oil
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons tamari
- 1 teaspoon agave syrup
- 2 large shallots, thinly sliced and separated into rings
- 6 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
- 1 pound large shrimp, shelled and deveined
- Salt
- 2 scallions, finely chopped
- 1/4 cup chopped cilantro
- 1/4 teaspoon crushed red pepper
- Lime wedges, for serving
BROCCOLI & RED ONION QUESADILLAS
By BobD
Make the broccoli filling
- When you cook the red onions and broccoli, be sure to heat the pan enough to sear their edges.
- 1 large broccoli crown, about 1/2 pound
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, cut in half lengthwise, then sliced across the grain
- 1 tablespoon chopped cilantro or epazote (optional)
- Salt and freshly ground pepper
- 4 corn tortillas
- 2 ounces grated Monterey Jack, Cheddar or mixed cheeses (1/2 cup)
- Salsa for serving (optional)
QUAIL w/TOAST & LIVER
By BobD
If necessary, remove the feet and neck from the quails
- 8 quails
- 8 large cloves garlic, peeled and minced
- 2 teaspoons dried thyme
- 2 teaspoons dried savory
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 1/2 pound chicken livers, or a mix of chicken and quail livers
- 1 tablespoon heavy cream
- A few gratings whole nutmeg
- 8 slices peasant loaf, about 4 inches in diameter, lightly toasted
ARTICHOKE PARMESAN SAUCE
By BobD
Drain and rinse artichoke hearts, squeezing them to remove excess water
- 1 14-ounce can artichoke hearts
- 1/4 teaspoon cayenne
- 1/4 cup creme fraiche or sour cream
- 1/3 cup chopped fresh dill leaves
- 2 egg yolks
- 1 1/2 tablespoons lemon juice
- 1 stick frozen butter, cut into 6 or 8 pieces
- 1/2 cup finely grated Parmigiano Reggiano cheese
- Herbs, chopped chives and edible flowers for garnish
EGG, HERB & ARUGULA SALAD
By BobD
To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil
- It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
- 8 large eggs, hard-boiled (see below) and finely chopped
- 1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
- 2 celery stalks, finely chopped
- 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
- Salt and freshly ground pepper to taste
- 1 tablespoon white wine vinegar or sherry vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup plain low-fat yogurt or buttermilk
- 1 tablespoon Hellmann's or Best Foods mayonnaise
- 1 garlic clove, green shoot removed, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 6-ounce bag baby arugula
HORSERADISH CURED KOBE BEEF CARPACCIO
By BobD
1. Combine peppercorns, lemon verbena leaves, sea salt, star anise, horseradish, brown sugar and thyme in mortar an...
- LEMON VERBENA HORSERADISH-CURED KOBE BEEF CARPACCIO WITH CACAO NIBS, ROOMANO, WATERCRESS, ICE WINE AND GRANNY SMITH PÂTE DE FRUIT
- Whole black peppercorns 1/2 tsp
- Lemon verbena leaves 1/2 C
- Fleur de sel 1 tsp
- Star anise, whole 1 each
- Horseradish, freshly grated 1/4 C
- Brown sugar 1 TBS
- Thyme leaves, fresh 1 tsp
- Kobe beef tenderloin, center-cut, trimmed 1 Lb
- Grapeseed oil 2 TBS
- Pistachio oil 3 TBS
- Ice wine vinegar 3 TBS
- Sea salt and freshly ground pepper to taste
- Granny Smith pâte de fruit as needed
- Roomano aged Gouda cheese, thinly sliced 6 slices
- Watercress leaves 1/2 C
- Cacao nibs, toasted, combined with 1/4 tsp togarashi 1 TBS
VEGGIES MUSHROOM BURGERS
By BobD
1. Place the bulgur in a bowl with a little salt if desired
- 1/4 cup fine bulgur
- 1/2 cup roasted almonds
- 2 tablespoons extra virgin olive oil
- 1 pound fresh mushrooms, trimmed and quartered
- 2 large garlic cloves, green shoots removed, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons dry white wine (optional)
- 1 6-ounce bag baby spinach, rinsed, or a 12-ounce bunch of spinach, stemmed and washed
- 1 egg, beaten (optional)
- Whole grain buns and condiments of your choice
HUEVOS RANCHEROS
By BobD
Put oven rack in middle position and preheat oven to 200F
- SERVES 4
- 6 tablespoons vegtable oil
- 8 (5-inch) corn tortillas
- 2 (14- to 15-oz) cans whole tomatoes in juice
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro plus additional for sprinkling
- 1 tablespoon chopped canned chipotle chiles in adobo
- 2 garlic cloves, coarsely chopped
- 1 teaspoon salt
- 8 large eggs