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Recipes
MISO GLAZED TUNA KEBABS
By BobD
Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved
- 4-6 SERVINGS
- 1 cup white miso (also called shiro miso)*
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup mayonnaise
- 2 lb tuna steak, cut into 1-inch cubes
- EQUIPMENT: 8 (12-inch) wooden skewers, soaked in water 30 minutes
THE DOMINIQUE
By BobD
Make pesto: Place walnuts, garlic, Parmesan, and arugula in beaker of food processor or blender; pulse to chop
- 4 SERVINGS
- Wisconsin Gorgonzola, Parmesan, grilled chicken breast, and arugula smothered in walnut pesto.
- 1 cup walnut halves or pieces, toasted
- 1 clove garlic
- 1/4 cup Wisconsin Parmesan cheese, grated
- 8 ounces arugula
- 1/2 cup extra virgin olive oil
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 6 tablespoons butter, at room temperature
- 8 slices of ciabatta bread
- 1 cup dried cranberries
- 8 ounces Wisconsin Gorgonzola cheese
Nacho Burgers
By BobD
MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 1 chipotle chile in adobo, seeded and minced
- 3 plum tomatoes, finely diced
- 2 tablespoons red onion, finely diced
- 3 tablespoons chopped cilantro
- Salt
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Salt and freshly ground pepper
- 1 1/2 pounds ground beef chuck
- Vegetable oil, for brushing
- Salt and freshly ground pepper
- 4 hamburger buns, split and toasted
- Sliced pickled jalapeños and blue corn tortilla chips, for topping
ZA'ATAR
By BobD
Grind the sesame seeds in food processor or with mortar and pestle
- 1/4 cup sumac
- 2 tablespoons thyme
- 1 tablespoon roasted sesame seeds
- 2 tablespoons marjoram
- 2 tablespoons oregano
- 1 teaspoon coarse salt
Lemon-Dijon Mayonnaise
By BobD
When it's made fresh," says Paul Virant, "plain mayonnaise is a great little sauce"—a savory complement to grille...
- 1 large egg
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- Finely grated zest and juice of 1 lemon
- 1 cup grapeseed, canola or other neutral vegetable oil
- Salt and freshly ground black pepper
PORCHETTA
By BobD
1. Heat oven to 250 degrees
- 6 SERVINGS
- 20 fresh sage leaves
- 3 fresh thyme sprigs, stems removed
- 3 sprigs rosemary, stems removed
- 2 garlic cloves, coarsely chopped
- 1 tablespoon fennel seeds, slightly toasted
- 1 1/2 teaspoons medium-coarse sea salt
- 1 1/2 teaspoons coarsely ground black pepper
- 4 pounds boneless pork shoulder, skin on
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white or red wine.
TOMATILLO GUACAMOLE
By BobD
1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down
- YIELD 1-1/2 CUPS SERVING 6
- 1/2 pound fresh tomatillos, husked
- 1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
- 10 cilantro sprigs, plus additional leaves for garnish
- Salt to taste
- 2 small or 1 1/2 large ripe avocados
- 1 tablespoon freshly squeezed lime juice
HONEY GLAZED WAX BEANS
By BobD
Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes
- 6 SERVINGS
- 1 1/4 lb wax (yellow) or green beans, trimmed
- 1 tablespoon mild honey
- 3/4 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon salt
ROSEMARY & GARLIC ROASTED POTATOES
By BobD
Preheat oven to 450F with a 4-sided heavy sheet pan in upper third
- 4 SERVINGS
- 2 lb medium boiling potatoes, peeled and cut into 1-inch-thick wedges
- 3 tablespoons olive oil
- 5 to 6 large rosemary sprigs (about 5 inches long)
- 4 large garlic cloves, smashed and peeled
OVEN FRIED POTATOES
By BobD
Preheat the oven to 500 degrees
- 4-6 SERVINGS
- 1 pound waxy potatoes, such as red potatoes
- 1 pound sweet potatoes, cut in half crosswise
- 3 tablespoons extra virgin olive oil
- Kosher salt or coarse sea salt