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Recipes
EMPANADA FILLING
By BobD
1. Roast peppers for 30 minutes in 400 degree oven
- 1/2 lb. ground chuck/90% lean
- 1/2 lb. ground pork
- 3 eggs hard boiled and chopped
- 1 medium roasted red pepper chopped
- 1 medium roasted Poblano pepper chopped
- 6 oz. green Spanish olives (deli quality preferred) diced
- 2 oz. dark raisins
- 1 small chopped onion
- 2 cloves of minced garlic
- 2 tbs balsamic vinegar
- 4 tbs olive oil divided
- 1 half lime
- 1/2 tsp sweet Paprika
- 1/2 tsp ground Cumin
- 1/4 tsp ground black pepper
- 1/4 tsp dry thyme
- dash of salt
CROSTINI w/ZUCCHINI PESTO
By BobD
Using a box grater, coarsely grate the zucchini
- 6 SERVINGS
- This versatile pesto is also ideal for an effortless dinner, either tossed with pasta or spooned over grilled chicken.
- 3 medium zucchini (about 1 pound)
- 2 teaspoons salt, plus more to taste
- 2 garlic cloves, minced
- 1/4 cup shredded basil
- 1/2 cup marcona almonds, toasted and finely chopped
- 1 tablespoon thyme leaves, chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 4 tablespoons extra-virgin olive oil, divided
- Freshly ground black pepper
- 1 loaf ciabatta bread, cut into 1/4-inch slices (about 12 slices)
Grilled Cheese & Andouille Sandwiches
By BobD
The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: "After you bite into it, the chees...
- 4 cooked andouille sausages, sliced lengthwise in thirds
- 3 tablespoons butter, softened
- 10 ounces extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
- 8 large slices of sourdough bread
- 2 tablespoons Dijon mustard
- 4 ounces Monterey Jack, shredded (about 1 cup)
- 12 cornichons, halved, plus more for serving
ROASTED CRANBERRY SAUCE w/HERBED WALNUTS
By BobD
For cranberries: Preheat oven to 425F
- Cranberries:
- 1 pound fresh cranberries or frozen, thawed
- 1 1/4 cups sugar
- 3 tablespoons walnut oil
- 1 tablespoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/2 teaspoon fine sea salt
- 1/4 cup dry red wine mixed with 2 tablespoons water
- Herbed candied walnuts:
- 3 tablespoons sugar
- 3 tablespoons dry red wine
- 3/4 cup coarsely chopped walnuts
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
TUNA TATAR
By BobD
Carefully dice the tuna with a sharp knife into 1/8 inch dice
- 1 1/2 pounds tuna, red in color with firm flesh
- 2 tomatoes, peeled and seeded
- 4 shallots, finely minced
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped roasted peanuts
- 2 tablespoons peanut oil
- Salt and pepper
- One 1-pint container alfalfa sprouts
WHITE BEAN BURGERS
By BobD
1. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion
- 2 cans white beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- Salt to taste
- 2 to 3 large garlic cloves (to taste), green shoots removed, minced
- 2/3 cup finely grated carrot
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped parsley
- 2 teaspoons minced fresh sage or thyme
- 1/2 cup fresh bread crumbs
- 1 egg, beaten
- Freshly ground pepper to taste
- Whole grain hamburger buns and the condiments of your choice
BRUSSELS SPROUTS & RSTD SQUASH HASH
By BobD
Preheat the oven to 425 degrees
- To this colorful winter hash add cooked black rice, which contributes a chewy texture and an earthy flavor that plays well against the sweetness of the squash and the seared brussels sprouts.
- 1 1/2 pounds winter squash, like butternut, halved, seeds and membranes scraped away
- 1 pound brussels sprouts, preferably small ones
- 2 tablespoons extra virgin olive oil
- 1 bunch scallions, sliced thin
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 2 tablespoons tomato paste, dissolved in 1/4 cup water
- 1 cup cooked black rice
- Poached eggs for serving
BULGARIAN POTATOES
By BobD
Put oven rack in middle position and preheat oven to 375F
- 2 cups 4% cottage cheese (1 lb)
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 3 lb russet (baking) potatoes (6 medium)
- 2 large eggs
- 1 cup plain whole-milk yogurt (8 oz)
- SPECIAL EQUIPMENT: an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10 by 2 inches)
Grilled Peaches and Plums with Mascarpone
By BobD
Caramelizing plums and peaches on the grill brings out their natural sweetness, and Francis Mallmann bastes them wi...
- 24 red or purple plums—halved and pitted, 4 plums thinly sliced
- 1 cup sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- 10 peaches, halved and pitted
- Mascarpone, for serving
STRAW & HAY w/WILD MUSHROOMS & CREAM
By BobD
FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling
- For Pasta:
- 4 ounces dried or 8 ounces fresh plain fettuccine
- 4 ounces dried or 8 ounces fresh spinach fettuccine
- For Mushrooms:
- 1/4 cup sliced green onions
- 1/2 cup finely chopped red or green sweet pepper
- 3 tablespoons margarine or butter
- 6 ounces fresh shiitake mushrooms, sliced (3 cups)
- 1 cup half and half or whipping cream
- 1/4 cup grated parmesan cheese
- pepper