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Recipes
CHOCOLATE CHERRY ICE CREAM BOMBE
By BobD
Line bowl with plastic wrap, leaving an overhang all around
- 8-10 SERVINGS
- 3/4 cup walnuts (2 1/2 oz), toasted, cooled, and chopped
- 3/4 cup lightly crushed chocolate wafer cookies
- 3 pints cherry or cherry vanilla ice cream, softened slightly
- 1 pint chocolate ice cream, softened slightly
- 6 oz bittersweet chocolate (no more than 60% cacao), finely chopped
- 1/2 stick unsalted butter, cut into pieces
- 1/4 cup vegetable oil
- 1 maraschino cherry with stem
- EQUIPMENT: a 2- to 2 1/2-qt bowl (about 8 inches in diameter)
Grilled Skirt Steak with Chimichurri Sauce
By BobD
Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt ...
- 2 cups chopped parsley
- 2/3 cup extra-virgin olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper
- Salt and freshly ground pepper
- 4 pounds skirt steak
CREAMY POTATO SALAD w/YOGURT VINAIGRETTE
By BobD
1. In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using)
- 1 medium 1 medium red onion, diced
- 1/3 cup 1/3 cup vinegar (red or white wine, sherry or apple cider)
- 1 to 2 1 to 2 garlic cloves, to taste, minced or puréed
- Salt to taste
- 2 teaspoons 2 teaspoons Dijon mustard
- 1/4 cup 1/4 cup extra virgin olive oil
- 1/2 cup 1/2 cup plain low-fat yogurt
- 1 tablespoon 1 tablespoon Hellmann’s or Best Foods Mayonnaise (optional)
- Freshly ground pepper
- 2 pounds 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
- 4 stalks 4 stalks celery, diced or sliced
- 3 tablespoons 3 tablespoons chopped fresh parsley
- Optional: 2 or 3 hard-cooked eggs, diced
GRILLED LEG w/THYME & ALLSPICE
By BobD
Mince garlic, then mash to a paste with salt
- You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside.
- 4 large garlic cloves
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1 teaspoon finely grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 5 teaspoons minced fresh thyme
- 1 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a thin layer of fat
- Special equipment: an instant-read thermometer
CHICKEN PARMESAN BURGERS
By BobD
Blend diced bread and Parmesan in processor to fine crumbs
- 4 SERVINGS
- 10 1/2 -inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
- 1/2 cup finely grated Parmesan cheese
- 4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
- 3/4 cup purchased refrigerated marinara sauce
- 12 ounces ground chicken (white meat)
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon grated onion
- 1/4 teaspoon salt
- 4 ounces whole-milk mozzarella cheese, thinly sliced
- 4 large radicchio leaves
GRILLED GUINEA HEN LEGS
By BobD
1. Marinate the guinea hen legs with all of the ingredients listed above for 2 to 3 hours
- Serves 4
- 10 Guinea Hen Legs or Guinea Hen Breast
- 2 cups olive oil
- 1 lemon sliced, 1/4 inch
- 1 orange sliced, 1/4 inch
- 2 sprigs fresh rosemary, chopped
- 6 cloves garlic, thinly sliced
- 2 sprigs fresh thyme, chopped
ASPARAGUS, RADICCHIO & CALAMARI SALAD
By BobD
Using a knife, peel the oranges, removing all the white pith
- 4 SERVINGS
- 2 navel oranges
- 1/3 cup sherry vinegar
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 2 teaspoons smoked paprika
- 1 cup extra-virgin olive oil
- Salt
- 1 ¼ pounds squid bodies and tentacles, bodies trimmed into ½-inch rings
- 12 asparagus spears
- 2 medium heads radicchio--leaves separated, washed and dried
MASHED TURNIPS AND POTATOES
By BobD
Peel potatoes and turnips, then cut into 2-inch pieces
- MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS
- 2 lb yellow-fleshed potatoes such as Yukon Gold
- 1 1/4 lb turnips
- 2 1/4 teaspoons salt
- 7 tablespoons unsalted butter, cut into tablespoons
- 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
- 2 tablespoons drained bottled horseradish, patted very dry between paper towels
- 3/4 cup whole milk
- 1/2 cup thinly sliced scallion greens
CORN DUMPLINGS IN PORK BROTH
By BobD
Combine milk and vinegar in a small glass or ceramic bowl
- 4 SERVINGS
- 1 cup milk
- 2 teaspoons apple cider vinegar
- 2 cups Indian Head cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 quart pork broth
CHICKEN LIVER PATE
By BobD
Heat 2 Tbsp butter in a 12-inch heavy skillet over medium heat until foam subsides
- 2 CUPS
- 1 stick unsalted butter, divided
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 lb chicken livers, separated into lobes, trimmed and rinsed
- 3/4 teaspoon quatre epices (French four-spice blend)
- 3 tablespoons Cognac
- ACCOMPANIMENT: crackers or baguette toasts