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Recipes
CREAMY RED POTATO SALAD
By BobD
Bring a large pot of salted water to a boil
- 2 lb. clean, scrubbed new red potatoes
- 6 eggs
- 1 lb. bacon
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups mayonnaise
- Salt and pepper to taste
FISH CAKES w/SHRIMP & SMOKED SALMON
By BobD
Steam potatoes until tender, about 10 minutes
- 4 SERVINGS
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 1 6-ounce orange roughy fillet
- 1/4 pound bay shrimp, chopped
- 3 ounces smoked salmon, chopped
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh dill
- 2 teaspoons grated lemon peel
- 2 cups fresh breadcrumbs from French bread
- 5 tablespoons (about) vegetable oil
- Lemon wedges
GRUYERE CHEESE PUFFS
By BobD
Preheat the oven to 425 degrees F
- 2/3 cup water
- 3 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup finely grated Comte or Gruyere cheese
- 2 tablespoons Dijon-style mustard
- 1/8 teaspoon freshly grated nutmeg
- Pinch of Cayenne
GRILLED FONTINA, MUSHROOM & SAGE SANDS
By BobD
In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat
- 4 SERVINGS
- 3 tablespoons butter, 2 melted
- 1/2 pound mushrooms, cut into thin slices
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
- 8 slices from a large round loaf of country-style bread, or other bread
- 1/2 pound fontina cheese, grated (about 2 cups)
Pineapple Foster
By BobD
In a large skillet, cook the butter over high heat until lightly browned, 1 to 2 minutes
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar
- Pinch of cinnamon
- 1/2 ripe pineapple—peeled, cored and cut into 8 long spears (see Note)
- 1/2 cup dark rum
- Vanilla ice cream, for serving
THE GIBRALTAR
By BobD
Place onion slices in medium bowl
- 4 SERVINGS
- Wisconsin Kasseri, prosciutto, spinach, and pickled red onions on rosemary-olive bread.
- 2 red onions, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- 12 slices artisan-type rosemary-olive bread
- 8 ounces fresh spinach leaves
- 8 ounces Wisconsin Kasseri cheese, shaved or shredded
- 8 thin slices prosciutto
SIMPLY ROASTED TURKEY
By BobD
1. Pre-heat oven to 500 degrees F
- 1 14-16 pound organic turkey
- • 1 large yellow onion
- • Several sprigs of fresh thyme and/or sage
- • Oil
- • Salt
- • Pepper
- • Triangle of heavy duty aluminum foil big enough to cover the breast
RICOTTA FROM AL FORNO
By BobD
COMBINE MILLK, HEAVY CREAM, SEA SALT IN A NON REACTIVE SAUCEPAN w/A HEAVY BOTTOM
- 4 CUPS WHOLE MILK
- 1 CUP HEAVY CREAM
- 1/2 TSP FINE SEA SALT
- JUICE OF 1 LEMON
THE ULTIMATE GRILLED CHEESE SANDWICH
By BobD
Preheat oven to 400F. Lightly butter 1 side of each bread slice
- Butter
- 4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices (each about 7x3 1/2 inches)
- 4 thin slices prosciutto
- 8 large fresh basil leaves
- 8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
- 1/4 teaspoon dried crushed red pepper
- 2 tablespoons olive oil
- 6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)
CORNED BEEF HAM
By BobD
Cover corned beef with water in a large pot
- 6 SERVINGS
- 4 pounds whole corned beef
- 5 bay leaves
- 1 onion, chopped
- 1 tablespoon prepared mustard
- 1/4 cup brown sugar
- Whole cloves
- 1 can (1 pound 15 ounces) spiced peaches