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Recipes
HALIBUT IN HAZELNUT ROMESCO w/POTATOES
By BobD
Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning...
- 4 SERVINGS
- Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.
- 1 large tomato (about 9 ounces)
- 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
- 1/2 cup coarsely chopped drained piquillo peppers from jar or can
- 4 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, chopped
- 1 1/2 teaspoons smoked paprika*
- 1 teaspoon Sherry wine vinegar or red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
- 4 6-ounce halibut fillets
- 1/2 cup low-salt chicken broth
- 12 baby Yukon Gold potatoes, halved, steamed until tender
- Chopped fresh parsley (optional)
CRANBERRY APPLE COFFEE CAKE
By BobD
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the...
- For the Topping:
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups cranberries, fresh or frozen, thawed, chopped (see Tip)
- 1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
- 1/2 cup cranberry juice cocktail, orange juice or apple juice
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup canola oil
- 3 tablespoons butter, slightly softened
- 3/4 teaspoon freshly grated lemon zest
- 3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
- 1 large egg
- 3/4 cup low-fat milk
- 2 teaspoons vanilla extract
SPICY BASIL COCKTAIL
By BobD
In a rocks glass or cocktail shaker, muddle the basil, Sriracha and the two liqueurs
- A few sprigs of basil, plus an unblemished leaf for garnish
- 3-4 drops of Sriracha (depending on how spicy you want it)
- 1 ounce elderflower liqueur, preferably St-Germain
- 1 ounce ginger liqueur, preferably Domaine de Canton
- Splash of Champagne, to top (nothing too expensive)
- Ice
RED SNAPPER w/WARM TOMATO SALAD
By BobD
Mix tomato wedges, red onion, basil, dill, mint, olive oil and minced garlic in medium bowl
- 4 SERVINGS
- 2 medium tomatoes, cored, cut into thin wedges
- 3 tablespoons chopped red onion
- 2 tablespoons thinly sliced fresh basil or 2 teaspoons dried
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 tablespoon chopped fresh mint
- 1 tablespoon olive oil (preferably extra-virgin)
- 1 large garlic clove, minced
- 4 5- to 6-ounce red snapper fillets
FETTUCCINE w/EGGPLANT & TOMATO SAUCE
By BobD
Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil
- 1 pound eggplant
- Olive oil pan spray
- 1 large clove garlic
- 1 4-ounce onion or 3 ounces chopped onion (1 cup)
- 1 28-ounce can chopped or crushed tomatoes, no salt added
- 1 1/2 tablespoons tomato paste, no salt added
- 1 teaspoon capers
- Fresh basil
- 8 ounces no-egg fettuccine
- Freshly ground black pepper
Indian Pudding
By BobD
With its delightful contrasts of warm spicy pudding and cold vanilla ice cream, this version of an American classic...
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup molasses
- 1/4 cup dark brown sugar
- 1/3 cup cornmeal
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pint vanilla ice cream
SHRIMP & CRAB CAMPECHANA
By BobD
Purée the sauce ingredients in a blender until smooth
- For the campechana de mariscos sauce:
- 8 APPETIZER SERVINGS
- 2 tablespoons green olives, chopped
- 3 tablespoons extra-virgin olive oil
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 2 teaspoons fresh oregano
- 2 tablespoons parsley, roughly chopped
- 1 teaspoon serrano pepper, roughly chopped
- 1/4 cup fresh lime juice
- 1/2 cup Clamato juice
- For the pico de gallo:
- 1 cup tomatoes, seeded and diced
- 1/2 cup white onion, diced
- 1 teaspoon garlic, minced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- For the seafood:
- 1 avocado, peeled, pitted and diced
- 1/2 cup Anaheim chilies, roasted, peeled, seeded and diced
- 1/2 pound medium shrimp (26-30 ct.), peeled, deveined and boiled
- 1/2 pound lump crabmeat
- 8 fresh bay leaves
- 1 jalapeño, finely chopped.
GRILLED POUSSIN
By BobD
1. Combine all ingredients to make marinade
- 4 SERVINGS
- 4 Fresh Poussins, whole or boneless @1#
- Provence Marinade
- • 4 Tbs. balsamic vinegar
- • 4 Tbs. herbes de Provence - or your favorite herbs, chopped
- • 1 Tbs. olive oil
- • 2 tsp. cracked black peppercorns
- Ginger Marinade
- • 4 Tbs. rice wine vinegar
- • 2 Tbs. freshly grated ginger
- • 2 Tbs. soy sauce
- • 2 tsp. cracked black peppercorns
- • 1 Tbs. sesame oil
POTATO GALETTE
By BobD
1. Blot potatoes dry on paper towels
- 8 SERVINGS
- • 2 lbs red potatoes, scrubbed and cut into 1/16-inch slices (see note below)
- • 1 medium-small onion, cut in half and thinly sliced
- • Salt and freshly ground black pepper to taste
- • 3 tablespoons rendered Duck Fat
- • 1 small Black Truffle, shaved paper thin (optional)
- • 1 tablespoon finely chopped flat-leaf parsley
- • 1 teaspoon minced garlic
NEAPOLITAN PIZZA SAUCE
By BobD
Pass the tomatoes through a food mill fitted with the course disc into a mixing bowl
- Let as much liquid as possible drain from the tomatoes by cutting out the cores and allowing the juices and seeds inside to escape, and then squeezing them gently with your hands.
- If the tomatoes are too wet, the crust won't cook properly. Whether you choose a food mill of food processor to grind the tomatoes, make sure they stay a little chunky. If you like a pronounced flavor of oregano, by all means add more.
- 1 14-ounce can Italian plum tomatoes, drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed hot red pepper, or more to taste