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Recipes
HONEYDEW MELON in COCONUT MILK
By BobD
Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill ...
- 8 SERVINGS
- 1 (13- to 14-oz) can well-stirred unsweetened coconut milk
- 3 tablespoons sugar
- 1 1/2 teaspoons fresh lime juice, or to taste
- 1 large honeydew melon (5 lb), chilled
- GARNISH: julienned lime zest
- SPECIAL EQUIPMENT: a melon-ball cutter
Piquant Chicken with Lemon and Capers
By BobD
Place the chicken breasts between 2 pieces of plastic wrap and pound to an even 1/8-inch thickness using a meat pou...
- 4 skinless, boneless chicken breast halves
- 4 tablespoons cold unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- 1/3 cup dry white wine
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers
- 2 tablespoons finely chopped flat-leaf parsley
- Lemon slices, for garnish
Lamb Kebabs with Cool Cucumber Salad
By BobD
Katy Sparks coats her lamb kebabs with a garlicky, salty cumin rub
- 2 tablespoons ground cumin
- 3 large garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/4 pounds boneless leg of lamb steaks, 1 inch thick, cut into 1-inch cubes
- 1 European seedless cucumber, peeled and cut into 3-inch lengths
- 1 cup plain whole milk yogurt
Grilled Trout with Lemon-Caper Mayonnaise
By BobD
In a mini food processor, pulse the scallions, capers, parsley, lemon juice, lemon zest and mayonnaise until the sc...
- 3 scallions, thinly sliced
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup mayonnaise
- Salt and freshly ground pepper
- Four 10-ounce boneless rainbow trout, heads and pin bones removed
Jean-Georges' Citrus-Marinated Scallops and Roasted Red Pepper
By BobD
- 18 ounces sea scallops, cut into 3/4-inch dice
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh grapefruit juice
- 3 tablespoons fresh orange juice
- 2 tablespoons grapeseed oil
- 1 tablespoon almond or hazelnut oil
- 1 Thai chile or jalapeño, seeded and minced
- Salt and freshly ground pepper
- 1 red bell pepper
GRILLED LAMB CHOPS w/MARINATED POTATOES
By BobD
1. Marinate the lamb: Rub the lamb with the olive oil, garlic, rosemary, lemon juice and some black pepper
- Lamb Chops
- 12 American lamb loin chops
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, mashed
- 2 rosemary sprigs, chopped
- Juice of 1 lemon
- Coarsely ground black pepper
- Chopped assorted herbs, for garnish
- Marinated Potatoes
- 3 pounds assorted potatoes (Russet, Purple
- Majesty, Yukon Gold, and Mountain Rose), cut into 1/2-inch dice (with skin)
- 1 cup extra-virgin olive oil
- 2 garlic cloves, quartered
- 1 sprig rosemary, about 6 inches long
- Kosher salt and freshly ground pepper, to taste
- 1 teaspoon chopped sage
- 1 teaspoon chopped parsley
- 2 teaspoons minced shallots
- 1/2 cup thinly sliced dried mission figs
- 1 teaspoon sherry vinegar
FARMSTAND GAZPACHO
By BobD
Place all of the diced vegetables in a large bowl
- 8 SERVINGS
- Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.
- 2 cups peeled and diced (1/4 inch) hothouse cucumber
- 2 cups diced (1/4 inch) red bell pepper
- 2 cups diced (1/4 inch) ripe tomato
- 1/2 cup diced (1/4 inch) red onion
- 2 cups tomato juice
- 1/2 cup red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 dashes Tabasco sauce
ANCHOVY LEMON DIP W/GREEN BEANS
By BobD
Stir together 2 tablespoons sour cream with water, anchovies, and garlic in a small saucepan, then cook at a bare s...
- This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.
- 1 cup plus 2 tablespoons sour cream, divided
- 2 tablespoons water
- 1 (2-ounce) can flat anchovy fillets in oil, rinsed and drained
- 2 garlic cloves, finely chopped
- 1/3 cup mayonnaise
- 1 to 2 tablespoons fresh lemon juice
- 1 1/2 pounds green or wax beans, trimmed
VEGGIES CLASSIC RATATOUILLE
By BobD
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips
- 1/2 pound eggplant
- 1/2 pound zucchini, trimmed
- 1 teaspoon salt
- 7 tablespoons olive oil, divided
- 1 8-ounce onion, thinly sliced (about 2 cups)
- 2 green bell peppers, thinly sliced into strips
- 2 garlic cloves, pressed
- 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
- 3 tablespoons minced fresh parsley
Salted Shortbread Cookies
By BobD
Preheat the oven to 325°
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup sugar, plus more for sprinkling
- 1 stick unsalted butter, softened