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Recipes
BRISKET in COFFEE BBQ SAUCE
By BobD
In a medium kettle, heat 1/4 cup of the oil over medium heat
- 10-12 SERVINGS
- 3/4 cup vegetable oil
- 1 large Spanish onion, minced
- 5 cloves garlic, minced
- 1 teaspoon crushed-red-pepper flakes
- 1 tablespoon tomato paste
- 7 tablespoons light-brown sugar
- 5 cups brewed coffee
- 1/2 cup cider vinegar
- 128-ounce can peeled, chopped tomatoes
- Kosher salt and freshly ground black pepper
- 1 brisket (about 4 pounds).
MEDITERRANEAN BEET & YOGURT SALAD
By BobD
1. Roast the beets, peel and cut in wedges or slice into half-moons
- 4 4 4 medium size beets, roasted
- 11/2 11/2 11/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
- 1 1 1 teaspoon sugar
- 2 2 2 tablespoons extra virgin olive oil
- to and freshly ground pepper to taste
- 1 to 2 1 to 2 2 garlic cloves (to taste)
- 1/2 1/2 1/2 cup thick Greek style yogurt or drained yogurt
- 2 2 2 tablespoons minced dill
HAKE w/HAZELNUTS & CAPERS
By BobD
Pulse hazelnuts in food processor until finely chopped
- 4 SERVINGS
- 1/2 cup hazelnuts
- 4 (6-oz) pieces hake fillet
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 garlic clove, finely chopped
- 2 tablespoons red-wine vinegar
- 2 tablespoons water
- 2 tablespoons drained bottled small (nonpareil) capers
- 1/4 cup chopped flat-leaf parsley
SOUFLEED CRAB MEAT CANAPES
By BobD
Preheat oven to 425 degrees
- 6 slices country bread, 1/2-inch thick
- 2 large eggs, separated
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 3 1/2 tablespoons pesto, homemade or bought
- 6 tablespoons extra virgin olive oil
- 3/4 pound lump crab meat
- Paprika
BBQ PORK BURGERS w/SLAW
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas) Thinly slice enough cabbage...
- 4 SERVINGS
- Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Cabbage slaw with a creamy dressing tops them off with just the rig
- 1 (1/2-lb) piece green cabbage, cored
- 1/4 cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
- 1/2 cup very finely shredded carrot (1 medium)
- 1 tablespoon thinly sliced fresh chives
- 1/2 cup bottled tomato-based barbecue sauce
- 1/4 teaspoon cayenne
- 1 1/2 lb ground pork
- 4 kaiser or soft rolls, split and grilled
- EQUIPMENT: an adjustable-blade slicer
FARFALLE w/FENNEL & PORCINI
By BobD
Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes
- 1 ounce dried porcini mushrooms
- 1/2 cup warm water
- 1/2 tablespoon extra-virgin olive oil
- 1/2 cup thinly sliced red onion
- 1 cup thinly sliced fennel bulb
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper
- 1/2 pound farfalle (bow-tie pasta)
- 1 tablespoon finely minced fennel tops
- 2 tablespoons freshly grated Parmesan cheese
Thai Chicken and Watermelon Salad
By BobD
For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and f...
- 2 stalks of fresh lemongrass, pale inner core only, minced
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breast halves, butterflied
- 2 Thai chiles, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons light brown sugar
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 2 tablespoons water
- 2 1/2 pounds seedless watermelon, cut into balls of various sizes (3 cups)
- 1/4 cup each of chopped cilantro and mint
COUSCOUS w/BLACK EYED PEAS & GREENS
By BobD
1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- 1 teaspoon coriander seeds, lightly toasted and ground
- 1 teaspoon caraway seeds, lightly toasted and ground
- 2 teaspoons cumin seeds, lightly toasted and ground
- Salt, preferably kosher salt, to taste
- 1 pound black-eyed peas, rinsed
- 2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
- 2 tablespoons tomato paste
- 1 1/2 pounds greens (such as Swiss chard, kale or mustard greens) stemmed, washed thoroughly in two changes water, and coarsely chopped
- 1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped
- 2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed
VEGGIES BRAISED TURNIP GREENS W/TURNIPS & APPLES
By BobD
Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot
- 2 pounds turnip greens or other braising greens (see cooks note, below), tough stems discarded and greens torn into small pieces
- 1 (3/4-to 1-pound) ham hock, rinsed
- 3 1/2 cups water
- 3 Gala apples
- 1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces
- 2 teaspoons cider vinegar
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, cut into pieces
BEEF OVER THE COALS BISTECCA FIORENTINA
By BobD
Prepare a hot fire in a campfire or wood-fired grill, then let the coals burn down to hot chunks of embers (a 6- to...
- 1 (2-pound) Porterhouse or T-bone steak, 2 inches thick
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 2 1/2 cups arugula leaves
- 1 clove garlic, minced
- 2 tablespoons olive oil, plus more for drizzling (optional)
- Juice of 1 lemon
- Coarse sea salt or smoked or citrus salt for garnish
- Shavings of Parmesan cheese