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Recipes
SWISS CHARD STALK & TAHINI DIP
By BobD
1. Steam the chard stalks about 15 minutes or until tender when pierced with a fork
- If you are making a Swiss chard dish and dont know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.
- 1 pound Swiss chard stalks, coarsely chopped (about 4 cups)
- Salt to taste
- 2 to 4 garlic cloves (to taste), peeled, green shoots removed
- 1/2 cup sesame tahini, stirred if the oil has separated
- 1/4 to 1/2 cup freshly squeezed lemon juice, to taste
- 1 tablespoon extra-virgin olive oil
THAI SHRIMP & HALIBUT CURRY
By BobD
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons
- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
MUSHROOM, SAUSAGE & PROSCIUTTO STUFFING
By BobD
Slice thin the mushrooms and chop the stems
- 8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms
- 5 tablespoons unsalted butter
- 2 ounces prosciutto, chopped
- 1/3 cup walnuts
- 4 shallots, finely chopped
- 1 large garlic clove, finely chopped
- Salt and freshly ground pepper
- 3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side
- 3 tablespoons chopped flat-leaf parsley
- 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
- 3 tablespoons Cognac, previously flamed
- 1 cup cubed stale crustless white bread
- 1/4 cup milk
- 2 eggs, lightly beaten
TUNA & BLACK OLIVE TAPENADE
By BobD
Place olives in a bowl of food processor
- 1 1/2 cups pitted black olives in brine, patted dry
- 5 anchovy fillets
- 1/4 cup canned tuna (preferably packed in oil), drained
- 3 tablespoons capers
- 3 tablespoons extra-virgin olive oil
SAUTEED GROUPER w/TOMS, ARTICHOKES & OLIVE
By BobD
TO PREPARE THE VEGETABLES: Bring a medium pot of water to a boil
- For the Vegetables:
- 4 ripe plum tomatoes
- 3 tablespoons olive oil
- 1 medium shallot, minced
- 2 tablespoons minced garlic
- 1/4 pound white mushrooms, quartered
- 3 tablespoons pitted sliced black olives, Gaeta or Kalamata
- 1 tablespoon minced fresh thyme, plus sprigs for garnish
- 1 (9-ounce) package of frozen artichoke hearts, thawed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup white wine
- 2 tablespoons unsalted butter
- For the Fish:
- 1/3 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless grouper or red snapper fillets
PINEAPPLE IN GINGER RUM SYRUP
By BobD
Bring water, sugar, and ginger to a boil in a wide 6-quart heavy pot, stirring until sugar is dissolved, then boil,...
- SERVES 6
- 5 cups water
- 1 cup sugar
- 16 (1/8-inch-thick) rounds fresh ginger
- 2 pineapples (about 3 lb each), peeled, quartered lengthwise, and cored, then cut crosswise into 1/4-inch slices
- 1/3 cup dark rum
FILETS w/SPICED BUTTER & H. VERTS
By BobD
PREPARE VEGETABLES: Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3...
- 2 SERVINGS
- An Eastern-inspired spiced butter makes filet mignon even juicier than usual. Artichokes and haricots verts, cooked separately and then baked together, taste luxuriously rich.
- Cooked artichokes
- 1/4 lb haricots verts or other thin green beans, trimmed
- Spiced butter
- 2 (1 1/2- to 2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon vegetable oil
- 1/2 cup dry white wine
- 1/4 cup veal demi-glace
- SPECIAL EQUIPMENT: an instant-read thermometer
INDIVIDUAL BOURBON PECAN TARTS
By BobD
MAKE CRUST: Put a baking sheet on middle rack of oven and preheat to 375F
- 8 SERVINGS
- FOR COOKIE CRUST
- 4 sticks unsalted butter, diced
- 4 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- FOR FILLING
- 3 large eggs
- 1 cup sugar
- 1/3 cup unsalted butter, melted
- 1/2 cup dark corn syrup
- 1/2 cup light corn syrup
- 3 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups pecan halves
- EQUIPMENT: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms
PINEAPPLE TRUFFLES
By BobD
In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar
- 1 1/4 cups firmly packed sweetened flaked coconut, divided
- 3/4 cup sugar, divided
- 1 medium pineapple, ripe
- 3/4 cup confectioners sugar
- 4 large egg yolks
PORTERHOUSE STEAK w/PAN SEARED TOMS
By BobD
Preheat oven to 375F with rack in middle
- 4 SERVINGS
- 3 tablespoons olive oil, divided
- 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 lb each)
- 4 teaspoons kosher salt
- 6 large garlic cloves, thinly sliced lengthwise
- 4 (1/2-pint) containers mixed cherry tomatoes
- 6 large thyme sprigs
- 1 1/2 cups coarsely torn basil leaves