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Recipes
SPECK & ASIAGO PINWHEELS
By BobD
Defrost puff pastry sheet in the refrigerator for a few hours
- These pretty little pinwheels are the perfect do-ahead hors d'oeuvre to enjoy with your favorite apperitivo or Prosecco.
- 1 sheet frozen Puff Pastry
- 2 ounces sliced Speck Alto Adige PGI (about 10 slices)
- 1 cup finely shredded Asiago Stagionato PDO
- Baking sheet
- 2 sheets of Parchment paper cut to fit the baking sheet
RST TURKEY w/PLUM GLAZE & PLUM GRAVY
By BobD
MAKE GLAZE AND ROAST TURKEY: Preheat oven to 425F
- 8-10 SERVINGS
- All turkeys are improved by brining-but kosher turkeys, which are salted during the koshering process, are as flavorful and succulent as brined ones, without all the fuss.
- FOR GLAZED TURKEY
- 1/2 cup plum jam (preferably damson plum) or red currant jelly (6 oz)
- 2 teaspoons Chinese five-spice powder
- 2 tablespoons whole black peppercorns
- 2 tablespoons water
- 1 1/2 teaspoons salt
- 1 (12- to 14-lb) turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock
- 5 to 7 cups spinach, bacon, and cashew stuffing (see stuffed onions)
- 1/2 stick (1/4 cup) unsalted butter, melted
- FOR PLUM GRAVY
- Pan juices from roast turkey
- 3 1/2 About 3 1/2 cups turkey giblet stock
- 1/2 cup dry red wine
- 1/4 cup plum jam (preferably damson plum) or red currant jelly (3 oz)
- 1/3 cup all-purpose flour
- SPECIAL EQUIPMENT: 2 small metal skewers or wooden toothpicks; kitchen string; an instant-read thermometer
- To try brine, use 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours.
Red Chili Burgers
By BobD
Light a grill. Gently form the ground beef into 4 thick patties and season generously with salt and pepper
- 2 1/4 pounds ground chuck, preferably organic
- Salt and freshly ground pepper
- 1/2 pound Crescenza-Stracchino or buffalo mozzarella, cut into 4 slices (see Note)
- 4 brioche buns, split
- 4 tablespoons unsalted butter, melted
- 1 cup Griddled Onions
- 1 cup prepared sauerkraut, warmed up
- 1 cup Red Chili, warmed up
GRILLED BANANA SPLITS w/FUDGE & RUM SAUCE
By BobD
Preheat a grill to high, and lightly oil the grill grate
- Hot Fudge Sauce:
- 6 SERVINGS
- Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce-Emeril
- 6 firm-ripe unpeeled bananas, halved lengthwise
- 6 tablespoons honey
- 12 tablespoons (3/4 cup) packed light brown sugar
- Vanilla ice cream, for serving
- Hot Fudge Sauce, for serving
- Rum Caramel Sauce, for serving
- 2 cups lightly sweetened whipped cream, for serving
- Finely chopped roasted lightly salted peanuts, for serving
- 6 maraschino cherries, for serving
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup heavy cream
- 1/4 cup plus 2 tablespoons light corn syrup
- 3 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Pinch of salt
- Rum Caramel Sauce:
- 3/4 cup sugar
- 1/4 cup hot water
- 1 cup plus 1 tablespoon heavy cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 2 teaspoons cold unsalted butter
Radicchio Zuccherino Salad
By BobD
Pick over the greens, discarding any wilted or yellow leaves
- 6 cups raddichio or other young, mildly bitter greens, such as chicory, frisee, or mache
- 2 garlic cloves, crushed and peeled
- salt
- freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mild red-wine vinegar
Red Curry Chicken Kebabs with Minty Yogurt Sauce
By BobD
For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using j
- 2 1/2 tablespoons Thai red curry paste
- 1/2 cup vegetable oil
- Kosher salt
- 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
- 3/4 cup plain low-fat yogurt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped mint
SAUTEED SAVOY CABBAGE w/SCALLIONS
By BobD
Chop scallions, reserving white and dark green parts separately
- 4 SERVINGS
- Great with pork chops, chicken, or fish.
- 1 bunch scallions
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 1 lb Savoy cabbage, cored and thinly sliced (8 cups)
- 1/4 cup water
Potato Gnocchi with Butter and Cheese
By BobD
Preheat the oven to 400°
- 2 pounds baking potatoes (about 4)
- 2 large egg yolks
- Salt
- 1/2 cup all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
Sous Vide Tri-Tip with Cilantro Butter
By BobD
Preheat a water bath to 135°
- One 2-pound tri-tip sirloin, about 2 inches thick, chilled
- 2 teaspoons kosher salt
- 2 teaspoons minced shallot
- 2 teaspoons lime juice
- 1 stick salted butter, softened
- 2 chipotle chiles in adobostemmed, seeded and minced
- 3 tablespoons chopped cilantro leaves
- Vegetable oil, for cooking
CHOCOLATE PEPPERMINT SANDWICH COOKIES
By BobD
1. Make the cookies: In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder
- Cookies:
- 3 cups all-purpose flour
- 2/3 cup natural cocoa powder, sifted
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 cups granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Mint Filling:
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 drops green food coloring (optional)