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Recipes
Watermelon Salad with Vidalia-Onion Vinaigrette
By BobD
- Vidalia-Onion Vinaigrette:
- 2 tablespoons finely chopped Vidalia onion
- 2 tablespoons Champagne vinegar
- 2 teaspoons honey
- Pinch sea salt
- 2/3 cup canola oil
- Salad:
- Four 2-inch-thick slices of ripe watermelon
- Sea salt
- Freshly ground black pepper
- 2 ripe avocados--halved, peeled and pits removed
- 4 ounces chèvre (French goat cheese)
- 8 basil leaves
Oregon Tuna Melts
By BobD
Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio
- Two 6-ounce cans albacore tuna
- 1/4 cup finely diced red onion
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced basil
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 4 ciabatta rolls, split
- Dijon mustard and mayonnaise, for spreading
- Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
- Six teen 1/8-inch-thick lengthwise slices of kosher dill pickle
- 2 tablespoons unsalted butter, softened
GRILLED CHICKEN & SUMMER VEGGIE SALAD
By BobD
Equipment: a perforated grill sheet Make vinaigrette: Whisk together all vinaigrette ingredients, except oil ...
- For vinaigrette:
- 5 tablespoons red-wine vinegar
- 1 tablespoon plus 2 teaspoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 small garlic cloves, minced
- 3/4 teaspoon sugar
- 3/4 cup extra-virgin olive oil
- 1/4 cup chopped chives
- For radish-cucumber salad:
- 4 cups water
- 1/3 cup kosher salt
- 2 tablespoons sugar
- 4 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 bunch radishes
- 4 Persian cucumbers or 1 seedless cucumber
- 1/2 cup packed flat-leaf parsley leaves
- For chickpea salad:
- 1 (15-to 19-ounces) can chickpeas, rinsed and drained
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped mint
- For green bean salad
- 1 pound haricorts verts or other green beans
- 1/2 cup whole almonds with skin, toasted and coarsely chopped
- For grilled mushrooms and chicken:
- 3/4 pound fresh cremini mushrooms, halved
- 3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
- 2 pounds skinless boneless chicken thighs
- 1/3 cup basil pesto
- Fresh tomato salad:
- 2 medium tomatoes, cut into 1/2-inch-thick wedges
- 1/4 cup thinly sliced basil
- For lettuce:
- 4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
PASTA & BEANS ITALIAN STYLE
By BobD
Heat oil in a large pot over medium heat until hot
- A cross between pasta fagioli and minestrone, this soup is hardly a one-hit wonder.
- 2 tbsp. olive oil
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 2 (14 1/2 oz.) cans Italian-style stewed tomatoes, undrained
- 3 cups reduced-sodium fat-free chicken broth
- 1 (15 oz.) can cannellini beans or great northern beans, undrained
- 1/4 cup fresh Italian parsley, chopped
- 1 tsp. dried basil leaves
- 1/4 tsp. black pepper
- 4 oz. small shell pasta, uncooked
- Parmesan cheese, freshly grated
TANGY SALTED GREEN CHILIES
By BobD
Wearing rubber or latex gloves, slice chili peppers very thinly
- YIELD 3/4 CUP
- 10 serrano chili peppers (3 ounces)
- 1/4 cup distilled white vinegar
- 1 1/2 teaspoons kosher salt.
ONION & PUMPKIN SEED RELISH
By BobD
Chop, then toss with minced chives, toasted pumpkinseeds and a little more olive oil
- Roast thick slices of red onion with olive oil until softened and nicely browned.
EGGS w/ASPARAGUS & MUSTARD CHIVE BUTTER
By BobD
Fill a medium bowl with ice water, and set aside
- Kosher salt
- 8 slender asparagus spears, sliced on diagonal to 1-inch lengths
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon prepared grainy mustard
- 4 teaspoons minced fresh chives
- 1/4 teaspoon freshly ground black pepper
- 4 slices good-quality bread, toasted
- 8 seasoned soft-cooked eggs (see recipe)
- 2 teaspoons Cognac or brandy
ROSEMARY & MUSTARD PORK LOIN w/BABY ARTS
By BobD
Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons
- 6 SERVINGS
- Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus
- 2 lemons
- 16 garlic cloves; 6 peeled, 10 unpeeled
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons whole grain Dijon mustard
- 18 baby artichokes (about 1 3/4 pounds)
- Nonstick vegetable oil spray
- 1 3-pound boneless pork loin
- 10 small shallots, peeled
- 2 tablespoons olive oil
- 2/3 cup dry vermouth or dry white wine
- 1 cup low-salt chicken broth
EGGPLANT & GOAT CHEESE CASSEROLE
By BobD
Preheat grill or broiler. Cut the eggplant horizontally into slices one-half-inch thick
- 1 1/2 pound eggplant
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 sweet red pepper, cored, seeded and finely chopped
- 1 cup chopped well-drained canned plum tomatoes
- 1/2 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 6 ounces fresh goat cheese
- 1 tablespoon dry bread crumbs
SEA BASS w/ONION & CUMIN SAUCE
By BobD
Place fish in glass baking dish
- 4 SERVINGS
- 4 6-ounce sea bass or halibut fillets (1 inch thick)
- 1/4 cup fresh lemon juice
- 1 pound tomatoes
- 3 tablespoons vegetable oil
- 2 large onions, cut into 1/4-inch-thick slices
- 4 garlic cloves, pressed
- 1 1/2 teaspoons ground cumin