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Recipes
RED SNAPPER IN GRAPE LEAVES w/CAPER BUTTER
By BobD
Light the grill or heat the broiler Sprinkle the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Boneless fish fillets wrapped in grape leaves form neat little packages that are great for grilling or broiling. The leaves may char a bit, but don't worry; they'll taste delicious.
- 2 pounds red snapper fillets, skinned, cut to make 8 pieces
- Salt
- Fresh-ground black pepper
- 16 large bottled grape leaves, drained, rinsed, and dried
- 2 tablespoons cooking oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- Grated zest of 1 lemon
- 1 tablespoon capers, drained
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
Butter Pecan Cookie and Peach Ice Cream Sandwiches
By BobD
Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says
- 1 cup pecans
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of baking soda
- 1/4 teaspoon salt
- 1 sticks unsalted butter, softened
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 pints peach ice cream, softened slightly
LAYERED POTATO & CHEESE CASSEROLE
By BobD
Have ready a large bowl of water
- Seek out authentic Italian Fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad.
- 2 pounds baking potatoes, of uniform size
- 1 tablespoon unsalted butter
- Salt
- 1 cup shredded Fontina cheese
- 2/3 cup grated Parmesan cheese
- 1 cup light meat stock
PORTUGUESE HONEY BREAD
By BobD
Put oven rack in middle position and preheat oven to 325F
- 6 SMALL LOAVES
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened, plus additional for buttering pans
- 3/4 cup dried cranberries or dried sour cherries
- 3/4 cup chopped mixed fine-quality candied fruit such as pear, citron, and candied orange peel (not a supermarket brand; 1/4 lb)
- 1/4 cup Port
- 1 1/4 cups walnuts (4 1/4 oz)
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup sugar
- 3 large eggs
- 3 teaspoons active dry yeast (from two 1/4-oz packages)
- 1/4 cup warm water (105-115F)
- 3/4 cup molasses (not blackstrap)
- 1/2 cup mild honey
- SPECIAL EQUIPMENT: 6 (6- by 3 1/4- by 2-inch) metal loaf pans (2- to 2 1/4-cup capacity)
Yogurt Panna Cottas with Honey
By BobD
In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 1 cup fat-free milk
- 1/3 cup sugar
- 1 cup low-fat buttermilk
- 1 cup fat-free plain Greek yogurt
- 2 tablespoons honey
- Red grapes, for serving
SAUTEED TROUT FILLETS w/PINE NUT COATING
By BobD
Grind nuts and flour in food processor
- 2 SERVINGS
- 1/2 cup toasted pine nuts (about 2 ounces)
- 1/4 cup all purpose flour
- 2 12-ounce whole trout, heads and tails removed
- Olive oil
- Fresh chopped parsley
- Lime wedges
SMOKED SALMON SANDWICHES
By BobD
Mix first 4 ingredients in small bowl
- 2 SERVINGS
- 2 tablespoons honey mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon (packed) finely chopped fresh dill
- 1 teaspoon white wine vinegar
- 2 onion-poppy seed bagels, cut horizontally in half
- 6 tablespoons soft cream cheese
- 3 ounces smoked salmon
- 2 thin slices red onion
- 2 teaspoons drained capers
SMOKED TROUT w/LEMON CHIVE SAUCE
By BobD
Cut head and tail from trout
- 2 medium smoked trout
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crème fraîche
- Finely grated zest of 2 lemons
- 2 teaspoons lemon juice
- 1 1/2 teaspoons snipped chives
- 2 tablespoons minced dill
- 1 baguette, sliced
SPICY SWEET POTATO SPREAD
By BobD
Cook the potatoes in the microwave on high power until soft, 10 to 12 minutes
- YIELD 2 CUPS
- Serve with sweet potato or root vegetable chips. The sweet potatoes can be cooked in a microwave in just 10 to 12 minutes.
- 2 or 3 small to medium sweet potatoes (about 12 ounces)
- 2 large garlic cloves, minced
- 1 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup juice from 2 limes
- 2/3 cup olive oil
- 1/3 cup canned chicken broth
Twice-Glazed Asian Barbecued Chicken
By BobD
Instead of the usual smoky-sweet tomato-based barbecue sauce, Mike Sheerin of Chicago's Blackbird bases his Asian-s...
- 6 garlic cloves, unpeeled
- 1 1/2 teaspoons black peppercorns
- 1 onion, coarsely chopped
- 1 1/2 tablespoons vegetable oil
- 1/2 cup oyster sauce
- 3 tablespoons soy sauce
- 1/3 cup water
- 1/4 cup white wine vinegar
- 4 boneless, skin-on chicken breast halves (about 6 ounces each)
- Cucumber-Cherry Salad, for serving