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Recipes
JEWISH NUT STUFFED COOKES (Ma'amoul)
By BobD
For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade
- Dough:
- YIELD 35-40 COOKIES
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup semolina flour
- 10 ounces (2 1/2 sticks) pareve margarine or 1 pound (2 sticks) butter
- 2 teaspoons vegetable oil
- 1/4-1/2 cup water
- Confectioners' sugar
- Filling:
- 1 1/2 cups roughly ground walnuts
- 1 teaspoon cinnamon
- 1/2 cup sugar
Sausage and Broccoli Rabe Burgers
By BobD
Marc Vetri, the chef and owner of Vetri in Philadelphia, believes that many of his favorite Italian ingredients—h...
- 1/2 pound thinly sliced pancetta
- 1 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef chuck
- Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Two large bunches of broccoli rabe (about 2 1/2-pounds), large stems trimmed
- 2 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, minced
- 3/4 teaspoon crushed red pepper
- Freshly ground pepper
- 6 ounces Italian Fontina cheese, cut into 6 slices
- 6 kaiser rolls, split and lightly toasted
MINI BEEF WELLINGTONS
By BobD
Preheat the oven to 400 degrees F
- 7 ounces frozen puff pastry, preferably all butter, thawed
- 1/3 cup Boursin cheese (about 2 1/2 ounces), at room temperature
- 1/2 pound trimmed beef tenderloin, cut into 1/2 -inch cubes
- Salt and freshly ground pepper
- 1 large egg, lightly beaten
LETTUCE WRAPS w/SMOKED TROUT
By BobD
Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons
- 2 medium carrots, peeled
- 1/2 unpeeled English hothouse cucumber (do not remove seeds)
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
- 2 tablespoons fresh lime juice or unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
- 2 4.5-ounce packages skinless smoked trout fillets,** broken into bite-size pieces (about 2 cups)
- 1 cup diced grape tomatoes
- 1/2 cup whole fresh mint leaves
- 1/2 cup small whole fresh basil leaves
- 16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
- 1/3 cup (about) Asian sweet chili sauce***
- 1/4 cup finely chopped lightly salted dry-roasted peanuts
- * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
- ** Available at some supermarkets and at specialty foods stores and delicatessens.
- ***Available at some supermarkets and at Asian markets and from amazon.com.
ARUGULA & PEACH SALAD w/CREAMY CHIVE VIN.
By BobD
Wash peaches, rubbing to remove fuzz
- Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.
- 2 large ripe peaches
- 2 tablespoons fresh lemon juice, divided
- 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons whipping cream
- 1/3 cup finely chopped fresh chives
- 12 cups (loosely packed) arugula (about 6 ounces)
Barbecued Salmon with Green Mango Salad
By BobD
Chef Pete Evans uses green mango—which is firm and a little crunchy—for the fresh, bright salad that accompanie
- 1 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon low-sodium soy sauce
- 1/4 cup vegetable oil, plus more for brushing
- Salt and freshly ground pepper
- 1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
- 1/2 seedless cucumber, thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint
- 2 tablespoons roasted sesame seeds
- Four 7-ounce salmon fillets with skin
LEMON PANNACOTTA w/LEMON MARMALADE
By BobD
For marmalade: Using a knife, cut peel and white pith, end to end, from lemons
- Marmalade:
- 3 large lemons
- 3/4 cup sugar
- Panna Cotta:
- 1 cup whole milk, divided
- 2 teaspoons unflavored gelatin
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- Peel from 1 lemon (removed with a vegetable peeler)
- 1 vanilla bean, split lengthwise
Grilled Beer-Brined Chicken
By BobD
Doublecheck your email address and try again
- 4 4 20 to 30 to 180°F grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
BBQ CHICKEN HOECAKES w/VINEGAR SLAW
By BobD
For hoecakes: Preheat oven to 300F
- Chicken:
- Yield: Makes 6 servings
- 1 1/2 pounds skinless boneless chicken thighs
- Olive oil
- Brown Sugar and Coffee Barbecue Sauce
- Hoecakes:
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup water
- 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
- 3/4 cup coarsely grated sharp cheddar cheese
- Vinegar Slaw
- Special equipment: 2 cups wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained; 13x9x1-inch disposable aluminum foil baking pan
CHICKEN & ANDOUILLE GUMBO
By BobD
In an 8-quart pot, add the flour and canola oil and cook over medium heat, stirring until the roux turns a dark car...
- 10 SERVINGS
- • ½ cup a!-purpose flour
- • ½ cup canola oil
- • 1½ large ye!ow onions, diced
- • 4 celery ribs, diced
- • 2 green be! peppers, diced
- • 1 bunch sca!ions, chopped
- • 1 garlic clove, minced
- • 1 pound smoked sausage (such as kielbasa), sliced
- • 1 pound andoui!e sausage, sliced
- • 2 pounds boneless, skinless chicken, cut into pieces
- • 1½ tablespoons kosher salt
- • 2 teaspoons 'eshly ground black pepper
- • 3 tablespoons Worcestershire sauce
- • ½ teaspoon cayenne
- • 3 quarts chicken stock or low-sodium broth
- • 2 bay leaves
- • Rice, for serving
- • 2 teaspoons Gumbo file (available at Penzeys.com)