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Recipes
CARAMELIZED SALMON w/CILANTRO POT SALAD
By BobD
In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt...
- Be forewarned: when you put the sugarcoated fish in the pan, it's going to smoke up the kitchen and maybe set off your smoke alarm! Get your windows open and your kitchen fan on.
- The pungent fragrance and the bright green leaves of the cilantro give a lot of bam to the combination.
- 1 cup Emeril's Mayonnaise (see recipe)
- 1/4 cup chopped fresh cilantro leaves
- 1 teaspoon chopped garlic
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped celery
- 2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
- 4 salmon fillets (about 4 ounces each), cut in half crosswise
- 1 cup sugar
- 2 tablespoons olive oil
- Sprigs of fresh cilantro and parsley
BLACKBERRY BUNDT CAKE w/ORANGE GLAZE
By BobD
Make the cake: Preheat the oven to 350°
- 8-10 SERVINGS
- Cake
- 22/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 pound (2 sticks) unsalted butter, softened, plus additional for the pan
- 13/4 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 pints blackberries (about 1 pound), rinsed and dried
- Orange Glaze
- 1/2 cup fresh orange juice (from about 1 medium orange)
- 1/2 cup confectioners' sugar
GRILLED COCONUT KALE
By BobD
1. Wash the kale thoroughly and cut out the stalks
- 3 bunches kale
- 3 13.5-ounce cans coconut milk
- 1 tablespoon kosher salt
- 1 teaspoon ground cayenne
- 1 teaspoon mild paprika
- ¼ cup freshly squeezed lemon juice.
SMOKED SALMON PATE
By BobD
Sprinkle oil all over bread
- 6 tablespoons olive oil
- 4 slices day old French bread
- 1 pound (4 sticks) butter, softened
- 12 ounces smoked salmon
- 1/2 cup finely chopped green onions
- 2 tablespoons (or more) fresh lemon juice
- 1 cup sour cream
- Freshly ground black pepper
- Assorted crackers or toasted bagel slices
- Assorted crudites (such as sliced carrots, celery, cucumber and jicama)
MACADAMIA & VERBENA CRUSTED SEA BASS
By BobD
1. Bread sea bass fillets in flour, egg wash and pesto
- Flour as needed
- Eggs as needed
- Macadamia nut and lemon verbena pesto as needed
- Sea bass, fillets of 8 each
- Butter 2 TBS
- Ratatouille as needed
- Citrus beurre blanc as needed
HEAVENLY HOTS PANCAKES
By BobD
1. Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth
- 50 SMALL PANCAKES
- Don't cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them.
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons cake flour
- 2 cups sour cream
- 3 tablespoons sugar
- Solid vegetable shortening for greasing griddle or skillet.
MARINATED TUNA on DAIKON
By BobD
In a glass or ceramic pan, combine all the ingredients for the marinade
- THE TUNA AND DAIKON:
- 1 cup soy sauce
- Juice of 1 lemon
- 1/4 cup dry Sherry
- 2 tablespoons finely chopped fresh ginger
- 1/4 cup chopped scallions
- 1 clove garlic, finely chopped
- Pinch of red pepper flakes
- 2 tablespoons freshly ground black pepper
- 1 pound yellowfin tuna, deep red in color, cut in half lengthwise
- 1 large daikon, scraped with a vegetable peeler and cut into 1/4-inch slices
- Shaved pickled ginger for garnish (available at Oriental markets)
BUTTERNUT SQUASH & CHESTNUT SOUP
By BobD
Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-qt heavy pot over medium-low heat,...
- 6 SERVINGS
- 4 large shallots, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 (15-oz) can diced tomatoes, drained
- 3 large thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lb butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 31/2 cups)
- 5 cups water
- 1/4 teaspoon grated nutmeg
- 12 bottled cooked chestnuts, chopped (1/2 cup)
- ACCOMPANIMENT: softly whipped cream
SAUTEED WATERCRESS
By BobD
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with ...
- 4-6 SERVINGS
- 2 tablespoons peanut or vegetable oil, divided
- 3 tablespoons pine nuts
- 2 garlic cloves, finely chopped
- 3/4 teaspoon ground coriander
- 1/4 teaspoon hot red-pepper flakes
- 3 bunches watercress (1 lb), cut into 2-inch pieces
PIMIENT d'ESPELETTE MAYONNAISE
By BobD
Combine shallot, lemon juice, vinegar, and lime peel in medium bowl
- YIELD 1 CUP
- 1 1/2 tablespoons finely chopped shallot
- 2 teaspoons fresh lemon juice
- 2 teaspoons Sherry wine vinegar
- 1 1/2 teaspoons finely grated lime peel
- 1 cup mayonnaise
- 1 teaspoon piment d'Espelette
- Coarse sea salt
- Freshly ground black pepper