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Recipes
SWEET POT PUDDING w/PECANS & GINGERSNAPS
By BobD
For topping: Toss first 4 ingredients in medium bowl
- Topping:
- 3/4 cup coarsely chopped gingersnaps
- 1/2 cup toasted pecans, coarsely chopped
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- Pudding:
- 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
- 3/4 cup half and half
- 1/2 cup orange juice
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons (packed) dark brown sugar
- 2 tablespoons orange marmalade
- 1 3/4 teaspoons pumpkin pie spice
- 4 large egg yolks
- 5 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
HONEY TOGARASHI WINGS
By BobD
In a large bowl, mix the chicken wings with the buttermilk
- Wings
- 2 ½ pounds whole chicken wings, separated at the joint
- 2 cups buttermilk
- 1 cup rice flour (such as Bob's Red Mill brand)
- ¼ cup plus 2 tablespoons cornstarch
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 2 quarts vegetable oil, for frying
- Sauce
- ¾ cup honey
- ¾ cup fresh lime juice
- ¼ cup plus 2 tablespoons fish sauce
- ¼ cup scallion, white and light green parts only, thinly sliced
- ¼ cup thinly sliced serrano chile (with or without seeds)
- 1 tablespoon plus 1½ teaspoons salt
- 1 ½ teaspoons ichimi togarashi or red pepper flakes
- 1 ½ teaspoons minced garlic
- ¼ cup cilantro leaves, roughly chopped
- ¼ cup mint leaves, torn
BRAZILIAN FISH STEW in COCONUT MILK
By BobD
Cut each fish fillet into thirds
- 4 firm fish fillets such as halibut or grouper, about 5 ounces each, or 1 1/2 pounds medium shrimp
- 3 garlic cloves, minced
- 1 malagueta, bird or serrano chile, minced, or cayenne pepper to taste
- 1/2 teaspoon salt
- 2-3 tablespoons dende oil
- 1 1/2 cups coconut milk
- 3 green onions, including tops, cut into long pieces
- 1 green bell pepper, seeded and slivered
- 1 tomato, sliced
- chopped fresh cilantro
- 1 lime, cut in half
SEARED SAGE MARINATED CHICKEN BREAST
By BobD
Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat m...
- Here is a quick, tasty and light dish that can also be done with veal scallopine or turkey breast cutlets.
- ingredients
- 6 boneless, skinless chicken breast, (about 2 pounds)
- 12 fresh sage leaves
- salt
- freshly ground pepper
- ½ cup extra-virgin olive oil
- 4 garlic cloves, peeled
GRILLED TROUT w/SUMMER SAVORY MARINADE
By BobD
Light the grill or heat the broiler
- Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes.
- 4 teaspoons lemon juice
- 2 1/2 teaspoons dried summer savory, or 2 1/2 tablespoons chopped fresh savory
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup olive oil
- 8 trout fillets (about 2 pounds in all)
- Lemon wedges, for serving
PRESED CHICKEN w/SQUASH & TOMATOES
By BobD
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper
- Pressed Chicken with Yellow Squash and Tomatoes
- Yield: Makes 4 servings
- 4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
- 2 tablespoons extra-virgin olive oil
- 3/4 pound yellow squash, cut into 1/2-inch pieces
- 1 pound tomatoes, coarsely chopped
- 2 garlic cloves, chopped
- 3 teaspoons chopped marjoram, divided
NEW WORLD GRAVLAX
By BobD
Use cheesecloth to line a pan just large enough to hold salmon, making sure there is a 2-inch overhang
- Make Ahead Tip:
- to 3 2). to 1 days (Step 2). After curing and removing from the marinade, refrigerate the gravlax, wrapped in plastic, for up to 1 week.
- 1 3-pound 1 3-pound wild salmon fillet, bones removed, skin on
- 1/4 1/4 1/4 cup kosher or sea salt
- 3 3 3 tablespoons sugar
- 1 1 1 tablespoon freshly grated lemon zest
- 2 2 2 teaspoons freshly ground pepper
- 2/3 2/3 2/3 cup chopped fresh herbs, including tarragon, parsley, chives, mint and cilantro
- 1/3 1/3 1/3 cup good-quality tequila
DRIED FIGS w/BALSAMIC & MASCARPONE
By BobD
Put oven rack in middle position and preheat oven to 350F
- 6 SERVINGS
- 1 cup dry red wine
- 1/3 cups balsamic vinegar
- 1/2 cup sugar
- 1 lb dried Mission figs, stems discarded
- 3/4 cup walnut pieces (2 oz), toasted
- 1/2 cup mascarpone
PAN ROASTED ROOT VEGETABLES
By BobD
1. Heat the olive oil in one or two large skillets
- 4 SERVINGS
- 4 garlic cloves, crushed
- 1 large celery root, peeled and diced small
- 4 medium carrots, peeled and diced small
- 5 medium parsnips, peeled and diced small
- 4 celery ribs, peeled and diced small
- Celery leaves from the tops of ribs, chopped
- 3 sprigs fresh thyme
- White wine or chicken stock, optional
- 4 tablespoons butter
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper.
SEARED CALAMARI SALAD w/BASIL
By BobD
Blanch basil in a small saucepan of boiling water 15 seconds, then drain in a sieve and rinse under cold water to s...
- 6 SERVINGS
- 2 cups packed basil leaves
- 1/2 cup olive oil
- 2 tablespoons water
- 2 tablespoons fresh lemon juice, or to taste
- 1 lb cleaned calamari
- 1 (15- to 16-oz) can cannellini beans, rinsed and drained
- 1/2 lb tomatoes, cut into 1-inch chunks
- 1 celery rib, chopped
- 1/2 small onion, finely chopped
- 1 (3 1/2 - to 5-oz) package baby greens such as arugula or mache
- 1 tablespoon vegetable oil
- EQUIPMENT: a large (2-burner) griddle (preferably cast-iron)