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Recipes
WINE POACHED MAHI MAHI w/SHRIMP & FENNEL
By BobD
Pat fish dry with paper towels
- 6 SERVINGS
- 6 5-ounce skinless mahimahi fillets (each about 1 1/2 inches thick)
- 2 teaspoons olive oil
- 3 cups bottled clam juice
- 1 cup dry white wine
- 1/2 lemon, thinly sliced
- 3 garlic cloves, peeled
- 1/4 teaspoon dried crushed red pepper
- 1/2 pound uncooked medium shrimp, peeled, deveined
- Sauteed Fennel, Capers and Arugula
- Fresh fennel fronds
Spice Cake with Bourbon-Pecan Frosting
By BobD
This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery
- 3 cups sifted all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 pound unsalted butter, softened
- 1 large egg yolk (optional)
- 1 pound confectioners' sugar
- 1/4 cup plus 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons bourbon
- 1/4 cup ground toasted pecans
BROILED SWORDFISH w/ORANGE & GINGER
By BobD
Combine first 7 ingredients in 9-inch glass pie plate
- 2 SERVINGS
- 1/4 cup orange juice
- 1 tablespoon oriental sesame oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced orange peel
- 1/2 teaspoon rice vinegar
- Pinch of cayenne pepper
- Pinch of sugar
- 1 10-ounce 3/4-inch-thick swordfish steak, cut in half
- Orange slices
- Chopped green onion
SQUASH BLOSSOMS STUFFED w/RICOTTA
By BobD
Make tomato sauce: Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirr...
- For tomato sauce:
- 4 SERVINGS
- 1 garlic clove, minced
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons olive oil
- 1 1/2 pound plum tomatoes, finely chopped
- 1/2 cup water
- 1/2 teaspoon sugar
- For squash blossoms:
- 1 cup whole-milk ricotta (preferably fresh)
- 1 large egg yolk
- 1/4 cup finely chopped mint
- 2/3 cup grated Parmigiano-Reggiano, divided
- 12 to 16 large zucchini squash blossoms
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3/4 cup chilled seltzer or club soda
- 3 About 3 cups vegetable oil for frying
- Equipment: a deep-fat thermometer
RISOTTO w/SHRIMP & ARUGULA
By BobD
Peel and devein the shrimp and add the shells to the fish stock
- 1 pound medium shrimp
- 1 bunch arugula
- 2 tablespoons unsalted butter 2 shallots, minced
- 1 teaspoon garlic, minced
- 1 1/2 cups arborio rice
- 2/3 cup of dry white wine
- 6 cups fish stock
- Coarse salt and freshly ground pepper.
BEEF BRAISED in RED WINE w/CHINESE MUSHROOMS
By BobD
1. Place the beef and the wine in a bowl that will hold them comfortably
- 2 to 2 1/4 pounds tri-tip or other cut of sirloin, chuck or rump, in one piece
- 2 cups red wine
- 12 large dried Chinese black mushrooms
- 3 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 thyme sprigs
- 1 tablespoon red wine vinegar
- Salt and pepper.
LEEK & PANCETTA RISOTTO w/FRIED EGG
By BobD
1. In a medium skillet set over medium heat, heat olive oil
- 1 tablespoon extra-virgin olive oil
- 2 leeks, cleaned well and finely chopped
- 1 cup finely chopped pancetta
- 10 tablespoons unsalted butter, divided
- 1/2 cup finely chopped yellow onion
- 3 cups Arborio rice
- 1/3 cup dry white wine; at room temperature
- 5 to 6 cups hot chicken stock
- Olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 6 large eggs
CAMBODIAN GRILLED CHICKEN
By BobD
Advance Preparation 1 to 4 hours for marinating the chicken Prepare the chicken and marinade: Remove and di...
- 2-4 SERVINGS
- For the Chicken and Marinade
- 1 whole chicken (3 1/2 to 4 pounds)
- 5 cloves garlic, peeled and cut in half
- 2 tablespoons sugar
- 1 teaspoon coarse salt (kosher or sea)
- 1 tablespoon soy sauce
- 1 tablespoon Asian fish sauce (or more soy sauce)
- For the Glaze
- 2 tablespoons vegetable oil
- 1 clove garlic, peeled and gently crushed with the side of a cleaver
- 2 teaspoons annatto seeds (achiote), or 2 teaspoons sweet paprika
- For the Dipping Sauce
- 1 teaspoon coarse salt (kosher or sea)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar (optional)
- 2 limes
- You'll Also Need
- A grill basket (optional)
CARDAMOM APPLE ALMOND CAKE
By BobD
Put oven rack in middle position and preheat oven to 350F
- 8 SERVINGS
- FOR CAKE
- Vegetable oil for greasing pan
- 1/2 cup matzo meal (not cake meal), plus additional for dusting
- 1 cup slivered almonds (4 1/2 oz), toasted (see Tips) and cooled
- 1/2 teaspoon salt
- Scant 1/2 teaspoon ground cardamom
- 5 large eggs, separated, at room temperature for 30 minutes
- 1 cup granulated sugar
- 2 Granny Smith apples, peeled and coarsely grated
- FOR POWDERED SUGAR
- 1/3 cup granulated sugar
- 1/2 teaspoon potato starch
- SPECIAL EQUIPMENT: a 9- to 9 1/2-inch (24-cm) springform pan; an electric coffee/spice grinder
PAN GRILLED SHOULDER CHOPS w/MINT PESTO
By BobD
For lamb: Combine all ingredients in large bowl; turn lamb to coat with oil
- Lamb shoulder chops are widely available and are less expensive than lamb rib chops.
- Lamb
- 4 (9- to 10-ounce; round-bone) lamb shoulder chops
- 2 tablespoons olive oil
- 4 large fresh rosemary sprigs
- 4 garlic cloves, peeled, crushed
- Pesto
- 1 cup fresh Italian parsley
- 1 cup fresh mint leaves
- 1/2 cup walnuts, lightly toasted
- 1/3 cup olive oil
- 1/2 small garlic clove, peeled
- 2 1/4 teaspoons fresh lemon juice