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Recipes
FRITTA w/ASPARAGUS & SCALLIONS
By BobD
Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise ...
- 6 SERVINGS
- 1 pound fresh, thin asparagus spears
- 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)
- 1/2 pound scallions
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt or kosher salt, or more to taste
- 8 large eggs
- Freshly ground black pepper to taste
SPICY FRIED SHRIMP w/M-80 SAUCE
By BobD
1. Make the M-80 sauce: In a small bowl, whisk together the cornstarch and water
- Slaw:
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 1 tablespoon sambal chile paste
- 1/2 cup freshly squeezed orange juice
- 1 serrano chile, finely chopped
- 2 cloves garlic, finely chopped (about 1 tablespoon)
- One two-inch piece fresh ginger, scraped/peeled and finely chopped (about 2 tablespoons)
- 1/2 head green cabbage, thinly sliced (about 1 1/2 cups)
- 1/2 head red cabbage, thinly sliced (about 1 1/2 cups)
- 1/2 medium carrot, thinly sliced into 2-inch pieces
- 1/2 medium red pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 Serrano chile, thinly sliced
- 5 basil leaves, thinly sliced
- Shrimp:
- Vegetable oil
- 1/2 pound rock shrimp (or substitute 16-20 count shrimp cut into small cubes)
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- Black and white sesame seeds
- 1 tablespoon green onions, thinly sliced
- Cilantro leaves
LEMON FRUIT SWIRLS
By BobD
In a blender, pulse together the flour sugar and salt to blend
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 tsp. salt 1
- cup unsalted butter, at room temperature, cut into 1/2-inch slices
- 1 large egg
- 1 tsp. vanilla
- 4 tsp. grated lemon peel
- 1 tsp. lemon juice
- 1/2 cup finely chopped dried apricots
- 1/2 cup finely chopped candied citron peel or lemon peel
- 1/2 cup finely chopped candied red cherries 1/2 cup finely chopped walnuts
- Parchment paper
SPICED RABBIT LEGS w/TOMATOES & OKRA
By BobD
1. Make Regime Blend spice mixture
- 4 SERVINGS
- Spiced Rabbit Legs with Tomatoes, Okra, and Ginger with Scented Basmati Rice
- Keep the spice mixture tightly capped and store in a dark cupboard or shelf. You can use it in several dishes, including Cranberry-Apple Chutney.
- 4 rabbit hind legs, blotted dry
- • Salt and pepper to taste
- • Regime Blend spice mixture (recipe follows)
- • 2 tablespoons olive oil
- • 1 large onion, split lengthwise and cut into thing lengthwise strips
- • 3 tablespoons chopped garlic
- • 3 cups peeled, seeded, and chopped plum tomatoes (about 10 to 12), or chopped canned plum tomatoes
- • 1 bay leaf
- • 1 sprig thyme, or 1 teaspoon dried thyme
- • 1 sprig rosemary, or 1 teaspoon dried rosemary
- • 1 teaspoon grated orange zest
- • 2 inch piece fresh gingerroot, julienned
- • 1 cup vegetable or chicken stock
- • Scented Basmati Rice (recipe follows)
- • 1 small cauliflower, core removed, florets thinly sliced
- • 1/2 cup pitted imported black olives
- • 1/2 pound okra
- • Tabasco to taste
- • 1/2 cup coarsely chopped cilantro
SPOONBREAD w/ROASTED GREEN CHILIS
By BobD
1. Heat the oven to 375 degrees
- 2 tablespoons unsalted butter
- 1 cup yellow cornmeal, preferably stone-ground
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 large New Mexico or poblano green chili, roasted, peeled, seeded and finely chopped
- 2 eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda.
KASHA STUFFED ROAST CHICKEN
By BobD
Preheat oven to 375 degrees
- 6-8 SERVINGS
- 4 tablespoons chicken fat or vegetable oil, plus additional for greasing pan
- 3 onions, 1 diced and 2 coarsely chopped
- 1 large egg
- 1 cup dry kasha
- 2 cups chicken broth or water
- Salt and freshly ground black pepper
- 1/2 cup diced celery
- 1 cup sliced mushrooms, optional
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh sage
- 1 roasting chicken, 4 to 5 pounds
- 3 cloves garlic, minced
- 1 pound whole, unpeeled, small potatoes
- 3 tart apples, quartered and cored
- 4 carrots, peeled and cut into 3- to 4-inch chunks
- 4 parsnips, peeled and cut into 3- to 4-inch chunks
- 1 tablespoon chopped fresh rosemary leaves.
RISOTTO w/CREAMY SCALLOPS & TOMATOES
By BobD
In a saucepan, heat the stock to a simmer
- 4 to 5 cups no-salt-added fish stock
- 2 ounces onion to yield 1/2 cup chopped onion
- 3 teaspoons olive oil
- 2 shallots
- 1 clove garlic
- 1 cup Arborio rice
- 3/4 cup dry white wine
- 6 large ripe plum tomatoes
- Enough fresh thyme to yield 1 tablespoon chopped thyme
- 12 ounces scallops
- 2 tablespoons reduced-fat ricotta
- 1/4 cup nonfat plain yogurt
- 1 lemon to yield 1 teaspoon finely grated lemon rind
- 1/8 teaspoon salt
- Freshly ground black pepper to taste.
CREPE BUNDLES w/CAVIAR & SOUR CREAM
By BobD
MAKE CREPE BATTER: Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 Tbsp for cooking c...
- FOR CREPES:
- 8 SERVINGS
- BEGGARS' PURSES
- 5 tablespoons unsalted butter
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon salt
- 2 tablespoons chopped chives
- FOR PURSES:
- 16 to 20 long chives (from 1 bunch)
- 3/4 cup sour cream (preferably at room temperature)
- 4 oz domestic caviar such as osetra or rainbow trout
RISOTTO w/FENNEL & BLACK OLIVES
By BobD
1. Heat the stock to a simmer
- 3 to 4 cups chicken stock, no salt added
- 1 red onion, about 1 pound
- 1 tablespoon olive oil
- 1 pound fennel
- 1 cup arborio rice
- 1/2 cup dry white wine
- 16 small oil-cured black olives
- 1 teaspoon fennel seed
- 1 ounce Parmigiano-Reggiano
- Freshly ground pepper to taste.
Fennel & Fig Infused Vodka
By BobD
Vodka infused with fennel and figs
- 18 ounces vodka
- 1/2 pound dried Black Mission figs, quartered
- 1 small fennel bulb, thinly sliced
- 3 or 4 fresh Black Mission figs, halved