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Recipes
JERKED PORK BURGERS w/ISLAND SLAW
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
- 4 SERVINGS
- Stirring store-bought jerk seasoning paste into ground pork takes all of ten seconds but will impart great flavor. Cabbage slaw, deepened with allspice, and a little mayo help cool the jerk's heat.
- FOR SLAW
- 3 tablespoons white-wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground allspice
- 1/2 lb green cabbage, thinly sliced (4 cups)
- 3 scallions, cut into thirds and thinly sliced into long threads
- FOR BURGERS
- 1 1/2 lb ground pork (preferably not lean)
- 2 to 3 teaspoons jerk seasoning paste
- 4 hamburger buns
- ACCOMPANIMENT: mayonnaise
WHITE BEANS w/SWISS CHARD & RICE
By BobD
1. Stem the Swiss chard, and wash both the stems and the leaves in at least two changes of water until thoroughly c...
- This brothy dish isn’t quite brothy enough to qualify as a soup — it’s more of a filling stew.
- 3/4 pound Swiss chard (1 small bunch)
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 to 4 garlic cloves, minced
- 1/2 pound (1 1/8 cups) white beans, washed and picked over
- 1 bay leaf
- 1 Parmesan rind (optional but recommended)
- Salt
- 1 cup rice
- Freshly ground pepper
- A few drops of fresh lemon juice (optional)
BUTTERFLIED CHICKEN w/CRACKED SPICES
By BobD
Light a grill or set your broiler on high and give it a 15-minute head start
- 3-4 SERVINGS
- 1 chicken, around 3 pounds
- 2 tablespoons olive oil
- 2 teaspoons fennel seed
- 1 teaspoon coriander seed
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon cumin seed
- 2 teaspoons coarse sea salt
- 1/2 teaspoon hot paprika or pimentón
- Lemon halves or fat wedges.
SOBA w/MUSHROOMS & CHIX LIVERS
By BobD
1. Heat 2 tablespoons oil in a large skillet; add panko, and cook until golden
- 5 tablespoons extra virgin olive oil
- 1/2 cup panko
- 4 ounces speck or smoky bacon, diced
- 1/4 cup minced shallots
- 1/2 pound shiitake mushrooms, stems discarded, caps diced
- Salt and freshly ground black pepper to taste
- 1/2 pound well-trimmed chicken livers, in 1-inch pieces
- 2 tablespoons flour
- 1 cup, or slightly more, chicken stock
- 1 teaspoon balsamic vinegar
- 12 ounces soba noodles
- 2 tablespoons minced cilantro leaves.
POACHED WHOLE ZUCCHINI
By BobD
Rinse the zucchini but do not trim them
- Poached Whole Zucchini with Lemon and Olive Oil
- Poaching is not a common preparation here in the US, but in season all over Italy you will be served zucchini cooked this way, simply seasoned with salt and olive oil.
- It is a perfect method when excellent zucchini are abundant—convenient to do the cooking ahead. Let the zucchini cool and you can serve them many delicious ways—as an appetizer, side dish, as the cent
- Serves 6 to 8
- 2 pounds (5 or 6) small tender zucchini
- 1 teaspoon coarse sea salt or kosher salt, plus more to taste
- 3 tablespoons best quality extra-virgin olive oil
- 1 teaspoon lemon zest, finely shredded
- 1 teaspoon freshly squeezed lemon juice, or more to taste
PLUM COBBLER w/MARZIPAN BISCUIT TOPPING
By BobD
Butter 8-inch square baking dish
- For the Filling:
- The marzipan topping gives this homey dessert an elegant flair.
- 6 cups pitted sliced plums (about 2 1/2 pounds)
- 2/3 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, cut into pieces
- For the Topping:
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup marzipan or almond paste, broken into pieces
- 1/4 cup chilled unsalted butter, cut into pieces
- 1/4 cup chilled whipping cream
- Vanilla ice cream or whipped cream
CREAMY FETTUCCINE w/MUSHROOMS
By BobD
Mix 1 tsp. cornstarch and 1 tsp
- 1 tsp. cornstarch
- 1 can evaporated milk
- 8 oz. cream cheese
- 1/2 lb. mushrooms, sliced
- 6 scallions, chopped
- 1 lb. fettuccine
- Salt and pepper
LINGUINE w/SUMMER SUCCOTASH
By BobD
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- Yield: Makes 4 first-course or 2 main-course servings
- 8 ounces linguine
- 2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided
- 3 tablespoons olive oil
- 1 3/4 cups stringless sugar snap peas
- 1 6-ounce container assorted bab tomatoes, large ones halved
- 1 1/4 cups sliced fresh basil
- 3/4 cup freshly grated Parmesan cheese plus additional for serving
Couscous Salad with Zucchini and Roasted Almonds
By BobD
Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes
- 2 cups couscous
- 1 cup fresh peas
- 1 1/2 cups finely diced zucchini
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons fresh lemon juice
- 2/3 cup chopped roasted almonds
- 1/2 cup sliced scallions
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- Crushed red pepper, for seasoning
Thai-Style Duck-and-Green-Papaya Salad
By BobD
In a small skillet, toast the rice over moderate heat, tossing, until lightly browned, about 4 minutes
- 1 tablespoon raw long-grain rice
- 2 tablespoons dried shrimp, chopped (optional)
- 1 garlic clove, chopped
- 1 Thai chile, chopped
- 1 tablespoon unsalted roasted peanuts
- 1 tablespoon light brown sugar
- 1 tablespoon granulated sugar
- 4 small plum tomatoes, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 1/2 pounds green papaya, peeled and cut into long thin strands on a mandoline (see Note)
- 1 large carrot, cut into long strands on a mandoline
- 2 shallots, thinly sliced
- 3 tablespoons cilantro leaves
- 3 tablespoons mint leaves
- 4 ounces dried rice vermicelli, soaked in water for 20 minutes and drained
- 2 boneless Pekin duck breasts (6 ounces each)—fat trimmed, skin scored in a crosshatch pattern
- Salt