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Recipes
WATERMELON GAZPACHO
By BobD
In a food processor, puree the 8 cups of coarsely chopped watermelon
- 4 SERVINGS
- 8 cups coarsely chopped seedless watermelon, plus cup finely diced seedless watermelon
- loaf country bread, crust removed and torn into small pieces (about 4 cups)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/3 cup tomato juice, preferably low-sodium
- 1/3 cup water
- 1/4 cup sherry vinegar
- 2 tablespoons fresh lemon juice
- teaspoon cayenne pepper
- Salt
- 4 toasted bread rounds
- Piment d'Espelette (or mildly hot paprika), for serving
Warm Corn Chowder Salad with Bacon and Cider Vinegar
By BobD
Because the corn for this salad is barely cooked, it's best to use the juiciest kernels available
- 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 2 red bell peppers, cut into 1/2-inch dice
- 8 ears of corn, kernels removed
- 1 medium red onion, thinly sliced
- 1/4 cup cider vinegar
- 1/4 teaspoon crushed red pepper
- Salt
SEARED ARTIC CHAR w/BROCCOLINI, OLIVES & GAR
By BobD
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
- 2 SERVINGS
- 2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- 1 6- to 7-ounce bunch broccolini
- 2 large garlic cloves, chopped
- 1/3 cup halved pitted Kalamata olives
- 3 teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided
- 2 7- to 8-ounce arctic char fillets with skin (each about 1/2 to 3/4 inch thick)
- 2 tablespoons (or more) white balsamic vinegar, divided
CREAM PUFFS w/LEMON CREAM FILLING
By BobD
For lemon-cream filling: Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan;...
- Lemon-cream filling:
- 10 SERVINGS
- 1/2 cup sugar
- 1 large egg
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons finely grated lemon peel
- Pinch of salt
- 3 tablespoons unsalted butter, diced
- 1 cup chilled heavy whipping cream
- Cream puffs:
- 3/4 cup water
- 3/4 cup whole milk
- 3/4 cup (1 1/2 sticks) unsalted butter, diced
- 1/2 teaspoon salt
- 1 1/2 cups sifted all purpose flour (sifted, then measured)
- 6 large eggs, divided
- Assembly:
- Robin Eggs malted milk candy (optional)
- 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- Special Equipment: Pastry bag with 1/2-inch plain round tip
LATIN STYLE CHICKEN THIGHS & RICE
By BobD
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total)
- 4 SERVINGS
- 2 lb chicken thighs with skin and bone
- 2 tablespoons unsalted butter, cut into bits
- 2 tablespoons olive oil
- 1 large onion, chopped (2 cups)
- 3 garlic cloves, minced
- 1 cup medium- or long-grain white rice
- 1 cup reduced-sodium chicken broth
- 3/4 cup water
- 1/4 teaspoon crumbled saffron threads
- 1 Turkish or 1/2 California bay leaf
- 1 cup frozen peas (not thawed)
- GARNISH: chopped flat-leaf parsley
OVEN FRIED CATFISH w/DILL TARTAR SAUCE
By BobD
Preheat oven to 450F. Place breadcrumbs and melted butter in separate shallow dishes
- 2 SERVINGS
- 1/3 cup dry breadcrumbs
- 2 tablespoons (1/4) butter, melted
- 2 6-ounce catfish fillets (1/2 inch thick) or other white fish fillets (such as orange roughy)
- 1/3 cup regular or low-fat mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 tablespoon drained capers
Fried Chicken Tacos
By BobD
"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill ...
- 1/4 cup fresh lime juice
- Kosher salt
- 4 large boneless chicken thighs with skin (about 5 ounces each), pounded 1/3 inch thick
- 1/2 pound tomatillos—husked and quartered
- 2 garlic cloves, chopped
- 2 serrano chiles or 1 large jalapeño with seeds, chopped
- 1 small onion, coarsely chopped
- 3 tablespoons cilantro leaves
- 1 Hass avocado, cut into 1/2-inch dice
- 1/3 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- Large pinch of cayenne pepper
- Vegetable oil, for frying
- Warm corn tortillas, for serving
GERMAN SKILLET BAKED PANCAKES
By BobD
Preheat the oven to 425F. In a large blender, combine the eggs, flour, and half-and-half
- Puffy, golden pancakes with minimal effort because they're baked rather than cooked on top of the stove.
- For the pancakes
- 8 extra-large eggs
- 1 cup all-purpose flour
- 1 cup half-and-half
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus 4 tablespoons, melted, for brushing on the pancakes
- For the topping
- 4 tablespoons unsalted butter, melted
- Confectioners' sugar
- 2 lemons, cut into wedges
- Lemon cuts the sweetness of these pancakes and imparts its fresh, citrusy flavor. Serve with Venison Sausages
Sticky Oat-and-Pine-Nut Bars
By BobD
These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix
- 1 stick unsalted butter, plus more for greasing
- 3/4 cup honey
- 1/2 cup packed light brown sugar
- 2 cups old-fashioned oats, preferably thick-cut
- 1 1/2 cups pine nuts (8 ounces)
- 1 teaspoon freshly ground black pepper
- Pinch of salt
- 4 ounces white chocolate, chopped
- 1/2 teaspoon canola oil
GRILLED ROSE WATER POUNDCAKE
By BobD
Heat oven to 325 degrees
- 8-10 SERVINGS
- 2 sticks plus 4 tablespoons unsalted butter, softened
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 5 eggs, separated
- 2 teaspoons rose water.