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Recipes
Spicy Sriracha Chicken Wings
By BobD
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his fav...
- 10 pounds chicken wings, split
- 1/4 cup coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon cinnamon
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup Sriracha chile sauce
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1/2 cup chopped cilantro
- Finely grated zest and juice of 3 limes
- 3 quarts vegetable oil, for frying
Updated Chicken Chow Mein
By BobD
Marcia Kiesel's modern version of this Chinese-American dish includes stir-fried egg noodles with chicken sausage, ...
- 5 tablespoons vegetable oil
- 1 pound fresh plain chicken sausages, cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons minced ginger
- 4 ounces snow peas, cut in half
- 2 fresh, hot long red chiles, seeded and thinly sliced
- 1/3 cup fresh orange juice
- 1/2 pound fresh or dried Chinese egg noodles, cooked
- 1 cup chicken stock mixed with 3 tablespoons of hoisin sauce and 2 teaspoons of cornstarch
- Salt
- 1/2 cup slivered basil leaves
WINTER SQUASH & POTATO GRATIN
By BobD
1. Preheat the oven to 375 degrees
- This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
- 1 large garlic clove, cut in half
- 1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
- 1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 cup, tightly packed, grated Gruy cheese (4 ounces)
- Salt to taste
- Freshly ground pepper
- 2-1/2 cups low-fat milk
SOBA w/STIR FRIED SNOW PEAS
By BobD
1. Heat the peanut butter for 10 seconds in a microwave to make it easier to mix
- 1 tablespoon peanut butter (to taste)
- 1 tablespoon soy sauce
- 2 tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2 teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- Salt and freshly ground pepper to taste
- 2 large garlic cloves, minced
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon sesame oil
- 1/2 cup vegetable or chicken broth
- 2 tablespoons canola oil
- 1/2 pound snow peas, strings and stem ends removed
- 1 bunch scallions, white and light green parts only
- 1/4 pound firm tofu, sliced (optional)
- 8 ounces soba noodles, cooked
- 4 large radishes, trimmed, cut in half, and thinly sliced
- 3 tablespoons chopped cilantro
Autumn Fritto Misto
By BobD
Antonio Ciminelli prepares this starter year-round with whatever produce is in season
- 1 medium zucchini, cut into 1/2-inch-thick sticks
- 3/4 cup cold club soda
- Salt
- 1 1/2 cups all-purpose flour
- 1 large egg white
- Vegetable oil, for frying
- 1 red apple, cored and cut into thin rounds or 1/2-inch-thick sticks
- 1/2 cup cold sparkling white wine, such as Prosecco
- One 3/4-pound head of cauliflower, cut into 1-inch florets
- 1/2 pound cremini mushrooms, stems trimmed and caps halved
MACHE & APPLE SALAD w/PANCETTA
By BobD
Combine vinegar and shallot in bowl; whisk in oil
- 6 tablespoons white balsamic vinegar
- 3 tablespoons minced shallot
- 6 tablespoons grapeseed oil
- 1 (3-ounce) package sliced pancetta (Italian bacon)
- 1/2 cup sliced almonds
- 16 large butter lettuce leaves
- 8 cups (lightly packed) mâche rosettes
- 2 small Granny Smith apples, cut into matchstick-size strips
PENNE w/CHICK PEAS, CHOURICO & BREAD CRUMBS
By BobD
1. Set a large pot of water to boil and salt it
- Salt and black pepper
- Extra virgin olive oil, as needed
- 1/4 pound cooked Spanish chorizo or kielbasa, chopped
- 1 tablespoon minced garlic
- 1 cup coarse fresh bread crumbs
- 4 cups cooked chickpeas, with their liquid
- 1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
- Chopped parsley leaves, for garnish.
LINGUINE w/CRAB, TOMATOES & PEPPERS
By BobD
Bring a large pot of salted water to a boil and cook the linguine until al dente
- 4 SERVINGS
- ½ pound linguine
- ¼ cup extra-virgin olive oil
- ½ cup jarred sweet pickled pepper rings
- 1 cup cherry tomatoes, halved
- ¼ teaspoon salt
- 2 garlic cloves, very thinly sliced
- ⅛ teaspoon red pepper flakes
- ¼ cup white wine
- 1 teaspoon tomato paste
- 8 ounces fresh lump crabmeat
- ¼ cup basil leaves, shredded
NUTMEG MAPLE CREAM PIE
By BobD
1. Preheat oven to 300 degrees
- 3/4 cup maple syrup
- 2 cups heavy cream
- 4 egg yolks
- 1 whole egg
- teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
CORSICAN GRILLED WHOLE FISH w/ANCHOVIES
By BobD
Heat 3 tablespoons oil in medium skillet over medium heat
- 6 SERVINGS
- 5 tablespoons extra-virgin olive oil
- 1 small onion, minced
- 1 egg
- 3 tablespoons chopped fresh parsley
- 1 tablespoon anchovy paste
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- 1 1/2 cups coarse fresh white breadcrumbs
- 1 3 1/2-to 4-pound whole fish (such as sea bass), cleaned