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Recipes
WILD BOAR PROSCIUTTO SALAD
By BobD
1. Mince orange zests. Using a sharp paring knife, remove pith from oranges
- 4-6 SERVINGS
- Wild Boar Prosciutto Salad with Blood Oranges, Parmesan Cheese, and Pecans
- • 2 blood or navel oranges, zested
- • 1/2 cup homemade or best-quality purchased mayonnaise
- • 1/4 cup orange-scented olive oil or 1/4 cup extra-virgin olive oil
- • 2 tablespoons small capers
- • 6 to 8 ounces baby romaine or mesclun salad
- • 1 small bunch watercress, tough stems removed
- • 3 oz wild boar prosciutto, thinly sliced
- • 2 to 3 ounces Parmigiano Reggiano
- • 1 ounce coarsely chopped pecans, toasted
- • Salt and coarsely ground black pepper to taste
WHOLE WHEAT CRUMPETS w/MOCK CLOTD CREAM
By BobD
In a large bowl, whisk together the milk, yeast and honey
- 1 cup warm milk
- 1 envelope (2 1/4 teaspoons) yeast
- 1 teaspoon honey
- 1 1/2 cups warm water
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 cup mascarpone
- 6 tablespoons heavy cream
- Vegetable oil for cooking.
CORN & GREEN BEAN SALAD w/TOMATILLO
By BobD
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down
- For the dressing:
- 6 SERVINGS
- 1/4 pound fresh tomatillos, husked
- 1 serrano chili, seeded for a milder dressing and coarsely chopped
- 1 tablespoon fresh lime juice
- 10 cilantro sprigs
- 1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
- 1 garlic clove, peeled
- 3 tablespoons extra virgin olive oil
- Salt to taste
- For the salad:
- Kernels from 2 ears corn
- 3/4 pound green beans, trimmed and cut in 2-inch lengths (about 3 cups)
- 1 large or 2 medium tomatoes, cut in 1/4-inch dice
- 4 radishes, cut in half lengthwise then sliced thin in half-moons
- 2 tablespoons minced chives
- Lettuce leaves for the platter or bowl
- 1/4 cup crumbled queso fresco (1 ounce)
FRESH CORN CUSTARDS w/CRAB
By BobD
MAKE CUSTARD: Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and dra...
- 4 SERVINGS
- FOR CUSTARD
- 1 cup fresh corn kernels (from 2 ears) or thawed frozen
- 1/3 cup whole milk
- 1 large egg, lightly beaten
- Rounded 1/4 teaspoon salt
- FOR CRAB TOPPING
- 1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
- SPECIAL EQUIPMENT: 4 (2-oz) ceramic or glass ramekin
Grilled Leg of Lamb with Garlic and Rosemary
By BobD
Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natur...
- One 4- to 5-pound boneless leg of lamb, not butterflied
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, smashed and coarsely chopped
- 2 tablespoons minced rosemary
- Salt and freshly ground pepper
REFRIED BLACK BEANS
By BobD
1. Drain off about 1 cup of liquid from the beans, retaining in a separate bowl later for moistening the beans late...
- These beans are not refried in lard like traditional frijoles. Instead, they are reduced in their broth over medium-high heat. Spread these on crisp corn tortillas for nachos or chalupas, or serve as a side dish sprinkled with queso fresco.
- 1 pot Simmered Black Beans
- 2 tablespoons canola oil
- 1 tablespoon cumin seeds, lightly toasted and ground
- 2 teaspoons mild chile powder
- Queso fresco for serving (also known as queso ranchero) , optional
Warm Lamb Salad with Fresh Herbs, Feta and Artichokes
By BobD
In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 heads of Bibb lettuce (about 12 ounces total), torn into bite-size pieces
- 2 heads of frisée, inner light-green leaves only, torn into bite-size pieces
- 1/3 cup dill sprigs
- 1/3 cup whole flat-leaf parsley leaves
- 1 cup thawed frozen artichokes, drained
- 3/4 cup grape or cherry tomatoes, halved
- 1/2 seedless (English) cucumber, very thinly sliced
- 1/2 small red onion, very thinly sliced
- 1/4 cup pitted kalamata olives, halved
- Greek-Style Leg of Lamb
- 1/2 pound Greek feta cheese, diced (1 1/4 cups)
RSTD PHEASANT w/WILD MUSH DUXELLES
By BobD
Preheat the oven to 450 degrees
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, peeled and minced
- 2 1/2 cups mixed wild mushrooms, like shiitake, cremini and portobello
- 1 tablespoon chopped Italian parsley
- 1/2 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2 pheasants, wing tips removed
- 2 heads roasted garlic
- 8 medium-size carrots, peeled, halved crosswise and quartered lengthwise
- 4 small baking potatoes, peeled and cut into 6 pieces
- 6 small onions, peeled and quartered
CREAMY RICE GRITS w/TOMATO RELISH
By BobD
Mix tomatoes and shallot in a small bowl
- Rice grits are a by-product of milling Carolina Gold rice. Find them at ansonmills.com or grind your own.
- 2 cups chopped fresh tomatoes
- 1 small shallot, finely chopped
- Kosher salt
- freshly ground pepper
- 2 1/4 cups Carolina Gold rice grits
- 1 cup finely grated Parmesan
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
CAVATAPPI w/GARLIC & ALMOND SAUCE
By BobD
Puree blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth
- 8 SERVINGS
- This pasta is finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.
- 3/4 cup whole blanched almonds (4 oz)
- 3 garlic cloves, smashed
- 3/4 cup water
- 1 lb cavatappi or other small tubular pasta
- 2 tablespoons extra-virigin olive oil
- 3 tablespoons unsalted butter, divided
- 1 (10-oz) package frozen peas
- 1/2 cup grated Parmigiano-Reggiano plus additional for serving
- 1 tablespoon fresh lemon juice
- 1/2 cup basil leaves (torn if large), divided
- 1/3 cup mint leaves (torn if large), divided
- 1/3 cup chopped roasted almonds (2 oz)