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Recipes
SOUTHERN BACON CHEDDAR BISCUITS
By BobD
Preheat the oven to 425°
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ⅓ cup chilled lard, cut into small cubes, plus more for greasing baking sheet
- ½ pound sliced applewood-smoked bacon, cooked until crisp and crumbled
- ½ pound extra-sharp cheddar cheese, grated
- 1 cup milk
Crispy Pork Tenderloin with Fried Apple Rings
By BobD
Preheat the oven to 250°
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 2 1/4 cups panko (Japanese bread crumbs) or dry bread crumbs
- Kosher salt and freshly ground pepper
- Two 12-ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch thick
- 1 large Granny Smith apple, cored and cut into 8 rings
- 1 1/3 cups peanut oil, for frying
- 1 lemon, cut into 4 wedges
Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
By BobD
Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat che...
- 1 tablespoon extra-virgin olive oil
- 1/4 cup minced onion
- 1/4 pound pork breakfast sausage, casings removed
- 1 Granny Smith applepeeled, cored and cut into 1/3-inch dice
- 1 garlic clove, minced
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped sage
- 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
- 4 ounces fresh goat cheese, at room temperature
- Kosher salt and freshly ground pepper
- Two 1-pound pork tenderloins
- 6 slices of bacon
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 Granny Smith applepeeled, cored and cut into 1/3-inch dice
- 3/4 cup apple cider
- 1/2 cup dry Riesling
- 1/4 cup chicken stock or low-sodium broth
- 1/2 teaspoon chopped sage
- 1/2 teaspoon chopped thyme
- Kosher salt and freshly ground pepper
SHRIMP w/CHEESE GRITS
By BobD
Bring the water to boil and gradually add the grits, stirring
- 3 1/2 cups water
- 3/4 cup regular grits (do not use instant quick-cooking grits)
- Salt to taste
- 1 pound fresh shrimp in the shell
- 12 drops Tabasco
- 6 ounces finely grated sharp Cheddar cheese
- 3 tablespoons butter
- 2 1/2 ounces finely diced bacon, about 1/2 cup
- 1/4 cup corn, peanut or vegetable oil
- 1 cup finely chopped scallions, including green part
- 6 ounces mushrooms, thinly sliced, about 3 cups
- 1 clove garlic, finely minced
- Juice of 1 lemon
- 1/4 cup finely chopped parsley
GRILLED LOBSTER w/BASIL VINAIGRETTE
By BobD
Plunge lobsters headfirst into a 12-quart pot of boiling salted water
- 4 SERVINGS
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 2 lb small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
- 3 tablespoons red-wine vinegar
- 5 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon dried hot red-pepper flakes, or to taste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2/3 cup extra-virgin olive oil
- 1/2 cup chopped fresh basil
- 1/2 lb baby arugula (about 10 cups loosely packed)
- ACCOMPANIMENT: lemon wedges
FLUFFY BUTTERMILK PANCAKES
By BobD
- YIELD 15 PANCAKES
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 21/2 cups buttermilk
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 11/2 tablespoons unsalted butter, divided, plus more for serving
- Pure maple syrup
Honey-Lime Strawberries with Whipped Cream
By BobD
These strawberries, macerated in lime and honey, become a bracing summer dessert when served over a scoop of lemon ...
- 2 pounds strawberries, hulled and thinly sliced
- 1/4 cup plus 3 tablespoons honey, preferably acacia or another mild-flavored honey
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon finely grated lime zest, plus more for garnish
- Scant 1/4 teaspoon ground cardamom
- 1 cup heavy cream
- 2 pints lemon sorbet
Radishes with Sour Cream Dressing and Nigella Seeds
By BobD
Crunchy black nigella seeds have a nutty, peppery flavor
- 1 1/2 teaspoons nigella seeds
- 1 1/2 teaspoons yellow mustard seeds
- 1/2 cup sour cream
- 2 teaspoons sherry vinegar
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper
- 3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon (about 30), thinly sliced
SPANISH ANCHOVY, FENNEL & PRSVD LEMON SALAD
By BobD
Whisk oil and vinegar in small bowl
- 8 SERVINGS
- 9 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 5 ounces mche or baby arugula
- 1 large fennel bulb, very thinly sliced, divided
- 1/2 small red onion, very thinly sliced, divided
- 1 tablespoon minced purchased or homemade preserved lemon*
- 8 ounces Spanish white anchovies in vinegar or smoked trout
Peach Crostata
By BobD
In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- Salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- 5 peaches (2 pounds)—halved, pitted and sliced 1/2 inch thick
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of cinnamon
- 2 tablespoons heavy cream
- 2 tablespoons turbinado or other coarse sugar