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Recipes
GRILLED KIELBASA w/WARM POTATO SALAD
By BobD
Generously cover potatoes with water in a large saucepan and add 1 tsp salt
- Accompaniment:
- 4 SERVINGS
- 2 pounds small red boiling potatoes, halved or quartered if large
- 1/2 cup finely chopped sweet onion
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 pound smoked kielbasa
- grainy mustard
TUNA TAPENADE
By BobD
1. Make sure that there are no pits mixed in with your olives
- Serve tapenade with croutons or raw vegetables. You can also make deviled eggs, mashing the tapenade with hard-cooked yolks to make the filling.
- 1/4 pound imported black olives, pitted
- 2 garlic cloves, halved, green shoots removed
- 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold water
- 2 anchovy fillets (optional)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 can olive-oil packed light (not albacore) tuna
- Freshly ground pepper
GARLIC BROTH
By BobD
1. Bring a medium saucepan full of water to a boil
- 2 2 2 heads garlic
- 2 2 2 quarts water
- 1 1 1 tablespoon olive oil
- A bouquet garni made with a bay leaf, a couple of sprigs each of thyme and parsley and a fresh sage leaf
- to to taste
VIDALIA ONION TART w/BACON
By BobD
To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a pla...
- For the Pastry:
- 3 cups all-purpose flour
- 1 cup cold, unsweetened butter, cut into 1-inch cubes
- 1 teaspoon salt
- 4 to 6 tablespoons ice water
- For the Filling:
- 4 slices bacon
- 5 large Vidalia onions, peeled, halved, and thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons coarsely chopped fresh thyme leaves
- 1/4 cup dry white wine
- 3 tablespoons local honey
- 1 egg, beaten
- 2 tablespoons whole cream
- Equipment:
- 1 (12-inch) tart pan or 2 (9-inch) tart pans
NECTARINES w/RICOTTA-VANILLA CREAM
By BobD
Toss nectarines with 1 teaspoon sugar and lime juice in a bowl and let macerate, stirring occasionally, 10 to 15 mi...
- Yield: Makes 4 servings
- 3 nectarines (about 1 pound), cut into wedges
- 1/2 cup plus 4 teaspoon sugar, divided
- 1 teaspoon fresh lime juice
- 1/2 pound ricotta (1 cup)
- 1/4 cup whole milk
- 3/4 teaspoon pure vanilla extract
- 1/4 cup water
- 1/4 cup pine nuts, toasted
- 1/4 cup mint leaves
SEA BASS COUS COUS
By BobD
In a large pot, heat the oil over moderately low heat
- Sweet potatoes, red bell pepper, and chickpeas blend with strips of sea bass in a highly seasoned tomato broth. This satisfying mélange is ladled over a mound of steaming couscous to make a complete meal in one dish.
- 2 tablespoons cooking oil
- 1 onion, cut into thin slices
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/2 teaspoon fresh-ground black pepper
- 2 1/4 teaspoons salt
- 1 quart canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 cups water
- 1 1/3 cups couscous
- 2 cups drained canned chickpeas, rinsed (from one 19-ounce can)
- 1 pound sea bass fillets, skinned, cut into approximately 3/4-by-1 1/2-inch pieces
Sour-Orange Yucatán Chickens
By BobD
Orange juice and lemon juice give this superb roast chicken a pleasant tang; honey gives it a touch of sweetness
- 20 garlic cloves, halved
- 1/4 cup vegetable oil
- 1 1/3 cups fresh orange juice
- 1/2 cup fresh lemon juice
- 1/4 cup pure ancho chile powder
- 2 tablespoons hot paprika
- 4 teaspoons kosher salt, plus more for seasoning
- 2 teaspoons ground cumin
- Two 3 1/2-pound chickens
- 1/4 cup plus 1 tablespoon honey
FRESH CORN SOUP w/ROASTED CORN GUAC
By BobD
Roast the Corn for the Guacamole Preheat the oven to 450F
- Yield: Serves 4 to 6
- The soup is bright and fresh and can be made year-round since it tastes just as good when using frozen corn as it does when using fresh.
- Roasted Corn Guacamole
- Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
- 1 tablespoon olive oil
- Salt and black pepper
- 1 tablespoon finely chopped red onion
- 2 tablespoons fresh cilantro, finely chopped
- 1 lime, finely grated zest and juice
- 1 jalapeno stemmed and seeded, finely chopped
- 1 avocado, pitted and chopped
- Soup
- Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1/2 red onion, chopped
- 1 jalapeno stemmed and chopped
- Salt and black pepper
- 1 1/2 cups chicken broth
- Cilantro sprigs, to garnish
CHIPOTLE PEANUT BRITTLE
By BobD
Quickly spread the mixture out on a buttered rimmed baking sheet and let cool before breaking into pieces
BAY LEAF CREME BRULEE
By BobD
1. In a medium saucepan, combine the cream with the milk, ¾ cup of sugar and the salt
- 2 3/4 cups heavy cream
- 1 1/4 cups whole milk
- 1 1/4 cups sugar, divided, plus more for caramelizing
- 1/2 teaspoon salt
- 5 bay leaves, preferably fresh
- 2 large eggs
- 6 large egg yolks