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Recipes
Sides (Craftsteak Spinach Gratin)
By chefbobby
In a riff on a traditional steakhouse side, Chef Tom Colicchio of Craftsteak restaurants transforms classic creamed...
- 3 Tbs. unsalted butter, plus more for greasing
- 1 cup fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 2 tsp. vegetable oil
- 2 lb. baby spinach
- 2/3 cup heavy cream
- 2/3 cup half-and-half
- 1/4 cup diced yellow onion
- 1 Tbs. plus 1 tsp. all-purpose flour
- 1 clove
- Pinch of freshly grated nutmeg
- 1 bay leaf
- 1 fresh thyme sprig, plus leaves from 1 thyme sprig
- 1/2 cup grated Emmentaler cheese
- Kosher salt and freshly ground white pepper, to taste
Meals (Ham & Cheese Sandwich Loaf)
By chefbobby
1) Cut bread in half horizontally
- 1 loaf sourdough bread (1 pound)
- 1 cup sliced fresh mushrooms
- 1 medium green pepper, cut into strips
- 1 medium sweet red pepper, cut into strips
- 1 celery rib, sliced
- 3 green onions, sliced
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 1 pound shaved deli ham
- 1 cup (4 ounces) shredded Colby cheese
- 1/2 cup shredded part-skim mozzarella cheese
Meals (Pintors Chicken)
By chefbobby
Dredge chicken in flour, and lightly saute on both sides
- 4 chicken breast cutlets
- 1 cup all-purpose flour, seasoned with salt and pepper
- 1 tablespoon diced garlic
- 1/4 cup Madeira wine
- 1/2 cup tomato sauce
- 1/4 cup bean water, water from can of pinto beans
- 2 tablespoons chopped fresh dill
- Salt and pepper
- 3/4 cup pinto beans
- 1 cup julienned leeks
Meals (Pepper Steak Heros)
By chefbobby
1) Position a broiler rack 4 to 5 inches from the heat, and a second rack in the lower third of the oven
- 3 tablespoons EVOO
- 1 large onion, sliced
- 1 bag (10 oz.) frozen sliced bell peppers
- Salt and pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon crumbled dried oregano
- 7 ounces flatiron steak
- 4 hero (sub) rolls, split, some inner crumbs removed
Meals (Grilled Pierogies & Kielbasa)
By chefbobby
1) Preheat a grill to medium
- 1 pound kielbasa (pork or turkey), cut into 4 pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 large white onion, cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies (do not thaw)
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Desserts (Crushed Blackberry Sundaes with Caramel Sauce)
By chefbobby
Prepare the blackberries: Combine the blackberries, sugar and cassis in a bowl
- For the Blackberries:
- 2 pints blackberries
- 1/4 cup sugar
- 1/4 cup cassis liqueur
- For the Caramel Sauce:
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1 1/2 cups sugar
- 1 tablespoon cold unsalted butter
- Pinch of salt
- For the Sundaes:
- 1 quart vanilla ice cream
- 1 cup pecans, toasted, cooled and roughly chopped
- Freshly whipped cream
Meals (Ribbon Pasta with Tomato, Dill & Ricotta)
By chefbobby
1) Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound egg tagliatelle, fettuccine or pappardelle pasta
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 clove garlic, crushed
- 2 pints cherry tomatoes, halved
- 1/4 cup finely chopped fresh dill
- 4 cups loosely packed baby arugula leaves
- 3/4 cup fresh ricotta cheese
Desserts (Tequila Lime Tart)
By chefbobby
For the crust: Preheat oven to 350 degrees F Add wafers and pine nuts to food processor, pulse until well gro...
- For the crust:
- 10 ounces vanilla wafers
- 1/3 cup pine nuts
- 1/2 cup butter, melted
- For the filling:
- 2 egg whites
- 1 tablespoon sugar
- 1/4 cup tequila
- 1/2 cup fresh lime juice
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- Fresh whipped cream, for serving
Cocktails (Pineapple-Chili Margarita)
By chefbobby
Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder
- 2 Tbsp coarse salt
- 1-1/2 Tsp chili powder
- Ice
- 1 Cup tequila
- 1 Cup pineapple juice
- 1/2 Cup lime juice
- 1-1/2 Tbsp agave nectar
Sides (Deviled Crab Risotto Milanese)
By chefbobby
1) In a small saucepan, bring the stock, saffron and 1 cup water to a low boil
- 1 32 ounce container chicken stock
- 1 generous pinch saffron (about 30 threads)
- 2 tablespoons EVOO
- 3 slices good-quality bacon, finely chopped
- 1 small to medium onion, finely chopped
- 1 rib celery heart, finely chopped
- 1 fresh fresno chile pepper, seeded and very finely chopped
- 2 large cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh thyme
- 1 1/2 cups arborio rice
- Salt and pepper
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmigiano-reggiano
- 3 tablespoons butter