Chefbobby's profile page
Recipes
Appetizers (Shrimp & Deviled Egg Salad Rolls)
By chefbobby
1)Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat
- Kosher salt
- 1 pound large shell-on shrimp, deveined
- 6 large eggs
- 2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 tablespoon hot sauce
- 2 teaspoons dijon mustard
- Freshly ground pepper
- 4 butter lettuce leaves, halved
- 2 vine-ripened tomatoes, cut into 8 slices
- 4 top-loading hot-dog buns, halved crosswise
- 2 green onions, finely sliced
Meals (Hot Brown Turkey Sandwiches)
By chefbobby
1) Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes
- 5 slices bacon
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups grated muenster or monterey jack cheese
- Kosher salt and freshly ground pepper
- 4 thick slices white bread, toasted
- Dijon mustard, for spreading
- 1 tomato, sliced
- 3 cups shredded or sliced roast turkey or rotisserie chicken
- 1/4 cup chopped fresh parsley
Breakfast (Ham & Avocado Scramble)
By chefbobby
In a large bowl, whisk the eggs, milk, garlic powder and pepper; stir in ham
- 8 eggs
- 1/4 cup 2% milk
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup cubed fully cooked ham
- 1 tablespoon butter
- 1 medium ripe avocado, peeled and cubed
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
Sides (Risotto with Pesto & Peas)
By chefbobby
Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat
- Kosher salt
- 3 leeks (white and light green parts only), thinly sliced
- 2 tablespoons unsalted butter
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 1 cup frozen peas, thawed
- 3/4 cup diced ham
- 3/4 cup pesto (store-bought or reserved from Pesto Pork With Polenta
- 1 cup small fresh mozzarella balls or diced fresh mozzarella
- 1/2 cup grated parmesan cheese
Meals (Po'Boy Dogs)
By chefbobby
Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra
- Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
Desserts (Candy Bar Cake)
By chefbobby
Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat
- For the cake:
- 1 12-ounce frozen pound cake
- 3 ounces semisweet chocolate, finely chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3 to 4 tablespoons milk
- 1 1-pound box confectioners' sugar
- 3/4 cup salted roasted peanuts
- 2 cups dulce de leche
- For the coating:
- 10 ounces semisweet chocolate, finely chopped
- 1 stick cold unsalted butter, cut into pieces
Appetizers (Baked Potato Bites)
By chefbobby
1)Preheat the oven to 375°
- 4 red potatoes, sliced into 1/4-inch-thick rounds and patted dry
- 1/3 cup extra-virgin olive oil
- Salt
- 1/2 pound bacon
- 1/3 cup sour cream
- 1/3 cup cream cheese
- 1 tablespoon finely chopped chives
Meals (Barbecue Bacon Wrapped Shrimp)
By chefbobby
1)Prepare the shrimp: Mix the basil, cheese and garlic in a bowl
- For the Shrimp:
- 30 fresh basil leaves, coarsely chopped
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon minced garlic
- 30 large shrimp, peeled, tails intact
- 15 thin bacon slices, cut in half
- For the Sauce:
- 1 1/4 cups barbecue sauce, bottled or homemade
- 1/4 cup applesauce
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
Meals (Four-Cheese Pasta with Peas & Ham)
By chefbobby
1) Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces penne
- 1 cup frozen peas
- 2 large eggs, plus 1 egg white
- 1 cup evaporated milk
- 4 tablespoons unsalted butter
- 3 ounces sharp cheddar cheese, grated (1 scant cup)
- 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
- 3 ounces fontina cheese, grated (1 scant cup)
- 3 ounces deli ham, in 1 piece, diced
- 1 ounce parmesan cheese, grated (about 1/2 cup)
Smoothies (Berry Breakfast)
By chefbobby
In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended
- 2 cups cranberry juice
- 2 containers (6 ounces each) raspberry yogurt
- 1 cup frozen unsweetened raspberries
- 1 cup frozen unsweetened blueberries
- 8 ice cubes