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Recipes
Sides (Double-Fried French Fries)
By chefbobby
1)Peel potatoes on the sides, leaving the ends with the skin on
- 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
- 2 quarts canola oil
- 1 tablespoons fine-grain sea salt
- 1 teaspoon freshly ground black pepper
Appetizers (Bistro Beef Bites)
By chefbobby
Not only zippy and elegant, these mini sandwiches are as easy to make as they are to eat
- 4 ounces cream cheese, softened
- 1 tablespoon prepared horseradish
- 16 slices snack rye bread
- 1/4 pound sliced deli roast beef
- 6 tablespoons sour cream
- 8 grape tomatoes, halved
- 16 sprigs fresh parsley, stems removed
- Dash each salt and pepper
Breakfast (Scotch On The Rocks)
By chefbobby
Prepare the eggs: Bring a large saucepan of water to a simmer over medium-high heat
- For the eggs:
- 6 large eggs, at room temperature
- Kosher salt
- 1 cup all-purpose flour
- Freshly ground pepper
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 4 large biscuits, split and warmed
- For the gravy:
- 1 teaspoon extra-virgin olive oil
- 8 ounces fresh breakfast sausage, casings removed
- 2 teaspoons chopped fresh thyme
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper
Meals (BBQ Braised Beef Brisket)
By chefbobby
For the rub: Mix the paprika, 1 tablespoon each of salt and black pepper, the brown sugar, and the cayenne
- Rub:
- 1/4 cup sweet Hungarian paprika
- 1 tablespoon kosher salt, plus additional for seasoning
- 1 tablespoon freshly ground black pepper, plus additional for seasoning
- 1 tablespoon light brown sugar
- 1 teaspoon cayenne pepper
- 1 (5 to 6-pound) piece beef brisket, preferably point cut, fat trimmed
- 6 cups wood chips, preferably hickory or mesquite
- Braising Sauce:
- 1 (28-ounce) can tomato puree
- 12 ounces lager or amber beer
- 2 ribs celery, minced
- 1 medium onion, minced
- 3/4 cup cider vinegar
- 1/2 cup brown sugar
- 1/4 cup yellow mustard
- 5 thick slices bacon, coarsely chopped (about 6 ounces)
- 10 cloves garlic, minced
- 4 canned chipotle chiles in adobo sauce, minced
- 3 ancho chiles, stemmed, seeded, and chopped
- 2 bay leaves
- 2 tablespoons chili powder
- 1 tablespoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 4 cups water
Appetizers (Feta Spread)
By chefbobby
Combine all ingredients and mix well
- 1 Cup crumbled feta
- 3 Tbsp olive oil
- 1 Tsp lime juice
- 1 chopped plum (roma) tomato
- 4 green onions,minced
- 1 Tsp oregano
- 1 Tsp dill
- salt & pepper to taste
Meals (Shrimp & Scallop Kabobs)
By chefbobby
These seafood kabobs are a big hit with everyone who loves spicy food
- 3/4 cup butter, cubed
- 3 teaspoons Cajun seasoning
- 1-1/2 teaspoons hot pepper sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 12 uncooked large shrimp (about 1/2 pound)
- 16 sea scallops (about 2 pounds)
Meals (Deep-Dish Chicken Cordon Bleu)
By chefbobby
1)Heat oven to 375 degrees
- 1 can (8oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion,thinly sliced
- 1 clove garlic,finely chopped
- 1 box (13.25oz) frozen baked honey-battered chicken tenders,thawed,cut into 1/2-inch pieces,or 1 deli rotisserie chicken,shredded
- 16 slices Muenster cheese
- 1/4 Cup grated Parmesan cheese
- 1/4 Cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tsp lemon juice
- 1 Tsp honey
- 1 Tsp horseradish sauce
- 1/2 Tsp chopped fresh thyme leaves
- 1 Lb shaved cooked maple-glazed ham
Meals (Chicken with Creamy Dijon Herb Sauce)
By chefbobby
1) Mix broth, mustard, cream cheese and herbs until well blended; set aside
- 1/2 cup chicken broth
- 6 tbsp. FRENCH'S® Dijon Mustard
- 1/3 cup cream cheese spread, softened
- 1 tbsp. minced herbs (parsley, basil or chives)
- 1 tbsp. oil
- 4 (6 oz.) boneless skinless chicken breasts
- 1 tsp. minced garlic
Breakfast (Peanut Butter French Toast)
By chefbobby
Mix eggs,milk,vanilla and cinnamon
- Eggs
- Squirt of vanilla
- Milk
- Cinnamon
- Bread
Pizza (Raspberry-Chipotle Barbecue Chicken)
By chefbobby
1)Heat oven to 425°F. Lightly spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1/4 cup SMUCKER'S® Red Raspberry Preserves
- 1/4 cup hickory smoke-flavored barbecue sauce (or other favorite flavor)
- 2 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
- 1 package (6 oz) refrigerated grilled chicken breast strips, cubed
- 1/2 medium red onion, cut into thin strips
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro