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Recipes
Soups (Bean)
By chefbobby
Rinse beans and remove any stones
- Dry beans,any type preferred
- Ham (either ham hocks of bone of full ham)
- Parsley,to taste
- Celery seed,to taste
- Black pepper,to taste
- Carrots
- Celery
- Onions
- Potatoes
Appetizers (Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato)
By chefbobby
Place cheese, basil, and lemon zest in a food processor and process until smooth
- 8 ounces fresh farmer's cheese
- 1/4 cup fresh basil leaves
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt, plus more for bread
- 1/2 teaspoon coarsely ground black pepper, plus more for bread and garnish
- 8 slices French baguette, sliced 1/2-inch thick
- Extra-virgin olive oil, for drizzling
- 4 whole cloves garlic
- 8 cherry tomatoes, quartered
Pizza (Almost Famous Barbecue Chicken)
By chefbobby
Brush a large bowl with olive oil
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1/2 pound prepared pizza dough, at room temperature
- 1/3 cup plus 2 tablespoons dark barbecue sauce
- 1 8-ounce skinless, boneless chicken breast
- Kosher salt and freshly ground pepper
- 2/3 cup grated smoked gouda cheese (about 3 ounces)
- 2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
- 1/2 small red onion, thinly sliced
- Fresh cilantro, for topping
Pizza (Meatball)
By chefbobby
Hearty meatballs make a mouthwatering topping for these pizzas, which are finished with a sprinkling of fresh basil...
- For the pizza dough:
- 2 tsp. active dry yeast
- 1 tsp. sugar
- 1 cup warm water (105º to 110ºF)
- 2 cups bread flour, plus more for dusting
- 1 1/2 tsp. kosher salt
- 1 Tbs. olive oil, plus more for coating bowl
- For the meatballs:
- 1/2 cup fresh bread crumbs
- 2 Tbs. milk
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 6 Tbs. meatball starter
- 1 egg, lightly beaten
- 1 Tbs. olive oil
- 1 1/2 cups prepared tomato sauce
- 3 cups shredded mozzarella cheese
- 1/3 cup julienned fresh basil
- 1 1/2 Tbs. fresh oregano leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
Meals (Corny Cajun Shrimp)
By chefbobby
1) In a medium saucepan, combine the corn, onion, celery, tomatoes, thyme and creole seasoning
- 1 bag (16 oz.) frozen corn kernels
- 1/2 large onion, coarsely
- 2 ribs celery, coarsely chopped (1 cup)
- 1 can (14.5 oz.) diced tomatoes with green chiles
- 1 tablespoon fresh thyme leaves
- 1 teaspoon creole seasoning
- 8 ounces peeled cooked shrimp
- Salt and pepper
Sides (BLT Mac 'n' Cheese)
By chefbobby
1) Preheat the oven to 375 degrees
- 4 slices bacon, cut into 1-inch pieces
- 12 ounces fusilli pasta
- 2 1/4 cups milk
- 1/2 teaspoon turmeric
- 6 ounces cream cheese
- 2 cups finely shredded orange cheddar cheese (about 8 oz.)
- 6 ounces cherry tomatoes quartered (about 1 cup)
- Salt and pepper
- 1/4 cup plain yogurt
- 1 tablespoon apple cider vinegar
- 1 small head romaine lettuce, thinly sliced (about 6 cups)
Sides (Grilled Lobster & Avocado Cocktail)
By chefbobby
Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked t...
- 2 (1 1/2-pound) lobsters, par-boiled and halved lengthwise
- 1/2 cup fresh lime juice
- 2 teaspoons honey
- 2 tablespoons prepared horseradish, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 ripe avocado, peeled, pitted, and chopped
- 1/4 cup chopped watercress
- 4 lime wedges, for garnish
Soups (Shrimp Bisque)
By chefbobby
1) In a large saucepan, heat 2 tbsp, EVOO over high heat
- 3 tablespoons EVOO
- 1 pound medium shell-on raw shrimp
- Salt
- 4 large sprigs thyme
- 1 onion, chopped
- 1/2 cup chopped celery
- Cayenne
- 2 tablespoons tomato paste
- 1 cup white wine
- 2 tablespoons long-grain rice
- 1/2 cup heavy cream
Desserts (Baklava)
By chefbobby
1)Preheat oven to 350 degrees F(175 degrees C)
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup honey
Meals (French Dip Panini)
By chefbobby
Roast the beef in advance and refrigerate up to overnight
- 1 bone-in standing beef rib roast, about 3 lb.
- Kosher salt and freshly ground pepper, to taste
- 2 1/2 cups beef broth
- 1 tsp. vegetable oil
- 1 shallot, finely chopped
- 1/4 cup water
- 1 fresh thyme sprig
- 4 French sandwich rolls, split horizontally
- 2 Tbs. unsalted butter, melted
- 1/2 cup caramelized onion (from 1 yellow onion)
- 8 oz. provolone cheese, thinly sliced
- 1/2 bunch watercress