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Recipes
Meals (Meat Lovers' Burger)
By chefbobby
1) Heat the oven to 350 degrees
- 2 ripe plum tomatoes sliced 1/2 inch thick
- Sprinkle of oregano
- Salt and pepper
- EVOO, for drizzling
- 1/4 pound pancetta, speck or bacon, finely diced
- 1 pound ground beef sirloin
- 2 large cloves garlic minced or grated
- A handful flat-leaf parsley, finely chopped
- 1/8 About 1/8 pound spicy salami pieces, soppressata bits or hot ham ends, coarsely chopped
- 1/4 pound ham, prosciutto or prosciutto cotto ends
- 4 thick deli slices provolone cheese
- 4 crusty rolls, split
- A handful arugula leaves
- A handful basil leaves, torn
- Thinly sliced red onion
Desserts (Layered Margarita Bites)
By chefbobby
1)Add boiling water to gelatin mixes in large bowl; stir with whisk 2 min
- 2 cups boiling water
- 2 pkg. (3 oz. each) JELL-O Margarita Flavor Gelatin
- 1/2 cup tequila or cold water
- Zest and juice from 1 lime
- 2 cups thawed COOL WHIP Whipped Topping
Meals (Red Wine Spaghetti with Broccoli Rabe)
By chefbobby
Cut broccoli rabe into 1-inch wide florets
- 1 3/4 pounds broccoli rabe, thick stems discarded
- 1 pound spaghetti
- 1 bottle red wine (750 ml - preferably Zinfandel)
- 1 teaspoon sugar
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, finely chopped (2 tablespoons)
- 1 teaspoon dried hot red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmigiano-Reggiano
Sides (Potato Salad with Fennel & Prosciutto)
By chefbobby
1) In a large saucepan, combine the potatoes with enough salted water to cover
- 1 1/2 pounds small red potatoes
- 1 tablespoon dijon mustard
- 2 teaspoons fresh lemon juice
- 1 clove garlic, finely chopped
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 3 scallions, finely chopped
- 1/2 cup chopped fennel, plus 2 tablespoons chopped fennel fronds
- 2 1/2 ounces thinly sliced prosciutto
- 2 tablespoons chopped fresh basil
Meals (Deconstructed Tex-Mex Potpies)
By chefbobby
1) Preheat the oven to 425 degrees
- 1 sheet frozen puff pastry (such as Dufour), thawed
- 1 egg, lightly beaten with a splash of water
- 1 tablespoon vegetable oil or EVOO
- 3 tablespoons butter
- 1 small onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 small ribs celery, chopped
- 2 large cloves garlic, finely chopped
- 1 jalapeno chile pepper, seeded and chopped
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 teaspoon ground coriander (about 1/3 palmful)
- Salt and pepper
- 3 tablespoons flour
- 2 cups chicken stock
- 3 cups chopped or shredded rotisserie chicken meat
- Worcestershire sauce and hot sauce, to taste
Appetizers (Shrimp Salad Bites)
By chefbobby
1) Mix mayonnaise, zest and juice in medium bowl
- 1/4 cup KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise
- 1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
- 1/2 lb. cooked cleaned shrimp, chopped
- 1/4 cup chopped red peppers
- 1 green onion, sliced
- 16 RITZ Crackers
Breakfast (Egg & Hashbrown Tacos)
By chefbobby
1) Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat
- 2 tablespoons unsalted butter
- 2 cups frozen shredded hash browns (about 8 ounces)
- 1/2 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1 15-ounce can black beans, drained and rinsed
- 1/2 cup prepared salsa
- 8 large eggs
- Kosher salt and freshly ground pepper
- 1/3 cup shredded monterey jack cheese
- 8 6-inch flour tortillas, warmed
- 1 avocado, pitted, peeled and roughly chopped
- 1/4 cup chopped fresh cilantro
Breakfast (Shrimp, Spinach, Tomato & Goat Cheese Frittata)
By chefbobby
1) Preheat oven to 400F. 2) Whisk eggs and egg whites together in a medium bowl
- 4 eggs
- 4 egg whites
- 1/3 cup chopped fresh tomatoes or diced canned tomatoes
- 1 dash Ancho chili powder
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons canola oil
- 12 large shrimp (16 to 20 count), sliced in half crosswise
- 1 small shallot, chopped
- 1 cup packed chopped fresh spinach
- 1/2 cup crumbled goat cheese
Meals (Slow Cooked Pork Tacos)
By chefbobby
In a 3-qt. slow cooker, combine the first 11 ingredients
- 1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
- 1-1/2 cups salsa verde
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Dash hot pepper sauce
- 10 flour tortillas (8 inches), warmed
- Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
Meals (Creamy Spaghetti & Beans)
By chefbobby
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer
- 5 to 6 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/4 pound chunk pancetta chopped into small dice
- 4 cloves garlic, chopped
- 1 pound spaghetti
- 1 medium onion, chopped
- 2 carrots, cut into a small dice
- 1 fresh bay leaf
- 5 to 6 sprigs fresh thyme
- 1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
- Salt and freshly ground black pepper
- 1 cup dry white wine, eyeball it
- 1 cup grated Parmigiano-Reggiano
- A generous handful flat-leaf parsley, finely chopped