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Recipes
Meals (Smoky Beef Chili with Tortilla Chip Crust)
By chefbobby
Perfect for a crowd, this slow-cooked chili is seasoned with a medley of spices and then smoked with a handheld smo...
- 4 1/2 lb. beef chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 5 Tbs. vegetable oil
- 3 large yellow onions, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 2 red bell peppers, seeded and diced
- 10 garlic cloves, minced
- 2/3 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. dried oregano
- 2 tsp. ground coriander
- 1 cup beef broth
- 2 cans (each 28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1/4 cup finely ground cornmeal
- 8 oz. sharp cheddar cheese, shredded
- 3 cups tortilla chips
- Guacamole for serving
- Sour cream for serving
Meals (Grilled Brie & Goat Cheese with Bacon & Green Tomato)
By chefbobby
Place the bacon in a large skillet or griddle and cook until golden brown and crisp
- 16 slices center-cut bacon, cut into 1/2-inch thick pieces
- 2 sticks unsalted butter, at room temperature
- 8 slices Pullman bread, sliced 1-inch thick
- 8 to 12 ounces really good quality brie
- 2 green tomatoes, sliced 1/4-inch thick
- Watercress
- 8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
- Salt and freshly ground black pepper
Salad Dressings (Blue Cheese Dressing)
By chefbobby
The easiest and best tasting Blue Cheese Dressing that I have found
- 2 cups mayonnaise
- 1 cup sour cream
- 5 ounces blue cheese (crumbled)
- 1 teaspoon chopped garlic
Pizza (Basic Pizza Dough)
By chefbobby
Use this dough to prepare our Sausage & Caramelized Onion Pizzas, and our Zucchini & Basil Pizzas
- 2 tsp. active dry yeast
- 1 tsp. sugar
- 1 cup warm water
- 2 cups bread flour
- 1 1/2 tsp. salt
- 1 Tbs. olive oil
Meals (Braised Pork Ribs & Italian Sausage)
By chefbobby
Preheat oven to 350 degrees F
- 1/4 pound pancetta, diced
- 3 pounds pork spareribs, denuded, cut into individual ribs
- 2 pounds Italian sausage, cut into 1-inch pieces
- 2 cups red bell peppers, cut into 1-inch pieces
- 2 cups diced yellow onion
- 1/4 cup diced garlic
- 1/2 cup white wine
- 4 cups whole San Marzano tomatoes
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoons chopped fresh basil leaves
- 1 teaspoon red chili pepper flakes
- Salt and freshly ground black pepper
- 1 pound radiatore pasta, cooked al dente
- 1 bunch sliced green onions
- 1/2 cup finely grated Parmesan
Sides (Craftsteak Onion Rings)
By chefbobby
A jolt of tangy whole grain mustard in the batter enlivens these onion rings, which Chef Tom Colicchio serves at hi...
- 2 to 3 large Vidalia onions, cut into slices 1 inch thick, separated into rings
- 4 to 6 cups buttermilk
- Vegetable oil for deep frying
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3/4 tsp. baking soda
- 2 eggs
- 2 Tbs. whole grain mustard
- 2 2/3 cups dark beer
Meals (Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce)
By chefbobby
Preheat grill to high heat
- 2 pounds flank steak or tri-tip, cut into 8-ounce pieces
- 4 tablespoons black peppercorns, lightly cracked
- 2 tablespoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/4 cup red onion, minced
- 1 tablespoon garlic, minced
- 1 cup Cabernet Sauvignon
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
Sides (Ham & Cheese Pull-Apart Sandwich Loaf)
By chefbobby
1)Heat gas or charcoal grill
- 1 loaf Italian bread (10 to 12 inches)
- 3 Tbsp butter or margarine, softened
- 1 Tbsp spicy brown or country-style Dijon mustard
- 6 slices (1 oz each) Swiss cheese
- 3/4 Lb thinly sliced fully cooked ham
Sides (Alley Fries with Balsamic Glaze)
By chefbobby
Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat
- 2 cups balsamic vinegar
- 8 cups canola oil, peanut oil or liquid shortening, for frying
- 3 pounds russet potatoes, peeled and cut into fries
- Kosher salt and freshly ground pepper
- 12 ounces gouda cheese, shredded (about 4 cups)
- Pinch of red pepper flakes
Meals (Penne with Cajun Hot Links & Chipotle Shrimp)
By chefbobby
In saute pan over high heat, add olive oil and hot links
- Chipotle Sauce:
- 1-ounce olive oil
- 4 hot links, all beef, cut in 6 bias slices
- 20 (21/25 shrimp), deveined, shelled and butterflied
- 2 cups heavy cream
- 1 cup Chipotle Sauce, recipe follows
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 pound cooked penne pasta
- 1/2 cup Parmesan, grated plus more for serving
- 1 tablespoon diced Roma tomato
- 1 tablespoon diced scallion
- 1 1/2 cups BBQ sauce
- 3/4 cup canola oil
- 1/3 cup lemon juice
- 3/4-ounce Dijon mustard
- 1 to 2 chipotle peppers in adobo
- 3/4-ounce red chili flakes
- 1/3 teaspoon cayenne pepper
- 1/3 teaspoon ground black pepper
- Combine all ingredients in blender, puree, cover and refrigerate.