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Recipes
Sides (New Orleans Barbecue Shrimp)
By chefbobby
1) Pat the shrimp dry with paper towels and sprinkle with the salt and cayenne
- 2 pounds extra-large shrimp (21 to 25 count)
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 2 Tbsp vegetable oil
- 6 Tbsp unsalted butter, cut into 6 pieces
- 2 tsp unbleached all-purpose flour
- 1 tsp tomato paste
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 tsp dried oregano
- 3 garlic cloves, minced
- 3/4 cup bottled clam juice
- 1/2 cup beer
- 1 Tbsp Worcestershire sauce
Meals (Corn Chowder)
By chefbobby
1) Cut kernels from ears of corn; reserve the kernels and cobs separately
- 6 ears corn
- 2 (15-ounce) cans whole kernel corn, drained
- 5 cups low-sodium chicken broth
- 3 slices bacon, chopped fine
- 1 onion, chopped medium (about 1 cup)
- Salt and pepper
- 1 pound red potatoes (about 3), scrubbed and cut into 1/2-inch cubes
- 1 cup heavy cream
- 4 scallions, sliced thin
Drinks (Salted Caramel Milkshake)
By chefbobby
Blend the ice cream, dulce de leche, tequila and 3 ice cubes in a blender on medium speed until thick and smooth
- 1 cup vanilla ice cream
- 1/3 cup prepared dulce de leche or caramel sauce
- 1 shot tequila (preferably anejo or reposado)
- Whipped cream, sea salt and/or candied orange peel, for garnish
Sides (BLT Pasta Salad)
By chefbobby
1)Cook the pasta in a large pot of salted boiling water as the label directs
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Meals (Patty Melts with Eggs)
By chefbobby
Its the weekend, and you and your family may want to sleep in, take a napand eat at odd hours
- 1 large or 2 medium poblano chile peppers
- 8 slices bacon
- 1 1/2 tablespoons butter, plus more spreading
- 1 onion, finely chopped
- Salt and pepper
- 1 1/2 pounds ground beef
- 2 tablespoons worcestershire sauce
- EVOO or vegetable oil, for drizzling
- 4 extra-large eggs
- 8 slices white bread
- 16 slices monterey jack or mild cheddar cheese
Desserts (Banana-Cream Cheese Breakfast Cakes)
By chefbobby
1) Preheat the oven to 325 degrees F
- For the filling:
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 1/2 cup sugar
- For the cakes:
- 1 1/2 cups plus 3 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 1 cup plus 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 3 very ripe bananas, mashed
Meals (Chicken & Broccoli Ring)
By chefbobby
1) Preheat oven to 375 degrees F
- 1 package (8 ounces) refrigerated crescent rolls
- 1 cup cooked chicken
- 3/4 cup coarsely chopped broccoli
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/4 cup diced red bell pepper (my note: mom subbed green peppers)
- 2 tbsp mayonnaise
- 1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
- 1 small garlic clove, pressed (minced)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 egg white, lightly beaten
- 2 tbsp slivered almonds
Smoothies (Creamy Lime Coolers)
By chefbobby
This rich, frothy beverage is refreshing any time of year
- 1 cup unsweetened pineapple juice, chilled
- 1 tablespoon lime juice
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon grated lime peel
- 1 cup vanilla ice cream, softened
Appetizers (Reuben Rolls)
By chefbobby
1) In a small bowl, beat the cream cheese, mustard and horseradish until blended
- 1 package (8 ounces) cream cheese, softened
- 3 Tbsp spicy brown mustard
- 1/4 tsp prepared horseradish
- 5 flour tortillas (10 inches), room temperature
- 7 packages (2 ounces each) thinly sliced deli corned beef
- 15 thin slices Swiss cheese
- 1 can (14 ounces) sauerkraut, rinsed and well drained
Dips (Reuben Spread)
By chefbobby
In a 1-1/2-qt. slow cooker, combine the first five ingredients
- 2 packages (8 ounces each) cream cheese, cubed
- 3-3/4 cups shredded Swiss cheese
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 4 packages (2 ounces each) thinly sliced deli corned beef, chopped
- 1/2 cup Thousand Island salad dressing
- Snack rye bread