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Recipes
Sides (Barbeque Roasted Potatoes with Sour Cream-Bacon Sauce)
By chefbobby
Preheat grill to medium heat
- For Potatoes:
- 3 tablespoons olive oil
- 2 tablespoons barbeque seasoning (recommended: Grill Mates)
- 1 tablespoon crushed garlic
- 2 teaspoons lemon juice
- 1 1/2 pounds baby white potatoes, quartered
- For Sauce:
- 1 cup sour cream
- 2 tablespoons crumbled bacon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried chives
- 1 teaspoon hot sauce
Meals (Steak & Pierogi Salad)
By chefbobby
Frozen pierogies make fast work of this hearty salad!
- 1 pkg (12 oz) frozen mini potato-and-cheddar pierogies
- 1 onion,cut into 1/2 inch thick wedges
- 1 1/4 Tsp salt
- 1/2 Tsp garlic powder
- 1/2 Tsp pepper
- 1 Lb flank steak
- 1/4 Cup red wine vinegar
- 1 Tbsp dijon mustard
- 1/4 Cup olive oil
- 1 Cup chopped,drained roasted red peppers from a jar
- 1 pkg (6 oz) baby spinach leaves,8 Cups
- 1/2 Cup crumbled,blue cheese 2 Oz
Sides (Grilled Romaine with Bacon-Blue Cheese Vinaigrette)
By chefbobby
1)Preheat the grill to high heat
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Sides (Creamy Spring Peas with Pancetta)
By chefbobby
1) Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
- 1 pound sugar snap peas, trimmed
- 1/4 pound snow peas, trimmed and thinly sliced
- 4 ounces pancetta, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- Freshly ground pepper
Sides (Tuscan Shrimp Salad with Toast Points)
By chefbobby
Shrimp and diced tomato are tossed with a balsamic vinaigrette as a sophisticated topping for salad greens
- 2 tablespoons balsamic vinaigrette salad dressing
- 1/4 cup each chopped fresh parsley and basil
- 1 teaspoon minced garlic
- 4 ounces thawed frozen cooked deveined medium shrimp (about 12)
- 1/2 cup chopped plum tomato
- 2 cups mixed salad greens
- 2 slices Pepperidge Farm Whole Grain 15 Grain Bread, toasted and cut diagonally into quarters
Meals (Grilled Cheese with Bacon & Thousand Island Dressing)
By chefbobby
1) Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes
- 8 strips thick-cut maple-glazed bacon
- 2 tablespoons unsalted butter, plus more as needed
- 8 slices sourdough bread
- 12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
- 4 tablespoons Thousand Island dressing
Desserts (Black-Bottom Banana Cream Pie)
By chefbobby
A cloud of whipped cream layered over a rich rum custard, bananas and a chocolate-covered shortbread crust: This is...
- 2 boxes (5.3 oz. each) all-butter shortbread cookies broken
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, 3 tbsp. melted and 2 tbsp. cold
- 3 ounces bittersweet chocolate (60% to 70% cacao), in 3 hunks
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tablespoon amber rum
- 1 cup heavy cream, chilled
- 1 teaspoon pure vanilla extract
- 2 large bananas
- 1 tablespoon confectioners' sugar
Appetizers (Blue Cheese-Onion Steak Bites)
By chefbobby
1) In a large skillet, saute onions in butter until onions are softened
- SPREAD:
- 3 large onions, thinly sliced into rings
- 3 tablespoons butter
- 12 garlic cloves, minced
- 4 beef tenderloin steaks (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 loaf (10-1/2 ounces) French bread baguette, cut into 1/4-inch slices
- 4 ounces cream cheese, softened
- 1 cup (4 ounces) crumbled blue cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Smoothies (Peachy-Keen)
By chefbobby
Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blende...
- 2 ripe peaches, halved, pitted and cut into chunks (with skins)
- 1 cup 2% or 4% cottage cheese
- 1/2 cup reduced-fat milk
- 3 to 4 tablespoons honey
- 2 tablespoons fresh lemon juice
- Salt
- Pinch of freshly grated nutmeg, plus more for sprinkling
Meals (Jambalaya Pasta with Penne, Chicken, Shrimp & Andouille)
By chefbobby
Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water
- Emeril's Essence:
- 1/4 cup plus 3/4 teaspoon salt, divided
- 1 pound dry penne rigate
- 3 tablespoons olive oil, divided
- 1 pound peeled, deveined large shrimp
- 2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
- 3/4 pound boneless, skinless chicken breast, 1-inch diced
- 3/4 pound andouille sausage, diced into 1/2-inch pieces
- 1/2 cup yellow onion, small diced
- 1/2 cup green bell pepper, small diced
- 1 tablespoon minced garlic
- 1/2 cup chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped basil leaves
- 1/2 cup grated Parmesan
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.