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Recipes
Meals (Chicken Tamales)
By chefbobby
1) Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours
- DOUGH:
- 20 dried corn husks
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 quarts water
- 1 medium onion, quartered
- 2 teaspoons salt
- 1 garlic clove, crushed
- 1 cup shortening
- 3 cups masa harina
- CHICKEN CHILI FILLING:
- 6 tablespoons canola oil
- 6 tablespoons all-purpose flour
- 3/4 cup chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
Sides (Buffalo Chicken Macaroni & Cheese)
By chefbobby
Preheat oven to 400 degrees F
- 3/4 pound applewood smoked bacon
- 1 pound chicken tenderloins
- 1/2 cup beer
- 1 pound dry elbow macaroni
- 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish
- 1 tablespoon minced garlic
- 1/3 cup all-purpose flour, plus 1 cup
- 3 cups whole milk, plus 2 tablespoons
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3 cups grated white Cheddar, divided
- 3 cups grated mozzarella cheese, divided
- 1/2 cup crumbled blue cheese
- 1 large egg
- 1 1/2 cups vegetable oil
- 2/3 cup hot sauce (recommended: Frank's Red Hot)
- 1 cup panko bread crumbs
- Sliced carrots and celery, for serving
Meals (Blackened Shrimp Po' Boy)
By chefbobby
1)Preheat a grill to medium-high
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons creole seasoning
- Salt
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon dijon mustard
- Two 12-inch baguettes—halved crosswise, each half split and excess bread dug out
- 1/2 head romaine lettuce, shredded
- 1 yellow bell pepper, sliced
- 2 small tomatoes, thinly sliced crosswise
- 2 green onions, thinly sliced on an angle
Pizza (Caramelized Onion & Gruyère)
By chefbobby
This pizza combines favorite flavors of the winter larder, including butternut squash and fresh sage
- 1 small butternut squash, about 1 3/4 lb., halved lengthwise and seeds removed
- 3 Tbs. extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 2 yellow onions, halved and cut into 1/4-inch-thick slices
- 1/3 cup water
- 8 oz. sweet Italian sausage, casings removed
- All-purpose flour for dusting
- 1 batch thin-crust pizza dough (see related recipe at left)
- 5 oz. Gruyère cheese, shredded
- 1/4 cup canola oil
- 24 fresh sage leaves
- 2 Tbs. grated Parmigiano-Reggiano cheese
Meals (Cauliflowe-Onion Linguine)
By chefbobby
1) Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces linguine
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup panko (Japanese breadcrumbs)
- 1/2 cup fried onions, chopped
- 4 cups cauliflower florets, roughly chopped
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 cup grated parmesan cheese, plus more for topping
- 2 tablespoons chopped fresh basil
- 1/4 cup pine nuts
Meals (Crab Quiche)
By chefbobby
1) Unroll pastry into a 9-in
- 1 sheet refrigerated pie pastry
- 4 eggs
- 2 cups heavy whipping cream
- 2 tablespoons minced chives
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon seafood seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 can (6-1/2 ounces) lump crabmeat, drained
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh chives, optional
Meals (Smoked Cheddar Cheese Tamales)
By chefbobby
1) Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes
- 40 dried corn husks (about 5 ounces)
- 4 cups masa harina (corn flour)
- 1/4 teaspoon baking soda
- 2 teaspoons sea salt
- 4 cups low-sodium chicken broth, warmed
- 1 cup lard or vegetable shortening, melted
- 6 poblano chile peppers
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 cup chopped white onion
- 1 cup chopped scallions
- 1/2 cup diced tomatoes
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground pepper
- 1 pound smoked cheddar cheese, coarsely grated (about 4 cups)
- 1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups)
- 1 cup sour cream
- 1 tablespoon grated lime zest
Appetizers (No Can Beato This Taquito)
By chefbobby
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic ...
- 4 tablespoons olive oil
- 1 large red onion, diced
- 1 red bell pepper, julienned
- 2 jalapenos, diced and seeded
- 2 medium red potatoes, diced into 1/2-inch cubes
- 2 tablespoons minced garlic
- 2 pounds boneless, skinless chicken breast, cut into 1-inch strips
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper
- 3 ounces your favorite tequila
- 1 lime, juiced
- 2 tablespoons minced fresh cilantro leaves
- 24 corn tortillas
- Guacamole and Salsa for serving
Sides (McCall's Plantation Shrimp Salad)
By chefbobby
Boil shrimp in water, to cover, with shrimp seasoning just until pink
- 2 pounds shrimp, cleaned and de-veined
- 1 package shrimp seasoning (recommended: Old Bay)
- 1 cup rice
- 1/2 cup chopped onion
- 1/2 cup chopped green olives
- Black pepper
- 1 cup mayonnaise
Meals (Mexican BLT Lobster Rolls)
By chefbobby
1) Preheat oven to 375 degrees
- 8 slice bacon
- 1 ripe haas avocado
- 1/2 about 1/2 cup sour cream
- 1 lemon, juiced
- 1 clove garlic, pasted or grated
- 3 tablespoons grated or chopped red onion
- 2 about 2 tbsp finely chopped cilantro
- sea salt
- 3 cups cooked lobster meat
- 4 rolls, preferably brioche, lightly buttered and toasted
- chopped iceberg lettuce and tomatoes