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Recipes
Meals (Kansas City Burgers)
By chefbobby
A sweet, tangy and smoky KC barbecue sauce plus chopped coleslaw lend a Midwestern flair to these burgers, which ar...
- For the chopped coleslaw:
- 1/2 head green cabbage, cored and cut into large chunks
- Kosher salt, to taste
- 1 small carrot, peeled and grated
- 1/2 cup finely chopped red onion
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tbs. sour cream
- 1 1/2 Tbs. white vinegar
- 1 Tbs. sugar
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 1 1/2 lb. LaFrieda short rib burger blend
- 4 slices American cheese
- Kosher salt and freshly ground pepper, to taste
- 4 hamburger buns
- Cowtown barbecue sauce for serving
Meals (Hamburger Steak and Coleslaw)
By chefbobby
For hamburger steak,mix all ingredients together with 2 Tbs of the mushroom soup and par-fry in butter until pattie...
- Hamburger Steak:
- 1-1/2 Lbs ground meat
- 1 onion,finely chopped
- Bread crumbs,as needed
- 1 egg
- Salt & Pepper,to taste
- 1 Can golden mushroom soup,divided
- Coleslaw:
- 1 head cabbage,1/2 carrot or bag of coleslaw mix
- 4 Tbsp mayonnaise
- 1 Tbsp sugar
Meals (Shrimp Boil with Clams & Lemon)
By chefbobby
Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water
- Water
- 2 lemons, halved, plus more for serving
- 3 bay leaves
- 2 teaspoons salt
- 1/4 cup crab boil seasoning (recommended: Old Bay)
- 1/2 bunch thyme, tied together
- 1 medium onion, quartered
- 2 serrano chiles, split in 1/2 lengthwise
- 1 head garlic, halved
- 1 pound 5 ounces red new potatoes, medium to large, cut in 1/2
- 3 ears sweet corn, halved
- 3 pieces smoked sausage, such as andouille or kielbasa, cut into 1-inch pieces (about 1 pound 5 ounces)
- 12 littleneck clams, scrubbed (about 1 pound 4 ounces)
- 2 pounds jumbo shrimp with heads and tails
- Kosher salt
Meals (Huevos Rancheros Casserole)
By chefbobby
1) Preheat oven to 375 degrees
- Nonstick cooking spray
- 1 (32-oz) package frozen fried potato nuggets
- 12 eggs
- 1 cup milk
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1 (8-oz) package shredded Mexican cheese blend
- 1 (16-oz) jar thick and chunky salsa
- 1 (8-oz) carton dairy sour cream
- Snipped fresh cilantro
Cocktails (Lemonade Champagne Cocktail)
By chefbobby
In a large pitcher, combine Champagne, lemonade, and orange juice
- 1 (750-milliliter) bottle Champagne, chilled
- 3 cups lemonade, chilled
- 1/2 cup fresh-squeezed orange juice
- Garnish: lemon twist, orange twist
Meals (Texas Burgers)
By chefbobby
Tucked between slices of Texas toast, these burgers exude the flavors of the Lone Star State
- 2 lb. LaFrieda brisket burger blend
- Kosher salt and freshly ground pepper, to taste
- 4 slices cheddar cheese
- 8 slices Texas toast
- Melted unsalted butter for brushing
- Goode’s original barbecue sauce for serving
- Pickled jalapeño slices for serving
- Sliced red onion for serving
Appetizers (Cold Chicken-Cheese Kabobs)
By chefbobby
1) Combine the salt, chili powder and pepper; rub into chicken cubes
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/8 teaspoon pepper
- 1/2 pound boneless skinless chicken breast, cubed
- 1/2 cup balsamic vinegar
- 2 teaspoons olive oil
- 5 ounces cubed part-skim mozzarella cheese
- 18 cherry or grape tomatoes
Sides (Baked Goat Cheese Orzo)
By chefbobby
This creamy side dish, from Chef Bryan Voltaggio, makes an excellent accompaniment to his Beef Porterhouse a La Pla...
- Unsalted butter for greasing, plus 8 Tbs. (1 stick) butter
- 1 yellow onion, halved and thinly sliced
- 1/2 cup all-purpose flour
- 2 cups cow’s milk
- 2 cups goat’s milk (cow’s milk may be substituted)
- 1 cup crumbled fresh goat cheese
- 1/8 tsp. freshly grated nutmeg
- 1 Tbs. kosher salt
- 1 lb. orzo or ditalini pasta, cooked in salted water until al dente, drained
- 1/2 cup panko (Japanese bread crumbs)
- 2 tsp. finely chopped fresh flat-leaf parsley
Meals (Bobby Flay's Lasagna)
By chefbobby
For the Bolognese Sauce: Directions Preheat the oven to 350 degrees F
- Bolognese Sauce:
- 4 tablespoons olive oil
- 3 pounds pork shanks (on the bone)
- 3 pounds beef shanks (on the bone)
- Salt
- Freshly ground black pepper
- 3/4 pound pancetta, finely diced
- 1 1/2 cups finely diced Spanish onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 4 whole garlic cloves
- 1 cup dry red wine
- 3 cups homemade beef or chicken stock
- 1 (15-ounce) can diced tomatoes and their juices
- 4 fresh thyme sprigs
- 3 sprigs fresh rosemary
- 6 sprigs flat-leaf parsley
- 1 cup tomato sauce, recipe follows
- Chopped fresh parsley leaves
- Chopped fresh basil leaves
- Ricotta Mixture:
- 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
- 2 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
- Tomato Sauce:
- 3 tablespoons olive oil
- 1 large Spanish onion, finely diced
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh basil leaves
- Bechamel (Mornay) Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- Assembly:
- 2 tablespoons unsalted butter
- Bechamel Sauce
- 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
- Ricotta mixture
- Grated Parmigiano-Reggiano
- Fresh basil leaves
- Bolognese Sauce
Cocktails (Margranita)
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By chefbobby
Boil 2 1/2 cups water and 1 cup sugar, stirring to dissolve the sugar, then remove from the heat and add 2/3 cup li...
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