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Recipes
Drinks (Cinnamon Roll Milkshakes)
By chefbobby
In a blender, mix together the ice cream, pudding, milk, and caramel
- Cinnamon and Sugar:
- 4 scoops premium vanilla ice cream
- 1 package instant pudding, prepared according to directions
- 1 cup milk
- 3 heaping spoonfuls caramel ice cream topping
- Cinnamon and Sugar, recipe follows
- Cream Cheese Icing, recipe follows
- Cinnamon stick
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Combine both ingredients in a small bowl.
- Cream Cheese Icing:
- 1 (8-ounce) package cream cheese
- 1 stick butter
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Beat together ingredients with an electric mixer until smooth and incorporated.
Breakfast (Hash Brown Pancetta Casserole)
By chefbobby
1) In a large skillet, saute onion in oil until tender
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces sliced pancetta or bacon, finely chopped
- 3 cups frozen shredded hash brown potatoes, thawed
- 8 eggs
- 2 cups 2% milk
- 1 cup (4 ounces) shredded fontina cheese, divided
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1/4 cup minced fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- Freshly ground pepper and additional fresh parsley, optional
Meals (Baltimore Beef Bad Boy)
By chefbobby
Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly
- For the Meat:
- 1 tablespoon fine sea salt
- Freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 2 pounds beef top round, cut into 2 equal pieces
- For the Sandwiches:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 cup prepared hot horseradish
- 1 teaspoon minced garlic
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
- 16 slices rye bread, lightly toasted
- 2 white onions, sliced paper-thin
Meals (Slow Cooker Buffalo Chicken Chili)
By chefbobby
1)Spray slow cooker with cooking spray
- 2 1/2 Lbs boneless skinless chicken thighs,cut into 1-inch pieces
- 1 large onion,chopped(about 1 cup)
- 2 medium stalks celery,sliced(about 1 cup)
- 2 medium carrots,chopped(about 1 cup)
- 1 Can(28oz)diced tomatoes,undrained
- 1 Can(15oz)black beans,drained,rinsed
- 1 Cup chicken broth
- 2 Tsp chili powder
- 1/2 Tsp salt
- 1/4 Cup red pepper sauce
- Crumbled blue cheese
Meals (Prosciutto & Mozzarella Panini)
By chefbobby
1)Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced fresh oregano, or 1 teaspoon dried
- 1 teaspoon minced garlic
- Kosher salt and freshly ground pepper
- 8 1/2 -inch-thick slices ciabatta or other rustic Italian white bread
- 4 ounces thinly sliced mozzarella cheese
- 4 ounces thinly sliced prosciutto
- 6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces
Meals (Balsamic-Marinated Hanger Steak)
By chefbobby
In this recipe by Chef Bryan Voltaggio, a balsamic vinegar-based marinade gives a flavor boost to hanger steaks
- For the steaks:
- 1/2 cup balsamic vinegar
- 2 garlic cloves, thinly sliced
- 3 shallots, thinly sliced
- 1 bay leaf
- 1 tsp. coriander seeds
- 2 fresh thyme sprigs
- 2 cups extra-virgin olive oil
- Malt vinegar sea salt, to taste
- Freshly ground pepper, to taste
- 4 lb. hanger steaks, fat trimmed
- For the arugula puree:
- 1 bunch fresh flat-leaf parsley, blanched, cooled in ice water and large stem pieces trimmed
- 3 oz. arugula
- 3 Tbs. ice water
- 1/2 cup grape seed oil
- Kosher salt and freshly ground pepper, to taste
- For the red wine-infused demi-glace:
- 1 tsp. canola oil
- 1 shallot, thinly sliced
- 1 fresh thyme sprig
- 2 cups dry red wine
- 1/2 cup chicken stock
- 1/2 cup veal demi-glace
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter
- For the cauliflower and melted leeks:
- 4 leeks, white and light green portions, cut into thin rings and rinsed well under cold water
- 1 1/2 cups chicken stock
- 8 Tbs. (1 stick) unsalted butter
- 2 fresh thyme sprigs
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1/2 head cauliflower, cut into florets, each floret cut vertically into 1/4-inch slices
- For the polenta:
- 3 cups milk, plus more as needed
- 1 1/2 cups heavy cream
- 2 garlic cloves, roughly chopped
- 1 shallot, sliced
- 3 cups instant white or yellow polenta
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- Canola oil for cooking
Meals (Croque Madame)
By chefbobby
In this recipe from Chef Michael Voltaggio, a microwave streamlines preparation of croque madame, the grilled ham-a...
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. plus 2 tsp. unsalted butter
- 2 Tbs. all-purpose flour
- 3/4 cup milk
- 1 cup grated Gruyère cheese
- 1/2 tsp. kosher salt
- Pinch of freshly grated nutmeg
- 8 eggs
- 4 slices country-style sourdough bread, toasted
- 6 oz. sliced smoked ham
- 1 Tbs. sliced fresh chives
Meals (Texas-Style Casserole)
By chefbobby
1) In a large saucepan, combine chicken, water, bay leaf, thyme, 1/2 teaspoon salt, 1 clove garlic, and dash black ...
- 1 1/2 pounds skinless, boneless chicken breast halves
- 2 cups water
- 1 bay leaf
- 1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1 clove garlic, minced
- Dash ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 cup)
- 2 tomatillos, husks removed, rinsed, and finely chopped (about 1/2 cup) (optional)
- 1 clove garlic, minced
- 2 4-ounce jars diced pimiento, drained
- 2 4-ounce cans diced green chile peppers, undrained
- 2 fresh jalapeno chile peppers, seeded and finely chopped
- Vegetable oil
- 12 6-inch corn tortillas
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 teaspoons chili powder
- 1/4 teaspoon salt
- ground black pepper
- 1 8-ounce carton sour cream
- 2 cups shredded mozzarella cheese (8 ounces)
- Purchased pico de gallo or salsa
Desserts (Peanut Butter-Chocolate Chip-Bacon Cookies)
By chefbobby
Preheat the oven to 350 degrees F
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- Pinch of chipotle or ancho chile powder
- 1/4 teaspoon kosher salt
- 5 strips bacon (1/3 pound)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup roughly chopped honey- roasted peanuts
- 1/3 cup bittersweet or semisweet chocolate chips
Meals (Jalapeno Popper Chicken Breasts)
By chefbobby
Mix jalapenos into cream cheese
- 1/4 cup chopped pickled jalapeno chiles
- 6 ounces room temperature cream cheese
- 2 skin-on, bone-in split chicken breasts