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Recipes
Pork,Paillards with Sour Cream-Paprika sauce
By Bob_Bazzle
This pan sauce is enriched with sour cream instead of butter
- 16 pork paillards
- Salt and pepper
- 2 tablespoons grapeseed oil or safflower oil
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1/3 cup sour cream (or more to thicken)
- 1/4 teaspoon sweet or smoked paprika
Eggs, Crabmeat Deviled "Chesapeake"
By Bob_Bazzle
Gently place eggs in a large saucepan and cover with cold water
- 12 eggs
- 3/4 cup mayonnaise
- 1 tablespoon Dijon-style mustard
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3 green onions, rinsed, chopped and divided
- 1 1/2 teaspoons Old Bay
- 1/2 lb crabmeat
- Diced red bell pepper for garnish
Chowder,Cabbage,Cauliflower & Potato
By Bob_Bazzle
The cauliflower gives this soup depth and body, while the mustard and the garnish of caramelized cabbage elevate th...
- 5 tablespoons canola oil
- 1 large onion, finely chopped (1 1/2 cups)
- 2 large (about 1 pound total) russet potatoes, peeled, cut into 1/2-inch cubes and covered with water in a medium bowl
- 3/4 head green cabbage, finely shredded (about 6 cups), with 2 cups reserved for garnish
- 1/2 head cauliflower, cored and coarsely chopped
- 1 quart low-sodium chicken or vegetable broth
- 1 quart water, or more as needed
- 2 tablespoons whole-grain mustard
- Kosher salt
- Freshly ground black pepper
White Bean Soup
By Bob_Bazzle
A handheld immersion blender makes fast work of pureeing this white bean soup
- 1/4 cup olive oil, plus more for brushing
- 1/4 cup chopped pancetta
- 1/2 yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 3 cans (each 15 oz.) cannellini beans, drained
- 5 cups chicken broth
- 3/4 tsp. finely chopped fresh thyme
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper, to taste
- 12 baguette slices, each 4 inches long and 1/2 inch thick
- 1 cup jarred roasted red bell peppers
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 tsp. sherry vinegar
- 1/8 tsp. red pepper flakes
- 1/2 tsp. honey
Chili, white bean & chicken
By Bob_Bazzle
Heat the oil in a large pot over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions, white and green parts, sliced (about 3/4 cup)
- 3 cloves garlic, chopped
- 1/2 to 1 jalapeno, stemmed, seeded and chopped
- 1 tablespoon chili powder
- Kosher salt
- 6 cups low-sodium chicken broth
- 1 18-ounce bag frozen yucca, thawed, or 2 medium baking
- potatoes, peeled and cut into medium chunks
- 1 cup corn kernels, fresh or frozen and thawed
- 2 carrots, cut on bias into 1-inch pieces (about 1 cup)
- 1 to 2 chipotles in adobo sauce, sliced
- 1/2 rotisserie chicken, skinned and shredded into large pieces
- 1 19-ounce can white beans, drained and rinsed
- 1/2 cup packed fresh cilantro, chopped
Nuts, Spiced Rosemary
By Bob_Bazzle
The combination of rosemary, cumin and cayenne pepper lends an irresistible flavor to toasted nuts
- 2 1/2 cups mixed raw nuts such as pecans,
- walnuts and peanuts
- 2 Tbs. olive oil
- 1 1/2 Tbs. chopped fresh rosemary
- 1 Tbs. sugar
- 1 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
Goat Cheese & Shallot Toasts
By Bob_Bazzle
The addition of sweet cream to soft goat cheese tempers its tanginess while making it light and easy to spread
- 1 baguette
- 5 oz. soft goat cheese, at room temperature
- 4 to 6 Tbs. heavy cream
- 1/2 tsp. salt
- 2 or 3 small shallots, minced
- 3 Tbs. pink peppercorns, smashed
Pork Chops w/Leeks in Mustard Sauce
By Bob_Bazzle
If you use commercial pork in this recipe, you might want to rub the chops with the salt mixture and let them sit f...
- 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
- 2 teaspoons coarse kosher salt
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 2 bacon slices, coarsely chopped
- Olive oil (optional)
- 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- 3 garlic cloves, minced
- 1/4 cup brandy
- 1 cup low-salt chicken broth
- 2 teaspoons finely chopped fresh sage
- 2 tablespoons Dijon mustard
- 1/3 cup créme fraîche or sour cream
Asiago-Ham Pinwheels
By Bob_Bazzle
Preheat oven to 400 degrees F
- • 1 frozen puff pastry sheet, thawed according to package directions
- • 2 tablespoons apricot preserves
- • 1 1/2 tablespoons Dijon mustard
- • 1/4 cup dried currants
- • 1/4 cup shredded Asiago cheese
- • 1 package (6-ounce) thinly sliced cooked ham
Meatball, Red Pepper
By Bob_Bazzle
For zesty fried meatballs: Preheat oven to 425 degrees F
- For meatballs:
- • Non-stick cooking spray
- • 1 pound lean ground beef
- • 4 eggs
- • 1 cup seasoned fine dry bread crumbs
- • 3/4 cup shredded Parmesan cheese
- • 1/4 cup milk
- • 1 teaspoon dried Italian seasoning
- • 1 tablespoon water
- • 2 cups vegetable oil or peanut oil
- For red pepper sauce:
- • 1 jar (7 1⁄4-ounce) roasted red peppers, drained
- • 1/2 cup Catalina salad dressing
- • 1 teaspoon dried Italian seasoning
- • Fresh thyme sprigs