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Recipes
Pork Chops, Garlic-herb with applesauce
By Bob_Bazzle
Homemade applesauce and crispy potato latkes are the perfect accompaniments to these grilled pork chops
- 1 Tbs. minced garlic
- 1 1/2 tsp. minced fresh thyme
- 1 1/2 tsp. minced fresh sage
- 1 Tbs. plus 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 3 Tbs. whole-grain mustard
- 2 Tbs. plus 2 cups Riesling
- 6 bone-in pork chops, each 9 oz. and 1 inch thick
- 3 lb. Pink Lady apples, cored, cut into 1-inch pieces
- Potato latkes for serving (see related recipe at left)
Steak, Flank-Wood Smoked with Sicilian Herb Sauce
By Bob_Bazzle
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped
- 3 tablespoons fresh thyme leaves
- 2 garlic cloves, peeled
- 1 1/2 teaspoons dried oregano
- 1 teaspoon coarse kosher salt or coarse sea salt
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast
- 3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained
Pasta, Fettuccine with Prosciutto, Tomatoes & Cream
By Bob_Bazzle
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 1 pound fettuccine
- 3 tablespoons olive oil, divided
- 6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
- 3 garlic cloves, pressed
- 3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
- 1/2 cup whipping cream
- 1/2 cup coarsely chopped fresh Italian parsley
- 1/2 cup grated Parmesan cheese plus additional for serving
Short Rib, Braised (Slow Cooker)
By Bob_Bazzle
Sprinkle ribs with coarse salt and pepper
- 4 1/2 pounds 3-inch-long beef short ribs
- Coarse kosher salt
- 2 cups dry red wine
- 1 14.5-ounce can diced tomatoes in juice
- 1 6-ounce package sliced button mushrooms
- 1/2 cup finely chopped onion
- 6 garlic cloves, peeled
- 6 fresh Italian parsley sprigs
- 2 bay leaves
- Crusty bread
Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce
By Bob_Bazzle
1. Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the bro...
- 20 strips bacon (about 12 ounces)
- 20 medium-large shrimp, shelled and deveined (about 1 pound)
- 1/2 cup barbecue sauce
- 1/4 cup canola oil
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoons chopped chipotles in adobo sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper
Gazpacho, Spicy with Herbs
By Bob_Bazzle
Mix all ingredients in large bowl
- 4 cups tomato juice
- 1 red onion, finely chopped (about 2 cups)
- 1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
- 1 red bell pepper, finely chopped (about 1 cup)
- 1 yellow bell pepper, finely chopped (about 1 cup)
- 2 tomatoes, seeded, finely chopped (about 1 cup)
- 1/4 cup Champagne vinegar or white wine vinegar
- 1 1/2 tablespoons chopped seeded jalape�hile
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, minced
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Basil Lemonade
By Bob_Bazzle
Dynamite cocktail just right for summer
- 1 part Stoli Blakeri vodka
- lemon
- basil to taste
- ice
- Italian sparkling soda
Halibut, Citrus Marinated
By Bob_Bazzle
For the relish: Use a Microplane zester to finely grate the zest from the orange; place in a medium bowl
- For the relish
- 1 medium orange
- 1 small (4 ounces) seedless cucumber, cut into 1/4-inch dice
- Five to 10 mint leaves, finely chopped (1 or 2 tablespoons)
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon salt
- 1/2 teaspoon sugar
- Freshly ground black pepper
- For the fish
- Juice and finely grated zest of 1 orange
- Juice and finely grated zest of 1 lime
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 2 6-ounce halibut fillets
- 1 medium orange, cut into thin rounds (seeds removed), for garnish
Halibut Brochettes Provencale
By Bob_Bazzle
Mix first 7 ingredients in small bowl
- 1 1/2 tablespoons minced fresh basil
- 2 teaspoons minced fresh marjoram
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh sage
- 1/2 teaspoon chopped fennel seeds
- 1/4 teaspoon finely chopped dried lavender blossoms*
- 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
- 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
- 8 mini plum tomatoes or large cherry tomatoes
- 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
- 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds halibut, cut into 1 1/2-inch cubes
- 5 tablespoons fresh lemon juice, divided
- 2 garlic cloves, pressed
- 1/3 cup dry white wine
- Nonstick vegetable oil spray
- Special Equipment: 12 metal skewers
Tomato Soup, Summer with Bell Pepper
By Bob_Bazzle
Combine first 8 ingredients in large bowl; whisk to blend
- 2 1/4 cups tomato juice
- 1 1/3 cups finely chopped tomatoes (about 11 ounces)
- 1/2 cup (generous) finely chopped roasted red bell peppers from jar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon prepared white horseradish
- 1 garlic clove, pressed
- Generous dash of hot pepper sauce
- Fine sea salt
- 4 1/3 -inch-thick rounds soft fresh goat cheese
- 6 grape tomatoes, cut in half
- 2 tablespoons thinly sliced fresh basil
- Additional extra-virgin olive oil (for drizzling)