Bob_Bazzle's profile page
Recipes
Chicken, Roasted Split w/Mustard Crust
By Bob_Bazzle
I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting bet...
- 2 tablespoons chopped garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon Tabasco hot pepper sauce
- 1 teaspoon herbes de Provence
- 1/2 teaspoon salt
- 1 chicken (about 3 1/2 pounds)
- Fluffy Mashed Potatoes
Pork Cutlets with Mustard Sauce
By Bob_Bazzle
To complete the menu, sauté young, tender bitter greens such as dandelion or collard greens in butter
- 4 boneless center-cut pork loin chops, each about 6 oz.
- Salt and freshly ground pepper, to taste
- 1 Tbs. mustard seeds
- 3 Tbs. unsalted butter
- 2 shallots, minced
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 tsp. chicken demi-glace
- 1/3 cup heavy cream
- 2 Tbs. honey Dijon mustard
Chicken, Lemon-Herb Satays
By Bob_Bazzle
Be careful not to overcook these; the meat can reach doneness in as little as 2 minutes per side
- 12 large basil leaves
- 1/4 cup loosely packed flat-leaf parsley leaves
- Small handful of chives, chopped (1/4 cup)
- 1 large or 2 small cloves garlic, smashed
- Finely grated zest and juice of 1 lemon (about 2 tablespoons juice and 1 or 2 teaspoons zest)
- 1/4 cup olive oil
- 4 to 6 tablespoons white wine vinegar
- 1/8 teaspoon sugar
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, cut into strips 1 inch wide, 5 to 6 inches long and 1/4-inch thick
Chicken, Sicilian Grilled
By Bob_Bazzle
PreparationFor Mediterranean drizzle: garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small ...
- Mediterranean drizzle:
- 1 large garlic clove, pressed
- 2 teaspoons coarse kosher salt
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- Chicken:
- 1/2 cup fresh lemon juice
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 3 1/2- to 4-pound free-range chickens
- Grilled Lemons, Baby Artichokes, and Eggplant
Pasta,Beef and Bean Ragout
By Bob_Bazzle
Heat oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3/4 pound ground beef (15 percent fat)
- 3 spicy Italian sausages, casings removed
- 2 14 1/2-ounce cans diced tomatoes in juice with garlic, oregano, and basil
- 2 14-ounce cans low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), drained
- 1 1/2 cups chopped fresh basil, divided
- 2 teaspoons dried oregano
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup small elbow macaroni
- 1 6-ounce bag baby spinach leaves
- 1/3 cup grated Romano cheese
- Additional grated Romano cheese
Steak Pizzaiola
By Bob_Bazzle
Although this comes from a cookbook with "glamorous" in the title, it is not a fancy dish
- 5 tablespoons Olive Oil
- 2 thick New York Strips about 2 lbs total
- Coarse sea salt
- Freshly ground pepper
- 4 medium garlic cloves
- 28 oz can whole tomatoes, preferably San Marzano
- 4 teaspoons dried Oregano
- 2 to 3 tablespoons balsamic vinegar
- Leaves and tender stems from 6 fresh stems of Oregano
Chicken, Sugar Reef Style Jerk
By Bob_Bazzle
Jerk chicken is the pride of Jamaica and it the most requested dish on the Sugar Reef menu
- 1 Tbsp ground allspice
- 1 Tbsp dried thyme
- 1-1/2 tsp cayenne pepper
- 1-1/2 tsp freshly ground black pepper
- 1-1/2 tsp sage
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 2 Tbsp salt
- 2 Tbsp garlic powder
- 1 Tbsp sugar
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3/4 cup white vinegar
- 1/2 cup orange juice
- juice of one lime
- 1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
- 1 cup chopped white onion
- 3 green onions, finely chopped
- 4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off
Dakos(Greek Bread Salad
By Bob_Bazzle
Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper
- 1 loaf country bread, sliced into 1/2-inch thick slices
- 1 cup Greek olive oil, plus more for brushing on bread
- Salt and freshly ground pepper
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh dill, plus more for garnish
- 2 English cucumbers, quartered and cut into 1/2-inch dice
- 2 ripe beefsteak tomatoes, cut into 1/2-inch dice
- 1 red onion, peeled, halved and thinly sliced
- 12 ounces feta cheese, crumbled
- Chili oil, for drizzling, optional
Chicken, Paillards w/lemon butter sauce
By Bob_Bazzle
Lemon segments give this dish great flavor
- 4 chicken paillards (from 2 breast halves)
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 2 to 3 tablespoons unsalted butter
- 1/4 cup minced or sliced shallot
- Segments and juice of 2 lemons
- 3/4 cup low-sodium chicken stock
Veal,Paillards w/mushroom,mustard & sherry sauce
By Bob_Bazzle
Veal is often sold as cutlets
- 4 veal paillards
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 3 more tablespoons unsalted butter
- 2 cups sliced mushrooms
- 2 tablespoons minced shallot
- 3 tablespoons medium-dry sherry (such as amontillado)
- 2 tablespoons Grainy mustard
- 3/4 cup low-sodium chicken stock
- 1 tablespoon finely chopped fresh chives