BobLongo's profile page
Recipes
Cold Noodle Salad With Spicy Peanut Sauce
By BobLongo
Bring a pot of salted water to the boil
- FOR THE SALAD:
- Kosher salt
- 10 ounces soba noodles
- 1 medium zucchini or cucumber (about 6 ounces)
- 5 radishes (about 4 ounces)
- 1 bell pepper (any color)
- 1 tablespoon sesame oil
- ½ cup roasted salted peanuts (about 2 ounces), roughly chopped
- 2 scallions, trimmed and finely chopped
- Handful of cilantro leaves
- 1 lime, cut into wedges for serving
- FOR THE SPICY PEANUT SAUCE:
- ½ cup smooth peanut butter (not natural)
- ¼ cup soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon sesame oil
- 2 teaspoons chile oil or hot sauce, plus more to taste
- 1 garlic clove, grated
Twice not Fried Plantains
By BobLongo
Toss the plantain slices with 2 tsp
- Heat the oven to 425°
- 2 green plantains into ½"-thick slices
Mike’s Salsa
By BobLongo
Chop together
- 2 apples
- 2 serrano peppers
- ½ medium red onion
- ¼ lime juice
- 2 celery stalks
- ½ cup mayo
- ¼ cup apple cider vinegar
- ¼ teaspoon mustard salt and cayenne pepper garlic powder
- ¼ cup olive oil
- ¼ cup chipotle
Mike’s Salsa
By BobLongo
Chop together
- 2 apples
- 2 serrano peppers
- ½ medium red onion
- ¼ lime juice
- 2 celery stalks
- ½ cup mayo
- ¼ cup apple cider vinegar
- ¼ teaspoon mustard salt and cayenne pepper garlic powder
- ¼ cup olive oil
- ¼ cup chipotle
Turkish Spicy Salsa Ac l Ezme
By BobLongo
Sweet, Spicy, Acidic and bursting with flavor
- 1 Onions
- 2 Garlic cloves
- 2 Long, green peppers, halved and deseeded
- 1 Large red pepper. halved and deseeded
- 1 Handful of parsley
- 0.5 Handful of fresh mint
- 3 Small to medium Tomatoes
- 3 Tablespoon Olive oil
- 1 Squeeze of lemon juice
- 1 Teaspoons Sundried pepper paste
- 0.5 Teaspoon Paprika (Sweet or hot to taste)
- 2 Teaspoons pepper flakes (Reduce for less kick)
- 1 Teaspoon Pomegranate Molasses 'Nar ek isi'
- 0.5 Teaspoon Sumac
- 0.25 Teaspoon Salt
- 0.25 Teaspoon Black pepper
Michael’s Carnitas
By BobLongo
sear pork add pork and shit to pot cook low for 8 hours or high for 4
- (4-5 pound) pork shoulder/pork butt trimmed of excess fat
- 1 lime, juiced
- 5 cloves garlic, minced
- 1 medium onion, roughly chopped
- 1 (4-ounce) can diced green chiles
- 2 cup chicken stock
- 3 bay leaves
- 1 tablespoon chipotle chili powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
Shoyu Chicken
By BobLongo
Total: 1 hr. 40 mins Servings:12 • Step 1 Whisk together the soy sauce, brown sugar, water, garlic, onion, g...
- 1 tablespoon ground black pepper
- • 1 tablespoon dried oregano
- • 1 teaspoon crushed red pepper flakes (Optional)
- • 1 teaspoon ground cayenne pepper (Optional)
- • 1 teaspoon ground paprika (Optional)
- • 5 pounds skinless chicken thighs
Pineapple Pork Adobo
By BobLongo
Peel and core pineapple. Cut half of pineapple into bite-size pieces (about 1"); set aside
- 1 large ripe pineapple
- 2 Tbsp. plus 2 tsp. vegetable oil
- 2 lb. boneless pork shoulder, cut into 1½" cubes
- Kosher salt, freshly ground pepper
- ½ white onion, thinly sliced
- 6 garlic cloves, thinly sliced
- cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
- ½ cup Datu Puti soy sauce or 1/3 cup other brands soy sauce (such as Kikkoman)
- 2 Tbsp. oyster sauce
- 1 Tbsp. black peppercorns
- 5 dried bay leaves
- Steamed white rice and thinly sliced scallions (for serving)
Peruvian-Style Roast Chicken with Tangy Green Sauce
By BobLongo
Roast the chicken: Arrange rack in middle of oven; preheat to 400°F
- For the chicken:
- 3 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 2 lemons
- 1 (4-4 1/2-pound) whole chicken
- For the green sauce:
- 1 cup (packed) cilantro leaves with tender stems
- 1–2 medium jalapeños, coarsely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 1/2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/3 cup mayonnaise
- For the salad:
- 1 English hothouse or 2 Persian cucumbers, cubed
- 1 firm-ripe avocado, cubed
- 3 scallions, thinly sliced
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving
Frank's RedHot Buffalo Chicken Dip
By BobLongo
PREHEAT oven to 350°F. Mix all ingredients in a large bowl
- 2 cups shredded cooked chicken
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles