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Recipes
Italian Style Salsa Verde
By BobLongo
Preheat broiler, with oven rack 6 inches from heat
- 1 small jalapeno pepper
- 2 medium sized banana peppers
- ½ c extra virgin olive oil
- 1/3 c finely chopped flat leaf parsley
- 4½ Tbs chopped fresh chives
- 1 Tbs minced fresh oregano
- 2 garlic cloves, minced
- 1 tsp kosher salt
Mexican street corn spread
By BobLongo
1. Preheat oven to 350°F
- • 16 ounces low-fat cream cheese room temperature (2 bricks)
- • ½ cup sour cream
- • 2 cloves garlic minced
- • 2 tablespoons hot sauce
- • 2 tablespoons fresh lime juice (from 1 lime)
- • 2 cups freshly shredded pepper jack cheese divided
- • 30 ounces canned corn fully drained and rinsed (2 cans)
- • 4 ounces low-fat feta cheese or Cotija cheese, crumbled
- • 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- • 2 tablespoons chopped red onion
- • ½ cup chopped fresh cilantro
Mexican street corn spread
By BobLongo
1. Preheat oven to 350°F
- • 16 ounces low-fat cream cheese room temperature (2 bricks)
- • ½ cup sour cream
- • 2 cloves garlic minced
- • 2 tablespoons hot sauce
- • 2 tablespoons fresh lime juice (from 1 lime)
- • 2 cups freshly shredded pepper jack cheese divided
- • 30 ounces canned corn fully drained and rinsed (2 cans)
- • 4 ounces low-fat feta cheese or Cotija cheese, crumbled
- • 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- • 2 tablespoons chopped red onion
- • ½ cup chopped fresh cilantro
Hot Honey Shrimp
By BobLongo
Step 1 Heat oven to 500 degrees
- 1 tablespoon honey
- teaspoon ground cayenne
- ¼ teaspoon grated lime zest
- ¼ teaspoon freshly grated ginger
- 1 garlic clove, grated on a Microplane
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound cleaned extra-large shrimp, patted very dry
- 1 tablespoon very cold butter, cubed
- Lime wedges, for serving
- 1 jalapeño, halved, seeded and very thinly sliced, for serving
- 1 tablespoon chives or scallion greens, finely chopped, for serving Mayonnaise, for serving (optional)
Mexican Street Corn Salad
By BobLongo
1. Heat olive oil in a saute pan on medium high and add corn
- • 4 cups corn approximately 24 oz frozen
- • 1 tablespoon olive oil
- • 1 red bell pepper diced
- • 1 bunch fresh cilantro minced, a few leaves left for garnish.
- • 1 jalapeno diced
- • 1/2 large red onion diced
- • 2/3 cup cotija cheese shredded/crumbled
- Dressing
- • 3 tablespoons sour cream
- • 2 tablespoons mayonnaise
- • 4 tablespoons fresh lime juice approximately 2 limes
- • 1/2 teaspoon cumin
- • 1/2 teaspoon paprika
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon chili powder
3 ingredient bread
By BobLongo
1. The night before you want to bake the bread, stir together the flour, yeast and salt in a large mixing bowl
- • 3 cups bread flour*
- • 1/2 tsp active dry yeast
- • 1/2 tsp sea salt
- • 1 1/4 cups warm water
Beet-Cured Salmon
By BobLongo
Step 1 Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over mediu...
- 8 Servings
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons dill seeds
- 4 allspice berries
- 4 juniper berries
- 1 cup kosher salt
- ½ cup sugar
- 1 teaspoon finely grated lemon zest
- 1 2-pound skin-on, boneless salmon fillet
- 2 medium beets, trimmed, coarsely grated
- 1 bunch small dill, chopped
- 1 1-inch piece ginger, peeled, coarsely grated
Adjarian Khachapuri Recipe
By BobLongo
here are several types of Khachapuri one might encounter throughout Georgia
- Ingredients
- NGREDIENTS FOR THE DOUGH:
- 1 Tbsp of active dry yeast
- 1 cup of warm milk
- 1 tsp of sugar
- 1 tsp of salt
- 1 egg
- 3 Tbsp of vegetable oil
- 3 cups of all purpose flour
- TOPPING:
- 5-6 cups of shredded cheese of your choice. I used Sulguni and Mozarella. You can also increase the cheese amount if you like it cheesy :D
- 1 egg yolk for a wash
- 1/2 Tbsp of water for the egg wash
- Use extra eggs if you want to crack it on the khachapuri mid baking. optional
- 1 Tbsp cold butter cut in pieces
Pickled Celery
By BobLongo
1. Wash the celery. You’re going to use enough (depending on the specific size) in this recipe to fill a 16 o...
- • 1/2 celery stalk, sliced into spears or coins
- • 2 each garlic cloves, whole
- • 1/4 tsp. dill, dried
- • 1/2 tsp. mustard seed, whole or Coriander
- • 1/2 tsp. black peppercorns
- • 2 each Bay leaves
- • 1/4 yellow onion, thinly sliced
- • 1 cup white vinegar
- • 1 cup water
- • 2 tbsp sugar
- • 1 tbsp salt
Acquacotta
By BobLongo
FOR THE SOUP: Pulse onion, celery, and garlic in food processor until very finely chopped, 15 to 20 pulses, scrapin...
- 1 large onion, chopped coarse
- 2 celery ribs, chopped coarse
- 4 garlic cloves, peeled
- 1 (28-ounce) can whole peeled tomatoes
- ½ cup extra-virgin olive oil Salt and pepper
- teaspoon red pepper flakes
- 8 cups chicken broth
- 1 fennel bulb, 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces
- 2 (15-ounce) cans cannellini beans, drained with liquid reserved, rinsed
- small head escarole (10 ounces), trimmed and cut into 1/2-inch pieces (8 cups)
- 2 large egg yolks
- ½ cup chopped fresh parsley
- 1 tablespoon minced fresh oregano Grated Pecorino Romano cheese
- Lemon wedges
- TOAST
- 10 (1/2-inch-thick) slices thick-crusted country bread
- ¼ cup extra-virgin olive oil Salt and pepper