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Archive for the ‘Recipes’ Category

Turkey Gravy

Just in time for the holidays, here is a really great turkey gravy recipe.  I just made mine tonight, put it in a jar in the fridge ready for Thanksgiving.  It tastes awesome!!!

Turkey Gravy

2 tablespoons extra virgin olive oil

Turkey giblets

Turkey neck

Turkey fat

3 cups chicken broth

3 cups water

1 tablespoon rosemary

1 tablespoon parsley

3 tablespoons butter

3 tablespoons flour

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon Mister Bob’s Blue Ribbon Spice Rub

1 tablespoon Coleman’s Mustard Powder

1 tablespoon soy sauce

1 teaspoon Worcestershire Sauce

Heat 2 tablespoons of extra virgin olive oil in a medium saucepan.  When oil is hot, add turkey giblets, neck and fat.  When everything is browned, add chicken broth, water, rosemary and parsley.  Bring to a boil then reduce heat and simmer for about 1 hour.  In a separate saucepan, make a blonde rue with the butter and flour.  Now strain the liquid from the first pot into the rue and discard the giblets and neck.  Bring to a simmer stirring constantly. Add salt, pepper, spice rub, mustard, soy sauce and Worcestershire Sauce. Continue simmering and stirring until it thickens.  Strain again.  Push any lumps through the strainer.  Repeat if necessary until the gravy is smooth and silky

Creamed Spinach

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
1/2 cup heavy cream
4oz cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg

Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the cream and cream cheese, stirring constantly, until the cheese is melted and incorporated into the cream. Add the salt, pepper and nutmeg and stir. Finally, add the chopped spinach, mix well and serve.

Leftover Brisket Soup


3 tablespoons vegetable oil (split)
2 pounds leftover smoked brisket cut into ¾” cubes
1/2 cup dry red wine (Merlot or Cabernet Sauvignon)
1 onion diced
4 quarts cold water
1 (28-ounce) can diced tomatoes
3 tablespoons dried parsley
8 beef bouillon cubes
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon celery salt
3 bay leaves
1 tablespoon Worcestershire Sauce
1 tablespoon Gravy Master or Kitchen Bouquet
1 cup sliced carrots
1 cup diced celery
1 cup frozen black-eyed peas
1 cup frozen baby lima beans
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked bowtie macaroni

Brown the brisket cubes (about a half pound at a time) in 2 tablespoons of vegetable oil on medium heat in a large stockpot. As it’s done, remove the brisket to a plate and cover to keep warm. Deglaze the pot with the wine. When the wine is almost completely evaporated, add another tablespoon of oil and the onion and cook, stirring frequently until the onions are soft and translucent (about 5 minutes) Return the brisket to the pot and add the water, tomatoes, dried parsley, beef bouillon, salt, black pepper, garlic powder, celery salt, bay leaves, Worcestershire sauce and Gravy Master. Raise heat to high and bring to a boil. Add the vegetables, beans and macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat to low and simmer for 45 minutes. Adjust seasoning to taste and serve.

Mister Bob’s Ultimate Potato Salad

5 pounds Yukon Gold potatoes

2 large eggs

1 small red onion, chopped

1 celery stalk chopped

2 cups mayonnaise

¼  cup Dijon mustard

1 lemon juiced

¼ cup fresh chopped parsley, plus more for garnish

2 tablespoons apple cider vinegar

1 tablespoon sugar

½ tablespoon salt

½ teaspoon black pepper

Mister Bob’s Spice Rub

Put potatoes and eggs in a large stockpot with cold salted water.  Bring to a boil and lower to a simmer.  After 12 minutes, remove the eggs with a slotted spoon, cool then peel.  Continue cooking potatoes until a paring knife poked into them goes in without resistance (3 to 5 more minutes).  Drain the potatoes and let them cool.  Once cool, peel and cube the potatoes.

In a large mixing bowl, combine the mayonnaise, mustard, lemon juice, parsley and vinegar, sugar, salt and pepper.  Shred in the hard boiled eggs and mix thoroughly.  Stir in the potatoes and mix well.  Move to a serving bowl, shake on some Mister Bob’s Spice Rub and sprinkle on some chopped parsley.  Chill then serve.

Asian Mixed Green Salad

1/4 cup rice wine vinegar

1 1/2 teaspoons Dijon mustard

2 tablespoons honey

½ tablespoon freshly ground ginger

1 teaspoon lemon zest

1/4 teaspoon salt, plus more for seasoning

Freshly ground black pepper

3/4 cup sesame oil

1 (10-ounce) package mixed salad greens

2 tangerines, peeled, seeded and diced

1 cup goat cheese crumbled

1/2 cup dried cranberries

1 cup Chow Mein Noodles (I prefer La Choy)

In a blender or food processor, combine vinegar, mustard, honey, ginger, lemon zest, salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, tangerines, goat cheese, and cranberries. Drizzle with dressing. Toss gently to coat and top with Chow Mein noodles.  Season, to taste, with salt and pepper.

BBQ Shrimp New Orleans Style

I’m not sure why they call this BBQ, but if you’ve ever been to New Orleans, you know how great this dish is!

4 pounds raw shrimp, heads and shells on, well rinsed and drained
8 TBS lightly salted butter
1 12 ounce can of premium beer
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon creole seasoning (I prefer Tony Cachere’s)
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, quartered
1 large loaf crusty French bread

Preheat the oven to 350 degrees F. Rinse the shrimp under cold running water and let drain. Spread in 1 layer in a large roasting pan or baking dish. Melt the butter in a large saucepan. Add the remaining ingredients, except the shrimp and bread, and stir to mix well and bring to a simmer for 10 minutes. Remove from the heat and pour over the shrimp. Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.

Mister Bob’s Yankee Pot Roast

1 bottom round roast (about 3 to 4 lbs)

1 teaspoon salt

1/2 teaspoon pepper

3 garlic cloves slivered

3 garlic cloves chopped

3 tablespoons vegetable oil

2 carrots peeled and sliced

1 onion chopped

2 tablespoons tomato paste

1 teaspoon dry parsley

1/2 teaspoon dry thyme

1 box frozen peas

Beef bullion cubes

Gravy Master

2 heaping tablespoons Cornstarch

Salt, pepper and tie the roast and peg with slivered garlic cloves.  Heat a braising pot or large stockpot on medium heat and add the vegetable oil.  When the oil is hot, thoroughly brown the roast on all sides.  Remove the roast from the pot, cover with aluminum foil and reserve on a plate.  Add carrots to the pot and sauté for about two minutes.  Add onions and continue to sauté for another two minutes.  Add chopped garlic, parsley, thyme and tomato paste and continue to sauté until everything is well browned.  Add ½ cup of dry red wine to deglaze (scraping and stirring to incorporate everything stuck on the bottom of the pot).  When the wine is almost completely reduced, return the roast to the pot and add water until it’s a little more than half way up the roast.  Measure how much water you are adding as you go.  For each cup of water you add, also add one beef bullion cube and one teaspoon of Gravy Master.  Bring the water to a simmer, then cover the pot and put in oven at 220 degrees for five hours.  Add frozen peas for the last 20 minutes.

For sauce:

After the five hours, move pot to a burner on low.  Ladle out two or three cups of the cooking liquid, skim off the oil and pour through a fine strainer or colander lined with cheese cloth into a sauce pot on medium heat and bring to a slow boil.  Mix two heaping tablespoons of cornstarch and ¼ cup of cold water to form a slurry.  Pour the slurry in to the sauce and stir until thickened. Salt and pepper (only if necessary) to taste.  Reduce the heat to low and stir occasionally.

Braised Pork Medallions w/ Cheesy Farina

PORK:

2 lb pork tenderloin sliced into 8 equal medallions (tie around each one with butcher’s twine to hold shape)
Kosher salt
Freshly ground black pepper

4 tablespoons olive oil
4 carrots diced

1 large yellow onion diced
4 garlic cloves minced
1 tablespoon fresh parsley chopped plus more for garnish
1 tablespoon fresh chives chopped

4 fresh basil leaves chopped

1/4 cup merlot wine

35oz can peeled plum tomatoes squeezed and well drained

4 cups beef stock

1 tbsp ‘Gravy Master’

1 box frozen baby peas

Heat a 7 quart Dutch oven on medium/high and coat the bottom with 2 tablespoons of the olive oil.  Season pork with salt and pepper, then brown the medallions thoroughly on both sides.  Remove to a plate and cover with aluminum foil.  Add 2 more tablespoons of olive oil to the pot, reduce heat to medium and sweat the onions, carrots, garlic and fresh herbs until carrots are tender and onions are translucent (about 20 minutes).  Deglaze with merlot wine.  When wine is almost completely evaporated, add tomatoes, increase heat to medium/high and sauté vegetables for about 10 more minutes, stirring occasionally.  Add beef stock and Gravy Master and return pork to the pot along with any juice that has collected in the dish.  Bring to a boil then reduce to a simmer and cook covered for 3½ hours.  With about 20 minutes to go, pour in the frozen peas.

CHEESY FARINA:

1 cup farina

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 lb lightly salted butter (1 stick)

4 cups water

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

About 15 minutes before meal time, in a medium stock pot, bring 4 cups of water to a boil.  Lower to a simmer and stir in the farina.  Cook about 5 minutes, stirring occasionally.  After the farina thickens, lower heat and add cheese, butter, salt, pepper and cayenne and cook for 5 more minutes on low.

SAUCE:

3 cups of the juice from the Dutch oven (strained)

2 tablespoons of cornstarch

Water

Kosher salt

Freshly ground black pepper

About 5 minutes before meal time, strain about 3 cups of the water from the Dutch oven into a sauce pan.    Bring the juice to a slow boil, and stir in a slurry of cornstarch and water.  Reduce to a simmer and stir continuously until sauce reaches desired consistency.  Season with salt and black pepper to taste.

TO PLATE:

Cover bottom of 4 plates with the farina.  Use a slotted spoon and heap some vegetables from the Dutch oven in the center of each plate.  Arrange 2 pork medallions on top of the vegetables (don’t forget to remove the twine).  Lean the second medallion on the first to create some height. Spoon on the sauce, garnish with fresh parsley and serve.

SERVES 4

Mister Bob’s Killer Chili

INGREDIENTS

4 tablespoons olive oil separated
1 lb lean ground beef
1 lb beef short ribs
1 lb pork rib tips
1 large onion diced
3 large bell peppers
(2 red 1 green) diced
3 jalapeno peppers diced small
1 15oz can tomato sauce
1 35oz can diced tomatoes
1 tablespoon Gravy Master
1 teaspoon Worchestershire Sauce
1 teaspoon liquid smoke
3 tablespoons chili powder
2 tablespoons Cajun seasoning
(preferably Tony Cachere’s)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon allspice
½ teaspoon cayenne pepper
¼ cup sour cream
plus more when serving
2 cans red kidney beans
Shredded cheddar cheese

DIRECTIONS

On a stovetop, in a 7 quart cast iron dutch oven, thoroughly brown the short ribs and rib tips in 3 tablespoons of olive oil, then set aside.  Deglaze the pot with dry red wine (Merlot, Chianti or Cabernet Sauvignon).  When wine is almost evaporated, add ground beef and brown thoroughly.  Remove the browned beef and set aside.

Add one tablespoon of olive oil to the pot along with diced onions and diced peppers; cook until tender.  Add tomato sauce, diced tomatoes, short ribs, rib tips and ground beef to the pot along with Gravy Master, Worchestershire Sauce, chili powder, cajun seasoning, garlic powder, onion powder, allspice and cayenne pepper.  Simmer for 3 hours.

Remove short ribs and rib tips to cutting board.  Remove meat from bones and cartilage, chop  and return meat to the pot.  Add sour cream and kidney beans, and simmer for another 30 minutes.  Adjust seasoning to taste.  Serve with a dollop of sour cream, diced raw onion and shredded cheddar cheese on top.

Blue Ribbon BBQ Sauce

This is a great BBQ sauce!  Hot, sweet and savory, all at the same time.

INGREDIENTS

2 tablespoons vegetable oil
1 small shallot fine diced
3 garlic cloves minced
½ red bell pepper fine diced
1½ cups ketchup
¼ cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Louisiana Hot Sauce
½ tablespoon freshly ground black pepper
½ tablespoon sweet Hungarian paprika
½ teaspoon allspice
½ teaspoon liquid smoke
¼ teaspoon freshly ground nutmeg
½ cup dark brown sugar
½ cup honey
½ cup cherry preserves

DIRECTIONS

Heat vegetable oil on low in a medium sauce pan until it just begins to shimmer. Add shallots, garlic and bell pepper and cook until tender (about 10 minutes), stirring frequently. Add all but the last three ingredients and bring to a low boil.  Lower heat and simmer for about 20 minutes, stirring occasionally.  Remove from heat and stir in the sugar, honey and preserves.  Mix with a plunge blender until sauce is silky smooth.  Can be used immediately or stored for up to one month in the refrigerator.

Blue Ribbon Spice Rub

2 tablespoons sea salt

2 tablespoons turbinado (raw cane) sugar

1 tablespoon granulated brown sugar

1 tablespoon Hungarian paprika

½ tablespoon chili powder

½ tablespoon freshly ground black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

1 teaspoon ground thyme

1 teaspoon cumin

½ teaspoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon ground nutmeg

½ teaspoon ground coffee

½ teaspoon dry mustard

Combine ingredients and store in an airtight container in a cool dry place. Keeps for up to 6 months