Archive for the ‘Decadent Cooking’ Category

Chef Bob Does it Again: Cheesy Chicken Parmigiana

Oct 17, in Decadent Cooking, Food, Healthy Eating, by Chef Bob

Do not go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour. Please enjoy, as it only takes 30 minutes to prepare. See bottom of the page for variations. Comments welcome! Buena Appétit!

Jumbo Lump Meat Crab Cakes with Roasted Pepper Sauce

Oct 11, in BB&W Recipe Exchange, Decadent Cooking, Food, by Chef Bob

A new twist to an old classic…

Chef Bob’s Osso Bucco

Oct 4, in BB&W Recipe Exchange, Decadent Cooking, Food, by Chef Bob

I know what you’re thinking: “That is one high-falutin’ recipe title right there.” It sounds like something like the prime minister or the queen of England might eat, and something you can’t afford. Osso buco is simply a veal shank, braised in a combination of herbs, seasonings, vegetables and tomatoes, in a rich broth, and it eventually falls right off the bone.oss

Just in Time for Apple Season: Apple Brown Betty

Oct 1, in Decadent Cooking, Food, by Chef Bob

Ah…delish!

Decadent Cooking: Baked Alaska

Sep 17, in Decadent Cooking, Food, by Chef Bob

This recipe for baked Alaska is with lemon custard and strawberry ice cream filling with topping of delicious meringue. All the recipe of filling except ice cream is given in the recipe which is very easy to prepare and you just need to wait to chill the batter. This is placed on top of a thin piece of buttery pound cake (recipe bottom of page) cut in circles. Of course, the ice cream and custard choice is up to you. Any Flavors will be magnificent! I especially like the cherry, with either a chocolate or the lemon custard. As always, Stay Hungry My Friends!

Just in Time for Breakfast: Classic Eggs Benedict Recipe

Sep 14, in Decadent Cooking, Food, by Chef Bob

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. Hollandaise sauce is luscious lemony, thick buttery make you want more sauce that is just plain good!

Blue Cheese, Hazelnuts and Honey Polenta–Recipe

Sep 10, in Decadent Cooking, Editorial Staff, Health and Fitness, Healthy Eating, by Tanisha Shulamit

Hellooooo BB&W!!

I know its been a minute since I last wrote but in my defense I have been working ten hour days, building my own empire on a computer that finally crapped on me last week. Now I am handy-capped with the beta of all computers, a PC. Blah.

New Orleans Louisiana Shrimp Etouffee

Sep 9, in Decadent Cooking, Food, by Chef Bob

I made Shrimp Etouffee’ for a southern style banquet in 1986. This one is just Louisiana Shrimp recipe I have. The shrimp are great! Flavorful, tender, great! I figured what better dish to give the Shrimp a test run than the New Orleans Cuisine classic, Etouffee. Be forewarned, this dish is not for the health conscious; as a matter of fact, you may want to keep a defibrillator in the dining room. There’s butter and plenty of it!
I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

New England Clam Chowder

Sep 6, in Decadent Cooking, Food, by Chef Bob

Fall is time for comfort food!

Shrimp n Grits My Way, A Southern Classic Destined for Fame.

Sep 2, in Decadent Cooking, by Chef Bob

Yummy!

Moroccan Lemon Chicken with Spicy Mango Chutney

Feb 17, in Decadent Cooking, Food, by Christelyn Karazin

Mmmmm. Chutney.

Tasty: Celebrity Chef, Todd English on How to Make Soy Milk Panna Cotta

Feb 10, in Decadent Cooking, Food, by Christelyn Karazin

â€œIâ€™m constantly driving my team crazy by â€œTodd-izingâ€ classic recipes. But I love finding one unique twist on classics. Soy Milk has never tasted as good as it does in this version of Panna Cotta. The creamy texture of the soy milk is complimented by the bright, clean flavor of the blackberries. I love this dessert because itâ€™s so balanced in its sweet and fresh flavors, and it just leaves you with that feel-good, satisfied feeling at the end of your meal,” says English.