FIREMAN BOB'S BLOOMIN ONIONS MY WAY...
I just LOVE a good Bloomin Onion... With this Onion, I hope You all will take the opportunity to try and see why I LOVE these... Great with my... http://www.justapinch.com/recipes/main-course/beef/fireman-bobs-marinated-smokey-rib-eye-steaks.html?p=2 just sayin is all.... :)
Provided by Bob Cooney @firemanbob65
Categories Other Main Dishes
Number Of Ingredients 25
Steps:
- Prepare the Spicy Bloomin Dipping Sauce first and chill. Combine the first 7 ingredients in a small bowl, mixing well, Chill for 30 minutes.
- Prepare the Batter... Mix cornstarch, flour, and all remaing ingredients until well blended. Add beef stock, mix well.
- Cut about 1/4" off top of onion and peel. Cut 12 to 16 vertical wedges into onion, like a pizza slice, but do not cut through the bottom.
- Plunge the onion into boiling water for 1 minute. Remove from boiling water and plunge into Ice water for 3 minutes. Take it out of the water and gently place the bottom facing down, onto a cookie sheet until it "flowers". It will spread out like a " Flower " on the cookie sheet.
- Carefully place " opened onion " in batter coating the whole onion. Gently place in fryer basket with " wire basket " spoon and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes, or until golden brown.
- Salt to taste immediately when removed from oil. Drain on paper towels.
- Place onion upright in shallow bowl, and serve immediately Serve hot with Spicy Bloomin Dipping Sauce. Enjoy !!!
FIREMAN BOB'S 4 ALARM FIRE ICE CREAM
You know the ice cream is going to be great when it " kicks " out " Heat " !!! Have fun with this one folks! Sincerely, The Fireman !!!
Provided by Bob Cooney @firemanbob65
Categories Ice Cream & Ices
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla extract. Add the pepper and walnuts and stir.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer to a container and freeze for 3 hours before serving. ENJOY !!!
FIREMAN BOB'S HOUSE FIRE POTATO SOUP MY WAY...
Please know that this recipe is from my heart and is therapy for me today... This recipe today kept me moving forward and hopefully will get me through the next few days.... I hope You all enjoy this as much as I do... Love, The Fireman .....
Provided by Bob Cooney @firemanbob65
Categories Other Main Dishes
Number Of Ingredients 17
Steps:
- In a large Dutch Oven, put the water in and add the potatoes, salt, and onions and bring to a boil for 5 minutes. In a large skillet, mushrooms, carrots, poblano, jalapenos, garlic and cumin, and slowly cook till all is tender. Place the " skillet " ingredients into the Dutch Oven with the hot sauce and simmer for 60 minutes very low and slow.
- Once the soup is cooked, using an Immersion Blender, ( Boat Motor ) Blend till all is smooth.
- In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened to your liking.
- Turn heat off, and add the cheeses, stirring until melted. Top with the green onions. ENJOY !!!!!
FIREMAN BOB'S SPICY SRAWBERRY SAUCE MY WAY...
Wonder what I'll " create " next ??? Lol! A little something different goes a long way to keep the " Passion " a live... Don't be scared.... It's Fireman Bob and his " Spicy " again! Lol!!!
Provided by Bob Cooney @firemanbob65
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- Place strawberries in a bowl and smash them to the " Chunkiness " you want.
- Combine the lemon juice, zest, sugar, cinnamon, cayenne pepper, cornstarch, into the mashed strawberries.
- Place in pan and slowly cook over medium heat.
- Stirring constantly, bring the mixture to a boil.
- Remove immediately from the heat and allow to cool to room temperature.
- ENJOY !!!
FIREMAN BOB'S WET AND SPICY BBQ SAUCE MY WAY...
Member's Choice! First you get a sweet taste ... then you get the heat. This is an easy sauce to make and your guests will be licking their fingers! I used it on a brisket but cannot wait to try it on other meat. I used 8 oz of the smoked red peppers, 15 oz can of tomato sauce and 6 oz cans of tomato paste.
Provided by Bob Cooney
Categories Other Sauces
Time 35m
Number Of Ingredients 19
Steps:
- 1. Place all ingredients in a large pan and bring to a boil for 5 minutes stirring constantly and then lower heat and simmer for 20 minutes.
- 2. As you know, slow cooking a Brisket takes about 14 to 16 hours.
- 3. With about 4 hours left in the cooking time, You will want to wrap your Brisket in a " double layer " of foil when you " pour " the sauce onto the meat, seal the foil allowing space in your " Wrap "
- 4. Enjoy !!!
FIREMAN BOB'S FIRE HOUSE RUTABAGAS MY WAY...
Here's one for You Zelda... Hope You enjoy !!!! Time for some fun with the Roots !!!!!! Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Vegetables
Number Of Ingredients 17
Steps:
- Place rutabaga, carrots, turnips, and leeks in a large pan and blanch in boiling water for 4 minutes, remove and set aside. Depending on how You like these, You can have a " Rustic " dish or Smooth it out in a food processor.
- Sauté onions, shallots, and garlic in 1/4 cup butter until softened. Set aside
- In a Large Dutch Oven, add 1/4 cup butter, olive oil, and cumin. Heat until melted. Add the flour, cook butter/flour mixture till roux turns golden brown.
- Add chicken broth. Add sage, onions, garlic, carrots, pepper, jalapeno, and rutabagas. Simmer covered on low 30-40 minutes, or until rutabagas are tender. ( add more stock if needed )
- Add the chopped parsley and paprika just before serving. Enjoy !!!
FIREMAN BOB'S ROASTED SPICY SALSA MY WAY....
Tried something a little different..... Hope You all like..... The Fireman
Provided by Bob Cooney @firemanbob65
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
- Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
- Place in a food processor and blend till desired constancy.
- Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
- Just before serving, Stir in the Lime Juice and Lime zest.
- Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
- ENJOY !!!
CHEF JOHN'S LEMON ICE
Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
- Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g
"BOB'S" BEEF BRISKET
If there ever was a "melt in your mouth brisket," this is it! A gentleman named Bob, gave me this recipe several years ago along with his Roasted Garlic soup. To die for! Tender, flavorful and worth the next day delight.
Provided by kitelady
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- The Day Before Serving.
- On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
- Pour the beer, chilli sauce and soup mix over the browned brisket.
- Top with the ketchup.
- Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
- Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
- Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
- When cooked, remove brisket from the gravy, cover and refrigerate overnight.
- Pour gravy into a seperate container, cover and refrigerate as well.
- The Next Day:.
- 3-5 hours before serving, skim the fat from the top of the gravy.
- Slice the brisket against the grain. The thickness of the slices is your choise.
- Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
- Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
- Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
- The meat will absorb some of the gravy and be extra moist and juicy.
- Remove brisket (and veggys) from the gravy to a serving platter.
- Serve gravy separately.
- Serve with horseadish as a condiment.
- Sit back and enjoy the raves!
Nutrition Facts : Calories 1399.4, Fat 106.1, SaturatedFat 42.5, Cholesterol 290.2, Sodium 2196.2, Carbohydrate 27.3, Fiber 5.6, Sugar 12.4, Protein 70.6
FIREMAN BOB'S ZESTY BBQ SAUCE MY WAY
Everybody loves a good BBQ. AND!!! What makes a good BBQ is a good BBQ Sauce... Give mine a try and see if it makes your next grilling session come alive... Fireman Bob :)
Provided by Bob Cooney
Categories Other Sauces
Time 35m
Number Of Ingredients 19
Steps:
- 1. Place tomatoes in food processor and puree till smooth
- 2. Combine all ingredients in a large saucepan over medium low heat. Stir to combine and simmer 25 minutes. Use warm or let cool, pour into a container and refrigerate until needed.
- 3. Enjoy!
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