Wednesday, August 16, 2017

Cooking with Fr. Leo

Today Bob is on the set with EWTN film crew and Fr. Leo Patalinghug in Brandon, FL. They are filming three episode for upcoming "Savoring the Faith" shows.
Learn more about Fr. Leo at his webiste:

Friday, December 27, 2013

Friday, June 28, 2013

Pig in a Blanket

An old family favorite, this is a simple meal for breakfast. Just cook sausage in a little water in a pan on the stove.

Make pancakes and wrap up the sausage inside. Kids love 'em!

Tuesday, October 30, 2012

Storm of Muffins

While all the rest of the North East Coast is under the effects of hurricane Sandy, we here in Bob's kitchen are under a Muffin frenzy.

Pumpkin Chip Muffins, some with nuts, and Cranberry Muffins are filling us up with the sweet smells and tastes of home cooking.

We have all those effected by the storm in our prayers.

Monday, August 20, 2012

Oysters Rockefeller and Florida Lobster

This weekend in Dunnellon, Bob got a chance to cook some Florida Lobsters and Oysters.

Start off with bacon, cooked spinach, olive oil with garlic in it and Parmesan cheese:

 It is great to use the top of your air conditioner as the prep area. We turned the A/C way up so it wouldn't run!

Crack Oysters open, don't forget to wear a glove!

Grill Oysters with the above toppings:

The guys at the seafood place, I. C. Sharks in St. Petersburg were great. They had the lobsters cut in half already for us:

 Light up some tiki torches and serve outside, Southern Living Style!

Sunday, August 12, 2012

Bob's Homemade Pizza, part 2

Back in June, I shared Bob's pizza crust recipe. Well, who knew it was possible to improve his amazing pizza?

Tonight he rolled the crust and brushed on butter. Yum, Yum!

Don't you love the official looking pizza peel he uses to take pizza from oven to table? Every serious Pizza Chef needs one!

Monday, July 23, 2012

Scallop Po' Boys

This past weekend we did our annual Scallop trip in Steinhatchee, FL. We really worked hard for them this year and only got one five gallon bucket.

Bob pan fried half the scallops with some Panko bread crumbs. The other half he blackened in a cast iron skillet. 

Then he made a yummy sauce and added shredded lettuce to french bread, for his very own Po' Boys.

Remoulade sauce:

Course ground mustard
Hot sauce
Pickle juice dill
Horse radish