RECIPES

  • Bobbie's Macaroni And Cheese

    Bobbie's Macaroni And Cheese

    It’s hard to find a macaroni and cheese that I won’t eat (sad to say), but it’s equally hard to find one that blows me away.  When I add Bobbie’s Boat Sauce to the recipe my mom taught me, it adds tang and depth that sharpens the bite of any aged cheese to a fine point. A milder, melty cheese produces the ultimate decadence in texture, and Boat Sauce buttered bread crumbs gild the lily to completion.  
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  • Mom's Chicken and Rice

    Mom's Chicken and Rice

    When I think of all of the comfort foods that span the world, chicken and rice may be even more ubiquitous than macaroni and cheese. My mother served breaded chicken cutlets with a simple pilaf one a week, and I never got tired of it.   Here, the chicken gets a bright and umami piccata treatment with lemon and capers, and the rice is my mother’s classic method, with the additional step of using Boat Sauce as a sofrito.
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  • Chilaquiles

    Chilaquiles

    Bobbie’s Boat Sauce was created with ingredients on hand, thus it’s only natural that I love recipes that are both designed to be improvised and to make use  of what’s already in your fridge and pantry
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  • Bobbie's Brussels Sprouts with Pancetta (or Bacon)

    Bobbie's Brussels Sprouts with Pancetta (or Bacon)

    When it comes to vegetables that act as a vehicle for flavor, I'll take a cruciferous one over a tuber any day.  Brussels sprouts carry fat and acid like a quarterback carries a football over the finish line, and Boat Sauce is a key part of that play.  Start working on that touchdown dance!  For the Brussels Sprouts 1lb Brussels spouts, halved if small, quartered if large Fresh Thyme, Olive Oil, Kosher Salt and Black Pepper for Roasting  For the Vinaigrette 2 oz diced pancetta or bacon  4 tsp olive oil (half that if using fatty bacon)  1/2 small onion...

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  • Bobbie's Clam Dip

    Bobbie's Clam Dip

    It took living away from New England for nearly 20 years to develop the reverence for clams that I have today.  Sure, a lobster roll done the RIGHT way (hot, butter, no mayo) is undeniable.  But a fried clam belly roll prepared á la minute is a spiritual communion.  I was a little nervous about taking the purity of clam dip and doing anything that would jeopardize the particular balance of flavor (subtle brininess) and texture (cold, rich and toothsome at times).  With a great deal of respect for the grandfather of dips, I humbly submit my riff on a classic.   1 6oz can of chopped...

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