Recipes by Bob Vincent (Page 8)
The Real Deal Brown Veal StockA good stock is like the foundation of a house. It can become a base from which to build. A rich stock converted into a sauce can make an ordinary dish become exceptional. Brown stocks are often used as the foundation for other sauce derivatives such as Brown Sauce, Espagnole, demiglaze or Jus ue'. If the stock is rich and fully… |
1 vote
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Cherry wood smoked chicken thighs with Heinz 59 sauce/glazeThis is an easy but tasty dish for a summer barbeque. I used thighs but any cut of chicken will work. Just don't overcook if using breasts. If you don't have a smoker use the grill over medium high indirect heat. I used 3 1/2 ounces of cherry wood chunks. Cherry or Apple wood add nice smoke flavor to chicken. Use soaked chips if… |
1 vote
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Heinz 59 Sauce/GlazeThis is adapted from a recipe on the back of a bottle of Heinz 57 sauce. The original called for the sauce and honey only. I decided to jazz it up a bit by adding some more ingredients. Hence the name Heinz 59 Sauce. The result works as a different sauce/glaze for almost any kind of protein. I used it on smoked chicken thighs as… |
2 votes
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Smoked Baby Back RibsThese are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them. The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for… |
2 votes
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Cedar Planked Miso Maple Glazed GrouperThis is an easy and quick dish for the grill. The cedar planks offer a bit of smoke to the fish and the glaze makes a nice finishing sauce during the last few minutes of grilling. Serve additonal sauce table side for those who may want more. Any firm flesh fish will work. I chose Grouper only because it was fresh and on sale. I… |
1 vote
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Mayo Cabo Beans (Canario-Peruanos)These beans go by many names. An oval-shaped dried bean common in Latin American cooking. Medium in size and ivory-yellow in color, the Mayocoba Bean is similar to a pinto bean in appearance and flavor. Mild flavored with a buttery taste and texture, this bean is used as an ingredient in soups, salads and refried bean dishes. The… |
2 votes
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Dijon Smoked Garlic Bechamel SauceThis is an adaptation of a standard bechamel sauce I used to serve with steamed cauliflower and baby carrots a few nights ago. It would work as a sauce for other vegetables or protein like chicken and fish as well. It is quick and easy to make. Omit the smoked garlic if you are not a fan of smoked food but my wife and I both… |
1 vote
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Slow Smoked Garlic ClovesI was smoking chicken thighs with a combination of oak and hickory chunks in my smoker. Since I'm open to trying most anything I thought I would try smoking peeled whole garlic cloves along side the chicken thighs as a test to see what resulted. The result was not bad. The pungency of the garlic is toned way down much the same as… |
2 votes
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Strawberry Jicama SalsaThis is the result of trying to use leftover ingredients from other recipes. What I had on hand resulted in a different salsa that I used with grilled Mojo chicken breasts and baked plantains. It is quick and easy to make. Refrigerate for a couple of hours so the flavors can meld. |
1 vote
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Mojo Chicken BreastThis is a quick and tasty grilled chicken dish. The use of Cuban Mojo sauce perks up a boneless skinless chick breast. Use whatever spices you like to season the chicken before grilling. I chose a combination of Pasilla pepper, cumin, garlic pepper and salt. I served the chicken with a strawberry jicama salsa, baked plantains,… |
1 vote
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