Recipes by Bob Vincent (Page 6)

United States Chef

	Tangy Lamb Asparagus Lettuce Cups by Bob Vincent This dish is adapted from a recipe that appeared in Chef Magazine in September 2009. It is from the California Asparagus Commission. Since I didn't have a couple of the ingredients I made modifications. I also jazzed up the sauce a bit by adding cilantro, garlic and significantly more sweet chili sauce. Though the lettuce cups…	1 vote 1 comment 2188 views
	Grilled Chicken Wraps by Bob Vincent These chicken wraps make a nice light meal or pair well with soup for a quick week night meal. I served them with a curried coconut carrot soup. I used Middle Eastern flatbread from Trader's Joes but make your own if you have time. I used Tandoori seasoning from Penzey's; again make your own version if you have the necessary spices.	1 vote 1 comment 3708 views
	Curried Coconut Carrot Soup by Bob Vincent A couple of weeks ago I attended an open house of a new cooking school in San Francisco. This recipe is adapted from one done in the demo kitchen by Chef David Groff who is an instructor at the school and former chef at the Zuni Cafe in San Francisco. I changed the recipe a bit. His called for sweating onions until soft. I elected…	1 vote 2996 views
	Main Dish Salad With Grilled Chicken Breast and Portobello Mushroom by Bob Vincent This is a main dish salad comprised of ingredients I needed to use up in the refrigerator. It makes two huge main dish salads. It may be too much for some but could be split to make four smaller portions for a light meal. The combination of…	3 votes 1 review 1 comment 5507 views
	Creamy Italian Dressing by Bob Vincent This is adapted from a recipe in Cuisine At Home. The original used much more sugar which I cut back on. I increased the amount of granulated garlic and added garlic pepper. I also added finely minced parsley for some color. The addition of sugar makes for a slightly sweet dressing. I used it on a main dish salad which had…	2 votes 1 review 3691 views
	Italian Marinated Mushrooms With Pecan Smoked Garlic by Bob Vincent These mushrooms and garlic make a great addition to an antipasti platter or as an additon to a salad. Add cubes of cheese, olives, roasted red peppers, sliced banana peppers, salami and a glass of wine to make for a perfect first course. Serve at room temperature as the flavors will be best then. Don't throw out the mushroom…	1 vote 7569 views
	Asian Cabbage Rolls by Bob Vincent This recipe is adapted from one that appeared in Cuisine At Home recently. I made some modifications to the recipe as I did not have a couple of ingredients on hand. I used dried ginger; use fresh if you have it as it would have better flavor. You can make the sauce and filling early in the day, and build the rolls, but wait until…	2 votes 1 review 7414 views
	Pink Beans With Smoked Ham Shanks & Kale by Bob Vincent This is a hearty legume dish that is easy to make and stores well in the freezer. We generally eat some type of legume dish weekly. I like to try different combinations to offer variety knowing legumes are a great source of fiber and protein. Any kind of beans will work if you don't want or don't have access to pink beans. Soaking…	2 votes 1 review 10873 views
	Thai Spiced Cilantro Chicken by Bob Vincent This is an easy and quick recipe for boneless chicken breasts. The breasts can be broiled rather than grilled. Any type of hot chili peppers will work. I used Jalapeno only because I had some on hand. Red Thai chili pepper would kick up the heat level. If you use light coconut milk you will defenitely need to thicken the sauce…	1 vote 3458 views
	Panko Crusted Ono With Balsamic Caprese Vinegrette by Bob Vincent Wahoo also known as Ono in Hawaii is a firm fleshed mild tasting game fish. They are extremely fast in the water; capable of speeds up to 50 miles per hour. They have razor sharp teeth and resemble a Barracuda being long and slender. My wife fell in love with this fish on a trip we took to the Islands years ago. Any firm fleshed…	1 vote 6966 views