Bob the Chef Recipes

Bob the Chef Recipes

Bob the Chef has been in the business for over 25 years! In that time, he has worked with some of the best chefs in the culinary world and crafted his own style by reinventing classic dishes.

Bob's top 4 Festive Recipes

 

Past months recipes

 

 

 

Shrimp Cocktail with Cranberry Sauce Recipe

 

Preparation

Bake

Serves

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15 min

50 min

4

Soon

 

Ingredients

 

For the sauce:

  • 15 ml (1 tbsp.) vegetable oil
  • 1/2 onion, finely chopped
  • 375 ml (1 1/2 cups) frozen cranberries
  • 80 ml (1/3 cup) sugar
  • 250 ml (1 cup) water
  • 30 ml (2 tbsp.) brandy
  • 125 ml (1/2 cup) chili sauce
  • 15 ml (1 tbsp.) Worcestershire sauce
  • 15 ml (1 tbsp.) red wine vinegar
  • Salt and pepper, to taste

 

For the shrimps:

  • 24 shrimps (size 26-30/kg)
  • 125 ml (1/2 cup) flour
  • 2 eggs, beaten
  • 250 ml (1 cup) panko breadcrumbs
  • Salt and pepper, to taste
  • Fresh herbs, finely chopped (e.g., cilantro or parsley) — for garnish

 

Instructions

 

For the sauce:

  1. Splash some oil in a saucepan over medium heat and sauté des onions after sprinkling a dash of salt (about 5 minutes)
  2. Deglaze with some wine
  3. Pour in the sugar and bring to a boil
  4. Add the cranberries and bring down to medium-low heat and let simmer for about 15 minutes
  5. Mix in the chili sauce, Worcestershire sauce and the vinegar, then continue simmering for another 15 minutes, or until the texture becomes like paste
  6. Set aside and let cool down

 

For the shrimps:

  1. Peel and devein the shrimps, but keep the tail for the final presentation
  2. Dip each shrimp in the egg mixture and then in the breadcrumbs.
  3. Fry in a deep fryer preheated to 165 °C (325 °F) for 3-4 minutes=, or until crispy golden.
  4. Set aside on a paper towel, and season to taste

 

Plating

  1. Pour a stripe of sauce on every serving plate
  2. Place the shrimps on the sauce, then garnish with finely chopped herbs
  3. Serve while warm

 

 

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Turkey Cutlets in Orange Marinade Recipe

 

Preparation

Bake

Serves

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10 min

1 h

4

Soon

 

Ingredients

  • 4 turkey cutlets (about 1 kg)
  • Juice from 4 oranges (about 250 ml or 1 cup)
  • 2 garlic cloves, minced
  • 30 ml (2 tbsp.) sugar
  • 30 ml (2 tbsp.) tamari or soy sauce
  • 30 ml (2 tbsp.) balsamic vinegar
  • Salt and pepper, to taste
  • 60 ml (4 tbsp.) vegetable oil

 

Instructions

  1. Pour the orange juice in a bowl, then add the garlic, the sugar, the tamari sauce, the vinegar and salt and pepper
  2. Drop the cutlets in the mix and let marinade in the fridge for at least 1 hour
  3. Splash some oil in a pan over medium-high heat and brown the cutlets, about 2-3 minutes per side. Set aside
  4. Deglaze the pan with the marinade and bring to medium heat to allow the marinade to thicken
  5. Place the cutlets back in the pan to cover them with sauce, then serve

 

 

Find your ingredients at

BOUCHERIE LA SUPÉRIEURE

FROMAGERIE DES NATIONS

 


 

Grilled Zucchinis with Hazelnuts Recipes

 

Preparation

Bake

Serves

Print

15 min

30 min

4

Soon

 

Ingredients

  • 125 ml (1/2 cup) hazelnuts
  • 3 zucchinis, cut in quarters lengthwise
  • 30 ml (2 tbsp.) vegetable oil
  • 10 ml (2 tsp.) Montreal or steak spices
  • Salt and pepper, to taste

 

Instructions

  1. Preheat the oven to 190 °F (375 °C)
  2. Roast the hazelnuts in a pan over medium heat for about 7 minutes; toss frequently to prevent the nuts from burning
  3. Place the zucchinis, the oil, the spices and the salt and pepper in a mixing bowl, then toss by hand to make sure the zucchinis are properly covered with the mixture
  4. Cover a cooking sheet with parchment paper, then place the zucchinis on it and grill in the oven for about 30 minutes, or until they are soft inside and have a slightly golden-brown skin
  5. Garnish with the hazelnuts and serve as a side dish

 

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FRUITERIE 440

 


 

Homemade 3-Part Turtles Recipes

 

Preparation

Bake

Serves

Print

15 min

2 min

24

Soon

 

Ingredients

  • 340 g (about 375 ml or 1 1/2 cup) commercial soft caramels
  • 170 g (about 250 ml or 1 cup) pecans
  • 225 g (about 310 ml or 1 1/4 cup) chocolate

 

Instructions

  1. Take out 2 large cooking sheets and cover them with parchment paper. Place the pecans to create an “X” shape (4 pecans per candy)
  2. Place the caramel in a microwaveable bowl, then slowly melt them by heating them up 30 seconds at a time and mixing them until they form a smooth, even mixture
  3. Drop a dollop of the melted caramel on each candy
  4. If the caramel hardens before you’re finished, just heat them up in the microwave for about 10 seconds
  5. Place the chocolate in another microwaveable bowl, then slowly melt it by heating it up 30 seconds at a time and mixing it until it forms a smooth, even mixture
  6. Drop a dollop of the melted chocolate on each candy so that it covers the caramel
  7. Set aside in the fridge for at least 30 minutes
  8. Take them out at least 1 hour before serving so that they are properly chewy. Serve with a scoop of ice cream

 

Find your ingredients at

FROMAGERIE CAVALLARO

 

 


 

Past months recipes

Bell peppers stuffed with scalloped vegetables 

Brown Sauce

Chocolate and Avocato mousse

Cold Asparagus, Raspberry Mayo and Roasted Almonds

Crab Cakes with Curry Mayo

Fiddlehead and Duck Confit Salad

Foil-Wrapped Corn, Carrots and Zucchinis

Genuine Chicken Stock

Grilled Salmon with Sauce Vierge

Lamb Shank Over Warm Quinoa-Cranberry Salad

Mother’s Own Stuffed Rolls

Potato Salmon Casserole

Small Strawberry and Goat Cheesecakes

Spaghetti Squash Pad Thai

Spaghetti with vegetarian “meatballs”

Strawberry and Avocado Crab Rolls

Stuffed Cup-quails

Vegetarian Meatloaf

 


 

 

 

 

 

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