Robert Linehan, Award-Winning Chef
  • Home
  • Investment Page
  • Recipes
  • Tips & Tricks
  • Contact
  • About Me

Here are some of my favorites...

brew your own beer

FRENCH TOAST BATTER

4 eggs
1/3 cups - milk
1/3 cup - heavy cream
1/3 cup - sugar
1 vanilla bean scrapings
1 tablespoon - cinnamon
Mix all ingredients cover and chill.Good for 3-5 days.

JALAPENO POPPERS

2# large jalapenos
2# favorite bacon
8 oz. cream
cheese
1 cup favorite shredded
cheese
toothpicks

Wearing gloves for protction, slice peppers lengthwise and de-seed. Mix cream cheeses. Fill each pepper shell with cheese mixture. Put pepper halves back together and wrap with 1/2-cooked bacon, hold with toothpick. Bake on cookie sheet @ 400 degrees for 15 min. or until they slightly darken & cheese has melted..

GARLIC HERB BUTTER

1 pound - softened butter
1/3 cup - fresh crushed garlic
1/4 cup - freshly grated parmesan cheese
1 tablespoon - chopped fresh basil
1 tablespoon - oregano
1/2 tablespoon - thyme
Mix all ingredients, cover and chill. Good for 4 weeks.

PICO DE GALLO

10 diced Roma tomatoes
1/2 cup - chopped fresh cilantro
1 diced large red onion
juice from 2 whole limes
salt & pepper to taste
Mix all ingredients cover and chill Good for 2-3 days.

CHICKEN CORN CHOWDER

2 lbs. of cooked, diced chicken 10 strips of raw bacon
1 whole diced yellow onion
6 whole diced (1/4") pealed potatoes
1 1/2 gallons of chicken or veg stock
4 cans of undrained sweet corn
1 quart of heavy cream
1/4 cup of pepper (or more to taste)
salt to taste

Cut bacon in to lard-ons and cook until almost crisp. Then add onions and cook until transparent. Add stock and scrape fond from bottom of pot. Add potatoes and
water (only enough to cover potatoes if necessary) and boil until potatoes are soft. Add sweet corn with juice and turn stove down to simmer. Add heavy cream,
cooked chicken, salt and pepper and simmer for 20 minutes. Refrigerate over night - it will thicken over night and is best on the 2nd day.

ALFREDO SAUCE

3 oz. sliced mushrooms 1/2 oz. butter
1/2 clove of garlic - minced
4 oz  heavy cream
4 oz  Italian cheese blend
-parmesan/romano/asiago/mozzarella
salt & pepper to taste

-Heat butter in skillet and saute mushrooms
-Add Garlic, Salt, Pepper and Heavy Cream
-Reduce by 1/4 or until bubbles turn yellowish
-Add cheese blend and continue to stir and reduce
until desired thickness

develop iPhone apps
make your own doughnuts
Web Hosting by HostMonster