The Bobbie!

This is one of the food items I miss the most from Las Vegas. The third on the list to be exact, after In-n-Out and Roberto’s Taco Shop is Capriotti’s. When there used to be one up the street I kept their number programmed into my phone. I love this sandwich so much that I never actually tried anything else on their menu ever. Though they have opened one in my state it’s too far away so here is how you make them.

Instruction:

Buy a good soft hoagie.. or work with what you can find in stores as I have done here.

Open up the bread without cutting all the way through and coat it with mayonnaise, then spread a layer of Cranberry sauce on top of that. then on one side place Leftover stuffing, on the other side place shredded roast turkey.

 

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Perfect Cranberry Sauce

For me there is no substitute for plain freshly made cranberry sauce and it is incredibly easy to make. I prefer to use Clementines or Mandarin oranges , they sell them by the case this time of year. A splatter guard and/or lid is recommended specifically so you don’t have a ring of tiny red spots around your burner in the end. For straining, the cheesecloth method is a bit messy and cranberry is a pretty strong natural dye. With a wire mesh strainer you can just smoosh it about with a spoon for a while.

 

Ingredients:

12 oz fresh cranberries

1 1/2 cup sugar

1/4 cup fresh squeezed orange juice

1/4 teaspoon orange zest (optional)

Instruction:

In a sauce pan, add all ingredients and mix well. Bring to boil and then reduce to a simmer, stir occasionally until the cranberries begin to break down. (4-5 minutes)

Once all of their skins have split and burst open use a potato masher and smash the cranberries into a sauce for 1-2 minutes more before removing from heat.

If you like the skin in your sauce then you are done, if you like it without lumps use a wire mesh strainer or cheesecloth.

 

Cornbread Sage Stuffing

You need a good southern cornbread recipe for this, some cornbread is too sweet to make stuffing with. I like to make mine in a cast iron skillet the day before, crumble it up and let it dry out till the next day, the same with biscuits. Check your broth for salt content before you add salt, to see if this should add any at all, some broth has 1,000 mg of salt in it. Also watch for browning

Ingredients:

6 tablespoons unsalted butter, divided(or in my case, dairy free butter)

1 onion, diced

3 ribs celery, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups dried bread, cubed

3 cups dried cornbread, crumbled

2 cups dried biscuits, torn into pieces

1/2 cup celery leaf, chopped

2 tablespoons fresh sage

1/2 tablespoon fresh thyme

1 cup bone broth

1 large egg

Instruction:

Preheat oven to 400 degrees.

In a skillet over medium heat melt 4 tablespoons of butter. Add the onion, celery, salt and pepper. Saute until onions are translucent, stir occasionally (8-10 minutes).

Meanwhile, in a large bowl mix bread, cornbread and biscuit pieces along with the celery leaf, fresh thyme and sage.

In another bowl whisk an egg into the bone broth.

Once onions are translucent add them to the bread mixture. While mixing, slowly incorporate the bone broth.

Transfer stuffing into your baking dish (or turkey), melt the remaining butter and drizzle over the top of the stuffing. Bake for 1 hour at 400 degrees.

 

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Rustic Apple Cranberry Tart

This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.

Ingredients:

1 pie crust

1 teaspoon almond milk

1 teaspoon sugar

 

Filling:

3/4 cup brown sugar

1/4 cup flour

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 1/2 tablespoons orange zest, I used clementine oranges

3 large apples, peeled and sliced thin

1 cup fresh cranberries

 

Instruction:

Mix almond milk and sugar in a small dish, set aside.

Spread pie crust into baking dish, do not remove excess dough from edges, set aside.

In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.

Brush the exposed crust with  the sugar/almond milk mixture.

Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.

 

 

 

 

Dairy-Free Kahlua Hot Cocoa

 

Ingredients:

2 Tablespoons Unsweetened Cocoa Powder

1/4 cup and 2 tablespoons white Sugar

1 pinch of Salt

3 tablespoons hot Water

1 3/4 cups Almond Milk

1/4 teaspoons Vanilla Extract

1 oz Kahlua

Instruction:

In a mug mix cocoa powder, sugar, salt, and hot water, mix to disolve sugar.

Heat the Almond milk in a pan or the microwave.  Add Vanilla. Use a milk frother to froth the Almond milk.

slowly pour the Almond milk into the mug with the chocolate mixture until nearly full, Add Kahlua and top with foam.