Adventures in cooking with Bob’s.



Bob’s Bar-B-Q Sauce


Bob's Bar-B-Que

  • One cup Ketchup
  • 1/4 cup Honey
  • 2 tablespoons olive oil
  • 2 tablespoons chicken or beef broth
  • 1/4 cup Bob’s No Problem Blood Mary Maker

Combine ingredients, bring to a boil, reduce heat and simmer for two minutes. Let cool and coat meat. Cover and refrigerate for 30 minutes. Bake uncovered at 300 degrees or barbecue at medium heat until cooked through.


Bob’s No Problem™ Zarzuela

Spanish Zarzuela

Spanish Zarzuela

Meaning a “musical comedy,” the name dates back to the seventeenth-century performances given at Phillip IV’s palace, La Zarzuela. The version below substitutes Pernod for the traditional Catalonian absinthe while the Basques add cognac to theirs and, of course we add Bob’s for that extra zip.


  • 1/2 cup olive oil
  • 2 cups chopped onions
  • 2 cloves garlic chopped
  • Salt
  • Freshly ground black pepper
  • 1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces
  • 1 teaspoon of Pernod or cognac
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 3 tablespoons of Bob’s No Problem
  • 3 cups clam juice or seafood stock
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices
  • 1/2 pound lump crabmeat, sliced into 1/2-inch cubes
  • 1 dozen clams, scrubbed
  • 1 dozen mussels, scrubbed and debearded
  • 1 tablespoon finely chopped fresh parsley leaves
  • Loaf crusty bread


In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Reduce heat, add garlic and saute until wilted. Season the squid with salt and pepper. Add to the onions and saute for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish with salt and pepper. Add the clams, mussels, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp is fully cooked, (**they will turn pink and there tails will curl completely in). Stir in the Bob’s. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread.


{ 2 comments… read them below or add one }

Bob's tip of the week. December 3, 2010 at 9:03 am

The best way to get a good salted rim is to pre freeze your glasses.
Pour a tablespoon of salt mix into the palm of your hand, turn
your glass upside down and plow the salt as you turn the glass.
Works like magic!


Edward McCabe April 21, 2013 at 4:08 am

I want a case! Paul Cappelli here in Puglia turned me on to it. Will be back in States in 3 weeks and will send you my tax ID#.
And yes, I’m THAT McCabe and I’m quite sure we did at least some music work together.


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