Big Rob’s Kitchen

08/03/2026

Pork udon bok choy stir fry.

06/28/2026

Made a discada with left over smoked sausage, chicken, skirt steak, fried up some bacon to start it off and continued adding in the onions, peppers, tomatoes, chupa hueso seasoning, salsa verde till the bell peppers soften up. This discada/ goulash 😂 😉 was on point. Nothing else needed other than the corn tortillas and this wanna be big red from Winn-Dixie.

06/27/2026

Made some breakfast tacos potatoes, egg, chorizo with red salsa and green salsa for my friends heading to a car show and wanting to hear some feedback on the whole taco, from the tortillas, protein and salsas.

06/21/2026

Just cooking for free!!! I need a taco truck for my breakfast tacos. I’m here cooking From pozole to breakfast tacos, from beer brats to lemonades or limeades or should we call it “main squeeze” 😂

05/27/2026

Just here trying new things to me 😂 but here to share my results. Don’t judge my tortilla shapes or like my hater friends call them “mapas / maps”. Also messing with the idea of lemonades and homemade syrups.

Today I tried warm 3/4 cup heavy whipping cream, 1/4 H2O, 2 1/2 cups of AP flour, 1 tsp of salt and knead away.

The other was 2 1/2 cups of AP flour, 1/2 stick of butter and 3/4 cup of water, using warm water or microwave together for 45 seconds, 1 tsp of salt and knead away.
*rest the flour covered for 15-30 mins before rolling in to dough balls*
The pan/ comal medium high but not too hot.

* I like the butter tortillas flavor more than the HWC but the HWC tortilla is easier and faster to work with*. Both recipes work for me but I’m going to try and mix the HWC and butter to see if I can make it pliable and still without using baking powder.

The syrups: I used 3/4 cup of blueberries,1/2 cup of sugar, (optional 1oz of tequila or vodka only for a no cook recipe to preserve the syrup), I emulsified them together and let them sit overnight. 2-3 tsp mixed into your lemonade and 💥 fresh squeezed lemonade with your choice flavor.

05/14/2026

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04/28/2026

I opted to prepare a dish of penne pasta with Italian mild sausage, also referred to as Penne Salisicca, due to my inability to decide on a specific meal. The ingredients utilized included 2 cans of San Marzano tomatoes blended via an immersion blender, 4 garlic cloves minced, 1 small to medium-sized yellow onion, 1 minced red bell pepper, a handful of basil leaves (6-8), Italian seasoning, kosher salt, pepper, garlic powder, honey, and baking soda, alongside 2 pounds of mild Italian sausage.

To create the meat sauce, I browned the sausage thoroughly, then added the onions, garlic, bell pepper, basil, and seasonings to reintroduce moisture and blend the flavors. The mixture was then brought to a medium-low heat and sautéed until the onions softened, at which point the blended tomatoes were added, along with honey to taste and a pinch of baking soda to mitigate acidity. Notably, the sauce's vibrant red color transformed to a darker hue during cooking. While the sauce was cooking, I commenced preparation of the pasta, which required approximately 12-15 minutes, including salting the water to enhance flavor transfer. The pasta can be served with the sauce mixed in or separately, and this sauce is versatile enough for use with spaghetti, lasagna, or chicken parmigiana without sausage, though experimentation with ingredients other than baking soda is encouraged.