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Recipes
FISHERMAN-STYLE BUCATINI
By Sube
In large skillet, heat oil over medium heat; cook shallot, half of the parsley, the sage, salt and pepper just unti...
- SAVE TIME BY USING FROZEN MIXED SEAFOOD
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1/4 cup chopped fresh parsley
- 1/4 tsp dried sage
- 1/4 tsp each salt and pepper
- 1 lb. (450 g) frozen mixed seafood, thawed
- 12 oz. (340 g) frozen deveined large shrimp, thawed
- 1/2 cup dry white wine
- 1 cup bottled strained tomatoes (passata)
- 12 oz. (340 g) bucatini
MUSSELS WITH BACON, SHALLOTS AND APPLE
By Sube
Cook bacon over medium high heat in a wide saucepan until rendered and crisp
- 4 ounces smoked bacon, cut into 1/4-inch lardons
- 2 shallots, peeled and sliced into thin rings
- 1 tart apple, peeled and small diced
- 1 pound mussels, washed and bearded
- 1 ounce dry white wine
- 1 ounce apple cider
- 1/2 ounce apple cider vinegar
- 2 ounce heavy cream
- 1 fresh thyme branch
- Kosher or sea salt
- Fresh ground black pepper
ROSEMARY GARLIC BABY BACK RIBS
By Sube
Remove membrane from underside of ribs, if attached; cut into 4 sections of 3 or 4 ribs each
- 2 lb. pork back ribs
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh rosemary
- 1 Tbsp. extra virgin olive oi
- 1 Tsp. salt
- 1/2 Tsp. hot pepper flakes
- 1/2 Tsp. pepper
- 1 lemon, quartered
HASH BROWNS - BAKED
By Sube
Thaw hash browns slightly
- 2 lbs. frozen hash browns
- 1 500 ml. of sour cream
- 2 cans Mushroom Soup
- 1/2 cup melted butter
- 2 cups grated cheese
- grated onion to taste
- Parmesan Cheese
MEXICAN LASAGNA
By Sube
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
ROASTED CAULIFLOWER
By Sube
Preheat the oven to 400 degrees F
- 2 Heads cauliflower, cut into florets
- 2 leeks, thinly sliced, white and pale green parts only
- 1 red bell pepper, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
ROASTED NEW POTATOES WITH RED ONION, GARLIC AND PANCETTA
By Sube
Can't find small potatoes? Buy larger ones and cut them into 1-1/2-inch pieces
- 4 ounces thinly sliced pancetta (Italian bacon), finely chopped
- 3-1/2 pounds 1-1/2-inch diameter baby red potatoes
- 3 tablespoons olive oil
- 1-1/2 cups coarsely chopped red onion
- 8 garlic cloves, peeled
- 2 tablespoons chopped fresh Italian parsley
CRISPY 'FRIED' CHICKEN
By Sube
Preheat the oven to 425 degrees F
- 2 teaspoons extra virgin olive oil
- 1/2 cup buttermilk
- 3 lb fryer, cut into pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
- 1 tablespoon Dijon mustard
- 1/8 tsp cayenne pepper
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon ground sage
- 1/4 teaspoon freshly ground black pepper
- 2 cups cornflakes
REFRIGERATOR PICKLES
By Sube
Slice all vegetable or use a mandolin
- 4 Cups sugar
- 2 cups vinegar
- 2 teaspoons pickling salt
- 5 teaspoons turmeric
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 red pepper
- 1 green pepper
- 1 large onions
- 5 cucumbers
LENGUA
By Sube
1. put beef tonque and all ingredients in stockpot
- 1 medium size beef tongue
- 6 tbsps soy sauce
- 6 tbsps vinegar
- 6 tbsps tomato sauce
- 4 cups water