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Recipes
Smoked Paprika Chicken Thighs with Potato and Onion
By Cubby
Recipe courtesy Alton Brown, 2012
- 6 ounces pimento stuffed green olives, chopped
- 2 teaspoons lemon zest
- 2 cloves garlic, grated
- 3 tablespoons smoked paprika
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 8 bone-in, skin-on chicken thighs
- 2 pounds Yukon gold potatoes, unpeeled
- 1 medium yellow onion, frenched
Celery and Parmesan Salad
By Cubby
At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juic...
- 1/2 cup good olive oil
- 2 teaspoons grated lemon zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 tablespoons minced shallots
- 1 teaspoon celery seed
- 1/2 teaspoon celery salt
- 1/2 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
- 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
- 4 -ounce chunk aged Parmesan cheese
- 2/3 cup toasted walnuts, coarsely chopped
- Whole flat-leaf parsley leaves
Pulled Pork Dry Rub
By Cubby
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl
- 3 3 3 tablespoons paprika
- 1 1 1 tablespoon garlic powder
- 1 1 1 tablespoon brown sugar
- 1 1 1 tablespoon dry mustard
- 3 3 3 tablespoons coarse salt
- 1 to 7 1 to 7 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Lemon Shrimp Scampi w/ Artichokes
By Cubby
Preheat a grill to medium high
- 2 tablespoons Italian-style breadcrumbs
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced
- 5 cloves garlic (1 grated, 4 minced)
- 2 tablespoons grated parmesan cheese
- 1 9-ounce package frozen artichoke hearts, thawed
- Kosher salt
- 4 sprigs fresh oregano
- 4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp
- 1/4 teaspoon red pepper flakes
- 1/4 cup finely chopped fresh parsley
- 1/2 cup dry vermouth or dry white wine
Povitica
By Cubby
European sweet bread
- For the dough:
- 300g (10½ oz) plain flour, plus extra for dusting
- 40g (1½ oz) caster sugar
- 7g salt
- 10g (⅓ oz) fast-action yeast
- 30g (1oz) unsalted butter, melted
- 1 large free-range egg, beaten
- ½ vanilla pod, split and seeds scraped out
- 150ml (5½ fl oz) whole milk, warmed
- For the filling:
- 60g (2¼ oz) unsalted butter
- 4 tbsp whole milk
- 280g (10 oz) walnut pieces
- ½ vanilla pod, split and seeds scraped out
- 100g (3½ oz) caster sugar
- 2 tbsp cocoa powder
- 1 free-range egg yolk, beaten
- assemble:
- 15g (½ oz) butter, melted
- 1 free-range egg white, beaten
- 100g (3½ oz) icing sugar
Chocolate Peanut-Butter No Bake Cookies
By Cubby
Recipe courtesy Helen Ostrosky
- 2 cups sugar
- 4 tablespoons cocoa
- 1 stick butter
- 1/2 cup milk
- 1 cup peanut butter
- 1 tablespoon vanilla
- 3 cups oatmeal
- Waxed paper
Kelly's Basic Spicy Rub
By Cubby
Grind, taste, adjust
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 teaspoons cayenne
Walnut and Blue Cheese Grapes
By Cubby
Line a small baking sheet or baking dish with parchment paper
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1/4 cup (2 ounces) blue cheese, at room temperature
- 1/4 cup heavy cream
- 18 to 20 seedless red grapes, chilled
- 1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
- 2 tablespoons sugar
- 2 tablespoons chopped fresh flat-leaf parsley
Spinach Gratin
By Cubby
Preheat the oven to 425 degrees F
- 4 tablespoons (1/2 stick) unsalted butter
- 4 cups chopped yellow onions (2 large)
- 1/4 cup flour
- 1/4 teaspoon grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Gruyere cheese
Chili Verde Pork
By Cubby
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic
- 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
- 4 yellow onions, chopped
- 4 Anaheim chiles
- 2 jalapeno, minced
- 4 tablespoons garlic, chopped
- 1 pound tomatillos, husk removed
- 1/2 cup white wine
- 1/4 cup white vinegar
- 1 cup chicken stock
- 2 tablespoons ground oregano
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 tablespoon ground black pepper