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Recipes
Zucchini Pizza Bites
By Cubby
Spray both sides of zucchini rounds lightly with nonstick cooking spray
- 2 large zucchini, cut into 1/4-inch thick rounds
- Nonstick cooking spray
- Kosher salt and freshly cracked pepper
- 1/4 cup marinara sauce
- 1/2 cup shredded part-skim mozzarella
- 1/4 cup mini pepperoni pieces, optional
- Italian seasoning, for sprinkling
Roast Beef Debris
By Cubby
Instructions Preheat oven to 325°
- 3 tablespoons vegetable oil
- 1 (3¾-pound) boneless chuck roast, trimmed
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 cups beef broth
- 1 cup sliced yellow onion
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 4 cloves garlic
Skirt Steak Marinated with Roasted Tomato Salsa
By Cubby
For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F
- 2 medium tomatoes (about 1 pound), cut into thick wedges
- 1/2 large red onion, cut into thick wedges
- 1 small or 1/2 large jalapeno
- 1 small clove garlic, unpeeled
- 1/2 cup packed fresh cilantro leaves
- 1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste
- 1/4 teaspoon kosher salt
- 1/4 cup canola or other neutral oil
- 1 1/2 pounds skirt steak
- Kosher salt and freshly cracked black pepper
Cinnamon Praline Nuts
By Cubby
Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended
- 1/2 cup packed brown sugar
- 1/3 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon ground nutmeg
- 2 cups pecan halves
- 1 cup walnut halves
Spicy Honey Mustard-Glazed Pancetta
By Cubby
Recipe courtesy Giada De Laurentiis
- 1 pound pancetta, sliced 1/8 to 1/4-inch thick
- 6 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper
Fresh Tomato Pesto
By Cubby
Peel tomatoes and transfer to a blender
- 1 1/2 pounds plum tomatoes
- 1/2 cup pine nuts (3 ounces)
- 3 small garlic cloves, crushed
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
Peppermint Stick Platter
By Cubby
Preheat the oven to 350 degrees
- Pepper mint sticks
- Starlight mints, if using rounds
Baked Asparagus, Leek and Goat Cheese Bites
By Cubby
Preheat an oven to 400°F
- 5 tsp. unsalted butter, plus more for greasing
- 12 asparagus spears
- 2 leek, halved lengthwise and rinsed well, white and light green portions finely chopped
- 4 oz. fresh goat cheese
- 1 cup whole-milk ricotta cheese
- 2 eggs
- Salt & pepper
Confit Chicken Thigh and Andouille Sausage Cassoulet
By Cubby
Preheat oven to 225°. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot
- 1 1/2 pounds skin-on, bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 1 head of garlic, halved crosswise
- 2 large shallots, halved
- 4 sprigs thyme
- 2 bay leaves
- 4 juniper berries
- 1 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1/2 14.5-ounce can whole peeled tomatoes
- 4 cups cooked large white beans (such as Tarbais; from 1 1/2 cups dried beans), plus 1 cup cooking liquid
- Kosher salt, freshly ground pepper
- 2 large andouille or other smoked sausages
- 1 slice thick sourdough bread
Classic Southern Pralines
By Cubby
Line 2 baking sheets with waxed paper
- 3 cups sugar
- 3 1/2 cups pecan halves
- 1 1/3 cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 1/2 tsp. baking soda