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Recipes
Brown Sugar Spiced Salmon
By Cubby
Preheat the oven to 400 degrees F
- 1/2 cup dark brown sugar
- 1 tablespoon chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Four 8-ounce salmon fillets
Pasta "Fazool"
By Cubby
Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the...
- 6 ounces pancetta, diced
- 1 small yellow onion, finely diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- Kosher salt
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 cups chicken stock
- 2 15 -ounce cans cannellini beans, drained and rinsed
- 1 15 -ounce can crushed tomatoes
- 3/4 cup ditalini or other small pasta
- 1 cup grated parmesan cheese (about 2 ounces)
- 1 cup roughly chopped fresh basil
Indonesian Grilled Swordfish
By Cubby
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl
- 1/3 cup soy sauce
- 1/4 cup canola or peanut oil, plus extra for brushing on the grill
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup minced or finely chopped ginger root
- 2 tablespoons minced garlic (4 cloves)
- 2 tablespoons Dijon mustard
- 6 (8-ounce, 1-inch thick) swordfish steaks
- Kosher salt
Marinated Grilled Flank Steak with BLT Smashed Potatoes
By Cubby
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar
- 3 cloves garlic, finely chopped
- 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
- 1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
- 2 teaspoon hot sauce - eyeball it
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar, 2 splashes
- 1/3 cup extra-virgin olive oil
- 2 pounds flank steak
- 2 1/2 pounds small red skin new potatoes
- 1 leek, trimmed of tough tops
- 4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
- 1 cup chicken broth or stock
- 1 vine ripe tomato, seeded and chopped
- Salt and pepper
- 1 cup sour cream, to pass at table
Bayou Chicken Pasta
By Cubby
Recipe courtesy Emeril Lagasse, 2006
- 1 pound linguine
- 1/4 cup kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped habanero pepper
- 1 tablespoon minced garlic
- 1 1/2 cups heavy cream
- 1 cup diced tomatoes
- 1/2 cup reserved pasta cooking water
- 1/2 cup chopped green onion tops
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Roasted Corn Soup with Tomato
By Cubby
Preheat an oven to 375°F
- 2 ripe but firm tomatoes
- Kernels from 6 ears of fresh corn (about 3 cups)
- 2 red bell peppers
- 1 yellow onion, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 1/2 About 2 1/2 cups low-sodium chicken broth, plus more as needed
- 1 tsp. chipotle chili powder
- 2 Tbs. salt
- 1 cup heavy cream
- Sliced avocado for garnish
- Extra-virgin olive oil for drizzling
- Paprika for garnish
Caprese Soup
By Cubby
2008, Barefoot Contessa Back to Basics, All Rights Reserved, modified
- 3 tablespoons good olive oil
- 1 1/2 cups chopped onions (2 onions)
- 2 carrots, diced
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) concasse
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus chiffonade basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream (optional)
- Shredded mozz
Queso Fundido with Chorizo
By Cubby
Recipe courtesy Marcela Valladolid
- Vegetable oil, for oiling the baking dish
- 6 ounces chorizo or spicy Italian sausage, casings removed
- 1/4 cup chopped onion
- 1 large clove garlic, minced
- 2 cups grated Oaxaca or mozzarella cheese
- 6 flour tortillas, warmed
Tomato and Goat Cheese Tarts
By Cubby
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Focaccia
By Cubby
Combine the warm water, yeast and sugar in a small bowl
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided