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Recipes
Salty Caramel Panna Cotta
By Cubby
For the ganache: Boil the heavy cream in a saucepan over medium-high heat
- 8 ounces heavy cream
- 8 ounces chopped milk chocolate
- 1 cup heavy cream
- 1 cup sugar
- Fleur de sel
- 3/4 cup plus 1 cup milk
- 1 tablespoon powdered gelatin
- 2 cups heavy cream
- Salted peanuts
- Caramelized Popcorn, recipe follows
- Whipped cream
- Milk chocolate shavings
- 75 grams glucose
- 75 grams sugar
- 50 grams butter
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- Popcorn
Pickled Peppers
By Cubby
1. Pack the jalapeños in a glass jar
- 12 oz jalapenos/banana peppers, sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp peppercorns, any color
- 2 bay leaves
- 3 cloves of garlic, lightly pounded
- 1/3 cup red onion, thinly sliced
- 2 tbsp coarse sea salt
- 1 tbsp sugar
Swordfish With Citrus Pesto
By Cubby
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely...
- 1 bunch fresh basil, stemmed (about 3 cups)
- 1/2 cup pine nuts, toasted
- 1 clove garlic
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 cup grated Parmesan
- 4 (6-ounce) swordfish steaks
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Crisp Cauliflower Fritters
By Cubby
prepare cauliflower according to directions
- 1 (10-ounce) package steam-in-bag fresh cauliflower florets
- 1/2 cup pre chopped onion
- 2 tablespoons whole-wheat flour
- 2 teaspoons minced fresh garlic
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated lemon rind
- 3/4 cup refrigerated shredded hash brown potatoes
- 2 ounces white cheddar cheese, shredded (about 1/2 cup)
- 2 large eggs, lightly beaten
- 2 teaspoons olive oil
- 1/4 cup plain 2% Greek yogurt
- 2 tablespoons minced green onions
- 2 tablespoons canola mayonnaise
- 2 teaspoons fresh lemon juice
Muffulettas
By Cubby
Recipe courtesy Giada De Laurentiis
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 10 large pitted green olives, chopped
- 1/3 cup pitted, chopped kalamata olives
- 1/4 cup chopped roasted red bell peppers
- Salt and freshly ground black pepper
- 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
- 4 ounces thinly sliced ham
- 4 ounces thinly sliced mortadella
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 1/2 red onion, thinly sliced
- 1 1/2 ounces arugula leaves
Jerk Spice–Rubbed Chicken Legs
By Cubby
Preheat oven to 425°. Whack cinnamon stick with the back side of a chef’s knife to break into small pieces
- 1 4-inch piece cinnamon stick
- 1 tablespoon plus 1 teaspoon allspice berries
- 2 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 2 tablespoons light brown sugar
- 1 tablespoon plus 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/4 cup olive oil
- 4 chicken legs (thigh and drumstick)
- Kosher salt
- A spice mill or a mortar and pestle
Slow-Cooker Braised Brisket (Machaca)
By Cubby
Directions Brisket: For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serrano...
- 1/4 cup fresh lime juice
- 2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 serrano chile, stemmed, seeded, and minced
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
- 3 tablespoons vegetable or olive oil
- 1 1/2 cups diced onion (about 1 large)
- 1 cup beef broth
- 1 cup diced red bell pepper (about 1 large)
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 serrano chiles, stemmed, seeded and minced
- One 28-ounce can diced tomatoes with their juice
- Salt and freshly ground black pepper
- 1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated
- Eight 4-inch crisp corn tostada shells
- 1 cup shredded iceberg lettuce
- 1 avocado, peeled, pitted and finely diced
- 1 cup fresh tomato salsa
- 1/2 cup Mexican crema or sour cream
- 4 ounces crumbled queso fresco cheese (about 1 cup)
- Lime wedges, for serving
Lemon-Parmesan Roasted Potatoes
By Cubby
Directions Preheat the oven to 450 degrees F
- 1 1/2 pounds baby Yukon gold potatoes, halved
- 1 1/2 pounds baby red-skinned potatoes, halved
- Kosher salt
- 4 cups cubed day-old sourdough bread (crusts removed)
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, grated
- 2 teaspoons finely grated lemon zest, plus wedges for serving
- Freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup grated parmesan cheese (about 1 ounce)
Fish Matecumbe
By Cubby
Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons...
- 1 cup olive oil
- One 8-ounce jar capers, drained
- 1/4 cup chopped fresh basil
- 5 shallots, chopped
- 5 tomatoes, chopped
- 2 lemons, juiced
- 1/2 Spanish onion, chopped
- Salt and freshly ground black pepper
- 8 fish fillets of your choice
Caramelized Bacon
By Cubby
Preheat the oven to 375 degrees F
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1 pound thick-sliced applewood-smoked bacon, such as Nodine's