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Recipes
Balsamic BBQ Sauce
By Cubby
Recipe courtesy Giada De Laurentiis
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Steak Salad with Tomato Vinaigrette
By Cubby
Make the steak: Preheat a grill to medium
- 2 teaspoons chili powder
- 2 teaspoons packed light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total)
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil, for brushing
- 1 red onion, sliced into 1/2-inch rounds
- 1/2 cup cherry tomatoes
- Juice of 3 limes
- 2 teaspoons adobo sauce (from a can of chipotle chile peppers)
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 small heads Boston lettuce, leaves torn
- 1 avocado, diced
- 1 1/2 pounds assorted heirloom tomatoes, cut into chunks
- 1/2 small jicama, peeled and julienned 1 cup crumbled queso fresco cheese
- 1/2 cup fresh cilantro
Dark Chocolate Buttercrunch
By Cubby
In a large, deep saucepan, melt the butter
- 1 cup (2 sticks, 1/2 pound) butter
- 1 1/2 cups (10 1/2 ounces) sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 2 cups (8 ounces) diced pecans or slivered almonds, toasted
- 1 pound semisweet or bittersweet chocolate, finely chopped (chocolate chips are an easy solution here; you’ll need about 2 2/3 cups)
Grilled Shrimp Summer Rolls
By Cubby
In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes
- 2 ounces dried cellophane noodles
- 16 large shrimp (3/4 pound), shelled and deveined
- Salt and freshly ground pepper
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame seeds (optional)
- 1 teaspoon minced scallion (optional)
- 2 teaspoons Asian sesame oil
- Eight 8 1/2-inch rice paper wrappers
- 4 romaine lettuce leaves, torn
- 32 small mint leaves
- 32 small cilantro leaves
- 1 carrot, peeled and julienned
Spicy Shredded Pork
By Cubby
Preheat the oven to 300 degrees F
- 1/4 cup brown sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cloves garlic
- Freshly ground black pepper
- 4 onions
- 7 pounds pork shoulder, rinsed and patted dry
- Serving suggestions: lime wedges, sour cream, pico de gallo and tomatillo salsa
All-Purpose Pasta Dough
By Cubby
Put the flour on a clean dry work surface
- 1 pound all-purpose flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 to 2 tablespoons water or more if needed
Cauliflower Steaks
By Cubby
Preheat the oven to 400 degrees F
- 2 medium heads cauliflower
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmesan
- 1/4 cup panko breadcrumbs
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 3 cloves garlic, minced
- Pinch red pepper flakes
Pistachio, Cherry and Chocolate Tart
By Cubby
Recipe courtesy Giada De Laurentiis
- 1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces, plus more for greasing pan
- Eight 4 1/2-inch-long plain or almond biscotti cookies, coarsely broken (about 5 1/2 ounces)
- 1/4 cup packed dark brown sugar
- 3/4 cup cherry preserves or jam, such as Bonne Maman
- 12 ounces semisweet chocolate chips, such as Ghiradelli
- 1 cup heavy cream
- 1/2 cup dried cherries
- 3/4 cup chopped shelled pistachio nuts
- Salt flakes, such as Maldon, optional
Grilled Corn and Cheese Cakes
By Cubby
In a food processor, pulse the corn into a chunky puree
- 2 cups frozen corn, thawed
- 3/4 cup shredded smoked mozzarella (3 ounces)
- 1 cup plain breadcrumbs, divided
- 1/3 cup chopped fresh chives
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup creme fraiche, for serving
Grilled Adobo-Rubbed Chicken
By Cubby
Heat the oil in medium heavy saucepan over medium heat
- 2 tablespoons vegetable oil
- 1 small white onion, chopped
- 2 cloves garlic, roughly chopped
- 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- One 3 1/2- to 4-pound whole chicken, backbone removed, flattened slightly
- 12 corn tortillas
- Lime wedges, avocado slices and fresh cilantro, for serving