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Recipes
German Chocolate Cheesecake
By Cubby
Position racks in the middle and lower third of the oven; preheat to 350 degrees F
- Cooking spray
- 9 chocolate graham cracker sheets
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 7 -ounce package sweetened shredded coconut (about 2 cups)
- 1 1/2 cups pecans
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 4 large egg yolks
- 1 1/3 cups sugar
- 1 12 -ounce can evaporated milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate, chopped
- 3 8 -ounce packages cream cheese, at room temperature
- 1 cup sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
Mint-Grilled Nectarine Chutney
By Cubby
Recipe courtesy Bobby Flay, 2008
- 4 nectarines, halved and pitted
- Canola oil
- Salt and freshly ground black pepper
- 1 small red onion, halved and thinly sliced
- 1 serrano chile, finely diced
- 1 clove garlic, finely chopped
- 1 (1-inch) piece fresh ginger, grated
- 1 teaspoon whole mustard seeds
- 1/2 cup white wine vinegar
- 1/4 cup brown sugar
- 1/4 cup golden raisins
- 3 tablespoons unsweetened coconut
- 3 tablespoons finely chopped fresh mint leaves
MARZIPAN SHORTBREAD COOKIES
By Cubby
Preheat the oven to 300°F and have two ungreased baking sheets ready
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/8 teaspoon salt
- 10 tablespoons soft unsalted butter
- 1/3 cup + 1 tablespoon marzipan
- 1/4 cup sugar
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg yolk
Pumpkin Creme Brulee
By Cubby
Recipe courtesy Emeril Lagasse, 2004
- 2 cups heavy cream
- 1/4 cup light brown sugar
- 1/4 cup sugar, plus 4 teaspoons
- 8 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 cup mashed cooked pumpkin
Low Country Boil
By Cubby
Fill a large pot with water, then add the crab boil seasoning (depending on the size of pot, you may need to adjust...
- 3 tablespoons crab boil seasoning, plus more if needed
- 2 lemons, cut in half
- 4 pounds new potatoes
- 2 pounds kielbasa sausage, cut into 2-inch pieces
- 2 onions, quartered
- 4 ears corn, cut in half
- 4 pounds large shrimp, shell on
- 1 stick (8 tablespoons) unsalted butter, melted
- Cornbread, for serving
Lemon-Basil Chicken with Zucchini Noodles
By Cubby
Spread 1/4 cup flour on a large plate
- 1/4 1/4 1/4 cup all-purpose flour
- 4 4 to 8 boneless chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground pepper
- 2 2 2 tablespoons extra-virgin olive oil
- 1/2 1/2 1/2 shallot, finely chopped
- 1/2 1/2 1/2 cup torn fresh basil
- 3/4 3/4 3/4 cup low-sodium chicken broth
- 1 zest and juice of 1 lemon
- 3 3 3 tablespoons cold unsalted butter
- 1 1/2 1 1/2 1/2 pounds zucchini noodles
- Red pepper flakes, for topping
Lobster, Avocado and Grapefruit Cocktail
By Cubby
Cut or tear the lobster into small bite-sized pieces
- 1/4 lb. freshly cooked lobster meat
- 1 Haas avocado
- 1 large red grapefruit, preferably Texas
- 1 Tbs. mild extra-virgin olive oil
- 1 tsp. fresh lemon juice
- 1 Tbs. minced fresh chives
- Sea salt, to taste
Spicy Black-Eyed Peas
By Cubby
In a large pot over medium heat, add bacon and render until crisp
- 2 slices thick-cut bacon, sliced
- 5 cloves garlic, peeled
- 5 dried red chiles, broken up
- 2 bay leaves
- 1 pound dried black-eyed peas
- 1 quart low-sodium chicken stock
- 2 tomatoes, quartered
- 1/4 bunch fresh thyme, leaves removed
- Kosher salt and freshly ground black pepper
- 1 lemon, juiced
- 4 green onions, chopped
- 1/4 cup chopped fresh cilantro leaves
Bacon-Wrapped Stuffed Dates
By Cubby
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
- 18 (1 by 1/4-inch) pieces cream cheese, or crumbled goat cheese
- 18 pitted dates (preferably Medjool)
- 18 salted and roasted whole almonds
- 6 slices bacon cut crosswise into thirds
- Special equipment: 18 wooden picks
Grilled Salmon with Smashed Cucumber-Date Salad
By Cubby
Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill ...
- One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
- 3/4 cup finely sliced fennel, feathery fronds reserved for the garnish
- 6 Medjool dates, pitted and cut in slivers
- 1/3 cup coarsely chopped walnuts
- 2 tablespoons minced fresh chives
- 2 tablespoons fresh lemon juice (1/2 a large lemon)
- 6 tablespoons fruity olive oil (preferably from Spain)
- Medium-coarse sea salt (preferably Maldon from England)
- Fresh ground black pepper