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Recipes
Light as a Cloud Gnocchi
By Cubby
Preheat the oven to 375 or 400 degrees F
- 2 tablespoons butter
- 4 tablespoons grated Parmigiano
- 1/2 bunch chopped chives
- 5 large Idaho potatoes
- 2 eggs
- 3/4 cup grated Parmigiano
- 3 to 4 cups all-purpose flour
- 1 tablespoon salt
Hot Corn Chile Dip
By Cubby
Heat a grill on medium heat
- 5 ears fresh corn, shucked
- 1/2 stick (4 tablespoons) butter
- 2 cloves garlic, minced
- 2 jalapenos, seeded and diced finely
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 cans diced green chiles
- 1 1/2 cups grated pepper-jack cheese
- 4 ounces cream cheese, softened.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 green onions, sliced thin.
- Tortilla chips or pita crisps, for serving
Roasted Cauliflower with Peppers & Pine Nuts
By Cubby
Preheat the oven to 350 degrees F
- 4 cups sliced cauliflower
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 tablespoon crumbled dried Mexican oregano
- 2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped pickled jalapenos
- 1 ounce toasted pine nuts
- 2 tablespoons chopped fresh parsley
Butterflied Chicken with Thyme, Lemon and Garlic
By Cubby
Recipe courtesy Bobby Flay
- 1/2 cup canola oil
- 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
- 2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
- 2 tablespoons grated lemon zest
- 1 tablespoon chopped onion
- Pinch crushed red pepper flakes
- 1 (3-pound) whole chicken, butterflied
- Salt and freshly ground black pepper
Pretzel-crusted Pickle Chips with Mustard Sauce
By Cubby
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl
- For the Sauce:
- 1 1/4 -inch-thick slice red onion, finely diced
- 3 tablespoons spicy brown mustard
- 11/2 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- Kosher salt
- For the Chips:
- Vegetable oil, for frying
- 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
- 2 cups salted mini pretzels
- 2 large eggs
- 1/2 cup all-purpose flour
- Celery salt, for sprinkling (optional)
Figs with Bacon and Chile
By Cubby
Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8–10 minute...
- 5 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces
- 3 tablespoons pure maple syrup
- 8 ripe fresh figs, halved lengthwise
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/2 teaspoon crushed red pepper flakes, finely chopped
Veal Chops with Roquefort Butter
By Cubby
Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on...
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 ounces good Roquefort cheese
- 1 tablespoon chopped scallions
- 8 (1-inch-thick) veal chops
- Kosher salt
- Freshly ground black pepper
Meat Loaf
By Cubby
Preheat the oven to 325 degrees F
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1 /3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1 /2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1 /2 cup ketchup (recommended: Heinz)
Capellini al Forno
By Cubby
Place an oven rack in the center of the oven
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound capellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Fresh Pasta
By Cubby
Place the cake flour, all-purpose flour, egg yolks and salt in a food processor
- 2 cups cake flour
- 1 cup all-purpose flour, plus extra for dusting
- 4 large egg yolks, at room temperature
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil