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Recipes
Chipotle Hot Wings Recipe | SAVEUR
By Cubby
Heat oven to 200˚. Pour oil into a 6-qt
- Canola oil, for frying
- 2 lb. chicken wings, separated into 2 pieces
- 4 tbsp. unsalted butter
- 3 canned chipotles in adobo and 1 tbsp. adobo sauce, puréed
- 2 tbsp. fresh lime juice
- Avocado Crema, for serving
Almost-Famous Spicy Fried Shrimp (Bang-Bang)
By Cubby
Recipe courtesy Food Network Magazine
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- Kosher salt
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Spaghetti Squash Pizza Crust
By Cubby
Preheat the oven to 400 degrees F
- 1 small to medium spaghetti squash
- 2 large eggs
- 1 /2 cup shredded mozzarella
- 1 /2 teaspoon garlic salt
- Nonstick cooking spray
- Desired sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil
Lemon Chicken with Artichoke Hearts
By Cubby
Heat oil in a large frying pan over medium-high heat
- 2 tablespoons olive oil
- 1 /2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
- 2 /3 cup dry white wine
- 1 /3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1 /2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
Maple-Roasted Acorn Squash
By Cubby
Preheat the oven to 350 degrees F
- 3 acorn squash, unpeeled, halved through the stem, and seeded
- 3 tablespoons unsalted butter, diced
- 3 tablespoons pure maple syrup, plus extra for serving
- Good olive oil
- Kosher salt and freshly ground black pepper
- Flaked sea salt, such as Maldon, for serving
Chicken Cacciatore
By Cubby
Recipe courtesy Giada De Laurentiis
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Buffalo Wings
By Cubby
Recipe courtesy Alton Brown, 2007
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 1/2 teaspoon kosher salt
Quinoa Salad
By Cubby
Bring the water to a boil in a large saucepan
- 12 cups water
- 1 1/2 cups quinoa, rinsed
- 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
- 1 small red onion, cut into 1/4-inch cubes
- 1 large tomato, cored, seeded, and diced
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 1 /2 cup extra-virgin olive oil
- 1 /4 cup red wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons salt
- 3 /4 teaspoon freshly ground black pepper
- 4 heads endive, trimmed and separated into individual spears
- 1 avocado, peeled, seeded and diced, for garnish
Gougères
By Cubby
Preheat the oven to 400°
- 1/2 cup milk
- 1/2 cup water
- 1 stick (4 ounces) unsalted butter, cut into pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- 1 1/4 cups all-purpose flour
- 5 large eggs
- 1 3/4 cups finely shredded Gruyère or other Swiss-type cheese (5 ounces)
Smothered Pork Chops
By Cubby
Heat the oil in a large nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil
- 4 3/4 -inch-thick boneless pork chops (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 onions, thinly sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tsp fresh thyme
- 1 1/2 teaspoons balsamic vinegar