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Recipes
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
By Cubby
For the sauce: Heat a small saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 cup heavy cream, room temperature
- 1/3 teaspoon kosher salt
- 4 ounces fresh goat cheese, room temperature
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 pound jumbo shrimp, peeled and deveined
- 1/4 cup hot sauce, such as Frank's, plus 2 tablespoons for serving
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon zest, from 1 large lemon
- 4 cloves garlic, smashed and coarsely chopped
- 1/2 teaspoon salt
Braised Chicken Thighs and Legs with Tomato
By Cubby
Heat the canola oil in a large skillet over high heat
- 4 tablespoons canola oil
- 6 chicken thighs
- 6 chicken legs
- Kosher salt
- 1 teaspoon whole cumin seeds
- 2 teaspoons chili flakes
- 1 large white onion, peeled, halved and thinly sliced
- 1 large ginger knob, peeled and grated
- 6 garlic cloves, peeled and halved lengthwise
- 1 (28-ounce) can whole, peeled tomatoes
- 2 cinnamon sticks
- 4 fresh or dried bay leaves
- Water, as needed
Beef Stroganoff - Zakarian
By Cubby
In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms, sliced
- 2 cloves garlic, minced
- 1 medium Spanish onion, sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese, cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1 /2 cup fresh parsley, roughly chopped
Ratatouille Flatbread
By Cubby
Put the ricotta in a strainer set over a bowl and strain in the fridge overnight
- 1 1 1 cup ricotta cheese
- 1 1 1 medium zucchini, thinly sliced lengthwise
- 1 1 1 medium yellow squash, thinly sliced lengthwise
- 1 1 1 red bell pepper, seeded and quartered
- 1/2 1/2 1/2 small red onion, thinly sliced
- 2 2 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 8-ounce 8-ounce pieces Two 8-ounce pieces naan flatbread
- 1 1 1 teaspoon fresh oregano
- 1 1 1 teaspoon fresh thyme
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/4 1/4 1/4 cup sun-dried tomatoes
- 1/4 1/4 1/4 cup fresh basil, cut into chiffonade (thin strips)
- Red pepper flakes, for sprinkling
Garlic Whip
By Cubby
Combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary)
- 1 head garlic, cloves separated and peeled
- 1/4 cup fresh lemon juice
- 1 tablespoon kosher salt
- 1/2 cup canola oil
- 1/2 cup pure olive oil (not extra-virgin)
Asian Pulled Pork and Slaw Tacos
By Cubby
Can be served on mini flour tortillas for appetizer portion This makes about 40 mini tacos and 20 8-inch tacos
- PORK
- 4 lb pork loin roast
- 1 onion, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 3 tsp ginger, fresh, grated
- 5 garlic cloves, crushed
- 1 cup water
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 TBS cider vinegar
- 2 TBS brown sugar, light
- 2 TBS white wine
- 2 tsp sesame oil
- 1/4 tsp red pepper flakes
- SAUCE
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 TBS cider vinegar
- 2 TBS brown sugar, light
- 2 TBS white wine
- 2 tsp sesame oil
- 2 tsp ginger, fresh , grated
- 2 garlic cloves , crushed
- 1/4 tsp red pepper flakes
- SLAW
- 1/4 cup rice vinegar
- 1 tablespoon honey (or sugar)
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 4 ounces snow peas, julienned
- 1 large carrot, julienned
- 1/2 head Napa cabbage, finely shredded
- 2 tablespoons toasted sesame seeds
- Kosher salt and freshly ground black pepper
Salmorejo (Spanish Chilled Tomato Soup)
By Cubby
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour
- INGREDIENTS3 tbsp. kosher salt, plus more to taste
- 8 plum tomatoes, cored, halved, and seeded
- 1 clove garlic, crushed
- 1 baguette (about 10 oz.), cut into large pieces
- 1/2 small yellow onion
- 1 cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp. sherry vinegar
- Freshly ground black pepper, to taste
- 3 hard-boiled eggs, chopped
- 1 1/2 cups finely chopped Iberian ham or prosciutto
Green Grape and Avocado Quinoa Salad
By Cubby
In a large bowl, whisk together lime zest, lime juice and olive oil
- Zest and juice of 1 lime
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 4 cups cooked quinoa, cooled
- 2 cups green grapes, halved
- 1 1/2 cups diced cucumbers
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 4 scallions, white and light green parts, sliced
- 1 avocado, diced
Edamame Fried Rice
By Cubby
Heat the oil in a large skillet
- 2 to 3 tablespoons vegetable oil
- 4 scallions, sliced, white and green parts separated
- 1 red bell pepper, diced
- 1 cup shelled edamame, thawed if using frozen
- 2 cloves garlic, chopped
- 2 large eggs
- 2 tablespoons low-sodium soy sauce, plus more if needed
- 2 cups cooked long-grain white rice
Coconut and Macadamia Nut Banana Bread
By Cubby
Directions Into a bowl sift together the flour, the baking powder, the baking soda, and the salt
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 1 tablespoon freshly grated lemon zest
- 1 1/3 cups mashed ripe banana (about 3 large)
- 3 tablespoons sour cream
- 3/4 cup chopped macadamia nuts
- 1 cup sweetened flaked coconut, toasted lightly and cooled