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Recipes
Roasted Shrimp with Feta
By Cubby
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons
Five-Alarm Drumsticks
By Cubby
Preheat the oven to 300°
- 2 pounds plum tomatoes, cored and quartered lengthwise
- 5 garlic cloves, minced
- 1 tablespoon chopped thyme
- 1 tablespoon chopped oregano
- 2 bay leaves
- Kosher salt
- Pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 roasted red bell peppers, seeded and chopped
- 2 chipotle chiles in adobo, plus 1/4 cup adobo sauce
- 1/4 cup plus 2 tablespoons Sriracha
- 12 chicken drumsticks (3 pounds)
- 1/2 stick unsalted butter
- Blue cheese dressing, for serving
Miles Standish Stuffing
By Cubby
Preheat the oven to 375 degrees F
- 3 tablespoons unsalted butter, plus more for the bread
- 3 onions, halved and cut into thin slices
- 8 stalks celery, cut into thin slices
- 12 slices white sandwich bread
- Kosher salt and freshly ground white pepper
- 2 tablespoons fresh thyme
- 10 fresh sage leaves, cut into thin strips
- 1 teaspoon dried rosemary
- 10 ounces pepperoni, skin removed, cut into small cubes
- 1 pound bulk pork breakfast sausage
- 1 pound mozzarella cheese, cut into 3/4-inch cubes
- 1 cup low-sodium chicken stock, heated
Endive Salad with Candied Pecans and Maytag Blue Cheese
By Cubby
Recipe courtesy Robin Miller 2007
- 2 bunches endive, leaves separated and rinsed well
- 1 cup candied pecans or peanuts
- 1/4 cup blue cheese, crumbled (recommended: Maytag)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt
- freshly ground black pepper
Spicy Lemon Garlic Shrimp
By Cubby
Watch how to make this recipe
- 2 2 2 pounds raw frozen shrimp, deveined, shells on
- 2 2 2 sticks cold butter, cut into pieces
- 1/4 1/4 1/4 cup fresh parsley leaves
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon crushed red pepper
- 4 4 4 cloves garlic, peeled
- 1 1 1 whole lemon, juiced
- Crusty bread, for serving
Balsamic Glazed Chicken Thighs
By Cubby
Preheat oven to 425 degrees F
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 bone-in, skin-on chicken thighs
- 2 c. baby red potatoes, halved (quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs, for skillet
Parmigiano-Crusted Cauliflower with Agliata
By Cubby
For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy
- 2 cups cubed, day-old or stale rustic Italian bread (without the crust)
- 2 tablespoons red wine vinegar, plus more if needed
- 2 cloves garlic, smashed
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- Kosher salt
- Kosher salt
- 1 head cauliflower, cut into bite-size florets
- Peanut or other neutral-flavor oil, for frying
- 1 cup all-purpose flour, plus more if needed
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano
Reverse Sear Method (for steak)
By Cubby
1. Preheat oven to 285F. 2
- 1 2-inch thick rib eye steak, preferably USDA Prime
- Salt
- Pepper
- 3 tablespoons canola oil
- 2 tablespoons butter
- 2 garlic cloves, peeled and smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Flatbread
By Cubby
Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof
- 3/4 teaspoon active dry yeast
- Pinch of sugar
- 3 tablespoons extra-virgin olive oil, plus more for oiling
- 1 1/2 teaspoons salt
- 3 1/4 cups bread flour
Sprout Social
By Cubby
1.Cut off stems and slice sprouts in half
- 1 (16 ounce) package fresh Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup Market Pantry chopped pecans
- 1/2 cup Market Pantry dried cranberries
- Salt and pepper