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Recipes
Raspberry Chocolate Bread Pudding
By Cubby
Preheat the oven to 350 degrees F
- Butter, for buttering the dish
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 4 large eggs plus 2 large egg yolks, lightly beaten
- 3 /4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 /2 teaspoon kosher salt
- 8 cups cubed brioche (1 1/2-inch cubes)
- 1 cup frozen raspberries
- 3 /4 cup semisweet chocolate chips
Ferrero Rocher Cookie Cups
By Cubby
Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a t...
- Nonstick cooking spray, for the muffin tin
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note)
- 1 /2 cup blanched hazelnuts
- 1 /2 cup sugar
- 1 /4 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes
- 1 1/2 teaspoons vanilla extract
- 1 large egg, at room temperature, lightly beaten
- 24 chocolate hazelnut truffles, such as Ferrero Rocher
- 1 /2 cup dark chocolate chips
Cha Cha Chowder
By Cubby
In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper
- 8 cups vegetable stock
- 3 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 8 ears corn, kernels removed (about 6 cups)
- 3 tablespoons butter
- 3 poblano peppers, stems, seeds and ribs removed, diced
- 1 yellow onion, diced (about 2 cups)
- 12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
- 1 cup half-and-half
- Smoked paprika, for garnish
- Fresh cilantro leaves, chopped, for garnish
Oven Fried Chicken
By Cubby
Place the chicken in a large resealable plastic bag set in a baking dish
- 3 3 3 pounds bone-in chicken parts, skin removed (breasts halved crosswise)
- 2 2 32-ounce cups dill pickle juice (from a 32-ounce jar of pickles)
- 2 2 2 large eggs
- 1 1 1 tablespoon Dijon mustard
- 2 2 2 cups rice cereal squares
- 1/2 1/2 1/2 cup vegetable oil
- 1 1 1 cup panko breadcrumbs
- Kosher salt and freshly ground pepper
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon celery seeds
- 1 1 1 teaspoon dried dill
- Ranch dressing, for serving
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
Texas Chili
By Cubby
In a large skillet, heat olive oil over medium heat
- 2 tablespoons olive oil
- 3 pounds lean ground beef
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 46 ounces spicy tomato juice
- 2-1/2 cups crushed tomatoes
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can pinto beans, drained and rinsed
- 1/2 teaspoon ground cayenne pepper, or to taste
- 1 teaspoon brown sugar
- 1-1/2 teaspoons dried oregano
- Salt and pepper to taste
- 2 tablespoons ground cumin
- 1/4 cup chili powder
Thai Beef with Peppers
By Cubby
Directions Cook the noodles according to the package directions
- 1 package pad Thai rice noodles or linguine
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry
- 2 tablespoons cornstarch
- 2 tablespoons packed brown sugar
- 1 tablespoon minced fresh ginger
- 1 teaspoon red chili paste or a few dashes red chili oil
- 2 cloves garlic, minced
- 1 lime, halved
- 1 pound flank steak, sliced very thin against the grain
- 2 tablespoons vegetable oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, cored and sliced into rings
- 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
- Fresh basil leaves, for garnish
- Fresh cilantro leaves, for garnish
Spicy Macaroni and Cheese
By Cubby
Preheat the oven to 350 degrees F
- 2 cups elbow pasta, cooked until almost al dente
- 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
- 8 ounces Colby cheese, cubed
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 cup finely grated onions
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Dungeness Crab and Shrimp Cheese Dip
By Cubby
Heat oven to 350°. Grease eight 6-oz
- Unsalted butter, for greasing
- 1 1/2 cups sour cream
- 1 cup grated parmesan
- 1 cup shredded Monterey Jack
- 4 cloves garlic, minced
- 1 (8-oz.) package cream cheese, softened
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. cooked Dungeness crabmeat, finely shredded
- 8 oz. raw medium shrimp, peeled, deveined, and roughly chopped
- 1/4 cup panko bread crumbs
- 1 tsp. paprika
- 2 tsp. minced parsley
- Sliced baguette, toasted
Burgundy Beef Stew
By Cubby
Preheat the oven to 325 degrees F
- 4 slices bacon, chopped
- One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
- 2 heaping tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 6 cloves garlic, finely chopped
- 1 bottle Burgundy wine
- 1 pound button mushrooms
- One 14-ounce package frozen pearl onions
- 3 to 4 cups low-sodium beef broth
- Chopped fresh parsley, for serving