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Recipes
Roasted Pears with Blue Cheese
By Cubby
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup good olive oil
- 6 ounces baby arugula
- Kosher salt
Golden Potato Cake
By Cubby
Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that...
- 8 tablespoons unsalted butter or 6 tablespoons ghee
- 2 pounds small russet potatoes, peeled, very thinly sliced
- Flaky sea salt
- Freshly ground white or black pepper
Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon
By Cubby
Directions Preheat oven to 350 degrees F
- 4 spring onions
- 3 ounces Spanish onion
- 5 ounces cherry tomatoes
- 1/2 cup sherry vinegar, plus 1/2 cup
- 1 1/2 ounces shallots, finely chopped
- 6 sprigs tarragon
- 4 ounces butter, diced
- 8 (3-ounce) sea bass fillets
- 4 large scallops
- Salt and pepper
- 40 baby asparagus
- 4 whole chives
American Buttercream
By Cubby
Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes
- 4 sticks unsalted butter, at room temperature
- 1 /2 teaspoon salt
- 5 cups confectioners' sugar
- 1 /4 cup whole milk
- 1 tablespoon pure vanilla extract
Hobo Soup
By Cubby
Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid incl...
- One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
- One 15-ounce can meat-only chili
- One 15-ounce can kidney beans
- One 15-ounce can pinto beans
- One 15-ounce can black beans
- One 15-ounce can diced tomatoes
- One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
- Salt and freshly ground black pepper
- 8 ounces processed cheese, such as Velveeta
Crispy Shake-and-Bake Pork
By Cubby
Preheat the oven to 450°
- 7 ounces unsweetened shredded wheat cereal, crushed (3 cups)
- unsweetened shredded wheat cereal
- Kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons celery salt
- 1 teaspoon garlic powder
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1 teaspoon pepper, plus more for seasoning
- 7 tablespoons canola oil
- Four 1/2-inch-thick boneless rib pork chops (about 6 ounces each)
- Lemon wedges, for serving
Watermelon Sate
By Cubby
Bring first 5 ingredients to a boil, stirring constantly
- 6 tbsp orange blossom honey
- 4 tbsp sherry vinegar
- 1/4 tsp cinnamon
- 1/4 tsp habanero chili powder
- 1/4 tsp kosher salt
- watermelon
Asian Chicken Salad
By Cubby
Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch
- 2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
- 4 slices peeled fresh ginger
- 3 tablespoons fresh lime juice
- 3 tablespoons peanut oil
- 2 tablespoons packed light brown sugar
- 2 tablespoons fish sauce
- 1/2 teaspoon Sriracha
- 1/2 head napa cabbage, thinly sliced
- 2 carrots, grated
- 4 ounces snow peas, trimmed and thinly sliced on the diagonal
- 1/2 cup fresh mint leaves, torn
- 1/3 cup chopped salted peanuts
Bloody Maria Gazpacho
By Cubby
In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped...
- 2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped
- 1 Fresno chile, seeded and coarsely chopped, some reserved and finely chopped
- 1 jalapeno or serrano chile, seeded and coarsely chopped, some reserved and finely chopped
- 1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped
- 1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped
- Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped
- Salt
- 1 cup ice
- 4 shots (3/4 cup) tequila, such as Patron Silver
- 2 tablespoons freshly grated horseradish
- 1 tablespoon hot sauce, such as Tabasco
- 1 tablespoon Worcestershire sauce
- 1 slice white bread, crust removed
- 1 clove garlic, crushed
- One 32-ounce can San Marzano tomatoes
- Fat drizzle EVOO
- Juice of 2 limes
Sticky Baked Chicken Wings
By Cubby
In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil
- 1 cup ketchup
- 1 cup unseasoned rice vinegar
- 1 /2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons gochujang (Korean red pepper paste)
- 5 pounds chicken wings, split
- 1 /4 cup canola oil
- Kosher salt
- Pepper
- Thinly sliced scallions, toasted sesame seeds and chopped cilantro, for garnish
- Lime wedges, for serving
- How to Make It
- Step 1
- In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.
- Step 2
- Step 3
- Make Ahead
- The prepared gochujang sauce can be refrigerated for up to 1 week.