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Recipes
Avocado Aioli
By Cubby
Scoop the avocado pulp into the bowl of a food processor
- 1 avocado, halved, seeded and peeled (save the pit!)
- 1/4 cup sour cream or plain greek yogurt
- 1 Tbl fresh lime juice
- 1 Tbl minced garlic
- 1/2 jalapeno pepper, seeded and chopped (or 1/2 tsp cayenne)
- 2 Tbl chopped cilantro
- 1 tsp sea salt and freshly ground black pepper
Perfect Fish Tacos
By Cubby
Remove any pin bones from fish fillets (using tweezers makes this easy)
- Fish
- 2 pounds skinless red snapper or other mild white fish fillets
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons kosher salt
- 2 cups club soda
- Vegetable oil (for frying; about 8 cups)
- Assembly
- 16 small corn tortillas (32 if you would like to use 2 per taco)
- Cabbage and Jicama Slaw, Fresno Chile Hot Sauce, and sliced Pickled Jalapeños (for serving; click for recipes)
- Sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Shrimp Skillet w/Cream & Garlic
By Cubby
Bring a large pot of salted water to a boil
- Kosher salt
- 12 12 12 ounces fettucine
- 3 3 3 tablespoons unsalted butter
- 3 3 3 cloves garlic, thinly sliced
- 1 1 1 teaspoon sweet or smoked paprika
- 2 2 2 cups heavy cream
- 1 1 1 pound medium peeled and deveined shrimp, tails removed
- 1 1/2 1 1/2 1/2 cups grated Parmesan
- 1 1 1 tablespoon fresh flat-leaf parsley, chopped
Pineapple-Cucumber Salsa
By Cubby
Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl
- 1 1/2 cups diced pineapple (from 1/2 medium pineapple)
- 1/2 English cucumber, seeds removed, finely diced
- 1/2 red onion, finely diced
- 1/2 jalapeno pepper, minced (remove ribs and seeds for a milder salsa)
- 1/2 small bunch fresh cilantro, chopped
- Juice of 1/2 lime
- Kosher salt and freshly ground pepper
- Tortilla chips, for serving
Chinese Spareribs with Teriyaki Glaze « ..::TYLER FLORENCE::..
By Cubby
Preheat the oven to 300°F
- 2 racks pork spareribs, 4 pounds each, trimmed of excess fat
- 1/2 cup Chinese five spice powder
- Sea salt and freshly ground black pepper
- 2 tablespoons sesame seeds, for garnish
- Chopped fresh cilantro and green onion, for garnish
- Teriyaki Glaze •1 cup low-sodium soy sauce
- 1 cup grapefruit juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice wine vinegar
- 1/4 cup brown sugar
- 1 fresh red chile, halved
- 5 garlic cloves, halved
- 2-inch piece fresh ginger, whacked open with the flat side of a knife
Tomato-Fennel Sauce
By Cubby
Heat canola oil in a medium saucepan over medium
- 2 2 2 tablespoons canola oil
- 1 1 1 large white onion, thinly sliced (about 2 cups)
- 1 1 1 3/4 bulb, thinly sliced (about 1 3/4 cups)
- 6 6 1/4 garlic cloves, thinly sliced (about 1/4 cup)
- 4 4 1-inch 3 cut into 1-inch cubes (about 3 cups)
- 1 1 1 teaspoon chili powder
- 1/2 1/2 1/2 teaspoon hot paprika
- 2 2 2 cups fish or chicken stock
Zucchini Noodles with Chicken and Ginger Dressing
By Cubby
In a large bowl, whisk the oil with the lemon juice, ginger, garlic and the 2 tablespoons each of scallions and ses...
- 6 tablespoons canola oil
- 3 tablespoons fresh lemon juice
- 1/4 cup finely grated peeled fresh ginger
- 1/2 teaspoon finely grated garlic
- 2 tablespoons chopped scallions, plus more for garnish
- 2 tablespoons toasted sesame seeds, plus more for garnish
- Kosher salt
- Pepper
- 4 zucchini (1 3/4 pounds), spiralized
- 1 bunch of watercress, thick stems discarded (8 cups)
- 2 cups shredded rotisserie chicken
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
By Cubby
Preheat the oven to 400 degrees F
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Nutty Greens with Bacon and Blue Cheese
By Cubby
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 1 pound haricots verts, trimmed
- 3 slices bacon
- 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
- 1 1/2 cups toasted whole pecans, coarsely chopped
- 1/4 teaspoon freshly ground black pepper
Pork-and-Ricotta-Stuffed Jumbo Shells
By Cubby
Preheat the oven to 375°
- 12 ounces jumbo pasta shells
- 1 1/4 pounds ground pork
- 1 1/4 cups fresh ricotta
- 3 /4 cup panko
- 3 garlic cloves, minced
- 1 large egg, beaten
- 1 /2 cup finely grated Parmigiano-Reggiano
- 1 /2 cup finely chopped parsley, plus more for garnish
- 1 /2 cup heavy cream
- Kosher salt
- Pepper
- 4 1/2 cups prepared marinara sauce
- 1 /2 pound fresh lightly salted mozzarella, torn