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Recipes
Linguine with Shrimp, Asparagus and Cherry Tomatoes
By Cubby
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 1 pound linguine
- 2 tablespoons extra-virgin olive oil
- Two 12-ounce bags cherry tomatoes, stemmed and halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 large cloves garlic, flattened and chopped
- 1/2 cup dry white wine
- 1 pound asparagus, blanched, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1/2 cup chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 can diced tomatoes (optional)
Zucchini and Basil Soup
By Cubby
Heat the oil in a medium saucepan over medium heat
- 2 2 2 tablespoons olive oil, plus more, for drizzling
- 1 1 1 cup chopped onion
- 1 1 1 cup chopped peeled potato
- 3 to 4 3 to 4 4 sprigs fresh thyme
- 1 1 clove 1 medium clove garlic, minced
- Kosher salt and freshly ground black pepper
- 3 1/2 3 1/2 1/2 cups low-sodium vegetable broth
- 2 2 2 cups chopped zucchini
- 1 1 1 cup packed fresh basil leaves, plus some leaves, for serving
- Chopped toasted almonds, for serving
Spinach Salad with Warm Bacon Dressing
By Cubby
Recipe courtesy Alton Brown, 2007
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Key Lime Pound Cake
By Cubby
Preheat oven to 325°. In a mixing bowl, whisk together flour, baking powder, and salt; set aside
- 3 cups all-purpose flour
- 1 /2 teaspoon baking powder*
- 1 /4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 /2 cup shortening
- 3 cups sugar*
- 6 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1 /4 cup fresh Key lime juice
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh Key lime juice
- 1 /2 teaspoon vanilla extract
Berbere Seasoning/Rub
By Cubby
North African spice blend
- Ginger, ground 1 teaspoon
- Cinnamon, ground 1/4 teaspoon
- Cardamom, ground 1/2 teaspoon
- Allspice 1/4 teaspoon
- Coriander, ground 1/2 teaspoon
- Fenugreek seeds, ground 1/2 teaspoon
- Cloves, ground 1/2 teaspoon
- Nutmeg, grated 1/2 teaspoon
- Cayenne pepper 1 teaspoon
- Paprika 1/2 cup
- Salt 2 tablespoons
- Black pepper, freshly ground 1 teaspoon
Chutney Chicken
By Cubby
Pat the chicken dry with paper towels
- 12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast
- 2 tablespoons olive or vegetable oil
- Salt and pepper
- 2 tablespoons butter
- 2 teaspoons cumin seeds
- 1 1/2 inches ginger, grated
- 4 cloves garlic, chopped
- 2 chiles such as red finger, Fresno or jalapeno, seeded and chopped
- 1 1/2 cups chicken stock
- 1 cup mango chutney, such as Patek's or Major Grey's
- One 14-ounce can diced tomatoes or petite diced tomatoes
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups brown or white long-grain rice
- 1/2 cup slivered almonds, toasted
- 1 lime, juiced
- 1 bunch scallions, thinly sliced on an angle
- Chopped fresh cilantro or parsley, for garnish
Beef and Summer Squash Chili
By Cubby
Heat the olive oil in a large pot or Dutch oven over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 12 ounces ground beef chuck
- 1 onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin Kosher salt and freshly ground pepper
- 1 15 -ounce can diced tomatoes with green chiles
- 1 15 -ounce can pinto beans (do not drain)
- 2 medium zucchini and/or yellow squash, cut into 1/2-inch pieces
- 1 avocado, diced
- Fresh cilantro, for topping
Stuffed Zucchini: Zucchini Ripieni
By Cubby
Recipe copyright 2000, Mario Batali
- 4 medium zucchini
- 4 tablespoons extra virgin olive oil
- 1 medium Spanish onion, finely chopped
- 4 cloves garlic, thinly sliced
- 1 pound ground lamb, crumbled
- 2 eggs
- 1 cup basic tomato sauce
- Feta to taste
- 1/2 cup fresh bread crumbs
- 1 1
Avocado BLT Slaw
By Cubby
Cook bacon slices crisp, 8 minutes
- Dressing:
- 4 bacon slices
- 1 sliced red onion
- 14-ounce bag coleslaw mix
- 3/4 cup each sliced radishes
- 3/4 cup halved cherry tomatoes
- 1/2 chopped cucumber
- 1 avocado
- 3/4 cup buttermilk
- 1/2 cup fresh parsley
- 2 tablespoons chopped chives
- juice of 1/2 lemon
- S&P to taste
Ratatouille
By Cubby
In a large saucepan, heat 2 tablespoons of the olive oil
- 1/2 cup extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick
- Kosher salt
- Pepper
- 2 small red peppers, cut into 3/4-inch dice
- 1 zucchini, quartered lengthwise and sliced 1/3 inch thick
- One 8-ounce can crushed tomatoes
- 2 tablespoons chopped oregano
- 1 teaspoon red wine vinegar