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Recipes
Sugar Snap Peas with Miso Sauce
By Cubby
2007 Ellie Krieger, All Rights Reserved
- 1 pound sugar snap peas or snow peas
- 1 tablespoon water
- 2 teaspoons canola oil
- 3 scallions, white and green, sliced
- 1 tablespoon minced fresh ginger
- 1/4 cup orange juice
- 1/2 cup low-sodium chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons low-sodium white miso paste
- 1 teaspoon toasted sesame oil
Sesame-Ginger Chicken Meatballs
By Cubby
Preheat the oven to 450° and brush a rimmed baking sheet with canola oil
- Canola oil, for brushing
- 1 pound ground chicken, preferably dark meat
- 1/2 cup plain dry bread crumbs
- 1/3 cup minced scallions, plus thinly sliced scallions for garnish
- 3 tablespoons minced peeled fresh ginger
- 1 large egg
- 2 garlic cloves, minced
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 1/4 teaspoon kosher salt
- Asian chile sauce, for serving
Pumpkin Stuffed with Everything Good
By Cubby
by Dorie Greenspan
- 1 pumpkin, about 3 pounds
- Salt and freshly ground pepper
- 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
- 24 garlic cloves (to taste), split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped (my addition)
- About 1/4 cup snipped fresh chives or sliced scallions (my addition)
- 1 tablespoon minced fresh thyme (my addition)
- About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
Whipped Shortbread Drop Cookies
By Cubby
Preheat oven to 350 degrees
- 1 cup butter - 2 sticks, softened
- 1/2 cup powdered sugar
- 1 1/2 cups AP flour
- 1 teaspoon vanilla extract
- or the extract flavor of your choice
Grilled Corn and Cheese Cakes
By Cubby
In a food processor, pulse the corn into a chunky puree
- 2 cups frozen corn, thawed
- 3/4 cup shredded smoked mozzarella (3 ounces)
- 1 cup plain breadcrumbs, divided
- 1/3 cup chopped fresh chives
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup creme fraiche, for serving
Shrimp Rice
By Cubby
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined
- 1/4 cup lemon juice (one large)
- 1 tablespoon hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette
By Cubby
Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and...
- 8 ounces slab bacon, rind removed, cut into large dice
- 2 tablespoons canola oil, plus more for brushing
- 6 plum tomatoes, cored and diced
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- 3 green onions, green and pale green parts, thinly sliced
- 16 large shrimp, peeled and deveined, heads off
Grilled Pimento Mac n Cheese
By Cubby
In a food processor blend together the garlic, paprika, salt, hot sauce, cayenne and some black pepper
- 1 clove garlic, smashed and chopped
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce, such as Frank's Red Hot
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 1 cup mayonnaise
- 4 ounces shredded Cheddar
- 4 ounces shredded smoked Cheddar
- 1 cup macaroni pasta, cooked and cooled
- 1 roasted bell pepper, cut into small diced
- 2 pieces country white bread
- Butter
- 2 thick slices tomato
- 1 piece bacon diced and cooked
- 2 ounces mild Cheddar
Cauliflower Couscous with Cheesy Crumbs
By Cubby
Preheat the oven to 375°
- 2 heads of cauliflower (4 pounds), cut into 1-inch florets
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1/2 cup panko
- 1/4 cup finely grated Manchego cheese
- 2 teaspoons finely chopped chives
- 2 teaspoons finely chopped parsley, plus parsley leaves for garnish
- 2 teaspoons minced shallot
- 1/8 teaspoon minced garlic
- 1/8 teaspoon finely grated lemon zest
- 3 tablespoons extra-virgin olive oil
- 1/2 tablespoon fresh lemon juice
- Kosher salt
Spicy Asian Peanut Dipping Sauce
By Cubby
Grate 1/2 tsp. zest from one of the limes and then juice both limes
- 2 medium limes
- 1/2 cup creamy peanut butter (preferably natural)
- 2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam or sambal olek); more to taste
- 3 Tbs. chopped fresh mint; more for sprinkling
- 1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on