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Recipes
Chicken and Peaches
By Cubby
Heat a medium skillet with the butter over medium heat
- 2 tablespoons butter
- 4 peaches, pitted, thickly sliced or halved
- 1/2 lemon, juiced
- 1 1/2 tablespoons extra-virgin olive oil
- 4 pieces boneless, skinless chicken thighs
- 2 pieces boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1 shallot, chopped
- 1 (2-inch) piece ginger, grated or minced
- 3/4 cup chicken stock
- 2/3 cup peach preserves
- 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- 2 tablespoons Worcestershire sauce
Chocolate Pecan Meringue Torte
By Cubby
Preheat the oven to 250 degrees F
- Chocolate Pecan Filling:
- 7 extra-large egg whites, at room temperature
- 1 /2 teaspoon cream of tartar
- 1 /2 teaspoon kosher salt
- 2 /3 cups plus 2 tablespoons sugar, divided
- 2 teaspoons pure vanilla extract, divided
- Chocolate Pecan Filling (recipe follows)
- 1 cup cold heavy cream
- Dark chocolate shavings, for decorating
- 1 /2 cup pecans
- 4 extra-large eggs
- 1 /4 cup sugar
- 1 /2 teaspoon cornstarch
- 4 ounces bittersweet chocolate, such as Lindt, broken in pieces
- 2 tablespoons brewed espresso
- 1 teaspoon Kahlua
- 1 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
Lemon Chicken Breasts
By Cubby
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Baked Three-Cheese Onion Dip with Chive and Peperoncini
By Cubby
Preheat oven to 375°. Heat oil in a medium skillet over medium
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- Kosher salt
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 teaspoons cornstarch
- 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
- 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
- Freshly ground black pepper
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped peperoncini
- Crackers and/or tortilla chips (for serving)
Skillet Barbecue Shrimp
By Cubby
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 3/4 cup fat-free Italian dressing (such as Wish-Bone)
- 2 tablespoons butter
- 1 tablespoon Worcestershire ground black pepper blend (such as McCormick)
- 1 teaspoon dried rosemary, crushed
- 2 pounds large shrimp with tails intact
- 5 lemon wedges
Summer Vegetable "Ceviche"
By Cubby
In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes
- 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
- 1 teaspoon finely grated lime zest
- 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1 scallion, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- 1 small shallot, thinly sliced
- Sea salt
- 1 1/2 cups fresh corn kernels (raw, from 2 ears)
- 2 nectarines, cut into thin wedges
- 1 Hass avocado, cut into 1/2-inch cubes
- 1 large orange bell pepper, finely julienned
- 1 pint heirloom cherry tomatoes, halved
- 1/2 cup coarsely chopped cilantro
Walnut Cake with Apricot Preserves
By Cubby
Preheat the oven to 325°
- Unsalted butter and all-purpose flour, for greasing and dusting the pan
- 3 1/2 cups walnuts (about 10 ounces)
- 2/3 cup sugar
- 2 teaspoons baking powder
- 6 large eggs, separated
- 1/2 cup apricot preserves
- Confectioners' sugar for dusting
- Whipped cream and sliced peaches, for serving
Cheddar, Cranberry and Pistachio Cookies
By Cubby
Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment
- 4 ounces unsalted butter (1 stick), at room-temperature
- 2 tablespoons granulated sugar
- 1 cup finely shredded Cheddar
- 1 large egg
- 1 cup all-purpose flour (scooped and leveled)
- 1 teaspoon baking powder
- 1 /2 teaspoon salt
- 1 /4 teaspoon cayenne pepper
- 1 /2 cup toasted chopped pistachios
- 1 /3 cup finely chopped dried cranberries
Sesame-Lemon Chicken
By Cubby
Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 te...
- 1 tablespoon toasted sesame seeds
- 1 tablespoon finely grated lemon zest
- 2 teaspoons dried thyme
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 pounds)
- 1 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cucumber, chopped
- 1 tomato, chopped
- 2 cups lightly salted pita chips, crushed
Shrimp in Achiote Oil
By Cubby
In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note
- Achiote oil
- 1/4 cup peanut or vegetable oil
- 2 tablespoons achiote (annatto) seeds
- Shrimp
- 2 tablespoons unsalted butter
- 1 –2 Thai chiles, with seeds, thinly sliced
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh calamansi or lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 1/4 pounds large shrimp, peeled, deveined
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
- Calories (kcal) 350 per serving