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Recipes
Swedish Meatballs
By Cubby
Directions Preheat oven to 200 degrees F
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Cola Barbecue Ribs
By Cubby
Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat
- 1 20 -ounce bottle cola
- 2 cups ketchup
- 2/3 cup apple cider vinegar
- 1/3 cup lightly packed dark brown sugar
- 1/3 cup Dijon mustard
- 3 cloves garlic, finely chopped
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon cayenne pepper
- 2 tablespoons sweet paprika
- Kosher salt and freshly ground black pepper
- 5 racks baby back ribs (8 to 10 pounds total), membranes removed
- Vegetable oil, for the grill
Super Bowl
By Cubby
Directions Preheat the oven to 325 degrees F
- 2 large egg whites
- 8 cups snack mix (such as Chex Mix or Asian rice cracker mix)
- Cooking spray
Pork Tonkatsu
By Cubby
Using kitchen shears, score the fat at the edges of the chops at 1-inch intervals, about 1/4 inch deep
- Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- 3 cups panko
- Kosher salt
- Pepper
- Canola oil, for frying
- 3 tablespoons Japanese mustard powder (see Note) or Colman’s mustard powder
- 1/2 pound green cabbage, thinly sliced, preferably on a mandoline (4 cups)
- Tonkatsu sauce (see Note) and lemon wedges, for serving
Mini Brioche Lobster Rolls
By Cubby
In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste
- 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 teaspoon chopped tarragon
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 12 mini brioche or Parker House rolls (about 2 1/2 inches)
- Snipped chives, for garnish
Asparagus with Tangy-Smoky Dressing
By Cubby
In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes
- 1 pound asparagus, trimmed
- 2 Hard-Boiled Eggs, recipe follows, yolks and whites separated
- 1 teaspoon Dijon mustard
- 1 lemon, zested and juiced
- 1 tablespoon white wine vinegar
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 tablespoon capers
Peach-Cucumber Salsa
By Cubby
Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and se...
- 3 yellow peaches, finely diced
- 1 small cucumber, peeled and seeds removed, finely diced
- 1/2 red onion, finely diced
- 1/2 jalapeno pepper, minced
- 1/2 bunch cilantro, finely chopped
- Juice of 1/2 lime
- Kosher salt and freshly ground pepper
Crab Cocktail on Cucumber
By Cubby
In a small bowl, combine the ketchup with the horseradish, Worcestershire sauce, Tabasco and lemon juice
- 1 cup ketchup
- 1/4 cup drained prepared horseradish
- 1 teaspoon Worcestershire sauce
- Dash of Tabasco
- 1 tablespoon fresh lemon juice
- 1 pound back-fin crabmeat, picked over
- 3/4 pound cream cheese, softened
- 2 tablespoons sour cream
- 2 tablespoons snipped chives
- 1 pound jumbo lump crabmeat, picked over
- Cucumber slices, crackers or toasts, for serving
Parmesan Puff Pastry
By Cubby
Preheat oven to 400 degrees F
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1 /4 teaspoon garlic powder
- 1 /4 cup butter, melted
Pork Ragù over Creamy Polenta
By Cubby
Season pork with salt and pepper
- 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup full-bodied red wine
- 1 28-ounce can whole peeled tomatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- Polenta and assembly
- Kosher salt
- 1 1/2 cups coarse polenta (not quick-cooking)
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- Olive oil (for drizzling)