Cubby's profile page
Recipes
Peach-and-Blue Cheese Bites
By Cubby
Southern Living MAY 2008
- 24 Flaky Tartlet Shells
- 2 ounces Gorgonzola cheese
- 1/2 cup peach fruit spread
- 3 tablespoons chopped roasted salted almonds
Fleur de Sel Caramels
By Cubby
Prep the pan. Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush...
- Vegetable oil
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Zucchini Parmesan Crisps
By Cubby
2008 Ellie Krieger, All Rights Reserved
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Anaheim Fish Tacos
By Cubby
"I created this one to make mouths dance
- 1 teaspoon vegetable oil
- 1 Anaheim chile pepper, chopped
- 1 leek, chopped
- 2 cloves garlic, crushed
- salt and pepper to taste
- 1 cup chicken broth
- 2 large tomatoes, diced
- 1/2 teaspoon ground cumin
- 1 1/2 pounds halibut fillets
- 1 lime
- 12 corn tortillas
Amaretto Chocolate Tart with Apricot Cream
By Cubby
Place an oven rack in the center of the oven and preheat to 350 degrees F
- Crust
- Butter, for greasing the tart pan
- 1 cup all-purpose flour, plus more for dusting
- 1/2 cup almond flour
- 1/3 cup slivered almonds
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons sugar
- 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
- 1/4 teaspoon fine sea salt
- 2 tablespoons iced water, plus extra, as needed
- Filling
- 2 cups semisweet chocolate chips, such as Ghirardelli (12 ounces)
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 3 eggs, beaten
- 2 tablespoons amaretto liqueur
- 2 tablespoons sugar
- 1 teaspoons pure vanilla extract
- Cream
- 1/2 cup heavy whipping cream
- 1/4 cup apricot jam, such as Bonne Maman
- 1/2 teaspoon pure vanilla extract
- Special equipment: One 9-inch tart pan with a removable base
Espresso Chocolate Truffles With Toffee
By Cubby
Chop the chocolate and put in a heatproof bowl
- 12 ounces bittersweet or semisweet chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup brewed espresso
- Crushed toffee bars, for coating
Grilled Steak and Vegetables With Lemon-Herb Butter
By Cubby
Preheat a grill to medium high
- 1 1/2 pounds beef sirloin steak (about 1 inch thick)
- 1 large red onion, sliced into 1/2-inch-thick rings
- 2 large zucchini or yellow squash, cut diagonally into 3/4-inch-thick slices
- 1/2 cup barbecue sauce
- 1 tablespoon chili powder
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon grated lemon zest
Inside-Out Hot Brown Bites
By Cubby
1. Preheat oven to 350°. Line 2 baking sheets with aluminum foil, and lightly coat with cooking spray
- Vegetable cooking spray
- 1 1/2 (5-oz.) containers finely shredded Parmesan cheese
- 1 2/3 cups milk
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1/2 cup (2 oz.) shredded medium Cheddar cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 ounces thinly sliced deli turkey, cut into 2-inch squares
- 4 cooked bacon slices, crumbled
- 1/2 cup diced fresh tomato
- Garnish: fresh flat-leaf parsley leaves
Midnight Cookies Recipe
By Cubby
In a medium bowl, whisk together flour, espresso, salt, cocoa powder, and baking soda
- 1 cup all purpose flour
- 2 teaspoons instant espresso
- 1 /2 teaspoon salt
- 2 /3 cup best quality unsweetened cocoa powder (such as Valrhona)
- 1 /2 teaspoon baking soda
- 8 tablespoons unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Smoky Tomato-Greek Yogurt Crema
By Cubby
Great on fish tacos
- 3 plum tomatoes, halved
- Canola oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 teaspoons chipotles in adobo
- 3 cloves garlic, chopped
- 1 small Spanish onion, roughly chopped
- 1/4 cup fresh cilantro leaves
- 1 tablespoon dried Mexican oregano
- 1 cup 2-percent or nonfat Greek yogurt