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Recipes
Orecchiette with Broccoli Rabe & Sausage
By Cubby
Preheat the oven to 350 degrees
- 1/2 1/2 1/2 pound sweet Italian pork sausages
- 1/2 1/2 1/2 pound hot Italian pork sausages
- 1/3 1/3 1/3 cup good olive oil
- 6 6 6 large garlic cloves, thinly sliced
- 2 2 cans 2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano
- 1/2 1/2 1/2 cup dry red wine
- 1/4 1/4 1/4 cup tomato paste
- Kosher salt and freshly ground black pepper
- 1 1 1 pound dried orecchiette pasta
- 2 2 to 2 1/2 rabe (2 to 2 1/2 pounds total)
- 1 1 1 cup freshly grated Parmesan cheese, plus extra for serving
Balsamic Vinaigrette
By Cubby
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
White Chili Surprise
By Cubby
If using dry beans, pick over the beans and rinse them
- Ingredients
- 3 limes (including zest)
- 1/2 cup tequila
- Red pepper flakes
- 1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
- 2 lbs boneless skinless chicken breast
- 2 large onions chopped
- 5 cloves of garlic chopped
- 1 tablespoon olive oil
- 2 (4 oz) cans of green chiles
- 1 tablespoon plus 1 teaspoon cumin
- 2 teaspoons cayenne pepper divided
- 1/4 teaspoon ground cloves
- 6 cups defatted chicken stock (canned will work all right)
- 3 cups grated Monterey Jack cheese
- Sour cream
- Chopped fresh green onions
Frittata with Orzo, Asparagus, Tomato, and Fontina
By Cubby
Recipe courtesy Giada De Laurentiis
- 3/4 cup cooked orzo
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced
Provoleta with Oregano and Tomatoes
By Cubby
Preheat the oven to 450°
- One 1-inch-thick slice of provolone cheese (1/2 pound)
- 2 tablespoons small oregano leaves
- 1/2 teaspoon crushed red pepper
- 6 grape tomatoes, halved
- Sea salt
- Basil leaves, for garnish
- Crusty bread, for serving
BBQ Country Ribs (Slow Cooker)
By Cubby
Spray inside of slow cooker crock with nonstick spray
- 1 1 1 small onion, peeled, cut in half, and sliced into half-moon rings
- 4 4 4 garlic cloves, chopped
- 2 2 8 pounds country-style boneless pork ribs (about 8 ribs)
- 1/2 1/2 18-ounce an 18-ounce bottle prepared barbecue sauce
- 1 1 1 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon ground cumin
- Pinch Pinch dried ground chipotle powder (or squirt of hot pepper sauce)
Kelly's Mash-up Thanksgiving Dressing
By Cubby
Preheat the oven to 350 degrees F
- 2 12-count package Hawaiian sweet rolls, such as King's Hawaiian, cut into 1-inch pieces
- 4 tablespoons olive oil
- 2 tablespoon dried Italian seasoning
- 1 pound hot bulk breakfast sausage
- 3 cups small-diced onion
- 2 cups small-diced celery
- 8 cloves garlic, chopped
- 2 teaspoons dried rosemary
- 12 fresh sage leaves, chopped
- 2 tablespoons fresh thyme
- 2 cups golden raisins or cranberries
- 2 cups chopped pecans
- 2 cups turkey stock, or more as needed
- 2 large eggs
- Kosher salt and freshly ground black pepper
Quick Carolina Pulled Pork
By Cubby
Special equipment: an electric multi-cooker or other electric pressure cooker Mix together the brown sugar, smoked...
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons coarsely ground black pepper, preferably smoked black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon cayenne
- Kosher salt
- 3 to 4 pounds boneless pork butt, sliced 2 inches thick
- 2 tablespoons extra-virgin olive oil
- 1/4 cup apple juice
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- Soft burger or brioche rolls, for serving
- Cider Vinegar Slaw, for serving, recipe follows
- 1/2 cup apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 1/2 teaspoon celery seeds
- 1 tablespoon hot sauce
- Kosher salt
- 1/4 cup vegetable oil
- 1 small head red cabbage, outer leaves discarded, cored and finely shredded
- 1/2 medium red onion, thinly sliced
- 1/4 cup chopped fresh parsley
Summer Succotash Salad
By Cubby
1. Pull husks back from corn but don't remove; discard silks and replace husks
- 8 ears corn in husks
- 1 large Vidalia onion, cut crosswise 1/2" thick
- 2 cups frozen shelled edamame
- Kosher salt and freshly ground black pepper, to taste
- 1 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup roughly chopped tarragon
- 2 pints cherry or grape tomatoes, halved
Cinnamon Roll-Stuffed Pears
By Cubby
Place a rack in the middle of the oven and preheat to 350 degrees F
- 4 ripe Bosc pears
- One 12-ounce (8-roll) tube refrigerated cinnamon roll dough with icing packet, such as Pillsbury
- 2 tablespoons sugar
- 1 About 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves