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Recipes
Fontina-Chive Yorkshire Puddings
By Cubby
Preheat oven to 450°. Heat a 12-cup muffin pan in oven 15 minutes
- 6 bacon slices, finely chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 4 large eggs
- 1 3/4 cups milk
- 4 ounces grated Fontina cheese
- 2 tablespoons thinly sliced fresh chives
- Garnish: sliced fresh chives
Fire-and-Ice Ohio Chili
By Cubby
In a large saucepan, heat the oil
- 1 tablespoon vegetable oil
- 2 pounds ground beef
- 2 large onions, minced
- Kosher salt
- Pepper
- 1/4 cup chile powder
- 1 tablespoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 6 cups water
- One 15-ounce can tomato puree
- One 15-ounce can diced tomatoes
- 1 cup dark chocolate ice cream
- Cooked spaghetti, shredded Monterey Jack cheese and thinly sliced scallions, for serving
Charred Chimichurri
By Cubby
Preheat a grill or grill pan to medium-high heat
- 1/2 cup olive oil
- Kosher salt and freshly cracked black pepper
- 2 bunches scallions
- 1/4 to 1/2 cup sherry vinegar
- 2 tablespoons finely minced chives
- 2 tablespoons finely minced fresh parsley
- 2 tablespoons finely minced shallots
- 1 teaspoon finely minced garlic
Steak Diane for 10
By Cubby
1. Combine butter and oil and saute filets over medium-high heat
- 2 oz Clarified butter
- 2 oz Oil
- 4 # Beef tenderloin, sliced 1/4 - 1/2 inch thick
- 2 oz Shallots, brunoise
- 10 oz Mushrooms, sliced
- 3 oz Brandy
- 1 oz Dijon musard
- 1 T Worcestershire sauce
- 12 oz Demi-glace
- 8 oz Heavy cream
- TT S&P
Smothered Cauliflower with Eggs
By Cubby
In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 3 minutes
- One 10-ounce head of cauliflower—leaves removed, head cut into slabs
- 1/2 cup all-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 pound yellow tomatoes, cored and finely chopped (3 cups)
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon finely grated lemon zest
- Salt
- 2 tablespoons sliced almonds
- 4 large eggs
- Marjoram leaves and herb flowers (optional), for garnish
- Crusty bread, for serving
Tomato-Cauliflower Curry with Corn
By Cubby
Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat
- 1/3 cup vegetable oil
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons grated peeled fresh ginger
- 1 jalapeno pepper (remove seeds for less heat), finely chopped
- 2 tablespoons tomato paste
- 1 1/2 tablespoons Madras curry powder
- 1 1/2 tablespoons garam masala
- 1 cinnamon stick
- 1/2 head cauliflower, cut into florets
- 1 15 -ounce can chickpeas, drained and rinsed
- 2 pounds plum tomatoes, quartered
- 3 ears of corn, kernels cut off (about 2 cups)
- 1/2 cup heavy cream
- 2 teaspoons honey
- Kosher salt
- 1 tomato, grated
- Juice of 1 lime
- 3/4 cup 2 percent Greek yogurt
- 1/3 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
- Kosher salt
- Grilled or toasted naan bread, for serving
Pimento Cheese
By Cubby
In a medium bowl, mix all ingredients well and refrigerate for 30 minutes
- 1 pound grated Cheddar
- 1/2 pound grated Pepper Jack
- 1 (4-ounce) can diced pimentos
- 1/3 teaspoon granulated garlic
- 1/3 teaspoons granulated onion
- 1/2 About 1/2 teaspoon freshly ground black pepper
- Pinch cayenne
- 1/2 About 1/2 tablespoon green pepper sauce
- 2/3 cup mayonnaise
Fish Meuniere for Two
By Cubby
1. FOR THE FISH: Place flour in large baking dish
- Brown butter sauce:
- 1/4 cup unbleached all-purpose flour
- 2 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
- Salt and ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter , cut into 2 pieces
- 1 1/2 teaspoons chopped fresh parsley leaves
- 2 teaspoons lemon juice from 1 lemon
- 1/2 lemon , cut in wedges for serving
- 1 tablespoon vegetable oil
Gochujang Gazpacho
By Cubby
Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, pars...
- 2 cups diced ripe tomato, divided
- 1/2 cup chopped peeled seedless cucumber, divided
- Zest and juice of 1 orange
- 2 garlic cloves, chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped yellow bell pepper
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons Sherry vinegar
- 1 teaspoon grated peeled ginger
- 1/4 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped mint
Chicken Fennel Bake
By Cubby
Preheat the oven to 375 degrees F
- 2 fennel bulbs, trimmed
- Kosher salt and freshly ground black pepper
- 5 lemons
- 1/4 cup extra-virgin olive oil
- 1 pound baby potatoes
- 1 cup baby carrots
- 6 chicken thighs